| 1. |
- Abdollahi, Mehdi, 1985, et al.
(författare)
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Minimizing lipid oxidation during pH-shift processing of fish by-products by cross-processing with lingonberry press cake, shrimp shells or brown seaweed
- 2020
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 327
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Tidskriftsartikel (refereegranskat)abstract
- The potential of cross-processing herring or salmon by-products with brown seaweed, shrimp peeling by-products and lingonberry press cake (called “helpers”) to minimize lipid oxidation during acid/alkaline pH-shift protein isolation was evaluated. Lingonberry press cake remarkably reduced levels of lipid hydroperoxides, malondialdehyde (MDA) and 4-hydroxy-trans2-hexenal (HHE) in both herring and salmon protein isolates (PI) while seaweed and shrimp by-product mitigated generation of MDA and HHE in herring PI. The salmon PI, however, by itself had very low oxidation levels. Cross-processing reduced protein yield compared with the classical pH-shift process by diminishing protein solubility, but still, the alkaline process version was promising. The color of the PIs varied greatly between different process combinations, reflecting partitioning of natural pigments into isolates. Altogether, cross-processing seems a promising tool for inhibition of lipid oxidation during pH-shift processing of sensitive fish by-products, with the alkaline version and lingonberry press cake being closest at hand for further studies.
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| 2. |
- Vitolo Coelho, Carla Regina, 1984, et al.
(författare)
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A comparative life cycle assessment of cross-processing herring side streams with fruit pomace or seaweed into a stable food protein ingredient
- 2022
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Ingår i: Future Foods. - : Elsevier BV. - 2666-8335. ; 6
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Tidskriftsartikel (refereegranskat)abstract
- One approach to improve the sustainability of food processing is the recovery of valuable compounds from food industry's side streams. In this study a life cycle assessment (LCA) was used to quantify the potential environmental impacts of cross-processing herring side streams with different antioxidant-rich biomasses, so-called helpers, for the extraction of a protein ingredient that is stable against lipid oxidation. New primary experimental data was combined with literature values to model cross-processing of herring with different helpers, namely, lingonberry pomace, apple pomace, and brown and green seaweed. Different addition ratios and delayed addition of the pomace were also assessed for cross-processing herring with lingonberry pomace. The environmental performance of the resulting protein ingredients were assessed on a mass and delivered protein basis. Potential environmental impacts for climate change, energy consumption, land occupation, and depletion of marine resources were addressed. No ingredient performed better in all environmental impact categories, but delaying the helper addition had the most significant influence in reducing the product's environmental impacts. This study's outcomes enable analysts to direct research towards the most relevant parameters for producing a protein ingredient with lower environmental impact.
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| 3. |
- Vitolo Coelho, Carla Regina, 1984, et al.
(författare)
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Fish beyond fillets: Life cycle assessment of cross-processing herring and lingonberry co-products into a food product
- 2023
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Ingår i: Resources, Conservation and Recycling. - : Elsevier BV. - 0921-3449 .- 1879-0658. ; 188
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Tidskriftsartikel (refereegranskat)abstract
- The food industry generates side streams that can be used as sources of valuable compounds. We carried out a life cycle assessment of a protein ingredient obtained by pH-shift processing co-products of herring (Clupea harengus) and lingonberry (Vaccinium vitis-idaea) pomace. The assessment was based on a combination of primary and literature data to assess climate change, cumulative energy demand, land occupation, and depleted stock fraction impacts of marine resources. We analyzed the environmental profile of the fish protein ingredient on its own and as a consumable fish ball preparation. The potential impacts of the protein ingredient fish ball were compared with a benchmark fish ball and with salmon fillets. The results were generally favorable for the protein ingredient fish ball produced via cross-processing herring co-products and lingonberry pomace. This analysis supports the idea of further investment in cross-processing food sidestreams into a protein ingredient for food products.
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| 4. |
- Wu, Jingnan, 1994, et al.
