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Pais Chanfrau, José M., Jimmy Núñez Pérez, Marco V. Lara Fiallos, Leonor M. Rivera Intriago, Luis E. Trujillo Toledo, and Milton J. Cuaran Guerrero. "Valorización del suero de leche: Una visión desde la biotecnología." Bionatura 2, no. 4 (December 15, 2017): 468–76. http://dx.doi.org/10.21931/rb/2017.02.04.11.
Повний текст джерела
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Aslam, Maham, Ansa Khalid, Ghanwa Tahir, and Hamid Mukhtar. "Recent Developments in Purification Techniques for Whey Valorization." Journal of Biomedical Research & Environmental Sciences 2, no. 9 (September 2021): 876–87. http://dx.doi.org/10.37871/jbres1326.
Повний текст джерелаАнотація:
Whey being a by-product of dairy industry, although is highly nutritive, was previously regarded as a waste but with time found its application in feedstock, pharmaceutical and food industry. Whey’s composition varies with respect to multiple factors such as source of milk, type of whey (acid or sweet whey) etc. Main challenge in whey utilization is that it has less quantity of whey constituents which need to be purified. Previously, the methods such as heat or acid treatment, precipitation and salting out were efficient only on laboratory scale and caused degradation of native protein structure making it difficult to understand its functional, nutritional and therapeutic properties, shifting focus towards innovative techniques which give product of high purity, are rapid, efficient, cost effective, eco-friendly and easy to be scaled up. Among such techniques, membrane separation and chromatography are widely employed ones. There is always a concern about purity and use of a single technique leads to compromise between purification level and overall purified product yield, shifting focus towards coupling of separation techniques. The following article is a comprehensive approach towards novel approaches for the isolation and separation of different whey constituents such as whey protein isolate and whey protein hydrolysate etc. along with their application in dairy, food and pharmaceutical industry and animal feedstock.
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Roseline T. M. Bleoussi, Christian T. R. Konfo, Célestin C. K. Tchekessi, Pivot A. Sachi, Jultesse S. B. Banon, Anayce A. Djogbe, Karl T. Assogba, Dahouenon-Ahoussi Edwige, and Bokossa Yaou Innocent. "Nutritional quality and use of whey in human food for its valorization." World Journal of Advanced Research and Reviews 8, no. 1 (October 30, 2020): 284–93. http://dx.doi.org/10.30574/wjarr.2020.8.1.0356.
Повний текст джерелаАнотація:
Whey is generated during cheese making and can be up to nine times the weight of cheese. The objective of this work is to highlight the nutritional quality and the importance of whey in order to explore other ways of valuing it in human food with a view to improving the nutritional quality of locally processed foods in Benin. To achieve this goal, a literature review was carried out between January and September 2020. The results revealed that whey contains more than 90% water. It also has a high content of lactose (75% of the dry matter), a low content of fat, soluble milk proteins (approximately 20% of total milk proteins) and various minerals. It also contains other components, such as citric acid and lactic acid, non-protein nitrogenous materials such as urea and uric acid and group B vitamins, mainly vitamin B1 (thiamine), vitamin B2 (riboflavin) and vitamin B6 (pyridoxine). Whey is exploited indirectly through its constituents in the food and pharmaceutical industry and also directly through the production of some variants of cheese.
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Panghal, Anil, Rakesh Patidar, Sundeep Jaglan, Navnidhi Chhikara, Sunil K. Khatkar, Yogesh Gat, and Neelesh Sindhu. "Whey valorization: current options and future scenario – a critical review." Nutrition & Food Science 48, no. 3 (May 14, 2018): 520–35. http://dx.doi.org/10.1108/nfs-01-2018-0017.
Повний текст джерелаАнотація:
PurposeThe purpose of this paper is to review the advanced technologies and approaches for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high organic load around 100,000 mg O2/L COD (chemical oxygen demand), and is not used for further processing. The waste generated in different food industries can be utilized in different value addition product with the help of advanced technology.Design/methodology/approachMajor well-known bibliometric information sources are the Web of Science, Scopus, Mendeley and Google Scholar. Several keywords like nutrition value of whey, whey utilization, whey valorization, whey technologies, whey beverages, fruit-based whey beverage, carbonated beverage, probiotic or alcoholic beverages, herbal beverage, fermented beverage and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 126 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.FindingsThe comprehensive review of different literature, data sources and research papers seeks to find and discuss various sustainable solutions to this huge waste generated from milk industry. The sustainable use of whey for production and conversion in different types of products can uplift the bio-based economy of industries and thereof national/international economy. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for whey beverages and other whey products research and development.Originality/valueThe paper draws out different sustainable characteristics and technology of whey products available in market, as well as potential products to be launched in the market. Interestingly, over the past few years, dairy industries have applied various technologies to process cheese whey and are in search of new products which can be prepared from the by-product. This review discusses on the recent research development of whey valorization with particular reference to technologies used in the addition to their commercial availability and a way forward.
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Santos, Renata Do Nascimento, and Marney Pascoli Cereda. "Valorization of milk whey as a dairy beverage adapted to processing in rural settlements." Agrarian 12, no. 46 (December 8, 2019): 550–57. http://dx.doi.org/10.30612/agrarian.v12i46.9343.
Повний текст джерелаАнотація:
Embora com produtividade média de 4,5 litros/animal/dia, a produção de leite é muito comum no meio rural brasileiro como atividade de subsistência e segurança alimentar. Em razão das dificuldades de armazenamento é também comum seu processamento em queijos, resultando o soro como resíduo. A pesquisa teve como objetivo o desenvolvimento e estudo de vida de prateleira de bebida láctea de soro de queijo mozarela, valorizando os produtos da agricultura familiar. De acordo com a legislação brasileira as bebidas lácteas são misturas de leite (pelo menos 51% do total de ingredientes) com o soro, com outros ingredientes adicionados. O soro foi coletado em laticínio comercial localizado em um assentamento rural a 20 km do laboratório e apresentou as características adequadas segundo a legislação brasileira, com adequados valores físico-químicos e microbianos. A formulação foi ajustada para adequar-se à produção em pequenas agroindústrias da zona rural de forma a permitir ser comercializado em merenda escolar. Os atributos organolépticos permitiram selecionar uma formulação, saborizada com polpa de maracujá e massa de mandioca cozida como espessante, ambos os ingredientes facilmente encontrados em assentamentos rurais. A vida de prateleira da bebida pasteurizada e refrigerada (5°C) foi acompanhada por 21 dias, sem que fossem observadas grandes variações do pH, acidez ou na contagem de coliformes totais, aeróbios mesófilos, psicrotróficos e leveduras/bolores, sem contagem para coliformes fecais. Nos atributos organolépticos a bebida obteve a média geral de 7,4, com boa aceitação por parte dos provadores, o que poderá colaborar para venda em programas de apoio à agricultura familiar como o Programa Nacional de Alimentação Escolar.
