Pub Date : 2024-11-15DOI: 10.1016/j.fbp.2024.11.011
Carla Cristina de Sousa, Larissa Nayhara Soares Santana Falleiros, Eloízio Júlio Ribeiro, Miriam Maria De Resende
β-galactosidase has been immobilized in different supports to improve its industrial performance. Thus, the research aimed to evaluate the covalent immobilization process of β-galactosidase from Kluyveromyces lactis in silica. The best immobilization conditions were evaluated based on the initial enzymatic activity, concentration of (3-Aminopropyl)triethoxysilane (APTES), and glutaraldehyde concentration using a central rotational composite design (CCRD). The influence of temperature and pH on enzymatic activity, thermal stability, pH, storage, Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and reuse were also studied. The best immobilization conditions were at a concentration of 1.0 % APTES and 6.86 % glutaraldehyde, and an initial enzymatic activity of 21 U.mL−1. The immobilized β-galactosidase showed an optimal pH of 7.0, temperature of 30°C, and stability at pH of 7.5. Thermal stability was better at 20°C. In four reuse cycles, the enzyme maintained approximately 70 % of its initial activity. The stored enzyme (8°C) maintained 44 % activity after 105 days. The FT-IR allowed the visualization of the enzyme groups and the enzyme-support binding. SEM images showed the structure of the silica Using a fixed bed reactor, a lactose conversion of roughly 47 % was obtained. In general, the proposed method was efficient in lactose hydrolysis. Silica is considered a promising support for immobilizing β-galactosidase.
{"title":"Immobilization of Β-galactosidase of Kluyveromyces lactis in mesoporous silica","authors":"Carla Cristina de Sousa, Larissa Nayhara Soares Santana Falleiros, Eloízio Júlio Ribeiro, Miriam Maria De Resende","doi":"10.1016/j.fbp.2024.11.011","DOIUrl":"10.1016/j.fbp.2024.11.011","url":null,"abstract":"<div><div>β-galactosidase has been immobilized in different supports to improve its industrial performance. Thus, the research aimed to evaluate the covalent immobilization process of β-galactosidase from <em>Kluyveromyces lactis</em> in silica. The best immobilization conditions were evaluated based on the initial enzymatic activity, concentration of (3-Aminopropyl)triethoxysilane (APTES), and glutaraldehyde concentration using a central rotational composite design (CCRD). The influence of temperature and pH on enzymatic activity, thermal stability, pH, storage, Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and reuse were also studied. The best immobilization conditions were at a concentration of 1.0 % APTES and 6.86 % glutaraldehyde, and an initial enzymatic activity of 21 U.mL<sup>−1</sup>. The immobilized β-galactosidase showed an optimal pH of 7.0, temperature of 30°C, and stability at pH of 7.5. Thermal stability was better at 20°C. In four reuse cycles, the enzyme maintained approximately 70 % of its initial activity. The stored enzyme (8°C) maintained 44 % activity after 105 days. The FT-IR allowed the visualization of the enzyme groups and the enzyme-support binding. SEM images showed the structure of the silica Using a fixed bed reactor, a lactose conversion of roughly 47 % was obtained. In general, the proposed method was efficient in lactose hydrolysis. Silica is considered a promising support for immobilizing β-galactosidase.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 165-175"},"PeriodicalIF":3.5,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702101","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-15DOI: 10.1016/j.fbp.2024.11.012
Benjamin A.S. Dagès , Jack A. Fabian , Dagmar Polakova , Miroslava Rysova , Paul D. Topham , Jean-Baptiste R.G. Souppez , Mariana Petronela Hanga , Eirini Theodosiou
Cultivated meats are a direct response to an ever-increasing global demand for meat, that will alleviate the negative impacts of animal farming on the environment and food security. Despite recent advances, however, challenges regarding scalability and costs remain, impeding the availability and affordability of these novel foods. Consequently, this study aims to design novel edible and biocompatible scaffolds for the expansion of bovine mesenchymal stem cells, using silk fibroin from degummed Bombyx mori cocoons. The scaffolds were created from 12 % (w/w) silk fibroin in formic acid via two different methods of electrospinning, a needle-based laboratory set-up and a needleless configuration with the ability to produce non-woven fabrics at industrial scale. The supports were further treated with methanol or ethanol, which induced β-sheet crystallisation and preserved their fibrous nature in an aqueous environment for at least 2 weeks, with <10 % total weight loss. Although the highly porous nanofibrous morphology was maintained in all cases (98–166 nm fibre diameters), the alcohol treatments increased the stiffness, strength and brittleness of the materials by 6-fold, 5-fold and 3-fold, respectively. When different seeding densities (1500, 3000 and 5000 cells/cm2) of bovine mesenchymal stem cells were investigated, there were no signs of cytotoxicity, and the best growth was achieved at the lowest cell density, yielding a 9-fold expansion, with a 0.018 h−1 specific growth rate and 44 h doubling time over 7 days. These findings provide novel insights into electrospun materials and may support future developments in cultivated meats.
