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Mass production of insects is calling for environmentally optimised and economically efficient insect value chains. It is a complex task considering a great variety in insect species, production scales, feed formulations, etc. Taking a challenge of environmental impact clarification, a few studies highlight on life cycle assessment (LCA) of insect production. The current study is aimed to systemise 24 selected previous studies to establish a modular framework for the determination of contribution of sustainability assessment factors of insect production chains. Reviewing published studies according to the elements of LCA, the study identified a feasible approach for the modelling of insect production chains, which can be used for the facilitation of comparability of further LCA studies. The approach is based on a modular analysis of insect production through a graphical mapping of value chains (allowed identification of precise system boundaries) supplemented with table analysis considering scale of production, reference (functional) unit, impact assessment methodology and type of LCA. Such an approach allows for consistency in LCA setting and further comparability of results.
S. Smetana; R. Spykman; V. Heinz. Environmental aspects of insect mass production. Journal of Insects as Food and Feed 2021, 7, 553 -571.
AMA StyleS. Smetana, R. Spykman, V. Heinz. Environmental aspects of insect mass production. Journal of Insects as Food and Feed. 2021; 7 (5):553-571.
Chicago/Turabian StyleS. Smetana; R. Spykman; V. Heinz. 2021. "Environmental aspects of insect mass production." Journal of Insects as Food and Feed 7, no. 5: 553-571.
Innovative and decentralized biorefineries are needed in urban areas to contribute to local resource efficiency. In this case study a biorefinery (waste-to-resource-unit, W2RU) is introduced for bioconversion of food waste using heterotrophic microalgae to protein-rich biomass, and for simultaneous extraction of high-value chemicals pigments (e.g., astaxanthin, β-carotene, lycopene, lutein, or riboflavin), vitamins (e.g., retinol, tocopherol, or ascorbic acid), and flavonoids from food waste. The W2RU is a compact and fully automated systems, which is applicable to recycle various biological waste streams. It consists of a module for the extraction of valuable compounds from wasted food. Remaining material will be sent to hydrolysis and hydrolysate applied as nutrient source in heterotrophic microalgae cultivation for production of protein-rich biomass. Such an approach can be integrated in urban infrastructure and the simultaneous production of various products from high-value chemicals to proteins revealed beneficial environmental impacts.
Natalie Laibach; Boje Müller; Daniel Pleissner; Wolf Raber; Sergiy Smetana. An integrated, modular biorefinery for the treatment of food waste in urban areas. Case Studies in Chemical and Environmental Engineering 2021, 4, 100118 .
AMA StyleNatalie Laibach, Boje Müller, Daniel Pleissner, Wolf Raber, Sergiy Smetana. An integrated, modular biorefinery for the treatment of food waste in urban areas. Case Studies in Chemical and Environmental Engineering. 2021; 4 ():100118.
Chicago/Turabian StyleNatalie Laibach; Boje Müller; Daniel Pleissner; Wolf Raber; Sergiy Smetana. 2021. "An integrated, modular biorefinery for the treatment of food waste in urban areas." Case Studies in Chemical and Environmental Engineering 4, no. : 100118.
Nutritional life cycle assessment integrates nutrition into environmental life cycle analysis to comprehensively account for agri-food sustainability challenges including micronutrient deficiencies, nutrient diversity, and environmental impacts like climate change or freshwater scarcity, when compared to traditional life cycle assessment. We use regionally-explicit nutritional and environmental data at the food product and country levels to calculate environmental impacts, nutritional adequacy (e.g., Nutrient Rich Food Indices), and nutritional diversity (e.g., Rao's Quadratic Entropy). We first discuss various reasons for the differences in nutritional and environmental sustainability metrics for the various food products and countries. We then present nutritionally-invested environmental impacts. Here, because nutritional life cycle analysis is a nascent method, we explore the influence of methodological choice (e.g., capped versus uncapped metrics, energy standardization, contingent versus non-contingent measures) on results. We find using nutritionally-invested environmental impacts change the relative sustainability rankings of foods and countries, regional variability in nutritional profiles and environmental footprints of food products influence results, methodological choice alters nutritional metric scores, and food products can cover nutritional deficiencies in an environmentally-friendly manner. Our study contributes to research on the joint accounting of nutritional and environmental food system outcomes.
Ashley Green; Thomas Nemecek; Sergiy Smetana; Alexander Mathys. Reconciling regionally-explicit nutritional needs with environmental protection by means of nutritional life cycle assessment. Journal of Cleaner Production 2021, 312, 127696 .
