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Barekat S, Nasirpour A, Keramat J, Dinari M, Saeidy S. Valorization of walnut green husk (Juglans regia L.) through sequential electrohydrodynamic extraction of pectin and phenolics: Process optimization and multidimensional analysis. Int J Biol Macromol 2023; 253:127545. [PMID: 37863148 DOI: 10.1016/j.ijbiomac.2023.127545] [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: 08/11/2023] [Revised: 09/27/2023] [Accepted: 10/17/2023] [Indexed: 10/22/2023]
Abstract
This study aimed to optimize the extraction of pectin and phenolics from walnut green husk using the electrohydrodynamic method (EHD) and assess its impact on the chemical structure and properties of pectin. A comparative analysis was conducted with acidified water as the conventional extraction method. The results revealed significant improvements under the optimal EHD conditions (36.8 min, 17.5 kV, 90 °C), leading to a remarkable increase of over 64 % in pectin yield and >20 % in total phenolic content in half the extraction time. Chemical analysis showed that pectin samples contain 1.4-1.7 % ash, 3.6-4.6 % protein, over 90 % carbohydrates, and a galacturonic acid content ranging from 67.7 to 68.2 g/g. Both extraction methods yielded pectin with a high methoxyl degree, comparable thermal stability, and amorphous structure. EHD treatment resulted in reduced molecular weight, degree of esterification, water-holding capacity, and emulsion stability of pectin while enhancing its solubility and emulsion capacity. In summary, EHD treatment significantly improved extraction yield and changed the functionality of pectin, particularly in terms of emulsion activity. This alteration should be considered when utilizing pectin for specific applications.
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Affiliation(s)
- Sorour Barekat
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - Ali Nasirpour
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - Javad Keramat
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Mohammad Dinari
- Department of Chemistry, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Sima Saeidy
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, USA.
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2
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Zeng N, Zhang N, Wang D, Long J, Wang Y, Zhang Y, Pu F, Li Z, Baloch FB, Li B. Regulation of cell differentiation to promote pullulan synthesis in Aureobasidium pullulans NG. Appl Microbiol Biotechnol 2023; 107:6761-6773. [PMID: 37698607 DOI: 10.1007/s00253-023-12758-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 08/12/2023] [Accepted: 08/30/2023] [Indexed: 09/13/2023]
Abstract
Pullulan is a polymer produced by Aureobasidium spp. The yield of pullulan production can be impacted by the cellular differentiation of Aureobasidium spp., which changes with alterations in the growth environment. To improve pullulan yield, identifying key factors that regulate cellular differentiation is crucial. In this study, the main form of pullulan synthesis in Aureobasidium pullulans NG was through swollen cells (SC). The results showed that citric acid (CA) can regulate the cellular differentiation of Aureobasidium pullulans NG by accumulating higher levels of CA in the cells to maintain growth in SC form and increase pullulan production. The addition of 1.0% CA to Aureobasidium pullulans NG for 96 h resulted in a significant increase in pullulan production, producing 18.32 g/l compared to the control group which produced 10.23 g/l. Our findings suggest that controlling cellular differentiation using CA is a promising approach for enhancing pullulan production in Aureobasidium pullulans. KEY POINTS: • The regulation of cell differentiation in Aureobasidium pullulans NG is demonstrated to be influenced by citric acid. • Intracellular citric acid levels in Aureobasidium pullulans NG have been shown to support the growth of swollen cells. • Citric acid has been found to increase pullulan production in Aureobasidium pullulans NG.
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Affiliation(s)
- Nan Zeng
- College of Land and Environment, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China
| | - Ning Zhang
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China.
| | - Dandan Wang
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China
| | - Jiajia Long
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China
| | - Yunjiao Wang
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China
| | - Yating Zhang
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China
| | - Fangxiong Pu
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China
| | - Zijing Li
- College of Food Science, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China
| | - Faryal Babar Baloch
- College of Land and Environment, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China
| | - Bingxue Li
- College of Land and Environment, Shenyang Agricultural University, Shenyang, 110866, People's Republic of China.
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3
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Kazemi M, Aboutalebzadeh S, Mojaverian SP, Samani SA, Kouhsari F, PourvatanDoust S, Salimi A, Savarolyia M, Najafi A, Hosseini SS, Khodaiyan F. Valorization of pistachio industrial waste: Simultaneous recovery of pectin and phenolics, and their application in low-phenylalanine cookies for phenylketonuria. Int J Biol Macromol 2023; 249:126086. [PMID: 37532194 DOI: 10.1016/j.ijbiomac.2023.126086] [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: 05/20/2023] [Revised: 07/27/2023] [Accepted: 07/30/2023] [Indexed: 08/04/2023]
Abstract
This study introduces a sustainable approach to simultaneously produce pectin and phenolic compounds from pistachio industrial waste and applies them in the formulation of low-phenylalanine cookies. The co-optimization process was performed using the microwave-assisted technique and a Box-Behnken design, considering four variables and two responses: pectin yield and total phenolic content (TPC). The co-optimized condition (microwave power of 700 W, irradiation time of 210 s, pH level of 1.02, and LSR of 20 mL/g) resulted in a pectin yield of 15.85 % and a TPC of 10.12 %. The pectin obtained under co-optimized condition was evaluated for its physicochemical, structural, and thermal properties and the phenolic extract for its antiradical activity. Characterization of the pectin sample revealed a high degree of esterification (44.21 %) and a galacturonic acid-rich composition (69.55 %). The average molecular weight of the pectin was determined to be 640.236 kDa. FTIR and 1H NMR spectroscopies confirmed the structure of pectin, with an amorphous nature and high thermal stability observed through XRD and DSC analysis. Additionally, the extract exhibited significant antiradical activity comparable to butylated hydroxyanisole and ascorbic acid. The isolated ingredients were used to formulate low-protein, low-phenylalanine cookies for phenylketonuria patients. The addition of 0.5 % pectin and 1 mL/g extract led to increased moisture content (from 9.05 to 12.89 %) and specific volume (from 7.28 to 9.90 mL/g), decreased hardness (from 19.44 to 10.39 N × 102), and improved antioxidant properties (from 5.15 % to 44.60 % inhibition) of the cookies. Importantly, there was no significant increase observed in the phenylalanine content of the samples with pectin and extract addition. Furthermore, sensory evaluation scores demonstrated significantly higher scores for taste, odor, texture, and overall acceptability in cookies enriched with 0.5 % pectin and 1 mL/g extract, with scores of 4.53, 3.93, 4.40, and 4.60, respectively.
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Affiliation(s)
- Milad Kazemi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Sahar Aboutalebzadeh
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Agricultural Science and Natural Resources of Sari University, Mazandaran, Iran
| | - Seyede Parastoo Mojaverian
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Agricultural Science and Natural Resources of Sari University, Mazandaran, Iran
| | - Sara Amiri Samani
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Fatemeh Kouhsari
- Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Sepideh PourvatanDoust
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Atiyeh Salimi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Mohamad Savarolyia
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Amin Najafi
- Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran.
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Melini V, Melini F, Luziatelli F, Ruzzi M. Development of an Ultrasound-Assisted Extraction Procedure for the Simultaneous Determination of Anthocyanins and Phenolic Acids in Black Beans. Foods 2023; 12:3566. [PMID: 37835220 PMCID: PMC10572765 DOI: 10.3390/foods12193566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 09/18/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Beans are an essential source of nutritional components such as plant proteins, minerals and dietary fiber, as well as of antioxidants such as phenolic compounds. Phenolic compounds are praised for their biological activities and possible benefits on human health. Since no official methods are available for phenolic compound extraction, the optimization of extraction parameters via Response Surface Methodology (RSM) has become a commonly used methodological approach for reliable determinations. This study aimed to apply RSM to optimize the ultrasound-assisted extraction procedure of phenolic compounds, including anthocyanins, from black beans. A Generally Recognized As Safe solvent (ethanol) was used. Solvent concentration, extraction time, and solvent/sample ratio were optimized to maximize two responses: Total Anthocyanin Content (TAC) and Total Phenolic Content (TPC). An ethanol concentration of 64%, 30 min extraction time, and a 50 mL/g solvent/sample ratio were identified as the optimal extraction conditions. The TAC was 71.45 ± 1.96 mg cyanidin-3-O-glucoside equivalents 100 g-1 dm, and the TPC was 60.14 ± 0.89 mg gallic acid equivalents 100 g-1 dm. Among the pigmented phenolic compounds, cyanidin-3-O-glucoside and peonidin-3-O-glucoside were identified in the extracts. Regarding phenolic acids, caffeic, sinapic, and t-ferulic acids were detected.
