scholarly journals Bioproduction of 2-Phenylethanol through Yeast Fermentation on Synthetic Media and on Agro-Industrial Waste and By-Products: A Review

Foods ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 109
Author(s):  
Sara Mitri ◽  
Mohamed Koubaa ◽  
Richard G. Maroun ◽  
Tristan Rossignol ◽  
Jean-Marc Nicaud ◽  
...  
Keyword(s):  
Industrial Waste ◽  
Nutritional Value ◽  
Yeast Fermentation ◽  
Selling Price ◽  
Market Demand ◽  
Biotechnological Production ◽  
Safety Regulations ◽  
Biotechnological Approach ◽  
Synthetic Media ◽  
By Products

Due to its pleasant rosy scent, the aromatic alcohol 2-phenylethanol (2-PE) has a huge market demand. Since this valuable compound is used in food, cosmetics and pharmaceuticals, consumers and safety regulations tend to prefer natural methods for its production rather than the synthetic ones. Natural 2-PE can be either produced through the extraction of essential oils from various flowers, including roses, hyacinths and jasmine, or through biotechnological routes. In fact, the rarity of natural 2-PE in flowers has led to the inability to satisfy the large market demand and to a high selling price. Hence, there is a need to develop a more efficient, economic, and environmentally friendly biotechnological approach as an alternative to the conventional industrial one. The most promising method is through microbial fermentation, particularly using yeasts. Numerous yeasts have the ability to produce 2-PE using l-Phe as precursor. Some agro-industrial waste and by-products have the particularity of a high nutritional value, making them suitable media for microbial growth, including the production of 2-PE through yeast fermentation. This review summarizes the biotechnological production of 2-PE through the fermentation of different yeasts on synthetic media and on various agro-industrial waste and by-products.

scholarly journals Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal Feeding

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 196
Author(s):  
Elisa Varona ◽  
Alba Tres ◽  
Magdalena Rafecas ◽  
Stefania Vichi ◽  
Ana C. Barroeta ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Nutritional Value ◽  
Oil Refining ◽  
Analytical Control ◽  
Dietary Energy ◽  
Feed Ingredients ◽  
Animal Feeding ◽  
By Products

Acid oils (AO) and fatty acid distillates (FAD) are oil refining by-products rich in free fatty acids. The objective of this study is their characterization and the identification of their sources of variability so that they can be standardized to improve their use as feed ingredients. Samples (n=92) were collected from the Spanish market and the MIU value (sum of moisture, insoluble impurities, and unsaponifiable matter), lipid classes, fatty acid composition, and tocol content were analyzed. Their composition was highly variable even between batches from the same producer. As FAD originated from a distillation step, they showed higher free fatty acid amounts (82.5 vs 57.0 g/100 g, median values), whereas AO maintained higher proportions of moisture, polymers, tri-, di-, and monoacylglycerols. Overall, the MIU value was higher in AO (2.60–18.50 g/100 g in AO vs 0.63-10.44 g/100 g in FAD), with most of the contents of insoluble impurities being higher than those in the guidelines. Tocol and fatty acid composition were influenced by the crude oil’s botanical origin. The calculated dietary energy values were, in general, higher for AO and decreased when a MIU correction factor was applied. The analytical control and standardization of these by-products is of the outmost importance to revalorize them as feed ingredients.

scholarly journals Screening of local wild-type Xanthomonas spp. for xanthan biosynthesis using media with different carbon sources

2021 ◽  
Vol 26 (4) ◽  
pp. 2800-2807
Author(s):  
IDA ZAHOVIĆ ◽  
JELENA DODIĆ ◽  
SINIŠA MARKOV ◽  
JOVANA GRAHOVAC ◽  
MILA GRAHOVAC ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Carbon Source ◽  
Carbon Sources ◽  
Wild Type ◽  
Biotechnological Production ◽  
Aerobic Conditions ◽  
Pepper Leaves ◽  
Synthetic Media ◽  
Selection Of

