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Mulla MZ, Ahmed J, Baskaya‐Sezer D, Al‐Ruwaih N. Effect of high‐pressure treatment and cellulase‐mediate hydrolysis on functional, rheological and microstructural properties of garden cress seed residual fibre. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15464] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mehrajfatema Z. Mulla
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research P.O. Box 24885 Safat 13109 Kuwait
| | - Jasim Ahmed
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research P.O. Box 24885 Safat 13109 Kuwait
| | - Duygu Baskaya‐Sezer
- The Department of Food Engineering Middle East Technical University Ankara Turkey
| | - Noor Al‐Ruwaih
- Environment & Life Sciences Research Center Kuwait Institute for Scientific Research P.O. Box 24885 Safat 13109 Kuwait
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Li X, Zhang ZH, Qi X, Li L, Zhu J, Brennan CS, Yan JK. Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review. Compr Rev Food Sci Food Saf 2021; 20:4367-4389. [PMID: 34397139 DOI: 10.1111/1541-4337.12820] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 06/17/2021] [Accepted: 07/11/2021] [Indexed: 12/17/2022]
Abstract
Polysaccharides are natural polymer compounds widely distributed in plants, animals, and microorganisms, most of which have a broad spectrum of biological activities to promote human health. They could also be used as texture modifiers in food industry due to their excellent rheological and mechanical properties. Many researchers have shown that nonthermal processing technologies have numerous advantages, such as high extraction efficiency, short extraction time, and environmental friendliness, in the extraction of polysaccharides compared with the traditional extraction methods. Moreover, nonthermal technologies could effectively change the physicochemical properties and structural characteristics of polysaccharides to improve their biological activities or processing properties. Therefore, a comprehensive summary about the extraction and modification of polysaccharides by nonthermal technologies, including ultrasound, high hydrostatic pressure, pulsed electric fields, and cold plasma, was provided in this review. In particular, the underlying mechanisms, processing operations, and current application status of these technologies were discussed. In addition, the applications of combining nonthermal techniques with other technological methods in polysaccharide extraction and modification were briefly introduced.
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Affiliation(s)
- Xiaolan Li
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Zhi-Hong Zhang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Xianghui Qi
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Lin Li
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Jie Zhu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Charles S Brennan
- School of Science, RMIT University, Victoria Road, Melbourne, VIC, 3500, Australia
| | - Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.,Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China
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Privatti RT, Rodrigues CEDC. An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1926484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Rafaela Torrezan Privatti
- Laboratório De Engenharia De Separações (LES), Departamento De Engenharia De Alimentos (ZEA), Faculdade De Zootecnia E Engenharia De Alimentos (FZEA), Universidade De Sao Paulo (USP), Pirassununga, Brazil
| | - Christianne Elisabete da Costa Rodrigues
- Laboratório De Engenharia De Separações (LES), Departamento De Engenharia De Alimentos (ZEA), Faculdade De Zootecnia E Engenharia De Alimentos (FZEA), Universidade De Sao Paulo (USP), Pirassununga, Brazil
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Sezer DB, Ahmed J, Sumnu G, Sahin S. Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00883-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Davy P, Vuong QV. Soy Milk By-product: Its Composition and Utilisation. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1855191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Philip Davy
- School of Environmental and Life Sciences, Faculty of Science, The University of Newcastle, Ourimbah, NSW, Australia
| | - Quan V. Vuong
- School of Environmental and Life Sciences, Faculty of Science, The University of Newcastle, Ourimbah, NSW, Australia
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High Hydrostatic Pressure Assisted by Celluclast ® Releases Oligosaccharides from Apple By-Product. Foods 2020; 9:foods9081058. [PMID: 32764249 PMCID: PMC7464717 DOI: 10.3390/foods9081058] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 11/16/2022] Open
Abstract
A novel and green procedure consisting of high hydrostatic pressure (HHP) aided by a commercial cellulase (Celluclast®) has been applied to valorise the apple by-product, a valuable source of dietary fibre but mainly composed by insoluble fibre. Optimal conditions for solubilisation of dietary fibre were first determined at atmospheric pressure as 2% (w/v) of substrate concentration and 20 Endo-Glucanase Units of cellulase. Monitoring of polysaccharides and oligosaccharides released from apple by-product was carried out by means of a newly validated HPLC method with refractive index detector. A synergistic effect was observed when the combined HHP plus cellulase treatment was used. Thus, the application of 200 MPa at 50 °C for 15 min enabled a significant increase in the release of water-soluble polysaccharides (1.8-fold) and oligosaccharides (3.8-fold), as well as a considerable decrease in the time required (up to 120-fold), compared to control at 0.1 MPa. Therefore, this technology could be a promising alternative approach to transform an industrial by-product into a novel rich-in-oligosaccharide food ingredient and a step forward into shaping the world of prebiotics.