{"title":"Edible electrospun materials for scalable cultivated beef production","authors":"Benjamin A.S. Dagès , Jack A. Fabian , Dagmar Polakova , Miroslava Rysova , Paul D. Topham , Jean-Baptiste R.G. Souppez , Mariana Petronela Hanga , Eirini Theodosiou","doi":"10.1016/j.fbp.2024.11.012","DOIUrl":"10.1016/j.fbp.2024.11.012","url":null,"abstract":"<div><div>Cultivated meats are a direct response to an ever-increasing global demand for meat, that will alleviate the negative impacts of animal farming on the environment and food security. Despite recent advances, however, challenges regarding scalability and costs remain, impeding the availability and affordability of these novel foods. Consequently, this study aims to design novel edible and biocompatible scaffolds for the expansion of bovine mesenchymal stem cells, using silk fibroin from degummed <em>Bombyx mori</em> cocoons. The scaffolds were created from 12 % (w/w) silk fibroin in formic acid via two different methods of electrospinning, a needle-based laboratory set-up and a needleless configuration with the ability to produce non-woven fabrics at industrial scale. The supports were further treated with methanol or ethanol, which induced β-sheet crystallisation and preserved their fibrous nature in an aqueous environment for at least 2 weeks, with <10 % total weight loss. Although the highly porous nanofibrous morphology was maintained in all cases (98–166 nm fibre diameters), the alcohol treatments increased the stiffness, strength and brittleness of the materials by 6-fold, 5-fold and 3-fold, respectively. When different seeding densities (1500, 3000 and 5000 cells/cm<sup>2</sup>) of bovine mesenchymal stem cells were investigated, there were no signs of cytotoxicity, and the best growth was achieved at the lowest cell density, yielding a 9-fold expansion, with a 0.018 h<sup>−1</sup> specific growth rate and 44 h doubling time over 7 days. These findings provide novel insights into electrospun materials and may support future developments in cultivated meats.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 118-129"},"PeriodicalIF":3.5,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-13DOI: 10.1016/j.fbp.2024.11.010
Meliza Lindsay Rojas , Karla Ramirez , Guillermo Linares
This study evaluated the thermal degradation kinetics of total monomeric anthocyanins (TMA) from in-natura purple corn cob and the recovery of bioactive compounds from their by-products. The TMA and antioxidant capacity (AC) extraction kinetics were evaluated by conventional (CE) and ultrasound-assisted extraction (UAE, 25°C, 40 kHz, 32 W/L) methods. The stability of liquid and powdered extract by using maltodextrin (M) [M(2 %)] and corn starch (C) [M(1.5 %) + C(0.5 %)], was evaluated. Thermal degradation kinetics (65–90 °C) showed that TMA are relatively stable at high temperatures, with a half-life of 5.3 h at 90 °C and an activation energy of 949.2 J·mol−1. The TMA and AC extraction kinetics from corn cob by-product, described by the Peleg model, showed that the UAE had the highest extraction rate (<k1) and equilibrium yield (<k2), reducing CE times by up to 58 % and 67 %, for TMA and AC respectively. Furthermore, the stability of this extract was greater at pH ≤ 3, decreasing at neutral and alkaline pH. On the other hand, the water adsorption isotherms modeled by GAB model showed that the powder [M(1.5 %) + C(0.5 %)] had greater stability (Xm = 5.97 g/100 g d.m.) compared to the powder [M(2 %)] (Xm = 3.71 g/100 g d.m.). Additionally, significant differences were observed between treatments in terms of color density, polymeric color, and % tannin contribution, where the powder [M(1.5 %) + C(0.5 %)] demonstrated greater stability. These results highlight the effectiveness of the UAE method for recovering TMA and AC from purple corn cob by-products and the importance of storage conditions and pH in the stability of anthocyanin-rich extracts and powders with potential applications in food and non-food industries.
