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Hadidi M, Aghababaei F, Gonzalez-Serrano DJ, Goksen G, Trif M, McClements DJ, Moreno A. Plant-based proteins from agro-industrial waste and by-products: Towards a more circular economy. Int J Biol Macromol 2024; 261:129576. [PMID: 38253140 DOI: 10.1016/j.ijbiomac.2024.129576] [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: 11/21/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024]
Abstract
There is a pressing need for affordable, abundant, and sustainable sources of proteins to address the rising nutrient demands of a growing global population. The food and agriculture sectors produce significant quantities of waste and by-products during the growing, harvesting, storing, transporting, and processing of raw materials. These waste and by-products can sometimes be converted into valuable protein-rich ingredients with excellent functional and nutritional attributes, thereby contributing to a more circular economy. This review critically assesses the potential for agro-industrial wastes and by-products to contribute to global protein requirements. Initially, we discuss the origins and molecular characteristics of plant proteins derived from agro-industrial waste and by-products. We then discuss the techno-functional attributes, extraction methods, and modification techniques that are applied to these plant proteins. Finally, challenges linked to the safety, allergenicity, anti-nutritional factors, digestibility, and sensory attributes of plant proteins derived from these sources are highlighted. The utilization of agro-industrial by-products and wastes as an economical, abundant, and sustainable protein source could contribute towards achieving the Sustainable Development Agenda's 2030 goal of a "zero hunger world", as well as mitigating fluctuations in food availability and prices, which have detrimental impacts on global food security and nutrition.
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Affiliation(s)
- Milad Hadidi
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain; Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria.
| | | | - Diego J Gonzalez-Serrano
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, Mersin, Turkey
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, 28816 Stuhr, Germany; CENCIRA Agrofood Research and Innovation Centre, Ion Mester 6, 400650 Cluj-Napoca, Romania
| | - David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst, MA 01002, United States
| | - Andres Moreno
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
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Plouhinec L, Neugnot V, Lafond M, Berrin JG. Carbohydrate-active enzymes in animal feed. Biotechnol Adv 2023; 65:108145. [PMID: 37030553 DOI: 10.1016/j.biotechadv.2023.108145] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/31/2023] [Accepted: 04/01/2023] [Indexed: 04/10/2023]
Abstract
Considering an ever-growing global population, which hit 8 billion people in the fall of 2022, it is essential to find solutions to avoid the competition between human food and animal feed for croplands. Agricultural co-products have become important components of the circular economy with their use in animal feed. Their implementation was made possible by the addition of exogenous enzymes in the diet, especially carbohydrate-active enzymes (CAZymes). In this review, we describe the diversity and versatility of microbial CAZymes targeting non-starch polysaccharides to improve the nutritional potential of diets containing cereals and protein meals. We focused our attention on cellulases, hemicellulases, pectinases which were often found to be crucial in vivo. We also highlight the performance and health benefits brought by the exogenous addition of enzymatic cocktails containing CAZymes in the diets of monogastric animals. Taking the example of the well-studied commercial cocktail Rovabio™, we discuss the evolution, constraints and future challenges faced by feed enzymes suppliers. We hope that this review will promote the use and development of enzyme solutions for industries to sustainably feed humans in the future.
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Affiliation(s)
- Lauriane Plouhinec
- INRAE, Aix-Marseille Univ., UMR1163 Biodiversité et Biotechnologie Fongiques, 13009 Marseille, France; ADISSEO, 135 Avenue de Rangueil, INSA Toulouse, Hall Gilbert Durand, 31400 Toulouse, France.
| | - Virginie Neugnot
- ADISSEO, 135 Avenue de Rangueil, INSA Toulouse, Hall Gilbert Durand, 31400 Toulouse, France
| | - Mickael Lafond
- INRAE, Aix-Marseille Univ., UMR1163 Biodiversité et Biotechnologie Fongiques, 13009 Marseille, France
| | - Jean-Guy Berrin
- INRAE, Aix-Marseille Univ., UMR1163 Biodiversité et Biotechnologie Fongiques, 13009 Marseille, France.
