LebensmittelchemieVolume 78, Issue S1 p. S1-133-S1-133 Abstract Einfluss von gepulsten elektrischen Feldern auf ausgewählte Parameter der hellen Traube (Vitis vinifera) 'Thompson Seedless' Sabrina Scharf, Sabrina Scharf University of Applied Sciences Neubrandenburg, Brodaer Straße 2, 17033 NeubrandenburgSearch for more papers by this authorSascha Rohn, Sascha Rohn Technische Universität Berlin, Fachgebiet Lebensmittelchemie und Analytik, Gustav-Meyer-Allee 25, 13355 BerlinSearch for more papers by this authorMichael Sandmann, Michael Sandmann University of Applied Sciences Neubrandenburg, Brodaer Straße 2, 17033 NeubrandenburgSearch for more papers by this author Sabrina Scharf, Sabrina Scharf University of Applied Sciences Neubrandenburg, Brodaer Straße 2, 17033 NeubrandenburgSearch for more papers by this authorSascha Rohn, Sascha Rohn Technische Universität Berlin, Fachgebiet Lebensmittelchemie und Analytik, Gustav-Meyer-Allee 25, 13355 BerlinSearch for more papers by this authorMichael Sandmann, Michael Sandmann University of Applied Sciences Neubrandenburg, Brodaer Straße 2, 17033 NeubrandenburgSearch for more papers by this author First published: 01 March 2024 https://doi.org/10.1002/lemi.202452103AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Quellen 1Scharf S., Sandmann M., Effects of Pulsed Electric Fields on the Physicochemical and Sensory Properties of Thompson Seedless Grapes. Beverages 2023 9, 82. https://doi.org/10.3390/beverages9040082 10.3390/beverages9040082 Web of Science®Google Scholar Volume78, IssueS1Supplement: Abstracts der Vorträge der Regionalverbände und die der Posterflashtalks der AG JLCMarch/April 2024Pages S1-133-S1-133 ReferencesRelatedInformation

LebensmittelchemieVolume 78, Issue S1 p. S1-123-S1-123 Abstract Untersuchungen zur Wirkungsweise von gepulsten elektrischen Feldern auf unterschiedliche (Lebensmittel)-Produktmatrices Sabrina Scharf, Sabrina Scharf University of Applied Sciences Neubrandenburg, Brodaer Straße 2, 17033 NeubrandenburgSearch for more papers by this authorSascha Rohn, Sascha Rohn Technische Universität Berlin, Fachgebiet Lebensmittelchemie und Analytik, Gustav-Meyer-Allee 25, 13355 BerlinSearch for more papers by this authorMichael Sandmann, Michael Sandmann University of Applied Sciences Neubrandenburg, Brodaer Straße 2, 17033 NeubrandenburgSearch for more papers by this author Sabrina Scharf, Sabrina Scharf University of Applied Sciences Neubrandenburg, Brodaer Straße 2, 17033 NeubrandenburgSearch for more papers by this authorSascha Rohn, Sascha Rohn Technische Universität Berlin, Fachgebiet Lebensmittelchemie und Analytik, Gustav-Meyer-Allee 25, 13355 BerlinSearch for more papers by this authorMichael Sandmann, Michael Sandmann University of Applied Sciences Neubrandenburg, Brodaer Straße 2, 17033 NeubrandenburgSearch for more papers by this author First published: 01 March 2024 https://doi.org/10.1002/lemi.202452093AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume78, IssueS1Supplement: Abstracts der Vorträge der Regionalverbände und die der Posterflashtalks der AG JLCMarch/April 2024Pages S1-123-S1-123 RelatedInformation

Objective Flow cytometry (FC) is probably the most important technique for single-cell analysis. It's precisely, rapid, and suitable for multidimensional single-cell analysis. The commonly used side scatter (SSC) intensity determined by FC is often interpreted as a measure of the internal cellular complexity of cells. In simple terms, the more structured a cell is, the higher the SSC intensity quantified by FC. Nevertheless, most of the studies that support this interpretation are based on data derived from animal or human cell lines and while it is assumed that the results can also be transferred to plant or algal cell lines, the details remain unclear. The objective of the recent work is to clarify the interpretation of the SSC signal from algal cells. Results Algal lipid droplets and their starch play an inherent role to shape the popular SSC signal derived from FC. This was shown by a theoretical approach based on Lorenz-Mie theory. These results were supported by experiments with different model cultures of Chlamydomonas reinhardtii in which a high linear correlation was observed between the SSC signal and the 'physical' starch quantity.

