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An Anaerobic Fixed Bed (AnFB) reactor was run as an upflow anaerobic reactor with an arrangement of supporting material for growth of a biofilm. The supporting material was made from Liapor-clay-polyethylene sinter lamellas (Herding Co., Amberg).The AnFB reactor was used for treating high concentrations of whey-containing wastewater. Optimal operating conditions for whey treatment at a concentration of COD in the influent of around 50 g whey·l-1 were found for a hydraulic retention time (HRT) in the range of 4-8 days or an organic loading rate (OLR) less than 10 kg COD·m-3·d-1. This is a higher load than normally applied in praxis reactors.Accumulation of volatile fatty acids (VFAs) happened when the AnFB was supplied with surplus whey solution at a high OLR or when it was oxygenated. VFAs were accumulated faster when the HRT was changed from 12 days to 6 days compared to a change of HRT from 6 days to 4 days. However, at a HRT of 6 days, the accumulated VFAs were completely degraded after an adaptation period of about 5 days, whereas the accumulated VFAs at a HRT of 4 days remained constant upon time and could not be degraded during further incubation.The conversion process (acetogenesis and methanogenesis) of VFAs was influenced by the pH in the reactor. Acetate and n-Butyrate were converted faster at neutral or slightly alkaline pH, while propionate was degraded faster at slightly acidic pH-value. The population in the AnFB contained hydrogen-utilizing methanogenic bacteria, formate-utilizing methanogenic bacteria, methanol-utilizing methanogenic bacteria, acetoclastic methanogenic bacteria and sulfate-reducing bacteria as the final-stage organism of whey degradation. Acetogenic and methanogenic bacteria grew slower and were present at much lower numbers than acidogenic bacteria. This made the acid degradation rate less than the acid production rate. The minimal HRT in the whey reactor was thus dependent on acid degradation rates. Acetate-utilizing methanogens seemed to be unable to grow as single cells. They preferred to grow in a particulate or attached manner on a support material. The biofilm on the support materials provided a lower redox potential and an anaerobic environment that was obligately needed by these bacteria. The addition of a reducing agent was necessary to keep the few culturing acetoclastic methanogens in suspended cultures active.H2/CO2 was the best methanogenic substrate for the bacteria in the effluent suspension of whey reactor, followed by formate and methanol. The least degradable substrate in suspension cultures was acetate. The optimal H2 gas concentration for methanogens was provided at 2.25 bar.Ferric ions addition or the addition of a mix of minerals improved acetate degradation and methane production rates more than two-folds. The redox potential + reducing agent was low enough for methanogenesis. An AnFB-reactor would be a suitable means for stabilizing wastewater from dairy processing. Liapor-clay-polyethylene sinter lamellas in a regularly arrangement could be the substratum for biofilm formation. A minimum HRT of 4-6 days should be planned or a maximum OLR rate 10 kg COD·m-3·d-1 not exceeded.
acetogenesis --- whey --- anaerobic fixed bed reactor --- degradation --- methanogenesis --- AnFB reactor
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Cheese is an excellent and complex food matrix that preserves in concentrated form valuable milk constituents, such as proteins, minerals, vitamins, and biofunctional lipids. The formation of cheese mass requires the removal of whey, i.e., water and soluble milk substances—proteins, minerals, lactose, and vitamins. It is well known that whey, apart from being a serious environmental threat, is a valuable substrate for the formation of new products with excellent functional and biological activities. This reprint aims to share research related to (i) cheese production, ripening, and properties, and (ii) whey and whey components’ functionality and biological value, as well as whey exploitation and processing.
