Article
Multidisciplinary Sciences
Heidi Schalchli, Emilio Hormazabal, Alvaro Astudillo, Gabriela Briceno, Olga Rubilar, Maria Cristina Diez
Summary: This study successfully utilized potato waste as a sole substrate to produce antifungals and biopigments using Streptomyces. The strain SO6 showed outstanding abilities in antifungal and biopigment production, along with a potential for diverse enzyme secretion and bioconversion of sugars.
Article
Engineering, Environmental
Esther Molina-Penate, Antoni Sanchez, Adriana Artola
Summary: This study optimized the enzymatic hydrolysis process of municipal solid waste, resulting in a sugar concentrate and solid hydrolyzed fraction. The impact of the solid fraction on biopesticide production was evaluated, highlighting the potential for municipal waste recycling.
Article
Engineering, Environmental
Esther Molina-Penate, Maria del Carmen Vargas-Garcia, Adriana Artola, Antoni Sanchez
Summary: Alternative production processes using waste are necessary for resource conservation and preventing material scarcity. This study proposes a method of valorizing the residual solid fraction from enzymatic hydrolysis of biowaste using solid-state fermentation. Two digestates from anaerobic digestion processes were used as cosubstrates to modify the pH and promote bacterial growth. The final product contained spores and crystal proteins with insecticidal activity, allowing for the sustainable use of all materials liberated during the enzymatic hydrolysis.
Article
Chemistry, Physical
Canto-Robertos Manuel, Quintal-Franco Carlos, Ponce-Caballero Carmen, Vega-De Lille Marisela, Moreno-Andrade Ivan
Summary: The dark fermentation process for biohydrogen production from food waste through fungal solid-state fermentation (SSF) was evaluated. The results showed that Aspergillus tubingensis was the best hydrolysis culture, and the hydrogen yield of food waste hydrolysate (FWH) at different substrate-inoculum ratios was lower than that of untreated food waste (RFW). The microbial community analysis revealed the presence of lactic-acid bacteria genera such as Latilactobacillus and Leuconostoc. The presence of actively growing bacteria during SSF could explain the lower hydrogen yield in the FWH treatment.
INTERNATIONAL JOURNAL OF HYDROGEN ENERGY
(2022)
Article
Food Science & Technology
Ahmad F. Alhomodi, Andrea Zavadil, Mark Berhow, William R. Gibbons, Bishnu Karki
Summary: Sprouting and fungal fermentation of canola seeds have been shown to significantly impact the nutritional composition, leading to reductions in antinutritional factors and increases in protein content. These processes enhance the nutritional value of sprouted and fermented seeds compared to ungerminated and unfermented ones.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Energy & Fuels
Priscila Aparecida Casciatori Frassatto, Fernanda Perpetua Casciatori, Joao Claudio Thomeo, Eleni Gomes, Mauricio Boscolo, Roberto da Silva
Summary: This study investigated the production of beta-glucosidase by two fungi in solid state cultivation and the application of their enzymatic extracts on non-pretreated sugarcane bagasse saccharification. The use of a cocktail composed of extracts from both fungi showed higher hydrolysis yield and synergistic effects, releasing more total reducing sugars even with reduced enzyme load.
