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Articles 1 - 30 of 332
Full-Text Articles in Food Science
Effect Of Multispecies Swards On The Fat Composition And Oxidative Stability Of Milk From Dairy Cows In Mid-Late Lactation, Samuel Rapisarda, Kate M. Mccarthy, Tommy M. Boland, Helen Sheridan, Frank J. Monahan, Finbar J. Mulligan, Graham O'Neill, Nissreen Abu-Ghannam
Effect Of Multispecies Swards On The Fat Composition And Oxidative Stability Of Milk From Dairy Cows In Mid-Late Lactation, Samuel Rapisarda, Kate M. Mccarthy, Tommy M. Boland, Helen Sheridan, Frank J. Monahan, Finbar J. Mulligan, Graham O'Neill, Nissreen Abu-Ghannam
Articles
Multispecies swards have been recognized as more sustainable than traditional ryegrass systems, in addition to providing a range of phytochemicals to the ruminant diet. In this regard, polyphenols may be linked to higher levels of bioactive fatty acids in milk and enhanced nutraceutical properties in dairy products. This study compares the fat composition and oxidative stability of milk produced by cows fed on multispecies swards (MULTI) with milk from two conventional swards [a perennial ryegrass monoculture (PRG) and a mixture of perennial ryegrass and white clover (PRG + WC)] during the Irish summer. Milk from cows fed on MULTI had …
Does The Age And Associated Ph Of Buttermilk Influence The Sensory Properties Of Soda Bread?, Liam Byrd, Pauline Danaher, Roisin Burke
Does The Age And Associated Ph Of Buttermilk Influence The Sensory Properties Of Soda Bread?, Liam Byrd, Pauline Danaher, Roisin Burke
Articles
Culinary proverbs, tips and tricks, or old wives’ tales lead to many variations in a recipe. In Molecular and Physical Gastronomy, the term “culinary precisions” is used to describe any piece of information that has something to do with the technical description of the dish, but does not belong to the definition (that is the minimum required to make the dish). The aim of this study was to test the culinary precision that “using aged cultured buttermilk” (which should be more acidic than fresh buttermilk) improves the sensory properties of soda bread by promoting the chemical reactions between the acidic …
Soil Organic Matter Components And Characteristics Of Forest Soil In Spruce And Sycamore Plantations In The Temperate Region, Samuel Obeng Apori, Michelle Giltrap, Julie Dunne, Furong Tian Nanolab Research Centre, Focas Research Institute
Soil Organic Matter Components And Characteristics Of Forest Soil In Spruce And Sycamore Plantations In The Temperate Region, Samuel Obeng Apori, Michelle Giltrap, Julie Dunne, Furong Tian Nanolab Research Centre, Focas Research Institute
Articles
The stability of soil organic matter (SOM) that governs soil organic carbon (SOC) storage depends on its characteristics and components, but little is known about how tree species in forest ecosystems affect SOM components and characteristics. In this study, we used FTIR spectroscopy to investigate plantations of two ecologically and economically significant tree species—namely, spruce (Picea spp.) and sycamore (Acer pseudoplatanus)—in order to determine how the different litter inputs and root-microbe interactions of these two plantations affect the functional groups, components, and characteristics of their SOM. Soil samples were taken from the topsoil (0–10 cm) and subsoil (10–20 cm). In …
Construction Of An Array Of Antibody–Gold Nanoparticle Conjugates For Their Comparative Assessment On Multiplex Lateral Flow Test To Detect Mycotoxins, Bilal Javed Nanolab Research Centre, Vinayak Sharma School Of Food Science And Environmental Health, Furong Tian Nanolab Research Centre
Construction Of An Array Of Antibody–Gold Nanoparticle Conjugates For Their Comparative Assessment On Multiplex Lateral Flow Test To Detect Mycotoxins, Bilal Javed Nanolab Research Centre, Vinayak Sharma School Of Food Science And Environmental Health, Furong Tian Nanolab Research Centre
Articles
