Ana Torrado-Agrasar

Simulating Washoff of Cu-Based Fungicide Sprays by Using a Rotating Shear Device

Foliar washoff causes a loss of copper-based pesticides sprayed on crops, leading to an increase in the number of applications and contamination of the soil with Cu. In field studies, the variables that determine the amount of Cu loss are difficult to control. An experimental setup based on a rotating shear device (RSD) was used to estimate the influence of physical factors in the loss of Cu due to washoff of three copper-based fungicides: copper oxychlorhide (CO), Bordeaux mixture (BM), and a mixture of copper oxychlorhide and propylene glycol (CO-PG). Full factorial designs were used to model the loss of Cu from fungicides sprayed on the polypropylene surface of the RSD. Variables in the experiments were rotation speed, wash water volume, and fungicide dose. Good reproducibility was obtained for Cu loss, with a coefficient of variation less than 8%. Mean Cu losses were 27.0, 33.0, and 13.5% of the copper applied in fungicide for the BM, CO, and CO-PG, respectively. Empirical equations were obtained to calculate Cu losses from the rotation speed, wash water volume, and dose, as well as their interactions. CO losses were consistent with a model of particle detachment in which such losses depended on a threshold boundary shear stress required to initiate particle motion. Also, percent CO losses were found to be significantly correlated with the linear momentum at the surface boundary. The momentum values obtained in the RSD tests were similar to those estimated for a rainfall event of 20 mm h(-1) lasting 10 min. The most important mechanism in the loss of CO was the erosion of Cu-bearing particles.

Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview

Lees are the wastes generated during the fermentation and aging processes of different industrial activities concerning alcoholic drinks such as wine, cider and beer. They must be conveniently treated to avoid uncontrolled dumping which causes environmental problems due to their high content of phenols, pesticides, heavy metals, and considerable concentrations of nitrogen, phosphate and potassium as well as high organic content. The companies involved must seek alternative environmental and economic physicochemical and biological treatments for their revalorization consisting in the recovery or transformation of the components of the lees into high value-added compounds. After describing the composition of lees and market of wine, beer and cider industries in Spain, this work aims to review the recent applications of wine, beer and cider lees reported in literature, with special attention to the use of lees as an endless sustainable source of nutrients and the production of yeast extract by autolysis or cell disruption. Lees and/or yeast extract can be used as nutritional supplements with potential exploitation in the biotechnological industry for the production of natural compounds such as xylitol, organic acids, and biosurfactants, among others.

Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis

The influence of ten new generation fungicides (ametoctradin, benthiavalicarb-isopropyl, boscalid, cyazofamid, dimethomorph, fenhexamid, kresoxim-methyl, mepanipyrim, metrafenone, and pyraclostrobin) on the fermentative activity of Saccharomyces cerevisiae yeast was initially evaluated in pasteurised red must. The presence of ametoctradin, dimethomorph and mepanipyrim seemed to affect sugars-to-ethanol yield in the stationary phase. The same fermentation experiments were carried out for these three fungicides in ecological red must from Vitis vinifera cv. Tempranillo. When ecological must was unfiltered, the fermentative activity of yeasts was unaffected by the presence of these selected fungicides. However, when ecological must was filtered beforehand, a slight decrease of biomass and ethanol production (in terms of biomass-to-ethanol yield and sugars-to-ethanol yield, respectively), as well as a decrease in fruity aroma, were registered with respect to the control wine.

Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

ABSTRACT Essential oil from yarrow (Achillea millefolium L. s. l.) has a broad spectrum of pharmacological activities. However, active chemical components of yarrow oil are sensitive to environmental factors such as, light, oxygen and temperature. Encapsulation of essential oil offers solutions for the limitation. Yarrow oil was encapsulated in hydroxypropyl-β-cyclodextrin (HPβCD) through freeze-drying technique with encapsulation efficiency of 45%. Inclusion complex formation was examined by scanning electron microscope, Fourier transformed infrared spectroscopy and UV–vis analysis and phase solubility study. Yarrow oil gave strong antioxidant activity of 72% DPPH scavenging at 50 μg/mL. HPβCD could protect active compounds of essential oil and retained antioxidant activity after sunlight exposure. Yarrow oil also exhibited antibacterial activity against Staphylococcus aureus and Escherichia coli with the minimum inhibitory concentration (MIC) values of 250 μg/mL and 500 μg/mL, respectively. The antibacterial efficacy was much improved after encapsulation against both S. aureus and E. coli with the MIC value of 62.5 μg/mL.

