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Mirzapour-Kouhdasht A, Garcia-Vaquero M, Huang JY. Algae-derived compounds: Bioactivity, allergenicity and technologies enhancing their values. BIORESOURCE TECHNOLOGY 2024; 406:130963. [PMID: 38876282 DOI: 10.1016/j.biortech.2024.130963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 06/02/2024] [Accepted: 06/11/2024] [Indexed: 06/16/2024]
Abstract
As a rapidly growing source of human nutrients, algae biosynthesize diverse metabolites which have promising bioactivities. However, the potential allergenicity of algal components hinder their widespread adoption. This review provides a comprehensive review of various macro and micronutrients derived from algal biomass, with particular focus on bioactive compounds, including peptides, polyphenols, carotenoids, omega-3 fatty acids and phycocyanins. The approaches used to produce algal bioactive compounds and their health benefits (antioxidant, antidiabetic, cardioprotective, anti-inflammatory and immunomodulatory) are summarised. This review particularly focuses on the state-of-the-art of precision fermentation, encapsulation, cold plasma, high-pressure processing, pulsed electric field, and subcritical water to reduce the allergenicity of algal compounds while increasing their bioactivity and bioavailability. By providing insights into current challenges of algae-derived compounds and opportunities for advancement, this review contributes to the ongoing discourse on maximizing their application potential in the food nutraceuticals, and pharmaceuticals industries.
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Affiliation(s)
- Armin Mirzapour-Kouhdasht
- Department of Chemical Sciences, SSPC, Science Foundation Ireland Research Centre for Pharmaceuticals, Bernal Institute, University of Limerick, Castletroy, Limerick, V94 T9PX, Ireland
| | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Belfield, D04V1W8 Dublin, Ireland
| | - Jen-Yi Huang
- Department of Food Science, Purdue University, West Lafayette, IN 47907, USA; Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907, USA; Environmental and Ecological Engineering, Purdue University, West Lafayette, IN 47907, USA.
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2
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Aminzai MT, Yabalak E, Kalderis D, Gizir AM. Environmental remediation of emerging contaminants using subcritical water: A review. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 366:121800. [PMID: 38996600 DOI: 10.1016/j.jenvman.2024.121800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 06/05/2024] [Accepted: 07/07/2024] [Indexed: 07/14/2024]
Abstract
The continuous rise of emerging contaminants (ECs) in the environment has been a growing concern due to their potentially harmful effects on humans, animals, plants, and aquatic life, even at low concentrations. ECs include human and veterinary pharmaceuticals, hormones, personal care products, pesticides, polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs), organic dyes, heavy metals (HMs), and others. The world's growing population contributes to the release of many kinds of chemicals into the environment, which is estimated to be more than 200 billion metric tons annually and results in over 9 million deaths. The removal of these contaminants using conventional physical, chemical, and biological treatments has proven to be ineffective, highlighting the need for simple, effective, inexpesive, practical, and eco-friendly alternatives. Thus, this article discusses the utilization of subcritical water oxidation (SBWO) and subcritical water extraction (SBWE) techniques to remove ECS from the environment. Subcritical water (water below the critical temperature of 374.15 °C and critical pressure of 22.1 Mpa) has emerged as one of the most promising methods for remediation of ECs from the environment due to its non-toxic properties, simplicity and efficiency of application. Furthermore, the impact of temperature, pressure, treatment time, and utilization of chelating agents, organic modifiers, and oxidizing agents in the static and dynamic modes was investigated to establish the best conditions for high ECs removal efficiencies.
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Affiliation(s)
| | - Erdal Yabalak
- Department of Nanotechnology and Advanced Materials, Mersin University, TR-33343, Mersin, Turkey; Department of Chemistry and Chemical Processing Technologies, Technical Science Vocational School, Mersin University, 33343, Mersin, Turkey.
| | - Dimitrios Kalderis
- Laboratory of Environmental Technologies and Applications, Department of Electronics Engineering, Hellenic Mediterranean University, Chania, 73100, Greece.
