Article
Food Science & Technology
Mika Immonen, Julia Myllyviita, Tuula Sontag-Strohm, Paivi Myllarinen
Summary: This study aimed to develop an extraction method for producing highly functional oat protein concentrates, combining enzyme-aided extraction, ultrafiltration, and deamidation treatment to improve solubility. Results showed that deamidated oat protein concentrates had significantly improved solubility at neutral and slightly alkaline pH levels compared to proteins extracted from the starting material.
Article
Chemistry, Multidisciplinary
Natali Garcia Marnotes, Arona Figueroa Pires, Olga Diaz, Angel Cobos, Carlos Dias Pereira
Summary: This study utilized goat and sheep liquid whey concentrates to produce frozen yoghurts, showing significant differences in physicochemical characteristics and effects of added inulin. Goat's frozen yoghurts had higher meltdown rates compared to ewe's, and the survival rates of lactic acid bacteria were lower than reported for similar products. Despite this, both products had positive sensory acceptance results.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Fabian Ostertag, Joerg Hinrichs
Summary: The production of cream cheese, curd, high-protein yogurt, or caseinate results in a large amount of acid whey as a by-product. Currently, acid whey is often disposed as animal feed or organic fertilizer, which overlooks the potential value of its unique composition. An experimental approach involving cross-flow ultrafiltration was used to increase the concentration of biofunctional proteins in whey, specifically lactoferrin and immunoglobulin G. The resulting concentrate exhibited antimicrobial growth inhibition even higher than pure lactoferrin, indicating the potential of converting this underutilized by-product into valuable products for human nutrition.
Article
Food Science & Technology
Michael Reitmaier, Ulrich Kulozik
Summary: This study applied ultrafiltration permeate obtained from acid whey as a diafiltration medium during skim milk microfiltration, resulting in the production of calcium-rich acidic casein gels that provide sensory characteristics of cultured dairy products.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2022)
Article
Engineering, Chemical
Malou Warncke, Ingrun Kieferle, Thanh Mai Nguyen, Ulrich Kulozik
Summary: The research investigated the mechanisms responsible for viscosity changes in milk protein concentrates based on total protein concentration, casein/whey protein ratio, and heating, showing that whey protein depletion was key in impacting viscosity, polydispersity, and whey protein denaturation.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Chemistry, Applied
B. S. Gnanesh Kumar, P. Lijina, P. Jinesh, S. M. Anagha
Summary: This study explored the glycan structures of two major glycoproteins in goat milk, IgG and lactoferrin, and identified diverse and complex glycan patterns that could potentially be used as bioactive ingredients.
Article
Food Science & Technology
Morten Vormsborg Christiansen, Anant Dave, Leif H. Skibsted, Lilia Ahrne
Summary: Substituting commercial milk powders with fluid milk concentrates can enhance product quality and sustainability, particularly beneficial for rennet-gelled products.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Food Science & Technology
Carmen M. Sanchez-Arevalo, Alicia Iborra-Clar, Maria Cinta Vincent-Vela, Silvia Alvarez-Blanco
Summary: This study focused on the solid-liquid extraction of bioactive compounds from two-phase olive mill waste using ultrasound-assisted extraction. The optimal experimental conditions resulted in a recovery of over 6.8 mg/g of bioactive content, which was later purified by ultrafiltration. The research not only added value to the waste, but also reduced its organic load and phytotoxicity, thus protecting the ecosystem of the disposal area.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Shahram Salar, Sara Jafarian, Ali Mortazavi, Leila Roozbeh Nasiraie
Summary: The effect of pasteurisation conditions and drying methods on bioactive proteins, antioxidant activity, and microbial quality of cow and buffalo colostrum was investigated. Different parameters led to varying results, yet under specific conditions, a good balance between bioactive compounds and antioxidant activity could be preserved.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Infectious Diseases
V. G. Arzumanian, T. Kolyganova, O. A. Svitich, P. Samoilikov, S. Yu Konanykhina, T. A. Zaytseva, V. V. Zverev
Summary: The contribution of proteins such as lactoferrin, sIgA, α-lactalbumin, serum albumin, and lysozyme to the antimicrobial activity of breast milk was evaluated. It was found that lactoferrin and sIgA are important antimicrobial factors in colostrum, while IgA and serum albumin are significant after 12 months of breastfeeding.
INFEKTSIYA I IMMUNITET
(2022)
Article
Computer Science, Interdisciplinary Applications
Wannes Mores, Philippe Nimmegeers, Ihab Hashem, Satyajeet S. Bhonsale, Jan F. M. Van Impe
Summary: Model-based multi-objective optimization is a valuable tool for finding optimal trade-offs between conflicting objectives, but it comes with high computational costs. Additionally, uncertainty is present due to the approximation of the real process. This article presents a novel algorithm that efficiently computes relevant Pareto points by considering the uncertainty using Pareto ellipsoids.
COMPUTERS & CHEMICAL ENGINEERING
(2023)
Article
Food Science & Technology
Theodora Akritidou, Simen Akkermans, Cindy Smet, Valerie Delens, Jan F. M. Van Impe
Summary: Despite the numerous barriers in the human gastrointestinal tract (GIT), foodborne diseases remain a common problem. This study aimed to investigate how food buffering capacity and structure affect the survival of Salmonella Typhimurium and Listeria monocytogenes during digestion. The results showed that proteins have strong protective properties, acting as buffering agents or physical barriers against gastric acidity, while fat had lower buffering capacity and weaker protective effects.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Microbiology
Theodora Akritidou, Simen Akkermans, Cindy Smet, Fien de Mey, Jan F. M. Van Impe
Summary: The application of sublethal stresses in hurdle technology can enhance microbial stress resistance, leading to the ability of foodborne pathogens to overcome lethal stresses in the gastrointestinal tract. This study evaluated the survival of Salmonella Typhimurium and Listeria monocytogenes during simulated digestion after exposure to combinations of water activity, pH, and storage temperature stresses. The results showed that previous habituation to certain hurdle combinations induced stress tolerance in both pathogens. However, growth-limiting hurdle combinations decreased their survival rates. The survival of stress-tolerant pathogenic cells in the human gastrointestinal tract poses health risks and further research is needed to improve food safety systems.
