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  • 1.
    Casimir, Justin
    et al.
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Östlund, Johanna
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Holtz, Emma
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Hondo, Haris
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Eliasson, Lovisa
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Moore, Susanna
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Småskalighet som ett medel för att bana väg för framtidens livsmedel?2018Rapport (Annet vitenskapelig)
    Abstract [en]

    The food value chain system in Sweden is well established making it hard for small companies to develop new products and even harder to create new food supply systems Obstacles could lay at the beginning of the chain (food production or processing), at the end (marketing, consumer) or could even be related to the legislative regulation framing the food supply chain. Smaller actors often lack resources and networks to develop their sector. However, their degree of creativity, innovativeness, and engagement is high, and their energy is needed in the development of new sustainable food value chains.

    The aim of this project was to develop and apply a methodology for evaluating food value chains, focusing on profitable small-scale production systems in Sweden that show potential for fast development of new products that quickly reach the market. The work also included identifying Swedish raw food materials with growth potential and to identify how they could come into greater demand. Ten food value chains with high development potential in Sweden and for export were mapped and the main bottlenecks briefly described. Three food chains where selected based on a potential-difficulty-benefit matrix. The three selected food value chains were: (i) Hops, (ii) Swedish forest berries, and (iii) Land-based fish farming. These three food value chains where further studied looking at the whole value chain, from production to end consumer. Through literature review and contacts with relevant stakeholders (telephone interview, face-to-face interview, or workshop) the bottlenecks were clarified and potential solutions for increased demand where identified.

    Swedish hops production is carried out by passionate and engaged smaller actors, mostly on a hobby level, and the hops is used as an ingredient for beer. Germany and the USA produce about 75% of the worldwide production These hops varieties are not adapted to the Swedish climate and therefore result in a low volume and poor quality. However, domestic varieties have been grown in the past giving better yield under Swedish climate conditions. More work is needed to characterize the quality of Swedish hops. At the present time, knowledge about the characteristics of Swedish hops is low, explaining the lack of interest from brewers. In Sweden most hops are harvested by hand, making it nearly impossible to be profitable on the market. The mechanization of the harvesting step is necessary to move Swedish hops from a hobby to a commercial activity. No solutions are available on the Swedish market, RISE together with SLU is looking to develop a hops harvester fulfilling Swedish and EU regulations and adapted to small scale cultivation. At the end of the value chain, innovative products could increase the need for Swedish hops, for example by developing beers brewed with fresh hops. Moreover, hops have antiseptic characteristics and could potentially be used in other food products than beer.

    Only about four percent of the berries that are produced by the Swedish forests every year are picked. The largest volumes picked are for bilberry (Swedish: blåbär), lingonberry, and cloudberry and most of them are washed and frozen in Sweden. Processing of berries, however, has to a large extent moved out of the country while the products produced for the Swedish market are quite traditional, low-processed foods such as jams, juices and dessert soups. The majority of the Swedish berries mainly bilberries due to their nutritional content are exported and are further processed into value added powders or extracts in Asia and Europe. In Sweden this kind of value chain is under developed largely due to knowledge barriers and to the currently very traditional market. However, there is a great consumer interest in berries and they have a perceived healthiness also in Sweden. Consumers are also increasingly aware of the origin of berries used as ingredients in products such as jams, purees and juice, as well as in health food products. To fill this gap between consumer interest/demand and raw materials available new businesses can be developed. To facilitate such development there is a need for knowledge generation and transfer along the whole value chain (picking, processing, product development and consumer studies), which can be generated by starting up new innovation and research projects. It is also of importance to facilitate networking, for example in the ‘berry network’ (coordinated by RISE), as the creation of a new value chain will require different businesses to cooperate. Also, product development projects will need support for testing, pilot production, and possibly in finding investment funding for new equipment.