| | - A Murat Gizir
- Department of Chemistry, Mersin University, 33342, Mersin, Turkey
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3
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Ospina-Quiroga JL, Coronas-Lozano C, García-Moreno PJ, Guadix EM, Almécija-Rodríguez MDC, Pérez-Gálvez R. Use of olive and sunflower protein hydrolysates for the physical and oxidative stabilization of fish oil-in-water emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5541-5552. [PMID: 38362946 DOI: 10.1002/jsfa.13384] [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: 06/13/2023] [Revised: 01/31/2024] [Accepted: 02/12/2024] [Indexed: 02/17/2024]
Abstract
BACKGROUND Olive and sunflower seeds are by-products generated in large amounts by the plant oil industry. The technological and biological properties of plant-based substrates, especially protein hydrolysates, have increased their use as functional ingredients for food matrices. The present study evaluates the physical and oxidative stabilities of 50 g kg-1 fish oil-in-water emulsions where protein hydrolysates from olive and sunflower seeds were incorporated at 20 g kg-1 protein as natural emulsifiers. The goal was to investigate the effect of protein source (i.e. olive and sunflower seeds), enzyme (i.e. subtilisin and trypsin) and degree of hydrolysis (5%, 8% and 11%) on the ability of the hydrolysate to stabilize the emulsion and retard lipid oxidation over a 7-day storage period. RESULTS The plant protein hydrolysates displayed different emulsifying and antioxidant capacities when incorporated into the fish oil-in-water emulsions. The hydrolysates with degrees of hydrolysis (DH) of 5%, especially those from sunflower seed meal, provided higher physical stability, regardless of the enzymatic treatment. For example, the average D [2, 3] values for the emulsions containing sunflower subtilisin hydrolysates at DH 5% only slightly increased from 1.21 ± 0.02 μm (day 0) to 2.01 ± 0.04 μm (day 7). Moreover, the emulsions stabilized with sunflower or olive seed hydrolysates at DH 5% were stable against lipid oxidation throughout the storage experiment, with no significant variation in the oxidation indices between days 0 and 4. CONCLUSION The results of the present study support the use of sunflower seed hydrolysates at DH 5% as natural emulsifiers for fish oil-in-water emulsions, providing both physical and chemical stability against lipid oxidation. © 2024 Society of Chemical Industry.
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Affiliation(s)
| | | | | | | | | | - Raúl Pérez-Gálvez
- Department of Chemical Engineering, University of Granada, Granada, Spain
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Álvarez-Viñas M, Zamboni F, Torres MD, Collins MN, Domínguez H. Hydrothermal processing of Sarcopeltis skottsbergii and study of the potential of its carrageenan for tissue engineering. Int J Biol Macromol 2024; 266:131456. [PMID: 38588844 DOI: 10.1016/j.ijbiomac.2024.131456] [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: 01/11/2024] [Revised: 03/30/2024] [Accepted: 04/05/2024] [Indexed: 04/10/2024]
Abstract
The red macroalga Sarcopeltis skottsbergii was subjected to hydrothermal processing to maximize the solubilization and recovery of carrageenan. Once isolated by ethanol precipitation, the carrageenan was further chemically (oligosaccharides composition), and structurally (TGA/DTG, DSC, HPSEC, FTIR-ATR, 1H NMR, SEM, etc.) characterized, as well as employed as source for the synthesis of hydrogels. The rheological properties of the carrageenan showed promising results as biopolymer for food applications due to the high molecular weight (500 kDa) presenting higher cell viability than 70 %. The evaluation of immune activation using ELISA test reflected a lower inflammatory response for concentrations of 0.025 % of carrageenan. Conversely, the cell viability of the synthesized hydrogels did not surpass 50 %. This work represents a considerable step forward to obtain a biopolymer from natural sources and a thorough study of their chemical, structural and biological properties.
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Affiliation(s)
- Milena Álvarez-Viñas
- Department of Chemical Engineering, University of Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain; Stokes Laboratories, School of Engineering, Bernal Institute, University of Limerick, Limerick V94 T9PX, Ireland
| | - Fernanda Zamboni
- Stokes Laboratories, School of Engineering, Bernal Institute, University of Limerick, Limerick V94 T9PX, Ireland; Health Research Institute, SFI BiOrbic and SFI AMBER centre University of Limerick, Limerick V94 T9PX, Ireland
| | - María Dolores Torres
- Department of Chemical Engineering, University of Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain.
