Article
Biochemistry & Molecular Biology
Viruja Ummat, Saravana Periaswamy Sivagnanam, Saranya Rameshkumar, Mukesh Pednekar, Stephen Fitzpatrick, Dilip K. Rai, Ramesh Babu Padamati, Colm O'Donnell, Brijesh Kumar Tiwari
Summary: This study develops a green biorefinery process for extracting valuable compounds from seaweed, such as fucoidan, laminarin, mannitol, alginate, and protein. The process involves the use of hydrochloric acid and a green extraction solvent, as well as ultrafiltration and ultrasound extraction techniques. The results show that the by-products can be efficiently utilized, and the comparison between dry and fresh seaweed is important for industrial applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biotechnology & Applied Microbiology
Paulina S. Birgersson, Maren Oftebro, Wenche Strand, Olav A. Aarstad, Gerd Inger Saetrom, Havard Sletta, Oystein Arlov, Finn Lillelund Aachmann
Summary: Norway has a well-established seaweed industry based on extraction of alginates from wild harvested brown algae, LH. However, further expansion of wild harvest is limited, and cultivated seaweed can contribute to meeting increasing demands for high value compounds in an environmentally sustainable manner. Herein, an integrated process for retrieving alginate, fucoidan, laminarin and cellulose was established for cultivated SL and AE.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Green & Sustainable Science & Technology
Christopher H. Buhlmann, Bede S. Mickan, Stephan Tait, Damien J. Batstone, George D. Mercer, Parisa A. Bahri
Summary: Environmental conditions significantly affect microbial community composition, product spectrum, and fermentation yield in mixed-culture food waste fermentation. pH and temperature regulation can improve lactic acid production, but may also lead to the production of competitive metabolites. The use of adapted fermentation inoculum and environmental control are effective strategies to promote lactic acid production.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Green & Sustainable Science & Technology
Nattira On-nom, Uthaiwan Suttisansanee, Wimonphan Chathiran, Somsri Charoenkiatkul, Parunya Thiyajai, Warangkana Srichamnong
Summary: The aim of this study was to explore the current knowledge and practice of agrobiodiversity in improving nutrition and health. The study focused on wild mushrooms commonly consumed in Northeastern Thailand, studying their ecology, cooking and preservation methods, and folk remedies. The findings showed that these wild mushrooms can be used for both food and medicinal purposes, as they have high levels of sugars, glucans, and carbohydrates, and a low glycemic index.
Article
Chemistry, Medicinal
Franz-Georg Hanisch, Cem Aydogan, Horst Schroten
Summary: Norovirus infections are a major cause of human gastroenteritis worldwide, with epidemic outbreaks causing numerous deaths annually. This study investigates the potential of polyfucoses to block the binding of the most prevalent norovirus strain to human and animal gastrointestinal mucins, providing insight into novel structural aspects of fucoidan and derived oligosaccharides. This research is a first step towards the development of a prophylactic food additive from algal species to attenuate the spread of noroviruses.
Article
Energy & Fuels
Daniel Van Breda, Robert Lufu, Neill Jurgens Goosen
Summary: The study optimized the extraction of laminarin from South African kelp using response surface methodology, finding significant effects of enzyme-substrate ratio, pH, and temperature on laminarin extraction. Enzyme-assisted extraction methods were superior to conventional dilute-acid thermal hydrolysis in releasing reducing sugars and increasing solubilized yield at 4.5 hours of hydrolysis, but conventional methods were better in selectively extracting laminarin.
BIOMASS CONVERSION AND BIOREFINERY
(2021)
Article
Food Science & Technology
A. Derossi, M. Francavilla, M. Monteleone, R. Caporizzi, C. Severini
Summary: A multi-disciplinary approach involving biorefinery of microalgae biomass and vacuum impregnation technique was used to create innovative apple snacks with improved nutritional properties. Pressure and relaxation time were found to significantly affect the impregnation level of apples, leading to increased weight gain and reduced porosity fraction. The study highlights the potential of combining microalgae cultivation, biorefinery, and vacuum impregnation processing to enhance the nutritional quality of fruit products.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Yu Fu, Wanning Liu, Olugbenga P. Soladoye
Summary: Flavonoids, a group of phytochemicals with diverse bioactivities, are widely distributed in plant-based foods. Food processing can have both positive and negative impacts on the stability and bioactivity of flavonoid compounds. Different processing methods may affect flavonoid content and antioxidant activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agricultural Engineering
A. Serra-Toro, S. Vinardell, S. Astals, S. Madurga, J. Llorens, J. Mata-Alvarez, F. Mas, J. Dosta
Summary: A gas-permeable membrane (GPM) contactor is a suitable technology to efficiently separate ammoniacal nitrogen and volatile fatty acids (VFA) from fermentation broths under different pH and temperature conditions.