LebensmittelchemieVolume 77, Issue S3 p. S3-167-S3-167 Ernährung und Sensorik Veränderungen von physikalisch-chemischen Produkteigenschaften in Wurzel-gemüse (rote Bete & Curcuma) durch Anwendung gepulster elektrischer Felder S. Scharf, S. Scharf Neubrandenburg/DSearch for more papers by this authorR. Höhne, R. Höhne Neubrandenburg/DSearch for more papers by this authorProf. Dr. M. Sandmann, Prof. Dr. M. Sandmann Neubrandenburg/D Hochschule Neubrandenburg, Brodaer Straße 2, 17033 Neubrandenburg/DSearch for more papers by this author S. Scharf, S. Scharf Neubrandenburg/DSearch for more papers by this authorR. Höhne, R. Höhne Neubrandenburg/DSearch for more papers by this authorProf. Dr. M. Sandmann, Prof. Dr. M. Sandmann Neubrandenburg/D Hochschule Neubrandenburg, Brodaer Straße 2, 17033 Neubrandenburg/DSearch for more papers by this author First published: 01 August 2023 https://doi.org/10.1002/lemi.202359145AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume77, IssueS3Supplement: Abstracts der Vorträge, Posterflashtalks und Poster von den 51. Deutschen Lebensmittelchemietagen 2023August 2023Pages S3-167-S3-167 RelatedInformation

LebensmittelchemieVolume 77, Issue S3 p. S3-165-S3-165 Ernährung und Sensorik Wirkung von gepulsten elektrischen Feldern auf physikalisch-chemische und sensorische Eigenschaften von hellen Weintrauben S. Scharf, S. Scharf Neubrandenburg/DSearch for more papers by this authorProf. Dr. M. Sandmann, Prof. Dr. M. Sandmann Neubrandenburg/D Hochschule Neubrandenburg, Brodaer Straße 2, 17033 Neubrandenburg/DSearch for more papers by this author S. Scharf, S. Scharf Neubrandenburg/DSearch for more papers by this authorProf. Dr. M. Sandmann, Prof. Dr. M. Sandmann Neubrandenburg/D Hochschule Neubrandenburg, Brodaer Straße 2, 17033 Neubrandenburg/DSearch for more papers by this author First published: 01 August 2023 https://doi.org/10.1002/lemi.202359143AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. References [1]N. Beisler, M. Sandmann, Front. Sustain. Food Syst. 2022, 6, 918772. Volume77, IssueS3Supplement: Abstracts der Vorträge, Posterflashtalks und Poster von den 51. Deutschen Lebensmittelchemietagen 2023August 2023Pages S3-165-S3-165 ReferencesRelatedInformation

LebensmittelchemieVolume 77, Issue S3 p. S3-157-S3-157 Ernährung und Sensorik Integration von Arthrospira platensis (Spirulina) in den Brauprozess zur Entwicklung neuer Biere mit einzigartigen sensorischen Eigenschaften N. Beisler, N. Beisler Neubrandenburg/DSearch for more papers by this authorProf. Dr. M. Sandmann, Prof. Dr. M. Sandmann Neubrandenburg/D Hochschule Neubrandenburg, Brodaer Straße 2, 17033 Neubrandenburg/DSearch for more papers by this author N. Beisler, N. Beisler Neubrandenburg/DSearch for more papers by this authorProf. Dr. M. Sandmann, Prof. Dr. M. Sandmann Neubrandenburg/D Hochschule Neubrandenburg, Brodaer Straße 2, 17033 Neubrandenburg/DSearch for more papers by this author First published: 01 August 2023 https://doi.org/10.1002/lemi.202359135AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Literatur [1]N. Beisler, M. Sandmann, Front. Sustain. Food Syst. 2022, 6, 918772. Volume77, IssueS3Supplement: Abstracts der Vorträge, Posterflashtalks und Poster von den 51. Deutschen Lebensmittelchemietagen 2023August 2023Pages S3-157-S3-157 ReferencesRelatedInformation

