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Li Z, Liu T, Fan K, Geng L, Wang P, Ren F, Luo J. Preparation of pH-responsive chitosan microspheres containing aminopeptidase and their application in accelerating cheese ripening. J Dairy Sci 2024; 107:3502-3514. [PMID: 38246547 DOI: 10.3168/jds.2023-23982] [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: 07/17/2023] [Accepted: 12/21/2023] [Indexed: 01/23/2024]
Abstract
Microencapsulated enzymes have been found to effectively accelerate cheese ripening. However, microencapsulated enzyme release is difficult to control, often resulting in enzyme release during cheese processing and causing texture and flavor defects. This study aims to address this issue by developing aminopeptidase-loaded pH-responsive chitosan microspheres (A-CM) for precise enzyme release during cheese ripening. An aminopeptidase with an isoelectric point (pH 5.4) close to the pH value of cheese ripening was loaded on chitosan microspheres through electrostatic interaction. Turbidity titration measurements revealed that pH 6.5 was optimal for binding aminopeptidase and microspheres, affording the highest loading efficiency of 58.16%. Various characterization techniques, including scanning electron microscopy, energy-dispersive X-ray spectroscopy, and Fourier-transform infrared spectroscopy confirmed the successful loading of aminopeptidase molecules on the chitosan microspheres. In vitro release experiments conducted during simulated cheese production demonstrated that aminopeptidase release from A-CM was pH responsive. The microspheres retained the enzyme during the coagulation and cheddaring processes (pH 5.5-6.5) and only released it after entering the cheese-ripening stage (pH 5.0-5.5). By loading aminopeptidase on chitosan microspheres, the loss rate of the enzyme in cheese whey was reduced by approximately 79%. Furthermore, compared with cheese without aminopeptidase and cheese with aminopeptidase added directly, the cheeses made with A-CM exhibited the highest proteolysis level and received superior sensory ratings for taste and smell. The content of key aroma substances, such as 2/3-methylbutanal and ethyl butyrate, in cheese with A-CM was more than 15 times higher than the others. This study provides an approach for accelerating cheese ripening through the use of microencapsulated enzymes.
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Affiliation(s)
- Zhixi Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Tianshu Liu
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ke Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Lanlan Geng
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fazheng Ren
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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2
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Microencapsulation of a Commercial Food-Grade Protease by Spray Drying in Cross-Linked Chitosan Particles. Foods 2022; 11:foods11142077. [PMID: 35885320 PMCID: PMC9317512 DOI: 10.3390/foods11142077] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 02/01/2023] Open
Abstract
In this study, the use of spray-drying technology for encapsulating Flavourzyme® (protease–peptidase complex) was evaluated to overcome the limitations (low encapsulation efficiency and no large-scale production) of other encapsulation processes. To the best of our knowledge, spray drying has not been applied previously for the immobilization of this enzyme. Firstly, bovine serum albumin (BSA), as a model protein, was encapsulated by spray drying in chitosan and tripolyphoshate (TPP) cross-linked-chitosan shell matrices. The results showed that the chitosan–TPP microcapsules provided a high encapsulation efficiency and better protein stability compared to the non-crosslinked chitosan microcapsules. The effect of enzyme concentration and drying temperature were tested during the spray drying of Flavourzyme®. In this regard, an activity yield of 88.0% and encapsulation efficiency of 78.6% were obtained with a concentration of 0.1% (v/v) and an inlet temperature of 130 °C. Flavourzyme®-loaded chitosan microcapsules were also characterized in terms of their size and morphology using scanning electron microscopy and laser diffractometry.
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3
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Zhang H, Feng M, Fang Y, Wu Y, Liu Y, Zhao Y, Xu J. Recent advancements in encapsulation of chitosan-based enzymes and their applications in food industry. Crit Rev Food Sci Nutr 2022; 63:11044-11062. [PMID: 35694766 DOI: 10.1080/10408398.2022.2086851] [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: 01/02/2023]
Abstract
Enzymes are readily inactivated in harsh micro-environment due to changes in pH, temperature, and ionic strength. Developing suitable and feasible techniques for stabilizing enzymes in food sector is critical for preventing them from degradation. This review provides an overview on chitosan (CS)-based enzymes encapsulation techniques, enzyme release mechanisms, and their applications in food industry. The challenges and future prospects of CS-based enzymes encapsulation were also discussed. CS-based encapsulation techniques including ionotropic gelation, emulsification, spray drying, layer-by-layer self-assembly, hydrogels, and films have been studied to improve the encapsulation efficacy (EE), heat, acid and base stability of enzymes for their applications in food, agricultural, and medical industries. The smart delivery design, new delivery system development, and in vivo releasing mechanisms of enzymes using CS-based encapsulation techniques have also been evaluated in laboratory level studies. The CS-based encapsulation techniques in commercial products should be further improved for broadening their application fields. In conclusion, CS-based encapsulation techniques may provide a promising approach to improve EE and bioavailability of enzymes applied in food industry.HighlightsEnzymes play a critical role in food industries but susceptible to inactivation.Chitosan-based materials could be used to maintain the enzyme activity.Releasing mechanisms of enzymes from encapsulators were outlined.Applications of encapsulated enzymes in food fields was discussed.