本研究评估了紫色玉米芯中总单体花青素（TMA）的热降解动力学以及从其副产品中回收生物活性化合物的情况。采用常规（CE）和超声辅助萃取（UAE，25°C，40 kHz，32 W/L）方法对 TMA 和抗氧化能力（AC）萃取动力学进行了评估。使用麦芽糊精（M）[M(2 %)]和玉米淀粉（C）[M(1.5 %) + C(0.5%)]对液体和粉末提取物的稳定性进行了评估。热降解动力学（65-90 °C）表明，TMA 在高温下相对稳定，90 °C 时的半衰期为 5.3 h，活化能为 949.2 J-mol-1。用 Peleg 模型描述了玉米芯副产品中 TMA 和 AC 的萃取动力学，结果表明 UAE 的萃取率（<k1）和平衡产率（<k2）最高，TMA 和 AC 的 CE 时间分别缩短了 58% 和 67%。此外，这种提取物的稳定性在 pH 值≤ 3 时更高，在中性和碱性 pH 值时降低。另一方面，用 GAB 模型建立的水吸附等温线表明，与粉末[M(2%)]（Xm = 3.71 g/100 g d.m.）相比，粉末[M(1.5 %) + C(0.5 %)]的稳定性更高（Xm = 5.97 g/100 g d.m.）。此外，在色密度、聚合色和单宁成分百分比方面，不同处理之间存在明显差异，其中粉末[M(1.5 %) + C(0.5%)]表现出更高的稳定性。这些结果凸显了阿联酋方法从紫色玉米芯副产品中回收 TMA 和 AC 的有效性，以及储存条件和 pH 值对富含花青素的提取物和粉末稳定性的重要性，这些提取物和粉末在食品和非食品行业具有潜在的应用价值。
{"title":"Biocompounds recovery from purple corn cob by-product: extraction kinetics, thermal and physicochemical stability of liquid and powdered anthocyanin-rich extract","authors":"Meliza Lindsay Rojas , Karla Ramirez , Guillermo Linares","doi":"10.1016/j.fbp.2024.11.010","DOIUrl":"10.1016/j.fbp.2024.11.010","url":null,"abstract":"<div><div>This study evaluated the thermal degradation kinetics of total monomeric anthocyanins (TMA) from <em>in-natura</em> purple corn cob and the recovery of bioactive compounds from their by-products. The TMA and antioxidant capacity (AC) extraction kinetics were evaluated by conventional (CE) and ultrasound-assisted extraction (UAE, 25°C, 40 kHz, 32 W/L) methods. The stability of liquid and powdered extract by using maltodextrin (M) [M(2 %)] and corn starch (C) [M(1.5 %) + C(0.5 %)], was evaluated. Thermal degradation kinetics (65–90 °C) showed that TMA are relatively stable at high temperatures, with a half-life of 5.3 h at 90 °C and an activation energy of 949.2 J·mol<sup>−1</sup>. The TMA and AC extraction kinetics from corn cob by-product, described by the Peleg model, showed that the UAE had the highest extraction rate (<<em>k</em><sub><em>1</em></sub>) and equilibrium yield (<<em>k</em><sub><em>2</em></sub>), reducing CE times by up to 58 % and 67 %, for TMA and AC respectively. Furthermore, the stability of this extract was greater at pH ≤ 3, decreasing at neutral and alkaline pH. On the other hand, the water adsorption isotherms modeled by GAB model showed that the powder [M(1.5 %) + C(0.5 %)] had greater stability (<em>Xm</em> = 5.97 g/100 g d.m.) compared to the powder [M(2 %)] (<em>Xm</em> = 3.71 g/100 g d.m.). Additionally, significant differences were observed between treatments in terms of color density, polymeric color, and % tannin contribution, where the powder [M(1.5 %) + C(0.5 %)] demonstrated greater stability. These results highlight the effectiveness of the UAE method for recovering TMA and AC from purple corn cob by-products and the importance of storage conditions and pH in the stability of anthocyanin-rich extracts and powders with potential applications in food and non-food industries.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 25-35"},"PeriodicalIF":3.5,"publicationDate":"2024-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653926","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-10DOI: 10.1016/j.fbp.2024.11.002
Addis Lemessa Jembere , Tomasz Jakubowski
The efficacy of surface treatment technology is highly dependent on the dimensional and operational parameters. UV-C as a commonly used surface treatment technology required fine-tuning to achieve maximum storability of semi-finished products. This study therefore applied a simultaneous optimization approach for the multi-objective function to obtain the best possible combination of variables in the irradiation process (dose (15–45mJ/cm2, storage period (3–9d), and distance from the light (40–80 cm)) that offer maintained properties of semi-finished potato tuber for extended storage life. The optimum values are obtained at the ∼40.5mJ/cm2, 7 days, and 48 cm granting a 756 N, 6.7 N, and 9 N for compressive, bending, and cutting force resistance, respectively. Further insight into the surface functionality was studied using FT-IR and SEM analysis as a result similar spectral makeup was noted but a shift of absorption peak was observed in the irradiated sample at 30 and 45mJ/cm2. Also, a similar granular structure was observed from the morphologies.
