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  • 1.
    Hellwig, Coralie
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Engagement with Fungi-Based Food: Recovery and Valorization of Resources for Food2023Doktoravhandling, med artikler (Annet vitenskapelig)
    Abstract [en]

    There has been an increasing demand for more sustainable food and ways of encouraging individuals to lead more sustainable lives. This thesis seeks to contribute to understanding human engagement with fungi-based food in a multidisciplinary manner by complementing resource recovery with an occupational perspective that sheds light on aspects that encourage or discourage individuals from engaging with this food. This thesis encompasses five papers. The research described in these papers focused on reviewing aspects that affect tasting studies of emerging food; studying how a valorized bread-based fungi burger patty was perceived; investigating aspects that affect food choice in daily life as well as drivers and barriers to engagement with fungi-based food; exploring glocal and ecoethical perceptions of engagement with fungi-based food; and assessing household fermentation of leftover bread to nutritious food. Personal reflections about the consequences of engaging in activities and with resources and products can be expected to constitute an essential part of ecoethics and elicit reasons and motives that encourage engagement. Acting in ways that are based on reasons and motives to engage with fungi-based food is expected to require that the engagement is consistent with an individual's ideals and the belief that one's actions can contribute to achieving goals. The findings show that several motives may affect engagement with fungi-based food, including sustainability, environmental benefits, resource use, personal choices, individual interests, finances, sensory characteristics, social implications, and health. That resources can be valorized when producing fungi-based food as well as that this can contribute to overcoming challenges related to providing nutritious, affordable, and sustainable food to the growing global population, encourage engagement with this food. These findings are promising given the resource depletion of the status quo of food production, the amount of food lost and wasted, and the negative consequences associated with this loss and waste. They can be built on in research and policy efforts that aim to encourage individuals to engage with foods that efficiently use natural resources, lessen the impact of food systems on the planet, and ensure food security and nutrition. 

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  • 2.
    Hellwig, Coralie
    et al.
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Gmoser, Rebecca
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Lundin, Magnus
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Taherzadeh, Mohammad J
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Rousta, Kamran
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Fungi Burger from Stale Bread? A Case Study on Perceptions of a Novel Protein-Rich Food Product Made from an Edible Fungus2020Inngår i: Foods, ISSN ISSN 2304-8158, Vol. 9, nr 8, artikkel-id 1112Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The current study aims to assess how a novel fungi product made from the filamentous fungus Neurospora intermedia, cultivated on bread residuals, is perceived using questionnaires. Participants were asked to rate characteristic attributes of a fungi burger patty and state their preference when comparing it to Quorn and hamburger patties. The data were analyzed to assess whether gender or age was statistically associated with preference profiles. Neither age nor gender was associated with the preference profiles regarding the comparison of burger patties. Except for age and bitterness, age and gender were also not associated with the preference profiles regarding the sensory characteristics of the fungi burger patty. Most of the participants liked the characteristics of the fungi burger patty. The results indicate that fungi products from waste can become accepted products when information dissemination targets environmental benefits. Moreover, to be commercially accepted, the chewiness and bitterness of the product should be improved. Other improvements should target the overall taste in order to cater to people who prefer meat-based protein sources.

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  • 3.
    Moshtaghian, Hanieh
    et al.
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Bolton, Kim
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Rousta, Kamran
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability2021Inngår i: Foods, E-ISSN 2304-8158, Vol. 10, nr 11Artikkel, forskningsoversikt (Fagfellevurdert)
    Abstract [en]

    Upcycled foods contain unmarketable ingredients (e.g., damaged food produce, by-products and scraps from food preparation) that otherwise would not be directed for human consumption. Upcycled food is a new food category and thus faces several challenges, such as definition development, inclusion in the food waste management hierarchy and public acceptability. This review provides an overview of these three challenges. The upcycled food definitions have been developed for research, food manufacturers, and multi-stakeholders use. Thus, there is a need for a consumer-friendly definition for the general public. A simplified definition is proposed to introduce these foods as environmentally friendly foods containing safe ingredients that otherwise would not have gone to human consumption such as damaged food produce, by-products and scraps from food preparation. Moreover, an updated version of the food waste management hierarchy has been proposed by including the production of upcycled foods as a separate waste management action that is less preferable than redistribution but more favourable than producing animal feed. Furthermore, consumer sociodemographic characteristics and beliefs, as well as food quality cues and attributes, were identified as crucial factors for the public acceptability of these foods. Future research should address these challenges to facilitate the introduction of upcycled foods.

