Leading Edge Only’s Post

🚀 New Publication Alert! 🌿 I am thrilled to share our latest research titled " 𝐈𝐦𝐩𝐚𝐜𝐭 𝐨𝐟 𝐄𝐱𝐭𝐫𝐚𝐜𝐭𝐢𝐨𝐧 𝐓𝐞𝐜𝐡𝐧𝐢𝐪𝐮𝐞𝐬 𝐚𝐧𝐝 𝐏𝐫𝐨𝐜𝐞𝐬𝐬 𝐎𝐩𝐭𝐢𝐦𝐢𝐳𝐚𝐭𝐢𝐨𝐧 𝐨𝐧 𝐀𝐧𝐭𝐢𝐨𝐱𝐢𝐝𝐚𝐧𝐭 𝐚𝐧𝐝 𝐀𝐧𝐭𝐢𝐛𝐚𝐜𝐭𝐞𝐫𝐢𝐚𝐥 𝐏𝐨𝐭𝐞𝐧𝐭𝐢𝐚𝐥 𝐨𝐟 𝐊𝐚𝐥𝐚𝐧𝐜𝐡𝐨𝐞 𝐩𝐢𝐧𝐧𝐚𝐭𝐚 𝐋𝐞𝐚𝐟 𝐄𝐱𝐭𝐫𝐚𝐜𝐭," now published in the 𝑰𝒏𝒕𝒆𝒓𝒏𝒂𝒕𝒊𝒐𝒏𝒂𝒍 𝑱𝒐𝒖𝒓𝒏𝒂𝒍 𝒐𝒇 𝑭𝒐𝒐𝒅 𝑷𝒓𝒐𝒑𝒆𝒓𝒕𝒊𝒆𝒔 (IF=3.1/Q2). This study delves into the various extraction techniques and their optimization to enhance the antioxidant and antibacterial properties of Kalanchoe pinnata leaf extract. Our findings highlight the significant potential of optimized extraction processes in maximizing the therapeutic benefits of this remarkable plant. A big thank you to my co-authors and collaborators for their dedication and hard work on this project. We are excited about the potential impact of our findings on the scientific community and beyond. 📖 Read the full article here: https://lnkd.in/dFBgEmv8 #Research #Publication #KalanchoePinnata #Antioxidants #Antibacterial #FoodScience #PharmaceuticalScience #AcademicResearch #Innovation

World IP Day With Professor Jacob K. Agbenorhevi College: Science | Department: Food Science and Technology Title of Research: Extraction and Applications of Okra Pectin Research Summary: The mucilage or polysaccharide content (known as pectin) of okra (Abelmoschus esculentus L.) is of major technological interest for food, non-food and medicinal applications. The research sought to isolate and characterize different okra genotypes for their yield, physicochemical, structural, rheological properties, emulsifying properties and potential applications. Okra genotypes provide pectin (11-20%) with different structural and functional properties that can be used as new functional ingredients in the food or pharmaceutical industries. Click the link below to read more: https://lnkd.in/e5MqdgR3

My review article titled: Manufacturing, and properties of D-fructose epimer D-allulose ( D-psicose) that is just published this month in Advances in bioscience and biotechnology Journal 15: (9) 522-542 (2024). https://lnkd.in/gQ9qUQT4 Abstract : D-allulose, also known by the name D-psicose or just allulose, is a rare keto sugar epimer of D-fructose in the third carbon (C3), and naturally occurs in small quantity in fruits such as grapes and figs. It is low calorie sweetener produced enzymatically from D-fructose by enzymes D-ketose 3-epimerase (DKEase) family. D-allulose has a similar taste, texture and functionality as sweetener comparing to high calorie sweetener sugar table sucrose. D-allulose is poorly metabolized in the body with minimal impact on blood sugar levels making it a natural low-calorie sweetener. This property makes D-allulose an attractive sweetener for diabetes and for body weight management. Laboratory studies on D-allulose intake demonstrated its safety with no significant adverse effects. United States Food and Drug Administration (FDA) has granted D-allulose the status of Generally Recognized as Safe (GRAS). Plus, it is considered safe for human consumption by regulatory organizations in other countries except in European Union due to their request for further laboratory testing. Maximum acceptable daily intake of D-allulose is 0.9 grams per kilogram body weight. Ex cessive intake for more than the recommended daily intake could lead to some side effects such as gastrointestinal discomfort or laxative effects. In general, D allulose is considered one of the preferred natural low calories sweeteners for those seeking an alternative to table sugar sucrose.

