0000000000308011
AUTHOR
Palazzolo E.
From wastes to resources: citrus hydrolatesas natural biostimulants of soil microorganisms
The hydrolates result from the industrial extraction process of the essential oils through cold pressing of the citrus peels. Today, they are considered a waste to be disposed of. However, due to the presence of water soluble compounds (sugars, polyphenols, acids), hydrolates could be reused instead of being, due to the high economic burden, a problem in the disposal of the same, charged to the company.The aim of this work was to evaluate the effects of citrus hydrolate when directly applied as irrigation water on soil microbial biomass, activity and structure community. The soil used for the experiment was collected from the topsoil (0-10 cm) of a citrus orchard, air-dried and sieved at 2 …
Monitoring of the effects of added carbon by citrus hydrolates waste in a soil.
The hydrolates are the waste to be disposed of are a product of the industrial extraction process of the essential oils through cold pressing of the citrus peels. However, due to the presence of water soluble compounds (sugars, polyphenols, acids), hydrolates could be reused instead of being, due to the high economic burden, a problem in the disposal of the same, charged to the company. The aim of this work was to evaluate the effects of citrus hydrolate when directly applied as irrigation water on soil. Was monitored soil chemical and biochemical property, in particularly effect of the high carbon addition on microbial biomass, activity and structure community and effect on carbon soil sto…
ATR-FTIR chemical screening for adulterants and sugar characterisation in honeys
The search for improvements in honey analysis is an important topic due to the relevance that adulterations and variations of sugar composition have in this food. Attenuated Total Reflectance Fourier Transform InfraRed spectroscopy (ATR-FTIR) is a reliable and fast analytical instrumentation for analysis of liquids, semi-solids and solids, which is currently used in food chemistry for qualitative and quantitative investigations. This work is aimed to build a fast analytical method, using ATR-FTIR and Partial Least Square (PLS) chemometric tool, to quantitative determination of glucose, fructose and sucrose present in honeys. We analyzed 25 honeys from Trentino and Sicily and a significant s…