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Lin Y, Dong Y, Li X, Cai J, Cai L, Zhang G. Enzymatic production of xylooligosaccharide from lignocellulosic and marine biomass: A review of current progress, challenges, and its applications in food sectors. Int J Biol Macromol 2024; 277:134014. [PMID: 39047995 DOI: 10.1016/j.ijbiomac.2024.134014] [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: 09/18/2023] [Revised: 04/03/2024] [Accepted: 07/17/2024] [Indexed: 07/27/2024]
Abstract
Over the last decade, xylooligosaccharides (XOS) have attracted great attentions because of their unique chemical properties and excellent prebiotic effects. Among the current strategies for XOS production, enzymatic hydrolysis is preferred due to its green and safe process, simplicity in equipment, and high control of the degrees of polymerization. This paper comprehensively summarizes various lignocellulosic biomass and marine biomass employed in enzymatic production of XOS. The importance and advantages of enzyme immobilization in XOS production are also discussed. Many novel immobilization techniques for xylanase are presented. In addition, bioinformatics techniques for the mining and designing of new xylanase are also described. Moreover, XOS has exhibited great potential applications in the food industry as diverse roles, such as a sugar replacer, a fat replacer, and cryoprotectant. This review systematically summarizes the current research progress on the applications of XOS in food sectors, including beverages, bakery products, dairy products, meat products, aquatic products, food packaging film, wall materials, and others. It is anticipated that this paper will act as a reference for the further development and application of XOS in food sectors and other fields.
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Affiliation(s)
- Yuanqing Lin
- College of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, Fujian, China
| | - Yuting Dong
- College of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, Fujian, China; Department of Bioengineering and Biotechnology, Huaqiao University, Xiamen 361021, Fujian, China
| | - Xiangling Li
- Thayer School of Engineering, Dartmouth College, Hanover, NH 03755, United States
| | - Jinzhong Cai
- College of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, Fujian, China
| | - Lixi Cai
- Department of Bioengineering and Biotechnology, Huaqiao University, Xiamen 361021, Fujian, China; College of Basic Medicine, Putian University, Putian 351100, Fujian, China.
| | - Guangya Zhang
- Department of Bioengineering and Biotechnology, Huaqiao University, Xiamen 361021, Fujian, China.
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Hazal F, Özbek HN, Göğüş F, Yanık DK. The green novel approach in hydrolysis of pistachio shell into xylose by microwave-assisted high-pressure CO 2 /H 2 O. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:116-124. [PMID: 37549219 DOI: 10.1002/jsfa.12904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 06/14/2023] [Accepted: 08/07/2023] [Indexed: 08/09/2023]
Abstract
BACKGROUND Pistachio shell is a valuable lignocellulosic biomass because almost 90% of its hemicellulose fraction is xylan, which can be converted into high value-added compounds such as xylooligosaccarides, xylose, xylitol and furfural. The present study represents a green and novel approach to produce xylose from lignocellulosic biomass. Microwave-assisted high-pressure CO2 /H2 O hydrolysis (MW-HPCO2 ) comprising a combination never previously used was performed to produce xylose from pistachio shell. RESULTS Response surface methodology with a Box-Behnken design was implemented to optimize microwave-assisted high-pressure CO2 /H2 O hydrolysis (MW-HPCO2 ). The effect of temperature, time and liquid-to-solid ratio was studied in the ranges of 180-210 °C, 10-30 min and 5-30 mL g-1 , respectively. A maximum xylose yield of 61.39% and minimum degradation compounds (5-hydroxymethyl furfural and furfural) of 11.07% were attained under reaction conditions of 190 °C, 30 min and 18 mL g-1 . CONCLUSION The results showed that hydrolysis temperature, time and liquid-to-solid ratio had a strong influence on the xylose yield, as well as on the formation of degradation compounds. MW-HPCO2 significantly increased accessibility to cellulose-derived products in the subsequent enzymatic hydrolysis. The results of the present study reveal that MW-HPCO2 can be a promising green technique for the hydrolysis of lignocellulosic biomass. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Filiz Hazal
- Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
| | - Hatice Neval Özbek
- Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
| | - Fahrettin Göğüş
- Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep, Turkey
| | - Derya Koçak Yanık
- Department of Food Engineering, Faculty of Agriculture, Eskisehir Osmangazi University, Eskisehir, Turkey
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Hassan SA, Abbas M, Zia S, Maan AA, Khan MKI, Hassoun A, Shehzad A, Gattin R, Aadil RM. An appealing review of industrial and nutraceutical applications of pistachio waste. Crit Rev Food Sci Nutr 2022; 64:3103-3121. [PMID: 36200872 DOI: 10.1080/10408398.2022.2130158] [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: 11/03/2022]
Abstract
