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Nascimento AS, Nascimento UM, Muchave GJ, Marques GEC, Nascimento GS, Mendonça C, Becco GSB, Borges CP, Leite SGF. Assessment of the chemical composition of buriti (Mauritia flexuosa Liliopsida) and cassava (Manihot esculenta Crantz) residues and their possible application in the bioproduction of coconut aroma (6 pentyl-α-pyrone). Bioprocess Biosyst Eng 2024; 47:1633-1645. [PMID: 38970656 DOI: 10.1007/s00449-024-03055-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Accepted: 06/24/2024] [Indexed: 07/08/2024]
Abstract
This work aimed to define strategies to increase the bioproduction of 6 pentyl-α-pyrone (bioaroma). As first strategy, fermentations were carried out in the solid state, with agro-industrial residues: Mauritia flexuosa Liliopsida. and Manihot esculenta Crantz in isolation, conducting them with different nutrient solutions having Trichoderma harzianum as a fermenting fungus. Physicochemical characterizations, centesimal composition, lignocellulosic and mineral content and antimicrobial activity were required. Fermentations were conducted under different humidification conditions (water, nutrient solution without additives and nutrient solutions with glucose or sucrose) for 9 days. Bioaroma was quantified by gas chromatography, assisted by solid-phase microextraction. The results showed the low production of this compound in fermentations conducted with sweet cassava (around 6 ppm (w/w)). The low bioproduction with sweet cassava residues can probably be related to its starch-rich composition, homogeneous substrate, and low concentration of nutrients. Already using buriti, the absence of aroma production was detected. Probably the presence of silicon and high lignin content in buriti minimized the fungal activity, making it difficult to obtain the aroma of interest. Given the characteristics presented by the waste, a new strategy was chosen: mixing waste in a 1:1 ratio. This fermentation resulted in the production of 156.24 ppm (w/w) of aroma using the nutrient solution added with glucose. This combination, therefore, promoted more favorable environment for the process, possibly due to the presence of fermentable sugars from sweet cassava and fatty acids from the buriti peel, thus proving the possibility of an increase of around 2500% in the bioproduction of coconut aroma.
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Affiliation(s)
- A S Nascimento
- Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil.
| | - U M Nascimento
- Federal University of Maranhão, São Luís, Maranhão, Brazil
| | - G J Muchave
- Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
- Open University ISCED, Beira, Sofala, Mozambique
| | - G E C Marques
- Federal Institute of Science and Technology Education of Maranhão, São Luís, Maranhão, Brazil
| | - G S Nascimento
- Federal Institute of Science and Technology Education of Maranhão, São Luís, Maranhão, Brazil
| | - C Mendonça
- Federal University of Maranhão, São Luís, Maranhão, Brazil
| | - G S B Becco
- Federal University of Maranhão, São Luís, Maranhão, Brazil
| | - C P Borges
- Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
| | - S G F Leite
- Federal University of Rio de Janeiro, Rio de Janeiro, Rio de Janeiro, Brazil
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Sevalho EDS, de Souza Rodrigues R, Queiroz Lima de Souza A, Duarte Leão de Souza A. Biotransformation of monoterpenes using Streptomyces strains from the rhizosphere of Inga edulis Martius from in an Amazonian urban forest fragment. Prep Biochem Biotechnol 2024; 54:1051-1057. [PMID: 38469852 DOI: 10.1080/10826068.2024.2315476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/13/2024]
Abstract
To investigate the biocatalytic potential of Amazonian actinomycetes for monoterpenes biotransformation. To carry out the present study, eleven actinomycetes of the genus Streptomyces isolated from inga-cipó (Inga edulis Mart.) rhizospheres were tested for their ability to bioconvert the substrates R-(+)-limonene, S-(-)-limonene, 1S-(-)-α-pinene, and (-)-β-pinene as sole carbon and energy source. According to gas chromatography-mass spectrometry analysis, three strains, LabMicra B270, LaBMicrA B310, and LaBMicrA B314, were able to biotransform 1S-(-)-α-pinene after 96 h of growth. However, Streptomyces LaBMicrA B270 was the most promising since it converted after only 72 h all the 1S-(-)-α-pinene mainly into cis-verbenol (74.9±1.24%) and verbenone (18.2±1.20%), compounds that have important biological activities and great industrial interest as additives in foods and cosmetics. These findings can stimulate the development of natural aromas using naturally abundant monoterpenes, ratify the potential of microorganisms from almost unexplored niches such as the Amazonian rhizosphere, and reinforce the importance of preserving those niches.