In this study the screening of different Xanthomonas strains, isolated from infected crucifers and pepper leaves, for xanthan biosynthesis on semi-synthetic media containing different carbon sources was performed. The success of xanthan biosynthesis was estimated based on xanthan concentration in media and its molecular weight. Glucose and glycerol were investigated as carbon sources in a quantity of 20.0 g/L. Xanthan biosynthesis by different Xanthomonas isolates on two different cultivation media was carried out in Erlenmeyer flasks under aerobic conditions for 168 h. According to the obtained results selection of the carbon source, producing strain and their combination have a statistically significant effect on xanthan quantity and quality. The results obtained in this study indicate that local wild-type Xanthomonas strains isolated from pepper leaves have a great potential for application in biotechnological production of good-quality xanthan on glycerol-based media.

scholarly journals Dynamic Pricing Policy Using Preservation Technology with Stock and Price Sensitive Demand

2020 ◽  
Vol 26 (3) ◽  
pp. 266-274
Author(s):  
Uttam Kumar Khedlekar ◽  
Priyanka Singh ◽  
Neelesh Gupta
Keyword(s):  
Dynamic Pricing ◽  
Policy Decision ◽  
Pricing Strategy ◽  
Selling Price ◽  
Market Demand ◽  
Pricing Policy ◽  
Preservation Technology ◽  
Proposed Model ◽  
Stock Policy ◽  
Dependent Demand

This paper aims to develop a dynamic pricing policy for deteriorating items with price and stock dependent demand. In declining market demand of items decreases with respect to time and also after a duration items get outdated. In this situation it needs a pricing policy to sale the items before end season. The proposed dynamic pricing policy is applicable for a limited period to clease the stock. Policy decision regarding the selling price could aggressively attracts the costumers. Objectives are to maximize the prot/revenue, pricing strategy and economic order level for such a stock dependent and price sensitive items. We are giving numerical example and simulation to illustrate the proposed model.

scholarly journals The geological significance of novel anthropogenic materials: Deposits of industrial waste and by-products

Anthropocene ◽  
2019 ◽  
Vol 28 ◽  
pp. 100229
Author(s):  
Joris J. Dijkstra ◽  
Rob N.J. Comans ◽  
Jeroen Schokker ◽  
Michiel J. van der Meulen
Keyword(s):  
Industrial Waste ◽  
Geological Significance ◽  
By Products

Evaluation of fibrous by-product feeds for the pregnant sow using antibiotic suppression to measure degree of fermentation

1989 ◽  
Vol 1989 ◽  
pp. 85-85
Author(s):  
S A Edwards ◽  
B A Njotu ◽  
V R Fowler
Keyword(s):  
Nutritional Value ◽  
Basal Diet ◽  
Enzymatic Digestion ◽  
List Type ◽  
Large White ◽  
Term Administration ◽  
Beet Pulp ◽  
Soyabean Meal ◽  
Dietary Treatments ◽  
By Products

The use of fibrous by products in diets for pregnant sows offers possible economic and welfare advantages. To correctly determine their nutritional value it is essential to know the relative roles of enzymatic digestion and fermentation. Techniques developed previously for this purpose have involved the use of surgically modified animals, making them costly and limiting their widespread use. This experiment was designed to investigate the possibility of using short term administration of bacteriostatic levels of antibiotics for this purpose.Twenty Landrace x Large White pregnant sows were individually housed in unbedded stalls and allocated to one of five dietary treatments with differing levels of the two fibrous by-products - distillers dark grains (DDG) or dried, unmolassed sugarbeet pulp (SBP)1)Basal diet (BAS) 850g/kg barley, 120g/kg soyabean meal,30g/kg vitamins and minerals2)70% diet BAS, 30% distillers dark grains (30DDG)3)40%diet BAS, 60% distillers dark grains (60DDG)4)70%diet BAS, 30% unmolassed sugar beet pulp (30SBP)5)40% diet BAS, 60% unmolassed sugarbeet pulp (60SBP)

scholarly journals Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 604 ◽  
Author(s):  
Rosa Schettino ◽  
Erica Pontonio ◽  
Carlo Giuseppe Rizzello
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino ◽  
Nutritional Value ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Total Free Amino Acids ◽  
By Products ◽  
Vitro Protein