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Mateos-Aparicio I, Pérez-López E, Rupérez P. Valorisation Approach for the Soybean By-Product Okara Using High Hydrostatic Pressure. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180516092837] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Okara is a perishable, cheap and abundant by-product derived from soybean after extracting the soluble fraction for tofu or soybean drink, mainly known as soymilk, production. Nowadays, Okara is mostly discarded: landfill and incineration, but a useful alternative for valorisation would be to use it as a valuable source of dietary fibre. However, it presents low soluble dietary fibre (SDF) content responsible for prebiotic and anti-carcinogenic effects, so an easy industrial transformation to maximize its SDF content would be most interesting for this purpose. Different approaches can be used to increase SDF content, such as chemical or enzymatic treatments with food-grade enzymes at atmospheric pressure, but these conventional methods present some disadvantages as that the chemical procedures are pollutant and the extractions normally are incomplete, and the enzymatic methods could be expensive to scale-up. On the other hand, currently, consumers are demanding for safer, more natural and minimally-processed foods. This request has led researchers and manufacturers to develop new technologies, and within these, high hydrostatic pressure (HHP) is one of the top-10 most popular emerging technologies applied in the field of food science. The effect of HHP, and more recently, the combined effect of HHP and enzymatic treatment on okara by-product have been studied, showing that this novel approach, should also be considered in order to stabilise other agro-food byproducts -due to their perishable character- as well as to improve the functionality of the rich-ininsoluble dietary fibre from vegetable residues.
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Affiliation(s)
- Inmaculada Mateos-Aparicio
- Department Nutrition and Food Sciences, Faculty of Pharmacy, Complutense University of Madrid, Pza. Ramon y Cajal s/n. E-28040 Madrid, Spain
| | - Elena Pérez-López
- Departamento de Metabolismo y Nutricion, Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), Jose Antonio Novais 10, Ciudad Universitaria, E-28040 Madrid, Spain
| | - Pilar Rupérez
- Departamento de Metabolismo y Nutricion, Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), Jose Antonio Novais 10, Ciudad Universitaria, E-28040 Madrid, Spain
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Vong WC, Lim XY, Liu SQ. Biotransformation with cellulase, hemicellulase and Yarrowia lipolytica boosts health benefits of okara. Appl Microbiol Biotechnol 2017; 101:7129-7140. [PMID: 28801839 DOI: 10.1007/s00253-017-8431-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2017] [Revised: 06/23/2017] [Accepted: 07/19/2017] [Indexed: 10/19/2022]
Abstract
Okara (soybean residue) is a highly perishable food processing by-product from soymilk and tofu manufacture. It contains a large proportion of insoluble dietary fibre (40-60% on a dry basis), as well as digestion-resistant proteins, trypsin inhibitors and phytic acid. These factors contribute lead to the under-utilisation of okara. To improve the overall nutritional quality of okara, sequential saccharification of okara by Celluclast® 1.5L (cellulase) or Viscozyme® L (cellulase and hemicellulase) and fermentation by the yeast Yarrowia lipolytica were performed. The changes in the antioxidant capacity, amino acids, phenolic acids, isoflavones, phytic acid and dietary fibre during biotransformation were studied. Carbohydrase pre-treatment increased the amounts of monosaccharides, trans-cinnamic acid and aglycone isoflavones in okara. After fermentation, the okara had higher antioxidant activity and greater amounts of total amino acids and ferulic acid. Some positive interactions between the carbohydrase and Y. lipolytica