1
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Yu Y, Lu P, Yang Y, Ji H, Zhou H, Chen S, Qiu Y, Chen H. Differences in physicochemical properties of pectin extracted from pomelo peel with different extraction techniques. Sci Rep 2024; 14:9182. [PMID: 38649422 PMCID: PMC11035564 DOI: 10.1038/s41598-024-59760-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Accepted: 04/15/2024] [Indexed: 04/25/2024] Open
Abstract
In order to obtain high yield pomelo peel pectin with better physicochemical properties, four pectin extraction methods, including hot acid extraction (HAE), microwave-assisted extraction (MAE), ultrasound-assisted extraction, and enzymatic assisted extraction (EAE) were compared. MAE led to the highest pectin yield (20.43%), and the lowest pectin recovery was found for EAE (11.94%). The physicochemical properties of pomelo peel pectin obtained by different methods were also significantly different. Pectin samples obtained by MAE had the highest methoxyl content (8.35%), galacturonic acid content (71.36%), and showed a higher apparent viscosity, thermal and emulsion stability. The pectin extracted by EAE showed the highest total phenolic content (12.86%) and lowest particle size (843.69 nm), showing higher DPPH and ABTS scavenging activities than other extract methods. The pectin extracted by HAE had the highest particle size (966.12 nm) and degree of esterification (55.67%). However, Fourier-transform infrared spectroscopy showed that no significant difference occurred among the different methods in the chemical structure of the extracted pectin. This study provides a theoretical basis for the industrial production of pomelo peel pectin.
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Affiliation(s)
- Yangyang Yu
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Ping Lu
- China Tobacco Fujian Industrial Co., Ltd, Xiamen, 361012, China
| | - Yongfeng Yang
- China Tobacco Henan Industrial Co., Ltd, Zhengzhou, 450000, China
| | - Huifu Ji
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Hang Zhou
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Siyuan Chen
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Yao Qiu
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Hongli Chen
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China.
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2
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Nevara GA, Muhammad SKS, Zawawi N, Mustapha NA, Karim R. Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3216-3227. [PMID: 38072678 DOI: 10.1002/jsfa.13208] [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: 04/12/2023] [Revised: 11/13/2023] [Accepted: 12/04/2023] [Indexed: 12/23/2023]
Abstract
BACKGROUND Kenaf seeds are underutilized kenaf plant by-products, containing essential nutrients including dietary fiber (DF), which can be potentially utilized as food ingredients. The present study aimed to evaluate the physicochemical characteristics of kenaf seed fiber fractions extracted from kenaf seed. RESULTS Defatted kenaf seed powder yielded four DF fractions: alkali-soluble hemicellulose (146.4 g kg-1 ), calcium-bound pectin (10.3 g kg-1 ) and acid-soluble pectin (25.4 g kg-1 ) made up the soluble fibre fraction, whereas cellulose (202.2 g kg-1 ) comprised the insoluble fraction. All fractions were evaluated for their physicochemical properties. The DF fractions contained glucose, mannose, xylose and arabinose, and a small amount of uronic acid (1.2-2.7 g kg-1 ). The isolated pectin fractions had a low degree of esterification (14-30%). All the isolated DF fractions had high average molecular weights ranging from 0.3 to 4.3 × 106 g mol-1 . X-ray diffractogram analysis revealed that the fractions consisted mainly of an amorphous structure with a relative crystallinity ranging from 31.6% to 44.1%. The Fourier-transform infrared spectroscopy spectrum of kenaf seed and its DF fractions showed typical absorption of polysaccharides, with the presence of hydroxyl, carboxyl, acetyl and methyl groups. Scanning electron microscopy analysis demonstrated that the raw material with the rigid structure resulted in soluble and insoluble DF fractions with more fragile and fibrous appearances, respectively. The soluble DF demonstrated greater flowability and compressibility than the insoluble fractions. CONCLUSION These findings provide novel information on the DF fractions of kenaf seeds, which could be used as a potential new DF for the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Gita Addelia Nevara