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Affiliation(s)
- Elison de Souza Sevalho
- Graduate Program in Biodiversity and Biotechnology of the BIONORTE Network (PPG-BIONORTE), Amazonas State University (UEA), Manaus, Amazonas, Brazil
- Analytical Center - Center of Multidisciplinary Support, Federal University of Amazonas (UFAM), Manaus, Amazonas, Brazil
| | - Rafael de Souza Rodrigues
- Graduate Program in Biodiversity and Biotechnology of the BIONORTE Network (PPG-BIONORTE), Amazonas State University (UEA), Manaus, Amazonas, Brazil
- Analytical Center - Center of Multidisciplinary Support, Federal University of Amazonas (UFAM), Manaus, Amazonas, Brazil
| | - Antonia Queiroz Lima de Souza
- Graduate Program in Biodiversity and Biotechnology of the BIONORTE Network (PPG-BIONORTE), Amazonas State University (UEA), Manaus, Amazonas, Brazil
- Analytical Center - Center of Multidisciplinary Support, Federal University of Amazonas (UFAM), Manaus, Amazonas, Brazil
- Faculty of Agricultural Sciences, Federal University of Amazonas (UFAM), Manaus, Amazonas, Brazil
| | - Afonso Duarte Leão de Souza
- Graduate Program in Biodiversity and Biotechnology of the BIONORTE Network (PPG-BIONORTE), Amazonas State University (UEA), Manaus, Amazonas, Brazil
- Analytical Center - Center of Multidisciplinary Support, Federal University of Amazonas (UFAM), Manaus, Amazonas, Brazil
- Department of Chemistry, Federal University of Amazonas (UFAM), Manaus, Amazonas, Brazil
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Nkosi N, Nkazi D, Tumba K. A review of thermodynamic and kinetic studies relevant to gas hydrate-based fruit juice concentration. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Phong WN, Al-Salami H, Gibberd MR, Dykes GA, Payne AD, Coorey R. Comparative evaluation of encapsulation using β-cyclodextrin versus freeze-drying for better retention and stabilizing of black Périgord truffle (Tuber melanosporum) aroma. J Food Sci 2022; 87:3482-3495. [PMID: 35788997 PMCID: PMC9541271 DOI: 10.1111/1750-3841.16241] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 05/18/2022] [Accepted: 06/09/2022] [Indexed: 11/30/2022]
Abstract
This study aimed to develop a novel technique to retain and stabilize compounds contributing to truffle aroma by encapsulation using β-cyclodextrin. Two experiments were conducted. In the first experiment, the key volatile profile and microbial population of products resulting from three different encapsulation methods, namely direct mixing method (M1), direct mixing followed by ethanol addition method (M2), and paste method (M3), were compared with untreated truffles (positive control) over a 90-day period. The M2-derived product was the least optimal for retaining key volatile compounds despite showing the lowest microbial population. There was no significant difference in the volatile profile of products derived from M1 and M3 on day 0. However, it was observed that the M3-derived product could retain its volatile profile better than the M1-derived product by day 90. M3 was compared with freeze-drying in the second experiment. Freeze-dried truffles showed an overall higher relative percentage of volatiles than the M3-derived product on day 0. However, by day 90, some volatile changes occurred in the freeze-dried truffles but not in the M3-derived product. The findings indicate that while freeze-drying could adequately conserve truffle volatiles, the encapsulation of volatile compounds in β-cyclodextrin could improve the volatile stability of truffle products and allow for longer storage times. Microbes were found in all encapsulated truffle products and freeze-dried truffles on days 0 and 90, suggesting the need to explore the possibility of incorporating a decontamination step in the process prior to either encapsulation or freeze-drying. PRACTICAL APPLICATION: A technique to capture and stabilize compounds responsible for truffle aroma by encapsulation using β-cyclodextrin was developed and compared with freeze-drying in this study. The overall finding suggests that while freeze-drying of truffle could sufficiently preserve volatiles, encapsulating truffle volatiles with β-cyclodextrin may improve its stability, extending its shelf life, which can be applied in the development of a natural truffle ingredient that can be applied in food product development.
