Impact of Dry, Particle-Size Fractionation On Protein And Amino Acid Content Of Three Seaweed Species

Market demand for “clean and green” food products is increasing, and so there is growing opportunity for the seaweed aquaculture industry to take a position as a key food producer in this area. In this study, in order to investigate the impact of dry fractionation on seaweed protein qualities, dried and milled seaweed powder from three seaweed species was sieved into 6 fractions (F1 to F6) of different particle size from \u3e710 μm toμm. True protein, total protein and amino acid profiles were analyzed to evaluate the protein content and quality of three brown seaweed species commercially harvested in Ireland; Alaria esculenta, Laminaria digitata and Saccharina latissima. In general, A. esculenta had the highest protein content, followed by S. latissima and then L. digitata (4.15 ± 0.12 g/100 g, 2.28 ± 0.1 g/100 g and 1.73 ± 0.01 g/100 g, respectively). Fractionation had a significant impact (p \u3c .01) on protein content, essential amino acid content (p \u3c .05) and non-essential amino acid content (p \u3c .01) across six fractions of seaweed powder within species. F6 (710 μm) contained the highest protein and amino acid content in L. digitata. Glutamic acid was the most prevalent amino acid in A. esculenta and L. digitata (55.34 mg/g and 23.78 mg/g), while aspartic acid was the most prevalent in S. latissima (19.41 mg/g). This information is valuable to both researchers and seaweed producers who can use particle size separation as a simple method to create value-added products using their green biomass for applications across multiple markets

Modelling Processes and Products in the Cereal Chain

[EN] In recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for research.The authors would like to acknowledge networking and article processing charge support by COST Action CA15118 (Mathematical and Computer Science Methods for Food Science and Industry).Carvalho, O.; Charalambides, MN.; Djekic, I.; Athanassiou, C.; Bakalis, S.; Benedito Fort, JJ.; Briffaz, A.... (2021). Modelling Processes and Products in the Cereal Chain. Foods. 10(1):1-18. https://doi.org/10.3390/foods10010082S11810

Modelling Processes and Products in the Cereal Chain

ReviewIn recent years, modelling techniques have become more frequently adopted in the field of food processing, especially for cereal-based products, which are among the most consumed foods in the world. Predictive models and simulations make it possible to explore new approaches and optimize proceedings, potentially helping companies reduce costs and limit carbon emissions. Nevertheless, as the different phases of the food processing chain are highly specialized, advances in modelling are often unknown outside of a single domain, and models rarely take into account more than one step. This paper introduces the first high-level overview of modelling techniques employed in different parts of the cereal supply chain, from farming to storage, from drying to milling, from processing to consumption. This review, issued from a networking project including researchers from over 30 different countries, aims at presenting the current state of the art in each domain, showing common trends and synergies, to finally suggest promising future venues for researchinfo:eu-repo/semantics/publishedVersio