New process for producing butane-2,3-dione by oxidative dehydrogenation of 3-hydroxybutanone

Huchede, M.; Gu, Qingyi; Gauthier, Guillaume; Bellière-Baca, V.; Michel, Carine; Millet, J.M.M.

doi:10.1039/c9re00045c

Cited by 3 publications

(1 citation statement)

References 19 publications

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“…Reduction of beef tallow amount decreases the fat aroma intensity which is connected with a presence among others of pyridine 2-pentyl (O'Hare & Grigor, 2005). Also, the volatile compound profiles of grilled samples showed that the addition of βglucan reduces butane-2,3-dione, the diacetyl identified as a buttery flavour (Huchedé et al, 2019).…”

Section: Treatmentsmentioning

confidence: 87%

The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers

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Półtorak

et al. 2020

CyTA - Journal of Food

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The aim of this study was to analyse the effect of fat replacement by oat β-glucan concentrates on the physicochemical properties of beef burgers. The goal was to obtain a low-fat product accepted by consumers, having physicochemical parameters similar to the control sample, composed of βglucan at least by 1%. This evaluation was based on basic composition, β-glucan and cholesterol content, colour and texture analysis, pH value, WHC, volatile compounds profile and sensory properties of burgers. Burgers with β-glucan concentrates had lower cholesterol content and higher WHC and texture (hardness, cohesiveness and springiness increase) parameters than control burgers. The highest overall acceptance scores among the samples with β-glucan were recorded for the sample with β-glucan 30% concentrate in amount of 4%. This modification could allow the substitution of traditional beef burgers with a healthier low-fat meat product with similar customer appeal.

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Section: Treatmentsmentioning

confidence: 87%

The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers

Szpicer

Onopiuk

Półtorak

et al. 2020

CyTA - Journal of Food

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Yeast-driven whey biorefining to produce value-added aroma, flavor, and antioxidant compounds: technologies, challenges, and alternatives

Castillo

Pachapur

Brar

et al. 2020

Critical Reviews in Biotechnology

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A Review on the Production of C4 Platform Chemicals from Biochemical Conversion of Sugar Crop Processing Products and By-Products

Bruni

Terrell

2022

Fermentation

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The development and commercialization of sustainable chemicals from agricultural products and by-products is necessary for a circular economy built on renewable natural resources. Among the largest contributors to the final cost of a biomass conversion product is the cost of the initial biomass feedstock, representing a significant challenge in effective biomass utilization. Another major challenge is in identifying the correct products for development, which must be able to satisfy the need for both low-cost, drop-in fossil fuel replacements and novel, high-value fine chemicals (and/or commodity chemicals). Both challenges can be met by utilizing wastes or by-products from biomass processing, which have very limited starting cost, to yield platform chemicals. Specifically, sugar crop processing (e.g., sugarcane, sugar beet) is a mature industry that produces high volumes of by-products with significant potential for valorization. This review focuses specifically on the production of acetoin (3-hydroxybutanone), 2,3-butanediol, and C4 dicarboxylic (succinic, malic, and fumaric) acids with emphasis on biochemical conversion and targeted upgrading of sugar crop products/by-products. These C4 compounds are easily derived from fermentations and can be converted into many different final products, including food, fragrance, and cosmetic additives, as well as sustainable biofuels and other chemicals. State-of-the-art literature pertaining to optimization strategies for microbial conversion of sugar crop byproducts to C4 chemicals (e.g., bagasse, molasses) is reviewed, along with potential routes for upgrading and valorization. Directions and opportunities for future research and industrial biotechnology development are discussed.

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New process for producing butane-2,3-dione by oxidative dehydrogenation of 3-hydroxybutanone

Abstract: Reaction of 3-hydroxybutanone in air has been studied with and without a catalyst under atmospheric pressure and at temperatures between 523 and 673 K.

Cited by 3 publications

References 19 publications

The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers

The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers

Yeast-driven whey biorefining to produce value-added aroma, flavor, and antioxidant compounds: technologies, challenges, and alternatives

A Review on the Production of C4 Platform Chemicals from Biochemical Conversion of Sugar Crop Processing Products and By-Products

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