AMA StyleAshley Green, Thomas Nemecek, Sergiy Smetana, Alexander Mathys. Reconciling regionally-explicit nutritional needs with environmental protection by means of nutritional life cycle assessment. Journal of Cleaner Production. 2021; 312 ():127696.
Chicago/Turabian StyleAshley Green; Thomas Nemecek; Sergiy Smetana; Alexander Mathys. 2021. "Reconciling regionally-explicit nutritional needs with environmental protection by means of nutritional life cycle assessment." Journal of Cleaner Production 312, no. : 127696.
Substitution of beef with alternative proteins is one practical trend taken by industry and consumers to reduce the negative impact of convenience products on the environment. Numerous products based on plant, insect and fungi proteins compete to replace beef burgers in an environmentally friendly and healthy way. At the same time, there is a lack of studies which assess different options from environmental impact perspective but also with consideration of production scales, recipes, nutritional values, and sensory properties. Therefore, the current study aimed to perform a holistic assessment (Life Cycle Assessment, sensory properties, and nutritional profile) of beef burgers in comparison to selected, alternative burgers, available on the market in Germany. The results indicated that alternative burgers based on plant, insect and mycoprotein biomass would be more environmentally friendly than beef burgers, but only a couple of them (insect-based and soy-based) have satisfying sensory or nutritional properties. Pea-based and mycoprotein-based burgers were perceived as average burgers from an environmental and sensorial perspective. The study demonstrated a sustainability differentiation system of meat analogs in convenience products using the multicriteria framework with inclusion of nutrient scoring, sensorial testing and Life Cycle Assessment.
Sergiy Smetana; Adriano Profeta; Rieke Voigt; Christian Kircher; Volker Heinz. Meat substitution in burgers: nutritional scoring, sensorial testing, and Life Cycle Assessment. Future Foods 2021, 100042 .
AMA StyleSergiy Smetana, Adriano Profeta, Rieke Voigt, Christian Kircher, Volker Heinz. Meat substitution in burgers: nutritional scoring, sensorial testing, and Life Cycle Assessment. Future Foods. 2021; ():100042.
Chicago/Turabian StyleSergiy Smetana; Adriano Profeta; Rieke Voigt; Christian Kircher; Volker Heinz. 2021. "Meat substitution in burgers: nutritional scoring, sensorial testing, and Life Cycle Assessment." Future Foods , no. : 100042.
Extruded meat substitutes, due to their high protein content, meat-like texture and meat processing compatibility, are very popular as the main ingredient of plant-based burger patties. The extrusion of plant-based proteins can be performed by two technologies: high moisture extrudates (HME) and low moisture texturized vegetable proteins (TVP). The largest difference between the technologies relates to the moisture content prevailing inside the extrusion barrel. The extrusion processes also vary in their throughput, and yields. Life cycle assessment (LCA) was performed to compare the environmental performance of the two extrusion technologies applied to two plant-based raw materials (soymeal and pumpkin seed flour). Additionally, the study compared plant-based burger patties to meat burger patties (beef, pork and chicken). The impact of plant-based burger patties was at least ten-fold lower than meat burger patties. TVP-production exhibited a higher environmental impact compared to HME (20–40% higher depending on the raw material). The best performing plant burger patties were HME-soy-patties, in contrast with the worst-performing plant TVP-soy patties. TVP-pumpkin seed patties presented lower impacts compared to TVP-soy ones.
Wiebe Saerens; Sergiy Smetana; Leen Van Campenhout; Volker Lammers; Volker Heinz. Life cycle assessment of burger patties produced with extruded meat substitutes. Journal of Cleaner Production 2021, 306, 127177 .
AMA StyleWiebe Saerens, Sergiy Smetana, Leen Van Campenhout, Volker Lammers, Volker Heinz. Life cycle assessment of burger patties produced with extruded meat substitutes. Journal of Cleaner Production. 2021; 306 ():127177.
Chicago/Turabian StyleWiebe Saerens; Sergiy Smetana; Leen Van Campenhout; Volker Lammers; Volker Heinz. 2021. "Life cycle assessment of burger patties produced with extruded meat substitutes." Journal of Cleaner Production 306, no. : 127177.
This study clearly shows that the corona pandemic has a significant impact on consumers’ eating habits. More food is eaten overall, and more convenience products such as ready meals and canned food with a longer shelf life are purchased. The consumption of alcohol and confectionery has also increased. In return, the consumption of fresh fruit and vegetables has declined. It becomes clear that families who are financially affected by the pandemic represent a vulnerable group. With the increasing duration of the pandemic, repeated lockdowns, corona-related closings of schools and kindergartens, health consequences are to be expected in the medium to long term, especially for this population group.