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Affiliation(s)
- Valentina Melini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Roma, Italy;
| | - Francesca Melini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Roma, Italy;
| | - Francesca Luziatelli
- Department for Innovation in Biological, Agrofood and Forest systems (DIBAF), University of Tuscia, Via C. de Lellis, snc, I-01100 Viterbo, Italy; (F.L.); (M.R.)
| | - Maurizio Ruzzi
- Department for Innovation in Biological, Agrofood and Forest systems (DIBAF), University of Tuscia, Via C. de Lellis, snc, I-01100 Viterbo, Italy; (F.L.); (M.R.)
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Frosi I, Balduzzi A, Moretto G, Colombo R, Papetti A. Towards Valorization of Food-Waste-Derived Pectin: Recent Advances on Their Characterization and Application. Molecules 2023; 28:6390. [PMID: 37687219 PMCID: PMC10489144 DOI: 10.3390/molecules28176390] [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: 07/11/2023] [Revised: 08/23/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
Pectin, a natural biopolymer, can be extracted from food waste biomass, adding value to raw materials. Currently, commercial pectin is mostly extracted from citrus peels (85.5%) and apple pomace (14.0%), with a small segment from sugar beet pulp (0.5%). However, driven by high market demand (expected to reach 2.12 billion by 2030), alternative agro-industrial waste is gaining attention as potential pectin sources. This review summarizes the recent advances in characterizing pectin from both conventional and emerging food waste sources. The focus is the chemical properties that affect their applications, such as the degree of esterification, the neutral sugars' composition, the molecular weight, the galacturonic acid content, and technological-functional properties. The review also highlights recent updates in nutraceutical and food applications, considering the potential use of pectin as an encapsulating agent for intestinal targeting, a sustainable biopolymer for food packaging, and a functional and emulsifying agent in low-calorie products. It is clear from the considered literature that further studies are needed concerning the complexity of the pectin structure extracted from emerging food waste raw materials, in order to elucidate their most suitable commercial application.
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Affiliation(s)
- Ilaria Frosi
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Anna Balduzzi
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Giulia Moretto
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Raffaella Colombo
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
- Center for Colloid and Surface Science (C.S.G.I.), University of Pavia, 27100 Pavia, Italy
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Li Y, Cai Z, Yin Y, Yi Y, Cai W, Tao S, Du M, Zhang J, Cao R, Luo Y, Xu W. A pectin-based photoactivated bactericide nanosystem for achieving an improved utilization rate, photostability and targeted delivery of hematoporphyrin. J Mater Chem B 2023. [PMID: 37326434 DOI: 10.1039/d3tb00300k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Photoactivated pesticides have many advantages, such as high activity, low toxicity, and no drug resistance. However, poor photostability and a low utilization rate limit their practical application. Herein, the photosensitizer hematoporphyrin (HP) was used as a photoactivated pesticide, covalently linked with pectin (PEC) via ester bonds, to prepare an amphiphilic polymer pro-bactericide, and subsequently self-assembled in aqueous solutions to obtain an esterase-triggered nanobactericide delivery system. The fluorescence quenching effect due to the aggregation of HP in nanoparticles (NPs) enabled the inhibition of photodegradation of HP in this system. Esterase stimulation could trigger HP release and increase its photodynamic activity. Antibacterial assays have shown that the NPs had potent antibacterial capacity, almost completely inactivating bacteria after 60 min of exposure to light. The NPs had good adherence to the leaves. Safety assessment indicated that the NPs have no obvious toxic effects on plants. Antibacterial studies on plants have shown that the NPs have excellent antibacterial effects on infected plants. These results provide a new strategy for obtaining a photoactivated bactericide nanosystem with a high utilization rate and good photostability and targeting ability.
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Affiliation(s)
- Yun Li
- School of Chemistry, Chemical Engineering and Life Science, Wuhan University of Technology, Wuhan 430070, P. R. China.
- Rizhao Biomedicine and New Materials Research Institute Of Wuhan University of Technology, 276826, P. R. China
| | - Zhi Cai
- School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Yihua Yin
- School of Chemistry, Chemical Engineering and Life Science, Wuhan University of Technology, Wuhan 430070, P. R. China.
- Rizhao Biomedicine and New Materials Research Institute Of Wuhan University of Technology, 276826, P. R. China
| | - Ying Yi
- School of Chemistry, Chemical Engineering and Life Science, Wuhan University of Technology, Wuhan 430070, P. R. China.
- Rizhao Biomedicine and New Materials Research Institute Of Wuhan University of Technology, 276826, P. R. China
| | - Weiquan Cai
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, P. R. China
| | - Shengxiang Tao
- Department of Orthopaedic Trauma and Microsurgery, Zhongnan Hospital of Wuhan University, Wuhan 430071, Hubei Province, China
| | - Mengting Du
- School of Chemistry, Chemical Engineering and Life Science, Wuhan University of Technology, Wuhan 430070, P. R. China.
- Rizhao Biomedicine and New Materials Research Institute Of Wuhan University of Technology, 276826, P. R. China
| | - Jingli Zhang
- School of Chemistry, Chemical Engineering and Life Science, Wuhan University of Technology, Wuhan 430070, P. R. China.
| | - Ruyu Cao
- School of Chemistry, Chemical Engineering and Life Science, Wuhan University of Technology, Wuhan 430070, P. R. China.
| | - Yijing Luo
- School of Chemistry, Chemical Engineering and Life Science, Wuhan University of Technology, Wuhan 430070, P. R. China.
| | - Wenjin Xu
- School of Chemistry, Chemical Engineering and Life Science, Wuhan University of Technology, Wuhan 430070, P. R. China.
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Huo D, Dai J, Yuan S, Cheng X, Pan Y, Wang L, Wang R. Eco-friendly simultaneous extraction of pectins and phenolics from passion fruit (Passiflora edulis Sims) peel: Process optimization, physicochemical properties, and antioxidant activity. Int J Biol Macromol 2023:125229. [PMID: 37301339 DOI: 10.1016/j.ijbiomac.2023.125229] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 05/25/2023] [Accepted: 06/03/2023] [Indexed: 06/12/2023]
Abstract
The objective of this study was to simultaneously extract passion fruit (Passiflora edulis) peel pectins and phenolics using deep eutectic solvents, to evaluate their physicochemical properties and antioxidant activity. By taking L-proline: citric acid (Pro-CA) as the optimal solvent, the effect of extraction parameters on the yields of extracted passion fruit peel pectins (PFPP) and total phenolic content (TPC) was. and the highest TPC (9.68 mg GAE/g DW) were attained under 90 °C, extraction solvent pH = 2, extraction time of 120 min and L/S ratio of 20 mL/g. In addition, Pro-CA-extracted pectins (Pro-CA-PFPP) and HCl-extracted pectins (HCl-PFPP) were subjected to high performance gel permeation chromatography (HPGPC), Fourier transform infrared spectroscopy (FT-IR), thermogram analysis (TG/DTG) and rheological measurements. Results verified that the Mw and thermal stability of Pro-CA-PFPP were higher than those of HCl-PFPP. The PFPP solutions featured a non-Newtonian behavior, and compared with commercially pectin solution, PFPP solution exhibited a stronger antioxidant activity. Additionally, passion fruit peel extract (PFPE) exhibited stronger antioxidant effects than PFPP. The results of ultra-performance liquid chromatography hybrid triple quadrupole-linear ion trap mass spectrometry (UPLC-Qtrap-MS) and high performance liquid chromatography (HPLC) analysis showed that (-)-epigallocatechin, gallic acid, epicatechin, kaempferol-3-O-rutin and myricetin were the main phenolic compounds in PFPE and PFPP. Our results suggest that Pro-CA can be considered as an eco-friendly solvent for high-efficient extraction of high-value compounds from agricultural by-products.
