Pub Date : 2024-09-26DOI: 10.1016/j.fbp.2024.09.018
Mahir Cin, T. Koray Palazoğlu
In-pack radio frequency (RF) heating of liquid whole egg (LWE) was performed using a 27.12 MHz parallel-plate radio frequency (RF) system. To do this, 600 mL of LWE was subjected to RF heating in a RF-transparent plastic bag (140 mm×180 mm). Experiments were conducted at two different electrode gap settings (98 and 103 mm) with and without orbital movement in the horizontal plane. The effect of agitation on heating rate and uniformity was investigated for varying rpm’s (120 and 140 rpm) for a constant orbit diameter (35 mm). An orbital shaker was specially designed and coupled with the RF system for this purpose. Fiber optic probes were used to continuously measure the temperature of LWE at four different internal locations. Temperature uniformity index (TUI) was calculated to evaluate the uniformity of heating. Coagulation of LWE around the headspace was inevitable when the package was stationary during the treatment. Agitation brought about by orbital movement prevented the coagulation. Drastic improvement in heating rate and uniformity was observed upon orbital movement of LWE at all conditions.
{"title":"In-pack radio frequency heating of liquid whole egg: Effect of agitation on heating rate and uniformity","authors":"Mahir Cin, T. Koray Palazoğlu","doi":"10.1016/j.fbp.2024.09.018","DOIUrl":"10.1016/j.fbp.2024.09.018","url":null,"abstract":"<div><div>In-pack radio frequency (RF) heating of liquid whole egg (LWE) was performed using a 27.12 MHz parallel-plate radio frequency (RF) system. To do this, 600 mL of LWE was subjected to RF heating in a RF-transparent plastic bag (140 mm×180 mm). Experiments were conducted at two different electrode gap settings (98 and 103 mm) with and without orbital movement in the horizontal plane. The effect of agitation on heating rate and uniformity was investigated for varying rpm’s (120 and 140 rpm) for a constant orbit diameter (35 mm). An orbital shaker was specially designed and coupled with the RF system for this purpose. Fiber optic probes were used to continuously measure the temperature of LWE at four different internal locations. Temperature uniformity index (TUI) was calculated to evaluate the uniformity of heating. Coagulation of LWE around the headspace was inevitable when the package was stationary during the treatment. Agitation brought about by orbital movement prevented the coagulation. Drastic improvement in heating rate and uniformity was observed upon orbital movement of LWE at all conditions.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 247-254"},"PeriodicalIF":3.5,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142328251","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 : 2024-09-26DOI: 10.1016/j.fbp.2024.09.012
Rudy Alvarez , Paz Robert , Alejandra Quintriqueo , Felipe Oyarzún-Ampuero , Alan Mackie , Amelia Torcello-Gómez
The influence sodium alginate (SA) as an outer layer agent on bioaccessibility and matrix food release of purified chia oil (PCO) microencapsulated was investigated. PCO microparticles with Capsul were elaborated and optimized by response surface methodology (RSM), and then as an encapsulating agent and SA as an outer layer (PCO-Capsul/SA) were designed by mini spray-drying with 2 fluid nozzle (2-N) and 3 fluid nozzle (3-N). The optimal conditions obtained for PCO-Capsul system were: dryer inlet temperature of 114 °C and PCO:Capsul relation of 1:5.42. After the addition of SA out layer, PCO-Capsul/SA microparticles were subjected to in vitro static gastrointestinal digestion. PCO-Capsul/SA occurred mainly in the intestinal phase, showing the suitability of SA as an intestine-site release polymer. However, when PCO-Capsul/SA was incorporated into a yoghurt (Y), microparticles showed a significantly lower PCO matrix food release and bioaccessibility after in vitro digestion than PCO-Capsul-Y microparticles, due to their interaction between SA and Y. SA spray-dried by 3-N showed great potential for vehiculation of omega-3 rich oils in the future incorporation and develop of functional foods.
Tweetable abstract
This research shows the role of the sodium alginate incorporation by 3 nozzle spray dryer when the design of an intestine-delivery food ingredient is intended.
