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Book ; Online ; E-Book: Advances in processing technologies for bio-based nanosystems in food

Ramos, Óscar L. / Pereira, Ricardo N. / Cerqueria, Miguel A. / Teixeira, José A. / Vicente, Antonio A.

(Contemporary food engineering)

2020

Author's details	edited by Óscar L. Ramos, Ricardo N. Periera, Miguel A. Cerqueira, José A. Texeira, António A. Vicente
Series title	Contemporary food engineering
Keywords	Food/Biotechnology ; Food industry and trade ; Nanotechnology
Language	English
Size	1 Online Ressource (xxvi, 372 Seiten), Illustrationen
Publisher	CRC Press
Publishing place	Boca Raton, Fla
Publishing country	United States
Document type	Book ; Online ; E-Book
Remark	Zugriff für angemeldete ZB MED-Nutzerinnen und -Nutzer
HBZ-ID	HT020164051
ISBN	978-1-351-71005-3 ; 9781138037304 ; 1-351-71005-2 ; 1138037303
Database	ZB MED Catalogue: Medicine, Health, Nutrition, Environment, Agriculture

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Article ; Online: Emergent Proteins-Based Structures-Prospects towards Sustainable Nutrition and Functionality.

Pereira, Ricardo N / Rodrigues, Rui M

Gels (Basel, Switzerland)

2021 Volume 7, Issue 4

Abstract: The increased pressure over soils imposed by the need for agricultural expansion and food production requires development of sustainable and smart strategies for the efficient use of resources and food nutrients. In accordance with worldwide ... ...

Abstract	The increased pressure over soils imposed by the need for agricultural expansion and food production requires development of sustainable and smart strategies for the efficient use of resources and food nutrients. In accordance with worldwide transformative polices, it is crucial to design sustainable systems for food production aimed at reducing environmental impact, contributing to biodiversity preservation, and leveraging a bioeconomy that supports circular byproduct management. Research on the use of emergent protein sources to develop value-added foods and biomaterials is in its infancy. This review intends to summarize recent research dealing with technological functionality of underused protein fractions, recovered from microbial biomass and food waste sources, addressing their potential applications but also bottlenecks. Protein-based materials from dairy byproducts and microalgae biomass gather promising prospects of use related to their techno-functional properties. However, a balance between yield and functionality is needed to turn this approach profitable on an industrial scale basis. In this context, downstream processing should be strategically used and properly integrated. Food solutions based on microbial proteins will expand in forthcoming years, bringing the opportunity to finetune development of novel protein-based biomaterials.
Language	English
Publishing date	2021-10-01
Publishing country	Switzerland
Document type	Journal Article ; Review
ZDB-ID	2813982-3
ISSN	2310-2861 ; 2310-2861
ISSN (online)	2310-2861
ISSN	2310-2861
DOI	10.3390/gels7040161
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Tackling food allergens-The role of food processing on proteins' allergenicity.

Pereira, Ricardo N / Rodrigues, Rui M / Madalena, Daniel A / Vicente, António

Advances in food and nutrition research

2023 Volume 106, Page(s) 317–351

Abstract: This chapter examines how innovative and emerging food processing technologies, such as those that use heat, electricity, electromagnetic waves, and pressure, can modify protein denaturation, aggregation, and intermolecular interactions pathways, which ... ...

Abstract	This chapter examines how innovative and emerging food processing technologies, such as those that use heat, electricity, electromagnetic waves, and pressure, can modify protein denaturation, aggregation, and intermolecular interactions pathways, which can result in varying immunoreactive responses. It emphasizes the need to understand how these processing methods affect the protein epitopes recognized by antibodies and their respective priming pathways, especially during the sensitization stage that precedes an allergic response. Although traditional processing methods have been investigated, the impact of novel technologies on food protein allergenicity remains largely unknown. The chapter specifically focuses on milk proteins, which have clinical significance and are associated with cow's milk allergy, one of the most common food allergies in young children. Additionally, it examines potential scientific advancements that novel processing methods may bring to this field.
MeSH term(s)	Animals ; Cattle ; Female ; Allergens ; Food Hypersensitivity ; Milk Hypersensitivity ; Milk Proteins ; Food Handling
Chemical Substances	Allergens ; Milk Proteins
Language	English
Publishing date	2023-09-09
Publishing country	United States
Document type	Journal Article
ZDB-ID	1011108-6
ISSN	1043-4526
ISSN	1043-4526
DOI	10.1016/bs.afnr.2023.04.001
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Microalgae biomass as an alternative source of biocompounds: new insights and future perspectives of extraction methodologies

