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3-D geometric design of microwaveable food products for optimal heating uniformity based on machine learning-supervised multiphysics models 基于机器学习监督多物理场模型的微波食品三维几何设计,实现最佳加热均匀性
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-08-02 DOI: 10.1016/j.fbp.2024.07.017
Ran Yang , Zhenbo Wang , Jiajia Chen

Multiphysics models can assist in geometric design of frozen microwaveable foods, but the conventional 'parametric-sweeping' strategy is computationally intensive. This study develops an online machine learning (ML)-supervised multiphysics modeling strategy to simultaneously optimize multiple geometrical parameters (e.g., top surface width, top surface length, and the ratio of top-to-bottom dimensions) for optimal microwave heating uniformity. First, one or more paired geometric dimensional parameters and heating uniformity results obtained from multiphysics modeling are used as initial training data for the ML optimization process that integrates Gaussian Process Regression (GPR) and Bayesian optimization. Then, the multiphysics modeling procedure is supervised by an ML process to generate new paired geometry-heating uniformity results to expand the training dataset. The loop of multiphysics modeling and ML optimization is conducted to effectively identify geometry designs with good heating uniformity. Results indicate that the ML-supervised optimization strategy can efficiently identify good geometric designs with low heating uniformity by using much fewer multiphysics models than the parametric sweep approach. The ML-supervised approach also exhibits great robustness, delivering good performance even with small (as little as one model) and randomly selected initial training data. This ML-supervised approach is flexible and can be modified to meet specific needs for broad industrial implementation in the development of microwaveable food.

多物理场模型有助于冷冻微波食品的几何设计,但传统的 "参数扫描 "策略需要大量计算。本研究开发了一种在线机器学习(ML)监督多物理场建模策略,可同时优化多个几何参数(如顶面宽度、顶面长度和顶底尺寸比),以获得最佳微波加热均匀性。首先,多物理场建模获得的一个或多个成对几何尺寸参数和加热均匀性结果被用作集成高斯过程回归(GPR)和贝叶斯优化的 ML 优化过程的初始训练数据。然后,多物理场建模过程在 ML 过程的监督下生成新的成对几何尺寸-加热均匀性结果,以扩展训练数据集。多物理场建模和 ML 优化的循环可有效识别具有良好加热均匀性的几何设计。结果表明,与参数扫描方法相比,多物理场建模和 ML 监督优化策略使用的多物理场模型要少得多,因此能有效识别加热均匀性低的良好几何设计。ML 监督方法还表现出很强的鲁棒性,即使在初始训练数据较小(只有一个模型)和随机选择的情况下,也能提供良好的性能。这种 ML 监督方法非常灵活,可以根据具体需要进行修改,以便在微波食品开发中广泛应用。
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引用次数: 0
Honeycomb porous regenerated cellulose aerogel films with enhanced thermal dissipation for agricultural mulch application 用于农用地膜的蜂窝状多孔再生纤维素气凝胶薄膜具有更强的散热性能
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-08-02 DOI: 10.1016/j.fbp.2024.07.021
Yongfang Chen , Hao Chen , Yuting Dai , Jiali Xiao , Fengxian Qiu , Tao Zhang

Agricultural films, essential to contemporary agricultural production, are mostly made from non-biodegradable petroleum-based materials. The use of such films, especially in high-temperature environments, contributes to elevated internal temperatures in direct sunlight, adversely affecting crop appearance and quality. In this work, rice straw was used as the raw material to prepare biodegradable chemically crosslinked regenerated cellulose aerogel films (RCAF-CC) by combining physical dissolution regeneration, chemical cross-linking, and freeze-drying. The resulting RCAF-CC is notable for its high middle-infrared emissivity and high solar reflectivity, which significantly aid in thermal dissipation for agricultural mulch by enhancing infrared radiation and solar reflection. Compared to traditional polyethylene films, RCAF-CC, with its superior radiative cooling properties and lower water vapor transport rate, has a significant advantage in the growth trend and survival rate of cherry radishes. It is worth noting that the RCAF-CC achieved the degradation rate of 74.4 % in the 100-day soil burial experiment, and the soybean seeds grown in the degraded soil grew well, showing excellent eco-friendliness. These results show that RCAF-CC can be an alternative source of traditional agricultural films, solving the problems of non-biodegradable and high internal temperatures of the films under direct sunlight.