{"title":"Simultaneous optimization approach for UV-C radiator to enhance mechanical properties of semi-finished potato tuber (Innovator) for extended storage period","authors":"Addis Lemessa Jembere , Tomasz Jakubowski","doi":"10.1016/j.fbp.2024.11.002","DOIUrl":"10.1016/j.fbp.2024.11.002","url":null,"abstract":"<div><div>The efficacy of surface treatment technology is highly dependent on the dimensional and operational parameters. UV-C as a commonly used surface treatment technology required fine-tuning to achieve maximum storability of semi-finished products. This study therefore applied a simultaneous optimization approach for the multi-objective function to obtain the best possible combination of variables in the irradiation process (dose (15–45mJ/cm<sup>2</sup>, storage period (3–9d), and distance from the light (40–80 cm)) that offer maintained properties of semi-finished potato tuber for extended storage life. The optimum values are obtained at the ∼40.5mJ/cm<sup>2</sup>, 7 days, and 48 cm granting a 756 N, 6.7 N, and 9 N for compressive, bending, and cutting force resistance, respectively. Further insight into the surface functionality was studied using FT-IR and SEM analysis as a result similar spectral makeup was noted but a shift of absorption peak was observed in the irradiated sample at 30 and 45mJ/cm<sup>2</sup>. Also, a similar granular structure was observed from the morphologies.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 36-48"},"PeriodicalIF":3.5,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-10DOI: 10.1016/j.fbp.2024.11.009
Caiyun Liu , Haoyu Deng , Minming Lv , Huihui Du , Baoguo Li , Nabil Grimi , Yijun Liu , Wanxu Chen
Sweet potato fries and chips are a popular snack worldwide. However, as the high oil and acrylamide contents in fried foods may contribute to increased risks of obesity, diabetes, hypertension and cancer, methods to reduce these harmful components have become a research focus. In this study, the impacts of pulsed electric fields (PEF) and ultrasound (US) on the frying kinetics and characteristics of sweet potato chips were investigated. The intensity of PEF treatment was set at E = 1.0 kV/cm with a total duration of tPEF = 0.2 s; the energy applied in the PEF pre-treatment was 9.47 ± 0.5 kJ/kg. US treatment was performed at 53 kHz (10 s ON/1 s OFF), 180 W, and 25 °C for 30 min. Low-field nuclear magnetic resonance (LF–NMR) revealed that both PEF and US pre-treatment influence the binding force between water molecules in sweet potatoes. Reducing sugars in raw products treated with PEF, US, and PEF + US were significantly (p < 0.05) reduced by 33.3 %, 20.0 %, and 53.3 %, respectively. The first-order kinetics model provided a good fit for water evaporation during frying. The PEF, US, and PEF + US treatments resulted in oil content reductions of 32.3 %, 37.0 %, and 40.3 %, respectively, compared with the untreated samples. Pre-treatments also improved the color and textural characteristics of fried sweet potato chips. Furthermore, the acrylamide content was reduced by 55.28 % (549 µg/kg) with PEF + US pre-treatment. These results reveal a potential method for producing high-quality fried products.