Bio-functionalized gold nanoparticles with anti-toxin antibody conjugates have unique physical, biochemical, and optical properties that can greatly improve the performance of biochemical assays because they can enhance the signal intensity of analyte, improve signal transduction, have higher sensitivity of analyte detection, and provide simple colorimetric signal readouts. The surface properties of gold nanoparticles, along with various antibody conjugates, play a significant role in terms of functionalizing gold nanoparticles, and the strategy for surface modification is of great significance to the application of gold nanoparticle-mediated biochemical assays. Spherical gold nanoparticles are among the most used reporter molecules in lateral flow assays. …
Optimisation Of Polyphenol Extraction For The Valorisation Of Spent Gin Botanicals, Ekene C. Umego, Catherine Barry-Ryan
Optimisation Of Polyphenol Extraction For The Valorisation Of Spent Gin Botanicals, Ekene C. Umego, Catherine Barry-Ryan
Articles
An average of 0.21 kg spent gin botanicals (SGB) is generated for every 1 L of gin, making it the major by-product of gin distillation. The present circular economy dynamics and increased awareness on resource use presents an opportunity for valorisation of SGB. SGB was optimised for polyphenol extraction using a three-factor Box-Behnken Design in response surface methodology (RSM). This was used to both optimise and study how the extraction variables affected yields and values of polyphenol and antioxidant activity of SGB. The generated optimum conditions for polyphenol extraction from SGB were 50% (v/v) solvent concentration, 40 mL g−1 solvent: …
Review Of Detection Limits For Various Techniques For Bacterial Detection In Food Samples, Xinyi Zhao Nanolab Research Centre, Abhijnan Bhat, Christine O’Connor School Of Food Science And Environmental Health, James Curtin Faculty Of Engineering And Built Environment, Baljit Singh, Micra Biodiagnostics Technology Gateway And Health, Engineering & Materials Sciences (Hems) Research Hub, Furong Tian Nanolab Research Centre
Review Of Detection Limits For Various Techniques For Bacterial Detection In Food Samples, Xinyi Zhao Nanolab Research Centre, Abhijnan Bhat, Christine O’Connor School Of Food Science And Environmental Health, James Curtin Faculty Of Engineering And Built Environment, Baljit Singh, Micra Biodiagnostics Technology Gateway And Health, Engineering & Materials Sciences (Hems) Research Hub, Furong Tian Nanolab Research Centre
Articles
Foodborne illnesses can be infectious and dangerous, and most of them are caused by bacteria. Some common food-related bacteria species exist widely in nature and pose a serious threat to both humans and animals; they can cause poisoning, diseases, disabilities and even death. Rapid, reliable and cost-effective methods for bacterial detection are of paramount importance in food safety and environmental monitoring. Polymerase chain reaction (PCR), lateral flow immunochromatographic assay (LFIA) and electrochemical methods have been widely used in food safety and environmental monitoring. In this paper, the recent developments (2013–2023) covering PCR, LFIA and electrochemical methods for various bacterial species …
A Comprehensive Review On Metal Oxide-Nanocellulose Composites In Sustainable Active And Intelligent Food Packaging, Kalpani Y. Perera, Amit Jaiswal, Swarma Jaiswal, Dileswar Pradhan
A Comprehensive Review On Metal Oxide-Nanocellulose Composites In Sustainable Active And Intelligent Food Packaging, Kalpani Y. Perera, Amit Jaiswal, Swarma Jaiswal, Dileswar Pradhan
Articles
