A. A. Vicente

Technological trends, global market, and challenges of bio-ethanol production

Ethanol use as a fuel additive or directly as a fuel source has grown in popularity due to governmental regulations and in some cases economic incentives based on environmental concerns as well as a desire to reduce oil dependency. As a consequence, several countries are interested in developing their internal market for use of this biofuel. Currently, almost all bio-ethanol is produced from grain or sugarcane. However, as this kind of feedstock is essentially food, other efficient and economically viable technologies for ethanol production have been evaluated. This article reviews some current and promising technologies for ethanol production considering aspects related to the raw materials, processes, and engineered strains development. The main producer and consumer nations and future perspectives for the ethanol market are also presented. Finally, technological trends to expand this market are discussed focusing on promising strategies like the use of microalgae and continuous systems with immobilized cells.

Nanoemulsions for Food Applications: Development and Characterization

The application of nanotechnology to food, medical and pharmaceutical industries has received great attention from the scientific community. Driven by the increasing consumers’ demand for healthier and safer food products and the need for edible systems able to encapsulate, protect, and release functional compounds, researchers are currently focusing their efforts in nanotechnology to address issues relevant to food and nutrition. Nanoemulsion technology is particularly suited for the fabrication of encapsulating systems for functional compounds as it prevents their degradation and improves their bioavailability. This review focuses on nanoemulsions and provides an overview of the production methods, materials used (solvents, emulsifiers, and functional ingredients) and of the current analytical techniques that can be used for the identification and characterization of nanoemulsions. Finally, nanotechnological applications in foods currently marketed are reported.

Mixotrophic cultivation of Chlorella vulgaris using industrial dairy waste as organic carbon source.

Growth parameters and biochemical composition of the green microalga Chlorella vulgaris cultivated under different mixotrophic conditions were determined and compared to those obtained from a photoautotrophic control culture. Mixotrophic microalgae showed higher specific growth rate, final biomass concentration and productivities of lipids, starch and proteins than microalgae cultivated under photoautotrophic conditions. Moreover, supplementation of the inorganic culture medium with hydrolyzed cheese whey powder solution led to a significant improvement in microalgal biomass production and carbohydrate utilization when compared with the culture enriched with a mixture of pure glucose and galactose, due to the presence of growth promoting nutrients in cheese whey. Mixotrophic cultivation of C. vulgaris using the main dairy industry by-product could be considered a feasible alternative to reduce the costs of microalgal biomass production, since it does not require the addition of expensive carbohydrates to the culture medium.

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

Among the most important factors influencing beer quality is the presence of well-adjusted amounts of higher alcohols and esters. Thus, a heavy body of literature focuses on these substances and on the parameters influencing their production by the brewing yeast. Additionally, the complex metabolic pathways involved in their synthesis require special attention. More than a century of data, mainly in genetic and proteomic fields, has built up enough information to describe in detail each step in the pathway for the synthesis of higher alcohols and their esters, but there is still place for more. Higher alcohols are formed either by anabolism or catabolism (Ehrlich pathway) of amino acids. Esters are formed by enzymatic condensation of organic acids and alcohols. The current paper reviews the up-to-date knowledge in the pathways involving the synthesis of higher alcohols and esters by brewing yeasts. Fermentation parameters affecting yeast response during biosynthesis of these aromatic substances are also fully reviewed.

Nanoemulsions of β-carotene using a high-energy emulsification–evaporation technique

Nanoemulsions of b-carotene were prepared using a high-energy emulsification-evaporation technique based on a 2 3 level factorial design. Results show that it is possible to obtain dispersions at a nanoscale range. Process parameters such as time and shear rate of homogenization affected significantly particle size distribution in terms of volume-weighted mean diameter and surface-weighted mean diameter. The obtained nanoemulsions presented a volume-surface diameter ranging from 9 to 280 nm immedi- ately after the production of particles, displaying in all cases a monomodal size distribution. Those nano- emulsions showed a good physical stability during 21 days storage. The stability was evaluated by the maintenance of size distribution. However, b-carotene retention inside the micelles and color were affected by storage. Processing conditions also influenced storage stability.

Shelf life extension of ricotta cheese using coatings of galactomannans from nonconventional sources incorporating nisin against Listeria monocytogenes.

Shelf life extension of Ricotta cheese was evaluated at 4 degrees C upon the use of edible coatings made of galactomannans from Gleditsia triacanthos incorporating nisin against Listeria monocytogenes. Three different treatments were tested in cheese: samples without coating; samples with coating without nisin; and samples with coating containing 50 IU x g(-1) of nisin. To test the effectiveness of the treatments against L. monocytogenes, the surface of the cheese was inoculated with a suspension of the microorganism. Microbiological and physical-chemical analyses of the cheese samples were performed during 28 days. Results showed that the cheese coated with nisin-added galactomannan film was the treatment presenting the best results in terms of microbial growth delay (p < 0.05). The addition of nisin also affects (p < 0.05) the physical and mechanical properties of the films: O(2) permeability decreased from 1.84 to 1.35 x 10(-12) cm(3) x (Pa x s x m)(-1); CO(2) permeability increased from 1.96 to 6.31 x 10(-12) cm(3).(Pa x s x m)(-1); opacity increased from 3.68 to 4.59%; tensile strength ranged from 0.84 to 1.46 MPa; and elongation at break improved from 50.93 to 68.16%. These results demonstrate that novel galactomannan-based edible coatings, when combined with nisin, may provide consumer-friendly alternatives to reduce L. monocytogenes postcontamination on cheese products during storage.