Adriano Profeta; Shahida Siddiqui; Sergiy Smetana; Mahdi Hossaini; Sophie Hieke; Ulrich Enneking; Volker Heinz; Christian Kircher. The Impact of Corona Pandemic on Consumer’s Food Consumption – Vulnerability of Households with Children and Income Losses. 2021, 1 .
AMA StyleAdriano Profeta, Shahida Siddiqui, Sergiy Smetana, Mahdi Hossaini, Sophie Hieke, Ulrich Enneking, Volker Heinz, Christian Kircher. The Impact of Corona Pandemic on Consumer’s Food Consumption – Vulnerability of Households with Children and Income Losses. . 2021; ():1.
Chicago/Turabian StyleAdriano Profeta; Shahida Siddiqui; Sergiy Smetana; Mahdi Hossaini; Sophie Hieke; Ulrich Enneking; Volker Heinz; Christian Kircher. 2021. "The Impact of Corona Pandemic on Consumer’s Food Consumption – Vulnerability of Households with Children and Income Losses." , no. : 1.
High levels of meat consumption are increasingly being criticised for ethical, environmental, and social reasons. Plant-based meat substitutes have been with reservations identified as healthy sources of protein in comparison to meat. This alternative offers several social, environmental, and probably health benefits, and it may play a role in reducing meat consumption. However, there has been a lack of research on how specific meat substitute attributes can influence consumers to replace or partially replace meat in their diets. Research has demonstrated that, in many countries, consumers are highly attached to meat. They consider it to be an essential and integral element of their daily diet. For the consumers that are not interested in vegan or vegetarian alternatives to meat, so-called meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. In meathybrids, only a fraction of the meat product (e.g., 20% to 50%) is replaced with plant-based proteins. In this paper, the results of an online survey with 500 German consumers are presented with a focus on preferences and attitudes relating to meathyrids. The results show that more than fifty percent of consumers substitute meat at least occasionally. Thus, approximately half of the respondents reveal an eligible consumption behaviour with respect to sustainability and healthiness to a certain degree. Regarding the determinants of choosing either meathybrid or meat, it becomes evident that the highest effect is exerted by the health perception. The healthier meathybrids are perceived, the higher is the choice probability. Thus, this egoistic motive seems to outperform altruistic motives, like animal welfare or environmental concerns, when it comes to choice for this new product category.
Adriano Profeta; Marie-Christin Baune; Sergiy Smetana; Sabine Bornkessel; Keshia Broucke; Geert Van Royen; Ulrich Enneking; Jochen Weiss; Volker Heinz; Sopie Hieke; Nino Terjung. Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins. Sustainability 2021, 13, 650 .
AMA StyleAdriano Profeta, Marie-Christin Baune, Sergiy Smetana, Sabine Bornkessel, Keshia Broucke, Geert Van Royen, Ulrich Enneking, Jochen Weiss, Volker Heinz, Sopie Hieke, Nino Terjung. Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins. Sustainability. 2021; 13 (2):650.
Chicago/Turabian StyleAdriano Profeta; Marie-Christin Baune; Sergiy Smetana; Sabine Bornkessel; Keshia Broucke; Geert Van Royen; Ulrich Enneking; Jochen Weiss; Volker Heinz; Sopie Hieke; Nino Terjung. 2021. "Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins." Sustainability 13, no. 2: 650.
High levels of meat consumption are increasingly being criticised for ethical, environmental and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein that, in comparison to meat, offer a number of social, environmental and health benefits and may play a role in reducing meat consumption. However, there has been a lack of research on the role they can play in the policy agenda and how specific meat substitute attributes can influence consumers to partially replace meat in their diets. This paper is focused on consumers’ preferences for so-called meathybrid or plant-meathybrid products. In meathybrids, only a fraction of the meat product (e.g., 20% to 50%) is replaced with plant-based proteins. Research demonstrates that in many countries, consumers are highly attached to meat and consider it as an essential and integral element of their daily diet. For these consumers that are not interested in vegan or vegetarian alternatives as meat substitutes, meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. In this paper, the results of an online survey with 500 German and 501 Belgian consumers are presented. The results show that more than fifty percent of consumers substitute meat at least occasionally. Thus, about half of the respondents reveal an eligible consumption behaviour with respect to sustainability and healthiness, at least sometimes. The applied discrete choice experiment demonstrated that the analysed meat products are the most preferred by consumers. Nonetheless, the tested meathybrid variants with different shares of plant-based proteins took the second position followed by the vegetarian-based alternatives. Therefore, meathybrids could facilitate the diet transition of meat-eaters in the direction toward a more healthy and sustainable consumption. The analysed consumer segment is more open-minded to the meathybrid concept in comparison to the vegetarian substitutes.