A biotechnological approach including enzymatic treatment (protease and xylanase) and lactic acid bacteria fermentation has been evaluated to enhance the nutritional value of semolina pasta enriched with hemp, chickpea and milling by-products. The intense (up to circa, (ca.) 70%) decrease in the peptide profile area and (up to two-fold) increase in total free amino acids, compared to the untreated raw materials, highlighted the potential of lactic acid bacteria to positively affect their in vitro protein digestibility. Fermented and unfermented ingredients have been characterized and used to fortify pasta made under pilot-plant scale. Due to the high contents of protein (ca. 13%) and fiber (ca. 6%) and according to the Regulation of the European Community (EC) No. 1924/2006 fortified pasta can be labelled as a “source of fiber” and a “source of protein”. The use of non-wheat flours increased the content of anti-nutritional factors as compared to the control pasta. Nevertheless, fermentation with lactic acid bacteria led to significant decreases in condensed tannins (ca. 50%), phytic acid and raffinose (ca. ten-fold) contents as compared to the unfermented pasta. Moreover, total free amino acids and in vitro protein digestibility values were 60% and 70%, respectively, higher than pasta made only with semolina. Sensory analysis highlighted a strong effect of the fortification on the sensory profile of pasta.

Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product

2019 ◽  
Vol 15 (5-6) ◽  
Author(s):  
Priscilla M. Lima ◽  
Fernanda T. V. Rubio ◽  
Marluci P. Silva ◽  
Lorena S. Pinho ◽  
Márcia G. C. Kasemodel ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Fruits And Vegetables ◽  
Extraction Efficiency ◽  
Convective Drying ◽  
Second Law ◽  
Cucurbita Moschata ◽  
Food Ingredient ◽  
Total Carotenoids ◽  
By Products

AbstractBy-products from fruits and vegetables are slices and peels that have been removed or rejected by the food industry and are considered to have low commercial value. Pumpkin peel is a source of carotenoids, minerals, antioxidants and phenolic compounds. This work studied the nutritional value of pumpkin peel flours produced by convective drying (40 °C) and milling. Pumpkin peel flours contained high contents of insoluble fibres (24.46 g/100 g), potassium (19.1 g/kg) and iron (152.5 mg/kg). Carotenoids were extracted using hexane at 40 °C, and flour particles were classified by 35-, 80- and 100-mesh sieves. The total carotenoids content ranged from 216.9 to 306.8 μg/g. Fick’s second law model computed that 215 min was required to extract 99 % of the total carotenoids. This work evidenced the effects of particle size on carotenoids extraction efficiency and demonstrated that pumpkin by-product flour could be used as a food ingredient or natural dye.

Biotechnological Production of Natural Calorie Free Steviol Glycosides in Stevia rebaudiana: An Update on Current Scenario

2020 ◽  
Vol 8 (2) ◽  
pp. 70-84
Author(s):  
Abeer Kazmi ◽  
Mubarak Ali Khan ◽  
Sher Mohammad ◽  
Amir Ali ◽  
Huma Ali
Keyword(s):  
Medicinal Plant ◽  
Cell Cultures ◽  
Metabolic Pathways ◽  
Plant Material ◽  
Research Work ◽  
Stevia Rebaudiana ◽  
Steviol Glycosides ◽  
Market Demand ◽  
Biotechnological Production ◽  
Current Scenario

