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Mostashari P, Mousavi Khaneghah A. Sesame Seeds: A Nutrient-Rich Superfood. Foods 2024; 13:1153. [PMID: 38672826 PMCID: PMC11049391 DOI: 10.3390/foods13081153] [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: 12/24/2023] [Revised: 03/23/2024] [Accepted: 04/08/2024] [Indexed: 04/28/2024] Open
Abstract
Sesame seeds (Sesamum indicum L.) have been cultivated for thousands of years and have long been celebrated for their culinary versatility. Beyond their delightful nutty flavor and crunchy texture, sesame seeds have also gained recognition for their remarkable health benefits. This article provides an in-depth exploration of the numerous ways in which sesame seeds contribute to overall well-being. Sesame seeds are a powerhouse of phytochemicals, including lignans derivatives, tocopherol isomers, phytosterols, and phytates, which have been associated with various health benefits, including the preservation of cardiovascular health and the prevention of cancer, neurodegenerative disorders, and brain dysfunction. These compounds have also been substantiated for their efficacy in cholesterol management. Their potential as a natural source of beneficial plant compounds is presented in detail. The article further explores the positive impact of sesame seeds on reducing the risk of chronic diseases thanks to their rich polyunsaturated fatty acids content. Nevertheless, it is crucial to remember the significance of maintaining a well-rounded diet to achieve the proper balance of n-3 and n-6 polyunsaturated fatty acids, a balance lacking in sesame seed oil. The significance of bioactive polypeptides derived from sesame seeds is also discussed, shedding light on their applications as nutritional supplements, nutraceuticals, and functional ingredients. Recognizing the pivotal role of processing methods on sesame seeds, this review discusses how these methods can influence bioactive compounds. While roasting the seeds enhances the antioxidant properties of the oil extract, certain processing techniques may reduce phenolic compounds.
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Affiliation(s)
- Parisa Mostashari
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran 1981619573, Iran;
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran 1941933111, Iran
| | - Amin Mousavi Khaneghah
- Faculty of Biotechnologies (BioTech), ITMO University, 9 Lomonosova Street, Saint Petersburg 191002, Russia
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Negi A, Nimbkar S, Thirukumaran R, Moses JA, Sinija VR. Impact of thermal and nonthermal process intensification techniques on yield and quality of virgin coconut oil. Food Chem 2024; 434:137415. [PMID: 37774639 DOI: 10.1016/j.foodchem.2023.137415] [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: 04/03/2023] [Revised: 09/04/2023] [Accepted: 09/04/2023] [Indexed: 10/01/2023]
Abstract
Virgin coconut oil (VCO) is valued for its nutraceutical potential. The focus of this research was to assess the effect of selected thermal and nonthermal pre-treatments on the yield and quality of subsequently wet-extracted VCO. The fresh coconut cream was subjected to microwave heating (450 W, 2 min), ohmic heating (180 V, 5 min), ultrasonication (350 W, 10 min), or a pulsed electric field (40 kV cm-1, 12.32 min). The thick cream was separated, and VCO was obtained after a freeze-thaw process. The highest VCO yields (>93%) were observed in the cases of ultrasonicated and pulsed electric field-treated samples. A range of oil quality parameters, total phenolic content, and antioxidants were evaluated. Further, the fatty acid composition of all oils was studied. Observations from this research indicate that ultrasonication pre-treatment resulted in the best VCO yield and quality.
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Affiliation(s)
- Aditi Negi
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Govt. of India, Thanjavur - 613005, Tamil Nadu, India
| | - Shubham Nimbkar
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Govt. of India, Thanjavur - 613005, Tamil Nadu, India
| | - R Thirukumaran
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Govt. of India, Thanjavur - 613005, Tamil Nadu, India
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Govt. of India, Thanjavur - 613005, Tamil Nadu, India.
