Summary effect of microwave power, residence time, and alkali concentration in improving enzymatic digestibility in selected agricultural crop residues.
\r\n\tDiagnostic tools are advancing: micro-and nano-diagnostics, advanced molecular genetics, and diagnosis of the aberrant clotting factor synthesis development and the options for the staging of the genetic abnormality - severe, moderate, and mild expression.
\r\n\tTreatment developments and advances start with prevention, intra-uterine approaches, genetic manipulation, genetic engineering, the high specificity of replacement factors, and recombinant technology.
\r\n\tIn addition to the above, the book will provide an update on the prevention of transmission of pathogens and potentially toxic substances used to stabilize and preserve treatment commodities. The role of big data and artificial intelligence through both machine learning and the application of deep learning and digital footprinting will also be addressed.
\r\n\tIn the developing world, there is an urgent need to collect, preserve and process plasma for the manufacturing of high yield, safe, and stabilized cryoprecipitate, or pharmaceutical fractionation of purified and specific clotting factors, as well as improvement on diagnostic and sociomedical approaches with an emphasis on patient and family care, and management of bleeding episodes.
Lignocellulosic biomass feedstock is one potential source of renewable energy and considered as a non-food material (second-generation feedstock) [1]. Agricultural and forest residues as well as industrial and municipal solid wastes are made up of lignocellulosic components [2]. They are environmentally friendly with a carbon-neutral footprint when converted to renewable energy, compared to fossil energy sources such as crude oil, coal, and natural gas [3]. Lignocellulose biomass consists of cellulose, hemicellulose, and lignin. Both cellulose and hemicellulose are polysaccharides with cellulose being the main molecule utilized for ethanol production. Unlike cellulose, which comprises long unbranched fibrils entirely made up of glucose, hemicellulose is a branched polymer, and its polymer chains are shorter than those of cellulose which are described as water soluble because some sugar units are linked to the acetyl groups [4, 5, 6]. Lignin acts as a glue between hemicellulose and cellulose and still has some energy value, which can be converted to a variety of value-added products [7, 8].
The production of bioethanol from lignocellulosic biomass (crop residues and waste crops) has been estimated to be 422–491 billion liters per year, which is 16 times higher than global bioethanol production [9]. Bioethanol blend with gasoline (E5, E10, and E85) indicates greenhouse gas (GHG) emission advantage since bioethanol is less carbon-rich than gasoline [10, 11]. The lignocellulosic bioethanol process can be categorized into four steps: pretreatment, saccharification, fermentation, and product (ethanol) recovery [12, 13]. Pretreatment facilitates the breakdown of cell walls and internal tissues of the lignocellulosic biomass through physical, chemical, and biochemical conversion processes. This process involves the disruption and disintegration of recalcitrant structures to open channels for enzymatic reactions in the substrate [14, 15, 16]. According to the U.S. Department of Energy [17], the biomass process dramatically reduces dependence on crude oil, supports the use of diverse, domestic, and sustainable energy resources, provides a basis for bioindustry development in accelerating economic growth, and represents an effective strategy for reducing carbon emissions from energy production and consumption.
Recently, many research works have described pretreatment as the most expensive stage in bioethanol production considering challenges faced during the conversion process [18]. Pretreatment accelerates lignocellulosic solubilization, thereby improving enzymatic reactions in the material [12, 15, 16]. Figure 1 shows a schematic of the effect of pretreatment on lignocellulosic biomass. An effective pretreatment technique is needed to liberate the cellulose from lignin, reduce cellulose crystallinity, and increase cellulose porosity [11]. Various pretreatment methods have been developed according to different research studies [3], but the choice of pretreatment technique for a raw material/feedstock is influenced by many factors. These include sugar recovery yield, low moisture content effectiveness, lignin recovery, required particle size, and low energy demand [20].
Effect of pretreatment on biomass [
Pretreatment methods include microwave (MW)-assisted, dilute acid, alkali, steam explosion, ammonia fiber explosion (AFEX), lime, organic solvent, ionic liquids, and biological. A combination of these methods has also been studied, and some studies are still ongoing [3, 20]. Kumar et al. [21] and Merino-Perez et al. [22] presented advantages of pretreatment on lignocellulosic biomass such as (1) improved substrates sugar formation, (2) avoid degradation of carbohydrate, (3) avoid the generation of toxic compounds that can inhibit hydrolysis and fermentation processes, (4) avoid the decomposition of cellulose and hemicellulose, (5) reduction in the number and quantity of chemical reagents used, and (6) cost-effectiveness. Many research reports have compared various pretreatment methods of lignocellulosic biomass, indicating advantages and disadvantages of each pretreatment method. However, the choice of each pretreatment technique depends on the type of biomass, composition, and resulting byproducts [23, 24]. In addition, most of the pretreatment techniques suffer relatively low sugar yields, severe reaction conditions, high processing costs and capital investment, and investment risk [25]. Research efforts are continuing to address these challenges. For instance, there is growing interest in microwave heating as a pretreatment alternative to support second-generation lignocellulosic biorefineries. According to Aguilar-Reynosa et al. [18], microwave heating process has attracted a series of experimental techniques because it satisfies green chemistry, reduction of time of processing by 10 times compared to other heating techniques, fast heat transfer, and essentially an alternative method to conventional heating [26, 27, 28].
This review is intended to identify the various microwave-assisted alkali pretreatment effects on the different lignocellulosic agricultural residues. Emphasis is also placed on the pretreatment process effects of the lignocellulosic biomass and its sugar yield/recovery from enzymatic saccharification.
Microwave (MW) irradiation refers to electromagnetic waves that consist of electric and magnetic fields. The waves are formed within a frequency band of 300 MHz and 300 GHz [29, 30]. The operational frequency of a domestic microwave oven is 2450 MHz and its heating mechanism with a material depends on shape, size, dielectric constant, and the nature of the microwave equipment. The heating mechanism in MW is aligned with dipolar polarization, conduction, and interfacial polarization. The alignment of polar molecules in an electromagnetic wave with rapid oscillation caused by microwave irradiation forces the polar molecules to align in the radiation field. Dipolar polarization is responsible for the continuous alignment of the polar molecules inside the material which generates the heat [30, 31]. Motasemi and Afzal [32] and Xu [31] described three ways in which MW irradiation and materials can interact, namely (1) MW-transparent material (insulator) where microwaves pass through without losses like Teflon™ or quartz, (2) conducting material which cannot allow microwave penetration but reflected like metals, and (3) absorbing materials such as oil and water. The electromagnetic radiation in MW heating is shaped like energy propagating in a vacuum without any material in motion, can be observed as light, and used as waves and non-ionizing waves in mobile cell phones and infrared [33].
In 1949, Spencer Percy discovered that electromagnetic frequency radiation could be used in dielectric heating via microwave for heating application in food and other process requiring the use of heat. Von Hippel in 1954 provided further elaboration based on understanding of theories on macroscopic interactions of microwave and matters explaining his theory with dissipated power, electric field intensity, and propagation constant [18]. MW heating is directly from inside the material—wave interactions, leading to heat transfer and basically has a higher energy yield in comparison with conventional oven techniques which transmit heat by conduction-convention mechanism [34]. Xu [31] stated that conventional heating is transferred from the surface toward the center of the material by conduction, convention, and radiation; however, MW heating converts electromagnetic energy into thermal energy.
Numerous research studies have reported advantages and disadvantages of MW relative to conventional heating [18]. Advantages of MW include shorter residence time, faster heat transfer, selective, instantaneous on and off operation, precise and controlled heating, rapid and efficient, and environmental friendly process [4]. Due to its efficient process, MW heating has limited disadvantages such as (1) poor distribution of MW power within the material because of non-homogeneous material, (2) non-uniform heating, and (3) low penetration of radiation in bulk materials [35, 36, 37].
Alkaline pretreatment improves cellulose digestibility, the ability to saponify intermolecular ester bonds, cross-linking xylan hemicelluloses, and other components. The effect of alkali pretreatment on lignocellulosic biomass is dependent on lignin content [20]. Alkaline reagents suitable for alkali pretreatment are NaOH, KOH, Ca(OH)2, and NH4OH. The sugar yield of alkali pretreatment is dependent on the feedstock used [3]. Some of the alkalis cause swelling, an increase in cellulose internal surface area, decreasing the degree of polymerization and crystallinity [38], while some disrupt the lignin structure of the material and remove acetyl groups from hemicellulose, thereby enhancing cellulose digestibility and increasing the reactivity of the remaining polysaccharides during delignification [12, 15, 22]. The advantages of alkali pretreatment are no washing of samples after pretreatment, no corrosion problem in the equipment used for the treatment as compared to acid, and the use of lower temperatures and pressures compared with other pretreatment techniques [39, 40].
Ethanol from cellulose-based biomass is one of the most attractive alternatives to replace fossil fuels because using non-edible material as feedstock to produce ethanol and corresponding bioproducts minimizes environmental challenges [7, 22]. Microwave pretreatment method is a physico-chemical process involving thermal and non-thermal effects. The early discoveries of microwave pretreatment on lignocellulosic biomass were reported by Ooshima et al. [41] and Azuma et al. [42]. Since then, the technology has shown efficient applications in various ways [43, 44, 45]. Recently, many research studies have used MW heating as a pretreatment technique to assist in converting lignocellulosic biomass into useful bioproducts [46]. MW pretreatment combines both thermal and non-thermal effects within the aqueous environment of physical, chemical, or biological reactions [47], and its thermal heating may considerably decrease the time and efficiency of the pretreatment [22]. The pretreatment of lignocellulosic biomass using MW heating is done selectively especially at the polar parts, resulting in an increase in the disruption of the recalcitrant structures of the biomass [48]. To date, different pretreatment techniques to make lignocellulose accessible to enzymes for enhancing bioethanol conversion have been widely studied [20]. On the other hand, energy utilization in the pretreatment process raises the overall cost of producing bioethanol considerably, and this is a critical factor to consider before investing in biorefinery processes [20]. Darji et al. [49] and Aguilar-Reynosa et al. [18] reported the different studies on MW heating process describing MW heating as a better technology with energy efficiency to reduce energy consumption during pretreatment.
