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Naik B, Kumar V, Goyal SK, Tripati AD, Khan JM, Irfan M, Bhatt SC, Gupta AK, Rustagi S. Production, characterization, and application of novel fungal pullulanase for fruit juice processing. Int J Biol Macromol 2023; 248:125936. [PMID: 37482156 DOI: 10.1016/j.ijbiomac.2023.125936] [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: 06/09/2023] [Revised: 07/13/2023] [Accepted: 07/20/2023] [Indexed: 07/25/2023]
Abstract
The present study aimed to produce, characterize, and apply pullulanase from Aspergillus flavus (BHU-46) for fruit juice processing, assessing its enzymatic properties and impact on juice quality. Pullulanase was produced via solid-state fermentation using wheat bran as the substrate. Purification and characterization included specific activity, molecular weight, pH and temperature optima, and substrate specificity. The enzyme was immobilized in sodium alginate beads and used for clarifying mosambi, apple, and mango juices. Parameters such as yield, clarity, reducing sugar, total soluble solids (TSS), total phenol, and enzymatic browning were evaluated pre-and post-treatment. The purified pullulanase had a specific activity of 652.2 U/mg and a molecular weight of 135 kDa. Optimal pH values were 6.5 and 10, with maximum activity at 50 °C. Pullulanase showed a high affinity for pullulan and starch, indicating Pullulanase type II classification. Immobilized pullulanase improved yield, clarity, reducing sugar, TSS, and total phenol in fruit juices. The highest yield and clarity were observed in mosambi juice. Additionally, the enzyme reduced enzymatic browning, increasing the lightness of the juice. This study provides a significant contribution to the juice processing industry and represents the first report on the application of pullulanase for fruit juice processing.
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Affiliation(s)
- Bindu Naik
- Department of Food Science and Technology, Graphic Era (Deemed to be University), Bell Road, Clement Town, Dehradun 248002, Uttarakhand, India
| | - Vijay Kumar
- Himalayan School of Biosciences, Swami Rama Himalayan University, Jolly Grant, Dehradun, Uttarakhand 248016, India.
| | - S K Goyal
- Department of Agricultural Engineering, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, UP, India
| | - Abhisek Dutt Tripati
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, UP, India
| | - Javed Masood Khan
- Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460, Riyadh 11451, Saudi Arabia
| | - Mohammad Irfan
- Plant Biology Section, School of Integrative Plant Science, Cornell University, Ithaca, NY, USA
| | - Saurav Chandra Bhatt
- Department of Food Science and Technology, Graphic Era (Deemed to be University), Bell Road, Clement Town, Dehradun 248002, Uttarakhand, India
| | - Arun Kumar Gupta
- Department of Food Science and Technology, Graphic Era (Deemed to be University), Bell Road, Clement Town, Dehradun 248002, Uttarakhand, India
| | - Sarvesh Rustagi
- Department of Food Technology, UCALS, Uttaranchal University, Dehradun, Uttarakhand, India
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2
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Padierna-Vanegas D, Acosta-Pavas JC, Granados-García LM, Botero-Castro HA. Modeling Based Identifiability and Parametric Estimation of an Enzymatic Hydrolysis Process of Amylaceous Materials. ACS OMEGA 2022; 7:14544-14555. [PMID: 35557667 PMCID: PMC9088767 DOI: 10.1021/acsomega.1c06193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 03/21/2022] [Indexed: 06/15/2023]
Abstract
This work presents the modeling of an enzymatic hydrolysis process of amylaceous materials considering the parameter identification problem as a basis for the construction of the model. For this, a modeling methodology is modified in order to apply the identifiability property and improve the proposed model structure. A brief theoretical explanation of the identifiability is described. This concept is based on the observability property of a nonlinear dynamic system. The used methodology is based on the phenomenological based semiphysical model (PBSM). This methodology visualizes that the structure of a dynamic model can only improve with new mass or energy balances suggested by model suppositions. Additionally, a computer algorithm is included in the methodology to validate if the model is structurally locally identifiable or know if the parameters are unidentifiable. Also, an optimization algorithm is used to obtain the numeric values of the identifiable parameters and, hence, guarantee the validity of the result. The methodology focuses on the liquefaction and saccharification stages of an enzymatic hydrolysis process. The results of the model are compared with experimental data. The comparison shows low errors of 7.96% for liquefaction and 7.35% for saccharification. These errors show a significant improvement in comparison with previous models and validate the proposed modeling methodology.