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Affiliation(s)
- Dongxue Huo
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jincheng Dai
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Siyu Yuan
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Xiaoqing Cheng
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Yonggui Pan
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Lu Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
| | - Ruimin Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
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8
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Zhang K, Lin C, Zhao S, Wang W, Zhou W, Ru X, Cong H, Yang Q. The role of pH transcription factor Appacc in upregulation of pullulan biosynthesis in Aureobasidium pullulans using potato waste as a substrate. Int J Biol Macromol 2023; 242:124797. [PMID: 37182631 DOI: 10.1016/j.ijbiomac.2023.124797] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 04/13/2023] [Accepted: 05/06/2023] [Indexed: 05/16/2023]
Abstract
pH is one of the important environmental factors affecting the growth, development and secondary metabolites of fungi. To better utilize potato waste for the production of pullulan by fermentation, in this study, the amino acid sequence and structural domain of pH transcription factor Appacc were analyzed using the bioinformatics methods. Appacc showed three typically conserved zinc finger domains, with the closest homology to Zymoseptoria brevis. The function of Appacc was characterized by ΔAppacc and OEXpacc mutants. The mycelium growth of ΔApacc mutants was inhibited, especially, under alkaline conditions. Furthermore, the pullulan production of ΔAppacc mutant was reduced and the expression of pullulan synthetic genes also decreased. Moreover, the OEXpacc mutant further demonstrated that pacc could regulate the expression of pullulan synthesis genes. The yield of pullulan polysaccharide increased from 13.6 g/L to 17.8 g/L by direct fermentation without changing the pH of potato waste. These results suggest that Appacc played a vital role in the growth of Aureobasidium pullulans and that the production of pullulan from potato waste can be increased by overexpression of pacc gene.
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Affiliation(s)
- Kai Zhang
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150006, China
| | - Congyu Lin
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shanshan Zhao
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150006, China
| | - Wan Wang
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150006, China
| | - Wei Zhou
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150006, China
| | - Xin Ru
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150006, China
| | - Hua Cong
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150006, China.
| | - Qian Yang
- School of Life Science and Technology, Harbin Institute of Technology, Harbin 150006, China; State Key Laboratory of Urban Water Resources and Environment, Harbin Institute of Technology, Harbin 150090, China.
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9
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Zakaria NA, Abd Rahman NH, Rahman RA, Zaidel DNA, Hasham R, Illias RM, Mohamed R, Ahmad RA. Extraction optimization and physicochemical properties of high methoxyl pectin from Ananas comosus peel using microwave-assisted approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01858-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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10
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Akdeniz Oktay B, Bozdemir MT, Ozbas ZY. Optimization of hazelnut husk medium for pullulan production by a domestic A. pullulans strain. Prep Biochem Biotechnol 2023; 53:317-330. [PMID: 35715009 DOI: 10.1080/10826068.2022.2084625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Hazelnut husk is one of the most abundant agricultural residue in Turkey. Valorization of this lignocellulosic biomass would provide a promoting alternative for economical production of pullulan. In this study, dried hazelnut husk hydrolysate was used directly as fermentation medium for pullulan production by a domestic strain of Aureobasidium pullulans. The aim of this work was the optimization of some fermentation medium parameters by central composite design using response surface methodology (RSM). The effects of (NH4)2SO4 concentration, the volume of concentrated H2SO4 and the amount of ground hazelnut husk on pullulan production were optimized by RSM. The optimum levels of the fermentation parameters defined as 7.2 gL-1, 2.5 mL and 20 g, respectively. The maximum pullulan and exopolysaccharide concentrations were determined as 74.39 and 75.95 gL-1, respectively in the optimum conditions. Specific growth rate of the strain was found as 0.097 h-1. FTIR spectral attributes confirmed the structure of pullulan. Thermal decomposition temperature of synthesized pullulan was found as 247.15 °C. This study showed that hazelnut husk was one of the novel substrate for production of the pullulan by A. pullulans AZ-6. No previous work was found to utilize dried hazelnut husk as fermentation medium for pullulan production by A. pullulans.
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Affiliation(s)
| | - M Tijen Bozdemir
- Department of Chemical Engineering, Hacettepe University, Beytepe, Turkey
| | - Z Yesim Ozbas
- Department of Food Engineering, Hacettepe University, Beytepe, Turkey
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11
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Song H, Han L, Zhang Z, Li Y, Yang L, Zhu D, Wang S, He Y, Liu H. Structural properties and bioactivities of pectic polysaccharides isolated from soybean hulls. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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12
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Srenuja D, Shanmugam A, Nair Sinija VR. Novel zero waste tactics for commercial vegetables – recent advances. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Commercial vegetables include tomatoes, potatoes, onions, and eggplant due to their surplus production, availability, and affordability. The valorisation of the massive wastage of commercial vegetables and providing a long-term solution has been challenging. The review addresses the implications of biowastes on the environment and fosters the recent investigations into valorising commercial vegetable waste to develop multiple value-added products. It discussed the outcomes of the multiple technologies, majorly on green chemistry extraction, while outlining other methods such as fermentation, enzymatic treatments, 3D printing foods, high-pressure homogenisation, microencapsulation, bio-absorption method, and pyrolysis for their respective vegetable wastes. Agri-residues can be a valuable source for formulating functional ingredients, natural additives, biodiesel, dyes, and animal feed. This comprehensive review proposes a strategy to upcycle low-cost biowaste to boost the economic and ecological benefits. The current review captures the interests and great collaborations between researchers, industrialists, policymakers, waste management bodies, and eco-activists.
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Affiliation(s)
- Dekka Srenuja
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
| | - Akalya Shanmugam
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
| | - Vadakkepulppara Ramachandran Nair Sinija
- Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
- Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management , Thanjavur , India
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Saleh AK, El-Gendi H, El-Fakharany EM, Owda ME, Awad MA, Kamoun EA. Exploitation of cantaloupe peels for bacterial cellulose production and functionalization with green synthesized Copper oxide nanoparticles for diverse biological applications. Sci Rep 2022; 12:19241. [PMID: 36357532 PMCID: PMC9649720 DOI: 10.1038/s41598-022-23952-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Accepted: 11/08/2022] [Indexed: 11/12/2022] Open
Abstract
The promising features of most bacterial celluloses (BC) promote the continuous mining for a cost-effective production approach toward wide and sustainable applications. Herein, cantaloupe peels (CP) were successfully implemented for sustainable BC production. Results indicated that the enzymatically hydrolyzed CP supported the maximum BC production of approximately 3.49 g/L when used as a sole fermentation media. The produced BC was fabricated with polyvinyl alcohol (PVA) and chitosan (Ch), and loaded with green synthesized copper oxide nanoparticles (CuO-NPs) to improve its biological activity. The novel composite showed an antimicrobial activity against several human pathogens such as Staphylococcus aureus, Streptococcus mutans, Salmonella typhimurium, Escherichia coli, and Pseudomonas fluorescens. Furthermore, the new composite revealed a significant in vitro anticancer activity against colon (Caco-2), hepatocellular (HepG-2), and breast (MDA) cancer cells, with low IC50 of 0.48, 0.27, and 0.33 mg/mL for the three cell lines, respectively. On the other hand, the new composite was remarkably safe for human skin fibroblast (HSF) with IC50 of 1.08 mg/mL. Interestingly, the composite membranes exhibited lethal effects against all stages of larval instar and pupal stage compared with the control. In this study, we first report the diverse potential applications of BC/PVA/Ch/CuO-NPs composites based on green synthesized CuO-NPs and sustainably produced BC membrane.
