An innovative environmental tool to evaluate the sustainability of anthropogenic processes: the tetrahedron approach.

The Tetrahedron approach is a new environmental tool adapted to assess the sustainability of anthropogenic processes. This tool is based on a four-step methodology that includes (a) the identification of critical parameters, (b) evaluation through the Tetrahedron Parameter Global Evaluator, (c) construction of a tetrahedron diagram based on the final scores and (d) quantitative estimation of the global sustainability. The Tetrahedron incorporates various aspects of sustainability, including economic, social and environmental factors, and provides a comprehensive framework for evaluating the impact of human activities. This article presents the methodology and application of the Tetrahedron in determining the sustainability of five case studies: CO2 capture, unconventional methanol production, the Solvay process, CO2-alcoholic fermentation process strategy and the CO2-Rumen fermentation process strategy. The results demonstrate the Tetrahedron as an effective and reliable tool to quantify the sustainability of anthropogenic processes and to promote sustainable practices across various industries and sectors. The Tetrahedron offers several advantages over other environmental assessment tools, including holistic approach, simplicity and flexibility.

Antioxidant and antimicrobial evaluation of rice bran (Oryza sativa L.) extracts in a mayonnaise-type emulsion.

The objective of this study was to evaluate the in vitro antimicrobial and antioxidant activities of different bran extracts and concentrations, and their influence on the parameters of a mayonnaise-type emulsion. To that end, first ethanol and then water were used to extract two rice bran extracts (RBE) from rice bran. Both these extracts were then added at two different concentrations (0.5 and 2%) to the emulsions that were subsequently analysed after seven days under two different storage temperatures, 4 °C and 20 °C. The antioxidant and antimicrobial ability of the extracts were evaluated, along with a control and a synthetic antioxidant. Results indicate the positive effect of rice bran extracts as additives in the food matrix. Ethanolic rice bran extract (EE) at 2% decreased the oxidation as well as mould and yeast proliferation and preserved the emulsion structure, while the other treatments acted in a similar way although their effect was less pronounced.

Bioavailability, composition and functional characterization of extracts from Oryza sativa L. bran.

The aim of this study has been to assess the composition and antioxidant activities of rice bran extracts submitted to a human simulated digestion, which extraction process was previously optimized. In order to adjust the optimum values for the extraction, D-optimal experimental design and response surface methodology have been applied. Phenolic compounds and γ-oryzanol contents have been used as response parameters. In this way, two different extracts have been obtained. The first one, was obtained with 100% water as solvent, and it was mainly composed by phenolic acids. Ferulic acid was the majority compound found with a concentration of 1.00 ±â€¯0.03 mg/g extract, followed by p-coumaric acid (0.19 ±â€¯0.02 mg/g), The second extract, extracted with ethanol as solvent, was a γ-oryzanol enriched fraction with a content of 14.41 ±â€¯0.26 mg/g extract. The optimized rice bran extracts thus obtained were subjected to a process of human in-vitro digestion. In the first extract, with high polyphenol content, the phenolic content was oscillating during the digestion, like antioxidant activity. The oryzanol content found in this fraction (0.079 ±â€¯0.002 mg/g) has not been detected in any phase of digestion. In the second extract, with a high oryzanol content at the beginning, oryzanol content was not detected in any of digestion steps. However, phenolic composition was stable in all phases of simulation (ranging from 0.117 and 0.094 mg/g in the case of ferulic acid). This fact evidence that oryzanol is not a bioavailability fraction, while phenolic compounds support to some extent, the conditions of digestion.