A Multi-Technique Approach to Evaluate the Surface Properties of Heat-Treated Chestnut Wood Finished with a Water-Based Coating

The aim of the present work is to investigate the surface properties and the effect of a water-based coating on chestnut wood (Castanea sativa Mill.), both untreated and thermally treated. Chestnut is very common throughout the Mediterranean region and its wood is widely used as timber, especially in Central Italy, to build window fixtures and doors which have to be decay-resistant, even in historical buildings. Traditional techniques have been used in combination with Hyperspectral Imaging which had never been used before to examine thermally treated wood. Specifically, colour, roughness, micro-hardness, wear and contact angle measurements have been performed on untreated and thermally treated chestnut wood, covered by a commercial water-based coating named Idrolinfo. Hyperspectral analysis has been demonstrated to be appropriate to discriminate the heat treatment and the presence of the water-based product. The applied techniques showed that the best performances are obtained with the 170 °C heat treatment. The water-based coating demonstrated its validity when applied to untreated and heat-treated wood at 140 °C and 170 °C. The main findings showed that chestnut wood increased or maintained its properties if treated at those temperatures without undergoing a major colour change, acquiring good hydrophobicity, both if uncoated or treated with the water-based coating.

Livestock indicators of broiler chickens rearing when use in feeding of sweet chestnut wood extract

The intensifi cation of modern industrial poultry farming as the most progressive and dynamically developing branch of agriculture aimed at raising productivity and increasing production volumes, inevitably leads to numerous problems related to poultry health. One of the most common ways to solve this problem is to use antibacterial drugs. The results of scientifi c and economic experiment on the use of the phytobiotic additive “Farmatan VSO (Butitan)” in feeding broiler chickens of cross Cobb-500 have been provided in the article. The inclusion in the poultry diet of the phytobiotic “Farmatan VSO (Butitan)” in the amount for compound feed Start 800 g/t, Growth and Finish – 400 g/t leads to increase in the live weight of broilers by 3,0 % compared to the control group. At the same time the average daily gain of live weight in the 4th experimental group was 73 g, which was by 2,8 % more than in the control group. The use of phytobiotic additives in the feeding of broiler chickens contributes to the highest livability of poultry (98,1 %). It has been found that the best indicators for feed expenditures have been noted in the 3rd and 4th experimental groups 1,47 and 1,48 kg, which were 3,3 and 2,6 % lower than in the control group. Thus, the authors have found that the highest live weight, average daily gain, livability and lowest expenditures of feed per unit of production diff ered in broiler chickens of 4th experimental group where in the compound feed antibiotic Flavomycin has been replaced on phytobiotic feed additive “Farmatan VSO (Butican)” in the compound feed Start 800 g/t, Growth and Finish- 400 g/t. Production testing of the use of “Farmatan VSO (Butitan)” has shown the high eff ectiveness of phytobiotics as a mean of replacing the feed antibiotic and improving the livestock indicators of broiler chickens rearing.

Sweet chestnut standardized fractions from sustainable circular process and green tea extract: In vitro inhibitory activity against phytopathogenic fungi for innovative applications in green agriculture

In the present study, the antifungal activities of two commercial tannins-rich dry fractions towards different filamentous fungi of agronomical and food interest were evaluated. In particular, a standardized fraction from sweet chestnut (Castanea sativa Mill.) wood by-products and a commercial green tea (Camellia sinensis L.) leaf extract were tested at different concentrations (0.1–5.0% and 0.2% w/v respectively). The Sweet Chestnut Wood fraction was produced in an industrial plant through an environmentally and economically sustainable process, involving hot-water extraction and a sequence of membrane filtration steps with different molecular cut-offs for fractionation and concentration of the active principles. The Sweet Chestnut Wood and Green Tea Leaf extracts were characterised via HPLC/DAD/MS quali-quantitative analysis. The first extract showed a polyphenolic content of 20.5% w/w, 100% hydrolysable tannins; the second one showed a polyphenolic content of 87.5% w/w, of which 96.2% epigallocatechin gallate and 3.8% epicatechin gallate. The antifungal activity of the Sweet Chestnut fraction in aqueous solutions was evaluated towards different filamentous fungi, in particular telluric phytopathogens (Fusarium oxysporum f. sp. radicis-lycopersici; Fusarium solani; Rhizoctonia solani; Sclerotium rolfsii) and post harvest pathogens (Botrytis cinerea, that can also attack field plants; Penicillium digitatum; Penicillium italicum), and compared to the activity of Green Tea Leaf extract solutions. The experimental results evidenced, for almost all tested fungi, inhibition of the mycelial growth rate in presence of tannins. The lowest inhibitions were observed for B. cinerea (7.5%, to 28.9%) and P. italicum (53.8% in 5.0% w/v Sweet Chestnut extract substrate). A proportional inhibitory effect to tannin concentration was observed for F. oxysporum f. sp. radicis-lycopersici and F. solani (from 33.7% to 56.6%), R. solani (from 29.7% to 68.8%) and P. digitatum (64.7% to 87.0%). The highest effect resulted for S. rolfsii, (5.0% to 100%).

