Efficiency of aqueous oleosome extraction from capsicum seeds compared to classical oil extraction

The extraction of oil from oilseeds in intact oleosomes is one of the suggested processes that could replace the extraction of oil by pressing and solvent extraction, being milder, environmentally less impactful and potentially more efficient in its use of resources. This study assesses the latter using an exergy assessment of oleosome extraction for food emulsions. The contribution of each part of the process to the overall impact was investigated. Based on current lab-scale data, oleosome extraction has nearly twice the exergy loss compared to the industrial process of oil extraction and industrial assembly of emulsions. The exergy losses of the lab-scale oleosome extraction are currently dominated by the chemical exergy associated with product loss during the separation of oleosomes from the rest of the biomass. This loss is expected to significantly decrease when upscaled to industrial scale. When substituted with industrial material efficiencies, the total exergy loss decreased to nearly a quarter of the original loss, representing oleosome extraction as a potentially more effective and environment-friendly option.

Single droplet drying with stepwise changing temperature-time trajectories: Influence on heat sensitive constituents

Optimization procedures for industrial spray drying processes mainly rely on empirical understanding. Mechanistic understanding of the process is limited, but can be enhanced by studying the drying of single droplets. We here report on a new sessile single droplet drying platform, using two air streams to represent the inlet and outlet air of a spray dryer to simulate changing conditions in a spray dryer. Accurate temperature measurements confirmed the temperature profiles and their imposition onto a drying droplet. Single droplets of solutions containing β-galactosidase and maltodextrin were dried with different temperature-time trajectories, with the inactivation of the enzyme as indicator for the thermal load on the droplet. The locking point is found to be an important parameter: the air temperature before this point does not influence the enzyme inactivation much, but a high air temperature after the locking point results in significant inactivation. The β-galactosidase inactivation was also successfully predicted with a coupled drying and inactivation model.

Bovine Serum Albumin Rejection by an Open Ultrafiltration Membrane: Characterization and Modeling

The classic application of ultrafiltration (UF) is for the complete retention of proteins, and in that situation, the transport behavior is well established. More open membranes with fractional retention are used when separating different proteins. However, protein transport has not been well documented yet in the literature. The bovine serum albumin (∼69 kDa) observed rejection ranges from 0.65 to 1 using a 300 kDa molecular weight cut-off membrane at different pH, ionic strength, and pressure. We demonstrated that, especially with open UF, the transport of proteins through the membrane is dominated by advection, with insignificant diffusion effects (p value > 0.05). We showed that with open UF, retention is not only caused by size exclusion but also to a large extent by electrostatic interactions and oligomerization of the proteins. Mass transfer in the polarization layer was relatively independent of the pH and ionic strength. It was underestimated by common Sherwood relations due to a relatively large contribution of the reduction in the flow turbulence near the membrane by the removal of fluid through the membrane. We propose a model that allows relatively quick characterization of the rejection of proteins without prior knowledge of the pore sizes and charges based on just a limited set of experiments. Therefore, protein rejection with the open UF system can be targeted by tuning the processing conditions, which might be useful for designing protein fractionation processes.

Food proteins from yeast-based precision fermentation: Simple purification of recombinant β-lactoglobulin using polyphosphate

Proteins produced through precision fermentation are often purified through chromatographic methods. Faster and more cost-effective purification methods are desired for food application. Here, we present a simple method for purification of protein produced from yeast, using β-lactoglobulin secreted from Pichia pastoris as an example. The food-grade salt hexametaphosphate (HMP) was used to precipitate the protein at acidic pH, while the impurities (extracellular polysaccharides; mainly mannan) remained soluble. After re-solubilization of the protein-HMP complex by neutralization, excess HMP was selectively precipitated using calcium chloride. The protein content of the crude sample increased from 26 to 72 wt% (comparable to purification with anion exchange chromatography), containing only residual extracellular polysaccharides (9 wt%) and HMP (1 wt%). The established method had no significant impact on the structural and functional properties (i.e., ability to form emulsions) of the protein. The presented method shows potential for cost-effective purification of recombinant proteins produced through yeast-based expression systems.

