Exploration of novel eco-friendly techniques to utilize bioactive compounds from household food waste: special reference to food applications DOI Creative Commons
Farzana Siddique,

Zoha Ali,

Muhammad Sajid Arshad

et al.

Frontiers in Food Science and Technology, Journal Year: 2024, Volume and Issue: 4

Published: May 3, 2024

The issue of household waste management is a pervasive global concern. Household waste, especially food comprises reservoir compounds with potential economic value, among which bioactive prominently feature. These compounds, derived from natural chemical substances inherent in animal and protein sources, offer nutritional benefits. Extracted find versatile applications various domains including textiles, cosmetics, nutraceuticals, additives, the agriculture sector. extraction such achieved through diversity techniques, conventional methods alongside non-conventional green approaches as using enzymes, microwaves, or supercritical fluids. However, there an increasing need for sustainable approaches, leading to bioactive-rich extracts low environmental impact. This review thoroughly summarizes origins, kinds, characteristics chemicals found waste. It also addresses most promising innovative methodologies recovery functional materials that have been published recently. New technologies can meaningfully manage are valuable industrial applications.

Language: Английский

A genome-informed higher rank classification of the biotechnologically important fungal subphylum Saccharomycotina DOI Creative Commons
Marizeth Groenewald, Chris Todd Hittinger,

Konstanze Bensch

et al.

Studies in Mycology, Journal Year: 2023, Volume and Issue: 105(1), P. 1 - 22

Published: May 26, 2023

Language: Английский

Citations

56
Current challenges of alternative proteins as future foods DOI Creative Commons
Yuwares Malila, Iyiola Oluwakemi Owolabi,

Tanai Chotanaphuti

et al.

npj Science of Food, Journal Year: 2024, Volume and Issue: 8(1)

Published: Aug. 15, 2024

Abstract Global demand for food is expected to nearly double by 2050. Alternative proteins (AP) have been proposed as a sustainable solution provide security natural resources become more depleted. However, the growth and consumer intake of AP remains limited. This review aims better understand challenges environmental impacts four main categories: plant-based, insect-based, microbe-derived, cultured meat seafood. The benefits plant-based insect-based documented but microbe-derived not fully assessed. development alternative products with nutritional sensory profiles similar their conventional counterparts highly challenging. Furthermore, incomplete safety assessments lack clear regulatory guidelines confuse industry hamper progress. Much still needs be done support utilization within context supporting drive make global system sustainable.

Language: Английский

Citations

19
Comprehensive insights into sustainable conversion of agricultural and food waste into microbial protein for animal feed production DOI Creative Commons
Kashif Rasool, Sabir Hussain, Asif Shahzad

et al.

Reviews in Environmental Science and Bio/Technology, Journal Year: 2023, Volume and Issue: 22(2), P. 527 - 562

Published: April 15, 2023

Abstract The growing global population and higher living standards instantly demand the transition in direction of a sustainable food system. A substantial section means agricultural lands are presently committed to protein-rich feed production rear livestock for human consumption. Conversely, accelerated farming activities industry have rendered drastic increase waste which impair economic environmental sustainability ecosystem. This situation emerges need developing an integrated technology management improve footprints. Microbial protein (MP) based on renewable electron carbon sources has potential as substitute source. MP animal use is fast derived from bacteria, algae, fungi including yeast. produced all types microbes currently commercialized use. However, novel methods processes also under investigation make more economical sustainable. Current research concentrated valorization materials by using high content-containing microorganisms, can then be used feed. Using such kind approach, agroindustry resources upcycling contribute towards finding sustainable, cheaper, environment-friendly sources. review first describes feedstock summarizes recent progress application MP-producing microorganisms fungus, yeast, phototrophic microbes. Bioprocesses, advances been explored discussed detail. Finally, feed, its challenges, future perspectives evaluated.

Language: Английский

Citations

34
Economical production of Pichia pastoris single cell protein from methanol at industrial pilot scale DOI Creative Commons

Meng Jiao,

Shufan Liu, Le Gao

et al.

Microbial Cell Factories, Journal Year: 2023, Volume and Issue: 22(1)

Published: Sept. 28, 2023

Methanol, synthesized from CO2, is a potentially sustainable one-carbon (C1) resource for biomanufacturing. The use of methanol as feedstock to produce single cell protein (SCP) has been investigated decades an alternative alleviate the high global demand animal-derived proteins. methylotrophic yeast Pichia pastoris ideal host methanol-based SCP synthesis due its natural assimilation ability. However, improving utilization, tolerance higher temperature, and content P. are also current challenges, which great significance economical industrial application using production.In present work, adaptive laboratory evolution (ALE) employed overcome low utilization efficiency intolerance temperature 33 °C in pastoris, associated with reduced carbon loss lessened detoxification intracellular formaldehyde through dissimilation pathway wall rearrangement stress resistance following long-term revealed by transcriptomic phenotypic analysis. By strengthening nitrogen metabolism impairing synthesis, metabolic engineering further increased content. Finally, engineered strain via multi-strategy produced levels pilot-scale fed-batch culture at biomass 63.37 g DCW/L, conversion rate 0.43 DCW/g, 0.506 g/g DCW. obtained contains percentage compared conventional foods like soy, fish, meat, whole milk, source essential amino acids, including methionine, lysine, branched-chain acids (BCAAs: valine, isoleucine, leucine).This study clarified unique mechanism efficient resistance, providing factory production environmental, economic, nutritional benefits.

Language: Английский

Citations

29
A comprehensive report on valorization of waste to single cell protein: strategies, challenges, and future prospects DOI

Sharda Devi Rajput,

Neha Pandey, S. Keshavkant

et al.

