Johnmel Abrogena Valerozo
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Johnmel Abrogena Valerozo has a total of 6 co-authors. Here are the top co-authors by number of shared publications:
- Abhishek Khadka
Department of Food Agriculture and Bioresources, Asian Institute of Technology, Pathum Thani 12120, Thailand
1 shared publication - Anil Kumar Anal
Faculty of Food, Agriculture and Natural Resources, Asian Institute of Technology, Klong Luang, Bangkok 12120, Thailand
1 shared publication - Daniel Lee Rice
Department of Food Agriculture and Bioresources, Asian Institute of Technology, Pathum Thani 12120, Thailand
1 shared publication - Khin Nyein Chan Zaw
Department of Food Agriculture and Bioresources, Asian Institute of Technology, Pathum Thani 12120, Thailand
1 shared publication - Nabindra Kumar Shrestha
Central Department of Food Technology, Tribhuvan University, Dharan, Nepal
1 shared publication - Ryunosuke Nagase
Department of Food Agriculture and Bioresources, Asian Institute of Technology, Pathum Thani 12120, Thailand
1 shared publication
Latest Publications
- Open Access
Aquatic Plants for Blue Protein Innovation: Bridging Nutrition, Sustainability, and Food Security
The global population is rising sharply and is expected to be 10 billion by 2050. Nutrition security, especially protein, is a major concern, as it is one of the essential ingredients for body growth. However, consumption of meat is unsustainable, as the use of natural resources and greenhouse gas (GHG) emissions are relatively high compared to plant-based protein sources. Aquatic plants like duckweed, Azolla, and water spinach, as well as macroalgae and microalgae, contain good amounts of protein, ranging from 25% to 60% dry weight (DW) and comprising major essential amino acids (EAAs). These plants are rich in vitamins and minerals and possess antimicrobial, anti-inflammatory, antidiabetic, and anti-fatigue properties. In addition, green food processing (GFP) technologies minimize the antinutritional factors, which in turn increase the bioaccessibility and biodigestibility of aquatic plants. Fermentation is one of the oldest known GFP methods. Recent advances include high-pressure processing, pulsed electric field, ultrasound-assisted, and microwave-assisted extraction, which are among the most promising techniques. Hence, government initiatives, as well as research and private sector collaboration for cultivation, processing, and advocating for such nutrient-dense food, are necessary. This will ensure sustainable production and consumption.
Open AccessAquatic Plants for Blue Protein Innovation: Bridging Nutrition, Sustainability, and Food Security
The global population is rising sharply and is expected to be 10 billion by 2050. Nutrition security, especially protein, is a major concern, as it is one of the essential ingredients for body growth. However, consumption of meat is unsustainable, as the use of natural resources and greenhouse gas (GHG) emissions are relatively high compared to plant-based protein sources. Aquatic plants like duckweed, Azolla, and water spinach, as well as macroalgae and microalgae, contain good amounts of protein, ranging from 25% to 60% dry weight (DW) and comprising major essential amino acids (EAAs). These plants are rich in vitamins and minerals and possess antimicrobial, anti-inflammatory, antidiabetic, and anti-fatigue properties. In addition, green food processing (GFP) technologies minimize the antinutritional factors, which in turn increase the bioaccessibility and biodigestibility of aquatic plants. Fermentation is one of the oldest known GFP methods. Recent advances include high-pressure processing, pulsed electric field, ultrasound-assisted, and microwave-assisted extraction, which are among the most promising techniques. Hence, government initiatives, as well as research and private sector collaboration for cultivation, processing, and advocating for such nutrient-dense food, are necessary. This will ensure sustainable production and consumption.