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Affiliation(s)
- Ahmed K Saleh
- Cellulose and Paper Department, National Research Centre, El-Tahrir St., Post 12622, Dokki, Giza, Egypt.
| | - Hamada El-Gendi
- Bioprocess Development Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, 21934, Alexandria, Egypt.
| | - Esmail M El-Fakharany
- Protein Research Department, Genetic Engineering and Biotechnology Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, 21934, Alexandria, Egypt
| | - Medhat E Owda
- Chemistry Department, Faculty of Science, Al-Azhar University, Nasr City, 11884, Cairo, Egypt
| | - Mohamed A Awad
- Zoology and Entomology Department, Faculty of Science, Al-Azhar University, Nasr City, Cairo, Egypt
| | - Elbadawy A Kamoun
- Nanotechnology Research Center (NTRC), The British University in Egypt (BUE), El-Sherouk City, 11837, Cairo, Egypt
- Polymeric Materials Research Department, Advanced Technology and New Materials Research Institute (ATNMRI), City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City, 21934, Alexandria, Egypt
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Metabolomic Analysis of Phytochemical Compounds from Agricultural Residues of Eggplant (Solanum melongena L.). Molecules 2022; 27:molecules27207013. [PMID: 36296609 PMCID: PMC9608517 DOI: 10.3390/molecules27207013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/02/2022] [Accepted: 10/02/2022] [Indexed: 11/24/2022] Open
Abstract
The eggplant is a fruit rich in natural products and produced worldwide. However, its cultivation generates a large amount of scarcely used agricultural residues with poor chemical characterization. This study aimed to identify and quantify the metabolome and determine the composition of select phytochemicals and the overall antioxidant capacity of various anatomical parts of the plant. The plant’s root, leaf, stem, and fruit were analyzed by quantitative mass spectrometry-based untargeted metabolomics and chemoinformatics, and phytochemicals were quantified by spectrophotometric analysis. Moreover, we determined the total antioxidant capacity of the distinct plant parts to infer a possible biological effect of the plant’s metabolites. Various secondary metabolites were identified as terpenes, phenolic compounds, alkaloids, and saponins, distributed throughout the plant. The leaf and fruit presented the highest concentration of phenolic compounds, flavonoids, anthocyanins, and alkaloids, accompanied by the highest antioxidant capacity. Although the stem and root showed the lowest abundance of secondary metabolites, they provided around 20% of such compounds compared with the leaf and fruit. Overall, our study improved the understanding of the eggplant metabolome and concluded that the plant is rich in secondary metabolites, some with antioxidant properties, and shows potential nutraceutical and biopharmaceutical applications.
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Añibarro-Ortega M, Pinela J, Alexopoulos A, Petropoulos SA, Ferreira ICFR, Barros L. The powerful Solanaceae: Food and nutraceutical applications in a sustainable world. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 100:131-172. [PMID: 35659351 DOI: 10.1016/bs.afnr.2022.03.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The Solanaceae family is considered one of the most important families among plant species because, on one hand encompasses many staple food crops of the human diet while, on the other hand, it includes species rich in powerful secondary metabolites that could be valorized in medicine or drug formulation as well as nutraceuticals and food supplements. The main genera are Solanum, Capsicum, Physalis, and Lycium which comprise several important cultivated crops (e.g., tomato, pepper, eggplant, tomatillo, and goji berry), as well as genera notable for species with several pharmaceutical properties (e.g., Datura, Nicotiana, Atropa, Mandragora, etc.). This chapter discusses the nutritional value of the most important Solanaceae species commonly used for their edible fruit, as well as those used in the development of functional foods, food supplements, and nutraceuticals due to their bioactive constituents. The toxic and poisonous effects are also discussed aiming to highlight possible detrimental consequences due to irrational use. Finally, considering the high amount of waste and by-products generated through the value chain of the main crops, the sustainable management practices implemented so far are presented with the aim to increase the added-value of these crops.
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Affiliation(s)
- Mikel Añibarro-Ortega
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal.
| | - Alexios Alexopoulos
- Laboratory of Agronomy, Department of Agriculture, University of the Peloponnese, Kalamata, Messinia, Greece
| | - Spyridon A Petropoulos
- Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Volos, Greece
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal.
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Haile S, Masi C, Tafesse M. Isolation and characterization of pectinase-producing bacteria (Serratia marcescens) from avocado peel waste for juice clarification. BMC Microbiol 2022; 22:145. [PMID: 35610561 PMCID: PMC9128139 DOI: 10.1186/s12866-022-02536-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Accepted: 04/20/2022] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Bacterial pectinase is an enzyme that could be employed in numerous sectors to break down pectin polysaccharide compounds. The goal of this study is to find pectinase-producing bacteria in avocado peel waste and see if the pectinase enzyme produced can be used to make fruit juice clarification. RESULTS The researchers isolated four different bacterial strains from avocado peel waste samples. The potential two bacterial isolates that were identified as being Serratia marcescens and Lysinibacillus macrolides. Finally, the analysis of pectinase production and its application in fruit juice clarification were performed using one of the bacterial strains of Serratia marcescens. The clear apple, lemon, and mango juices were further processed to assess each juice's properties. The highest antioxidant activity was recorded in lemon juice samples. The lemon juice showed the highest total titratable acidity and total phenol content. Apple juices contained the highest total soluble solids, reducing sugar content, and viscosity and the mango juices have the maximum pH value recorded. CONCLUSIONS The pectinase isolated from the bacterium Serratia marcescens could clear fruit juices. This pectinase needs to be studied more to make sure it works better in the fruit industry and other businesses.
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Affiliation(s)
- Setegn Haile
- Department of Biotechnology, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia
| | - Chandran Masi
- Department of Biotechnology, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia
| | - Mesfin Tafesse
- Department of Biotechnology, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia
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Rastogi YR, Thakur R, Thakur P, Mittal A, Chakrabarti S, Siwal SS, Thakur VK, Saini RV, Saini AK. Food fermentation – Significance to public health and sustainability challenges of modern diet and food systems. Int J Food Microbiol 2022; 371:109666. [DOI: 10.1016/j.ijfoodmicro.2022.109666] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 03/27/2022] [Accepted: 03/29/2022] [Indexed: 11/28/2022]
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Singh RS, Kaur N, Singh D, Bajaj BK, Kennedy JF. Downstream processing and structural confirmation of pullulan - A comprehensive review. Int J Biol Macromol 2022; 208:553-564. [PMID: 35354070 DOI: 10.1016/j.ijbiomac.2022.03.163] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 03/21/2022] [Accepted: 03/24/2022] [Indexed: 11/25/2022]
Abstract
Pullulan is a microbial polymer, commercially produced from Aureobasidium pullulans. Downstream processing of pullulan involves a multi-stage process which should be efficient, safe and reproducible. In liquid-liquid separations, firstly cell free extract is separated. Cell biomass can be separated after fermentation either by centrifugation or filtration. Due to practically insolubility of pullulan in organic solvents, ethanol and isopropanol are the most commonly used organic solvents for its recovery. Pullulan can also be purified by chromatographic techniques, but these are not cost effective for the purification of pullulan. Efficient aqueous two-phase system can be used for the purification of pullulan. The current review describes the methods and perspectives used for solid-liquid separation, liquid-liquid separations and finishing steps for the recovery of pullulan. Techniques used to determine the structural attributes of pullulan have also been highlighted.
