Xeno-Free 3D Bioprinted Liver Model for Hepatotoxicity Assessment.

Three-dimensional (3D) bioprinting is one of the most promising methodologies that are currently in development for the replacement of animal experiments. Bioprinting and most alternative technologies rely on animal-derived materials, which compromises the intent of animal welfare and results in the generation of chimeric systems of limited value. The current study therefore presents the first bioprinted liver model that is entirely void of animal-derived constituents.

Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound.

Plant fibers are rich in dietary fiber and micronutrients but often exhibit poor functionality. Ultrasonication can affect the particle size of plant fiber, thereby influencing other techno-functional properties. Therefore, this study aimed to investigate the effects of high-intensity ultrasound on citrus, apple, oat, and pea fiber.

Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions.

Pea protein is of high interest for the food industry owing to its low allergenicity and high nutritional value. However, it often exhibits poor functionality, such as low solubility. The presence of dietary fiber in food products is beneficial for human health but may decrease the bioaccessibility of nutrients.

Towards a Better Understanding of Texturization during High-Moisture Extrusion (HME)-Part II: Characterization of Thermophysical Properties of High-Moisture Meat Analogues.

It is crucial to determine the thermophysical properties of high-moisture extruded samples (HMESs) to properly understand the texturization process of high-moisture extrusion (HME), especially when the primary objective is the production of high-moisture meat analogues (HMMAs). Therefore, the study's aim was to determine thermophysical properties of high-moisture extruded samples made from soy protein concentrate (SPC ALPHA 8 IP). Thermophysical properties such as the specific heat capacity and the apparent density were experimentally determined and further investigated to obtain simple prediction models.

Towards a Better Understanding of Texturization during High-Moisture Extrusion (HME)-Part I: Modeling the Texturability of Plant-Based Proteins.

This study focused on predicting high-moisture texturization of plant-based proteins (soy protein concentrate (SPC), soy protein isolate (SPI), pea protein isolate (PPI)) at different water contents (57.5%, 60%, 65%, 70%, and 72.5% (/ db)) to optimize and guarantee the production of high-moisture meat analogs (HMMA).

Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting.

Introduction: Impact of processing on product characteristics, sustainability, traceability, authenticity, and public health along the food chain becomes more and more important not only to the producer but also to the customer and the trust of a consumer toward a brand. In recent years, the number of juices and smoothies containing so called super foods or fruits, which have been "gently pasteurized," has increased significantly. However, the term "gentle pasteurization" related to the application of emerging preservation technologies such as pulsed electric fields (PEF), high pressure processing (HPP) or ohmic heating (OH) is not clearly defined.

A new approach for calculating microalgae culture growth based on an inhibitory effect of the surrounding biomass.

Ever since the potential of algae in biotechnology was recognized, models describing the growth of algae inside photobioreactors have been proposed. These models are the basis for the optimization of process conditions and reactor designs. Over the last few decades, models became more and more elaborate with the increase of computational capacity.

Structure and adsorption behavior of high hydrostatic pressure-treated β-lactoglobulin.

Hypothesis: High hydrostatic pressure treatment causes structural changes in interfacial-active β-lactoglobulin (β-lg). We hypothesized that the pressure-induced structural changes affect the intra- and intermolecular interactions which determine the interfacial activity of β-lg. The conducted experimental and numerical investigations could contribute to the mechanistic understanding of the adsorption behavior of proteins in food-related emulsions.

Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes.

Pressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry. However, both technologies offer significant benefits in terms of spore inactivation using reduced thermal intensity in food products, as well as minimized effects on sensory and nutritional profiles. In this study, PES and OH were tested based on possible food safety process windows in comparison to thermal retorting, to optimize the food quality of carrot-based purees.

Concentrating Model Solutions and Fruit Juices Using CO Hydrate Technology and Its Quantitative Effect on Phenols, Carotenoids, Vitamin C and Betanin.

Fruits have an important economic impact in the context of plant-based food production. The consumption of fruit juices, mostly produced from concentrates, is particularly noteworthy. Conventional concentration methods do not always enable a sustainable and gentle concentration.

Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage.

Anthocyanins are often associated with health benefits. They readily degrade during processing and storage but are also dependent on the matrix conditions. This study investigated how strawberry anthocyanins are affected by preservation technologies and a relatively protein-rich kale juice addition during storage.

Development of a Continuous Pulsed Electric Field (PEF) Vortex-Flow Chamber for Improved Treatment Homogeneity Based on Hydrodynamic Optimization.

Pulsed electric fields (PEF) treatment is an effective process for preservation of liquid products in food and biotechnology at reduced temperatures, by causing electroporation. It may contribute to increase retention of heat-labile constituents with similar or enhanced levels of microbial inactivation, compared to thermal processes. However, especially continuous PEF treatments suffer from inhomogeneous treatment conditions.

