Food Science and Engineering’s Post

New Review Article Published! Our team is excited to share a comprehensive review article titled “Plant Protein Resources, Novel Extraction, and Precipitation Methods” published in the Journal of Food Process Engineering. This paper, authored by Ayça Akyüz, İdil Tekin, Zülal Aksoy and Seda Ersus from Ege University, and supported by the PRIMA Program, explores novel methods in plant protein extraction and precipitation, crucial for advancing sustainable protein production. Key topics include: 🔬 Ultrasound, microwave, and enzyme-assisted extraction 🌱 Applications for legumes, cereals, and oilseeds 🌍 Reducing environmental impact while maximizing yield This review provides insights valuable for researchers and industry experts in the agro-food sector looking to innovate plant-based protein production. 👉 Read the full article here: https://lnkd.in/dZ23-yYk #FoodEngineering #PlantProteins #Sustainability #ProteinExtraction #NovelTechnologies #AgroFoodIndustry #PRIMA

#analyticalchemistry news In recent years, the importance of detecting contaminants such as zearalenone—an oestrogenic mycotoxin commonly found in cereals—has gained significant attention due to its potential health risks. A recent study published in *Talanta* presents a novel approach to detecting this compound using an advanced **electrochemical aptasensor**. Spearheaded by an innovative team of researchers, this work leverages a unique combination of **enzyme-assisted target recycling** and **DNAzyme release strategy** to achieve highly sensitive and specific detection. This study signifies a leap forward in the field of #analytical #chemistry by introducing a method that is not only more sensitive but also more versatile compared to traditional detection techniques. The integration of #DNA technology in this sensor allows for a cascade reaction mechanism that amplifies the signal, making detection possible even at extremely low concentrations. This advancement could lead to far-reaching applications in the fields of food safety, environmental monitoring, and public health. The research showcased in this paper highlights the potential of combining #biotechnology and #electrochemistry to tackle pressing issues related to food contamination. By enabling earlier and more accurate detection, this technology promises to safeguard food quality and protect consumers from harmful substances, ultimately contributing to healthier and safer daily consumption practices. Let's delve deeper into how innovations in #chemistry are shaping the future of safety standards and improving quality of life. #Zearalenone #Sensors #FoodSafety #Innovation #Research #Science #Chemistrypathy, If you want to know more about #analyticalchemistry news, follow me: https://lnkd.in/d29pbjb9

All distinguished authors are hereby invited to submit their original article to this special issue "Harnessing Bioactive Compounds from Food Waste: Sustainable Extraction Strategies and Health Applications" #Bioactivecompounds #Foodwaste #Extraction #Postharvestadditives #Antimicrobial Closes 23 September, 2024 Journal: Current Nutrition and Food Science (Scopus indexed) Guest editor(s): Dr. DEBASHIS DUTTA Co-Guest Editor(s): Dr. SHANKAR KHADE Science and Engineering Research Board (SERB) topics: 1. "Optimization of Solvent Extraction Parameters for Bioactive Compound Recovery from Agricultural By-Products" 2. "Supercritical Fluid Extraction of Antioxidants from Food Processing Residues: Process Optimization and Bioactivity Evaluation" 3. "Enzyme-Assisted Extraction of Phytochemicals from Discarded Food Materials: Kinetics and Mechanistic Insights" 4. "Nanotechnology-Based Approaches for Enhancing Stability and Bioavailability of Extracted Bioactive Compounds" 5. "Functional Food Formulation with Bioactive Compound Enrichment: Challenges and Opportunities" 6. "Antimicrobial Properties of Bioactive Compounds from Food Waste: Mechanisms and Applications in Postharvest Preservation" details of advertisement: https://lnkd.in/g4tx75eQ Shankar Khade, PhD

🌿 Exciting News! 🌿 I'm thrilled to share the latest article, “Optimizing Green Extraction Methods for Maximizing the Biological Potential of Dandelion, Milk Thistle, and Chamomile Seed Extracts”, published in Foods at https://lnkd.in/dxEsi5q8. This research highlights the power of green extraction technologies to unlock the full potential of bioactive compounds from seeds, emphasizing sustainability and innovation in food and pharmaceutical applications. 🌱 Additionally, I'm excited to announce that the Special Issue, "Application of Traditional and Innovative Technologies for the Extraction of Biologically Active Compounds from Natural Food Resources" is now open for article submissions. This issue invites contributions on both conventional (e.g., maceration, hydrodistillation) and modern extraction techniques (e.g., supercritical CO2 extraction, deep eutectic solvents) targeting bioactive compounds from plants, algae, or even insects. If your work aligns with these themes, I’d be delighted to see your submission! 🧪💡 Feel free to explore the Special Issue here https://lnkd.in/d8kynVCp. Let's advance sustainable science together! 💚 #mdpi #Foods #ExtractionTechnologies