Environmental Science and Pollution Research, Journal Year: 2024, Volume and Issue: 31(18), P. 26378 - 26414

Published: March 27, 2024

Language: Английский

Citations

9
Sustainable Valorization of Fruit and Vegetable Waste for Bioactive Compounds: Advancing Functional Food and Wellness DOI

Jibanjyoti Panda,

Rajshree Amrit,

Awdhesh Kumar Mishra

et al.

Waste and Biomass Valorization, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 9, 2025

Language: Английский

Citations

1
Addressing the safety of new food sources and production systems DOI Creative Commons
Yong Quan Tan, How Chee Ong, Adeline Mei Hui Yong

et al.

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2024, Volume and Issue: 23(3)

Published: May 1, 2024

Abstract New food sources and production systems (NFPS) are garnering much attention, driven by international trade, changing consumer preferences, potential sustainability benefits, innovations in climate‐resilient systems. However, NFPS can introduce new challenges for safety agencies manufacturers. Most hazards linked to foods have been identified traditional foods. there be some that unique ingredients, inputs, processes unexpected contaminants. To realize the full of NFPS, is a need stakeholders from governments, industry, research community collectively work address communicate products. This review outlines known associated with select products on market, namely, plant‐derived proteins, seaweeds, jellyfish, insects, microbial as well derived cell‐based production, precision fermentation, vertical farming, 3D printing. We identify common elements emerging regulatory frameworks various countries/regions. Furthermore, we highlight current efforts harmonization terminologies, use recent scientific tools fill knowledge gaps, multi‐stakeholder collaborations tackle challenges. Although cannot one‐size‐fits‐all approach when it comes oversight ensuring develop consensus‐based structured protocols or workflows among facilitate comprehensive, robust, internationally harmonized approaches. These increase consumers’ confidence contribute toward fair practices trade such

Language: Английский

Citations

8
Classes and phyla of the kingdom Fungi DOI Creative Commons
Nalin N. Wijayawardene, Kevin D. Hyde, Kirill V. Mikhailov

et al.

Fungal Diversity, Journal Year: 2024, Volume and Issue: 128(1), P. 1 - 165

Published: Oct. 15, 2024

Abstract Fungi are one of the most diverse groups organisms with an estimated number species in range 2–3 million. The higher-level ranking fungi has been discussed framework molecular phylogenetics since Hibbett et al., and definition higher ranks (e.g., phyla) ‘true fungi’ have revised several subsequent publications. Rapid accumulation novel genomic data advancements now facilitate a robust precise foundation for classification within kingdom. This study provides updated kingdom , drawing upon comprehensive phylogenomic analysis Holomycota which we outline well-supported nodes fungal tree explore more contentious groupings. We accept 19 phyla Fungi, viz . Aphelidiomycota Ascomycota Basidiobolomycota Basidiomycota Blastocladiomycota Calcarisporiellomycota Chytridiomycota Entomophthoromycota Entorrhizomycota Glomeromycota Kickxellomycota Monoblepharomycota Mortierellomycota Mucoromycota Neocallimastigomycota Olpidiomycota Rozellomycota Sanchytriomycota, Zoopagomycota In phylogenies, Caulochytriomycota resides ; thus, former is regarded as synonym latter, while Caulochytriomycetes viewed class provide description each phylum followed by its classes. A new subphylum, Sanchytriomycotina Karpov introduced only subphylum Sanchytriomycota subclass Pneumocystomycetidae Kirk al. Pneumocystomycetes invalid thus validated. Placements fossil classes also discussed, providing examples.

Language: Английский

Citations

8
Bacterial single cell protein (BSCP): A sustainable protein source from methylobacterium species DOI Creative Commons
Marttin Paulraj Gundupalli, Sara Ansari, Jaquelinne Pires Vital da Costa

et al.

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 147, P. 104426 - 104426

Published: March 23, 2024

Single Cell Protein (SCP) is a potential replacement for traditional protein sources in both food and feed. This review specifically focuses on SCP produced by bacteria, emphasizing its unique advantages such as rapid growth, high content, efficient manufacturing, genetic flexibility, thorough strain characterization. Notably, among other microorganisms, Methylobacterium species have recently been found to be crucial synthesis. The examines the feasibility of incorporating sustainable substitute diets aquaculture cattle production closely analyzing fishmeal soybean meal. Additionally, it highlights importance ongoing research supportive legislation, while also considering economic policy factors assess financial viability production. concludes outlining future prospects outlook derived from species, providing forward-looking perspective evolving applications SCP.

Language: Английский

Citations

7
Mycoprotein as chicken meat substitute in nugget formulation: Physicochemical and sensorial characterization DOI Creative Commons
Fataneh Hashempour‐Baltork, Behrooz Jannat,

Manouchehr Dadgarnejad

et al.

Food Science & Nutrition, Journal Year: 2023, Volume and Issue: 11(7), P. 4289 - 4295

Published: April 17, 2023

The aim of this study was to replace chicken breast by mycoprotein in nuggets and optimizing the sensory technological properties. In first step study, 14 formulations were prepared mixture design evaluate impact three binding agents (as independent variables): soy protein isolate, phosphate, carrageenan on Then, optimized formulation nugget (with higher acceptability) characterized compared (control) from texture, color, physicochemical aspects. texture attributes including hardness, springiness, cohesiveness, chewiness sample (1.37 kg, 0.70 mm, 0.56, 0.53 kg.mm) had no significant difference (

Language: Английский

Citations

14