农用薄膜是当代农业生产的必需品,大多由不可生物降解的石油基材料制成。使用这种薄膜,尤其是在高温环境中使用,会导致在阳光直射下内部温度升高,从而对作物的外观和质量产生不利影响。本研究以水稻秸秆为原料,通过物理溶解再生、化学交联和冷冻干燥等工艺制备了可生物降解的化学交联再生纤维素气凝胶薄膜(RCAF-CC)。生成的 RCAF-CC 具有显著的高中红外辐射率和高太阳反射率,通过增强红外辐射和太阳反射率,大大有助于农用地膜的散热。与传统的聚乙烯薄膜相比,RCAF-CC 具有优越的辐射冷却性能和较低的水蒸气迁移率,在樱桃萝卜的生长趋势和成活率方面具有显著优势。值得注意的是,在 100 天的土壤掩埋实验中,RCAF-CC 的降解率达到了 74.4%,在降解土壤中生长的大豆种子长势良好,表现出优异的生态友好性。这些结果表明,RCAF-CC 可以作为传统农膜的替代来源,解决农膜在阳光直射下不可降解和内部温度过高等问题。
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引用次数: 0
Development of soybean meal protein isolate-based active edible film incorporating bioactive compounds rich kinnow (Citrus reticulata) peel 开发基于豆粕分离蛋白的活性食用薄膜,其中含有丰富的金诺(Citrus reticulata)果皮生物活性化合物
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-31 DOI: 10.1016/j.fbp.2024.07.020
Dipak Das, Parmjit S. Panesar, Charanjiv S. Saini

Soybean meal, a reservoir of high-quality protein has been produced in large quantities from the soybean oil processing industry and is mostly used as animal feed. The present work was aimed at the development and characterization of soybean meal protein-based antimicrobial edible film incorporating debittered kinnow peel powder (KPP) and valorizing the underutilized soybean meal protein as well as kinnow peel bioactive compounds. The incorporation of kinnow peel powder reduced the solubility, moisture content and swelling ability of the film than the film prepared without KPP. The addition of KPP up to 20 % (w/w) increased the mechanical and barrier properties of the films. The antioxidant and antimicrobial activity of the film increased by 19 to 20 %, and 75 to 79 %, respectively after the incorporation of KPP. The results of structural characteristics (Fourier transform infrared spectroscopy and X-ray diffraction), and morphology (Scanning electron microscopy) showed the good compatibility of KPP and soybean protein isolate. Thermal properties studied through differential scanning colorimetry showed higher melting temperature of KKP added films as compared to control film. The present work indicated that KPP can be successfully used to develop an active edible film and can be used for storing a variety of food products like cheese, paneer, chocolate bars, cut fruits, etc.

豆粕是优质蛋白质的宝库,由大豆油加工业大量生产,主要用作动物饲料。本研究旨在开发以豆粕蛋白为基础的抗菌可食用薄膜,并对其进行表征,薄膜中加入了脱脂琼果皮粉(KPP),充分利用了豆粕蛋白和琼果皮生物活性化合物。与不添加金诺皮粉的薄膜相比,添加金诺皮粉降低了薄膜的溶解度、含水量和膨胀能力。KPP 的添加量达到 20%(重量比)时,薄膜的机械性能和阻隔性能都有所提高。加入 KPP 后,薄膜的抗氧化和抗菌活性分别提高了 19% 至 20%,以及 75% 至 79%。结构特征(傅立叶变换红外光谱和 X 射线衍射)和形态(扫描电子显微镜)结果表明,KPP 与大豆分离蛋白具有良好的相容性。通过差示扫描比色法研究的热性能表明,与对照薄膜相比,添加了 KKP 的薄膜的熔化温度更高。本研究表明,KPP 可成功用于开发活性食用薄膜,并可用于储存各种食品,如奶酪、paneer、巧克力棒、切好的水果等。
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引用次数: 0
Supercritical fluid extrusion of dairy and fruit products to generate GOS-enriched and nutritionally superior snack puffs 超临界流体挤压乳制品和水果产品,生成富含 GOS 的营养丰富的零食泡芙
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-25 DOI: 10.1016/j.fbp.2024.07.019
Aamir Iqbal, Abdul Fateh Hosseini, Syed S.H. Rizvi

