Article
Biotechnology & Applied Microbiology
Xianglu Zhu, Laura Healy, Janith Wanigasekara, Ming Zhao, Ramesh Babu Padamati, Shanmugapriya Karuppusamy, James F. Curtin, Saravana Periaswamy Sivagnanam, Dilip K. Rai, Da-Wen Sun, Brijesh K. Tiwari
Summary: The present study focused on the extraction and characterization of laminarin from Laminaria digitata. Optimized extraction conditions were achieved through central composite design and ultrasound technology, resulting in high yield and purity of the laminarin extracts. These extracts exhibited significant antioxidant and cytotoxic activities, effectively inducing cancer cell death.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Chemistry, Medicinal
Jun Jiang, Zhengqiang Jiang, Qiaojuan Yan, Susu Han, Shaoqing Yang
Summary: Seaweeds, considered as third-generation renewable biomasses, have been gaining increasing attention for their comprehensive utilization. Researchers identified a new cold-active alginate lyase from Vibrio fortis and studied its biochemical characteristics for brown seaweed utilization. They also developed a bioconversion strategy for the utilization of brown seaweed.
Article
Energy & Fuels
Chizuru Sasaki, Satoshi Tamura, Miyuki Suzuki, Kanako Etomi, Nobuya Nii, Junji Hayashi, Kaori Kanemaru
Summary: This study investigated the continuous extraction of proteins and fucoidan from brown macroalgae Undaria pinnatifida waste using microwave-assisted extraction (MAE). The results revealed that the extraction efficiency of proteins and fucoidan varied with different temperature conditions. The study suggests that U. pinnatifida waste could be a valuable feedstock for the production of chemicals.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Food Science & Technology
Halimah O. Mohammed, Michael N. O'Grady, Maurice G. O'Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry
Summary: Red seaweeds have higher protein levels, while brown seaweeds have higher moisture, ash, insoluble, and total dietary fiber contents. Nori has the lowest salt content. Seaweeds are rich in amino acids and minerals.
Article
Biotechnology & Applied Microbiology
Cesar Burgos-Diaz, Mauricio Opazo-Navarrete, Jose Luis Palacios, Lidia Verdugo, Fresia Anguita-Barrales, Mariela Bustamante
Summary: In this study, a food-grade bioactive ingredient containing functional carotenoids was extracted from Durvillaea incurvata brown seaweed. The seaweed showed high nutritional value, and the extracted ingredient demonstrated antibacterial and antioxidant activities.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2022)
Article
Food Science & Technology
Kashif Ameer, Saqib Ameer, Young-Min Kim, Muhammad Nadeem, Mi-Kyung Park, Mian Anjum Murtaza, Muhammad Asif Khan, Muhammad Adnan Nasir, Ghulam Mueen-Ud-Din, Shahid Mahmood, Tusneem Kausar, Muhammad Abubakar
Summary: This study optimized the ultrasound-assisted extraction (UAE) of dietetically important diterpene steviol glycosides (SGs) from Stevia rebaudiana leaves. The results showed that UAE, under the optimized conditions of ethanol concentration, sonication time, and leaf-solvent ratio, achieved the highest extract yield. UAE was found to be superior to conventional maceration extraction (CME) in terms of resource consumption, total extract yield (TEY), and SG yields. The findings support the use of UAE as an ecofriendly and efficient extraction method for industrial scale-up.
Article
Plant Sciences
Matteo Borella, Ali Baghdadi, Giovanni Bertoldo, Maria Cristina Della Lucia, Claudia Chiodi, Silvia Celletti, Saptarathi Deb, Andrea Baglieri, Walter Zegada-Lizarazu, Elena Pagani, Andrea Monti, Francesca Mangione, Francesco Magro, Christian Hermans, Piergiorgio Stevanato, Serenella Nardi
Summary: Chilling temperatures pose a challenge to crops from warm regions, and biostimulants can help alleviate cold stress in crops. This study evaluated the biostimulant effect of a brown-seaweed extract (BSE) on cold-stressed tomatoes. The results showed that BSE-treated plants had higher stomatal conductance, net photosynthesis, and yield compared to untreated plants. Molecular analysis revealed the impact of BSE treatment on genes associated with key responses to cold stress. Biochemical analysis also showed that BSE treatment increased the content of antioxidant molecules. These findings highlight the role of BSE-based biostimulant in enhancing tomato tolerance to low temperature.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Environmental Sciences
Francesca Malfatti, Sara Kaleb, Amira Saidi, Alberto Pallavicini, Laura Agostini, Fabrizia Gionechetti, Sara Natale, Cecilia Balestra, Stanislao Bevilacqua, Annalisa Falace
Summary: Cystoseira sensu lato forests in the Mediterranean have declined and restoration measures are needed. Assisted regeneration through outplanting seedlings can be a sustainable option. Optimizing mesocosm culture and studying host-microbiome interactions can enhance seedling survival and development.