Pistachio (Pistacia vera L.) is consumed in almost every part of the world enclosed in shells that are thrown out in baskets. Similarly, hulls separated from pistachio are discarded as waste in food processing industries. These waste materials contain functional constituents having immense industrial and nutraceutical applications. This review article summarizes the scientific investigations regarding the functional constituents and bioactive compounds in pistachio shells (PSs) and pistachio hulls (PHs). It also highlights the nutraceutical potential exhibited by functionally active compounds as well as their potential applications in various industries including nutraceutical, medicinal, and feed industries together with biosynthetic development of useful products and wastewater treatment. Pistachio waste (PW) comprising PS and PH is a rich source of various bioactive compounds. PS is full of lignin, cellulose, and hemicellulose. PH is an excellent source of carbohydrates (80.64 ± 0.98%) (including glucose, galactose, rhamnose, arabinose, xylose, mannose, galacturonic acid) as well as ash (6.32 ± 0.26%) and proteins (1.80 ± 0.28%) with small amounts of fats (0.04 ± 0.005%). Owing to its composition, PW can be beneficial in many nutraceuticals, including antioxidation, cytoprotection, anti-obesity, anti-diabetic, anti-melanogenesis, neuroprotection, anti-cancer, anti-mutagenesis, anti-inflammation, and anti-microbial. The waste materials have vast applications in the food industry, such as bio-preservation of oils and meat products, prevention of enzymatic browning in fruits, vegetables, and mushrooms, development of functional cereal and dairy products, production of food enzymes, emulsions, and manufacturing of biodegradable films for food packaging. The use of these waste products to develop and design novel functional foods with improved quality is important for both food industries and food sustainability.
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Affiliation(s)
- Syed Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Mueen Abbas
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Sania Zia
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Abid Aslam Maan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Abdo Hassoun
- Univ. Littoral Côte d'Opale, UMRt 1158 BioEcoAgro, USC ANSES, INRAe, Univ. Artois, Univ. Lille, Univ. Picardie Jules Verne, Univ. Liège Junia, Boulogne-sur-Mer, France
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
| | - Aamir Shehzad
- UniLaSalle, Univ. Artois, EA7519 - Transformations & Agro-ressources, Normandie Université, Mont-Saint-Aignan, France
| | - Richard Gattin
- UniLaSalle, Univ. Artois, EA7519 - Transformations & Agro-ressources, Normandie Université, Mont-Saint-Aignan, France
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
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Udayarajan CT, Mohan K, Nisha P. Tree nuts: Treasure mine for prebiotic and probiotic dairy free vegan products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Liu J, Liu C, Qiao S, Dong Z, Sun D, Zhu J, Liu W. One-step fermentation for producing xylo-oligosaccharides from wheat bran by recombinant Escherichia coli containing an alkaline xylanase. BMC Biotechnol 2022; 22:6. [PMID: 35123477 PMCID: PMC8817556 DOI: 10.1186/s12896-022-00736-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Accepted: 01/28/2022] [Indexed: 12/19/2022] Open
Abstract
Background One-step fermentation is a cheap way to produce xylo-oligosaccharides (XOS), where production of xylanases and XOS is integrated into a single process. In spite of cost advantage, one-step fermentation is still short in yield so far due to the limited exploration. To cope with this issue, production of XOS from wheat bran by recombinant Escherichia coli through one-step fermentation was investigated in this study. Results An endo-β-1,4-xylanase gene belonging to glycoside hydrolase family 11 of Bacillus agaradhaerens was employed to construct recombinant E. coli. This xylanase showed maximal activity at 60 °C and pH 8.0–8.5. Its activity retained more than 60% after incubation at 70 °C for 4 h, showing a good stability. The recombinant E. coli BL21(DE3) could secreted xylanases that directly hydrolyzed de-starched wheat bran to XOS in fermentation medium. The XOS generated from hydrolysis consisted of xylose, xylobiose and xylotriose accounting for 23.1%, 37.3% and 39.6%, respectively. Wheat bran concentration was found to be the most crucial factor affecting XOS production. The XOS concentration reached 5.3 mg/mL at 10% loading of wheat bran, which is higher than those of previous researches. Nitrogen source type could also affect production of XOS by changing extracellular xylanase activity, and glycine was found to be the best one for fermentation. Optimal fermentation conditions were finally studied using response surface optimization. The maximal concentration emerged at 44.3 °C, pH 7.98, which is affected by characteristics of the xylanase as well as growth conditions of E. coli. Conclusions This work indicates that the integrated fermentation using recombinant E. coli is highly competitive in cost and final concentration for producing XOS. Results can also provide theoretical basis for large-scale production and contribute to the wide adoption of XOS. Supplementary Information The online version contains supplementary material available at 10.1186/s12896-022-00736-8.