甘薯薯条和薯片是一种风靡全球的零食。然而，由于油炸食品中的高油和丙烯酰胺含量可能会增加肥胖、糖尿病、高血压和癌症的风险，因此减少这些有害成分的方法已成为研究重点。本研究调查了脉冲电场（PEF）和超声波（US）对甘薯片油炸动力学和特性的影响。脉冲电场处理的强度设定为 E = 1.0 kV/cm，总持续时间为 tPEF = 0.2 s；脉冲电场预处理的能量为 9.47 ± 0.5 kJ/kg。US 处理在 53 kHz（10 s ON/1 s OFF）、180 W 和 25 °C 下进行，持续 30 分钟。低场核磁共振（LF-NMR）显示，PEF 和 US 预处理都会影响甘薯中水分子之间的结合力。经 PEF、US 和 PEF + US 处理的原产品中的还原糖分别显著减少了 33.3%、20.0% 和 53.3%（p < 0.05）。一阶动力学模型非常适合油炸过程中的水分蒸发。与未经处理的样品相比，PEF、US 和 PEF + US 处理的含油量分别降低了 32.3 %、37.0 % 和 40.3 %。预处理还改善了油炸甘薯片的颜色和质地特征。此外，经 PEF + US 预处理后，丙烯酰胺含量降低了 55.28 %（549 微克/千克）。这些结果揭示了一种生产高质量油炸产品的潜在方法。
{"title":"Impact of pulsed electric fields and ultrasound on the frying characteristics of sweet potato chips","authors":"Caiyun Liu , Haoyu Deng , Minming Lv , Huihui Du , Baoguo Li , Nabil Grimi , Yijun Liu , Wanxu Chen","doi":"10.1016/j.fbp.2024.11.009","DOIUrl":"10.1016/j.fbp.2024.11.009","url":null,"abstract":"<div><div>Sweet potato fries and chips are a popular snack worldwide. However, as the high oil and acrylamide contents in fried foods may contribute to increased risks of obesity, diabetes, hypertension and cancer, methods to reduce these harmful components have become a research focus. In this study, the impacts of pulsed electric fields (PEF) and ultrasound (US) on the frying kinetics and characteristics of sweet potato chips were investigated. The intensity of PEF treatment was set at <em>E</em> = 1.0 kV/cm with a total duration of t<sub>PEF</sub> = 0.2 s; the energy applied in the PEF pre-treatment was 9.47 ± 0.5 kJ/kg. US treatment was performed at 53 kHz (10 s ON/1 s OFF), 180 W, and 25 °C for 30 min. Low-field nuclear magnetic resonance (LF–NMR) revealed that both PEF and US pre-treatment influence the binding force between water molecules in sweet potatoes. Reducing sugars in raw products treated with PEF, US, and PEF + US were significantly (p < 0.05) reduced by 33.3 %, 20.0 %, and 53.3 %, respectively. The first-order kinetics model provided a good fit for water evaporation during frying. The PEF, US, and PEF + US treatments resulted in oil content reductions of 32.3 %, 37.0 %, and 40.3 %, respectively, compared with the untreated samples. Pre-treatments also improved the color and textural characteristics of fried sweet potato chips. Furthermore, the acrylamide content was reduced by 55.28 % (549 µg/kg) with PEF + US pre-treatment. These results reveal a potential method for producing high-quality fried products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 49-57"},"PeriodicalIF":3.5,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-08DOI: 10.1016/j.fbp.2024.11.008
José C. De León-Medina , Leonardo Sepúlveda , José J. Buenrostro-Figueroa , Marco A. Mata-Gómez , Adriana C. Flores-Gallegos , Raul Rodríguez-Herrera , Cristóbal N. Aguilar , J.A. Ascacio-Valdes
Ellagitannins biodegradation produces ellagic acid, a high bioactive compound. An enzyme called ellagitannase has been proponed as the responsible of biodegrading ellagitannins, but the mechanisms have not been completely cleared. The aim of this work was to produce and purify partially an enzymatic extract able to biodegrade ellagitannins and test the enzymatic activity against a pure ellagitannin substrate (geraniin). Enzymatic extract was produced by solid-state fermentation using rambutan ellagitannins as substrate and Aspergillus niger GH1 as microorganism. Enzymatic extract was partially purified by dialysis and ultrafiltration and β-glucosidase, α-L-arabinofuranosidase and ellagitannase activities were tested. Ellagitanase activity was also tested using pure geraniin as substrate. Values of enzymatic activity after partial purification were obtained for the three enzymes tested, but the only inducible enzyme produced by the presence of ellagitannins was ellagitannase. Finally, the enzymatic assay using pure geraniin as substrate proved that this pure compound was effectively biodegraded into two compounds: dimers of tergallagic-O-hexoside and ellagic acid.