研究了海藻酸钠（SA）作为外层剂对纯化奇异果油（PCO）微胶囊的生物可及性和基质食物释放的影响。采用响应面法（RSM）对含有 Capsul 的 PCO 微胶囊进行了阐述和优化，然后通过 2 流体喷嘴（2-N）和 3 流体喷嘴（3-N）的微型喷雾干燥法设计了作为封装剂和作为外层剂的 SA（PCO-Capsul/SA）。PCO-Capsul 系统的最佳条件是：干燥器入口温度为 114 °C，PCO:Capsul 的比例为 1:5.42。在加入 SA 外层后，PCO-Capsul/SA 微粒被置于体外静态胃肠消化。PCO-Capsul/SA 主要出现在肠道阶段，这表明 SA 适合作为肠道释放聚合物。然而，当 PCO-Capsul/SA 加入酸奶（Y）中时，由于 SA 和 Y 之间的相互作用，微颗粒在体外消化后显示出的 PCO 基质食物释放和生物可及性明显低于 PCO-Capsul-Y 微颗粒。经 3-N 喷雾干燥的海藻酸钠在富含欧米加-3 的油脂的载体化方面具有巨大潜力，可用于未来功能食品的添加和开发。
{"title":"Characterization and in vitro bioaccessability of optimized chia oil-Capsul-sodium alginate microparticles obtained by 3 nozzle spray-drying","authors":"Rudy Alvarez , Paz Robert , Alejandra Quintriqueo , Felipe Oyarzún-Ampuero , Alan Mackie , Amelia Torcello-Gómez","doi":"10.1016/j.fbp.2024.09.012","DOIUrl":"10.1016/j.fbp.2024.09.012","url":null,"abstract":"<div><div>The influence sodium alginate (SA) as an outer layer agent on bioaccessibility and matrix food release of purified chia oil (PCO) microencapsulated was investigated. PCO microparticles with Capsul were elaborated and optimized by response surface methodology (RSM), and then as an encapsulating agent and SA as an outer layer (PCO-Capsul/SA) were designed by mini spray-drying with 2 fluid nozzle (2-N) and 3 fluid nozzle (3-N). The optimal conditions obtained for PCO-Capsul system were: dryer inlet temperature of 114 °C and PCO:Capsul relation of 1:5.42. After the addition of SA out layer, PCO-Capsul/SA microparticles were subjected to <em>in vitro</em> static gastrointestinal digestion. PCO-Capsul/SA occurred mainly in the intestinal phase, showing the suitability of SA as an intestine-site release polymer. However, when PCO-Capsul/SA was incorporated into a yoghurt (Y), microparticles showed a significantly lower PCO matrix food release and bioaccessibility after <em>in vitro</em> digestion than PCO-Capsul-Y microparticles, due to their interaction between SA and Y. SA spray-dried by 3-N showed great potential for vehiculation of omega-3 rich oils in the future incorporation and develop of functional foods.</div></div><div><h3>Tweetable abstract</h3><div>This research shows the role of the sodium alginate incorporation by 3 nozzle spray dryer when the design of an intestine-delivery food ingredient is intended.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 240-246"},"PeriodicalIF":3.5,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142328248","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 : 2024-09-22DOI: 10.1016/j.fbp.2024.09.016
Sisheng Zhang , Jianmu Su , Tsan-Yu Chiu , Jintao Fang , Xiangxiu Liang , Zhuoyuan He , Shancen Zhao , Hong Wu
(2S)-Naringenin, a crucial precursor in plant flavonoid synthesis, holds significance in diverse biological processes and potential therapeutic applications for human diseases. The economically valuable Citrus reticulata 'Chachi' citrus cultivar, renowned for its flavonoid-rich peel, was subjected to integrated transcriptomic and metabolomic analysis in this study to reveal patterns of flavonoid accumulation. The analysis revealed a strong correlation between the expression pattern of the gene encoding type IV chalcone isomerase (chalcone isomerase like, CHIL), CcCHIL, and the accumulation of flavonoids in C. reticulata 'Chachi' peel. Previous studies have demonstrated that type IV chalcone isomerase can enhance flavonoid accumulation in citrus and improve the catalytic efficiency of chalcone synthase in vitro, thereby increasing the titer of (2S)-naringenin. In this study, we constructed a genetically engineered yeast strain capable of de novo synthesis of (2S)-naringenin. We found that CcCHIL can increase (2S)-naringenin production in engineered yeast by 13.60 %. Subsequently, we conducted experiments using CHILs from various species and found that GmCHIL from Glycine max can increase (2S)-naringenin production in engineered yeast by 45.35 %. Sequence alignment, molecular docking predictions and site-directed mutagenesis showed that Asn151 is one of the key sites for CHIL improving (2S)-naringenin production. Our study unveiled CcCHIL's crucial role in flavonoid biosynthesis in C. reticulata 'Chachi' peel and paving the way for future synthesis of intricate and economically valuable flavonoids.