  • 4.
    Oladzad, S
    et al.
    Amirkabir Univ Technol, Dept Chem Engn, Tehran 158754413, Iran.
    Fallah, N
    Amirkabir Univ Technol, Dept Chem Engn, Tehran 158754413, Iran.
    Mahboubi, Amir
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Afsham, N
    Amirkabir Univ Technol, Dept Chem Engn, Tehran 158754413, Iran.
    Taherzadeh, Mohammad J
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Date fruit processing waste and approaches to its valorization: A review2021Inngår i: Bioresource Technology, ISSN 0960-8524, E-ISSN 1873-2976, Vol. 340, artikkel-id 125625Artikkel, forskningsoversikt (Fagfellevurdert)
    Abstract [en]

    In the Middle East and North Africa, dates are a traditional and economically valuable crop, playing an essential role in people's daily diets. Date fruit production and related processing industry generate a large quantity of waste; for illustration, the date juicing industry produces roughly 17-28% Date press cake (DPC), which is mainly discarded in open lands and drains. Considering the generation volume and the nutrient content of DPC, this organic by-product stream can be valorized through the production of a wide range of products with a great market appeal, such as volatile fatty acids, activated carbon, organic acids, etc. To provide an insight into the feasibility of the application DPC as a green precursor for various chemical and biological processes, the chemical and nutritional composition of dates and DPC, an overview of the date processing industries, and common practices conducted for DPC valorization addressed and thoroughly discussed, in this review.

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  • 5.
    Sar, Taner
    et al.
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Larsson, Karin
    Chalmers Univ Technol, Food & Nutr Sci, Biol & Biol Engn, S-41296 Gothenburg, Sweden.
    Fristedt, Rikard
    Chalmers Univ Technol, Food & Nutr Sci, Biol & Biol Engn, S-41296 Gothenburg, Sweden.
    Undeland, Ingrid
    Chalmers Univ Technol, Food & Nutr Sci, Biol & Biol Engn, S-41296 Gothenburg, Sweden.
    Taherzadeh, Mohammad J
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Demo-scale production of protein-rich fungal biomass from potato protein liquor for use as innovative food and feed products2022Inngår i: Food Bioscience, ISSN 2212-4292, E-ISSN 2212-4306, Vol. 47Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Innovative food and feed products have recently attracted the attention of both producers and consumers. Filamentous fungi are important biomass producers with their high protein contents. In this study, fungal biomass production from edible potato protein liquor (PPL), generated during starch production processes, was investigated through different fungal strains (Rhizopus oryzae, R. oligosporus, R. delemar, Aspergillus oryzae and Neurospora intermedia). The effects of PPL concentration, incubation time, initial pH, and cultivation conditions (in shake flaks and different scale reactors) were examined to determine the amount of biomass and its crude protein level. It was determined that the fungal biomass produced by R. delemar in industrial scale contained 53% crude protein. For this strain, the amino acid and fatty acid profiles as well as metals (iron, manganese, copper, and zinc) of the produced biomass were also investigated to assess possible use as a food or feed source. The R. delemar fungal biomass can be a promising raw material for feed and food production, for example, considering its protein and fatty acid profiles with 41% essential amino acids and 33% polyunsaturated fatty acids.

  • 6. Shafiei, Marzieh
    et al.
    Karimi, Keikhosro
    Högskolan i Borås, Institutionen Ingenjörshögskolan.
    Taherzadeh, Mohammad J.
    Högskolan i Borås, Institutionen Ingenjörshögskolan.
    Palm Date Fibers: Analysis and Enzymatic Hydrolysis2010Inngår i: International Journal of Molecular Sciences, ISSN 1661-6596, E-ISSN 1422-0067, Vol. 11, nr 11, s. 4285-4296Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Waste palm dates were subjected to analysis for composition and enzymatic hydrolysis of their flesh fibers. The fruit contained 32% glucose and 30% fructose, while the water-insoluble fibers of its flesh consisted of 49.9% lignin and 20.9% polysaccharides. Water-insoluble fibers were settled to 55% of its initial volume in 12 h. The presence of skin and flesh colloidal fibers results in high viscosity and clogging problems during industrial processes. The settling velocity of the fibers was improved by enzymatic hydrolysis. Hydrolysis resulted in 84.3% conversion of the cellulosic part of the fibers as well as reducing the settling time to 10 minutes and the final settled volume to 4% of the initial volume. It implies easier separation of the fibers and facilitates fermentation processes in the corresponding industries. Two kinds of high- and low-lignin fibers were identified from the water-insoluble fibers. The high-lignin fibers (75% lignin) settled easily, while the low-lignin fibers (41.4% lignin) formed a slurry suspension which settled very slowly. The hydrophilicity of these low-lignin fibers is the major challenge of the industrial processes.

