Article
Agricultural Engineering
Carlos E. Costa, Aloia Romani, Jose A. Teixeira, Lucilia Domingues
Summary: Resveratrol was successfully synthesized from lactose using engineered Saccharomyces cerevisiae. Process optimization and a two-stage method increased the production yield, and production from cheese whey was also achieved. This is the first report on resveratrol production from lactose, which is significant in utilizing dairy wastes and establishes a foundation for future lactose-based resveratrol production.
BIORESOURCE TECHNOLOGY
(2022)
Article
Food Science & Technology
Lambros Sakkas, Marianna Karela, Evangelia Zoidou, Golfo Moatsou, Ekaterini Moschopoulou
Summary: This study examines the incorporation of yogurt acid whey in yogurt ice cream by partially replacing yogurt and hydrolyzing lactose. The results show that using yogurt acid whey decreases the total solids and increases the overrun of the ice cream. It also improves the melting properties and sensory characteristics of the product.
Article
Chemistry, Multidisciplinary
Charles H. Barty-King, Chun Lam Clement Chan, Richard M. Parker, Melanie M. Bay, Roberto Vadrucci, Michael De Volder, Silvia Vignolini
Summary: The challenge of utilizing mechanochromic properties of HPC in liquid form is addressed by creating an edible supramolecular photonic hydrogel by mixing HPC and gelatin in water. This gel retains the mechanochromism and non-Newtonian shear-thinning behavior of HPC solutions, with a 69% shorter relaxation time for color change compared to liquid HPC-water system, broadening the dynamic color range. The scalable formulation of HPC gels from water and food-grade constituents unlocks potential applications such as response-tunable mechanochromic materials and colorant-free food decoration.
ADVANCED MATERIALS
(2021)
Article
Biotechnology & Applied Microbiology
Sergejs Kolesovs, Maija Ruklisha, Pavels Semjonovs
Summary: Production costs of bacterial cellulose (BC) can be reduced by using alternative fermentation media, such as whey. This study found that whey can be used as a potential growth medium for BC production by Komagataeibacter rhaeticus MSCL 1463, with a lower BC yield compared to standard HS media with glucose. It was also discovered that K. rhaeticus MSCL 1463 can utilize lactose and galactose as the sole carbon source in the modified HS medium.
Article
Food Science & Technology
Hongbo Sun, Xinnan Liu, Yue Huang, Xiaojing Leng
Summary: This study investigates the effects of cellulose nanocrystals on whey protein isolate films with natural colorants under freeze-thaw conditions. The results show that freeze-thaw treatment reduces the strength and increases the permeability of the films. The oral tactility and visual effect produced by the films can affect people's preference.
Review
Polymer Science
Siriporn Taokaew
Summary: This review summarizes the recent advances in preparing cellulose hydrogels via ionic liquid-based processes and the applications of regenerated cellulose hydrogels/iongels in electrochemical materials, separation membranes, and 3D printing bioinks. It provides innovative ideas from the new findings presented in recent research papers and with the perspective of the current challenges.
Article
Chemistry, Applied
Aikaterini Papadaki, Anastasios C. Manikas, Eleonora Papazoglou, Vasiliki Kachrimanidou, Iliada Lappa, Costas Galiotis, Ioanna Mandala, Nikolaos Kopsahelis
Summary: Edible films were developed using whey protein concentrate and bacterial cellulose. The addition of bacterial cellulose nanowhiskers improved the tensile strength and water barrier properties of the films.
Article
Biotechnology & Applied Microbiology
Iliada K. Lappa, Vasiliki Kachrimanidou, Aikaterini Papadaki, Anthi Stamatiou, Dimitrios Ladakis, Effimia Eriotou, Nikolaos Kopsahelis
Summary: This study developed a process to valorize cheese whey by using Aspergillus awamori to secrete beta-galactosidase for lactose hydrolysis, resulting in the production of biopolymers. The findings indicate a novel approach to utilize cheese whey and generate a bio-based material for food applications.
