Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
5.1
2.8
Journals
Processes
Special Issues
Enzymes and Microorganisms in Food Bioprocessing—Waste Recovery, Applications and Advances
share announcement

Enzymes and Microorganisms in Food Bioprocessing—Waste Recovery, Applications and Advances

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: 30 June 2025 | Viewed by 6703

Special Issue Editor

Prof. Dr. Tiago L. Albuquerque

E-Mail Website
Guest Editor
Center for Agricultural, Department of Food Engineering, Federal University of Ceará, Fortaleza 60020-181, CE, Brazil
Interests: biocatalysis; bioremediation; biotechnology; sustainable bioprocess engineering; food engineering
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In recent years, there has been a growing interest in the utilization of enzymes and microorganisms for food bioprocessing and for managing the waste produced by industries, aiming to establish more sustainable and clean processes. The application of biotechnological tools, such as enzymatic catalysis or microbial fermentation, can offer several benefits, including using mild process conditions and generating less polluting waste. In the context of food processing technology, the use of enzymes and microorganisms can enhance the sensorial and nutritional properties of processed foods. The use of these elements provides a sustainable and efficient alternative to traditional food processing methods, thus promoting waste reduction and the optimization of natural resources. Therefore, a comprehensive understanding of these elements and their applications in food bioprocessing is crucial for significant advancements in the food industry.

This Special Issue of Processes aims to gather high-quality research that contributes to the exploration of "Enzymes and Microorganisms in Food Bioprocessing—Waste Recovery, Applications and Advances". The topics covered in this issue include, but are not limited to, the following:

  • Innovative techniques for recovering food waste using enzymes and microorganisms.
  • The applications of enzymes and microorganisms in the production of functional and enriched foods.
  • Advances in the engineering of microorganisms to optimize food bioprocessing.
  • Sustainable approaches to food bioprocessing, aiming to reduce the environmental impacts.
  • The development of new food formulations using enzymes and microorganisms to meet current market demands.

Prof. Dr. Tiago L. Albuquerque
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • biocatalyst
  • industrial microorganisms
  • food bioprocessing
  • waste recovery
  • sustainable processes
  • biotechnological tools
  • sensorial properties
  • environmental impact
  • market demands

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (4 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

16 pages, 2875 KiB  
Article
Valorization of Residual Fractions from Defatted Rice Bran Protein Extraction: A Carbohydrate-Rich Source for Bioprocess Applications
by Valquiria Silva Vieira, Bianca Peron-Schlosser, Maria Beatriz Martins Conde, Cristiane Canan, Luciane Maria Colla and Eliane Colla
Processes 2024, 12(11), 2348; https://doi.org/10.3390/pr12112348 - 25 Oct 2024
Cited by 1 | Viewed by 1137
Abstract
Defatted rice bran (DRB) is the by-product of rice bran oil extraction and presents approximately 66% carbohydrates and 15% proteins, a composition with the potential to integrate biorefinery systems. This study aimed to investigate the feasibility of residual fractions from ultrasound-assisted protein extraction [...] Read more.
Defatted rice bran (DRB) is the by-product of rice bran oil extraction and presents approximately 66% carbohydrates and 15% proteins, a composition with the potential to integrate biorefinery systems. This study aimed to investigate the feasibility of residual fractions from ultrasound-assisted protein extraction from DRB as sources of carbohydrates in bioprocesses. First, DRB was exposed to protein extraction in an alkaline medium assisted by ultrasound. The residual fractions, including the precipitate from the extraction process (P1) and the supernatant from protein precipitation (S2), were combined and autoclaved to gelatinize the starch. Enzyme activity tests showed that a temperature of 70 °C was optimal for the simultaneous application of α-amylase and amyloglucosidase (AMG). To study enzymatic hydrolysis, a Full Factorial Design (FFD) 22 was employed, with α-amylase and AMG concentrations ranging from 0.12 to 0.18 mL∙L−1 and a substrate concentration (P1/S2 ratio) between 30 and 70 g∙L−1, resulting in a maximum of 18 g∙L−1 of reducing sugars (RS). Fermentation assays with Saccharomyces cerevisiae demonstrated that the hydrolysate of the residual fractions was effective for ethanol production (8.84 g∙L−1 of ethanol; YP/S: 0.614 gethanol∙gRS−1; η: 120.24%), achieving results comparable to control media (with sucrose as the substrate), indicating its potential for application in bioprocesses. These outcomes highlight a promising technological approach for utilizing DRB in integrated biorefineries. Full article
(This article belongs to the Special Issue Enzymes and Microorganisms in Food Bioprocessing—Waste Recovery, Applications and Advances)
►▼ Show Figures