Do distal mutations matter when improving an enzyme? The answer: YES! In this new study, we used our tool Zymspot to improve the NOV1* enzyme based on distal hotspots. These were the main achievements: → 10-fold increase in activity → 40-fold higher operational stability → 90–100 % immobilization efficiency in metal affinity resins → Vanillin yield: 2.5 times higher (All compared to the wild type) *NOV1 is a bacterial dioxygenase used in this study for the one-step oxidation of the lignin-derived isoeugenol into vanillin, the flavoring agent used in food, cleaning products, cosmetics or pharma. Congratulations to the authors: Mario De Simone Lur Alonso Cotchico Maria Fátima Lucas Vânia Brissos Lígia O. Martins Read the full paper: https://lnkd.in/dnwwmhpV . . . This project has received funding from the Circular Bio-based Europe Joint Undertaking (CBE JU) under the European Union’s Horizon 2020 Research and Innovation Program under Grant agreement no. 837890.

🌱Excited to announce the publication of our review paper: "Relevance of various components present in plant protein ingredients for lipid oxidation in emulsions"!🌱 In this comprehensive review, we delve into the impact of plant protein ingredients on lipid oxidation in food emulsions. We provide insights into plant protein-stabilized emulsions, examining current research on lipid oxidation and its relationship with fractionation processes and pre-treatments of plant protein ingredients. Additionally, we explore the role of both protein and non-protein components present in plant protein ingredients, shedding light on their effects on lipid oxidation in emulsions. This review aims to contribute to a deeper understanding of how plant-based proteins influence the stability and quality of food emulsions, paving the way for future advancements in food science and technology. Interested in learning more? Read the full paper (co-authors: Karin Schroën and Claire Berton-Carabin) here:

🌟 **Exciting News!** 🌟 I’m happy to share that our latest research paper has just been published in MDPI's journal *Antioxidants*! 🎉 📄 **Title:** _“A Sustainable Approach to Valuable Polyphenol and Iridoid Antioxidants from Medicinal Plant By-Products”_ In this study, we explored an innovative and sustainable method to extract valuable polyphenol and iridoid antioxidants from medicinal plant by-products. Our research highlights the potential of these naturally derived compounds in various health and wellness applications, emphasizing the importance of sustainable practices in scientific innovation. 🔬 **Key Highlights:** - Developed a sustainable extraction method for polyphenols and iridoids. - Highlighted the antioxidant properties of these compounds. - Provided insights into utilizing medicinal plant by-products, reducing waste, and promoting sustainability. I’m very proud of our team’s dedication and collaboration on this project. A huge thank you to everyone involved! If you’re interested in the full details, you can read the paper [here](https://lnkd.in/dGuyepVx). #Research #Antioxidants #Sustainability #MedicinalPlants #Polyphenols #Iridoids #Innovation #ScientificPublication

