Meat substitutes : Resource demands and environmental footprints

FThe modern food system is characterized with high environmental impact, which is in many cases associated with increased rates of animal production and overconsumption. The adoption of alternatives to meat proteins (insects, plants, mycoprotein, microalgae, cultured meat, etc.) might potentially influence the environmental impact and human health in a positive or negative way but could also trigger indirect impacts with higher consumption rates. Current review provides a condensed analysis on potential environmental impacts, resource consumption rates and unintended trade-offs associated with integration of alternative proteins in complex global food system in the form of meat substitutes. We focus on emissions of greenhouse gases, land use, non-renewable energy use and water footprint highlighted for both ingredients used for meat substitutes and ready products. The benefits and limitations of meat substitution are highlighted in relation to a weight and protein content. The analysis of the recent research literature allowed us to define issues, that require the attention of future studies.Peer reviewe

Patient Reported Outcome (PRO) Among High-Grade Glioma Patients Receiving TTFields Treatment: A Two Center Observational Study

Study design: A two center, observational study. Introduction: Patient reported outcome (PRO) plays an increasingly important role in the evaluation of novel therapies for tumor patients. It has been shown that tumor treating fields (TTFields) in combination with standard therapy prolong survival in high-grade glioma (hgG) patients. But critics claim that TTFields significantly impacts patients' everyday life due to side effects and average daily time on therapy (18 h) in a patient population with very limited life expectancy and high symptom burden. However, very limited data exist on PRO for TTFields treatment. Methods: This two center, observational study describes PRO of 30 hgG patients receiving TTFields in combination with chemotherapy. We introduced a device-specific questionnaire (DSQ) addressing device-specific restrictions and impact on daily live after 2 months of therapy. Additionally following questionnaires were used: EORTC (European Organization for Research and Treatment of Cancer), QLQ-30 (Quality of life of cancer patients), QLQ BN20 (Quality of life brain cancer module), QLQ FA13 (Cancer-related fatigue), and SSUK-8 (social support). Results: Surveys have been completed by 91% of enrolled patients. EORTC QLQ-30 revealed better physical, emotional, and cognitive function than social and role function of study cohort. TTFields users reported frequently on positive social support and a low level of detrimental interactions. Seventy one percent of patients felt affected in daily life due to TTFields at least 2-3 times per week up to several times per day while maintaining high therapy compliance. Most frequent device-specific restrictions were duration of therapy (74%), size (66%), and weight (70%) of the device and changing time and bonding of the transducer arrays (66%, mean duration: 43.6 min). Restrictions on exercise of hobbies/work (63%/61%), body care (71%), and sexuality/relationship (64%) were most relevant. Seventy percent would recommend TTFields to others and 67% would reuse TTFields treatment again based on their current experience. Conclusion: The study shows that although TTFields treatment frequently affects everyday life in all aspects, therapy compliance was high and 67% of patients would reconsider TTFields for themselves. We propose that findings of PRO be taken into account for medical consultation about TTFields and in future device development to deliver high-value patient-centered care

Fermentative lactic acid production from coffee pulp hydrolysate using Bacillus coagulans at laboratory and pilot scales

In this study, the lignocellulosic residue coffee pulp was used as carbon source in fermentative l(+)-lactic acid production using Bacillus coagulans. After thermo-chemical treatment at 121 °C for 30 min in presence of 0.18 mol L−1 H2SO4 and following an enzymatic digestion using Accellerase 1500 carbon-rich hydrolysates were obtained. Two different coffee pulp materials with comparable biomass composition were used, but sugar concentrations in hydrolysates showed variations. The primary sugars were (g L−1) glucose (20–30), xylose (15–25), sucrose (5–11) and arabinose (0.7–10). Fermentations were carried out at laboratory (2 L) and pilot (50 L) scales in presence of 10 g L−1 yeast extract. At pilot scale carbon utilization and lactic acid yield per gram of sugar consumed were 94.65% and 0.78 g g−1, respectively. The productivity was 4.02 g L−1 h−1. Downstream processing resulted in a pure formulation containing 937 g L−1 l(+)-lactic acid with an optical purity of 99.7%