The aim of this article is to provide an overview of the potential advantages and drawbacks of nanocellulose and metal oxide-based composites in food packaging. These materials offer improved mechanical and barrier properties, as well as antioxidant and antimicrobial benefits that extend the shelf life of food products. Nanocomposite structures protect food from various physiological factors and immobilize enzymes, while metal oxide nanoparticles provide antibacterial effects against Gram-positive and Gram-negative bacteria. However, there are concerns regarding the safety of nanoparticles and their potential migration into packaged food during processing and storage. This article explores these issues and highlights the need …
In Situ Tuning And Investigating The Growth Process Of Size Controllable Gold 2 Nanoparticles And Statistical Size Prediction Analysis, Vinayak Sharma
In Situ Tuning And Investigating The Growth Process Of Size Controllable Gold 2 Nanoparticles And Statistical Size Prediction Analysis, Vinayak Sharma
Articles
A critical understanding of the formation and growth process of gold nanoparticles (GNPs) is crucial, in order to synthesize monodisperse gold nanocrystals of controllable size and shape in a predictable way. GNPs of different shapes and sizes can be produced by altering different physicochemical reaction conditions, such as pH, temperature, and the ratio of reactants. The significant variations in the morphological features of GNPs can be monitored in situ in a time-dependent manner by using UV–visible spectroscopy. In this study, we have synthesized seedless GNPs by reduction of HAuCl4 by using various molar ratios of HEPES and Na2HPO4. The shape …
The Examination Of Potato Starch Granules Under The Microscope, Roisin Burke
The Examination Of Potato Starch Granules Under The Microscope, Roisin Burke
Articles
No abstract provided.
Biopolymer-Based Sustainable Food Packaging Materials: Challenges, Solutions, And Applications, Kalpani Y. Perera, Amit Jaiswal, Swarna Jaiswal
Biopolymer-Based Sustainable Food Packaging Materials: Challenges, Solutions, And Applications, Kalpani Y. Perera, Amit Jaiswal, Swarna Jaiswal
Articles
Biopolymer-based packaging materials have become of greater interest to the world due to their biodegradability, renewability, and biocompatibility. In recent years, numerous biopolymers—such as starch, chitosan, carrageenan, polylactic acid, etc.—have been investigated for their potential application in food packaging. Reinforcement agents such as nanofillers and active agents improve the properties of the biopolymers, making them suitable for active and intelligent packaging. Some of the packaging materials, e.g., cellulose, starch, polylactic acid, and polybutylene adipate terephthalate, are currently used in the packaging industry. The trend of using biopolymers in the packaging industry has increased immensely; therefore, many legislations have been approved …
Creating An Emulsion From Onions, Roisin Burke
Fatty Acid, Carotenoid And Fat-Soluble Vitamin Composition Of Multispecies Swards Grown In Ireland—Implications For A Sustainable Feed In Dairy Farming, Samuel Rapisarda, Graham O'Neill, Nissreen Abu-Ghannam
Fatty Acid, Carotenoid And Fat-Soluble Vitamin Composition Of Multispecies Swards Grown In Ireland—Implications For A Sustainable Feed In Dairy Farming, Samuel Rapisarda, Graham O'Neill, Nissreen Abu-Ghannam
Articles
Although traditional ryegrass pastures are still commonly used, they require intense management and input and do not perform well during the summer months. Multispecies systems have been recognised as more sustainable, needing less fertiliser and being tolerant to drought and heat. While data on monoculture system fat composition exist, information for multispecies is scarce. The present study compared the fatty acid (FA), carotenoid and fat-soluble composition of a multispecies system (consisting of perennial ryegrass, timothy, white clover, red clover, chicory and plantain) (MULTI) with two other conventional grazing systems (monoculture perennial ryegrass (PRG) and a binary mixture of perennial ryegrass …
Nanoclays‑Containing Bio‑Based Packaging Materials: Properties, Applications, Safety, And Regulatory Issues, Kalpani Y. Perera, Maille Hopkins, Amit K. Jaiswal Dr, Swarna Jaiswal
