Publikatsioonid
Selle kollektsiooni püsiv URIhttp://hdl.handle.net/10492/6076
Sirvi
Sirvi Publikatsioonid Autor "Bhat, Rajeev" järgi
Nüüd näidatakse 1 - 20 28
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Kirje Antioxidants Characterization of the Fruit, Juice, and Pomace of Sweet Rowanberry (Sorbus aucuparia L.) Cultivated in Estonia(MDPI, 2021) Sarv, Viive; Venskutonis, Petras Rimantas; Rätsep, Reelika; Aluvee, Alar; Kazernavičiūtė, Rita; Bhat, Rajeev; Polli Horticultural Research Centre, Institute of Agricultural and Environmental Sciences. Estonian University of Life Sciences; ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH). Estonian University of Life SciencesThis study aimed to identify promising candidates of rowanberry cultivars for a wider cultivation and utilization. Antioxidant properties and phenolic content were evaluated for fruit, juice, and pomace samples of 16 different sweet rowanberry cultivars (cvs) and wild rowanberry (S. aucuparia L.), while the antioxidant potential was assessed using three different methods, based on the capacity to scavenge ABTS + and DPPH and measure the oxygen radical absorbance capacity (ORAC). In general, the radical scavenging capacity was higher for hybrid cultivars, e.g., for cvs Likernaja, Burka, Granatnaja, and Rubinovaja in all assays. The highest value in the ABTS + assay was determined for the fruit sample Likernaja, and in DPPH assay in the pomace sample of cv. Likernaja, at 527.55 and 1068.28 M TE/g dw, respectively. The highest ORAC value was found in the fruit sample of Burka (456.53 M TE/g dw). Among the Nevezhino rowans, the highest radical scavenging values of all fractions were determined in cv. Solnechnaja. Regarding the total phenolic content (TPC), higher values were obtained in the whole fruits than in separated fractions, juice, and pomace. The tested hybrids had higher TPC values, either in fruit and pomace or in juice extracts, than those in the other analyzed S. aucuparia L. cultivars. While the fruit and juice samples showed higher anthocyanin (ACY) values, the pomace samples had higher hydroxycinnamic acid (HCA) contents on average. The results revealed that the different fractions of selected rowanberry cultivars can be a promising source of antioxidants and polyphenols for further potential applications. It is envisaged that the results of this study will serve in valorizing sweet rowanberry cultivars as value-added functional ingredients for food and non-food applications.Kirje Applications of lignin in the agri-food industry(Springer, Cham, 2019) Bhat, Rajeev; Ahmad, Aziz; Jõudu, Ivi; ERA Chair for Food (By-) Products Valorisation Technologies. Estonian University of Life ScienceOf late, valorization of agri-food industrial by-products and their sustainable utilization is gaining much contemplation world-over. Globally, 'Zero Waste Concept' is promoted with main emphasis laid towards generation of minimal wastes and maximal utilization of plantbased agri-food raw materials. One of the wastes/by-products in the agri-food industry are the lignin, which occurs as lignocellulosic biomass. This biomass is deliberated to be an environmental pollutant as they offer resistance to natural biodegradation. Safe disposal of this biomass is often considered a major challenge, especially in low-income countries. Hence, the application of modern technologies to effectively reduce these types of wastes and maximize their potential use/applications is vital in the present day scenario. Nevertheless, in some of the high-income countries, attempts have been made to efficiently utilize lignin as a source of fuel, as a raw material in the paper industry, as a filler material in biopolymer based packaging and for producing bioethanol. However, as of today, agri-food industrial applications remains significantly underexplored. Chemically, lignin is heterogeneous, bio-polymeric, polyphenolic compound, which is present naturally in plants, providing mechanical strength and rigidity. Reports are available wherein purified lignin is established to possess therapeutic values; and are rich in antioxidant, anti-microbial, anti-carcinogenic, antidiabetic properties, etc. This chapter is divided into four sub-categories focusing on various technological aspects related to isolation and characterization of lignin; established uses of lignin; proved bioactivities and therapeutic potentials of lignin, and finally on identifying the existing research gaps followed by future recommendations for potential use from agri-food industrial wastes.Kirje Batch and fed-batch ethanol fermentation of cheese-whey powder with mixed cultures of different yeasts(MDPI, 2019) Farkas, Csilla; Rezessy-Szabó, Judit M.; Gupta, Vijai Kumar; Bujna, Bujna; Pham, M. Pham; Pásztor-Huszár, Klára; Friedrich, László; Bhat, Rajeev; Thakur, Vijay Kumar; Nguyen, Quang D.; ERA Chair-VALORTECH. Estonian University of Life SciencesEight