Influence of forest stand characteristics on physical, mechanical properties and chemistry of chestnut wood

Site conditions and forest management affect dendrometric parameters of chestnut (Castanea sativa Mill.) coppices, but there is modest knowledge on the effect of stand dendrometric characters on physical and mechanical wood characteristics. The aim of this study was to verify these relationships in chestnut coppices that were 12–14 years old. Wood density, compression and bending strength, shrinkages were measured on shoots of five different stand in a vulcanic site in Monte Amiata (Central – Italy). Investigated stands differ in number of stools/ha and dominant height, diameter/basal area of the shoots. The main difference in the physical characters among the stands is density. The initial results of the study showed that physical, mechanical wood characters are more dependent by the shoot than by the site. There is a positive relationships between the number of stools/ha and density and a negative one among shoot dominant height and basal area with wood density. Spectroscopic profile by FTIR has not showed relevant differences among the stands. Wood anatomy has showed the breakpoint at cellular level.

Extraction Methods and Their Influence on Yield When Extracting Thermo-Vacuum-Modified Chestnut Wood

Improvements in the yield and solubility of chestnut wood extractives, by using different extraction methods and molybdenum catalysts as support, have rarely been reported in literature. Many studies focus on the different parts of trees, except for the chemical characteristics of the remaining extractives achieved from thermally modified (THM) chestnut (Castanea sativa Mill) wood. This research seeks to better understand the effects of extraction techniques and catalysts on the yield and solubility of extractives. GC-MS analysis of the chloroform soluble and insoluble fractions was also used. Accelerated Solvent Extraction (ASE) 110 °C, Soxhlet, and autoclave extraction techniques were used to obtain extractives from untreated and thermally modified (THM) chestnut wood (170 °C for 3 h). Ethanol/H2O, ethanol/toluene, and water were the solvents used for each technique. A polyoxometalate compound (H3PMo12O40) and MoO3 supported on silica were used as catalysts. The THM induced a change in the wood’s surface color (ΔE = 21.5) and an increase in mass loss (5.9%), while the equilibrium moisture content (EMC) was reduced by 17.4% compared to the control wood. The yields of the extractives and their solubility were always higher in THM and mainly used ASE as the technique. GC-MS analysis of the extractives, without catalyst support, showed different results for each extraction technique and type of wood (untreated and THM). Ultimately, the amount of extractive compound dissolved in each solvent will differ, and the choice of extraction technique will depend on the intended final application of the extracted chemical product.

Behaviour of Low Molecular Weight Compounds, Iron and Copper of Wine Spirit Aged with Chestnut Staves under Different Levels of Micro-Oxygenation

Alternative technologies for a more sustainable wine spirits’ ageing have been studied but a lack of knowledge on the effect of oxygenation level remains. This work examined the behaviour of low molecular weight compounds, iron and copper of a wine spirit aged in 50 L demijohns with chestnut wood staves combined with three levels of micro-oxygenation or nitrogen. Compounds and mineral elements were quantified by HPLC and FAAS, respectively, in samples collected at 8, 21, 60, 180, 270 and 365 days of ageing. Results showed that most of the compounds underwent significant changes in their content over time and behave differently depending on the wine spirit’s oxygenation level: higher contents of gallic acid, syringic acid and vanillin were associated with lower micro-oxygenation level while higher contents of ellagic acid, syringaldehyde, coniferaldehyde and sinapaldehyde resulted from higher one; lowest contents of these compounds were found in the nitrogen modality. Weak correlation between copper and the studied compounds was evidenced whereas closer relationship between iron, vanillin, gallic, syringic and ellagic acids at end of ageing was observed. This study provides innovative information on the role of oxygen in wine spirit’s ageing, and on chestnut wood effect on wine spirit’s mineral composition.

The Effect of Supplementing Pig Diet with Chestnut Wood Extract or Hops on Fresh Meat and Dry-Cured Products

Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and oxidative stability of meat and dry-cured products was investigated. Control pigs (N = 11) were fed a commercial diet (13.1 MJ metabolizable energy, 15.5% crude protein), while the other two experimental groups were supplemented with 3% of sweet chestnut wood extract (Tannin; N = 12) or 0.4% of hop cones (Hops; N = 11). The quality of meat and dry-cured products was evaluated by means of chemical composition, water holding capacity, objective color, and lipid and protein oxidation. No major effects of sweet chestnut wood extract or of hops supplementation were observed, nevertheless, some indications of improved water holding capacity could be attributed to antioxidants supplementation. The color evolution of dry-cured bellies from Tannin and Hops groups of pigs during refrigerated storage was also indicative of an improved oxidative stability.