Peyman Ebrahimi’s Post

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

Greetings. Check out my latest published work: 'Chemistry of Infrared Processing', a chapter in Chemistry of Thermal and Non-Thermal Food Processing Technologies, Academic Press. The Infrared (IR) heating technology provides the advantages of energy-efficient rapid heating with high heat transfer rates compared to conventional heating mechanisms such as conduction and convection. However, exposure to IR induces nutritional losses and the development of undesirable chemical changes in the foods. This chapter aims to highlight the studies on the degradation of proteins, lipids, phenolics, vitamins, flavours, phytopigments, and antioxidants in various food groups. Additionally, the formation of different potentially hazardous and carcinogenic by-products resulting from thermal damage, such as furosine, acrylamide, aromatic amines, hydrocarbons, 5-hydroxymethyl-2-furaldehyde, pyridines, etc. are discussed. This chapter also provides an insight into the mechanisms by which IR heating leads to the inactivation of food spoilage and pathogenic microorganisms and their spores, including E. coli, S. aureus, B. subtilis, A. niger, and Pseudomonas sp.

🌱 Transforming Plant-Based Proteins with Microbial Innovation 🌱 At Teagasc, we're exploring the incredible potential of microbes to enhance plant-based proteins. Using our state-of-the-art bioreactors, we aim to tackle key challenges in taste, protein quality, and digestibility, paving the way for better, more sustainable protein alternatives. Through advanced bioprocessing, we harness the natural capabilities of microbes to improve flavour, boost nutritional value, and optimise digestibility. This innovative approach not only benefits consumers but also supports our mission to build a more sustainable and efficient food system. 🌍 This work is being driven by researchers like Angeleigh Rose Cirunay, who is focusing her PhD on unlocking the full potential of plant-based proteins through microbial innovation. Her research is helping to shape the future of sustainable food production. These efforts are expertly guided by Professor Olivia McAuliffe, who oversees the activities in the Bioprocessing lab and provides valuable mentorship as Angeleigh's supervisor. The future of food is rooted in science and sustainability, and we’re excited to be part of this transformative journey. Stay connected for more updates! 🚀 #UPLIFT #Sustainability #Bioprocessing #PlantBased #Fermentation #Innovation #FoodScience #MicrobialMagic

Alhamdulillah! Our study, titled "𝐓𝐡𝐞 𝐞𝐟𝐟𝐞𝐜𝐭 𝐨𝐟 𝐮𝐥𝐭𝐫𝐚𝐬𝐨𝐮𝐧𝐝-𝐚𝐬𝐬𝐢𝐬𝐭𝐞𝐝 𝐞𝐱𝐭𝐫𝐚𝐜𝐭𝐢𝐨𝐧 𝐩𝐫𝐨𝐜𝐞𝐬𝐬 𝐨𝐧 𝐭𝐞𝐜𝐡𝐧𝐨-𝐟𝐮𝐧𝐜𝐭𝐢𝐨𝐧𝐚𝐥 𝐩𝐫𝐨𝐩𝐞𝐫𝐭𝐢𝐞𝐬 𝐨𝐟 𝐩𝐫𝐨𝐭𝐞𝐢𝐧 𝐟𝐫𝐨𝐦 𝐌𝐨𝐫𝐢𝐧𝐠𝐚 𝐨𝐥𝐞𝐢𝐟𝐞𝐫𝐚 𝐥𝐞𝐚𝐯𝐞𝐬," has been published in 𝑪𝒐𝒈𝒆𝒏𝒕 𝑭𝒐𝒐𝒅 & 𝑨𝒈𝒓𝒊𝒄𝒖𝒍𝒕𝒖𝒓𝒆. This work explores an innovative approach to enhance the extraction and functionality of plant proteins. Utilizing ultrasound technology, we achieved significantly higher protein yields and improved functional properties, paving the way for sustainable food applications. This research highlights the potential of green extraction methods in developing functional food ingredients while contributing to resource sustainability. 🥗🌍 📖 Read more: https://lnkd.in/d7XKkBFB #ResearchPublication #FoodScience #Moringa #Sustainability #GreenExtraction #FunctionalFoods #UltrasoundTechnology #PlantProteins #Innovation #CogentFoodAndAgriculture

🌿 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

📣 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

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

The processing and extraction of protein from both conventional and alternative sources is a hot topic in #foodresearch. 🔥 Raw materials like plants, algaes or insects are gaining attention. By-products from the #foodindustry are also being explored as protein sources. 🌱 The impact of processing methods on raw materials and #protein quality is crucial. Thermal overload or overprocessing can cause damage. ❌ An FFoQSI project (our partners) explored whether protein-rich raw materials for meat analogue production need extensive purification. It also examined the impact of gentle protein concentration methods, like dry fractionation on the extrusion process. Both the quality of meat analogues and the limits of processability were of interest. Wish to find out more? https://bit.ly/4cJyf7S The Core Facility Food & Bio Processing at BOKU University provided the infrastructure for small-scale extrusion trials. Photo credits: Claudia Alphart, BOKU

🌱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

Research Reveals Salt’s Role in Boosting Carotenoid Production in Yeast In a fascinating exploration of the oleaginous red yeast Rhodosporidiobolus odoratus, researchers have uncovered how varying concentrations of sodium chloride can significantly boost the production of valuable carotenoids. This research, led by Die Z https://lnkd.in/eD54nkjE