బయోప్రాసెసింగ్ & బయోటెక్నిక్స్ జర్నల్

Agriculture plays a crucial role in ensuring food security and providing livelihoods for millions of people worldwide. However, the conventional agricultural practices that have sustained humanity for centuries have also had adverse effects on ecosystems. The degradation of ecosystems and their services poses significant challenges for sustainable development. This article aims to explore and assess the effects of agricultural production factors on selected ecosystem services in Poland, employing a comprehensive approach that considers the multifaceted relationship between agriculture and the environment. Poland, situated in Central Europe, has a rich agricultural tradition and is known for its diverse landscapes, which range from fertile plains to pristine forests. With a population of over 38 million people, agriculture is a significant contributor to the national economy and has a profound impact on the country's ecosystems and their services. In recent years, there has been growing concern about the sustainability of agricultural practices in Poland, especially regarding their impact on ecosystem services.

Carrot juice is a popular beverage known for its rich nutritional profile, offering a plethora of vitamins, minerals and antioxidants. However, like many natural products, unpasteurized carrot juice can be susceptible to microbial contamination, which poses risks to consumer health and reduces its shelf life. To mitigate these concerns, the food industry has explored various antimicrobial agents to ensure the safety and quality of unpasteurized carrot juice. This article delves into the importance of preserving the quality of unpasteurized carrot juice and investigates the effects of different potential antimicrobial agents on microbial stability, sensory attributes and nutritional value.

Dietary fibers are essential components of a healthy diet, known for their various health benefits such as improving digestion, regulating blood sugar levels and supporting weight management. These fibers are commonly found in plant-based foods, including fruits, vegetables, whole grains and legumes. However, as industrial processes in the food and agriculture sector generate substantial amounts of plant-based waste, researchers and industries are exploring innovative methods to extract dietary fibers from this waste. This comprehensive review delves into the extraction of dietary fibers from plant-based industrial waste, examining various techniques, challenges and potential applications.

In recent years, the global focus on sustainable energy sources and environmental conservation has led to a surge in research and development of alternative fuels. Biofuels, derived from renewable biomass sources, have emerged as promising candidates to replace fossil fuels and mitigate the adverse impacts of greenhouse gas emissions. Among the various strategies for biofuel production, yeast-mediated biomass valorization has gained significant attention due to its efficiency and versatility. This review delves into the literature surrounding yeast-mediated biomass valorization for biofuel production, highlighting key advancements, challenges and future prospects.