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  • 1.
    Braho, Vjola
    et al.
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Sar, Taner
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Taherzadeh, Mohammad J
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Cultivation of edible filamentous fungi on pomegranate by-products as feedstocks to produce mycoprotein2023Ingår i: Systems Microbiology and Biomanufacturing, ISSN 2662-7655Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Pomegranate, renowned for its delectable taste and remarkable nutritional profile, has witnessed a surge in both production and consumption. However, the by-products generated during industrial processes, such as peels and seeds, have the potential for adverse environmental impacts if not meticulously managed. Similarly, expired fruit juices or spillages that may occur during manufacturing and transportation contribute to agri-food waste. This study focused on the comprehensive assessment of pomegranate by-products and pomegranate juice using ascomycetes and zygomycetes filamentous fungi, namely Aspergillus oryzae, Rhizopus oligosporus, and Neurospora intermedia to obtain mycoprotein for sustainable vegan food production. The findings revealed that pomegranate juice, both fresh and expired commercial, contained essential nutrients for fungal biomass production (up to 0.024 g biomass/mL juice). Nonetheless, fresh juice emerges as a more potent medium in terms of protein production than commercial juice. Cultivating A. oryzae yielded a biomass of 0.39 (g biomass/g peel) from pomegranate peel, while concurrently raising the protein content of raw pomegranate peel from 30.89 g/kg to 85.41 g/kg. Furthermore, incorporating yeast extract into the peel medium not only resulted in an enhanced biomass yield of 0.49 (g biomass/g peel) but also significantly elevated the protein content to 198.63 g/kg. This study provides valuable insights into the potential of pomegranate peel and juice as promising substrate for fungal biomass production, offering opportunities for the development of innovative food and feed products. 

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  • 2.
    Brancoli, Pedro
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Risk factors of food loss and waste in the Brazilian leafy vegetable supply chain2024Rapport (Övrigt vetenskapligt)
  • 3.
    Brancoli, Pedro
    et al.
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Gmoser, Rebecca
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Taherzadeh, Mohammad J
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Bolton, Kim
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    The use of life cycle assessment in the support of the development of fungal food products from surplus bread2021Ingår i: Fermentation, ISSN 2311-5637, Vol. 7, nr 3, artikel-id 173Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The use of food waste as feedstock in the manufacture of high-value products is a promising avenue to contribute to circular economy. Considering that the majority of environmental impacts of products are determined in the early phases of product development, it is crucial to integrate life cycle assessment during these phases. This study integrates environmental considerations in the development of solid-state fermentation based on the cultivation of N. intermedia for the production of a fungal food product using surplus bread as a substrate. The product can be sold as a ready-to-eat meal to reduce waste while generating additional income. Four inoculation scenarios were proposed, based on the use of bread, molasses, and glucose as substrate, and one scenario based on backslopping. The environmental performance was assessed, and the quality of the fungal product was evaluated in terms of morphology and protein content. The protein content of the fungal food product was similar in all scenarios, varying from 25% to 29%. The scenario based on backslopping showed the lowest environmental impacts while maintaining high protein content. The results show that the inoculum production and the solid-state fermentation are the two environmental hotspots and should be in focus when optimizing the process. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

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  • 4.
    Ciszuk, Martin
    Högskolan i Borås, Institutionen Textilhögskolan.
    Viola, Flora, Mynta, Ranka, Kaprifol: 1700-talestyger blommar igen2008Ingår i: Vävmagasinet, ISSN 0281-3343, Vol. 2, s. 22-24Artikel i tidskrift (Övrig (populärvetenskap, debatt, mm))
  • 5.
    Gmoser, Rebecca
    et al.
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Lennartsson, Patrik R.
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Taherzadeh, Mohammad J
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    From surplus bread to burger using filamentous fungi at bakeries: Techno-economical evaluation2021Ingår i: Cleaner Environmental Systems, ISSN 2666-7894, Vol. 2Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    A novel approach of utilizing unsold bread at bakeries as a substrate for the fermentative production of a fungal food product have been developed. Techno-economic feasibility of implementing on-site solid-state fermentation in small-scale bakeries in Sweden to recover 10 kg/day surplus bread using the edible fungus Neurospora intermedia was investigated. Different inoculation to substrate ratios were compared, where 24% of fermented solids to inoculate the next batch presented the best fermentation-benefit ratio. Total capital cost was at its maximum €12,600 that can process 70 tons bread (10 kg/day) in its 20-years lifetime to produce 63 tons of product. Operational costs were dominated by labour cost (53%). Outcomes indicate that the process implementation is economically feasible with an annual net profit of €62,000, rate of return on investment of 18.5%, with a payback-period of 4 years at a discount rate of 7%. According to sensitivity analysis, product-selling price and process bread capacity were critical to the process's economics. Increasing the capacity to 100 kg/day resulted in a substantial increase in net profit value of €5,700,000 compared to the base case scenario. Implementation of this process cast insights on techno-economic performance of a sustainable treatment for surplus bread at bakery-level.

