Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation.

The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using Naematelia aurantialba as a strain for the preparation of fermented soybean beverages (FSB). Increases in Zeta potential, particle size, and viscosity make soy beverages more stable. We found that nutrient composition was increased by fermenting N. aurantialba, and the antioxidant activity of soybean beverages significantly increased after 5 days of fermentation. By reducing the content of beany substances such as hexanal and increasing the content of 1-octen-3-ol, the aroma of soybean beverages fermented by N. aurantialba changed from "beany, green, and fatty" to "mushroom and aromatic". The resulting FSB had reduced bitterness but considerably increased sourness while maintaining the fresh and sweet taste of unfermented soybean beverages (UFSB). This study not only provides a theoretical basis for the market promotion of FSB but also provides a reference for basidiomycetes-fermented beverages.

Ion-Exchange Resins for Efficient Removal of Colorants in Bis(hydroxyethyl) Terephthalate.

Bis(hydroxyethyl) terephthalate (BHET) obtained from waste poly(ethylene terephthalate) (PET) glycolysis often have undesirable colors, leading to an increased cost in the decoloration of the product and limiting the industrialization of chemical recycling. In this work, eight types of ion-exchange resins were used for BHET decoloration, and resin D201 showed an outstanding performance not only in the decoloration efficiency but also in the retention rate of the product. Under the optimal conditions, the removal rate of the colorant and the retention efficiency of BHET were over 99% and 95%, respectively. D201 showed outstanding reusability with five successive cycles, and the decolored BHET and its r-PET showed good chromaticity. Furthermore, the investigations of adsorption isotherms, kinetics, and thermodynamics have been conducted, which indicated that the decoloration process was a natural endothermic reaction. Adsorption interactions between the colorant and resin were extensively examined by various characterizations, revealing that electrostatic force, π-π interactions, and hydrogen bonding were the dominant adsorption mechanisms.