Succesfactoren kleinschalige bioraffinage : tussentijdse rapportage 2014

Economies of scale zijn een belangrijke belemmering voor de implementatie van kleinschalige processen. Dit wordt bijvoorbeeld geïllustreerd met schaalfactoren voor apparatuur en menskracht. Als er echter naar hele ketens wordt gekeken, zijn er wel duidelijke situaties waarin kleinschaligheid voordelen biedt. Dit wordt in dit rapport geïllustreerd aan de hand van voorbeeldcases, zowel uit de literatuur of aan de hand van informatie binnen de “PPS Kleinschalige Bioraffinage”

Multi-Step Biomass Fractionation of Grape Seeds from Pomace, a Zero-Waste Approach

Grape seeds are the wineries' main by-products, and their disposal causes ecological and environmental problems. In this study seeds from the pomace waste of autochthonous grape varieties from Lebanon, Obeidi (white variety) and Asswad Karech (red variety) were used for a multi-step biomass fractionation. For the first step, a lipid extraction was performed, and the obtained yield was 12.33% (w/w) for Obeidi and 13.04% (w/w) for Asswad Karech. For the second step, polyphenols' recovery from the defatted seeds was carried out, resulting in 12.0% (w/w) for Obeidi and 6.6% (w/w) for Asswad Karech, with Obeidi's extract having the highest total phenolic content (333.1 ± 1.6 mg GAE/g dry matter) and antioxidant activity (662.17 ± 0.01 µg/mL of Trolox equivalent). In the third step, the defatted and dephenolized seeds were subsequently extracted under alkaline conditions and the proteins were isoelectric precipitated. The recovered protein extract was 3.90% (w/w) for Obeidi and 4.11% (w/w) for Asswad Karech seeds, with Asswad Karech's extract having the highest protein content (64 ± 0.2 mg protein/g dry matter). The remaining exhausted residue can be valorized in cosmetic scrubs formulations as a replacement for plastic microbeads. The designed zero-waste approach multi-step biomass fractionation has the potential to improve the valorization of the side products (grape seeds) of these two Lebanese autochthonous grape varieties

Organophilic pervaporation for aroma isolation : industrial and commercial prospects

This article looks at organophilic pervaporation for aroma isolation. It covers recent developments in this field, and looks at the economic implications of the technology for producing natural aroma extracts

Bioavailability of lutein from a lutein-enriched egg-yolk beverage and its dried re-suspended versions

Drying a fresh lutein-enriched egg-yolk beverage would extend its shelf life, however, functional properties should not be affected. It was investigated whether consumption of a dried beverage containing lutein-enriched egg-yolk significantly increases serum lutein. One-hundred healthy young subjects participated in this 6-weeks randomized controlled study. Subjects consumed either a “plain” control beverage (n¿=¿26), a fresh lutein-enriched egg-yolk beverage (n¿=¿25), a dried version of this beverage (n¿=¿25), or a beverage composed of the dried individual components of the drink (n¿=¿24). The fresh and both dried versions of the lutein-enriched egg-yolk beverage were able to increase serum lutein levels after 6 weeks of consumption (lutein change: -38¿±¿47¿nmol/L, +304¿±¿113¿nmol/L, +148¿±¿79¿nmol/L and +178¿±¿83¿nmol/L for control, fresh, dried and combined dried group respectively; p

Anti-hypertensive functional food products

The present invention provides novel protein hydrolysates with antihypertensive properties, as well as food products and food supplements comprising these

Anti-hypertensive functional food products

The present invention provides novel protein hydrolysates with antihypertensive properties, as well as food products and food supplements comprising these