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Affiliation(s)
- Hongcai Zhang
- College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
- Shanghai Veterinary Bio-tech Key Laboratory, Shanghai, China
| | - Miaomiao Feng
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yapeng Fang
- College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yan Wu
- College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yuan Liu
- College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yanyun Zhao
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - Jianxiong Xu
- College of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
- Shanghai Veterinary Bio-tech Key Laboratory, Shanghai, China
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4
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Challenging Sustainable and Innovative Technologies in Cheese Production: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr10030529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
It is well known that cheese yield and quality are affected by animal genetics, milk quality (chemical, physical, and microbiological), production technology, and the type of rennet and dairy cultures used in production. Major differences in the same type of cheese (i.e., hard cheese) are caused by the rennet and dairy cultures, which affect the ripening process. This review aims to explore current technological advancements in animal genetics, methods for the isolation and production of rennet and dairy cultures, along with possible applications of microencapsulation in rennet and dairy culture production, as well as the challenge posed to current dairy technologies by the preservation of biodiversity. Based on the reviewed scientific literature, it can be concluded that innovative approaches and the described techniques can significantly improve cheese production.
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Raddatz GC, Fonseca VR, Cichoski AJ, Zepka LQ, Jacob-Lopes E, Campagnol PCB, Wagner R, Muller EI, de Moraes Flores EM, de Bona da Silva C, Ragagnin de Menezes C. Viability and stability evaluation of Lactobacillus casei LC03 co-encapsulated with red onion (Allium cepa L.) peel extract. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112434] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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da S. Pereira A, Souza CPL, Moraes L, Fontes-Sant’Ana GC, Amaral PFF. Polymers as Encapsulating Agents and Delivery Vehicles of Enzymes. Polymers (Basel) 2021; 13:polym13234061. [PMID: 34883565 PMCID: PMC8659040 DOI: 10.3390/polym13234061] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/12/2021] [Accepted: 11/13/2021] [Indexed: 01/15/2023] Open
Abstract
Enzymes are versatile biomolecules with broad applications. Since they are biological molecules, they can be easily destabilized when placed in adverse environmental conditions, such as variations in temperature, pH, or ionic strength. In this sense, the use of protective structures, as polymeric capsules, has been an excellent approach to maintain the catalytic stability of enzymes during their application. Thus, in this review, we report the use of polymeric materials as enzyme encapsulation agents, recent technological developments related to this subject, and characterization methodologies and possible applications of the formed bioactive structures. Our search detected that the most explored methods for enzyme encapsulation are ionotropic gelation, spray drying, freeze-drying, nanoprecipitation, and electrospinning. α-chymotrypsin, lysozyme, and β-galactosidase were the most used enzymes in encapsulations, with chitosan and sodium alginate being the main polymers. Furthermore, most studies reported high encapsulation efficiency, enzyme activity maintenance, and stability improvement at pH, temperature, and storage. Therefore, the information presented here shows a direction for the development of encapsulation systems capable of stabilizing different enzymes and obtaining better performance during application.
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Affiliation(s)
- Adejanildo da S. Pereira
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil; (A.d.S.P.); (C.P.L.S.); (L.M.)
| | - Camila P. L. Souza
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil; (A.d.S.P.); (C.P.L.S.); (L.M.)
| | - Lidiane Moraes
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil; (A.d.S.P.); (C.P.L.S.); (L.M.)
| | - Gizele C. Fontes-Sant’Ana
- Biochemical Processes Technology Department, Chemistry Institute, Universidade do Estado do Rio de Janeiro, Rio de Janeiro 20550-013, Brazil;
| | - Priscilla F. F. Amaral
- Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-909, Brazil; (A.d.S.P.); (C.P.L.S.); (L.M.)
- Correspondence: ; Tel.: +55-21-3938-7623
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7
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Hosseini S, Varidi M. Optimization of Microbial Rennet Encapsulation in Alginate - Chitosan Nanoparticles. Food Chem 2021; 352:129325. [PMID: 33691212 DOI: 10.1016/j.foodchem.2021.129325] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 01/15/2021] [Accepted: 02/05/2021] [Indexed: 01/24/2023]
Abstract
The milk-coagulating enzyme, rennet, is widely used in cheese making. Recently stabilization of rennet, especially in accelerated cheese ripening, has received considerable interest. As we know encapsulation is one of the enzyme immobilization methods, which could increase enzyme stability. In this study, the effects of alginate, chitosan and, CaCl2 on rennet encapsulation were evaluated and optimized using RSM. Under the optimal conditions alginate, chitosan, and CaCl2 were 0.04%, 0.1%, and 0.1% respectively. At the optimum point, encapsulation efficiency, particle size, and zeta potential were evaluated to be 61.8%, 323 nm, and 25 mV, respectively. The effect of temperature and pH on the enzyme activity was evaluated, and the results showed that encapsulated enzyme had higher activity at various pH and temperature in comparison with the free enzyme. Also, the enzyme release data in all pH values were fitted to Korsmeyer-Peppas model and the n exponent indicated that the release mechanism was Fickian. The electrostatic interactions between enzyme, alginate, and chitosan were confirmed by infrared spectroscopy. No statistical difference was found between the Km and Vmax of encapsulated and free enzymes.