The consumption of ultra-processed snacks is often considered unhealthy because such foods generally are energy-dense with low nutritive value. They contain high levels of starch, fat, and sugar and low levels of essential nutrients such as fiber, protein, and bioactive compounds. Nutritionally balanced snack foods that cater to today’s on-the-go lifestyles and do not get in the way of better eating are in high demand. The present study aims to create nutritionally attractive extruded puffs by valorizing food manufacturing byproducts and to elucidate the uniqueness of hybrid extrusion processing and its effect on product quality parameters. Supercritical fluid extrusion (SCFX) was used to transform apple pomace, starch or dairy ingredient-based formulations into value-added products in a zero-waste system. Acid whey, a byproduct of yogurt and cheese manufacturing, was used in lieu of water in the extruder to mitigate environmental issues related to its disposal. The SCFX system was also used for in-process polymerization of galactose, sourced from lactose hydrolyzed skim milk powder (LHSMP), with lactose from milk protein concentrate (MPC) and acid whey sources to produce galacto-oligosaccharides (GOS), a prebiotic associated with various health benefits and making the product acceptable to lactose intolerant consumers. Analysis of the extruded puffs showed that a combination of pomace and dairy ingredients significantly improved the nutritional profile of the product, notably increasing the fiber (5.0 g/30 g serving), protein (13.6 g/30 g serving), bioactive compounds (phenolics 21.4 mg GAE/30 g and vitamin C 0.3 mg/30 g serving), minerals, and GOS (0.4 g/30 g serving) contents. A sensory acceptance test (n=91) showed that incorporation of fruit and dairy by-products in snacks either improved or maintained Just About Right (JAR) scores compared to Market Keto puffs. Overall, utilizing fruit pomace and acid whey in extruded products made by SCFX is not only able to generate nutritious and functional snacks with balanced nutrients profile, derived from inexpensive agro-food by-products feedstock, but also can help mitigate environmental and waste issues.

食用超加工零食通常被认为是不健康的,因为这类食物通常能量密度高,营养价值低。它们含有大量淀粉、脂肪和糖分,而纤维、蛋白质和生物活性化合物等必需营养素含量却很低。因此,人们需要营养均衡的休闲食品,既能满足当今人们随身携带的生活方式,又不会妨碍人们更好地进食。本研究旨在通过利用食品生产副产品来制造营养丰富的挤压膨化食品,并阐明混合挤压加工的独特性及其对产品质量参数的影响。超临界流体挤压(SCFX)被用于在零废弃系统中将苹果渣、淀粉或乳制品成分配方转化为高附加值产品。酸奶和奶酪生产过程中产生的副产品酸性乳清被用来代替挤压机中的水,以减轻与水处理相关的环境问题。SCFX 系统还用于在加工过程中聚合来自乳糖水解脱脂奶粉(LHSMP)的半乳糖和来自牛奶蛋白浓缩物(MPC)和酸性乳清的乳糖,以生产半乳寡糖(GOS),这种益生元具有多种健康益处,使乳糖不耐受的消费者也能接受该产品。对挤压膨化食品的分析表明,果渣和乳制品配料的组合显著改善了产品的营养成分,特别是增加了纤维(5.0 克/30 克食用)、蛋白质(13.6 克/30 克食用)、生物活性化合物(酚类化合物 21.4 毫克 GAE/30 克,维生素 C 0.3 毫克/30 克食用)、矿物质和 GOS(0.4 克/30 克食用)的含量。感官验收测试(n=91)显示,与市场上的酮类泡芙相比,在零食中加入水果和乳制品副产品可提高或保持 "差不多就好(JAR)"的评分。总之,在 SCFX 生产的挤压产品中使用果渣和酸性乳清,不仅能够利用廉价的农产食品副产品原料生产出营养均衡的功能性零食,还有助于缓解环境和废物问题。
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引用次数: 0
Consolidation and cytotoxicity analysis of a purification strategy for biotechnological xylitol production using fixed bed column adsorption and nanofiltration membranes 利用固定床柱吸附和纳滤膜生产木糖醇的生物技术纯化策略的巩固和细胞毒性分析
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-24 DOI: 10.1016/j.fbp.2024.07.016
Danielle Garcia Ribeiro Galvão , Éderson Paulo Xavier Guilherme , Gabriela de Matuoka e Chiocchetti , Juliana Alves Macedo , Marcus Bruno Soares Forte

