Improvement of prebiotic activity of guava purée by-products through cellulase treatment

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Biotechnology Pub Date : 2022-01-09 DOI:10.1080/08905436.2021.2006063

Ying Ping Chang, Wei Yik Wee, Kah Wai Wan, Kah Mun Loh, Kok Chang Lee

{"title":"Improvement of prebiotic activity of guava purée by-products through cellulase treatment","authors":"Ying Ping Chang, Wei Yik Wee, Kah Wai Wan, Kah Mun Loh, Kok Chang Lee","doi":"10.1080/08905436.2021.2006063","DOIUrl":null,"url":null,"abstract":"ABSTRACTThe effects of cellulase treatment on the prebiotic activity and structural properties of by-products from guava (Psidium guajava L.) purée processing was investigated focusing on Refiner (the seed-rich fraction), siever (the peel-rich fraction), and decanter (the pulp-rich fraction). After cellulase treatment, each by-product was separated into ethanolic extract (EEC) and alcohol insoluble fiber (AIF). Cellulase treatment led to the dissolution of the insoluble fiber in all the by-products. Subsequently, the molecular weight distribution and prebiotic activity of the EEC were determined. All cellulase-treated by-products showed a shift from high to low in molecular weight distribution, with a higher prebiotic activity score. Cellulase treatment also affected the microstructure, crystallinity index, and chemical bonds in AIF as observed through Scanning Electron Microscope, X-ray crystallography analysis, and Fourier-transform Infrared spectra analysis. The structural lattice changes manifested as an improved capacity in binding bile acids. Cellulase treatment is a feasible method to unleash the recalcitrant nature of guava by-products.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"7 6","pages":""},"PeriodicalIF":1.8000,"publicationDate":"2022-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/08905436.2021.2006063","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

ABSTRACT

The effects of cellulase treatment on the prebiotic activity and structural properties of by-products from guava (Psidium guajava L.) purée processing was investigated focusing on Refiner (the seed-rich fraction), siever (the peel-rich fraction), and decanter (the pulp-rich fraction). After cellulase treatment, each by-product was separated into ethanolic extract (EEC) and alcohol insoluble fiber (AIF). Cellulase treatment led to the dissolution of the insoluble fiber in all the by-products. Subsequently, the molecular weight distribution and prebiotic activity of the EEC were determined. All cellulase-treated by-products showed a shift from high to low in molecular weight distribution, with a higher prebiotic activity score. Cellulase treatment also affected the microstructure, crystallinity index, and chemical bonds in AIF as observed through Scanning Electron Microscope, X-ray crystallography analysis, and Fourier-transform Infrared spectra analysis. The structural lattice changes manifested as an improved capacity in binding bile acids. Cellulase treatment is a feasible method to unleash the recalcitrant nature of guava by-products.

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

纤维素酶处理提高番石榴石榴籽副产物的益生元活性

摘要研究了纤维素酶处理对番石榴(Psidium guajava L.)加工副产物的益生元活性和结构特性的影响，重点研究了精制部分(富籽部分)、银部分(富果皮部分)和脱渣部分(富浆部分)。各副产物经纤维素酶处理后分离为乙醇提取物(EEC)和醇不溶性纤维(AIF)。纤维素酶处理导致所有副产物中不溶性纤维的溶解。随后，测定了EEC的分子量分布和益生元活性。纤维素酶处理的副产物分子量分布由高到低，益生元活性得分较高。通过扫描电镜、x射线晶体学分析和红外光谱分析发现，纤维素酶处理还影响了AIF的微观结构、结晶度指数和化学键。结构晶格的改变表现为胆汁酸结合能力的提高。纤维素酶处理是一种可行的方法来释放番石榴副产物的顽固性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.