Ige Waliu’s Post

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

🌿 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

Osaka Metropolitan University researchers found that persimmon tannin aids #yeast growth in the presence of ethanol, indicating potential for improving the efficiency of #bioethanol production. Learn more: https://lnkd.in/dZMAJrAR #microbiology #chemistry #biotechnology #mycology #sustainability #SDG7

What we are reading... Amino acids and growth factors are crucial inputs for bioproduction, but their high costs are slowing down the expansion of the bioeconomy and limiting the development of novel biomedical and agricultural products. By incentivizing the development of scalable production methods, we could potentially cut production costs in half, making biomanufactured products more accessible and affordable. To kickstart this initiative, the U.S. Department of Agriculture (USDA) and ARPA-H are looking to invest $15 million in 10 research projects in the first year, with a total of $75 million over five years, for those who can develop cost-effective production methods for amino acids and growth factors. This funding will not only support innovation but also reduce our reliance on foreign supply chains. Click the link below to read more about how this project plays out. Follow the ETSU Research Corporation for updates on research and development. #Innovation #sustainability #biomanufacturing

Our research paper, "Optimization, Production, Purification of Laccase Enzyme from Bacillus sp," has been published in the prestigious Journal of New Developments in Chemistry! 📝 This groundbreaking study delves into the production of laccase enzymes from Bacillus sp, highlighting their crucial role in environmental sustainability. Laccase enzymes are pivotal in processes like bioremediation, biodegradation, and decolorization of pollutants, offering promising solutions for a cleaner planet. 🌱 Utilizing agro waste, specifically rice bran, as a substrate, our research team embarked on a journey to optimize production parameters such as pH, temperature, and inducers. Through meticulous experimentation, we achieved mass-scale production of laccase enzymes, paving the way for their application in various industries, including pharmaceuticals. 🔍 Our study underwent rigorous scrutiny and analysis, including microbial screening and physiochemical characterization. Techniques such as Gel Filtration Chromatography, Dialysis, and Ammonium Sulfate Precipitation were employed for purification, ensuring the quality and efficacy of the enzyme product. Curious to learn more about our groundbreaking research? Dive into the full article here: https://lnkd.in/dB9_f76A 📚 Stay tuned for more updates as we continue our quest for innovative solutions in chemistry! #Science #Chemistry #Research #EnvironmentalSustainability

🌱The Journey of Fermentation: From 6000 BCE to 2025—From Art to Science🌱 🍞 Fermentation in Food: Fermentation began around 6000 BCE in the Near East, when early civilizations discovered that microorganisms could transform raw ingredients. From beer, wine, and bread to kimchi and yogurt, fermentation has played a key role in preserving food and enhancing flavors—and later, in producing alcohol and antibiotics. 🧫 From Art to Science In the 19th century, scientists uncovered the science behind fermentation, turning it from an ancient practice into a vital biotechnology. Fermentation is not just for food—it’s essential for producing insulin, enzymes, and more. 🔬 Biotechnology & Fermentation Powder Today, biotechnological powders improve fermentation by optimizing microbial strains, increasing yields, and reducing production times. This makes manufacturing more sustainable and cost-effective. At INGIA, we leverage fermentation and synthetic biology to create high-quality, environmentally-friendly products, including natural sweeteners like stevia Reb M and other functional ingredients that promote health and sustainability. What are your thoughts on the role of biotechnology in shaping the future of fermentation? #Fermentation #Biotechnology #Innovation #Sustainability #FoodScience #Ingredients #INGIA

Transforming industrial CO2 into all 20 essential amino acids 💡    With expertise in microbiology and gas fermentation, our Vienna-based portfolio company, Arkeon, has pioneered a process that transforms industrial CO2 into all 20 essential amino acids    Highly resilient, single-celled microorganisms known as ‘archaea’ existed on Earth as far back as 3.8 billion years ago. Now these ancient microbes could play an important role in creating the carbon-negative alternative proteins that will be crucial to our future on this planet – not only through boosting food security but also by actively driving down emissions    Check out this interview with co-founder Michael Mitsakos for more insight into Arkeon’s breakthrough advancements and technology https://lnkd.in/dGpDD2Fx #alternativeprotein #innovation #foodtech #sustainablefoodsystem

Incredible publication by MSc Daniele Saluti, analyzing the technical and economic feasibility of producing lipase enzymes from agro-industrial waste. New technologies, using new, cheaper substrates or even waste, can often seem impressive. But without a broader analysis considering how other process costs are altered as a new technology is introduced, uncertainties end up blocking its implementation. Preliminary technical-economic analyses in scientific papers like this one are increasingly a must.

One of the main research topics of the Research group for bioprocess intensification from Department of Biotechnology, Faculty of Technology Novi Sad, University of Novi Sad, is development of novel valorization routes for different types of agro-industrial waste/effluents using beneficial microorganisms, thus defining bioprocess solutions for production of wide spectra of microbial value-added products. Our newest study was published in collaboration with colleagues from Department of Food Preservation Enginnering with expertise in development of novel technological processes for fruit and vegetable processing, as well as with research group From Faculty of Sciences, University of Novi Sad, proficient in profiling, recovery and development of application routes for bioactive compounds. If you were interested to find out more on possibilites to recover polyphenols or produce microbial plant biostimulants using strawberry juice production wastewater, the study could be found using the following link: https://lnkd.in/dp94saSG This research was funded by the Provinicial Secretariate for Higher Education and Scientific Research of the Autonomous Province of Vojvodina in the framework of the project “Development of industrial symbiosis in the AP Vojvodina through valorization of fruit processingby-products using green technologies”. Ivana Danilov Vanja Vlajkov, PhD Tatjana Dujković Zdravko Šumić Aleksandra Tepić Horecki Anita Milić Nemanja Živanović Natasa Simin Marija Lesjak

I am excited to share another article resulting from my master's research, developed at the Multidisciplinary Laboratory in Food and Health (LABMAS) at UNICAMP, under the supervision of Prof. Mauricio Ariel Rostagno. This work was published in the journal Food and Bioprocess Technology: Selective Separation of α-Punicalagin, β-Punicalagin, and Ellagic Acid from Pomegranate Husk Aqueous Extract by an Optimized Adsorb Process Employing a (Deep) Eutectic Solvent. In this study, we present an optimized method for composite separation of pomegranate peel extract, resulting in a first fraction rich in punicalagins and a second fraction enriched with ellagic acid. We evaluated the adsorption parameters, including the type of adsorbent, the adsorbent mass, the adsorption temperature and the pH of the extract, in addition to the desorption solvents selected by COSMO-RS for the selective desorption of punicalagins and ellagic acid. You can access the article through the link below: