Cost-effective production of bacterial cellulose using food industry by-products

2015 ◽  
Vol 208 ◽  
pp. S117 ◽  
Author(s):  
Elena Liiaskina ◽  
Victor Revin ◽  
Mariya Nazarkina ◽  
Alena Bogatyreva ◽  
Mikhail Shchankin
Keyword(s):  
Bacterial Cellulose ◽  
Food Industry ◽  
Cost Effective ◽  
By Products

scholarly journals Cost-effective production of bacterial cellulose using acidic food industry by-products

2018 ◽  
Vol 49 ◽  
pp. 151-159 ◽  
Author(s):  
Victor Revin ◽  
Elena Liyaskina ◽  
Maria Nazarkina ◽  
Alena Bogatyreva ◽  
Mikhail Shchankin
Keyword(s):  
Bacterial Cellulose ◽  
Food Industry ◽  
Cost Effective ◽  
By Products

Bacterial cellulose for food applications

2018 ◽  
Vol 1 (2) ◽  
pp. 2 ◽  
Author(s):  
Henriette MC Azeredo
Keyword(s):  
Bacterial Cellulose ◽  
Biomedical Applications ◽  
Food Industry ◽  
Cellulose Nanofibrils ◽  
Food Product ◽  
Cost Effective ◽  
Potential Applications ◽  
Food Applications ◽  
Potential Food ◽  
Fermentation Media

Bacterial cellulose (BC), which is usually produced as pure membranes (sheets) by some bacteria, has been widely studied as a nanomaterial with unique properties for a variety of applications, but it has been actually used mostly for biomedical applications. There are many potential food applications that have not been adequately explored, nata de coco being virtually the only food product from BC on the market. Food applications have usually been considered as less economically feasible, but several studies had demonstrated the suitability of cost-effective fermentation media for producing BC, widening its scope of applications. BC may be used in foods as intact membranes impregnated with other components, or after disintegration or hydrolysis to produce bacterial cellulose nanofibrils or nanocrystals. Abrief overview of actual and potential applications of bacterial cellulose in food industry is presented.

Valorisation of by-Products/Waste of Agro-Food Industry by the Pyrolysis Process

2016 ◽  
Vol 3 (1) ◽  
pp. 1-11 ◽  
Author(s):  
D. Fino ◽  
◽  
Y.S. Camacho ◽  
S Bensaid ◽  
B. Ruggeri ◽  
...  
Keyword(s):  
Food Industry ◽  
Pyrolysis Process ◽  
By Products

scholarly journals Monomers, Materials and Energy from Coffee By-Products: A Review

2021 ◽  
Vol 13 (12) ◽  
pp. 6921
Author(s):  
Laura Sisti ◽  
Annamaria Celli ◽  
Grazia Totaro ◽  
Patrizia Cinelli ◽  
Francesca Signori ◽  
...  
Keyword(s):  
Circular Economy ◽  
Food Industry ◽  
Food Packaging ◽  
Low Cost ◽  
Biofuel Production ◽  
Material Technology ◽  
Coffee Production ◽  
Coffee Pulp ◽  
Coffee Waste ◽  
By Products

In recent years, the circular economy and sustainability have gained attention in the food industry aimed at recycling food industrial waste and residues. For example, several plant-based materials are nowadays used in packaging and biofuel production. Among them, by-products and waste from coffee processing constitute a largely available, low cost, good quality resource. Coffee production includes many steps, in which by-products are generated including coffee pulp, coffee husks, silver skin and spent coffee. This review aims to analyze the reasons why coffee waste can be considered as a valuable source in recycling strategies for the sustainable production of bio-based chemicals, materials and fuels. It addresses the most recent advances in monomer, polymer and plastic filler productions and applications based on the development of viable biorefinery technologies. The exploration of strategies to unlock the potential of this biomass for fuel productions is also revised. Coffee by-products valorization is a clear example of waste biorefinery. Future applications in areas such as biomedicine, food packaging and material technology should be taken into consideration. However, further efforts in techno-economic analysis and the assessment of the feasibility of valorization processes on an industrial scale are needed.

scholarly journals Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies

Future Foods ◽  
2021 ◽  
pp. 100036
Author(s):  
Bhagya Jagadiswaran ◽  
Vishvaa Alagarasan ◽  
Priyadharshini Palanivelu ◽  
Radhika Theagarajan ◽  
J.A. Moses ◽  
...  
Keyword(s):  
3D Printing ◽  
Food Industry ◽  
Value Added ◽  
Industry Waste ◽  
Food Industry Waste ◽  
By Products

scholarly journals Rapid Detection and Quantification of Patulin and Citrinin Contamination in Fruits