yeast strains of Lachancea thermotolerans, Kluyveromyces marxianus, and Kluyveromyces waltii have been tested for their ability to ferment lactose into ethanol in mashes containing 10% (w/v) cheese whey powder (CWP). The K. marxianus NCAIM Y00963 achieved 3.5% (v/v) ethanol concentration at 96–120 h of fermentation. The ethanol production by the selected lactose-positive strains and the well-known ethanologenic Saccharomyces cerevisiae (Levuline Fb) in mixed culture was also investigated at different CWP concentrations and inoculation techniques in batch mode. The mixed culture in an equal ratio (1:1) of cell counts of K. marxianus and S. serevisiae showed an increase in lactose conversion rate. The two yeast strains in a ratio of 3:1 (three-quarters of K. marxianus and a quarter of S. cerevisiae in a total of 4.5 × 1010 cells) resulted in 72.33% efficiency of lactose bioconversion and 7.6% (v/v) ethanol production at 17.5% (w/v) of CWP concentration. In the repeated inoculation process, with the addition of three-quarter part of 3:1 ratio of mixed culture (3.3 × 1010 cells of K. marxianus) into 150 mL CWP mash at initiation and the rest quarter part (1.2 × 1010 cells of S. cerevisiae) at 24 h, 8.86% (v/v) ethanol content with 87.5% efficiency of lactose conversion was reached. Both the ethanol concentration and efficiency of bioconversion were increased to 10.34% (v/v) and 92%, respectively, by combination with fed-batch fermentation technology. Our results can serve a very good basis for the development of industrial technology for the utilization of cheese whey.Kirje Bio-Based Formulations for Sustainable Applications in Agri-Food-Pharma(MDPI, 2021) Sharma, Minaxi; Bhat, Rajeev; Usmani, Zeba; McClements, David Julian; Shukla, Pratyoosh; Raghavendra, Vinay B.; Gupta, Vijai Kumar; Food (By-) Products Valorisation Technologies (VALORTECH) ERA Chair. Estonian University of Life SciencesCurrently, there is a strong enduring interest towards obtaining high-value, sustainable bio-based bioactive compounds from natural resources, as there is great demand for these compounds in various market sectors such as agriculture, food, pharma, cosmeceuticals, and others. This demand has encouraged researchers to isolate, identify and characterize novel natural bioactive compounds with potential therapeutic and commercial values with industrial importance [1]. These bioactive compounds are generally secondary metabolites (synthesized via plant biosynthetic pathways) and include polyphenols, carotenoids, flavonoids, sterols, dietary fiber, essential vitamins, coenzyme Q, phytosterols, glucosinolates and others with potential beneficial roles as nutraceuticals, surfactants and bio-stimulants. Understanding the molecular characteristics, physicochemical properties, biological activity, and stability of these bioactives under different conditions is vital for their commercial exploitation. The efficacy of these bioactives can often be improved by encapsulating them in nanobased-formulations designed for application in the agriculture, food, pharmaceutical industries. These delivery systems can be designed to increase the dispersibility, stability, bioavailability, and bioactivity imparted by the bioactives. Moreover, they may be useful for minimizing undesirable side-effects, facilitating targeted delivery to certain cells, and enhancing the shelf life of food products. The bioactive molecules are partly or wholly derived from resources of biological origin mainly those of plants, animal and microbial resources (e.g., biomass/feed stock from agri-food sector, food wastes and by-products, algae, marine organisms, etc.). These molecules have recently emerged on the global market as a highly reliable environmentally friendly alternative to chemically synthesized compounds. The natural bioactive compounds provide additional benefits to health and overall wellbeing beyond basic nutrition. For instance, bioactive compounds have been well established for their antioxidant, antimicrobial, antiviral, anticancer, anti-hypertensive and other biological activities under in vitro and in vivo conditions. The isolation, purification and safety efficacy of these compounds obtained from natural resources is a vital criterion that needs to be considered.Kirje Bioactive compounds of plum mango (Bouea macrophylla Griffith)(Springer, Cham, 2020) Rajan, Nithiya Shanmuga; Bhat, Rajeev; ERA-Chair in Valortech. Estonian University of Life SciencesThe fruit of Bouea macrophylla referred as Plum mango or Gandaria is a popular seasonal fruit, which is widely consumed in the Malay subcontinent. There is ample of traditional knowledge available among the locals on the use of leaves, bark, fruits and seeds of this plant. However, very limited research information and scientific report is available on their composition, phytochemicals or on the bioactive compounds. In the present chapter, we have aimed towards comprehensively providing information on nutritional value, functional qualities, health promoting bioactive compounds and volatile constituents of this underutilized fruit.Kirje Bioactive Compounds of Rambutan (Nephelium lappaceum L.)