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Łopusiewicz, Łukasz, Izabela Dmytrów, Anna Mituniewicz-Małek, Paweł Kwiatkowski, Edward Kowalczyk, Monika Sienkiewicz, and Emilia Drozłowska. "Natural Gum from Flaxseed By-Product as a Potential Stabilizing and Thickening Agent for Acid Whey Fermented Beverages." Applied Sciences 12, no. 20 (October 12, 2022): 10281. http://dx.doi.org/10.3390/app122010281.
Повний текст джерелаАнотація:
The valorization of food industry by-products is still a major challenge. Here, we report the production of acid whey fermented beverages stabilized with flaxseed gum (derived from oil industry by-product). Four variants of drinks were prepared: (1) fermented whey (W), (2) fermented whey with milk powder added (5% w/v) (WMP), (3) fermented whey with flaxseed gum added (0.5% w/v) (WFG1) and (4) fermented whey with flaxseed gum added (1.0 % w/v) (WFG2). The beverages were kept in refrigerated conditions (5 ± 1 °C) for 28 days. Alterations in lactic acid bacteria population, pH, titratable acidity, water activity, syneresis, viscosity, acetaldehyde content, color, consumer acceptance, bio-active compounds and antioxidant activity were identified. The findings revealed that flaxseed gum addition significantly enhanced bacteria survivability and improved the viscosity of acid whey at a level comparable with milk powder, meeting consumer acceptance criteria. The beverages were characterized by normative physicochemical properties and showed high antioxidant activity and free amino acids level. The use of valuable by-products from the dairy and oil industries opens up a promising route for the production of innovative beverages, which is in accordance with the principles of circular economy and the idea of zero waste.
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Lustrato, Giuseppe, Elisabetta Salimei, Gabriele Alfano, Claudia Belli, Francesco Fantuz, Luigi Grazia, and Giancarlo Ranalli. "Cheese whey recycling in traditional dairy food chain: effects of vinegar from whey in dairy cow nutrition." Acetic Acid Bacteria 2, no. 1s (February 26, 2013): 8. http://dx.doi.org/10.4081/aab.2013.s1.e8.
Повний текст джерелаАнотація:
Selected yeast (<em>Kluyveromyces marxianus</em> Y102 strain) and an acetic acid bacterium (<em>Acetobacter aceti</em>, DSM-G3508 strain) were used as inocula respectively in cheese whey for alcoholic and acetic fermentations. The experimental tests were carried out at both laboratory and pilot plant (20 L and 2000 L) levels. The data from the trials (working period 28 days) show increased ethanol production, increased acetic acid yield, and greater fermentation stability with biomass recycling (18.6 g L<sup>–1</sup>). Batch and fed-batch fermentation tests resulted in increased and standardized alcoholic fermentation, and allowed acetic acid recovery (average lactose consumption 56%, ethanol 6.7 g L<sup>–1</sup> d<sup>–1</sup> and acetic acid production 4.35 g L<sup>–1</sup> d<sup>–1</sup>). The effects administration were then investigated on milk yield and composition, nutritional status of dairy cows and physical characteristics of total mixed ration (TMR). Twenty Holstein cows were divided into two groups; group C, receiving the traditional TMR, and group W, receiving the TMR plus 10 L wheynegar. The dietary treatment, lasted 35 days, did not affect milk yield and composition except for the urea content, significantly lowered in group W. The selection of coarse (<19 mm), medium (8-19 mm) and fine (<8 mm) dietary particles was not influenced by the wheynegar administration however a tendential lower selection against coarse particles was noted in W. The results highlight that microbial biotechnologies may significantly contribute to both the valorization of whey and the development of a stable nutrient recycling system as a ingredient in dairy cattle diet.
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Macedo, Antónia, José Bilau, Eunice Cambóias, and Elizabeth Duarte. "Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants." Foods 10, no. 8 (July 28, 2021): 1740. http://dx.doi.org/10.3390/foods10081740.
Повний текст джерелаАнотація:
Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates the efficiency of ultrafiltration/diafiltration (UF/DF) for the recovery of protein fraction, the most valuable component. For a daily production of 3500 and using the experimental results obtained in the UF/DF tests, a membrane installation was designed for valorization of protein fraction, which currently have no commercial value. A Cost–Benefit Analysis (CBA) and Sensitivity Analysis (SA) were performed to evaluate the profitability of installing that membrane unit to produce three new innovative products from the liquid whey protein concentrates (LWPC), namely food gels, protein concentrates in powder and whey cheeses with probiotics. It was possible to obtain LWPC of around 80% and 64% of crude protein, from second sheep cheese whey and goat cheese whey, respectively. From a survey of commercial values for the intended applications, the results of CBA and SA show that this system is economically viable in small/medium sized cheese dairies.
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Kachrimanidou, Vasiliki, Maria Alexandri, Miguel Figueiredo Nascimento, Dimitra Alimpoumpa, Nuno Torres Faria, Aikaterini Papadaki, Frederico Castelo Ferreira, and Nikolaos Kopsahelis. "Lactobacilli and Moesziomyces Biosurfactants: Toward a Closed-Loop Approach for the Dairy Industry." Fermentation 8, no. 10 (October 6, 2022): 517. http://dx.doi.org/10.3390/fermentation8100517.
Повний текст джерелаАнотація:
Research on biosurfactants (BS) is consistently increasing in the past years, driven from their beneficial attributes over chemical surfactants. Lactobacilli (LAB) and yeast BS producers could prevail over the pathogenic strains, owing to their GRAS status, to broaden end-applications toward the food and pharmaceutical industries. However, the increased cost of production confers a bottleneck for the industrial manufacture. Hence, the exploitation of agro-industrial waste and by-products as fermentation supplements is currently on the spotlight. This study elaborates on the efficient production of lactobacilli and Moesziomyces BS via cheese whey (CW) bioprocessing. Subsequently, the obtained BS were individually assessed in fermented milk production using as starter culture the initial LAB strain used for BS synthesis. Physicochemical and microbiological assessment was performed during storage. Results indicated that LAB-BS addition increased the lactobacilli concentration, whereby mannosylerythritol lipids (MEL) inclusion showed a positive effect on syneresis. Aiming to develop a closed-loop process, for the first time, LAB cells after BS extraction were sequentially applied for sour milk production, demonstrating the ability for cell re-utilization. This study introduces a holistic and circular configuration that consolidates CW valorization for BS production, that are re-introduced in the food supply, to complement the resilience of the dairy industry.
