Article
Chemistry, Multidisciplinary
Mark J. Lindsay, Michael S. Molitor, Tejas B. Goculdas, Jikai Zhao, Jarryd R. Featherman, Mengting Li, James B. Miller, Styliana Avraamidou, Scott A. Rankin, James A. Dumesic, George W. Huber
Summary: Greek yogurt acid whey is a byproduct with unsustainable disposal methods. A new process has been developed to produce multiple products from it, with positive economic and environmental impacts.
Article
Biochemistry & Molecular Biology
Antonia Macedo, David Azedo, Elizabeth Duarte, Carlos Pereira
Summary: This study developed an integrated process for the recovery of sweet goat whey components through filtration, centrifugation, pasteurization, and sequential membrane processes. The application of this process led to the retention of proteins and lactose in whey, allowing for their total recovery in cheese dairy plants. This integrated process can contribute significantly to the sustainability of small- or medium-sized goat cheese dairies.
Article
Engineering, Chemical
Jinlong Wang, Xiaobin Tang, Xiaoxiang Cheng, Jiajian Xing, Hesong Wang, Guibai Li, Heng Liang
Summary: The electrolysis method can effectively control fouling of ceramic UF membranes, soften NF concentrate, and remove organic pollutants. Moreover, crystals generated during electrolysis can form a dynamic barrier to prevent organic matter from contaminating the membrane surface.
Review
Food Science & Technology
Baris Ozel, David Julian McClements, Cagatay Arikan, Ozlem Kaner, Mecit Halil Oztop
Summary: Whey, a high-value by-product of the dairy industry, poses challenges in terms of low powder yield and quality during processing. Optimizing product formulation and processing parameters, as well as implementing filtration and lactose pre-crystallization steps, can improve the quality attributes of dried whey powders.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Nanoscience & Nanotechnology
Luca Mazzaferro, Samuel J. Lounder, Ayse Asatekin
Summary: The limited chemistries of membranes on the market restrict their applications in various separations. This study introduces a new class of membrane materials based on self-assembly of random polyampholyte amphiphilic copolymers, which exhibit excellent permeability, selectivity, and fouling resistance. The membranes feature ionic nanodomains as nanochannels for water permeation, surrounded by hydrophobic nanodomains to maintain structural integrity. Precise control over selectivity is achieved by designing the copolymers, enabling a wide range of applications in wastewater treatment and chemical separations.
ACS APPLIED MATERIALS & INTERFACES
(2023)
Article
Engineering, Chemical
Zhenzhen Zhang, Md. Mushfequr Rahman, Barbara Bajer, Nico Scharnagl, Volker Abetz
Summary: In this study, a series of porous membranes with different effective pore sizes were successfully prepared using a membrane post-modification technique. The excellent separation performance was demonstrated by separating organic molecules of 1-2 nm in size.
JOURNAL OF MEMBRANE SCIENCE
(2022)
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
Engineering, Chemical
Tiina Pohler, Andreas Mautner, Andrea Aguilar-Sanchez, Bjoern Hansmann, Vesa Kunnari, Antti Gronroos, Ville Rissanen, Gilberto Siqueira, Aji P. Mathew, Tekla Tammelin
Summary: The application of plant-derived nanoscale cellulosic materials in water purification membranes is gaining interest. A roll-to-roll membrane modification approach using thin submicron nanocellulose coatings was used to manufacture anti-biofouling membranes with size and charge dependent selectivity. The coated membranes showed high rejection levels and were able to withstand high filtration pressure.
SEPARATION AND PURIFICATION TECHNOLOGY
(2022)
Article
Environmental Sciences
Hui-Bo Yu, Xian-Qiu Zhang, Xue Han, Zhen-Zhen Yang, Ya-Wen Zhou, Wen Ding, Ming-Xia Du
Summary: This study investigated the membrane fouling caused by residual aluminum in nanofiltration systems and found that ultrafiltration pretreatment was an effective method to control the fouling. Amino trimethylene phosphonic acid (ATMP) was also shown to have an inhibitory effect on aluminum foulants, reducing membrane fouling to some extent. The combined process of coagulation-ultrafiltration was recommended as an ideal way to prevent membrane fouling caused by residual aluminum.