Engineering artificial casein micelles for future food: Is casein phosphorylation necessary?

Industrial-scale production of recombinant proteins for food products may become economically feasible but correct post-translational modification of proteins by microbial expression systems remains a challenge. For efficient production of hybrid products from bovine casein and recombinant casein, it is therefore of interest to evaluate the necessity of casein post-translational phosphorylation for the preparation of hybrid casein micelles and study their rennet-induced coagulation. Our results show that dephosphorylated casein was hardly incorporated into artificial casein micelles but was capable of stabilising calcium phosphate nanoclusters with an increased size through adsorption on their surface. Thereby, dephosphorylated casein formed larger colloidal particles with a decreased hydration. Furthermore, the presence of increasing amounts of dephosphorylated casein resulted in increasingly poor rennet coagulation behaviour, where dephosphorylated casein disrupted the formation of a coherent gel network by native casein. These results emphasise that post-translational phosphorylation of casein is crucial for their assembly into micelles and thereby for the production of dairy products for which the casein micelle structure is a prerequisite, such as many cheese varieties and yoghurt. Therefore, phosphorylation of future recombinant casein is essential to allow its use in the production of animal-free dairy products.

Amyloid-like aggregation of recombinant β-lactoglobulin at pH 3.5 and 7.0: Is disulfide bond removal the key to fibrillation?

Functional nanofibrils from globular proteins are usually formed by heating for several hours at pH 2.0, which induces acidic hydrolysis and consecutive self-association. The functional properties of these micro-metre-long anisotropic structures are promising for biodegradable biomaterials and food applications, but their stability at pH > 2.0 is low. The results presented here show that modified β-lactoglobulin can also form nanofibrils by heating at neutral pH without prior acidic hydrolysis; the key is removing covalent disulfide bonds. The aggregation behaviour of various recombinant β-lactoglobulin variants was systemically studied at pH 3.5 and 7.0. The suppression of intra- and intermolecular disulfide bonds by eliminating one to three out of the five cysteines makes the non-covalent interactions more prevalent and allow for structural rearrangement. This stimulated the linear growth of worm-like aggregates. Full elimination of all five cysteines led to the transformation of worm-like aggregates into actual fibril structures (several hundreds of nanometres long) at pH 7.0. This understanding of the role of cysteine in protein-protein interactions will help to identify proteins and protein modifications to form functional aggregates at neutral pH.

Mild Fractionation for More Sustainable Food Ingredients

With the rising problems of food shortages, energy costs, and raw materials, the food industry must reduce its environmental impact. We present an overview of more resource-efficient processes to produce food ingredients, describing their environmental impact and the functional properties obtained. Extensive wet processing yields high purities but also has the highest environmental impact, mainly due to heating for protein precipitation and dehydration. Milder wet alternatives exclude, for example, low pH-driven separation and are based on salt precipitation or water only. Drying steps are omitted during dry fractionation using air classification or electrostatic separation. Benefits of milder methods are enhanced functional properties. Therefore, fractionation and formulation should be focused on the desired functionality instead of purity. Environmental impact is also strongly reduced by milder refining. Antinutritional factors and off-flavors remain challenges in more mildly produced ingredients. The benefits of less refining motivate the increasing trend toward mildly refined ingredients.

Quantitative analysis of 3D food printing layer extrusion accuracy: Contextualizing automated image analysis with human evaluations: Quantifying 3D food printing accuracy

3D food printing can customize food appearance, textures, and flavors to tailor to specific consumer needs. Current 3D food printing depends on trial-and-error optimization and experienced printer operators, which limits the adoption of the technology by general consumers. Digital image analysis can be applied to monitor the 3D printing process, quantify printing errors, and guide optimization of the printing process. We here propose an automated printing accuracy assessment tool based on layer-wise image analysis. Printing inaccuracies are quantified based on over- and under-extrusion with reference to the digital design. The measured defects are compared to human evaluations via an online survey to contextualize the errors and identify the most useful measurements to improve printing efficiency. The survey participants marked oozing and over-extrusion as inaccurate printing which matched the results obtained from automated image analysis. Although under-extrusion was also quantified by the more sensitive digital tool, the survey participants did not perceive consistent under-extrusion as inaccurate printing. The contextualized digital assessment tool provides useful estimations of printing accuracy and corrective actions to avoid printing defects. The digital monitoring approach may accelerate the consumer adoption of 3D food printing by improving the perceived accuracy and efficiency of customized food printing.