While the treatment of red grapes with pulsed electric fields (PEFs) has been widely investigated, white grapes have been little studied to date. This work, therefore, investigates the PEF treatment of white grapes (Thompson Seedless) by applying different field strengths (2 to 6 kV/cm), resulting in different specific energy inputs (2.5 to 22.5 kJ/kg). Numerous parameters of the whole grapes and the extracted juice were analyzed, including the total phenolic index (TPI), reducing sugars, juice yields, and changes in color and texture. Changes in the aroma profile were investigated using instrument-based and sensory analysis. The most striking effect seen in the PEF-treated samples was the visual change in the grape skin, specifically browning. Depending on the field strength, the treated grapes showed a 26% to 50% reduction in crunchiness. No significant changes were measured in the juice yields compared with the control, although at E = 4.5 kV/cm there was an increase in reducing sugars of up to 11% (220.97 g/L) and a 30% higher TPI (398.90 mg/L). Aroma differences were not detected between the control and the treated grapes, meaning that consumers should not expect negative sensory effects in the juice of treated white grapes.

LebensmittelchemieVolume 77, Issue S3 p. S3-166-S3-166 Ernährung und Sensorik Anwendung von gepulsten elektrischen Feldern zur optimierten Hopfenextraktion beim Brauvorgang S. Scharf, S. Scharf Neubrandenburg/DSearch for more papers by this authorN. Asse, N. Asse Neubrandenburg/DSearch for more papers by this authorProf. Dr. M. Sandmann, Prof. Dr. M. Sandmann Neubrandenburg/D Hochschule Neubrandenburg, Brodaer Straße 2, 17033 Neubrandenburg/DSearch for more papers by this author S. Scharf, S. Scharf Neubrandenburg/DSearch for more papers by this authorN. Asse, N. Asse Neubrandenburg/DSearch for more papers by this authorProf. Dr. M. Sandmann, Prof. Dr. M. Sandmann Neubrandenburg/D Hochschule Neubrandenburg, Brodaer Straße 2, 17033 Neubrandenburg/DSearch for more papers by this author First published: 01 August 2023 https://doi.org/10.1002/lemi.202359144AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat No abstract is available for this article. References [1]N. Beisler, M. Sandmann, Front. Sustain. Food Syst. 2022, 6, 918772. Volume77, IssueS3Supplement: Abstracts der Vorträge, Posterflashtalks und Poster von den 51. Deutschen Lebensmittelchemietagen 2023August 2023Pages S3-166-S3-166 ReferencesRelatedInformation

Abstract The potential of label-free flow cytometry (FC) for bioprocess monitoring was determined for its application to model cultures of Chlamydomonas. A theoretical approach based on Lorenz-Mie theory revealed that the storage compounds within algal cells, specifically lipid bodies and starch granules, are the most important contributors to the commonly used wideangle light scattering signal in FC devices. As a result of cellular growth dynamics, a pronounced nonlinearity appeared in the FC data which resulted in distorted chlorophyll and wide-angle scatter distributions. In relation to the nonlinearity, the potential of label-free FC as a tool to follow trajectories of cellular development was determined and revealed high cellto-cell heterogeneity for cellular chlorophyll amount and the wide-angle light scattering signal, showing a spread of about one order of magnitude. Over the developmental cycle, a linear correlation was observed between mean values of the distributions of cellular chlorophyll amount and the wide-angle light scattering signal. Surprisingly, on the singlecell level a relatively low but dynamic correlation over time was observed. Additionally, the mother cells within the cell population differentiated into two subpopulations. In conclusion, nonparallel development of the algal cells was revealed, which expands the view about synchronicity in algal cultures.