{"title":"Production and evaluation of ellagitannase activity using a pure geraniin substrate","authors":"José C. De León-Medina , Leonardo Sepúlveda , José J. Buenrostro-Figueroa , Marco A. Mata-Gómez , Adriana C. Flores-Gallegos , Raul Rodríguez-Herrera , Cristóbal N. Aguilar , J.A. Ascacio-Valdes","doi":"10.1016/j.fbp.2024.11.008","DOIUrl":"10.1016/j.fbp.2024.11.008","url":null,"abstract":"<div><div>Ellagitannins biodegradation produces ellagic acid, a high bioactive compound. An enzyme called ellagitannase has been proponed as the responsible of biodegrading ellagitannins, but the mechanisms have not been completely cleared. The aim of this work was to produce and purify partially an enzymatic extract able to biodegrade ellagitannins and test the enzymatic activity against a pure ellagitannin substrate (geraniin). Enzymatic extract was produced by solid-state fermentation using rambutan ellagitannins as substrate and <em>Aspergillus niger</em> GH1 as microorganism. Enzymatic extract was partially purified by dialysis and ultrafiltration and β-glucosidase, α-L-arabinofuranosidase and ellagitannase activities were tested. Ellagitanase activity was also tested using pure geraniin as substrate. Values of enzymatic activity after partial purification were obtained for the three enzymes tested, but the only inducible enzyme produced by the presence of ellagitannins was ellagitannase. Finally, the enzymatic assay using pure geraniin as substrate proved that this pure compound was effectively biodegraded into two compounds: dimers of tergallagic-O-hexoside and ellagic acid.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 112-117"},"PeriodicalIF":3.5,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-08DOI: 10.1016/j.fbp.2024.11.006
Gloria Domínguez-Rodríguez , Victor M. Amador-Luna , José A. Mendiola , Fabián Parada-Alfonso , Elena Ibáñez
The recovery of phenolic compounds from C. reticulata leaves using pressurized liquid extraction (PLE) combined with Natural Deep Eutectic Solvents (NaDES) employing Choline chloride:Glycerol (1:2 molar ratio) as NaDES was investigated for the first time. A Box-Behnken experimental design was carried out to observe the influence of time, temperature and % water in NaDES on the extraction of compounds with antioxidant and anticholinergic (AC) capacities and only with antioxidant capacity (A). Besides, optimum extracts were compared with PLE extracts obtained under the same extraction conditions but using ethanol-/water (70:30, v/v). PLE-NaDES-AC extract obtained at 150°C during 25 min with 57.9 % water in NaDES displayed the highest in vitro antioxidant and anticholinergic capacities and the highest number of different phenolic compounds identified by HPLC-IT-MS compared with the rest of extracts. Lower extraction temperature (64°C) was necessary for obtaining extracts with only antioxidant capacity. Besides, a forced stability study showed a high protection effect of NaDES on the degradation of antioxidant phenolic compounds compared to ethanolic extracts. Results indicated that the use of PLE-NaDES is a sustainable alternative to ethanolic PLE extraction for the recovery of stable bioactive phenolic compounds.
{"title":"Development of a sustainable extraction and storage stability of antioxidant and anticholinergic pressurized natural deep eutectic solvent extracts from Citrus reticulata leaves","authors":"Gloria Domínguez-Rodríguez , Victor M. Amador-Luna , José A. Mendiola , Fabián Parada-Alfonso , Elena Ibáñez","doi":"10.1016/j.fbp.2024.11.006","DOIUrl":"10.1016/j.fbp.2024.11.006","url":null,"abstract":"<div><div>The recovery of phenolic compounds from <em>C. reticulata</em> leaves using pressurized liquid extraction (PLE) combined with Natural Deep Eutectic Solvents (NaDES) employing Choline chloride:Glycerol (1:2 molar ratio) as NaDES was investigated for the first time. A Box-Behnken experimental design was carried out to observe the influence of time, temperature and % water in NaDES on the extraction of compounds with antioxidant and anticholinergic (AC) capacities and only with antioxidant capacity (A). Besides, optimum extracts were compared with PLE extracts obtained under the same extraction conditions but using ethanol-/water (70:30, v/v). PLE-NaDES-AC extract obtained at 150°C during 25 min with 57.9 % water in NaDES displayed the highest <em>in vitro</em> antioxidant and anticholinergic capacities and the highest number of different phenolic compounds identified by HPLC-IT-MS compared with the rest of extracts. Lower extraction temperature (64°C) was necessary for obtaining extracts with only antioxidant capacity. Besides, a forced stability study showed a high protection effect of NaDES on the degradation of antioxidant phenolic compounds compared to ethanolic extracts. Results indicated that the use of PLE-NaDES is a sustainable alternative to ethanolic PLE extraction for the recovery of stable bioactive phenolic compounds.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 70-81"},"PeriodicalIF":3.5,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cold brew coffee is a beverage prepared at low temperatures, usually consumed immediately after preparation or after a short storage period due to its short shelf life. Different technologies are required to increase the shelf life without affecting its sensory and functional properties. In this work, the effect of ultraviolet light (UV-C) treatment on the shelf life of cold brew coffee was studied. The physicochemical characteristics, polyphenolic content by Folin–Ciocalteu method, chlorogenic acids contents by RP-HPLC analysis, and selected volatile compounds by HS-SPME and GC–MS were studied for 28 days, at 4°C and 18°C storage temperatures. Applying UV-C to selected samples stored at 4°C extended the microbiological shelf life from up to 14 days compared to less than 7 days for samples without treatment. The samples treated with UV-C presented total polyphenol content around 1.6 times higher than the controls and chlorogenic acid content around 1.4 times higher than controls on day 14. No significant differences were observed in most of the volatile compositions among the different samples. Thus, UV-C technology is a promising non-thermal alternative to extend the shelf life of cold-brewed coffee.