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Scaling up the Two-Stage Countercurrent Extraction of Oil and Protein from Green Coffee Beans: Impact of Proteolysis on Extractability, Protein Functionality, and Oil Recovery. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02831-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
AbstractGreen coffee processing has been hindered by low oil extraction yields from mechanical pressing and the need of using flammable and hazardous solvents for defatting the protein-rich cake before subsequent protein extraction. To replace the use of flammable solvents and enable the simultaneous extraction of lipids and proteins from green coffee beans at reduced water usage, a multistage countercurrent extraction process was scaled up from 0.05 to 1.14 kg and evaluated regarding protein and oil extractability, physicochemical and functional properties of the extracted protein, and oil recovery. Enzymatic extraction increased protein extractability by ~13% while achieving similar oil extractability when not using enzymes (55%). Proteolysis resulted in the release of smaller proteins with reduced surface hydrophobicity and higher solubility at acidic pH (3.0–5.0). The physicochemical changes observed due to proteolysis resulted in the formation of emulsions with reduced resistance against enzymatic and chemical demulsification strategies, enhancing the recovery of the extracted oil (48.6–51.0%). Proteolysis did not alter the high in vitro digestibility of green coffee proteins (up to 99%) or their emulsifying properties at most pH values evaluated. However, proteolysis did reduce the foaming properties of the hydrolysates compared with larger molecular weight proteins. These findings revealed the impact of extraction conditions on the extractability and structural modifications altering the functionality of green coffee proteins and the synergistic impact of extraction and demulsification strategies on the recovery of the extracted oil, paving the way for the development of structure–function processes to effectively produce green coffee proteins with desired functionality.
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Diasa FF, de Moura Bell JM. Understanding the impact of enzyme-assisted aqueous extraction on the structural, physicochemical, and functional properties of protein extracts from full-fat almond flour. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107534] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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5
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Dias FFG, Taha AY, Bell JMLNDM. Effects of enzymatic extraction on the simultaneous extraction of oil and protein from full-fat almond flour, insoluble microstructure, emulsion stability and functionality. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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6
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Lu F, Alenyorege EA, Ouyang N, Zhou A, Ma H. Simulated natural and high temperature solid-state fermentation of soybean meal: A comparative study regarding microorganisms, functional properties and structural characteristics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113125] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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7
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Semwal J, Ms M. In situ thermal modification of kafirin using infrared radiations and microwaves. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1903-1911. [PMID: 34516659 DOI: 10.1002/jsfa.11527] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 08/12/2021] [Accepted: 09/13/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Kafirin is a prolamin protein located in the corneous endosperm of sorghum. The conventional thermal processing of kafirin reduces its solubility, which limits its utilization in the food industry. Therefore, the study was aimed to investigate the effect of in situ thermal modification of kafirin using two different electromagnetic thermal treatments, namely infrared (IR) and microwave (MW) radiation, on the physicochemical, structural, thermal, and antioxidant properties. RESULTS The results demonstrated that both the thermal modifications improved yield, purity, and solubility of the kafirin with a decrease in hydrophobicity. However, IR-treated samples showed higher solubility (910.67 g kg-1 ) and lower hydrophobicity (387.67). The IR modifications also improved the ratio of α helix/β sheets to a great extent. The alterations in the disulfide content were concomitant with the improvement in the thermal stability of kafirin. Sodium dodecyl sulfate polyacrylamide gel electrophoresis showed variations in the band intensities of β- and γ-kafirin, indicating alterations in the kafirin subunits. Morphological examination of kafirin revealed surface withering and agglomeration. Notably, IR treatment improved the antioxidant activity more efficiently (from 32.11% to 74.05%). CONCLUSION Although both the IR and MW treatments modified kafirin, the effect seemed to be more pronounced in IR modification. The IR-modified kafirin had better solubility and lesser hydrophobicity than MW-modified kafirin. The physicochemical and structural changes induced by IR treatment improved the biological activity of kafirin, in terms of antioxidant activity. Therefore, it was concluded that the in situ IR modification of kafirin can alter its characteristic properties, improving its potential as a food ingredient. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Jyoti Semwal
- Department of Grain Science and Technology, CSIR - Central Food Technological Research Institute, Mysore, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
| | - Meera Ms
- Department of Grain Science and Technology, CSIR - Central Food Technological Research Institute, Mysore, India
- Academy of Scientific and Innovative Research, Ghaziabad, India