Objective Due to multiple light scattering that occurs inside and between cells, quantitative optical spectroscopy in turbid biological suspensions is still a major challenge. This includes also optical inline determination of biomass in bioprocessing. Photon Density Wave (PDW) spectroscopy, a technique based on multiple light scattering, enables the independent and absolute determination of optical key parameters of concentrated cell suspensions, which allow to determine biomass during cultivation. Results A unique reactor type, called “mesh ultra-thin layer photobioreactor” was used to create a highly concentrated algal suspension. PDW spectroscopy measurements were carried out continuously in the reactor without any need of sampling or sample preparation, over 3 weeks, and with 10-min time resolution. Conventional dry matter content and coulter counter measurements have been employed as established offline reference analysis. The PBR allowed peak cell dry weight (CDW) of 33.4 g L −1 . It is shown that the reduced scattering coefficient determined by PDW spectroscopy is strongly correlated with the biomass concentration in suspension and is thus suitable for process understanding. The reactor in combination with the fiber-optical measurement approach will lead to a better process management.

Microalgae, and particularly the cyanobacterium Arthrospira platensis (spirulina), have attracted much attention due to their wide range of uses. The potential use of spirulina in food is mainly driven by its high content of macro and micronutrients including proteins, γ-linolenic acid, sulfated polysaccharides, minerals, vitamins, and the natural pigment phycocyanin. Despite these potential benefits, spirulina is still not widely used in the food industry due to numerous technological challenges during manufacturing or specific sensory issues in the final product. This research deals with the feasibility of integrating spirulina into the brewing process to create a tasty beer with high consumer acceptance. In the novel recipes, 5% (w/w) of the malt was replaced by spirulina powder. The first part of the study investigated inclusion at different time points throughout manufacturing of a reference beer style (mild pale ale). Compared to the control, alcoholic fermentation was slightly influenced by cyanobacterial biomass but resulted in a beer with a typical beer-like character. Sensory evaluations including a simple descriptive test, a popularity analysis, and Just-About-Right-Questions, indicated a complex alteration in the sensory properties. This includes a dominant algal taste that disturbs the character of the pale ale beers but also a deep blue color of the beer, if spirulina was included during the wort cooling phase. Based on these results, another set of beers with a higher original extract concentration and increased hop dosages was produced. These beers had a high popularity (6.0 original TESTSCORE; 7.12 and 6.64 optimized TESTSCORE), and also exhibited a deep blue color due to the natural pigment phycocyanin from spirulina. Further, bitterness and algal taste was rated by most of the panelists to be “just right” and the simple descriptive test indicated “sweetness” as important attribute which was not expected for this hoppy beer style.

•The first study on Life Cycle Assessment (LCA) of microalgae antioxidant capacity.•The study compared tubular (TBR) and mesh ultra-thin layer (MUTL) cultivation.•LCA was performed for pilot industrial microalgae cultivation and processing.•1 kg dm of biomass produced with TBR had lower environmental impact.•1 mmol of antioxidative potential cultivated by MUTL had 5–10 times lower impact.

Abstract Objective Accurate determination of the mixing time in bioreactors is essential for the optimization of the productivity of bioprocesses. The aim of this work was to develop a simple optical method to determine the mixing time in a photobioreactor. The image processing method should be based on freeware tools, should not require programming skills, and thus could be used in education within high schools and in early stages of undergraduate programs. Results An optical method has been established to analyze images from recorded videos of mixing experiments. The steps are: 1. Extraction of a sequence of images from the video file; 2. Cropping of the pictures; 3. Background removal; and 4. Image analysis and mixing time evaluation based on quantification of pixel-to-pixel heterogeneity within a given area of interest. The novel method was generally able to track the dependency between aeration rate and mixing time within the investigated photobioreactor. In direct comparison, a pearson correlation coefficient of rho = 0.99 was obtained. Gas flow rates between 10 L h−1, and 300 L h−1 resulted from mixing times of between 48 and 14 s, respectively. This technique is applicable without programming skills and can be used in education with inexperienced user groups.

