Green Pathways for the Enzymatic Synthesis of Furan-Based Polyesters and Polyamides

The attention towards the utilization of sustainable feedstocks for polymer synthesis has grown exponentially in recent years. One of the spotlighted monomers derived from renewable resources is 2,5-furandicarboxylic acid (FDCA), one of the most promising bio-based monomers, due to its resemblance to petroleum-based terephthalic acid. Very interesting synthetic routes using this monomer have been reported in the last two decades. Combining the use of bio-based monomers and non-toxic chemicals via enzymatic polymerizations can lead to a robust and favorable approach towards a greener technology of bio-based polymer production. In this chapter, a brief introduction to FDCA-based monomers and enzymatic polymerizations is given, particularly focusing on furan-based polymers and their polymerization. In addition, an outline of the recent developments in the field of enzymatic polymerizations is discussed. </p

Sensory acceptability of winery by-products as seasonings for salt replacement

High blood pressure is a risk factor for developing cardiovascular diseases. Reduction of dietary salt intake is recommended, particularly for hypertensive subjects. However, most do not adhere to a low-sodium diet as it lacks sensory appeal. The aim of this study was to investigate if low-sodium dishes seasoned with grape pomace (GP) extracts can be sensory acceptable, and feasible to be incorporated into consumer culinary habits. Three sources of GP from red grapes, ecologically red grapes, and white grapes were chemically and sensory studied, while a sensory descriptive analysis of three different base systems (tomato sauce, white sauce, and chicken broth) with no seasoning, salt, or GP was performed. The three extracts changed sensory attributes of the base systems, adding wine flavour, and astringency. Three culinary recipes (bolognese, risotto, and zucchini puree) seasoned with red GP were developed; consumers (n = 60) were asked to use them and score their liking, ease of use, and saltiness intensity; using a just about right (JAR) scale, and also to answer a Check-All-That-Apply (CATA) question. Despite the sensory changes and selection of the terms novelty, healthy, and strange; consumers liked the bolognese (6.03 ± 2.07) and risotto (6.93 ± 1.99) recipes, but liked less zucchini puree (4.83 ± 2.57). Consumers found the preparation easy and salt was not missed in the risotto recipe. This study proves that consumer liking and adherence to low-sodium recipes can be enhanced using GP-derived seasonings, which can also contribute to ameliorate cardiovascular disorders and create a use for winery by-products.This study has been funded by the Spanish Ministry of Science and Innovation (RTC-2016-4556-1 and AGL2015-64522-C2-R projects) and the Comunidad de Madrid (Spain) (Ref. ALIBIRD2020-CM P2018/BAA-4343).Peer reviewe