  • 6.
    Hellwig, Coralie
    et al.
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Rousta, Neda
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Wikandari, Rachma
    Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora, Bulaksumur, Yogyakarta 55281, Indonesia.
    Taherzadeh, Mohammad J
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Häggblom-Kronlöf, Greta
    Institute of Neuroscience and Physiology, Section for Health and Rehabilitation, The Sahlgrenska Academy, University of Gothenburg, 40530 Gothenburg, Sweden.
    Bolton, Kim
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Rousta, Kamran
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Household fermentation of leftover bread to nutritious food2022Ingår i: Waste Management, ISSN 0956-053X, E-ISSN 1879-2456, Vol. 150, s. 39-47Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Resource dependency of food production is aggravated when food is wasted. In Sweden, it is estimated that 37% of the total bread waste is generated at the household level. This work aimed to assess whether fermentation using edible filamentous fungi at households can provide a solution to valorize leftover bread in the production of fungi-based food for consumption. Bread was fermented in household and laboratory conditions with Neurospora intermedia and Rhizopus oligosporus. The results show that bread can be successfully and easily fermented at households, without signs of microbial contamination even though the conditions were not sterile. Fermentation at the household resulted in higher protein, fat and fiber content as well as greater starch reduction compared to the samples fermented under laboratory conditions. Household engagement in bread fermentation will likely depend on values that motivate reusing leftover bread. Perceived values that are expected to motivate engagement vary across individuals, but may include improved nutritional benefits, food waste prevention, convenience, responsibilities, and being part of sustainable societies and actions.

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  • 7.
    Moshtaghian, Hanieh
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Upcycled food: a strategy for food waste management and a challenge for food choice motives2023Doktorsavhandling, sammanläggning (Övrigt vetenskapligt)
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  • 8.
    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 Acceptability2021Ingår i: Foods, E-ISSN 2304-8158, Vol. 10, nr 11Artikel, forskningsöversikt (Refereegranskat)
    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.

  • 9.
    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.
    Public preferences for nutritional, environmental and food safety characteristics of upcycled foods in Sweden2023Ingår i: International journal of food science & technology, ISSN 0950-5423, E-ISSN 1365-2621Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    This study investigates people's preferences for nutritional, environmental and food safety characteristics of upcycled foods according to their age group and assesses the association between age and the importance of these characteristics in a Swedish population. A food choice questionnaire was used for data collection, and 681 Swedish residents aged ≥18 years participated in this study. In young, middle-aged and older adults, environmental (environmentally friendly preparation and packaging, local production and contribution to food waste reduction) and food safety (absence of additives, chemicals, genetically modified ingredients and contamination) characteristics of upcycled foods were more important than most nutritional characteristics (low energy and fat content and high fibre and protein content). There was a positive association between age and the importance score of nutritional characteristics, such as rich in vitamins and minerals, low energy and fat content and minimal food processing (P-value < 0.05). A negative association was observed between age and the importance score of contribution to food waste reduction (P-value = 0.014). There was a positive association between age and the importance score of food safety characteristics, such as the absence of additives, chemicals and genetically modified ingredients (P-value < 0.05). Therefore, the environmental benefits and food safety aspects of upcycled foods can be considered for product development and marketing to facilitate the acceptability of these foods in all age groups. Since the nutritional attributes of upcycled foods were less important than their environmental and food safety characteristics, strategies should be introduced to educate people regarding desirable nutritional features to enable them to choose healthy upcycled foods. 