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Affiliation(s)
- Win Nee Phong
- School of Molecular and Life Sciences, Curtin University, Bentley, Australia
| | - Hani Al-Salami
- Biotechnology and Drug Development Research Laboratory, Curtin Health Innovation Research Institute, Curtin Medical School, Curtin University, Bentley, Australia
| | - Mark R Gibberd
- Centre for Crop and Disease Management, School of Molecular and Life Sciences, Curtin University, Bentley, Australia
| | - Gary A Dykes
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia
| | - Alan D Payne
- School of Molecular and Life Sciences, Curtin University, Bentley, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, Australia
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Guneser O, Yuceer YK, Hosoglu MI, Togay SO, Elibol M. Production of flavor compounds from rice bran by yeasts metabolisms of Kluyveromyces marxianus and Debaryomyces hansenii. Braz J Microbiol 2022; 53:1533-1547. [PMID: 35488980 PMCID: PMC9433634 DOI: 10.1007/s42770-022-00766-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Accepted: 04/16/2022] [Indexed: 11/02/2022] Open
Abstract
The aim of this study was to evaluate the biosynthesis of flavor compounds from rice bran by fermentation facilitated by Kluyveromyces marxianus and Debaryomyces hansenii. The growth of both yeasts was assessed by specific growth rates and doubling time. The biosynthesis of flavor compounds was evaluated by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and Spectrum™ sensory analysis. The specific growth rate (µ) and doubling time (td) of K. marxianus was calculated as 0.16/h and 4.21h, respectively, whereas that of D. hansenii was determined as 0.13/h and 5.33h, respectively. K. marxianus and D. hansenii produced significant levels of higher alcohols and acetate esters from rice bran. Results showed that K. marxianus can produce 827.27 µg/kg of isoamyl alcohol, 169.77 µg/kg of phenyl ethyl alcohol, and 216.08 µg/kg of phenyl ethyl acetate after 24-h batch fermentation. A significant amount of isovaleric acid was also synthesized by K. marxianus (4013 µg/kg) after the batch fermentation of 96 h. 415.64 µg/kg of isoamyl alcohol and 135.77 µg/kg of phenyl ethyl acetate was determined in rice bran fermented by D. hansenii after 24-h fermentation. Fermented cereals and rose were the characteristic flavor descriptors of the fermented rice bran samples. Rose flavor in fermented rice bran samples was found to be associated with phenyl ethyl alcohol, phenyl ethyl acetate, isoamyl acetate, and guaiacol. Thus, the findings of this study demonstrate that the valorization of rice bran can be achieved with the production of natural flavor compounds by yeast metabolism.
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Affiliation(s)
- Onur Guneser
- Department of Food Engineering, Uşak University, Engineering Faculty, Uşak, Turkey
| | - Yonca Karagul Yuceer
- Department of Food Engineering, Çanakkale Onsekiz Mart University, Engineering Faculty, Terzioglu Campus, Çanakkale, Turkey.
| | | | - Sine Ozmen Togay
- Agricultural Faculty, Department of Food Engineering, Bursa Uludağ University, Bursa, Turkey
| | - Murat Elibol
- Department of Bioengineering, Ege University, Engineering Faculty, Izmir, Turkey
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Fungal biotransformation of limonene and pinene for aroma production. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2022. [DOI: 10.1007/s43153-022-00239-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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Phong WN, Gibberd MR, Payne AD, Dykes GA, Coorey R. Methods used for extraction of plant volatiles have potential to preserve truffle aroma: A review. Compr Rev Food Sci Food Saf 2022; 21:1677-1701. [PMID: 35179824 DOI: 10.1111/1541-4337.12927] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 01/18/2022] [Accepted: 01/23/2022] [Indexed: 11/30/2022]
Abstract
Truffles are considered one of the world's most highly prized foods mainly due to their desirable organoleptic properties and rarity. However, truffles are seasonal (harvested mostly in winter from June to August in the Southern Hemisphere and from December to February in the Northern Hemisphere) and extremely perishable. Truffles deteriorate rapidly showing undesirable changes within 10 days from harvest in aroma and visual appearance after harvest. The very short postharvest shelf life (about 7-10 days) limits the potential for export and domestic consumption all year round. Several preservation methods have been studied to prolong their shelf life without the loss of aroma. However, all traditional preservation techniques have their own shortcomings and remain challenging. The extraction of natural truffle aroma volatiles for food applications could be a potential alternative to replace the existing synthetic flavoring used for processed truffle products. Four commonly used extraction methods for recovering volatile compounds from plants, namely, supercritical carbon dioxide extraction, Soxhlet extraction, distillation, and cold pressing, are critically analyzed. Up to date, existing research about the extraction of aroma volatiles from truffles is limited in the literature but based on the volatility of the key truffle volatile compounds, supercritical carbon dioxide extraction may offer the best possibility so that a natural truffle-based product that can be used in food applications throughout the year can be made available.