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Antone, Unigunde, Inga Ciprovica, Maksims Zolovs, Rita Scerbaka, and Janis Liepins. "Propionic Acid Fermentation—Study of Substrates, Strains, and Antimicrobial Properties." Fermentation 9, no. 1 (December 28, 2022): 26. http://dx.doi.org/10.3390/fermentation9010026.
Повний текст джерелаАнотація:
Since milk whey is an abundant dairy by-product and a significant threat to the environment, its utilization is of great interest. The study compares valorization of lactose and lactates—the main carbon sources of whey—by fermentation—an environmentally friendly process. Antimicrobials released during fermentation by food-grade bacteria can help increase the microbiological safety of food. Propionic acid—a strong antimicrobial—is obtained mainly by the petrochemical route, yet there is increasing interest in its synthesis in biotechnological pathway. Five strains of propionic acid bacteria (Acidipropionibacterium acidipropionici, Propionibacterium cyclohexanicum, Propionibacterium freudenreichii, Acidipropionibacterium jensenii and Acidipropionibacterium thoenii) were investigated for their ability to produce organic acids and biomass using Na lactate or lactose as carbon sources. Selected fermentates were investigated for their antimicrobial efficacy during in vitro studies with foodborne pathogens: Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus. Results confirm that the production of acids and biomass is considerably influenced by the added carbon source. The tested fermentates have strong and specific antimicrobial activity against Pseudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus. In addition, inhibition of Staphylococcus aureus and Klebsiella pneumonia depends on the activity of produced bacteriocins. The article also discusses the possibility of increasing the antimicrobial activity of fermentates by acidification.
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Costa, Stefania, Daniela Summa, Bruno Semeraro, Federico Zappaterra, Irene Rugiero, and Elena Tamburini. "Fermentation as a Strategy for Bio-Transforming Waste into Resources: Lactic Acid Production from Agri-Food Residues." Fermentation 7, no. 1 (December 24, 2020): 3. http://dx.doi.org/10.3390/fermentation7010003.
Повний текст джерелаАнотація:
Lactic acid (LA) obtained by fermentation of carbohydrates is well-known and widely used in the food sector. This process is as an alternative to the chemical synthesis and ensures several advantages especially in terms of environmental sustainability. In particularly, the opportunity to use agro-food residues as fermentable raw materials could improve the overall process sustainability, without considering the indisputable advantages in terms of waste reduction and residual biomass valorization, in a bio- and circular economy perspective. This research deals with the study and development of the fermentation processes of various waste biomasses from the agro-food industries, including milk whey (MW), ricotta cheese whey (RCW), pear processing residues (PPR), potato pomace (PP), tomato pomace (PT), in order to obtain an experimental protocol applicable to the production of LA. Lactobacillus casei DSM 20011 (ATCC 393), a homofermentative L(+)-LA producing bacterium has been used, starting from small-scale tests to verify of the microorganism to grow in complex medium with different carbon sources and the possible presence of potentially toxic substances for microbial growth. Yields from 27.0 ± 0.3% to 46.0 ± 0.7% have been obtained. Then, a scaling-up was performed in a 1 L batch fermenter, using a mixed medium of RCW and PPR in different ratio. The best LA yield was 78.3% with a volumetric productivity of 1.12 g/L·h in less than 60 h.
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Reig, Mònica, Xanel Vecino, and José Luis Cortina. "Use of Membrane Technologies in Dairy Industry: An Overview." Foods 10, no. 11 (November 11, 2021): 2768. http://dx.doi.org/10.3390/foods10112768.
Повний текст джерелаАнотація:
The use of treatments of segregated process streams as a water source, as well as technical fluid reuse as a source of value-added recovery products, is an emerging direction of resource recovery in several applications. Apart from the desired final product obtained in agro-food industries, one of the challenges is the recovery or separation of intermediate and/or secondary metabolites with high-added-value compounds (e.g., whey protein). In this way, processes based on membranes, such as microfiltration (MF), ultrafiltration (UF), nanofiltration (NF) and reverse osmosis (RO), could be integrated to treat these agro-industrial streams, such as milk and cheese whey. Therefore, the industrial application of membrane technologies in some processing stages could be a solution, replacing traditional processes or adding them into existing treatments. Therefore, greater efficiency, yield enhancement, energy or capital expenditure reduction or even an increase in sustainability by producing less waste, as well as by-product recovery and valorization opportunities, could be possible, in line with industrial symbiosis and circular economy principles. The maturity of membrane technologies in the dairy industry was analyzed for the possible integration options of membrane processes in their filtration treatment. The reported studies and developments showed a wide window of possible applications for membrane technologies in dairy industry treatments. Therefore, the integration of membrane processes into traditional processing schemes is presented in this work. Overall, it could be highlighted that membrane providers and agro-industries will continue with a gradual implementation of membrane technology integration in the production processes, referring to the progress reported on both the scientific literature and industrial solutions commercialized.
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Benoit, Scott, Julien Chamberland, Alain Doyen, Manuele Margni, Christian Bouchard, and Yves Pouliot. "Integrating Pressure-Driven Membrane Separation Processes to Improve Eco-Efficiency in Cheese Manufacture: A Preliminary Case Study." Membranes 10, no. 10 (October 15, 2020): 287. http://dx.doi.org/10.3390/membranes10100287.
Повний текст джерелаАнотація:
Pressure-driven membrane separation processes are commonly used in cheese milk standardization. Using ultrafiltration (UF) or microfiltration (MF), membrane separation processes make it possible to concentrate the milk proteins and increase the yields of cheese vats. However, the contribution of membrane separation processes to the environmental impact and economical profitability of dairy processes is still unclear. The objective of this study was to evaluate the contribution of membrane separation processes to the eco-efficiency of cheddar cheese production in Québec (Canada) using process simulation. Three scenarios were compared: two included UF or MF at the cheese milk standardization step, and one did not incorporate membrane separation processes. The results showed that even if membrane separation processes make it possible to increase vat yields, they do not improve the eco-efficiency of cheddar cheese processes. However, membrane separation processes may benefit the eco-efficiency of the process more when used for byproduct valorization.