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Affiliation(s)
- Saeedeh Hosseini
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Azadi Sq., Mashhad, Khorasan Razavi, P.O. Box 9177948944, Iran.
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Azadi Sq., Mashhad, Khorasan Razavi, P.O. Box 9177948944, Iran.
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8
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Jamdar F, Ali Mortazavi S, Reza Saiedi Asl M, Sharifi A. Physicochemical properties and enzymatic activity of wheat germ extract microencapsulated with spray and freeze drying. Food Sci Nutr 2021; 9:1192-1201. [PMID: 33598203 PMCID: PMC7866571 DOI: 10.1002/fsn3.2104] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 12/15/2020] [Accepted: 12/21/2020] [Indexed: 11/21/2022] Open
Abstract
Wheat germ is produced as a by-product during wheat milling operations and is a relatively inexpensive protein source that, in spite of its exclusive nutritional properties, is mostly used for animal feed formulation and has limited use in the food industry. In this study, wheat germ extract (WGE) was microencapsulated by spray and freeze drying and with different ratios of maltodextrin to whey protein concentrate (M-W) as the coating material and then physicochemical properties of the microcapsules were evaluated. Results showed decreased moisture content and increased solubility, lipase activity, acid phosphatase activity, and both lipase and acid phosphatase microencapsulation efficiency with increasing M-W ratios in both drying methods. The M-W ratios had no significant effects on the DPPH free radical scavenging activity in both methods. With increasing M-W ratios, particle size decreased and bulk density increased in the spray drying method, while particle size increased and bulk density decreased in the freeze drying method. Spray drying elevated solubility, DPPH free radical scavenging activity, lipase activity, acid phosphatase activity, and both lipase and acid phosphatase microencapsulation efficiency, in comparison with the freeze drying method.
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Affiliation(s)
- Fahimeh Jamdar
- Department of Food Science and TechnologySabzevar BranchIslamic Azad UniversitySabzevarIran
| | - Seyed Ali Mortazavi
- Department of Food Science & TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | | | - Akram Sharifi
- Department of Food Science and TechnologyFaculty of Industrial and Mechanical EngineeringQazvin BranchIslamic Azad UniversityQazvinIran
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9
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Bamidele OP, Emmambux MN. Encapsulation of bioactive compounds by “extrusion” technologies: a review. Crit Rev Food Sci Nutr 2020; 61:3100-3118. [DOI: 10.1080/10408398.2020.1793724] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Oluwaseun P. Bamidele
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, Pretoria, South Africa
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10
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Paulo F, Santos L. Deriving valorization of phenolic compounds from olive oil by-products for food applications through microencapsulation approaches: a comprehensive review. Crit Rev Food Sci Nutr 2020; 61:920-945. [PMID: 32274929 DOI: 10.1080/10408398.2020.1748563] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Nowadays, olive oil consumption is correlated to many health benefits, essentially due to the presence of antioxidants, especially phenolic compounds, which fostered its intensive production worldwide. During olive oil extraction, through continuous or discontinuous processes, many olive oil by-products are generated. These by-products constitute an environmental problem regarding its management and disposal. They are phytotoxic and biotoxic due to their high content of phenolic compounds, presenting contrastingly relevant health benefits due to their potent radical scavenging activities. In the framework of the disposal and management of olive oil by-products, treatment, and valorization approaches are found. As currently, the majority of the valorization techniques applied have a null market value, alternative strategies for the obtainment of innovative products as fortified foods are being investigated. The recovery and valorization strategies of olive oil by-products may comprise extraction and further encapsulation of bioactive compounds, as an innovative valorization blueprint of phenolic compounds present in these by-products. The majority of phenolic compounds present in olive oil by-products possess limited application on the food industry since they are promptly amended by environmental factors like temperature, pH, and light. Consequently, they must be protected previously ending in the final formulation. Prior to foods fortification with phenolic-rich extracts obtained from olive oil by-products, they should be protected through microencapsulation approaches, allowing a sustained release of phenolic compounds in the fortified foods, without losing their physicochemical properties. The combined strategies of extraction and microencapsulation will contribute to promoting the sustainability of the olive oil sector and aid the food industry to obtain reinvented added-value products.
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Affiliation(s)
- Filipa Paulo
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Lúcia Santos
- LEPABE - Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
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11
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Isleroglu H, Turker I, Koc B, Tokatli M. Optimization of microencapsulation conditions of transglutaminase by freeze drying. Journal of Food Science and Technology 2019; 56:4925-4937. [PMID: 31741516 DOI: 10.1007/s13197-019-03962-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/03/2019] [Accepted: 07/16/2019] [Indexed: 11/25/2022]
Abstract
Transglutaminase (TG), which is an important enzyme for food processing, can enhance the firmness, viscosity and water binding capacity of food products by catalyzing the cross-linking reaction of proteins. Since preservation of the enzyme activity is essential, the production of microencapsulated powder form of TG can be a great challenge to maintain its initial activity. In this study, TG was microencapsulated using a freeze drying technique and the effects of homogenization conditions and coating material ratios on the enzyme activity were investigated using D-optimal combined design. Mannitol, gum arabic and casein were chosen as coating materials and different homogenization times (1-5 min) and homogenization rates (11,200-20,000 rpm) were applied. The optimum conditions which ensure the maximum enzyme activity have been determined as 11,200 rpm of homogenization rate, 1.27 min of homogenization time, and in addition a mixture of mannitol, gum arabic and casein with ratios 38.2, 40.2, and 21.6%, respectively. Most of the activity loss occurred in the homogenization stage and the coating materials preserved enzyme activity during freeze drying. At the optimum point, the remaining activity of the microencapsulated TG was 93% while that of the crude (without coating materials) TG was 64% at the same drying conditions. Moreover, the effects of the microencapsulation conditions on the physical properties of powder such as moisture content, color, particle, bulk and tapped densities, porosity and flowability were determined.
