Beata Kaczmarek-Szczepańska’s Post

🌻 New publication! 🌞 I'm happy to announce the publication of our recent work "Influence of the thickness of Symbiotic Culture of Bacteria and Yeast on purification and final properties of bacterial cellulose" on Carbohydrate Polymer Technologies and Applications 👩🔬 👨🔬 Authors: Federica Daus, Devis Montroni, Laura Pesavento, Martina Bruschi, Anna Liguori*, Maria Letizia Focarete. The work is placed in the context of valorization of Symbiotic Culture of Bacteria and Yeast (SCOBY), an underutilized by-product of Kombucha fermentation. In this work, we demonstrated for the first time the correlation between SCOBY thickness and the properties of resulting bacterial cellulose, thereby contributing to the expansion of its application range.  The study examines SCOBY samples of varying thicknesses, all subjected to the same purification process. The purification process was properly optimized to minimize its environmental impact.   Our work is available at this link: https://lnkd.in/d4w233xF

I am excited to announce the publication of my first article titled 'A Research Agenda for Colostrum Supplement Manufacturing: Insights from a Scoping Review' in the African Journal of Biological Sciences. This work represents months of dedication, research, and collaboration. In this research, we make a deep dive into published literature on bovine colostrum supplements manufacturing and we propose a research agenda for further research. You can read the full article here: https://lnkd.in/dddsd4xB. This achievement wouldn’t have been possible without the invaluable guidance and support of Meelan Roopa and Sara (Saartjie) Grobbelaar. A special thank you to Meelan Roopa and Sara (Saartjie) Grobbelaar for your mentorship, encouragement, and expertise throughout this journey. Your insights have been instrumental in shaping this research, and I’m deeply grateful for your continued support. I look forward to the next steps in exploring this field further and contributing to the advancement of knowledge in this research area. #Research #Colostrum #Manufacturing #Publication #Grateful #IndustrialEngineering #Sustainability

Do you know that Pleurotus ostreatus can sense light and enhance polysaccharide production? Go check our new work published in Fermentation MDPI!

Discovering the Joy & Fun in Soxhlet Extraction! 🧪🔬 Who knew learning about a 19th-century lab technique could be so engaging? Soxhlet extraction isn't just about separating compounds; it's a journey through pharmacognosy history, herbal drug technology ingenuity, and extraction applications. From its clever design to its crucial role in industries like food science and environmental analysis, Soxhlet extraction offers surprising depth. It's a reminder that even seemingly dry topics can spark curiosity and excitement when we dive in. What "boring" subject have you found unexpectedly fascinating? Share your experiences below! #PhytoChemistryIsAwesome #LearningIsFun #Soxhlet #LabLife

When admitting #samples in the #lab, we observe different #types, be it extract, kief, flower, even various macerated, infused or mechanically separated products... 🥦🍫🍪🍯 ... and when talking to clients, #discrepancies occur, when we communicate what we are observing ...⁉️ 🧐 The task of #unifying the #vernacular, #scietific and #industrial language might be out of our reach.⚖️🗣️🔬🏭 ... it is however good, to be aware of the various names and processes pined to each product... 🤔❗ We hope #awareness, of this situation can lead to a #conversation on it, and bring #elucidation on gray areas.🗣️💡 SPECTRALFINGERPRINTS wish you a great weekend ahead!

A fascinating case of (potential) convergent evolution between monocot and gymnosperm diterpene synthases:

I am happy to share that our article titled "Quantifying the Impact of Light on Ascorbic Acid Content in Lettuce: A Model Proposal" has been published. This article was in collaboration with co-authors Jordan Van Brenk, MSc., Julian Verdonk, Evert-Jan Bakker, and Simon van Mourik from Wageningen University & Research. In this study, we developed a model to predict how different light conditions influence Vitamin C content in lettuce. Our findings offer valuable insights for optimizing light treatments, helping to support more sustainable and efficient agricultural practices. You can read the full article here: https://lnkd.in/d9SZxucy

🔬 Recently, Elea sent a PEFPilot Liquid unit for trials and rental to HBLA und BA Klosterneuburg für Wein- und Obstbau in Austria. This week, they plan to conduct juice trials with Marc Schmidt from Elea. Marc, a R&D Engineer with Elea, the industry partner in the #HiStabJuice Project, will assist with the initial setup and offer training for PEF technology implementation. 🍊 The EU-funded HiStabJuice project is dedicated to enhancing juice preservation techniques. It will offer research training to 11 early-stage researchers (ESRs), who will study various factors affecting color stability in fruit juices. This includes examining raw materials, preservation methods, and their impacts on the health benefits of the final products. The ESRs will gain valuable knowledge on determining the optimal harvest times and stages of the ripening process for different fruit types. 👩🔬👨🔬 The PhD researchers to receive training in PEF technology are: Kristýna Šimková, Quynh Anh Truong Ngoc, Darío Pavón-Vargas and Ibrahim Rabeeah. They will test PEF on different juices regarding microbial inactivation (5-log), enzyme activity and physical properties like browning index. 📜 For more information, visit the HiStabJuice Project website: www.histabjuice.eu #juiceprocessing #eleapef #pulsedelectricfields #electroporation #research #fruitjuice

𝗖𝗵𝗲𝗺𝗶𝘀𝘁𝘀 𝗰𝗿𝗲𝗮𝘁𝗲 𝘄𝗼𝗿𝗹𝗱’𝘀 𝘁𝗵𝗶𝗻𝗻𝗲𝘀𝘁 𝘀𝗽𝗮𝗴𝗵𝗲𝘁𝘁𝗶: In their paper, the researchers describe the next thinnest known pasta, called su filindeu (“threads of God”), made by hand by a pasta maker in the town of Nuoro, Sardinia. This pasta lunga (“long pasta”) is estimated at about 400 microns wide – 1,000 times thicker than the new electrospun creation, which, at 372 nanometres, is narrower than some wavelengths of light. https://lnkd.in/gEg2MDTp #nanotechnology #biotechnology #medicine #lifesciences #technology #electrospinning

In the free on-demand webinar "Olive Oil Profiling with NMR at University of Salento", Prof. Francesco Paolo Fanizzi (Università del Salento) talks about his experience with the NMR as a technique and #Bruker's Olive Oil Profiling 2.0 method. Watch it here: https://lnkd.in/d5RjYy-v #OliveOil #FoodAnalysis #Olives #EdibleOil #Food