WATER AIR AND SOIL POLLUTION
(2022)
Article
Engineering, Chemical
Shushan Yuan, Zhaohuan Mai, Zhao Yang, Pengrui Jin, Gang Zhang, Junyong Zhu, Hideto Matsuyama, Bart Van der Bruggen
Summary: A novel block copolymer, polyarylene sulfide sulfone/amide tertiary amine (PASS/ATA), with adjustable and uniform pores was designed for membrane fabrication. By oxidizing the groups in the molecular chains, the pore size of the membranes was narrowed down, improving dye rejection and enabling various separations including ultrafiltration, nanofiltration, and organic solvent nanofiltration.
JOURNAL OF MEMBRANE SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Robabeh Taghizadeh Borujeni, Ahmad Akbari, Abdulsalim Gharehbaii, Arash Yunessnia Lehi
Summary: In this study, membrane processes were utilized to concentrate and prepare natural dye powder from Reseda luteola L. The dye powders were successfully used to dye wool fibers with excellent color strength and light fastness. The rubbing and staining fastness of the samples were also outstanding, while the washing fastness indicated moderate to good stability.
ENVIRONMENTAL TECHNOLOGY & INNOVATION
(2021)
Article
Engineering, Chemical
Magdalena Lech, Anna Trusek
Summary: Whey, a byproduct of cheese production, needs to be processed using multi-stage membrane separation technology to isolate and concentrate its valuable components, such as protein and lactose. The final step involves the use of a Bacillus licheniformis strain to degrade organic matter that has not been recovered, in order to meet emission standards.
DESALINATION AND WATER TREATMENT
(2021)
Article
Chemistry, Applied
Wen-qiong Wang, Jian-ju Li, Ji-yang Zhou, Man-xi Song, Jia-cheng Wang, Xing Li, Cong-Cong Tang, Mao-lin Lu, Rui-xia Gu
Summary: This study reveals the mechanism of membrane fouling during ultrafiltration from the perspective of ion environment changes. The results show that changes in ion concentration and ratio can affect the structure and aggregation of whey protein.
Article
Food Science & Technology
Sarizan Sabari, Norliza Julmohammad, Haque Akanda Md Jahurul, Patricia Matanjun, Noorakmar Ab. Wahab
Summary: The research used an in vitro infant digestive static model to investigate the digestibility of whey protein isolate-lactose (WPI-Lac). The results showed that WPI-Lac was completely digested after 5 minutes of gastric digestion, while WPI was not digested within 60 minutes. The beta-lactoglobulin of WPI-Lac was found to be similar to that of WPI at pH 3.0. After 60 minutes of duodenal digestion at pH 6.5, WPI-Lac was completely digested, and the alpha-lactalbumin of WPI decreased. The peptides identified were similar to 2 kilodalton (kDa) in conjugated protein, indicating a high level of protein degradation due to hydrolysis.
Article
Environmental Sciences
Alejandro Caballero, Pablo Caballero, Federico Leon, Bruno Rodriguez-Morgado, Luis Martin, Juan Parrado, Jenifer Vaswani, Alejandro Ramos-Martin
Summary: The study demonstrates a new technology that converts problematic cheese whey into valuable products, achieving zero waste through membrane separation, and obtaining products with commercial utility.
