Pub Date : 2024-11-19DOI: 10.1016/j.fbp.2024.11.018
Smrity Sonbhadra, Lalit M. Pandey
A traditional Assamese fermented food, Panitenga, was explored for potential probiotic isolation. A potent bacterial strain exhibiting biosurfactant production ability was isolated, characterized, and identified as Bacillus subtilis SMP-2. Environmental parameters were optimized for maximum cell growth and biosurfactant production that was found to be pH 6, 30°C, 130 rpm, with glycerol as the carbon (C) source, yeast extract as the nitrogen (N) source, and a C/N ratio of 3:1. At these optimized conditions, the strain yielded 8.13 ± 0.9 g/L of lipopeptide biosurfactant. This biosurfactant remarkably reduced the surface tension of water from 72 mN/m to 37 ± 0.36 mN/m, possessed a low critical micelle concentration (CMC) of 125 mg/L, and exhibited antimicrobial properties. It persisted to be stable across a wide range of physical conditions, including variations in pH, temperature, and salinity. The significantly high production yield and noteworthy properties of the biosurfactant from Bacillus subtilis SMP-2 make it a promising candidate for applications in microbial-enhanced oil recovery (MEOR), bioremediation of oil spills, production of cosmetics and pharmaceuticals, contributing to economic growth and sustainable development.
{"title":"Isolation, identification, and characterization of Bacillus subtilis SMP-2 from panitenga and exploring its potential for biosurfactant production","authors":"Smrity Sonbhadra, Lalit M. Pandey","doi":"10.1016/j.fbp.2024.11.018","DOIUrl":"10.1016/j.fbp.2024.11.018","url":null,"abstract":"<div><div>A traditional Assamese fermented food, Panitenga, was explored for potential probiotic isolation. A potent bacterial strain exhibiting biosurfactant production ability was isolated, characterized, and identified as <em>Bacillus subtilis</em> SMP-2. Environmental parameters were optimized for maximum cell growth and biosurfactant production that was found to be pH 6, 30°C, 130 rpm, with glycerol as the carbon (C) source, yeast extract as the nitrogen (N) source, and a C/N ratio of 3:1. At these optimized conditions, the strain yielded 8.13 ± 0.9 g/L of lipopeptide biosurfactant. This biosurfactant remarkably reduced the surface tension of water from 72 mN/m to 37 ± 0.36 mN/m, possessed a low critical micelle concentration (CMC) of 125 mg/L, and exhibited antimicrobial properties. It persisted to be stable across a wide range of physical conditions, including variations in pH, temperature, and salinity. The significantly high production yield and noteworthy properties of the biosurfactant from <em>Bacillus subtilis</em> SMP-2 make it a promising candidate for applications in microbial-enhanced oil recovery (MEOR), bioremediation of oil spills, production of cosmetics and pharmaceuticals, contributing to economic growth and sustainable development.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 144-157"},"PeriodicalIF":3.5,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702096","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 : 2024-11-19DOI: 10.1016/j.fbp.2024.11.019
Hasnain Ahmad Saddiqi , Asmat Ullah , Zainab Javed , Qazi Muhammad Ali , Muhammad Bilal Jan , Iftikhar Ahmad , Farooq Ahmad
This study explores the application of empirical and machine learning techniques to assess the impact of surfactants and time on the stability of oil-water emulsions and the characteristics of droplets. It utilizes a novel machine learning approach to forecast cumulative mass percentages by considering parameters such as drop size and time. The actual data was at 1st, 30, and 60 minutes after emulsion preparation and were forecasted up to 180 minutes with a Long-Short Term Memory (LSTM) machine learning model. The model demonstrates promising results in capturing the intricate relationships characterized by achieving an R-Squared (R2) score of 0.898 and Mean Squared Error (MSE) 0.00466. Under similar conditions and analysis, the results predicted for all three surfactants Gum Arabic (GA), Tween-20 (T20), and Poly Vinyl Alcohol (PVA) demonstrated similar behavior. Overall change in cumulative mass is lower confirming emulsion stability; however, at time stamps coalescence occurs, that can be neglected due to little impact. The results also show that interfacial tension is directly related to emulsion stability. Gum Arabic having highest interfacial tension (16mN/m) resulted in the most stable emulsion as compared to lowest interfacial tension surfactant Tween-20 (4mN/m). It is important to acknowledge certain limitations such as variations in surfactant concentration, temperature fluctuations, and shear forces, which may impact the experimental results and model performance. In conclusion, the current finding indicates that predictive modeling with LSTM in understanding emulsion dynamics is providing a foundation for future developments aimed at improving product performance and stability in a variety of industrial sectors like oil/gas, food and pharmaceutical.