BIOMASS CONVERSION AND BIOREFINERY
(2021)
Article
Food Science & Technology
Adwin Ong, Chi-Lik Ken Lee
Summary: This study investigated the effects of solid-state fermentation using okara and BSG as substrates with pure and mixed cultures of Aspergillus oryzae and Bacillus subtilis. The results showed that a mixed culture fermentation enhanced the nutritional profile of the substrates, particularly in terms of total phenolic content and total dietary fibre. However, challenges remain in accurately determining crude protein content, suggesting the need for more specific methods and sample preparation optimization in future research.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Cristian Torres-Leon, Monica L. Chavez-Gonzalez, Ayerim Hernandez-Almanza, Gloria A. Martinez-Medina, Nathiely Ramirez-Guzman, Liliana Londono-Hernandez, Cristobal N. Aguilar
Summary: High generation of food waste can lead to serious pollution issues and high handling costs, but utilizing food processing waste to produce valuable bioproducts is an attractive approach. Microbiological and enzymatic methods have been described as sustainable solutions for obtaining these bioproducts, with progress being made in optimizing processes at the laboratory level. However, studies need to focus on scaling up bioprocesses to make further advancements in this field.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Environmental Sciences
Esther Molina-Penate, Nil Arenos, Antoni Sanchez, Adriana Artola
Summary: This paper explores an alternative method for utilizing the organic fraction of waste by enzymatic hydrolysis to obtain sugar-rich fraction for liquid fermentation and partially hydrolyzed solid for solid-state fermentation. The pH of the solid substrate was modified using alkaline cosubstrates, and the growth and sporulation of Bacillus thuringiensis were achieved. This valorization pathway aligns with the concept of urban biorefineries.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Food Science & Technology
Elena Villacres, Cristina M. Rosell
Summary: Solid-state fermentation can effectively improve the nutritional value of legumes, as demonstrated by the study using Lupinus mutabilis and Rhizopus oligosporus mold. The fermentation process showed increased nitrogen formation speed and enhanced digestibility and nutritional quality of protein in lupin varieties. Overall, fermentation proved to be beneficial in enhancing the protein content and quality of legumes.
Article
Energy & Fuels
Chizuru Sasaki, Kazuo Matsuura, Takeshi Omasa
Summary: This study successfully reduced the production cost of cellulase by using agricultural wastes as carbon sources through solid-state fermentation and achieved similar performance to commercial cellulases.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Food Science & Technology
Tasneem K. Abd El-Rady, Al-Azab M. Tahoun, Mohamed Abdin, Hesham F. Amin
Summary: The objective of this research is to investigate the impact of different hydrolysis methods on Bigeye tuna waste. The enzymatic method produced the highest yield and degree of hydrolysis, but the lowest average peptide chain length. The enzymatic hydrolyzed fish had the highest protein and fat content, followed by microbial fermentation. The FPHs had good functional properties and low microbial counts.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yu Zheng, Cuimei Zhao, Xiaowei Li, Menglei Xia, Xiaobin Wang, Qiang Zhang, Yufeng Yan, Fanfan Lang, Jia Song, Min Wang
Summary: This study describes and predicts the multi-microorganism solid-state fermentation (SSF) of vinegar using two-stage kinetics. The main factors responsible for the temporal variation of fermentation profiles were found to be ethanol, lactic acid, and acetic acid. Analysis of both in situ and in vitro kinetics revealed potential interactions between predominant microorganisms.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Biotechnology & Applied Microbiology
Jose Pablo Lopez-Gomez, Joachim Venus
Summary: Efficient processing of organic solid residues is essential for circular bioeconomy development, with enzymes used to release digestible sugars and nitrogen before fermentation. The combination of solid-state and submerged-liquid fermentations in a sequential process can enhance production efficiency.
FERMENTATION-BASEL
(2021)
Article
Agricultural Engineering
Rawitsara Intasit, Benjamas Cheirsilp, Yasmi Louhasakul, Nuttha Thongchul
Summary: Empty fruit bunches from palm trees were used to produce fungal lipids through solid-state fermentation and submerged fermentation. The integrated fermentation process significantly increased lipid production by combining the benefits of dispersed mycelia formation and improved mass transfer. Co-culturing with Trichoderma reesei QM 9414, which produces high levels of beta-glucosidase, further improved lipid yields. Optimizing the inoculum size and performing co-cultures in bioreactors resulted in even higher lipid yield. The fungal fermentation also produced cellulose pulp residues. These strategies provide practical and low-cost options for biomass waste valorization.
BIORESOURCE TECHNOLOGY
(2023)
Article
Polymer Science
Shichen Zhu, Jiehang Yu, Shanbai Xiong, Yuting Ding, Xuxia Zhou, Yang Hu, Wenxin Chen, Yuanli Lin, Linrui Dao
Summary: In this study, adhesive collagen-based hydrogels with antibacterial properties were prepared through arginine and dopamine modification. The introduction of arginine increased N atom content and improved antimicrobial activity, while not compromising biocompatibility. The increased attachment of arginine hindered further collagen molecule aggregation, enhancing electrostatic repulsion, leading to improved antimicrobial performance. Further addition of arginine did not significantly alter the antibacterial properties.