BIORESOURCE TECHNOLOGY
(2022)
Article
Chemistry, Applied
Laleh Solhi, He Song Sun, Sailesh Haresh Daswani, Shaheen Shojania, Christopher M. K. Springate, Harry Brumer
Summary: Endogenous and exogenous sulfated polysaccharides have potent biological activities, and controlled chemical sulfation of alternative polysaccharides, such as mixed-linkage beta(1,3)/beta(1,4)-glucan (MLG), holds promise to overcome limited availability and heterogeneity of naturally sulfated polysaccharides. By optimizing the degree-of-substitution (DS) externally validated through production of sulfated MLGs (S-MLGs), this study demonstrates a route to medically important polymers from an economical agricultural polysaccharide.
CARBOHYDRATE POLYMERS
(2021)
Review
Environmental Sciences
Halimatun Saadiah Hafid, Farah Nadia Omar, Nor'Aini Abdul Rahman, Minato Wakisaka
Summary: This study examines the current status, barriers, policy support, and future prospects of using food waste to produce biofuels, providing new insights for improving waste conversion efficiency.
CRITICAL REVIEWS IN ENVIRONMENTAL SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Klenicy K. L. Yamaguchi, David S. Dias, Carlos Victor Lamarao, Karen F. A. Castelo, Max S. Lima, Ananda S. Antonio, Attilio Converti, Emerson S. Lima, Valdir F. Veiga-Junior
Summary: This study evaluated the extraction methods of mesocarp and epicarp of bacuri fruits, finding that under specific conditions, substances with antioxidant properties can be obtained, and the main compounds were isolated in the extracts. This is the first study on extraction methods of bacuri agro-industrial waste.
Article
Food Science & Technology
Celia Rocha, Jose Carlos Ribeiro, Rui Costa Lima, Catarina Prista, Anabela Raymundo, Maria Carlota Vaz Patto, Luis Miguel Cunha
Summary: This study assessed children's acceptance and ability to describe a sensory profile of innovative food products, revealing that children are capable of discriminating different samples and understanding sensory characteristics. Additionally, it was found that children's food neophobia level negatively impacted their acceptance of food products.
FOOD QUALITY AND PREFERENCE
(2021)
Review
Agriculture, Dairy & Animal Science
Michael G. Kontominas, Anastasia V. Badeka, Ioanna S. Kosma, Cosmas I. Nathanailides
Summary: This review summarizes recent studies on innovative seafood processing technologies such as high hydrostatic pressure, natural preservatives, ozonation, irradiation, pulse light technology, and retort pouch processing, while also discussing the main spoilage mechanisms of seafood and the innovative processing technologies employed for preservation and shelf life extension.
Review
Biochemistry & Molecular Biology
Monika Mieszczakowska-Frac, Karolina Celejewska, Witold Plocharski
Summary: Thermal treatments are commonly used to extend the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes, but they can also lead to negative changes in the product quality. In response, the food industry is exploring non-thermal processing technologies as alternatives. These technologies, such as minimal processing, high-pressure processing, high-pressure homogenization, ultrasounds, and pulsed electric fields, offer gentler alternatives to thermal treatments.
Article
Chemistry, Applied
Weihao Meng, Hongnan Sun, Taihua Mu, Marco Garcia-Vaquero
Summary: This study investigates the effects of multiple parameters on the stability of Pickering emulsions stabilized by chitosan and macroalgal polyphenols. The study finds that chitosan concentration, chitosan-polyphenol ratio, oil-phase ratio, pH, and NaCl concentration play important roles in the stability of the emulsions. The results show that chitosan and polyphenols are bound by hydrogen bonds and electrostatic interactions at the oil-water interfacial layers of the emulsions, and the combination of polyphenols and chitosan has better ability to stabilize the emulsions compared to chitosan alone.