{"title":"Effect of ultraviolet irradiation on the shelf life and chemical composition of cold brew coffee","authors":"Maria Alejandra Orjuela , Fabian Leonardo Moreno , Nancy Córdoba , Coralia Osorio , Ruth Yolanda Ruiz-Pardo","doi":"10.1016/j.fbp.2024.11.007","DOIUrl":"10.1016/j.fbp.2024.11.007","url":null,"abstract":"<div><div>Cold brew coffee is a beverage prepared at low temperatures, usually consumed immediately after preparation or after a short storage period due to its short shelf life. Different technologies are required to increase the shelf life without affecting its sensory and functional properties. In this work, the effect of ultraviolet light (UV-C) treatment on the shelf life of cold brew coffee was studied. The physicochemical characteristics, polyphenolic content by Folin–Ciocalteu method, chlorogenic acids contents by RP-HPLC analysis, and selected volatile compounds by HS-SPME and GC–MS were studied for 28 days, at 4°C and 18°C storage temperatures. Applying UV-C to selected samples stored at 4°C extended the microbiological shelf life from up to 14 days compared to less than 7 days for samples without treatment. The samples treated with UV-C presented total polyphenol content around 1.6 times higher than the controls and chlorogenic acid content around 1.4 times higher than controls on day 14. No significant differences were observed in most of the volatile compositions among the different samples. Thus, UV-C technology is a promising non-thermal alternative to extend the shelf life of cold-brewed coffee.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 58-69"},"PeriodicalIF":3.5,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653925","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-07DOI: 10.1016/j.fbp.2024.11.004
Amer Aref Said Ismail , Yuana Elly Agustin , Teck Ann Yeow , Fang Baishan , Nur Syakina Jamali , Swee Keong Yeap , Hemavathi Silvamany , Tan Peng Chee , Tan Jian Ping
The study focuses on enhancing the production and purification of 1,3-Propanediol (1,3-PDO), a versatile compound used across various industries. Conventionally, 1,3-propanediol (1,3-PDO) has been derived from petroleum-based feedstocks through chemical processes, which pose significant cost and environmental concerns. This has prompted the exploration of sustainable biological production methods using microorganisms to ferment glycerol, the main by-product of palm oil transesterification in biodiesel production. However, downstream purification remains complex and inefficient. To address this, our study introduces a novel and economically viable purification strategy for 1,3-PDO derived from a semi-industrial fermentation broth. The purification process involves pre-treatment steps: centrifugation, flocculation with chitosan, decolorization with activated charcoal, and broth concentration via rotary evaporation. These steps resulted in a transparent broth with a minimal 6 % loss of 1,3-PDO. Various resin types, including Sulfonated Styrene Divinylbenzene (S-SDVB) and Styrene Divinylbenzene (SDVB) ion exchange resins in different ionic forms in addition to silica gel resin, were evaluated for their effectiveness in separating 1,3-PDO in terms of recovery and purity. A key aspect of our study is the detailed investigation of the equilibrium adsorption characteristics of SDVB and S-SDVB resins, each with different ion forms. This analysis provides insights into how resin modifications affect the separation process, aiming for higher yields and purities of 1,3-PDO. The findings revealed that the Langmuir adsorption isotherm fits experimental data. Column chromatography experiments showed SDVB resins' deficiencies in separating 1,3-PDO from other components, while silica gel resin achieved a recovery rate exceeding 96 % purity and approximately 80 % overall recovery. Notably, the Ca2+ form of S-SDVB resin achieved high recovery (95–100 %) and purity (91–93 %) in both synthetic and real fermentation broths, addressing biodiesel challenges and proposing a solution for large-scale microbial 1,3-PDO production.