were hypothesised: the carbohydrase and Y. lipolytica proteases could have synergised with each other to break down the okara secondary cell wall more efficiently. After 52 h, Celluclast® 1.5 L and Viscozyme® L significantly reduced the insoluble dietary fibre content from 61.9 ± 0.6 to 45.6 ± 3.0% and 24.7 ± 0.3%, respectively (all w/w, dry basis), while increasing the soluble dietary fibre content by about onefold. Both carbohydrases also increased the amounts of monosaccharides, trans-cinnamic acid, and aglycone isoflavones in okara. The addition of Y. lipolytica led to a higher antioxidant capacity and greater amounts of total amino acids and ferulic acid in okara. The overall improvements in the digestibility and potential health benefits of okara highlight the promising applicability of biotransformation in okara valorisation.
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Affiliation(s)
- Weng Chan Vong
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543, Singapore
| | - Xin Ying Lim
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543, Singapore
| | - Shao-Quan Liu
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543, Singapore.
- National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China.
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Pérez-López E, Mateos-Aparicio I, Rupérez P. High hydrostatic pressure aided by food-grade enzymes as a novel approach for Okara valorization. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Pérez-López E, Mateos-Aparicio I, Rupérez P. Determination of soluble dietary fibre content of Okara treated with high hydrostatic pressure and enzymes: a comparative evaluation of two methods (AOAC and HPLC-ELSD). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1333-1339. [PMID: 28416884 PMCID: PMC5380611 DOI: 10.1007/s13197-017-2494-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/13/2016] [Accepted: 01/11/2017] [Indexed: 01/01/2023]
Abstract
ABSTRACT Okara is a promising by-product from soybean and a rich source of dietary fibre, chiefly insoluble (IDF). To increase its solubility and functionality, a treatment with high hydrostatic pressure (HHP) assisted by food grade enzymes -Ultraflo® L or Viscozyme® L- has been performed. To monitor the effectiveness, an analysis of dietary fibre, mainly the soluble fraction (SDF), was accomplished by the AOAC enzymatic-gravimetric method with dialysis followed by both, spectrophotometric methods and High Performance Liquid Chromatography with Evaporative Light Scattering Detector (HPLC-ELSD) analysis of the soluble fraction. A significant increase in SDF (≈1.5-times) to the expense of a decrease in IDF was shown and chromatograms revealed two peaks of 95 and 22 kDa. Thus, treated Okara possessed a more balanced and convenient ratio of soluble to insoluble dietary fibre, which could have health benefits as prebiotic. Inbuilt interferences of the official AOAC's method for dietary fibre were confirmed and the direct HPLC-ELSD approach was about twice more sensitive than spectrophotometric methods. Consequently, the direct HPLC-ELSD analysis of the supernatant is proposed as a cheaper, faster and reliable method. Combined HHP-treatments plus specific enzymes represent a promising alternative for the valorisation and preservation of agrofood by-products. GRAPHICAL ABSTRACT
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Affiliation(s)
- E. Pérez-López
- Departamento de Metabolismo y Nutrición, Consejo Superior de Investigaciones Científicas (CSIC), Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain
| | - I. Mateos-Aparicio
- Departamento de Nutrición y Bromatología II, Bromatología, Facultad de Farmacia, Universidad Complutense de Madrid, Ciudad Universitaria, 28040 Madrid, Spain
| | - P. Rupérez
- Departamento de Metabolismo y Nutrición, Consejo Superior de Investigaciones Científicas (CSIC), Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain
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