(2S)-柚皮苷是植物类黄酮合成过程中的一种重要前体物，在多种生物过程中具有重要意义，对人类疾病具有潜在的治疗作用。本研究对以果皮富含类黄酮而闻名的具有经济价值的柑橘栽培品种Citrus reticulata 'Chachi'进行了转录组和代谢组的综合分析，以揭示类黄酮的积累模式。分析结果表明，编码 IV 型查尔酮异构酶（类似查尔酮异构酶，CHIL）的基因 CcCHIL 的表达模式与 C. reticulata 'Chachi' 果皮中黄酮类化合物的积累之间存在很强的相关性。以前的研究表明，IV型查尔酮异构酶能增强柑橘中黄酮类化合物的积累，提高查尔酮合成酶在体外的催化效率，从而提高（2S）-柚皮苷的滴度。在这项研究中，我们构建了一种能够从头合成（2S）-柚皮苷的基因工程酵母菌株。我们发现，CcCHIL 可使工程酵母菌的(2S)-柚皮苷产量增加 13.60%。随后，我们利用不同物种的 CHIL 进行了实验，发现来自 Glycine max 的 GmCHIL 能使工程酵母的 (2S)- 柚皮苷产量提高 45.35%。序列比对、分子对接预测和定点突变表明，Asn151是CHIL提高(2S)-柚皮苷产量的关键位点之一。我们的研究揭示了 CcCHIL 在 C. reticulata 'Chachi' 果皮类黄酮生物合成中的关键作用，为将来合成复杂且具有经济价值的类黄酮铺平了道路。
{"title":"CcCHIL, a type IV chalcone isomerase that can improve (2S)-naringenin production in Saccharomyces cerevisiae","authors":"Sisheng Zhang , Jianmu Su , Tsan-Yu Chiu , Jintao Fang , Xiangxiu Liang , Zhuoyuan He , Shancen Zhao , Hong Wu","doi":"10.1016/j.fbp.2024.09.016","DOIUrl":"10.1016/j.fbp.2024.09.016","url":null,"abstract":"<div><div>(2<em>S</em>)-Naringenin, a crucial precursor in plant flavonoid synthesis, holds significance in diverse biological processes and potential therapeutic applications for human diseases. The economically valuable <em>Citrus reticulata</em> 'Chachi' citrus cultivar, renowned for its flavonoid-rich peel, was subjected to integrated transcriptomic and metabolomic analysis in this study to reveal patterns of flavonoid accumulation. The analysis revealed a strong correlation between the expression pattern of the gene encoding type IV chalcone isomerase (chalcone isomerase like, CHIL), <em>CcCHIL</em>, and the accumulation of flavonoids in <em>C. reticulata</em> 'Chachi' peel. Previous studies have demonstrated that type IV chalcone isomerase can enhance flavonoid accumulation in citrus and improve the catalytic efficiency of chalcone synthase <em>in vitro</em>, thereby increasing the titer of (2<em>S</em>)-naringenin. In this study, we constructed a genetically engineered yeast strain capable of <em>de novo</em> synthesis of (2<em>S</em>)-naringenin. We found that <em>CcCHIL</em> can increase (2<em>S</em>)-naringenin production in engineered yeast by 13.60 %. Subsequently, we conducted experiments using CHILs from various species and found that <em>GmCHIL</em> from <em>Glycine max</em> can increase (2<em>S</em>)-naringenin production in engineered yeast by 45.35 %. Sequence alignment, molecular docking predictions and site-directed mutagenesis showed that Asn151 is one of the key sites for <em>CHIL</em> improving (2<em>S</em>)-naringenin production. Our study unveiled <em>CcCHIL</em>'s crucial role in flavonoid biosynthesis in <em>C. reticulata</em> 'Chachi' peel and paving the way for future synthesis of intricate and economically valuable flavonoids.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 229-239"},"PeriodicalIF":3.5,"publicationDate":"2024-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142315346","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 : 2024-09-21DOI: 10.1016/j.fbp.2024.09.015
Samira Davoudi, Mohsen Zandi, Ali Ganjloo
This research evaluates the potential of tomato seed mucilage (TSM) –gelatin (Ge) in producing edible films. Edible films were made using various ratios of TSM to Ge (1:0, 0.33:0.66, 0.66:0.33, and 0:1). Moreover, the effects of including three types of plasticizers, namely, glycerol (Gly), sorbitol (Sor), and polyethylene glycol (PEG) were investigated. The findings indicated that adding Ge did not affect the thickness of the films (p>0.05). However, it significantly increased the tensile strength (TS) and Young's modulus while reducing the elongation at break (EB) (p˂0.05). A higher TSM ratio significantly increased total color difference (ΔE) and yellowness index while decreasing film lightness and whiteness index (WI) (p˂0.05). The contact angle significantly decreased with