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  • 10.
    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.
    Upcycled food choice motives and their association with hesitancy towards consumption of this type of food: a Swedish study2024Ingår i: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 126, nr 1, s. 48-63Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Purpose

    This study investigates factors motivating upcycled food choices and assesses the association between these factors and hesitancy towards upcycled food consumption in a Swedish population.

    Design/methodology/approach

    An online food choice questionnaire was used. Participants (n = 682) were categorised into Inclined and Hesitant groups based on their intention to consume upcycled foods. The factors motivating upcycled food choices were identified using explanatory factor analyses. Independent t-tests assessed the differences in the mean importance score of factors between the two groups. The association between upcycled food choice factors and hesitancy towards consumption was evaluated by logistic regressions (adjusted for sociodemographic characteristics).

    Findings

    The most important upcycled food choice factor in both groups was ethical concerns, followed by natural content, sensory appeal, price, healthiness, familiarity and impression. The Inclined group's mean importance score for ethical concern was higher than the Hesitant group (p(value)<0.001) and, except for natural content, the mean importance scores for the other factors were higher in the Hesitant group compared to the Inclined group (p(value)<0.05). Participants who perceived ethical concern as an important factor had lower odds of hesitancy (Odds ratio = 0.39; 95%CI:0.26,0.59; p(value)<0.001), and those who considered sensory appeal an important factor had higher odds of hesitancy (Odds ratio = 2.42; 95%CI:1.62,3.63; p(value)<0.001) towards upcycled food consumption compared to participants who did not consider these as important factors.

    Originality/value

    This is the first study investigating health and non-health-related upcycled food choice motives using a food choice questionnaire. Identifying these motives helps food developers and researchers determine factors influencing upcycled food consumption.

     

  • 11.
    Moshtaghian, Hanieh
    et al.
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Parchami, Mohsen
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Rousta, Kamran
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Lennartsson, Patrik R.
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Application of Oyster Mushroom Cultivation Residue as an Upcycled Ingredient for Developing Bread2022Ingår i: Applied Sciences, E-ISSN 2076-3417, Vol. 12, nr 21Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Oyster mushroom (OM) cultivation generates residue that needs to be managed; otherwise, it will be converted into waste. One of the substrates for OM cultivation is the food industry by-product, e.g., a mixture of the brewer’s spent grain (BSG) and wheat bran. This study assesses the OM cultivation residue’s physical and nutritional characteristics as a potential upcycled food ingredient and also considers developing bread from this cultivation residue. The OM was cultivated in a mixture of 55% BSG and 45% wheat bran. After the OM harvest, the cultivation residue (mixture of BSG, wheat bran and mycelium) had a lighter colour and a pleasant aroma compared to the initial substrate. It contained protein (10.8%) and had high niacin (42.4 mg/100 g), fibre (59.2%) and beta-glucan (6.6%). Thiamine, riboflavin and pyridoxine were also present in the cultivation residue. The bread was developed from 50% cultivation residue and 50% wheat flour, and its scores for darkness, dryness, sponginess, sour taste, bitter aftertaste, and aromatic aroma differed from white bread (p-value < 0.05). However, its overall acceptability and liking scores were not significantly different from white bread (p-value > 0.05). Therefore, this OM cultivation residue can be used as a nutritious ingredient; nevertheless, product development should be further explored.

  • 12.
    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 review2021Ingår i: Bioresource Technology, ISSN 0960-8524, E-ISSN 1873-2976, Vol. 340, artikel-id 125625Artikel, forskningsöversikt (Refereegranskat)
    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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  • 13.
    Rousta, Neda
    et al.
    Högskolan i Borås, Akademin för textil, teknik och ekonomi. Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden.
    Aslan, Melissa
    Högskolan i Borås, Akademin för textil, teknik och ekonomi. Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden;Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Turkey.
    Yesilcimen Akbas, Meltem
    Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Turkey.
    Ozcan, Ferruh
    Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Turkey.
    Sar, Taner
    Högskolan i Borås, Akademin för textil, teknik och ekonomi. Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden.
    Taherzadeh, Mohammad J
    Högskolan i Borås, Akademin för textil, teknik och ekonomi. Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden.
    Effects of fungal based bioactive compounds on human health: Review paper2023Ingår i: Critical reviews in food science and nutrition, ISSN 1040-8398, E-ISSN 1549-7852, s. 1-24Artikel, forskningsöversikt (Refereegranskat)
    Abstract [en]

