Publications by authors named "L Siroli"
Components of yeast cell walls, such as β-glucans and mannoproteins, show promise for developing sustainable biopolymers for food packaging. Efficient extraction, however, is challenging due to the complexity of the yeast cell wall. This study explored high-pressure homogenisation (HPH) and pulsed electric fields (PEFs), alone and with heat treatment (TT), on bakery yeast (BY) and brewery spent yeast (BSY) biomasses.
View Article and Find Full Text PDFKombucha is a trending tea fermented via a complex microflora of yeasts and acetic acid bacteria. It can be a valid low-calorie substitute for soft drinks due to its sour, naturally carbonated, and sweet taste. Despite increased interest, the microflora and functional properties of kombucha have not yet been fully understood.
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- Climate change is negatively impacting water availability and quality, which in turn affects agricultural irrigation practices, pushing for the exploration of treated wastewater as an alternative water source.
- The study emphasizes the necessity of ensuring appropriate wastewater treatment to meet regulatory standards, especially in decentralized agricultural settings where treatment facilities may not be adequate.
- A novel treatment system combining UASB, AnMBR, constructed wetlands, and UV disinfection was developed, showing promising results for producing reusable water while also evaluating the sustainability of the overall treatment process through carbon-sequestration and energy analyses.
The main objective of this work was to evaluate the combined effect of a biotechnology process, based on selected yeast strains, and a high-pressure homogenization (HPH) treatment on the microbiological quality, structural organization of proteins, chitin content, and antioxidant activity of a mixture of cricket powder () and water. Compared to untreated samples, the cricket matrix treated with HPH four times at 180 MPa promoted the growth of the inoculated and strains. HPH did not affect the concentration of chitin; however, the combination with microorganisms tended to reduce the content.
View Article and Find Full Text PDFThe use of plant extracts (e.g., essential oils and their active compounds) represents an interesting alternative to chemical additives and preservatives applied to delay the alteration and oxidation of foods during their storage.
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