    Land-based fish farming is small in comparison to traditional fish farming in Sweden, but several actors see a great potential in this system which has a lower impact on the environment compared to conventional fish farms. For instance, the Swedish farmer federation (LRF) has invested in a land-based fish farm recently. As in other EU-countries, the number of active farms in Sweden is decreasing and some see the potential to recycle unused animal stables into fish farms. A major bottleneck for land-based fish farming is current legislation as it is based on conventional fish farming and therefore does not consider the environmental benefits of land-based systems. Knowledge should be spread to relevant authorities and policy makers to open a dialog and facilitate the development of a relevant regulatory framework. Regarding the production phase, access to sustainably produced feed and technical competence are lacking. Moreover, as the technology is costly learning through trial and error would not be recommended. A testbed dedicated to land-based fish farming could support companies who wish to try modifications to their system. Furthermore, smaller producers have difficulties in finding processing solutions for their products; e.g. slaughterhouses and conditioning. Two potential solutions would be to develop a land-based fish farm cooperative and/or mobile systems that could take care of smaller productions. Finally, the competition on the market is tough as land-based fishes are competing with large-scale conventional fish farms from Norway and Asia. To overcome this bottleneck, the sector could develop its own certification as well as increasing the consumers awareness and knowledge.

    Some conclusions could be applied to all the studied food chains. For instance, each value chain can be seen as a puzzle with many pieces. In order to develop new food value chains many separate pieces need to fall into place. Therefore, it is necessary to increase collaboration between stakeholders but also to have a stakeholder driven coordination of this collaboration. The stakeholders within the developing value chains often do not have all the resources to carry out this task, especially if they are small businesses. The development of cooperatives also seems to be a solution to overcome bottlenecks in the studied food chains. Likewise, logistics in the developing value chains have a great margin for improvement. Furthermore, this project focused on value chains where food commodities are the end product but investigating the potential for non-food uses would also be of interest.

    The method used in this project can be replicated to other value chains with potential of development. It would help the users to get a holistic view of the current bottlenecks and facilitate contact between stakeholders. The list of bottlenecks can be followed up and used as an indicator to evaluate if the value chain in moving forward.

    Fulltekst (pdf)
    fulltext
  • 2.
    Eliasson, Lovisa
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Ahrné, Lilia
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Isaksson, Sven
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Lövenklev, Maria
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Microbiology.
    A comparative study of infrared and microwave heating for microbial decontamination of paprika powder2015Inngår i: Frontiers in Microbiology, E-ISSN 1664-302X, Vol. 6, artikkel-id 1071Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    There is currently a need in developing new decontamination technologies for spices due to limitations of existing technologies, mainly regarding their effects on spices’ sensory quality. In the search of new decontamination solutions, it is of interest to compare different technologies, to provide the industry with knowledge for taking decisions concerning appropriate decontamination technologies for spices. The present study compares infrared (IR) and microwave decontamination of naturally contaminated paprika powder after adjustment of water activity to 0.88. IR respectively microwave heating was applied to quickly heat up paprika powder to 98°C, after which the paprika sample was transferred to a conventional oven set at 98°C to keep the temperature constant during a holding time up to 20 min. In the present experimental set-up microwave treatment at 98°C for 20 min resulted in a reduction of 4.8 log units of the total number of mesophilic bacteria, while the IR treatment showed a 1 log unit lower reduction for the corresponding temperature and treatment time. Microwave and IR heating created different temperature profiles and moisture distribution within the paprika sample during the heating up part of the process, which is likely to have influenced the decontamination efficiency. The results of this study are used to discuss the difficulties in comparing two thermal technologies on equal conditions due to differences in their heating mechanisms

  • 3.
    Eliasson, Lovisa
    et al.
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Labrosse, Lydie
    Agrosup Dijon Engineering School, France.
    Ahrné, Lilia
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Effect of drying technique and particle size of bilberry press cake on the extraction efficiency of anthocyanins by pressurized carbon dioxide extraction2017Inngår i: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 85, s. 510-516Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    To improve the extraction efficiency of anthocyanins from bilberry press cake using pressurized carbon dioxide, the combined effect of drying technique and bilberry press cake particle size was assessed. Pressurized carbon dioxide using ethanol as co-solvent was compared with a simple and efficient solvent extraction using methanol. The press cake with large (>710 mm) size particles had a higher anthocyanins content (84 g/kg dry matter to 87 g/kg dry matter) than did the small (<710 mm) size particles (60 g/kg dry matter to 65 g/kg dry matter). Although, the large size particles contained more anthocyanins, more efficient anthocyanins extraction using pressurized carbon dioxide extraction was obtained with the small than the large size particles. The press cake dried by freeze-drying generated a powder with smaller particles and lower bulk density than either the microwave-assisted hot-air-dried or hot-airdried powders. In comparison to methanol extraction, the most efficient anthocyanins extraction was obtained from the freeze-dried small size particles. This work showed that there is a potential to improve the extraction efficiency of anthocyanins extracted by pressurized carbon dioxide by selecting appropriate drying technology and particle size distribution of the press cake.

