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Baskaya-Sezer D. The effects of high-pressure, enzymatic, and high-pressure-assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract. J Food Sci 2023; 88:4962-4973. [PMID: 37960937 DOI: 10.1111/1750-3841.16830] [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: 07/25/2023] [Revised: 10/16/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023]
Abstract
This study aimed to investigate the physicochemical attributes of soluble dietary fibers (SDFs) of grape, which were isolated after enzymatic (using cellulase [0.1 MPa/60°C/30 min]), high-pressure (HP) (100 MPa/60°C/30 min), or HP-assisted enzymatic treatment (using cellulase [100 MPa/60°C/30 min]), then to evaluate textural properties, color, and microbiological load of jelly prepared using grape waste extract and either pectin or SDF types. HP-assisted enzymatic treatment increased glucose adsorption capacity by more than 50%, and the water-holding capacity of SDF more than twofold as compared to the levels measured in untreated-SDF. After treatments, glucose and galactose contents decreased, whereas fructose, mannose, xylose, arabinose, and rhamnose ratios increased. The arabinose ratio increased more than twice by the effect of HP, whereas the xylose content increased almost fivefold with HP-assisted enzymatic treatment. For the textural properties of jelly, HP-assisted enzymatic treated-SDF provided almost double values in gel strength and adhesiveness than those contributed by untreated-SDF. It was followed by HP-treated SDF jelly. The results showed that HP-assisted enzymatic treatment developed more similar outcomes with enzymatic treatment, rather than HP treatment alone. HP-assisted enzymatic hydrolysis is recommended for treating SDF for use in jelly due to its synergistic effect. PRACTICAL APPLICATION: High-pressure-assisted cellulase treatment provided the best properties to SDF for jelly. In combined treatment, impacts of cellulase treatment were more prominent than HP effects. Therefore, the use of HP assistance for enzymatic hydrolysis shortens the processing time. Moreover, the technological and functional properties (water holding, glucose adsorption capacity, and monosaccharide composition) of the combined treated-fiber can improve. In addition, the color and textural properties of the jelly prepared with this treated-fiber can be enhanced. In this way, it may be possible to obtain a good thickening agent. This material can also be an alternative to pectin.
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Affiliation(s)
- Duygu Baskaya-Sezer
- Amasya Social Sciences Vocational School, Amasya University, Amasya, Türkiye
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De la Peña-Armada R, Rupérez P, Villanueva-Suarez M, Mateos-Aparicio I. High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple. Molecules 2022; 27:molecules27206937. [PMID: 36296530 PMCID: PMC9610383 DOI: 10.3390/molecules27206937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/12/2022] [Accepted: 10/13/2022] [Indexed: 11/07/2022] Open
Abstract
The apple has been recognised as the most culturally important fruit crop in temperate land areas. Centuries of human exploitation and development led to the production of thousands of apple cultivars. Nowadays, the apple represents the third most widely cultivated fruit in the world. About 30% of the total production of apples is processed, being juice and cider the main resulting products. Regarding this procedure, a large quantity of apple by-product is generated, which tends to be undervalued, and commonly remains underutilised, landfilled, or incinerated. However, apple by-product is a proven source of bioactive compounds, namely dietary fibre, fatty acids, triterpenes, or polyphenols. Therefore, the application of green technologies should be considered in order to improve the functionality of apple by-product while promoting its use as the raw material of a novel product line. The present work provides a holistic view of the apple’s historical evolution, characterises apple by-product, and reviews the application of green technologies for improving its functionality. These sustainable procedures can enable the transformation of this perishable material into a novel ingredient opening up new prospects for the apple’s potential use and consumption.
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Arai Y, Nishinari K, Nagano T. Wet Grinder-Treated Okara Improved Both Mechanical Properties and Intermolecular Forces of Soybean Protein Isolate Gels. Gels 2022; 8:616. [PMID: 36286118 PMCID: PMC9601471 DOI: 10.3390/gels8100616] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/18/2022] [Accepted: 09/26/2022] [Indexed: 11/25/2022] Open
Abstract
The application of okara treated by a wet-type grinder (WG) is discussed in this paper. We examined the effect of WG-treated okara on the mechanical properties and intermolecular forces in soybean protein isolate (SPI) gels. SPI gels were prepared with varying amounts of WG-treated okara, and compression tests were performed. Protein solubility was also examined by homogenizing the gel in four different solutions (S1, 0.6 M sodium chloride (NaCl); S2, 0.6 M NaCl and 1.5 M urea; S3, 0.6 M NaCl and 8.0 M urea; and S4, 1.0 M sodium hydroxide). The gel with WG-treated okara had higher breaking stress but not breaking strain. In contrast, the protein solubility in S3 was lower than those of the gel without okara or with WG-untreated okara. A negative correlation (R2 = 0.86) was observed between breaking stress and protein solubility in S3. These results suggest that WG-treated okara enhanced the hydrophobic interactions of SPI gels because protein solubilization by S3 is caused by the differences in hydrophobic interactions.
