Articles tagged with Plant Products
Researchers from Texas A&M are leading a $26 million decarbonization effort to convert CO2 into valuable products, driving a circular carbon economy. The initiative aims to develop cost-effective and sustainable solutions for manufacturing systems.
Researchers at Cranfield University have developed two new methods to authenticate UK honey: one using Spatial Offset Raman Spectroscopy (SORS) and the other employing DNA barcoding. The SORS method detects sugar syrups with high accuracy, while DNA barcoding identifies syrups even at low adulteration levels.
MIT chemists have developed a new way to synthesize complex oligocyclotryptamines found in plants, which could hold potential as antibiotics, analgesics, or cancer drugs. The approach allows for precise assembly of the rings and control of the 3D orientation of each component.
A new study found that Cannabigerol (CBG) significantly reduced feelings of anxiety at 20, 45 and 60 minutes after ingestion, with stress ratings also decreasing. CBG's effect on memory was unexpectedly positive, enhancing the ability to recall lists of words.
Researchers at UMass Amherst have developed a novel extrusion segment that can create the marbled appearance and texture of plant-based whole-cut meat products. This technology has the potential to revolutionize the plant-based meat industry, expanding its product offerings and appealing to a wider audience.
Researchers at University College Cork have discovered three new species of Theobroma sect. Herrania in the rainforests of South America, which are closely related to the cocoa tree. These findings could lead to the development of climate-resilient cacao trees, helping sustain chocolate production.
A strong belief in the Protestant Work Ethic may underpin people's choices for 'natural' approaches to healthcare. The study found a link between PWE values and preferences for vaginal birth, natural cold remedies, and caesarean sections, even when chemical composition is identical.
Researchers optimized triticale germination conditions using nonlinear programming to maximize fat content, a crucial parameter in animal feed production. The study identified optimal temperature and moisture levels, resulting in a fat content of 2.83%, improving the nutritional value of triticale grain.
A new study found that biodegradable teabags made from polylactic acid (PLA) can take years to break down in soil and cause harm to earthworms. The research highlights the need for clear disposal information on product packaging, as many manufacturers are not providing accurate guidance.
Researchers tested seven antibiotics in combination with various natural compounds, finding synergistic effects against multidrug-resistant bacteria. The study suggests combining antibiotics with plant extracts or phytochemicals could be a promising strategy to combat antimicrobial resistance.
While some European countries like Denmark, Finland, and Spain show positive attitudes towards alternative protein food, others such as Italy have lower acceptance rates. Additionally, young Polish consumers are less likely to adopt novel foods compared to Danish and German consumers.
Researchers at ETH Zurich developed a recipe for cocoa-fruit chocolate that boosts fibre content by 20% while reducing saturated fat by 30%. The new chocolate variant uses powdered sugar substitute made from the fruit's pulp, offering a healthier indulgence with improved nutritional profile.
A review of 49 studies suggests vegetarian and vegan diets are associated with lower risk of cardiovascular diseases, cancer, and death. However, the authors note that remaining knowledge gaps must be addressed before making large-scale diet recommendations.
Researchers at Michigan State University have discovered a second parallel metabolic pathway for acylsugars in tomato roots, shedding light on the plant's defense mechanisms. The findings could lead to improved natural pesticides and a better understanding of the resilience of Solanaceae family plants.
A study published in ACS' Journal of Agricultural and Food Chemistry found that plant-based steaks and cold cuts have varying levels of protein quality and digestibility. The nutritional value depends on the plants used to create them, with some showing comparable profiles to their meat counterparts.
In Brazil, around 90% of sugarcane area uses natural enemies like microorganisms and biochemicals for pest control. Researchers have registered over 629 biological products, with a steady increase in use year after year.
New research from University of California San Diego and Algenesis shows that their plant-based polymers can break down in under seven months, even at the microplastic level. This discovery offers a sustainable solution to the environmental and health impacts of microplastics.
A study by Linköping University found that a daily intake of liquorice containing 100mg glycyrrhizic acid raised blood pressure by an average of 3.1mmHg in young healthy people. This effect was seen in all participants, but the most sensitive individuals showed increased fluid volume and heart workload.
Researchers at MIT have developed a new sensor that can detect tiny quantities of perfluoroalkyl and polyfluoroalkyl substances (PFAS) in drinking water. The device uses lateral flow technology and can measure concentrations as low as 200 parts per trillion, offering a potential solution for consumer testing and industrial applications.
Researchers studied how mosses and plants conquered land, discovering that fungi played a crucial role in nutrient absorption and plant resilience. The study also highlights the potential of mosses as natural fabricators for building materials or medicines in space exploration.