Kinetic Modeling and Numerical Simulation as Tools to Scale Microalgae Cell Membrane Permeabilization by Means of Pulsed Electric Fields (PEF) From Lab to Pilot Plants.

Pulsed Electric Fields (PEF) is a promising technology for the gentle and energy efficient disruption of microalgae cells such as . The technology is based on the exposure of cells to a high voltage electric field, which causes the permeabilization of the cell membrane. Due to the dependency of the effective treatment conditions on the specific design of the treatment chamber, it is difficult to compare data obtained in different chambers or at different scales, e.

Comparative analysis of bioactive phenolic compounds composition from 26 medicinal plants.

Bioactive phenolic compounds are powerful antioxidants in traditionally used medicinal and industrial crop plants and have attracted increased interest in the last years in their application and role in non-destructive methodology for pre-screening analysis of some stress factors. In this study the qualitative target was linked with future possible applications of received data for improving non-destructive methodology as well as for improving existing knowledge regarding antioxidant content in some plant species. Comparative analysis of total phenolics, flavonoid contents, phenolic acid composition, and antioxidant activity in known east central Europe medicinal and industrial crop plants of 26 species of families , and was done.

Soil Biodiversity Effects from Field to Fork.

Our knowledge of soil biodiversity in agriculture in general is currently increasing rapidly. However, almost all studies have stopped with the quantification of soil biodiversity effects on crops at harvest time, ignoring subsequent processes along the agrifood chain until food arrives on our plates. Here we develop a conceptual framework for the study of such postharvest effects.

New lattice Boltzmann method for the simulation of three-dimensional radiation transfer in turbid media.

Based on the kinetic theory of photons, a new lattice Boltzmann method for the simulation of 3D radiation transport is presented. The method was successfully validated with Monte Carlo simulations of radiation transport in optical thick absorbing and non-absorbing turbid media containing either isotropic or anisotropic scatterers. Moreover, for the approximation of Mie-scattering, a new iterative algebraic approach for the discretization of the scattering phase function was developed, ensuring full conservation of energy and asymmetry after discretization.

Impact of surface structure and feed gas composition on Bacillus subtilis endospore inactivation during direct plasma treatment.

This study investigated the inactivation efficiency of cold atmospheric pressure plasma treatment on Bacillus subtilis endospores dependent on the used feed gas composition and on the surface, the endospores were attached on. Glass petri-dishes, glass beads, and peppercorns were inoculated with the same endospore density and treated with a radio frequency plasma jet. Generated reactive species were detected using optical emission spectroscopy.

Wavelet synthetic method for turbulent flow.

Based on the idea of random cascades on wavelet dyadic trees and the energy cascade model known as the wavelet p model, a series of velocity increments in two-dimensional space are constructed in different levels of scale. The dynamics is imposed on the generated scales by solving the Euler equation in the Lagrangian framework. A dissipation model is used in order to cover the shortage of the p model, which only predicts in inertial range.

Multifractal-cascade model for inertial and dissipation ranges based on the wavelet reconstruction method.

The discrete wavelet is introduced to construct the turbulent velocity fields. The simple binary cascade model p model is served as the inertial range model for velocity increments. The dissipation model, which follows Foias et al.

Impact of different water activities (a w) adjusted by solutes on high pressure high temperature inactivation of Bacillus amyloliquefaciens spores.

Much research has been conducted to comprehend the mechanisms of high pressure (HP) inactivation of spores in aqueous systems but for food model systems these information are scarce. In these systems spores can interact with ingredients which then could possibly lead to retarded or reduced inactivation, which can cause a problem for the sterilization process. The protective mechanism of a reduced a w-value is still unclear.

Numerical simulation of adsorption and bubble interaction in protein foams using a lattice Boltzmann method.

The adsorption process and the resulting dynamic surface tension in the context of protein foams were studied. A diffusion-advection equation is solved using a lattice Boltzmann method (LBM) in order to simulate the adsorption of surfactants on a surface. With different adsorption isotherms, different surfactants can be modelled.

Experimental in situ investigations of turbulence under high pressure.

In tube injection systems applied in high-pressure processing of packed biomaterials and foods, the pressure-transmitting medium is injected into the vessel to increase the pressure up to 1000 MPa, generating a submerged liquid-free jet. The presence of a turbulent-free jet during the pressurization phase and its positive influence on the homogeneity of the product treatment has already been examined by computational fluid dynamics investigations. However, no experimental data have supported the existence and properties of turbulent flow under high-pressure (HP) conditions up to 400 MPa.

Basic aspects of phase changes under high pressure.

Some substances of technological importance reveal phase change phenomena in the pressure and temperature range typically applied in biotechnology and food processing. For example, media with high molar volumes like edible oils and fats undergo liquid-solid phase transition at pressure increases up to several hundred megapascals. This article is concerned with theoretical considerations of the line of coexistence of solid and liquid phases in the pressure and temperature domain that corresponds to the phase boundary as a function of temperature and pressure.