Enzymatic saccharification is a biochemical conversion preceded by pretreatment and followed by microbial catalyst conversion [50]. This is a microbial degradation process, accomplished by using enzymes and the result is usually a decrease in sugar [12]. Converting lignocellulosic biomass to ethanol involves disintegrating the biomass cell wall structure, thereby releasing the simple sugars which are fermented by yeast to produce ethanol [51]. Maitan-Alfenas et al. [52] reported that microorganisms are essential in enzyme production for lignocellulosic biomass saccharification. The saccharification process in the ethanol conversion requires less energy and is done in mild conditions at pH of 5.2–6.2 and a temperature range of 45–50°C [53, 54]. There are three distinct major types of cellulase enzymes used in the process: (1) endoglucanases (E C 3.2.1.4) hydrolyze at random internal β-1, 4-glucosidic linkages in the cellulose chain producing oligosaccharides of different lengths and with a shorter chain appearance; (2) exoglucanases of cellobiohydrolases (E C 3.2.1.91) progress along cellulose chain ends and release major products as cellulose or glucose; and (3) β-glucosidases known as β-glucoside glucohydrolases (E C 3.2.1.21) hydrolyze cellulose to glucose, liberate cellobiose, soluble cellodextrins to glucose [12, 55]. For hemicellulases, hydrolysis of the hemicellulose fraction requires more complex group of enzymes, and endo-β-1, 4-xylanase enzyme is needed for the hydrolysis of xylana, the major polymer component in hemicelluloses [56, 57]. Cellulases and hemicellulases production involve many microorganisms such as filamentous fungi (
Related research investigations have reported different activities of enzymatic saccharification process with limiting factors on the lignocellulosic biomass such as moisture, available surface area, crystallinity of cellulose, degree of polymerization, and lignin content [8, 20, 60, 61]. Biomass formed in a complex network of lignocellulose contents has indicated that most enzymes used in process can be absorbed by resultant condensed lignin to reduced yield by nonspecific linkages of the enzymes [52]. In addition, Palonen et al. [62] reported that the hemicellulose removal increases the mean pore size of the biomass, thereby increasing the chances of cellulose to get hydrolyzed. Consequently, lignin content reduces enzymatic saccharification by forming a shield and blocking substrate digestible parts from hydrolyzing [60]. Janker-Obermeier et al. [63] studied solubilization of hemicellulose and lignin from wheat straw through MW-assisted alkali treatment. The result suggested that more than 80% hemicellulose and 90% lignin could be removed from the solid wheat straw substrate without excessive saccharide solubilizing high amount of cellulose.
The combination of MW-assisted pretreatment and chemical pretreatment on different biomass as reported by several research studies indicated a higher sugar recovery, and various chemicals used in this process are dilute ammonia, iron-chloride and the common ones, alkaline and acid. All these chemicals assist MW pretreatment technology in removing lignin (alkali solution) and hemicellulose (acid solution) for cellulose accessibility [47]. The combined process separates lignocellulosic biomass components by disrupting the biomass structure, reducing the crystallinity of cellulose, improving the formation of fermentable sugars, and reducing the degradation of carbohydrates [64]. At lower temperatures, the combined pretreatment of lignocellulosic biomass improves enzymatic saccharification by accelerating the pretreatment reaction [65, 66, 67]. A combination of acid (H2SO4, 2% w/v) and steam (140°C, 30 min) is reported to have efficiently solubilized the hemicellulose, resulting in 96% yield of pentose in pretreatment and enzymatic hydrolysis of soybean hull [68]. Consequently, more research studies on MW pretreatment technique are still ongoing using different feedstocks and chemical combinations.
MW-assisted alkali pretreatment can penetrate the biomass and vibrate the molecules. The rapid oscillation of the molecules causes continuous heat generation and disruption of lignocellulosic structure, and similar results were reported by Hamzah et al. [69] and Wang et al. [70]. Table 1 describes the effect of microwave-assisted alkali technology in enhancing enzymatic saccharification. Lignocellulosic biomass conversion to bioethanol is very challenging considering the heterogeneous nature of the feedstock used in the process [22]. MW pretreatment process leads to a high lignin removal and improvement in the biomass morphology to facilitate the reactivity of the enzyme, thereby increasing sugar yields [22, 79]. Increasing the alkali concentration during pretreatment of lignocellulosic biomass helps to increase cellulose digestibility and is more effective for lignin solubilization [3, 48]; a relatively long residence time is needed to produce high sugar yields at a lower temperature for alkali pretreatment technique [3]. Increasing NaOH solutions (2–5 wt%) with high temperature (60–140°C) and residence time (10–60 min) at a fixed MW power level of 500 W dissolves a high amount of hemicellulose in the supernatant. Xylan recovery was 73%, and solubilization of lignin was highly dependent on the MW energy input [63]. Xu [31] reported that MW irradiation is an effective heat source employed in alkali pretreatment to produce temperature needed in the delignification of biomass for enzyme reactivity. However, MW-assisted alkali pretreatment technology is effective depending on the lignin content of the feedstock and can lead to a high lignin solubilization and increased sugar yields [52]. According to Chaturvedi and Verma [79], results from reducing sugar yields ranging from 40 to 60% are mostly reported from MW-assisted pretreatments. The review pointed out that no pretreatment technology offers 100% conversion of biomass into fermentable sugars. To obtain the optimal MW-assisted alkali pretreatment condition that can improve enzymatic digestibility using different biomass, various microwave power levels, residence times, and alkali solutions of various concentrations were considered. Also, feedstock properties and reaction conditions are contributing factors influencing microwave pretreatment characterization and yield of the final product.
Biomass | MW power (W) | MW time (min) | Alkali solution (%w/v) | Enzymes | Sugar analysis method | Sugar yield (dry biomass) | Reference |
---|---|---|---|---|---|---|---|
Oil palm empty fruit bunch (EFB) | 180 | 3–21 | NaOH | DNS | 178 mg | [11] | |
Switchgrass and Coastal Bermudagrass | 250 | 5–20 | NaOH, Na2CO3 and Ca(OH)2 | DNS | 2% NaOH/10 min: 82 and 63% glucose and xylose 1% NaOH/10 min: 87 and 59% glucose and xylose | [44] | |
Corn straw and rice husk | 1300 | 2 | Glycerol-water and glycerol-NaOH | DNS | Glycerol-NaOH: highest sugar yield for both samples | [71] | |
Switchgrass | 1000 (Setting #1 to #4) | 30–120 s | NaOH and water | Celluclast 1.5-L and Novozyme 188 | NREL | 0.1 g/g NaOH/30 min: 58.7 g/100 g Water/MW: 34.5 g/100 g | [66] |
Sugarcane bagasse | 100, 180, 300, 450, 600, and 850 | 1–30 | NaOH and H2SO4 | Commercial cellulase | DNS | MW-alkali/600 W/4 min: 0.665 g/g MW-acid/100 W/30 min: 0.249 g/g MW-alkali (1%)-acid (1%): 0.83 g/g | [72] |
Sweet sorghum bagasse (SSB) | 1000 | 2, 4, 6 | Lime | Cellulase (ACCELLERASE 1500) | DNS | SSB/MW/no-lime: 65.1% SSB/MW/lime: 52.6% | [73] |
Wheat straw ear | 400, 700, 1000 | 5–15 (5 min interval) | NaOH | Cellubrix L | NREL | 1000 W/15 min: 148.93 g/kg Untreated: 26.78 g/kg | [74] |
Switchgrass | 250 | 5–20 (5 min interval) | NaOH and H2SO4 | DNS | NaOH/250 W/10 min: highest yield | [67] | |
Sweet sorghum juice | 100–160°C (15°C interval) | 60 | Dilute ammonia | Spezyme CP and | NREL | 4.2 g glucose/10 g at low temperature and short MW time | [25] |
Rice straw | 70–700 | 1–5 | NaOH | E-CLEAN, endo-1, 4-β-glucanase and EBLUC and β-glucosidase | DNS | MW-assisted alkali: 1334.79 μg/ml | [75] |
Pineapple | 170–510 (170 W interval) | 5, 10, 20, 40, 60, 120, 180 s | NaOH | Cellulase | HPAEC-PAD | 33.5% total sugar yield at 6.375 W/g for 5 s | [76] |
Cashew apple bagasse | 600 or 900 | 15 or 30 | NaOH | Commercial celluclast and β-glucosidase | NREL | 0.2 and 1.0 mol/L NaOH: 372 and 355 mg/g | [77] |
Canola straw and Oat hull | 713 | 6–18 (3 min interval) | NaOH and KOH | DNS | Canola straw: 110.0 mg/g Oat hull: 99.10 mg/g | [3] | |
Catalpa sawdust | 200, 400, 600 | 3, 6, 9 | MW-water, NaOH and Ca(OH)2 | Commercial cellulase | DNS | MW/Ca(OH)2/400 W/6 min: 402.73 mg/g | [78] |
Summary effect of microwave power, residence time, and alkali concentration in improving enzymatic digestibility in selected agricultural crop residues.
HPAEC-PAD: high-performance anion exchange chromatography-pulsed amperometric detector; DNS: dinitrosalicylic acid; NREL: National Renewable Energy Laboratory
The results from Table 1 indicate that MW-assisted alkali pretreatment can enhance the acceleration of enzymatic hydrolysis process compared to the conventional method as reported by many research studies. Sodium hydroxide (NaOH) solution identified as the most widely applied in MW pretreatment process and effective alkali compared to other alkalis. It was observed that NaOH, residence time, and substrate concentration were the main factors affecting the enzymatic saccharification efficiency. From the different MW-assisted alkali pretreatment processes, a low MW power (200–400 W) and a short exposure time (1–25 min) of feedstock reactor improved enzymatic saccharification sugar yields. However, lime was not a good alkali reagent for MW pretreatment and enzymatic saccharification of sweet sorghum bagasse, whereas sodium and ammonium hydroxides were excellent with MW pretreatment and enzymatic saccharification in high yields of sugars depending on the biomass used.
Figure 2 shows the various sugar analysis methods applied in the last decade in quantifying the sugar yields from MW-assisted alkali pretreatment and enzymatic hydrolysis process of cellulosic biomass. The most widely applied method is DNS with 67% followed by NREL protocol with 28% over the last 10 years as indicated in the published research papers. None of the research studies that have used these methods indicated the most appropriate method. Rather, results of sugar yields were based on the type of biomass used and pretreatment parameters. However, there was no analysis on the cost of using any of the sugar analysis methods reported in the study.
Cellulosic sugar analysis methods.
On the other hand, an overview of key pretreatment processes employed for the bioconversion of lignocellulosic biomass was reported by Chaturvedi and Verma [79]. The study suggested that alkali pretreatment process involving lime, ammonia, NaOH, and KOH resulted in higher yields of sugars involving lignocellulosic biomass with a low lignin content like rice hull and grasses. But concerns with environment challenges were associated with ammonia because it is toxic to the environment.