  • 4.
    Eliasson, Lovisa
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Libander, Patrik
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Lövenklev, Maria
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Isaksson, Sven
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ahrné, Lilia
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Infrared Decontamination of Oregano: Effects on Bacillus cereus Spores, Water Activity, Color, and Volatile Compounds2014Inngår i: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 79, nr 12, s. E2447-E2455Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Infrared (IR) heating, a novel technology for decontaminating oregano, was evaluated by investigating the reduction of inoculated Bacillus cereus spores and the effect on water activity (aw), color, and headspace volatile compounds after exposure to IR treatment. Conditioned oregano (aw 0.88) was IR-treated in a closed heating unit at 90 and 100 °C for holding times of 2 and 10 min, respectively. The most successful reduction in B. cereus spore numbers (5.6 log units) was achieved after a holding time of 10 min at 90 °C, while treatment at 100 °C for the same time resulted in a lower reduction efficiency (4.7 log units). The lower reduction at 100 °C was probably due to a reduced aw (aw 0.76) during IR treatment or possibly to the alteration or loss of volatile compounds possessing antimicrobial properties. The green color of oregano was only slightly affected, while the composition of volatile compounds was clearly altered by IR heating. However, two of the key aroma compounds, carvacrol and thymol, were only slightly affected, compared to the effect on the other studied compounds, indicating that the typical oregano aroma can likely be preserved. In conclusion, IR heating shows potential for the successful decontamination of oregano without severe alteration of its color or the key aroma compounds, carvacrol and thymol. Practical Application: This study investigated the potential of infrared heating as a technology for decontaminating oregano. The study outcome contributes to the development of new decontamination solutions to improve the sensory and microbial quality of herbs and spices.

  • 5.
    Eliasson, Lovisa
    et al.
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Oliveira, Gabriel
    Chalmers University of Technology, Sweden.
    Maria, Ehrnell
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Höglund, Evelina
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Alminger, Marie
    Chalmers University of Technology, Sweden.
    Tailoring bilberry powder functionality through preprocessing and drying.2019Inngår i: Food science & nutrition, ISSN 2048-7177, Vol. 7, nr 4, s. 1379-1386Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Berry powders are popular as ingredients in a range of food products, where they naturally provide flavor, color, texture, polyphenols, fiber, and other nutrients. The choices regarding processing techniques and conditions influence the quality attributes of berry powders. The aim of this study was to study the effects on bilberry powder functionalities of applying different preprocessing techniques (purée mixing and juice pressing vs. untreated whole berries) prior to hot air drying and milling. Drying of press cake reduced the drying time by 72% and increased the total apparent phenolic content of the final powder by 44%, as compared to the powder of dried whole berries. The press cake powder showed an easier flowing behavior than the powders from whole berries and puréed berries. Dispersibility (in water and dairy cream) was 60% higher for powders from whole berries and puréed berries, as compared to press cake. The total phenolic content of the dispersed powders was highest for whole berries and puréed berries. Bilberry powder functionality can be modulated through the selection of an appropriate preprocessing technique before drying and milling. This tailors the powder properties into food ingredients ready for different applications, without the need for additives.

    Fulltekst (pdf)
    fulltext
  • 6.
    Erdogdu, S. Belgin
    et al.
    University of Mersin, Turkey.
    Eliasson, Lovisa
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Erdogdu, Ferruh
    Ankara University, Turkey.
    Isaksson, Sven
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Ahrné, Lilia
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Experimental determination of penetration depths of various spice commodities (black pepper seeds, paprika powder and oregano leaves) under infrared radiation2015Inngår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 161, s. 75-81Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    During infrared processing, transmitted energy is attenuated exponentially with penetration distance, and its intensity is gradually lost while passing through absorbing or scattering media. Penetration depth is a complex function of chemical composition of a food product, its physico-chemical state and physical properties and wavelength spectrum of energy source. Knowing penetration depth leads to better designing commercial sterilization processes for food products like spices. Therefore, the objective of this study was to determine penetration depth of various spices (paprika powder, black pepper and oregano) as a function of water activity under infrared processing conditions. For this purpose, spice samples were prepared at various water activity (aw) levels, and heat flux measurements were carried out to determine the penetration depth. Penetration depth was determined to increase with increasing aw for black pepper seeds and paprika powder while there was no significant change for oregano leaves as a function of aw. Knowing penetration depth is important to design an effective infra-red processing system and an important issue for surface pasteurization processes since infrared radiation effects on microbial inactivation decrease with sample thickness

