Content of teaching is often highly specialized for each course of studies, and students rarely have the possibility to learn more about related content which is outside of the subject area. Nevertheless, e.g. in indoor vertical farming, not only horticultural expertise is required to face the need for automated processes throughout the whole supply chain. We present here a unique approach to bring students from different courses of study together to develop digital solutions for these challenges in an agile environment. Agile in this context means letting students from different disciplines work together in a self-organized manner without hierarchies and based on the project management framework Scrum. In a first attempt, we let students with horticultural and bioinformatics backgrounds develop a digital tool that automates early detection of nitrogen deficiency for sunflowers grown in a greenhouse.
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Özlem Özmutlu Karslioglu
Transforming Protein Landscape in the Mediterranean (2024) Special Session: Innovative Approahes to Functional Foods from Mediterranean Agricultural By-Products
Future Food Systems: Innovation through Progress at Scientific Interfaces, EFFOST, 12.-14 November 2024, Bruges, Belgium 2024 .
Lisa Ziegltrum
,
Özlem Özmutlu Karslioglu
,
Ute Weisz
Evaluating Protein Extraction Techniques from Lentils (Lens Culinaris): Comparing Ammonium Sulfate, Ultrasound-assisted and Conventional Extraction (2024) European Federation of Food Science and Technology (EFFoST) Conference 2024 .
Aim: The research aims to compare and evaluate the efficiency of environmentally friendly protein extraction methods from lentils. The focus is on the applications of conventional extraction, ammonium sulfate precipitation, and ultrasound-assisted extraction. Effectiveness is assessed by protein yield and potential applications in the food industry. Method: Yellow (YL) and red (RL) ground lentils are treated with three different extraction methods: (1) conventional extraction by alkaline solubilization and isoelectric precipitation (Al/IEP), (2) ammonium sulfate precipitation (AS), and (3) ultrasound-assisted extraction (US). Response Surface Methodology (RSM) is used to optimize conventional extraction regarding pH, solvent-to-solid concentration (%w), extraction time, and extraction temperature. The other methods are adapted to the optimal parameters of conventional extraction. The extracted proteins are analyzed for protein yield and protein content. Results: Alkaline solubilization and isoelectric precipitation were individually analyzed using RSM, with the optimization of alkaline solubilization as the initial step. The optimal parameters were adjusted based on practical considerations and insights from the literature. The results showed no significant differences in protein yield across methods. The highest protein yield of 69.62% was achieved using the conventional extraction on red lentil flour. Regarding protein content, it also achieved the highest level at 88.67%, with no significant difference between red and yellow lentils for this method. This suggests that red lentil flour results can likely be replicated with yellow lentil flour under similar conditions. No significant difference was found between ultrasound-assisted extraction and the adjusted conventional extraction of yellow lentils, indicating that ultrasound does not provide a substantial efficiency advantage over the conventional method. Initial tests of ammonium sulfate precipitation at 80% concentration resulted in a high protein content of 98.39% but a lower yield of 45.01%, suggesting limited efficiency of this method. In contrast, Alsohaimy et al. (2007) reported a protein yield of 93% using a similar approach. These findings suggest further research is required to fully evaluate the effectiveness of ammonium sulfate precipitation.Following results were obtained:YL Al/IEP with optimal parameters: Protein content: 73,45% ± 2,1%, Protein yield: 68,87% ± 5,6%YL Al/IEP with adjusted parameters: Protein content: 81,98% ± 2,1%, Protein yield: 69,12% ± 1,1%RL Al/IEP with adjusted parameters: Protein content: 88,67% ± 0,4%, Protein yield: 69,62% ± 0,7%YL US: Protein content: 84,25% ± 1,2%, Protein yield: 68,44% ± 0,6%YL AS: Protein content: 92,12% ± 8,9%, Protein yield: 51,18% ± 8,2% Conclusion:With conventional extraction a protein content of 88.67% was achieved for red lentils. Ammonium sulfate precipitation yielded an even higher protein content of 98.39%, though it resulted in a lower protein yield compared to other methods. In the food industry, efficiency often prioritizes methods that provide greater product yield in a single process. Despite its advantages - such as high solubility, protein structure stabilization, purity, and low cost - ammonium sulfate precipitation requires time-intensive desalting steps, like ultrafiltration or dialysis. Therefore, further research is necessary to assess the method’s practical viability. Ultrasound-assisted extraction, on the other hand, showed no significant improvement in protein content or yield compared to conventional extraction. This suggests that cell disruption is sufficiently achieved without ultrasound. Overall, lentil proteins demonstrate strong potential for use in milk alternatives and other high quality foods due to their valuable sensory and technofunctional properties. To better evaluate the applicability of each method in the food industry, a detailed analysis of the technofunctional properties resulting from each extraction technique is recommended.