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Affiliation(s)
- Hilal Isleroglu
- 1Food Engineering Department, Faculty of Natural Sciences and Engineering, Tokat Gaziosmanpasa University, 60150 Tokat, Turkey
| | - Izzet Turker
- 1Food Engineering Department, Faculty of Natural Sciences and Engineering, Tokat Gaziosmanpasa University, 60150 Tokat, Turkey
| | - Banu Koc
- 2Fine Arts, Gastronomy and Culinary Arts, Gaziantep University, 27310 Gaziantep, Turkey
| | - Mehmet Tokatli
- 1Food Engineering Department, Faculty of Natural Sciences and Engineering, Tokat Gaziosmanpasa University, 60150 Tokat, Turkey
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12
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da S Pereira A, L Fraga J, M Diniz M, C Fontes-Sant'Ana G, F F Amaral P. High Catalytic Activity of Lipase from Yarrowia lipolytica Immobilized by Microencapsulation. Int J Mol Sci 2018; 19:E3393. [PMID: 30380703 PMCID: PMC6274688 DOI: 10.3390/ijms19113393] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 10/26/2018] [Accepted: 10/29/2018] [Indexed: 11/16/2022] Open
Abstract
Microencapsulation of lipase from Yarrowia lipolytica IMUFRJ 50682 was performed by ionotropic gelation with sodium alginate. Sodium alginate, calcium chloride and chitosan concentrations as well as complexation time were evaluated through experimental designs to increase immobilization yield (IY) and immobilized lipase activity (ImLipA) using p-nitrophenyl laurate as substrate. To adjust both parameters (IY and ImLipA), the desirability function showed that microcapsule formation with 3.1%(w/v) sodium alginate, 0.19%(w/v) chitosan, 0.14 M calcium chloride, and 1 min complexation time are ideal for maximal immobilization yield and immobilized lipase activity. A nearly twofold enhancement in Immobilization yield and an increase up to 280 U/g of the lipase activity of the microcapsules were achieved using the experimental design optimization tool. Chitosan was vital for the high activity of this new biocatalyst, which could be reused a second time with about 50% of initial activity and for four more times with about 20% of activity.
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Affiliation(s)
- Adejanildo da S Pereira
- Escola de Química, Universidade Federal do Rio de Janeiro, 21941-909 Rio de Janeiro, Brazil.
| | - Jully L Fraga
- Escola de Química, Universidade Federal do Rio de Janeiro, 21941-909 Rio de Janeiro, Brazil.
| | - Marianne M Diniz
- Escola de Química, Universidade Federal do Rio de Janeiro, 21941-909 Rio de Janeiro, Brazil.
| | - Gizele C Fontes-Sant'Ana
- Instituto de Química, Departamento de Tecnologia de Processos Bioquímicos, Universidade do Estado do Rio de Janeiro, 20550-013 Rio de Janeiro, Brazil.
| | - Priscilla F F Amaral
- Escola de Química, Universidade Federal do Rio de Janeiro, 21941-909 Rio de Janeiro, Brazil.
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13
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Effect of free and microencapsulated Lactococcus lactis on composition and rheological properties of Manchego-type cheeses during ripening. Food Res Int 2018; 105:59-64. [DOI: 10.1016/j.foodres.2017.10.067] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 10/26/2017] [Accepted: 10/28/2017] [Indexed: 11/19/2022]
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14
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Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon. Food Chem 2017; 237:779-785. [DOI: 10.1016/j.foodchem.2017.06.026] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 06/04/2017] [Accepted: 06/05/2017] [Indexed: 11/20/2022]
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15
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Karav S, Cohen JL, Barile D, de Moura Bell JMLN. Recent advances in immobilization strategies for glycosidases. Biotechnol Prog 2016; 33:104-112. [PMID: 27718339 DOI: 10.1002/btpr.2385] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2016] [Revised: 08/31/2016] [Indexed: 11/11/2022]
Abstract
Glycans play important biological roles in cell-to-cell interactions, protection against pathogens, as well as in proper protein folding and stability, and are thus interesting targets for scientists. Although their mechanisms of action have been widely investigated and hypothesized, their biological functions are not well understood due to the lack of deglycosylation methods for large-scale isolation of these compounds. Isolation of glycans in their native state is crucial for the investigation of their biological functions. However, current enzymatic and chemical deglycosylation techniques require harsh pretreatment and reaction conditions (high temperature and use of detergents) that hinder the isolation of native glycan structures. Indeed, the recent isolation of new endoglycosidases that are able to cleave a wider variety of linkages and efficiently hydrolyze native proteins has opened up the opportunity to elucidate the biological roles of a higher variety of glycans in their native state. As an example, our research group recently isolated a novel Endo-β-N-acetylglucosaminidase from Bifidobacterium longum subsp. infantis ATCC 15697 (EndoBI-1) that cleaves N-N'-diacetyl chitobiose moieties found in the N-linked glycan (N-glycan) core of high mannose, hybrid, and complex N-glycans. This enzyme is also active on native proteins, which enables native glycan isolation, a key advantage when evaluating their biological activities. Efficient, stable, and economically viable enzymatic release of N-glycans requires the selection of appropriate immobilization strategies. In this review, we discuss the state-of-the-art of various immobilization techniques (physical adsorption, covalent binding, aggregation, and entrapment) for glycosidases, as well as their potential substrates and matrices. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 33:104-112, 2017.