Densification of biomass is primarily achieved by pelletizing which is the application of mechanical force to compact biomass into uniformly sized solid particles [80, 81]. Densification increases the density of biomass into a pellet product having a density of 600–1200 kg/m3 [82] for efficient transportation and low moisture for safe storage [83]. Particle size and preconditioning of biomass prior to pelletization can facilitate the binding characteristics and chemical composition of biomass, thereby improving the overall pellet quality [84]. In addition, moisture content as a factor during preheating of biomass before pelleting assists in loosening the natural binders to produce durable pellets [85].
The pretreatment process helps to complete biomass conversion into valuable bioproducts. Therefore, the pretreatment of lignocellulosic biomass is important in enhancing enzymatic cellulosic digestibility to increase glucose yields [86]. There is only one cited paper on the effects of MW-assisted alkali pretreatment and densification on improving enzymatic saccharification of biomass conversion into ethanol. Sugar yields were reported to increase after MW-assisted alkali pretreatments of canola straw and oat hull pellets. Sodium hydroxide (NaOH) and potassium hydroxide (KOH) at various concentrations were used in the study. The authors highlighted that samples selected for cellulosic substrate analysis were based on parameters that describe pellet quality such as tensile strength, dimensional stability, and pellet density [3].
Table 2 shows MW-assisted alkali canola straw and oat hull pellet data and corresponding glucose yield results. The tensile strength, dimensional stability, and pellet density showed little or no significant effect on the sugar yields on canola straw and oat hull pellets. It is evident that samples ground in a 1.6-mm hammer mill screen size had a significant effect on the cellulosic enzymatic digestibility. Table 2 shows data and results from Hoover et al. [85] and Shi et al. [87] which were compared. Hoover et al. [85] indicated that preheating AFEX-pretreated biomass pellets had no effect on sugar yield while the non-preheated pellet had a greater effect on the sugar yield. Also, Shi et al. [87] reported that efficiency in the mixed feedstocks pretreatments and densification demonstrated significant effect on sugar yields. Many studies without MW-assisted alkali pretreatment method using pelletization on different biomass have reported similar sugar yield, considering the biomass used in the conversion. Furthermore, conclusions made from these studies focused more on the effects of pelletization parameters on improving enzymatic hydrolysis process for biomass sugar conversion [85, 87, 88, 89, 90, 91]. The advantages of densifying biomass using different technologies to produce pellets are to improve handling, storage, and transportation efficiencies [92].
Feedstock | Screen size (mm) | Alkali | Alkali concentration (%) | MW time (min) | Tensile strength (MPa) | Dimensional stability (%) | Pellet density (kg/m3) | Average glucose yield (mg/g) |
---|---|---|---|---|---|---|---|---|
Canola straw | 1.6 | NaOH | 1.5 | 18 | 2.31 | 0.79 | 1370.27 | 110.05 |
KOH | 1.5 | 6 | 3.78 | 0.83 | 1392.21 | 53.42 | ||
3.2 | NaOH | 0.75 | 6 | 4.85 | 2.60 | 1324.75 | 55.78 | |
KOH | 1.5 | 6 | 5.19 | 0.83 | 1382.62 | 96.77 | ||
Oat hull | 1.6 | NaOH | 0.75 | 18 | 1.33 | 5.28 | 1221.99 | 99.10 |
KOH | 1.5 | 6 | 0.63 | 1.04 | 1185.69 | 97.53 | ||
3.2 | NaOH | 0.75 | 6 | 1.23 | 1.68 | 1205.73 | 72.22 | |
KOH | 1.5 | 18 | 1.17 | 5.95 | 1210.94 | 84.87 |
MW-assisted alkali pretreated canola straw and oat hull pellets and glucose yields results [3].
Technoeconomic analysis (TEA) involves technologies, system, and production processes evaluation. Different technoeconomic studies have classified the analysis into two major groups such as technical (maintenance requirement and service life, operation and maintenance skill requirement, the ease of transportation and installation, processing capacities available, material, esthetic and inherent risk for a system or product process) and economic (capital and operating costs, biomass cost, and profit revenues) depending on the process technology used [93, 94]. The TEA report also assists in understanding and providing additional information to the economic viability via production cost and market price [94], and the profitability and sensitivity analysis of a product or a process [95, 96]. To perform technical and economic evaluation, various software with in-built analysis tool to estimate capital and operational costs have been developed by different software developers, and the choice of software is dependent on the project evaluation. The available commercial TEA software includes Super-Pro designer, PRO/II and DYNSIM, Aspen Plus HYSYS, DESIGN II, and CHEMCAD [93].
Life cycle assessment (LCA) involves the collection and evaluation of relevant input and output data of a product system including potential environment impacts within the process period [97]. Adams et al. [98] indicated that the main reason for using the LCA tool is to give a holistic view of the emissions and resource requirements of a product system. Also, the importance of LCA study is to analyze the impact on the environment, energy consumption, and economic viability [94, 99]. Azapagic and Stichnothe [100] reported that LCA can be translated into quantitative measures of sustainability such as environmental, social, and economic. Different types of International Standard Organization (ISO) documents have been developed for LCA standards in providing flexible methodology and enabling modification of analysis by meeting up the goal and scope of the study [94, 97]. In the setting of innovation targets, the major impacts of LCA can be identified using these intensive products: raw material, manufacturing, distribution, the use of intensive product such as automobiles and laser printers, and disposal-intensive product [94, 100]. Many software, tools, and databases have been developed to assist in data processing and calculation of LCAs. These include Athena, BEES 4.0, CMLCA, Ecolnvent, EMIS, GaBi, GEMIS, IdeMAT, REGIS, SimaPro, and Umberto [101]. Many software are in market and many more are disappearing each year due to the dynamic nature and availability of the software [94]. Patel et al. [102] studied the technoeconomic and life cycle assessment of lignocellulosic biomass thermochemical conversion technologies. The study stated that a lot of research works are only focusing attention on calculating the cost of one specific production chain product. It suggested more technoeconomic investigation on multiple processes of product co-generation. Mupondwa et al. [103] reported that bioenergy research investigations and developments in Canada for biomass pretreatments and conversions into bioproducts using different technologies have recently shown significant growth. However, the study highlighted that there are challenges in designing business models and commercial bioconversion pathways based on various biomass feedstocks available. Despite the varieties of research that have been conducted on microwave pretreatment technique, the growth of industrial application of microwave heating is limited globally. Xu [31] reported that most pretreatment experiments still take place in domestic MW ovens except for few modified MW reactors which are used by less than 30 companies globally on the pretreatment of various feedstocks. The study on the TEA of MW-assisted alkali pretreatment is not available except for TEA on MW torrefaction and pyrolysis of biomass. Even with TEA on MW torrefaction or pyrolysis published papers displayed, an extensive literature search still showed limited information on the economic evaluation on the processes. Therefore, the technoeconomics of MW-assisted alkali pretreatment of biomass needs to be evaluated using available data to determine economic viability of the process, and this will be one of the topics of research that our group will undertake.
MW pretreatment technique has gained research attention and its future is growing. In spite of this, it is still under bench-scale development. Sufficient data generated from previous and recent studies can be used to quantify the dielectric properties of input biomass and to design and develop a continuous MW-assisted pretreatment and enzymatic saccharification process unit for commercial scale-up. Feedstock properties and reaction conditions are the two factors influencing microwave pretreatment characterization and yield of the final product.
The cost of MW pretreatment process is the main determinant associated with the adoption of this technology. Emphasis on the capital and operating cost investment will improve the pretreatment technique and hydrolysis process, thereby reducing the cost of the final product (bioethanol). Future research studies in MW-assisted biological pretreatment in improving lignocellulosic biomass digestibility, and techno-economic analysis and life cycle impact assessment of the process need to be considered. The concept is to develop a more economic pretreatment and hydrolysis techniques that can be environmentally sustainable and accepted by the bioenergy industry.
The authors would like to acknowledge the financial assistance received from the Tertiary Education Trust Fund (TETFund) through Enugu State University of Science and Technology (ESUT) Nigeria, BioFuelNet Canada, Natural Sciences and Engineering Research Council (NSERC), and Agricultural and Agri-Food Canada—Saskatoon Research and Development Centre (AAFC-SRDC) for the use of laboratories and facilities for chemical composition and saccharification analysis.
The authors declare no conflict of interest.
Since ancient times, wine has had a fundamental role in diet for several reasons. It is a good method of liquid conservation because its composition prevents the development of microorganisms and rot, it presents properties against certain diseases and provides health benefits, as long as its consumption is moderate. Wine is rich in antioxidants, mainly phenolic compounds, which are natural bioactive compounds related to its diverse properties. Numerous epidemiological studies have associated regular and moderate consumption of wine with a lower incidence of mortality and morbidity from cardiovascular diseases in European countries, mainly in the Mediterranean [1].
The general term “quality” is a complex idea, which is not simpler when applied to wine. Throughout history, different institutions and laws have tried to regulate this concept. The International Organization of Vine and Wine (OIV) considers wine quality as the set of characters that differentiate one wine from another, being one of these characters the consumer taste [2]. According to this definition, the quality of a wine is relative and may vary over time, depending on several factors, such as the country of consumption, its habits, or new advances in the wine industry, among others.
However, the Regulation (EEC) No 823/87 has established a more permanent concept of wine quality, through the definition of the following requirements:
Delimitation of the production area.
Distribution of varieties within the wine area.
Cultivation systems and uses.
Vinification methods.
Minimum natural volumetric alcoholic strength.
Yield per hectare.
Analysis and evaluation of sensory characteristics.
Therefore, the quality of a wine will depend on many factors such as soil, type of grapes, presence of grape diseases, weather conditions, flavor complexity, alcoholic strength, balance, longevity, etc. (Figure 1) [4, 5]. These factors will also be important in the development and accumulation of the aroma compounds.
Environmental and viticultural factors that influence the composition of the wine. Adapted from [
The aroma of wine is complex, a particular wine contains more than 800 volatile compounds. When wine is ingested, these volatile compounds are dissolved in the palate and pharynx mucosa. Then, they reach the pituitary gland through the Eustachian tube. The perception of this odorous stimulus is the aroma of a wine and it cannot be evaluated without tasting it [6]. The concentration of these compounds may range from a few nanograms per liter to a few hundred micrograms or milligrams. They conform to a complex mixture of many different chemical compounds immersed in a hydroalcoholic solution [7].
