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McCarney ER, Kristoffersen KA, Anderssen KE. Quantitative at-line monitoring of enzymatic hydrolysis using benchtop diffusion nuclear magnetic resonance spectroscopy. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2024; 62:452-462. [PMID: 38237933 DOI: 10.1002/mrc.5427] [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: 08/31/2023] [Revised: 12/16/2023] [Accepted: 12/27/2023] [Indexed: 04/23/2024]
Abstract
Benchtop diffusion nuclear magnetic resonance (NMR) spectroscopy was used to perform quantitative monitoring of enzymatic hydrolysis. The study aimed to test the feasibility of the technology to characterize enzymatic hydrolysis processes in real time. Diffusion ordered spectroscopy (DOSY) was used to measure the signal intensity and apparent self-diffusion constant of solubilized protein in hydrolysate. The NMR technique was tested on an enzymatic hydrolysis reaction of red cod, a lean white fish, by the endopeptidase alcalase at 50°C. Hydrolysate samples were manually transferred from the reaction vessel to the NMR equipment. Measurement time was approximately 3 min per time point. The signal intensity from the DOSY experiment was used to measure protein concentration and the apparent self-diffusion constant was converted into an average molecular weight and an estimated degree of hydrolysis. These values were plotted as a function of time and both the rate of solubilization and the rate of protein breakdown could be calculated. In addition to being rapid and noninvasive, DOSY using benchtop NMR spectroscopy has an advantage compared with other enzymatic hydrolysis characterization methods as it gives a direct measure of average protein size; many functional properties of proteins are strongly influenced by protein size. Therefore, a method to give protein concentration and average size in real time will allow operators to more tightly control production from enzymatic hydrolysis. Although only one type of material was tested, it is anticipated that the method should be applicable to a broad variety of enzymatic hydrolysis feedstocks.
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Affiliation(s)
| | - Kenneth A Kristoffersen
- Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
- Faculty of Chemistry, Biotechnology and Food Science, NMBU-Norwegian University of Life Sciences, Ås, Norway
| | - Kathryn E Anderssen
- Nofima AS-Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
- Department of seafood industry, Nofima AS, Tromsø, Norway
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2
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Robinson AD, Hill-Casey F, Duckett SB, Halse ME. Quantitative reaction monitoring using parahydrogen-enhanced benchtop NMR spectroscopy. Phys Chem Chem Phys 2024; 26:14317-14328. [PMID: 38695736 DOI: 10.1039/d3cp06221j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/16/2024]
Abstract
The parahydrogen-induced polarisation (PHIP) NMR signal enhancement technique is used to study H2 addition to Vaska's complex (trans-[IrCl(CO)(PPh3)2]) with both standard high-field (9.4 T) NMR and benchtop (1 T) NMR detection. Accurate and repeatable rate constants of (0.84 ± 0.03) dm3 mol-1 s-1 and (0.89 ± 0.03) dm3 mol-1 s-1 were obtained for this model system using standard high-field and benchtop NMR, respectively. The high-field NMR approach is shown to be susceptible to systematic errors associated with interference from non-hyperpolarised signals, which can be overcome through a multiple-quantum filtered acquisition scheme. This challenge is avoided when using benchtop NMR detection because the non-hyperpolarised signals are much weaker due to the lower magnetic field, enabling the use of a simpler and more efficient single RF pulse detection scheme. Method validation against several experimental parameters (NMR relaxation, %pH2 enrichment and temperature) demonstrates the robustness of the benchtop NMR approach but also highlights the need for sample temperature control throughout reaction monitoring. A simple temperature equilibration protocol, coupled with use of an insulated sample holder while manipulating the sample outside the spectrometer, is found to provide sufficient temperature stabilisation to ensure that accurate and repeatable rate constants are obtained. Finally, the benchtop NMR reaction monitoring protocol is applied to the analysis of a complex mixture, where multiple reaction products form simultaneously. H2 addition to a mixture of three Vaska's complex derivatives was monitored, revealing the presence of competitive reaction pathways within the mixture.
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3
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Måge I, Wubshet SG, Wold JP, Solberg LE, Böcker U, Dankel K, Lintvedt TA, Kafle B, Cattaldo M, Matić J, Sorokina L, Afseth NK. The role of biospectroscopy and chemometrics as enabling technologies for upcycling of raw materials from the food industry. Anal Chim Acta 2023; 1284:342005. [PMID: 37996160 DOI: 10.1016/j.aca.2023.342005] [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: 03/29/2023] [Revised: 09/25/2023] [Accepted: 11/05/2023] [Indexed: 11/25/2023]
Abstract
It is important to utilize the entire animal in meat and fish production to ensure sustainability. Rest raw materials, such as bones, heads, trimmings, and skin, contain essential nutrients that can be transformed into high-value products. Enzymatic protein hydrolysis (EPH) is a bioprocess that can upcycle these materials to create valuable proteins and fats. This paper focuses on the role of spectroscopy and chemometrics in characterizing the quality of the resulting protein product and understanding how raw material quality and processing affect it. The article presents recent developments in chemical characterisation and process modelling, with a focus on rest raw materials from poultry and salmon production. Even if some of the technology is relatively mature and implemented in many laboratories and industries, there are still open challenges and research questions. The main challenges are related to the transition of technology and insights from laboratory to industrial scale, and the link between peptide composition and critical product quality attributes.
