Anti-Steatotic Effects of , and Algae Extracts in AML-12 Hepatocytes.

Non-alcoholic fatty liver disease (NAFLD) is considered the most common chronic liver alteration whose prevalence is increasing in Western countries. Microalgae and macroalgae have attracted great interest due to the high content in bioactive compounds with beneficial effects on health. The aim of the present study is to assess the potential interest of extracts rich in proteins obtained from the microalgae and and the macroalga in the prevention of lipid accumulation in AML-12 hepatocytes.

Solid State Fermentation as a Tool to Stabilize and Improve Nutritive Value of Fruit and Vegetable Discards: Effect on Nutritional Composition, In Vitro Ruminal Fermentation and Organic Matter Digestibility.

This research aimed to evaluate in vitro organic matter digestibility, fermentation characteristics and methane production of fruit and vegetable discards processed by solid state fermentation (SSF) by sp. Mixtures were composed of approximately 28% citric fruits, 35% other fruits and 37% vegetables. Fruit and vegetables were processed and fermented to obtain a stabilized product.

Valorisation of fruit and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production.

The present research describes an integral strategy for valorisation of fruit and vegetable discards (FVd) in feeding application, using solid-state fermentation (SSF) and submerged fermentation (SmF), for both solid and liquid fractions obtained during these by-products handle and processing, using a strain of Rhizopus sp. After SSF, fermented biomass had 1.9 times higher protein content (up to 20.

New advances in the integrated management of food processing by-products in Europe: sustainable exploitation of fruit and cereal processing by-products with the production of new food products (NAMASTE EU).

By-products generated every year by the European fruit and cereal processing industry currently exceed several million tons. They are disposed of mainly through landfills and thus are largely unexploited sources of several valuable biobased compounds potentially profitable in the formulation of novel food products. The opportunity to design novel strategies to turn them into added value products and food ingredients via novel and sustainable processes is the main target of recently EC-funded FP7 project NAMASTE-EU.