Researchers have developed a novel imaging method to study the intricate relationships within a fungal garden cultivated by leafcutter ants. The technique revealed crucial metabolites and enzymes driving plant degradation, highlighting the fungus as the primary degrader of plant materials.
Researchers at Delft University of Technology have developed pioneering advancements in the purification of isopropanol and acetone from waste gases through engineered bacteria. The novel process shows high-purity yields with recoveries over 99.2%, marking a significant step forward in sustainable industrial fermentation.
A study published on Nature Food highlights the potential of using by-products in animal diets to save land and water resources. The research suggests that substituting energy-intensive crops with agricultural by-products could reduce competition for natural resources and improve food security.
Researchers found that Angelica gigas extract improves vascular function in high-fat diet rats, reversing endothelial dysfunction and increasing NO bioavailability. The extract regulates IRE1α sulfonation and RIDD signaling, promoting NO production via the SIRT1-eNOS axis.
Researchers engineered bacteria to produce zeaxanthin and PDC simultaneously from underutilized plant fiber, offering a promising solution for sustainable biofuels. The discovery could lead to lower greenhouse gas emissions and improved economics in the production process.
Researchers successfully replicated some of coffee's comforting aromas and tastes by roasting lab-grown coffee cell cultures. However, further processing techniques are necessary to enhance the flavor of these alternative coffee products.
Scientists in Brazil have developed a method to obtain a substance similar to estrogen from soy isoflavones, which may help alleviate menopause symptoms. The researchers extracted equol from soybean oil production residue and found it to be more bioavailable than glycosylated forms.
Researchers at NUS-SCELSE have discovered a plant hormone, methyl jasmonate, that communicates with beneficial microorganisms in the soil, boosting crop growth by 30%. This finding holds great promise for sustainable agriculture and could lead to the development of nature-based agrochemicals.
Researchers at ITMO University improved the nutritional value and taste of plant-based milks by using pre-freezing and ultrasound treatment methods. These methods boosted the extraction of beneficial microelements like iron, potassium, and zinc, as well as polyphenols, resulting in improved antioxidant activity.
A study published in Journal of the Science of Food and Agriculture proposes a framework to characterise the unique properties of cacao beans in the Buenaventura region. The research highlights the benefits of establishing Denominations of Origin for cacao, including higher market prices, cultural preservation, and sustainable practices.
A recent study from the University of Copenhagen found that consumers rate vertically farmed greens similarly to organic ones. The study debunked consumer prejudices about vertically grown produce, showing that it can be just as healthy and natural.
Microorganisms in the intestinal flora utilize beta-elimination to break down glycosides, enabling humans to absorb healthy plant natural products. The 'enzyme scissors' mechanism is a universal catalytic principle allowing for efficient cleavage of various glycosides.
A team of researchers has made a significant leap forward in molecular chemistry by modifying azaarenes, unique molecular puzzle pieces crucial to many everyday products. Using photoenzymatic systems, they have discovered novel chemical reactions that were previously thought to be out of reach.
Researchers found that cold temperatures increase glucosinolate levels in some kale varieties, while others decrease it. This affects the nutritional value of the plant, with curly kale and Lacinato kale showing different responses to temperature.
Researchers urge caution due to harmful fungi that contaminate cannabis and hemp flowers, which can cause infections in susceptible individuals. The authors recommend developing a two-tier system to distinguish products intended for medical and recreational use to reduce harm to medical users.
Researchers have found that benzoxazinoids, a special plant defense compound, evolved independently in distantly related plant families. The study used two species, golden dead-nettle and zebra plant, to elucidate the metabolic pathway of these compounds, revealing unexpected diversity in enzymes performing the same reactions.
Researchers at CABBI developed an economical method for producing succinic acid, a key chemical in food, agricultural, and pharmaceutical products, using acid-tolerant yeast. The new pipeline eliminates costly downstream processing steps, significantly reducing costs and emissions.
A survey of 1,369 cat owners found that those on vegan diets tended to report fewer veterinary visits and less medication use compared to those on meat-based diets. While the differences were not statistically significant, these findings support the healthfulness of vegan diets for cats.
A newly discovered fungus has been found to transform the toxic compound patulin into less harmful byproducts, offering potential solutions for controlling its presence in food products. The fungus, identified as Acremonium sp., was shown to degrade patulin into desoxypatulinic acid and other compounds, which are significantly less toxic.
Scientists at Nanyang Technological University have developed a sustainable method to produce lactic acid using discarded jackfruit seeds. The new process is cheaper and more efficient, reducing waste and environmental impact while addressing rising production costs.