  • 7.
    Ferri, Maura
    et al.
    University of Bologna, Italy.
    Vannini, Micaela
    University of Bologna, Italy.
    Maria, Ehrnell
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Eliasson, Lovisa
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Xanthakis, Epameinondas
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Monari, Stefania
    University of Bologna, Italy.
    Sisti, Laura
    University of Bologna, Italy.
    Marchese, Paola
    University of Bologna, Italy.
    Celli, Annamaria
    University of Bologna, Italy.
    Tassoni, Annalisa
    University of Bologna, Italy.
    From winery waste to bioactive compounds and new polymeric biocomposites: A contribution to the circular economy concept2020Inngår i: Journal of Advanced Research, ISSN 2090-1232, Vol. 24, s. 1-11Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The paper aims at optimising and validating possible routes toward the full valorisation of grape agrowaste to produce bioactive molecules and new materials. Starting from Merlot red pomace, phenol complex mixtures were successfully extracted by using two different approaches. Extracts obtained by solvent-based (SE) technique contained up to 46.9 gGAeq/kgDW of total phenols. Depending on the used solvent, the prevalence of compounds belonging to different phenol families was achieved. Pressurized liquid extraction (PLE) gave higher total phenol yields (up to 79 gGAeq/kgDW) but a lower range of extracted compounds. All liquid extracts exerted strong antioxidant properties. Moreover, both SE and PLE extraction solid residues were directly exploited (between 5 and 20% w/w) to prepare biocomposite materials by direct mixing via an eco-friendly approach with PHBV polymer. The final composites showed mechanical characteristics similar to PHVB matrix. The use of pomace residues in biocomposites could therefore bring both to the reduction of the cost of the final material, as a lower amount of costly PHBV is used. The present research demonstrated the full valorisation of grape pomace, an agrowaste produced every year in large amounts and having a significant environmental impact.

  • 8.
    Gunnarsson, Carina
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Baky, Andras
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    del Pilar Castillo, Maria
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Eliasson, Lovisa
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Fahrni, Jonas
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Gustafsson, Tomas
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Bioraffinaderi och energi.
    Olsson, Johanna
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Wallin, Elin
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Xanthakis, Epameinondas
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Utvinning av högvärdiga komponenter för förbättrad värdekedja för vall till etanol och bioolja2022Rapport (Annet vitenskapelig)
    Abstract [en]

    Grass-clover ley holds an importance role for a sustainable crop production and is mainly used as feed for ruminants. But ley also contains proteins, if extracted, suitable for monogastric animals such as pigs and poultry. If these proteins are extracted, the degree of self-sufficiency of proteins in Sweden can increase and better resource utilization is achieved. In this study we evaluated the utilization of fresh and ensiled grass-clover ley in a straw-based agricultural biorefinery for producing protein concentrate, ethanol, bio-oil and biogas.

    Practical lab scale tests of extraction of high value components for food and feed applications from the liquid fraction after ley pressing were carried out. Pretreatments of the solid fraction prior to ethanol fermentation, bio-oil production using HTL (hydrothermal liquefaction) and biogas production were tested. The system for production and supply of the ley was described and the potential for increased ley production in Sweden was quantified. The environmental and economic efficiency of the proposed biorefinery system was evaluated using environmental systems analysis and technoeconomic assessment.

    In terms of system profitability, a high protein yield in the extracted protein concentrate it is important. To achieve that, a thorough pre-treatment using mechanical biomass disintegration before fractioning is crucial. This may need to be done in several steps. Screw pressing is a common technique for fractionating ley into a liquid and solid fraction. Double pressing combined with enzymatic treatments or only water addition during the second pressing stage were found to increase the protein yield compared to single pressing. Second pressing had no effect on the amino acid profile of the protein concentrate.