Different factors determine the wine aroma such as the grape metabolism, the grape variety, the graft, the year, the weather conditions, the location of the vineyard, the region, the soil, cultural practices, the pre-fermentative biochemical phenomena (oxidations, hydrolysis) and the fermentative metabolism of microorganisms (conservation, aging) [8]. Since wine production is a long process that involves different stages, aromatic compounds from grapes can be transformed or revealed and many can be produced during alcoholic fermentation. In the case of aging wines in wood barrels, many reactions will occur in the wine forming new aroma compounds that will interact with the wood extracted aroma compounds.
The ripening of grapes also plays an important role since many compounds of interest are synthesized at the skin, such as terpenoids, linalool, alpha-terpineol, and geraniol, which will influence the final chemical composition and therefore, the accumulation of wine’s aroma. The concentration of volatile compounds in grapes increases in advanced stages of ripening, when sugar accumulation in berries slows down. However, this cumulative process varies from red grapes to white grapes. In red ones, the maximum amount of varietal volatile compounds is reached at maturity and remains constant in the following weeks; whereas, in white grapes varietal volatiles content cannot be related to a maturity stage, because of its concentration changes during ripening [9].
As mentioned before, different factors influence the wine quality: type of soil, grape variety, grape diseases, weather, balance, longevity, etc. (Figure 1) [10]. Thermal variation is an important factor since it affects grape ripening. Slight thermal variations along grape development will suppress grapes acidity, while stronger thermal fluctuations will yield grapes with better balance. Not just thermal variations but hours of sunshine exposition are another parameter to consider. Environmental conditions affect the grape taste and quality and they also influence the quantity and availability of nutrients in the soil. A deficiency of nutrients affects negatively to the development of vines and to the production and the quality of the wine. Regarding soil characteristics, granularity and texture are two important factors. Stony soils are considered favorable for wine quality, but unfavorable for the plant production capacity due to its lower fertility. Clay soils are related to aromatic, well colored and, often thick, wines [11].
The variety of graft inserted in the vine is also important since the combinations of different varieties allow the obtaining of wines with greater complexity and creativity. Fruit physicochemical characteristics and, therefore wine properties define each variety [12].
Grape production, transformation and certification techniques may be considered, too. A good production is defined by several parameters. Grapes might be whole, healthy and mature. They should be grown following respectful cultivation and be manufactured using proper mechanization procedures. In addition, using appropriate technologies, oenological assessments should be performed for keeping high levels of quality along the control systems. As a result of all this chain of processes, a specific wine will be produced and therefore all these parameters will define its brand, image, authenticity and origin, among other aspects. All these factors lead to a new term “terroir”, which is used to express the distinctive characteristics that encompass the physical and biological environment and the applied wine practices that allow producing this wine in this situation [2].
One of the main factors that influence the evolution of the aroma is management in vineyards. Viticulture practices, which include management of vineyard cultivation, are controlled by human beings and, may be used to change the quality of the wine. These practices involve very varied factors as for example those based on decisions affecting the orientation vineyards’ rows, their training system, density, the calendar for pruning, trimming, fungicide treatments, or the way in which soil surface is managed, which includes its tillage, the manipulation of the canopy structure, the nitrogen fertilization [13]. Additionally, vineyard cultivation may be affected by sunlight and water, among others, which will determine the final quality of berries since they are very sensitive to the microclimate. All the factors could change year by year, so the potential aroma of the wine depends on the year.
The amount of light absorbed by the vine leaf area determines the rate of photosynthesis, hence its metabolism. Therefore, light influences the development of grape aroma compounds. This relation is complex, as direct sunlight induces beneficial changes in photosynthetic pigment levels, but can cause stress by dehydration or temperature increase. Excessive sunlight exposure may burn the grapes’ skin, resulting in a bitter flavor and affecting the quality of the wine [9]. Several studies reflect that sun exposure plays an important role in the variations of the volatile composition of grapes [14, 15, 16]. Some authors [17, 18] reported that high levels of terpene precursors are produced in over-ripe grape. The concentration of free and bound terpenes can also be increased by exposure of grapes to the sun [19, 20].
Canopy management is also important. Limiting canopy growth by removing leaves and vine shoots allows the increment of glucose production in the fruit, improving fruit’s sunlight exposure. Nowadays, different ways for canopy structure management have been developed. The most common one is the plucking of leaves. It improves the microclimate of the clusters, reduces grape rot (caused by different pathogenic bacteria, yeast and, fungi, such as
As it has been previously described, soil and weather have an important effect on wine aroma, and this is mostly mediated by water. In general terms, water deficit has been proved to improve wine quality, enhance color, flavor and/or aroma [24]. However, no definitive scientific results can prove that the lack of water has such direct and positive impact on the quality since the effect of water depends on the species. For instance, during the maturation of Riesling grapes, the accumulation of terpene precursors is lower under irrigation [25]. In Tempranillo grapes, a positive correlation between irrigation and aroma potential at harvest has been detected [26, 27]. In Agiorgitiko grapes, precursors’ synthesis is promoted by the limited availability of water [28]. There are several studies about the impacts of irrigation on fruit composition and wine sensory properties. However, the majority of these studies have been conducted in arid regions where irrigation is considered necessary and only a few have been carried out in humid regions where irrigation is mostly not necessary [29].
Among the nutritive compounds of must, the amino acids are of great importance. They can serve as precursors of esters and also may play an indirect role in supporting cellular metabolic activities [30]. Consequently, wine growers can also modify soil fertilization to change the aromatic profile of the resulting wine. The nitrogen soil composition can lead to excessive vine vigor and susceptibility to gray rot, but can also enhance aroma expression since yeasts use that same nitrogen [31]. Nevertheless, when juice presents a sufficient amount of nitrogen, the addition of amino acids does not improve the volatile composition of wine, therefore the excess of the amino acids will probably be consumed by other cellular processes [30].
As wine quality strongly depends on the grape quality, it is necessary to process healthy grapes at the correct ripeness stage in order to obtain high-quality wines. For this reason, winegrowers have to be especially careful in the prevention of parasite attacks on the grapevine. Fungicide treatments are applied to prevent diseases such as botrytis, powdery mildew or downy mildew, which cause serious problems in the production. However, these fungicides can pass to wines at trace levels and can affect the aroma, and also the safety of the wine [9]. In addition, pesticide residues on grapes can be transferred to the must and influence the selection and development of yeast strains. On the other hand, yeast can reduce the levels of the pesticides in the wine or adsorb them on the dregs of the wine. The persistence of pesticides depends on several factors such as the chemical characteristics of the active ingredients, photodegradation, thermodegradation, co-distillation and enzymatic degradation [32]. However, more studies are needed to orient the preferences of winegrowers for one or another fungicide.
The analysis of the food aroma can be performed through tastings or instrumental methods, being necessary to correlate the latter with the former (Figure 2). Traditionally, sensory analysis was used to carry out the aroma determination. However, this method has the disadvantage (Table 1) of being subjective, and so, numerous regulations and protocols were elaborated to standardize the methodology and aromatic descriptors. The obtained results were significant but never distinguishable by the subjectivity of the taster. In this regard, technological advances that allow the investigation of the compounds responsible for the aroma and aromatic profile of a wine have been carried out. Nonetheless, there is no analytical method that allows interpreting the perceptions received during the tasting [33].
Different techniques that can be applied to wine aroma analyses.
Advantages | Disadvantages | ||
---|---|---|---|
Sensory | Instrumental | Sensory | Instrumental |
Direct | Objective | Subjective | Indirect |
Few material | Low quantity of sample | High quantity of sample | Expensive equipment |
More realistic | One person | Several persons | Need of sensory analysis for realistic results |
Repeatable | Non repeatable | ||
Can be toxic or no innocuous | Innocuous |
Advantages and disadvantages of each type of analysis methodology.
As mentioned before, the aroma of wines is complex and more than 800 volatile compounds have been identified, some of them at the ng/L level. Because of that complexity, the determination of aromatic compounds is not simple and it is difficult to isolate a specific aroma character. However, the development of techniques such as gas chromatography coupled to mass spectrophotometry or electric nose has allowed to identify hundreds of them [34].
Sensory methods and gas chromatography are analytical methodologies often slow and expensive. Developing new analysis techniques to solve these limitations is of great interest. This could be the case of the electronic nose (e-nose), characterized by its high sensitivity, speed, low cost and minimal, or no sample preparation [35]. Therefore, there are complementary tools that in combination will provide a lot of information regarding the evaluation of aroma [33].
The sensory analysis includes wine tasting, its sensory estimation and appreciation, and its description. In this process, the subjectivity of the individual towards the sensations, emotions and memories that can awaken on him a certain smell (affective aspect) is very involved. Subjectivity is present because two stages coexist in the process: chemistry (biochemical reactions between the aroma/taste molecules and our papillae) and psychology (electrical signals processed in the brain that assigns a description) [36].
To avoid subjectivity in the obtained results, it is necessary to standardize the process and establish a series of standards. Various levels such as CEE, OIV, ISO, etc., have described regulations to carry out the tasting [37].
Even though sensory analysis does not provide information on the chemical composition of the aroma, it is useful for the search of certain sensory alterations, detection of adulterations or the typification of the product according to its origin and variety. However, the incorporation of instrumental techniques (olfactometric detection, electronic nose, etc.) requires sensory analysis for calibration and interpretation [37].
Despite the complexity of the human smell and the study of wine’s aroma, various techniques have provided valuable and complementary information on different aspects of aromas. Those include gas chromatography (qualitative and quantitative chemical composition of the aroma), olfactometric detection (individual aromatic characterization of compounds) and electronic nose (chemometric modeling of the global aroma). This analysis allows the quantitative determination and the qualitative evaluation of the aromatic compounds, as well as an instrumental interpretation of the overall aroma. It is necessary for the winemaker to know these techniques when seeking answers to their needs [35].
One of these techniques is gas chromatography (GC), which allows the identification and quantification of the volatile compounds of the wine. This system has been improved through stages of extraction and concentration of the volatile compounds, chromatographic separation and detection systems, such as mass spectrometry (MS) or flame ionization (FID) [38].
There is another technique coupled to the chromatographic analysis called olfactometric detection or sniffing (gas chromatography-olfactometry, GCO), which allows to determine the aromatic profile of a wine. In this assay, a person smells the compounds after they have been separated and eluted from the column. Thus, each peak is associated with an olfactory descriptor. Aromas are classified as active or inactive based on the value of aromatic activity (OAV) (This value allows measuring the aromatic activity of a compound (C) in a specific matrix as far as its activity is above the detection threshold (DT)). Thus, active aromas possess numerical OAV greater than one [39].
