| 1. |
- Albolafio, Sofia, et al.
(author)
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Potential of Wastewater Valorization after Wet Extraction of Proteins from Faba Bean and Pea Flours
- 2021
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In: Recent Progress in Materials. - : Lidsen Publ Inc. - 2689-5846. ; 3:2
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Journal article (peer-reviewed)abstract
- The present study aimed to characterize wastewater fractions obtained after the wet extraction of proteins from legumes. In addition, the suitability of wastewater fractions for the potential recovery of high value-added compounds was also examined, and consequently, the prevention of the environmental impact of these wastes was explored. Similar to the industrial production of proteins, wet alkaline and acidic extractions of proteins from faba bean and pea flours were performed in two stages of extraction. The different wastewater fractions were characterized by measuring their organic matter content, total solids (TS), total dissolved solids (TDS), electrical conductivity (EC), pH, and turbidity. The value-added compounds from these wastewater fractions were quantified, which included the protein content, carbohydrate content, phenolic content, and antioxidant activity. In addition, the phenolic compounds in these factions were identified and quantified. It was observed that the fractions obtained in the first extraction stage had 60%–90% higher organic matter content, measured as the chemical oxygen demand (COD), compared to the second fractions, indicating a higher environmental impact of the former in case of disposal. The results obtained for COD, TS, TDS, EC, pH, and turbidity demonstrated that microfiltration reduced only the turbidity (85%), and consequently, a decrease was observed in the particulate matter, while there was a practically negligible reduction in the soluble matter. Wastewater from faba exhibited the highest polyphenol content and antioxidant activity, and was, therefore, considered the most valuable fraction for potential valorization.
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| 2. |
- Bakalis, Serafim, et al.
(author)
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Perspectives from CO+RE : How COVID-19 changed our food systems and food security paradigms.
- 2020
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In: Current Research in Food Science. - : Elsevier BV. - 2665-9271. ; 3, s. 166-172
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Journal article (peer-reviewed)abstract
- Within a few weeks the world has changed, at the time this text is written (May 2020) more than 3.5 million people have been confirmed cases of COVID-19 and estimations propose up to a hundred times the number of actually infected. A third of the global population is on lockdown and a large part of our global economic activity has stopped. Food and access to food has played a visual role in portraying the impact of the outbreak on our society, with images of empty supermarket shelves appearing in mainstream media. In some countries closed schools resulted in many children not having access to free meals and mobilised a number of charities. While parts of the world are now exiting lockdown and measures start relaxing the near future remains uncertain with more waves of the pandemic expected. Given that there is currently no evidence to show that transmission of COVID-19 could occur through food or food packaging there has been limited discussion on the issue, implications and potential future scenarios within the wider food science community.Within the food research community, up to the pandemic crisis the discourse has been dominated with design and manufacture of healthy and safe foods. The main issues are relevant to sustainability, circular economy, energy and water efficiency, climate friendly practices of products and processes. Efficiency has been the focus, but resilience has not been a significant issue so far. The term food system resilience has been defined by Tendalla (Tendalla et al., 2015) as ‘capacity over time of a food system and its units at multiple levels, to provide sufficient, appropriate and accessible food to all, in the face of various and even unforeseen disturbances’. We believe that in the future we will continue to see similar pressures in the food system, e.g., comparable pandemics, effects of climate change on food production, and that resilience will become of major importance.This commentary aims to present a reflection from the past, considering the present situation to provide thoughts on the actions needed to ensure resilient food systems.
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| 3. |
- Barba, Francisco, et al.
(author)
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Chapter 2. Innovative technologies
- 2017
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In: <em>Innovative Technologies for Food Preservation: Inactivation of spoilage and pathogenic microorganisms</em>. - : Elsevier. - 9780128110324 ; , s. 25-
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Book chapter (other academic/artistic)
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| 4. |
- Barba, Francisco, et al.