Sousa, Vítor / Pereira, Ricardo N. / Vicente, António A. / Dias, Oscar / Geada, Pedro

Food Research International. 2023, p.113282-

2023 , Page(s) 113282–

Abstract: Microalgae have characteristics that make them unique and full of potential. Their capacity to generate interesting bioactive molecules can add value to various industrial applications. However, most of these valuable compounds are intracellular, which ... ...

Abstract	Microalgae have characteristics that make them unique and full of potential. Their capacity to generate interesting bioactive molecules can add value to various industrial applications. However, most of these valuable compounds are intracellular, which makes their extraction a major bottleneck. Conventional extraction methodologies have some drawbacks, such as low eco-friendly character, high costs and energy demand, long treatment times, low selectivity and reduced extraction yields, as well as degradation of extracted compounds. The gaps found for these methods demonstrate that emergent approaches, such as ohmic heating, pulsed electric fields, ionic liquids, deep eutectic solvents, or high-pressure processing, show potential to overcome the current drawbacks in the release and extraction of added-value compounds from microalgae. These new processing techniques can potentially extract a variety of compounds, making the process more profitable and applicable to large scales. This review provides an overview of the most important and promising factors to consider in the extraction methodologies applied to microalgae. Additionally, it delivers broad knowledge of the present impact of these methods on biomass and its compounds, raising the possibility of applying them in an integrated manner within a biorefinery concept.
Keywords	biomass ; biorefining ; energy ; food research ; microalgae ; ohmic heating ; Photosynthetic microorganisms ; Bioactive metabolites ; Emergent technologies ; Eco-friendly approaches ; Biorefinery ; Process cost-efficiency
Language	English
Publishing place	Elsevier Ltd
Document type	Article ; Online
Note	Pre-press version
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2023.113282
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Electric fields as a promising technology for the recovery of valuable bio compounds from algae: Novel and sustainable approaches

Pereira, Sara G. / Pereira, Ricardo N. / Rocha, Cristina M.R. / Teixeira, José A.

Bioresource Technology Reports. 2023 June, v. 22 p.101420-

2023

Abstract: The development of more efficient and sustainable technologies for the recovery of valuable compounds holds the ability to change the paradigm of the use of resources. Electric field-based technologies have been regarded as highly promising towards an ... ...

Abstract	The development of more efficient and sustainable technologies for the recovery of valuable compounds holds the ability to change the paradigm of the use of resources. Electric field-based technologies have been regarded as highly promising towards an efficient extraction of biometabolites while addressing sustainability. Algal biomass is a potential valuable resource. Besides its nutritional value, it provides a wide range of bio compounds with a variety of industrial applications in different sectors (e.g., food, feed, cosmetics). Implementing a cascade biorefinery approach based on electric-fields application would boost the production of high-value-added products from algal biomass, opening up new opportunities for the development of a flourishing blue bioeconomy. This review paper provides an overview of the use of alternative extraction technologies in algae biomass, focusing mainly on electric field-based methodologies, suggesting cascade biorefinery approaches considering different alternative technologies depending on the target fraction, and envisaging their environmental sustainability and economic feasibility.
Keywords	algae ; bioeconomics ; biomass ; biorefining ; cosmetics ; economic feasibility ; environmental sustainability ; nutritive value ; Macroalgae ; Microalgae ; Extraction ; Ohmic heating ; Sustainability
Language	English
Dates of publication	2023-06
Publishing place	Elsevier Ltd
Document type	Article ; Online
Note	Use and reproduction
ISSN	2589-014X
DOI	10.1016/j.biteb.2023.101420
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Microalgae biomass as an alternative source of biocompounds: New insights and future perspectives of extraction methodologies.

Sousa, Vítor / Pereira, Ricardo N / Vicente, António A / Dias, Oscar / Geada, Pedro

Food research international (Ottawa, Ont.)