    After pressing fresh ley, heat coagulation or isoelectric precipitation can be used to precipitate protein concentrates in one- or two-step processes to produce protein fractions with different functional properties. Tests showed that it is possible to recover chlorophyll and carotenoids from the ley using supercritical carbon dioxide extraction. which is a suitable method for food applications as toxic organic solvents can be avoided. The ensiling process degrades the protein into smaller peptides or free amino acids which makes ensiled grass less suitable for protein recovery by heat coagulation or isoelectric precipitation. Fresh and ensiled timothy and meadow fescue showed a similar amino acid profile as soybeans.

    The initial hypothesis that mechanical pressing may disintegrate the lignocellulosic structure of ley sufficiently to produce a sugar stream with a high concentration of sugar for further fermentation by enzymatic hydrolysis was not confirmed. The content of sugars released after the enzymatic hydrolysis was relatively low. The fibre fraction after the mechanical pressing can be suitable for ethanol production if an additional pretreatment method will be incorporated. Fermentation of pressed and steam-exploded ensiled mixed ley showed promising results. The bio-oils produced with the HTL-process were described of high quality, i.e., high carbon content and low ash content. Although, the obtained materials are not directly integrable in today's refineries, the ensiling did not seem to affect the material's potential for biofuel production. The methane potential tests that were carried out in the project of the liquid residual fraction after protein extraction and after the HTL process showed that both can be suitable for methane production, but they showed great behavior differences.

    The results from the environmental system analysis showed that extraction of high-quality products from ley, straw and sawdust according to the studied system reduces climate impact (CO2 eq) when the use of ethanol, bio-oil and biogas replaces fossil fuels, protein concentrate replaces soy as feed and carbon dioxide replaces fossil carbon dioxide. At present, the climate impact from extracted protein concentrate is higher than for soybean meal. Grass source for protein extraction followed by ethanol and bio-oil production as an alternative to straw-based ethanol and bio-oil production did not seem to improve the profitability of the studied biorefinery system. Profitability may be improved if protein extraction is performed the whole all year and not seasonal. Higher prices of the extracted protein concentrate may also improve profitability.

    The potential for increased grassland cultivation in Sweden for biorefining was estimated at approximately 3.4 million tonnes grass per year. This included incorporating grassland in the crop rotation in grain-dominated areas, intensification of existing grassland cultivation, utilization of fallow and abandoned arable land for grassland cultivation.

    Based on the results and the experience acquired from this project, we suggest an extraction plant for grass-clover ley that operates for both fresh and ensiled grassland all year. The plant needs to be supplemented with more advanced technologies such as membrane filtration for the extraction of amino acids from the ensiled ley during the winter season. The protein extraction plants should be located near farms. The extraction plant is also suggested to be located together with a biogas plant to enable co-digesting residual fractions with manure. Thereby, enabling plant nutrients and minerals in digestate to be returned to arable land. Utilizing the solid fiber fraction for biofuel production with fermentation and HTL in large-scale processes remains promising.

    Fulltekst (pdf)
    fulltext
  • 9.
    Gustinelli, Graziele
    et al.
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel. Chalmers University of Technology, Sweden.
    Eliasson, Lovisa
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Svelander, Cecilia
    Chalmers University of Technology, Sweden.
    Alminger, Marie
    Chalmers University of Technology, Sweden.
    Ahrne, Lilia
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel. Chalmers University of Technology, Sweden.
    Supercritical CO2 extraction of bilberry (Vaccinium myrtillus L.) seed oil: Fatty acid composition and antioxidant activity2018Inngår i: Journal of Supercritical Fluids, ISSN 0896-8446, E-ISSN 1872-8162, Vol. 135, s. 91-97Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Bilberry seed oils extracted with supercritical carbon dioxide (SC-CO2) for 80 min at 20, 35, and 50 MPa and at 40 degrees, 50 degrees and 60 degrees C were evaluated to compare the yield, composition, and antioxidant recovery. Analyses of fatty acids, free radical scavenging activity (DPPH), vitamin E and peroxide contents revealed that yield, vitamin E, efficient concentration (EC50), and Peroxide value (PV) varied significantly among the obtained bilberry seed oils, whereas the fatty acid compositions were similar. The oil extracted at 20 MPa and 60 degrees C had the best recovery of vitamin E and the lowest EC50 and PV. The high levels of vitamin E and polyunsaturated fatty acids, as well as the low omega 6/omega 3 ratios (< 1) and the low PVs in all the extracts suggest bilberry seed oil is a valuable source of bioactive compounds and high potential for use of bilberry by-product extracts in added value foods and nutraceutical products.