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Affiliation(s)
- Sercan Karav
- Department of Molecular Biology and Genetics, Canakkale 18 Mart University, Canakkale, Turkey
| | - Joshua L Cohen
- Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA, 95616
| | - Daniela Barile
- Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA, 95616.,Foods for Health Institute, University of California, One Shields Avenue, Davis, CA, 95616
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16
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McAuliffe LN, Kilcawley KN, Sheehan JJ, McSweeney PLH. Manufacture and Incorporation of Liposome-Entrapped Ethylenediaminetetraacetic Acid into Model Miniature Gouda-Type Cheese and Subsequent Effect on Starter Viability, pH, and Moisture Content. J Food Sci 2016; 81:C2708-C2717. [PMID: 27780298 DOI: 10.1111/1750-3841.13519] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2016] [Revised: 08/25/2016] [Accepted: 09/03/2016] [Indexed: 01/02/2023]
Abstract
Liposome-encapsulated ethylenediaminetetraacetic acid (EDTA) was incorporated into a model miniature Gouda-type cheese (20 g) in order to assess its effect on rennet gelation, starter viability, pH, and moisture content. EDTA was encapsulated within 2 different food-grade proliposome preparations, Pro-Lipo Duo and Pro-Lipo C (50% and 40% unsaturated soybean phospholipids and 50% and 60% aqueous medium, respectively), using the following high-shear technologies: Ultra-Turrax (5000 rpm), 2-stage homogenization (345 bar), or microfluidization (690 bar). Liposome size distribution was affected by the high-shear technology employed with the proportion of large vesicles (>100 nm) decreasing in the order microfluidization < 2-stage homogenization < Ultra-Turrax. All EDTA-containing liposomes were stable during 28 d refrigerated storage, with no significant (P ≤ 0.05) change in size distribution or EDTA entrapment efficiency (%EE). Liposome composition affected the entrapment of EDTA, with Pro-Lipo C having a significantly greater %EE than Pro-Lipo Duo, 63% and 54%, respectively. For this reason, Pro-Lipo C EDTA liposomes, with and without EDTA, were incorporated into model miniature Gouda-type cheese. Addition of liposome-encapsulated EDTA to milk during cheese making did not impact pH or rennet gel formation. No differences in composition or pH were evident in liposome-treated cheeses. The results of this study show that the incorporation of liposome-encapsulated EDTA into milk during cheese manufacture did not affect milk fermentation, moisture content, or pH, suggesting that this approach may be suitable for studying the effects of calcium equilibrium on the texture of brine-salted cheeses.
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Affiliation(s)
- Lisa N McAuliffe
- the School of Food and Nutritional Science, Univ. College Cork, Cork, T12 Y337, Ireland
| | | | | | - Paul L H McSweeney
- the School of Food and Nutritional Science, Univ. College Cork, Cork, T12 Y337, Ireland
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Berends P, Merz M, Kochjohann A, Philipps L, Blank I, Stressler T, Fischer L. Sensory and antigenic properties of enzymatic wheat gluten hydrolysates produced in an enzyme membrane reactor in comparison with batch. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2794-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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Tolve R, Galgano F, Caruso MC, Tchuenbou-Magaia FL, Condelli N, Favati F, Zhang Z. Encapsulation of health-promoting ingredients: applications in foodstuffs. Int J Food Sci Nutr 2016; 67:888-918. [DOI: 10.1080/09637486.2016.1205552] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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19
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Encapsulation of protease from Aspergillus oryzae and lipase from Thermomyces lanuginoseus using alginate and different copolymer types. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.anres.2016.06.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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20
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Optimization of an enzymatic wheat gluten hydrolysis process in an enzyme membrane reactor using a design of experiment approach. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2673-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-08-2015-0092] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
– The aim of the paper is to shed light on the use of chitosans and chitooligosaccharides as biopreservatives in various foods animal. Foods of animal and aquatic origin (milk, meat, fish, eggs, sea foods, etc) become contaminated with a wide range of microorganisms (bacteria, molds and yeasts) during harvesting, transporting, processing, handling and storage operations. Due to the perishable nature of these foods, their preservation is of utmost importance. Though many synthetic chemicals are available, yet their use is quite restricted due to their hazardous effects on human health.