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FAYE, Ndèye Fatou, Abdoulaye DIENG, and Saliou NDIAYE. "Socio-economic model for the operation of a solar platform for the conservation and valorization of local milk in the village of Tatki in Northern Senegal." International Journal for Innovation Education and Research 8, no. 11 (November 1, 2020): 457–68. http://dx.doi.org/10.31686/ijier.vol8.iss11.2774.
Повний текст джерелаАнотація:
Livestock is a strategic sector that occupies nearly 60% of rural households and accounts for 4.3% of Senegal's Gross Domestic Product (ANSD, 2016). The dairy sector plays a decisive role in this sector, given its importance in the food security of the population and the income it generates (Alari et al, 2011). However, national milk production is in deficit; the country relies on imports of large quantities of milk powder, 25,000 tons/year, to cover its consumption needs (MEPA, 2016). These imports weigh heavily on public finances, up to 60 billion FCFA/year, thus accentuating the trade balance deficit, which was 2,977 billion FCFA in 2016 (ANSD, 2018). The analysis of the milk value chain highlights, in addition to the difficulties of securing production in the dry season, the poor access to energy in production areas (Enda Energie, 2015). Thus, in these localities, the milk can neither be preserved nor processed to be valorized and allow producers to earn stable incomes. It is in this context that a milk valorization platform was installed in 2016, in the village of Tatki located in a dairy basin in northern Senegal. After two years of operation of the platform, the financial results showed real difficulties in making the business of selling fresh milk to dairy industries profitable, given the landlocked nature of the area. Indeed, the cost price is 320 CFA francs per liter, for a price proposed by the industrialist set at 325 CFA. According to economic calculations, the floor price of a liter of fresh milk should be set at 550 CFA francs, for a minimum average commercialized volume of 471 liters per day, within the framework of a concessional credit at a rate of 5%. These conditions do not correspond to the reality of the current market and could not be applied without a subsidy. Thus, in order to make the platform profitable, it seems essential to add value to the milk by processing it on site. In this regard, the production of yogurt has given very interesting results that could be replicated in other villages in the northern zone. The financial analysis of the activity, for financing at a subsidized rate of 7.5% per year for a period of 7 years and a deferred repayment of 2 years, shows a rate of return of 18% for a period of 15 years, when local milk is processed into yogurt. The wealth generated (10% NPV) amounts to 227,269,450 FCFA and the time to recover the capital invested is 3.90 years.
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Guarrasi, Valeria, Giacoma Cinzia Rappa, Maria Assunta Costa, Fabio Librizzi, Marco Raimondo, Vita Di Stefano, Maria Antonietta Germanà та Silvia Vilasi. "Valorization of Apple Peels through the Study of the Effects on the Amyloid Aggregation Process of κ-Casein". Molecules 26, № 8 (19 квітня 2021): 2371. http://dx.doi.org/10.3390/molecules26082371.
Повний текст джерелаАнотація:
Waste valorization represents one of the main social challenges when promoting a circular economy and environmental sustainability. Here, we evaluated the effect of the polyphenols extracted from apple peels, normally disposed of as waste, on the amyloid aggregation process of κ-casein from bovine milk, a well-used amyloidogenic model system. The effect of the apple peel extract on protein aggregation was examined using a thioflavin T fluorescence assay, Congo red binding assay, circular dichroism, light scattering, and atomic force microscopy. We found that the phenolic extract from the peel of apples of the cultivar “Fuji”, cultivated in Sicily (Caltavuturo, Italy), inhibited κ-casein fibril formation in a dose-dependent way. In particular, we found that the extract significantly reduced the protein aggregation rate and inhibited the secondary structure reorganization that accompanies κ-casein amyloid formation. Protein-aggregated species resulting from the incubation of κ-casein in the presence of polyphenols under amyloid aggregation conditions were reduced in number and different in morphology.
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Sciubba, Fabio, Laura Chronopoulou, Daniele Pizzichini, Vincenzo Lionetti, Claudia Fontana, Rita Aromolo, Silvia Socciarelli, et al. "Olive Mill Wastes: A Source of Bioactive Molecules for Plant Growth and Protection against Pathogens." Biology 9, no. 12 (December 6, 2020): 450. http://dx.doi.org/10.3390/biology9120450.
Повний текст джерелаАнотація:
Olive oil production generates high amounts of liquid and solid wastes. For a long time, such complex matrices were considered only as an environmental issue, due to their polluting properties. On the other hand, olive mill wastes (OMWs) exert a positive effect on plant growth when applied to soil due to the high content of organic matter and mineral nutrients. Moreover, OMWs also exhibit antimicrobial activity and protective properties against plant pathogens possibly due to the presence of bioactive molecules including phenols and polysaccharides. This review covers the recent advances made in the identification, isolation, and characterization of OMW-derived bioactive molecules able to influence important plant processes such as plant growth and defend against pathogens. Such studies are relevant from different points of view. First, basic research in plant biology may benefit from the isolation and characterization of new biomolecules to be potentially applied in crop growth and protection against diseases. Moreover, the valorization of waste materials is necessary for the development of a circular economy, which is foreseen to drive the future development of a more sustainable agriculture.
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Ungureanu, Simona, Marc Birot, Gérard Vignoles, Christophe Lorette, Gilles Sigaud, Hervé Deleuze, and Rénal Backov. "Integrative Chemistry toward Biosourced SiC Macrocellular Foams Bearing Unprecented Heat Transport Properties." MRS Proceedings 1621 (2014): 209–14. http://dx.doi.org/10.1557/opl.2014.2.
Повний текст джерелаАнотація:
ABSTRACTBlack liquor is a by-product of the paper mill Kraft process that deserves more valorization than its present use as low-grade fuel. In this work, SiC/C composite foams were prepared for the first time from concentrated emulsions by carbothermal reduction of bio-sourced precursors combining sodium silicate by lignin at 1400°C. The composition of the materials was determined by XRD, FTIR and Raman analyses. Their porous structure was characterized by SEM, mercury intrusion porosimetry, and nitrogen sorption, while their thermal properties were measured by TGA and dynamic DSC. Concerning their heat transport properties, we found out that when the starting lignin content was increased, the final C/Si ratio, the specific surface area and the heat diffusivity increased as well. Its high values were attributed to a cooperative effect between radiative heat transfer and the presence of partially graphitized carbon.
