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Thikham S, Tongdonyod S, Kantala C, Therdtatha P, Klangpetch W. Enhancing enzymatic production efficiency of crude pectic oligosaccharides by pulsed electric field and study of prebiotic potential. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:320-330. [PMID: 38196705 PMCID: PMC10772048 DOI: 10.1007/s13197-023-05843-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2023] [Accepted: 09/05/2023] [Indexed: 01/11/2024]
Abstract
Orange juice by-products, including peel, segments, and seeds, account for more than 50% of the total mass. This study aims to valorize the peel and segments of Sai Nam Phueng (Citrus reticulata Blanco 'Sai Nam Phueng') orange juice by-products by producing crude pectic oligosaccharides (POS) with prebiotic potential using pulsed electric field (PEF)-assisted enzymatic treatment. PEF was performed for 5 min at field strengths of 10 and 7.5 kV/cm for orange peel powder (OPP) and orange segment powder (OSP), respectively, combined with Cellulase XL-531 at a concentration of 1.75%, pH 5.5, 40 °C for 2 h. The crude OPP-POS and OSP-POS yields were 19.16% and 17.51%, respectively, significantly higher than values obtained with PEF or enzymic hydrolysis singly. Thin layer chromatography results showed that the crude POS consisted of oligogalacturonic acids with various degrees of polymerization. Both POS products could enhance the growth of target probiotic bacteria and simultaneously produce short-chain fatty acids, especially propionic acid. Furthermore, the crude POS products also showed more than 90% resistance to simulated gastrointestinal digestion. These findings support the utilization of by-products from Sai Nam Phueng orange juice as a potential source for prebiotic production using PEF. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05843-8.
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Affiliation(s)
- Sudarat Thikham
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand
| | | | - Chatchawan Kantala
- Research Unit of Applied Electric Field in Engineering (RUEE), College of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai, 50220 Thailand
| | | | - Wannaporn Klangpetch
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand
- Cluster of High Value Products From Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, 50100 Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand
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Bocker R, Silva EK. Pulsed electric field technology as a promising pre-treatment for enhancing orange agro-industrial waste biorefinery. RSC Adv 2024; 14:2116-2133. [PMID: 38196909 PMCID: PMC10775899 DOI: 10.1039/d3ra07848e] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Accepted: 12/24/2023] [Indexed: 01/11/2024] Open
Abstract
In the processing of orange juice, 50-70% of the fresh fruit weight is converted into organic waste. Orange processing waste (OPW) primarily consists of peels, seeds, and pulp. Improper disposal of this residue can lead to greenhouse gas emissions, environmental pollution, and the wastage of natural resources. To address this ecological issues, recent research has focused on developing innovative process designs to maximize the valorization of OPW through biorefinery strategies. However, the current challenge in implementing these methods for industrial waste management is their significant energy consumption. In response to these challenges, recent studies have explored the potential of employing pulsed electric field (PEF) technology as a pre-treatment to improve energy efficiency in biorefinery processes. This non-thermal and emerging technology can enhance the mass transfer of intracellular components via electroporation of cell walls, thereby resulting in shorter processing times, lower energy inputs, greater retention of thermosensitive components, and higher extraction yields. In this regard, this review offers a comprehensive discussion on the innovative biorefinery strategies to the valorization of OPW, with a specific focus on recent studies assessing the technical feasibility of methodologies for the extraction of phytochemical compounds, dehydration processes, and bioconversion methods. Recent studies that discussed the potential of PEF technology to reduce energy demand by increasing the mass transfer of biological tissues were emphasized.
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Affiliation(s)
- Ramon Bocker
- Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP) Rua Monteiro Lobato, 80 Campinas-SP CEP:13083-862 Brazil
| | - Eric Keven Silva
- Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP) Rua Monteiro Lobato, 80 Campinas-SP CEP:13083-862 Brazil
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Różyło R, Amarowicz R, Janiak MA, Domin M, Gawłowski S, Kulig R, Łysiak G, Rząd K, Matwijczuk A. Micronized Powder of Raspberry Pomace as a Source of Bioactive Compounds. Molecules 2023; 28:4871. [PMID: 37375425 DOI: 10.3390/molecules28124871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 06/14/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
Red raspberries, which contain a variety of nutrients and phytochemicals that are beneficial for human health, can be utilized as a raw material in the creation of several supplements. This research suggests micronized powder of raspberry pomace production. The molecular characteristics (FTIR), sugar, and biological potential (phenolic compounds and antioxidant activity) of micronized raspberry powders were investigated. FTIR spectroscopy results revealed spectral changes in the ranges with maxima at ~1720, 1635, and 1326, as well as intensity changes in practically the entire spectral range analyzed. The discrepancies clearly indicate that the micronization of the raspberry byproduct samples cleaved the intramolecular hydrogen bonds in the polysaccharides present in the samples, thus increasing the respective content of simple saccharides. In comparison to the control powders, more glucose and fructose were recovered from the micronized samples of the raspberry powders. The study's micronized powders were found to contain nine different types of phenolic compounds, including rutin, elagic acid derivatives, cyanidin-3-sophoroside, cyanidin-3-(2-glucosylrutinoside), cyanidin-3-rutinoside, pelargonidin-3-rutinoside, and elagic acid derivatives. Significantly higher concentrations of ellagic acid and ellagic acid derivatives and rutin were found in the micronized samples than in the control sample. The antioxidant potential assessed by ABTS and FRAP significantly increased following the micronization procedure.