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Affiliation(s)
- Ram Sarup Singh
- Carbohydrates and Protein Biotechnology Laboratory, Department of Biotechnology, Punjabi University, Patiala 147 002, Punjab, India.
| | - Navpreet Kaur
- Carbohydrates and Protein Biotechnology Laboratory, Department of Biotechnology, Punjabi University, Patiala 147 002, Punjab, India
| | - Dhandeep Singh
- Department of Pharmaceutical Sciences, Punjabi University, Patiala 147 002, Punjab, India
| | - Bijender K Bajaj
- School of Biotechnology, University of Jammu, Jammu 180 006, India
| | - John F Kennedy
- Chembiotech Laboratories Ltd, WR15 8SG Tenbury Wells, United Kingdom
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Najari Z, Khodaiyan F, Yarmand MS, Hosseini SS. Almond hulls waste valorization towards sustainable agricultural development: Production of pectin, phenolics, pullulan, and single cell protein. WASTE MANAGEMENT (NEW YORK, N.Y.) 2022; 141:208-219. [PMID: 35149477 DOI: 10.1016/j.wasman.2022.01.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 12/16/2021] [Accepted: 01/09/2022] [Indexed: 06/14/2023]
Abstract
This research aimed to valorize almond hulls based on a zero-waste strategy towards sustainable agricultural developments for the recovery and production of valuable compounds. For this purpose, the potential to produce four products, including pectin (AHP), phenolic compounds (AHPC), pullulan (PUL), and single-cell protein (SCP), was examined. The acidic extraction factors were optimized using a Box-Behnken design for the simultaneous extraction of AHP and AHPC, and the obtained results showed that the maximum AHP (26.32% w/w) and AHPC (6.97% w/w) yields were achieved at 90 °C, pH of 1.4, 58.65 min, and liquid-solid ratio (LSR) of 20.13 v/w as the optimum point. In the next step, the solid residues that remained from the AHP and AHPC extraction process (PESR) were treated with cellulase enzyme and ultrasound and were used for simultaneous microbial production of PUL (34.29-24.56 g/L) and biomass containing SCP (19.31-13.44% w/w). Furthermore, the obtained results showed that AHP was low methylated (26.40%), rich in galacturonic acid (67.88%), and high in molecular weight (595.299 kDa). Also, the investigations of structural properties of AHP and PUL confirmed the presence of chemical structures of these polysaccharides in the formed supernatants. In addition, the AHPC showed considerable antioxidant activity compared with ascorbic acid (ASC) and BHA.
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Affiliation(s)
- Zahra Najari
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
| | - Mohammad Saeid Yarmand
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
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21
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Akdeniz Oktay B, Bozdemir MT, Özbaş ZY. Evaluation of Some Agro-Industrial Wastes as Fermentation Medium for Pullulan Production by Aureobasidium pullulans AZ-6. Curr Microbiol 2022; 79:93. [PMID: 35138484 DOI: 10.1007/s00284-022-02776-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 01/20/2022] [Indexed: 11/26/2022]
Abstract
Agro-industrial wastes are rich sources of some nutrients. Thus, utilization of wastes seems to be ecologically sound and economically advantageous. The aim of this work was to investigate the potential usage of various agro-industrial wastes as fermentation medium for pullulan production by a domestic strain; Aureobasidium pullulans AZ-6. In this study, different agro-industrial wastes; various citrus peels, grape pomace, the hydrolysates of hazelnut and chestnut shells, sugarcane molasses residue, dried and fresh hazelnut husks and pumpkin peel, were used as fermentation media without adding any extra nutritional component for pullulan production by A. pullulans AZ-6. As a result, among the tested media, the maximum pullulan concentration was obtained as 33.59 gL-1 using the sugarcane molasses residue, and followed by the corresponding value of 30.02 gL-1 obtained in the dried hazelnut husk hydrolysate medium. Therefore, the usage of agro-industrial wastes as fermentation media is considered to make pullulan production cost effective. In addition, waste treatment from this aspect solves a relevant environmental problem. In this study, sugarcane molasses residue and dried hazelnut husk hydrolysate were used directly as fermentation media for pullulan production for the first time. Pullulan production from sugarcane molasses residue and dried hazelnut husk hydrolysate media might be a promising substrate for economical point of view.
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Affiliation(s)
- Büşra Akdeniz Oktay
- Faculty of Engineering, Department of Food Engineering, Hacettepe University, Beytepe , 06800, Ankara, Turkey
| | - M Tijen Bozdemir
- Faculty of Engineering, Department of Chemical Engineering, Hacettepe University, Beytepe, 06800, Ankara, Turkey
| | - Z Yeşim Özbaş
- Faculty of Engineering, Department of Food Engineering, Hacettepe University, Beytepe , 06800, Ankara, Turkey.
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22
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Kazemi M, Amiri Samani S, Ezzati S, Khodaiyan F, Hosseini SS, Jafari M. High-quality pectin from cantaloupe waste: eco-friendly extraction process, optimization, characterization and bioactivity measurements. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6552-6562. [PMID: 34014565 DOI: 10.1002/jsfa.11327] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 04/11/2021] [Accepted: 05/20/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The rind from cantaloupe is an agricultural waste of cantaloupe industrial processing. The current study tried to (i) evaluate the potential use of cantaloupe rind as a pectin source, (ii) optimize the factors of microwave-assisted extraction process using Box-Behnken design, and (iii) characterize the isolated pectin using various physicochemical, structural, functional and bioactivity properties. RESULTS Four variables of the extraction process were successfully optimized at a microwave power of 700 W, irradiation time of 112 s, pH value of 1.50 and liquid to solid (LS) value of 30 mL g-1 , with a yield of 181.4 g kg-1 . The analysis indicated a high-methylated galacturonic acid-rich (703.4 g kg-1 ) sample with an average molecular weight of 390.475 kDa. Also, the isolated pectin showed considerable functionality and antioxidant ability. The main functional groups, structural characteristics and crystallinity of samples were comparatively studied using Fourier transform infrared, nuclear magnetic resonance and X-ray diffraction spectroscopies. CONCLUSION In comparison to commercial citrus pectin, isolated pectin showed a significantly higher value for most of the functional analysis such as oil holding capacity, emulsifying capacity, emulsion stability, DPPH• and ABTS•+ scavenging activity, and reducing power assay. In other analyses the isolated sample was close to the commercial one, indicating that cantaloupe rinds should be considered as a suitable additional resource for pectin production. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Milad Kazemi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Sara Amiri Samani
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Shiva Ezzati
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Maryam Jafari
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
- Research Center of Nutrition and Organic Products, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
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Birania S, Kumar S, Kumar N, Attkan AK, Panghal A, Rohilla P, Kumar R. Advances in development of biodegradable food packaging material from agricultural and
agro‐industry
waste. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13930] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Sapna Birania
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Sunil Kumar
- AICRP on Post Harvest Engineering & Technology (Hisar Centre), Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Nitin Kumar
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Arun Kumar Attkan
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Anil Panghal
- AICRP on Post Harvest Engineering & Technology (Hisar Centre), Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Priyanka Rohilla
- Centre of Food Science and Technology, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
| | - Ravi Kumar
- Department of Processing and Food Engineering College of Agricultural Engineering and Technology, CCS Haryana Agricultural University Hisar Haryana India
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Martins LS, Silva NGS, Claro AM, Amaral NC, Barud HS, Mulinari DR. Insight on açaí seed biomass economy and waste cooking oil: Eco-sorbent castor oil-based. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2021; 293:112803. [PMID: 34089952 DOI: 10.1016/j.jenvman.2021.112803] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 04/22/2021] [Accepted: 05/14/2021] [Indexed: 06/12/2023]
Abstract
The reuse of açaí seeds is an organic approach for valorizing biomass, encouraging the public policies of circular economy, which reduces the human impact on the production chain processes. This research proposes an alternative for açaí seed as a filler in castor oil-based polyurethane, obtaining eco-sorbent to evaluate the sorption capacity for another impactful food industry by-product: waste cooking oil (WCO). Eco-sorbents were obtained with castor oil based-polyol and isocyanate (MDI) by mass mixing equal to 1:1 (OH:NCO), reinforced with açaí seed residue (5-20 wt%). The samples were characterized by techniques scanning electron microscopy (SEM), optical microscopy (OM), apparent density, contact angle, infrared spectroscopy (FTIR), and thermogravimetric analysis (TGA). Sorption capacity and efficiency were evaluated as a function of the fiber content, with tests performed in times of 30-180 s in two systems: oil and oil/water. The results showed that the eco-sorbents had a hydrophobic nature (θ > 98.3°) and macroporous morphology (pore size from 152 to 119 μm), which allowed the adsorption of residual cooking oil by the porous structure. The kinetics study showed that the sample with greater fiber content (15% wt.) reached the equilibrium in a short time compared to the neat PU for the oil system, with a sorption capacity of 9.50 g g-1 in the first 30 s. For the oil/water system, an opposite behavior could be observed, with a sorption capacity of 9.98 g g-1 in the 150 s equilibrium time. The Langmuir isotherm model presented a maximum adsorption capacity of 10.42 g g-1. However, the Freundlich isotherm model had a better fit to the experimental data with R2 (0.97) and lower chi-square (0.159), showing favorable adsorption (n = 1.496). Thus, it was proved that the weak interactions (connection H) and the binding energy of the predominant physisorption for the oil/water system. Thus, developed eco-sorbents are an excellent option for the sorption of WCO.