𝗣𝗹𝗮𝗻𝘁 𝗧𝗶𝘀𝘀𝘂𝗲 𝗮𝗻𝗱 𝗖𝗲𝗹𝗹 𝗖𝘂𝗹𝘁𝘂𝗿𝗲 𝗠𝗮𝗿𝗸𝗲𝘁 𝟮𝟬𝟮𝟰-𝟮𝟬𝟯𝟭.𝗚𝗹𝗼𝗯𝗮𝗹 𝗥𝗲𝘀𝗲𝗮𝗿𝗰𝗵 𝗥𝗲𝗽𝗼𝗿𝘁 𝗥𝗲𝗾𝘂𝗲𝘀𝘁 𝗳𝗼𝗿 𝗦𝗮𝗺𝗽𝗹𝗲 P𝗗𝗙: https://lnkd.in/gfZqD_uY The research report offers an overview of the development of the Plant Tissue and Cell Culture industry chain, assessing the market status of Cosmetic (Herbal Plant Culture, Woody Plant Culture) and Pharmaceuticals (Herbal Plant Culture, Woody Plant Culture), while analyzing key enterprises, cutting-edge technology, patents, applications, and market trends. Regionally, North America and Europe demonstrate steady growth supported by government initiatives and rising consumer awareness, while Asia-Pacific, notably China, leads the global Plant Tissue and Cell Culture market with strong domestic demand, favorable policies, and a robust manufacturing base. Market segmentation by Type and Application provides accurate forecasts for consumption values from 2024 to 2031, illustrating the sector's dynamic growth and promising future prospects. 𝗧𝗼 𝗞𝗻𝗼𝘄 𝗚𝗹𝗼𝗯𝗮𝗹 𝗦𝗰𝗼𝗽𝗲 𝗮𝗻𝗱 𝗗𝗲𝗺𝗮𝗻𝗱 𝗼𝗳 𝗣𝗹𝗮𝗻𝘁 𝗧𝗶𝘀𝘀𝘂𝗲 𝗮𝗻𝗱 𝗖𝗲𝗹𝗹 𝗖𝘂𝗹𝘁𝘂𝗿𝗲 𝗠𝗮𝗿𝗸𝗲𝘁. 𝗥𝗲𝗾𝘂𝗲𝘀𝘁 𝗳𝗼𝗿 𝗦𝗮𝗺𝗽𝗹𝗲 𝗣𝗗𝗙: https://lnkd.in/gfZqD_uY *𝗕𝘆 𝗧𝘆𝗽𝗲: Herbal Plant Culture, Woody Plant Culture *𝗕𝘆 𝗔𝗽𝗽𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻: Cosmetic, Pharmaceuticals, Food, Scientific Research, Others *𝗕𝘆 𝗥𝗲𝗴𝗶𝗼𝗻: North America, Europe, Asia-Pacific, South America, Middle East & Africa *𝗕𝘆 𝗞𝗲𝘆 𝗣𝗹𝗮𝘆𝗲𝗿𝘀: Aethera Biotech, Ayana Bio, BioHarvest Sciences, Chi Botanic, Green Bioactives, Novella, Vytrus Biotech #planttissue #cellculture #market #cosmetics #pharmaceuticals #foodindustry #scientificresearch #biotechnology #agriculture #innovation #planttissue #cellculture #market #cosmetics #pharmaceuticals #foodindustry #scientificresearch #biotechnology #agriculture #innovation