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Khangwal I, Chhabra D, Shukla P. Multi-Objective Optimization Through Machine Learning Modeling for Production of Xylooligosaccharides from Alkali-Pretreated Corn-Cob Xylan Via Enzymatic Hydrolysis. Indian J Microbiol 2021; 61:458-466. [PMID: 34744201 DOI: 10.1007/s12088-021-00970-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Accepted: 08/03/2021] [Indexed: 12/16/2022] Open
Abstract
The hemicellulose content present in corn cobs can help in producing a high amount of xylooligosaccharides (XOS) in an eco-friendly manner. In this work, the XOS was produced from alkali pre-treated corn-cobs having a true yield of 38 ± 1.4% via enzymatic hydrolysis with the help of xylanase from T. lanuginosus VAPS-24. The production process was optimized to achieve a high concentration of XOS using innovative multi-objective optimization through machine learning modeling and finding out the most suitable parameters where xylobiose production is higher than xylose. The Multi-objective connected neural networks (MOCNN) model with tangent sigmoid activation function yielded a correlation coefficient of 96.51%; there were six optimal sets where xylobiose concentration was higher than xylose. The best-optimized conditions yielded 3.03 mg/ml of xylobiose and 1.31 mg/ml of xylose. Therefore, this novel approach of machine learning can target the increasing demand for xylooligosaccharides in the growing industrial market of prebiotics.
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Affiliation(s)
- Ishu Khangwal
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, Haryana 124001 India
| | - Deepak Chhabra
- Optimization and Mechatronics Laboratory, Department of Mechanical Engineering, University Institute of Engineering and Technology, Maharshi Dayanand University, Rohtak, Haryana India
| | - Pratyoosh Shukla
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, Haryana 124001 India.,Present Address: School of Biotechnology, Institute of Science, Banaras Hindu University, Varanasi, 221005 India
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Rojas-Lema S, Arevalo J, Gomez-Caturla J, Garcia-Garcia D, Torres-Giner S. Peroxide-Induced Synthesis of Maleic Anhydride-Grafted Poly(butylene succinate) and Its Compatibilizing Effect on Poly(butylene succinate)/Pistachio Shell Flour Composites. Molecules 2021; 26:molecules26195927. [PMID: 34641470 PMCID: PMC8512837 DOI: 10.3390/molecules26195927] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 09/10/2021] [Accepted: 09/24/2021] [Indexed: 11/28/2022] Open
Abstract
Framing the Circular Bioeconomy, the use of reactive compatibilizers was applied in order to increase the interfacial adhesion and, hence, the physical properties and applications of green composites based on biopolymers and food waste derived lignocellulosic fillers. In this study, poly(butylene succinate) grafted with maleic anhydride (PBS-g-MAH) was successfully synthetized by a reactive melt-mixing process using poly(butylene succinate) (PBS) and maleic anhydride (MAH) that was induced with dicumyl peroxide (DCP) as a radical initiator and based on the formation of macroradicals derived from the hydrogen abstraction of the biopolymer backbone. Then, PBS-g-MAH was used as reactive compatibilizer for PBS filled with different contents of pistachio shell flour (PSF) during melt extrusion. As confirmed by Fourier transform infrared (FTIR), PBS-g-MAH acted as a bridge between the two composite phases since it was readily soluble in PBS and could successfully form new esters by reaction of its multiple MAH groups with the hydroxyl (–OH) groups present in cellulose or lignin of PSF and the end ones in PBS. The resultant compatibilized green composites were, thereafter, shaped by injection molding into 4-mm thick pieces with a wood-like color. Results showed significant increases in the mechanical and thermomechanical rigidity and hardness, meanwhile variations on the thermal stability were negligible. The enhancement observed was related to the good dispersion and the improved filler-matrix interfacial interactions achieved by PBS-g-MAH and also to the PSF nucleating effect that increased the PBS’s crystallinity. Furthermore, water uptake of the pieces progressively increased as a function of the filler content, whereas the disintegration in controlled compost soil was limited due to their large thickness.
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Affiliation(s)
- Sandra Rojas-Lema
- Technological Institute of Materials (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Spain; (J.A.); (J.G.-C.); (D.G.-G.)