ACE inhibition --- antioxidant activity --- hydrolysis --- response surface methodology --- whey protein concentrate --- Parmigiano Reggiano cheese --- somatic cells --- milk composition --- cheese yield --- cheesemaking losses --- cheese ripening --- ripening extension --- cheese microstructure --- free amino acids --- capillary electrophoresis --- proteolysis --- volatile compounds --- confocal laser scanning microscopy --- dairy product analysis --- cheese peptidomics --- cheesemaking --- data-independent acquisition --- whey --- buttermilk --- second cheese whey --- ultrafiltration --- reduced-fat cheese --- hard cheese --- long ripened cheese --- ripening rooms --- environmental ripening conditions --- quantitative descriptive analysis --- texture --- water activity --- image analysis --- cheesemaking technology --- milk whey --- hydrolyzed collagen --- bioavailability --- “bryndza” cheese --- electronic nose --- gas chromatography --- volatile organic compounds --- microbiota --- Flammulina velutipes --- protein–polysaccharide complexes --- stability --- bio-layer interferometry --- in vitro digestibility --- binding regions --- Quark-type cheese --- cow cheese milk homogenization --- cheese milk heat treatment --- sugars and organic acids --- proteolysis indices --- texture profile analysis --- whey protein denaturation --- n/a --- "bryndza" cheese --- protein-polysaccharide complexes
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During cell metabolism, oxygen is partially reduced to reactive oxygen species (ROS) that play a physiological role in cellular processes. However, an imbalance between the production of ROS and the ability of defenses to detoxify the organism provokes oxidative stress. Oxidative stress and its subsequent damages to vital cellular components have been associated with numerous severe chronic disorders. In addition, oxidation reactions are responsible for food deterioration during processing and storage. Peptides from animal and vegetal food sources have attracted attention due to the large evidence of their in vitro antioxidant properties. In addition to their potential as safer alternatives to synthetic antioxidants used to prevent oxidative reactions in foods, antioxidant peptides can also act by reducing the risk of numerous oxidative stress-associated diseases. Furthermore, peptides can act synergistically with nonpeptide antioxidants, enhancing their protective effect. This Special Issue of the Foods journal includes outstanding papers illustrating examples of the most recent advances on antioxidant peptides from both vegetal and animal sources. The existing data on their bioactivities demonstrated by in silico, in vitro, and animal models are included as well as the mechanisms of action of identified antioxidant peptides.
food peptides --- reactive oxygen species --- antioxidant enzymes --- whey protein hydrolysate --- hydrolysis condition --- food antioxidant --- ORAC --- cellular ROS --- HepG2 --- peptides --- egg white --- egg yolk --- antioxidant peptides --- sarcopenia --- whey protein --- muscle --- C2C12 --- aged animals --- older adult --- exercise --- bioactive peptides --- animal protein --- multifunctionality --- antioxidant activity --- in silico --- cell models --- fruit residues --- antioxidant --- extraction --- albumin --- albumin peptide --- antioxidant peptide --- bioactive peptide --- mung bean --- mung bean albumin --- peptide sequencing --- Vigna radiata --- n/a
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This Special Issue on the "Extraction and Fractionation Processes of Functional Components in Food Engineering" aims to bring together novel advances in the development and application of innovative processing strategies to extract, isolate, and modify food compounds to produce ingredients and foods with improved nutritional, functional, and biological properties. Topics include: - Development of innovative processing strategies to extract, modify, and recover food compounds. - Effects of industrial processes on the functionality and biological activities of food compounds. - Bioconversion of agricultural waste streams and food byproducts into added valuable compounds. - Challenges associated with processing scale-up.
Technology: general issues --- History of engineering & technology --- terpene --- pinene --- Escherichia coli --- whey --- whey permeate --- biosynthesis --- microbial --- peptides --- hydrolysates --- hypertension --- aqueous extraction process --- extraction yields --- cream demulsification --- oil recovery --- almond flour --- walnut oil --- rancidity --- induction time --- rancimat --- response surface methodology --- acid-soluble collagen --- snakehead fish --- fish skin --- the mixture of skin and scale --- denaturation temperature --- FTIR --- food proteins --- novel extraction methodologies --- enzymatic hydrolysis --- bioactive peptides --- seeds --- supercritical CO2 extraction --- solvent extraction --- expeller pressing --- enzyme-assisted aqueous extraction --- techno-economic analysis --- life cycle assessment --- n/a
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This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers’ satisfaction. Moreover, food supply issues are explored. New and improved technologies are employed in the area of food manufacturing to address consumer needs in terms of quality and safety. The issues of research and development should be taken into account seriously before launching a new product onto the market. Finally, food fraud and authenticity are very important issues, and the food industry should focus on addressing them.
redox potential --- color transfer --- beef juice --- beef meat --- eugenol --- encapsulation --- whey protein–maltodextrin conjugates --- chitosan --- olive oil --- cv. Lianolia Kerkyras --- cv. Koroneiki --- fatty acid methyl esters --- sterols --- authenticity --- quality --- LAB --- Bifidobacterium --- BLS --- fruits --- vegetables --- Oregano honey --- costeño-type cheese --- sodium chloride --- texture --- rheology --- microstructure. --- boba milk tea --- calcium alginate ball --- preparation method --- shelf life --- inventory --- new retailing --- baking industrial --- food supply chain coordination --- Two-stage production system --- corporate social responsibility --- supply chain --- dairy industry --- social charity --- Vietnam --- dry --- efficiency --- energy --- kiwifruit --- ultrasound --- edible coating --- nanoemulsion --- guaiacol peroxidase --- anthocyanins --- phenylalanine ammonia-lyase --- chub mackerel --- smoking treatment --- sensory analysis --- physiochemical characteristics --- microbiological quality --- biochemical analysis --- HMR --- pen shell --- squid meat --- superheated steam --- high-frequency defrosting --- cassava chips --- physicochemical properties --- MALDI-TOF --- applications --- food --- fraud --- adulteration --- n/a --- whey protein-maltodextrin conjugates --- costeño-type cheese
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This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject’s brain rather than as a result of modified physical–chemical properties of objects.