  • 10.
    Gustinelli, Graziele
    et al.
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel. Chalmers University of Technology, Sweden.
    Eliasson, Lovisa
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Svelander, Cecilia
    Chalmers University of Technology, Sweden.
    Andlid, Thomas
    Chalmers University of Technology, Sweden.
    Lundin, Leif
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Ahrné, Lilia
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel. Chalmers University of Technology, Sweden; University of Copenhagen, Denmark.
    Alminger, Marie
    Chalmers University of Technology, Sweden.
    Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity2018Inngår i: Journal of Food Quality, ISSN 0146-9428, E-ISSN 1745-4557, Vol. 2018, artikkel-id 6046074Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The influence of supercritical fluid extraction (SFE) and solvent extraction of oils from cloudberry, bilberry, and black currant seeds on the yield, chemical properties, and recovery of antioxidant compounds was investigated. SFE was performed for 1 h at 350 bar and at 50°C and 80°C. Fatty acids, vitamin E, carotenoids, and free radical-scavenging activity (DPPH) were assayed. SFE at 80°C resulted in higher oil yields for cloudberry and black currant seeds. The oils were rich in polyunsaturated fatty acids (PUFAs) (66.8%-75.9% w/w), with high percentages of linoleic and α-linolenic acids. The black currant seed extracts had the highest concentrations of vitamin E (range, 113.0-241.8 mg/100 g oil) and carotenoids (range, 11.5-32.3 mg/100 g oil) and the highest antioxidant activity. The cloudberry seed oils also had high antioxidant content and activity. These findings indicate the potential of SFE for the recovery of PUFA and antioxidant compounds in berry by-products.

    Fulltekst (pdf)
    fulltext
  • 11.
    Höglund, Evelina
    et al.
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Eliasson, Lovisa
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Oliveira, Gabriel
    Chalmers University of Technology, Sweden.
    Almli, Valerie L.
    Nofima AS, Norway.
    Sozer, Nesli
    VTT Tecnhical Research Centre of Finland, Finland.
    Alminger, Marie
    Chalmers University of Technology, Sweden.
    Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates2018Inngår i: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 92, s. 422-428Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Mild drying and extrusion processing of side streams from berry juice production can enable retention of valuable compounds in the food chain and reduce waste production. The aim of this study was to evaluate the applicability of using hot air (HA) and microwave assisted hot air (MWHA) drying combined with extrusion for conversion of bilberry press cake into value-added extruded food products. Bilberry press cake was dried at 40 °C by HA and MWHA drying to a moisture content of 17 g/100 g. A twin screw extruder (average feed rate 72 g/min, temperature profile 135-128-89-69 °C) was used to extrude products containing organic wholegrain rye flour and 10% or 25% dried bilberry press cake powder. A consumer panel (n = 15) evaluated four extrudates on hedonic and Just-About-Right (JAR) scales, with a main focus on texture properties. The results indicate that different drying techniques implied a difference in processing time (40% reduction with MWHA drying). However, the retention of total phenolics and physical characteristics of extruded snacks containing bilberry powders were independent of drying techniques. In sum, powder of bilberry press cake can be incorporated in cereal based extruded snacks with enhanced phenolic content and potential for palatable sensory properties.

  • 12.
    Kerbstadt, Sebastian
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing. University of Applied Science, Germany.
    Eliasson, Lovisa
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Mustafa, Arwa
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing. NutraGreen – Research & Technical Solutions, Sweden.
    Ahrné, Lilia
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Processing.
    Effect of novel drying techniques on the extraction of anthocyanins from bilberry press cake using supercritical carbon dioxide2015Inngår i: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 29, s. 209-214Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The objective of this study was to assess the effect of novel drying techniques on the total anthocyanin content of extracts from bilberry press cake using supercritical carbon dioxide with ethanol as co-solvent. Prior to extraction, bilberry press cake was dried at 40 °C and 70 °C to moisture contents of 6% and 20% (w/w) by infrared drying, infrared impingement drying, and microwave-assisted hot-air drying and compared to freeze drying. The total anthocyanin content of extracts varied in the range of 13.67 ± 0.25 mg/g dry weight to 43.66 ± 0.79 mg/g dry weight, dependent on the choice of drying technique, temperature, and moisture content. Bilberry press cake treated with infrared impingement drying at 70 °C to 20% (w/w) moisture content resulted in the highest total anthocyanin content of extracts. The findings of this study show the importance in combining supercritical carbon dioxide extraction with an appropriate drying technique.

