Lignin Modification for Enhanced Performance of Polymer Composites.

The biopolymer lignin, which is heterogeneous and abundant, is usually present in plant cell walls and gives them rigidity and strength. As a byproduct of the wood, paper, and pulp manufacturing industry, lignin ranks as the second most prevalent biopolymer worldwide, following cellulose. This review paper explores the extraction, modification, and prospective applications of lignin in various industries, including the enhancement of thermosetting and thermoplastic polymers, biomedical applications such as vanillin production, fuel development, carbon fiber composites, and the creation of nanomaterials for food packaging and drug delivery. The structural characteristics of lignin remain undefined due to its origin, separation, and fragmentation processes. This comprehensive overview encompasses state-of-the-art techniques, potential applications, diverse extraction methods, chemical modifications, carbon fiber utilization, and the extraction of vanillin. Moreover, the review focuses on the utilization of lignin-modified polymer blends across multiple manufacturing sectors, providing insights into the advantages and limitations of this innovative approach for the development of environmentally friendly materials.

Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity.

Antioxidant activity and volatiles of kiwifruit wine with different flesh colors were investigated in this study. Green (Guichang and Xuxiang), red (Donghong and Hongyang), and yellow (Jinyan) kiwifruits were analyzed to determine their alcohol content, phenolic profiles, antioxidant activity, and aroma composition. The results showed that Hongyang and Donghong wines had higher antioxidant activity and content of antioxidant substances. Hongyang wine possessed the most abundance of polyphenolic compounds, chlorogenic acid and catechins were the main polyphenols of kiwi wines. The 101 aromatic components were detected, Xuxiang wine possessed 64 aromatic compounds, Donghong and Hongyang wines had the higher esters compositions, 79.87%, and 78.0% respectively. From PCA (Principal Component Analysis), the volatile substances of kiwi wine with the same flesh color were similar. Five kinds of kiwi wines shared 32 kinds of volatile compounds, these compounds may be the core volatiles in kiwi wine. Therefore, the color of kiwi flesh can impact wine flavor, with Hongyang and Donghong kiwis owning red flesh being the most suitable for producing kiwi wine which would be a new milestone to the wine manufactures.