    Since the first years of history, microbial fermentation products such as bread, wine, yogurt and vinegar have always been noteworthy regarding their nutritional and health effects. Similarly, mushrooms have been a valuable food product in point of both nutrition and medicine due to their rich chemical components. Alternatively, filamentous fungi, which can be easier to produce, play an active role in the synthesis of some bioactive compounds, which are also important for health, as well as being rich in protein content. Therefore, this review presents some important bioactive compounds (bioactive peptides, chitin/chitosan, β-glucan, gamma-aminobutyric acid, L-carnitine, ergosterol and fructooligosaccharides) synthesized by fungal strains and their health benefits. In addition, potential probiotic- and prebiotic fungi were researched to determine their effects on gut microbiota. The current uses of fungal based bioactive compounds for cancer treatment were also discussed. The use of fungal strains in the food industry, especially to develop innovative food production, has been seen as promising microorganisms in obtaining healthy and nutritious food.

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  • 14.
    Sar, Taner
    et al.
    Högskolan i Borås, Akademin för textil, teknik och ekonomi. Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
    Kiraz, Pelin
    Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli 41400, Türkiye.
    Braho, Vjola
    Högskolan i Borås, Akademin för textil, teknik och ekonomi. Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
    Harirchi, Sharareh
    Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
    Akbas, Meltem Yesilcimen
    Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli 41400, Türkiye.
    Novel Perspectives on Food-Based Natural Antimicrobials: A Review of Recent Findings Published since 20202023Ingår i: Microorganisms, E-ISSN 2076-2607, Vol. 11, nr 9, artikel-id 2234Artikel, forskningsöversikt (Refereegranskat)
    Abstract [en]

    Various fruit and vegetable wastes, particularly peels, seeds, pulp, and unprocessed residues from the food industry, are abundant sources of antioxidants and essential antimicrobial agents. These valuable bioactive compounds recovered from the food industry have a great application in food, agriculture, medicine, and pharmacology. Food-derived natural antimicrobials offer advantages such as diminishing microbial loads and prolonging the shelf life of food products particularly prone to microbial spoilage. They not only enrich the foods with antioxidants but also help prevent microbial contamination, thereby prolonging their shelf life. Similarly, incorporating these natural antimicrobials into food packaging products extends the shelf life of meat products. Moreover, in agricultural practices, these natural antimicrobials act as eco-friendly pesticides, eliminating phytopathogenic microbes responsible for causing plant diseases. In medicine and pharmacology, they are being explored as potential therapeutic agents. This review article is based on current studies conducted in the last four years, evaluating the effectiveness of food-based natural antimicrobials in food, agriculture, medicine, and pharmacology.

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  • 15.
    Sharma, Shagun
    et al.
    Jaypee University of Information Technology, India.
    Singh, Astha
    Jaypee University of Information Technology, India.
    Sharma, Swati
    Jaypee University of Information Technology, India.
    Kant, Anil
    Jaypee University of Information Technology, India.
    Sevda, Surajbhan
    National Institute of Technology Warangal, India.
    Taherzadeh, Mohammad J
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Garlapati, Vijay Kumar
    Jaypee University of Information Technology, India.
    Functional foods as a formulation ingredients in beverages: technological advancements and constraints2021Ingår i: Bioengineered, ISSN 2165-5979, E-ISSN 2165-5987, Vol. 12, nr 2, s. 11055-11075Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    As a consequence of expanded science and technical research, the market perception of consumers has shifted from standard traditional to valuable foods, which are furthermore nutritional as well as healthier in today’s world. This food concept, precisely referred to as functional, focuses on including probiotics, which enhance immune system activity, cognitive response, and overall health. This review primarily focuses on functional foods as functional additives in beverages and other food items that can regulate the human immune system and avert any possibility of contracting the infection. Many safety concerns must be resolved during their administration. Functional foods must have an adequate amount of specific probiotic strain(s) during their use and storage, as good viability is needed for optimum functionality of the probiotic. Thus, when developing novel functional food-based formulations, choosing a strain with strong technological properties is crucial. The present review focused on probiotics as an active ingredient in different beverage formulations and the exerting mechanism of action and fate of probiotics in the human body. Moreover, a comprehensive overview of the regulative and safety issues of probiotics-based foods and beverages formulations. © 2021 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.