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- Department of Nutrition, Faculty of Health Science, Universitas Mohammad Natsir Bukittinggi, Bukittinggi, Indonesia
| | | | - Norhasnida Zawawi
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Nor Afizah Mustapha
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
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Kaur B, Panesar PS, Thakur A. Biovalorization of mango byproduct through enzymatic extraction of dietary fiber. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-31450-3. [PMID: 38102433 DOI: 10.1007/s11356-023-31450-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Accepted: 12/05/2023] [Indexed: 12/17/2023]
Abstract
Mango is considered one of the most important tropical fruits worldwide in terms of its consumption and consumer acceptability. Its processing generates huge quantities of mango byproducts, which is often discarded unscrupulously into the environment and, therefore, needs effective waste management practices. The extraction of mango peels' dietary fiber using enzymatic method can be a useful valorization strategy for management of mango by-products. In the present investigation, dietary fiber (soluble and insoluble fraction) was extracted by enzymatic hydrolysis using α-amylase, protease, and amyloglucosidase. Highest yield of dietary fiber (67.5%, w/w) was obtained at 60 °C temperature using recommended enzyme concentrations including α-amylase (40 µL), protease (110 µL), and amyloglucosidase (200 µL) after a treatment time of 60 min. SEM analysis indicated the increased porosity of dietary fiber samples caused due to the hydrolytic effect of enzymes on its surface structure, whereas FTIR analysis confirmed the functional groups present in dietary fiber. The coexistence of crystalline and amorphous nature of polymers present in soluble and insoluble fractions of dietary fiber was assessed by XRD analysis. Further, the analysis of functional properties including WHC, OHC, and SC revealed the suitability of using extracted mango peel's dietary fiber in the food systems.
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Affiliation(s)
- Brahmeet Kaur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India
| | - Parmjit Singh Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India.
| | - Avinash Thakur
- Department of Chemical Engineering, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India
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Tanaka Y, Inaba C, Sawa T, Endo K, Saiki T, Haga H, Tanaka S. Brassica rapa L. prevents Western diet-induced obesity in C57BL/6 mice through its binding capacity of cholesterol and fat. Biosci Biotechnol Biochem 2023; 87:1205-1211. [PMID: 37355784 DOI: 10.1093/bbb/zbad086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Accepted: 06/21/2023] [Indexed: 06/26/2023]
Abstract
Obesity, a chronic disorder caused by excessive energy intake leading to fat accumulation in adipose tissue, increases the risk of severe diseases. Brassica rapa L. is known as a traditional vegetable in the Nagano area of Japan. C57BL/6 mice were randomly assigned to three groups, with different diets as follows: a normal diet, a Western diet (WD), and a WD plus B. rapa L. powder (BP) in a 56-day experiment. Brassica rapa L. supplementation reduced the body weight gain and lipid accumulation of mice significantly. The BP group also had higher fecal bile acid, total cholesterol, and triglyceride excretion levels compared with those in the other groups. The antiobesity effects of B. rapa L. were due to its binding with cholesterol and fat, and possibly enhancing the bile acid excretion and modulating gut microbiota, suggesting that B. rapa L. could be a functional vegetable with potential uses in targeting obesity.