Adriano Profeta; Marie-Christin Baune; Sergiy Smetana; Keshia Broucke; Geert Van Royen; Jochen Weiss; Volker Heinz; Nino Terjung. Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium. Foods 2020, 10, 71 .
AMA StyleAdriano Profeta, Marie-Christin Baune, Sergiy Smetana, Keshia Broucke, Geert Van Royen, Jochen Weiss, Volker Heinz, Nino Terjung. Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium. Foods. 2020; 10 (1):71.
Chicago/Turabian StyleAdriano Profeta; Marie-Christin Baune; Sergiy Smetana; Keshia Broucke; Geert Van Royen; Jochen Weiss; Volker Heinz; Nino Terjung. 2020. "Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium." Foods 10, no. 1: 71.
The study aimed for the analysis of the impact of pulsed electric field (PEF) pre-treatment on convection (CD) and microwave (MW-CD) assisted air drying. Drying kinetics acceleration and retention of bioactive compounds of PEF pre-treated carrots and apples has been demonstrated. Moreover, the direct and indirect environmental energy impacts of CD and MW-CD technologies with consideration of bioactive compounds preservation has been evaluated. PEF assisted CD and MW-CD demonstrated lower energy use, especially for indirect energy consumption, in the case of carotenoids preservation in dried carrots.
Artur Wiktor; Oleksii Parniakov; Stefan Toepfl; Dorota Witrowa-Rajchert; Volker Heinz; Sergiy Smetana. Sustainability and bioactive compound preservation in microwave and pulsed electric fields technology assisted drying. Innovative Food Science & Emerging Technologies 2020, 67, 102597 .
AMA StyleArtur Wiktor, Oleksii Parniakov, Stefan Toepfl, Dorota Witrowa-Rajchert, Volker Heinz, Sergiy Smetana. Sustainability and bioactive compound preservation in microwave and pulsed electric fields technology assisted drying. Innovative Food Science & Emerging Technologies. 2020; 67 ():102597.
Chicago/Turabian StyleArtur Wiktor; Oleksii Parniakov; Stefan Toepfl; Dorota Witrowa-Rajchert; Volker Heinz; Sergiy Smetana. 2020. "Sustainability and bioactive compound preservation in microwave and pulsed electric fields technology assisted drying." Innovative Food Science & Emerging Technologies 67, no. : 102597.
High levels of meat consumption are increasingly being criticised for ethical, environmental, and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein in comparison to meat. This alternative offers several social, environmental and health benefits and may play a role in reducing meat consumption. However, there has been a lack of research on how specific meat substitute attributes can influence consumers to replace or partially replace meat in their diets. Research demonstrates that in many countries consumers are highly attached to meat. They consider it as an essential and integral element of their daily diet. For these consumers which are not interested in vegan or vegetarian alternatives to meat, so-called meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. In meathybrids only a fraction of the meat product (e.g. 20% to 50%) is replaced with plant-based proteins. In this paper, the results of an online survey with 501 Belgium consumers are presented with focus on preferences and attitudes relating to meathyrids. The results show that more than fifty percent of consumers substitute meat at least occasionally. Thus, about half of the respondents reveal an eligible consumption behaviour in respect to sustainability and healthiness to a certain degree. Concerning the determinants of choosing either meathybrid or meat it becomes evident that a strong effect is exerted by the health perception. The healthier meathybrids are perceived, the higher is the choice probability. Thus, this egoistic motive seems to outperform altruistic motives like animal welfare or environmental concerns when it comes to choice for this new product category.
Adriano Profeta; Marie-Christin Baune; Sergiy Smetana; Keshia Broucke; Gert Van Royen; Jochen Weiß; Volker Heinz; Nino Terjung. Consumer Preferences for Meathybrids - Empiricalfindings from Belgium. 2020, 1 .
AMA StyleAdriano Profeta, Marie-Christin Baune, Sergiy Smetana, Keshia Broucke, Gert Van Royen, Jochen Weiß, Volker Heinz, Nino Terjung. Consumer Preferences for Meathybrids - Empiricalfindings from Belgium. . 2020; ():1.