CARBOHYDRATE POLYMERS
(2023)
Article
Biochemistry & Molecular Biology
Weihao Meng, Hongnan Sun, Taihua Mu, Marco Garcia-Vaquero
Summary: Pickering emulsions stabilized by chitosan-macroalgal polyphenols were fabricated and their stability under different environmental factors was evaluated. The study demonstrated that the combination of macroalgal polyphenols with chitosan particles enhanced the stability and wettability of the emulsion droplets. The chitosan-macroalgal polyphenol costabilized Pickering emulsion showed improved stability against various environmental stimuli, making it a potential delivery and protection system for hydrophobic bioactive compounds.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Arturo B. Soro, Sajad Shokri, Iolanda Nicolau-Lapena, Daniel Ekhlas, Catherine M. Burgess, Paul Whyte, Declan J. Bolton, Paula Bourke, Brijesh K. Tiwari
Summary: This review highlights the challenges of using UV-LED technology as a disinfection strategy in the food chain. It discusses the stress-related mechanisms induced by UV-LED exposure in microorganisms and their impact on food quality. The findings suggest that UV-LEDs can effectively inactivate foodborne pathogens and spoilage microorganisms, but more research is needed to evaluate their effectiveness in improving food safety and understand the potential consequences of UV-LED exposure in different microorganisms at various wavelengths. Moreover, attention should be given to the underlying mechanisms of quality changes induced by UV-LEDs.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Chemistry, Applied
Weihao Meng, Hongnan Sun, Taihua Mu, Marco Garcia-Vaquero
Summary: This review summarizes the types, preparation, and functional properties of chitosan-based Pickering emulsion stabilizers, as well as the bioavailability, regulations, and future applications. Chitosan-based Pickering emulsions improved the bioavailability of compounds and find applications in various fields. However, further research and development are needed to meet consumer demand, manufacturing requirements, and regulations. Potential development trends include optimization of stabilizers, bioavailability studies, 3D-4D printing, fat substitutes, and double emulsions.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Medicinal
Gaurav Rajauria, Rajeev Ravindran, Marco Garcia-Vaquero, Dilip K. K. Rai, Torres Sweeney, John O'Doherty
Summary: In this study, the molecular characteristics of fucoidan from Ascophyllum nodosum seaweed were investigated using hydrothermal-assisted extraction (HAE) and a three-step purification process. The optimized HAE conditions resulted in a crude extract with 417.6 mg/g fucoidan, which increased to 633.2 mg/g after purification. Although the purification process reduced the antioxidant activity, the HAE-derived fucoidan still maintained high purity.
Article
Biotechnology & Applied Microbiology
Weihao Meng, Hongnan Sun, Taihua Mu, Marco Garcia-Vaquero
Summary: This study investigates enzyme-assisted extraction (EAE) and ultrasound-assisted enzyme extraction (UAEE) methods for extracting polyphenols from brown macroalga Ascophyllum nodosum. The extraction yields and antioxidant activities of polyphenols were evaluated. The research identifies a suitable extraction process and polyphenols with antioxidant activities, supporting the expanded application of polyphenols from A. nodosum for nutraceuticals or pharmaceuticals.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Agriculture, Dairy & Animal Science
Brigkita Venardou, John V. V. O'Doherty, Marco Garcia-Vaquero, Claire Kiely, Gaurav Rajauria, Mary J. J. McDonnell, Marion T. T. Ryan, Torres Sweeney
Summary: The transition from milk to solid feed in commercial pig-production systems has negative effects on gut health, which can impact pig growth and long-term health. This study evaluated the antibacterial and prebiotic potential of seaweed extracts in the gut microbial community of weaned pigs. The results showed that seaweed extracts could reduce pathogen load and increase beneficial microbes, making them a promising dietary supplement for pigs during the weaning period.
Article
Biochemistry & Molecular Biology
Paniz Biparva, Armin Mirzapour-Kouhdasht, Shahriyar Valizadeh, Marco Garcia-Vaquero
Summary: This study explored the extraction of protein from giant kelp using conventional and ultrasound-assisted extraction methods, and examined the biological activities of the extracted fractions. The results showed that ultrasound-assisted extraction had a higher protein recovery rate compared to conventional extraction. Low-molecular-weight hydrolysates obtained through enzymatic hydrolysis and ultrafiltration had the highest levels of ACE inhibitory, DPPH radical scavenging, reducing power, and ferrous chelating activities. The amino acid composition of the low-molecular-weight fraction was rich in amino acids associated with high biological activities. The study also determined the optimal storage conditions for the stability of the bioactive compounds.