(författare)
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Modulating the nanoscale morphology on carboxylate-pyrazine containing terpolymer toward 17.8% efficiency organic solar cells with enhanced thermal stability
- 2022
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Ingår i: Chemical Engineering Journal. - : Elsevier BV. - 1385-8947. ; 446
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Tidskriftsartikel (refereegranskat)abstract
- It had been commonly accepted in the organic photovoltaic (OPV) community that subtle variations in the molecular structure of active layer materials would cause profound impacts on their aggregating structure and blend morphology and therefore the performance of such polymer solar cells (PSCs). Herein, we employed an electron-deficient building block 3,6-dithiophenyl-2-carboxylate pyrazine (DTCPz) for constructing one series of promising donor terpolymers of PMZ1, PMZ2, and PMZ3, respectively, gaining their relatively lower-lying highest occupied molecular orbital (HOMO) energy levels, more closed π-π stacking and enhanced crystallinity in thin films, and lower miscibility with acceptor Y6, in comparison with their parent polymer counterpart (namely PM6). Reaching DTCPz moieties up to 20% (mol/mol%) in its terpolymer composition, the resulting polymer (PMZ2) achieved more favorable phase separation with improved exciton dissociation, and charge transport and extraction. As a result, an outstanding fill factor of 77.2% and a promising power conversion efficiency of 17.8 % was achieved. Moreover, the corresponding device shows better thermal stability over the PM6-based one. This work suggests a facile method for significantly improving the thin film morphology of the active-layer materials via fine-tuning the chemical structure of electron-deficient units on the backbone of the wide bandgap donor polymer, therefore achieving enhanced photovoltaic performance and thermal stability for practical applications.
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| 5. |
- Wu, Jingnan, 1994, et al.
(författare)
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New Electron Acceptor with End-Extended Conjugation for High-Performance Polymer Solar Cells
- 2021
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Ingår i: Energy & Fuels. - : American Chemical Society (ACS). - 1520-5029 .- 0887-0624. ; 35:23, s. 19061-19068
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Tidskriftsartikel (refereegranskat)abstract
- To develop high-efficiency polymer solar cells (PSCs), the acceptors in a bulk heterojunction (BHJ) blend are supposed to possess complementary absorption bands in the near-infrared region and a suitable energy level to be well-matched with the donors. In this work, a new small molecular acceptor (SMA) named IDTT8-N based on an indacenodithienothiophene (IDTT) core was designed and synthesized. In comparison to the counterpart molecule IDTN with an indacenodithiophene (IDT) core, IDTT8-N with the extended π-conjugation length of an IDT core not only exhibits a red shift of ca. 35 nm in optical absorption but also has little change on its lowest unoccupied molecular orbital (LUMO) energy level. Therefore, PSCs based on PM6:IDTT8-N exhibit a superior short-circuit current density (Jsc) and high open-circuit voltage (Voc). Moreover, apart from the strong face-on molecular stacking, distinct end-group π-πstacking of IDTT8-N can be observed in the blends, facilitating the charge transport. Therefore, the optimized PM6:IDTT8-N-based devices exhibit dramatically high and balanced electron mobility (μe) and hole mobility (μh), whose magnitudes are over 10-3 cm2 V-1 s-1. Consequently, an extraordinary PCE of 14.1% with a relatively high Jsc of 20.98 mA cm-2 and a Voc of 0.94 V was recorded. To our knowledge, it is the new record among PSCs with a SMA based on 2-(3-oxocyclopentylidene)malononitrile (INCN) as end groups. These results indicate that extending the π-conjugation length of the fused ring core of a SMA is an efficient method to both enhance the absorption and the molecular interaction of the acceptor as well as the photovoltaic performance of PSCs.
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| 6. |
- Wu, Jingnan, 1994, et al.
(författare)
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On the Conformation of Dimeric Acceptors and Their Polymer Solar Cells with Efficiency over 18 %
- 2023
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Ingår i: Angewandte Chemie International Edition. - : John Wiley & Sons. - 1433-7851 .- 1521-3773. ; 62:45
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Tidskriftsartikel (refereegranskat)abstract
- The determination of molecular conformations of oligomeric acceptors (OAs) and their impact on molecular packing are crucial for understanding the photovoltaic performance of their resulting polymer solar cells (PSCs) but have not been well studied yet. Herein, we synthesized two dimeric acceptor materials, DIBP3F-Se and DIBP3F-S, which bridged two segments of Y6-derivatives by selenophene and thiophene, respectively. Theoretical simulation and experimental 1D and 2D NMR spectroscopic studies prove that both dimers exhibit O-shaped conformations other than S- or U-shaped counter-ones. Notably, this O-shaped conformation is likely governed by a distinctive "conformational lock" mechanism, arising from the intensified intramolecular & pi;-& pi; interactions among their two terminal groups within the dimers. PSCs based on DIBP3F-Se deliver a maximum efficiency of 18.09 %, outperforming DIBP3F-S-based cells (16.11 %) and ranking among the highest efficiencies for OA-based PSCs. This work demonstrates a facile method to obtain OA conformations and highlights the potential of dimeric acceptors for high-performance PSCs.