(Springer, Cham, 2020) Bhat, Rajeev; ERA Chair for Food (By-) Products Valorisation Technologies. Estonian University of Life ScienceRambutan, a widely popular tropical fruit encompasses rich amount of bioactive compounds. All parts of this plant (leaves, bark, root, fruits, fruit skin, pulp and seeds) finds traditional usage, and are linked with high therapeutic values. Rambutan fruits parts like that of peel, pulp and seeds have been scientifically investigated in-depth and is reported to encompass high amounts of bioactive compounds (such as polyphenol, flavonoid, alkaloid, essential mineral, dietary fiber). These compounds contribute towards antioxidant, antimicrobial, anticancer, antidiabetic and anti-obesity activities. However, literature pertaining towards potential industrial applications (food, cosmetics, pharmaceutical) of rambutan fruits are limited. In the present chapter, it is intended to document some of the interesting research themes published on rambutan fruits, and identify the existing gaps to open up arena for future research work.Kirje Bioactives from agri-food wastes: present insights and future challenges(MDPI, 2020) Ben-Othman, Sana; Jõudu, Ivi; Bhat, Rajeev; ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH). Estonian University of Life Sciences; Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences. Estonian University of Life ScienceSustainable utilization of agri-food wastes and by-products for producing value-added products (for cosmetic, pharmaceutical or food industrial applications) provides an opportunity for earning additional income for the dependent industrial sector. Besides, effective valorisation of wastes/by-products can efficiently help in reducing environmental stress by decreasing unwarranted pollution. The major focus of this review is to provide comprehensive information on valorisation of agri-food wastes and by-products with focus laid on bioactive compounds and bioactivity. The review covers the bioactives identified from wastes and by-products of plants (fruits, exotic fruits, vegetables and seeds), animals (dairy and meat) and marine (fish, shellfish seaweeds) resources. Further, insights on the present status and future challenges of sustainably utilizing agri-food wastes/by-products for value addition will be highlighted.Kirje Compositional evaluation of hot-pressed rapeseed cake for the purpose of bioplastic production(2021) Jõgi, Katrin; Malenica, Dunja; Jõudu, Ivi; Bhat, Rajeev; Chair of Food Science and Technology. Institute of Veterinary Medicine and Animal Sciences. Estonian University of Life Science; ERA-Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH). Estonian University of Life SciencesRapeseed is widely cultivated for biodiesel or food-grade oil production. As the oil production process generates huge amounts of wastes and by-products (e.g. oil press cake and meal) that have relatively high crude protein content, valorisation as input material for protein-based bioplastics has a lot of potential. There is a limited number of studies undertaken on using rapeseed cake directly (without prior protein extraction) for biomaterial production, but the initial results have been very promising. As rape and turnip rapeseeds are also some of the most harvested crops in Estonia, the rapeseed oil press cake as a by-product is also available from local food-grade rapeseed oil production. In this regard, we investigated locally available rapeseed oil press cake for chemical composition and explored suitability for bioplastic production. The results indicate suitability for direct biomaterial production, meaning properties for biomaterial formation could be further explored.Kirje Dietary fiber from underutilized plant resources—a positive approach for valorization of fruit and vegetable wastes(MDPI, 2020) Hussain, Shehzad; Jõudu, Ivi; Bhat, Rajeev; ERA Chair for Food(By-) Products Valorisation Technologies (VALORTECH). Estonian University of Life Sciences; Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences. Estonian University of Life ScienceAgri-food industries generate enormous amounts of fruit and vegetable processing wastes, which opens up an important research area aimed towards minimizing and managing them effciently to support zero wastes and/or circular economy concept. These wastes remain underutilized owing to a lack of appropriate processing technologies vital for their effcient valorization, especially for recovery of health beneficial bioactives like dietary fibers. Dietary fiber finds wide applications in food and pharmaceutical industries and holds high promise as a potential food additive and/or as a functional food