Graphical abstract

24 pages, 17371 KiB  
Article
Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat
by Duman Orynbekov, Kumarbek Amirkhanov, Zhanar Kalibekkyzy, Farida Smolnikova, Bakhytkul Assenova, Almagul Nurgazezova, Gulnur Nurymkhan, Amirzhan Kassenov, Sholpan Baytukenova and Zhanibek Yessimbekov
Processes 2024, 12(8), 1766; https://doi.org/10.3390/pr12081766 - 21 Aug 2024
Cited by 2 | Viewed by 1693
Abstract
This study investigates the impact of bromelain, a plant enzyme, on the physicochemical and sensory properties of horse meat, as well as the effects of different bacterial cultures (Lactococcus lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus acidophilus, and [...] Read more.
This study investigates the impact of bromelain, a plant enzyme, on the physicochemical and sensory properties of horse meat, as well as the effects of different bacterial cultures (Lactococcus lactis, Lactococcus lactis subsp. lactis biovar diacetylactis, Lactobacillus acidophilus, and Bifidobacterium longum) on the inhibition of lipid oxidation and control of pH during chilled storage. Horse meat (longissimus dorsi) samples (n = 14) were treated with bromelain in two forms (powder and aqueous solution) and with three methods: immersion in enzyme solution, spreading enzyme powder on meat, and syringing enzyme solution into the meat. After fermentation, a part of the meat samples (n = 6) was treated with different bacteria compositions at a 5% weight ratio and stored at 0–2 °C for 6 days. Injecting 3–5% bromelain solutions was most effective at tenderizing the meat, reducing shear force by up to 56% after 8 h. This injection also maximized the water-holding capacity (78–81%) and minimized cooking losses (21–26%), compared to 38% for the control meat sample without treatment. Syringing with 3% bromelain yielded the highest sensory scores across the tenderness, flavor, and overall palatability parameters. The combination of L. acidophilus, Lc. lactis, and B. longum at a ratio of 1.5:1.5:2 was highly effective in reducing oxidative spoilage and optimizing pH levels, thereby ensuring extended meat storability. This study demonstrates that bromelain treatment is an effective method for improving the tenderness, WHC, and sensory properties of horse meat. The LAB combination showed efficient acid formation, crucial for enhancing meat preservation. Full article
(This article belongs to the Special Issue Enzymes and Microorganisms in Food Bioprocessing—Waste Recovery, Applications and Advances)
►▼ Show Figures

Figure 1

Review

Jump to: Research

11 pages, 686 KiB  
Review
Immobilization of Enzymes in Polymeric Materials Based on Polyamide: A Review
by Carolina E. Demaman Oro, Bruna M. Saorin Puton, Luciana D. Venquiaruto, Rogério Marcos Dallago and Marcus V. Tres
Processes 2025, 13(1), 200; https://doi.org/10.3390/pr13010200 - 13 Jan 2025
Viewed by 1041
Abstract
The immobilization of enzymes in polyamide-based polymeric materials through covalent bonding is an established technique to stabilize and reuse biocatalysts in industrial processes. Traditionally, enzymes are immobilized using crosslinking agents that activate functional groups on both the support and the enzyme, creating strong [...] Read more.
The immobilization of enzymes in polyamide-based polymeric materials through covalent bonding is an established technique to stabilize and reuse biocatalysts in industrial processes. Traditionally, enzymes are immobilized using crosslinking agents that activate functional groups on both the support and the enzyme, creating strong bonds that securely anchor the enzyme to the surface. While effective for maintaining enzyme activity over multiple cycles, this method can reduce catalytic efficiency due to rigid binding and involves complex activation steps. Recently, in situ immobilization approaches have emerged as promising alternatives. In this method, enzymes are directly entrapped within the polymer matrix during the synthesis of the polyamide support, such as nylon, simplifying the process and offering enhanced control over enzyme distribution. For instance, studies have demonstrated that in situ immobilization can improve enzyme stability by protecting it within the polymeric network, while reducing production costs and waste. This review explores the ability of polyamide as a support material for immobilization of enzymes, analyzing key techniques, performance across applications, and future strategies to optimize polymer-enzyme interactions for industrial use. Full article
(This article belongs to the Special Issue Enzymes and Microorganisms in Food Bioprocessing—Waste Recovery, Applications and Advances)
►▼ Show Figures

Figure 1

28 pages, 4255 KiB  
Review
Bacterial Cellulose in Food Packaging: A Bibliometric Analysis and Review of Sustainable Innovations and Prospects
by Aida Aguilera Infante-Neta, Alan Portal D’Almeida and Tiago Lima de Albuquerque
Processes 2024, 12(9), 1975; https://doi.org/10.3390/pr12091975 - 13 Sep 2024
Cited by 5 | Viewed by 2337
Abstract
The scientific community has explored new packaging materials owing to environmental challenges and pollution from plastic waste. Bacterial cellulose (BC), produced by bacteria like Gluconacetobacter xylinus, shows high potential for food preservation owing to its exceptional mechanical strength, high crystallinity, and effective [...] Read more.
The scientific community has explored new packaging materials owing to environmental challenges and pollution from plastic waste. Bacterial cellulose (BC), produced by bacteria like Gluconacetobacter xylinus, shows high potential for food preservation owing to its exceptional mechanical strength, high crystallinity, and effective barrier properties against gases and moisture, making it a promising alternative to conventional plastics. This review highlights recent advances in BC production, particularly agro-industrial residues, which reduce costs and enhance environmental sustainability. Incorporating antimicrobial agents into BC matrices has also led to active packaging solutions that extend food shelf-life and improve safety. A bibliometric analysis reveals a significant increase in research on BC over the last decade, reflecting growing global interest. Key research themes include the development of BC-based composites and the exploration of their antimicrobial properties. Critical areas for future research include improving BC production’s scalability and economic viability and the integration of BC with other biopolymers. These developments emphasize BC’s potential as a sustainable packaging material and its role in the circular economy through waste valorization. Full article
(This article belongs to the Special Issue Enzymes and Microorganisms in Food Bioprocessing—Waste Recovery, Applications and Advances)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-4
Back to TopTop