Physicochemical properties and in vitro antioxidant activities of pyroligneous acid prepared from brushwood biomass waste of Mangosteen, Durian, Rambutan, and Langsat

Theapparat, Yongyuth; Khongthong, Sunisa; Rodjan, Prawit; Lertwittayanon, Kowit; Faroongsarng, Damrongsak

doi:10.1007/s11676-018-0675-9

Cited by 20 publications

(13 citation statements)

References 24 publications

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“…The main components were acetic acid, phenols, aldehyde, ketone, alcohol, and esters. Meanwhile, Theapparat et al [32] obtained wood vinegar from Garcinia mangostana Linn., Durio zibethinus L., and Lansium domesticum Serr., and found the main components were an organic acid, phenols, and methoxyphenols. Pimenta et al [33] reported that wood vinegar from Eucalyptus urograndis contained 93 compounds: phenolics, furans, pyrans, esters, aldehydes and ketones, and that the main components were phenolics.…”

Section: Maximizing the Yield Of Wood Vinegar From Indonesian "Bengkimentioning

confidence: 99%

Optimization and Characterization of Wood Vinegar Produced by <i>Shorea laevis</i> Ridl Wood Pyrolysis

et al. 2020

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In this study, the Box-Behnken Design (BBD) was employed to investigate the effects of wood particle size, pyrolysis temperature, and pyrolysis time on the production of wood vinegar from Indonesia “bengkirai” wood (Shorea laevis Ridl). Characterization of wood vinegar was conducted by gas chromatography-mass spectrometry (GC-MS). Three variable designs consisting of wood particle size (2.00, 2.38, and 3.36 mm), pyrolysis temperature (350, 400, and 450 °C), and pyrolysis time (105, 120, and 135 min) were employed in a BBD response surface methodology (RSM-BBD). RSM-BBD results suggested that maximum wood vinegar yield would be obtained with a wood particle size of 3.85 mm, pyrolysis temperature of 400 °C, and pyrolysis time of 93 min. In addition, the mathematical model indicated the maximum wood vinegar yield would be 30.31%. The main compounds in wood vinegar were acetic acid, 1-hydroxy-2-propanone, furfural, 2,3-pentanedione, phenol, 2-methoxy phenol, 2-methoxy-4-methyl phenol, 2,6-dimethoxy phenol, and 1,2,4-trimethoxybenzene.

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Section: Maximizing the Yield Of Wood Vinegar From Indonesian "Bengkimentioning

confidence: 99%

Optimization and Characterization of Wood Vinegar Produced by <i>Shorea laevis</i> Ridl Wood Pyrolysis

et al. 2020

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“…To have active and protective packaging materials, it is essential that the materials involved have a physical contact with the food surface (Mohanty and Swain 2017). In other words, these active food-nanomaterial contacts may enhance the food safety and quality, prolong the product shelf-life, and finally decrease the food wastes (Theapparat et al 2019).…”

Section: Packagingmentioning

confidence: 99%

New insights into the role of nanotechnology in microbial food safety

et al. 2020

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Today, the role of nanotechnology in human life is undeniable as a broad range of industries, particularly food and medicine sectors, have been dramatically influenced. Nanomaterials can contribute to food safety by forming new nano-sized ingredients with modified physicochemical characteristics. Nanotechnologies can inhibit the growth of food spoilage microorganisms by recruiting novel and unique agents that are involved in removal of microbes from foods or prevent adhesion of microbial cells to food surfaces. Hence, nanotechnology could be considered as a high-potential tool in food packaging, safety, and preservation. Moreover, the prevention of biofilm formation by disturbing the attachment of bacteria to the food surface is another useful nanotechnological approach. Recently, nanoparticle-based biosensors have been designed and developed to detect the food-borne pathogens and hazardous substances through complicated mechanisms. During the past half-century, many methods such as freeze-drying and spray drying have been employed for increasing the viability in food industries; however, the other novel approaches such as encapsulation methods have also been developed. Admittedly, some beneficial bacteria such as probiotics bring diverse benefits for human health if only they are in a sufficient number and viability in the food products and gastrointestinal tract (GI). Encapsulation of these valuable microbial strains by nanoparticles improves the survival of probiotics under harsh conditions such as extreme levels of temperature, pH, and salinity during the processing of food products and within the GIT tract. The survival and effectiveness of encapsulated microorganisms depends on different factors including function of cell wall components in bacteria and type of coating materials. This review aims to broadly explore the potential of different aspects of nanotechnology in food industry, especially for packaging, preservation, safety, and viability.

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“…Such observations may be attributed to the bioactive components of mangosteen peel, such as xanthones, that may improve chicken tolerance during stress [71]. Furthermore, mangosteen waste branches have been converted to pyroligneous acid via carbonization [72]. This compound exhibits high phenolic and antioxidant levels and can be used as an animal feed supplement [72].…”

Section: Food Sciencementioning

confidence: 99%

“…Furthermore, mangosteen waste branches have been converted to pyroligneous acid via carbonization [72]. This compound exhibits high phenolic and antioxidant levels and can be used as an animal feed supplement [72]. However, further investigation, particularly at the molecular level, should be performed to investigate the regulatory role played by mangosteen compounds in promoting the general health of poultry and livestock.…”

Section: Food Sciencementioning

confidence: 99%

Valorization of mangosteen, “The Queen of Fruits,” and new advances in postharvest and in food and engineering applications: A review

Aizat

Ahmad-Hashim

Jaafar

2019

Journal of Advanced Research

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Physicochemical properties and in vitro antioxidant activities of pyroligneous acid prepared from brushwood biomass waste of Mangosteen, Durian, Rambutan, and Langsat

Cited by 20 publications

References 24 publications

Optimization and Characterization of Wood Vinegar Produced by <i>Shorea laevis</i> Ridl Wood Pyrolysis

Optimization and Characterization of Wood Vinegar Produced by <i>Shorea laevis</i> Ridl Wood Pyrolysis

New insights into the role of nanotechnology in microbial food safety

Valorization of mangosteen, “The Queen of Fruits,” and new advances in postharvest and in food and engineering applications: A review

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