JOURNAL OF APPLIED POLYMER SCIENCE
(2022)
Article
Agriculture, Multidisciplinary
Zheng Xu, Shichen Zhu, Wenjie Wang, Shulai Liu, Xuxia Zhou, Wangli Dai, Yuting Ding
Summary: The study demonstrates the potential of using FTIR spectroscopy coupled with chemometric techniques and multivariate calibration for rapid and accurate quantification of squid freshness. By analyzing protein degradation and amine production, the content changes of trimethylamine and dimethylamine were identified as suitable freshness indicators, and different models were used to predict and assess their levels accurately.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Shichen Zhu, Xiaocao Chen, Jiani Zheng, Wenlong Fan, Yuting Ding, Xuxia Zhou
Summary: This study investigated the effects of oil types and emulsification degrees on the thermal stability of emulsion-formulated surimi gels. The results showed that both oil types and emulsification degrees modulated the gel properties of surimi gels, with perilla seed oil emulsion contributing to improved thermal stability.
Review
Food Science & Technology
Yufeng Chen, Yi Sun, Yuting Ding, Yicheng Ding, Shulai Liu, Xuxia Zhou, Huawei Wu, Jianbo Xiao, Baiyi Lu
Summary: Fish oil, rich in long-chain omega-3 PUFAs, is widely used in fortified foods for its health benefits. However, its oxidation sensitivity, poor water solubility, and fishy off-flavor hinder its use in the food industry. In the past two decades, progress has been made in constructing fish oil emulsions to improve its physicochemical and functional properties. This review focuses on the strategies, stabilization mechanisms, and applications of fish oil emulsions, as well as the role of stabilizers in their stability. It also discusses the use of fish oil emulsions in the food industry and nutrition field and highlights possible innovative trends and applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Zhigang Ke, Yiwen Bai, Hao Zhu, Xingwei Xiang, Shulai Liu, Xuxia Zhou, Yuting Ding
Summary: This study investigated the degradation of myoglobin by cold plasma and its effect on lipid oxidation in fish muscle. The results showed that the degradation products of myoglobin from cold plasma treatment promoted lipid oxidation in the muscle, with released iron playing an important role. The study provides insights into the mechanism of lipid oxidation during cold storage and guidance for preserving myoglobin-containing foods.
Article
Biochemistry & Molecular Biology
Wangli Dai, Chen Yan, Yicheng Ding, Wenjie Wang, Saiqi Gu, Zheng Xu, Xuxia Zhou, Yuting Ding
Summary: This study investigated the potential use of chitosan coatings with the addition of EGCG for preserving bighead carp fillets during chilled storage. Results showed that chitosan-EGCG coated fillets exhibited lower levels of physicochemical indicators, such as TVB-N and TBA, as well as better sensory characteristics compared to untreated fillets. Microbial analysis also demonstrated that the inclusion of EGCG improved the inhibitory effect of chitosan on microorganism growth. Furthermore, principal component analysis confirmed the preserving effect of the chitosan-EGCG coating, and Mantel test results indicated a strong correlation between organoleptic characteristics and physicochemical and microbiological indicators.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Shiliang Jia, Yiming Zhu, Aixia Huang, Yushan Chu, Yuting Ding, Xuxia Zhou, Zhigang Ke
Summary: This study evaluated the quality changes of low-salt dry-cured black carp packaged under vacuum during storage and constructed a predictive model for shelf life based on quality indicators. The findings showed that storage at 4 degrees Celsius delayed the process of protein and lipid oxidation, and odor was found to be a sensitive indicator for quality deterioration. The predictive model based on TBARS and TVC values showed high accuracy for predicting the shelf life of low-salt dry-cured black carp.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Wangli Dai, Wenjie Wang, Saiqi Gu, Mingjiang Xu, Hongzheng Yao, Xuxia Zhou, Yuting Ding