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| 9. |
- Zhang, Jingnan, 1994
(författare)
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Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - a new sustainable route to functional food protein ingredients stable towards lipid oxidation
- 2023
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- The seafood value chain is highly inefficient as 50-60% of the fish weight end up as co-products in the filleting operation. Despite their abundance in high-quality proteins, fish co-products mainly go to low value products such as fodder. The pH-shift process, i.e. , acid/alkaline solubilization followed by isoelectric precipitation, is an opportunity to instead recover these proteins in a food grade manner while maintaining their functionality. A challenge when subjecting hemoglobin-rich fish raw materials to pH-shift processing is however oxidation of polyunsaturated fatty acids (PUFAs). This thesis investigated, for the first time, cross-processing of fish co-products with antioxidant-containing support materials (''helpers'') to protect the fish protein isolates from lipid oxidation in a clean label and sustainable manner. The helpers, including locally sourced plant food side streams (press cakes from lingonberry (LPC) and apple, barley spent grain, oat fiber residues), shrimp shells, and seaweeds, were also expected to introduce new characteristics to the protein isolates. All helpers, except shrimp shells, reduced lipid oxidation in herring/salmon co-products when added at 30% (dw/dw) at start of the pH-shift process. LPC was the most effective, and even at 2.5% addition it prevented volatile aldehyde formation during production of herring protein isolates while at 10% addition, the isolates were also stable towards oxidation for ≥8 days on ice. When the 10% LPC instead was added during protein precipitation, the oxidation lag phase was extended to 21 days. The oxidative stability of protein isolates correlated with their total phenolic content, and the very high antioxidant ability of LPC's was mainly attributed to anthocyanins, e.g. , ideain and procyanidin A1. LPC also improved the water solubility, emulsifying activity, and gel-forming capabilities of herring protein isolates, expanding their potential applications in food products. The water solubility and emulsifying activity were also boosted by adding shrimp shells and Ulva , while the gel-forming ability was also enhanced by apple press cake. LPC-derived anthocyanins resulted in red isolates under acidic conditions and dark-colored isolates under neutral/alkaline conditions. Ulva resulted in green isolates due to the presence of chlorophyll. The color of protein isolates was also affected by oxidation of fish-derived pigments like Hb and astaxanthin. The addition of helpers also influenced the composition of protein isolates. LPC added at the start of the process reduced lipid content, while shrimp shells and LPC added during precipitation increased it. Seaweeds raised ash content by introducing minerals. Additionally, the organic acids of LPC saved the use of HCl in acid-aided protein solubilization and in isoelectric precipitation of alkali-solubilized proteins. During the latter, adding 30% LPC decreased HCl usage by as much as 61%. Opposite, alkaline protein solubilization in presence of LPC required more NaOH than the control, but this issue was naturally less pronounced at low LPC additions. Another challenge of introducing helpers was that they reduced total protein yield in the pH-shift process. This was however successfully mitigated by optimizing solubilization/precipitation pH, increasing water addition, and employing more powerful high shear homogenization and ultrasound techniques. In summary, this thesis introduced a completely new concept of cross-processing fish co-products with antioxidant-containing food materials, significantly reducing lipid oxidation and enhancing protein isolate techno-functionalities. Herring co-products paired with 10% LPC was particularly promising. Beyond its technical advantages, cross-processing can add economic value to side streams of both fish and other food industries, while stimulating circularity and industrial symbiosis. Altogether, these features reduce food chain losses and promote a more sustainable food system.
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| 10. |
- Zhang, Jingnan, 1994, et al.
(författare)
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Cross-processing herring and salmon co-products with agricultural and marine side-streams or seaweeds produces protein isolates more stable towards lipid oxidation
- 2022
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 382
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Tidskriftsartikel (refereegranskat)abstract
- Herring and salmon filleting co-products were pH-shift processed together with seven antioxidant-containing raw materials (“helpers”) including lingonberry-, apple-, oat-, barley- and shrimp-co-products, and two seaweeds (Saccharina latissima, Ulva fenestrata) to produce protein isolates stable towards lipid oxidation. Malondialdehyde (MDA) and 4-hydroxy-(E)-2-hexenal (HHE) levels revealed that all helpers, except shrimp shells, to different extents retarded lipid oxidation both during pH-shift-processing and ice storage. The three helpers performing best were: lingonberry press-cake > apple pomace ∼ Ulva. Color of protein isolates was affected by helper-derived pigments (e.g., anthocyanins, carotenoids, chlorophyll) and lipid oxidation-induced changes (e.g., metHb-formation, pigment-bleaching). In conclusion, combining fish co-products with other food side-streams or seaweeds during pH-shift processing appears a promising new tool to minimize lipid oxidation of protein isolates, both during their production and subsequent storage. Lingonberry press-cake was the most efficient helper but provided dark color which may narrow product development possibilities, something which requires further attention.
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