This assay presents some limitations, for example, the evaluation of the compound β-damascenone, which is overestimating due to its very low detection threshold with GCO, its wide range and its dependence on the composition of the medium [34]. Nevertheless, this technique has been one of the most used in the last decade for overall identification of odor-active compounds in all types of wine (white and red musts, young and aged wines, sweet wines) made from different varieties of grapes such as Chardonnay, Riesling, Gewürztraminer, Merlot, Cabernet Sauvignon, Grenache, Tempranillo, Zalema, Palomino Fino, Touriga Nacional, Aragonez or Trincadeira. It can also be applied to study the sensory profiles of wines produced with sound and sour rot affected grapes and compare them to understand the role of sour rot in the odor nuances of wines [40].
Recently, the electronic nose has been introduced in the wine industry. It consists of an instrument equipped with chemical sensors and a chemometric model recognition program, capable of identifying and comparing individual or complex odors. As its main objective is to obtain results comparable to those from the human olfactory system, the aim of this method is to relate the perceived aroma with a response that, after being stored in memory, will serve as a model in further analysis. It has been displayed as a useful tool due to the advantages it offers: short analysis time in chromatography position (5–10 min), continuous control, it is a non-destructive method and it does not require qualified personnel. However, it is limited by the effectiveness of the detectors [41]. Most of its applications are related to the discrimination of wines to prevent their adulteration or detection of disagreeable odors, but only a few of them consider the identification of the quality of wine aromas. Despite all, this system allows a good classification of typical red and white wine aromas [42].
Finally, along the scientific literature, it has been described as an innovative technique of aroma determination. It consists of an array of conducting polymer sensors coupled to a selective solid-phase micro-extraction (SPME) fiber. This assay allows carrying an analysis of the principal components, differentiating the aromas of the sample, even for wines with very similar sensory characteristics. Moreover, the response is fast and consistent. The selective adsorption of the fiber provides a better distinction, increasing the concentration of the minor compounds of an aroma [43, 44].
Despite the massive amount of aromatic compounds present in wine, not all of them contribute to the perceived aroma, since some of them are found in concentrations below the perception threshold. Compounds that exceed this concentration are called active compounds. Aromas can be classified in different ways according to the parameter considered. In this way, a classification can be made based on its presence (basic, subtle and special) or according to its origin or sequence of wine production as described in Figure 3. In the last case, the classification based in the sequence of wine production allows to differentiate the aromas accordingly to its process as primary, secondary and post-fermentative aroma [9, 45], facilitating the inference of wine makers. The following paragraphs will describe the different stages of wine production and the aromas originated during the process.
Classification of wine aroma according to its origin along wine production.
The primary aroma is formed by the varietal aromatic constituents. Three large groups of compounds can be distinguished: the free varietal aroma, the precursors of varietal origin (non-volatile or non-odorous precursors and odorous volatile compounds) and the substances that are formed from the precursors [46, 47].
This type of aroma distinguishes the different varieties of grapes. Although relatively few studies have been able to identify a compound responsible for the varietal character, notable difference between varieties have been reported. This difference is therefore due to the overall aromatic profile [48]. Among the compounds that determine the free varietal aroma, determined by volatile substances linked to the aromatic typicity of the variety, two chemical families are distinguished: pyrazines and terpenes [46].
These compounds (Table 2) were first identified in Cabernet Sauvignon grape variety. They are nitrogen compounds derived from the catabolism of some amino acids such as leucine, isoleucine, valine and glyoxal. They are usually found in concentrations below the perception threshold. Its concentration has a positive correlation with the herbaceous note of some wines such as Cabernet Sauvignon and Sauvignon Blanc [46, 49]. The concentration of pyrazines has been estimated in different grape varieties, such as Sauvignon Blanc (3 ng/L), Semillon (2 ng/L), Cabernet Sauvignon (2–24 ng/L) [50]. Regarding wine, pyrazines content has been estimated at about 1 ng/L in white wines, while in red wines, the concentration reached 10 ng/L [51]. Several factors have been described to influence the pyrazines content in grapes, especially grape variety and maturation. The degree of grapes’ ripeness influences their content, being pyrazines’ content inversely proportional to this factor. Thus, its content decreases appreciably from summer and disappears practically under optimal conditions of maturation. Other factors have been described to influence pyrazine content, such as temperature and irradiation of vineyard [46, 50]. The soil also plays a significant role in pyrazine levels. A higher amount of pyrazines has been found in vineyards grown in limestone and clay soils than in sandy soils [49].
Principal pyrazines found in wines.
Within this group, very abundant in the plant kingdom, are monoterpenes (formed by 10 carbon atoms), sesquiterpenes (15 carbon atoms) and the corresponding alcohols and aldehydes [52].
They are the most studied odoriferous compounds found in
Structure of the main monoterpenic alcohols found in wine.
Both monoterpenoles and sesquiterpenes are synthesized from isopentyl pyrophosphate (IPP) and dimethylalkyl pyrophosphate (DMAPP). IPP and DMAPP precursors are produced through the cytosolic mevalonic acid (MVA) pathway (from three molecules of acetyl-CoA) or through 2-C-methyl-D-eryritol-4-phosphate plastidial (MEP) pyruvate and glyceraldehyde-3-phosphate [48].
Regarding the location of these compounds in grapes, more than 50% are concentrated in the solid part (pulp and skin), reaching concentrations of 90% of geraniol and nerol in these parts. In contrast, half of the linalool is in the juice; thus, processes that involve an increase in the exchange of solid and liquid parts (e.g. maceration) have important implications on the final aromatic characteristics of the wine [46].
Although some precursors do not possess odoriferous characteristics, they can give rise to odoriferous substances. These are monoterpenes, diols or terpene polyols, fatty acids, carotenoids, glycosylated precursors of aroma and volatile phenols [55].
This group of compounds is one of the most studied in wine and includes a wide variety of compounds. The formation of these molecules is mainly due to the oxidative metabolism of linalool in grapes [56]. Monoterpenols are sensitive to the hydration and oxidation reactions that occur during winemaking and cause the transformation of one into another [57, 58]. Some yeasts can increase the content of this type of compound. This is the case of
These compounds are characterized by transforming at relatively acidic pH, such as those found in musts or wines. Some of these compounds thus obtained are fragrant, but may be the cause of transfers of strange aromas to the wines [46]. Red grapes are not very rich in these compounds, but their action on the aroma is not improbable if the olfactory threshold is taken into account, since it is very low in some of its derivatives, either isolated or well mixed [8].
Carotenoid content decreases throughout ripening, with a higher content in the grapes exposed to the shade than those exposed to the sun. In grapes grown in high altitude, the content is also lower, due to the low temperatures and higher humidity [60, 61, 62]. Its content in grapes ranges between 15 and 2.000 μg/kg. Lutein and β-carotene stand out as the most abundant, as well as neoxanthin, flavoxanthin and others in smaller quantities [63].
Carotenoids are not found in grape juices and in wines made without maceration, as they are degraded during the breaking of the grape and the vinification. Light and oxidases are capable of degrading carotenoids into smaller fragments, more soluble and more fragrant. Among the compounds that are formed in the decomposition of carotenoids, norisoprenoids are worth mentioning because they have low perception thresholds that make them play an important role in the aroma of wine. This degradation can be direct or with an intermediate step that is the formation of glycoconjugates, which can then release their volatile aglycone during fermentation through enzymatic and acid hydrolysis processes [64, 65].
All grape varieties have the same glycosylated derivatives, being Moscatel varieties the most concentrated. They appear in greater content in the skin than in the pulp or juice. These compounds are four types of glycosides: one monoglycoside (β-D-glucopyranoside) and three diglucosides (
Although grapes contain enzymes (β-glycosidases) capable of releasing some of these compounds during winemaking, under normal winemaking conditions, glycosylated precursors have a poor effect on the development of the aroma since its optimal activity is developed in other pH values [67].
These compounds can be responsible for the originality or wine aroma defects. Phenolic compounds are non-odorous compounds, which can be submitted to different enzymatic reactions, transforming into volatile phenols and contributing to unpleasant aromas of pharmacy, smoke, forest, leather or pepper. These compounds are characteristic of carbonic maceration wines, although they are present in other wines [68].
Among phenolic acids, caffeic, ferulic and
During vinification, free acids and then volatile phenols are formed. The process of hydrolysis causes the appearance of other phenolic compounds such as vanillin, methyl vanilla or homovainyl alcohol [69].
This type of aroma is developed during the winemaking process, more specifically, between the harvest of the grapes and the beginning of the fermentation. The mechanical processes performed during this stage, such as grape transport, crushing, de-stemming, pressing and even carbonic maceration have a great influence in the pre-fermentative aroma. All these processes involve grape cellular rupture, allowing enzymes to come into contact with the aroma precursors. Thus, the availability of aroma precursors is directly proportional to the degree of grape rupture. Moreover, the mechanical process also favors the incorporation of oxygen, leading to enzymatic oxidation reactions. Throughout the process of crushing grapes, relatively large amounts of aldehydes and alcohols of 6 carbon atoms are formed. In some cases, these compounds give the smell of cut leaves, bitter taste and low olfactory threshold. The formation of C6 aroma compounds varies depending on the ripeness of the grape, although the greatest potential occurs before the ripening date, where grape lipids levels are higher and also depends on the type of variety [70].
Fermentation is the main phase in the transformation of grape juices into wine, with two biological transformations occurring at this stage: alcoholic (yeast transform sugars into alcohol and other secondary products) and malolactic fermentation (lactic acid bacteria cause the degradation of malic acid in lactic acid) [71].
While malolactic fermentation subtly modifies the aroma of wine, alcoholic fermentation is of great importance in the aroma since it is responsible for the winey note that constitutes the common aromatic base for all wines. Moreover, volatile constituents formed during fermentation (Table 3) will quantitatively represent most of the aroma constituents [72]. Malolactic fermentation is not interesting in all situations. For example, in white wines it is interesting to avoid it since this type of fermentation leads to a loss of freshness and varietal aromas, which are desirable characteristics in this type of wine.
Main alcohols synthesized in alcoholic fermentation are 2- and 3-methyl-butanol, 1-propanol, 2-methylpropanol, 1-butanol, 1-pentanol, 2-phenylethanol, 3-methylthio-propanol, tyrosol and tryptophol, being its average total content between 400 and 500 mg/L. These compounds are produced at the metabolism of amino acids, so their concentration depends on the nitrogen content of the grape juice, the yeast species and the factors that influence their development [73].
Together with alcohols, these compounds are the main markers of the fermentative aroma. Fatty acids are formed as a result of the interruption of the process of elongation of acetyl-CoA by hydrolysis. Regarding esters, most of them are formed enzymatically, by the initial activation of fatty acids combined with coenzyme A (CoA) [74]. These compounds are usually found in low concentrations, but above the threshold of perception. They are also pleasant aromas (fruit mainly) except ethyl acetate (over 100 mg/L) [75].