    Industrial relevance

    Supercritical carbon dioxide extraction is a green technology that offers mild extraction conditions for sensitive compounds. Drying prior to the extraction is usually necessary and may limit the extraction efficiency by degrading sensitive compounds or influencing the matrix and thereby the release of solute in the subsequent extraction step. More knowledge about the effect of different drying techniques on the extraction efficiency is of industrial interest to optimize both the yield and quality of extracts.

  • 13.
    Oliveira, G.
    et al.
    Chalmers University of Technology, Sweden.
    Eliasson, Lovisa
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Maria, Ehrnell
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Höglund, Evelina
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Andlid, T.
    Chalmers University of Technology, Sweden.
    Alminger, M.
    Chalmers University of Technology, Sweden.
    Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins2019Inngår i: Food Science & Nutrition, E-ISSN 2048-7177, Vol. 7, nr 3, s. 1017-1026Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Bilberries are a rich natural source of phenolic compounds, especially anthocyanins. The press cake obtained during the processing of bilberry juice is a potential source of phytochemicals. The objective of this study was to evaluate different drying techniques and the fractionation of bilberry press cake powder toward obtaining phenolic-rich ingredients for incorporation into value-added food products. The derived powders were dispersed in water and dairy cream, to investigate the effects of drying and fractionation on the dispersibility and solubility of phenolic compounds. The drying techniques, hot air drying and microwave drying, applied on bilberry press cake reduced the content of total phenolics and anthocyanins. The degradation was, however, consistently small and similar for both techniques. The major anthocyanins detected in the samples were stable during drying and fractionation treatments. Fractionation of the press cake powder affected the total apparent phenolic content and composition of the different fractions. The highest phenolic content (55.33 +/- 0.06 mg g(-1) DW) and highest anthocyanin content (28.15 +/- 0.47 mg g(-1) DW) were found in the fractions with the smallest particle size (<500 mu m), with delphinidin-3-O-galactoside being the most abundant anthocyanin. Dispersibility of all dried powder samples was higher in dairy cream than water, and the highest level of anthocyanins was measured in samples from the powder with the smallest particle size (<500 mu m), dispersed in cream. The application of drying, milling and fractionation was found to be a promising approach to transform bilberry press cake into stable and deliverable ingredients that can be used for fortification of food products with high levels of phenolic compounds.

  • 14.
    Olsson, Marie
    et al.
    SLU, Sweden.
    Löfkvist, Klara
    HIR, Sweden.
    Hagström, Gun
    SLU, Sweden.
    Eriksson, Mattias
    SLU, Sweden.
    Albin, Richard
    Lyckeby Culinar AB, Sweden.
    Löfström, Charlotta
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Eliasson, Lovisa
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Bohm Tadic, Victor
    Grönsaksmästarna Nordic AB, Sweden.
    Ulinder, Andreas
    Fazer Bageri, Sweden.
    Nilsson, Ulla
    Ulla Nilsson Konsult AB, Sweden.
    Ta vara på odlingens sidoströmmar – exemplet broccoli2023Rapport (Annet vitenskapelig)
    Abstract [sv]

    Detta projekt har utforskat möjligheter att använda sidoströmmar; broccoliblad och stjälk, från broccoliproduktion till nya torkade livsmedelsingredienser. Skördehantering, skördeekonomi, lämpliga processtekniker, livscykelanalys, mikrobiologisk analys och riskbedömning, analys av näringsämnen och bioaktiva ämnen, sensorik och marknadsaspekter har undersökts.