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Affiliation(s)
- Yuna Tanaka
- Division of Food Science and Biotechnology, Department of Agriculture, Graduate School of Science and Technology, Shinshu University, Minami-minowa, Kami-ina, Nagano, Japan
| | - Chihiro Inaba
- Division of Food Science and Biotechnology, Department of Agriculture, Graduate School of Science and Technology, Shinshu University, Minami-minowa, Kami-ina, Nagano, Japan
| | - Toko Sawa
- Division of Food Science and Biotechnology, Department of Agriculture, Graduate School of Science and Technology, Shinshu University, Minami-minowa, Kami-ina, Nagano, Japan
| | - Katsunori Endo
- Division of Food Science and Biotechnology, Department of Science and Technology Agriculture, Graduate School of Medicine, Science and Technology, Shinshu University, Minami-minowa, Kami-ina, Nagano, Japan
| | - Takeru Saiki
- Division of Food Science and Biotechnology, Department of Agriculture, Graduate School of Science and Technology, Shinshu University, Minami-minowa, Kami-ina, Nagano, Japan
| | - Hazuki Haga
- Division of Food Science and Biotechnology, Department of Agriculture, Graduate School of Science and Technology, Shinshu University, Minami-minowa, Kami-ina, Nagano, Japan
| | - Sachi Tanaka
- Division of Food Science and Biotechnology, Department of Agriculture, Graduate School of Science and Technology, Shinshu University, Minami-minowa, Kami-ina, Nagano, Japan
- Division of Food Science and Biotechnology, Department of Science and Technology Agriculture, Graduate School of Medicine, Science and Technology, Shinshu University, Minami-minowa, Kami-ina, Nagano, Japan
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5
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Ciurko D, Czyżnikowska Ż, Kancelista A, Łaba W, Janek T. Sustainable Production of Biosurfactant from Agro-Industrial Oil Wastes by Bacillus subtilis and Its Potential Application as Antioxidant and ACE Inhibitor. Int J Mol Sci 2022; 23:ijms231810824. [PMID: 36142732 PMCID: PMC9505973 DOI: 10.3390/ijms231810824] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 09/08/2022] [Accepted: 09/12/2022] [Indexed: 01/02/2023] Open
Abstract
The microbial conversion of agro-industrial oil wastes into biosurfactants shows promise as a biomass refinery approach. In this study, Bacillus subtilis #309 was applied to produce surfactin using rapeseed and sunflower cakes, the most common oil processing side products in Europe. Studies of the chemical composition of the substrates were performed, to determine the feasibility of oil cakes for surfactin production. Initially, screening of proteolytic and lipolytic activity was performed to establish the capability of B. subtilis #309 for substrate utilization and hence effective surfactin production. B. subtilis #309 showed both proteolytic and lipolytic activity. The process of surfactin production was carefully analyzed by measurement of the surfactin concentration, pH, surface tension (ST) and emulsification index (E24). The maximal surfactin concentration in the sunflower and rapeseed cake medium reached 1.19 ± 0.03 and 1.45 ± 0.09 g/L, respectively. At the same time, a progressive decrease in the surface tension and increase in emulsification activity were observed. The results confirmed the occurrence of various surfactin homologues, while the surfactin C15 was the dominant one. Finally, the analysis of surfactin biological function exhibited antioxidant activity and significant angiotensin-converting enzyme (ACE)-inhibitory activity. The half-maximal inhibitory concentration (IC50) value for ACE inhibition was found to be 0.62 mg/mL for surfactin. Molecular docking of the surfactin molecule to the ACE domains confirmed its inhibitory activity against ACE. Several interactions, such as hydrophobic terms, hydrogen bonds and van der Waals interactions, were involved in the complex stabilization. To the best of our knowledge, this is the first report describing the effect of a lipopeptide biosurfactant, surfactin, produced by B. subtilis for multifunctional properties in vitro, namely the ACE-inhibitory activity and the antioxidant properties, using different assays, such as 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP). Thus, the ACE-inhibitory lipopeptide biosurfactant shows promise to be used as a natural antihypertensive agent.