the TSM ratio increases and Ge decreases (p˂0.05). Moreover, this led to higher opacity, solubility, moisture content, oxygen permeability, water vapor permeability (WVP), swelling, and moisture absorption (p˂0.05). Adding a plasticizer had no effect on the films' opacity, contact angle, and thickness. The Gly-containing film featured the highest EB, solubility, moisture content, swelling, WVP, oxygen permeability, and moisture absorption. The Sor-containing film had the highest TS. TSM concentration was directly correlated with increased film heterogeneity and surface roughness. X-ray diffraction peaks became sharper by increasing TSM concentration and including PEG, while Gly inclusion produced ordered broad peaks.
{"title":"Fabrication and characterization of novel biodegradable films based on tomato seed mucilage and gelatin plasticized with polyol mixtures","authors":"Samira Davoudi, Mohsen Zandi, Ali Ganjloo","doi":"10.1016/j.fbp.2024.09.015","DOIUrl":"10.1016/j.fbp.2024.09.015","url":null,"abstract":"<div><div>This research evaluates the potential of tomato seed mucilage (TSM) –gelatin (Ge) in producing edible films. Edible films were made using various ratios of TSM to Ge (1:0, 0.33:0.66, 0.66:0.33, and 0:1). Moreover, the effects of including three types of plasticizers, namely, glycerol (Gly), sorbitol (Sor), and polyethylene glycol (PEG) were investigated. The findings indicated that adding Ge did not affect the thickness of the films (p>0.05). However, it significantly increased the tensile strength (TS) and Young's modulus while reducing the elongation at break (EB) (p˂0.05). A higher TSM ratio significantly increased total color difference (ΔE) and yellowness index while decreasing film lightness and whiteness index (WI) (p˂0.05). The contact angle significantly decreased with the TSM ratio increases and Ge decreases (p˂0.05). Moreover, this led to higher opacity, solubility, moisture content, oxygen permeability, water vapor permeability (WVP), swelling, and moisture absorption (p˂0.05). Adding a plasticizer had no effect on the films' opacity, contact angle, and thickness. The Gly-containing film featured the highest EB, solubility, moisture content, swelling, WVP, oxygen permeability, and moisture absorption. The Sor-containing film had the highest TS. TSM concentration was directly correlated with increased film heterogeneity and surface roughness. X-ray diffraction peaks became sharper by increasing TSM concentration and including PEG, while Gly inclusion produced ordered broad peaks.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 187-197"},"PeriodicalIF":3.5,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142315345","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 : 2024-09-19DOI: 10.1016/j.fbp.2024.09.013
Yuanyuan Pu , Ming Zhao , Colm O’Donnell , Norah O’Shea
This study investigated the potential of two fibre optic process sensors based on near infrared (NIR) or Raman spectroscopic technology for protein measurement in milk protein concentrate (MPC). Partial least squares (PLS) models were developed using NIR, Raman, and fusion of NIR and Raman spectra data. Calibration models developed were optimized by selecting different spectral pre-treatment methods and spectral regions. Overall, the three optimal models (NIR, Raman, fused NIR and Raman) yielded R2p values >0.9 and RMSEP values in the range of 0.168–0.185 %. The optimised fusion model outperformed all Raman models and had a similar protein prediction accuracy (R2p = 0.911 and RMSEP = 0.178 %) compared to the optimised NIR model (R2p = 0.917 and RMSEP =0.168 %). Results of the study demonstrated that both NIR and Raman process probes can be used as process analytical technology (PAT) tools for inline protein measurements of MPC post membrane filtration.