    Fulltekst (pdf)
    fulltext
  • 15.
    Samborska, Kinga
    et al.
    Warsaw University of Life Sciences, Poland.
    Eliasson, Lovisa
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Marzec, Agata
    Warsaw University of Life Sciences, Poland.
    Kowalska, Jolanta
    Warsaw University of Life Sciences, Poland.
    Piotrowski, Dariusz
    Warsaw University of Life Sciences, Poland.
    Lenart, Andrzej
    Warsaw University of Life Sciences, Poland.
    Kowalska, Hanna
    Warsaw University of Life Sciences, Poland.
    The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples2019Inngår i: Journal of food science and technology, ISSN 0022-1155, E-ISSN 0975-8402, Vol. 56, nr 4, s. 1927-1938Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Osmotic dehydration (OD) of apples caused a reduction of normalized water content (NWC) and an increase of normalized solids gain (NSG), independently of the kind of osmotic solution. The use of 22°Brix osmotic solutions with the addition of fruit concentrates or bilberry extract resulted in only slight reduction in the NWC in the samples, i.e. by about 15 and 20%, respectively after 6 and 24 h, against a value up to 80% in case of 65°Brix use. Similarly, larger NSG was achieved at higher solution concentrations, but the differences were smaller. In the case of the use of 80% bilberry press cake extract the NSG was very low but NWC was relatively high. Such a low concentration of slightly concentrated fruit juices is not effective for dehydration of apples, but it may be sufficient to enrich the fruit with the desired colorants. This higher concentration of osmotic solution and a larger addition, especially of the concentrate of chokeberry juice, significantly affected the color changes of dehydrated apples. The apple dehydrated in mixture of 65°Brix sucrose and 15% chokeberry juice concentrate solution exhibited the highest sensory parameters. The addition of berry fruit juices and extract was able to improve the apple sensory quality after 24 h OD in comparison with sucrose solution. Ethanol extract was a good osmotic agent, but not accepted due to taste and overall quality. However, the addition of the extract can be successfully used in conjunction with a sugar solution. © 2019, The Author(s).

  • 16.
    Semenoglou, Ioanna
    et al.
    National Technical University of Athens, Greece.
    Eliasson, Lovisa
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Uddstål, Roger
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Tsironi, Theofania
    National Technical University of Athens, Greece; Agricultural University of Athens, Greece.
    Taoukis, Petros
    National Technical University of Athens, Greece.
    Xanthakis, Epameinondas
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Supercritical CO2 extraction of oil from Arctic charr side streams from filleting processing2021Inngår i: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 71, artikkel-id 102712Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Although Arctic charr side streams contain limited amounts of fish flesh, they are a rich fish oil source (46.3 ± 0.6%). The aim of the study was to investigate the potential for valorization of Arctic charr filleting side streams through the extraction of oil by supercritical CO2 technology. The effect of temperature (40 °C and 80 °C) and pressure (20, 35 and 45 MPa) on the final extract after supercritical fluid extraction (SFE) was evaluated. Temperature increase enhanced the yield but decreased the antioxidant activity at 45 MPa, did not affect the yield and the antioxidant activity at 35 MPa, whereas yield was limited at 20 MPa and 80 °C. Extracts were rich in monounsaturated fatty acids (56.7–58.3%, especially oleic acid 37.2–38.0%), and polyunsaturated fatty acids (20.2–26.1%, especially DHA 7.3–11.4%). The presence of astaxanthin significantly preserved the extracts from oxidation. Industrial relevance: Supercritical carbon dioxide extraction is a green technology appropriate for the recovery of non-polar and heat sensitive compounds. The extracted Arctic charr oils were rich in polyunsaturated fatty acids and astaxanthin which inhibited oxidation in combination with the absence of oxygen and light during the process. This technology could be an excellent alternative for more sustainable valorization of fish processing side streams. © 2021 The Author(s)

  • 17.
    Xanthakis, Epameinondas
    et al.
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Huen, Julien
    TTZ-BILB, Germany.
    Eliasson, Lovisa
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Jha, Piyush K.
    ONIRIS, France.
    Le-Bail, Alain
    ONIRIS, France.
    Shrestha, Marie
    TTZ-BILB, Germany.
    Evaluation of microwave assisted freezing (MAF) impact on meat and fish matrices2018Inngår i: Refrigeration Science and Technology, 2018, s. 176-181Konferansepaper (Fagfellevurdert)
    Abstract [en]

    Several preservation methods have been investigated, developed and exploited over the last years but freezing still remains one of the most popular among them which offers fresh-like characteristics on the food matrix after long period of storage. The freezing process of food matrices is affected by their dominant constituent which is water. The final quality of the frozen product depends on the phase transition or the crystallization process of changing water into ice. The size of the ice crystals is critical for the final quality of the frozen food. In the present study a novel more advanced experimental setup was designed and developed for the application of microwave radiation during freezing. The influence of microwave assisted freezing (MAF) on meat and fish matrices under different conditions was investigated and promising results regarding the microstructure of the frozen samples were acquired.

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