2023 Volume 173, Issue Pt 1, Page(s) 113282

Abstract	Microalgae have characteristics that make them unique and full of potential. Their capacity to generate interesting bioactive molecules can add value to various industrial applications. However, most of these valuable compounds are intracellular, which makes their extraction a major bottleneck. Conventional extraction methodologies have some drawbacks, such as low eco-friendly character, high costs and energy demand, long treatment times, low selectivity and reduced extraction yields, as well as degradation of extracted compounds. The gaps found for these methods demonstrate that emergent approaches, such as ohmic heating, pulsed electric fields, ionic liquids, deep eutectic solvents, or high-pressure processing, show potential to overcome the current drawbacks in the release and extraction of added-value compounds from microalgae. These new processing techniques can potentially extract a variety of compounds, making the process more profitable and applicable to large scales. This review provides an overview of the most important and promising factors to consider in the extraction methodologies applied to microalgae. Additionally, it delivers broad knowledge of the present impact of these methods on biomass and its compounds, raising the possibility of applying them in an integrated manner within a biorefinery concept.
MeSH term(s)	Biomass ; Microalgae/metabolism ; Ionic Liquids ; Electricity
Chemical Substances	Ionic Liquids
Language	English
Publishing date	2023-07-20
Publishing country	Canada
Document type	Review ; Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2023.113282
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Electrical Fields in the Processing of Protein-Based Foods.

Pereira, Ricardo N / Rodrigues, Rui / Avelar, Zita / Leite, Ana Catarina / Leal, Rita / Pereira, Ricardo S / Vicente, António

Foods (Basel, Switzerland)

2024 Volume 13, Issue 4

Abstract: Electric field-based technologies offer interesting perspectives which include controlled heat dissipation (via the ohmic heating effect) and the influence of electrical variables (e.g., electroporation). These factors collectively provide an opportunity ...

Abstract	Electric field-based technologies offer interesting perspectives which include controlled heat dissipation (via the ohmic heating effect) and the influence of electrical variables (e.g., electroporation). These factors collectively provide an opportunity to modify the functional and technological properties of numerous food proteins, including ones from emergent plant- and microbial-based sources. Currently, numerous scientific studies are underway, contributing to the emerging body of knowledge about the effects on protein properties. In this review, "Electric Field Processing" acknowledges the broader range of technologies that fall under the umbrella of using the direct passage of electrical current in food material, giving particular focus to the ones that are industrially implemented. The structural and biological effects of electric field processing (thermal and non-thermal) on protein fractions from various sources will be addressed. For a more comprehensive contextualization of the significance of these effects, both conventional and alternative protein sources, along with their respective ingredients, will be introduced initially.
Language	English
Publishing date	2024-02-14
Publishing country	Switzerland
Document type	Journal Article ; Review
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods13040577
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Innovative processing technology in agar recovery: Combination of subcritical water extraction and moderate electric fields

Pereira, Sara G. / Gomes-Dias, Joana S. / Pereira, Ricardo N. / Teixeira, José A. / Rocha, Cristina M.R.

Innovative Food Science and Emerging Technologies. 2023 Mar., v. 84 p.103306-

2023

Abstract: Emerging processing technologies are gaining importance due to ecological benefits and high extraction efficiency. Agarophytes are seaweeds highly recognized for their agar content. This work aimed at evaluating the potential of combining subcritical ... ...

Abstract	Emerging processing technologies are gaining importance due to ecological benefits and high extraction efficiency. Agarophytes are seaweeds highly recognized for their agar content. This work aimed at evaluating the potential of combining subcritical water extraction and moderate electric fields (MEF) for agar extraction. Different temperature and time binomials were applied, keeping the same severity factor, under subcritical water conditions with and without MEF. The influence in the agar extraction yields, its composition and technological properties was evaluated. Moderate electric fields proved to be a valuable tool in agar recovery, particularly for G. sesquipedale, improving agar's extraction yield up to 40% at 140 °C in the presence of MEF. Applied treatments and extraction technologies did not affect gelling ability, rheological behaviour, structure, and molecular weight distribution of the obtained agars. Therefore, the feasibility of alternative processing technologies was demonstrated, with gains in efficiency and processing time.
Keywords	agar ; food science ; molecular weight ; rheological properties ; temperature ; Red seaweed ; Extraction ; Hydrocolloid ; Hydrothermal treatment ; Ohmic heating ; Gelling ability
Language	English
Dates of publication	2023-03
Publishing place	Elsevier Ltd
Document type	Article ; Online
Note	Use and reproduction
ZDB-ID	2025029-0
ISSN	1466-8564
ISSN	1466-8564
DOI	10.1016/j.ifset.2023.103306
Database	NAL-Catalogue (AGRICOLA)

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Article: Comparison of Different Pretreatment Processes Envisaging the Potential Use of Food Waste as Microalgae Substrate.