{"title":"Investigation of near infrared and Raman fibre optic process sensors for protein determination in milk protein concentrate","authors":"Yuanyuan Pu , Ming Zhao , Colm O’Donnell , Norah O’Shea","doi":"10.1016/j.fbp.2024.09.013","DOIUrl":"10.1016/j.fbp.2024.09.013","url":null,"abstract":"<div><div>This study investigated the potential of two fibre optic process sensors based on near infrared (NIR) or Raman spectroscopic technology for protein measurement in milk protein concentrate (MPC). Partial least squares (PLS) models were developed using NIR, Raman, and fusion of NIR and Raman spectra data. Calibration models developed were optimized by selecting different spectral pre-treatment methods and spectral regions. Overall, the three optimal models (NIR, Raman, fused NIR and Raman) yielded R<sup>2</sup>p values >0.9 and RMSEP values in the range of 0.168–0.185 %. The optimised fusion model outperformed all Raman models and had a similar protein prediction accuracy (R<sup>2</sup>p = 0.911 and RMSEP = 0.178 %) compared to the optimised NIR model (R<sup>2</sup>p = 0.917 and RMSEP =0.168 %). Results of the study demonstrated that both NIR and Raman process probes can be used as process analytical technology (PAT) tools for inline protein measurements of MPC post membrane filtration.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 218-228"},"PeriodicalIF":3.5,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142315318","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}
This study aims to enhance the processing efficiency of Camellia oleifera fruit by exploring the potential relationship between the splitting characteristics during the dehydration process and the structure of the C. oleifera shell. The analysis focused on understanding the structural changes, moisture transfer, and shrinkage strain of the C. oleifera shell during the shelling processes. The results indicate that the essence of shelling C. oleifera fruit is the uneven shrinkage strain of the shell after dehydration, with the uneven shrinkage of the mesocarp being the primary driving force for the separation of seeds from the shell. Because the cuticle prevents moisture transfer and epidermal cells limit shell shrinkage, the exocarp can restrict the efficiency of the shell shrinkage strain. By damaging the exocarp structure, the shelling efficiency of C. oleifera fruit can be increased by more than 50 % under both natural drying and hot air drying. Moreover, under hot air drying, the shelling efficiency of C. oleifera fruit with a damaged exocarp at a low temperature (55 ℃) is 12.5 % higher than that of undamaged fruit at a high temperature (75 ℃). This study provides new insights into improving the shelling efficiency of C. oleifera fruit.
{"title":"Shell structure impacts Camellia oleifera fruit splitting during dehydration","authors":"Pei Yang, Hanyu Fu, Penggeng Sun, Liuyang Ren, Zhaohui Zheng, Jingshen Xu, Lanlan Lv, Qing Liang, Deyong Yang","doi":"10.1016/j.fbp.2024.09.006","DOIUrl":"10.1016/j.fbp.2024.09.006","url":null,"abstract":"<div><div>This study aims to enhance the processing efficiency of <em>Camellia oleifera</em> fruit by exploring the potential relationship between the splitting characteristics during the dehydration process and the structure of the <em>C. oleifera</em> shell. The analysis focused on understanding the structural changes, moisture transfer, and shrinkage strain of the <em>C. oleifera</em> shell during the shelling processes. The results indicate that the essence of shelling <em>C. oleifera</em> fruit is the uneven shrinkage strain of the shell after dehydration, with the uneven shrinkage of the mesocarp being the primary driving force for the separation of seeds from the shell. Because the cuticle prevents moisture transfer and epidermal cells limit shell shrinkage, the exocarp can restrict the efficiency of the shell shrinkage strain. By damaging the exocarp structure, the shelling efficiency of <em>C. oleifera</em> fruit can be increased by more than 50 % under both natural drying and hot air drying. Moreover, under hot air drying, the shelling efficiency of <em>C. oleifera</em> fruit with a damaged exocarp at a low temperature (55 ℃) is 12.5 % higher than that of undamaged fruit at a high temperature (75 ℃). This study provides new insights into improving the shelling efficiency of <em>C. oleifera</em> fruit.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 298-308"},"PeriodicalIF":3.5,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142422975","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 : 2024-09-18DOI: 10.1016/j.fbp.2024.09.005