Design/methodology/approach
– Within the domain of food industry, traditionally chitosan is used for biopreservation of foods, which is well known for its nutritional and medicinal properties in human nutrition. However, chitooligosaccharides also possess a number of nutraceutical and health promoting properties in addition to their preservative effect and shelf-life extension of foods. In this study, the comparative effects of both chitosan and chitooligosaccharides on preservation of foods of animal and aquatic origin have been summarized.
Findings
– Though chitosan has been extensively studied in various foods, yet the use of chitooligosaccharides has been relatively less explored. Chitooligosaccharides are bioactive molecules generated from chitosan and have several advantages over the traditional use of chitosan both in food products and on human health. But unfortunately, little or no literature is available on the use of chitooligosaccharides for preservation of some of the foods of animal origin. Notable examples in this category include cheese, beef, pork, chicken, fish, sea foods, etc.
Originality/value
– This paper focuses on the effects of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin, which offers a promising future for the development of functional foods.
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22
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Jahadi M, Khosravi-Darani K, Ehsani MR, Mozafari MR, Saboury AA, Zoghi A, Mohammadi M. Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12212] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mahshid Jahadi
- Department of Food Science and Technology; Khorasgan (Isfahan) Branch; Islamic Azad University; P.O. Box 81595-158 Isfahan Iran
| | - Kianoush Khosravi-Darani
- Research Department of Food Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
| | - Mohammad R Ehsani
- Department of Food Science and Technology; Research and Science Branch; Islamic Azad University; P.O. Box 1477893855 Tehran Iran
| | - Mohammad R Mozafari
- Department of Food Science; Faculty of Food Science and Technology; University Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Ali A Saboury
- Institute of Biochemistry and Biophysics; University of Tehran; P.O. Box 13145-1318 Tehran Iran
| | - Alaleh Zoghi
- Department of Chemical Industries; Shahre Rey Branch; Islamic Azad University; Tehran Iran
| | - Mehrdad Mohammadi
- Research Department of Food Technology; National Nutrition and Food Technology Research Institute; Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
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23
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Yan EK, Cao HL, Zhang CY, Lu QQ, Ye YJ, He J, Huang LJ, Yin DC. Cross-linked protein crystals by glutaraldehyde and their applications. RSC Adv 2015. [DOI: 10.1039/c5ra01722j] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
The mechanism of cross-linked protein crystals using glutaraldehyde, and their properties and applications are discussed in detail.
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Affiliation(s)
- Er-Kai Yan
- Institute for Special Environmental Biophysics
- Key Laboratory for Space Bioscience and Space Biotechnology
- School of Life Sciences
- Northwestern Polytechnical University
- Xi'an 710072
| | - Hui-Ling Cao
- Institute for Special Environmental Biophysics
- Key Laboratory for Space Bioscience and Space Biotechnology
- School of Life Sciences
- Northwestern Polytechnical University
- Xi'an 710072
| | - Chen-Yan Zhang
- Institute for Special Environmental Biophysics
- Key Laboratory for Space Bioscience and Space Biotechnology
- School of Life Sciences
- Northwestern Polytechnical University
- Xi'an 710072
| | - Qin-Qin Lu
- Institute for Special Environmental Biophysics
- Key Laboratory for Space Bioscience and Space Biotechnology
- School of Life Sciences
- Northwestern Polytechnical University
- Xi'an 710072
| | - Ya-Jing Ye
- Institute for Special Environmental Biophysics
- Key Laboratory for Space Bioscience and Space Biotechnology
- School of Life Sciences
- Northwestern Polytechnical University
- Xi'an 710072
| | - Jin He
- Institute for Special Environmental Biophysics
- Key Laboratory for Space Bioscience and Space Biotechnology
- School of Life Sciences
- Northwestern Polytechnical University
- Xi'an 710072
| | - Lin-Jun Huang
- Institute for Special Environmental Biophysics
- Key Laboratory for Space Bioscience and Space Biotechnology
- School of Life Sciences
- Northwestern Polytechnical University
- Xi'an 710072
| | - Da-Chuan Yin
- Institute for Special Environmental Biophysics
- Key Laboratory for Space Bioscience and Space Biotechnology
- School of Life Sciences
- Northwestern Polytechnical University
- Xi'an 710072
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24
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Performance of enzymatic wheat gluten hydrolysis in batch and continuous processes using Flavourzyme. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.035] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Jahadi M, Khosravi-Darani K, Ehsani MR, Mozafari MR, Saboury AA, Pourhosseini PS. The encapsulation of flavourzyme in nanoliposome by heating method. Journal of Food Science and Technology 2013; 52:2063-72. [PMID: 25829586 DOI: 10.1007/s13197-013-1243-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/09/2013] [Accepted: 12/17/2013] [Indexed: 10/25/2022]
Abstract
The main objective of this study was to use heating method (HM) to prepare liposome without employing any chemical solvent or detergent. Plackett-Burman design (PBD) was applied for the screening of significant process variables including the lecithin proportion, the cholesterol/lecithin ratio, the pH of solution for liposome preparation, the enzyme/lecithin ratio, the stirring time, the process temperature, the speed of stirrer, the ratio of stirrer to the tank diameter, the application of homogenization, the method of adding enzyme and centrifugation conditions on the encapsulation efficiency (EE %) of liposome and the activity of liposomal Flavourzyme (LAPU(-1)) (P < 0.05). Then, the response surface methodology based on the central composite design (CCD) was applied for the evaluation of the impacts of the significant mentioned variables on the EE (%) and the activity of the liposomal Flavourzyme. The results indicated that the lecithin proportion and the stirring time were the major influential variables for both responses. The most suitable formulation of the Flavourzyme-loaded liposome is 4.5 % lecithin, 45 °C temperature, 5 % Flavourzyme/lecithin ratio, 30 min stirring time and medium pH of 6. Under suitable operating conditions, the EE of liposome and the activity of the liposomal Flavourzyme were achieved as 26.5 % and 9.96 LAPU ml(-1), respectively. AFM technique and size distribution clearly showed the diameter of 189 nm for the spherical shape of the Flavourzyme- loaded nanoliposome.