| | - Maurice N Collins
- Stokes Laboratories, School of Engineering, Bernal Institute, University of Limerick, Limerick V94 T9PX, Ireland; Health Research Institute, SFI BiOrbic and SFI AMBER centre University of Limerick, Limerick V94 T9PX, Ireland
| | - Herminia Domínguez
- Department of Chemical Engineering, University of Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain
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Khan ZS, Amir S, Sokač Cvetnić T, Jurinjak Tušek A, Benković M, Jurina T, Valinger D, Gajdoš Kljusurić J. Sustainable Isolation of Bioactive Compounds and Proteins from Plant-Based Food (and Byproducts). PLANTS (BASEL, SWITZERLAND) 2023; 12:2904. [PMID: 37631116 PMCID: PMC10458638 DOI: 10.3390/plants12162904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 08/06/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023]
Abstract
Plant-based food produces significantly less greenhouse gases, and due to its wealth of bioactive components and/or plant-based protein, it becomes an alternative in a sustainable food system. However, the processing and production of products from plant sources creates byproducts, which can be waste or a source of useful substances that can be reused. The waste produced during the production and processing of food is essentially nutrient- and energy-rich, and it is recognized as an excellent source of secondary raw materials that could be repurposed in the process of manufacturing and preparing food, or as feed for livestock. This review offers an overview of the sources and techniques of the sustainable isolation of bioactive substances and proteins from various sources that might represent waste in the preparation or production of food of plant origin. The aim is to uncover novel approaches to use waste and byproducts from the process of making food to provide this waste food an additional benefit, not forgetting the expectations of the end user, the consumer. For the successful isolation of bioactive ingredients and proteins from food of plant origin, it is crucial to develop more eco-friendly and efficient extraction techniques with a low CO2 footprint while considering the economic aspects.
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Affiliation(s)
- Zakir Showkat Khan
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
- Department of Food Technology, School of Applied and Life Sciences, Uttaranchal University, Dehradun 248007, India
| | - Saira Amir
- Department of Nutrition Sciences, School of Health Sciences, University of Management and Technology, C-II Johar Town, Lahore 54700, Pakistan
| | - Tea Sokač Cvetnić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ul. 6, HR-10000 Zagreb, Croatia
| | - Ana Jurinjak Tušek
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ul. 6, HR-10000 Zagreb, Croatia
| | - Maja Benković
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ul. 6, HR-10000 Zagreb, Croatia
| | - Tamara Jurina
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ul. 6, HR-10000 Zagreb, Croatia
| | - Davor Valinger
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ul. 6, HR-10000 Zagreb, Croatia
| | - Jasenka Gajdoš Kljusurić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva ul. 6, HR-10000 Zagreb, Croatia
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Park JS, Han JM, Shin YN, Park YS, Shin YR, Park SW, Roy VC, Lee HJ, Kumagai Y, Kishimura H, Chun BS. Exploring Bioactive Compounds in Brown Seaweeds Using Subcritical Water: A Comprehensive Analysis. Mar Drugs 2023; 21:328. [PMID: 37367653 DOI: 10.3390/md21060328] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/17/2023] [Accepted: 05/25/2023] [Indexed: 06/28/2023] Open
Abstract
In this study, we characterized the bioactive properties of three important brown seaweed species, Sargassum thunbergii, Undaria pinnatifida, and Saccharina japonica, by subcritical water extraction (SWE), as these species are well known for their beneficial health effects. Their physiochemical properties, including potential antioxidant, antihypertensive, and α-glucosidase inhibitory activity, and the antibacterial activity of the hydroysates were also analyzed. The highest total phlorotannin, total sugar content, and reducing sugar content in the S. thunbergii hydrolysates were 38.82 ± 0.17 mg PGE/g, 116.66 ± 0.19 mg glucose/g dry sample, and 53.27 ± 1.57 mg glucose/g dry sample, respectively. The highest ABTS+ and DPPH antioxidant activities were obtained in the S. japonica hydrolysates (124.77 ± 2.47 and 46.35 ± 0.01 mg Trolox equivalent/g, respectively) and the highest FRAP activity was obtained in the S. thunbergii hydrolysates (34.47 ± 0.49 mg Trolox equivalent/g seaweed). In addition, the seaweed extracts showed antihypertensive (≤59.77 ± 0.14%) and α-glucosidase inhibitory activity (≤68.05 ± 1.15%), as well as activity against foodborne pathogens. The present findings provide evidence of the biological activity of brown seaweed extracts for potential application in the food, pharmaceutical, and cosmetic sectors.