Development of a Factorial Design To Study the Effect of the Major Hemicellulosic Sugars on the Production of Surface-Active Compounds by L. pentosus

Nowadays, there are no studies about the role of the major hemicellulosic sugars on the production of surface-active compounds by Lactobacillus pentosus, although it was demonstrated that the activity of these compounds can be related to the agricultural residue from which they come, as the sugar solutions obtained from different agricultural residues contain different types and ratios of hemicellulosic sugars. Therefore, in this work, an incomplete factorial design was employed to test the relationship between the type and the ratio of hemicellulosic sugars present in hydrolysates from agricultural residues and the activity of surface-active compounds (cell-bond biosurfactants and extracellular bioemulsifiers) produced by L. pentosus. This design allowed us to establish models (that include linear, interaction, and quadratic terms) between dependent and independent variables. The independent variables used and their variation limits were as follows: glucose concentration (0-10 g L(-1)), xylose concentration (5-15 g L(-1)), and arabinose concentration (0-10 g L(-1)), whereas the 13 dependent variables studied were based on the measurement of surface tension and emulsifying capability. After the study, it was found that the emulsifier capacity of extracellular bioemulsifiers produced by L. pentosus increases at high glucose and xylose concentrations, with glucose concentration as the most influential variable in the range studied. However, the increase of glucose in the absence of xylose produced biosurfactants with low surface activity, with, in this case, the xylose concentration as the most influential variable. Taking into account the xylose/glucose ratio, the best results were obtained with xylose/glucose ratios around 1.5-3.5, which can be found in hemicellulosic hydrolysates from trimming vine shoots or grape marc hydrolysates.

Xylitol production in immobilized cultures: a recent review

Abstract Xylitol is a pentahydroxy sugar alcohol coming from xylose with many applications in the food and pharmaceutical industries as a low caloric sweetener suitable for diabetics and as an active ingredient in several biomedical applications. The microbial bioproduction of xylitol from natural xylose coming from lignocellulosic materials appears a sustainable and a promising alternative to chemical synthesis, which works at stronger reaction conditions and generates undesirable co-products which must be removed. There are several reviews that study the metabolic pathways in wild and transformed xylitol producing yeasts and the culture conditions that enhance xylitol accumulation, which are mainly related to the need of microaerobiose for the best producing wild yeasts. Nevertheless, there are relatively few studies focusing on the engineering aspects related to scalable systems and bioreactors that could result in a final industrial stage. This review explores recent advances on xylitol production using immobilized systems, which have been proposed to facilitate the reuse of the biocatalyst for extended periods and the main types of bioreactors available assayed for this purpose.

Use of Aspergillus niger Extracts Obtained by Solid-State Fermentation

Abstract Agroindustrial wastes are both an environmental and economic problem that industries must strive to solve. However, these residues represent an inexpensive alternative source for microbial growth and biomass or enzyme production, mainly using solid-state fermentation (SSF). Corn cob, a worldwide by-product obtained from maize processing, has a lignocellulosic structure made up of cellulose, hemicelluloses, and lignin. Aspergillus niger is one of the most frequently employed filamentous fungi in the production of enzymes by SSF. This fungal species can grow on corn cob to produce xylanases, which catalyze the hydrolysis of xylan, a heterogeneous polysaccharide consisting mainly of a backbone chain of β-1,4-linked β- d -xylopyranose units. Fungal xylanases have several applications in the paper manufacturing, animal feed, bread making, juice, and wine industries. Xylanases are also interesting for the production of xylooligosaccharides, used as functional food ingredients, and xylose for bioconversion into xylitol.