Chicago/Turabian StyleAdriano Profeta; Marie-Christin Baune; Sergiy Smetana; Keshia Broucke; Gert Van Royen; Jochen Weiß; Volker Heinz; Nino Terjung. 2020. "Consumer Preferences for Meathybrids - Empiricalfindings from Belgium." , no. : 1.
High levels of meat consumption are increasingly being criticised for ethical, environmental, and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein that, in comparison to meat, offer a number of social, environmental and health benefits and may play a role in reducing meat consumption. However, there has been a lack of research on the role they can play in the policy agenda and how specific meat substitute attributes can influence consumers to replace partially replace meat in their diets.
Adriano Profeta; Marie-Christin Baune; Sergiy Smetana; Keshia Broucke; Gert van Royen; Jochen Weiss; Volker Heinz; Nino Terjung. Discrete-Choice-Analysis of Consumer Preferences for Meathybrids - Findings From Germany and Belgium. 2020, 1 .
AMA StyleAdriano Profeta, Marie-Christin Baune, Sergiy Smetana, Keshia Broucke, Gert van Royen, Jochen Weiss, Volker Heinz, Nino Terjung. Discrete-Choice-Analysis of Consumer Preferences for Meathybrids - Findings From Germany and Belgium. . 2020; ():1.
Chicago/Turabian StyleAdriano Profeta; Marie-Christin Baune; Sergiy Smetana; Keshia Broucke; Gert van Royen; Jochen Weiss; Volker Heinz; Nino Terjung. 2020. "Discrete-Choice-Analysis of Consumer Preferences for Meathybrids - Findings From Germany and Belgium." , no. : 1.
High levels ofmeat consumption are increasingly being criticised for ethical, environmental, 2 and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein in 3 comparison to meat. This alternative offers several social, environmental and health benefits and may 4 play a role in reducing meat consumption. However, there has been a lack of research on how specific 5 meat substitute attributes can influence consumers to replace or partially replace meat in their diets. 6 Research demonstrates that in many countries consumers are highly attached to meat.They consider 7 it as an essential and integral element of their daily diet. For these consumers which are not interested 8 in vegan or vegetarian alternatives to meat, so-called meathybrids could be a low-threshold option 9 for a more sustainable food consumption behaviour. In meathybrids only a fraction of the meat 10 product (e.g. 20% to 50%) is replaced with plant-based proteins. In this paper, the results of an online 11 survey with 500 German consumers are presented with focus on preferences and attitudes relating 12 to meathyrids. The results show that more than fifty percent of consumers substitute meat at least 13 occasionally. Thus, about half of the respondents reveal an eligible consumption behaviour in respect 14 to sustainability and healthiness to a certain degree. Concerning the determinants of choosing either 15 meathybrid or meat it becomes evident that the highest effect is exerted by the health perception. The 16 healthier meathybrids are perceived, the higher is the choice probability. Thus, this egoistic motive 17 seems to outperform altruistic motives like animal welfare or environmental concerns when it comes 18 to choice for this new product category.
Adriano Profeta; Marie-Christin Baune; Sergiy Smetana; Sabine Bornkessel; Keshia Broucke; Gert van Royen; Ulrich Enneking; Jochen Weiss; Volker Heinz; Nino Terjung. Consumer Preferences for Meat Products Blended with Plant-Based Proteins in Germany. 2020, 1 .
AMA StyleAdriano Profeta, Marie-Christin Baune, Sergiy Smetana, Sabine Bornkessel, Keshia Broucke, Gert van Royen, Ulrich Enneking, Jochen Weiss, Volker Heinz, Nino Terjung. Consumer Preferences for Meat Products Blended with Plant-Based Proteins in Germany. . 2020; ():1.
Chicago/Turabian StyleAdriano Profeta; Marie-Christin Baune; Sergiy Smetana; Sabine Bornkessel; Keshia Broucke; Gert van Royen; Ulrich Enneking; Jochen Weiss; Volker Heinz; Nino Terjung. 2020. "Consumer Preferences for Meat Products Blended with Plant-Based Proteins in Germany." , no. : 1.