{"title":"Predictive Modeling of Emulsion Stability and Drop Characteristics Using Machine Learning: A Study on Surfactant Influence and Time Dynamics","authors":"Hasnain Ahmad Saddiqi , Asmat Ullah , Zainab Javed , Qazi Muhammad Ali , Muhammad Bilal Jan , Iftikhar Ahmad , Farooq Ahmad","doi":"10.1016/j.fbp.2024.11.019","DOIUrl":"10.1016/j.fbp.2024.11.019","url":null,"abstract":"<div><div>This study explores the application of empirical and machine learning techniques to assess the impact of surfactants and time on the stability of oil-water emulsions and the characteristics of droplets. It utilizes a novel machine learning approach to forecast cumulative mass percentages by considering parameters such as drop size and time. The actual data was at 1<sup>st</sup>, 30, and 60<!--> <!-->minutes after emulsion preparation and were forecasted up to 180<!--> <!-->minutes with a Long-Short Term Memory (LSTM) machine learning model. The model demonstrates promising results in capturing the intricate relationships characterized by achieving an R-Squared (R2) score of 0.898 and Mean Squared Error (MSE) 0.00466. Under similar conditions and analysis, the results predicted for all three surfactants Gum Arabic (GA), Tween-20 (T20), and Poly Vinyl Alcohol (PVA) demonstrated similar behavior. Overall change in cumulative mass is lower confirming emulsion stability; however, at time stamps coalescence occurs, that can be neglected due to little impact. The results also show that interfacial tension is directly related to emulsion stability. Gum Arabic having highest interfacial tension (16mN/m) resulted in the most stable emulsion as compared to lowest interfacial tension surfactant Tween-20 (4mN/m). It is important to acknowledge certain limitations such as variations in surfactant concentration, temperature fluctuations, and shear forces, which may impact the experimental results and model performance. In conclusion, the current finding indicates that predictive modeling with LSTM in understanding emulsion dynamics is providing a foundation for future developments aimed at improving product performance and stability in a variety of industrial sectors like oil/gas, food and pharmaceutical.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142723121","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 : 2024-11-19DOI: 10.1016/j.fbp.2024.11.017
Haonan Wu , Hao Chen , Xingqi Shao , Xejie Yue , Jie Sun , Tao Zhang , Fengxian Qiu
Oriented toward the demand for safe and sustainable oily wastewater separation, biomass-based composite membranes have received widespread attention due to the advantaged properties of green biodegradability, multifunctionality and easy modification, offering great application potentials in wastewater treatment. However, present studies still need to be done to enhance separation efficiency and to address the potential environmental risks from synthetic nanomaterials in biomass-based composite membranes. Herein, this work presented an “split and reorganization” strategy to prepare an all-biomass-based hybrid membrane for efficient emulsion separation using waste sawdust as raw materials, inspired by whole wheat bread. In this strategy, wood cellulose was extracted from waste sawdust via alkali elutriation, and lignin microparticles were prepared by hydrothermal process using black liquor formed from the extracting process of wood cellulose. Then, the all-wood-based hybrid membrane with super-wettability was fabricated for emulsion separation via vacuum-filtration of wood cellulose and lignin microparticles suspension. The lignin microparticles were uniformly distributed inside the all-wood-based hybrid membrane, which enhanced the surface roughness and endowed exceptional superhydrophilic/underwater super-oleophobic properties of the membrane. The obtained hybrid membrane exhibited superhydrophilicity with a water contact angle of 0° and underwater superoleophobicity with an oil contact angle of 140°. It can effectively separate oil-in-water emulsions with permeances up to 6673 L·m−2·h−1 and high separation efficiency of greater than 98.8 %. More importantly, all-wood-based hybrid membrane demonstrated excellent demulsification and cycle ability after 10 cycles, which match well with the requirements for industrial oily wastewater. This study shows that the developed all-wood-based hybrid membrane and corresponding design strategy can be extended for preparing other biomass-based materials for applications in research and industrial fields.