Agro-industrial waste is increasingly utilized in biotechnological processes to convert lignocellulosic materials into high-value products, such as xylitol. This polyol can be produced using biotechnological methods that mitigate environmental impacts, but it entails high purification costs. The article proposes a comparative study between two sequential strategies for purifying biotechnological xylitol. The first strategy involves membrane filtration followed by column adsorption. While the second strategy only covers column adsorption with twice the adsorbent bed. Additionally, the study includes a cytotoxicity evaluation of various purified xylitol fractions. Column adsorption was conducted at 70 °C with a flow rate of 1.2 mL min−1 using activated carbon as the adsorbent. It proved to be efficient in separating colored compounds, proteins, and ethanol, with retention coefficients of 99.23 %, 84.0 %, and 96.71 %, respectively. The purification factor of xylitol/ethanol was 14.84. Nanofiltration was performed using a poly (piperazine amide) membrane at 40 °C and 30 bar, resulting in a protein retention of 43.55 % and a xylitol purity of 27.73 %. Finally, purified xylitol fractions underwent cytotoxicity analysis using the MTT assay, conducted in intestinal epithelial cells (Caco-2). One of the analyzed fractions did not induce toxicity, demonstrating that activated carbon column adsorption was the most effective strategy for purifying biotechnologically produced xylitol. These findings contribute to enhancing the viability of biotechnological xylitol production from sugarcane bagasse hemicellulosic hydrolysate.

生物技术工艺越来越多地利用农用工业废料将木质纤维素材料转化为高价值产品,如木糖醇。这种多元醇可通过生物技术方法生产,从而减轻对环境的影响,但提纯成本较高。文章提出了对生物技术木糖醇提纯的两种顺序策略进行比较研究。第一种策略涉及膜过滤,然后是柱吸附。而第二种策略只包括两倍吸附剂床的柱吸附。此外,该研究还包括对各种纯化木糖醇馏分的细胞毒性评估。柱吸附以活性炭为吸附剂,在 70 °C 下以 1.2mLmin 的流速进行。结果表明,该方法能有效分离有色化合物、蛋白质和乙醇,保留系数分别为 99.23%、84.0% 和 96.71%。木糖醇/乙醇的纯化系数为 14.84。在 40 °C 和 30bar 条件下使用聚(哌嗪酰胺)膜进行纳滤,蛋白质保留率为 43.55%,木糖醇纯度为 27.73%。最后,纯化的木糖醇馏分在肠上皮细胞(Caco-2)中使用 MTT 试验进行细胞毒性分析。其中一个分析馏分没有引起毒性,这表明活性炭柱吸附是纯化生物技术生产的木糖醇的最有效策略。这些发现有助于提高利用甘蔗渣半纤维素水解物生产木糖醇的生物技术可行性。
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引用次数: 0
Quality tracking of largemouth bass (Micropterus salmoides) fillets during superchilling storage by pretreatment with NaCl 用氯化钠预处理大口鲈鱼片在超冷贮藏期间的质量跟踪
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-23 DOI: 10.1016/j.fbp.2024.07.018
Gangpeng Shi , Yu Ouyang , Chao Wang , Liu Shi , Sheng Chen , Xiaojia Guo , Guangquan Xiong , Yu Qiao , Lang Chen , Xin Li , Lan Wang , Wenjin Wu

