Food and Biobased Research

Wageningen, Netherlands

Food and Biobased Research

Wageningen, Netherlands
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Hertog M.L.A.T.M.,Catholic University of Leuven | Vollebregt M.,Food and Biobased Research | Unzueta I.,Inkoa Sistemas | Hoofman R.J.O.M.,NXP Semiconductors | Lammertyn J.,Catholic University of Leuven
Acta Horticulturae | Year: 2015

The research conducted in the European PASTEUR project focussed on perishables monitoring through smart tracking of lifetime and quality. The aim was to develop a wireless sensor platform to monitor the environmental conditions of perishable goods in the supply chain between producer and consumer. The sensor platform is based on an intelligent RFID package in which multiple sensor technologies are incorporated. By adding such devices to packaging solutions (crates, containers, boxes, etc.) one can guarantee a product's quality more effectively throughout the whole logistic chain. This project focussed on the low-end (e.g., fruit, vegetables) cold supply chain (cooled transport of goods), which eventually enables item management in the near future. Added intelligence comes from the addition of smart models that analyse the information stream from the sensors. By collecting and studying these data, optimization of logistic flows can be achieved resulting in reduction of food losses and thus preserve the environment. Three types of models are included to help evaluating the logistic cold chains. Statistical control models are implemented to check whether the logistic conditions stay within predefined bounds. Keeping quality models are implemented to provide dynamic information on 'best before dates'. Finally, detailed quality change models are implemented to evaluate the impact of the logistic conditions on specific quality attributes in more details. Together, the three types of models provide instruments for streamlining the logistic activities throughout the cold handling chain increasing efficiency and minimizing losses of e.g., fresh fruits and vegetables.

Reitsma M.,Laboratory of Food Chemistry | Reitsma M.,Food and Biobased Research | Bastiaan-Net S.,Food and Biobased Research | Sforza S.,Laboratory of Food Chemistry | And 6 more authors.
Journal of Agricultural and Food Chemistry | Year: 2016

In this study a fast and simple purification procedure for the three known allergens from cashew (7S globulin Ana o 1, 11S globulin Ana o 2, and 2S albumin Ana o 3) is described. The purified allergens are characterized by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), Western blot, glycoprotein stain, and protein identification. The purified proteins still bind IgE, and this IgE binding varied between different pools of patient serum. Ana o 1 was found to be a glycoprotein. Ana o 3 has been studied more in detail to identify both the small and large subunits, both displaying microheterogeneity, and epitope mapping of Ana o 3 has been performed. © 2016 American Chemical Society.

Norsker N.-H.,Wageningen University | Barbosa M.J.,Food and Biobased Research | Vermue M.H.,Wageningen University | Wijffels R.H.,Wageningen University
Biotechnology Advances | Year: 2011

Worldwide, microalgal biofuel production is being investigated. It is strongly debated which type of production technology is the most adequate. Microalgal biomass production costs were calculated for 3 different micro algal production systems operating at commercial scale today: open ponds, horizontal tubular photobioreactors and flat panel photobioreactors. For the 3 systems, resulting biomass production costs including dewatering, were 4.95, 4.15 and 5.96 € per kg, respectively. The important cost factors are irradiation conditions, mixing, photosynthetic efficiency of systems, medium- and carbon dioxide costs. Optimizing production with respect to these factors, a price of € 0.68 per kg resulted. At this cost level microalgae become a promising feedstock for biodiesel and bulk chemicals. Summary: Photobioreactors may become attractive for microalgal biofuel production. © 2010 Elsevier Inc.

Vingerhoeds M.H.,Food and Biobased Research | Nijenhuis-de Vries M.A.,Food and Biobased Research | Ruepert N.,Oasen Drinking Water N.V. | van der Laan H.,Oasen Drinking Water N.V. | And 2 more authors.
Water Research | Year: 2016