Review
Food Science & Technology
Thangjam Anand Singh, Grihalakshmi Nongthombam, Gulden Goksen, Harikesh B. Singh, Gaurav Rajauria, Prakash Kumar Sarangi
Summary: Hawaijar, an ethnic vegan fermented soybean food from Manipur, India, is culturally and gastronomically significant. It shares similar characteristics with fermented soybean foods from Southeast Asia and has numerous health benefits due to the presence of functional microorganisms. However, unregulated production and sale have led to food safety issues, including the detection of potentially harmful pathogens. Improved and regulated food production can ensure hygienic and safe Hawaijar, which has the potential to enter the global market as a functional food and nutraceutical product, and contribute to the socioeconomic development of the region. This paper provides a summary of the scientific production methods of fermented soybean, discusses food safety issues, and highlights the health benefits and nutritional value of Hawaijar.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Agriculture, Dairy & Animal Science
Dillon P. Kiernan, John V. O'Doherty, Torres Sweeney
Summary: The gastrointestinal tract microbiota plays a crucial role in animal health and performance. Modulating the maternal microbiota by supplementing probiotics or synbiotics in the diet can improve the health and development of the offspring. This review discusses the importance and mechanisms of action for maternal probiotic and synbiotic supplementation and summarizes key findings from studies in pigs.
Review
Agriculture, Dairy & Animal Science
Dillon P. Kiernan, John V. O'Doherty, Torres Sweeney
Summary: Establishing a balanced and diverse microbiota in the gastrointestinal tract (GIT) is crucial for optimizing health and performance in pigs throughout the production cycle. The post-weaning period is a critical phase associated with dysbiosis, intestinal dysfunction, and poor performance. Prebiotics, as a class of bioactive compounds, can be utilized by beneficial microbes in the GIT to enhance their proliferation and production of health-promoting metabolites, while suppressing the growth of pathogenic bacteria. There are various types of prebiotics, including carbohydrates such as non-digestible oligosaccharides, beta-glucans, resistant starch, and inulin. This review aims to characterize different prebiotics, discuss the concept of stimbiotics, and outline how supplementation of prebiotics at different stages of pig development and production can modulate the GIT microbiota and improve animal health and performance.
Article
Food Science & Technology
Eduarda M. Cabral, Xianglu Zhu, Marco Garcia-Vaquero, Sara Perez-Vila, Jiafei Tang, Laura G. Gomez-Mascaraque, Mahesha M. Poojary, James Curtin, Brijesh K. Tiwari
Summary: This study aimed to valorize hemp waste from oil extraction as a source of protein by analyzing the effect of high-pressure processing (HPP) pre-treatments combined with conventional or ultrasound-assisted extraction (UAE) methods. The results showed that UAE had advantages over conventional extraction methods in protein recovery, and the HPP pre-treatments had an impact on protein recovery and purity. These findings indicate the potential of using UAE for protein recovery in the food industry and the importance of further research for optimization and cost estimation.
Article
Veterinary Sciences
Dillon P. Kiernan, John V. O'Doherty, Kathryn Ruth Connolly, Marion Ryan, Torres Sweeney
Summary: This experiment explored the differential expression of key genes within the three glandular regions of the stomach in weaned pigs. Unique gene expression signatures were identified in each region, with a transition region between the cardiac and fundic region clearly identifiable.
VETERINARY SCIENCES
(2023)
Article
Biochemical Research Methods
Silvia Villaro, Marco Garcia-Vaquero, Lara Moran, Carlos Alvarez, Eduarda Melo Cabral, Tomas Lafarga
Summary: This study demonstrates the possibility of cultivating the microalga Arthrospira platensis BEA 005B using seawater after an adaptation period, and the composition of the produced biomass is suitable for food applications.
Review
Agriculture, Dairy & Animal Science
Ailbhe Mcgurrin, Julie Maguire, Brijesh K. Tiwari, Marco Garcia-Vaquero
Summary: With methane emissions from ruminant agriculture contributing a significant proportion to total methane emissions worldwide, strategies to reduce greenhouse gas emissions in this sector are urgently needed. One proposed strategy is the use of anti-methanogenic compounds in ruminant feed, with seaweeds showing promise as potential additives. Research has shown that the red seaweed Asparagopsis taxiformis can significantly reduce ruminant methane emissions, although further studies are needed to confirm these results. This review explores the current state of research on integrating seaweeds as anti-methanogenic feed additives and highlights the challenges of large-scale implementation.
JOURNAL OF ANIMAL SCIENCE AND BIOTECHNOLOGY
(2023)