🌟 Exciting Opportunity for Researchers in 𝑭𝒐𝒐𝒅 𝑪𝒉𝒆𝒎𝒊𝒔𝒕𝒓𝒚 𝒂𝒏𝒅 𝑵𝒂𝒏𝒐𝒕𝒆𝒄𝒉𝒏𝒐𝒍𝒐𝒈𝒚! 🌟 📢 Calling all scholars and researchers in this field. The Journal is thrilled to announce that it is 𝑺𝒄𝒐𝒑𝒖𝒔 𝒊𝒏𝒅𝒆𝒙𝒆𝒅 and open access, providing an unparalleled platform for cutting-edge research dissemination. ✨ 𝑾𝒉𝒚 𝒄𝒉𝒐𝒐𝒔𝒆 𝑱𝑭𝑪𝑵 𝒇𝒐𝒓 𝒚𝒐𝒖𝒓 𝒏𝒆𝒙𝒕 𝒑𝒖𝒃𝒍𝒊𝒄𝒂𝒕𝒊𝒐𝒏? 1️⃣ 𝐒𝐜𝐨𝐩𝐮𝐬 𝐈𝐧𝐝𝐞𝐱𝐢𝐧𝐠: Gain visibility and credibility within the global scientific community. 2️⃣ 𝐎𝐩𝐞𝐧 𝐀𝐜𝐜𝐞𝐬𝐬: Ensure your research reaches a wide audience without barriers. 3️⃣ 𝐑𝐢𝐠𝐨𝐫𝐨𝐮𝐬 𝐏𝐞𝐞𝐫 𝐑𝐞𝐯𝐢𝐞𝐰: Benefit from thorough and constructive feedback to enhance your work. 4️⃣ 𝐈𝐧𝐭𝐞𝐫𝐝𝐢𝐬𝐜𝐢𝐩𝐥𝐢𝐧𝐚𝐫𝐲 𝐒𝐜𝐨𝐩𝐞: Explore the intersection of food chemistry and nanotechnology for innovative discoveries. 5️⃣ 𝐑𝐚𝐩𝐢𝐝 𝐏𝐮𝐛𝐥𝐢𝐜𝐚𝐭𝐢𝐨𝐧: Experience swift turnaround times without compromising quality. 🔍 𝑺𝒖𝒃𝒎𝒊𝒕 𝒚𝒐𝒖𝒓 𝒑𝒂𝒑𝒆𝒓 𝒕𝒐 𝑱𝑭𝑪𝑵 𝒕𝒐𝒅𝒂𝒚 𝒂𝒏𝒅 𝒋𝒐𝒊𝒏 𝒖𝒔 𝒊𝒏 𝒂𝒅𝒗𝒂𝒏𝒄𝒊𝒏𝒈 𝒌𝒏𝒐𝒘𝒍𝒆𝒅𝒈𝒆 𝒂𝒕 𝒕𝒉𝒆 𝒇𝒐𝒓𝒆𝒇𝒓𝒐𝒏𝒕 𝒐𝒇 𝑭𝒐𝒐𝒅 𝑪𝒉𝒆𝒎𝒊𝒔𝒕𝒓𝒚 𝒂𝒏𝒅 𝑵𝒂𝒏𝒐𝒕𝒆𝒄𝒉𝒏𝒐𝒍𝒐𝒈𝒚. 𝑳𝒆𝒕 𝒚𝒐𝒖𝒓 𝒓𝒆𝒔𝒆𝒂𝒓𝒄𝒉 𝒎𝒂𝒌𝒆 𝒂 𝒍𝒂𝒔𝒕𝒊𝒏𝒈 𝒊𝒎𝒑𝒂𝒄𝒕! 🔗 𝐋𝐢𝐧𝐤 𝐭𝐨 𝐬𝐮𝐛𝐦𝐢𝐭: https://lnkd.in/gEdejedG   #foodinnovation #nanotechnology #culinaryscience #jfcn #researchcollaboration #gastronomyrevolution 🌶️🔬 #nutroasting #foodchemistry #innovativeprocessing #pistachioperfection # modeling #activationenergy #roasting #infrared #pistachiokernel #micronutrients #antioxidants #organicfood #foodflavor #nanosensors #nanoencapsulation #toxicology #foodproperties #foodscience #activepackagingtechniques #toxins #nanofiltration #qualitycontrol #assurance #nutritionfacts #engineering #analyticalmethod #innovation #foodsafety #safefoodhandling #healthyeating 🌱🔍🌐 #foodrevolution #safetyfirst #innovatewithfoodsafety #submitmanuscript #foodsafetyawareness #research #science #technology #reviews #casereports #rapidcommunications #opencommunications #editorialcomments #letterstotheeditor #laboratoryandclinicalstudies #foodsafety #mycotoxins #aflatoxins #ochratoxin #patulin #fumonisins #zearalenone #gammairradiation #fattyacids #researchinsights 🌿🔬 🌶️🔬 and more!