(author)
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Innovative technologies for food preservation : Chapter 2
- 2018
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In: Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms. - 9780128110324 - 9780128110317 ; , s. 25-51
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Book chapter (peer-reviewed)abstract
- Several techniques have been developed during the 20th century in order to preserve foods. These innovative technologies vary considerably and embrace physical technologies (e.g., high hydrostatic pressure and high-pressure homogenization), electromagnetic technologies (e.g., pulsed electric fields, ohmic heating, microwaves, radio-frequency, and UV-light), acoustic technologies (e.g., ultrasound and shockwaves), and others such as membrane filtration and dense phase CO2. In this chapter, the theoretical background and definition of the technologies are explained together with a description of the equipment, main technological/processing parameters, and some advantages and limitations from a technological point of view.
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| 5. |
- Ben Tobin, Aarti, et al.
(author)
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Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel
- 2020
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In: Food & Function. - : Royal Society of Chemistry. - 2042-6496 .- 2042-650X. ; 11:10, s. 8648-8658
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Journal article (peer-reviewed)abstract
- Preparation of a bolus is a complex process with both food comminution and degree of lubrication with saliva playing an important role in a safe swallow. Swallowing disorders i.e. dysphagia, are especially present among the elderly population and often lead to choking and further health complications. The aim of this research was to investigate the relationship between the perception of ease of swallowing in the elderly and the rheological parameters of particulated foods, using broccoli purees as a model system. Particulated foods can be described as a concentrated dispersion of plant particles in a fluid phase. The effect of the fluid phase (Newtonian vs. shear thinning) and dispersed phase (plant particles with different size distribution and morphology) on the rheological properties of simulated boli was studied by characterising shear viscosity, viscoelasticity, yield stress, extensional viscosity and cohesiveness. Ease of swallowing and mouthfeel were evaluated by a semi trained healthy elderly panel (n = 19, aged 61 to 81). Ease of swallowing was correlated with the presence of yield stress and extensional viscosity in the bolus, characteristic of boli with xanthan gum as the fluid phase. Although the properties of the fluid phase played a dominant role in the ease of swallowing, compared to the dispersed phase, both components played a role in the rheological properties of the bolus and the perception of ease of swallowing by the elderly panel. These results provide insights into the design of personalised foods for populations with specific needs such as those suffering from swallowing disorders.
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| 6. |
- Dalvi-Isfahan, Mohsen, et al.
(author)
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Review on identification, underlying mechanisms and evaluation of freezing damage
- 2019
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In: Journal of Food Engineering. - : Elsevier Ltd. - 0260-8774 .- 1873-5770. ; 255, s. 50-60
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Journal article (peer-reviewed)abstract
- Although freezing is known as the best method of food preservation, physical and chemical changes that occur to the cellular structure during processing and storage may damage the quality of food products. Most freeze damages are associated with ice crystal morphology (size, number, shape and distribution) which in turn affects the microstructure of the frozen food. Therefore, the evaluation of frozen food microstructure provides opportunities for monitoring the ice crystal morphology and also identifies freeze damage at cellular level which can be linked with the final quality of frozen food products. In this review, the most important physical damages that occur during freezing and storage of food matrices are described. In addition, methods for evaluating and observing the morphology of ice crystals and microstructure of frozen food stuffs are comprehensively discussed. An understanding of the freeze damage and their relationship with ice crystal morphology can contribute to the improvement of the freezing process as well as to the frozen product quality.
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| 7. |
- Dalvi-Isfahan, Mohsen, et al.