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Affiliation(s)
- Larissa S Martins
- Department of Chemistry and Environment, Universidade do Estado do Rio de Janeiro (UERJ), Resende, Brazil
| | - Nycolle G S Silva
- Department of Chemistry and Environment, Universidade do Estado do Rio de Janeiro (UERJ), Resende, Brazil
| | | | | | | | - Daniella R Mulinari
- Department of Mechanic and Energy, Universidade do Estado do Rio de Janeiro (UERJ), Resende, Brazil.
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Reichembach LH, Lúcia de Oliveira Petkowicz C. Pectins from alternative sources and uses beyond sweets and jellies: An overview. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106824] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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26
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Khubber S, Kazemi M, Amiri Samani S, Lorenzo JM, Simal-Gandara J, Barba FJ. Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1952422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Sucheta Khubber
- Center of Innovative and Applied Bioprocessing, Mohali, Punjab, India
| | - Milad Kazemi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Sara Amiri Samani
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Jose M. Lorenzo
- Centro Tecnológico De La Carne De Galicia, Avd. Parque Tecnológico De Galicia, San Cibrao Das Viñas, Ourense, Spain
- Área De Tecnología De Los Alimentos, Facultad De Ciencias De Ourense, Universidad De Vigo, Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense, Spain
| | - Francisco J. Barba
- Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Universitat De València, Burjassot, València, Spain
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27
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Extraction, Characterization, and Applications of Pectins from Plant By-Products. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146596] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Currently, pectins are widely used in the cosmetic, pharmaceutical, and food industries, mainly as texturizing, emulsifying, stabilizing, and gelling agents. Pectins are polysaccharides composed of a large linear segment of α-(1,4) linked d-galactopyranosyluronic acids interrupted by β-(1,2)-linked l-rhamnoses and ramified by short chains composed of neutral hexoses and pentoses. The characteristics and applications of pectins are strongly influenced by their structures depending on plant species and tissues but also extraction methods. The aim of this review is therefore to highlight the structures of pectins and the various methods used to extract them, including conventional ones but also microwave heating, ultrasonic treatment, and dielectric barrier discharge techniques, assessing physico-chemical parameters which have significant effects on pectin characteristics and applications as techno-functional and bioactive agents.
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28
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Agregán R, Munekata PE, Feng X, Astray G, Gullón B, Lorenzo JM. Recent advances in the extraction of polyphenols from eggplant and their application in foods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Shah SA, Sohail M, Minhas MU, Khan S, Hussain Z, Mahmood A, Kousar M, Thu HE, Abbasi M, Kashif MUR. Curcumin-laden hyaluronic acid-co-Pullulan-based biomaterials as a potential platform to synergistically enhance the diabetic wound repair. Int J Biol Macromol 2021; 185:350-368. [PMID: 34171251 DOI: 10.1016/j.ijbiomac.2021.06.119] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 06/11/2021] [Accepted: 06/16/2021] [Indexed: 01/13/2023]
Abstract
Injectable hydrogel with multifunctional tunable properties comprising biocompatibility, anti-oxidative, anti-bacterial, and/or anti-infection are highly preferred to efficiently promote diabetic wound repair and its development remains a challenge. In this study, we report hyaluronic acid and Pullulan-based injectable hydrogel loaded with curcumin that could potentiate reepithelization, increase angiogenesis, and collagen deposition at wound microenvironment to endorse healing cascade compared to other treatment groups. The physical interaction and self-assembly of hyaluronic acid-Pullulan-grafted-pluronic F127 injectable hydrogel were confirmed using nuclear magnetic resonance (1H NMR) and Fourier transformed infrared spectroscopy (FT-IR), and cytocompatibility was confirmed by fibroblast viability assay. The CUR-laden hyaluronic acid-Pullulan-g-F127 injectable hydrogel promptly undergoes a sol-gel transition and has proved to potentiate wound healing in a streptozotocin-induced diabetic rat model by promoting 93% of wound closure compared to other groups having 35%, 38%, and 62%. The comparative in vivo study and histological examination was conducted which demonstrated an expeditious recovery rate by significantly reducing the wound healing days i.e. 35 days in a control group, 33 days in the CUR suspension group, 21 days in unloaded injectable, and 13 days was observed in CUR loaded hydrogel group. Furthermore, we suggest that the injectable hydrogel laden with CUR showed a prompt wound healing potential by increasing the cell proliferation and serves as a drug delivery platform for sustained and targeted delivery of hydrophobic moieties.
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Affiliation(s)
- Syed Ahmed Shah
- Department of Pharmacy, COMSATS University, Islamabad, Abbottabad Campus, 22010, Pakistan
| | - Muhammad Sohail
- Department of Pharmacy, COMSATS University, Islamabad, Abbottabad Campus, 22010, Pakistan.
| | | | - Shahzeb Khan
- Department of Pharmacy, University of Malakand, Lower Dir, KPK, Pakistan; Discipline of Pharmaceutical Sciences, School of Health Sciences, UKZN, Durban, South Africa
| | - Zahid Hussain
- Department of Pharmaceutics & Pharmaceutical Technology, College of Pharmacy, University of Sharjah, Sharjah 27272, United Arab Emirates
| | - Arshad Mahmood
- Collage of Pharmacy, Al Ain University, Abu Dhabi, United Arab Emirates
| | - Mubeen Kousar
- Department of Pharmacy, COMSATS University, Islamabad, Abbottabad Campus, 22010, Pakistan
| | - Hnin Ei Thu
- Innoscience Research Sdn. Bhd., Suites B-5-7, Level 5, Skypark@ One City, Jalan Ust 25/1, Subang Jaya 47650, Selangor, Malaysia; Department of Pharmacology, Faculty of Medicine, Lincoln University College, Petaling Jaya 47301, Selangor, Malaysia
| | - Mudassir Abbasi
- Department of Pharmacy, COMSATS University, Islamabad, Abbottabad Campus, 22010, Pakistan
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30
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Modelling and Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Black Quinoa by Response Surface Methodology. Molecules 2021; 26:molecules26123616. [PMID: 34204777 PMCID: PMC8231643 DOI: 10.3390/molecules26123616] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 06/07/2021] [Accepted: 06/08/2021] [Indexed: 12/22/2022] Open
Abstract
Phenolic compounds are currently the most investigated class of functional components in quinoa. However, great variability in their content emerged, because of differences in sample intrinsic and extrinsic characteristics; processing-induced factors; as well as extraction procedures applied. This study aimed to optimize phenolic compound extraction conditions in black quinoa seeds by Response Surface Methodology. An ultrasound-assisted extraction was performed with two different mixtures; and the effect of time; temperature; and sample-to-solvent ratio on total phenolic content (TPC) was investigated. Data were fitted to a second-order polynomial model. Multiple regression analysis and analysis of variance were used to determine the fitness of the model and optimal conditions for TPC. Three-dimensional surface plots were generated from the mathematical models. TPC at optimal conditions was 280.25 ± 3.94 mg of Gallic Acid Equivalent (GAE) 100 g−1 dm upon extraction with aqueous methanol/acetone, and 236.37 ± 5.26 mg GAE 100 g−1 dm with aqueous ethanol mixture. The phenolic profile of extracts obtained at optimal conditions was also investigated by HPLC. The two extracting procedures did not show different specificities for phenolic compounds but differed in the extraction yield.