Excited to announce that our latest research has just been published in *Food and Bioprocess Technology* (Impact Factor: 5.3)! 🎊🍾 In this study, we optimized extraction conditions to minimize the co-extraction of chlorophylls during the recovery of polyphenols from sugar beet leaves 🌱. High chlorophyll levels in phenolic extracts can make it difficult to use them in color-sensitive food systems, such as oils. Our adjusted extraction method delivers a chlorophyll-free, natural antioxidant that's just as effective as synthetic alternatives 🤩. This research is a part of my PhD thesis! If you're interested in learning more, check out the full paper here: https://lnkd.in/dp4UTkry #FoodScience #NaturalAntioxidants #FoodTech #SustainableSolutions #Polyphenols #sugarbeetleaves

This week we take a look at the PhD thesis of Nino Chatsisvili! 🎓🌱🍮 His research dives into how plant protein colloids can be used to stabilize food emulsions, which is increasingly important as the food industry shifts toward more sustainable, plant-based solutions. A key part of the study looks at how dextran sodium sulfate (DSS), a charged polyelectrolyte, affects the stability of water-in-water emulsions. By experimenting with mixtures of gelatin and dextran, Chatsisvili explored how DSS impacts phase separation and helps maintain emulsion stability—essential for creating stable, plant-based food products. One of the standout tools in this research was the LUMiFuge 110, which allowed precise tracking of phase separation over time. This technology provided important insights into how DSS concentrations influence phase behavior and separation kinetics. This work opens up new possibilities for creating better, more stable food emulsions—a crucial step for the future of sustainable food processing. Direct download: https://buff.ly/4eL42X4 #LUM #LUMGmbH #FoodScience #PlantProteins #Sustainability #Emulsions #LUMiFuge #Innovation #UtrechtUniversity #PhDResearch

Am thrilled to share with you that have successfully defended final year seminar on the topic "RECENT ADVANCES ON BIOTECHNOLOGICAL APPLICATIONS OF MICROBIAL ENZYMES" . The paper review unveil several developments in biotechnological applications of microbial enzymes in various sectors, exploiting their efficiency, specificity, and eco-friendly nature. These enzymes, generated from microbes including bacteria, fungi, and yeast, have varied applications across industries such as food, pharmaceuticals, textiles, and biofuels. Genetic manipulation techniques have enhanced yields, while fermentation procedures have optimized production. The studies focus on isolating enzymes from harsh environments and the production process encompasses selection, improvement, fermentation, harvesting, purification, formulation, and quality control procedures. Microbial enzymes drive activities including food processing, trash management, and biofuel creatio and also they represent sustainable, efficient solutions with broad industrial applicability. Special thanks to my supervisor Dr Adelere Isiaka for his support and encouragement and to my scholar Oluwaseyi Akinpelu for his guidance. #Finalyearbrethren #DepartmentOfMicrobiology #FederalUniversityofTechnologyMinna

🌱 Project Update on Optimizing Extraction Methods for Alternative Proteins! 🌱 We're excited to share the progress of our project, "Development and Optimization of Extraction Methods for Alternative Proteins from Animal and Plant Sources." As traditional protein sources face increasing environmental pressures, this research explores sustainable alternatives. By optimizing extraction methods, we aim to unlock new protein sources that balance yield with quality, meeting future nutritional needs. Key Highlights: 🔹 Extensive experimental trials using innovative techniques to maximize protein recovery. 🔹 Evaluation of both animal (e.g., snail protein) and plant-based sources (e.g., coffee grounds, sunflower cake). 🔹 Physicochemical analyses to ensure that extracted proteins meet safety and quality standards for human and animal nutrition. We look forward to applying these methods on a larger scale, contributing to a more sustainable and diverse protein market in line with #GreenDeal principles. Program NUCLEU titled: "Consolidating Scientific Excellence in Optoelectronics and Related Fields Through the Synergy of National, Regional, and European Union Research and Innovation Policies, in line with the SNCISI vision 2022-2027 (OPTRONICA VII)". Project Title: "Frontier Research on Developing Innovative Methods, Technologies, Products, and Services to Address Global Issues and Enhance Knowledge-Based Competitiveness. Objective 11: Discovering New Alternative Protein Sources to Improve Life Quality Through Sustainable Animal and Human Nutrition, aligned with the principles of the Green Deal." 📄 Contract Details: Contract Number: 11N / 2023 Start Date: 03/01/2023 End Date: 31/12/2026 Duration: 48 months

My review article titled 'Current analytical methods and applications used in the insight of serum proteins interactions with various food additives, pesticides, and contaminants', of which I am the corresponding author was published in the 'New Generation Analytical Technologies in Food Analysis' special issue of 'Exploration of Foods and Foodomics' journal, where I am the guest editor. Md. Zahirul Kabir, Ph.D. Exploration of Foods and Foodomics

Research – Preliminary Investigation towards the Use of Infrared Technology for Raw Milk Treatment