(author)
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Review on the control of ice nucleation by ultrasound waves, electric and magnetic fields
- 2017
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In: Journal of Food Engineering. - : Elsevier BV. - 0260-8774 .- 1873-5770. ; 195, s. 222-234
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Journal article (peer-reviewed)abstract
- Freezing is the most popular and widely used food preservation method of the modern times. The freezing process of food matrices is related to their high water content and its metamorphoses into ice on cooling. The final quality of the frozen product is highly depended on the ice crystal morphology because it can cause irreversible damage on the microstructure of the food matrix. Supercooling and ice nucleation temperature need to be controlled both in suppressing and inducing the solidification to improve technological processes such as freeze drying, freeze concentration, cryopreservation, ice formation and cold-energy storage both in food industry and domestic preservation. However, the mechanism of freezing is not yet well known and it is affected by several factors. Several emerging technologies have been recently proposed for ice nucleation control during freezing. This review article is focused on the alternative freezing methods such as ultrasound waves, magnetic, electric, and electromagnetic field assisted freezing. In addition, the properties, mechanism of action and possible applications of electrofreezing are extensively discussed.
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| 8. |
- Dalvi-Isfahan, Mohsen, et al.
(author)
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The principles of high voltage electric field and its application in food processing : A review
- 2016
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In: Food Research International. - : Elsevier BV. - 0963-9969 .- 1873-7145. ; 89, s. 48-62
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Journal article (peer-reviewed)abstract
- Food processing is a major part of the modern global industry and it will certainly be an important sector of the industry in the future. Several processes for different purposes are involved in food processing aiming at the development of new products by combining and/or transforming raw materials, to the extension of food shelf-life, recovery, exploitation and further use of valuable compounds and many others. During the last century several new food processes have arisen and most of the traditional ones have evolved. The future food factory will require innovative approaches food processing which can combine increased sustainability, efficiency and quality. Herein, the objective of this review is to explore the multiple applications of high voltage electric field (HVEF) and its potentials within the food industry. These applications include processes such as drying, refrigeration, freezing, thawing, extending food shelf- life, and extraction of biocompounds. In addition, the principles, mechanism of action and influence of specific parameters have been discussed comprehensively.
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| 9. |
- Ferri, Maura, et al.
(author)
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From winery waste to bioactive compounds and new polymeric biocomposites : A contribution to the circular economy concept
- 2020
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In: Journal of Advanced Research. - : Elsevier B.V.. - 2090-1232. ; 24, s. 1-11
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Journal article (peer-reviewed)abstract
- The paper aims at optimising and validating possible routes toward the full valorisation of grape agrowaste to produce bioactive molecules and new materials. Starting from Merlot red pomace, phenol complex mixtures were successfully extracted by using two different approaches. Extracts obtained by solvent-based (SE) technique contained up to 46.9 gGAeq/kgDW of total phenols. Depending on the used solvent, the prevalence of compounds belonging to different phenol families was achieved. Pressurized liquid extraction (PLE) gave higher total phenol yields (up to 79 gGAeq/kgDW) but a lower range of extracted compounds. All liquid extracts exerted strong antioxidant properties. Moreover, both SE and PLE extraction solid residues were directly exploited (between 5 and 20% w/w) to prepare biocomposite materials by direct mixing via an eco-friendly approach with PHBV polymer. The final composites showed mechanical characteristics similar to PHVB matrix. The use of pomace residues in biocomposites could therefore bring both to the reduction of the cost of the final material, as a lower amount of costly PHBV is used. The present research demonstrated the full valorisation of grape pomace, an agrowaste produced every year in large amounts and having a significant environmental impact.
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| 10. |
- Gunnarsson, Carina, et al.