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Affiliation(s)
- Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
| | - Ji-Min Han
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
| | - Yu-Na Shin
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
| | - Ye-Seul Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
| | - Ye-Ryeon Shin
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
| | - Sin-Won Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
| | - Vikash Chandra Roy
- Institute of Food Science, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Hee-Jeong Lee
- Department of Food Science and Nutrition, Kyungsung University, Busan 48434, Republic of Korea
| | - Yuya Kumagai
- Laboratory of Marine Chemical Resource Development, Faculty of Fisheries Sciences, Hokkaido University, Hakodate 041-8611, Japan
| | - Hideki Kishimura
- Laboratory of Marine Chemical Resource Development, Faculty of Fisheries Sciences, Hokkaido University, Hakodate 041-8611, Japan
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro Namgu, Busan 48513, Republic of Korea
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Rivas-Vela CI, Castaño-Tostado E, Cardador-Martínez A, Amaya-Llano SL, Castillo-Herrera GA. Subcritical water hydrolysis for the obtention of bioactive peptides from a grasshopper Sphenarium purpurascens protein concentrate. J Supercrit Fluids 2023. [DOI: 10.1016/j.supflu.2023.105893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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8
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Pereira SG, Gomes-Dias JS, Pereira RN, Teixeira JA, Rocha CM. Innovative processing technology in agar recovery: Combination of subcritical water extraction and moderate electric fields. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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9
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Subcritical Fluid Process for Producing Mannooligosaccharide-Rich Carbohydrates from Coconut Meal and Their In Vitro Fermentation. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02954-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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10
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Kumar Y, Kaur S, Kheto A, Munshi M, Sarkar A, Om Pandey H, Tarafdar A, Sindhu R, Sirohi R. Cultivation of microalgae on food waste: Recent advances and way forward. BIORESOURCE TECHNOLOGY 2022; 363:127834. [PMID: 36029984 DOI: 10.1016/j.biortech.2022.127834] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/18/2022] [Accepted: 08/21/2022] [Indexed: 06/15/2023]
Abstract
Microalgae are photosynthetic microbes that can synthesize compounds of therapeutic potential with wide applications in the food, bioprocessing and pharmaceutical sector. Recent research advances have therefore, focused on finding suitable economic substrates for the sustainable cultivation of microalgae. Among such substrates, food derived waste specifically from the starch, meat, dairy, brewery, oil and fruit and vegetable processing industries has gained popularity but poses numerous challenges. Pretreatment, dilution of waste water supernatants, mixing of different food waste streams, utilizing two-stage cultivation and other biorefinery approaches have been intensively explored for multifold improvement in microalgal biomass recovery from food waste. This review discusses the advances and challenges associated with cultivation of microalgae on food waste. The review suggests that there is a need to standardize different waste substrates in terms of general composition, genetically engineered microalgal strains, tackling process scalability issues, controlling wastewater toxicity and establishing a waste transportation chain.
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Affiliation(s)
- Yogesh Kumar
- Department of Food Engineering and Technology, SLIET, Longowal 148 106, Punjab, India
| | - Samandeep Kaur
- Department of Food Engineering and Technology, SLIET, Longowal 148 106, Punjab, India
| | - Ankan Kheto
- Department of Food Process Engineering, NIT, Rourkela, Odisha, India
| | - Mohona Munshi
- Division of Food Technology, Department of Chemical Engineering, VFSTR, Guntur, A.P, India
| | - Ayan Sarkar
- Department of Food Process Engineering, NIT, Rourkela, Odisha, India
| | - Hari Om Pandey
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, Uttar Pradesh, India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, Uttar Pradesh, India
| | - Raveendran Sindhu
- Department of Food Technology, TKM Institute of Technology, Kollam 691 505, Kerala, India
| | - Ranjna Sirohi
- Department of Food Technology, School of Health Sciences and Technology, University of Petroleum and Energy Studies, Dehradun 248 007, Uttarakhand, India.
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Gomes-Dias JS, Pereira SG, Teixeira JA, Rocha C. Hydrothermal treatments – A quick and efficient alternative for agar extraction from Gelidium sesquipedale. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Eze CR, Kwofie EM, Adewale P, Lam E, Ngadi M. Advances in legume protein extraction technologies: A review. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103199] [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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13
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Plant Extraction in Water: Towards Highly Efficient Industrial Applications. Processes (Basel) 2022. [DOI: 10.3390/pr10112233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
Since the beginning of this century, the world has experienced a growing need for enabling techniques and more environmentally friendly protocols that can facilitate more rational industrial production. Scientists are faced with the major challenges of global warming and safeguarding water and food quality. Organic solvents are still widely used and seem to be hard to replace, despite their enormous environmental and toxicological impact. The development of water-based strategies for the extraction of primary and secondary metabolites from plants on a laboratory scale is well documented, with several intensified processes being able to maximize the extraction power of water. Technologies, such as ultrasound, hydrodynamic cavitation, microwaves and pressurized reactors that achieve subcritical water conditions can dramatically increase extraction rates and yields. In addition, significant synergistic effects have been observed when using combined techniques. Due to the limited penetration depth of microwaves and ultrasonic waves, scaling up entails changes to reactor design. Nevertheless, the rich academic literature from laboratory-scale investigations may contribute to the engineering work involved in maximizing mass/energy transfer. In this article, we provide an overview of current and innovative techniques for solid-liquid extraction in water for industrial applications, where continuous and semi-continuous processes can meet the high demands for productivity, profitability and quality.