FERMENTATION-BASEL
(2021)
Article
Chemistry, Multidisciplinary
Aikaterini Papadaki, Vasiliki Kachrimanidou, Iliada K. Lappa, Haralambos Andriotis, Effimia Eriotou, Ioanna Mandala, Nikolaos Kopsahelis
Summary: This study explores the production of novel whey protein edible films by adjusting the pH of whey protein solution and adding antioxidants derived from spent coffee grounds. The resulting edible films exhibited UV-light resistance, improved mechanical properties, and increased water vapor permeability compared to control films.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2022)
Article
Biotechnology & Applied Microbiology
Claudia Yanez-Neco, Fadia Cervantes, Lorena Amaya-Delgado, Antonio O. Ballesteros, Francisco J. Plou, Javier Arrizon
Summary: This study demonstrated the synthesis of GOS using B-gal42 from Pantoea anthophila, overexpressed in E. coli, with lactose or milk whey as substrates. Both milk whey and pure lactose resulted in similar GOS yields, showing the potential of using B-gal42 for added-value product production from whey.
ELECTRONIC JOURNAL OF BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Zhixin Wang, Jingjie Qi, Julie M. Goddard
Summary: The addition of trehalose, glucose, and sucrose was found to improve the stability of lactase under certain environmental conditions, prolonging its activity retention time. This enhanced stability opens up new possibilities for the application of lactase in bioprocessing.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Biochemistry & Molecular Biology
Jingwen Ding, Challa V. Kumar
Summary: The design and production of biodegradable and sustainable non-toxic materials for solar-energy harvesting and conversion is a significant challenge. Here, the researchers successfully prepared novel protein/lipid hydrogels that can be used for both light harvesting and white-light emission studies. The hydrogels have a high water content of up to 90% and exhibit self-standing and injectable properties. They demonstrated the energy-transfer cascade among different dyes and achieved white-light emission by restricting the dye-to-dye energy transfer. These hydrogels, made from edible ingredients, are biodegradable, sustainable, and have potential applications in the energy field.
Article
Biochemistry & Molecular Biology
Vasiliki Kachrimanidou, Aikaterini Papadaki, Iliada Lappa, Stamatia Papastergiou, Dimitra Kleisiari, Nikolaos Kopsahelis
Summary: Biosurfactants are environmentally friendly and biodegradable alternatives to petroleum derived counterparts, but their high production cost is a barrier to industrial application. This study screened lactobacilli strains and found that cheese whey permeate is a low-cost and effective substrate, which can mitigate pollution impact and enhance sustainability.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2022)
Article
Chemistry, Applied
Aikaterini Papadaki, Anastasios C. Manikas, Eleonora Papazoglou, Vasiliki Kachrimanidou, Iliada Lappa, Costas Galiotis, Ioanna Mandala, Nikolaos Kopsahelis
Summary: Edible films were developed using whey protein concentrate and bacterial cellulose. The addition of bacterial cellulose nanowhiskers improved the tensile strength and water barrier properties of the films.
Review
Food Science & Technology
Maria Alexandri, Vasiliki Kachrimanidou, Harris Papapostolou, Aikaterini Papadaki, Nikolaos Kopsahelis
Summary: The article discusses the challenges faced by the modern food industry in adding natural components with functional properties to novel food formulations. It also explores emerging technologies for the efficient and greener production and extraction of sustainable functional compounds. The review summarizes modern examples of clean label food products composed of these compounds and suggests action plans towards establishing sustainable food systems.
Article
Environmental Sciences
Vasiliki Kachrimanidou, Aikaterini Papadaki, Maria Alexandri, Vaggelis Poulios, Zacharoula Gonou-Zagou, Nikolaos Kopsahelis
Summary: This study investigated the growth behavior of novel fungal isolates and the production of bioactive compounds from mycelia mass during submerged fermentations using synthetic media and agro-industrial residues as fermentation substrates. The fungal strains Sepedonium sp. and Phellinus sp. showed high growth rate in solid state fermentations. The utilization of grape pomace extract (GPE) enhanced biomass production and the crude intracellular polysaccharides (IPS) extracts exhibited high antioxidant activity. These findings demonstrate the potential of these fungi and their products in functional food applications.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Biochemistry & Molecular Biology
Stavros Plessas, Ioanna Mantzourani, Athanasios Alexopoulos, Maria Alexandri, Nikolaos Kopsahelis, Vasiliki Adamopoulou, Argyro Bekatorou
Summary: This study proposes the use of freeze-dried sourdough adjuncts based on Lactiplantibacillus plantarum for making new types of sourdough breads. Three different adjuncts were used: Lactiplantibacillus plantarum alone, unfermented pomegranate juice, and pomegranate juice fermented by the same strain. The breads made with these adjuncts showed improved physicochemical, microbiological, and nutritional characteristics compared to commercial sourdough bread. The best results were obtained with the fermented pomegranate juice adjunct.
