This synthesis explores the state-of-the-knowledge and state-of-the-practice regarding the latest updates on polymer-modified bitumens (PmBs). The information in this study was gathered from a thorough review of the latest papers in the literatures related to modified bituminous materials, technologies, and advances. For this purpose, the paper is presented in two principle sections. In the first part, the bitumen itself is investigated in terms of chemical structure and microstructural systems. In the second part, the paper focuses on bitumen modification from different aspects for assessing the effectiveness of the introduced additives and polymers for enhancing the engineering properties of bitumen in both paving and industrial applications. In conclusion, the knowledge obtained in this study has revealed the importance of the chemical composition of base bitumen for its modification. It can be declared that while some polymers/additives can improve one or some aspects of neat bitumen properties, they can lead to compatibility problems in storage and production. In this respect, several studies showed the effectiveness of waxes for improving the compatibility of polymers with bitumen in addition to some benefits regarding warm mix asphalt (WMA) production.

The asphalt industry’s incentive to reduce greenhouse gas emissions has increased since the 1990s due to growing concerns on environmental issues such as global warming and carbon footprint. This has stimulated the introduction of Warm Mix Asphalt (WMA) and its technologies which serve the purpose of reducing greenhouse gas emissions by reducing the mixing and compaction temperatures of asphalt mix. WMA gained popularity due to the environmental benefit it offers without compromising the properties, performance and quality of the asphalt mix. WMA is produced at significantly lower temperatures (slightly above 100 °C) and thus results in less energy consumption, fewer emissions, reduced ageing, lower mixing and compaction temperatures, cool weather paving and better workability of the mix. The latter of these benefits is attributed to the incorporation of additives into WMA. These additives can also confer even better performance of WMA in comparison to conventional Hot Mix Asphalt (HMA) methods. Even though there are recommended dosages of several WMA additives, there is no general standardized mixture design procedure and this makes it challenging to characterize the mechanism(s) of action of these additives in the warm mix. The effects of the addition of additives into WMA are known to a reasonable extent but not so much is known about the underlying interactions and phenomena which bring about the mechanism(s) by which these additives confer beneficial features into the warm mix. Additives in a certain way are being used to bridge the gap and minimize or even nullify the effect of the mixing temperature deficit involved in WMA processes while improving the general properties of the mix. This review presents WMA technologies such as wax, chemical additives and foaming processes and the mechanisms by which they function to confer desired characteristics and improve the durability of the mix. Hybrid techniques are also briefly mentioned in this paper in addition to a detailed description of the specific modes of action of popular WMA technologies such as Sasobit, Evotherm and Advera. This paper highlights the environmental and technical advantages of WMA over the conventional HMA methods and also comprehensively analyzes the mechanism(s) of action of additives in conferring desirable characteristics on WMA, which ultimately improves its durability.

Kombucha is a fermented beverage. Its consumption has significantly increased during the last decades due to its perceived beneficial effects. For this reason, it has become a highly commercialized drink that is produced industrially. However, kombucha is still also a homemade beverage, and the parameters which, besides its organoleptic characteristics, define the duration of its potential beneficial properties over time, are poorly known. Therefore, this study aimed to determine the effect of 9-month storage at 4 °C with 30-day sampling on the pH, total phenolic, and flavonoid contents, free radical scavenging properties of kombucha fermented from black tea. Our results highlighted that, after four months, the phenolic content decreased significantly from the initial value of 234.1 ± 1.4 µg GAE mL⁻¹ to 202.9 ± 2.1 µg GAE mL⁻¹, as well its antioxidant capacity tested by two in vitro models, DPPH, and ABTS assays. Concomitantly, the pH value increased from 2.82 to 3.16. The novel findings of this pilot study revealed that kombucha from sugared black tea can be stored at refrigerator temperature for four months. After this period the antioxidant properties of kombucha are no longer retained.