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Affiliation(s)
- Dominika Ciurko
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Żaneta Czyżnikowska
- Department of Inorganic Chemistry, Faculty of Pharmacy, Wroclaw Medical University, 50-556 Wrocław, Poland
| | - Anna Kancelista
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Wojciech Łaba
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
| | - Tomasz Janek
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, Poland
- Correspondence: ; Tel.: +48-71-320-7734
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6
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Niu H, Hou K, Chen H, Fu X. A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability. Crit Rev Food Sci Nutr 2022; 64:852-872. [PMID: 35950527 DOI: 10.1080/10408398.2022.2109586] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In recent years, sugar beet pectin as a natural emulsifier has shown great potential in food and pharmaceutical fields. However, the emulsification performance depends on the molecular structure of sugar beet pectin, and the molecular structure is closely related to the extraction method. This review summarizes the extraction methods of pectin, structure characterization methods and the current research status of sugar beet pectin-stabilized emulsions. The structural characteristics of sugar beet pectin (such as degree of methylation, degree of acetylation, degree of blockiness, molecular weight, ferulic acid content, protein content, neutral sugar side chains, etc.) are of great significance to the emulsifying activity and stability of sugar beet pectin. Compared with traditional hot acid extraction method, ultrasonic-assisted extraction, microwave-assisted extraction, subcritical water-assisted extraction, induced electric field-assisted extraction and enzyme-assisted extraction can improve the yield of sugar beet pectin. At the same time, compared with harsh extraction conditions (too high temperature, too strong acidity, too long extraction time, etc.), mild extraction conditions can better preserve these emulsifying groups in sugar beet pectin molecules, which are beneficial to improve the emulsifying properties of sugar beet pectin. In addition, the interfacial self-assembly behavior of sugar beet pectin induced by the molecular structure is crucial to the long-term stability of the emulsion. This review provides a direction for extracting or modifying sugar beet pectin with specific structure and function, which is instructive for finding alternatives to gum arabic.
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Affiliation(s)
- Hui Niu
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| | - Keke Hou
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
- Maritime Academy, Hainan Vocational University of Science and Technology, Haikou, PR China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
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7
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Improving the Extraction of Active Ingredients from Medicinal Plants by XynA Modification. J CHEM-NY 2022. [DOI: 10.1155/2022/2483797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Active ingredients of medicinal plants have unique pharmacological and clinical effects. However, conventional extraction technology has many disadvantages, such as long-time and low-efficiency. XynA-assisted extraction may overcome such problems, since the plant cell wall is mainly composed of cellulose. Based on the three-dimensional protein structure, we found the C-terminal domain and N-terminal domain twisted together and resulted in more flexibility. We carried out a series of truncations, with XynA_ΔN36 getting more yields of active ingredients. As shown by HPLC analysis, the efficiencies for extraction of salvianic acid A and berberine from Salvia miltiorrhiza and Phellodendron chinense were increased by approximately 38.14% and 35.20%, respectively, compared with the conventional extraction protocol. The yields of the two compounds reached 2.84 ± 0.05 mg g−1 and 3.52 ± 0.14 mg g−1, respectively. Above all, XynA_ΔN36 can be applied to the extraction of salvianic acid A and berberine, and this study provides a novel enzyme for the extraction technology, which aids rational utilization and quality control of medicinal plants.
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8
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Dini I. Bio Discarded from Waste to Resource. Foods 2021; 10:2652. [PMID: 34828933 PMCID: PMC8621767 DOI: 10.3390/foods10112652] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 10/26/2021] [Accepted: 10/27/2021] [Indexed: 12/21/2022] Open
Abstract