Alessandra Suzin Bertan, Marco Aurelio Cremasco
This study reports the application of microfiltration Streptomyces tsukubaensis micelles from fermentation broths, for tacrolimus recovery, investigating the use of a new multi-step microfiltration approach. Equal volumes of acetone were added to the fermented broth, and the resultant mixture was processed through multi-step microfiltration at 26 °C in a pressurized chamber, with operational pressures of 1 bar and 2 bar, using membranes with pore sizes of 0.22 μm and 3.0 μm. The permeate was recirculated, configuring ten steps of operation using the same membrane. The analysis of micelles microfiltration focused on the influence of multi-step processes on permeate flow and time steps, allowing exploration of pore blocking models. The cake filtration mechanism was identified as predominant for global filtration. The study achieved a 97 % micelles rejection rate in ten steps with a 3.0 μm pore membrane at 1 bar. Protein retention was also studied, showing a final retention rate of 60 %, with 40 % of proteins in the final permeate. This multi-step filtration process acts as microfiltration for micelles and ultrafiltration for proteins, improving tacrolimus purity. However, the tacrolimus yield was reduced by 9 %, attributed to increased tacrolimus adsorption on the gel/cake layer surface rather than steric factors.
{"title":"Multi-steps microfiltration of micelles from fermentation of Streptomyces tsukubaensis and its impact on proteins retention and tacrolimus yield","authors":"Alessandra Suzin Bertan, Marco Aurelio Cremasco","doi":"10.1016/j.fbp.2024.09.005","DOIUrl":"10.1016/j.fbp.2024.09.005","url":null,"abstract":"<div><div>This study reports the application of microfiltration <em>Streptomyces tsukubaensis</em> micelles from fermentation broths, for tacrolimus recovery, investigating the use of a new multi-step microfiltration approach. Equal volumes of acetone were added to the fermented broth, and the resultant mixture was processed through multi-step microfiltration at 26 °C in a pressurized chamber, with operational pressures of 1 bar and 2 bar, using membranes with pore sizes of 0.22 μm and 3.0 μm. The permeate was recirculated, configuring ten steps of operation using the same membrane. The analysis of micelles microfiltration focused on the influence of multi-step processes on permeate flow and time steps, allowing exploration of pore blocking models. The cake filtration mechanism was identified as predominant for global filtration. The study achieved a 97 % micelles rejection rate in ten steps with a 3.0 μm pore membrane at 1 bar. Protein retention was also studied, showing a final retention rate of 60 %, with 40 % of proteins in the final permeate. This multi-step filtration process acts as microfiltration for micelles and ultrafiltration for proteins, improving tacrolimus purity. However, the tacrolimus yield was reduced by 9 %, attributed to increased tacrolimus adsorption on the gel/cake layer surface rather than steric factors.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 208-217"},"PeriodicalIF":3.5,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142315347","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 : 2024-09-16DOI: 10.1016/j.fbp.2024.09.003
Enzo Ormazábal , Viviana Moreno-Serna , Francesca A. Sepúlveda , Carlos Loyo , J. Andrés Ortiz , Francisco Melo , Maria T. Ulloa , Lina Rivas , Teresa Corrales , Silvia Matiacevich , Paula A. Zapata
In this study, antimicrobial nanocomposites based on low-density polyethylene (LDPE) and calcium oxide nanoparticles (CaO) were developed for potential use in food packaging. CaO nanoparticles, averaging 5.6 ± 1.8 nm in diameter, were synthesized from eggshells and surface-modified with oleic acid (O-CaO). Nanocomposites were prepared via melt-blending, incorporating nanoparticles into neat LDPE at 5 and 10 wt% concentrations. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) analyses revealed improved distribution and dispersion of O-CaO nanoparticles within the polymer matrix compared to unmodified CaO. This enhanced dispersion increased the crystallinity percentage (%Xc) of LDPE/O-CaO from 14 % to 18 %. Mechanical testing showed a 22 % increase in Young’s modulus for nanocomposites with 5 wt% O-CaO, with dynamic mechanical thermal analysis (DMTA) confirming increased stiffness at low temperatures. The nanocomposite films exhibited high antimicrobial efficacy, reducing Escherichia coli populations by over 74 %, dependent on nanoparticle surface modification. These findings suggest that LDPE/O-CaO films are a promising alternative for antimicrobial food packaging applications.