ingredient to meet the techno-functional purposes important for developing health-promoting value-added products. Based on this, the present review has been designed to support ‘zero waste’ and ‘waste to wealth’ concepts. In addition, the focus revolves around providing updated information on various sustainability challenges incurred towards valorization of fruit and vegetable wastes for extraction of health promoting dietary fibers.Kirje Emerging issues and challenges in agri-food supply chain(Academic Press/Elsevier, 2019) Bhat, Rajeev; Jõudu, Ivi; ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH). Estonian University of Life SciencesGlobalization and free trade policies coupled with consumers’ demand for safe and high quality foods have created pressure on various stakeholders (key players) attached within the agri-food supply chain. Influence, contributions and the role of socio-economic and environmental factors are huge to achieve a successful flow of supply chain. Globally, various techniques and conceptual models have been proposed to render agri-food supply chain to be effective and profitable. However, still there are several gaps and emerging challenges in the supply chain to achieve a fruitful sustainable food production. In this chapter, an attempt has been made to identify and highlight the present world scenario and challenges encountered along agri-food supply chain and future prospects.Kirje Engineered Microbes for Pigment Production Using Waste Biomass(Bentham Science Publishers, 2020) Usmani, Zeba; Sharma, Minaxi; Sudheer, Surya; Gupta, Vijai K.; Bhat, Rajeev; ERA Chair for Food (By-) Products Valorization Technologies-VALORTECH. Estonian University of Life SciencesAgri-food waste biomass is the most abundant organic waste and has high valorisation potential for sustainable bioproducts development. These wastes are not only recyclable in nature but are also rich sources of bioactive carbohydrates, peptides, pigments, polyphenols, vitamins, natural antioxidants, etc. Bioconversion of agri-food waste to value-added products is very important towards zero waste and circular economy concepts. To reduce the environmental burden, food researchers are seeking strategies to utilize this waste for microbial pigments production and further biotechnological exploitation in functional foods or value-added products. Microbes are valuable sources for a range of bioactive molecules, including microbial pigments production through fermentation and/or utilisation of waste. Here, we have reviewed some of the recent advancements made in important bioengineering technologies to develop engineered microbial systems for enhanced pigments production using agrifood wastes biomass/by-products as substrates in a sustainable way.Kirje ERA Chair for Food (By-) Products Valorisation Technologies of the Estonian University of Life Sciences (VALORTECH)(2019) Jõudu, Ivi; Pääso, Piia; Bhat, RajeevTo realise the full potential of the Estonian University of Life Sciences (EULS) in the development of advanced zero waste/maximum utilisation and valorisation technologies related to the food value chain (avalorisationnd adjacent value chains using by-products and derivatives of plant and animal origin), the new ERA Chair for Food (By)Products Valorisation Technologies (VALORTECH), an inter-unit entity will be established that brings together know-how and technological base from both Institute of Agricultural and Environmental Sciences and Institute of Veterinary Medicine and Animal Sciences and has also linkages to EULS ´s other structural units.Kirje Extraction of carotenoids from pumpkin peel and pulp: Comparison between innovative green extraction technologies (ultrasonic and microwave-assisted extractions using corn oil)(MDPI, 2021) Sharma, Minaxi; Bhat, Rajeev; ERA-Chair for Food (By-) Products Valorisation Technologies (VALORTECH). Estonian University of Life SciencesNatural pigments improve aesthetic value as well as antioxidant potential of a food product. This study was designed to determine the effects of green extraction techniques on carotenoids, polyphenols and antioxidant activities of pulp and peel of two varieties of pumpkin (Cucurbita maxima). Innovative green extractions (IGE; Ultrasound and Microwave-Assisted Extractions) synergised with corn oil (used as green solvent) were compared with conventional extraction (CE; hexane/isopropyl alcohol; 60:40, v/v). Results showed total carotenoids to be almost double on employing IGE (PM2-UAE-peel = 38.03 ± 4.21; PM4-UAE-peel = 33.78 ± 1.76 µg/g) when compared to conventional extraction (PM2-CE-peel = 19.21 ± 4.39; PM4-CE-peel = 16.21 ± 2.52 µg/g). Polyphenolic contents ranged between 510.69 ± 5.50 and 588.68 ± 7.26 mg GAE/100 g of extract in IGE, compared with conventional extracts (269.50 ± 2.17 to 318.46 ± 6.60 mg GAE/100 g) and percent inhibition of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) ranging