The objective of this research was to investigate the effect of salt pretreatment (1 % and 2 %) on the physicochemical properties, sensory characteristics and safety indices of largemouth fillets during superchilling storage. During superchilling storage, the 2 % group had the lowest values of ice crystal formation temperature, thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), and total viable counts (TVC), and the deterioration of fish quality in the 2 % group was significantly slower than that in the 1 % group (P<0.05). At the later stage of storage, low-field nuclear magnetic resonance (LF NMR) results showed that moisture in the fish fillets showed a mixture of ice crystals and water, and TBA, TVB-N, and TVC values were significantly higher in the salt-treated group (P<0.05); the proteins interacted with unfrozen fractions to form relatively ordered structures, which promoted the intensity of protein bands. The pH of the fillets transferred from neutral to weakly acidic throughout the period of storage, and the L*, W and b* values of the 2 % group were significantly lower (P<0.05) than those of the other two groups. The results of shear force, microstructure and western blot (WB) indicated that salt pretreatment significantly improved fillet tenderness and odor. These indicated that the ideal salt pretreatment concentration and quality of the bass fillets for superchilled storage were 2 % and 21 d, respectively. This study provides a theoretical basis for the application of the preservation of aquatic products.

本研究旨在探讨盐预处理(1% 和 2%)对大口鱼片在超冷贮藏期间的理化特性、感官特征和安全指数的影响。在超冷贮藏过程中,2%组的冰晶形成温度、硫代巴比妥酸(TBA)、总挥发性碱基氮(TVB-N)和总存活数(TVC)值最低,且 2%组的鱼肉品质恶化速度明显慢于 1%组(P<0.05)。在贮藏后期,低场核磁共振(LF-NMR)结果显示,鱼片中的水分显示为冰晶和水的混合物,盐处理组的 TBA、TVB-N 和 TVC 值明显较高(P<0.05);蛋白质与未冷冻馏分相互作用形成相对有序的结构,从而提高了蛋白质条带的强度。在整个贮藏期间,鱼片的 pH 值由中性转为弱酸性,2%组的 L 值、W 值和 b 值明显低于其他两组(P<0.05)。剪切力、微观结构和 Western 印迹(WB)结果表明,盐预处理可显著改善鱼片的嫩度和气味。这些结果表明,鲈鱼片在超冷贮藏中的理想盐预处理浓度和质量分别为 2% 和 21 d。该研究为水产品的保鲜应用提供了理论依据。
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引用次数: 0
Transformation of chicken skin from raw to edible state: Based on mechanical, microstructure and rheological properties 鸡皮从未加工状态到可食用状态的转变:基于机械、微观结构和流变特性
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-22 DOI: 10.1016/j.fbp.2024.07.015
Na Xu , Peng Wang , Xuefei Shao , Minyi Han , Xinglian Xu

Although the important role of skin on sensory enjoyment of boiled chicken products has been recognized, the transform patterns of skin during the soft-boiling process have not yet been revealed. In our research, a significant positive correlation between collagen content, solubility, springiness, cohesiveness, elongation, solid melting temperature (Tm) and enthalpy (ΔH) were indicated and a viscoelastic texture was formed from 40 to 60 min by strong bond energy and molecular conformation changes. It was the key transition period mainly caused by the swelling of the chicken skin and strong hydration of collagen, which greatly contribute to the smooth and tenderness of chicken skin. Subsequent heating induced the significant transform of collagen evidenced by breaking of collagen bundles. Interestingly, even prolonged heating to 80 min did not induced loss of elastic properties of chicken skin. In summary, this study analyzed the structural-rheological characteristics of chicken skin by moderate heat-induced degradation and provided insights for processing mechanism of food materials rich in collagen.

尽管人们已经认识到鸡皮对沸腾鸡肉产品的感官享受具有重要作用,但鸡皮在软沸腾过程中的变化模式尚未得到揭示。在我们的研究中,胶原蛋白含量、溶解度、回弹性、粘聚性、伸长率、固体熔化温度(Tm)和焓(ΔH)之间存在明显的正相关,并且在 40-60min 期间通过强键能和分子构象变化形成了粘弹性质地。这是关键的过渡时期,主要原因是鸡皮膨胀和胶原蛋白的强水合作用,这在很大程度上促进了鸡皮的光滑和细嫩。随后的加热会引起胶原蛋白的显著变化,表现为胶原蛋白束的断裂。有趣的是,即使延长加热时间至 80 分钟,也不会导致鸡皮失去弹性。总之,本研究分析了适度加热诱导降解鸡皮的结构流变特性,为富含胶原蛋白的食品材料的加工机制提供了启示。
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引用次数: 0
Reimagining Archimedes: An innovative and accurate calculation of volumes and asserting another standard method for defining the surface area of quail and any avian eggs 重新认识阿基米德:创新性地精确计算体积,并提出另一种定义鹌鹑蛋和其他鸟蛋表面积的标准方法
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-22 DOI: 10.1016/j.fbp.2024.07.013
Valeriy G. Narushin , Natalia A. Volkova , Anastasia N. Vetokh , Alan Yu. Dzhagaev , Danila A. Sotnikov , Ludmila A. Volkova , Stefan T. Orszulik , Darren K. Griffin , Michael N. Romanov , Natalia A. Zinovieva