Membrane filtration of ground, surface, or sea water by reverse osmosis results in permeate, which is almost free from minerals. Minerals may be added afterwards, not only to comply with (legal) standards and to enhance chemical stability, but also to improve the taste of drinking water made from permeate. Both the nature and the concentrations of added minerals affect the taste of the water and in turn its acceptance by consumers. The aim of this study was to examine differences in taste between various remineralised drinking waters.Samples selected varied in mineral composition, i.e. tap water, permeate, and permeate with added minerals (40 or 120 mg Ca/L, added as CaCO3, and 4 or 24 mg Mg/L added as MgCl2), as well as commercially available bottled drinking waters, to span a relevant product space in which the remineralised samples could be compared. All samples were analysed with respect to their physical-chemical properties. Sensory profiling was done by descriptive analysis using a trained panel.Significant attributes included taste intensity, the tastes bitter, sweet, salt, metal, fresh and dry mouthfeel, bitter and metal aftertaste, and rough afterfeel. Total dissolved solids (TDS) was a major determinant of the taste perception of water. In general, lowering mineral content in drinking water in the range examined (from <5 to 440 mg/L) shifted the sensory perception of water from fresh towards bitter, dry, and rough sensations. In addition, perceived freshness of the waters correlated positively with calcium concentration. The greatest fresh taste was found for water with a TDS between 190 and 350 mg/L. Remineralisation of water after reverse osmosis can improve drinking quality significantly. © 2016 Elsevier Ltd.

Toydemir G.,Technical University of Istanbul | Boyacioglu D.,Technical University of Istanbul | Capanoglu E.,Technical University of Istanbul | Van Der Meer I.M.,Plant Research International | And 6 more authors.
Journal of Agricultural and Food Chemistry | Year: 2013

Anthocyanins can contribute to human health through preventing a variety of diseases. The uptake of these compounds from food and the parameters determining uptake efficiency within the human body are still poorly understood. Here we have employed a Caco-2 cell based system to investigate the transport of key antioxidant food components from sour cherry (Prunus cerasus L.) across the intestinal epithelial barrier. Anthocyanins and (-)-epicatechin were supplied in three contrasting matrices: fruit, processed fruit cherry juice, and polyphenolic fractions obtained by solid-phase extraction. Results show that both compound types behave differently. Fruit or juice matrices display comparable transport across the epithelial cell layer. The juice supplements sucrose and citric acid, which are regularly added to processed foods, have a positive effect on stability and transport. Polyphenolic fractions display a lower transport efficiency, relative to that of the fruit or juice, indicating the importance of food matrix components for intestinal absorption of polyphenols. © 2013 American Chemical Society.

Van Kruistum G.,Applied Plant Research | Evenhuis A.,Applied Plant Research | Hoek J.,Applied Plant Research | Kastelein P.,Plant Research International | And 2 more authors.
Acta Horticulturae | Year: 2015

As an alternative to MeBr fumigation, a 48 h controlled atmosphere temperature treatment (CATT) was developed and scaled up by Wageningen UR in cooperation with the Dutch plant propagating association Plantum. This results in an excellent deinfestation and 99.8% mortality of the strawberry tarsonemid mite (Phytonemus pallidus). This non-chemical and sustainable method provides a healthy production of high quality strawberry runners in the field. From 2009, CATT was scaled up to a commercial level and widely applied by Dutch nurseries. In 2011, this CATT method was successfully modified to also eradicate the root knot nematode Meloidogyne hapla (>99.7% mortality), which was not effectively controlled by MeBr fumigation. For an effective killing of the root knot nematodes, temperature must be raised to 40°C. In several experiments, the optimum conditions for high mortality of both tarsonemids and nematodes were studied. An adapted version of CATT was developed of 20 h at a temperature of 35°C and 50% CO2 followed by 20 h at a temperature of 40°C. In 2012, this adapted CATT was successfully upgraded and tested under field conditions. Additional research in 2013 led to the conclusion that cross infection of plants by the bacterial Q-disease (Xanthomonas fragariae) during CATT treatment is unlikely.

De Wijk R.A.,Top Institute Food and Nutrition | De Wijk R.A.,Food and Biobased Research | Janssen A.M.,Top Institute Food and Nutrition | Janssen A.M.,Food and Biobased Research | Prinz J.F.,Top Institute Food and Nutrition
Physiology and Behavior | Year: 2011

Here we review the role of oral movements in the perception of food attributes, particularly for semi-solid and liquid foods ingested almost in ready-to-swallow form. An overview of a series of instrumental and sensory studies suggests clear links between the type of sensation and the time point of processing in the mouth. Some commonly-reported sensations, such as thickness, are relatively immediate and reflect the bulk properties of food bolus when the food is relatively intact. Others, such as fattiness and melting, reflect both bulk and surface properties and follow considerable oral processing when the food is relatively degraded. Yet others, such as fatty after-feel, are only fully developed after swallowing is complete. In addition, oral processing also plays an important role in the generation of aroma and taste sensations. Most of these in prior vivo studies have now been confirmed by in vitro work using a modified rheometer, dubbed the Structure Breakdown Cell (SBC), wherein the mechanical and enzymatic break-down of food can be monitored directly and related to sensory profiles generated by trained panelists. © 2011 Elsevier Inc.