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da Silva J, de Brito ES, Ferreira SRS. Biorefinery of Cashew By-Products: Recovery of Value-Added Compounds. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02916-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Maillard and Hydrolytic Reactions in Subcritical Water Extraction of Bioactive Compounds from Licorice. Molecules 2022; 27:molecules27206851. [PMID: 36296445 PMCID: PMC9607042 DOI: 10.3390/molecules27206851] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/06/2022] [Accepted: 10/08/2022] [Indexed: 11/24/2022] Open
Abstract
Nowadays, subcritical water extraction (SWE) techniques are extensively investigated worldwide, while the thermal reactions that inevitably occur under subcritical water conditions are rarely studied. In order to investigate the behaviors of the different reactions during SWE of bioactive compounds from licorice, the Maillard reaction process was accessed via their products and the hydrolytic reaction was analyzed according to the kinetic parameters. In addition, the contents of total phenolics and flavonoids in the extracts obtained at the different temperatures were determined and total antioxidant capacities were evaluated by HPLC-ABTS+. The results showed that flavonoids and phenolics from licorice as well as new compounds generated via the Maillard reaction contributed to the antioxidant activity of the extracts. The fluorescence, color and absorbance of the extracts showed that the degree of the Maillard reaction increased with the rise of the extraction temperature. The kinetics of extraction for glycyrrhizic acid showed that it was firstly extracted by diffusion, and then was hydrolyzed into glycyrrhetinic acid 3-O-mono-β-D-glucuronide and glycyrrhetinic acid following a first-order mechanism. These findings could provide deep insights into the SWE process and a new method for producing glycyrrhetinic acid 3-O-mono-β-D-glucuronide and glycyrrhetinic acid.
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Galván SO, González-García E, Marina ML, García MC. Comparative study of factors affecting the recovery of proteins from malt rootlets using pressurized liquids and ultrasounds. Curr Res Food Sci 2022; 5:1777-1787. [PMID: 36268132 PMCID: PMC9576806 DOI: 10.1016/j.crfs.2022.10.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 10/05/2022] [Accepted: 10/06/2022] [Indexed: 11/21/2022] Open
Abstract
Malt rootlets (MR) are a waste from brewing with high protein content. This work proposes to study the impact of extracting parameters on the recovery of proteins and the characteristics of extracts from MR using ultrasound-assisted extraction (UAE) and pressurized liquid extraction (PLE). A Box-Behnken experimental design was employed to study the effect of extracting parameters on the protein yield, while characterization comprised the study of antioxidant properties, the identification of extracted proteins using high-resolution tandem mass spectrometry, and the evaluation of the co-extraction of phenolic compounds. Protein extraction was promoted at an ultrasounds amplitude of 68%, for 20 min at 52 °C in UAE, while adding 33% ethanol resulted in the highest yield in PLE. While UAE extracted 53 ± 5% of MR proteins, PLE reached a 73 ± 7%, using more sustainable conditions. Significant antioxidant activities were observed in the PLE extract, although undermined by gastrointestinal digestion. Proteomic analysis detected 68 proteins from Hordeum vulgare in the UAE extract and 9 in the PLE extract. Proteins in MR are very different to that from barley grains or brewer's spent grains. PLE also co-extracted phenolic compounds while this was not significant by UAE. PLE and UAE can extract proteins from malt rootlets, a waste from brewing. The use of PLE with low amounts of EtOH promoted the extraction of protein. PLE extracted 73% of the proteins in malt rootlets, which is 38% more than the UAE using a shorter time. PLE extract showed high antioxidant capacity likely due to the co-extraction of phenolic compounds. Extracted proteins were involved in metabolic processes and defence/stress responses.
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Affiliation(s)
- Saúl Olivares Galván
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Ctra. Madrid-Barcelona km 33.600, 28871, Alcalá de Henares, Madrid, Spain
| | - Estefanía González-García
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Ctra. Madrid-Barcelona km 33.600, 28871, Alcalá de Henares, Madrid, Spain
| | - María Luisa Marina
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Ctra. Madrid-Barcelona km 33.600, 28871, Alcalá de Henares, Madrid, Spain,Universidad de Alcalá, Instituto de Investigación Química "Andrés M. del Río", Ctra. Madrid-Barcelona Km. 33.600, 28871, Alcalá de Henares, Madrid, Spain
| | - María Concepción García
- Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Ctra. Madrid-Barcelona km 33.600, 28871, Alcalá de Henares, Madrid, Spain,Universidad de Alcalá, Instituto de Investigación Química "Andrés M. del Río", Ctra. Madrid-Barcelona Km. 33.600, 28871, Alcalá de Henares, Madrid, Spain,Corresponding author. Universidad de Alcalá, Departamento de Química Analítica, Química Física e Ingeniería Química, Ctra. Madrid-Barcelona km 33.600, 28871 Alcalá de Henares, Madrid, Spain.