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Affiliation(s)
- Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Ryszard Amarowicz
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Michał Adam Janiak
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Marek Domin
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland
| | - Sławomir Gawłowski
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Ryszard Kulig
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Grzegorz Łysiak
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Klaudia Rząd
- Department of Biophysics, Institute of Molecular Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Arkadiusz Matwijczuk
- Department of Biophysics, Institute of Molecular Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
- ECOTECH-COMPLEX-Analytical and Programme Centre for Advanced Environmentally-Friendly Tech-Nologies, Maria Curie-Sklodowska University, Głęboka 39, 20-033 Lublin, Poland
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Giancaterino M, Fauster T, Krottenthaler A, Jäger H. Effect of pulsed electric field pre-treatment on the debittering process of cherry kernels. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2022.103234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Azarpazhooh E, Sharayei P, Rui X, Gharibi-Tehrani M, Ramaswamy HS. Optimization of Wall Material of Freeze-Dried High-Bioactive Microcapsules with Yellow Onion Rejects Using Simplex Centroid Mixture Design Approach Based on Whey Protein Isolate, Pectin, and Sodium Caseinate as Incorporated Variables. Molecules 2022; 27:molecules27238509. [PMID: 36500604 PMCID: PMC9735820 DOI: 10.3390/molecules27238509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 11/17/2022] [Accepted: 11/22/2022] [Indexed: 12/12/2022] Open
Abstract
For the food sector, onion rejects are an appealing source of value-added byproducts. Bioactive compounds were recovered from yellow onion rejects using a pulse electric field process at 6000 v and 60 pulses. The onion extract was encapsulated with whey protein isolate (WPI), pectin (P), and sodium caseinate (SC) with a mass ratio of 1:5 (extract/wall material, w/w). A Simplex lattice with augmented axial points in the mixture design was applied for the optimization of wall material for the encapsulation of onion reject extract by freeze-drying (FD). The optimal wall materials were 47.6 g/100 g (SC), 10.0 g/100 g (P), and 42.4 g/100 g (WPI), with encapsulation yield (EY) of 85.1%, total phenolic content (TPC) of 48.7 mg gallic acid equivalent/g DW, total flavonoid content (TFC) of 92.0 mg quercetin equivalent/g DW, and DPPH capacity of 76.1%, respectively. The morphological properties of the optimal encapsulate demonstrated spherical particles with a rough surface. At optimal conditions, the minimum inhibitory concentration (MIC) of the extract (mean diameter of inhibition zone: 18.8 mm) was shown as antifungal activity against Aspergillus niger.
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Affiliation(s)
- Elham Azarpazhooh
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad P.O. Box 91735-488, Iran
- Correspondence: (E.A.); (H.S.R.)
| | - Parvin Sharayei
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad P.O. Box 91735-488, Iran
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, 14 1 Weigang Road, Nanjing 211306, China
| | - Mehranoosh Gharibi-Tehrani
- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University, Sabzevar 9618956878, Iran
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, 21111 Lakeshore Road, Ste. Anne de Bellevue, QC H9X 3V9, Canada
- Correspondence: (E.A.); (H.S.R.)
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Blahovec J, Kouřím P, Lebovka N. Volumetric Shrinkage and Poisson ‘s Ratio of Carrot Treated by Pulse Electric Fields. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02711-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ahmad Shiekh K, Odunayo Olatunde O, Zhang B, Huda N, Benjakul S. Pulsed electric field assisted process for extraction of bioactive compounds from custard apple (Annona squamosa) leaves. Food Chem 2021; 359:129976. [PMID: 33957326 DOI: 10.1016/j.foodchem.2021.129976] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 04/08/2021] [Accepted: 04/26/2021] [Indexed: 12/13/2022]
Abstract
Impact of pulsed electric field (PEF) assisted process on preparation of custard apple leaf extract (CALE) using ethanol (70%, v/v) was studied. Different electric field strengths (2-6 kV/cm), pulse numbers (100-300 pulses) with specific energies (45-142 kJ/kg) for 2.5 to 5 min were implemented. Cell disintegration index was higher in CALE when PEF 6 kV/cm, 300 pulses, 142 kJ/kg for 5 min was applied. Extraction yield was higher (+5.2%) than the untreated counterpart (13.28%). Chlorophyll A and B contents were negligible in PEF pre-treated CALE. PEF improved radical scavenging activities assessed by DPPH, ABTS radical scavening activities and FRAP. The antibacterial properties of CALE against Staphylococcus aureus and Escherichia coli were highest. Purpureacin 2 and rutin were abundant in PEF pre-treated CALE. Therefore PEF was the potential aid in augmenting extraction yield and bioactivities of the extract from custard apple leaves.
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Affiliation(s)
- Khursheed Ahmad Shiekh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Oladipupo Odunayo Olatunde
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Bin Zhang
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang, China
| | - Nurul Huda
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu, Sabah 88400, Malaysia
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
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