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Affiliation(s)
- Ingrid Måge
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway.
| | - Sileshi Gizachew Wubshet
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Jens Petter Wold
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Lars Erik Solberg
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Ulrike Böcker
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Katinka Dankel
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Tiril Aurora Lintvedt
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway; Norwegian University of Life Sciences, Faculty of Science and Technology, 1432, Ås, Norway
| | - Bijay Kafle
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway; Norwegian University of Life Sciences, Faculty of Science and Technology, 1432, Ås, Norway
| | - Marco Cattaldo
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway; Universidad Politécnica de Valencia, Department of Applied Statistics, Operations Research and Quality, 46022, Valencia, Spain
| | - Josipa Matić
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
| | - Liudmila Sorokina
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway; University of Oslo, Department of Chemistry, 0371, Oslo, Norway
| | - Nils Kristian Afseth
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Muninbakken 9-13, Breivika, 9291, Tromsø, Norway
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Hassoun A, Bekhit AED, Jambrak AR, Regenstein JM, Chemat F, Morton JD, Gudjónsdóttir M, Carpena M, Prieto MA, Varela P, Arshad RN, Aadil RM, Bhat Z, Ueland Ø. The fourth industrial revolution in the food industry-part II: Emerging food trends. Crit Rev Food Sci Nutr 2022; 64:407-437. [PMID: 35930319 DOI: 10.1080/10408398.2022.2106472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1-17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.
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Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
- Syrian AcademicExpertise (SAE), Gaziantep, Turkey
| | | | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Farid Chemat
- Green Extraction Team, INRAE, Avignon University, Avignon, France
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - María Gudjónsdóttir
- Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Reykjavík, Iceland
| | - María Carpena
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Miguel A Prieto
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Paula Varela
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Zuhaib Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Øydis Ueland
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
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5
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Hassoun A, Aït-Kaddour A, Abu-Mahfouz AM, Rathod NB, Bader F, Barba FJ, Biancolillo A, Cropotova J, Galanakis CM, Jambrak AR, Lorenzo JM, Måge I, Ozogul F, Regenstein J. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Crit Rev Food Sci Nutr 2022; 63:6547-6563. [PMID: 35114860 DOI: 10.1080/10408398.2022.2034735] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Climate change, the growth in world population, high levels of food waste and food loss, and the risk of new disease or pandemic outbreaks are examples of the many challenges that threaten future food sustainability and the security of the planet and urgently need to be addressed. The fourth industrial revolution, or Industry 4.0, has been gaining momentum since 2015, being a significant driver for sustainable development and a successful catalyst to tackle critical global challenges. This review paper summarizes the most relevant food Industry 4.0 technologies including, among others, digital technologies (e.g., artificial intelligence, big data analytics, Internet of Things, and blockchain) and other technological advances (e.g., smart sensors, robotics, digital twins, and cyber-physical systems). Moreover, insights into the new food trends (such as 3D printed foods) that have emerged as a result of the Industry 4.0 technological revolution will also be discussed in Part II of this work. The Industry 4.0 technologies have significantly modified the food industry and led to substantial consequences for the environment, economics, and human health. Despite the importance of each of the technologies mentioned above, ground-breaking sustainable solutions could only emerge by combining many technologies simultaneously. The Food Industry 4.0 era has been characterized by new challenges, opportunities, and trends that have reshaped current strategies and prospects for food production and consumption patterns, paving the way for the move toward Industry 5.0.