between 88.32 ± 1.51 and 93.53 ± 0.30% in IGE when compared with conventional extraction (50.61 ± 1.44 to 57.79 ± 2.09%). Further, oxidative stability of carotenoids extracts from IGE (protection factor = 1.59 ± 0.01 to 1.81 ± 0.05) were found to be significantly higher (p < 0.05) than conventional extracts. Based on results, this study supports the use of innovative green extraction techniques to obtain bioactive pigments like carotenoids. It is anticipated that results generated will find potential applications in food, pharmaceutical and cosmetic industriesKirje Natural pigments (anthocyanins and chlorophyll) and antioxidants profiling of European red and green gooseberry (Ribes uva-crispa L.) extracted using green techniques (UAE-citric acid-mediated extraction)(Elsevier, 2023) Hussain, Shehzad; Sharma, Minaxi; Jarg, Tatsiana; Aav, Riina; Bhat, RajeevGreen techniques to extract natural pigments are gaining prominence among consumers and food industries. This trend is predominantly due to the harmful effects imparted by commonly used synthetic dyes and the unwarranted stress created on our ecosystem. The objectives of this study were to obtain natural pigments (anthocyanins and chlorophyll) from Estonian-gown European green and red gooseberries by ultrasonic-assisted citric acid-mediated extraction method and perform antioxidant profiling (quantification via HPLC analysis). Green gooseberry extracts showed lower content of targeted compounds, with low concentrations of rutin (0.7–1.2 mg/ L) and quercetin 3-glucoside (0.9–1.3 mg/L), while in the red gooseberry extracts, the amount was slightly higher (1.4–6.9 and 1.0–1.3 mg/L, respectively) with 0.6–6.8 mg/L cyanidin 3-glucoside and 0.32–0.35 mg/L peonidin 3 glucoside recorded. Further, the yield of anthocyanins ranged between 1.14–1.79 and 1.86–3.63 mg/100 g in green and red gooseberries, respectively. Total phenols ranged between 162–392 and 263–987 mg GAE/100 g in green and red gooseberry extracts, respectively. The DPPH free radicals scavenging activity showed 73–86% and 87–91% inhibition in both green and red gooseberry, respectively. Results showed significant improvements in pigment extraction with higher values obtained for targeted antioxidant compounds using conventional and UAE extraction (aqueous extract), thus confirming that green extractions are a reliable technique to obtain pigments of interest from natural sources. The results support consumers’ demand and open up the avenue to explore pigments as natural colourants in food and cosmetics applications.Kirje Novel approaches to utilize agri-food wastes (by-products) for potential food industrial applications(2019) Bhat, Rajeev; Jõudu, IviSustainable use of agri-food industrial wastes and by-products holds high promise for value addition. Going in-line with the global initiatives and the conspicuous concepts proposed by the WHO for food wastes, food security and food sustainability, it is worth exploring valorization of agriculture based wastes and by-products. Wastes and by-products are encountered along the entire agri-food supply chain and can ensue at the 'on farm' or 'off farm' levels (from farm up to the table). Besides, they also contribute to safe disposal issues and environmental pollution related stress. As per the recent FAO report, vegetable wastes have created a significantly higher 'carbon footprint' while fruit wastes occurs as the major 'blue water hotspot', primarily in the industrialized countries of Europe and Asia. Nevertheless, available reports indicated that these wastes/by-products to contain high amounts of bioactive compounds and functional phytonutrients. Further, to technically tap these wastes, novel biotechnological and food processing techniques needs to be adopted with a sustainable approach. As of today, considerable interest has been shown towards recovery, recycling and reuse of agri-wastes and by-products. The present paper aims to summarize the author's contributions towards supporting the 'zero waste concept' with minimal waste generation and maximal utilization of plant based agri-food raw materials. In this paper/presentation, main focus and discussions will be made on the research works undertaken on screening of vegetal wastes (fruits and vegetables), identifying the nutraceutical potential (micro- and macro-nutrients, bioactive compounds, therapeutic activities, etc), and the effective utilization of wastes/by-products in developing novel products for food industrial applications. Apart from presenting interesting results, it is aimed to highlight the existing gaps and future potential on valorization of agri-food wastes/by-products to provide a valuable market niche.Kirje Polyphenols and resveratrol from discarded leaf biomass of grapevine (Vitis sp.): Effect of cultivar and viticultural practices in Estonia(MDPI, 2020) Rätsep, Reelika; Karp, Kadri; Maante-Kuljus, Mariana; Aluvee, Alar; Bhat, Rajeev; ERA