Researchers compared microgreens and mature vegetables, finding differences in nutritional profiles and effects on gut bacteria. Both types of vegetables were shown to limit weight gain in mice fed a high-fat diet, with potential benefits related to microbiome diversity.
A new study by UCLA chemists reveals that many HHC products contain less of the biologically active isomer, which can lead to inconsistent effects. The researchers have developed a method for synthesizing the more active isomer, reducing variability in products.
Researchers have developed a new approach for creating vegan seafood mimics that taste good while maintaining the healthful profile of real fish. They used 3D printing technology to create calamari rings from microalgae protein and mung bean protein, which were found to have an acceptable taste and promising texture properties.
Researchers at Washington State University have developed a novel method to extract lignin from wheat straw, producing a color-neutral, odorless, and homogenous material. This breakthrough could make lignin a more viable candidate for developing high-value products and biobased materials.
The four-year Bio-LUSH project optimizes biomass value chains and develops green processing methods to extract high-quality fibers from diverse plants. The initiative supports the establishment of a sustainable bio-fibrous economy in Europe by utilizing underexplored biomass feedstocks.
A new algorithm has been created to search fungal genomes for clusters of genes likely to result in interesting biological compounds. The algorithm, trained on a newly described type of chemistry in fungi, has discovered over 1,300 fungal species with biosynthetic gene clusters centered on isocyanide chemistry.
The project aims to develop a sustainable hemp-based supply chain in Pennsylvania, focusing on manufacturing and deployment of bio-based products. The goals include reducing greenhouse gases through carbon capture strategies and promoting diversity and inclusion.
Research suggests that bamboo can be converted into bioethanol and biogas, offering an attractive alternative to fossil fuels. The chemical composition of bamboo varies across species, highlighting the need for further research on selecting optimal species for biomass production processes.
Researchers used single-cell multi-omics to study specialized cell types involved in producing medically relevant plant compounds. The analyses revealed that three distinct cell types are organized in a specific biosynthetic pathway for vinblastine, a key alkaloid compound with anti-cancer properties.
Researchers found that cocklebur fruit extracts encouraged collagen production, sped wound healing, and exerted a protective effect against UVB radiation. However, high doses of the extract can be harmful and further research is needed to determine its safe use in cosmetic applications.
Researchers at CABBI designed a new wastewater treatment process that simultaneously treats water and recovers biogas, reducing capital costs and energy usage. The process efficiently converts organic contaminants to biogas, achieving simultaneous energy recovery and wastewater treatment.
Researchers at Anglia Ruskin University found that consuming a hydroxytyrosol-rich, olive-derived phytocomplex improved respiratory parameters, oxygen consumption, and running economy during aerobic exercise. The study also showed reduced perceived exertion and enhanced acute recovery.
Researchers investigated polysaccharide composition of hydrenchyma tissue in 93 different species of aloes to understand connection with medicinal use, phylogeny, growth form, distribution, and leaf morphology. The study found that polysaccharide composition primarily correlates with growth form and leaf morphology.
Scientists at the University of Adelaide have constructed the first reference genome for psyllium husk, a versatile plant-derived product used to improve gut health and control blood cholesterol. The discovery will pave the way for improvements to the quality and quantity of psyllium crops.
A study by Emory University researchers found that extracts from two wild plants, tall goldenrod and eagle fern, inhibited the ability of the SARS-CoV-2 virus to infect living cells. The active compounds are present in miniscule quantities, making it ineffective for self-treatment, but may hold promise as medicines against COVID-19.
Researchers have developed a shellac-based coating to improve the gas barrier properties of moulded pulp materials, making them suitable for food packaging. The coating, combined with nanofibrillated cellulose, provides superior water resistance and thermal stability, while preserving environmental sustainability.
Plant-based protein products are generally reported positively in UK newspapers, but issues such as high processing levels and environmental footprints of protein crops dominate the narrative. The study suggests that big business involvement is also a significant concern.
Researchers have developed an edible plant-based ink derived from food waste to create cost-effective scaffolds for culturing meat. This innovation could significantly reduce the cost of large-scale cultured meat production, making it more affordable and environmentally friendly.
A recent study by Chalmers University of Technology reveals that many vegetarian meat substitutes sold in Sweden are low in iron and zinc due to phytates. The researchers analyzed 44 different products and found that even fortified ones still contain phytates, which inhibit absorption.
Researchers have developed a chemical-biological method to upcycle polyethylene waste into valuable and complex compounds of pharmacological interest. Genetically engineered fungi convert carboxylic diacids derived from PE waste into natural products, including asperbenzaldehyde, citreoviridin, and mutilin.