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Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | | | - Adnan M Abu-Mahfouz
- Council for Scientific and Industrial Research, Pretoria, South Africa
- Department of Electrical & Electronic Engineering Science, University of Johannesburg, Johannesburg, South Africa
| | - Nikheel Bhojraj Rathod
- Department of Post-Harvest Management of Meat, Poultry and Fish, Post-Graduate Institute of Post-Harvest Management, Raigad, Maharashtra, India
| | - Farah Bader
- Saudi Goody Products Marketing Company Ltd, Jeddah, Saudi Arabia
| | - Francisco J Barba
- Nutrition and Bromatology Area, Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, València, Spain
| | - Alessandra Biancolillo
- Department of Physical and Chemical Sciences, University of L'Aquila, Coppito, L'Aquila, Italy
| | - Janna Cropotova
- Department of Biological Sciences in Ålesund, Norwegian University of Science and Technology, Ålesund, Norway
| | - Charis M Galanakis
- Research & Innovation Department, Galanakis Laboratories, Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Ingrid Måge
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Joe Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
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Abstract
Benchtop nuclear magnetic resonance (NMR) spectroscopy uses small permanent magnets to generate magnetic fields and therefore offers the advantages of operational simplicity and reasonable cost, presenting a viable alternative to high-field NMR spectroscopy. In particular, the use of benchtop NMR spectroscopy for rapid in-field analysis, e.g., for quality control or forensic science purposes, has attracted considerable attention. As benchtop NMR spectrometers are sufficiently compact to be operated in a fume hood, they can be efficiently used for real-time reaction and process monitoring. This review introduces the recent applications of benchtop NMR spectroscopy in diverse fields, including food science, pharmaceuticals, process and reaction monitoring, metabolomics, and polymer materials.
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7
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Zuo W, Kwok HF. Development of Marine-Derived Compounds for Cancer Therapy. Mar Drugs 2021; 19:md19060342. [PMID: 34203870 PMCID: PMC8232666 DOI: 10.3390/md19060342] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 05/31/2021] [Accepted: 06/11/2021] [Indexed: 12/16/2022] Open
Abstract
Cancer has always been a threat to human health with its high morbidity and mortality rates. Traditional therapy, including surgery, chemotherapy and radiotherapy, plays a key role in cancer treatment. However, it is not able to prevent tumor recurrence, drug resistance and treatment side effects, which makes it a very attractive challenge to search for new effective and specific anticancer drugs. Nature is a valuable source of multiple pharmaceuticals, and most of the anticancer drugs are natural products or derived from them. Marine-derived compounds, such as nucleotides, proteins, peptides and amides, have also shed light on cancer therapy, and they are receiving a fast-growing interest due to their bioactive properties. Their mechanisms contain anti-angiogenic, anti-proliferative and anti-metastasis activities; cell cycle arrest; and induction of apoptosis. This review provides an overview on the development of marine-derived compounds with anticancer properties, both their applications and mechanisms, and discovered technologies.
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Affiliation(s)
- Weimin Zuo
- Cancer Centre, Faculty of Health Sciences, University of Macau, Avenida de Universidade, Taipa, Macao;
| | - Hang Fai Kwok
- Cancer Centre, Faculty of Health Sciences, University of Macau, Avenida de Universidade, Taipa, Macao;
- MoE Frontiers Science Center for Precision Oncology, University of Macau, Taipa, Macao
- Correspondence:
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Soyler A, Cikrikci S, Cavdaroglu C, Bouillaud D, Farjon J, Giraudeau P, Oztop MH. Multi-scale benchtop 1H NMR spectroscopy for milk analysis. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110557] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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9
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Hongyang T, Daming H, Xingyi H, Aheto JH, Yi R, Yu W, Ji L, Shuai N, Mengqi X. Detection of browning of fresh‐cut potato chips based on machine vision and electronic nose. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Tu Hongyang
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
| | - Huang Daming
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
| | - Huang Xingyi
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
| | | | - Ren Yi
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
- Suzhou Polytechnic Institute of Agriculture School of Smart Agriculture Suzhou China
| | - Wang Yu
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
| | - Liu Ji
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
| | - Niu Shuai
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
| | - Xu Mengqi
- School of Food and Biological Engineering Jiangsu University Zhenjiang Jiangsu China
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De Santis P, Meyer LE, Kara S. The rise of continuous flow biocatalysis – fundamentals, very recent developments and future perspectives. REACT CHEM ENG 2020. [DOI: 10.1039/d0re00335b] [Citation(s) in RCA: 73] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Very recent developments in the field of biocatalysis in continuously operated systems. Special attention on the future perspectives in this key emerging technological area ranging from process analytical technologies to digitalization.
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Affiliation(s)
- Piera De Santis
- Aarhus University
- Department of Engineering, Biological and Chemical Engineering Section
- Biocatalysis and Bioprocessing Group
- DK 8000 Aarhus
- Denmark
| | - Lars-Erik Meyer
- Aarhus University
- Department of Engineering, Biological and Chemical Engineering Section
- Biocatalysis and Bioprocessing Group
- DK 8000 Aarhus
- Denmark
| | - Selin Kara
- Aarhus University
- Department of Engineering, Biological and Chemical Engineering Section
- Biocatalysis and Bioprocessing Group
- DK 8000 Aarhus
- Denmark
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