3D printing of alternative proteins: Approaches, challenges and advances
Sustainable materials and technologies,
Год журнала:
2025,
Номер
unknown, С. e01285 - e01285
Опубликована: Фев. 1, 2025
Язык: Английский
Fungal Proteins: Sources, Production and Purification Methods, Industrial Applications, and Future Perspectives
Applied Sciences,
Год журнала:
2024,
Номер
14(14), С. 6259 - 6259
Опубликована: Июль 18, 2024
In
recent
years,
there
has
been
an
increasing
demand
for
new
sources
of
protein,
both
human
and
animal
nutrition.
addition
to
alternative
such
as
algae
or
edible
insects,
protein
obtained
from
yeast
mold
biomass
is
becoming
more
important.
The
main
fungal
producers
are
the
yeasts
Saccharomyces
cerevisiae,
Kluyveromyces
marxianus,
Candida
utilis,
Yarrowia
lipolytica,
molds
Fusarium
venenatum,
Aspergillus
oryzae,
Monascus
purpureus.
production
many
advantages,
including
ability
regulate
amino
acid
composition,
high
content
in
dry
matter,
possibility
a
continuous
process,
independence
climatic
factors,
using
waste
substrates
ingredients
media.
One
disadvantages
nucleic
acids,
which
generates
need
additional
purification
procedures
before
use
food.
However,
number
enzymatic,
chemical,
physical
methods
have
developed
reduce
these
compounds.
paper
presents
current
state
knowledge
about
producers,
methods,
global
market,
well
opportunities
challenges
single-cell
(SCP)
production.
Язык: Английский
Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities
Foods,
Год журнала:
2025,
Номер
14(1), С. 114 - 114
Опубликована: Янв. 3, 2025
Microbial
fermentation
is
a
primary
method
by
which
variety
of
foods
and
beverages
are
produced.
The
term
refers
to
the
use
microbes
such
as
bacteria,
yeasts,
molds
transform
carbohydrates
into
different
substances.
Fermentation
important
for
preserving,
enhancing
flavor,
improving
nutritional
quality
various
perishable
foods.
Historical
records
clearly
show
that
fermented
drinks,
wine,
beer,
bread,
have
been
consumed
more
than
7000
years.
main
microorganisms
employed
were
Saccharomyces
cerevisiae,
predominantly
used
in
alcohol
fermentation,
Lactobacillus
dairy
vegetable
fermentation.
Typical
drinks
made
from
yogurt,
cheese,
cider,
pickles
vegetables
examples.
Although
there
risks
contamination
spoilage
pathogenic
undesirable
microorganisms,
advanced
technologies
proper
control
procedures
can
mitigate
these
risks.
This
review
addresses
microbial
clarifies
its
past
importance
contribution
food
preservation,
flavoring,
nutrition.
It
systematically
separates
molds,
bacteria
explains
how
they
products
pickles.
Larger
producers
employ
production
methods
artisanal
approach,
explored
along
with
future
trends
solid-state
potential
biotechnology
developing
new
products,
sustainability
product
development.
Future
research
development
strategies
lead
innovations
improve
efficiency,
range,
sustainability.
Язык: Английский
Machine Learning-Based Process Optimization in Biopolymer Manufacturing: A Review
Polymers,
Год журнала:
2024,
Номер
16(23), С. 3368 - 3368
Опубликована: Ноя. 29, 2024
The
integration
of
machine
learning
(ML)
into
material
manufacturing
has
driven
advancements
in
optimizing
biopolymer
production
processes.
ML
techniques,
applied
across
various
stages
production,
enable
the
analysis
complex
data
generated
throughout
identifying
patterns
and
insights
not
easily
observed
through
traditional
methods.
As
sustainable
alternatives
to
petrochemical-based
plastics,
biopolymers
present
unique
challenges
due
their
reliance
on
variable
bio-based
feedstocks
processing
conditions.
This
review
systematically
summarizes
current
applications
techniques
aiming
provide
a
comprehensive
reference
for
future
research
while
highlighting
potential
enhance
efficiency,
reduce
costs,
improve
product
quality.
also
shows
role
algorithms,
including
supervised,
unsupervised,
deep
Язык: Английский
Agroindustrial Plant Wastes: Novel Source of Antimicrobial Peptides
Circular Economy and Sustainability,
Год журнала:
2025,
Номер
unknown
Опубликована: Фев. 12, 2025
Язык: Английский
Redefining Protein Quality: Integrating Health Outcomes and Environmental Impacts in the Plant-Animal Protein Debate
Foods,
Год журнала:
2024,
Номер
13(24), С. 4128 - 4128
Опубликована: Дек. 20, 2024
There
is
an
ongoing
debate
about
the
relative
merits
of
plant-based
versus
animal-based
protein
sources
in
terms
human
health
outcomes
and
environmental
impacts.
This
viewpoint
article
reviews
synthesizes
current
evidence
comparing
plant
animal
on
measures
like
cardiovascular
disease,
cancer,
mortality
risk,
as
well
factors
greenhouse
gas
emissions,
water
use,
land
requirements.
Overall,
greater
consumption
legumes,
nuts,
seeds,
whole
grains
associated
with
reduced
risks
diseases,
some
cancers,
mortality,
especially
compared
to
red
processed
meats.
Crucially,
these
benefits
align
dramatically
lower
footprints
proteins
across
use.
However,
mixed
for
outcomes,
more
research
still
needed.
While
blanket
recommendations
should
be
avoided,
convergence
advantages
suggests
future
dietary
guidance
emphasize
shifting
toward
sources.
evaluations
must
consider
specific
foods
rather
than
broad
categorizations.
New
production
methods
precision
fermentation
may
also
reduce
impacts
while
maintaining
adequate
nutrition.
Язык: Английский