Chair for Food (By-) Products Valorisation Technologies (Valortech). Estonian University of Life Sciences; Institute of Agricultural and Environmental Sciences. Polli Horticultural Research Centre; Institute of Agricultural and Environmental Sciences. Estonian University of Life SciencesGrapevine leaves are a major by-product of viticulture practices derived from the leaf-removal from the fruit cluster zone in all vine growing regions. These leaves can be a valuable source of antioxidants to be used in pharmaceuticals or other health-related products. In this study, the leaves of grapevine cultivars were analysed by ultra-high performance liquid chromatograph-diode array detector () for the total polyphenols (TPC) and resveratrol a ected by cultivar, leaf-removal time and viticultural practice. The e ect of cultivar varied yearly, European grapevine cv. ‘Regent’ had increased TPC and resveratrol in comparison to ‘Boskoop’s Glory’, ‘Rondo’ and ‘Solaris’ in 2017, but ‘Solaris’ in 2018. TPC (1213–1841 mg 100 g-1) and resveratrol (1.061 mg 100 g-1) were higher in leaves of interspecific hybrid cvs. ‘Zilga’ and ‘Hasansky Sladky’ during full fruit ripeness. Cv. ‘Rondo’ grown under the polytunnel had decreased TPC in leaves. In conclusion, cultivar selection, viticultural practice and leaf-removal time contribute significantly to the accumulation of total polyphenols and resveratrol. Results of this study will contribute to better utilization of biomass produced in the vineyards, help to decrease the negative environmental impacts, and provide an overview on various factors a ecting the biochemical constituents, especially in leaves.Kirje Pretreatment of lignocelluloses for enhanced biogas production: A review on influencing mechanisms and the importance of microbial diversity(Elsevier, 2021) Mirmohamadsadeghi, Safoora; Karimi, Keikhosro; Azarbaijani, Reza; Yeganeh, Laleh Parsa; Angelidaki, Irini; Nizami, Abdul-Sattar; Bhat, Rajeev; Dashora, Kavya; Vijay, Virendra Kumar; Aghbashlo, Mortaza; Gupta, Vijai Kumar; Tabatabaei, MeisamAs one of the most efficient methods for waste management and sustainable energy production, anaerobic digestion (AD) countenances difficulties in the hydrolysis of lignocelluloses biomass. Different pretreatment methods have been applied to make lignocelluloses readily biodegradable by microorganisms. These pretreatments can affect biogas yield by different mechanisms at molecular scale, including changes in chemical composition, cellulose crystallinity, degree of polymerization, enzyme adsorption/desorption, nutrient accessibility, deacetylation, and through the formation of inhibitors. The present article aims at critically reviewing the reported molecular mechanisms affecting biogas yield from lignocelluloses via different types of pretreatments. Then, a new hypothesis concerning the impact of pretreatment on the microbial community developed (throughout the AD process from an identical inoculum) was also put forth and was experimentally examined through a case study. Four different leading pretreatments, including sulfuric acid, sodium hydroxide, aqueous ammonia, and sodium carbonate, were performed on rice straw as model lignocellulosic feedstock. The results obtained revealed that the choice of pretreatment method also plays a pivotally positive or negative role on biogas yield obtained from lignocelluloses through alteration of the microbial community involved in the AD. Considerable changes were observed in the archaeal and bacterial communities developed in response to the pretreatment used. Sodium hydroxide, with the highest methane yield (338 mL/g volatile solid), led to a partial switch from acetoclastic to the hydrogenotrophic methane production pathway. The findings reported herein undermine the default hypothesis accepted by thousands of previously published papers, which is changes in substrate characteristics by pretreatments are the only mechanisms affecting biogas yield. Moreover, the results obtained could assist with the development of more efficient biogas production systems at industrial scale by offering more in-depth understanding of the interactions between microbial community structure, and process parameters and performance.Kirje Progressing with the waste to wealth concept - novel approaches to utilize wastes (by-products) for potential food industrial applications(2019) Bhat, Rajeev; Jõudu, IviSustainable food production and utilization of agri-food industrial wastes and by-products holds high promises for value addition. The present day need is going in-line with the global initiatives and the conspicuous concepts proposed by the WHO for waste minimization and valorization of agri-food wastes and by-products, to attain food security and food sustainability. Wastes and by-products are encountered along the entire agri-food supply chain and can ensue at the 'on farm' or 'off farm' levels (from farm up to the table). Besides, they also contribute to safe disposal issues and environmental pollution related stress. As per the recent FAO report vegetable wastes have created a significantly higher 'carbon footprint' while fruit wastes occurs as the major 'blue water hotspot', primarily in the industrialized countries of Europe and Asia. Nevertheless, reports available indicate that these wastes/by-products to encompass high amounts of bioactive compounds and functional phytonutrients. Further, to technically tap these wastes, novel biotechological and food processing techniques needs to be adopted with a sustainable approach. As of today, considerable interest has been shown towards recovery, recycling and reuse of agri-wastes and by-products. In this regard, globally, majority of the countries are moving forward to effectively utilize agri-food wastes for developing value added products like bio-ethanol, organic acids or organic compost. The present paper/presentation aims to provide details on various R&D activities being undertaken at EMU under the prestigious 'Valortech project' funded by the European Union's Horizon grants. In addition, author's contributions towards supporting the 'Zero Waste Concept' with minimal waste generation and utilization of plant based agri-food raw materials/by-products aimed to provide a valuable market niche will be discussed.Kirje Quercetin: A bioactive compound imparting cardiovascular and neuroprotective benefits: Scope for exploring fresh produce, their wastes, and by-products(MDPI, 2021) Bhat, Irshad Ul Haq; Bhat, Rajeev; ERA-Chair for Food (By-) Products Valorisation Technologies (VALORTECH). Estonian University of Life SciencesQuercetin, a bioactive secondary metabolite, holds incredible importance in terms of bioactivities, which has been proved by in vivo and in vitro studies. The treatment of cardiovascular and neurological diseases by quercetin has been extensively investigated over the past decade. Quercetin is present naturally in appreciable amounts in fresh produce (fruits and vegetables). However, today, corresponding to the growing population and global demand for fresh fruits and vegetables, a paradigm shift and focus is laid towards exploring industrial food wastes and/or byproducts as a new resource to obtain bioactive compounds such as quercetin. Based on the available research reports over the last decade, quercetin has been suggested as a reliable therapeutic candidate for either treating or alleviating health issues, mainly those of cardiovascular and neurological diseases. In the present review, we have summarized some of the critical findings and hypotheses of quercetin from the available databases foreseeing its future use as a potential therapeutic agent to treat cardiovascular and neurological diseases. It is anticipated that this review will be a potential reference material for future research activities to be undertaken on quercetin obtained from fresh produce as well as their respective processing wastes/byproducts that rely on the circular concept.Kirje Recovery of polyphenols from vineyard pruning wastes - shoots and cane of hybrid grapevine (Vitis sp.) cultivars(MDPI, 2021) Rätsep, Reelika; Karp, Kadri; Maante-Kuljus, Mariana; Aluvee, Alar; Kaldmäe, Hedi; Bhat, Rajeev; ERA-Chair for Food (By-) Products Valorisation Technologies (VALORTECH). Estonian University of Life Sciences; Polli Horticultural Research Centre. Institute of Agricultural and Environmental Sciences; Institute of Agricultural and Environmental Sciences. Estonian University of Life SciencesGrapevine shoots and canes represent a significant amount of biomass, considered as a waste in viticulture. In cooler climates, grapevines are pruned in the autumn (October) and spring (March) due to harsh winter conditions (e.g., snow, low temperatures), and large amounts of biomass are produced at these different pruning times. This work was undertaken in order to investigate the potential of vineyard pruning waste for recovery of polyphenolic compounds for biomass valorization. Qualitative and quantitative analyses of grapevine shoot and cane polyphenols, including flavonoids and stilbenoids were performed using UHPLC MS/MS method. The results revealed the flavonols (quercetin) to be the most abundant compounds in shoots among all the three cultivars screened (Zilga, Hasansky Sladky, Rondo). Stilbenoids (ε-viniferin) dominated in the canes, while increased level of flavonols with lower contents of stilbenoids was detected in the endodormant canes, and higher amounts of flavanols and stilbenoids were recorded in eco-dormant canes. In conclusion, the content of polyphenols in grapevine shoots and canes differed among the cultivars and dormancy phases. The results generated from the present study contribute to the sustainable and environmentally friendly viticulture practice via valorization of vineyard pruning wastes.