Effect of mild protein extraction methods, including pulsed electric fields, on Duckweed and functional properties of a protein concentrate as an innovative food source (2024) Poster presentation, 38th EFFoST International Conference 2024, 12-14 November 2024, Bruges .
Simon Dirr
,
Özlem Özmutlu Karslioglu
Protein Extraction from Stinging Nettle Leaves: Comparison of Novel Approaches to Conventional Extraction (2023) European Federation of Food Science and Technology (EFFoST) Conference 2023 .
Aim: This study aimed to compare the efficiency of protein extraction methods from stinging nettle leaves. Focusing on the application of pulsed electric fields (PEF) combined with proteolytic enzymes, extraction with Fusarium spp. fermentation and conventional extraction. The objective was to evaluate the effectiveness of each method in terms of protein yield and potential applications in the food industry. Method: Stinging nettle leaves were treated with three different extraction methods: (1) PEF treatment combined with the use of proteolytic enzymes, (2) fermentation with Fusarium spp. to extract proteins and (3) conventional extraction through alkaline solubilization and acid precipitation. The protein extraction processes were optimized, and the extracted proteins were analyzed for their yield, and functional properties. Result: The PEF and proteolytic enzymes extraction method yielded a higher protein content (75,9% ± 1,5) compared to the extraction through Fusarium spp. Fermentation (54,5% ± 1,4). With the conventional method the proteincontent reached 53,8% ± 0,4 The combination of PEF and proteolytic enzymes efficiently disrupted the plant cells, resulting in enhanced protein release. Additionally, the proteins demonstrated functional properties suitable for various food applications, such as solubility and geling abilitys in a joghurt. In contrast, the proteins obtained from Fusarium spp. fermentation showed a slightly lower protein yield and differed strongly in the sensory profile. Conclusion: This study highlights the comparison of three protein extraction methods from stinging nettle leaves, specifically comparing PEF and the use of proteolytic enzymes, extracting via fermentation by Fusarium spp. and conventional methods. The PEF and proteolytic enzymes approach demonstrated superior protein extraction efficiency, resulting in higher protein content. The extracted proteins exhibited functional properties suitable for diverse food applications. While the Fusarium spp. fermentation method also yielded proteins, its efficiency and sensory profile were lower than the PEF and proteolytic enzymes method. This study provides valuable insights into the selection of appropriate protein extraction techniques and highlights the potential of PEF and proteolytic enzymes for efficient protein extraction from plant sources. Future research can focus on further optimizing the extraction conditions, the sensory aspects, improve the colour intensity and evaluate the sustainability aspects of these methods.
Özlem Özmutlu Karslioglu
,
Christoph Hartmann
,
Antonio Delgado
,
Albert Baars
Optical diagnosis systems for measurement thermo-fluid-dynamical phenomena in liquid biosystems under ultra high pressure (2004) ICTAM, Warschau 2004 .
Özlem Özmutlu Karslioglu
,
Christoph Hartmann
,
Antonio Delgado
Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor (2003) PAMM 3, Issue 1, Section 13 2003 , S. 398-399.
Özlem Özmutlu Karslioglu
,
G. Sumnu
,
S. Sahin
Effects of microwave proofing with different gluten containing flours on quality of microwave baked breads (2001) Institute of Food Technologists Annual Meeting Book of Abstracts, New Orleans- Lousiana 2001 , S. 127.
G. Sumnu
,
Özlem Özmutlu Karslioglu
,
S. Sahin
Effects of microwave proofing on quality of microwave baked breads (2000) Proceedings of 3rd International Conference on Predictive Modeling of Foods, Leuven-Belgium 2000 , S. 301-302.