Current food system evolved in a great degree because of the development of processing and food engineering technologies: people learned to bake bread long before the advent of agriculture; salting and smoking supported nomad lifestyles; canning allowed for longer military marches; etc. Food processing technologies went through evolution and significant optimization and currently rely on minor fraction of energy comparing with initial prototypes. Emerging processing technologies (high-pressure, pulsed electric fields, ohmic heating, ultrasound) and novel food systems (cultured biomass, 3-D bioprinting, cyber-physical chains) try to challenge the existing chains by developing potentially more nutritious and sustainable food solutions. However, new food systems rely on low technology readiness levels and estimation of their potential future benefits or drawbacks is a complex task mostly due to the lack of integrated data. The research is aimed for the development of conceptual guidelines of food production system structuring as cyber-physical systems. The study indicates that cyber-physical nature of modern food is a key for the engineering of more nutritious and sustainable paths for novel food systems. Implementation of machine learning methods for the collection, integration, and analysis of data associated with biomass production and processing on different levels from molecular to global, leads to the precise analysis of food systems and estimation of upscaling benefits, as well as possible negative rebound effects associated with societal attitude. Moreover, such data-integrated assessment systems allow transparency of chains, integration of nutritional and environmental properties, and construction of personalized nutrition technologies.
Sergiy Smetana; Kemal Aganovic; Volker Heinz. Food Supply Chains as Cyber-Physical Systems: a Path for More Sustainable Personalized Nutrition. Food Engineering Reviews 2020, 13, 92 -103.
AMA StyleSergiy Smetana, Kemal Aganovic, Volker Heinz. Food Supply Chains as Cyber-Physical Systems: a Path for More Sustainable Personalized Nutrition. Food Engineering Reviews. 2020; 13 (1):92-103.
Chicago/Turabian StyleSergiy Smetana; Kemal Aganovic; Volker Heinz. 2020. "Food Supply Chains as Cyber-Physical Systems: a Path for More Sustainable Personalized Nutrition." Food Engineering Reviews 13, no. 1: 92-103.
Insect production for food and feed purposes is rapidly emerging in Europe, in many cases relying on existing processing methods for blanching, freezing, drying, fractionating, but also seeking for more efficient and beneficial biomass treatment methods. Current study is aimed to explore the application of Pulsed electric fields (PEF) pretreatment of insect biomass (Hermetia illucens) for drying and oil extraction enhancement. The study demonstrates an increase in the drying rate of larvae pre-treated with PEF at 2 and 3 kV/cm; 5, 10 and 20 kJ/kg wet basis. No effect on fatty indices and amino acids profile were determined, but more free total amino acids especially at PEF with E = 2 kV/cm and 20 kJ/kg, were identified in press cake after pressing. Results from this study show, that PEF could be used as a pre-treatment before drying of insect mass to increase the drying rate or to decrease the drying time and the content of functional ingredients under gentle conditions. Slight increase in the oil yield after PEF treatment allows to propose this technique for oil extraction improvement.
Martina Comiotto Alles; Sergiy Smetana; Oleksii Parniakov; Ivan Shorstkii; Stefan Toepfl; Kemal Aganovic; Volker Heinz. Bio-refinery of insects with Pulsed electric field pre-treatment. Innovative Food Science & Emerging Technologies 2020, 64, 102403 .
AMA StyleMartina Comiotto Alles, Sergiy Smetana, Oleksii Parniakov, Ivan Shorstkii, Stefan Toepfl, Kemal Aganovic, Volker Heinz. Bio-refinery of insects with Pulsed electric field pre-treatment. Innovative Food Science & Emerging Technologies. 2020; 64 ():102403.
Chicago/Turabian StyleMartina Comiotto Alles; Sergiy Smetana; Oleksii Parniakov; Ivan Shorstkii; Stefan Toepfl; Kemal Aganovic; Volker Heinz. 2020. "Bio-refinery of insects with Pulsed electric field pre-treatment." Innovative Food Science & Emerging Technologies 64, no. : 102403.
The study investigated the potential of pulsed electric fields (PEF) technology application for the improvement of cell disintegration and subsequent extraction/fractionation of cyanobacteria Arthrospira maxima into valuable components (phycocyanin, proteins, oils and carbohydrates). Pulsed electric fields were applied to fresh A. maxima suspension, dried powder and dried sticks in combination with water as extraction solvent and freeze-thawing. Pulsed electric fields application for cell disruption reached approximately 90% increase of C-phycocyanin extraction compared to bead milling. Obtained fractions of phycocyanin and bulk proteins were also of higher purity and had twice lower environmental impact than similar fractions obtained without Pulsed electric fields treatment. Extracts with improved purity can be directly applied in pharma and food industry without any further processing and purification steps.