The frequent use of antibiotics in artificial insemination promotes the development of antibiotic resistance. Therefore, alternatives must be considered. In this study, putative bioactive microalgae and hop extracts were examined to estimate their effect on quality and bacterial load of preserved porcine semen when used a lowtemperature storage at 5 degrees C in Androstar (R) Premium (ASP) extender (Minitiib). Firstly, five algae extracts (Neochloris oleoabundans (NEO), Pseudococcomyxa simplex (PSEY), Phormidium ambiquum (PHA), Schizochlamydella minutissima (SCH), Cyanidioschyzon merolae (CYA)) and one hop extract (Humulus lupulus (HOP)) in four concentrations (0.2, 2, 20 and 200 mu g/mL) were tested on their sperm-compatibility at 17 degrees C. All extracts in the concentrations 0.2 and 2 mu g/mL appeared to be sperm compatible. After 72 h of storage at 5 degrees C, variants showed an increase of total bacterial subcultures from 103 (ASP w/o supplements) to 113/136/135/136/126/118 (ASP w/NEO/PSEY/PHA/HOP/SCH/CYA). Even though bacterial growth was not inhibited in general, all extracts showed an antimicrobial effect on specific bacteria, including Gram-positive (Trueperella pyogenes, Streptococcus porcinus) and Gram-negative bacterial species (Alcaligenes faecalis, Pseudomonas aeruginosa, Ralstonia sp., Pasteurella sp., Proteus sp., Providencia stuartii, and Escherichia coli). While the proportion of these species was 10% in the control (ASP w/o supplements), their proportion in the supplemented variants ranged from 8% (NEO, HOP) to as low as 3% (PSEY). Although the tested extracts are not suitable to replace conventional antibiotics due to their lack of broad-spectrum antimicrobial activity, they nevertheless present promising opportunities for bacteria-specific, customizable usage in boar semen extenders combined with antibiotics or other antimicrobial agents.

This study aimed at the comparison of two different photobioreactors with focus on technology and sustainability. The mesh ultra-thin layer photobioreactor (MUTL-PBR) exhibited around 3-fold biomass based space-time-yield and an around 10-fold specific antioxidant capacity than the traditional reference photobioreactor. Life cycle assessment (LCA) was done under autotrophic conditions in both pilot scale reactors with focus on biomass production and on antioxidant capacity of the biomass, respectively. Biomass production within the reference reactor showed a lower environmental impact in most categories. A significantly higher energy demand for mixing and cooling of the cell suspension within the MUTL-PBR is the major reason for its environmental burden. This relates to high impacts in the categories "non-renewable energy" and "global warming potential" per kg biomass. Comparing algal antioxidant capacity, environmental impact of the MUTL cultivation was 5-10 times lower. This clearly illustrates the potential of MUTL-PBR for sustainable production of bioactive substances.

Determination of apparent digestibility coefficients (ADC) of ingredients has a central importance in formulation of aquaculture diets. Heterotrophic and phototrophic grown microalgae are considered as one of the best eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) as well as protein alternatives for fish oil and fish meal (FM) to sustain further growth in aquaculture production. This study aimed to determine nutrient and fatty acid ADCs of microbial materials including Nannochloropsis oceanica, Phaeodactylum tricornutum and two thraustochytrid strains (T29 and T66) with comparison to commonly used ingredients such as two batches of FMs, poultry-by product meal (PBM), soybean meal (SBM), corn gluten meal (CGM), wheat gluten meal (WGM) and whole wheat flour (WF) in rainbow trout, Oncorhynchus mykiss. Each ingredient was tested using Cr2O3 as an indigestible marker in triplicated cylindro-conical tanks for 2 weeks. Protein ADCs of microbial ingredients ranged between 77.6% in T66 and 84.4% in P. tricornutum and were close to those of FMs and PBM. N. oceanica had generally significantly lower lipid and fatty acid ADCs than those of P. tricornutum, thraustochytrids and the conventional feed ingredients probably due to their thick cell walls. Between the thraustochytrids strains, the T66 appeared to have slightly lower lipid, energy, organic matter, saturated, monounsaturated, long chain n-6 and long chain n-3 fatty acid ADCs than T29. P. tricornutum showed comparable nutrient ADC values to the two FMs used in the study. The results suggest that even if the microbial ingredients were used at 30% in reference diet without exposition to a pretreatment process, they can be utilized at acceptable rates by rainbow trout.