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Affiliation(s)
- Daniel Padierna-Vanegas
- Departamento
de Energía Eléctrica y Automática, Facultad de
Minas, Universidad Nacional de Colombia, Medellín 050034, Colombia
- KALMAN,
Grupo de investigación en Procesos Dinámicos, Universidad Nacional de Colombia, Medellín 050034, Colombia
| | - Juan Camilo Acosta-Pavas
- Departamento
de Procesos y Energía, Facultad de Minas, Universidad Nacional de Colombia, Medellín 050034, Colombia
- BIOFRUN,
Grupo de investigación Bioprocesos y Flujos Reactivos, Universidad Nacional de Colombia, Medellín 050034, Colombia
| | - Laura María Granados-García
- Departamento
de Energía Eléctrica y Automática, Facultad de
Minas, Universidad Nacional de Colombia, Medellín 050034, Colombia
| | - Héctor Antonio Botero-Castro
- KALMAN,
Grupo de investigación en Procesos Dinámicos, Universidad Nacional de Colombia, Medellín 050034, Colombia
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3
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Shen H, Xu M, Su C, Zhang B, Ge X, Zhang G, Li W. Insights into the relations between the molecular structures and physicochemical properties of normal and waxy wheat B‐starch after repeated and continuous annealing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huishan Shen
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Meijuan Xu
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Chunyan Su
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Bo Zhang
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Xiangzhen Ge
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Guoquan Zhang
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Wenhao Li
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
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4
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Behaviors of large A-type and small B-type wheat starch granules esterified by conventional and pulsed electric fields assisted methods. Int J Biol Macromol 2020; 155:516-523. [DOI: 10.1016/j.ijbiomac.2020.03.184] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 03/18/2020] [Accepted: 03/21/2020] [Indexed: 11/20/2022]
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5
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A soft discriminant model based on mid-infrared spectra of bovine meat purges to detect economic motivated adulteration by the addition of non-meat ingredients. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01795-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Lee YK, Chang YH. Microencapsulation of a maca leaf polyphenol extract in mixture of maltodextrin and neutral polysaccharides extracted from maca roots. Int J Biol Macromol 2020; 150:546-558. [DOI: 10.1016/j.ijbiomac.2020.02.091] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 01/14/2020] [Accepted: 02/10/2020] [Indexed: 02/07/2023]
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7
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Iurckevicz G, Dahmer D, Q Santos VA, Vetvicka V, M Barbosa-Dekker A, F H Dekker R, Maneck Malfatti CR, A da Cunha MA. Encapsulated Microparticles of (1→6)-β-d-Glucan Containing Extract of Baccharis dracunculifolia: Production and Characterization. Molecules 2019; 24:E2099. [PMID: 31163607 PMCID: PMC6600449 DOI: 10.3390/molecules24112099] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 05/27/2019] [Accepted: 05/31/2019] [Indexed: 12/15/2022] Open
Abstract
β-Glucans are biomacromolecules well known, among other biological activities, for their immunomodulatory potential. Similarly, extracts of Baccharis dracunculifolia also possess biological properties and are used in folk medicine for the treatment of inflammation, ulcers, and hepatic diseases. Microparticles containing (1→6)-β-d-glucan (lasiodiplodan) and B. dracunculifolia extract were produced and characterized. A 23 factorial design was employed to define the conditions of production of microparticles by atomization. Lasiodiplodan associated with maltodextrin and gum arabic was studied as a matrix material. Microparticles of 0.4 μm mean size and high phenolics content (3157.9 μg GAE/g) were obtained under the optimized conditions. The microparticle size ranged from 0.23 to 1.21 µm, and the mathematical model that best represented the release kinetics of the extract was the Korsmeyer-Peppas model. Diffusional exponent (n) values of 0.64 at pH 7.7 and 1.15 at pH 2.61 were found, indicating particles with a non-Fickian or anomalous transport system, and Super Case II transport, respectively. Thermal analysis indicated that the microparticles demonstrated high thermal stability. The X-ray diffraction analyses revealed an amorphous structure, and HPLC-DAD analysis showed microparticles rich in phenolic compounds: caffeic acid, p-coumaric acid, and catechin. The microparticles obtained comprise a new biomaterial with biological potential for applications in different fields.