Review
Biochemistry & Molecular Biology
Harris Papapostolou, Vasiliki Kachrimanidou, Maria Alexandri, Stavros Plessas, Aikaterini Papadaki, Nikolaos Kopsahelis
Summary: Biotechnologically produced carotenoids play a significant role in scientific research. Efforts are being made to efficiently and sustainably produce carotenoids from renewable sources, as well as develop greener techniques for their extraction and purification. This review focuses on the progress in biotechnological production of carotenoids, methods for their extraction, and their identification and quantification.
Article
Chemistry, Multidisciplinary
Fani Sereti, Aikaterini Papadaki, Maria Alexandri, Vasiliki Kachrimanidou, Nikolaos Kopsahelis
Summary: The aim of this study was to investigate the ability of two R. kratochvilovae isolates (FMCC Y-42 and Y-43) to produce carotenoids under different experimental conditions. The results showed that carotenogenesis was highly affected by carbon-to-nitrogen ratio, and a competitive trend with lipid accumulation was also observed. Both strains were able to produce approximately 2 mg/L of total carotenoids, with the main carotenoid being ss-carotene, regardless of the fermentation conditions. This study provides new knowledge on the production of natural carotenoids by novel red yeast strains and their potential applications.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2023)
Article
Biochemistry & Molecular Biology
Vasiliki Kachrimanidou, Aikaterini Papadaki, Harris Papapostolou, Maria Alexandri, Zacharoula Gonou-Zagou, Nikolaos Kopsahelis
Summary: Controlled fermentation of Ganoderma lucidum mycelia from agro-industrial streams as fermentation feedstocks was performed. Submerged fermentation using grape pomace extract (GPE) and cheese whey permeate (CWP) under shaking conditions resulted in maximum biomass production with GPE and organic nitrogen supplementation. The addition of an elicitor in CWP significantly improved biomass production. This study designs a bioprocessing scenario utilizing food industry by-products for fungal bioconversions to obtain bioactive molecules in the concept of bioeconomy.
Article
Chemistry, Multidisciplinary
Aikaterini Papadaki, Maria Alexandri, Vasiliki Kachrimanidou, Panagiota Tzora, Nikolaos Kopsahelis
Summary: In this study, whey protein edible films with improved hydrophobic and antioxidant properties were developed by incorporating oil-based components derived from spent coffee grounds. The addition of oil and oleogels to the film matrix significantly affected the hydrophobic character and antioxidant activity of the films.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2023)
Article
Chemistry, Applied
Aikaterini Papadaki, Iliada K. Lappa, Anastasios C. Manikas, Maria Giovanna Pastore Carbone, Aikaterini Natsia, Vasiliki Kachrimanidou, Nikolaos Kopsahelis
Summary: The development of whey protein concentrate (WPC) edible films fortified with different essential oils (EO) to evaluate antimicrobial activity against food-borne pathogens was studied. The inclusion of bacterial cellulose nanowhiskers (BCNW) in the film composites was also investigated. The results showed that the addition of BCNW positively affected the properties of whey protein films, demonstrating the potential for the development of sustainable food packaging materials.
FOOD HYDROCOLLOIDS
(2024)
Article
Green & Sustainable Science & Technology
Vasiliki Kachrimanidou, Maria Alexandri, Harris Papapostolou, Aikaterini Papadaki, Nikolaos Kopsahelis
Summary: This study evaluated the growth profile and antioxidant activity of polysaccharides produced by T. versicolor using grape pomace extract as a nutrient source. The results showed that both static and shaking conditions were beneficial for biomass production and substrate consumption rates. Additionally, grape pomace extract was found to have potential bioactive attributes and could be used for the development of added-value products.