Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.8
5.2
Journals
Foods
Special Issues
Innovative Application of Protein and Other Value-Added Products from Green...
share announcement

Innovative Application of Protein and Other Value-Added Products from Green Biomass in Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (15 June 2022) | Viewed by 8610

Special Issue Editors

Prof. Dr. Peter Ruhdal Jensen

E-Mail Website
Guest Editor
National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark
Interests: microbial systems biology; control and regulation of free energy metabolism in E. coli and L. lactis; development of cell factories and starter cultures using systems biotechnology approaches; droplet-based high-throughput screening; adaptive evolution; genetic/metabolic engineering and synthetic biology Current focus on sustainable food production, biorefining and new microbial platforms for sustainable production of food ingredients and biochemicals from industrial and agricultural side streams, including protein from green biomass, microbial protein and other alternative protein sources.
Dr. Timothy John Hobley

E-Mail Website
Guest Editor
National Institute for Food, Technical University Denmark, 2800 Kongens Lyngby, Denmark
Interests: fermentation; downsteream processing; pilot scale; magnetic particles; beer brewing
Dr. Csaba Feher

E-Mail Website
Guest Editor
Biorefinery Research Group, Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, 1111 Budapest, Hungary
Interests: biofuels; biomass conversion; bioprocess engineering and fermentation technology; enzymes fermentation; fermentation biotechnology; industrial biotechnology; bioprocess engineering; biochemical engineering; biofuel production

Special Issue Information

Dear Colleagues,

The increasing world population and wealth predicts a huge increase in the demand for protein-rich diets in the coming decades, and in the same period, we should reduce our GHG emissions significantly. Much work is currently being carried out in order to decrease the climate impact of our current food production processes, but we also need to look for entirely new sources of protein and other food ingredients with reduced climate and environmental footprints. In the last decade, there has been an increasing focus on protein extracted from green biomasses such as alfalfa, clover and ryegrass and research into the application as food and feed ingredients.

In this Special Issue of Foods, we encourage the submission of manuscripts focusing on all aspects of the production of protein from green biomasses, including fractionation and extraction processes, nutrition and safety, functional and sensory characteristics, sustainability, regulation and consumer aspects. We also encourage the submission of research into the application and use of side streams for food and other value-added products.

Our aim is to gather all the new information in this field and include it in the Special Issue on “Innovative Application of Protein and Other Value-Added Products from Green Biomass in Foods”. We invite researchers to contribute original and unpublished research and review articles on this topic.

Prof. Dr. Peter Ruhdal Jensen
Dr. Timothy John Hobley
Dr. Csaba Feher
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • protein from green biomass
  • protein functionality
  • food safety
  • sensorics
  • value-added products from side-streams
  • food ingredients
  • sustainability

Published Papers (4 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

14 pages, 2369 KiB  
Article
Scale-Up of Alfalfa (Medicago sativa) Protein Recovery Using Screw Presses
by Mikkel Hansen, Christina Albers Andersen, Peter Ruhdal Jensen and Timothy John Hobley
Foods 2022, 11(20), 3229; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11203229 - 15 Oct 2022
Cited by 6 | Viewed by 2257
Abstract
As a consequence of the increased demand for proteins for both feed and food, alternative protein sources from green plants such as alfalfa (Medicago sativa) have come into focus, together with methods to recover these proteins. In this study, we have [...] Read more.
As a consequence of the increased demand for proteins for both feed and food, alternative protein sources from green plants such as alfalfa (Medicago sativa) have come into focus, together with methods to recover these proteins. In this study, we have investigated the use of screw presses for protein recovery from alfalfa at laboratory and pilot scale. We found that using a pilot scale screw press, with a working pressure of 6 bar, 16% of the total protein was recovered in one pressing, and that after rehydrating and repressing the alfalfa up to ten times, 48% of the total protein could be recovered. The green alfalfa protein concentrate was analyzed for total protein, amino acid profile, protein digestibility, color, ash, fiber and fat content. It was found that repetitive pressings lowered the digestibility of the protein pool and reduced the total protein concentration due to dilution. To achieve the best quality protein at the highest concentrations, it is recommended to press the alfalfa no more than twice, which results in an alfalfa protein concentrate with more than 32% soluble protein and greater than 82% digestibility. Full article
(This article belongs to the Special Issue Innovative Application of Protein and Other Value-Added Products from Green Biomass in Foods)
►▼ Show Figures

Figure 1

13 pages, 1830 KiB  
Article
Investigation of Content Parameters in Wet-Fractionated Fibre from Various Plants for Potential Use in Human Nutrition
by Gábor Csatári, Bence József Eged, Csaba Fehér, Miklós Gábor Fári and Szilvia Kovács
Foods 2022, 11(19), 3038; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11193038 - 30 Sep 2022
Cited by 2 | Viewed by 1192
Abstract
Green biorefining uses fresh lignocellulosic biomass to produce green juice and pressed fibre fractions by wet fractionation. The latter is a byproduct, accounting for 25–32% of the starting material. In this study, the composition (glucan, xylan, arabinan, lignin, total phenol, flavonoid and protein) [...] Read more.
Green biorefining uses fresh lignocellulosic biomass to produce green juice and pressed fibre fractions by wet fractionation. The latter is a byproduct, accounting for 25–32% of the starting material. In this study, the composition (glucan, xylan, arabinan, lignin, total phenol, flavonoid and protein) of pressed fibres obtained from four alfalfa, four soy and one broccoli varieties were determined at different harvest times. Statistical analyses were performed to determine the effects of harvest time and variety on the measured parameters. In most of the cases, there were interactions between the effects of harvest time and variety. Among alfalfa varieties, OLI1 had the highest carbohydrate (52.09 w/w%) and DIM3 had the lowest lignin (13.02 w/w%) content. In the case of soy, the ADV2 variety had the highest carbohydrate (53.47 w/w%) and PK1 had the lowest lignin (11.14 w/w%) content. Broccoli contained low amounts of carbohydrates (44.94 w/w%) and lignin (10.16 w/w%). The phenolic and flavonoid contents were similar for each species, but the protein content was the highest in alfalfa fibre. Based on these data, the most promising species, varieties and harvesting time can be selected in terms of a certain component that could be essential to produce functional foods with enhanced nutritional value. Full article
(This article belongs to the Special Issue Innovative Application of Protein and Other Value-Added Products from Green Biomass in Foods)
►▼ Show Figures