These compounds arise from the metabolism of yeasts by decarboxylation of the α-ketone acids formed in the biosynthesis of higher alcohols. They remain in the wine in small quantities, due to the strong reducing activity of yeast during fermentation. Sulfur dioxide and alcohols react to the pH of the wine with the carbonylated compounds, forming sulphydric combinations [69].
These are compounds that generally provide intense and unpleasant odors. Within this group are thiols, sulfides and thioesters. They can be classified according to their weight in compounds of low molecular weight (sulfur functional group predominantly on odor) or high molecular weight (complex participation in aroma due to its analogy with higher alcohols) [69].
The most abundant nitrogen compounds are acetamides from primary amines and their corresponding amines. Acetamides have a smell similar to uric acid. They are produced by
They are compounds related to hydroxy acids because they are obtained by intramolecular esterification of these compounds: 4-hydroxy acids lead to γ-lactones and 5-hydroxy acids to δ-lactones; both are oxygenated heterocycles [69]. The most abundant lactones areγ-butyrolactone, 4-carbethoxy-8-butyrolactone and 4-ethoxy-γ-butyrolactone.
The main volatile phenols produced by
This type of aroma includes all volatile compounds formed throughout the aging of the wine, giving rise to what is called “bouquet”. During the conservation of the wine, physicochemical and biological reactions transform the aromatic compounds produced in previous stages, so post-fermentative aroma suffers deep changes [79]. Depending on the type of aging, two types of bouquet can be distinguished:
The bouquet of oxidation takes place in wooden barrels. It is produced by the synthesis of acetaldehydes and/or acetals, as well as by the extraction of a series of nuances from wood and the diffusion of oxygen through the wood pores [79].
The bouquet of reduction is characteristic of aging in the bottle, determined by the interaction between the wine compounds synthesized throughout the fermentation [80].
During this stage, the fruity aroma of the wines disappears progressively, evolving towards a more complex aroma. These reactions are slow and limited, sensibly manifesting in the wines after several years.
In this type of wines, there are compounds given by wood such as furans (furfural, 5-methylfurfural, 5-hydroxymethylfurfural) which are responsible for the aromas of roasted almonds [81], phenolic aldehydes (vanilla), phenyl ketones (vanilla aroma), oxygenated heterocycles (caramel aroma), volatile phenols (toasted smell and burnt wood) [82], 4-vinylphenol (carnation aroma), 4-vinylguaiacol (clove aroma), whiskey-lactones (coconut aroma) [83].
However, some compounds are transformed. During aging, the concentration of monoterpenic alcohols in wine from grapes (linalool, geraniol and citronellol) decreases. On the other hand, the concentration of isomeric oxides, whose olfactory thresholds are higher than the starting alcohols is increased. Hence, there is a loss of varietal aromatic load [84].
The complexity of wine’s aroma has been considered more an art than a scientific fact since little knowledge of the mechanisms involved in the process is available. However, in the last decades, this situation is changing as more and more wine growers turn to science to improve their production. In the nearly future, wine-related genomic, proteomic and metabolomic research will be applied to
The aromatic quality of wines in the near future will depend on climate change and the effect of greenhouse gases. The increment of these gases will carry an average raise on global surface temperatures, evaporative demand, and the frequency and intensity of drought. Studies about changes in the volatile composition, phenolic content and antioxidant activity of wines produced at elevated CO2 concentrations are very limited, so it will be necessary to optimize the quality of wine in a future scenario of climate change [9]. Climate change will also allow to cultivate vineyards in not cultivable areas until now. For instance, the viticulture sector of United Kingdom has undergone a rapid growth (148% during 2004–2013), in part attributed to a warmer temperature in the areas of England and Wales (13–15°C), deemed suitable for cool-climate viticulture [85].
There is a future concern about that wines in the future could being “manipulated” by using chemical additives to add enhance complexity and additional aromas to wine such as created a manufactured perfume. In fact, there have already been cases. In 2004, a South-African winery was found to have added illegal flavoring to their Sauvignon blanc to enhance the aroma [86]. Increasing the knowledge about the mechanisms and compounds responsible for wine aroma helps to develop new methods to allow the improvement of the quality of common wines to resemble high-quality wines. However, any artificial manipulation of wine aroma is currently forbidden, and there is a significant number of winemakers and consumers that prefer more natural wines, without or with minimum chemical manipulation. The wine is widely consumed around the world by its nice sensory taste and its natural origin from fermented grape juice. Change this view could be dangerous to the wine industry and can lead to a significant noteworthy wine devaluation towards by the wine consumers and connoisseurs.
Despite the plenty of advances for understanding how the grape berry is developed and which chemical components are important for wine aroma and flavor, there is still too much to do. The advances that are being carried out in different fields such as the determination of aromas and their evolution will allow to continue expanding this knowledge. Nowadays, the quality of wines has improved due to many of the mechanisms involved in the quality of a wine are known. Thus, manipulation of grapes in vineyards through different production practices in order to improve wine’s quality is possible.
The research leading to these results was funded by FEDER under the program Interreg V Spain-Portugal (POPTEC, ref. 0377-Iberphenol-6-E); by MICINN supporting the Ramón&Cajal grant for M.A. Prieto (RYC-2017-22891); by Xunta de Galicia and University of Vigo supporting the post-doctoral grant of M. Fraga-Corral (ED481B-2019/096), the pre-doctoral grants for A.G. Pereira (ED481A-2019/0228) and P. García-Oliveira (ED481A-2019/295); by Axudas Conecta Peme (Xunta de Galicia) supporting the IN852A 2018/58 NeuroFood Project and AlgaMar (www.algamar.com) for supporting the pre-doctoral grant for C. Lourenço-Lopes; NANOEATERS Project (0181_NANOEATERS_01_E) for supporting the pre-doctoral work of C. Jimenez-Lopez; EcoChestnut Project (Erasmus+ KA202) for supporting the work of M. Carpena; Ibero-American Program on Science and Technology (CYTED - AQUA-CIBUS, P317RT0003) for financial support. This project has received funding from the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019), the JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium.
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She is now a lecturer at the University of Witwatersrand, South Africa, and a principal researcher at the Health Economics and Epidemiology Research Office (HE2RO), South Africa. Dr. Moolla holds a Ph.D. in Psychology with her research being focused on mental health and resilience. In her professional work capacity, her research has further expanded into the fields of early childhood development, mental health, the HIV and TB care cascades, as well as COVID. She is also a UNESCO-trained International Bioethics Facilitator.",institutionString:"University of the Witwatersrand",institution:{name:"University of the Witwatersrand",country:{name:"South Africa"}}},{id:"342152",title:"Dr.",name:"Santo",middleName:null,surname:"Grace Umesh",slug:"santo-grace-umesh",fullName:"Santo Grace Umesh",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/342152/images/16311_n.jpg",biography:null,institutionString:null,institution:{name:"SRM Dental College",country:{name:"India"}}},{id:"333647",title:"Dr.",name:"Shreya",middleName:null,surname:"Kishore",slug:"shreya-kishore",fullName:"Shreya Kishore",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/333647/images/14701_n.jpg",biography:"Dr. Shreya Kishore completed her Bachelor in Dental Surgery in Chettinad Dental College and Research Institute, Chennai, and her Master of Dental Surgery (Orthodontics) in Saveetha Dental College, Chennai. She is also Invisalign certified. She’s working as a Senior Lecturer in the Department of Orthodontics, SRM Dental College since November 2019. She is actively involved in teaching orthodontics to the undergraduates and the postgraduates. Her clinical research topics include new orthodontic brackets, fixed appliances and TADs. She’s published 4 articles in well renowned indexed journals and has a published patency of her own. Her private practice is currently limited to orthodontics and works as a consultant in various clinics.",institutionString:null,institution:{name:"SRM Dental College",country:{name:"India"}}},{id:"323731",title:"Prof.",name:"Deepak M.",middleName:"Macchindra",surname:"Vikhe",slug:"deepak-m.-vikhe",fullName:"Deepak M. Vikhe",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/323731/images/13613_n.jpg",biography:"Dr Deepak M.Vikhe .\n\n\t\n\tDr Deepak M.Vikhe , completed his Masters & PhD in Prosthodontics from Rural Dental College, Loni securing third rank in the Pravara Institute of Medical Sciences Deemed University. He was awarded Dr.G.C.DAS Memorial Award for Research on Implants at 39th IPS conference Dubai (U A E).He has two patents under his name. He has received Dr.Saraswati medal award for best research for implant study in 2017.He has received Fully funded scholarship to Spain ,university of Santiago de Compostela. He has completed fellowship in Implantlogy from Noble Biocare. \nHe has attended various conferences and CDE programmes and has national publications to his credit. His field of interest is in Implant supported prosthesis. Presently he is working as a associate professor in the Dept of Prosthodontics, Rural Dental College, Loni and maintains a successful private practice specialising in Implantology at Rahata.\n\nEmail: drdeepak_mvikhe@yahoo.com..................",institutionString:null,institution:{name:"Pravara Institute of Medical Sciences",country:{name:"India"}}},{id:"204110",title:"Dr.",name:"Ahmed A.",middleName:null,surname:"Madfa",slug:"ahmed-a.