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31
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Kumar M, Tomar M, Saurabh V, Sasi M, Punia S, Potkule J, Maheshwari C, Changan S, Radha, Bhushan B, Singh S, Anitha T, Alajil O, Satankar V, Dhumal S, Amarowicz R, Kaur C, Sharifi-Rad J, Kennedy JF. Delineating the inherent functional descriptors and biofunctionalities of pectic polysaccharides. Carbohydr Polym 2021; 269:118319. [PMID: 34294331 DOI: 10.1016/j.carbpol.2021.118319] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 06/04/2021] [Accepted: 06/06/2021] [Indexed: 12/14/2022]
Abstract
Pectin is a plant-based heteropolysaccharide macromolecule predominantly found in the cell wall of plants. Pectin is commercially extracted from apple pomace, citrus peels and sugar beet pulp and is widely used in the food industry as a stabilizer, emulsifier, encapsulant, and gelling agent. This review highlights various parameters considered important for describing the inherent properties and biofunctionalities of pectins in food systems. These inherent descriptors include monosaccharide composition, galacturonic acid content, degree of esterification, molecular weight, structural morphology, functional group analysis, and functional properties, such as water and oil holding capacity, emulsification, foaming capacity, foam stability, and viscosity. In this study, we also delineate their potential as a nutraceutical, prebiotic, and carrier for bioactive compounds. The biofunctionalities of pectin as an anticancer, antioxidant, lipid-lowering, and antidiabetic agent are also conceptually elaborated in the current review. The multidimensional characteristics of pectin make it a potential candidate for use in food and biomedical science.
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Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central institute for Research on Cotton Technology, Mumbai 400019, India.
| | - Maharishi Tomar
- Seed Technology Division, ICAR - Indian Grassland and Fodder Research Institute, Jhansi, India
| | - Vivek Saurabh
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Minnu Sasi
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 10012, India
| | - Sneh Punia
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | - Jayashree Potkule
- Chemical and Biochemical Processing Division, ICAR-Central institute for Research on Cotton Technology, Mumbai 400019, India
| | - Chirag Maheshwari
- Department of Agriculture Energy and Power, ICAR - Central Institute of Agricultural Engineering, Bhopal, India
| | - Sushil Changan
- Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Institute, Shimla 171001, India
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India
| | - Bharat Bhushan
- ICAR - Indian Institute of Maize Research, PAU Campus, Ludhiana, Punjab 141 004, India
| | - Surinder Singh
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India
| | - T Anitha
- Department of Postharvest Technology, Horticultural College and Research Institute, Periyakulam 625604, Tamil Nadu, India
| | - Omar Alajil
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Varsha Satankar
- Ginning Training Centre, ICAR-Central Institute for Research on Cotton Technology, Nagpur 440023, India
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, Maharashtra, India.
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - J F Kennedy
- Chembiotech Laboratories, Advanced Science and Technology Institute, Kyrewood House, Tenbury Wells, Worcs WR15 8FF, UK
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32
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Karimi A, Kazemi M, Samani SA, Simal-Gandara J. Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.027] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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33
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Sharma M, Dash KK. Deep eutectic solvent‐based microwave‐assisted extraction of phytochemical compounds from black jamun pulp. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13750] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Maanas Sharma
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
| | - Kshirod K. Dash
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Malda West Bengal India
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34
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Haghighatpanah N, Khodaiyan F, Kennedy JF, Hosseini SS. Optimization and characterization of pullulan obtained from corn bran hydrolysates by Aerobasidiom pullulan KY767024. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.101959] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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35
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Hosseini SS, Khodaiyan F, Mousavi SM, Azimi SZ. Continuous Clarification of Barberry Juice with Pectinase Immobilised by Oxidized Polysaccharides. Food Technol Biotechnol 2021; 59:174-184. [PMID: 34316278 PMCID: PMC8284111 DOI: 10.17113/ftb.59.02.21.6976] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Accepted: 03/21/2021] [Indexed: 12/02/2022] Open
Abstract
Research background Barberry juice is a rich source of bioactive compounds and shows different health properties such as antioxidant and anticancer activities. Clarification, as the removal process of suspended material, is an important step in the production of fruit juice due to its significant effect on the appearance, flavour and commercialisation of juice. Pectinase is the most important enzyme applied in juice clarification that breaks down the pectin polymer structure and reduces the undesirable turbidity. Pectinase immobilisation is a way to overcome free enzyme drawbacks such as instability, high cost, the difficulty of recovery and recyclability. Also, continuous clarification process which is highly preferred in fruit juice industry is not possible without enzyme immobilisation. Experimental approach Pectinase enzymes were immobilised on the functionalised glass beads (glass bead with (3-aminopropyl)triethoxysilane) by glutaraldehyde, polyaldehyde derivatives of pullulan and kefiran and the barberry juice was clarified in the batch and continuous processes in a packed bed reactor (PBR). Also, the effect of clarification on the physicochemical and antioxidant properties of the barberry juice samples was evaluated. Results and conclusions The optimum conditions for clarification in the PBR were: flow rate 0.5 mL/min, temperature 50 °C and treatment time 63 min. Clarification led to a decrease in turbidity, pH, total soluble solid content, viscosity, total phenolic content and antioxidant activity of the juice samples. Also, this process increased the clarity, acidity, reducing sugar concentration and the lightness parameter of the barberry juice. The greatest effect of clarification on the studied properties of barberry juice was related to the pectinase immobilised by the polyaldehyde of kefiran in the continuous process and both new cross-linkers (polyaldehyde derivatives of pullulan and kefiran) immobilised the enzyme better than the common cross-linker (glutaraldehyde). Novelty and scientific contribution For the first time, barberry juice was clarified with pectinase immobilised by polyaldehyde derivatives of pullulan and kefiran and the obtained results showed that the pectinase immobilisation by these new cross-linkers was much more efficient than by the glutaraldehyde as a common cross-linker. These findings can be of use for an industrialised production of fruit juices.
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Affiliation(s)
- Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, 31587-77871 Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, 31587-77871 Karaj, Iran
| | - Seyed Mohammad Mousavi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, 31587-77871 Karaj, Iran
| | - Seyedeh Zahra Azimi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, 31587-77871 Karaj, Iran
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36
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Clarification of the pomegranate juice in a bioreactor packed by pectinase enzymes immobilized on the glass bead activated with polyaldehyde polysaccharides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110500] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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37
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Pectin from sunflower by-product: Optimization of ultrasound-assisted extraction, characterization, and functional analysis. Int J Biol Macromol 2020; 165:776-786. [DOI: 10.1016/j.ijbiomac.2020.09.205] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 06/16/2020] [Accepted: 09/22/2020] [Indexed: 11/18/2022]
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38
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Co-optimization of pectin and polyphenols extraction from black mulberry pomace using an eco-friendly technique: Simultaneous recovery and characterization of products. Int J Biol Macromol 2020; 164:1025-1036. [DOI: 10.1016/j.ijbiomac.2020.07.107] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 06/07/2020] [Accepted: 07/10/2020] [Indexed: 11/20/2022]
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39
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Zhang Y, Sun Y, Zhang H, Mai Q, Zhang B, Li H, Deng Z. The degradation rules of anthocyanins from eggplant peel and antioxidant capacity in fortified model food system during the thermal treatments. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100701] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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40
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Production, optimization and characterization of pullulan from sesame seed oil cake as a new substrate by Aureobasidium pullulans. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2020. [DOI: 10.1016/j.carpta.2020.100004] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
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41
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Omar-Aziz M, Yarmand MS, Khodaiyan F, Mousavi M, Gharaghani M, Kennedy JF, Hosseini SS. Chemical modification of pullulan exopolysaccharide by octenyl succinic anhydride: Optimization, physicochemical, structural and functional properties. Int J Biol Macromol 2020; 164:3485-3495. [DOI: 10.1016/j.ijbiomac.2020.08.158] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/18/2020] [Accepted: 08/20/2020] [Indexed: 01/06/2023]
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42
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Asgari K, Labbafi M, Khodaiyan F, Kazemi M, Hosseini SS. Valorization of walnut processing waste as a novel resource: Production and characterization of pectin. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14941] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kianoosh Asgari
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering University of Tehran Karaj Iran
| | - Mohsen Labbafi
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources University of Tehran Karaj Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering University of Tehran Karaj Iran
| | - Milad Kazemi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering University of Tehran Karaj Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering University of Tehran Karaj Iran
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43
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A Health-Friendly Strategy for Covalent-Bonded Immobilization of Pectinase on the Functionalized Glass Beads. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02524-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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44
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Taddia A, Brandaleze GN, Boggione MJ, Bortolato SA, Tubio G. An integrated approach to the sustainable production of xylanolytic enzymes from Aspergillus niger using agro-industrial by-products. Prep Biochem Biotechnol 2020; 50:979-991. [PMID: 32552262 DOI: 10.1080/10826068.2020.1777425] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Xylanolytic enzymes were produced by Aspergillus niger NRRL3 grown on agro-industrial by-products obtained from the processing of wheat flour without pretreatment. Significant parameters for xylanase production were screened and optimized. The xylanolytic activity obtained in the optimized extract was 138.3 ± 2.6 U/mL, higher than the activity obtained in an unoptimized medium (14.5 ± 0.3 U/mL) in previous work. The optimized fermentation process was performed in a successful 40-fold scale-up. The optimized enzymatic extract obtained was characterized by LC-MS. Nine enzymes were identified as constituents of the xylanolytic complex. Moreover, the xylanolytic enzymes were stable until 60 °C and over a broad range of pH. Sodium, calcium, cobalt and manganese had no inhibitory effect, meanwhile 1% w/v polyvinylpyrrolidone and 1% w/v dextran increased the xylanolytic activity. The saccharification efficiency was evaluated and the surface morphology of the lignocellulosic substrate was monitored by using scanning electron microscopy (SEM). The synergistic combination of the extracted (o purified) xylanolytic enzymes permitted a higher xylan conversion beneficial for diverse applications, such as bioethanol production. Thus, these agroindustrial by-products can be used within the framework of a circular economy, rendering an added value bioproduct, which is reused in the industry.