| | - V R Sinija
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Govt. of India, Thanjavur - 613005, Tamil Nadu, India
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Yu X, Li S, Peng S, Tao L, Hu F. Optimization of ultrasound-assisted extraction of fatty acids from royal jelly and its effect on the structural and antioxidant property. ULTRASONICS SONOCHEMISTRY 2024; 104:106802. [PMID: 38368809 PMCID: PMC10883820 DOI: 10.1016/j.ultsonch.2024.106802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 01/19/2024] [Accepted: 02/04/2024] [Indexed: 02/20/2024]
Abstract
Fatty acids are the key active components in royal jelly (RJ) with various biological activities. In this study, a novel ultrasound-assisted extraction (UAE) method was established to extract fatty acids from RJ and their structural and antioxidant property were further evaluated. The optimum extraction conditions were as follows: liquid-to-solid ratio of 10:1, ultrasonic power of 450 W and ultrasonic duration of 20 min, resulting in a better extraction yield of 16.48 % and 10-hydroxy-2(E)-decenoic acid (10-HDA) content of 4.12 %. Furthermore, compared with the solvent extraction method, the antioxidant activity of extract by ultrasound was enhanced significantly by at least 448 %. GC-MS showed that ultrasound didn't change the chemical composition of fatty acids, while it significantly increased the content of fatty acids. SEM image illustrated that extracts by UAE showed a rougher, looser microstructure compared to the solvent method. Overall, UAE is a promising method to obtain fatty acids in RJ with high efficiency.
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Affiliation(s)
- Xinyu Yu
- Key Laboratory of Silkworm and Bee Resource Utilization and Innovation of Zhejiang Province, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Shanshan Li
- Key Laboratory of Silkworm and Bee Resource Utilization and Innovation of Zhejiang Province, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Shiqin Peng
- Key Laboratory of Silkworm and Bee Resource Utilization and Innovation of Zhejiang Province, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Lingchen Tao
- Key Laboratory of Silkworm and Bee Resource Utilization and Innovation of Zhejiang Province, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Fuliang Hu
- Key Laboratory of Silkworm and Bee Resource Utilization and Innovation of Zhejiang Province, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China.
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Tungalag T, Park JY, Park KW, Yang DK. Sesame cake extract attenuates dextran sulfate sodium-induced colitis through inhibition of oxidative stress in mice. Food Sci Biotechnol 2024; 33:699-709. [PMID: 38274181 PMCID: PMC10806049 DOI: 10.1007/s10068-023-01367-1] [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: 03/10/2023] [Revised: 05/31/2023] [Accepted: 06/06/2023] [Indexed: 01/27/2024] Open
Abstract
Inflammatory bowel disease (IBD) is a chronic inflammatory disease occurring in the gut causing chronic diarrhea and abdominal pain with severe complications. Sesame cake is a by-product of sesame oil production, possessing various beneficial properties; however, little is known about the effect of sesame cake extract (SCE) against IBD. The aim of this study was to investigate the protective effect of SCE against dextran sulfate sodium (DSS)-induced colitis in mice. Administration of SCE was first performed at 7 days before treating mice with 2.5% DSS to induce colitis for 7 days. SCE pretreatment improved symptoms of DSS-induced colitis. In addition, SCE ameliorated histopathological damages of the mucus layer in colon tissues and decreased pro-inflammatory cytokines in colitis-induced mice. SCE also suppressed apoptosis and oxidative stress in colitis-induced colon tissues. Together, these findings suggest that SCE could be potential nutraceuticals for treating colitis. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01367-1.