-madfa",fullName:"Ahmed A. Madfa",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/204110/images/system/204110.jpg",biography:"Dr. Madfa is currently Associate Professor of Endodontics at Thamar University and a visiting lecturer at Sana'a University and University of Sciences and Technology. He has more than 6 years of experience in teaching. His research interests include root canal morphology, functionally graded concept, dental biomaterials, epidemiology and dental education, biomimetic restoration, finite element analysis and endodontic regeneration. Dr. Madfa has numerous international publications, full articles, two patents, a book and a book chapter. Furthermore, he won 14 international scientific awards. Furthermore, he is involved in many academic activities ranging from editorial board member, reviewer for many international journals and postgraduate students' supervisor. Besides, I deliver many courses and training workshops at various scientific events. Dr. Madfa also regularly attends international conferences and holds administrative positions (Deputy Dean of the Faculty for Students’ & Academic Affairs and Deputy Head of Research Unit).",institutionString:"Thamar University",institution:null},{id:"210472",title:"Dr.",name:"Nermin",middleName:"Mohammed Ahmed",surname:"Yussif",slug:"nermin-yussif",fullName:"Nermin Yussif",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/210472/images/system/210472.jpg",biography:"Dr. Nermin Mohammed Ahmed Yussif is working at the Faculty of dentistry, University for October university for modern sciences and arts (MSA). Her areas of expertise include: periodontology, dental laserology, oral implantology, periodontal plastic surgeries, oral mesotherapy, nutrition, dental pharmacology. She is an editor and reviewer in numerous international journals.",institutionString:"MSA University",institution:null},{id:"204606",title:"Dr.",name:"Serdar",middleName:null,surname:"Gözler",slug:"serdar-gozler",fullName:"Serdar Gözler",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/204606/images/system/204606.jpeg",biography:"Dr. Serdar Gözler has completed his undergraduate studies at the Marmara University Faculty of Dentistry in 1978, followed by an assistantship in the Prosthesis Department of Dicle University Faculty of Dentistry. Starting his PhD work on non-resilient overdentures with Assoc. Prof. Hüsnü Yavuzyılmaz, he continued his studies with Prof. Dr. Gürbüz Öztürk of Istanbul University Faculty of Dentistry Department of Prosthodontics, this time on Gnatology. He attended training programs on occlusion, neurology, neurophysiology, EMG, radiology and biostatistics. In 1982, he presented his PhD thesis \\Gerber and Lauritzen Occlusion Analysis Techniques: Diagnosis Values,\\ at Istanbul University School of Dentistry, Department of Prosthodontics. As he was also working with Prof. Senih Çalıkkocaoğlu on The Physiology of Chewing at the same time, Gözler has written a chapter in Çalıkkocaoğlu\\'s book \\Complete Prostheses\\ entitled \\The Place of Neuromuscular Mechanism in Prosthetic Dentistry.\\ The book was published five times since by the Istanbul University Publications. Having presented in various conferences about occlusion analysis until 1998, Dr. Gözler has also decided to use the T-Scan II occlusion analysis method. Having been personally trained by Dr. Robert Kerstein on this method, Dr. Gözler has been lecturing on the T-Scan Occlusion Analysis Method in conferences both in Turkey and abroad. Dr. Gözler has various articles and presentations on Digital Occlusion Analysis methods. He is now Head of the TMD Clinic at Prosthodontic Department of Faculty of Dentistry , Istanbul Aydın University , Turkey.",institutionString:"Istanbul Aydin University",institution:{name:"Istanbul Aydın University",country:{name:"Turkey"}}},{id:"240870",title:"Ph.D.",name:"Alaa Eddin Omar",middleName:null,surname:"Al Ostwani",slug:"alaa-eddin-omar-al-ostwani",fullName:"Alaa Eddin Omar Al Ostwani",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/240870/images/system/240870.jpeg",biography:"Dr. Al Ostwani Alaa Eddin Omar received his Master in dentistry from Damascus University in 2010, and his Ph.D. in Pediatric Dentistry from Damascus University in 2014. Dr. Al Ostwani is an assistant professor and faculty member at IUST University since 2014. \nDuring his academic experience, he has received several awards including the scientific research award from the Union of Arab Universities, the Syrian gold medal and the international gold medal for invention and creativity. Dr. Al Ostwani is a Member of the International Association of Dental Traumatology and the Syrian Society for Research and Preventive Dentistry since 2017. He is also a Member of the Reviewer Board of International Journal of Dental Medicine (IJDM), and the Indian Journal of Conservative and Endodontics since 2016.",institutionString:"International University for Science and Technology.",institution:{name:"Islamic University of Science and Technology",country:{name:"India"}}},{id:"42847",title:"Dr.",name:"Belma",middleName:null,surname:"Işik Aslan",slug:"belma-isik-aslan",fullName:"Belma Işik Aslan",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/42847/images/system/42847.jpg",biography:"Dr. Belma IşIk Aslan was born in 1976 in Ankara-TURKEY. After graduating from TED Ankara College in 1994, she attended to Gazi University, Faculty of Dentistry in Ankara. She completed her PhD in orthodontic education at Gazi University between 1999-2005. Dr. Işık Aslan stayed at the Providence Hospital Craniofacial Institude and Reconstructive Surgery in Michigan, USA for three months as an observer. She worked as a specialist doctor at Gazi University, Dentistry Faculty, Department of Orthodontics between 2005-2014. She was appointed as associate professor in January, 2014 and as professor in 2021. Dr. Işık Aslan still works as an instructor at the same faculty. She has published a total of 35 articles, 10 book chapters, 39 conference proceedings both internationally and nationally. Also she was the academic editor of the international book 'Current Advances in Orthodontics'. She is a member of the Turkish Orthodontic Society and Turkish Cleft Lip and Palate Society. She is married and has 2 children. Her knowledge of English is at an advanced level.",institutionString:"Gazi University Dentistry Faculty Department of Orthodontics",institution:null},{id:"178412",title:"Associate Prof.",name:"Guhan",middleName:null,surname:"Dergin",slug:"guhan-dergin",fullName:"Guhan Dergin",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/178412/images/6954_n.jpg",biography:"Assoc. Prof. Dr. Gühan Dergin was born in 1973 in Izmit. He graduated from Marmara University Faculty of Dentistry in 1999. He completed his specialty of OMFS surgery in Marmara University Faculty of Dentistry and obtained his PhD degree in 2006. In 2005, he was invited as a visiting doctor in the Oral and Maxillofacial Surgery Department of the University of North Carolina, USA, where he went on a scholarship. Dr. Dergin still continues his academic career as an associate professor in Marmara University Faculty of Dentistry. He has many articles in international and national scientific journals and chapters in books.",institutionString:null,institution:{name:"Marmara University",country:{name:"Turkey"}}},{id:"178414",title:"Prof.",name:"Yusuf",middleName:null,surname:"Emes",slug:"yusuf-emes",fullName:"Yusuf Emes",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/178414/images/6953_n.jpg",biography:"Born in Istanbul in 1974, Dr. Emes graduated from Istanbul University Faculty of Dentistry in 1997 and completed his PhD degree in Istanbul University faculty of Dentistry Department of Oral and Maxillofacial Surgery in 2005. He has papers published in international and national scientific journals, including research articles on implantology, oroantral fistulas, odontogenic cysts, and temporomandibular disorders. Dr. Emes is currently working as a full-time academic staff in Istanbul University faculty of Dentistry Department of Oral and Maxillofacial Surgery.",institutionString:null,institution:{name:"Istanbul University",country:{name:"Turkey"}}},{id:"192229",title:"Ph.D.",name:"Ana Luiza",middleName:null,surname:"De Carvalho Felippini",slug:"ana-luiza-de-carvalho-felippini",fullName:"Ana Luiza De Carvalho Felippini",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/192229/images/system/192229.jpg",biography:null,institutionString:"University of São Paulo",institution:{name:"University of Sao Paulo",country:{name:"Brazil"}}},{id:"256851",title:"Prof.",name:"Ayşe",middleName:null,surname:"Gülşen",slug:"ayse-gulsen",fullName:"Ayşe Gülşen",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/256851/images/9696_n.jpg",biography:"Dr. Ayşe Gülşen graduated in 1990 from Faculty of Dentistry, University of Ankara and did a postgraduate program at University of Gazi. \nShe worked as an observer and research assistant in Craniofacial Surgery Departments in New York, Providence Hospital in Michigan and Chang Gung Memorial Hospital in Taiwan. \nShe works as Craniofacial Orthodontist in Department of Aesthetic, Plastic and Reconstructive Surgery, Faculty of Medicine, University of Gazi, Ankara Turkey since 2004.",institutionString:"Univeristy of Gazi",institution:null},{id:"255366",title:"Prof.",name:"Tosun",middleName:null,surname:"Tosun",slug:"tosun-tosun",fullName:"Tosun Tosun",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/255366/images/7347_n.jpg",biography:"Graduated at the Faculty of Dentistry, University of Istanbul, Turkey in 1989;\nVisitor Assistant at the University of Padua, Italy and Branemark Osseointegration Center of Treviso, Italy between 1993-94;\nPhD thesis on oral implantology in University of Istanbul and was awarded the academic title “Dr.med.dent.”, 1997;\nHe was awarded the academic title “Doç.Dr.” (Associated Professor) in 2003;\nProficiency in Botulinum Toxin Applications, Reading-UK in 2009;\nMastership, RWTH Certificate in Laser Therapy in Dentistry, AALZ-Aachen University, Germany 2009-11;\nMaster of Science (MSc) in Laser Dentistry, University of Genoa, Italy 2013-14.\n\nDr.Tosun worked as Research Assistant in the Department of Oral Implantology, Faculty of Dentistry, University of Istanbul between 1990-2002. \nHe worked part-time as Consultant surgeon in Harvard Medical International Hospitals and John Hopkins Medicine, Istanbul between years 2007-09.\u2028He was contract Professor in the Department of Surgical and Diagnostic Sciences (DI.S.C.), Medical School, University of Genova, Italy between years 2011-16. \nSince 2015 he is visiting Professor at Medical School, University of Plovdiv, Bulgaria. \nCurrently he is Associated Prof.Dr. at the Dental School, Oral Surgery Dept., Istanbul Aydin University and since 2003 he works in his own private clinic in Istanbul, Turkey.