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Jackowski, Mateusz, Łukasz Niedźwiecki, Krzysztof Mościcki, Amit Arora, Muhammad Azam Saeed, Krystian Krochmalny, Jakub Pawliczek, et al. "Synergetic Co-Production of Beer Colouring Agent and Solid Fuel from Brewers’ Spent Grain in the Circular Economy Perspective." Sustainability 13, no. 18 (September 21, 2021): 10480. http://dx.doi.org/10.3390/su131810480.
Повний текст джерелаАнотація:
Brewers’ Spent Grain is a by-product of the brewing process, with potential applications for energy purposes. This paper presents the results of an investigation aiming at valorization of this residue by torrefaction, making product for two purposes: a solid fuel that could be used for generation of heat for the brewery and a colouring agent that could replace colouring malt for the production of dark beers. Decreased consumption of malt for such purposes would have a positive influence on the sustainability of brewing. Torrefaction was performed at temperatures ranging between 180 °C and 300 °C, with a residence time between 20 and 60 min. For the most severe torrefaction conditions (300 °C, 60 min), the higher heating value of torrefied BSG reached 25 MJ/kg. However, the best beer colouring properties were achieved for mild torrefaction conditions, i.e., 180 °C for 60 min and 210 °C for 40 min, reaching European Brewery Convention colours of 145 and 159, respectively. From the solid fuel properties perspective, the improvements offered by torrefaction in such mild conditions were modest. Overall, the obtained results suggest some trade-off between the optimum colouring properties and optimum solid fuel properties that need to be considered when such dual-purpose torrefaction of BSG for brewery purposes is implemented.
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Macaluso, Monica, Alessandro Bianchi, Chiara Sanmartin, Isabella Taglieri, Francesca Venturi, Lara Testai, Lorenzo Flori, et al. "By-Products from Winemaking and Olive Mill Value Chains for the Enrichment of Refined Olive Oil: Technological Challenges and Nutraceutical Features." Foods 9, no. 10 (October 1, 2020): 1390. http://dx.doi.org/10.3390/foods9101390.
Повний текст джерелаАнотація:
A growing body of literature is available about the valorization of food by-products to produce functional foods that combine the basic nutritional impact with the improvement of the health status of consumers. In this context, this study had two main objectives: (i) An innovative multistep extraction process for the production of a refined olive oil enriched with phenolic compounds (PE-ROO) extracted from olive pomace, olive leaves, or grape marc was presented and discussed. (ii) The most promising PE-ROOs were selected and utilized in in vitro and in vivo trials in order to determine their effectiveness in the management of high fat diet-induced-metabolic syndrome and oxidative stress in rats. The best results were obtained when olive leaves were used as source of phenols, regardless of the chemical composition of the solvent utilized for the extraction. Furthermore, while ethanol/hexane mixture was confirmed as a good solvent for the extraction of phenols compounds soluble in oil, the mix ROO/ethanol also showed a good extracting power from olive leaves. Besides, the ROO enriched with phenols extracted from olive leaves revealed an interesting beneficial effect to counteract high fat diet-induced-metabolic disorder and oxidative stress in rats, closely followed by ROO enriched by utilizing grape marc.
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Usvalampi, Anne, Marcela Ruvalcaba Medrano, Hannu Maaheimo, Heidi Salminen, Olli Tossavainen та Alexander D. Frey. "Production and characterization of Aspergillus niger GH29 family α-fucosidase and production of a novel non-reducing 1-fucosyllactose". Glycoconjugate Journal 37, № 2 (2 грудня 2019): 221–29. http://dx.doi.org/10.1007/s10719-019-09896-w.
Повний текст джерелаАнотація:
AbstractFucosylated oligosaccharides are interesting molecules due to their bioactive properties. In particular, their application as active ingredient in milk powders is attractive for dairy industries. The objective of this study was to characterize the glycosyl hydrolase family 29 α-fucosidase produced by Aspergillus niger and test its ability to transfucosylate lactose with a view towards potential industrial applications such as the valorization of the lactose side stream produced by dairy industry. In order to reduce costs and toxicity the use of free fucose instead of environmentally questionable fucose derivatives was studied. In contrast to earlier studies, a recombinantly produced A. niger α-fucosidase was utilized. Using pNP-fucose as substrate, the optimal pH for hydrolytic activity was determined to be 3.8. The optimal temperature for a 30-min reaction was 60 °C, and considering temperature stability, the optimal temperature for a 24-h reaction was defined as 45 °C For the same hydrolysis reaction, the kinetic values were calculated to be 0.385 mM for the KM and 2.8 mmol/(mg*h) for the Vmax. Transfucosylation of lactose occurred at high substrate concentrations when reaction time was elongated to several days. The structure of the product trisaccharide was defined as 1-fucosyllactose, where fucose is α-linked to the anomeric carbon of the β-glucose moiety of lactose. Furthermore, the enzyme was able to hydrolyze its own transfucosylation product and 2′-fucosyllactose but only poorly 3-fucosyllactose. As a conclusion, α-fucosidase from A. niger can transfucosylate lactose using free fucose as substrate producing a novel non-reducing 1-fucosyllactose.
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Noriega-Rodríguez, Diana, Carmen Soto-Maldonado, Cristian Torres-Alarcón, Lorenzo Pastrana-Castro, Caroline Weinstein-Oppenheimer, and María Elvira Zúñiga-Hansen. "Valorization of Globe Artichoke (Cynara scolymus) Agro-Industrial Discards, Obtaining an Extract with a Selective Effect on Viability of Cancer Cell Lines." Processes 8, no. 6 (June 20, 2020): 715. http://dx.doi.org/10.3390/pr8060715.
Повний текст джерелаАнотація:
Globe artichoke (Cynara scolymus L.) is considered one of the most significant sources of phenolic antioxidants in nature. However, more than 60% of its total volume is discarded for consumption purposes, making available an abundant, inexpensive and profitable source of natural antioxidants in the discarded fractions. Polyphenolic antioxidants from a South American variety of artichoke agro-industrial discards (external bracts and stems) were obtained by mild extraction processes. Best results were achieved at 40 °C, 75% of ethanol and 10 min of reaction, obtaining 2.16 g gallic acid equivalent (GAE)/100 g of total phenolic compounds (TPC) and 55,472.34 µmol Trolox equivalent (TE)/100 g of antioxidant capacity (oxygen radical absorbance capacity (ORAC)). High-performance liquid chromatography (HPLC) analyses determined that caffeoylquinic acids comprise up to 85% of the total polyphenolic content, and only around 5% are flavonoids. Inulin content in the artichokes residues was recovered (48.4% dry weight (dw)), resulting in an extract with 28% of inulin in addition to the aforementioned antioxidant capacity. The artichoke discard extract in a concentration of 500 mg/L produced a strong decrease in Caco-2 and MCF-7 cancer cell lines viability, whereas healthy fibroblasts maintained their viability when the extract was concentrated at 1500 mg/L. These results suggest that the artichoke extract presents a good anti-proliferative potential effect on Caco-2 and MCF-7 cells.
