Publikasjoner
NIBIOs ansatte publiserer flere hundre vitenskapelige artikler og forskningsrapporter hvert år. Her finner du referanser og lenker til publikasjoner og andre forsknings- og formidlingsaktiviteter. Samlingen oppdateres løpende med både nytt og historisk materiale. For mer informasjon om NIBIOs publikasjoner, besøk NIBIOs bibliotek.
2022
Sammendrag
Det er ikke registrert sammendrag
Forfattere
Lisa M. Schüler Juline Walter Hidehiko Kato Hirono Suzuki Christopher Jonathan Hulatt Ralf Rautenberger Sofia Navalho Benjamin Schmid Joao Varela Kiron Viswanath Peter Simon Claus SchulzeSammendrag
Det er ikke registrert sammendrag
Forfattere
Abirami Ramu Ganesan Mohan Kannan Durairaj Karthick Rajan Arti A. Pillay Munisamy Shanmugam Palanivel Sathishkumar Johan Johansen Brijesh K. TiwariSammendrag
Phycoerythrin (PE) is a photosensitive red pigment from phycobiliprotein family predominantly present in the red algae. The concentration of PE depends on photon flux density (PFD) and the quality of light absorbed by the algae tissue. This necessitates robust techniques to extract PE from the embedded cell-wall matrix of the algal frond. Similarly, PE is sensitive to various factors which influence its stability and purity of PE. The PE is extracted from Red algae through different extraction techniques. This review explores an integrative approach of fractionating PE for the scaling-up process and commercialization. The mechanism for stabilizing PE pigment in food was critically evaluated for further retaining this pigment within the food system. The challenges and possibilities of employing efficient extraction for industrial adoption are meticulously estimated. The techniques involved in the sustainable way of extracting PE pigments improved at a laboratory scale in the past decade. Although, the complexity of industrial-scale biorefining was found to be a bottleneck. The extraction of PE using benign chemicals would be safe for food applications to promote health benefits. The precise selection of encapsulation technique with enhanced sensitivity and selectivity of the membrane would bring better stability of PE in the food matrix.
Sammendrag
Det er ikke registrert sammendrag
Forfattere
Christina Hoerterer Jessica Petereit Gisela Lannig Johan Johansen Gabriella V. Pereira Luis E. C. Conceição Roberto Pastres Bela H. BuckSammendrag
Det er ikke registrert sammendrag
Forfattere
Kannan Mohan Abirami Ramu Ganesan P. N. Ezhilarasi Kiran Kumar Kondamareddy Durairaj Karthick Rajan Palanivel Sathishkumar Jayakumar Rajarajeswaran Lorenza ConternoSammendrag
Chitin is one of the most diverse and naturally occurring biopolymers, and it is mainly present in crustaceans, insects, and fungi. Chitosan is derived from chitin by deacetylation process. It is important to note that the conventional chemical method of extracting chitin includes disadvantages and it poses various environmental issues. Recently, the green extraction techniques have perceived substantial development in the field of polymer chemistry. A variety of methods have been successfully developed using green extraction techniques for extracting chitin and chitosan from various resources. It includes the use of ionic liquids (ILs), deep eutectic solvents (DES), microbial fermentation, enzyme-assisted extraction (EAE), microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), subcritical water extraction (SWE), and electrochemical extraction (ECE). In this review, the extraction of chitin and chitosan using greener approaches were summarized. In addition, challenges, opportunities and future perspectives of green extraction methods have also been narrated.
Forfattere
Kannan Mohan Durairaj Karthick Rajan Thirunavukkarasu Muralisankar Abirami Ramu Ganesan Palanivel Sathishkumar Nagarajan RevathiSammendrag
Aquaculture industry is one of the world’s fastest and largest growing food producing sector. Most importantly, the usage of fish meal in aquaculture has been replaced with alternate protein sources due to their production cost, demand of raw materials and various environmental issues. The insect black soldier fly (Hermetia illucens) larval (BSFL) meal is being recognized as a feed ingredient in aquafeeds for their protein rich content similar to fish meal (FM). BSFL meal has been utilized as a fish meal or soy meal substitution in aquaculture to improve the nutrition. The culture of H. illucens larvae can be achieved using various biodegradable wastes and converted into a valuable biomass. In addition, the proximate analysis of H. illucens has been analyzed for its multifaceted role in poultry, cattle feed preparation and human consumption. The effectiveness of BSFL diet was analyzed for final body weight (FBW), specific growth rate (SGR), feed conversion ratio (FCR), feed intake (FI), feed efficiency (FE) and survival (SUR) of different fish and shrimp used as an experimental models with FM as the control diet. However, there is no comprehensive review available on the BSFL as an alternate protein source in aquaculture till date. Hence, the present review aimed to evaluate the feasible role of BSFL in feed, its sustainable production and challenges of BSFL meal in aquaculture sector along with their merits and demerits.
Forfattere
Kristin Hamre Giulia Micallef Marie Hillestad Johan Johansen Sofie c Remø Wuxiao Zhang Elisabeth Rasmussen Ødegård Hernandez Pedro W Araujo P. Antony Jesu Prabhu Rune WaagbøSammendrag
Det er ikke registrert sammendrag
Forfattere
Kannan Mohan Durairaj Karthick Rajan Thirunavukkarasu Muralisankar Abirami Ramu Ganesan Kasi Marimuthu Palanivel SathishkumarSammendrag
Aquaculture industry is one of the major food-producing sectors in the world that provide nutritional food security for mankind. Fish and crustacean farmers are facing various challenges in treating the rapid spread of infectious diseases in recent times. Numerous strategies, including antibiotics, disinfectants, and other antimicrobial agents, have been applied to protect the cultivable aquatic animals from infectious diseases. These applications lead to the development of antimicrobial resistance, toxicity, and the accumulation of antibiotic residues in cells and organelles of the cultivable edible organisms and the environment. The use of naturally derived compounds, polysaccharides, and functional metabolites has gained immense attention among aquaculturists. Mushrooms and their nutraceutical components have been widely used in various sectors, including food, pharmaceutical, poultry, and aquaculture industries, for their non-toxic and eco-friendly properties. To date, there are several reports available on edible and medicinal mushrooms as a dietary ingredient for fish and decapod crustacean culture. The mushroom products such as mycelia, stalk, dry powder, polysaccharides, and extracts have been utilized in aquaculture as growth promoters and immunostimulants, improving the digestive enzyme activity, antimicrobials, and improving the health status of cultivable aquatic animals. This present review elucidates the effectiveness of mushrooms and mushroom-derived compounds as prebiotics in aquaculture. The challenges and future perspectives of mushroom-derived bioactive molecules have been discussed in this review.
2021
Sammendrag
Seaweeds are increasingly used in European cuisine. Until the recent use of molecular techniques, species identification was solely based on morphology which cannot easily discriminate morphologically simple but phenotypically plastic taxa such as the green algal genus Ulva. For example, current taxonomic protocol effectively reassigned the previously known European ʻUlva lactuca L.’ under the name Ulva fenestrata Postels & Ruprecht. Also, the presumptive Ulva lactuca approved by the Institute for Reference Materials and Measurements (IRMM, Joint Research Center, European Commission) as Certified Reference Material (CRM) for analytical quality assurance was genetically identified as U. rigida C.Agardh. It is very likely that different Ulva species under various names have been consumed as food not only in Europe, but also worldwide. In this regard, when chemical composition and nutritional quality of different seaweed species meet a set of food standard criteria, and food safety hazards are mitigated, they should be endorsed for consumption. In the case of Ulva, we propose that different bladed and tubular species should generally be accepted for food consumption in Europe.