Review
Food Science & Technology
Abdo Hassoun, Abderrahmane Ait-Kaddour, Adnan M. Abu-Mahfouz, Nikheel Bhojraj Rathod, Farah Bader, Francisco J. Barba, Alessandra Biancolillo, Janna Cropotova, Charis M. Galanakis, Anet Rezek Jambrak, Jose M. Lorenzo, Ingrid Mage, Fatih Ozogul, Joe Regenstein
Summary: Climate change, population growth, food waste, and the risk of new disease outbreaks pose significant challenges to food sustainability and global security. Industry 4.0 technologies have emerged as a vital driver for sustainable development, transforming the food industry and offering solutions to these challenges. However, groundbreaking sustainable solutions can only be achieved by combining multiple technologies simultaneously.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Environmental Sciences
Charis M. Galanakis, Gianluca Brunori, David Chiaramonti, Robert Matthews, Calliope Panoutsou, Uwe R. Fritsche
Summary: This article discusses how the bioeconomy can enhance the resilience and sustainability of biobased, food, and energy systems in the post-COVID-19 era by integrating technological innovations, environment, culture, arts, and other sectors to promote economic and social innovations.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Article
Food Science & Technology
Charis M. Galanakis
Summary: This review article examines the sustainable practices and applications of valorizing valuable components from cereal processing by-products. The article focuses on the healthy compounds and functional properties of these by-products and explores reutilization opportunities and extraction methods. Additionally, it discusses the various applications of the recovered compounds.
Article
Chemistry, Applied
Shweta Malik, Indranil De, Manish Singh, Charis M. Galanakis, Abdulhakeem S. Alamri, Jay Kant Yadav
Summary: This study found that the heat treatment and subsequent acidification during cottage cheese preparation lead to the formation of non-toxic amyloid-like aggregates.
Article
Biotechnology & Applied Microbiology
Panayiota Xylia, Antonios Chrysargyris, George Botsaris, Panagiotis Skandamis, Nikolaos Tzortzakis
Summary: The study investigated the effects of different plant growth stages, pH values, and bacterial inoculum levels on hydroponically cultivated lettuce spiked with Salmonella Enteritidis. pH and inoculum levels were found to affect the internalization and survival of the pathogen in the hydroponic environment and plant tissue. Younger plants were more susceptible to pathogen internalization, and despite bacterium presence in the hydroponic solution, no leaf internalization was observed at all lettuce growth stages.
Review
Food Science & Technology
Sherif Shaheen, Charis M. Galanakis, Mohamed A. Farag
Summary: Papaya is a tropical fruit known for its nutritional value and health benefits. The seeds and peels of papaya, which account for 20% of the fruit weight, contain valuable chemical constituents such as glucosinolates, lipids, proteins, and dietary fibers. This review outlines the composition of papaya fruit biowastes, their biological functions, and their applications in functional food, bioenergy, and other industries.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Multidisciplinary
Oscar Zannou, Hojjat Pashazadeh, Salam A. Ibrahim, Ilkay Koca, Charis M. Galanakis
Summary: In this study, natural deep eutectic solvents were used for the extraction of phenolic compounds from dried Kinkeliba leaves. The results showed that acidic deep eutectic solvents, especially combined with ultrasound-assisted or homogenate-assisted extraction, achieved higher extraction efficiency.
ARABIAN JOURNAL OF CHEMISTRY
(2022)
Review
Food Science & Technology
Abdo Hassoun, Rania Harastani, Sandeep Jagtap, Hana Trollman, Guillermo Garcia-Garcia, Nour M. H. Awad, Oscar Zannou, Charis M. Galanakis, Gulden Goksen, Gulzar Ahmad Nayik, Asad Riaz, Sajid Maqsood
Summary: During the COVID-19 pandemic, consumers are seeking foods that not only satisfy hunger but also enhance health and well-being. This has led to increased attention on superfoods, which claim to be rich in valuable nutrients and have the ability to prevent illness and improve overall health. However, scientific evidence for the effectiveness of superfoods is still limited. More research and collaboration are needed to differentiate facts from marketing gimmicks and promote human health and nutrition.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Plant Sciences
Darija Sazdanic, Milica A. Krstonosic, Dejan Cirin, Jelena Cvejic, Abdulhakeem Alamri, Charis M. Galanakis, Veljko Krstonosic
Summary: This study investigated the potential of eleven non-ionic surfactants belonging to poloxamer, Brij, Triton, and Tween subgroups for the extraction of polyphenols from red grape pomace. The results showed that surfactants with longer oxyethylene chains provided greater efficiency (Brij S20 and poloxamer 407). It was also found that the chemical structure of surfactants influenced the solubilization mechanism of polyphenols.
JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS
(2023)
Article
Chemistry, Multidisciplinary
Sumeyra Onder, Asli Can Karaca, Beraat Ozcelik, Abdulhakeem S. Alamri, Salam A. Ibrahim, Charis M. Galanakis
Summary: This study analyzed the amino-acid profile, secondary structure, and physicochemical and functional properties of proteins from Anatolian chickpea landraces. The study also aimed to determine the relationship between amino-acid composition and physicochemical and functional properties. The results showed that aspartic acid and glutamic acid were the dominant amino acids, and the proteins lacked methionine. The dominant secondary structure was beta-sheet, and the isolates exhibited different properties such as denaturation temperature, surface charge, solubility, water holding capacity, oil-holding capacity, emulsion capacity, emulsifying activity, and stability indices.
Article
Green & Sustainable Science & Technology
Eleni Naziri, Eugenia Papadaki, Iordanis Savvidis, George Botsaris, Konstantinos Gkatzionis, Ediriisa Mugampoza, Fani Th. Mantzouridou
Summary: The production of halloumi cheese in Cyprus has been increasing rapidly due to its growing popularity, resulting in excess production of whey streams that pose environmental concerns. In this study, the second cheese whey (SCW) generated during the extraction of anari, a by-product of halloumi cheese, was investigated for the production of dairy industry lactic acid bacteria (LAB) culture. The LAB isolated from SCW were molecularly identified and characterized, and their potential use as starter cultures for the dairy industry was explored. Different species of LAB demonstrated species-specific differences in galactose and lactose catabolism, and culturing the selected isolates in SCW supplemented with skimmed milk improved their freeze-drying tolerance and viability during storage.
Article
Food Science & Technology
Charis M. M. Galanakis
Summary: In recent years, the world has faced multiple crises, including climate change, the COVID-19 pandemic, and the Russian-Ukrainian war, which have had a significant impact on the food sector. To address the challenges posed by these crises, it is crucial to transform food systems and increase their resilience and sustainability. This requires the cooperation and involvement of all actors within the supply chain, as well as the adoption of proactive measures such as food safety, circular economy principles, digitalization, and inclusivity. Modernizing food production and developing shorter, domestic supply chains are also key to achieving food resilience and security.
Article
Veterinary Sciences
Soteris Christophe, Kristina Pentieva, George Botsaris
Summary: The study aims to evaluate the knowledge and practices of Cypriot bovine farmers towards safer manure management and highlights the importance of providing relevant training to farmers to ensure proper manure management. Interventions to promote the use of more effective treatment methods would be beneficial in decreasing manure pathogens.
VETERINARY SCIENCES
(2023)
Article
Multidisciplinary Sciences
Muhammad Naeem, Taniya Iqbal, Muhammad Yousuf, Zarqa Nawaz, Sajjad Hussain, Abdulhakeem S. Alamri, Charis M. Galanakis, Atif Ali
Summary: In this study, the solubility and permeability of Osthole-loaded microemulsion were enhanced, leading to increased bioavailability. The microemulsion preparation demonstrated good stability and non-irritating properties, making it a promising carrier for transdermal delivery of Osthole.
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS
(2023)
Article
Food Science & Technology
Abdo Hassoun, Fatma Boukid, Fatih Ozogul, Abderrahmane Ait-Kaddour, Jose Miguel Soriano, Jose M. Lorenzo, Rosa Perestrelo, Charis M. Galanakis, Gioacchino Bono, Abdelhakim Bouyahya, Zuhaib Bhat, Slim Smaoui, Anet Rezek Jambrak, Jose S. Camaraj
Summary: This review discusses the interplay between food packaging, food waste, and sustainability. It briefly summarizes common strategies used in food packaging and emphasizes the significance of nanobiotechnology, smart sensors, and other Industry 4.0 innovations. Consumer acceptance of novel packaging materials/technologies is also mentioned, and conclusions are drawn.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
