Sustainable production of renewable energy is being hotly debated globally since it is increasingly understood that first generation biofuels, primarily produced from food crops and mostly oil seeds are limited in their ability to achieve targets for biofuel production, climate change mitigation and economic growth. These concerns have increased the interest in developing second generation biofuels produced from non-food feedstocks such as microalgae, which potentially offer greatest opportunities in the longer term. This paper reviews the current status of microalgae use for biodiesel production, including their cultivation, harvesting, and processing. The microalgae species most used for biodiesel production are presented and their main advantages described in comparison with other available biodiesel feedstocks. The various aspects associated with the design of microalgae production units are described, giving an overview of the current state of development of algae cultivation systems (photo-bioreactors and open ponds). Other potential applications and products from microalgae are also presented such as for biological sequestration of CO 2 , wastewater treatment, in human health, as food additive, and for aquaculture.

/pdf/microalgae-for-biodiesel-production-and-other-applications-a-54vmwufrsu.pdf

Microalgae for biodiesel production and other applications: A review

http://irep.iium.edu.my/28632/4/Santanu_J_Food_Eng%2D2013.pdf

Techniques for extraction of bioactive compounds from plant materials: A review

http://www.ipb.pt/~htgomes/FCT115275/Ref23.pdf

Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae: A review

Nanotechnology is one of the most important tools in modern agriculture, and agri-food nanotechnology is anticipated to become a driving economic force in the near future. Agri-food themes focus on sustainability and protection of agriculturally produced foods, including crops for human consumption and animal feeding. Nanotechnology provides new agrochemical agents and new delivery mechanisms to improve crop productivity, and it promises to reduce pesticide use. Nanotechnology can boost agricultural production, and its applications include: 1) nanoformulations of agrochemicals for applying pesticides and fertilizers for crop improvement; 2) the application of nanosensors/nanobiosensors in crop protection for the identification of diseases and residues of agrochemicals; 3) nanodevices for the genetic manipulation of plants; 4) plant disease diagnostics; 5) animal health, animal breeding, poultry production; and 6) postharvest management. Precision farming techniques could be used to further improve crop yields but not damage soil and water, reduce nitrogen loss due to leaching and emissions, as well as enhance nutrients long-term incorporation by soil microorganisms. Nanotechnology uses include nanoparticle-mediated gene or DNA transfer in plants for the development of insect-resistant varieties, food processing and storage, nanofeed additives, and increased product shelf life. Nanotechnology promises to accelerate the development of biomass-to-fuels production technologies. Experts feel that the potential benefits of nanotechnology for agriculture, food, fisheries, and aquaculture need to be balanced against concerns for the soil, water, and environment and the occupational health of workers. Raising awareness of nanotechnology in the agri-food sector, including feed and food ingredients, intelligent packaging and quick-detection systems, is one of the keys to influencing consumer acceptance. On the basis of only a handful of toxicological studies, concerns have arisen regarding the safety of nanomaterials, and researchers and companies will need to prove that these nanotechnologies do not have more of a negative impact on the environment.

https://www.dovepress.com/getfile.php?fileID=20118

Nanotechnology in agri-food production: an overview.

Nanotechnology: The new perspective in precision agriculture.

Kefir is fermented milk only made from kefir grains and kefir cultures as no other milk culture forms. Kefir grains are the mixture of beneficial bacteria and yeast with a polysaccharide matrix. During fermentation lactic acid, CO , ethyl alcohol and aromatic compounds that make its unique organoleptic 2 properties are occurred. Kefir is used for the treatment or control of several diseases for many years in Russia. It is begun to consume in some areas of the world, southwestern Asia, eastern and northern Europe, North America and Japan for its nutritional and therapeutic aspects. This paper attempts to review the consumption, process, chemical and nutritional composition and the health benefits of kefir.

Kefir: A Probiotic Dairy-Composition, Nutritional and Therapeutic Aspects

Two New Age foods which contain high concentrations of whole food nutrients are the single-celled microalgae Chlorella and Spirulina. They are accepted as functional foods, which are defined as products derived from natural sources, whose consumption is likely to benefit human health and enhance performance. These foods are used as a supplement/ingredient or as a complete food to enhance the performance and state of the human body, or improve a specific bodily function. Functional foods are used mainly as products to nourish the human body after physical exertion or as a preventive measure against ailments. We determined the fatty acid compositions, particularly polyunsaturated fatty acid compositions, of Chlorella and Spirulina by capillary column-gas chromatography. The data obtained show that Spirulina contains unusually high levels of gamma-linolenic acid, an essential polyunsaturated fatty acid.

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Fatty acid composition of Chlorella and Spirulina microalgae species.

Pesticide residues in fruits and vegetables from the Aegean region, Turkey.

Dietary fibre is a group of food components which is resistant to digestive enzymes and found mainly in cereals, fruits and vegetables. Dietary fi ber and whole grains contain a unique blend of bioactive components including resistant starches, vitamins, minerals, phytochemicals and antioxidants. Dietary fi ber which indigestible in human small intestinal, on the other hand digested completely or partially fermented in the large intestine, is examined in two groups: water-soluble and water insoluble organic compounds. Dietary fi ber can be separated into many different fractions. These fractions include arabinoxylan, inulin, pectin, bran, cellulose, β-glucan and resistant starch. Dietary fibres compose the major component of products with low energy value that have had an increasing importance in recent years. Dietary fibres also have technological and functional properties that can be used in the formulation of foods, as well as numerous beneficial effects on human health. Dietary fibre components organise functions of large intestine and have important physiological effects on glucose, lipid metabolism and mineral bioavailability. Today, dietary fibers are known to be protective effect against certain gastrointestinal diseases, constipation, hemorrhoids, colon cancer, gastroesophageal reflux disease, duodenal ulcer, diverticulitis, obesity, diabetes, stroke, hypertension and cardiovascular diseases. In this review the physicochemical and biological properties of dietary fibers and their important implications on human health will be investigated.

/pdf/health-effects-of-dietary-fiber-1iydtvg8hb.pdf

Semih Ötleş

Papers

Kefir: A Probiotic Dairy-Composition, Nutritional and Therapeutic Aspects

Fatty acid composition of Chlorella and Spirulina microalgae species.

Pesticide residues in fruits and vegetables from the Aegean region, Turkey.

Health effects of dietary fiber.

Chemical composition of Nigella sativa L. seeds