FRONTIERS IN MARINE SCIENCE
(2023)
Review
Acoustics
Noridayu Omer, Yeun-Mun Choo, Noraini Ahmad, Nor Saadah Mohd Yusof
Summary: Pandan leaves are commonly used as a food ingredient in Southeast Asia for their unique flavor, aroma, and color, with attempts to use ultrasound technology to encapsulate the aromatic extract for better stability during transport. By adjusting parameters, successful encapsulation of Pandan extract was achieved, resulting in improved stability for storage and export.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Agronomy
Yesica Vilcanqui, Luis Omar Mamani-Apaza, Marcos Flores, Jaime Ortiz-Viedma, Nalda Romero, Maria Salome Mariotti-Celis, Nils Leander Huaman-Castilla
Summary: The chemical characterization of two species of Peruvian seaweed revealed their rich content in proteins, lipids, carbohydrates, and minerals, with variations in amino acids, fatty acids, and minerals profiles. Despite their potential as raw materials for the food and nutraceutical industry, the presence of toxic heavy metals in both species requires new separation strategies for the recovery of nutrients and bioactive compounds.
Article
Biotechnology & Applied Microbiology
Sung-Yeoul Kim, Vikash Chandra Roy, Jin-Seok Park, Byung-Soo Chun
Summary: This study aims to extract functional substances from Undaria pinnatiida sporophyll using supercritical carbon dioxide (SC-CO2) and subcritical water extraction (SWE). The results showed that the consecutive green extraction method can yield extracts rich in fucoxanthin and beta-carotene, and the sporophyll of Undaria pinnatiida contains health-beneficial fatty acids. Additionally, SWE can extract substances with antioxidant, antibacterial, and antihypertensive activities.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2024)
Article
Nutrition & Dietetics
Amira M. Gamal-Eldeen, Bassem M. Raafat, Amani A. Alrehaili, Sherien M. El-Daly, Nahed Hawsawi, Hamsa J. Banjer, Eman M. Raafat, Mazen M. Almehmadi
Summary: This study found that the water-soluble polysaccharide fraction SD2 of Sargassum dentifolium has a potential anti-hypoxia effect, which may help in decreasing hypoxia-induced therapeutic resistance.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Pravin D. Patil, Sadhana P. Patil, Radhika K. Kelkar, Neha P. Patil, Pradnya V. Pise, Shamraja S. Nadar
Summary: The review discusses the integrated approach of enzyme-assisted extraction (EAE) and supercritical fluid extraction (SFE) for the efficient extraction of bioactive components from plant sources. It highlights the experimental conditions and key factors affecting the overall efficiency of the combined approach.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Agronomy
Elkadri Lefi, Mounawer Badri, Samouna Ben Hamed, Sihem Talbi, Wiem Mnafgui, Ndiko Ludidi, Mohamed Chaieb
Summary: This study evaluated the impact of brown seaweed extract on the morphology and physiology of three different plant species. The results showed that the effects of the extract varied depending on the plant species and the concentration applied.
Review
Food Science & Technology
Nitin Mehta, S. Jeyapriya, Pavan Kumar, Akhilesh Kumar Verma, Pramila Umaraw, Sunil Kumar Khatkar, Anju Boora Khatkar, Devendra Pathak, Ubedullah Kaka, Awis Qurni Sazili
Summary: There is a rich potential of underutilized bioactive components in nature, and ultrasound-assisted extraction and encapsulation techniques have promising applications in the food industry to reduce costs, operational time, and energy consumption.
Article
Biochemistry & Molecular Biology
J. Andre, N. Florez-Fernandez, H. Dominguez, M. D. Torres
Summary: Microwave-assisted hydrothermal processing is used to recover valuable compounds with antioxidant and gelling properties from Ulva spp. green seaweed. The extraction conditions were studied to achieve a comprehensive utilization of the seaweed. Selective coagulation of ulvan stimulated by a bio-ionic liquid was emphasized during the extraction process. The microwave treatment had a significant impact on the phytochemical properties of the soluble extracts, with the highest sulfate and protein content at 160 degrees C and the highest antioxidant features at 200 degrees C. The ulvan extracted at 160 degrees C showed the highest yields, molecular weight, and strongest gel features.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biotechnology & Applied Microbiology
K. Baltrusch, N. Florez-Fernandez, M. Illera, M. D. Torres, M. E. Lopez-Mosquera, H. Dominguez
Summary: Seaweed derived biostimulants are gaining attention as an important tool in sustainable agriculture. This research explores the biostimulant potential of the solubles obtained from Sargassum muticum biomass through green extraction technologies. Different drying techniques were compared and low stress drying techniques showed better conservation of bioactive compounds and biostimulant potential.