{"title":"Sustainable biological production and innovative purification of the 1,3-propanediol from glycerol fermentation broth via resin adsorption","authors":"Amer Aref Said Ismail , Yuana Elly Agustin , Teck Ann Yeow , Fang Baishan , Nur Syakina Jamali , Swee Keong Yeap , Hemavathi Silvamany , Tan Peng Chee , Tan Jian Ping","doi":"10.1016/j.fbp.2024.11.004","DOIUrl":"10.1016/j.fbp.2024.11.004","url":null,"abstract":"<div><div>The study focuses on enhancing the production and purification of 1,3-Propanediol (1,3-PDO), a versatile compound used across various industries. Conventionally, 1,3-propanediol (1,3-PDO) has been derived from petroleum-based feedstocks through chemical processes, which pose significant cost and environmental concerns. This has prompted the exploration of sustainable biological production methods using microorganisms to ferment glycerol, the main by-product of palm oil transesterification in biodiesel production. However, downstream purification remains complex and inefficient. To address this, our study introduces a novel and economically viable purification strategy for 1,3-PDO derived from a semi-industrial fermentation broth. The purification process involves pre-treatment steps: centrifugation, flocculation with chitosan, decolorization with activated charcoal, and broth concentration via rotary evaporation. These steps resulted in a transparent broth with a minimal 6 % loss of 1,3-PDO. Various resin types, including Sulfonated Styrene Divinylbenzene (S-SDVB) and Styrene Divinylbenzene (SDVB) ion exchange resins in different ionic forms in addition to silica gel resin, were evaluated for their effectiveness in separating 1,3-PDO in terms of recovery and purity. A key aspect of our study is the detailed investigation of the equilibrium adsorption characteristics of SDVB and S-SDVB resins, each with different ion forms. This analysis provides insights into how resin modifications affect the separation process, aiming for higher yields and purities of 1,3-PDO. The findings revealed that the Langmuir adsorption isotherm fits experimental data. Column chromatography experiments showed SDVB resins' deficiencies in separating 1,3-PDO from other components, while silica gel resin achieved a recovery rate exceeding 96 % purity and approximately 80 % overall recovery. Notably, the Ca<sup>2+</sup> form of S-SDVB resin achieved high recovery (95–100 %) and purity (91–93 %) in both synthetic and real fermentation broths, addressing biodiesel challenges and proposing a solution for large-scale microbial 1,3-PDO production.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 100-111"},"PeriodicalIF":3.5,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702172","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-11-05DOI: 10.1016/j.fbp.2024.11.001
Eva Ransmark , Andreas Håkansson
In many liquid food processing applications using high-pressure homogenizers (HPHs), particles impact with the solid surfaces of the homogenization device. This may lead to costly wear. For some applications, impact is also postulated to control the desired cell disruption. This contribution uses computational fluid dynamics to study impact of particles on solid surfaces in HPHs, as a step towards design optimization. Effects of particle diameter, density, homogenizing pressure, and impact distance are studied. Results show impacts both on the forcer and on the impingement ring. Few particles hit the forcer, at low velocities and with low angles (‘bracing impacts’). More particles hit the impact ring. These impacts are with higher velocities and typically occur head-on. The effect of both homogenizing pressure and impact ring distance scales according to a previously suggested stagnation pressure model. Results are discussed in the light of wear and cell disruption observations.
{"title":"Particle impact in high-pressure homogenizer valves – A step towards understanding wear and cell breakup in food and beverage processing","authors":"Eva Ransmark , Andreas Håkansson","doi":"10.1016/j.fbp.2024.11.001","DOIUrl":"10.1016/j.fbp.2024.11.001","url":null,"abstract":"<div><div>In many liquid food processing applications using high-pressure homogenizers (HPHs), particles impact with the solid surfaces of the homogenization device. This may lead to costly wear. For some applications, impact is also postulated to control the desired cell disruption. This contribution uses computational fluid dynamics to study impact of particles on solid surfaces in HPHs, as a step towards design optimization. Effects of particle diameter, density, homogenizing pressure, and impact distance are studied. Results show impacts both on the forcer and on the impingement ring. Few particles hit the forcer, at low velocities and with low angles (‘bracing impacts’). More particles hit the impact ring. These impacts are with higher velocities and typically occur head-on. The effect of both homogenizing pressure and impact ring distance scales according to a previously suggested stagnation pressure model. Results are discussed in the light of wear and cell disruption observations.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 1-15"},"PeriodicalIF":3.5,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142654353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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