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4545
Author(s):  
Sudharsan Sadhasivam ◽  
Omer Barda ◽  
Varda Zakin ◽  
Ram Reifen ◽  
Edward Sionov
Keyword(s):  
High Performance ◽  
Cost Effective ◽  
Hplc Method ◽  
Pear Fruit ◽  
Cost Effective Method ◽  
Fruit Samples ◽  
Pome Fruits ◽  
Reliable Methods ◽  
By Products ◽  
Detection And Quantification

Patulin (PAT) and citrinin (CTN) are the most common mycotoxins produced by Penicillium and Aspergillus species and are often associated with fruits and fruit by-products. Hence, simple and reliable methods for monitoring these toxins in foodstuffs are required for regular quality assessment. In this study, we aimed to establish a cost-effective method for detection and quantification of PAT and CTN in pome fruits, such as apples and pears, using high-performance liquid chromatography (HPLC) coupled with spectroscopic detectors without the need for any clean-up steps. The method showed good performance in the analysis of these mycotoxins in apple and pear fruit samples with recovery ranges of 55–97% for PAT and 84–101% for CTN, respectively. The limits of detection (LOD) of PAT and CTN in fruits were 0.006 µg/g and 0.001 µg/g, while their limits of quantification (LOQ) were 0.018 µg/g and 0.003 µg/g, respectively. The present findings indicate that the newly developed HPLC method provides rapid and accurate detection of PAT and CTN in fruits.

scholarly journals Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2632
Author(s):  
Henrique Silvano Arruda ◽  
Eric Keven Silva ◽  
Nayara Macêdo Peixoto Araujo ◽  
Gustavo Araujo Pereira ◽  
Glaucia Maria Pastore ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Biological Properties ◽  
Extraction Techniques ◽  
Naturally Occurring ◽  
Current Review ◽  
Natural Colorants ◽  
Conventional Extraction ◽  
The Stability ◽  
By Products

Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

scholarly journals Electrochemical Biosensors in Food Safety: Challenges and Perspectives

Molecules ◽  
2021 ◽  
Vol 26 (10) ◽  
pp. 2940
Author(s):  
Antonella Curulli
Keyword(s):  
Food Industry ◽  
Electrochemical Sensors ◽  
Cost Effective ◽  
Electrochemical Biosensors ◽  
Food Chains ◽  
Sensing Systems ◽  
Highly Sensitive ◽  
Skilled Personnel ◽  
Recent Developments ◽  
Key Issues

Safety and quality are key issues for the food industry. Consequently, there is growing demand to preserve the food chain and products against substances toxic, harmful to human health, such as contaminants, allergens, toxins, or pathogens. For this reason, it is mandatory to develop highly sensitive, reliable, rapid, and cost-effective sensing systems/devices, such as electrochemical sensors/biosensors. Generally, conventional techniques are limited by long analyses, expensive and complex procedures, and skilled personnel. Therefore, developing performant electrochemical biosensors can significantly support the screening of food chains and products. Here, we report some of the recent developments in this area and analyze the contributions produced by electrochemical biosensors in food screening and their challenges.

scholarly journals Biodegradable Chitosan Films with ZnO Nanoparticles Synthesized Using Food Industry By-Products—Production and Characterization

Coatings ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 646
Author(s):  
Victor Gomes Lauriano Souza ◽  
Marta M. Alves ◽  
Catarina F. Santos ◽  
Isabel A. C. Ribeiro ◽  
Carolina Rodrigues ◽  
...  
Keyword(s):  
Zinc Oxide Nanoparticles ◽  
Food Industry ◽  
Low Cost ◽  
Young Modulus ◽  
Barrier Properties ◽  
Zno Nps ◽  
Elongation At Break ◽  
Chitosan Films ◽  
By Products ◽  
Different Levels

This work aimed to produce bionanocomposites of chitosan incorporated with zinc oxide nanoparticles (ZnO NPs) synthesized using food industry by-products and to characterize them. Such nanoparticles are highlighted due to their low cost, antimicrobial activity, accessibility, and sustainability synthesis. Four different levels of ZnO NPs (0, 0.5, 1.0, and 2.0% w/w of chitosan) were tested, and the bionanocomposites were characterized in terms of their hydrophobicity, mechanical, optical, and barrier properties. Overall, the incorporation of ZnO NPs changed the composites from brittle to ductile, with enhanced elongation at break and reduced Young Modulus and tensile strength. Thus, ZnO NPs acted as plasticizer, turning the films more flexible, due to the presence of organic compounds on the NPs. This also favored permeability of oxygen and of water vapor, but the good barrier properties were maintained. Optical properties did not change statistically with the ZnO NPs incorporation. Thus, the characterization presented in this paper may contribute to support a decision on the choice of the material’s final application.

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