Transforming recalcitrant wastes into biodiesel by oleaginous yeast: An insight into the metabolic pathways and multi-omics landscape

Sartaj, Km; Prasad, Ramasare; Matsakas, Leonidas; Patel, Alok

doi:10.1016/j.cej.2023.145625

Cited by 9 publications

(3 citation statements)

References 171 publications

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“…Enzymes become active, facilitating the conversion of stored reserves into sugars and other nutrients that serve as an energy source for the developing embryo. Tis phase is pivotal in providing the necessary resources for the growing plant [96]. Finally, the third phase is the development of the radicle, the embryonic root of the plant.…”

Section: Biochemical Treatmentsmentioning

confidence: 99%

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Patil,

Bains,

Sridhar

et al. 2024

Journal of Food Biochemistry

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Chickpea is a globally cultivated legume, rich in vitamins, protein, carbohydrates, polyphenols, fatty acids, fibers, and flavonoids. Despite its nutritional benefits, chickpeas contain antinutritional factors that can hinder nutrient absorption. Therefore, we reviewed the various pretreatment methods to enhance chickpea protein’s nutritional value and functional properties. Thermal and biochemical treatments and food applications of chickpea protein are thoroughly reviewed. The review revealed that the physical, thermal, and biochemical treatments were reported to be effective in reducing antinutritional factors and improving protein solubility, emulsifying capacity, and foaming properties. Chickpea proteins were used in cereals and bakery products to meet consumer demand. Encapsulation of chickpea protein enhances nutrient stability, and its inclusion in gluten-free products has different effects on the glycemic index, antioxidant activity, and overall acceptability. These findings highlight chickpea’s potential to improve the nutritional and functional aspects of food products while offering health benefits to consumers.

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Section: Biochemical Treatmentsmentioning

confidence: 99%

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Patil,

Bains,

Sridhar

et al. 2024

Journal of Food Biochemistry

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“…The metabolic pathways that facilitate the conversion of recalcitrant waste into single-cell oil (SCO) have been pointed out. Emphasis has been provided on the application of Ohmic techniques to increase waste bioconversion into lipids for the process commercialization …”

Section: Green Extractions Of Ingredients From Seafood Side Streamsmentioning

confidence: 99%

“…Emphasis has been provided on the application of Ohmic techniques to increase waste bioconversion into lipids for the process commercialization. 130 A number of green processes for seafood effluents are available. The process of dissolved air flotation (DAF) reduces the BOD and COD of the effluents.…”

Section: Carotenoidsmentioning

confidence: 99%

Green Chemistry to Valorize Seafood Side Streams: An Ecofriendly Roadmap toward Sustainability

Venugopal,

Sasidharan,

Rustad

2023

J. Agric. Food Chem.

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A major challenge facing sustainable seafood production is the voluminous amounts of nutrient-rich seafood side streams consisting of by-catch, processing discards, and process effluents. There is a lack of a comprehensive model for optimal valorization of the side streams. Upcoming green chemistry-based processing has the potential to recover diverse valuable compounds from seafood side streams in an ecofriendly manner. Microbial and enzymatic bioconversions form major green processes capable of releasing biomolecules from seafood matrices under mild conditions. Novel green solvents, because of their low toxicity and recyclable nature, can extract bioactive compounds. Nonthermal technologies such as ultrasound, supercritical fluid, and membrane filtration can complement green extractions. The extracted proteins, peptides, polyunsaturated fatty acids, chitin, chitosan, and others function as nutraceuticals, food supplements, additives, etc. Green processing can address environmental, economic, and technological challenges of valorization of seafood side streams, thereby supporting sustainable seafood production. Green processing can also encourage bioenergy production. Multiple green processes, integrated in a marine biorefinery, can optimize valorization on a zero-waste trade-off, for a circular blue economy. A green chemistry-based valorization framework has the potential to meet the Sustainable Development Goals (SDGs) of the United Nations.

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Technological Solutions for Dye Removal from the Natural Environment

Mathew,

Inobeme,

Adetunji

et al. 2024

SDGs and Textiles

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Transforming recalcitrant wastes into biodiesel by oleaginous yeast: An insight into the metabolic pathways and multi-omics landscape

Cited by 9 publications

References 171 publications

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Green Chemistry to Valorize Seafood Side Streams: An Ecofriendly Roadmap toward Sustainability

Technological Solutions for Dye Removal from the Natural Environment

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