- Correspondence: (S.R.-L.); (S.T.-G.)
| | - Jordi Arevalo
- Technological Institute of Materials (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Spain; (J.A.); (J.G.-C.); (D.G.-G.)
| | - Jaume Gomez-Caturla
- Technological Institute of Materials (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Spain; (J.A.); (J.G.-C.); (D.G.-G.)
| | - Daniel Garcia-Garcia
- Technological Institute of Materials (ITM), Universitat Politècnica de València (UPV), Plaza Ferrándiz y Carbonell 1, 03801 Alcoy, Spain; (J.A.); (J.G.-C.); (D.G.-G.)
| | - Sergio Torres-Giner
- Research Institute of Food Engineering for Development (IIAD), Universitat Politècnica de València (UPV), Camino de Vera s/n, 46022 Valencia, Spain
- Correspondence: (S.R.-L.); (S.T.-G.)
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Göncü B, Gülşen H, Hoşgün EZ. Bioethanol production from pistachio ( pistacia vera L.) shells applying ozone pretreatment and subsequent enzymatic hydrolysis. ENVIRONMENTAL TECHNOLOGY 2021; 42:2438-2446. [PMID: 33719935 DOI: 10.1080/09593330.2021.1903565] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Accepted: 03/06/2021] [Indexed: 06/12/2023]
Abstract
Pistachio (pistacia vera L.) is a lignocellulosic raw material. One of the most pistachio produced three countries in the World is Turkey and Şanlıurfa is the city that most pistachio production in Turkey. As a result of this production, a large amount of pistachio waste is generated. Therefore, this study was conducted considering the abundant pistachio waste and furthermore, the effects of ozone and combined (ozone and hot water) pretreatments for bioethanol production from pistachio shells were investigated. Initially, the ozone and combined pretreatments were applied to the pistachio shells. It has been observed that applying the combined pretreatment provides better lignin removal than only ozone pretreatment and on the other hand, the ozone pretreatment provides better lignin removal than the hot water pretreatment. Scanning electron microscopy (SEM) images of pretreated and untreated pistachio shells were compared. Enzyme activity was measured, and 30-60 FPU enzyme loading was applied in an enzymatic hydrolysis. The enzymatic hydrolysis was applied to obtain fermentable sugar from the pistachio shells after pretreatments. As a result of enzymatic hydrolysis, 2.34-8.24 g/L reducing sugar was obtained. On the other hand, 1.21-2.33 g/L ethanol concentration was obtained end of the fermentation process. Fermentation efficiency was calculated between 42% and 55%. As a result, this study showed that combined pretreatment was more effective than the single pretreatment in the ethanol production process.
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Affiliation(s)
- Betül Göncü
- Department of Environmental Engineering, Harran University, Şanlıurfa, Turkey
| | - Hakki Gülşen
- Department of Environmental Engineering, Harran University, Şanlıurfa, Turkey
| | - Emir Zafer Hoşgün
- Department of Chemical Engineering, Eskişehir Technical University, Eskişehir, Turkey
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Fyfe S, Smyth HE, Schirra HJ, Rychlik M, Sultanbawa Y. The Nutritional Potential of the Native Australian Green Plum ( Buchanania obovata) Compared to Other Anacardiaceae Fruit and Nuts. Front Nutr 2020; 7:600215. [PMID: 33392239 PMCID: PMC7772180 DOI: 10.3389/fnut.2020.600215] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2020] [Accepted: 11/24/2020] [Indexed: 01/04/2023] Open
Abstract
The native Australian green plum (Buchanania obovata) is a small fruit that grows in the northern parts of the Northern Territory and Western Australia. The fruit belongs to the family Anacardiaceae, which includes the other agriculturally important fruit mangoes, pistachios and cashew nuts. The green plum is a favored species of fruit for the Aboriginal communities and an important bush food in the Northern Territory. To date, only minimal scientific studies have been performed on the green plum as a food. This review is about plant foods in the family Anacardiaceae and the key nutritional compounds that occur in these fruit and nuts. It looks at the more traditional nutrient profiles, some key health metabolites, allergens and anti-nutrients that occur, and the role these foods play in the health of populations. This provides a guide for future studies of the green plum to show what nutritional and anti-nutritional properties and compounds should be analyzed and if there are areas where future studies should focus. This review includes an update on studies and analysis of the green plum and how its nutritional properties give it potential as a food for diet diversification in Australia.
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Affiliation(s)
- Selina Fyfe
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
| | - Heather E. Smyth
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
| | | | - Michael Rychlik
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
- Chair of Analytical Food Chemistry, Technical University of Munich, Freising, Germany
| | - Yasmina Sultanbawa
- Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD, Australia
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