Nanoclays‑Containing Bio‑Based Packaging Materials: Properties, Applications, Safety, And Regulatory Issues, Kalpani Y. Perera, Maille Hopkins, Amit K. Jaiswal Dr, Swarna Jaiswal
Articles
Food packaging is an important concept for consumer satisfaction and the increased shelf life of food products. The introduction of novel food packaging materials has become an emerging trend in recent years, which could be mainly due to environmental pollution caused by plastic packaging and to reduce food waste. Recently, numerous studies have been carried out on nanoclays or nanolayered silicate to be used in packaging material development as reinforcing filler composites. Different types of nanoclays have been used as food packaging materials, while montmorillonite (MMT), halloysite, bentonite (BT), Cloisite, and organically modified nanoclays have become of great interest. The …
Laser Light As An Emerging Method For Sustainable Food Processing, Packaging, And Testing, Prasad Chavan, Rahul Yadav, Pallavi Sharma, Amit Jaiswal
Laser Light As An Emerging Method For Sustainable Food Processing, Packaging, And Testing, Prasad Chavan, Rahul Yadav, Pallavi Sharma, Amit Jaiswal
Articles
In this review article, we systematically investigated the diverse applications of laser technology within the sphere of food processing, encompassing techniques such as laser ablation, microbial inactivation, state-of-the-art food packaging, and non-destructive testing. With a detailed exploration, we assess the utility of laser ablation for the removal of surface contaminants from foodstuffs, while also noting the potential financial and safety implications of its implementation on an industrial scale. Microbial inactivation by laser shows promise for reducing the microbial load on food surfaces, although concerns have been raised about potential damage to the physio characteristics of some fruits. Laser-based packaging techniques, …
Effect Of Ultrasound-Assisted Thin Bed Drying For Retaining The Quality Of Red Bell Pepper And Compare The Predictive Ability Of The Mathematical Model With Artificial Neural Network, Raju Sasikumar, Irengbam Barun Mangang, Kamchampati Vivek, Amit K. Jaiswal
Effect Of Ultrasound-Assisted Thin Bed Drying For Retaining The Quality Of Red Bell Pepper And Compare The Predictive Ability Of The Mathematical Model With Artificial Neural Network, Raju Sasikumar, Irengbam Barun Mangang, Kamchampati Vivek, Amit K. Jaiswal
Articles
Red bell peppers (Capsicum ann. L.) are low in calories and high in nutrients, including vitamins A and C. Various factors such as weight loss, senescence, and microbial influence affect their quality during storage. To address this, the present study aims to preserve and retain the quality of red bell peppers using ultrasound-assisted thin-bed drying. The results were analyzed using an Artificial Neural Network (ANN) for more accurate prediction of variables involved in the process. Variations in moisture ratio and moisture content during drying were calculated and predicted. The Mid. model provided satisfactory curve fitting at an air velocity of …
Effect Of Hot Water Extraction On Pyrolysis Of Tender Coconut Fruit Biomass: Kinetic And Thermodynamic Parameters, Tanya Gupta, Mohit Kuma, S.N. Upadhyay, P.K. Mishra, Amit K. Jaiswal
Effect Of Hot Water Extraction On Pyrolysis Of Tender Coconut Fruit Biomass: Kinetic And Thermodynamic Parameters, Tanya Gupta, Mohit Kuma, S.N. Upadhyay, P.K. Mishra, Amit K. Jaiswal
Articles
Effect of pre-treatment of tender coconut fruit bio-mass powder with hot water on physico-chemical properties and thermal degradation behavior were investigated. The physico-chemical parameters were evaluated using ASTM standard protocols. The thermal degradation behavior was studied at heating rates of 10, 15 and 20oC/min under inert (N2) atmospheric conditions using TG/DTG techniques. The activation energies at each heating rate were determined using Flynn-Wall-Ozawa (FWO), Kissinger-Akahira-Sunose (KAS), Starink, and Tang models. The pre-treatment with hot water improved the proximate and ultimate analyses parameters and calorific value. The higher heating values (HHV) for untreated and treated tender coconut fruit biomass were 18.57 …