Anna Käferböck; Sergiy Smetana; Ronald de Vos; Christoph Schwarz; Stefan Toepfl; Oleksii Parniakov. Sustainable extraction of valuable components from Spirulina assisted by pulsed electric fields technology. Algal Research 2020, 48, 101914 .
AMA StyleAnna Käferböck, Sergiy Smetana, Ronald de Vos, Christoph Schwarz, Stefan Toepfl, Oleksii Parniakov. Sustainable extraction of valuable components from Spirulina assisted by pulsed electric fields technology. Algal Research. 2020; 48 ():101914.
Chicago/Turabian StyleAnna Käferböck; Sergiy Smetana; Ronald de Vos; Christoph Schwarz; Stefan Toepfl; Oleksii Parniakov. 2020. "Sustainable extraction of valuable components from Spirulina assisted by pulsed electric fields technology." Algal Research 48, no. : 101914.
Existing waste-oriented bioeconomy approaches do not always account for the additional environmental impact caused by the treatment itself, which can be quite high. Search for efficient and sustainable multi-cascading residues transforming bioeconomy solutions are calling for holistic impact assessment, which should include accounting of potential rebound effects and indirect consequences, nexuses and interactions with other industries and selection of the specific functionable niches for novel production and processing technologies. This contribution highlights recent environmentally sustainable solutions, suitable for the integration in multi-cascading bio-waste treatment approach.
Sergiy Smetana. Life cycle assessment of specific organic waste–based bioeconomy approaches. Current Opinion in Green and Sustainable Chemistry 2020, 23, 50 -54.
AMA StyleSergiy Smetana. Life cycle assessment of specific organic waste–based bioeconomy approaches. Current Opinion in Green and Sustainable Chemistry. 2020; 23 ():50-54.
Chicago/Turabian StyleSergiy Smetana. 2020. "Life cycle assessment of specific organic waste–based bioeconomy approaches." Current Opinion in Green and Sustainable Chemistry 23, no. : 50-54.
The aim of this work was to investigate the potential of PEF technology for green extraction of microalgal pigments and lipids from fresh Chlorella sorokiniana suspensions. Efficiencies of PEF treatment and different solvent systems application to C. sorokiniana were compared to efficiencies of untreated biomass extraction. Differences in chlorophyll extraction of untreated and PEF treated C. sorokiniana were only seen at short extraction times. Beneficial PEF-effect was minimised for long-time extractions of larger algae quantities where yields aligned. Extraction attempts on C. sorokiniana lipids did not show increased extractability after PEF treatment, which underlined the statement of PEF representing a rather ineffective disruption method for microalgae holding rigid cell walls.
Lars Leonhardt; Anna Käferböck; Sergiy Smetana; Ronald de Vos; Stefan Toepfl; Oleksii Parniakov. Bio-refinery of Chlorella sorokiniana with pulsed electric field pre-treatment. Bioresource Technology 2020, 301, 122743 .
AMA StyleLars Leonhardt, Anna Käferböck, Sergiy Smetana, Ronald de Vos, Stefan Toepfl, Oleksii Parniakov. Bio-refinery of Chlorella sorokiniana with pulsed electric field pre-treatment. Bioresource Technology. 2020; 301 ():122743.
Chicago/Turabian StyleLars Leonhardt; Anna Käferböck; Sergiy Smetana; Ronald de Vos; Stefan Toepfl; Oleksii Parniakov. 2020. "Bio-refinery of Chlorella sorokiniana with pulsed electric field pre-treatment." Bioresource Technology 301, no. : 122743.
Livestock derived proteins are associated with many environmental problems. A potential solution could be to increase the attractiveness of insects as food ingredient in Western countries. To promote the consumption of insects in Germany, the use of drone brood stemming from the widely accepted honeybee (Apis mellifera) could be key. Drone brood is a particularly promising edible resource, as many beekeepers regularly discharge it to minimize the destructive Varroa mite. This research aims to analyze the different steps in utilizing drone brood as a food ingredient and its detailed life cycle assessment as a by-product of honey production and pollination. Comparing the environmental impact of fresh, extracted drone brood (DB) on a protein-basis to meat, much lower values were shown for land use. In the case of global warming potential (GWP), the impact was similar to chicken meat. It also requires less land than mealworms, but GWP and energy use of drone brood were higher. The prototype trials via cooking extrusion revealed that expanded texturized insect protein processed with drone brood and soy concentrate would be a promising protein-rich snack (66% protein content). It could also serve as a meat replacer for patties with better results for land use and fossil fuel depletion and slightly lower or similar GWP, compared to mealworm-containing patties. The impact of honey production can be reduced by 8% if DB is allocated as a by-product of honey and utilized for innovative food products.