Stevia rebaudiana is a vital medicinal plant of the genus Stevia and family Asteraceae. It is commonly used as a natural sweetener plant and its products are 300 times sweeter than the commonly used sugarcane. The sweetening potential is due to the presence of calorie-free steviol glycosides (SGs). The plant species has been extensively profiled to identify steviol glycosides (SGs) with intensity sweetening properties. However, the limited production of plant material is not fulfilling the higher market demand worldwide. Researchers are working worldwide to enhance the production of important SGs through the intervention of different biotechnological approaches in S. rebaudiana. In this review, the research work conducted in the last twenty years, on the different aspects of biotechnology to enhance the production of SGs has been precisely reviewed. Biotechnological methods such as micropropagation, callus and cell cultures, elicitation and the metabolomics and transcriptomic elucidation of the biosynthetic metabolic pathways for the production of steviol glycosides have been concisely reviewed and discussed.

scholarly journals Dynamic Pricing in a Multi-Period Newsvendor Under Stochastic Price-Dependent Demand

Mathematics ◽  
2019 ◽  
Vol 7 (6) ◽  
pp. 520 ◽  
Author(s):  
Mehran Ullah ◽  
Irfanullah Khan ◽  
Biswajit Sarkar
Keyword(s):  
Dynamic Pricing ◽  
Demand Uncertainty ◽  
New Technologies ◽  
Rapid Development ◽  
Life Cycles ◽  
Selling Price ◽  
Market Demand ◽  
Newsvendor Model ◽  
Pricing Policy ◽  
Dependent Demand

The faster growth of technology stipulates the rapid development of new products; with the spread of new technologies old ones are outdated and their market demand declines sharply. The combined impact of demand uncertainty and short life-cycles complicate ordering and pricing decision of retailers that leads to a decrease in the profit. This study deals with the joint inventory and dynamic pricing policy for such products considering stochastic price-dependent demand. The aim is to develop a discount policy that enables the retailer to order more at the start of the selling season thus increase the profit and market share of the retailer. A multi-period newsvendor model is developed under the distribution-free approach and the optimal stocking quantities, unit selling price, and the discount percentage are obtained. The results show that the proposed discount policy increases the expected profit of the system. Additionally, the stocking quantity and the unit selling price also increases in the proposed discount policy. The robustness of the proposed model is illustrated with numerical examples and sensitivity analysis. Managerial insights are given to extract significant insights for the newsvendor model with discount policy.

scholarly journals Multi-Sensors Enabled Dynamic Monitoring and Quality Assessment System (DMQAS) of Sweet Cherry in Express Logistics

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 602 ◽  
Author(s):  
Xiaoshuan Zhang ◽  
Xuepei Wang ◽  
Shaohua Xing ◽  
Yunfei Ma ◽  
Xiang Wang
Keyword(s):  
Quality Assessment ◽  
Nutritional Value ◽  
Sweet Cherry ◽  
Safety Management ◽  
Environmental Parameters ◽  
Assessment System ◽  
Dynamic Monitoring ◽  
Market Demand ◽  
Continuous Growth ◽  
Sweet Cherries

The market demand for fresh sweet cherries in China has experienced continuous growth due to its rich nutritional value and unique taste. Nonetheless, the characteristics of fruits, transportation conditions and uneven distribution pose a huge obstacle in keeping high quality, especially in express logistics. This paper proposes dynamic monitoring and quality assessment system (DMQAS) to reduce the quality loss of sweet cherries in express logistics. The DMQAS was tested and evaluated in three typical express logistics scenarios with “Meizao” sweet cherries. The results showed that DMQAS could monitor the changes of critical micro-environmental parameters (temperature, relative humidity, O2, CO2 and C2H4) during the express logistics, and the freshness prediction model showed high accuracy (the relative error was controlled within 10%). The proposed DMQAS could provide complete and accurate microenvironment data and can be used to further improve the quality and safety management of sweet cherries during express logistics.

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