11 documents found, page 1 of 2

Production of lipid rich-extracts from Chlorella vulgaris using ohmic heating

Microalgae biomass is a promising raw material for several bioproducts suitable for food, energy and pharmaceutical industries. The aim of the present work was to optimize the extraction of bioactive compounds from Chlorella vulgaris using Ohmic Heating (OH). A rotatable central composite design for two factors was used to assess the effects of temperature and solvent (% ethanol in water) on lipid extraction yi...

Pulsed electric fields for the extraction of proteins and carbohydrates from ma...

Pulsed electric fields (PEF) is attracting great attention as nonthermal extraction technology on downstream processing of emergent marine bioresources such as micro- and macroalgae. These uni- and multicellular algae enclose a diverse and interesting biochemical composition and are recognized as important sources of valuable bioactive compounds and functional food nutrients. This chapter intends to give an ove...

Emerging challenges in assessing bio-based nanosystems’ behaviour under in vitr...

The current consumers’ demand for high quality food products together with the growing awareness regarding the link between health and nutrition has led to the development of novel food products with added functionality. Such functionality can be modulated by adding bio-based nanosystems that can improve the bioaccessibility of bioactive compounds and facilitate nutrient absorption. However, these functional pr...

Future food proteins - Trends and perspectives

In order to fill the nutritional needs of a growing world population, countless efforts have been made the search for new and sustainable protein sources. However, these goals may only be met by a multidisciplinary approach, covering the whole food supply chain (from farm to fork), which needs to be addressed and reconsidered. Emerging proteins are now a big trend, but in the future can these alternative protei...

The role of emergent processing technologies in tailoring plant protein functio...

Background Plant proteins possess promising technological-functional properties that can be used for the development of innovative protein systems. Following the global requirements of environmentally friendly politics, green and cost-effective processing technologies, such as ohmic heating and high pressure processing are of great interest. These technologies have demonstrated their potential to modify protein...

Influence of moderate electric fields in β-lactoglobulin thermal unfolding and ...

In this study, the effects of moderate electric fields during thermal denaturation of -lactoglobulin were examined through an in situ circular dichroism approach, complemented by intrinsic extrinsic fluorescence analysis. Results have shown that the effects of electric fields in protein unfolding were linearly dependent on the applied electric field intensity (V/cm) and increased by the use of low electric freq...

Electric field effects on proteins Novel perspectives on food and potential hea...

Electric fields (EF) technologies have been establishing a solid position in emergent food processing and have seen as serious alternatives to traditional thermal processing. During the last decades, research has been devoted to elucidation of technological and safety issues but also fundamental aspects related with interaction of electric fields (EF) with important macromolecules, such as proteins. Proteins ar...

Effects of moderate electric fields on cold-set gelation of whey proteins - Fro...

Whey protein gelation and final gel properties are dependent of the gel forming solution characteristics (e.g. protein concentration, pH, ionic strength), and physical variables involved in the method used for gel preparation. Ohmic heating (OH) is an emerging technology in food processing and its application in heat-induced gelation of whey proteins has demonstrated its capacity to influence the physicochemica...

Modelling whey protein gelation under ohmic heating - effects of electric field...

Effects of moderate electric fields in beta-lactoglobulinthermal denaturation: ...