Direct production of lactic acid based on simultaneous saccharification and fermentation of mixed restaurant food waste

This study introduces to a one-step process for the fermentative production of L(+)-lactic acid from mixed restaurant food waste. Food waste was used as carbon and nitrogen source in simultaneous saccharification and fermentation (SSF) using Lactobacillus sp. or Streptococcus sp. strains for L(+)-lactic acid production. Waste consisted of (w/w) 33.5% starch, 14.8% proteins, 12.9% fat and 8.5% free sugars. Lactobacillus sp. strains showed a productivity of 0.27–0.53 g L−1 h−1 and a yield of 0.07–0.14 g g−1 of theoretically available sugars, while Streptococcus sp. more efficiently degraded the food waste material and produced lactic acid at a maximum rate of 2.16 g L−1 h−1 and a yield of 0.81 g g−1. For SSF, no enzymes were added or other hydrolytic treatments were carried out. Outcomes revealed a linear relationship between lactic acid concentration and solid-to-liquid ratio when Streptococcus sp. was applied. Statistically, from a 20% (w/w) dry food waste blend 52.4 g L−1 lactic acid can be produced. Experimentally, 58 g L−1 was achieved in presence of 20% (w/w), which was the highest solid-to-liquid ratio that could be treated using the equipment applied. Irrespective if SSF was performed at laboratory or technical scale, or under non-sterile conditions, Streptococcus sp. efficiently liquefied food waste and converted the released nutrients directly into lactic acid without considerable production of other organic acids, such as acetic acid. Downstream processing including micro- and nanofiltration, electrodialysis, chromatography and distillation gave a pure 702 g L−1 L(+)-lactic acid formulation

Direct production of lactic acid based on simultaneous saccharification and fermentation of mixed restaurant food waste

This study introduces to a one-step process for the fermentative production of L(+)-lactic acid from mixed restaurant food waste. Food waste was used as carbon and nitrogen source in simultaneous saccharification and fermentation (SSF) using Lactobacillus sp. or Streptococcus sp. strains for L(+)-lactic acid production. Waste consisted of (w/w) 33.5% starch, 14.8% proteins, 12.9% fat and 8.5% free sugars. Lactobacillus sp. strains showed a productivity of 0.27–0.53 g L−1 h−1 and a yield of 0.07–0.14 g g−1 of theoretically available sugars, while Streptococcus sp. more efficiently degraded the food waste material and produced lactic acid at a maximum rate of 2.16 g L−1 h−1 and a yield of 0.81 g g−1. For SSF, no enzymes were added or other hydrolytic treatments were carried out. Outcomes revealed a linear relationship between lactic acid concentration and solid-to-liquid ratio when Streptococcus sp. was applied. Statistically, from a 20% (w/w) dry food waste blend 52.4 g L−1 lactic acid can be produced. Experimentally, 58 g L−1 was achieved in presence of 20% (w/w), which was the highest solid-to-liquid ratio that could be treated using the equipment applied. Irrespective if SSF was performed at laboratory or technical scale, or under non-sterile conditions, Streptococcus sp. efficiently liquefied food waste and converted the released nutrients directly into lactic acid without considerable production of other organic acids, such as acetic acid. Downstream processing including micro- and nanofiltration, electrodialysis, chromatography and distillation gave a pure 702 g L−1 L(+)-lactic acid formulation

Biological nitrogen recirculation to food protein – A review

Nitrogen is a part of a complex cycle with transformative reactions being not only an essential element for living organisms, but also facilitating negative environmental impacts as eutrophication and climate change. To reduce the negative environmental impacts, closing the nitrogen loop, reducing inputs of fossil-based synthetic nitrogen fertilizers, and returning nitrogen-rich material and waste streams back into the food system are essential. This review investigates the potential of nitrogen transformation technologies to return nitrogen to food systems from existing material streams, levelling the imbalances of the nitrogen cycle. Review of both conventional and biotechnological pathways for nitrogen recovery, as well as of legal aspects and safety issues uncovers the knowledge gaps, potentials, and barriers for making nitrogen circular in a food system context. Further a few technologies aiming the recirculation of the nitrogen disclosed as a basis for potential industrial scale up and implementation.Peer reviewe