{"title":"Antimicrobial nanocomposites based on biowaste eggshell derived CaO nanoparticles for potential food packaging application","authors":"Enzo Ormazábal , Viviana Moreno-Serna , Francesca A. Sepúlveda , Carlos Loyo , J. Andrés Ortiz , Francisco Melo , Maria T. Ulloa , Lina Rivas , Teresa Corrales , Silvia Matiacevich , Paula A. Zapata","doi":"10.1016/j.fbp.2024.09.003","DOIUrl":"10.1016/j.fbp.2024.09.003","url":null,"abstract":"<div><p>In this study, antimicrobial nanocomposites based on low-density polyethylene (LDPE) and calcium oxide nanoparticles (CaO) were developed for potential use in food packaging. CaO nanoparticles, averaging 5.6 ± 1.8 nm in diameter, were synthesized from eggshells and surface-modified with oleic acid (O-CaO). Nanocomposites were prepared via melt-blending, incorporating nanoparticles into neat LDPE at 5 and 10 wt% concentrations. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) analyses revealed improved distribution and dispersion of O-CaO nanoparticles within the polymer matrix compared to unmodified CaO. This enhanced dispersion increased the crystallinity percentage (%<em>X</em><sub>c</sub>) of LDPE/O-CaO from 14 % to 18 %. Mechanical testing showed a 22 % increase in Young’s modulus for nanocomposites with 5 wt% O-CaO, with dynamic mechanical thermal analysis (DMTA) confirming increased stiffness at low temperatures. The nanocomposite films exhibited high antimicrobial efficacy, reducing <em>Escherichia coli</em> populations by over 74 %, dependent on nanoparticle surface modification. These findings suggest that LDPE/O-CaO films are a promising alternative for antimicrobial food packaging applications.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 123-135"},"PeriodicalIF":3.5,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142240039","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 : 2024-09-16DOI: 10.1016/j.fbp.2024.09.014
Md Faruk Ahmed , David G. Popovich , Catherine P. Whitby , Ali Rashidinejad
This review explores the potential of agri-food waste materials, with a particular focus on macadamia nut by-products. Industrial processing of macadamia nuts yields a significant volume of by-products, including green husk and woody shell. Recent research has highlighted these by-products as readily available, cost-effective rich sources of phenolic compounds, renowned for their potent antioxidant and antibacterial properties. This paper emphasizes the importance of selecting an optimal extraction method to fully harness the bioactive potential of these phenolic compounds. In this work, we provide a comprehensive overview of conventional and advanced extraction techniques that are used to extract phenolic compounds from macadamia by-products, with a particular focus on the methods applied to macadamia green husk. Among the various techniques, it appears that ultrasound-assisted extraction, especially when combined with aqueous organic solvents, is more efficient than other methods for this purpose. This review also addresses the challenges in phenolic compound recovery, primarily due to the lack of a standardized extraction process. This often results in the extensive use of extraction solvents to achieve an extract that is rich in phenolic compounds. Overall, this research offers a valuable understanding of the most effective methods for the extraction and recovery of phenolic compounds from macadamia by-products and discusses the potential for scaling up these extraction processes. Hence, it can serve as a useful resource for researchers and industry professionals interested in sustainable and efficient utilization of by-products of the nut industry.