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Premkumar J, Kumar MS, RaghulPrashanth R, Eshwar G, Kumar A. Corn protein isolate: Characteristic analysis, functional properties, and utilization in beverage formulation. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jayapal Premkumar
- Department of Food Technology Sri Shakthi Institute of Engineering and Technology Coimbatore India
| | - Manikandan Santhosh Kumar
- Department of Biotechnology Faculty of Engineering Karpagam Academy of Higher Education Coimbatore India
| | - Rajan RaghulPrashanth
- Department of Biotechnology Faculty of Engineering Karpagam Academy of Higher Education Coimbatore India
| | - Guhan Eshwar
- Department of Biotechnology Faculty of Engineering Karpagam Academy of Higher Education Coimbatore India
| | - Arun Kumar
- Department of Biotechnology Faculty of Engineering Karpagam Academy of Higher Education Coimbatore India
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Xue J, Luo Y, Balasubramanian B, Upadhyay A, Li Z, Luo Y. Development of novel biopolymer-based dendritic nanocomplexes for encapsulation of phenolic bioactive compounds: A proof-of-concept study. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106987] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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10
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A novel paper-based and pH-sensitive intelligent detector in meat and seafood packaging. Talanta 2021; 224:121913. [DOI: 10.1016/j.talanta.2020.121913] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 11/15/2020] [Accepted: 11/16/2020] [Indexed: 12/15/2022]
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11
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Subcritical Water for the Extraction and Hydrolysis of Protein and Other Fractions in Biorefineries from Agro-food Wastes and Algae: a Review. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02536-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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12
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Characterization and Demulsification of the Oil-Rich Emulsion from the Aqueous Extraction Process of Almond Flour. Processes (Basel) 2020. [DOI: 10.3390/pr8101228] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The aqueous extraction process (AEP) allows the concurrent extraction of oil and protein from almond flour without the use of harsh solvents. However, the majority of the oil extracted in the AEP is present in an emulsion that needs to be demulsified for subsequent industrial utilization. The effects of scaling-up the AEP of almond flour from 0.7 to 7 L and the efficiency of enzymatic and chemical approaches to demulsify the cream were evaluated. The AEP was carried out at pH 9.0, solids-to-liquid ratio of 1:10, and constant stirring of 120 rpm at 50 °C. Oil extraction yields of 61.9% and protein extraction yields of 66.6% were achieved. At optimum conditions, enzymatic and chemical demulsification strategies led to a sevenfold increase (from 8 to 66%) in the oil recovery compared with the control. However, enzymatic demulsification resulted in significant changes in the physicochemical properties of the cream protein and faster demulsification (29% reduction in the incubation time and a small reduction in the demulsification temperature from 55 to 50 °C) compared with the chemical approach. Reduced cream stability after enzymatic demulsification could be attributed to the hydrolysis of the amandin α-unit and reduced protein hydrophobicity. Moreover, the fatty acid composition of the AEP oil obtained from both demulsification strategies was similar to the hexane extracted oil.
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Acid soaking followed by steam flash-explosion pretreatment to enhance saccharification of rice husk for poly(3-hydroxybutyrate) production. Int J Biol Macromol 2020; 160:446-455. [DOI: 10.1016/j.ijbiomac.2020.05.218] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 05/15/2020] [Accepted: 05/26/2020] [Indexed: 01/22/2023]
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Gerliani N, Hammami R, Aïder M. A comparative study of the functional properties and antioxidant activity of soybean meal extracts obtained by conventional extraction and electro-activated solutions. Food Chem 2020; 307:125547. [PMID: 31639582 DOI: 10.1016/j.foodchem.2019.125547] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 09/13/2019] [Accepted: 09/16/2019] [Indexed: 12/14/2022]
Abstract
Functional properties and antioxidant activity of soybean meal extracts obtained by conventional chemical method were compared to those obtained by using electro-activated solutions. The conventional extract obtained at pH8 had the highest WAC (400 ± 7 g/100 g), while the lowest was that of samples extracted under pH3. Extract obtained using electro-activated solution Anolyte_300mA-30 min had WAC value (25 ± 1 g/100 g). OAC was the highest for samples extracted under alkaline conditions whatever the extraction mode used with values of 5.50 ± 0.54 to 6.85 ± 0.62 mL/g. FC of the conventional extracts was higher compared to those extracted by electro-activation with maximal value of 52% for the conventional sample obtained at pH9, whereas the maximal FC of 28% was observed for the electro-activated sample obtained by using Anolyte_450mA-50 min. Electro-activated showed higher EP. Conventional extracts showed higher antioxidant activity (92.31 ± 1.5%) than those obtained by electro-activation (47.46 ± 0.94%).
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Affiliation(s)
- Natela Gerliani
- Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, Qc G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Qc G1V 0A6, Canada
| | - Riadh Hammami
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada
| | - Mohammed Aïder
- Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec, Qc G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Qc G1V 0A6, Canada.