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Ultrasound and Microwave-assisted Extraction of Proteins from Coffee Green Beans: Effects of Process Variables on the Protein Integrity. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02907-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractThe demand for proteins is constantly increasing and green extraction methodologies are needed to achieve environmental sustainability goals. The recovery of the by-products of the agri-food chain has also become a priority from a circular economy perspective. Some by-products are still little exploited for the extraction of proteins, such as coffee by-products. In this work, various innovative extraction technologies were applied to recover the protein fraction from the non-compliant coffee green beans (CGB), using a methodological approach that allowed to correlate the process parameters with the final quality of the extracted proteins. The ultrasound-assisted extraction (UAE) technique has been shown to have a minor impact on the quality of the proteins, thanks to the possibility of refrigerating the system, while the microwave-assisted extraction (MAE) shows a certain degree of degradation due to the high temperatures reached. The results indicate that strict temperature control is required during alkaline extraction to preserve the quality of the protein fraction.
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High Levels of Policosanols and Phytosterols from Sugar Mill Waste by Subcritical Liquefied Dimethyl Ether. Foods 2022; 11:foods11192937. [PMID: 36230017 PMCID: PMC9564350 DOI: 10.3390/foods11192937] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/10/2022] [Accepted: 09/14/2022] [Indexed: 11/17/2022] Open
Abstract
Extracting nutraceuticals with high value from bagasse, filter mud, and sugarcane leaves discarded as sugar mill by-products, is crucial for the development of a sustainable bio-economy. These by-products are important sources of policosanols and phytosterols, which have a cholesterol-lowering effect. This research focused on using a promising green technology, subcritical liquefied dimethyl ether extraction, with a low pressure of 0.8 MPa, to extract policosanols and phytosterols and on application of pretreatments to increase their contents. For direct extraction by subcritical liquefied dimethyl ether without sample pretreatment, the highest extraction yield (7.4%) and policosanol content were found in sugarcane leaves at 2888 mg/100 g, while the highest and lowest phytosterol contents were found in filter mud at 20,878.75 mg/100 g and sugarcane leaves at 10,147.75 mg/100 g, respectively. Pretreatment of filter mud by ultrasonication in hexane solution together with transesterification before the second subcritical liquefied dimethyl ether extraction successfully increased the policosanol content, with an extract purity of 60%, but failed to increase the phytosterol content.
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Esteban-Lustres R, Torres MD, Piñeiro B, Enjamio C, Domínguez H. Intensification and biorefinery approaches for the valorization of kitchen wastes - A review. BIORESOURCE TECHNOLOGY 2022; 360:127652. [PMID: 35872274 DOI: 10.1016/j.biortech.2022.127652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 07/14/2022] [Accepted: 07/15/2022] [Indexed: 06/15/2023]
Abstract
Kitchen wastes (KW) are post-consumption residues from household and food service sector, heterogenous in composition and highly variable depending on the particular origin, which are often treated as municipal. There is a need to improve the management of these continuously produced and worldwidely available resources and their valorization into novel and commercially interesting products will aid in the development of bioeconomy. The successful implementation of such approach requires cooperation between academia, industrial stakeholders, public and private institutions, based on the different dimensions, including social, economic, ecologic and technological involved. This review aims at presenting a survey of technological aspects, regarding current and potential management strategies of KW, following either a single or multiproduct processing according to the biorefineries scheme. Emphasis is given to intensification tools, designed to enhance process efficiency.
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Affiliation(s)
- Rebeca Esteban-Lustres
- CINBIO, Departament of Chemical Engineering, Faculty of Sciences, Campus Ourense, University of Vigo, Edificio Politécnico, As Lagoas, 32004 Ourense, Spain
| | - María Dolores Torres
- CINBIO, Departament of Chemical Engineering, Faculty of Sciences, Campus Ourense, University of Vigo, Edificio Politécnico, As Lagoas, 32004 Ourense, Spain.