In vitro gastro-small intestinal digestion of conventional and mildly processed pea protein ingredients

We report on the effect of processing, particularly heating, on the digestion dynamics of pea proteins using the standardised semi-dynamic in vitro digestion method. Fractions with native proteins were obtained by mild aqueous fractionation of pea flour. A commercial pea protein isolate was chosen as a benchmark. Heating dispersions of pea flour and mild protein fractions reduced the trypsin inhibitory activity to levels similar to that of the protein isolate. Protein-rich and non-soluble protein fractions were up to 18% better hydrolysed after being thermally denatured, particularly for proteins emptied later in the gastric phase. The degree of hydrolysis throughout the digestion was similar for these heated fractions and the conventional isolate. Further heating of the protein isolate reduced its digestibility as much as 9%. Protein solubility enhances the digestibility of native proteins, while heating aggregates the proteins, which ultimately reduces the achieved extent of hydrolysis from gastro-small intestinal enzymes.

Protein acidification and hydrolysis by pepsin ensure efficient trypsin-catalyzed hydrolysis

Enzyme-catalysed hydrolysis is important in protein digestion. Protein hydrolysis is initiated by pepsin at low pH in the stomach. However, pepsin action and acidification happen simultaneously to gastric emptying, especially for liquid meals. Therefore, different extents of exposure to the gastric environment change the composition of the chyme that is emptied from the stomach into the small intestine over time. We assessed the susceptibility of a protein to trypsin-catalysed hydrolysis in the small intestine, depending on its pH and hydrolysis history, simulating chyme at different times after the onset of gastric emptying. Isothermal titration calorimetry was used to study the kinetics of pepsin and trypsin-catalysed hydrolysis. Bovine serum albumin (BSA) that was acidified and hydrolysed with pepsin, showed the highest extent and most efficient hydrolysis by trypsin. BSA in the chyme that would be first emptied from the stomach, virtually bypassing gastric acidity and peptic action, reduced trypsin-catalysed hydrolysis by up to 58% compared to the acidified, intact protein, and 77% less than the acidified, pepsin-hydrolysate. The least efficient substrate for trypsin-catalysed hydrolysis was the acidified, intact protein with a specificity constant (k_cat/K_m) nearly five times lower than that of the acidified, pepsin-hydrolysate. Our results illustrate the synergy between pepsin and trypsin hydrolysis, and indicate that gastric hydrolysis increases the efficiency of the subsequent trypsin-catalysed hydrolysis of a model protein in the small intestine.

Alternatives to Meat and Dairy

The increasing size and affluence of the global population have led to a rising demand for high-protein foods such as dairy and meat. Because it will be impossible to supply sufficient protein to everyone solely with dairy and meat, we need to transition at least part of our diets toward protein foods that are more sustainable to produce. The best way to convince consumers to make this transition is to offer products that easily fit into their current habits and diets by mimicking the original foods. This review focuses on methods of creating an internal microstructure close to that of the animal-based originals. One can directly employ plant products, use intermediates such as cell factories, or grow cultured meat by using nutrients of plant origin. We discuss methods of creating high-quality alternatives to meat and dairy foods, describe their relative merits, and provide an outlook toward the future.