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15
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Study on condition of ultrasound-assisted thermo-alkali-modified peanut protein embedding curcumin for nanoparticles. Journal of Food Science and Technology 2019; 57:1049-1060. [PMID: 32123426 DOI: 10.1007/s13197-019-04139-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/15/2019] [Accepted: 10/23/2019] [Indexed: 01/01/2023]
Abstract
This study investigated the effects of ultrasound-assisted thermo-alkali modification on the molecular structure of peanut protein. Further, the preparation conditions involved in embedding curcumin by the modified pea protein were also studied. It was found that within the pH range of 7 < pH < 11, with an increase in pH, the content of free sulfhydryl group in peanut protein isolate gradually increased from 10.35 ± 0.63 μmol/g (pH = 7) to 18.26 ± 0.93 μmol/g (pH = 10); and the content of disulfide bonds decreased from 44.62 ± 0.48 μmol/g (pH = 7) to 34.26 ± 2.03 μmol/g (pH = 11). In the ultrasonic power range (P < 300 W), with an increase in power, the content of free mercapto group in peanut protein isolate gradually increased from 12.44 ± 0.73 μmol/g to 19.46 ± 0.24 μmol/g (P = 250 W); and the content of disulfide bonds decreased from 42.29 ± 1.24 μmol/g to 33.28 ± 0.64 μmol/g (P = 300 W). Within the temperature range of 70 °C < T < 90 °C, with an increase in temperature, the content of free sulfhydryl group in peanut protein isolate gradually increased from 10.35 ± 0.94 μmol/g (T = 70 °C) to 19.67 ± 0.68 μmol/g (T = 90 °C), and the content of disulfide bonds decreased from 45.02 ± 2.84 μmol/g (T = 70 °C) to 34.26 ± 2.03 μmol/g (T = 90 °C). Response surface test was used to optimize the preparation conditions of nanoparticles from curcumin. The results showed that the optimum parameters of ultrasonic-assisted modification of peanut protein embedding curcumin were pH = 9.8, heating temperature T = 90 °C, ultrasonic power Q = 225 W, and heating time S = 21 min. Under these conditions, the embedding rate of curcumin reached 83.27 + 1.06%, the ABTS+ scavenging activity generally decreases with time over the 2 days period measured in PPI solution and PPI nanoparticles (PPN), the ABTS+ scavenging activity decreased from 40.8%, 52.2% and 67.3% to 27.1%, 39.0% and 60.5%, respectively. Compared with pure curcumin, the antioxidant activity was increased at presence of PPI.
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Tu J, Wu W. Critical functional properties of defatted peanut meal produced by aqueous extraction and conventional methods. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4722-4731. [PMID: 31686704 PMCID: PMC6801302 DOI: 10.1007/s13197-019-03922-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/29/2019] [Accepted: 07/02/2019] [Indexed: 11/25/2022]
Abstract
The functional properties of the defatted peanut meal produced by aqueous extraction, solvent extraction and cold screw pressing followed by solvent extraction were studied. Good gelling property, color and nitrogen dispersibility as well as the high protein content of the defatted peanut meals produced by these methods were verified to be the critical functional properties for their high value of application to the food industry (e.g. production of ham sausages or hotdog sausages) though they are not suggested to be applied to the foods needing good oil binding capacity, emulsifying activity or stability and foaming capacity or stability. These results should provide valuable reference data for the application of defatted peanut meal to the food industry, the correct selection of processing method of peanut kernels which should be pursued by manufacturers and the determination of research direction that peanut processing technologists should be interested in.
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Affiliation(s)
- Juncai Tu
- College of Food Science, Southwest University, No. 2 Tian Sheng Qiao, Beibei, Chongqing, People’s Republic of China
| | - Wenbiao Wu
- College of Food Science, Southwest University, No. 2 Tian Sheng Qiao, Beibei, Chongqing, People’s Republic of China
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17
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Zhang S, Zheng L, Zheng X, Ai B, Yang Y, Pan Y, Sheng Z. Effect of steam explosion treatments on the functional properties and structure of camellia (Camellia oleifera Abel.) seed cake protein. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.017] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Effects and mechanism of dilute acid soaking with ultrasound pretreatment on rice bran protein extraction. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.04.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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Luthria DL, Maria John KM, Marupaka R, Natarajan S. Recent update on methodologies for extraction and analysis of soybean seed proteins. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5572-5580. [PMID: 29971799 DOI: 10.1002/jsfa.9235] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 06/26/2018] [Accepted: 06/29/2018] [Indexed: 06/08/2023]
Abstract
Soybean is one of the best sources of plant protein. Development of improved soybean cultivars through classical breeding and new biotech approaches is important to meet the growing global demand for soybeans. There is a critical need to investigate changes in protein content and profiles to ensure the safety and nutritional quality of new soybean varieties and their food products. A proteomics study begins with an optimal combination of extraction, separation and detection approaches. This review attempts to provide a summary of current updates in the methodologies used for extraction, separation and detection of protein from soybean, the basic foundations for good proteomic research. This information can be effectively used to investigate modifications in protein content and profiles in new varieties of soybeans and other crops. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Devanand L Luthria