Sources Of Volatile Aromatic Congeners In Whiskey, Thomas J. Kelly, Christine O'Connor, Kieran N. Kilcawley
Sources Of Volatile Aromatic Congeners In Whiskey, Thomas J. Kelly, Christine O'Connor, Kieran N. Kilcawley
Articles
Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask maturation. Therefore, in theory, the congener profile of a whiskey is a summation of its ingredients and the specific parameters of each stage of the manufacturing process. Congener profiles have been used as biomarkers for quality and authentication; however, to date, insufficient information has been published in relation to the extensive profiling of congeners associated with specific whiskey styles/types or the intra-and inter-variability within brands, …
Effect Of Operating Parameters On Performance Of Finger Millet Pearling Machine, Ranjit Powar, Vijay Aware, Prasad Chavan, Amit K. Jaiswal
Effect Of Operating Parameters On Performance Of Finger Millet Pearling Machine, Ranjit Powar, Vijay Aware, Prasad Chavan, Amit K. Jaiswal
Articles
The effect of operational parameters such as feed rate (FR), drum speed (DS), and concave clearance (CC) was studied on the performance of a pearling drum. The pearling drum consists of pearling cylinder, pearling sieve, concave, and outer casing of the drum. The response surface method with CCRD experimental design was used to study the effect of operational parameters on pearling drum. The considered levels for optimizing operational parameters viz., FR, DS, and CC were 40–80 kg/h, 5– 10 m/s, and 3–15 mm, respectively. The maximum pearling efficiency (PE) and minimum grain damage (GD) were found to be 98.40%, and …
Chefs’ Perspectives Of Failures In Foodservice Kitchens, Part 2: A Phenomenological Exploration Of The Consequences And Handling Of Food Production Failure, Mohamed Fawzi Afifi, J.J. Healy, Mairtin Mac Con Iomaire
Chefs’ Perspectives Of Failures In Foodservice Kitchens, Part 2: A Phenomenological Exploration Of The Consequences And Handling Of Food Production Failure, Mohamed Fawzi Afifi, J.J. Healy, Mairtin Mac Con Iomaire
Articles
This paper explores the consequences of food production failure (FPF) and its handling in foodservice operations from the perspective of chefs. A phenomenological epistemology and qualitative methodology were followed. Fifteen semi-structured interviews with chefs working in independent restaurants and hotels were carried out using purposive sampling, and employing an emic posture. Interviews were transcribed verbatim, read repetitively, and coded. Thematic analysis yielded themes on the consequences of FPF, on operation and staff, handling failures with kitchen staff, front of the house (FOH), and management. The findings revealed that the major ramification of FPF is financial through food loss. Representing both …
Sustainable Utilisation And Management Of Food Waste For High-Value Products, Amit Jaiswal
Sustainable Utilisation And Management Of Food Waste For High-Value Products, Amit Jaiswal
Articles
Welcome to the Special Issue on “Sustainable Utilisation and Management of Food Waste for High-Value Products”. This Special Issue focuses on one of the most critical challenges facing our world today—the efficient management and utilisation of food waste. It presents a variety of scientific investigations from renowned scholars and researchers worldwide to address this challenge, covering an array of topics ranging from fundamental research to real-world applications. Food waste is a global dilemma that requires urgent attention. According to the Food and Agriculture Organization (FAO), approximately one-third of food produced for human consumption worldwide, or around 1.3 billion tons, is …
