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Now showing items 21-30 of 34
Effect of Fructose and Ascorbic Acid on the Performance of Cross-Linked Fish Gelatin Films
(MDPI, 2020-03-04)
Gelatin was extracted from fish scales in this work, in an attempt to valorise abundant and available fishery by-products as an approach towards a more circular economy. With this strategy in mind, fish scale gelatin was ...
Sustainable lithium-ion battery separators based on cellulose and soy protein membranes
(Elsevier, 2023-09)
The food industry produces millions of tons of natural by-products. Through this study, we followed an environmentally friendly strategy using discards, such as soy protein isolate (SPI) from soya oil production and marine ...
Sustainable Collagen Composites with Graphene Oxide for Bending Resistive Sensing
(MDPI, 2023-09-22)
This work reports on the development of collagen films with graphene oxide nanoparticles (GO NPs), aiming toward the development of a new generation of functional sustainable sensors. For this purpose, different GO NP ...
Biorefinery concept in the meat industry: From slaughterhouse biowastes to superaborbent materials
(Elsevier, 2023-09)
The expansion of food production has a large environmental impact in many ways. More specifically, 30–40% of
total food production is lost as wastes and/or by-products before it reaches the market. In this sense, blood ...
Chicken feathers as a natural source of sulphur to develop sustainable protein films with enhanced properties
(Elsevier, 2017-08-05)
In this work, the effect of hydrolyzed keratin on the properties of soy protein-based films was analyzed when different manufacture processes were employed. It is widely known that the processing method selected can affect ...
Optimizing the extraction process of natural antioxidants from chardonnay grape marc using microwave-assisted extraction
(2019-03-21)
The aim of this work was to extract phenolic compounds from Chardonnay grape marc employing a
microwave-assisted extraction (MAE). Firstly, the effect of solvent concentration (30–60%), solid mass
(1.0–2.0 g) and extraction ...
Valorization of cheese whey: closing the loop from protein extraction to whey protein film composting
(RSC, 2024)
Whey protein extracted from cheese-making by-products was analysed as a potential alternative for both food waste valorisation and food packaging waste reduction. Whey protein was ultrafiltered from local cheese whey and ...
Closing the loop: Waste valorisation from vegetal sources to develop fruit active films
(Elsevier, 2024-07)
Cellulose-rich residue after agar extraction was incorporated into gelatin film forming formulations in order to revalorize it and improve film properties. This revalorized cellulose was compared with the commercial sodium ...
Chitin nanowhisker-containing photo-crosslinked antimicrobial gelatin films
(Elsevier, 2024-02)
Nearly 57 Mt of food waste are generated annually in the EU for many reasons, for instance, because of microbial food spoilage. So, actions to reduce food loss and waste are needed and active packaging could offer a new ...