S. Sahin
,
Özlem Özmutlu Karslioglu
,
G. Sumnu
Optimization of microwave baking of bread (2000) Leuven-Belgium, Proceedings of 3rd International Conference on Predictive Modeling of Foods 2000 , S. 329-330.
S. Esterl
,
Özlem Özmutlu Karslioglu
,
Christoph Hartmann
,
Antonio Delgado
A three dimensional numerical approach to investigate the substrate transport and conversion in an immobilized enzyme reactor (2003) Biotechnology and Bioengineering 2003 (83), S. 780-789.
Özlem Özmutlu Karslioglu
,
G. Sumnu
,
S. Sahin
Assessment of proofing of bread dough in the microwave oven (2001) European Food Research Technology. (Z. Lebensm. Unters. Forsch. A) 2001 (212), S. 487-490.
Özlem Özmutlu Karslioglu
Effects of different formulations on the quality of microwave baked bread (2001) European Food Research Technology, (Z. Lebensm. Unters. Forsch. A) 2001 (213), S. 38-42.
Enhancing Chia Seed Protein Extraction: Impact of Defatting and Optimization of Functional Properties (2024) European Federation of Food Science and Technology (EFFoST) Conference 2024 .
Aim: This study aims to compare the efficiency of protein extraction from chia seeds (Salvia hispanica L.), with a specific focus on the influence of different defatting processes. Traditional defatting methods, such as the use of solvents like hexane or ethanol, are commonly recommended and generally regarded as safe. However, due to growing environmental and sustainability concerns, there is increasing interest in exploring more eco-friendly alternatives, such as supercritical CO2 extraction. The objective is to evaluate the effectiveness of each defatting method in terms of protein yield and their potential applications in the food industry, while considering their impact on functional properties. Method: Chia seeds were subjected to four distinct fat extraction methods: No defatting (control) Mechanical defatting Defatting using supercritical CO2 with ethanol Conventional defatting with hexane Following defatting, the protein extraction processes were optimized for each method. The extracted proteins were then analyzed for yield and functional properties, including solubility, emulsifying capacity, stability, and water/oil holding capacities, to assess their suitability for food industry applications. Result: Preliminary trials have shown significant variations in protein yield and functional properties across the different extraction and defatting methods. Protein yields from personal trials ranged between 27% and 45%, while literature reports yields between 73% and 79% depending on the method used. Functional properties also varied significantly: Solubility: 39-56% Emulsifying capacity: 161-203% Oil holding capacity: 186-474% Water holding capacity: 235-753% These variations suggest that the choice of defatting method has a substantial impact on both protein yield and functional characteristics. Conclusion: The study highlights the potential benefits of alternative fat extraction methods for improving protein yield and functional properties from chia seeds. Supercritical CO2 extraction and mechanical defatting methods showed particularly promising results compared to conventional hexane-based approaches. These methods not only maximize protein yield but also enhance functional properties, which could have significant implications for food product development and formulation. Further research is needed to optimize these alternative extraction techniques for industrial-scale application and fully realize their environmental and economic benefits.
Effect of pulsed electric fields on protein extraction of duckweed (L. minor and L. gibba) (2024) Oral presentation, 5th World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine, and Food & Environmental Technologies, 15-19 September 2024, Rome .
Özlem Özmutlu Karslioglu
,
Christoph Hartmann
,
Albert Baars
,
Antonio Delgado
Momentum and Energy Transfer during Phase Change of Water under High Hydrostatic Pressure (2004) High Pressure Bioscience and Bioengineering, 3rd International Conference, 27-30 September 2004, Rio de Janeiro, Brazil .
Özlem Özmutlu Karslioglu
,
Christoph Hartmann
,
Antonio Delgado
Visualization of Temperature and Velocity Fields during Phase Change of Water under High Hydrostatic Pressure (2004) GVC-Fachausschusssitzung "Lebensmittelverfahrenstechnik", 22-24 March 2004, Baden-Baden, Germany .
Özlem Özmutlu Karslioglu
,
Christoph Hartmann
,
Antonio Delgado
Visualization of Temperature and Velocity Fields during Phase Change of Water under High Hydrostatic Pressure (2003) GALA 2003 − Laser Methods in Fluid Mechanics, 9-11 September 2003, Braunschweig, Germany .
