Formation of bioactive nanoparticles with reduced crystallinity using nanoporous starch aerogels: A novel approach to enhancing the bioavailability of the water-insoluble bioactives
Aerogels have been attracting a growing interest due to their outstanding surface area, porous structure, and light weight. We form biodegradable nanoporous aerogels from starch using a simple and green method based on supercritical carbon dioxide (SC-CO2) drying. Due to high surface area and nanoporous structure, nanoporous starch aerogels (NSAs) are promising carrier systems for bioactives and drugs in food and pharmaceutical industries. Read more
Check out our publication on the formation of nanoporous wheat starch aerogels here.
Hollow solid lipid micro- and nanoparticles: Novel lipophilic bioactive carriers
The emerging trend of green consumerism has led the food industry to focus on the development of natural functional foods containing bioactives and the development of lipid-based delivery systems for lipophilic bioactives to improve food quality, shelf-life and nutrient value. Nanotechnology for the development of solid lipid nanoparticles has been studied as the last-generation carrier systems for drugs and bioactives. Read more
Check out our publication on the formation of hollow solid lipid micro- and nanoparticles here.
Melting behavior and volumetric expansion of solid lipids in pressurized gases
There is growing interest in supercritical carbon dioxide (SC-CO2) technology as a ‘green’ technology for the processing of materials in the food, pharmaceutical and chemical industries due to its advantages of elimination of organic solvents, nonflammability, tunable solvent properties, ease of separation of the products from the reaction or processing medium, and moderate critical temperature and pressure (31.1 °C and 74 bar). Read more
Check out our recent publication on the effect of chemical structure of solid lipid matrix on its melting behavior and volumetric expansion here.
Investigation on liquid oil as promising material for food 3D printing
Food 3D printing technologies can bring positive changes in domestic cooking or catering services by providing detailed ingredient distribution, predefined textural and release properties. It has a stringent requirement on the paste properties, which has been considered as the most critical factors in food 3D printing process. Until now, the use of ingredients is still a big drawback for food 3D printing. Read more
Check out our recent publication on the effect of high oil compositions and printing parameters on food paste properties and printability here.
Development of an extraction and purification process to obtain high purity and alternative natural wax from sorghum
There is a growing demand for natural wax sources due to growing applications, dwindling waxes supply, and increasing wax prices. Grain sorghum is a promising alternative natural wax source with properties similar to Carnauba wax. Sorghum wax can be extracted from sorghum kernels, sorghum DDGS, and sorghum bran. As an alternative to hexane, there is a growing interest in using supercritical carbon dioxide (SC-CO2) for the extraction. Read more
Check out our recent publication on supercritical carbon dioxide extraction, purification, and characterization of wax from sorghum and sorghum by-products as an alternative natural wax here.
Green integrated supercritical fluid biorefineries for lipids
There are exciting developments for biorefineries with the rapid growth of the bioeconomy to maximize utilization of renewable resources (including grains of cereals and oilseeds) targeting applications in food, nutraceutical, pharmaceutical, cosmetics, biofuel, biochemical, and biomaterial industries. Supercritical carbon dioxide (SC-CO2) technology can play a role in modern biorefineries. There has been a growing demand for clean bioactive lipid products obtained by hexane-free extraction. Read more
Check out our publication on extraction of omega-3-rich oil from Camelina sativa seed using supercritical carbon dioxide here.
Development of high-oil-content food inks for 3D food printing and microstructure controlling via particle engineering
Three-dimensional (3D) food printing is a novel technology that allows the creation of 3D edible objects with customized shape, structure, flavor, texture, and tailored nutrition in a layer-by-layer manner. Compared with traditional processing methods, 3D food printing offers a shorter running period, low cost at low-volume production, and low waste production. Rheological properties of food inks and optimization of printing parameters have been considered the most crucial factors in extrusion-based 3D printing. The complex microstructure should also be considered fundamental to determine the rheology, mechanics, and function of the printing inks and must be addressed to the achievements in 3D food printing. High liquid oil content is a challenge for 3D food printing as it increases the ductility and destroys the deposited effect. As the promising future of 3D food printing is to produce personalized foods, there is a critical need to investigate the interaction of liquid oil with other macronutrients on printability as it will offer new opportunities for 3D food printing. Read more
Enrichment and isolation of astaxanthin from camelina seed oil by enzymatic modification in SC-CO2: A novel green separation and purification process
Currently, enzymatic esterification is used commercially to produce a variety of modified lipids such as free trans margarine, shortenings, and low-calorie structured lipids. Enzymatic esterification offers more advantages such as milder processing conditions, fewer by-products, and easier product recovery compared to chemical esterification. Lipases are the most established biocatalysts used for the synthesis of structured triacylglycerols, fats, and margarine. Supercritical carbon dioxide is a favorable solvent that can aid the hydrogenation at milder conditions and decrease undesired by-products due to its unique properties. Astaxanthin, as a high-value red carotenoid with health and wellness promoting properties has attracted much attention in recent years. Read more
Development of an Innovative Green Platform Technology to Manufacture Hollow Solid Micro- and Nanoparticles from Natural Waxes
Supercritical carbon dioxide (SC-CO2) has recently attracted interest in developing green processes in the chemical, pharmaceutical, food, and cosmetic industries. Particle formation via SC-CO2 is an emerging research area to develop novel food ingredients and bioactive carriers.Read more
Development of fat replacers approaching: Oleogel formation
The growing concern about human health and its relationship with food brings different challenges for the food industry. Fats as the main macronutrient have been evaluated in the formulation of products to obtain excellent nutritional value without affecting the quality expected by the consumer. Thus, research has focused on fat replacers bringing different proposals and approaches.Read more