n/a --- isoboles --- synergy --- wine tasting --- wine perception --- water solution --- oxidative stability --- cross-modality --- taste --- vanilla flavor --- volatile phenols --- glass swirling --- wine aging --- spoilage --- CATA --- flavored milk --- cross-modal correspondence --- beverage --- time–intensity evaluation --- expectations --- temporal profile --- taste-aroma interactions --- sweetness enhancement --- opening sounds --- glass shape --- pivot profile --- shape --- Dekkera --- flavan-3-ols --- nonequilibrium conditions --- oxidation --- packaging --- clarification --- sweetener --- off-flavors --- Brettanomyces --- whey --- closure type --- coffee beverage --- oxygen sensor --- untrained panelist --- fermented beverage --- reduction --- sugar --- wine --- time-intensity evaluation
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Due to the increased focus on circular bioeconomies, the full utilization of marine biomasses, including side streams from the seafood processing industry, as well as the utilization of hitherto unexploited biomasses, such as star fish, mussels, seaweed, and microalgae, are receiving increased attention from both academia and the industry. These marine biomasses contain a wide array of bioactive compounds with beneficial and/or functional health properties, which can be exploited for applications in food, feed, dietary supplements, or pharma. New technologies are being developed for the recovery and preservation of bioactive compounds from these resources. Technologies for preserving perishable bioactive compounds are particularly important during the storage of seafood side streams before extraction as well as during the extraction, concentration, purification, and storage of the extracted compounds. Advanced application refers to new applications of the bioactive compounds in, for example, food products or new technologies for the incorporation of these bioactive compounds in food, feed, dietary supplements, or drugs.
green crab --- protein hydrolysates --- enzymatic hydrolysis --- type 2 diabetes --- anti-hyperglycemia --- antiradical activity --- hydrolysates --- hydrothermal extracts --- A. broughtonii --- omega-3 --- microencapsulation --- spray-drying --- whey protein --- lipid oxidation --- food fortification --- sugar kelp (Saccharina latissima) --- seaweed --- blanching --- freezing --- iodine --- nutrients --- bioactives --- antioxidant activity --- emulsifying properties --- statistical modelling --- optimization --- protein emulsifiers --- physical stability --- oxidative stability --- algae --- industrial seaweeds --- vegan protein --- combined extraction --- bioactive compounds --- sustainability --- bioeconomy --- functionality --- n/a
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Food waste is becoming an important and growing concern at both local and global levels. According to the Food and Agriculture Organization of the United Nations (FAO), one-third of all food production is wasted globally, and in particular, 1.3 billion tons of food produced for human consumption is wasted per year, representing an economic loss of EUR 800 billion. The main foods wasted are represented by vegetables, fruits, meat, and fish. Considering the high availability and the composition of food waste, there is an increasing interest in their bio-valorization. Moreover, according to the global Sustainable Development Goals (SDGs 12 and 13), an appropriate waste management represents an essential prerequisite for the sustainable development.This reprint collects interesting manuscripts regarding innovative research focused on food waste valorization through fermentation processes for obtaining value-added products such as enzymes, feed additives, biofuels, animal feeds as well as other useful chemicals or products, food-grade pigments, and single-cell protein (SCP), enhancing food security and environmentally sustainable development.
