BiotechIntellect

In this study, for the first time the effects of different factors on hydrolysis of low concentration of corn starch were investigated in two steps. In the first step, thermal hydrolysis with pH variation and sonication treatment and finally enzymatic hydrolysis of starch were investigated by one factor at a time method. The best conditions of maximum reducing sugar production and maximum releasing of amylose were starch with pH=4.5, sonication time 30 min and 24 hours solution storage in 4 °C with enzymatic hydrolysis by 335 ppm immobilized enzyme for 15 min. In the second step, the effects of three variables on starch hydrolysis to determine the optimal conditions were investigated by 2³ factorial design with multiple responses desirability method. Starch concentration 0.5% (w/v), initial starch pH of 4.5 and enzymatic hydrolysis temperature 50°C were determined as optimum conditions for achieving maximum changes in reducing sugar concentration 92.48 (mg/g starch) and ratio of final and initial soluble amylose content of hydrolysate solution 0.62 (by more than 75% separation of immobilized enzyme on MNPs after the process by external magnetic field. Also, experiment showed the possibility of immobilized enzyme reusing, which can retain 40% of its ability to produce reducing sugar and retain magnetic features of nanoparticles after 6 cycles.

Plastic pollution poses a serious threat to the environment because it is nonbiodegradable. This issue has led many stakeholders to explore legal and technical solutions for creating valuable biodegradable plastics. Today, microorganisms have become promising sources for producing bioplastics, which have various uses, including packaging and other applications. Furthermore, the ongoing increase in food and agricultural waste, along with its management strategies, has attracted global attention due to its significant environmental impacts on air, soil, and water contamination. Lactic acid bacteria (LAB) are well-studied for producing two common bioplastics, polylactic acid (PLA) and polyhydroxyalkanoates (PHA), using food and agricultural waste. This review focuses on producing PHA and PLA from low-cost substrates with LAB. It highlights the types of PLA and PHA made by LAB and their applications. After briefly explaining what LAB strains can produce bioplastics, the biosynthesis of PLA and PHA by LAB is described. The review also explains the definitions and pretreatment methods of cheap substrates for bioplastic production. Finally, it discusses factors that influence the bioplastic production process. Overall, efficient methods for turning waste into bioplastics with LAB offer a promising step toward sustainable waste management and reducing the harm caused by traditional plastics. 

Developing novel fat and oil ingredients through fermentation is an emerging field with great potential to address sustainability, health, and functionality challenges in the food industry. This review highlights new strategies such as precision fermentation for specialty fats, waste-to-oil bioconversion, hybrid blends with plant-based fats, and scalable bioreactor designs. Despite promising applications in food sectors, there are still challenges like high production costs, and scalability barriers. Advances in feedstock diversification, co-product valorization, and innovative fermentation systems are key to overcoming these hurdles. A few companies demonstrate progress, while economic and technological innovations are expected to enable mainstream adoption in the coming decade.

Identification and isolation of Staphylococcus aureus is of great importance in clinical and food applications, but traditional methods face several drawbacks. Our current investigation focused on developing and evaluating Molecularly Imprinted Polymer (MIP)-functionalized nanomembranes for selective S. aureus capture. MIPs were synthesized on cellulose acetate membranes via UVinitiated polymerization. Characterization via FTIR confirmed antibody integration, while SEM revealed distinct MIP nanoparticles (20-45 nm) compared to larger non-imprinted polymer (NIP) particles (295-2132 nm). Filtration experiments using S. aureus suspensions (10⁴-10⁵ CFU/mL) demonstrated the membranes' capture capability; notably, filter M3 reduced a 3 × 10⁵ CFU/mL challenge concentration to 4.3 × 10⁴ CFU/mL in the filtrate. Performance varied across formulations, with differences in filtration times and retention efficiencies observed between MIP and NIP filters. To enhance consistency, further optimization of monomer-to-template ratios is recommended. The MIP filters exhibited robust stability over a two-month evaluation period. These findings highlight the potential of antibody-imprinted MIP nanomembranes as promising tools for S. aureus capture, offering a rapid and selective alternative approach that warrants further optimization and testing in complex matrices for practical applications.

Salmonella, a major foodborne pathogen, causes 93.8 million gastroenteritis cases annually. This review examines global outbreaks (e.g. 2021 Peaches outbreak and the 2022 Ferrero's) serotype epidemiology (Salmonella typhimurium, Salmonella enteritidis), and survival factors (pH, water activity). Novel prevention methods, including phytochemicals and nanoparticles, offer sustainable alternatives to combat multidrug resistance. Recent advances in preventative approaches, such as phytochemical treatments and essential oils that mitigate antibiotic resistance, present novel opportunities for combating multidrug-resistant bacteria. A multimodal strategy incorporating severe food safety regulations, technological developments and global collaboration is required to efficiently navigate complex environment of Salmonella and restrict its impact on global food safety and public health. This review explores epidemiology, outbreaks, and novel prevention methods like phytochemicals and nanoparticles, proposing data-driven and biotechnological solutions for sustainable food systems.

This study developed a functional seafood product by coating rainbow trout (Oncorhynchus mykiss) fillets with sodium alginate containing inulin (0%, 10%, 20%, 30%, and 40% w/v). Sensory properties, proximate composition, fructan content, cooking loss, and shrinkage were evaluated after deep-fat frying. Coatings with 30% and 40% inulin preserved sensory attributes while increasing fructan content to 0.7 g/100 g dry matter, enhancing nutritional value. However, frying increased fat content and reduced moisture, indicating limitations in oil barrier properties. Sodium alginate coating proved effective as a prebiotic carrier, positioning the product as a novel functional seafood with potential for industrial application.

In recent decades, global population growth, climate change, pressure on natural resources, and increasing demand for healthy and sustainable food have driven scientific and industrial communities toward exploring new food sources and bioactive compounds. One such promising source is green algae (Chlorophyta), which are rich in protein, fiber, unsaturated fatty acids, antioxidants, and natural pigments. These algae are not only nutritionally valuable but also have diverse applications, including natural additives, dietary supplements, functional beverages, biodegradable packaging, and even plant-based protein alternatives. This review aims to present a comprehensive and scientific overview of the applications of green algae in the food industry. It begins with an analysis of their biology and species diversity, then discusses the bioactive compounds along with their extraction and stabilization methods. The review continues by highlighting various industrial uses of these algae in different food products and their impact on human health, including anti-inflammatory effects, immune system support, and metabolic regulation. Alongside these opportunities, it also addresses safety concerns, health risks, international regulations, and economic barriers. The article concludes by discussing innovative technologies such as genetic engineering, nanotechnology, and closed-cultivation systems, demonstrating how green algae can become a key component of the future food supply chain, integrating safety, health, and environmental sustainability.