Marques, Fabiana / Pereira, Francisco / Machado, Luís / Martins, Joana T / Pereira, Ricardo N / Costa, Monya M / Genisheva, Zlatina / Pereira, Hugo / Vicente, António A / Teixeira, José A / Geada, Pedro

Foods (Basel, Switzerland)

2024 Volume 13, Issue 7

Abstract: A significant fraction of the food produced worldwide is currently lost or wasted throughout the supply chain, squandering natural and economic resources. Food waste valorization will be an important necessity in the coming years. This work investigates ... ...

Abstract	A significant fraction of the food produced worldwide is currently lost or wasted throughout the supply chain, squandering natural and economic resources. Food waste valorization will be an important necessity in the coming years. This work investigates the ability of food waste to serve as a viable nutritional substrate for the heterotrophic growth of
Language	English
Publishing date	2024-03-26
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods13071018
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Influence of ohmic heating on lentil protein structure and protein-pectin interactions

Miranda, Cristiane Grella / Rodrigues, Rui M. / Pereira, Ricardo N. / Speranza, Paula / Kurozawa, Louise Emy / Vicente, António A. / Sato, Ana Carla Kawazoe

Innovative Food Science and Emerging Technologies. 2023 July, v. 87 p.103413-

2023

Abstract: Proteins are essential for creating structured food systems due to their interactions with other molecules, but their structure is highly affected by temperature. This study aimed to evaluate the effects of different thermal processes (conventional and ... ...

Abstract	Proteins are essential for creating structured food systems due to their interactions with other molecules, but their structure is highly affected by temperature. This study aimed to evaluate the effects of different thermal processes (conventional and ohmic heating) on lentil protein structure and its interactions with pectin. The results showed that thermal processes can modify lentil protein structure, with the extent of modifications depending on the treatment temperature, electric field strength, and pH of the protein fraction extraction. Lentil protein extracted at pH 9 was more stable to temperature variation under ohmic heating. When a low electric field strength (5 V/cm) was applied, there was an increase in the hydrophobic surface and accessibility of sulfhydryl groups. In contrast, lentil protein extracted at pH 7 was highly affected by all thermal treatments. Although structural changes were observed in some protein features, no influence was identified regarding lentil protein-pectin interactions. In conclusion, ohmic heating treatment has the potential to modify lentil protein structure, but the outcomes may depend on the extraction method used, which can dictate different structural arrangements of the native protein fraction. The development of plant-based products have increased in the last years and other proteins, instead of soybean and pea, are required to meet new consumers' needs. Lentil protein is a non-soy, gluten free, and plant-based protein that could be an alternative to the plant-based market. These proteins can act as texturizing, emulsifying, foaming, and gelling agents but their suitable performance is dependent on protein structure. Thermal processes are a necessary component of food production, requiring careful control of the conditions involved as heat can drastically modify the structure of proteins, Therefore, in this study, the effects of two thermal processes (conventional and ohmic heating) on lentil protein structure and its interactions with pectin were evaluated. These findings may provide insights for developing more appropriate processes to preserve protein structure during food processing at industry.
Keywords	electric field ; food production ; food science ; gluten ; heat ; hydrophobicity ; industry ; lentils ; markets ; ohmic heating ; pH ; peas ; pectins ; plant source protein ; protein structure ; soybeans ; temperature ; texturization ; Lentil protein ; Ohmic henting ; Protein hydrophobicity ; Protein-polysaccharides interactions ; OH ; OH-5 V/cm ; OH-75 V/cm ; Conv-80 °C ; LP ; LP9 ; LP7 ; CD ; IF ; Trp ; EF ; SH
Language	English
Dates of publication	2023-07
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	2025029-0
ISSN	1466-8564
ISSN	1466-8564
DOI	10.1016/j.ifset.2023.103413
Database	NAL-Catalogue (AGRICOLA)

In stock of ZB MED Bonn / Germany

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