Hinton E.C.,University of Bristol | Brunstrom J.M.,University of Bristol | Fay S.H.,University of Bristol | Wilkinson L.L.,University of Bristol | And 3 more authors.
Appetite | Year: 2013

Laboratory-based studies of human dietary behaviour benefit from highly controlled conditions; however, this approach can lack ecological validity. Identifying a reliable method to capture and quantify natural dietary behaviours represents an important challenge for researchers. In this study, we scrutinised cafeteria-style meals in the 'Restaurant of the Future.' Self-selected meals were weighed and photographed, both before and after consumption. Using standard portions of the same foods, these images were independently coded to produce accurate and reliable estimates of (i) initial self-served portions, and (ii) food remaining at the end of the meal. Plate cleaning was extremely common; in 86% of meals at least 90% of self-selected calories were consumed. Males ate a greater proportion of their self-selected meals than did females. Finally, when participants visited the restaurant more than once, the correspondence between selected portions was better predicted by the weight of the meal than by its energy content. These findings illustrate the potential benefits of meal photography in this context. However, they also highlight significant limitations, in particular, the need to exclude large amounts of data when one food obscures another. © 2012 Elsevier Ltd.

Foglia D.,Vienna University of Technology | Wukovits W.,Vienna University of Technology | Friedl A.,Vienna University of Technology | De Vrije T.,Food and Biobased Research | Claassen P.A.M.,Food and Biobased Research
Chemical Engineering Transactions | Year: 2011

Fermentation of biomass residues and second generation biomasses is a possible way to enable a sustainable production of hydrogen. The HYVOLUTION-project investigates the production of hydrogen by a 2-stage fermentation process of biomass. It consists of a dark fermentation step of sugars to produce hydrogen, CO2 and organic acids followed by a photo-heterotrophic fermentation, in which all intermediates are converted to more hydrogen and CO2. This work compares the use of mesophilic and thermophilic bacteria in the dark fermentation step, analyzing the effects on the overall process. Based on experimental results, simulation models developed with Aspen Plus V7.1® are used to calculate the mass-and energy balances of the process. Results show that dark fermentation at mesophilic conditions requires a higher amount of feedstocks but almost no heat input as well as smaller equipment. However, better economic performance is assumed for the thermophilic operation of the dark fermentation step. Copyright © 2011, AIDIC Servizi S.r.l.

Sari Y.W.,Wageningen University | Sari Y.W.,Bogor Agricultural University | Sanders J.P.M.,Food and Biobased Research | Bruins M.,Food and Biobased Research
IOP Conference Series: Earth and Environmental Science | Year: 2016

Due to scarcity of fossil feedstocks, there is an increasing demand for biobased fuels. Microalgae are considered as promising biobased feedstocks. However, microalgae based fuels are not yet produced at large scale at present. Applying biorefinery, not only for oil, but also for other components, such as carbohydrates and protein, may lead to the sustainable and economical microalgae-based fuels. This paper discusses two relatively mild conditions for microalgal protein extraction, based on alkali and enzymes. Green microalgae (Chlorella fusca) with and without prior lipid removal were used as feedstocks. Under mild conditions, more protein could be extracted using proteases, with the highest yields for microalgae meal (without lipids). The data on protein extraction yields were used to calculate the costs for producing 1 ton of microalgal protein. The processing cost for the alkaline method was 2448 /ton protein. Enzymatic method performed better from an economic point of view with 1367 /ton protein on processing costs. However, this is still far from industrially feasible. For both extraction methods, biomass cost per ton of produced product were high. A higher protein extraction yield can partially solve this problem, lowering processing cost to 620 and 1180 /ton protein product, using alkali and enzyme, respectively. Although alkaline method has lower processing cost, optimization appears to be better achievable using enzymes. If the enzymatic method can be optimized by lowering the amount of alkali added, leading to processing cost of 633/ton protein product. Higher revenue can be generated when the residue after protein extraction can be sold as fuel, or better as a highly digestible feed for cattle. © Published under licence by IOP Publishing Ltd.

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