Contrary to the definition, “Dietary fiber contains lignin, which is not metabolized by mammalian animals”, we have our doubts according to our recent results.
University of Helsinki » Food Materials Science Research Group
by Katerina Zitkova
6M ago
The possible metabolic reactions of the aromatic biopolymer lignin were investigated as a part of the GOOD-project: Improved gut health by wood-derived gums (Jane and Aatos Erkko Foundation). In the experimental setup of the project, rats consumed hemicelluloses (mainly xylan) derived from birch wood in their diet. In the first part of the project, it was found that xylan has potential as a prebiotic dietary fiber promoting gut health. Reference to the first part of the study on xylan promoting gut health: Kynkäänniemi, E., Lahtinen, M. H., Jian, C., Salonen, A., Hatanpää, T., Mikkonen, K. S ..read more
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Exploring Helsinki: Our Thrilling City Adventure
University of Helsinki » Food Materials Science Research Group
by Katerina Zitkova
10M ago
The Food Materials Science Research Group embarked on a refreshing summer recreational event. Turning the bustling streets of Helsinki into our playground, we delved into an exciting Foxtrail city adventure. Under the sunny sky, we collected at Rautatientori on May 29, 2023, at 2 pm, brimming with enthusiasm for our urban quest. We split into four teams. Two teams took on the challenge of Route Sampo, where modernity meets history, while the other two teams chose Route Louhi, where the bustling city meets tranquility. Equipped with the instructions, we were prepared for the adventure ahead. A ..read more
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FinPowder: Wood hemicelluloses are effective wall materials for spray dried microencapsulation of bioactive compounds from bilberry with improved functional properties of produced microcapsules
University of Helsinki » Food Materials Science Research Group
by Katerina Zitkova
1y ago
Two years have passed since Abedalghani Halahlah (Abed) who is working as a doctoral researcher commenced in the FinPowder project (here) at the University of Helsinki (Abed, Figures a and b).  We are now back to deliver more interesting findings/outcomes to add to the previously revealed results (here) that have already been published as two impactful articles. First article: Abedalghani Halahlah, Vieno Piironen, Kirsi S. Mikkonen, and Thao M. Ho. “Wood Hemicelluloses as Innovative Wall Materials for Spray-Dried Microencapsulation of Berry Juice: Part 1—Effect of Homogenization Techniqu ..read more
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Writing retreat in Tvärminne 19.-21.10.2022
University of Helsinki » Food Materials Science Research Group
by Maria Waldén
1y ago
The writing retreat has been an annual event, organized by the Food Materials Science Research Group since 2018, with the intent of setting aside the experimental work and shifting the focus to scientific writing activities. This year, we embarked on a journey to a different location and experienced three fruitful days at the Tvärminne zoological station of the University of Helsinki. During our retreat in Tvärminne, a beautiful rural area in southern Finland, the members of our group, along with our group leader, Kirsi Mikkonen, got the chance to get together and be productive in a breathtak ..read more
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A year into making mushroom mycelia a mainstream food – Update on MyShroom
University of Helsinki » Food Materials Science Research Group
by Maria Waldén
1y ago
‘MyShroom’, funded by Business Finland’s Research to Business Programme, started in August 2021 with the aim to bring tasty, ecological, protein-rich fungal food to the growing vegan and meat alternatives market. With an increasing global need for sustainable food, fungi are becoming an attractive option for consumers seeking nutritious, affordable, ecological, ethical, safe, easy-to-use, protein- and fiber-rich food. In our current practice, only about 5% of edible fungal material is consumed as mushrooms, while the rest remains unused in the form of mycelia, waiting for its potential to be ..read more
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A new Academy of Finland (AoF) postdoc research project explores an innovative way to utilise wood hemicelluloses
University of Helsinki » Food Materials Science Research Group
by Maria Waldén
2y ago
Wood hemicelluloses are currently treated as low-value by-products of the pulp and paper industry and remain outside of the biorefinery process. The development of value-added applications of hemicelluloses for producing new advanced products will boost forestry operations, promote economic growth, and secure employment in rural areas. To support this goal, Thao Minh Ho in the FoMSci group received funding for a 3-year AoF postdoc research project to develop an innovative approach to employ wood hemicelluloses as capsule wall materials to formulate new synbiotic powders. The project entitled ..read more
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New project: VegeSense aims to secure the supply of high-quality vegetable products
University of Helsinki » Food Materials Science Research Group
by Maria Waldén
2y ago
The food chain is in a shift towards more ecological practices. To feed the growing world population in a sustainable manner, it’s crucial to find solutions to reduce food waste and shift our eating habits to remain within the boundaries of environmental resources. To succeed, the movement towards a planetary diet must be appealing, affordable and uncomplicated for consumers. With ready-cut fresh vegetables consumers can conveniently increase their consumption of fresh vegetables, however the shelf-life of this product category is very limited due to rapid quality loss, often because of over-r ..read more
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Wood hemicelluloses have great potential as wall materials for spray-dried microencapsulation of bilberry juice
University of Helsinki » Food Materials Science Research Group
by Ida E Nikkilä
2y ago
The FinPowder research project funded by Finnish Natural Resources Research Foundation aims to develop a new strategy to offer sustainable and healthy food choices to global consumers while also valorizing Finnish wood-based hemicelluloses and wild berries. Further information about the project can be found here. Since FinPowder commenced in April 2021, we have evaluated the suitability of different types of hemicelluloses and celluloses for spray-dried microencapsulation of bilberry juice. We have also optimized the methods for the preparation of feed solutions including bilberry juice, and s ..read more
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The in vivo study on modified fat systems has started!
University of Helsinki » Food Materials Science Research Group
by Ida E Nikkilä
2y ago
Research on oleogels and their functionality in mice has started at the University of Helsinki Biomedicum animal facilities, designed by docent Fabio Valoppi’s research group in collaboration with docent Teemu Aitta-Aho. This novel investigation will look for physiological differences between mice fed diets high in oleogels and other fats including their body composition, food-related behaviour, and weight fluctuations, along with other characteristics during a three-month period. These mice will become integral research participants in this study as we depend on information from them to ensur ..read more
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Slush 2021 helps members of FoMSci to connect with potential investors
University of Helsinki » Food Materials Science Research Group
by Ida E Nikkilä
2y ago
In early December 2021, several members of FoMSci participated in Slush 2021. The “world’s leading startup event” was held at the Helsinki Expo and Convention Centre. Slush 2021 gathered 8800 attendees from all over the world with diverse backgrounds, from highly prominent founders and investors to researchers, companies, media, executives, operators, and other talents. The atmosphere in Slush was very unique compared to other typical conference events. Different colours of lighting with fog filled the air, giving a feeling of being inside a techno-club rather than a conference. The opening ce ..read more
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