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Koutrotsios, Georgios, Marianna Patsou, Evdokia K. Mitsou, Georgios Bekiaris, Maria Kotsou, Petros A. Tarantilis, Vasiliki Pletsa, Adamantini Kyriacou, and Georgios I. Zervakis. "Valorization of Olive By-Products as Substrates for the Cultivation of Ganoderma lucidum and Pleurotus ostreatus Mushrooms with Enhanced Functional and Prebiotic Properties." Catalysts 9, no. 6 (June 16, 2019): 537. http://dx.doi.org/10.3390/catal9060537.
Повний текст джерелаАнотація:
The successful management of olive by-products constitutes a major challenge due to their huge volume, high organic content, and toxicity. Olive-mill wastes (TPOMW) and olive pruning residues (OLPR) were evaluated as substrates for the cultivation of Ganoderma lucidum and Pleurotus ostreatus. Chemical composition, glucans, total phenolic content, and antioxidant activity were measured in mushrooms, and their prebiotic potential was assessed by examining their effect on the growth of four intestinal bacteria. Several substrates based on olive by-products had a positive impact on P. ostreatus mushroom production, whereas only one performed adequately for G. lucidum. Increased ratios of OLPR to wheat-straw resulted in an increase of crude protein content in P. ostreatus fruit-bodies by up to 42%, while G. lucidum mushrooms from OLPR-based substrates exhibited an up to three-fold increase in α-glucan, or a significant enhancement of β-glucan content, when compared to beech sawdust (control). The mushrooms’ FTIR spectra confirmed the qualitative/quantitative differentiation detected by standard assays. In regard to prebiotic properties, mushrooms powder supported or even enhanced growth of both Lactobacillus acidophilus and L. gasseri after 24/48 h of incubation. In contrast, a strain-specific pattern was observed in bifidobacteria; mushrooms hindered Bifidobacterium bifidum growth, whereas they supported a similar-to-glucose growth for B. longum.
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Manzini Poli, Fabio L., Jorge M. Islas-Samperio, Carlos A. García Bustamante, Julio C. Sacramento Rivero, Genice K. Grande-Acosta, Rosa M. Gallardo-Álvarez, Ricardo Musule Lagunes, Freddy Navarro Pineda, and Christian Alvarez Escobedo. "Sustainability Assessment of Solid Biofuels from Agro-Industrial Residues Case of Sugarcane Bagasse in a Mexican Sugar Mill." Sustainability 14, no. 3 (February 1, 2022): 1711. http://dx.doi.org/10.3390/su14031711.
Повний текст джерелаАнотація:
Motivated by the environmentally driven energy transition we live in, the valorization of biomass residues from the agro-industry as renewable energy can play an essential role in GHG emissions mitigation. To overcome the debate on the production and use of solid biofuels (SBF), in this study, we apply an integrated multicriteria tool for the assessment of the sustainability use of agro-industrial residues (AIR) as solid biofuels. Mexico has a vast AIR production, but frequently, the AIR are considered waste biomass. Still, when valorized, SBF do not have adverse effects on soil quality, are not responsible for biodiversity loss, and compete against food production as first-generation SBF. Nevertheless, the AIR present other environmental, social, and economic impacts that have not been adequately evaluated; therefore, we identified the need for a sustainability assessment of energy systems based on the use of SBF–AIR as input fuels. After reviewing previous work on sustainability assessment methodologies, multicriteria decision analysis methods, and indicator weighting methods, we considered it appropriate for this problem to apply a tool that integrates the entropic indicator weighting method into the discrete multicriteria decision analysis method called PROMETHEE. In terms of selected sustainability indicators, this tool was used to assess four electric energy supply systems of a Mexican sugar mill as a case study: current bagasse cogeneration, efficient bagasse cogeneration, a power generation system fueled only with fuel oil, and grid electricity only. Finally, after evaluating the mentioned energy systems with four sustainability indicators: GHG emissions, PM emissions, employments per energy unit (JOBS), and the net present value (NPV) of each alternative, we found the net outranking flow of the efficient bagasse system (EBS). which is the most sustainable system because it has the highest outranking flow value from the four considered alternatives, since it has the lower GHG emissions, reducing the current bagasse GHG emissions by 55% and the PM emissions by 58%. The EBS also shows the highest NPV system due to surplus electricity sales, resulting in the most profitable energy system analyzed.
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Amândio, Mariana S. T., Jorge M. S. Rocha, and Ana M. R. B. Xavier. "Enzymatic Hydrolysis Strategies for Cellulosic Sugars Production to Obtain Bioethanol from Eucalyptus globulus Bark." Fermentation 9, no. 3 (March 2, 2023): 241. http://dx.doi.org/10.3390/fermentation9030241.
Повний текст джерелаАнотація:
Cellulosic sugars production for the valorization of lignocellulosic biomass residues in an industrial site has economic benefits and is promising if integrated into a biorefinery. Enzymatic hydrolysis (EH) of pretreated Eucalyptus globulus bark, an industrial residue of low-economic value widely available in Portuguese pulp and paper mills, could be an excellent approach to attain resource circularity and pulp mill profitability. This work evaluated the potential for improving cellulosic sugars concentrations by operating with high solids loading and introducing the additives Triton X-100, PEG 4000 and Tween 80 using a commercial enzymatic consortium with a dosage of 25 FPU gcarbohydrates−1. Additives did not improve enzymatic hydrolysis performance, but the effect of increasing solids loading to 14% (w/v) in batch operation was accomplished. The fed-batch operation strategy was investigated and, when starting with 11% (w/v) solids loading, allowed the feeding of 3% (w/v) fresh feedstock sequentially at 2, 4 and 6 h, attaining 20% (w/v) total solids loading. After 24 h of operation, the concentration of cellulosic sugars reached 161 g L−1, corresponding to an EH conversion efficiency of 76%. Finally, the fermentability of the fed-batch hydrolysate using the Ethanol Red® strain was evaluated in a 5 L bioreactor scale. The present results demonstrate that Eucalyptus globulus bark, previously pretreated by kraft pulping, is a promising feedstock for cellulosic sugars production, allowing it to become the raw material for feeding a wide range of bioprocesses.