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Affiliation(s)
- Mahshid Jahadi
- Department of Food Science and Technology, Khorasgan (Isfahan) Branch, Islamic Azad University, Isfahan, Iran Post Box: 81595/158
| | - Kianoosh Khosravi-Darani
- National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Post Box: 19395-4741, Tehran, Iran
| | - Mohammad Reza Ehsani
- Department of Food Science and Technology, Research and Science Branch, Islamic Azad University, Tehran, Iran
| | - Mohammad Reza Mozafari
- Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM, Serdang, Selangor Malaysia
| | - Ali Akbar Saboury
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran
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26
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Vafabakhsh Z, Khosravi-Darani K, Khajeh K, Jahadi M, Komeili R, Mortazavian AM. Stability and catalytic kinetics of protease loaded liposomes. Biochem Eng J 2013. [DOI: 10.1016/j.bej.2012.11.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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Feng Z, Chen X, Li JJ, Ren D. An alkaline protease from Kocuria kristinae F7: properties and characterization of its hydrolysates from soy protein. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1890-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Abstract
For over a half a century now, microencapsulation has played a very important role in many industries and in the recent decades, this versatile technology has been applied to numerous biotechnology and medical processes. However, successful application in these areas requires a methodology which has the capability to produce mono-dispersed, homogenous-shaped capsules, with a narrow size distribution, using a short production time. The manufacture of capsules using vibrating technology has gained significant interest mainly due to its simplistic approach to produce homogenous microcapsules with the desired characteristics for biotechnological and medical processes. However, certain limitations still exist for this methodology, which include the inability to manufacture microcapsules at large quantities and/or using highly viscous polymers. In this review, a detailed description of the theoretical and practical aspects behind the production of different types of alginate-based microcapsules, for application in biotechnological and medical processes, using vibrating technology, is given.
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Affiliation(s)
- Micheal Whelehan
- Laboratory of Integrated Bioprocessing, School of Biotechnology, Dublin City University, Glasnevin, Dublin, Ireland
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29
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30
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Fernandes P. Enzymes in food processing: a condensed overview on strategies for better biocatalysts. Enzyme Res 2010; 2010:862537. [PMID: 21048872 PMCID: PMC2963163 DOI: 10.4061/2010/862537] [Citation(s) in RCA: 93] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2010] [Accepted: 09/01/2010] [Indexed: 11/20/2022] Open
Abstract
Food and feed is possibly the area where processing anchored in biological agents has the deepest roots. Despite this, process improvement or design and implementation of novel approaches has been consistently performed, and more so in recent years, where significant advances in enzyme engineering and biocatalyst design have fastened the pace of such developments. This paper aims to provide an updated and succinct overview on the applications of enzymes in the food sector, and of progresses made, namely, within the scope of tapping for more efficient biocatalysts, through screening, structural modification, and immobilization of enzymes. Targeted improvements aim at enzymes with enhanced thermal and operational stability, improved specific activity, modification of pH-activity profiles, and increased product specificity, among others. This has been mostly achieved through protein engineering and enzyme immobilization, along with improvements in screening. The latter has been considerably improved due to the implementation of high-throughput techniques, and due to developments in protein expression and microbial cell culture. Expanding screening to relatively unexplored environments (marine, temperature extreme environments) has also contributed to the identification and development of more efficient biocatalysts. Technological aspects are considered, but economic aspects are also briefly addressed.