JOURNAL OF APPLIED PHYCOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Vanesa Sanz, Maria Dolores Torres, Herminia Dominguez, Isabel Sousa Pinto, Isabel Costa, A. Catarina Guedes
Summary: This study focuses on the valorization of the red seaweed Mastocarpus stellatus collected from the Northern coast of Portugal. The results show seasonal and spatial variability of its chemical composition between October 2018 and September 2019. The most productive season coincides with the warmest months, while carbohydrates and phycobiliproteins increase in the colder season. Spatial variation may be related to the proximity to water channel discharges at the sampling sites.
JOURNAL OF APPLIED PHYCOLOGY
(2023)
Article
Chemistry, Medicinal
Milena Alvarez-Vinas, Sandra Rivas, Maria Dolores Torres, Herminia Dominguez
Summary: The development of greener processes for the sustainable utilization of raw materials is increasingly demanded for environmental and economic reasons. A rapid and chemical-free technique for the extraction of hybrid kappa/iota (6/4) carrageenan from Sarcopeltis (ex Gigartina) skottsbergii was proposed. The extracted carrageenans showed suitable rheological properties for commercial uses, and the microwave-assisted hydrothermal treatment was found to be an efficient tool for carrageenan extraction without the need for chemicals.
Article
Chemistry, Medicinal
Noelia Florez-Fernandez, Jorge F. Pontes, Filipa Guerreiro, Ines T. Afonso, Giovanna Lollo, Maria Dolores Torres, Herminia Dominguez, Ana M. Rosa da Costa, Ana Grenha
Summary: The composition of seaweeds is complex, including vitamins, phenolic compounds, minerals, and polysaccharides. Fucoidan, the main polysaccharide in brown seaweeds, has various biological activities. Chitosan, another marine biopolymer, is popular in the biomedical field. This study evaluated the ability of fucoidan to produce nanoparticles with chitosan as a counterion. The nanoparticles obtained were negatively charged and had a size of 200-300 nm. The IC50 of fucoidan increased when tested in nanoparticle form, indicating their potential for biomedical applications.
Article
Chemistry, Medicinal
Tania Ferreira-Anta, Noelia Florez-Fernandez, Maria Dolores Torres, Jose Mazon, Herminia Dominguez
Summary: A scheme for Rugulopteryx okamurae biomass valorization based on a green, rapid and efficient fractionation technique was proposed. Microwave-assisted pressurized hot water extraction was used to solubilize different seaweed components. The extraction performance and bioactive properties of the soluble extracts were enhanced by operation time. The solid residue showed potential for preparation of biomaterials according to its rheological properties.
Review
Pharmacology & Pharmacy
Noelia Florez-Fernandez, Carlos Vaamonde-Garcia, Maria Dolores Torres, Manuela Bujan, Alexandra Muinos, Antonio Muinos, Maria J. Lamas-Vazquez, Rosa Meijide-Failde, Francisco J. Blanco, Herminia Dominguez
Summary: The anti-inflammatory properties of fucoidans have been well studied in vitro and in some in vivo experiments. In addition to this activity, the lack of toxicity and the possibility of obtaining fucoidans from a widely available and renewable source make them attractive as novel bioactives. However, the heterogeneity and variability in composition, structure, and properties of fucoidans, depending on factors such as seaweed species and extraction methods, pose challenges for standardization.
Article
Food Science & Technology
Tania Ferreira-Anta, Maria Dolores Torres, Herminia Dominguez, Noelia Florez-Fernandez
Summary: Seaweeds contain various bioactive compounds of interest to the food industry, such as phenolic compounds, polysaccharides, proteins, and vitamins. Green extraction technologies, such as pressurized hot water extraction, were used to obtain these compounds. The study found that the highest fucoidan content was recovered at 160°C, while the maximum phloroglucinol content and antioxidant activity were achieved at 220°C. Encapsulation of these bioactive fractions using mannitol was also investigated.
Article
Plant Sciences
Guido Domingo, Milena Marsoni, Milena Alvarez-Vinas, M. Dolores Torres, Herminia Dominguez, Candida Vannini
Summary: The application of seaweed extract-based biostimulants shows promise in achieving sustainable agriculture by improving crop yield and mitigating the effects of climate change. In this study, a protein hydrolysate-rich C. crispus extract was tested on tomato plants and found to promote plant growth and enhance drought tolerance.
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)