industrial food waste --- valorization --- biorefinery --- bioenergy --- biobased materials --- promotion policy --- rice husk --- pyrolysis --- porous biochar --- pore property --- surface composition --- microbial red pigment --- Monascus purpureus --- simultaneous hydrolysis and fermentation --- sustainability --- whey --- RSM --- bioethanol --- yeast fermentation --- sugar beet molasses --- industrial by-product --- scale-up --- agricultural waste --- wastewater --- microbial fuel cell --- techno-economic --- commercialization --- life cycle assessment --- Neurospora intermedia --- bread --- process development --- cheese whey --- Aspergillus awamori --- β-galactosidase --- lactose hydrolysis --- Acetobacter xylinum --- bacterial cellulose --- biosurfactant --- bioemulsifier --- waste frying oil --- Bacillus cereus --- food additives --- cookie --- microalgae --- DHA --- lignocellulosic biomass --- organosolv fractionation --- liquid fraction --- solid pulp --- omega-3 fatty acids --- soap --- olives --- olive oil --- fermentation --- food waste --- fish waste --- citrus peel --- aquafeed --- Saccharomyces cerevisiae --- Lactobacillus reuteri --- whey product --- proteins --- ultrafiltration --- nanofiltration --- keratinocytes scratch assay --- mozzarella cheese manufacturing --- pressing residue --- grape --- apple --- silage --- animal production --- enzyme production --- polyphenols --- Juglans regia L. --- walnut green husk --- agricultural wastes --- soil conditions --- glucans --- pectins --- Aspergillus oryzae --- rice hull --- paper mill wastewater --- bioremediation --- amylase --- solid-state fermentation (SSF) --- goat feeding --- durian peel --- silage additives --- propionate --- methane mitigation --- nitrogen balance --- waste management --- biofuel production --- circular economy --- single cell protein --- value-added product --- food and feed production --- yeast --- probiotics
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The bioeconomy initially focused on resource substitution, including the production of biomass from various resources; its conversion, fractionation, and processing by means of biotechnology; and chemistry and process engineering towards the production and marketing of food, feed, fuel, and fibre. Nevertheless, although resource substitution is still considered important, the emphasis has been recently shifted to the biotechnological innovation perspective of the bioeconomy, in terms that ensure environmental sustainability. It is estimated that around one-third of the food produced for human consumption is wasted throughout the world, posing not only a sustainability problem related to food security but also a significant environmental problem. Food waste streams, mainly derived from fruits and vegetables, cereals, oilseeds, meat, dairy, and fish processing, have unavoidably attracted the interest of the scientific community as an abundant reservoir of complex carbohydrates, proteins, lipids, and functional compounds, which can be utilized as raw materials for added-value product formulations. This Special Issue focuses on innovative and emerging food and by-products processing methods for the sustainable transition to a bioeconomy era.
ash content --- sorghum milling waste --- lipids --- compost --- oleic acid --- microbial oil --- bioprocess development --- glucoamylase --- fatty acid methyl esters --- oleaginous yeast --- integrated biorefineries --- biorefineries --- hydrophobic substrates --- food processing --- hydrophilicity --- biodiesel --- films --- biodegradability --- clarified butter sediment waste --- submerged fungal fermentation --- blood plasma protein powder --- Morchella --- hydrogels --- heat-induced gelation --- sustainability --- bacterial cellulose --- bioprocesses --- circular economy --- olive waste --- prebiotics --- Rhodosporidium toruloides --- carotenoids --- waste valorization --- glucosamine --- food-processing --- size exclusion chromatography (SEC) --- bioeconomy --- food waste valorization --- whey proteins --- arabinoxylan --- Ostwald ripening --- emulsion --- emulsifier --- food biotechnology --- drying method --- polysaccharides --- food packaging --- texture --- lactose esters --- morel mushrooms --- circular-economy --- solid state fermentation --- bioactive compounds --- edible films --- hydrolysis --- Aspergillus awamori
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Applied biocatalysis and biotransformation, that is, the use of enzymes and whole-cell systems in manufacturing processes for synthetic purposes, has been experiencing a clear boom in recent years, which has led to the start of the so-called “fourth wave”. In fact, the latest advances in bioinformatics, system biology, process intensification, and, in particular, enzyme-directed evolution (encouraged by the 2018 Nobel Prize awarded to F. Arnold), are widening the range of the efficacy of biocatalysts and accelerating the rate at which new enzymes are becoming available, even for activities not previously known. European scientists have been very actively involved in different aspects of this field. Nine contributions dealing with different aspects of applied biocatalysis developed by European researchers are gathered in this Special Issue
biocatalysis --- glycosidases --- isomerases --- Pichia pastoris --- sweeteners --- rare sugars --- cheese whey --- sustainable chemistry --- penicillin acylase --- aculeacin acylase --- N-acyl-homoserine lactone acylases --- quorum quenching --- biofouling --- estolides --- castor oil --- lipase --- candida antarctica lipase A --- Arabidopsis thaliana --- hydroxynitrile lyase --- oxynitrilase --- His-tag --- immobilization --- batch --- continuous flow --- Geobacillus thermocatenolatus --- lipases --- ethanolysis --- ionic liquids --- kinetic resolution --- mandelic acid --- Aspergillus --- fermentation --- filamentous fungi --- genetic engineering --- heterologous expression --- recombinant protein --- secretion --- transcriptional regulation --- n/a --- Halohydrin dehalogenases --- conformational dynamics --- active site tunnels --- molecular dynamics simulations --- omega-3 ethyl esters --- monkfish liver oil --- COSMO-RS --- fungal resting cells --- selectivity --- ketone body ester --- asymmetric synthesis --- configuration inversion
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