Figure 1

14 pages, 828 KiB  
Article
Valorization of Green Biomass: Alfalfa Pulp as a Substrate for Oyster Mushroom Cultivation
by Fa Zhou, Mikkel Hansen, Timothy John Hobley and Peter Ruhdal Jensen
Foods 2022, 11(16), 2519; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11162519 - 20 Aug 2022
Cited by 9 | Viewed by 2729
Abstract
In this study, the potential of alfalfa pulp as an alternative substrate to wheat straw for the cultivation of oyster mushroom (Pleurotus ostreatus) was investigated. The major components associated with different mushroom stages were evaluated, as well as changes in lignocellulolytic [...] Read more.
In this study, the potential of alfalfa pulp as an alternative substrate to wheat straw for the cultivation of oyster mushroom (Pleurotus ostreatus) was investigated. The major components associated with different mushroom stages were evaluated, as well as changes in lignocellulolytic enzyme activities in substrates composed of alfalfa pulp, wheat straw or a combination of both. Based on the results, alfalfa pulp was demonstrated to be a better substrate than wheat straw for the production of oyster mushrooms, with a high biological efficiency of 166.3 ± 25.4%. Compared to the cultivation period on commercial straw (31 days), a shorter lifecycle for oyster mushroom was found on alfalfa pulp (24 days), which could help to reduce the risk of contamination during industrial production. Study of the spent substrate as well as the harvested mushrooms revealed that the biological efficiency was related to the higher protein content (17.42%) in the alfalfa pulp compared to wheat straw, as well as greater degradation of cellulose (57.58%) and hemicellulose (56.60%). This was, by and large, due to greater extracellular hydrolytic and oxidative enzyme activity from the mushroom growth in the alfalfa pulp. The quality and safety of the fruiting bodies produced on alfalfa pulp was evaluated, which showed that the protein content was 20.4%, of which 46.3% was essential amino acids, and levels of trace elements and heavy metals were below acceptable limits. Hence, oyster mushroom cultivation using alfalfa pulp provides an alternative method to produce a value-added product, while reducing the biomass wastes in the green protein bio-refinery, and may contribute to sustainable growth in the agricultural industry. Full article
(This article belongs to the Special Issue Innovative Application of Protein and Other Value-Added Products from Green Biomass in Foods)
►▼ Show Figures

Figure 1

18 pages, 1841 KiB  
Article
Comparison of Wet Fractionation Methods for Processing Broccoli Agricultural Wastes and Evaluation of the Nutri-Chemical Values of Obtained Products
by Éva Domokos-Szabolcsy, Nevien Elhawat, Geraldo Jorge Domingos, Zoltán Kovács, Judit Koroknai, Enikő Bodó, Miklós Gábor Fári, Tarek Alshaal and Nóra Bákonyi
Foods 2022, 11(16), 2418; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11162418 - 11 Aug 2022
Cited by 4 | Viewed by 1700
Abstract
The main objective of this study was to increase the economic value of broccoli green agro-waste using three wet fractionation methods in the shadow of green biorefinery and the circular economy. Product candidates were obtained directly by using a mechanical press, and indirectly [...] Read more.
The main objective of this study was to increase the economic value of broccoli green agro-waste using three wet fractionation methods in the shadow of green biorefinery and the circular economy. Product candidates were obtained directly by using a mechanical press, and indirectly by using microwave coagulation or via lactic acid fermentation of green juice. The leaf protein concentrates (LPC) fractions displayed significantly higher dry matter content and crude protein content (34–39 m/m% on average) than the green juice fraction (27.4 m/m% on average), without considerable changes in the amino acids composition ratio. UHPLC-ESI-ORBITRAP-MS/MS analysis showed that kaemferol and quercetin are the most abundant flavonols, forming complexes with glycosides and hydroxycinnamic acids in green juice. Lacto-ermentation induced a considerable increase in the quantity of quercetin (48.75 μg·g−1 dry weight) and kaempferol aglycons (895.26 μg·g−1 dry weight) of LPC. In contrast, chlorogenic acid isomers and sulforaphane disappeared from LPC after lactic acid fermentation, while microwave treatment did not cause significant differences. These results confirm that both microwave treatment and lacto-fermentation coagulate and concentrate most of the soluble proteins. Also, these two processes affect the amount of valuable phytochemicals differently, so it should be considered when setting the goals. Full article
(This article belongs to the Special Issue Innovative Application of Protein and Other Value-Added Products from Green Biomass in Foods)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-4
Back to TopTop