The modern linear agricultural production system allows the production of large quantities of food for an ever-growing population. However, it leads to large quantities of agricultural waste either being disposed of or treated for the purpose of reintroduction into the production chain with a new use. Various approaches in food waste management were explored to achieve social benefits and applications. The extraction of natural bioactive molecules (such as fibers and antioxidants) through innovative technologies represents a means of obtaining value-added products and an excellent measure to reduce the environmental impact. Cosmetic, pharmaceutical, and nutraceutical industries can use natural bioactive molecules as supplements and the food industry as feed and food additives. The bioactivities of phytochemicals contained in biowaste, their potential economic impact, and analytical procedures that allow their recovery are summarized in this study. Our results showed that although the recovery of bioactive molecules represents a sustainable means of achieving both waste reduction and resource utilization, further research is needed to optimize the valuable process for industrial-scale recovery.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
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9
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Khubber S, Kazemi M, Amiri Samani S, Lorenzo JM, Simal-Gandara J, Barba FJ. Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1952422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Sucheta Khubber
- Center of Innovative and Applied Bioprocessing, Mohali, Punjab, India
| | - Milad Kazemi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Sara Amiri Samani
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Jose M. Lorenzo
- Centro Tecnológico De La Carne De Galicia, Avd. Parque Tecnológico De Galicia, San Cibrao Das Viñas, Ourense, Spain
- Área De Tecnología De Los Alimentos, Facultad De Ciencias De Ourense, Universidad De Vigo, Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense, Spain
| | - Francisco J. Barba
- Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Universitat De València, Burjassot, València, Spain
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10
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Caldeira C, Vlysidis A, Fiore G, De Laurentiis V, Vignali G, Sala S. Sustainability of food waste biorefinery: A review on valorisation pathways, techno-economic constraints, and environmental assessment. BIORESOURCE TECHNOLOGY 2020; 312:123575. [PMID: 32521468 DOI: 10.1016/j.biortech.2020.123575] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 05/19/2020] [Accepted: 05/21/2020] [Indexed: 05/15/2023]
Abstract
The need to increase circularity of industrial systems to address limited resources availability and climate change has triggered the development of the food waste biorefinery concept. However, for the development of future sustainable industrial processes focused on the valorisation of food waste, critical aspects such as (i) the technical feasibility of the processes at industrial scale, (ii) the analysis of their techno-economic potential, including available quantities of waste, and (iii) a life cycle-based environmental assessment of benefits and burdens need to be considered. The goal of this review is to provide an overview of food waste valorisation pathways and to analyse to which extent these aspects have been considered in the literature. Although a plethora of food waste valorisation pathways exist, they are mainly developed at lab-scale. Further research is necessary to assess upscaled performance, feedstock security, and economic and environmental assessment of food waste valorisation processes.
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Affiliation(s)
- Carla Caldeira
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy
| | - Anestis Vlysidis
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy
| | - Gianluca Fiore
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy
| | - Valeria De Laurentiis
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy
| | - Giuseppe Vignali
- University of Parma, Department of Engineering and Architecture, Viale delle Scienze 181/A, 43124 Parma, Italy
| | - Serenella Sala
- European Commission-Joint Research Centre, Via Enrico Fermi 2749, I-21027 Ispra, VA, Italy.
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Li S, Jie Z, Xu Z, Shi S. Sequential combination of laccase pretreatment and acid extraction for high-yield pectin production from pomelo peels. 3 Biotech 2020; 10:330. [PMID: 32656063 DOI: 10.1007/s13205-020-02320-3] [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: 10/04/2019] [Accepted: 06/24/2020] [Indexed: 10/23/2022] Open
Abstract
A sequential combination of laccase pretreatment and acid extraction of pectin from pomelo peels was performed in this study. By using a laccase dose of 10 U/g, the yield and galacturonic acid content of the extracted pectin were 21.67% and 75.74%, respectively, which reflected an improvement by nearly 30% and 44% relative to the extraction process without laccase. Moreover, the degree of esterification of the extracted pectin was significantly improved as the laccase concentration was increased from 0 to 10 U/g but did not affect the molecular weight. Besides, the enzyme-treated sample displayed more than 29% loss of total lignin, in which the acid soluble lignin and the acid insoluble lignin were removed by over 15% and 33%, respectively. Scanning electron microscopy indicated that the penetration and partial destruction of the pomelo peel cell wall due to laccase might be one of the main reasons why laccase pretreatment could release pectin from cell wall complexes and increase the pectin yield in subsequent acid extraction processes.