- Beltsville Human Nutrition Research Center, USDA-ARS, Beltsville, MD, USA
| | | | - Ramesh Marupaka
- Beltsville Human Nutrition Research Center, USDA-ARS, Beltsville, MD, USA
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20
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Solid lipid-polymer hybrid nanoparticles prepared with natural biomaterials: A new platform for oral delivery of lipophilic bioactives. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.041] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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21
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Expeller Barrel Dry Heat and Moist Heat Pressure Duration Induce Changes in Canola Meal Protein for Ruminant Utilisation. Animals (Basel) 2018; 8:ani8090147. [PMID: 30134609 PMCID: PMC6162687 DOI: 10.3390/ani8090147] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2018] [Revised: 08/15/2018] [Accepted: 08/18/2018] [Indexed: 11/17/2022] Open
Abstract
Simple Summary Canola meal, a by-product of oil production from canola seed, is a source of protein commonly incorporated into dairy and feedlot rations. Processing conditions and pressure treatments can alter the quality of protein in canola meal. In this study, the impact of expeller dry heat and moist heat pressure duration time on general nutritional properties, in vitro protein degradability, Maillard reaction product formation, and molecular and microscopic structural characteristics of canola meal were investigated. Increased dry heat temperature rapidly increased digestible protein and non-protein nitrogen content, and constricted amide II secondary structure. Increased moist heat pressure treatment duration promoted browning, and the conversion of protein to more intermediately and slowly degradable forms. Dry heat and moist heat pressure affected meal protein solubility and protein and lipid-related functional groups. Moist heat pressure fragmented canola meal into enzyme-resistant aggregates with crevices containing oil bodies. Induced changes may impact the supply of protein and amino acids and subsequently the yield and composition (protein and lipid) of milk produced by dairy cows. These findings benefit producers of canola meal by further describing the effects of processing and treatment conditions on protein characteristics, particularly those which affect the production potential of ruminants fed canola meal as a source of protein. Abstract To improve the protein nutritional quality of canola (Brassica napus L.) meal, further investigation of the effects of processing conditions and post-production treatments is desirable. The impact of barrel dry heat temperature (20 °C (cold press) and 100 °C (expeller)) and moist heat pressure (MHP) duration time on general nutritional properties, Maillard reaction product (MRP) formation, in vitro protein degradability, and molecular and microscopic structural characteristics of canola meals were investigated. Increased MHP duration reduced (p < 0.05) dry matter, soluble protein, rapidly degradable protein, yellowness (early MRP), whiteness (late MRPs), absorbance at 294 nm (intermediate MRPs), and amide I; and increased (p < 0.05) non-protein N, neutral detergent fibre, neutral detergent insoluble crude protein (CP), intermediately and slowly degradable protein, in vitro effective CP degradability, redness, degree of colour change, and browning. Increased dry heat temperature reduced (p < 0.01) CP and rapidly degradable protein, constricted amide II, reduced (p < 0.05) protein solubility in 0.5% KOH and increased (p < 0.05) acid-detergent fibre and intermediate MRPs. Browning index and redness exhibited potential as rapid indicators of effective CP degradability and soluble protein, respectively. Dry heat and MHP altered (p < 0.05) lipid-related functional groups. Dry heat affected napin solubility, and MHP altered cruciferin and napin solubility. Application of MHP induced the formation of proteolysis-resistant protein aggregates with crevices containing oil bodies. Induced changes may impact the supply of proteins and amino acids and subsequently the yield and composition (protein and lipid) of milk produced by dairy cows.
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Tian Z, Wang S, Hu X, Zhang Z, Liang L. Crystalline reduction, surface area enlargement and pore generation of chitin by instant catapult steam explosion. Carbohydr Polym 2018; 200:255-261. [PMID: 30177165 DOI: 10.1016/j.carbpol.2018.07.075] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 07/17/2018] [Accepted: 07/25/2018] [Indexed: 01/11/2023]
Abstract
In this study, instant catapult steam explosion (ICSE) was employed for chitin treatment, and the effect of ICSE on the chitin structure was systematically investigated by using a series of analytical techniques including scanning electron microscopy, X-ray diffraction and Brunauer-Emmett-Teller analysis. Due to the powerful seepage force of the steam during ICSE, the crystallinity index of chitin decreased 10.2% in the (1 1 0) plane and 13.3% in the (0 2 0) plane. Significantly larger surface areas (up to 2.5 times greater, 12.69 m²/g at 1.6 MPa) with more and larger pores (up to a 3.5 times larger pore volume, 0.0333 cm³/g at 2.0 MPa) were achieved after ICSE, and numerous lacerated-like pore shapes were observed on the porous surface of chitin. Importantly, the molecular structure of chitin remained intact with no substantial damage to chitin's molecular weight, thermostability and acetylation (∼70%), which ensures the possibility and diversity of further chitin derivatization.