(author)
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Utvinning av högvärdiga komponenter för förbättrad värdekedja för vall till etanol och bioolja
- 2022
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Reports (other academic/artistic)abstract
- Grass-clover ley holds an importance role for a sustainable crop production and is mainly used as feed for ruminants. But ley also contains proteins, if extracted, suitable for monogastric animals such as pigs and poultry. If these proteins are extracted, the degree of self-sufficiency of proteins in Sweden can increase and better resource utilization is achieved. In this study we evaluated the utilization of fresh and ensiled grass-clover ley in a straw-based agricultural biorefinery for producing protein concentrate, ethanol, bio-oil and biogas.Practical lab scale tests of extraction of high value components for food and feed applications from the liquid fraction after ley pressing were carried out. Pretreatments of the solid fraction prior to ethanol fermentation, bio-oil production using HTL (hydrothermal liquefaction) and biogas production were tested. The system for production and supply of the ley was described and the potential for increased ley production in Sweden was quantified. The environmental and economic efficiency of the proposed biorefinery system was evaluated using environmental systems analysis and technoeconomic assessment.In terms of system profitability, a high protein yield in the extracted protein concentrate it is important. To achieve that, a thorough pre-treatment using mechanical biomass disintegration before fractioning is crucial. This may need to be done in several steps. Screw pressing is a common technique for fractionating ley into a liquid and solid fraction. Double pressing combined with enzymatic treatments or only water addition during the second pressing stage were found to increase the protein yield compared to single pressing. Second pressing had no effect on the amino acid profile of the protein concentrate.After pressing fresh ley, heat coagulation or isoelectric precipitation can be used to precipitate protein concentrates in one- or two-step processes to produce protein fractions with different functional properties. Tests showed that it is possible to recover chlorophyll and carotenoids from the ley using supercritical carbon dioxide extraction. which is a suitable method for food applications as toxic organic solvents can be avoided. The ensiling process degrades the protein into smaller peptides or free amino acids which makes ensiled grass less suitable for protein recovery by heat coagulation or isoelectric precipitation. Fresh and ensiled timothy and meadow fescue showed a similar amino acid profile as soybeans.The initial hypothesis that mechanical pressing may disintegrate the lignocellulosic structure of ley sufficiently to produce a sugar stream with a high concentration of sugar for further fermentation by enzymatic hydrolysis was not confirmed. The content of sugars released after the enzymatic hydrolysis was relatively low. The fibre fraction after the mechanical pressing can be suitable for ethanol production if an additional pretreatment method will be incorporated. Fermentation of pressed and steam-exploded ensiled mixed ley showed promising results. The bio-oils produced with the HTL-process were described of high quality, i.e., high carbon content and low ash content. Although, the obtained materials are not directly integrable in today's refineries, the ensiling did not seem to affect the material's potential for biofuel production. The methane potential tests that were carried out in the project of the liquid residual fraction after protein extraction and after the HTL process showed that both can be suitable for methane production, but they showed great behavior differences.The results from the environmental system analysis showed that extraction of high-quality products from ley, straw and sawdust according to the studied system reduces climate impact (CO2 eq) when the use of ethanol, bio-oil and biogas replaces fossil fuels, protein concentrate replaces soy as feed and carbon dioxide replaces fossil carbon dioxide. At present, the climate impact from extracted protein concentrate is higher than for soybean meal. Grass source for protein extraction followed by ethanol and bio-oil production as an alternative to straw-based ethanol and bio-oil production did not seem to improve the profitability of the studied biorefinery system. Profitability may be improved if protein extraction is performed the whole all year and not seasonal. Higher prices of the extracted protein concentrate may also improve profitability.The potential for increased grassland cultivation in Sweden for biorefining was estimated at approximately 3.4 million tonnes grass per year. This included incorporating grassland in the crop rotation in grain-dominated areas, intensification of existing grassland cultivation, utilization of fallow and abandoned arable land for grassland cultivation.Based on the results and the experience acquired from this project, we suggest an extraction plant for grass-clover ley that operates for both fresh and ensiled grassland all year. The plant needs to be supplemented with more advanced technologies such as membrane filtration for the extraction of amino acids from the ensiled ley during the winter season. The protein extraction plants should be located near farms. The extraction plant is also suggested to be located together with a biogas plant to enable co-digesting residual fractions with manure. Thereby, enabling plant nutrients and minerals in digestate to be returned to arable land. Utilizing the solid fiber fraction for biofuel production with fermentation and HTL in large-scale processes remains promising.
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