{"title":"All-wood-based hybrid membrane derived from waste sawdust for efficient emulsion separation","authors":"Haonan Wu , Hao Chen , Xingqi Shao , Xejie Yue , Jie Sun , Tao Zhang , Fengxian Qiu","doi":"10.1016/j.fbp.2024.11.017","DOIUrl":"10.1016/j.fbp.2024.11.017","url":null,"abstract":"<div><div>Oriented toward the demand for safe and sustainable oily wastewater separation, biomass-based composite membranes have received widespread attention due to the advantaged properties of green biodegradability, multifunctionality and easy modification, offering great application potentials in wastewater treatment. However, present studies still need to be done to enhance separation efficiency and to address the potential environmental risks from synthetic nanomaterials in biomass-based composite membranes. Herein, this work presented an “split and reorganization” strategy to prepare an all-biomass-based hybrid membrane for efficient emulsion separation using waste sawdust as raw materials, inspired by whole wheat bread. In this strategy, wood cellulose was extracted from waste sawdust via alkali elutriation, and lignin microparticles were prepared by hydrothermal process using black liquor formed from the extracting process of wood cellulose. Then, the all-wood-based hybrid membrane with super-wettability was fabricated for emulsion separation via vacuum-filtration of wood cellulose and lignin microparticles suspension. The lignin microparticles were uniformly distributed inside the all-wood-based hybrid membrane, which enhanced the surface roughness and endowed exceptional superhydrophilic/underwater super-oleophobic properties of the membrane. The obtained hybrid membrane exhibited superhydrophilicity with a water contact angle of 0° and underwater superoleophobicity with an oil contact angle of 140°. It can effectively separate oil-in-water emulsions with permeances up to 6673 L·m<sup>−2</sup>·h<sup>−1</sup> and high separation efficiency of greater than 98.8 %. More importantly, all-wood-based hybrid membrane demonstrated excellent demulsification and cycle ability after 10 cycles, which match well with the requirements for industrial oily wastewater. This study shows that the developed all-wood-based hybrid membrane and corresponding design strategy can be extended for preparing other biomass-based materials for applications in research and industrial fields.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 92-99"},"PeriodicalIF":3.5,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702089","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}
In order to investigate the effect of Dendrobium nobile Lindl. (DNL) on the quality of rice wine fermented by Saccharomyces cerevisiae (DnSC) and Wickerhamomyces anomalus (DnWA), respectively, the physicochemical indexes, active ingredients, free amino acids, volatile flavor substances and nonvolatile metabolites of rice wine based on chemical methods, GC-MS and nontargeted metabolomics were studied. Results showed that the addition of DNL had a significant effect on the contents of physicochemical indicators. Compared with the fermented rice wine without the addition of DNL, the contents of active ingredients, free amino acids and volatile flavor components in DnSC and DnWA were all significantly increased. Among them, compared with SC, the contents of polysaccharides, flavonoids, total phenols and free amino acids in DnSC rose by 46.67 %, 27.07 %, 20.45 % and 50.14 % respectively. And compared with WA, these active ingredients in DnWA rose by 25.45 %, 20.13 %, 10.77 % and 46.01 % respectively. Notably, after adding DNL, the content of dendrobine in rice wine increased from 0 to 14.53 PPM (DnSC) and 11.41 PPM (DnWA) respectively. The volatile flavor compounds in DnWA rice wine were the most abundant (45 kinds), among which 14 kinds of alcohols were detected. The content of volatile flavor compounds in DnSC rice wine was the highest (45.45 mg/mL), among which 18 kinds of esters were detected. There were significant differences in flavor compounds between different rice wines, which give different aromatic styles and characteristics. Metabolomics analysis showed that the overall expression of metabolic pathways in rice wine was almost up-regulated by the addition of DNL, which resulted more metabolites in rice wine. The metabolic pathways that caused significant differences in Sc-fermented rice wine were the metabolism of nicotinate and nicotinamide and the metabolism of glyoxylate and dicarboxylate, while in Wa-fermented rice wine, they were the metabolism of phenylalanine and the metabolism of galactose. These results provide a theoretical basis for the development of DNL and its application in fermented rice wine.