{"title":"Phenolic compounds from macadamia husk: An updated focused review of extraction methodologies and antioxidant activities","authors":"Md Faruk Ahmed , David G. Popovich , Catherine P. Whitby , Ali Rashidinejad","doi":"10.1016/j.fbp.2024.09.014","DOIUrl":"10.1016/j.fbp.2024.09.014","url":null,"abstract":"<div><p>This review explores the potential of agri-food waste materials, with a particular focus on macadamia nut by-products. Industrial processing of macadamia nuts yields a significant volume of by-products, including green husk and woody shell. Recent research has highlighted these by-products as readily available, cost-effective rich sources of phenolic compounds, renowned for their potent antioxidant and antibacterial properties. This paper emphasizes the importance of selecting an optimal extraction method to fully harness the bioactive potential of these phenolic compounds. In this work, we provide a comprehensive overview of conventional and advanced extraction techniques that are used to extract phenolic compounds from macadamia by-products, with a particular focus on the methods applied to macadamia green husk. Among the various techniques, it appears that ultrasound-assisted extraction, especially when combined with aqueous organic solvents, is more efficient than other methods for this purpose. This review also addresses the challenges in phenolic compound recovery, primarily due to the lack of a standardized extraction process. This often results in the extensive use of extraction solvents to achieve an extract that is rich in phenolic compounds. Overall, this research offers a valuable understanding of the most effective methods for the extraction and recovery of phenolic compounds from macadamia by-products and discusses the potential for scaling up these extraction processes. Hence, it can serve as a useful resource for researchers and industry professionals interested in sustainable and efficient utilization of by-products of the nut industry.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 165-175"},"PeriodicalIF":3.5,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0960308524001913/pdfft?md5=1757effbc2ee757437d1a16a499bc7e1&pid=1-s2.0-S0960308524001913-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142271487","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 : 2024-09-13DOI: 10.1016/j.fbp.2024.09.008
Kanak Kaul , Gaurav Rajauria , Rajni Singh
Pectinases are a diverse group of enzymes that play a crucial role in modifying or breaking down complex pectic substances. Pectinases are widely distributed among bacteria, fungi, and plants. The global demand for microbial pectinase has significantly increased due to its broad applicability and efficient catalytic capabilities across multiple industries including food processing, textiles, and biofuel production. Their commercial production often relies on expensive substrates, contributing to economic inefficiency and environmental burdens. Utilizing agro-industrial waste and microorganisms for pectinase production offers a rational solution to two interconnected challenges: the cost-effectiveness of enzyme production and the environmental impact of waste generation. Moreover, the valorization of waste materials not only contributes to efficient enzyme production but also exemplifies a circular approach by minimizing environmental impact and promoting sustainable resource efficiency to bioprocessing. This review offers a thorough examination of microbial pectinases, including their production from agro-industrial waste, their various industrial applications, and the current market landscape. It also delves into recent advancements in enzyme development and optimization techniques that have significantly boosted the efficiency and cost-effectiveness of pectinase production. By highlighting these developments, the review emphasizes the potential for this approach to enhance industrial practices and contribute to environmental sustainability.
{"title":"Valorization of agro-industrial waste for pectinase production and its influence on circular economy","authors":"Kanak Kaul , Gaurav Rajauria , Rajni Singh","doi":"10.1016/j.fbp.2024.09.008","DOIUrl":"10.1016/j.fbp.2024.09.008","url":null,"abstract":"<div><p>Pectinases are a diverse group of enzymes that play a crucial role in modifying or breaking down complex pectic substances. Pectinases are widely distributed among bacteria, fungi, and plants. The global demand for microbial pectinase has significantly increased due to its broad applicability and efficient catalytic capabilities across multiple industries including food processing, textiles, and biofuel production. Their commercial production often relies on expensive substrates, contributing to economic inefficiency and environmental burdens. Utilizing agro-industrial waste and microorganisms for pectinase production offers a rational solution to two interconnected challenges: the cost-effectiveness of enzyme production and the environmental impact of waste generation. Moreover, the valorization of waste materials not only contributes to efficient enzyme production but also exemplifies a circular approach by minimizing environmental impact and promoting sustainable resource efficiency to bioprocessing. This review offers a thorough examination of microbial pectinases, including their production from agro-industrial waste, their various industrial applications, and the current market landscape. It also delves into recent advancements in enzyme development and optimization techniques that have significantly boosted the efficiency and cost-effectiveness of pectinase production. By highlighting these developments, the review emphasizes the potential for this approach to enhance industrial practices and contribute to environmental sustainability.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"148 ","pages":"Pages 141-153"},"PeriodicalIF":3.5,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142240036","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}
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