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Affiliation(s)
- Zhiqing Tian
- Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture, Chinese Academy of Agricultural Engineering, Beijing 100121, China
| | - Shikui Wang
- Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture, Chinese Academy of Agricultural Engineering, Beijing 100121, China.
| | - Xuefang Hu
- Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture, Chinese Academy of Agricultural Engineering, Beijing 100121, China
| | - Zhimin Zhang
- Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture, Chinese Academy of Agricultural Engineering, Beijing 100121, China
| | - Liang Liang
- Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture, Chinese Academy of Agricultural Engineering, Beijing 100121, China
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23
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Insoluble soybean polysaccharides: Obtaining and evaluation of their O/W emulsifying properties. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.034] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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24
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Ma M, Ren Y, Xie W, Zhou D, Tang S, Kuang M, Wang Y, Du SK. Physicochemical and functional properties of protein isolate obtained from cottonseed meal. Food Chem 2017; 240:856-862. [PMID: 28946352 DOI: 10.1016/j.foodchem.2017.08.030] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2017] [Revised: 07/01/2017] [Accepted: 08/07/2017] [Indexed: 10/19/2022]
Abstract
To investigate the effect of preparation methods of cottonseed meals on protein properties, the physicochemical and functional properties of proteins isolated from hot-pressed solvent extraction cottonseed meal (HCM), cold-pressed solvent extraction cottonseed meal (CCM) and subcritical fluid extraction cottonseed meal (SCM) were investigated. Cottonseed proteins had two major bands (at about 45 and 50kD), two X-ray diffraction peaks (8.5° and 19.5°) and one endothermic peak (94.31°C-97.72°C). Proteins of HCM showed relatively more β-sheet (38.3%-40.5%), and less β-turn (22.2%-25.8%) and α-helix (15.8%-19.5%), indicating the presence of highly denatured protein molecules. Proteins of CCM and SCM exhibited high water/oil absorption capacity, emulsifying abilities, surface hydrophobicity and fluorescence intensity, suggesting that the proteins have potential as functional ingredients in the food industry.
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Affiliation(s)
- Mengting Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yanjing Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Wei Xie
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Dayun Zhou
- Institute of Cotton Research of Chinese Academy of Agricultural Sciences, State Key Laboratory of Cotton Biology, Anyang 455000, Henan, China
| | - Shurong Tang
- Institute of Cotton Research of Chinese Academy of Agricultural Sciences, State Key Laboratory of Cotton Biology, Anyang 455000, Henan, China
| | - Meng Kuang
- Institute of Cotton Research of Chinese Academy of Agricultural Sciences, State Key Laboratory of Cotton Biology, Anyang 455000, Henan, China.
| | - Yanqin Wang
- Institute of Cotton Research of Chinese Academy of Agricultural Sciences, State Key Laboratory of Cotton Biology, Anyang 455000, Henan, China
| | - Shuang-Kui Du
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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25
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Xu Y, Obielodan M, Sismour E, Arnett A, Alzahrani S, Zhang B. Physicochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13400] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yixiang Xu
- Agricultural Research Station; Virginia State University; Petersburg VA 23806 USA
| | - Mary Obielodan
- Agricultural Research Station; Virginia State University; Petersburg VA 23806 USA
| | - Edward Sismour
- Agricultural Research Station; Virginia State University; Petersburg VA 23806 USA
| | - Anna Arnett
- Agricultural Research Station; Virginia State University; Petersburg VA 23806 USA
| | - Saeedah Alzahrani
- Agricultural Research Station; Virginia State University; Petersburg VA 23806 USA
| | - Baoshan Zhang
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi'an 710062 China
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26
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Zhang Y, Yang R, Zhang W, Hu Z, Zhao W. Structural characterization and physicochemical properties of protein extracted from soybean meal assisted by steam flash-explosion with dilute acid soaking. Food Chem 2017; 219:48-53. [PMID: 27765255 DOI: 10.1016/j.foodchem.2016.09.079] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2016] [Revised: 08/08/2016] [Accepted: 09/13/2016] [Indexed: 11/27/2022]
Abstract
The aim of this work was to analyze the influence of steam flash-explosion (SFE) with dilute acid soaking pretreatment on the structural characteristics and physiochemical properties of protein from soybean meal (SBM). The pretreatment led to depolymerisation of soy protein isolate (SPI) and formation of new protein aggregation through non-disulfide covalent bonds, which resulted in broader MW distribution of SPI. The analysis of CD spectroscopy showed that the SFE treatment induced minor changes in secondary structure, however, the intrinsic tryptophan fluorescence revealed that acid soaking and SFE treatment pronouncedly altered the tertiary structure of SPI. The protein zeta potential was shown to be increased after SFE treatment attributed to the changes in protein structure and the covalent coupling between carbohydrate and protein. These results contribute to clarifying the mechanisms of the effect of pretreatment on SPI structure, thus moving further toward implementing SFE in the processing chain of SPI.