  • 7. Southerton, Dale
    et al.
    Fuentes, Christian
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Special section: Digital platforms and sustainable food consumption transitions2021Inngår i: Sustainable Production and Consumption, ISSN 2352-5509Artikkel i tidsskrift (Annet vitenskapelig)
  • 8.
    Wang, Ricky
    et al.
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Mohammadi, Mahtab
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Mahboubi, Amir
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Taherzadeh, Mohammad J
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    In-vitro digestion models: a critical review for human and fish and a protocol for in-vitro digestion in fish2021Inngår i: Bioengineered, ISSN 2165-5979, E-ISSN 2165-5987, Vol. 12, nr 1, s. 3040-3064Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Digestive systems in human, animals, and fish are biological reactors and membranes to digest food and extract nutrients. Therefore, static and dynamic models of in-vitro digestion systems are developed to study e.g. novel food and feed before in-vivo studies. Such models are well developed for human, but not to the same extent for animals and fish. On the other hand, recent advances in aquaculture nutrition have created several potential fish meal replacements, and the assessment of their nutrient digestibility is critical in the application as a fish meal replacement. Using an in-vitro method, the assessment of an ingredient digestibility could be faster and less expensive compared to using an in-vivo experiment. An in-vitro method has been widely used to assess food nutrient digestibility for humans; however, its application for fish is still in the early stages. Both the human and fish as monogastric vertebrates share similar gastrointestinal systems; thus, the concept from the application for humans could be applied for fish. This review aims to improve the in-vitro digestion protocol for fish by adapting the concept from then study for humans, summarizing the current available in-vitro digestion model developed for human and fish in-vitro digestion study, identifying challenges specifically for fish required to be tackled and suggesting an engineering approach to adapt the human in-vitro gastrointestinal model to fish. Protocols to conduct in-vitro digestion study for fish are then proposed.

    Fulltekst (pdf)
    fulltext
  • 9.
    Wikandari, Rachma
    et al.
    Universitas Gadjah Mada, Yogyakarta, Indonesia.
    Manikharda,
    Universitas Gadjah Mada, Yogyakarta, Indonesia.
    Baldermann, Susanne
    Universitat Bayreuth, Germany.
    Ningrum, Andriati
    Universitas Gadjah Mada, Yogyakarta, Indonesia.
    Taherzadeh, Mohammad J
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Application of cell culture technology and genetic engineering for production of future foods and crop improvement to strengthen food security2021Inngår i: Bioengineered, ISSN 2165-5979, E-ISSN 2165-5987, Vol. 12, nr 2, s. 11305-11330Artikkel, forskningsoversikt (Fagfellevurdert)
    Abstract [en]

    The growing population and the climate changes put a pressure on food production globally, therefore a fundamental transformation of food production is required. One approach to accelerate food production is application of modern biotechnology such as cell culture, marker assisted selection, and genetic engineering. Cell culture technology reduces the usage of arable land, while marker-assisted selection increases the genetic gain of crop breeding and genetic engineering enable to introduce a desired traits to crop. The cell culture technology has resulted in development of cultured meat, fungal biomass food (mycoprotein), and bioactive compounds from plant cell culture. Except cultured meat which recently begin to penetrate the market, the other products have been in the market for years. The marker-assisted selection and genetic engineering have contributed significantly to increase the resiliency against emerging pests and abiotic stresses. This review addresses diverse techniques of cell culture technology as well as advanced genetic engineering technology CRISPR Cas-9 and its application for crop improvement. The pros and cons of different techniques as well as the challenges and future perspective of application of modern biotechnology for strengthening food security are also discussed.

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