  • 16.
    Wang, Ricky
    et al.
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Sar, Taner
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Mahboubi, Amir
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Fristedt, Rikard
    Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 96, Gothenburg, Sweden.
    Taherzadeh, Mohammad J
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Undeland, Ingrid
    Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 96, Gothenburg, Sweden.
    In vitro protein digestibility of edible filamentous fungi compared to common food protein sources2023Ingår i: Food Bioscience, ISSN 2212-4292, E-ISSN 2212-4306, Vol. 54, artikel-id 102862Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Edible filamentous fungi, as a source of mycoprotein, is an emerging sustainable protein source as it can be cultivated on food-industry sidestreams, thus providing the food system with circularity. However, the digestibility of mycoprotein from different species of fungi is yet to be studied and compared to commonly consumed food proteins derived from muscle. Using the static INFOGEST in vitro gastrointestinal (GI) digestion protocol, but with less pancreatin than the recommended amount to omit high background from enzyme autolysis, this study investigated the protein degree of hydrolysis (DH%) and amino acid accessibility of five species of edible fungi in comparison with salmon fillet, chicken breast, beef tenderloin and casein. Three of the edible fungi species reached protein DH% between 58% ± 2.6% and 62% ± 5.6% during GI digestion compared to chicken, salmon, and beef reaching 62%–67% as well as casein at 55%. The amino acid accessibility of fungi (81%–92%), was comparable to that of salmon, chicken breast, and beef (90%–94%). This study thus indicated that edible fungi is a sustainable and nutritionally sound protein source.

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  • 17.
    Weber, L.
    et al.
    Swedish University of Agricultural Sciences, Department of Energy and Technology, Uppsala, Sweden.
    Bartek, L.
    Swedish University of Agricultural Sciences, Department of Energy and Technology, Uppsala, Sweden.
    Brancoli, Pedro
    Högskolan i Borås, Akademin för textil, teknik och ekonomi.
    Sjölund, A.
    Swedish University of Agricultural Sciences, Department of Energy and Technology, Uppsala, Sweden.
    Eriksson, M.
    Swedish University of Agricultural Sciences, Department of Energy and Technology, Uppsala, Sweden.
    Climate change impact of food distribution: The case of reverse logistics for bread in Sweden2023Ingår i: Sustainable Production and Consumption, ISSN 2352-5509, Vol. 36, s. 386-396Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Efficient and purposeful transport of food, from primary production to waste management, is essential to drive the necessary transition towards sustainable production and consumption of food within planetary boundaries. This is particularly the case for bread, one of the most frequently wasted food items in Europe. In Sweden, bread is often sold under a take-back agreement where bakeries are responsible for transportation up to the supermarket shelf and for the collection of unsold products. This provides an opportunity for reverse logistics, but creates a risk of inefficient transport that could reduce the environmental benefits of prevention and valorization of surplus bread. This study assessed the climate change impact of bread transport in Sweden and evaluated the impact of alternative food transport pathways. Life cycle assessment revealed the climate change impact of conventional bread transport, from bakery gate to waste management, to be on average 49.0 g CO2e per kg bread with 68 % deriving from long-distance transport, 26 % from short-distance delivery, and 6 % from waste transport. Evaluation of alternative bread transport pathways showed the highest climate savings with a collaborative transport approach that also reduced the need for small vehicles and decreased transport distances. The overall contribution of waste transport to the total climate impact of food transport was low for all scenario routes analyzed, suggesting that food waste management facilitating high-value recovery and valorization could be prioritized without increasing the climate impact due to longer transport. It has been claimed that conventional take-back agreements are responsible for most of the climate change impact related to bread transport, but we identified long distances between bakeries and retailers as the main contributor to transport climate impacts. © 2023 The Authors

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