FunTomP’s Post

📣 New publication alert. “A comprehensive review on the recent trends in extractions, pretreatments and modifications of plant-based proteins“ is published in Food Research International. The review highlights the growing importance of plant-based proteins as sustainable, nutritious alternatives to animal proteins. It discusses advanced extraction and modification techniques, including physical, chemical, and enzymatic methods, that enhance protein functionality and nutritional value. The focus on novel sources like seeds and by-products aligns with the increasing demand for sustainable protein sources. Key findings reveal improvements in protein solubility, emulsification, and bioactivity, driven by innovative technologies like ultrasound and high-pressure processing. #plantfoods #alternateproteins #sustainability Research funded by Science and Engineering Research Board (SERB) The article can be accessed for free using the following link. https://lnkd.in/g_iFkuSG

 Innovative Approach to Bread Making: CO2 Gas Hydrates as Leavening Agents 🍞 Exciting developments in food science are transforming the way we bake bread! By using CO2 gas hydrates (GH) combined with natural gelling agents like ascorbic acid, egg white, and rice flour, researchers have created a new method to achieve better bread quality without yeast. This method shortens proofing time and improves texture, volume, and nutritional value.

🌿🔬 Exciting breakthrough in #Biotechnology! A team led by Professor Toshiki Furuya at Tokyo University of Science has engineered a revolutionary enzyme capable of producing natural vanillin from plant-derived ferulic acid. 🍦🌺 This innovation could transform the vanilla flavoring industry, offering a sustainable and scalable alternative to traditional vanilla extract production, which is often limited by climate and yields. The engineered enzyme, created through genetic modification, shows high conversion activity without the need for cofactors, simplifying the process to just mixing with air at room temperature. 🧬💡 Dive into the details of this groundbreaking research here: https://lnkd.in/gy6eec5T #PlantScience #MolecularBiology #SustainableSolutions #Innovation

Excited to share my latest research publication from my PhD thesis: "Boosting Curcumin Bioavailability with Egg White Protein Aerogels: A Sustainable Supercritical CO₂-Based Approach" This study introduces an innovative method leveraging #Supercritical CO₂ as a #green solvent and drying technique to fabricate porous edible carriers for enhanced #curcumin bioavailability, antioxidant activity, and anti-inflammatory effects. 📖 Read more: https://lnkd.in/gzyXrPYY

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

🤗 Welcome back to “Make Sense of Science”, where we break down complex research into easier-to-understand insights. Today, we take a look at #CoCoPred, an innovative tool developed by our colleague Friederike Lüdtke 🥳 CoCoPred uses machine learning to predict optimal codon usage for organisms, boosting protein production by analyzing the context of surrounding amino acids. This innovation could benefit medicine, agriculture, and industrial applications by enabling more efficient protein synthesis in organisms like bacteria and yeast 🧬🧫 Here's how 👉 https://lnkd.in/d8ZtRnDp #MakeSenseOfScience #ProteinSynthesis #MachineLearning #CodonOptimization #Biotechnology