Article
Biotechnology & Applied Microbiology
Jewel Ann Joseph, Simen Akkermans, Elke Cornillie, Jerome Deberlanger, Jan F. M. Van Impe
Summary: This study identified that BMGY, FM22, and BSM media exhibited the highest secretion yield of recombinant thaumatin II, indicating that the optimal medium for cell growth is not necessarily optimal for recombinant protein production. Sufficient oxygen transfer into the medium is important for higher secretion yield. Vitamins supplementation contributed to an increased yield of thaumatin, with BMGY supplemented with vitamins achieving the highest protein yield.
FOOD AND BIOPRODUCTS PROCESSING
(2023)
Article
Microbiology
Despina Vougiouklaki, Theofania Tsironi, Andreas G. G. Tsantes, Efstathia Tsakali, Jan F. M. Van Impe, Dimitra Houhoula
Summary: This study investigated the survival ability of four different LAB species (L. gasseri, L. rhamnosus, L. brevis, and L. plantarum) in the human gut. The results showed high resistance to simulated gastric juice for all four strains, with minimal decline in cell concentrations. L. plantarum exhibited the highest level of survival in the human gut, while all strains showed antioxidant activity. This study provides comprehensive insights into the behavior of LAB and their potential use in the food industry.
Article
Biochemical Research Methods
Jewel Ann Joseph, Simen Akkermans, Jan F. Van Impe
Summary: This study investigates the growth and substrate consumption patterns of Pichia pastoris on different substrates and finds that genetically engineered strains exhibit higher growth rates compared to wild type strains. This provides an opportunity for further optimization of carbon source feeding strategies.
BIOTECHNOLOGY JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Jeroen Vereman, Tim Thysens, Florian Weiland, Jan Van Impe, Guy Derdelinckx, Ilse Van de Voorde
Summary: The liquid storage stability of Class II hydrophobin HFBI from Trichoderma reesei was investigated at different pH conditions. The degradation of HFBI at neutral and slightly alkaline pH was observed due to ammonia loss and deamidation of asparagine residues present in HFBI. Although the degradation occurred, it had limited effect on the hydrophobic patch of HFBI and did not directly influence the foam stability and emulsion activity of HFBI.
PROCESS BIOCHEMISTRY
(2023)
Article
Agronomy
Angela Gabriella D'Alessandro, Roberta Savina Dibenedetto, Ioannis Skoufos, Giovanni Martemucci
Summary: Two experiments were conducted to investigate the chemical and fermentative characteristics of by-product-mixed silages. The results showed that the silage formulation affected the chemical composition but not the fermentative characteristics. The addition of by-products had a positive effect on the quality of the silage.
Article
Chemistry, Analytical
Aliki Tsakni, Archontoula Chatzilazarou, Efstathia Tsakali, Andreas G. Tsantes, Jan Van Impe, Dimitra Houhoula
Summary: This study analyzed the medicinal value of six plant species and found that they have the potential to enhance health and prevent diseases. Except for Lavandula angustifolia L., the samples showed high antioxidant and antibacterial activity. Moreover, Origanum majorana L. had the highest polyphenol content and the strongest resistance against DNA damage.
Article
Biotechnology & Applied Microbiology
Styliani Roufou, Sholeem Griffin, Juan Attard, Lydia Katsini, Monika Polanska, Jan F. M. Van Impe, Ruben Gatt, Vasilis P. Valdramidis
Summary: This study examines the effect of temperature and dissolved carbon dioxide on the growth rate of Escherichia coli, finding a decrease in mu(max) by 0.76 h(-1) at 42 degrees C with increased dissolved CO2, and an increase in mu(max) by 0.99 h(-1) at 27 degrees C. The developed model can be a useful tool for predicting Escherichia coli growth.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Proceedings Paper
Computer Science, Interdisciplinary Applications
Styliani Roufou, Sholeem Griffin, Jefferson de Oliveira Mallia, Lydia Katsini, Monika Polanska, Jan F. M. Van Impe, Ruben Gatt, Vasilis P. Valdramidis
Summary: The global level of carbon dioxide in the atmosphere is expected to increase in the next century, resulting in rising temperatures in some areas. This may have adverse effects on food safety and public health. Researchers have developed a colorimetric method for estimating dissolved carbon dioxide in distilled water.
12TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY 2022 (FOODSIM'2022)
(2022)
Proceedings Paper
Computer Science, Interdisciplinary Applications
Aliki Tsakni, Archontoula Chatzilazarou, Efstathia Tsakali, Panagiotis Halvatsiotis, Dimitra Houhoula
Summary: This study examined the chemical composition, antioxidant activity, and antimicrobial activity of aqueous extracts from three plants of the Lamiaceae family. The results revealed that mentha piperita and mentha spicata contain multiple bioactive compounds and exhibit strong antioxidant and antimicrobial properties.
12TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY 2022 (FOODSIM'2022)
(2022)
Proceedings Paper
Automation & Control Systems
Mihaela Sbarciog, Satyajeet Bhonsale, Viviane De Buck, Simen Akkermans, Monika Polanska, Jan Van Impe
Summary: This paper introduces a method of converting waste into biogas using anaerobic digestion technology. The proper mix of feedstock is determined based on BMP tests, chemical composition, and optimization, and the continuous operation process is simulated using a simple model.