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12
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Optimisation of pectin production from dragon fruit peels waste: drying, extraction and characterisation studies. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-2415-y] [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] Open
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13
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Yu Y, Hu S, Fu D, Zhang X, Liu H, Xu B, Huang M. Surfactant-assisted enzymatic extraction of piperine from Piper nigrum L. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2019.1707221] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Yang Yu
- School of Light Industry Science and Technology, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, China
| | - Siqi Hu
- School of Light Industry Science and Technology, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, China
| | - Duojiao Fu
- School of Light Industry Science and Technology, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, China
| | - Xiaoxu Zhang
- School of Light Industry Science and Technology, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, China
| | - Hongqin Liu
- School of Light Industry Science and Technology, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, China
| | - Baocai Xu
- School of Light Industry Science and Technology, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, China
| | - Mingquan Huang
- School of Light Industry Science and Technology, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, China
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14
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Harith ZT, Charalampopoulos D, Chatzifragkou A. Rapeseed meal hydrolysate as substrate for microbial astaxanthin production. Biochem Eng J 2019. [DOI: 10.1016/j.bej.2019.107330] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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15
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Optimization of Pectin Enzymatic Extraction from Malus domestica 'Fălticeni' Apple Pomace with Celluclast 1.5L. Molecules 2019; 24:molecules24112158. [PMID: 31181702 PMCID: PMC6600438 DOI: 10.3390/molecules24112158] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 06/04/2019] [Accepted: 06/06/2019] [Indexed: 11/29/2022] Open
Abstract
Pectin was extracted from apple (Malus domestica ‘Fălticeni’) pomace with Celluclast 1.5L, at doses of 20, 40, and 60 µL/g of material. The temperature and time of extraction were varied on three levels—temperature—40, 50, and 60 °C; time—12, 18, and 24 h. For each experiment, the extraction yield (R2 = 0.8905), the galacturonic acid content (R2 = 0.9866), and the degree of esterification (R2 = 0.9520) of pectin was determined. Response surface methodology (RSM) was implemented via a Box–Behnken design, to optimize pectin extraction. In the optimum extraction conditions (temperature of 48.3 °C, extraction time of 18 h 14 min, and enzyme dose of 42.5 µL/g of pomace), the design predicted a 6.76% yield with a galacturonic acid content of 97.46 g/100 g of pectin and a degree of esterification of 96.02%. FT-IR analysis of the pectin sample obtained in these conditions showed a chemical structure similar to that of commercial apple and citrus pectin.
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16
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Recyclable enzymatic recovery of pectin and punicalagin rich phenolics from waste pomegranate peels using magnetic nanobiocatalyst. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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17
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Faustino M, Veiga M, Sousa P, Costa EM, Silva S, Pintado M. Agro-Food Byproducts as a New Source of Natural Food Additives. Molecules 2019; 24:E1056. [PMID: 30889812 PMCID: PMC6471601 DOI: 10.3390/molecules24061056] [Citation(s) in RCA: 129] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2019] [Revised: 03/11/2019] [Accepted: 03/12/2019] [Indexed: 02/07/2023] Open
Abstract
Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers' demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives.
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Affiliation(s)
- Margarida Faustino
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Mariana Veiga
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Pedro Sousa
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Eduardo M Costa
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Sara Silva
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
| | - Manuela Pintado
- CBQF⁻Centro de Biotecnologia e Química Fina⁻Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal.
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18
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Kdidi S, Vaca-Medina G, Peydecastaing J, Oukarroum A, Fayoud N, Barakat A. Electrostatic separation for sustainable production of rapeseed oil cake protein concentrate: Effect of mechanical disruption on protein and lignocellulosic fiber separation. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2018.11.107] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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19
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Dranca F, Oroian M. Extraction, purification and characterization of pectin from alternative sources with potential technological applications. Food Res Int 2018; 113:327-350. [DOI: 10.1016/j.foodres.2018.06.065] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 06/25/2018] [Accepted: 06/28/2018] [Indexed: 12/31/2022]
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20
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Iriondo-DeHond M, Miguel E, Del Castillo MD. Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods. Nutrients 2018; 10:E1358. [PMID: 30249001 PMCID: PMC6213882 DOI: 10.3390/nu10101358] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2018] [Revised: 09/18/2018] [Accepted: 09/21/2018] [Indexed: 12/30/2022] Open
Abstract
The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers' attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods.
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Affiliation(s)
- Maite Iriondo-DeHond
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38,200, 28800 Alcalá de Henares, Spain.