I am proud to announce the publication of our latest research paper in the field of Food System Innovation, offering insights deeper insights into the 𝗿𝗲𝗮𝗹-𝘁𝗶𝗺𝗲 𝗮𝗻𝗮𝗹𝘆𝘀𝗶𝘀 𝗼𝗳 𝗺𝗶𝗰𝗿𝗼𝗮𝗹𝗴𝗮𝗲 𝗻𝘂𝘁𝗿𝗶𝗲𝗻𝘁 𝗰𝗼𝗻𝘁𝗲𝗻𝘁. The use of microalgae as a food ingredient is still in its infancy, primarily because 𝗻𝘂𝘁𝗿𝗶𝗲𝗻𝘁 𝘃𝗮𝗹𝘂𝗲𝘀 𝗮𝗿𝗲 𝗱𝗶𝗳𝗳𝗶𝗰𝘂𝗹𝘁 𝘁𝗼 𝗺𝗲𝗮𝘀𝘂𝗿𝗲 𝗶𝗻 𝗿𝗲𝗮𝗹-𝘁𝗶𝗺𝗲. Our team has tackled this challenge by developing calibrations to provide precise and rapid analysis of the nutrient composition of microalgae—directly after harvest and without the need for elaborate lab tests. Using datasets from 𝘊𝘩𝘳𝘰𝘮𝘰𝘤𝘩𝘭𝘰𝘳𝘪𝘴 𝘻𝘰𝘧𝘪𝘯𝘨𝘪𝘦𝘯𝘴𝘪𝘴 (green microalgae) and 𝘓𝘪𝘮𝘯𝘰𝘴𝘱𝘪𝘳𝘢 𝘮𝘢𝘹𝘪𝘮𝘢 (cyanobacterium), 𝘄𝗲 𝗵𝗮𝘃𝗲 𝗱𝗲𝘃𝗲𝗹𝗼𝗽𝗲𝗱 chemometric 𝗺𝗼𝗱𝗲𝗹𝘀 𝘁𝗵𝗮𝘁 𝗰𝗮𝗻 𝗽𝗿𝗲𝗱𝗶𝗰𝘁 the content of: -Proteins -Fats -Water -Minerals 𝘄𝗶𝘁𝗵𝗶𝗻 𝗮 𝗳𝗲𝘄 𝗺𝗶𝗻𝘂𝘁𝗲𝘀! This method opens up new possibilities for real-time quality monitoring and a more sustainable production of microalgae as a valuable food source. I want to thank our partners: Technische Universität Dresden, PUEVIT GmbH, TU Chemnitz, Bruker Optics. This work is part of the ALGAE MODULE 4.0 project in the Innovationsraum NewFoodSystems. The publication is available for open access: https://lnkd.in/eZ_ukt8C #Microalgae #FoodInnovation #Sustainability #Bioeconomy #Science

It’s “Make Sense of Science” time ⏲️
 Today, we’re taking a look at #CoCoPred, an innovative tool developed by our colleague Friederike Lüdtke 🥳 CoCoPred uses machine learning to predict optimal codon usage for organisms, boosting protein production by analyzing the context of surrounding amino acids. This innovation could benefit medicine, agriculture, and industrial applications by enabling more efficient protein synthesis in organisms like bacteria and yeast 🧬🧫 Here's how 👉 https://lnkd.in/d8ZtRnDp #MakeSenseOfScience #ProteinSynthesis #MachineLearning #CodonOptimization #Biotechnology

In the 1st presentation during REBBLS Ventures & Wine event 11.4.23, Vivienne Mol from Again talked about their progress in CO2 fixation using gas fermentation. The start-up’s technology is largely based on the research from Prof. Alex Toftgaard Nielsen’s lab in DTU - Technical University of Denmark. Utilizing thermophilic bacteria, Again developed a scalable and robust solution that allows fixing CO2 even from emissions containing other gases. It is also important that the bacterial fermentation process yields acetate, a substance that can be used in a multitude of applications. Incredibly, being just about 4 years old, Again has already obtained funding for construction of full-scale 150m3 bioreactors by 2026! #globalwarming #climategoals #biotechnology #science #microbiology #bacteria #CO2

In the second installment of a two-part series, 2017-2018 IFT President and author Cindy Stewart, PhD, CFS, IFT Fellow, discusses innovative ways of meeting global protein demands and sustainable food production—specifically through advancements in fermentation and cell culture technologies. Precision fermentation to create specific proteins and ingredients and cultivated meat can positively impact several Sustainable Development Goals (SDGs) including Zero Hunger, Good Health, and Responsible Consumption. Alternative proteins can reduce environmental impact and promote economic growth. Read more about the workforce needs, potential challenges, and future outlook of these innovative technologies: https://hubs.la/Q02ZF3kg0 #FoodTech #PrecisionFermentation #CultivatedMeat #FoodProduction