Recent Updates on the Conversion of Pineapple Waste (Ananas comosus) to Value-Added Products, Future Perspectives and Challenges

AF Aili Hamzah, MH Hamzah, H Che Man, NS Jamali… - Agronomy, 2021 - mdpi.com
Pineapple waste accounts for a significant part of waste accumulated in landfill which will
further contribute to the release of greenhouse gases. With the rising pineapple demands …

[HTML][HTML] Biocosmetics: technological advances and future outlook

N Goyal, F Jerold - Environmental Science and Pollution Research, 2023 - Springer
The paper provides an overview of biocosmetics, which has tremendous potential for growth
and is attracting huge business opportunities. It emphasizes the immediate need to replace …

Microbial production of value-added bioproducts and enzymes from molasses, a by-product of sugar industry

S Zhang, J Wang, H Jiang - Food chemistry, 2021 - Elsevier
Molasses is a major by-product of sugar industry and contains 40–60%(w/w) of sugars. The
world's annual yield of molasses reaches 55 million tons. Traditionally, molasses is simply …

Recent advances and perspectives on production of value-added organic acids through metabolic engineering

H Liu, Y Jin, R Zhang, Y Ning, Y Yu, P Xu, L Deng… - Biotechnology …, 2023 - Elsevier
Organic acids are important consumable materials with a wide range of applications in the
food, biopolymer and chemical industries. The global consumer organic acids market is …

Lactic acid separation and recovery from fermentation broth by ion-exchange resin: A review

NAS Din, SJ Lim, MY Maskat, SA Mutalib… - Bioresources and …, 2021 - Springer
Lactic acid has become one of the most important chemical substances used in various
sectors. Its global market demand has significantly increased in recent years, with a CAGR …

Current postbiotics in the cosmetic market—An update and development opportunities

M Duarte, AL Oliveira, C Oliveira, M Pintado… - Applied microbiology …, 2022 - Springer
Postbiotics are a new class of health-promoting molecules that derive from probiotics. These
new cosmetic and dermatological ingredients are defined as a 'preparation of inanimate …

[HTML][HTML] Stimulation of lactic acid production and Lactobacillus plantarum growth in the coculture with Bacillus subtilis using jackfruit seed starch

TAN Le, JJL Lee, WN Chen - Journal of Functional Foods, 2023 - Elsevier
Despite the exploration towards the environmentally friendly manufacturing process, two
main challenges remain for lactic acid synthesis by microbial fermentation: resource cost …

Electrochemical separation of organic acids and proteins for food and biomanufacturing

N Kim, J Jeon, R Chen, X Su - Chemical Engineering Research and Design, 2022 - Elsevier
Over the past decades, the rapid population growth coupled with increased awareness
towards nutrition has driven the demand for organic acids (eg, carboxylates) and proteins …

[HTML][HTML] Co-inoculation of yeasts starters: A strategy to improve quality of low altitude Arabica coffee

APP Bressani, SJ Martinez, NN Batista, JBP Simão… - Food chemistry, 2021 - Elsevier
The study aimed to improve the quality of dry-processed coffee grown at low altitudes
through yeast inoculation, using three species (Saccharomyces cerevisiae CCMA 0543 …

Effect of bacterial and yeast starters on the formation of volatile and organic acid compounds in coffee beans and selection of flavors markers precursors during wet …

SJ Martinez, APP Bressani, DR Dias… - Frontiers in …, 2019 - frontiersin.org
Coffee quality has recently become a high demand of coffee consumers, due to all the
specialty coffees available on the market. Specialty coffees can be generated by favoring …