Concluding Remarks and Future Prospects

Preparation, characterization and release kinetics of ethylcellulose nanoparticles encapsulating ethylvanillin as a model functional component

“…The characteristics of polymer nanoparticles have to be adjusted to suit the particular application; for example, according to whether it is desirable to enhance flavour, texture, speed of processing, shelf life, the bioavailability of nutrients (Scrinis & Lyons, 2007;Shah, Davidson, & Zhong, 2013;Weiss, Takhistov, & McClements, 2006). The technique of nanoparticle production thus plays a vital role, as this will largely determine the ability to predict and control the particle properties and hence their ability to enhance the functional characteristics of the food (Dash & Konkimalla, 2012;Kosseva & Webb, 2013). Conventional processes for preparing polymer nanoparticles are frequently complex, commonly requiring multiple step processing, such as emulsification, drying, and removal of surfactants (Ezhilarasi, Karthik, Chhanwal, & Anandharamakrishnan, 2013;Fathi & Mohebbi, 2010;Neethirajan & Jayas, 2011;Rao & Geckeler, 2011;Rizvi, Moraru, Bouwmeester, & Kampers, 2010;Sanguansri & Augustin, 2006;Silva, Cerqueira, & Vicente, 2012).…”

Mixotrophic microalgal mixed cultures for cheese whey valorization

“…Cheese whey is a product from cheese processing (Archer, 1998;Tsakali et al, 2010) with high organic content (i.e., 50-102 g O2 L -1 in terms of COD) (Prazeres, Carvalho, & Rivas, 2012;Tsolcha et al, 2016) making cheese whey one of the biggest agricultural pollutants (Kosseva & Webb, 2013;Prazeres et al, 2012;Stamatelatou et al, 2011;Tsolcha et al, 2016). In the year 2022, the forecast for cheese whey production among the world's biggest producers is 160.67 Mm 3 y -1 although only 58.6% is absorbed by industries (Tsakali et al, 2010;USDA, 2019).…”