| | - Beatriz Piñeiro
- Economic Resources, CHOU, SERGAS, Ramon Puga Noguerol, 54, 32005 Ourense, Spain
| | - Cristina Enjamio
- Galaria, SERGAS, Edificio Administrativo San Lázaro s/n, 15701 Santiago de Compostela, A Coruña, Spain
| | - Herminia Domínguez
- CINBIO, Departament of Chemical Engineering, Faculty of Sciences, Campus Ourense, University of Vigo, Edificio Politécnico, As Lagoas, 32004 Ourense, Spain
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Hao J, Zhang Z, Yang M, Zhang Y, Wu T, Liu R, Sui W, Zhang M. Micronization using combined alkaline protease hydrolysis and high-speed shearing homogenization for improving the functional properties of soy protein isolates. BIORESOUR BIOPROCESS 2022; 9:77. [PMID: 38647576 PMCID: PMC10992059 DOI: 10.1186/s40643-022-00565-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Accepted: 07/13/2022] [Indexed: 11/10/2022] Open
Abstract
The present study aimed to investigate the functional properties of soybean protein isolate (SPI) treated with alkaline protease and high-speed shearing homogenization. Alkaline protease-hydrolyzed SPIs that were characterized by varying degrees of hydrolysis between 0 and 6% were treated with high-speed shearing homogenization to obtain different micro-particulate proteins. The results showed that this combined treatment could significantly reduce the particle size of SPI by markedly degrading the structure of both the 7S and 11S subunits, thereby resulting in a significantly reduced content of β-sheet and β-turn structures. The surface hydrophobicity increased considerably for samples with hydrolysis below the threshold of 2% and then declined gradually above this threshold. Furthermore, the combination of hydrolysis and homogenization significantly improved the emulsion stability of SPI hydrolysates. It also significantly improved the foaming properties of SPI. These results demonstrated that alkaline protease hydrolysis combined with high-speed shearing homogenization represents a promising approach for improving the functional and structural properties of SPI.
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Affiliation(s)
- Junyu Hao
- Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Zhuchi Zhang
- Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Ming Yang
- Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Yongli Zhang
- Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Tao Wu
- Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China.
| | - Rui Liu
- Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Wenjie Sui
- Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Min Zhang
- Sate Key Laboratory of Food Nutrition and Safety, Food Biotechnology Engineering Research Center of Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China.
- Tianjin Agricultural University, Tianjin, 300384, China.
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin, 300392, People's Republic of China.
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Green-based processes applied for valorization of peanut by-product: In vitro evaluation of antioxidant and enzymatic inhibition capacities. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105602] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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22
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Sganzerla WG, Viganó J, Castro LEN, Maciel-Silva FW, Rostagno MA, Mussatto SI, Forster-Carneiro T. Recovery of sugars and amino acids from brewers' spent grains using subcritical water hydrolysis in a single and two sequential semi-continuous flow-through reactors. Food Res Int 2022; 157:111470. [PMID: 35761701 DOI: 10.1016/j.foodres.2022.111470] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/26/2022] [Accepted: 06/02/2022] [Indexed: 11/15/2022]
Abstract
This study evaluated the subcritical water hydrolysis (SWH) of brewer's spent grains (BSG) to obtain sugars and amino acids. The experimental conditions investigated the hydrolysis of BSG in a single flow-through reactor and in two sequential reactors operated in semi-continuous mode. The hydrolysis experiments were carried out for 120 min at 15 MPa, 5 mL water min-1, at different temperatures (80 - 180 °C) and using an S/F of 20 and 10 g solvent g-1 BSG, for the single and two sequential reactors, respectively. The highest monosaccharide yields were obtained at 180 °C in a single reactor (47.76 mg g-1 carbohydrates). With these operational conditions, the hydrolysate presented xylose (0.477 mg mL-1) and arabinose (1.039 mg mL-1) as main sugars, while low contents of furfural (310.7 µg mL-1), 5-hydroxymethylfurfural (<1 mg L-1), and organic acids (0.343 mg mL-1) were obtained. The yield of proteins at 180 °C in a process with a single reactor was 43.62 mg amino acids g-1 proteins, where tryptophan (215.55 µg mL-1), aspartic acid (123.35 µg mL-1), valine (64.35 µg mL-1), lysine (16.55 µg mL-1), and glycine (16.1 µg mL-1) were the main amino acids recovered in the hydrolysate. In conclusion, SWH pretreatment is a promising technology to recover bio-based compounds from BSG; however, further studies are still needed to increase the yield of bioproducts from lignocellulosic biomass to explore two sequential reactors.