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Eugenio Miguel
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario (IMIDRA), N-II km 38,200, 28800 Alcalá de Henares, Spain.
| | - María Dolores Del Castillo
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), C/ Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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21
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Yang Y, Wang Z, Hu D, Xiao K, Wu JY. Efficient extraction of pectin from sisal waste by combined enzymatic and ultrasonic process. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.051] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Marić M, Grassino AN, Zhu Z, Barba FJ, Brnčić M, Rimac Brnčić S. An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.022] [Citation(s) in RCA: 184] [Impact Index Per Article: 30.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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23
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Peptidomic strategy for purification and identification of potential ACE-inhibitory and antioxidant peptides in Tetradesmus obliquus microalgae. Anal Bioanal Chem 2018; 410:3573-3586. [DOI: 10.1007/s00216-018-0925-x] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 01/15/2018] [Accepted: 01/29/2018] [Indexed: 01/10/2023]
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24
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Zhang W, Zhao F, Yang T, Zhao F, Liu S. Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:5146-5157. [PMID: 28436034 DOI: 10.1002/jsfa.8394] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2016] [Revised: 03/07/2017] [Accepted: 04/19/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The aroma of palm kernel oil (PKO) affects its applications. Little information is available on how enzymatic modification of palm kernels (PK) affects PK and PKO aroma after kernel roasting. RESULTS Celluclast (cellulase) pretreatment of PK resulted in a 2.4-fold increment in the concentration of soluble sugars, with glucose being increased by 6.0-fold. Higher levels of 1.7-, 1.8- and 1.9-fold of O-heterocyclic volatile compounds were found in the treated PK after roasting at 180 °C for 8, 14 and 20 min respectively relative to the corresponding control, with furfural, 5-methyl-2-furancarboxaldehyde, 2-furanmethanol and maltol in particularly higher amounts. Volatile differences between PKOs from control and treated PK were also found, though less obvious owing to the aqueous extraction process. Principal component analysis based on aroma-active compounds revealed that upon the proceeding of roasting, the differentiation between control and treated PK was enlarged while that of corresponding PKOs was less clear-cut. Celluclast pretreatment enabled the medium roasted PK to impart more nutty, roasty and caramelic odor and the corresponding PKO to impart more caramelic but less roasty and burnt notes. CONCLUSION Celluclast pretreatment of PK followed by roasting may be a promising new way of improving PKO aroma. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Wencan Zhang
- Department of Chemistry, National University of Singapore, Singapore
| | - Fangju Zhao
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, China
| | - Tiankui Yang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, China
| | - Feifei Zhao
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, China
| | - Shaoquan Liu
- Department of Chemistry, National University of Singapore, Singapore
- National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China
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25
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Zhang J, Zhao L, Gao B, Wei W, Wang H, Xie J. Protopectinase production byPaenibacillus polymyxaZ6 and its application in pectin extraction from apple pomace. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13367] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jian Zhang
- State Key Laboratory of Bioreactor Engineering, School of Chemistry and Molecular Engineering; East China University of Science and Technology; Shanghai 200237 People's Republic of China
| | - Li Zhao
- State Key Laboratory of Bioreactor Engineering, School of Chemistry and Molecular Engineering; East China University of Science and Technology; Shanghai 200237 People's Republic of China
| | - Bei Gao
- State Key Laboratory of Bioreactor Engineering, School of Chemistry and Molecular Engineering; East China University of Science and Technology; Shanghai 200237 People's Republic of China
| | - Wei Wei
- State Key Laboratory of Bioreactor Engineering, School of Chemistry and Molecular Engineering; East China University of Science and Technology; Shanghai 200237 People's Republic of China
| | - Hualei Wang
- State Key Laboratory of Bioreactor Engineering, School of Chemistry and Molecular Engineering; East China University of Science and Technology; Shanghai 200237 People's Republic of China
| | - Jingli Xie
- State Key Laboratory of Bioreactor Engineering, School of Chemistry and Molecular Engineering; East China University of Science and Technology; Shanghai 200237 People's Republic of China