Optimization of CO2 bio-mitigation by Chlorella vulgaris

Biofixation of CO2 by microalgae has been recognized as an attractive approach to CO2 mitigation. The main objective of this work was to maximize the rate of CO2 fixation ( [Formula: see text] ) by the green microalga Chlorella vulgaris P12 cultivated photoautotrophically in bubble column photobioreactors under different CO2 concentrations (ranging from 2% to 10%) and aeration rates (ranging from 0.1 to 0.7 vvm). Results showed that the maximum [Formula: see text] (2.22 gL(-1)d(-1)) was obtained by using 6.5% CO2 and 0.5 vvm after 7 days of cultivation at 30°C. Although final biomass concentration and maximum biomass productivity of microalgae were affected by the different cultivation conditions, no significant differences were obtained in the biochemical composition of microalgal cells for the evaluated levels of aeration and CO2. The present study demonstrated that optimization of microalgal cultivation conditions can be considered a useful strategy for maximizing CO2 bio-mitigation by C. vulgaris.

Continuous Beer Fermentation Using Immobilized Yeast Cell Bioreactor Systems

Traditional beer fermentation and maturation processes use open fermentation and lager tanks. Although these vessels had previously been considered indispensable, during the past decades they were in many breweries replaced by large production units (cylindroconical tanks). These have proved to be successful, both providing operating advantages and ensuring the quality of the final beer. Another promising contemporary technology, namely, continuous beer fermentation using immobilized brewing yeast, by contrast, has found only a limited number of industrial applications. Continuous fermentation systems based on immobilized cell technology, albeit initially successful, were condemned to failure for several reasons. These include engineering problems (excess biomass and problems with CO2 removal, optimization of operating conditions, clogging and channeling of the reactor), unbalanced beer flavor (altered cell physiology, cell aging), and unrealized cost advantages (carrier price, complex and unstable operation). However, recent development in reactor design and understanding of immobilized cell physiology, together with application of novel carrier materials, could provide a new stimulus to both research and application of this promising technology.

Functional polysaccharides as edible coatings for cheese.

The objective of the present study was to apply the polysaccharides from different nontraditional sources for cheese coatings. Chitosan, galactomannan from Gleditsia triacanthos, and agar from Glacilaria birdiae were tested, with different formulations and with the addition of plasticizer and corn oil. The surface properties of the cheese and the wetting capacity of the coatings on the cheese were determined. The three best solutions for each polysaccharide were chosen, further films were cast, and permeability to water vapor, oxygen, and carbon dioxide was determined, along with opacity. The solutions of G. triacanthos (formulation: 1.5% of galactomannan, 2.0% of glycerol, and 0.5% of oil) presented the best properties to coat the cheese: -38.76 mN x m(-1) for wettability; 3.24 x 10(-11) (g x (m x s x Pa)(-1)) for water vapor permeability; 0.94 x 10(-15) and 15.35 x 10(-15) (g x m(Pa x s x m(2))(-1)) for oxygen and carbon dioxide permeabilities, respectively; and opacity values of 5.27%. The O(2) consumption and CO(2) production rates of the cheese with and without coating were evaluated, showing a decrease of the respiration rates when the coating was applied. The uncoated cheese had an extensive mold growth at the surface when compared with the coated cheese. The results show that these coatings can be applied as an alternative to synthetic coatings.

Antimicrobial nanostructured starch based films for packaging

Montmorillonite modified with a quaternary ammonium salt C30B/starch nanocomposite (C30B/ST-NC), silver nanoparticles/starch nanocomposite (Ag-NPs/ST-NC) and both silver nanoparticles/C30B/starch nanocomposites (Ag-NPs/C30B/ST-NC) films were produced. The nanoclay (C30B) was dispersed in a starch solution using an ultrasonic probe. Different concentrations of Ag-NPs (0.3, 0.5, 0.8 and 1.0mM) were synthesized directly in starch and in clay/starch solutions via chemical reduction method. Dispersion of C30B silicate layers and Ag-NPs in ST films characterized by X-ray and scanning electron microscopy showed that the presence of Ag-NPs enhanced clay dispersion. Color and opacity measurements, barrier properties (water vapor and oxygen permeabilities), dynamic mechanical analysis and contact angle were evaluated and related with the incorporation of C30B and Ag-NPs. Films presented antimicrobial activity against Staphylococcus aureus, Escherichia coli and Candida albicans without significant differences between Ag-NPs concentrations. The migration of components from the nanostructured starch films, assessed by food contact tests, was minor and under the legal limits. These results indicated that the starch films incorporated with C30B and Ag-NPs have potential to be used as packaging nanostructured material.