Isolation And Identification Of Chlorate-Reducing Hafnia Sp. From Milk, William P. Mccarthy, Meghana Srinivas, Martin Danaher, Christine O'Connor, Tom F. O'Callaghan, Douwe Van Sinderen, John Kenny, John T. Tobin
Isolation And Identification Of Chlorate-Reducing Hafnia Sp. From Milk, William P. Mccarthy, Meghana Srinivas, Martin Danaher, Christine O'Connor, Tom F. O'Callaghan, Douwe Van Sinderen, John Kenny, John T. Tobin
Articles
Chlorate has become a concern in the food and beverage sector, related to chlorine sanitizers in industrial food production and water treatment. It is of particular concern to regulatory bodies due to the negative health effects of chlorate exposure. This study investigated the fate of chlorate in raw milk and isolated bacterial strains of interest responsible for chlorate breakdown. Unpasteurized milk was demonstrated to have a chlorate-reducing capacity, breaking down enriched chlorate to undetectable levels in 11 days. Further enrichment and isolation using conditions specific to chlorate-reducing bacteria successfully isolated three distinct strains of Hafnia paralvei . Chlorate-reducing bacteria were …
Recent Insights On The Conformational Changes, Functionality, And Physiological Properties Of Plant-Based Protein–Polyphenol Conjugates, Mehnaza Manzoor, Zaria Fozonne Ngabou Tchameni, Zuhaib F. Bhat, Amit K. Jaiswal, Sundeep Jaglan
Recent Insights On The Conformational Changes, Functionality, And Physiological Properties Of Plant-Based Protein–Polyphenol Conjugates, Mehnaza Manzoor, Zaria Fozonne Ngabou Tchameni, Zuhaib F. Bhat, Amit K. Jaiswal, Sundeep Jaglan
Articles
Plant proteins are promising sources of nutrition with enhanced health benefits due to their interaction with bioactive compounds like polyphenols. These interactions can form protein–polyphenol complexes with diverse properties and applications in the food, nutraceutical, and pharmaceutical industries. To exploit the potential of these conjugates, it is essential to understand how they are formed, characterized, and delivered. Various techniques such as spectroscopy, thermodynamics, and molecular docking simulations can reveal the mechanism and outcomes of protein–polyphenol binding. Moreover, the surface modification of protein–polyphenol conjugation can enhance the pharmacological effects of different drug molecules and enable their targeted delivery to specific tissues …
Physicochemical, Technofunctional, In Vitro Antioxidant, And In Situ Muscle Protein Synthesis Properties Of A Sprat (Sprattus Sprattus) Protein Hydrolysate, Niloofar Shekoohi, Azza Silotry Naik, Miryam Amigo Benevent, Padraigin A. Harnedy-Rothwell, Brian P. Carson, Richard J. Fitzgerald
Physicochemical, Technofunctional, In Vitro Antioxidant, And In Situ Muscle Protein Synthesis Properties Of A Sprat (Sprattus Sprattus) Protein Hydrolysate, Niloofar Shekoohi, Azza Silotry Naik, Miryam Amigo Benevent, Padraigin A. Harnedy-Rothwell, Brian P. Carson, Richard J. Fitzgerald
Articles
This study characterized the physicochemical, technofunctional, and in vitro antioxidant properties along with the AA profile and score of a sprat protein enzymatic hydrolysate (SPH). Furthermore, the impact of the SPH on the growth, proliferation, and muscle protein synthesis (MPS) in skeletal muscle (C2C12) myotubes was examined. The SPH displayed good solubility and emulsion stabilization properties containing all essential and non-essential AAs. Limited additional hydrolysis was observed following in vitro-simulated gastrointestinal digestion (SGID) of the SPH. The SGID-treated SPH (SPH-SGID) displayed in vitro oxygen radical antioxidant capacity (ORAC) activity (549.42 μmol TE/g sample) and the ability to reduce (68%) reactive …
The Biological Responses Of Vitamin K2: A Comprehensive Review, Quanxiang Yan, Tao Zhang, Christine O'Connor, James W. Barlow, John Walsh, Gaia Scalabrino, Feng Xu, Helan Sheridan