Summary: The chitosan-EGCG coating was found to effectively retain the flavor and quality of chilled bighead carp fillets and inhibit the formation of off-odor volatile flavor compounds (VFCs). The distribution of VFCs in the fillets can be used as a signal indicator to identify fish freshness.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Qi Zhang, Shiliang Jia, Yicheng Ding, Dongmei Li, Yuting Ding, Xuxia Zhou
Summary: This study reveals the antibacterial mechanism of MDA on Staphylococcus xylosus and Lactiplantibacillus plantarum, demonstrating its potential antimicrobial properties and providing theoretical support for the prevention and control of lipid oxidation and microbial contamination in food.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Nutrition & Dietetics
Xingwei Xiang, Qihong Jiang, Hongshun Yang, Xuxia Zhou, Yufeng Chen, Hui Chen, Shulai Liu, Lin Chen
Summary: Shellfish polysaccharides are important biological resources with various health benefits, including antioxidant, antitumor, and immune-regulatory effects. They are widely used in cosmetics, health products, and medicine. This review focuses on the extraction and purification methods, structure, biological activities, and regulatory mechanisms of shellfish polysaccharides, as well as their alleviation of lipid metabolism-related diseases.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Dandan Zhao, Jun Hu, Xuxia Zhou, Wenxuan Chen
Summary: The microbial community and sensory characteristics of dry-cured squid at different processing stages were studied. Staphylococcus and Acinetobacter were the most abundant genera in dry-cured squid, and their concentrations were significantly correlated with sensory indicator compounds. This study provides new evidence for the important effect of microbial metabolism on flavor development in dry-cured squid.
Article
Food Science & Technology
Shichen Zhu, Chuanshuang Wei, Yan Jin, Yuan Feng, Qing Yang, Zhengpeng Wei, Shulai Liu, Shiliang Jia, Yuting Ding, Xuxia Zhou
Summary: In this study, surimi gels with tunable gel properties were successfully fabricated based on the double network theory. The addition of hydrolysed konjac glucomannan (KGM) into the surimi systems led to the formation of double crosslinking reactions. The resulting gels exhibited high mechanical strength and low in vitro digestibility, which may inspire the design and development of surimi gels with improved gel properties.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Zhigang Ke, Yiwen Bai, Yuqing Yi, Yicheng Ding, Wenjie Wang, Shulai Liu, Xuxia Zhou, Yuting Ding
Summary: The present study investigates the phenomenon of reduced malonaldehyde (MDA) content in muscle foods after plasma-activated water (PAW) treatment. The study determines the main reactive components in PAW and analyzes the changes in fatty acid composition in tuna muscle after PAW treatment. The results suggest that the reduction in MDA content is not due to the inhibition of lipid oxidation, but rather a reaction between nitrite in PAW and MDA.
Article
Chemistry, Applied
Yufeng Chen, Yi Sun, Yueli Meng, Shulai Liu, Yicheng Ding, Xuxia Zhou, Yuting Ding
Summary: In this study, dynamic high-pressure microfluidization technology combined with TGase cross-linking was used to prepare DHPM-TG-WPC, and the thermal stabilization mechanism of nano-emulsions prepared with DHPM-TG-WPC was explored. Results showed that DHPM treatment could promote the formation of TG-crosslinked WPC polymers and improve the stability of nanoemulsions.
Article
Food Science & Technology
Yicheng Ding, Mengting Qiu, Xiaoling Tang, Renchao Zheng, Xuxia Zhou
Summary: This study used electrodialysis (ED) to control the histamine in fish sauce and investigated the effects of input current, pH, and flow velocity. A statistical model was derived using a Box-Behnken design and response surface methodology, and it identified the optimal operating conditions as 5.1 A input current, pH 3.8, and 40 L·h(-1) flow velocity. Under these conditions, the histamine removal rate reached 53.41% and the histamine content met the allowable limit in fish sauce, while the loss rate of amino nitrogen was only 15.46%. Additionally, the changes in amino acids and volatile compounds differed during ED. The study's findings have positive implications for promoting the safety of aquatic products.
