బయోప్రాసెసింగ్ & బయోటెక్నిక్స్ జర్నల్

Microalgal bioprocesses play a crucial role in the field of biotechnology and sustainable resource utilization. These processes involve the cultivation and utilization of microalgae for various applications, ranging from biofuel production to wastewater treatment. In this comprehensive exploration, we will delve into the key aspects of microalgal bioprocesses, including their significance, cultivation methods and diverse applications. Microalgae, microscopic photosynthetic organisms, have gained significant attention in recent years due to their potential to address various environmental and industrial challenges.

Bioprocess optimization is a critical aspect of biotechnology that involves refining and enhancing the efficiency of biological processes to maximize product yield, quality and overall performance. These processes are integral to various industries, including pharmaceuticals, food and beverages, bioenergy and environmental remediation. The optimization of bioprocesses aims to improve productivity, reduce production costs and minimize environmental impact. This article explores the key principles, methodologies and challenges associated with bioprocess optimization.

Bioprocess chromatography is a vital separation technique in the field of biotechnology and bioengineering, playing a crucial role in the purification of biomolecules for various applications such as pharmaceuticals, food and beverages and biofuels. This sophisticated chromatographic method employs a diverse range of techniques to separate and purify complex mixtures of biological molecules, ensuring the isolation of target compounds with high purity and efficiency. In this comprehensive exploration, we will delve into the principles, applications and advancements in bioprocess chromatography.

One of the oldest and most well-known bioprocessing techniques is fermentation. Microorganisms such as bacteria, yeast and molds are employed to break down complex compounds in food, leading to the production of various by-products, such as acids or gases. This process is essential in the production of numerous foods like bread, cheese, yogurt and fermented beverages. Enzymes are biological catalysts that drive specific chemical reactions. This may involve combining different batches, adjusting flavours, or fortifying with additional nutrients. Once formulated, the food is packaged to preserve its quality and ensure a reasonable shelf life.

This study investigated the influence of different drying processes and their operating conditions on the preservation of the antioxidant properties of white wine lees. Four white wine lees were dried using different methods: Spray Drying (SD), Freeze Drying (FD) and Vacuum Oven (VO). Physicochemical characteristics of the dried lees powders were analysed in terms of residual moisture content, particle morphology, particle size and antioxidant properties which were assessed via DPPH, FRAP assays and Total Polyphenol Content (TPC). The powders obtained via the different drying processes had different physical characteristics, with particle sizes ranging from 5 to 100 μm depending on the drying technic. FD and VO resulted in larger particle sizes than the powders obtained from SD. This result was confirmed by SEM observation and laser diffraction particle sizing technique. After FD, VO and SD<200°C the antioxidant capacities of the all studied lees was maintained. The DPPH values ranged from to 9.5 to 10.8 mg TE/g DM and the FRAP values ranged from 31.2 to 37.3 mg TE/g DM. Even after 12 months of storage at room temperature, the antioxidant properties of the wine lees remained unchanged. It can be concluded that these drying techniques make it possible to preserve the antioxidant properties of white wine lees and thus that wine lees are a potential natural source of antioxidants for food, nutraceutical, pharmaceutical and cosmetic fields.