\u2028\nDr.Tosun is reviewer in journal ‘Laser in Medical Sciences’, reviewer in journal ‘Folia Medica\\', a Fellow of the International Team for Implantology, Clinical Lecturer of DGZI German Association of Oral Implantology, Expert Lecturer of Laser&Health Academy, Country Representative of World Federation for Laser Dentistry, member of European Federation of Periodontology, member of Academy of Laser Dentistry. Dr.Tosun presents papers in international and national congresses and has scientific publications in international and national journals. He speaks english, spanish, italian and french.",institutionString:null,institution:{name:"Istanbul Aydın University",country:{name:"Turkey"}}},{id:"171887",title:"Prof.",name:"Zühre",middleName:null,surname:"Akarslan",slug:"zuhre-akarslan",fullName:"Zühre Akarslan",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/171887/images/system/171887.jpg",biography:"Zühre Akarslan was born in 1977 in Cyprus. She graduated from Gazi University Faculty of Dentistry, Ankara, Turkey in 2000. \r\nLater she received her Ph.D. degree from the Oral Diagnosis and Radiology Department; which was recently renamed as Oral and Dentomaxillofacial Radiology, from the same university. \r\nShe is working as a full-time Associate Professor and is a lecturer and an academic researcher. \r\nHer expertise areas are dental caries, cancer, dental fear and anxiety, gag reflex in dentistry, oral medicine, and dentomaxillofacial radiology.",institutionString:"Gazi University",institution:{name:"Gazi University",country:{name:"Turkey"}}},{id:"256417",title:"Associate Prof.",name:"Sanaz",middleName:null,surname:"Sadry",slug:"sanaz-sadry",fullName:"Sanaz Sadry",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/256417/images/8106_n.jpg",biography:null,institutionString:null,institution:null},{id:"272237",title:"Dr.",name:"Pinar",middleName:"Kiymet",surname:"Karataban",slug:"pinar-karataban",fullName:"Pinar Karataban",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/272237/images/8911_n.png",biography:"Assist.Prof.Dr.Pınar Kıymet Karataban, DDS PhD \n\nDr.Pınar Kıymet Karataban was born in Istanbul in 1975. After her graduation from Marmara University Faculty of Dentistry in 1998 she started her PhD in Paediatric Dentistry focused on children with special needs; mainly children with Cerebral Palsy. She finished her pHD thesis entitled \\'Investigation of occlusion via cast analysis and evaluation of dental caries prevalance, periodontal status and muscle dysfunctions in children with cerebral palsy” in 2008. She got her Assist. Proffessor degree in Istanbul Aydın University Paediatric Dentistry Department in 2015-2018. ın 2019 she started her new career in Bahcesehir University, Istanbul as Head of Department of Pediatric Dentistry. In 2020 she was accepted to BAU International University, Batumi as Professor of Pediatric Dentistry. She’s a lecturer in the same university meanwhile working part-time in private practice in Ege Dental Studio (https://www.egedisklinigi.com/) a multidisciplinary dental clinic in Istanbul. Her main interests are paleodontology, ancient and contemporary dentistry, oral microbiology, cerebral palsy and special care dentistry. She has national and international publications, scientific reports and is a member of IAPO (International Association for Paleodontology), IADH (International Association of Disability and Oral Health) and EAPD (European Association of Pediatric Dentistry).",institutionString:null,institution:null},{id:"202198",title:"Dr.",name:"Buket",middleName:null,surname:"Aybar",slug:"buket-aybar",fullName:"Buket Aybar",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/202198/images/6955_n.jpg",biography:"Buket Aybar, DDS, PhD, was born in 1971. She graduated from Istanbul University, Faculty of Dentistry, in 1992 and completed her PhD degree on Oral and Maxillofacial Surgery in Istanbul University in 1997.\nDr. Aybar is currently a full-time professor in Istanbul University, Faculty of Dentistry Department of Oral and Maxillofacial Surgery. She has teaching responsibilities in graduate and postgraduate programs. Her clinical practice includes mainly dentoalveolar surgery.\nHer topics of interest are biomaterials science and cell culture studies. She has many articles in international and national scientific journals and chapters in books; she also has participated in several scientific projects supported by Istanbul University Research fund.",institutionString:null,institution:null},{id:"260116",title:"Dr.",name:"Mehmet",middleName:null,surname:"Yaltirik",slug:"mehmet-yaltirik",fullName:"Mehmet Yaltirik",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/260116/images/7413_n.jpg",biography:"Birth Date 25.09.1965\r\nBirth Place Adana- Turkey\r\nSex Male\r\nMarrial Status Bachelor\r\nDriving License Acquired\r\nMother Tongue Turkish\r\n\r\nAddress:\r\nWork:University of Istanbul,Faculty of Dentistry, Department of Oral Surgery and Oral Medicine 34093 Capa,Istanbul- TURKIYE",institutionString:null,institution:null},{id:"172009",title:"Dr.",name:"Fatma Deniz",middleName:null,surname:"Uzuner",slug:"fatma-deniz-uzuner",fullName:"Fatma Deniz Uzuner",position:null,profilePictureURL:"https://mts.intechopen.com/storage/users/172009/images/7122_n.jpg",biography:"Dr. Deniz Uzuner was born in 1969 in Kocaeli-TURKEY. After graduating from TED Ankara College in 1986, she attended the Hacettepe University, Faculty of Dentistry in Ankara. \nIn 1993 she attended the Gazi University, Faculty of Dentistry, Department of Orthodontics for her PhD education. After finishing the PhD education, she worked as orthodontist in Ankara Dental Hospital under the Turkish Government, Ministry of Health and in a special Orthodontic Clinic till 2011. Between 2011 and 2016, Dr. Deniz Uzuner worked as a specialist in the Department of Orthodontics, Faculty of Dentistry, Gazi University in Ankara/Turkey. In 2016, she was appointed associate professor. Dr. Deniz Uzuner has authored 23 Journal Papers, 3 Book Chapters and has had 39 oral/poster presentations. She is a member of the Turkish Orthodontic Society. Her knowledge of English is at an advanced level.",institutionString:null,institution:null},{id:"332914",title:"Dr.",name:"Muhammad Saad",middleName:null,surname:"Shaikh",slug:"muhammad-saad-shaikh",fullName:"Muhammad Saad Shaikh",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Jinnah Sindh Medical University",country:{name:"Pakistan"}}},{id:"315775",title:"Dr.",name:"Feng",middleName:null,surname:"Luo",slug:"feng-luo",fullName:"Feng Luo",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Sichuan University",country:{name:"China"}}},{id:"423519",title:"Dr.",name:"Sizakele",middleName:null,surname:"Ngwenya",slug:"sizakele-ngwenya",fullName:"Sizakele Ngwenya",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"University of the Witwatersrand",country:{name:"South Africa"}}},{id:"419270",title:"Dr.",name:"Ann",middleName:null,surname:"Chianchitlert",slug:"ann-chianchitlert",fullName:"Ann Chianchitlert",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Walailak University",country:{name:"Thailand"}}},{id:"419271",title:"Dr.",name:"Diane",middleName:null,surname:"Selvido",slug:"diane-selvido",fullName:"Diane Selvido",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Walailak University",country:{name:"Thailand"}}},{id:"419272",title:"Dr.",name:"Irin",middleName:null,surname:"Sirisoontorn",slug:"irin-sirisoontorn",fullName:"Irin Sirisoontorn",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"Walailak University",country:{name:"Thailand"}}},{id:"355660",title:"Dr.",name:"Anitha",middleName:null,surname:"Mani",slug:"anitha-mani",fullName:"Anitha Mani",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"SRM Dental College",country:{name:"India"}}},{id:"355612",title:"Dr.",name:"Janani",middleName:null,surname:"Karthikeyan",slug:"janani-karthikeyan",fullName:"Janani Karthikeyan",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"SRM Dental College",country:{name:"India"}}},{id:"334400",title:"Dr.",name:"Suvetha",middleName:null,surname:"Siva",slug:"suvetha-siva",fullName:"Suvetha Siva",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"SRM Dental College",country:{name:"India"}}},{id:"334239",title:"Prof.",name:"Leung",middleName:null,surname:"Wai Keung",slug:"leung-wai-keung",fullName:"Leung Wai Keung",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",biography:null,institutionString:null,institution:{name:"University of Hong Kong",country:{name:"China"}}}]}},subseries:{item:{id:"20",type:"subseries",title:"Animal Nutrition",keywords:"Sustainable Animal Diets, Carbon Footprint, Meta Analyses",scope:"An essential part of animal production is nutrition. Animals need to receive a properly balanced diet. One of the new challenges we are now faced with is sustainable animal diets (STAND) that involve the 3 P’s (People, Planet, and Profitability). We must develop animal feed that does not compete with human food, use antibiotics, and explore new growth promoters options, such as plant extracts or compounds that promote feed efficiency (e.g., monensin, oils, enzymes, probiotics). These new feed options must also be environmentally friendly, reducing the Carbon footprint, CH4, N, and P emissions to the environment, with an adequate formulation of nutrients.",coverUrl:"https://cdn.intechopen.com/series_topics/covers/20.jpg",hasOnlineFirst:!0,hasPublishedBooks:!0,annualVolume:11416,editor:{id:"175967",title:"Dr.",name:"Manuel",middleName:null,surname:"Gonzalez Ronquillo",slug:"manuel-gonzalez-ronquillo",fullName:"Manuel Gonzalez Ronquillo",profilePictureURL:"https://mts.intechopen.com/storage/users/175967/images/system/175967.png",biography:"Dr. Manuel González Ronquillo obtained his doctorate degree from the University of Zaragoza, Spain, in 2001. He is a research professor at the Faculty of Veterinary Medicine and Animal Husbandry, Autonomous University of the State of Mexico. He is also a level-2 researcher. He received a Fulbright-Garcia Robles fellowship for a postdoctoral stay at the US Dairy Forage Research Center, Madison, Wisconsin, USA in 2008–2009. He received grants from Alianza del Pacifico for a stay at the University of Magallanes, Chile, in 2014, and from Consejo Nacional de Ciencia y Tecnología (CONACyT) to work in the Food and Agriculture Organization’s Animal Production and Health Division (AGA), Rome, Italy, in 2014–2015. He has collaborated with researchers from different countries and published ninety-eight journal articles. He teaches various degree courses in zootechnics, sheep production, and agricultural sciences and natural resources.\n\nDr. Ronquillo’s research focuses on the evaluation of sustainable animal diets (StAnD), using native resources of the region, decreasing carbon footprint, and applying meta-analysis and mathematical models for a better understanding of animal production.",institutionString:null,institution:{name:"Universidad Autónoma del Estado de México",institutionURL:null,country:{name:"Mexico"}}},editorTwo:null,editorThree:null,series:{id:"13",title:"Veterinary Medicine and Science",doi:"10.5772/intechopen.73681",issn:"2632-0517"},editorialBoard:[{id:"175762",title:"Dr.",name:"Alfredo J.",middleName:null,surname:"Escribano",slug:"alfredo-j.-escribano",fullName:"Alfredo J. 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Thus proteomics, an area of research that detects all protein forms expressed in an organism, including splice isoforms and post-translational modifications, is more suitable than genomics for a comprehensive understanding of the biochemical processes that govern life. The most common proteomics applications are currently in the clinical field for the identification, in a variety of biological matrices, of biomarkers for diagnosis and therapeutic intervention of disorders. From the comparison of proteomic profiles of control and disease or different physiological states, which may emerge, changes in protein expression can provide new insights into the roles played by some proteins in human pathologies. Understanding how proteins function and interact with each other is another goal of proteomics that makes this approach even more intriguing. Specialized technology and expertise are required to assess the proteome of any biological sample. Currently, proteomics relies mainly on mass spectrometry (MS) combined with electrophoretic (1 or 2-DE-MS) and/or chromatographic techniques (LC-MS/MS). MS is an excellent tool that has gained popularity in proteomics because of its ability to gather a complex body of information such as cataloging protein expression, identifying protein modification sites, and defining protein interactions. 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