Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine

Abstract The merits of activated carbon for removal of organic compounds from wastewater have been well documented in the literature. On the other hand there is a lack of published data on the use of activated carbon for the removal of trace metals from wastewater. Experiments were designed to assess the possibility that activated carbon treatment would remove aluminum, cadmium, chromium, cobalt, copper, iron, lead, manganese, mercury, nickel, silver and zinc from wastewater. All metals studied were tested over the pH range 3-11. Greater than 99.5% removal was achieved by pH adjustment and activated carbon treatment for most of the metals tested.

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Practical Guide to Determine the Impact of Radon and Other Radionuclides on Water Treatment Processes

Water Science & Technology ◽

10.2166/wst.1992.0568 ◽

1992 ◽

Vol 26 (5-6) ◽

pp. 1255-1264

Author(s):

K. L. Martins

Keyword(s):

Activated Carbon ◽

Water Treatment ◽

Environmental Protection Agency ◽

Treatment Plant ◽

Water Treatment Plant ◽

Packed Tower ◽

Treatment Processes ◽

Radioactivity Exposure ◽

The Impact ◽

Percent Removal

During treatment of groundwater, radon is often coincidentally removed by processes typically used to remove volatile organic compounds (VOCs)-for example, processes such as liquid-phase granular activated carbon (LGAC) adsorption and air stripping with vapor-phase carbon (VGAC). The removal of radon from drinking water is a positive benefit for the water user; however, the accumulation of radon on activated carbon may cause radiologic hazards for the water treatment plant operators and the spent carbon may be considered a low-level radioactive waste. To date, most literature on radon removal by water treatment processes was based on bench- or residential-scale systems. This paper addresses the impact of radon on municipal and industrial-scale applications. Available data have been used todevelop graphical methods of estimating the radioactivity exposure rates to facility operators and determine the fate of spent carbon. This paper will allow the reader to determine the potential for impact of radon on the system design and operation as follows.Estimate the percent removal of radon from water by LGAC adsorbers and packed tower air strippers. Also, a method to estimate the percent removal of radon by VGAC used for air stripper off-gas will be provided.Estimate if your local radon levels are such that the safety guidelines, suggested by USEPA (United States Environmental Protection Agency), of 25 mR/yr (0.1 mR/day) for radioactivity exposure may or may not be exceeded.Estimate the disposal requirements of the waste carbon for LGAC systems and VGAC for air stripper “Off-Gas” systems. Options for dealing with high radon levels are presented.

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Disinfection byproduct formation from algal organic matters after ozonation or ozone combined with activated carbon treatment with subsequent chlorination

Journal of Environmental Sciences ◽

10.1016/j.jes.2020.12.009 ◽

2021 ◽

Vol 104 ◽

pp. 233-241

Author(s):

Qiufeng Lin ◽

Feilong Dong ◽

Cong Li ◽

Junkui Cui

Keyword(s):

Activated Carbon ◽

Organic Matters ◽

Disinfection Byproduct ◽

Byproduct Formation ◽

Carbon Treatment

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The impact of water soaking on physicochemical activated carbon produced by various thermal cracking temperature

10.1063/5.0016032 ◽

2020 ◽

Author(s):

Heri Soedarmanto ◽

Sudjito ◽

Widya Wijayanti ◽

Nurkholis Hamidi ◽

Evy Setiawati

Keyword(s):

Activated Carbon ◽

Thermal Cracking ◽

The Impact

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In Vitro Gastrointestinal Digestion Impact on the Bioaccessibility and Antioxidant Capacity of Bioactive Compounds from Tomato Flours Obtained after Conventional and Ohmic Heating Extraction

Foods ◽

10.3390/foods10030554 ◽

2021 ◽

Vol 10 (3) ◽

pp. 554

Author(s):

Marta C. Coelho ◽

Tânia B. Ribeiro ◽

Carla Oliveira ◽

Patricia Batista ◽

Pedro Castro ◽

...

Keyword(s):

Gastrointestinal Tract ◽

Phenolic Compounds ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Solid Fraction ◽