{"title":"Effect of Dendrobium nobile Lindl. on volatile flavor substances and nonvolatile metabolites of rice wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus monocultures","authors":"Zhongxia Guo , Lin Zhang , Lanyan Cen, Yifeng Dai, Shuyi Qiu, Xiangyong Zeng, Xiaodan Wang, Chaoyang Wei","doi":"10.1016/j.fbp.2024.11.016","DOIUrl":"10.1016/j.fbp.2024.11.016","url":null,"abstract":"<div><div>In order to investigate the effect of <em>Dendrobium nobile</em> Lindl. (DNL) on the quality of rice wine fermented by <em>Saccharomyces cerevisiae</em> (DnSC) and <em>Wickerhamomyces anomalus</em> (DnWA), respectively, the physicochemical indexes, active ingredients, free amino acids, volatile flavor substances and nonvolatile metabolites of rice wine based on chemical methods, GC-MS and nontargeted metabolomics were studied. Results showed that the addition of DNL had a significant effect on the contents of physicochemical indicators. Compared with the fermented rice wine without the addition of DNL, the contents of active ingredients, free amino acids and volatile flavor components in DnSC and DnWA were all significantly increased. Among them, compared with SC, the contents of polysaccharides, flavonoids, total phenols and free amino acids in DnSC rose by 46.67 %, 27.07 %, 20.45 % and 50.14 % respectively. And compared with WA, these active ingredients in DnWA rose by 25.45 %, 20.13 %, 10.77 % and 46.01 % respectively. Notably, after adding DNL, the content of dendrobine in rice wine increased from 0 to 14.53 PPM (DnSC) and 11.41 PPM (DnWA) respectively. The volatile flavor compounds in DnWA rice wine were the most abundant (45 kinds), among which 14 kinds of alcohols were detected. The content of volatile flavor compounds in DnSC rice wine was the highest (45.45 mg/mL), among which 18 kinds of esters were detected. There were significant differences in flavor compounds between different rice wines, which give different aromatic styles and characteristics. Metabolomics analysis showed that the overall expression of metabolic pathways in rice wine was almost up-regulated by the addition of DNL, which resulted more metabolites in rice wine. The metabolic pathways that caused significant differences in <em>Sc</em>-fermented rice wine were the metabolism of nicotinate and nicotinamide and the metabolism of glyoxylate and dicarboxylate, while in <em>Wa</em>-fermented rice wine, they were the metabolism of phenylalanine and the metabolism of galactose. These results provide a theoretical basis for the development of DNL and its application in fermented rice wine.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 130-143"},"PeriodicalIF":3.5,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142702174","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 : 2024-11-17DOI: 10.1016/j.fbp.2024.11.014
Eduardo A. Sánchez-Torres , Esperanza Dalmau , Anabella S. Giacomozzi , Jose Benedito , José Bon , José V. García-Pérez
Airborne ultrasound is considered a feasible emerging technology for the intensification of the drying of biological materials due to its mild thermal effect avoiding the degradation of heat sensitive compounds. The effects brought about by airborne ultrasound on the drying are largely dependent on both the product structure itself and the process variables used. Thus, the present study examines the effect of the air velocity and the application of airborne ultrasound during the low-temperature convective drying of pork liver. For this purpose, drying experiments were carried out at 50 °C on pork liver cylinders using different air velocities, ranging from 1 to 6 m·s−1, without (AIR) and with ultrasound application (US). The modelling of the drying kinetics was approached using the diffusion theory, evaluating both the contribution of external convection and shrinkage. The experimental results demonstrated that the application of airborne ultrasound only increased the drying rate at air velocities below 3 m·s−1, shortening the drying time by up to 30 %.