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Affiliation(s)
- Tsendsuren Tungalag
- Department of Veterinary Pharmacology and Toxicology, College of Veterinary Medicine, Jeonbuk National University, Iksan, Jeollabuk-do 54596 Republic of Korea
| | - Jung Yong Park
- Queensbucket, Daegudae-ro, Jillyang-eup, Gyeongsan-si, Gyeongsangbuk-do 38453 Republic of Korea
| | - Kye Won Park
- Department of Food Science and Biotechnology, Food Clinical Research Center, Sungkyunkwan University, Suwon, 16419 Republic of Korea
| | - Dong Kwon Yang
- Department of Veterinary Pharmacology and Toxicology, College of Veterinary Medicine, Jeonbuk National University, Iksan, Jeollabuk-do 54596 Republic of Korea
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Nouska C, Irakli M, Palakas P, Lytou AE, Bouloumpasi E, Biliaderis CG, Lazaridou A. Influence of sesame cake on physicochemical, antioxidant and sensorial characteristics of fortified wheat breads. Food Res Int 2024; 178:113980. [PMID: 38309883 DOI: 10.1016/j.foodres.2024.113980] [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: 10/04/2023] [Revised: 12/28/2023] [Accepted: 01/03/2024] [Indexed: 02/05/2024]
Abstract
Incorporation of two sesame cake preparations, differing in fat, 11 % (LF) and 17 % (HF), and protein, 51 % (LF) and 44 % (HF), contents, respectively, into breads at 6, 12 and 20 % wheat flour substitution levels, led to enriched end-products with antioxidants, suitable also to carry the 'high protein' and 'fiber source' nutrition claims (at ≥ 12 % substitution level). Sesame cake decreased wheat dough resistance to mixing and extension, and peak viscosity (empirical rheology), in a concentration-dependent manner, being more pronounced for LF formulations. Breads with LF incorporation ≥ 12 % had lower specific volumes and harder crumb (texture analysis) throughout storage, than control (100 % wheat flour); however, such adverse effects were diminished in HF bread formulations due to the plasticizing and emulsifying action of the sesame cake fat. Calorimetry showed that the sesame cake had no effect on starch retrogradation, but enhanced amylose-lipid complex formation. Antioxidant activity (ABTS, DPPH and FRAP assays), and phenolic acids (ferulic, p-coumaric and sinapic) and lignan (sesaminol glucosides and sesamolin) contents, determined by HPLC-DAD-MS, were higher in LF breads than their HF counterparts. The presence of some sulfur (off-flavor) and pyrazine (nutty flavor) compounds (SPME-GC-MS), as well as the sesame flavor and bitterness (sensory analysis) were of higher intensity in HF breads, while the 6 % LF product received the highest overall acceptability score among all fortified products. Overall, the sesame cake can be a promising ingredient for production of functional wheat bread depending on its composition and fortification level.
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Affiliation(s)
- Chrysanthi Nouska
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
| | - Maria Irakli
- Hellenic Agricultural Organization-DIMITRA, Institute of Plant Breeding and Genetic Resources, 57001 Thermi, Thessaloniki, Greece
| | - Prokopis Palakas
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
| | - Anastasia E Lytou
- Hellenic Agricultural Organization-DIMITRA, Institute of Plant Breeding and Genetic Resources, 57001 Thermi, Thessaloniki, Greece
| | - Elisavet Bouloumpasi
- Hellenic Agricultural Organization-DIMITRA, Institute of Plant Breeding and Genetic Resources, 57001 Thermi, Thessaloniki, Greece
| | - Costas G Biliaderis
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece.
| | - Athina Lazaridou
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece.
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Mattoli L, Pelucchini C, Fiordelli V, Burico M, Gianni M, Zambaldi I. Natural complex substances: From molecules to the molecular complexes. Analytical and technological advances for their definition and differentiation from the corresponding synthetic substances. PHYTOCHEMISTRY 2023; 215:113790. [PMID: 37487919 DOI: 10.1016/j.phytochem.2023.113790] [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: 03/28/2023] [Revised: 07/06/2023] [Accepted: 07/11/2023] [Indexed: 07/26/2023]
Abstract
Natural complex substances (NCSs) are a heterogeneous family of substances that are notably used as ingredients in several products classified as food supplements, medical devices, cosmetics and traditional medicines, according to the correspondent regulatory framework. The compositions of NCSs vary widely and hundreds to thousands of compounds can be present at the same time. A key concept is that NCSs are much more than the simple sum of the compounds that constitute them, in fact some emerging phenomena are the result of the supramolecular interaction of the constituents of the system. Therefore, close attention should be paid to produce and characterize these systems. Today many natural compounds are produced by chemical synthesis and are intentionally added to NCSs, or to formulated natural products, to enhance their properties, lowering their production costs. Market analysis shows a tendency of people to use products made with NCSs and, currently, products made with ingredients of natural origin only are not conveniently distinguishable from those containing compounds of synthetic origin. Furthermore, the uncertainty of the current European regulatory framework does not allow consumers to correctly differentiate and identify products containing only ingredients of natural origin. The high demand for specific and effective NCSs and their high-cost offer on the market, create the conditions to economically motivated sophistications, characterized by the addition of a cheap material to a more expensive one, just to increase profit. This type of practice can concern both the addition of less valuable natural materials and the addition of pure artificial compounds with the same structure as those naturally present. In this scenario, it becomes essential for producers of natural products to have advanced analytical techniques to evaluate the effective naturalness of NCSs. In fact, synthetically obtained compounds are not identical to their naturally occurring counterparts, due to the isotopic composition or chirality, as well as the presence of different trace metabolites (since pure substances in nature do not exist). For this reason, in this review, the main analytical tests that can be performed to differentiate natural compounds from their synthetic counterparts will be highlighted and the main analytical technologies will be described. At the same time, the main fingerprint techniques useful for characterizing the complexity of the NCSs, also allowing their identification and quali-quantitative evaluation, will be described. Furthermore, NCSs can be produced through different manufacturing processes, not all of which are on the same level of quality. In this review the most suitable technologies for green processes that operate according to physical extraction principles will be presented, as according to the authors they are the ones that come closest to creating more life-cycle compatible NCSs and that are well suited to the European green deal, a strategy with the aim of transforming the EU into a sustainable and resource-efficient society by 2050.