Magdalena Ulmer; Sergiy Smetana; Volker Heinz. Utilizing honeybee drone brood as a protein source for food products: Life cycle assessment of apiculture in Germany. Resources, Conservation and Recycling 2019, 154, 104576 .
AMA StyleMagdalena Ulmer, Sergiy Smetana, Volker Heinz. Utilizing honeybee drone brood as a protein source for food products: Life cycle assessment of apiculture in Germany. Resources, Conservation and Recycling. 2019; 154 ():104576.
Chicago/Turabian StyleMagdalena Ulmer; Sergiy Smetana; Volker Heinz. 2019. "Utilizing honeybee drone brood as a protein source for food products: Life cycle assessment of apiculture in Germany." Resources, Conservation and Recycling 154, no. : 104576.
Currently up to half of all food produced is wasted. The food waste is treated with commonly used methods. Due to emissions associated with biomass decay and extensive transportation and storage necessities, this entails a negative effect on the environment. Modular systems of food waste treatment, applicable for a range of instances along the food supply chain might be a potential solution. By evaluating economic and environmental aspects, this study focuses on the configuration and assessment of solutions based on insects specifically for the conditions in Germany. Insects are selected because of their ability to convert low value food waste into biomass (rich in proteins and fats) and frass which can be sold for other purposes. Tenebrio molitor and Hermetia illucens are fed on side streams composed of brewery grains, potato peels or expired food from retail. For T. molitor, no life cycle assessment (LCA) is performed, as this species did not fulfil the design requirements of the modular system. For H. illucens the results of the economic analysis and LCA show that the system performance depends on the type of waste. The environmental and economic efficiency of H. illucens feeding on brewery grains or expired food is higher than the one of incineration and anaerobic digestion. Compared to composting, H. illucens is environmentally more efficient and economically comparable to the operating costs of composting. If potato peels are considered as feed for insects, the commonly used waste treatment methods show better results in all aspects.
Svea Ites; Sergiy Smetana; Stefan Toepfl; Volker Heinz. Modularity of insect production and processing as a path to efficient and sustainable food waste treatment. Journal of Cleaner Production 2019, 248, 119248 .
AMA StyleSvea Ites, Sergiy Smetana, Stefan Toepfl, Volker Heinz. Modularity of insect production and processing as a path to efficient and sustainable food waste treatment. Journal of Cleaner Production. 2019; 248 ():119248.
Chicago/Turabian StyleSvea Ites; Sergiy Smetana; Stefan Toepfl; Volker Heinz. 2019. "Modularity of insect production and processing as a path to efficient and sustainable food waste treatment." Journal of Cleaner Production 248, no. : 119248.
Integration of nutritional and sustainable aspects is a complex task tackled by a few scientific concepts. They include multiple dimensions and functions of food systems trying to provide solutions for harmonic co-evolution of humanity and planet Earth. “Nutritional Sustainability” is differentiated from other concepts which combine nutrition and sustainability as it not only sets environmental sustaining capacity as a baseline level for balanced nutrition, but also aims for the search of food system driving nodes. It does not aim for the support of solutions of producing enough or more food for increasing population (sustainable nutrition), neither does it contradict other similar concepts [sustainable nutrition security, nutritional life cycle assessment (LCA)]. However, it calls for more definite estimation of the carrying capacity of the environment on personal, local, and national levels for the development of more efficient solutions of nutrition balanced in the limits of environmental carrying capacity. The review is providing a few examples of advances in nutritional science (personalized nutrition, nutrigenetics), food technology (personalized food processing, food ecodesign), and food complex systems (artificial intelligence and gut microbiome), which have a great potential to progress sustainable food systems with Nutritional Sustainability set as a guiding concept.
Sergiy M. Smetana; Sabine Bornkessel; Volker Heinz. A Path From Sustainable Nutrition to Nutritional Sustainability of Complex Food Systems. Frontiers in Nutrition 2019, 6, 39 .
AMA StyleSergiy M. Smetana, Sabine Bornkessel, Volker Heinz. A Path From Sustainable Nutrition to Nutritional Sustainability of Complex Food Systems. Frontiers in Nutrition. 2019; 6 ():39.
Chicago/Turabian StyleSergiy M. Smetana; Sabine Bornkessel; Volker Heinz. 2019. "A Path From Sustainable Nutrition to Nutritional Sustainability of Complex Food Systems." Frontiers in Nutrition 6, no. : 39.