Separation of Fructose and Glucose via Nanofiltration in Presence of Fructooligosaccharides

Fructose and glucose are commonly present together in mixtures and may need to be separated. Current separation methods for these isomers are complex and costly. Nanofiltration is a cost-effective method that has been widely used for separating carbohydrates of different sizes; however, it is not commonly used for such similar molecules. Here, we report the separation of fructose and glucose in a nanofiltration system in the presence of fructooligosaccharides (FOS). Experiments were performed using a pilot-scale filtration setup using a spiral wound nanofiltration membrane with molecular weight cutoff of 1 kDa. We observed three important factors that affected the separation: (1) separation of monosaccharides only occurred in the presence of FOS and became more effective when FOS dominated the solution; (2) better separation was achieved when the monosaccharides were mainly fructose; and (3) the presence of salt improved the separation only moderately. The rejection ratio (R_f/R_g) in a fructose/glucose mixture is 0.92. We reported a rejection ratio of 0.69, which was observed in a mixture of 50 g/L FOS with a fructose to glucose ratio of 4.43. The separation is hypothesized to occur due to selective transport in the FOS layer, resulting in a preferential binding towards fructose.

Simultaneous Silicon Oxide Growth and Electrophoretic Deposition of Graphene Oxide

During electrophoretic deposition of graphene oxide (GO) sheets on silicon substrates, not only deposition but also simultaneous anodic oxidation of the silicon substrate takes place, leading to a three-layered material. Scanning electron microscopy images reveal the presence of GO sheets on the silicon substrate, and this is also confirmed by X-ray photoelectron spectroscopy (XPS), albeit that the carbon portion increases with increasing emission angle, hinting at a thin carbon layer. With increasing applied potential and increasing conductivity of the GO solution, the carbon signal decreases, whereas the overall thickness of the added layer formed on top of the silicon substrate increases. Through XPS spectra in which the Si 2p peaks shifted under those conditions to 103-104 eV, we were able to conclude that significant amounts of oxygen are present, indicative of the formation of an oxide layer. This leads us to conclude that GO can be deposited using electrophoretic deposition, but that at the same time, silicon is oxidized, which may overshadow effects previously assigned to GO deposition.

Zwitterionic Polymer Modified Porous Carbon for High-Performance and Antifouling Capacitive Desalination

Capacitive deionization (CDI) is an emerging technology for effective brackish water desalination to address fresh water scarcity. It is of great interest due to its high energy efficiency, environmental friendliness, and low-cost operation compared with traditional desalination technologies. However, electrode fouling, caused by dissolved organic matter and resulting in reduction of electrode electrosorption capacity and device lifespan, is an impediment to practical application of CDI. Herein, we report a novel salty water desalination electrode with excellent antifouling properties. The antifouling electrode is prepared by coating zwitterionic polymer brushes, i.e., poly(sulfobetaine methacrylate) (SBMA), on porous carbon (PC) via surface-initiated atom transfer radical polymerization. The successful coating of zwitterionic polymer on PC surface is confirmed by transmission electron microscopy, scanning electron microscopy, X-ray photoelectron spectroscopy, thermogravimetric analysis, and other characterizations. Coating with polySBMA did not affect the electrosorption capacity of PC electrodes and imparted antifouling properties (versus fouling by model foulant bovine serum albumin) during long-term salt removal tests (100 desalination/regeneration cycles). This is an important step toward practical application of capacitive deionization technology for brackish water desalination.

Visualizing the hydrodynamics in sieve-based lateral displacement systems

Deterministic lateral displacement (DLD) systems structure suspension flow in so called flow lanes. The width of these flow lanes is crucial for separation of particles and determines whether particles with certain size are displaced or not. In previous research, separation was observed in simplified DLD systems that did not meet the established DLD geometric design criteria, by adjusting the outflow conditions. We here investigated why these simplified DLD systems are able to displace particles, by experimentally investigating the hydrodynamics in the device. Flow lanes were visualized and the local flow velocities were measured using µPIV and compared with 2D fluid dynamics simulations. The size of the flow lanes strongly correlates with the local flow velocity (V_y and V_x), which depends on the hydrodynamics. Therefore, the geometric design criteria of DLD devices is in fact just one method to control the local hydrodynamics, which may also be influenced by other means. These findings give a new perspective on the separation principle, which makes the technique more flexible and easier to translate to industrial scale.