{"title":"Effect of air velocity on airborne ultrasound application in pork liver drying","authors":"Eduardo A. Sánchez-Torres , Esperanza Dalmau , Anabella S. Giacomozzi , Jose Benedito , José Bon , José V. García-Pérez","doi":"10.1016/j.fbp.2024.11.014","DOIUrl":"10.1016/j.fbp.2024.11.014","url":null,"abstract":"<div><div>Airborne ultrasound is considered a feasible emerging technology for the intensification of the drying of biological materials due to its mild thermal effect avoiding the degradation of heat sensitive compounds. The effects brought about by airborne ultrasound on the drying are largely dependent on both the product structure itself and the process variables used. Thus, the present study examines the effect of the air velocity and the application of airborne ultrasound during the low-temperature convective drying of pork liver. For this purpose, drying experiments were carried out at 50 °C on pork liver cylinders using different air velocities, ranging from 1 to 6 m·s<sup>−1</sup>, without (AIR) and with ultrasound application (US). The modelling of the drying kinetics was approached using the diffusion theory, evaluating both the contribution of external convection and shrinkage. The experimental results demonstrated that the application of airborne ultrasound only increased the drying rate at air velocities below 3 m·s<sup>−1</sup>, shortening the drying time by up to 30 %.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 238-248"},"PeriodicalIF":3.5,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757573","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}
Iron deficiency is a prevalent global health concern, especially in populations lacking diverse nutrient sources. Chickpeas, rich in both protein and iron, face limitations in iron bioavailability due to anti-nutritional factors and low iron complex solubility. In this regard, solid-state fermentation offers promise in enhancing plant-based food nutrition. Therefore, this study examined the impact of fermentation on chickpea protein's mineral binding, focusing on iron complexation. Comparing native chickpea protein-iron complex (NCP-Fe) and fermented chickpea protein-iron complex using Aspergillus awamori (FCP90-Fe), significant improvements were noted after 90 h of fermentation. Protein content and solubility in FCP90-Fe increased by 14.77 % and 22.70 %, respectively. Structural alterations induced by A. awamorai were evident through Fourier transform infrared spectroscopy and thermogravimetric analysis. Functional attributes such as protein solubility (18.91 %), oil (23.60 %), and water holding capacity (19.17 %) also improved in FCP90-Fe, indicating enhanced food application potential. Additionally, FCP90-Fe exhibited a 31.74 % increase in iron content and significantly higher mineral bioavailability, with enhancements of 21.99 % and 59.90 % compared to NCP-Fe. In vitro studies demonstrated increased iron transportation, retention, and uptake by 11.07 %, 10.42 %, and 7.09 %, respectively, underscoring improved iron bioavailability from fermented chickpea protein. Moreover, FCP90-Fe notably elevated ferritin synthesis levels, suggesting enhanced iron storage capacity within cells, with a 62.66 % increase in ferritin content per mg cell protein and a 39.59 % increase per gram sample compared to NCP-Fe. This study emphasizes the considerable impact of fermentation on the chickpea protein iron complex. It increases its mineral bioavailability, iron uptake, digestibility, and mineral bioavailability.
{"title":"Effect of solid-state fermentation on mineral binding efficiency of chickpea protein: Characterization and in-vitro mineral uptake","authors":"Nikhil Dnyaneshwar Patil , Ankur Kumar , Minaxi Sharma , Aarti Bains , Kandi Sridhar","doi":"10.1016/j.fbp.2024.11.013","DOIUrl":"10.1016/j.fbp.2024.11.013","url":null,"abstract":"<div><div>Iron deficiency is a prevalent global health concern, especially in populations lacking diverse nutrient sources. Chickpeas, rich in both protein and iron, face limitations in iron bioavailability due to anti-nutritional factors and low iron complex solubility. In this regard, solid-state fermentation offers promise in enhancing plant-based food nutrition. Therefore, this study examined the impact of fermentation on chickpea protein's mineral binding, focusing on iron complexation. Comparing native chickpea protein-iron complex (NCP-Fe) and fermented chickpea protein-iron complex using <em>Aspergillus awamori</em> (FCP90-Fe), significant improvements were noted after 90 h of fermentation. Protein content and solubility in FCP90-Fe increased by 14.77 % and 22.70 %, respectively. Structural alterations induced by <em>A. awamorai</em> were evident through Fourier transform infrared spectroscopy and thermogravimetric analysis. Functional attributes such as protein solubility (18.91 %), oil (23.60 %), and water holding capacity (19.17 %) also improved in FCP90-Fe, indicating enhanced food application potential. Additionally, FCP90-Fe exhibited a 31.74 % increase in iron content and significantly higher mineral bioavailability, with enhancements of 21.99 % and 59.90 % compared to NCP-Fe. <em>In vitro</em> studies demonstrated increased iron transportation, retention, and uptake by 11.07 %, 10.42 %, and 7.09 %, respectively, underscoring improved iron bioavailability from fermented chickpea protein. Moreover, FCP90-Fe notably elevated ferritin synthesis levels, suggesting enhanced iron storage capacity within cells, with a 62.66 % increase in ferritin content per mg cell protein and a 39.59 % increase per gram sample compared to NCP-Fe. This study emphasizes the considerable impact of fermentation on the chickpea protein iron complex. It increases its mineral bioavailability, iron uptake, digestibility, and mineral bioavailability.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"149 ","pages":"Pages 199-210"},"PeriodicalIF":3.5,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142723699","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.2024.11.011
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}
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