Özlem Özmutlu Karslioglu
,
Christoph Hartmann
,
Antonio Delgado
Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor (2003) VDI-GVC–Fachausschüsse 31 March- 2 April 2003, Berlin, Germany .
Özlem Özmutlu Karslioglu
,
Christoph Hartmann
,
Antonio Delgado
Numerical Simulation of Fluid Flow and Enzyme Catalysed Substrate Conversion in a Packed-bed Enzyme Reactor (2003) GAMM 2003, 24-28 March 2003 , Abano Terme, Padua, Italy .
Abstract Despite its recent commercialization of duckweed, the extraction of high-quality protein presents challenges primarily in the efficiency of the extraction processes. In this study, conventional, ultrasound-assisted extraction (UAE), and ultrafiltration (UF) extraction techniques, were evaluated showing significant enhancements in protein yield, amino acid profile, and chlorophyll extraction. The highest protein release of 80.83% was achieved with a 40% amplitude applied for 10 min. UAE increased the protein yield substantially compared to conventional methods, achieving the highest yield of 41.30% with a moderate protein content of 50.91% in Lemna gibba protein concentrate. However, it comes at the cost of reduced protein purity and altered protein profiles due to co-extraction of other plant components. SDS-PAGE analysis revealed that ultrasound methods improved the extraction of chlorophyll-binding proteins (LHCB1) but decreased the efficiency of extracting RuBisCO (ribulose-1,5-bisphosphate carboxylase/oxygenase) subunits compared to non-ultrasound methods. Lysine and tryptophan were identified as limiting essential amino acids (EAA), except when ultrasound methods were applied, which raised the levels partially above the recommended amino acid score (AAS) threshold of 1 for adults. The study established a nitrogen-to-protein conversion factor for duckweed at ~ 5.8, aligning with RuBisCO-based calculations and providing a more accurate tool for future nutritional assessments of duckweed proteins.
Stinging nettle (Urtica dioica L.) has gained attention as a sustainable protein source due to its rich bioactive compound profile and medicinal properties, but research on optimizing its protein extraction remains limited. This research explores various cell disruption methods, including pulsed electric fields and high-pressure homogenization, combined with extraction techniques like isoelectric precipitation, ultrafiltration, and salting-out, to enhance protein yield and assess its impact on chlorophyll content. The findings indicate that high-pressure homogenization combined with isoelectric precipitation achieved the highest protein yield of 11.60%, while pulsed electric fields with ultrafiltration significantly reduced chlorophyll content from 4781.41 µg/g in raw leaves to 15.07 µg/g in the processed sample. Additionally, the findings suggest that innovative extraction technologies can improve the efficiency and sustainability of protein isolation from stinging nettle, offering a valuable addition to the repertoire of alternative protein sources. These advancements could pave the way for broader applications of stinging nettle in food fortification and functional ingredient development.
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Patricia Maag
,
Simon Dirr
,
Özlem Özmutlu Karslioglu
Christoph Hartmann
,
Özlem Özmutlu Karslioglu
,
Hannes Petermeier
,
Johannes Fried
,
Antonio Delgado
Permissions: Peer Reviewed
Analysis of the flow field induced by the sessile peritrichous ciliate Opercularia asymmetrica (2007) Journal of Biomechanics 40 (1), S. 137-148.
DOI: 10.1016/j.jbiomech.2005.11.006
Özlem Özmutlu Karslioglu
,
Christoph Hartmann
,
Antonio Delgado
Permissions: Peer Reviewed
Momentum and energy transfer during phase change of water under high hydrostatic pressure (2006) Innovative Food Science and Emerging Technologies 7 (3), S. 161-168.
DOI: 10.1016/j.ifset.2006.02.004
KurzbeschreibungDas Forschungsvorhaben setzt sich zum Ziel, eine bioökonomische Optimierung der Ressourceneffizienz beim Anbau von Pflanzen in Indoor Vertical Farmen (IVF) durch die Integration der …
ZielsetzungenÜbergeordnetes Ziel ist es, Frauen im Agrar- und Lebensmittelsektor zu stärken und nachhaltige und innovative Praktiken für eine bessere Lebensmittel- und Landwirtschaftsindustrie zu …
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