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Affiliation(s)
- Yuya Arai
- Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi 921-8836, Japan
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
- Department of Food and Human Health Sciences, Graduate School of Human Life Science, Osaka City University, 3-3-138 Sugimoto Sumiyoshi, Osaka 558-8585, Japan
| | - Takao Nagano
- Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 1-308, Suematsu, Nonoichi 921-8836, Japan
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De la Peña-Armada R, Villanueva-Suárez MJ, Molina-García AD, Rupérez P, Mateos-Aparicio I. Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111421] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Arai Y, Nishinari K, Nagano T. Developing Soybean Protein Gel-Based Foods from Okara Using the Wet-Type Grinder Method. Foods 2021; 10:348. [PMID: 33562101 PMCID: PMC7916012 DOI: 10.3390/foods10020348] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 02/01/2021] [Accepted: 02/01/2021] [Indexed: 11/16/2022] Open
Abstract
Okara, a by-product of tofu or soymilk, is rich in dietary fibers (DFs) that are mostly insoluble. A wet-type grinder (WG) system was used to produce nanocellulose (NC). We hypothesized that the WG system would increase the dispersion performance and viscosity of okara. These properties of WG-treated okara improve the gel-forming ability of soybean proteins. Here, the suspensions of 2 wt% okara were treated with WG for different passages (1, 3, and 5 times). The particle size distribution (PSD) and viscosity of WG-treated okara decreased and increased, respectively, with different passages. The five-time WG-treated okara homogeneously dispersed in water after 24 h, whereas untreated okara did not. The breaking stress, strain, and water holding capacity of soybean protein isolate (SPI) gels increased upon the addition of WG-treated okara. This effect increased as the number of WG treatments increased. The breaking stress and strain of SPI gels to which different concentrations of the five-time WG-treated okara were added also increased with increasing concentrations of WG-treated okara. These results suggest that NC technology can improve the physicochemical properties of okara and are useful in the development of protein gel-based foods.
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Affiliation(s)
- Yuya Arai
- Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 1-308, Suematsu, Nonoich 921-8836, Japan;
| | - Katsuyoshi Nishinari
- Glyn O. Phillips Hydrocolloids Research Centre, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China;
| | - Takao Nagano
- Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 1-308, Suematsu, Nonoich 921-8836, Japan;
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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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Nagano T, Arai Y, Yano H, Aoki T, Kurihara S, Hirano R, Nishinari K. Improved physicochemical and functional properties of okara, a soybean residue, by nanocellulose technologies for food development – A review. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105964] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Yoshida BY, Prudencio SH. Physical, chemical, and technofunctional properties of okara modified by a carbohydrase mixture. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110141] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Zheng L, Regenstein JM, Teng F, Li Y. Tofu products: A review of their raw materials, processing conditions, and packaging. Compr Rev Food Sci Food Saf 2020; 19:3683-3714. [PMID: 33337041 DOI: 10.1111/1541-4337.12640] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/13/2020] [Accepted: 09/01/2020] [Indexed: 02/07/2023]
Abstract
Tofu is a traditional product made mainly from soybeans, which has become globally popular because of its inclusion in vegetarian, vegan, and hypocaloric diets. However, with both commercial production of tofu and scientific research, it remains a challenge to produce tofu with high quality, high nutrition, and excellent flavor. This is because tofu production involves multiple complicated steps, such as soybean selection, utilization of appropriate coagulants, and tofu packaging. To make high-quality tofu product, it is important to systematically understand critical factors that influence tofu quality. This article reviews the current research status of tofu production. The diversity of soybean seeds (the raw material), protein composition, structural properties, and nutritional values are reviewed. Then, selection of tofu coagulants is reviewed to provide insights on its role in tofu quality, where the focus is on the usage of mix coagulants and recent developments with new coagulants. Moreover, a comprehensive summary is provided on recent development in making high-fiber tofu using Okara (the major by-product during tofu production), which has a number of potential applications in the food industry. To help encourage automatic, environmental friendly, and high-efficient tofu production, new developments and applications in production technology, such as ultrasound and high-pressure process, are reviewed. Tofu packaging, including packaging materials and techniques, is evaluated as it has been found to have a positive impact on extending the shelf life and improving the quality of tofu products. Finally, the future research directions and potential areas for new developments are discussed.
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Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Food Science, Cornell University, Ithaca, New York
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- Harbin Institute of Food Industry, Harbin, China
- Heilongjiang Academy of Green Food Science, Harbin, China
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Pizarro-Oteíza S, Briones-Labarca V, Pérez-Won M, Uribe E, Lemus-Mondaca R, Cañas-Sarazúa R, Tabilo-Munizaga G. Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas). INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102451] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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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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De la Peña Armada R, Villanueva-Suárez MJ, Mateos-Aparicio I. High hydrostatic pressure processing enhances pectin solubilisation on apple by-product improving techno-functional properties. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03524-w] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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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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