The Biological Responses Of Vitamin K2: A Comprehensive Review, Quanxiang Yan, Tao Zhang, Christine O'Connor, James W. Barlow, John Walsh, Gaia Scalabrino, Feng Xu, Helan Sheridan
Articles
Vitamin K1 (VitK1) and Vitamin K2 (VitK2), two important naturally occurring micronutrients in the VitK family, found, respectively, in green leafy plants and algae (VitK1) and animal and fermented foods (VitK2). The present review explores the multiple biological functions of VitK2 from recently published in vitro and in vivo studies, including promotion of osteogenesis, prevention of calcification, relief of menopausal symptoms, enhancement of mitochondrial energy release, hepato-and neuro-protective effects, and possible use in treatment of coronavirus disease. The mechanisms of action associated with these biological effects are also explored. Overall, the findings presented here suggest that VitK, especially VitK2, is …
A Review Of Alternative Proteins For Vegan Diets: Sources, Physico-Chemical Properties, Nutritional Equivalency, And Consumer Acceptance, Rutwick Surya Ulhas, Rajeev Ravindran, Alok Malviya, Anushree Priyadarshini, Brijesh K. Tiwari, Gaurav Rajauria
A Review Of Alternative Proteins For Vegan Diets: Sources, Physico-Chemical Properties, Nutritional Equivalency, And Consumer Acceptance, Rutwick Surya Ulhas, Rajeev Ravindran, Alok Malviya, Anushree Priyadarshini, Brijesh K. Tiwari, Gaurav Rajauria
Articles
Alternate proteins are gaining popularity as a more sustainable and environmentally friendly alternative to animal-based proteins. These proteins are often considered healthier and are suitable for people following a vegetarian or vegan diet. Alternative proteins can be recovered from natural sources like legumes, grains, nuts, and seeds, while single cell proteins (mycoproteins), and algal proteins are being developed using cutting-edge technology to grow fungus, yeast and algal cells in a controlled environment, creating a more sustainable source of protein. Although, the demand for alternative protein products is increasing, there still happens to be a large gap in use among the …
Valorisation Of Crustacean And Bivalve Processing Side Streams For Industrial Fast Time-To-Market Products: A Review From The European Union Regulation Perspective, Yang Zou, Marc Heyndrickx, Jane Debode Jane Debode, Katleen Raes, Donatella De Pascale, Patrice Behan, Michelle Giltrap, Christine O'Connor, Runar Gjerp Solstad, Kjersi Lian, Themistoklis Altintzoglou, Ragnhild Dragoy, Nathalie Maria Scheers, Ingrid Undeland, Johan Robbens
Valorisation Of Crustacean And Bivalve Processing Side Streams For Industrial Fast Time-To-Market Products: A Review From The European Union Regulation Perspective, Yang Zou, Marc Heyndrickx, Jane Debode Jane Debode, Katleen Raes, Donatella De Pascale, Patrice Behan, Michelle Giltrap, Christine O'Connor, Runar Gjerp Solstad, Kjersi Lian, Themistoklis Altintzoglou, Ragnhild Dragoy, Nathalie Maria Scheers, Ingrid Undeland, Johan Robbens
Articles
A massive amount of crustaceans and bivalves are consumed each year, leading to millions of tons of processing side streams from the seafood industry. Considering the current trend of (bio)circular and zero-waste food production, crustacean and bivalve processing side streams (CBPS) seem a promising and emerging resource for producing high-value-added products. This paper highlights the general composition of CBPS with high commercial values, namely, protein, lipids, carotenoids, minerals and chitins. The extraction strategies of these fractions, including conventional chemical and environmentally friendly methods, are also discussed. This review presents and summarises CBPS as raw materials for developing fast time-to-market products …
Novel Biorefinery Process For Extraction Of Laminarin, Alginate And Protein From Brown Seaweed Using Hydrodynamic Cavitation, Xianglu Zhu, Laura Healy, Rahel Suchintita Das, M.L. Bhavya, Shanmugapriya Karuppusamy, Da-Wen Sun, Colm O'Donnell, Brijesh K. Tiwari