- Shanghai Collaborative Innovation Center for Biomanufacturing (SCICB); Shanghai 200237 People's Republic of China
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27
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Wikiera A, Mika M, Starzyńska-Janiszewska A, Stodolak B. Endo-xylanase and endo-cellulase-assisted extraction of pectin from apple pomace. Carbohydr Polym 2016; 142:199-205. [DOI: 10.1016/j.carbpol.2016.01.063] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2015] [Revised: 01/05/2016] [Accepted: 01/27/2016] [Indexed: 10/22/2022]
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28
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Tejada-Ortigoza V, Garcia-Amezquita LE, Serna-Saldívar SO, Welti-Chanes J. Advances in the Functional Characterization and Extraction Processes of Dietary Fiber. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9134-y] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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29
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Liew S, Chin N, Yusof Y, Sowndhararajan K. Comparison of Acidic and Enzymatic Pectin Extraction from Passion Fruit Peels and Its Gel Properties. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12243] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- S.Q. Liew
- Department of Process and Food Engineering; Faculty of Engineering; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
| | - N.L. Chin
- Department of Process and Food Engineering; Faculty of Engineering; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
| | - Y.A. Yusof
- Department of Process and Food Engineering; Faculty of Engineering; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
| | - K. Sowndhararajan
- Department of Process and Food Engineering; Faculty of Engineering; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
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30
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Wang J, Gong A, Yang CF, Bao Q, Shi XY, Han BB, Wu XY, Wu FA. An effective biphase system accelerates hesperidinase-catalyzed conversion of rutin to isoquercitrin. Sci Rep 2015; 5:8682. [PMID: 25731802 PMCID: PMC4346833 DOI: 10.1038/srep08682] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2014] [Accepted: 01/29/2015] [Indexed: 02/02/2023] Open
Abstract
Isoquercitrin is a rare, natural ingredient with several biological activities that is a key precursor for the synthesis of enzymatically modified isoquercitrin (EMIQ). The enzymatic production of isoquercitrin from rutin catalyzed by hesperidinase is feasible; however, the bioprocess is hindered by low substrate concentration and a long reaction time. Thus, a novel biphase system consisting of [Bmim][BF4]:glycine-sodium hydroxide (pH 9) (10:90, v/v) and glyceryl triacetate (1:1, v/v) was initially established for isoquercitrin production. The biotransformation product was identified using liquid chromatography-mass spectrometry, and the bonding mechanism of the enzyme and substrate was inferred using circular dichroism spectra and kinetic parameters. The highest rutin conversion of 99.5% and isoquercitrin yield of 93.9% were obtained after 3 h. The reaction route is environmentally benign and mild, and the biphase system could be reused. The substrate concentration was increased 2.6-fold, the reaction time was reduced to three tenths the original time. The three-dimensional structure of hesperidinase was changed in the biphase system, which α-helix and random content were reduced and β-sheet content was increased. Thus, the developed biphase system can effectively strengthen the hesperidinase-catalyzed synthesis of isoquercitrin with high yield.
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Affiliation(s)
- Jun Wang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang. 212018, P R China
- Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang. 212018, P R China
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang. 212013, P R China
| | - An Gong
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang. 212018, P R China
- Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang. 212018, P R China
| | - Cai-Feng Yang
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang. 212018, P R China
- Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang. 212018, P R China
| | - Qi Bao
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang. 212018, P R China
- Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang. 212018, P R China
| | - Xin-Yi Shi
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang. 212018, P R China
- Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang. 212018, P R China
| | - Bei-Bei Han
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang. 212018, P R China
- Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang. 212018, P R China
| | - Xiang-Yang Wu
- School of the Environment and Safety Engineering, Jiangsu University, Zhenjiang. 212013, P R China
| | - Fu-An Wu
- School of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang. 212018, P R China
- Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Zhenjiang. 212018, P R China
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