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Affiliation(s)
- Luisa Mattoli
- Innovation & Medical Science, Aboca SpA, Sansepolcro, AR, Italy.
| | | | | | - Michela Burico
- Innovation & Medical Science, Aboca SpA, Sansepolcro, AR, Italy
| | - Mattia Gianni
- Innovation & Medical Science, Aboca SpA, Sansepolcro, AR, Italy
| | - Ilaria Zambaldi
- Innovation & Medical Science, Aboca SpA, Sansepolcro, AR, Italy
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Li QZ, Zuo ZW, Liu Y. Recent status of sesaminol and its glucosides: Synthesis, metabolism, and biological activities. Crit Rev Food Sci Nutr 2023; 63:12043-12056. [PMID: 35821660 DOI: 10.1080/10408398.2022.2098248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Sesamum indicum is a major and important oilseed crop that is believed to promote human health in many countries, especially in China. Sesame seeds contain two types of lignans: lipid-soluble lignans and water-soluble glucosylated lignans. The major glucosylated lignans are sesaminol glucosides (SGs). So far, four sesaminol isomers and four SGs are identified. During the naturally occurring process of SGs production, sesaminol is generated first from two molecules of E-coniferyl alcohol, and then the sugar is added to the sesaminol one by one, leading to production of SGs. Sesaminol can be prepared from SGs, from sesamolin, and through artificial synthesis. SGs are metabolized in the liver and intestine and are then transported to other tissues. They exhibit several biological activities, most of which are based on their antioxidant and anti-inflammatory activities. In this paper, we present an overview of the current status of research on sesaminol and SGs. We have also discussed their synthesis, preparation, metabolism, and biological activities. It has been suggested that sesaminol and SGs are important biological substances with strong antioxidant properties in vitro and in vivo and are widely used in the food industry, medicine, and cosmetic products. The recovery and utilization of SGs from sesame seed cake after oil processing will generate massive economic benefits.
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Affiliation(s)
- Qi-Zhang Li
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), and School of Food and Biological Engineering, Hubei University of Technology, Wuhan, Hubei, P. R. China
| | - Zan-Wen Zuo
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), and School of Food and Biological Engineering, Hubei University of Technology, Wuhan, Hubei, P. R. China
| | - Yan Liu
- School of Agriculture and Biology, and Engineering Research Center of Cell & Therapeutic Antibody, Ministry of Education, Shanghai Jiao Tong University, Shanghai, P. R. China
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Lee JH, Kim JH, Kim SM, Kim JY, Kim JH, Eom SJ, Kang MC, Song KM. The Antioxidant Activity of Undaria pinnatifida Sporophyll Extract Obtained Using Ultrasonication: A Focus on Crude Polysaccharide Extraction Using Ethanol Precipitation. Antioxidants (Basel) 2023; 12:1904. [PMID: 38001757 PMCID: PMC10669268 DOI: 10.3390/antiox12111904] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/23/2023] [Accepted: 10/23/2023] [Indexed: 11/26/2023] Open
Abstract
Undaria pinnatifida, a marine biological resource from which antioxidants such as polysaccharides can be obtained, is primarily distributed in the coastal areas of East Asia. Reactive oxygen species (ROS) are essential for physiological processes; however, excess ROS levels in the body result in cellular oxidative damage. Several extraction methods exist; however, factors such as long extraction times and high temperatures degrade polysaccharides. Therefore, this study aimed to increase the yield of U. pinnatifida sporophyll extract (UPE), a U. pinnatifida byproduct, using ultrasonication, an environmentally friendly extraction method, and identify UPE components with antioxidant activity. UPE_2, 4, 6, and 8 extracts were obtained at extraction times of 2, 4, 6, and 8 h, respectively. UPE_8 had the highest yield (31.91%) and polysaccharide (69.22%), polyphenol, (8.59 GAE μg/mg), and fucoxanthin contents (2.3 μg/g). UPE_8 showed the greatest protective and inhibitory effects on ROS generation in H2O2-damaged Vero cells. Ethanol precipitation of UPE_8 confirmed that UPE_8P (precipitate) had superior antioxidant activity in Vero cells compared to UPE_8S (supernatant). UPE_8P contained a large amount of polysaccharides, a major contributor to the antioxidant activity of UPE_8. This study shows that UPE_8 obtained using ultrasonication can be a functional food ingredient with excellent antioxidant activity.