Egg-related research promises unique opportunities for food science and technology. There is an urgent need to develop non-destructive methodologies for defining key egg parameters, e.g., egg volume (V) and surface area (S), based only on egg images. Herewith, V can be measured using the Archimedes’ principle (i.e., dipping in water), while S can be inferred using formulae that include V as one of its variables. Although the Archimedes’ principle is the best approach for determining V, dipping an egg into water cannot be practicable. In this study, we derived the appropriate mathematical approaches to calculate V and S based on measurements of quail eggs’ linear parameters. The proposed calculation formulae are suitable for eggs of any shape and species. This innovative procedure can be employed as the basis of the most accurate of all existing methods for computing S and is suitable for both analytical and industrial measurements of V.

与鸡蛋有关的研究为食品科学和技术带来了独特的机遇。目前迫切需要开发非破坏性方法,仅根据鸡蛋图像来确定鸡蛋的关键参数,如鸡蛋体积()和表面积()。因此,可以使用阿基米德原理(即浸入水中)来测量,也可以使用包含变量之一的公式来推断。虽然阿基米德原理是确定鸡蛋体积的最佳方法,但将鸡蛋浸入水中并不可行。在这项研究中,我们根据对鹌鹑蛋线性参数的测量,推导出计算和的适当数学方法。提出的计算公式适用于任何形状和种类的蛋。这一创新程序可作为所有现有计算方法中最精确方法的基础,适用于......的分析和工业测量。
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引用次数: 0
Pulsed Electric Fields assisted extraction of proteins and phycocyanin from Arthrospira platensis biomass: A kinetic study 脉冲电场辅助从节肢动物生物质中提取蛋白质和藻蓝蛋白:动力学研究
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-20 DOI: 10.1016/j.fbp.2024.07.012
Alexandros Katsimichas, Athanasios Limnaios, Konstantinos Dimitrakopoulos, George Dimopoulos, Petros Taoukis

The objective of this work was the investigation of the kinetics of protein and C-phycocyanin extraction from Arthrospira platensis (Spirulina) biomass assisted by Pulsed Electric Fields (PEF). Fresh, untreated and PEF-treated (7.8 kV/cm, 0–137.6 kJ/kg) biomass was suspended in water and incubated at 30–50 °C for up to 24 h. Protein and C-phycocyanin recovery kinetics exhibited a sigmoidal behavior. The increase in treatment specific energy and incubation temperature up to 40 °C led to significant extraction acceleration. A treatment of 137.6 kJ/kg prior to incubation at 40 °C led to the minimization of protein characteristic incubation time (2.3 h vs. 14.4 h and 10.4 h of untreated sample at 30 and 40 °C, respectively). At 50 °C a significant reduction of the extraction yield was observed, due to the inactivation of the proteolytic enzymes. Higher treatment specific energy led to increased C-phycocyanin purity of the extracts at 40 °C. The maximization of the C-phycocyanin extract purity factor (1.14 vs 0.66 for untreated samples) was achieved with a PEF treatment at 137.6 kJ/kg and incubation at 40 °C for 3 h.