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Affiliation(s)
- Yanpeng Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Weinong Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
| | - Zhixiong Hu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
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27
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Li P, Gasmalla MAA, Liu J, Zhang W, Yang R, Aboagarib EAA. Characterization and demusification of cream emulsion from aqueous extraction of peanut. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.04.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Giraldo L, Bastidas-Barranco M, Moreno-Piraján JC. Adsorption calorimetry: Energetic characterisation of the surface of mesoporous silicas and their adsorption capacity of non-linear chain alcohols. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2015.10.049] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Yan M, Tao H, Qin S. Effect of Enzyme Type on the Antioxidant Activities and Functional Properties of Enzymatic Hydrolysates from Sea Cucumber (Cucumaria frondosa) Viscera. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2014.994083] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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30
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Liu F, Zou H, Peng J, Hu J, Liu H, Chen Y, Lu F. Removal of copper(II) using deacetylated konjac glucomannan conjugated soy protein isolate. Int J Biol Macromol 2016; 86:338-44. [PMID: 26826287 DOI: 10.1016/j.ijbiomac.2016.01.092] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2015] [Revised: 01/22/2016] [Accepted: 01/23/2016] [Indexed: 11/15/2022]
Abstract
In this study, an environmentally friendly biosorbent deacetylated konjac glucomannan conjugated soy protein isolate (abbreviated as DKGM-C-SPI) was prepared for Cu(2+) ions removal from aqueous solution. Scanning electron microscopy, Fourier transform infrared spectroscopy and zeta potential analysis revealed successful conjugation of soy protein isolate (SPI) onto deacetylated konjac glucomannan (DKGM) matrix. A comparative adsorption performance of DKGM-C-SPI and DKGM was tested to remove Cu(2+) ions from aqueous solution. DKGM-C-SPI showed the desired adsorption performance for Cu(2+) ions. The adsorption equilibrium of DKGM-C-SPI was achieved within 30 min. The adsorption behavior of DKGM-C-SPI followed a pseudo-second-order reaction model. The maximum Cu(2+) ion adsorption capacities obtained from the Langmuir isotherms fit were shown to be 62.50 mg g(-1) for DKGM-C-SPI and 12.23 mg g(-1) for DKGM. This impressive increase about 5 times in Cu(2+) ion adsorption capacity is attributed to the strong Cu(2+) ion chelating ability of the soy protein isolate (SPI) on the DKGM matrix. These results confirm that the DKGM-C-SPI biosorbent has a potential for Cu(2+) ion extraction from wastewater.
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Affiliation(s)
- Feng Liu
- College of Applied Chemical Engineering, Shunde Polytechnic, Foshan 528333, PR China.
| | - Hailiang Zou
- College of Applied Chemical Engineering, Shunde Polytechnic, Foshan 528333, PR China
| | - Jianbing Peng
- College of Applied Chemical Engineering, Shunde Polytechnic, Foshan 528333, PR China
| | - Jinwen Hu
- Key Laboratory of Cellulose Lignocellulosics Chemistry, Chinese Academy of Sciences, Guangzhou 510650, PR China
| | - Hongbo Liu
- College of Applied Chemical Engineering, Shunde Polytechnic, Foshan 528333, PR China
| | - Yanwu Chen
- College of Applied Chemical Engineering, Shunde Polytechnic, Foshan 528333, PR China
| | - Fenghui Lu
- College of Applied Chemical Engineering, Shunde Polytechnic, Foshan 528333, PR China
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31
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Lu W, Chen XW, Wang JM, Yang XQ, Qi JR. Enzyme-assisted subcritical water extraction and characterization of soy protein from heat-denatured meal. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.09.006] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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32
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Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking. Food Chem 2015; 185:90-8. [DOI: 10.1016/j.foodchem.2015.03.112] [Citation(s) in RCA: 107] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2014] [Revised: 03/25/2015] [Accepted: 03/28/2015] [Indexed: 11/21/2022]
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33
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Hu H, Sun Y, Zhao X, Liu D, Fu L, Zhu H. Functional and conformational characterisation of walnut protein obtained through AOT reverse micelles. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12900] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Haifang Hu
- Institute of Economic Forest Research; Xinjiang Academy of Forestry Sciences; Urumqi 830063 China
| | - Yali Sun
- Institute of Economic Forest Research; Xinjiang Academy of Forestry Sciences; Urumqi 830063 China
| | - Xiaoyan Zhao
- Food Science and Nutrition Department; School of Hotel Management; University of Jinan; Jinan 25002 China
| | - Di Liu
- Food Science and Nutrition Department; School of Hotel Management; University of Jinan; Jinan 25002 China
| | - Lidan Fu
- Food Science and Nutrition Department; School of Hotel Management; University of Jinan; Jinan 25002 China
| | - Haitao Zhu
- Food Science and Nutrition Department; School of Hotel Management; University of Jinan; Jinan 25002 China
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34
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Xiao G, Gong J, Ge Q, You Y. Effect of Vacuum Soaking on the Properties of Soybean (Glycine max (L.) Merr.). INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2014-0109] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The water absorption of soybeans (Glycine max (L.) Merr.) during soaking is directly related to their textural characteristics and grinding properties during processing. In this study, we determined the effects of vacuum soaking on the absorption of water and salt solutions by soybeans. We also analyzed the textural characteristics and grinding properties of soybeans soaked under atmospheric and vacuum pressures (0.02–0.08 MPa) for 8 and 16 h. The results showed that vacuum soaking promoted the absorption of water and NaHCO3 solution. Vacuum soaking also decreased the hardness of soybeans. Soaking under vacuum significantly shortened the soaking time required for soybeans. Additionally, the protein content was higher in soymilk made from vacuum-soaked soybeans than in soymilk made from soybeans soaked under atmospheric pressure.