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Affiliation(s)
- Jae-Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea; (J.-H.L.); (J.-H.K.); (J.-Y.K.); (J.-H.K.); (S.-J.E.)
| | - Jeong-Heon Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea; (J.-H.L.); (J.-H.K.); (J.-Y.K.); (J.-H.K.); (S.-J.E.)
| | - Se-Myung Kim
- Greating Laboratory, Hyundai Green Food Ltd., Yongin 16827, Republic of Korea;
| | - Jae-Yong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea; (J.-H.L.); (J.-H.K.); (J.-Y.K.); (J.-H.K.); (S.-J.E.)
| | - Jae-Hoon Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea; (J.-H.L.); (J.-H.K.); (J.-Y.K.); (J.-H.K.); (S.-J.E.)
| | - Su-Jin Eom
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea; (J.-H.L.); (J.-H.K.); (J.-Y.K.); (J.-H.K.); (S.-J.E.)
| | - Min-Cheol Kang
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea; (J.-H.L.); (J.-H.K.); (J.-Y.K.); (J.-H.K.); (S.-J.E.)
| | - Kyung-Mo Song
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea; (J.-H.L.); (J.-H.K.); (J.-Y.K.); (J.-H.K.); (S.-J.E.)
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Subcritical water hydrolysis of industrial cake leftovers for sugar production. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01756-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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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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Li YR, Xu S, Zhang RY, Yang MX, Liu HM, Wang XD. Structural Characterization of Polysaccharides in Waste Liquor Produced by Wet Decortication of Sesame Seeds. Front Nutr 2022; 9:940442. [PMID: 35769381 PMCID: PMC9234482 DOI: 10.3389/fnut.2022.940442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Accepted: 05/26/2022] [Indexed: 11/18/2022] Open
Abstract
The wet decortication of sesame seeds produces wastewater containing diverse minerals and organic pollutants that could be valuable resources for the food industry. This investigation aimed to reclaim, purify, and characterize the polysaccharides contained in the waste liquor from the sesame decortication industry. The purified polysaccharide fractions were characterized using monosaccharide analysis, GPC (high-performance gel permeation chromatography), FT-IR (Fourier-transform infrared) spectroscopy, methylation analysis, 1D and 2D Nucleai Magnetic Resonance (NMR) analysis, and thermal analysis. Four fractions were found (SSP-1,-2,-3, -4), of which SSP-2 was proportionately the largest and most interesting. The backbone of SSP-2 is mainly composed of (1→2,4)-β-D-Xylp residues with side chains connected to the O-4 position, with many T-β-D-Galp and (1→5)-α-L-Araf residues, and fewer (1→4)-α-D-Glcp, (1→2)-α-L-Rhap, T-α-L-Araf, and (1→2)-β-D-GlcpA residues. An efficient method for removing the polysaccharides would simplify wastewater treatment while finding a use for them would benefit the sesame, food, and pharmaceutical industries.
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Affiliation(s)
- Yao-Ran Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Shuai Xu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Run-Yang Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Ming-Xuan Yang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Hua-Min Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
- *Correspondence: Hua-Min Liu,
| | - Xue-De Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
- Xue-De Wang,
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