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Affiliation(s)
- Antonela Taddia
- Instituto de Procesos Biotecnológicos y Químicos (IPROByQ), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Departamento de Tecnología, Rosario, Argentina.,Instituto de Química de Rosario (IQUIR), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Departamento de Química Analítica, Rosario, Argentina
| | - Gerónimo Nicolás Brandaleze
- Instituto de Procesos Biotecnológicos y Químicos (IPROByQ), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Departamento de Tecnología, Rosario, Argentina.,Instituto de Química de Rosario (IQUIR), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Departamento de Química Analítica, Rosario, Argentina
| | - María Julia Boggione
- Instituto de Procesos Biotecnológicos y Químicos (IPROByQ), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Departamento de Tecnología, Rosario, Argentina.,Instituto de Química de Rosario (IQUIR), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Departamento de Química Analítica, Rosario, Argentina
| | - Santiago Andrés Bortolato
- Instituto de Química de Rosario (IQUIR), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Departamento de Química Analítica, Rosario, Argentina.,Facultad de Ciencias Bioquímicas y Farmacéuticas (FCByF), Universidad Nacional de Rosario (UNR), Suipacha, Rosario, Argentina
| | - Gisela Tubio
- Instituto de Procesos Biotecnológicos y Químicos (IPROByQ), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Departamento de Tecnología, Rosario, Argentina.,Instituto de Química de Rosario (IQUIR), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Departamento de Química Analítica, Rosario, Argentina
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45
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High-methylated pectin from walnut processing wastes as a potential resource: Ultrasound assisted extraction and physicochemical, structural and functional analysis. Int J Biol Macromol 2020; 152:1274-1282. [DOI: 10.1016/j.ijbiomac.2019.10.224] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2019] [Revised: 10/07/2019] [Accepted: 10/24/2019] [Indexed: 01/09/2023]
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46
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Haghighatpanah N, Mirzaee H, Khodaiyan F, Kennedy JF, Aghakhani A, Hosseini SS, Jahanbin K. Optimization and characterization of pullulan produced by a newly identified strain of Aureobasidium pullulans. Int J Biol Macromol 2020; 152:305-313. [DOI: 10.1016/j.ijbiomac.2020.02.226] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 02/12/2020] [Accepted: 02/19/2020] [Indexed: 01/10/2023]
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47
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Hosseini S, Parastouei K, Khodaiyan F. Simultaneous extraction optimization and characterization of pectin and phenolics from sour cherry pomace. Int J Biol Macromol 2020; 158:911-921. [PMID: 32360971 DOI: 10.1016/j.ijbiomac.2020.04.241] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 04/27/2020] [Accepted: 04/27/2020] [Indexed: 12/12/2022]
Abstract
In the present study, the effect of microwave-assisted extraction conditions on the simultaneous recovery of pectin and phenolic compounds from sour cherry pomace (SCP) was optimized. The results showed that maximum yield of pectin (14.65 ± 0.39%) and phenolic compounds (14.36 ± 0.29%) was obtained under microwave power of 800 W, irradiation time of 300 s, pH of 1.00 and LSR of 20 v/w. The resulting pectin under the mentioned conditions had the moisture, ash and protein content, and also total carbohydrates of ~8.32, ~3.73, ~1.41 and ~26.43%, respectively. Also, the obtained pectin with the molecular weight of 472.977 kDa and total phenol content of 91.54 ± 2.92 mg GAE/g pectin had a high purity (galacturonic acid content of ~72.86%) and suitable thermal stability (degradation temperature of 252.15 °C) and also could be classified as HMP (DE of 68.37 ± 2.78%). The FTIR, 1H NMR and XRD analysis indicated that the obtained sample was rich in esterified poly-galacturonic acid and had an amorphous structure. The phenolic compounds analysis showed that the SCP extract had a concentration-dependent antioxidant effect that was comparable with ascorbic acid and BHA at high concentrations.
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Affiliation(s)
- Saeid Hosseini
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Karim Parastouei
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran.
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
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48
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Yücetepe A, Altin G, Özçelik B. A novel antioxidant source: evaluation of
in vitro
bioaccessibility, antioxidant activity and polyphenol profile of phenolic extract from black radish peel wastes (
Raphanus sativus
L. var.
niger
) during simulated gastrointestinal digestion. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14494] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Aysun Yücetepe
- Department of Food Engineering Faculty of Engineering Aksaray University Aksaray 68100Turkey
| | - Gokce Altin
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Maslak, Istanbul 34469Turkey
- Molecular Engineering & Science Institute University of Washington 3946 W Stevens Way NE Seattle WA 98105USA
| | - Beraat Özçelik
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Maslak, Istanbul 34469Turkey
- BIOACTIVE Research & Innovation Food Manufacturing Industry Trade LTD Co. Maslak, Istanbul 34469Turkey
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49
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Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications. MATERIALS 2020; 13:ma13030673. [PMID: 32028627 PMCID: PMC7042806 DOI: 10.3390/ma13030673] [Citation(s) in RCA: 105] [Impact Index Per Article: 26.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 01/22/2020] [Accepted: 01/28/2020] [Indexed: 12/28/2022]
Abstract
Regardless of the considerable progress in properties and versatility of synthetic polymers, their low biodegradability and lack of environmentally-friendly character remains a critical issue. Pectin is a natural-based polysaccharide contained in the cell walls of many plants allowing their growth and cell extension. This biopolymer can be extracted from plants and isolated as a bioplastic material with different applications, including food packaging. This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials. Many researchers are currently working on a multitude of food and beverage industry applications related to pectin as well as combinations with other biopolymers to improve some key properties, such as antioxidant/antimicrobial performance and flexibility to obtain films. All these advances are covered in this review.
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Jimenez-Lopez C, Fraga-Corral M, Carpena M, García-Oliveira P, Echave J, Pereira AG, Lourenço-Lopes C, Prieto MA, Simal-Gandara J. Agriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy. Food Funct 2020; 11:4853-4877. [DOI: 10.1039/d0fo00937g] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Agro-food industrial waste is currently being accumulated, pushing scientists to find recovery strategies to obtain bioactive compounds within a circular bioeconomy. Target phenolic compounds have shown market potential by means of optimization extraction techniques.
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Affiliation(s)
- C. Jimenez-Lopez
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - M. Fraga-Corral
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - M. Carpena
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - P. García-Oliveira
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - J. Echave
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - A. G. Pereira
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - C. Lourenço-Lopes
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - M. A. Prieto
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - J. Simal-Gandara
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
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