这项工作的目的是研究在脉冲电场(PEF)辅助下从(螺旋藻)生物质中提取蛋白质和 C-花青素的动力学。将未经处理和经 PEF 处理(7.8 kV/cm,0-137.6 kJ/kg)的新鲜生物质悬浮于水中,在 30-50 °C 下培养 24 小时。蛋白质和 C-phycocyanin(C-花青素)的恢复动力学表现为曲线行为。处理比能量和培养温度提高到 40 °C,萃取速度明显加快。在 40 °C 下培养前进行 137.6 kJ/kg 的处理可最大限度地缩短蛋白质特征培养时间(2.3 小时,而在 30 °C 和 40 °C 下未经处理的样品分别为 14.4 小时和 10.4 小时)。在 50 °C 时,由于蛋白水解酶失活,提取率明显下降。在 40 °C 时,较高的处理比能量可提高提取物中 C-phycocyanin 的纯度。137.6 kJ/kg 的 PEF 处理和 40 °C 培养 3 小时可使 C-花青素提取物纯度系数最大化(1.14 对未处理样品的 0.66)。
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引用次数: 0
Enhancing bioactive phenolic extraction from unfermented Cabernet Sauvignon pomace through tailored synergies of pH, proteolysis, and microwave processing 通过 pH 值、蛋白水解和微波处理的定制协同作用,提高未发酵赤霞珠葡萄渣中生物活性酚的提取率
IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Pub Date : 2024-07-19 DOI: 10.1016/j.fbp.2024.07.010
Sophia Pinton , Fernanda Furlan Gonçalves Dias , Larry A. Lerno , Juliana Maria Leite Nobrega de Moura Bell

The impact of enzyme-assisted (EAE), microwave-assisted (MAE), and microwave enzyme-assisted (MEAE) extractions using water were evaluated and compared to aqueous (AEP), conventional ethanolic (CSE), and microwave ethanolic (MSE) controls for the release of phenolics from Cabernet Sauvignon grape pomace. Optimization of extract total phenolic content (TPC) involved stepwise screening of time, temperature, slurry pH, solids-to-liquid ratio, and enzyme conditions. The use of 0.1 % alkaline protease in MEAE (1:10 g pomace/mL water, pH 11.5, 70 °C, 30 min) reduced extraction time by 50 % compared to AEP, EAE, and CSE methods, doubling the TPC of the extracts to 100.9 mg GAE/g dry weight pomace compared to ethanolic extractions. MAE and MEAE extracts exhibited in vitro antioxidant activities (ABTS and ORAC) similar to ethanolic extracts and had greater antioxidant activities than AEP/EAE extracts while boosting relative contents of catechins, procyanidins, trans-piceid, and malvidin-3,5-diglucoside as detected by untargeted metabolomics. Quantitation by HPLC showed increased levels of gallic acid, protocatechuic acid, syringic acid, p-coumaric acid, polymeric phenols, and polymeric pigments in MEAE compared to hydroethanolic methods. Scanning electron microscopy further supported the synergistic role of microwave processing and proteolysis in disrupting the grape cell structure to aid in releasing valuable bioactive phenolic compounds.

评估了水酶法(EAE)、微波酶法(MAE)和微波酶法(MEAE)萃取对赤霞珠葡萄渣中酚类物质释放的影响,并与水法(AEP)、传统乙醇法(CSE)和微波乙醇法(MSE)对照进行了比较。提取物总酚含量(TPC)的优化涉及时间、温度、浆液 pH 值、固液比和酶条件的逐步筛选。与AEP、EAE和CSE方法相比,在MEAE(1:10 g果渣/mL水,pH 11.5,70 °C,30分钟)中使用0.1 %的碱性蛋白酶可将萃取时间缩短50%,与乙醇萃取相比,萃取物的总酚含量翻了一番,达到100.9 mg GAE/g果渣干重。MAE 和 MEAE 提取物的体外抗氧化活性(ABTS 和 ORAC)与乙醇提取物相似,并且比 AEP/EAE 提取物具有更高的抗氧化活性,同时提高了儿茶素、原花青素、反式冰片苷和麦冬苷-3,5-二葡萄糖苷的相对含量(通过非靶向代谢组学检测)。高效液相色谱法的定量分析显示,与水乙醇法相比,MEAE 中没食子酸、原儿茶酸、丁香酸、对香豆素、聚合酚和聚合色素的含量有所增加。扫描电子显微镜进一步证实了微波处理和蛋白水解在破坏葡萄细胞结构以帮助释放有价值的生物活性酚类化合物方面的协同作用。
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Food and Bioproducts Processing
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