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Yamazaki, L. T. S., E. C. D. Benzi, D. P. Corneglian, M. Romano, L. P. Landim Junior, A. Castro Netto, F. Guidorizzi, G. L. Santos, and W. Yamazaki. "375 PERFORMANCE OF DIFFERENT BOVINE BREEDS ON IN VITRO COMMERCIAL EMBRYO PRODUCTION USING SEX-SORTED SEMEN." Reproduction, Fertility and Development 22, no. 1 (2010): 344. http://dx.doi.org/10.1071/rdv22n1ab375.
Повний текст джерелаАнотація:
Commercial bovine in vitro production (IVP) systems using sex-sorted semen, instead of the invasive technique involving embryo biopsy followed by PCR, have a superior influence on embryo production rates. However, due to damage from flow cytometric procedures and cryopreservation, blastocyst rates using sex-sorted semen remain lower than from conventional non-sorted semen. The aim of this study was to describe embryo production rates using sex-sorted semen during the past year in different bovine breeds. Cumulus oocyte complexes obtained by ovum pickup (OPU) from high genetic merit donor cows were matured (TCM-199, supplemented with FCS, LH, FSH, estradiol, pyruvate, and antibiotics) for 24 h and fertilized (Fert-TALP supplemented with BSA, phenylalanine, and heparin) for 18-22 h (Day 0) in vitro. Frozen sex-sorted semen samples from different bulls were thawed at 35°C for 30 s in a water bath and then selected by centrifugation at 800 g on discontinuous Percoll™ gradients (45 : 90%). Presumptive zygotes were transferred to culture medium (SOFaa supplemented with BSA and FCS) on Day 1 and blastocyst rate was evaluated on Day 7. During the past year, sex-sorted semen was used more frequently on Bos taurus (Holstein), Bos indicus (Gyr), and crossbred (Gyrolando) milk cattle than in meat breeds (Nelore, Guzera, and Brahman). The large numbers of oocytes routinely recovered in Nelore cows could be attributed to the female valorization in the market due to high potential in new generations and repositioning of genetic value. The effect of subspecies (Bos taurus taurus and Bos taurus indicus) could be also observed in blastocyst rate, with better results than Holstein, showing the same tendency when conventional (non-sexed) semen is used. Embryo production in Brahman and Nelore with sex-sorted semen was lower than with conventional (non-sexed) semen, probably due to damage to the sperm during the sorting process, thereby changing patterns of fertilization, involving the acrosome reaction, for example. This points to the need for more studies on cellular integrity during the sorting process as well improvement of IVP procedures with sex-sorted semen. Table 1.Embryo production rates according to different bovine breeds
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Palyvou-Gianna, Elpiniki, Tatiana Paula Vilela, Ana Maria Gomes, and João Paulo Ferreira. "A Starch-Milk Paste Enables the Incorporation of Ripened Cheese in Novel Fresh Cheese." Food Technology and Biotechnology 59, no. 4 (September 2021). http://dx.doi.org/10.17113/ftb.59.04.21.7262.
Повний текст джерелаАнотація:
Research background: Fresh cheese varieties represent an important share of the whole cheese market. Although with great variability in terms of composition and method of preparation, fresh cheese varieties are bland in flavor and their production originates whey drainage. On the other hand, the cheese market is also responsible for a significant amount of food waste. These motivated the development of a novel fresh cheese incorporating ripened cheese, which can then represent a valorization of ripened cheese surpluses. Experimental approach. A variable amount of ripened cheese was dispersed in a paste of gelatinized starch (normal corn or waxy rice) in milk, producing melted cheese bases. These cheese bases were diluted with milk, sometimes enriched with skim milk powder, and then renneted. The resultant fresh cheese was characterized for macronutrients content, and physical properties. Sensory analyses of samples incorporating mature Cheddar, goats’, or ewes’ cheese were carried out. Results and conclusions. Gel formation of the initial mixture was hindered above 8 % (m/m) incorporation of ripened cheese, which could be overcome by the addition of skim milk powder. These observations are corroborated by the hardness values from texture analysis tests. Evaluation of syneresis of different samples enabled to conclude that addition of 2 % (m/m) starch and of 2.8 % (m/m) skim milk powder contribute to reduce its magnitude by half. Sensory analysis with a consumer panel indicated a preference for a more consistent texture of the fresh cheese, and for the Cheddar flavor. Novelty and scientific contribution. A novel fresh cheese variety incorporating dispersed ripened cheese was prepared. The proposed method is versatile and quite straightforward and does not use polyphosphate salts or originate whey wastage. The fresh cheese physical and sensorial properties can be manipulated by the amounts and types of starch, ripened cheese, and skim milk powder added; such tailoring of fresh cheese properties widens product portfolio capacity for a larger number of consumer groups. The ripened cheese added can come from non-sellable pieces and unsold stocks from the retail sector, contributing to a reduction of food waste.
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Cruciata, Margherita, Raimondo Gaglio, Maria Luisa Scatassa, Giovanna Sala, Cinzia Cardamone, Marisa Palmeri, Giancarlo Moschetti, Tommaso La Mantia, and Luca Settanni. "Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production." Applied and Environmental Microbiology 84, no. 4 (November 27, 2017). http://dx.doi.org/10.1128/aem.02107-17.