Ohmic Heating ◽

Coumaric Acid ◽

Insoluble Dietary Fiber ◽

The Impact

In times of pandemic and when sustainability is in vogue, the use of byproducts, such as fiber-rich tomato byproducts, can be an asset. There are still no studies on the impact of extraction methodologies and the gastrointestinal tract action on bioactive properties. Thus, this study used a solid fraction obtained after the conventional method (SFCONV) and a solid fraction after the ohmic method (SFOH) to analyze the effect of the gastrointestinal tract on bioactive compounds (BC) and bioactivities. Results showed that the SFOH presents higher total fiber than SFCONV samples, 62.47 ± 1.24–59.06 ± 0.67 g/100 g DW, respectively. Both flours present high amounts of resistant protein, representing between 11 and 16% of insoluble dietary fiber. Furthermore, concerning the total and bound phenolic compounds, the related antioxidant activity measured by 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical cation decolorization assay presented significantly higher values for SFCONV than SFOH samples (p < 0.05). The main phenolic compounds identified in the two flours were gallic acid, rutin, and p-coumaric acid, and carotenoids were lycopene, phytofluene, and lutein, all known as health promoters. Despite the higher initial values of SFCONV polyphenols and carotenoids, these BCs’ OH flours were more bioaccessible and presented more antioxidant capacity than SFCONV flours, throughout the simulated gastrointestinal tract. These results confirm the potential of ohmic heating to modify the bioaccessibility of tomato BC, enhancing their concentrations and improving their antioxidant capacity.

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Impact of Specialty Malts on Wort and Beer Characteristics

Fermentation ◽

10.3390/fermentation7030137 ◽

2021 ◽

Vol 7 (3) ◽

pp. 137

Author(s):

Luis F. Castro ◽

Abigail D. Affonso ◽

Renata M. Lehman

Keyword(s):

Phenolic Compounds ◽

Free Amino ◽

Amino Nitrogen ◽

The Other ◽

Fermentable Sugars ◽

Total Phenolic ◽

Total Phenolic Compounds ◽

Polyphenol Content ◽

The Impact

Specialty malts are commonly used in brewing to provide flavor, aroma, and color to wort and beer. The use of specialty malts contributes to the variety of beer products; therefore, it is important to understand their effect on the characteristics of wort and beer. This study investigates the impact of various specialty malts on wort and beer properties. A control beer was prepared with 100% base malt, and four beer treatments were prepared with the addition of kilned, roasted, and caramel specialty malts. For each treatment, 20% of the base malt was substituted with the various specialty malts when preparing the wort. The fermentable sugars and free amino nitrogen (FAN) content for each wort were analyzed. Alcohol by volume (ABV), international bitterness units (IBU), diacetyl, and polyphenol content of each prepared beers were subsequently analyzed. Results showed that wort prepared with the addition of roasted and caramel malts contained a lower concentration of fermentable sugars and FAN than wort prepared with the base and kilned malts. Beers prepared with the addition of roasted and caramel malts exhibited the lowest levels of ABV, as well as the lowest levels of diacetyl. These beers also exhibited higher levels of total phenolic compounds compared to the other beer samples. No change was observed in IBU levels as a result of brewing with the different specialty malts. This study illustrates how the use of specialty malts impacts wort and beer properties, providing useful information to aid in the production of quality beer products.

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Digital Smoke Taint Detection in Pinot Grigio Wines Using an E-Nose and Machine Learning Algorithms Following Treatment with Activated Carbon and a Cleaving Enzyme

Fermentation ◽

10.3390/fermentation7030119 ◽

2021 ◽

Vol 7 (3) ◽

pp. 119

Author(s):

Vasiliki Summerson ◽

Claudia Gonzalez Viejo ◽

Damir D. Torrico ◽

Alexis Pang ◽

Sigfredo Fuentes

Keyword(s):

Machine Learning ◽

Activated Carbon ◽

Low Cost ◽

Aroma Compounds ◽

Machine Learning Algorithms ◽

Enzyme Treatment ◽

Mean Values ◽

Volatile Aroma ◽

Carbon Treatment ◽

Volatile Aroma Compounds

The incidence and intensity of bushfires is increasing due to climate change, resulting in a greater risk of smoke taint development in wine. In this study, smoke-tainted and non-smoke-tainted wines were subjected to treatments using activated carbon with/without the addition of a cleaving enzyme treatment to hydrolyze glycoconjugates. Chemical measurements and volatile aroma compounds were assessed for each treatment, with the two smoke taint amelioration treatments exhibiting lower mean values for volatile aroma compounds exhibiting positive ‘fruit’ aromas. Furthermore, a low-cost electronic nose (e-nose) was used to assess the wines. A machine learning model based on artificial neural networks (ANN) was developed using the e-nose outputs from the unsmoked control wine, unsmoked wine with activated carbon treatment, unsmoked wine with a cleaving enzyme plus activated carbon treatment, and smoke-tainted control wine samples as inputs to classify the wines according to the smoke taint amelioration treatment. The model displayed a high overall accuracy of 98% in classifying the e-nose readings, illustrating it may be a rapid, cost-effective tool for winemakers to assess the effectiveness of smoke taint amelioration treatment by activated carbon with/without the use of a cleaving enzyme. Furthermore, the use of a cleaving enzyme coupled with activated carbon was found to be effective in ameliorating smoke taint in wine and may help delay the resurgence of smoke aromas in wine following the aging and hydrolysis of glycoconjugates.

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