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Affiliation(s)
| | - Juliane Viganó
- School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, SP, Brazil
| | | | | | - Mauricio A Rostagno
- School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, SP, Brazil.
| | - Solange I Mussatto
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 223, 2800 Kongens Lyngby, Denmark
| | - Tânia Forster-Carneiro
- School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil
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Morales-Contreras BE, Flórez-Fernández N, Dolores Torres M, Domínguez H, Rodríguez-Jasso RM, Ruiz HA. Hydrothermal systems to obtain high value-added compounds from macroalgae for bioeconomy and biorefineries. BIORESOURCE TECHNOLOGY 2022; 343:126017. [PMID: 34628243 DOI: 10.1016/j.biortech.2021.126017] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 09/20/2021] [Accepted: 09/20/2021] [Indexed: 06/13/2023]
Abstract
The search of sustainable and environmentally friendly alternatives to obtain compounds for different industrial sectors has grown exponentially. Following the principles of biorefinery and circular bioeconomy, processes in which the use of natural resources such as macroalgae biomass is prioritized are required. This review focuses on a description of the relevance, application and engineering platforms of hydrothermal systems and the operational conditions depending on the target as an innovative technology and bio-based solution for macroalgae fractionation in order to recover profitable products for industries and investors. In this sense, hydrothermal treatments represent a promising alternative for obtaining different high value-added compounds from this biomass; since, the different variations in terms of operating conditions, gives great versatility to this technology compared to other types of processing, allowing it to be adapted depending on the objective, whether it is working under sub/super critical conditions, thus expanding its field of application.
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Affiliation(s)
- Blanca E Morales-Contreras
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico
| | - Noelia Flórez-Fernández
- Chemical Engineering Department, Universidad de Vigo (Campus Ourense), Edificio Politécnico. As Lagoas, 32004 Ourense, Spain
| | - M Dolores Torres
- Chemical Engineering Department, Universidad de Vigo (Campus Ourense), Edificio Politécnico. As Lagoas, 32004 Ourense, Spain
| | - Herminia Domínguez
- Chemical Engineering Department, Universidad de Vigo (Campus Ourense), Edificio Politécnico. As Lagoas, 32004 Ourense, Spain
| | - Rosa M Rodríguez-Jasso
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico.
| | - Héctor A Ruiz
- Biorefinery Group, Food Research Department, Faculty of Chemistry Sciences, Autonomous University of Coahuila, Saltillo, Coahuila 25280, Mexico
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A Review on the Extraction and Processing of Natural Source-Derived Proteins through Eco-Innovative Approaches. Processes (Basel) 2021. [DOI: 10.3390/pr9091626] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
In addition to their nutritional and physiological role, proteins are recognized as the major compounds responsible for the rheological properties of food products and their stability during manufacture and storage. Furthermore, proteins have been shown to be source of bioactive peptides able to exert beneficial effects on human health. In recent years, scholarly interest has focused on the incorporation of high-quality proteins into the diet. This fact, together with the new trends of consumers directed to avoid the intake of animal proteins, has boosted the search for novel and sustainable protein sources and the development of suitable, cost-affordable, and environmentally friendly technologies to extract high concentrations of valuable proteins incorporated into food products and supplements. In this review, current data on emergent and promising methodologies applied for the extraction of proteins from natural sources are summarized. Moreover, the advantages and disadvantages of these novel methods, compared with conventional methods, are detailed. Additionally, this work describes the combination of these technologies with the enzymatic hydrolysis of extracted proteins as a powerful strategy for releasing bioactive peptides.
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Extraction of Fatty Acids and Phenolics from Mastocarpus stellatus Using Pressurized Green Solvents. Mar Drugs 2021; 19:md19080453. [PMID: 34436292 PMCID: PMC8399028 DOI: 10.3390/md19080453] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 08/04/2021] [Accepted: 08/06/2021] [Indexed: 02/07/2023] Open
Abstract
Polyunsaturated fatty acids are well known for their protective properties in relation to different skin diseases. Although seaweeds possess a low lipid fraction, they could act as an alternative renewable source of polyunsaturated fatty acids whenever other valuable seaweed components are also valorized. In this study, a biorefinery process using Mastocarpus stellatus as a model seaweed was proposed. The process started with the supercritical carbon dioxide extraction of the lipid and phenolic fractions. The influence of pressure during extraction with pure supercritical CO2 was studied while operating at a selected temperature and solvent flow rate. Kinetic data obtained during the ethanol-modified supercritical CO2 extraction were fitted to the spline model. Sequential processing was proposed with (i) pure CO2 to obtain a product with 30% PUFA content and ω-3:ω-6 ratio 1:1, (ii) ethanol-modified CO2 to extract phenolics, and (iii) microwave-assisted subcritical water extraction operating under previously optimized conditions for the extraction of phenolics, carrageenan and protein fractions. The composition of the supercritical extracts showed potential for use in both dietary and topical applications in skin care products. The remaining solids are suitable for the extraction of other valuable fractions.
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