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Affiliation(s)
- Genice Iurckevicz
- Chemistry Department, Universidade Estadual do Centro Oeste, Rua Simeão Varela de Sá, 03, Vila Carli, CEP, Guarapuava, PR 85040-080, Brazil.
| | - Débora Dahmer
- Chemistry Department, Universidade Tecnológica Federal do Paraná, Via do Conhecimento, Km 1, CEP, Pato Branco, PR 85503-390, Brazil.
| | - Vidiany A Q Santos
- Chemistry Department, Universidade Tecnológica Federal do Paraná, Via do Conhecimento, Km 1, CEP, Pato Branco, PR 85503-390, Brazil.
| | - Vaclav Vetvicka
- Department of Pathology, University of Louisville, 511 S. Floyd St, Louisville, KY 40292, USA.
| | - Aneli M Barbosa-Dekker
- Chemistry Department, CCE, Universidade Estadual de Londrina, CEP, Londrina, PR 86057-970, Brazil.
| | - Robert F H Dekker
- Programa de Pós-Graduação em Engenharia Ambiental, Universidade Tecnológica Federal do Paraná, Câmpus Londrina, CEP, Londrina, PR 86036-370, Brazil.
| | - Carlos Ricardo Maneck Malfatti
- Chemistry Department, Universidade Estadual do Centro Oeste, Rua Simeão Varela de Sá, 03, Vila Carli, CEP, Guarapuava, PR 85040-080, Brazil.
| | - Mário A A da Cunha
- Chemistry Department, Universidade Tecnológica Federal do Paraná, Via do Conhecimento, Km 1, CEP, Pato Branco, PR 85503-390, Brazil.
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Kang YR, Lee YK, Kim YJ, Chang YH. Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin. Food Chem 2019; 272:337-346. [DOI: 10.1016/j.foodchem.2018.08.063] [Citation(s) in RCA: 97] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Revised: 08/06/2018] [Accepted: 08/16/2018] [Indexed: 11/29/2022]
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Harvey DJ. Analysis of carbohydrates and glycoconjugates by matrix-assisted laser desorption/ionization mass spectrometry: An update for 2013-2014. MASS SPECTROMETRY REVIEWS 2018; 37:353-491. [PMID: 29687922 DOI: 10.1002/mas.21530] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2016] [Accepted: 11/29/2016] [Indexed: 06/08/2023]
Abstract
This review is the eighth update of the original article published in 1999 on the application of Matrix-assisted laser desorption/ionization mass spectrometry (MALDI) mass spectrometry to the analysis of carbohydrates and glycoconjugates and brings coverage of the literature to the end of 2014. Topics covered in the first part of the review include general aspects such as theory of the MALDI process, matrices, derivatization, MALDI imaging, fragmentation, and arrays. The second part of the review is devoted to applications to various structural types such as oligo- and poly- saccharides, glycoproteins, glycolipids, glycosides, and biopharmaceuticals. Much of this material is presented in tabular form. The third part of the review covers medical and industrial applications of the technique, studies of enzyme reactions, and applications to chemical synthesis. © 2018 Wiley Periodicals, Inc. Mass Spec Rev 37:353-491, 2018.
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Affiliation(s)
- David J Harvey
- Target Discovery Institute, Nuffield Department of Medicine, University of Oxford, Roosevelt Drive, Oxford, OX3 7FZ, United Kingdom
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Karwasra BL, Gill BS, Kaur M. Rheological and structural properties of starches from different Indian wheat cultivars and their relationships. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1328439] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Brij Lal Karwasra
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Balmeet Singh Gill
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Maninder Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, India
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11
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Pérez-Masiá R, Lagaron JM, López-Rubio A. Development and Optimization of Novel Encapsulation Structures of Interest in Functional Foods Through Electrospraying. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1304-z] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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