Novel Biorefinery Process For Extraction Of Laminarin, Alginate And Protein From Brown Seaweed Using Hydrodynamic Cavitation, Xianglu Zhu, Laura Healy, Rahel Suchintita Das, M.L. Bhavya, Shanmugapriya Karuppusamy, Da-Wen Sun, Colm O'Donnell, Brijesh K. Tiwari
Articles
This paper investigates a novel biorefinery process designed for the extraction of valuable compounds from brown seaweed Alaria esculenta using hydrodynamic cavitation (HDC). A two-stage process was developed to maximize the value of seaweed biomass by control of the processing time, solvent selection and HDC conditions to extract laminarin, alginate, mannitol and protein in a cascading manner, maximizing the value of seaweed biomass. After the first extraction stage using 0.1 M HCl, membrane ultrafiltration was employed to separate laminarin and mannitol. The purity of the laminarin and mannitol obtained was up to 86.57 ± 3.72 % and 40.49 ± 2.78 …
Polyphenol Characterization And Antioxidant Capacity Of Multi-Species Swards Grown In Ireland—Environmental Sustainability And Nutraceutical Potential, Samuel Rapisarda, Nissreen Abu-Ghannam
Polyphenol Characterization And Antioxidant Capacity Of Multi-Species Swards Grown In Ireland—Environmental Sustainability And Nutraceutical Potential, Samuel Rapisarda, Nissreen Abu-Ghannam
Articles
Ruminant production systems are major contributors to greenhouse gases emissions, with animal feeding practices being the main cause for methane and nitrous oxide’s release. Although feeding animals forages has been proven to be more sustainable, traditional ryegrass monocultures still require a lot of input (e.g., fertilisers and pesticides). Multi-species swards, consisting of different swards, such as grasses, forage legumes and herbs, need less management and fertiliser, produce more dry matter, and also add a variety of phytochemicals into the animal diet. In particular, polyphenols have been associated with a positive impact on animal health and productivity. However, data on the …
A Review On Nanomaterials And Nanohybrids Based Bio-Nanocomposites For Food Packaging, Kalpani Y. Perera, Amit K. Jaiswal, Swarna Jaiswal
A Review On Nanomaterials And Nanohybrids Based Bio-Nanocomposites For Food Packaging, Kalpani Y. Perera, Amit K. Jaiswal, Swarna Jaiswal
Articles
With an increasing demand for a novel, eco-friendly, high-performance packaging material “bio-nanocomposites” has attracted great attention in recent years. The review article aims at to evaluating recent innovation in bio-nanocomposites for food packaging applications. The current trends and research over the last three years of the various bio-nanocomposites including inorganic, organic nanomaterials, and nanohybrids, which are suitable as food packaging materials due to their advanced properties such as high mechanical, thermal, barrier, antimicrobial, and antioxidant are described in detail. In addition, the legislation, migration studies, and SWOT analysis on bio-nanocomposite film have been discussed. It has been observed that the …
Clove Essential Oil And Nanoclays-Based Active Food Packaging, Kalpani Y. Perera, Shubham Sharma, Amit K. Jaiswal, Swarna Jaiswal
Clove Essential Oil And Nanoclays-Based Active Food Packaging, Kalpani Y. Perera, Shubham Sharma, Amit K. Jaiswal, Swarna Jaiswal
Articles
Active food packaging materials enhance the shelf-life of food products while reducing food waste. The current study aims to develop a biodegradable active food packaging material. The food packaging material was developed with the incorporation of clove essential oil, sodium alginate, gelatin, and nanoclay films were prepared. The influences of nanoclay and clove on the surface, optical, mechanical, chemical, barrier, and pH-indicating properties were studied. The lightness and yellowness increased by 1.06 folds and 3.34 folds when compared to clove (control), respectively. The UV barrier property 0.08±0.01nm in all films, while 8.37 folds reduction in transparency has been observed as …