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Affiliation(s)
- Pedro Fernandes
- Institute for Biotechnology and Bioengineering (IBB), Centre for Biological and Chemical Engineering, Instituto Superior Técnico, Avenue Rovisco Pais, 1049-001 Lisboa, Portugal
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31
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Friedman M, Juneja VK. Review of antimicrobial and antioxidative activities of chitosans in food. J Food Prot 2010; 73:1737-61. [PMID: 20828484 DOI: 10.4315/0362-028x-73.9.1737] [Citation(s) in RCA: 126] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Interest in chitosan, a biodegradable, nontoxic, non-antigenic, and biocompatible biopolymer isolated from shellfish, arises from the fact that chitosans are reported to exhibit numerous health-related beneficial effects, including strong antimicrobial and antioxidative activities in foods. The extraordinary interest in the chemistry and application in agriculture, horticulture, environmental science, industry, microbiology, and medicine is attested by about 17,000 citations on this subject in the Scopus database. A special need exists to develop a better understanding of the role of chitosans in ameliorating foodborne illness. To contribute to this effort, this overview surveys and interprets our present knowledge of the chemistry and antimicrobial activities of chitosan in solution, as powders, and in edible films and coating against foodborne pathogens, spoilage bacteria, and pathogenic viruses and fungi in several food categories. These include produce, fruit juices, eggs and dairy, cereal, meat, and seafood products. Also covered are antimicrobial activities of chemically modified and nanochitosans, therapeutic properties, and possible mechanisms of the antimicrobial, antioxidative, and metal chelating effects. Further research is suggested in each of these categories. The widely scattered data on the multifaceted aspects of chitosan microbiology, summarized in the text and in 10 tables and 8 representative figures, suggest that low-molecular-weight chitosans at a pH below 6.0 presents optimal conditions for achieving desirable antimicrobial and antioxidative-preservative effects in liquid and solid foods. We are very hopeful that the described findings will be a valuable record and resource for further progress to improve microbial food safety and food quality.
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Affiliation(s)
- Mendel Friedman
- Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany, California 94710, USA.
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32
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Development of an enzymatic microreactor based on microencapsulated laccase with off-line capillary electrophoresis for measurement of oxidation reactions. J Chromatogr A 2009; 1216:8270-6. [DOI: 10.1016/j.chroma.2009.08.069] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2009] [Revised: 08/14/2009] [Accepted: 08/18/2009] [Indexed: 01/24/2023]
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33
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Koh LW, Kasapis S, Lim KM, Foo CW. Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.07.020] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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34
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Hsieh CW, Lu WC, Hsieh WC, Huang YP, Lai CH, Ko WC. Improvement of the stability of nattokinase using γ-polyglutamic acid as a coating material for microencapsulation. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.05.025] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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35
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Rose DJ, Keshavarzian A, Patterson JA, Venkatachalam M, Gillevet P, Hamaker BR. Starch-entrapped microspheres extend in vitro fecal fermentation, increase butyrate production, and influence microbiota pattern. Mol Nutr Food Res 2008; 53 Suppl 1:S121-30. [DOI: 10.1002/mnfr.200800033] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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36
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Sangeetha K, Emilia Abraham T. Preparation and characterization of cross-linked enzyme aggregates (CLEA) of Subtilisin for controlled release applications. Int J Biol Macromol 2008; 43:314-9. [DOI: 10.1016/j.ijbiomac.2008.07.001] [Citation(s) in RCA: 133] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2007] [Revised: 06/30/2008] [Accepted: 07/01/2008] [Indexed: 11/17/2022]
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37
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Zhao R, Sun J, Torley P, Wang D, Niu S. Measurement of particle diameter of Lactobacillus acidophilus microcapsule by spray drying and analysis on its microstructure. World J Microbiol Biotechnol 2007. [DOI: 10.1007/s11274-007-9615-0] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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38
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Simi CK, Emilia Abraham T. Encapsulation of crosslinked subtilisin microcrystals in hydrogel beads for controlled release applications. Eur J Pharm Sci 2007; 32:17-23. [PMID: 17624742 DOI: 10.1016/j.ejps.2007.05.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2007] [Revised: 05/03/2007] [Accepted: 05/04/2007] [Indexed: 11/23/2022]
Abstract
Enzymes are less stable in harsh conditions and hence to overcome this nature, several methodologies are being developed. It was found that crosslinked enzyme crystals are the most promising strategy for the stabilization of the enzymes [Emilia Abraham, T., Jegan Roy, J., Bindhu, L.V., Jayakumar, K.K., 2004. Crosslinked enzyme crystals of glucoamylase as a potent catalyst for biotransformations. Carbohydr. Res. 339, 1099-1104; Navia, M., St. Clair, N., 1997. Crosslinked enzyme crystals. Biosens. Bioelectron. 12, 7]. A cost effective methodology of crystallization of protease (Bacillus subtilis) with ammonium sulphate (65%, w/v) and then crosslinking the crystals with glutaraldehyde (4%, v/v) in isopropanol for 20min gave a stable and active enzyme. SEM studies showed that the protease is in small cubic shaped crystals of 1-2 microm size. Crosslinked enzyme crystal (CLEC) of protease has good stability in polar and nonpolar organic solvents, such as hexane, toluene, benzene and carbon tetrachloride and it had high thermal stability up to 60 degrees C and hence can be used as a catalyst for the biotransformation of compounds which are not soluble in aqueous medium. The CLECs were entrapped in the alginate:guar gum (3:1) composite beads which were resistant to low pH conditions in the stomach and hence was found to be useful for the oral drug delivery. This method can be used to deliver the protein and peptide drugs which require high concentrations at the delivery stage, and which normally degrades in the stomach before reaching the jejunum. Application of these pH-sensitive beads for the controlled release of subtilisin in in vitro was studied and found to be a viable strategy.
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Affiliation(s)
- Chandroth Kalyad Simi
- Chemical Sciences and Technology Division, Regional Research Laboratory (CSIR), Thiruvananthapuram, India
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