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Affiliation(s)
- Win Nee Phong
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Mark R Gibberd
- Centre for Crop and Disease Management School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Alan D Payne
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Gary A Dykes
- School of Agriculture and Food Sciences, University of Queensland, Saint Lucia, Queensland, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
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Hadj Saadoun J, Ricci A, Cirlini M, Bancalari E, Bernini V, Galaverna G, Neviani E, Lazzi C. Production and recovery of volatile compounds from fermented fruit by-products with Lacticaseibacillus rhamnosus. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.06.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Castro-Muñoz R, Ahmad MZ, Cassano A. Pervaporation-aided Processes for the Selective Separation of Aromas, Fragrances and Essential (AFE) Solutes from Agro-food Products and Wastes. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Avenida Eduardo Monroy Cárdenas 2000 San Antonio Buenavista, 50110, Toluca De Lerdo, Mexico
| | - M. Zamidi Ahmad
- Organic Materials Innovation Center (OMIC),University of Manchester, Oxford Road, Manchester M13 9PL, United Kingdom
| | - Alfredo Cassano
- Institute on Membrane Technology ITM-CNR Via P. Bucci, 17/C, 87036, Rende, (CS), Italy
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12
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Lukin I, Pietzka L, Wingartz I, Schembecker G. Aroma absorption in rapeseed oil using rotating packed bed. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ilya Lukin
- Laboratory of Plant and Process Design Department of Biochemical and Chemical Engineering TU Dortmund University Dortmund Germany
| | - Lukas Pietzka
- Laboratory of Plant and Process Design Department of Biochemical and Chemical Engineering TU Dortmund University Dortmund Germany
| | - Isabell Wingartz
- Laboratory of Plant and Process Design Department of Biochemical and Chemical Engineering TU Dortmund University Dortmund Germany
| | - Gerhard Schembecker
- Laboratory of Plant and Process Design Department of Biochemical and Chemical Engineering TU Dortmund University Dortmund Germany
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Abstract
The fruit juice industry is one of the food sectors that has invested the most in the implementation of new technologies, such as non-thermal technologies. Among them, membrane processes are considered today well-established separation techniques to support the production and marketing of innovative fruit juices designed to exploit the sensory characteristics and nutritional peculiarities of fresh fruits. Pressure-driven membrane operations, membrane distillation, osmotic distillation and pervaporation have been widely investigated in the last few decades to replace conventional technologies used in fruit juice processing industry (i.e., clarification, stabilization, concentration and recovery of aroma compounds). This paper will review the significant progresses on the use of membrane-based operations in fruit juice processing industry in the light of the growing interest towards products with improved safety, quality and nutritional value and sustainable processes characterized by low energy consumption and low environmental impact.
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Lukin I, Jach G, Wingartz I, Welters P, Schembecker G. Recovery of Natural α-Ionone from Fermentation Broth. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13412-13419. [PMID: 30864443 DOI: 10.1021/acs.jafc.8b07270] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Recently, the market value of aromas has constantly been rising. Because the supply from natural feedstock is limited, the biotechnological production has received more interest. Thus far, only a few attempts have been made to produce α-ionone, a valued essential aroma of raspberry, biotechnologically. This study reports a production process for enantiopure (R)-α-ionone from lab scale (2-150 L) with typical titer of 285 mg/L broth to industrial scale (up to 10 000 L) with a titer up to 400 mg/L broth, focusing on the development of a downstream process with a maximized yield at minimized effort. The developed recovery consists of solid-liquid extraction from the biomass at φ = 0.4 g of n-hexane/g of biomass for 90 min at ambient temperature and adsorption from the aqueous supernatant at Φ = 0.5 g of Diaion HP-20/mg of α-ionone, followed by desorption at Ψ = 30 g of n-hexane/g of Diaion HP-20. Altogether, natural α-ionone could be gained in substantial quantity and purity of >95%.
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Affiliation(s)
- Ilya Lukin
- Laboratory of Plant and Process Design, Department of Biochemical and Chemical Engineering , TU Dortmund University , Emil-Figge-Straße 70 , D-44227 Dortmund , Germany
| | - Guido Jach
- Phytowelt Green Technologies GmbH , Kölsumer Weg 33 , D-41334 Nettetal , Germany
| | - Isabell Wingartz
- Laboratory of Plant and Process Design, Department of Biochemical and Chemical Engineering , TU Dortmund University , Emil-Figge-Straße 70 , D-44227 Dortmund , Germany
| | - Peter Welters
- Phytowelt Green Technologies GmbH , Kölsumer Weg 33 , D-41334 Nettetal , Germany
| | - Gerhard Schembecker
- Laboratory of Plant and Process Design, Department of Biochemical and Chemical Engineering , TU Dortmund University , Emil-Figge-Straße 70 , D-44227 Dortmund , Germany
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Castro-Muñoz R. Pervaporation: The emerging technique for extracting aroma compounds from food systems. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.013] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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