Повний текст джерелаАнотація:
ABSTRACTThe main hypothesis of this work was that Sicilian forestry resources are suitable for the production of equipment to be used in cheese making and indigenous milk lactic acid bacteria (LAB) are able to develop stable biofilms providing starter and nonstarter cultures necessary for curd fermentation and cheese ripening, respectively. Hence, the present work was carried out with deproteinized whey to evaluate LAB biofilm formation on different woods derived from tree species grown in Sicily. Microbiological and scanning electron microscopy analyses showed minimal differences in microbial levels and compositions for the neoformed biofilms. The specific investigation ofSalmonellaspp.,Listeria monocytogenes,Escherichia coli, coagulase-positive staphylococci (CPS), and sulfite-reducing anaerobes did not generate any colony for all vats before and after bacterial adhesion. LAB populations dominated all vat surfaces. The highest levels (7.63 log CFU/cm2) were registered for thermophilic cocci. Different colonies were characterized physiologically, biochemically, and genetically (at strain and species levels). Six species within the generaEnterococcus,Lactobacillus,Lactococcus, andStreptococcuswere identified. The species most frequently present wereLactobacillus fermentumandLactococcus lactis. LAB found on the surfaces of the wooden vats in this study showed interesting characteristics important for dairy manufacture. To thoroughly investigate the safety of the wooden vat, a test of artificial contamination on new Calabrian chestnut (control wood) vats was carried out. The results showed that LAB represent efficient barriers to the adhesion of the main dairy pathogens, probably due to their acidity and bacteriocin generation.IMPORTANCEThis study highlights the importance of using wooden vats for traditional cheese production and provides evidence for the valorization of the Sicilian forest wood resources via the production of dairy equipment.
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Ghilardi, Carolina, Paola Sanmartin Negrete, Amalia Antonia Carelli, and Virginia Borroni. "Evaluation of olive mill waste as substrate for carotenoid production by Rhodotorula mucilaginosa." Bioresources and Bioprocessing 7, no. 1 (September 30, 2020). http://dx.doi.org/10.1186/s40643-020-00341-7.
Повний текст джерелаАнотація:
Abstract The “alperujo” is a waste from the olive oil industry with great potential for valorization. It has a high organic load, with the presence of valuable compounds such as biophenols and sugars. The use of this waste can be thought of as a biorefinery from which different compounds of high added value can be obtained, whether they are present in the “alperujo” such as biophenols or can be generated from the “alperujo”. Therefore, the production of carotenoids by Rhodotorula mucilaginosa was evaluated using the liquid fraction of ‘alperujo’ (Alperujo Water, AW) or an aqueous extract (AE) of “alperujo” at different concentrations (5, 10, 20 and 30% w/V) as substrates. The AEs had an acidic pH, a total sugar concentration ranging from 1.6 to 7.6 g/L, a polyphenols content from 0.4 to 2.9 g/L and a significant amount of proteins (0.5–3 g/L). AW is similar in composition as 30% AE, but with a higher amount of total sugars. Rh. mucilaginosa was able to grow at the different mediums with consumption of glucose and fructose, a reduction in protein content and alkalinization of the medium. Maximum total carotenoid production (7.3 ± 0.6 mg/L) was achieved at AW, while the specific production was higher when the yeast grew at AW or at 30% AE (0.78 ± 0.06 and 0.73 ± 0.10 mg/g of biomass, respectively). Torulene and torularhodin were the main carotenoids produced. Polyphenol content did not change; thus, it is still possible to recover these compounds after producing carotenoids. These results demonstrate the feasibility of using alperujo-based mediums as cheap substrates to produce torularhodin and torulene and to include this bioprocess as a step in an integral approach for alperujo valorization.
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Oliveira, Aline Pereira de, and Juliana Naozuka. "Iron species and proteins distribution in unconventional food plants." Brazilian Journal of Food Technology 24 (2021). http://dx.doi.org/10.1590/1981-6723.29420.
Повний текст джерелаАнотація:
Abstract The sustainable food valorization is capable to stimulate the local products consumption with quality and nutritional security. In this scenario, Unconventional Food Plants (UFPs) deserve attention representing an alternative for rural communities and contributing to the local and regional economy. This work aimed to add nutritional information, once it evaluates total Fe concentration, Fe-species (water soluble, acid soluble, and inorganic), proteins, and Fe- proteins distribution in beldroega (Portulaca oleracea L.), guasca (Galinsoga parviflora Cav.), ora-pro-nóbis (Pereskia aculeata Mill.), piracá (Vernonia scorpioides (Lam.) Pers.), and trapoeraba (Commelina benghalensis L.). Considering the Fe total concentration, the studied UPFs can be excellent Fe sources, when compared to foods of plant origin widely consumed and cultivated, detaching the guasca leaves (687±19 µg g-1). However, the guasca leaves showed low concentration of Fe associated to macromolecules and Fe soluble species (1.6±0.3 µg g-1). These results may justify the low bioavailability of Fe species. On the other hand, beldroega leaves presented the highest concentration of inorganic Fe (1.3±0.2 µg g-1). In the UFPs, there is high glutelins concentration when compared to the other protein groups, meaning that UFPs can be low-cost alternative to supplementing protein intake. Finally, for majority UFPs, except guasca leaves, Fe is mainly associated to albumins, being a good source of bioavailable Fe species.
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Ruiz-Domínguez, Mari Carmen, Bárbara Rincón, Maria de los Ángeles Martín, María del Carmen Gutiérrez, Francisca Salinas, Elena Medina, and Pedro Cerezal. "Microalga Isochrysis galbana biorefinery: Obtaining fucoxanthin and biogas after supercritical fluid extraction." Journal of Applied Phycology, June 3, 2022. http://dx.doi.org/10.1007/s10811-022-02768-1.
Повний текст джерелаАнотація:
Abstract Isochrysis galbana is a microalga that is a potential source of several ‘compounds of interest’ for food and nutraceutical industries. The procurement of these compounds of interest and the generation of bioenergy is a novel and interesting application of microalgae. The present study evaluated the valorization of the microalga I. galbana through the extraction of the carotenoid fucoxanthin and polyunsaturated fatty acids using supercritical fluid extraction (SFE). The spent or extracted microalga I. galbana was valorized through anaerobic digestion (AD) to produce biogas through the integration of the concepts of biorefinery and the circular economy. The biochemical composition of the extracted microalga exhibited a marked decrease in the carbohydrates by approximately ninefold after the SFE, while the proteins and lipids were decreased only to nearly half of their initial contents. The methane (CH4) yields obtained for non-extracted I. galbana and supercritical fluid-extracted I. galbana were 104 ± 5 LSTP CH4 kg–1 VS and 90 ± 2 LSTP CH4 kg–1 VS (VS: volatile solids), respectively, indicating the methane yield loss of only 14.2% when using the extracted microalga. In order to increase methane production, different co-digestion mixtures of I. galbana and olive mill solid waste (OMSW) were evaluated. The methane yield increased to 134 ± 4 and 189 ± 5 mLSTP CH4 g–1 VS for the VS/TKN ratio (w/w) of 20 and 30, respectively (TKN: Total Kjeldahl Nitrogen). These results were encouraging due to the positive synergism established between the co-substrates.