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35
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Blanco J, Arévalo F, Correa J, Porro MC, Cabado AG, Vieites JM, Moroño A. Effect of the industrial steaming on the toxicity, estimated by LC-MS/MS, of mussels exposed for a long time to diarrhetic shellfish poisoning (DSP) toxins. Food Chem 2015; 177:240-7. [PMID: 25660882 DOI: 10.1016/j.foodchem.2015.01.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2014] [Revised: 12/30/2014] [Accepted: 01/03/2015] [Indexed: 10/24/2022]
Abstract
The effect of industrial steaming on mussels that had been naturally exposed to DSP toxins for a long time was studied using LC-MS/MS. The estimated toxicity increased with steaming by a percentage that cannot be explained by weight loss. The estimated toxin content per mussel increased substantially with the treatment, which can only be explained by an incorrect estimation by the technique (at the extraction or analytical level) or by the presence of unknown derivatives or analogues. Direct alkaline hydrolysis of the mussel meat yielded more toxin than the standard hydrolysis (hydrolysis of the methanolic extracts), suggesting that extraction was, at least in part, responsible for the increase of toxin content. In situations as the one described in this work, it can be expected that mussels with toxicities well below the regulatory limit could easily surpass that level after industrial steaming, thus producing important losses for food processors.
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Affiliation(s)
- Juan Blanco
- CIMA (Centro de Investigacións Mariñas), Pedras de Corón s/n, 36620 Vilanova de Arousa, Spain.
| | - Fabiola Arévalo
- Intecmar (Instituto Tecnolóxico para o Control do Medio Mariño de Galicia), Peirao de Vilaxoán s/n, 36611 Vilagarcía de Arousa, Spain
| | - Jorge Correa
- Intecmar (Instituto Tecnolóxico para o Control do Medio Mariño de Galicia), Peirao de Vilaxoán s/n, 36611 Vilagarcía de Arousa, Spain
| | - M Corina Porro
- ANFACO-CECOPESCA, Carretera de Colexio Universitario, 16, 36310 Vigo, Pontevedra, Spain
| | - Ana G Cabado
- ANFACO-CECOPESCA, Carretera de Colexio Universitario, 16, 36310 Vigo, Pontevedra, Spain
| | - Juan M Vieites
- ANFACO-CECOPESCA, Carretera de Colexio Universitario, 16, 36310 Vigo, Pontevedra, Spain
| | - Angeles Moroño
- Intecmar (Instituto Tecnolóxico para o Control do Medio Mariño de Galicia), Peirao de Vilaxoán s/n, 36611 Vilagarcía de Arousa, Spain
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36
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Song H, Yang R, Zhao W, Katiyo W, Hua X, Zhang W. Innovative assistant extraction of flavonoids from pine (Larix olgensis Henry) needles by high-density steam flash-explosion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3806-3812. [PMID: 24697722 DOI: 10.1021/jf405412r] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
High-density steam flash-explosion (HDSF) was first employed to extract flavonoids from pine needles. The HDSF treatment was performed at a steam pressure of 0.5-2.0 MPa for 20-120 s. Scanning electron microscopy and high-performance liquid chromatography combined with photodiode-array detection and electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS) were used to characterize the morphological changes and analyze flavonoids of pine needles before and after HDSF treatment. Our results indicated that, after steam explosion at 1.5 MPa for 60 s, the flavonoids extracted reached 50.8 rutin equivalents mg/g dry weight, which was 2.54-fold as that of the untreated sample. HDSF pretreatment caused the formation of large micropores on the pine needles and production of particles, as well as the removal of wax layers. Compared to microwave-assisted, ultrasound-assisted, and solvent extraction, HDSF pretreatment took only 30 min to reach a maximum yield of 47.0 rutin equivalents mg/g flavonoids extract after pine needles were treated at 1.5 MPa for 80 s. In addition, after HDSF treatment, the aglycones were 3.17 times higher than that of untreated pine needles, while glycosides were lower by 57% (in HPLC-DAD individuals' sum) due to hydrolysis of flavonoids glycosides. It can be concluded that HDSF is a practical pretreatment for extraction of flavonoids and conversion in the healthy food and pharmaceutical industries.
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Affiliation(s)
- Hongdong Song
- State Key Laboratory of Food Science & Technology and ‡School of Food Science and Technology, Jiangnan University , No. 1800 Lihu Road, Wuxi 214122, China
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