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Kim JY, Park G, Choi Y, Park WK, Koo B, Park K, Tsang YF, Kwon EE. Strategic approach for converting fat-rich food waste into high-quality biodiesel using black soldier fly larvae for sustainable bioenergy. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 951:175651. [PMID: 39168331 DOI: 10.1016/j.scitotenv.2024.175651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2024] [Revised: 07/28/2024] [Accepted: 08/18/2024] [Indexed: 08/23/2024]
Abstract
Food waste (FW) comprises carbohydrates, proteins, lipids, and water, posing technical challenges for effective treatment and valorisation. This study addresses these challenges by using black soldier fly larvae (BSFL) as a bioconversion medium to transform FW into biodiesel (BD). BSFL predominantly consumed the carbohydrates and proteins in FW (81 wt%), while showing a lower preference for lipids (<50 wt% consumed). Notwithstanding the lower consumption of lipids in the FW than that of carbohydrates and proteins, BSFL had a high lipid content (48.3 wt%). The subsequent conversion of the lipids extracted from BSFL into BD was tested via catalytic (acid/alkali) and non-catalytic transesterification processes. The BD yield from catalytic transesterification was lower than that from non-catalytic transesterification because of the low tolerance against free fatty acids (FFAs). BD was also produced from the lipid-concentrated residual FW through non-catalytic transesterification. Although the FW residue extracts contained high amounts of FFAs (49.9 wt%), non-catalytic transesterification displayed a high BD yield (92.4 wt%; yields from catalytic transesterification: < 80.0 wt%). Moreover, blending the BD derived from the BSFL and FW residue extracts enhanced the fuel properties. The BSFL-assisted FW management efficiently reduced FW by 90 wt% while producing a high-quality BD.
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Affiliation(s)
- Jee Young Kim
- Department of Earth Resources & Environmental Engineering, Hanyang University, Seoul, 04763, Republic of Korea
| | - Gyeongnam Park
- Department of Earth Resources & Environmental Engineering, Hanyang University, Seoul, 04763, Republic of Korea
| | - Youngjun Choi
- Department of Biological Engineering, Konkuk University, Seoul 05029, Republic of Korea
| | - Won-Kun Park
- Department of Biological Engineering, Konkuk University, Seoul 05029, Republic of Korea
| | - Bonwoo Koo
- Industrial Insect and Sericulture Division, Department of Agricultural Biology, National Institute of Agricultural Science, RDA, Wanju 55365, Republic of Korea
| | - Kwanho Park
- Industrial Insect and Sericulture Division, Department of Agricultural Biology, National Institute of Agricultural Science, RDA, Wanju 55365, Republic of Korea
| | - Yiu Fai Tsang
- Department of Science and Environmental Studies and State Key Laboratory in Marine Pollution, The Education University of Hong Kong, Tai Po, New Territories 999077, Hong Kong
| | - Eilhann E Kwon
- Department of Earth Resources & Environmental Engineering, Hanyang University, Seoul, 04763, Republic of Korea.
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Karia M, Kaspal M, Alhattab M, Puri M. Marine-Derived Lipases for Enhancing Enrichment of Very-Long-Chain Polyunsaturated Fatty Acids with Reference to Omega-3 Fatty Acids. Mar Drugs 2024; 22:301. [PMID: 39057410 PMCID: PMC11277628 DOI: 10.3390/md22070301] [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: 05/15/2024] [Revised: 06/17/2024] [Accepted: 06/25/2024] [Indexed: 07/28/2024] Open
Abstract
Omega-3 fatty acids are essential fatty acids that are not synthesised by the human body and have been linked with the prevention of chronic illnesses such as cardiovascular and neurodegenerative diseases. However, the current dietary habits of the majority of the population include lower omega-3 content compared to omega-6, which does not promote good health. To overcome this, pharmaceutical and nutraceutical companies aim to produce omega-3-fortified foods. For this purpose, various approaches have been employed to obtain omega-3 concentrates from sources such as fish and algal oil with higher amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Among these techniques, enzymatic enrichment using lipase enzymes has gained tremendous interest as it is low in capital cost and simple in operation. Microorganism-derived lipases are preferred as they are easily produced due to their higher growth rate, and they hold the ability to be manipulated using genetic modification. This review aims to highlight the recent studies that have been carried out using marine lipases for the enrichment of omega-3, to provide insight into future directions. Overall, the covalent bond-based lipase immobilization to various support materials appears most promising; however, greener and less expensive options need to be strengthened.
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Affiliation(s)
- Mahejbin Karia
- Bioprocessing Laboratory, Medical Biotechnology, College of Medicine and Public Health, Flinders University, Bedford Park, Adelaide 5042, Australia
| | - Mona Kaspal
- Bioprocessing Laboratory, Medical Biotechnology, College of Medicine and Public Health, Flinders University, Bedford Park, Adelaide 5042, Australia
| | - Mariam Alhattab
- Bioprocessing Laboratory, Medical Biotechnology, College of Medicine and Public Health, Flinders University, Bedford Park, Adelaide 5042, Australia
| | - Munish Puri
- Bioprocessing Laboratory, Medical Biotechnology, College of Medicine and Public Health, Flinders University, Bedford Park, Adelaide 5042, Australia
- Flinders Health and Medical Research Institute, Flinders University, Bedford Park, Adelaide 5042, Australia
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Yu H, Qin L, Zhou J. Effect of Oil Polarity on the Protein Adsorption at Oil-Water Interfaces. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:10701-10710. [PMID: 37470337 DOI: 10.1021/acs.langmuir.3c01541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/21/2023]
Abstract
Protein adsorption at oil-water interfaces has received much attention in applications of food emulsion and biocatalysis. The protein activity is influenced by the protein orientation and conformation. The oil polarity is expected to influence the orientation and conformation of adsorbed proteins by modulating intermolecular interactions. Hence, it is possible to tune the protein emulsion stability and activity by varying the oil polarity. Martini v3.0-based coarse-grained molecular dynamics (CGMD) simulations were employed to investigate the effect of oil polarity on the orientation and conformation of hydrophobin (HFBI) and Candida antarctica lipase B (CALB) adsorbed at triolein-water, hexadecane-water, and octanol-water interfaces for the first time. The protein adsorption orientation was predicted through the hydrophobic dipole, indicating that protein adsorption exists in preferred orientations at hydrophobic oil interfaces. The conformation of the adsorbed HFBI is well conserved, whereas relatively larger conformational changes occur during the CALB adsorption as the oil hydrophobicity increases. Comparisons on the adsorption interaction energy of proteins with oils confirm the relationship between the oil polarity and the interaction strength of proteins with oils. In addition, CGMD simulations allow longer time scale simulations of the behaviors of protein adsorption at oil-water interfaces.
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Affiliation(s)
- Hai Yu
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Lanlan Qin
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Jian Zhou
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
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Schroën K, Deng B, Berton-Carabin C, Marze S, Corstens M, Hinderink E. Microfluidics-based observations to monitor dynamic processes occurring in food emulsions and foams. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2023.100989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Unfolded Lipase at Interfaces Studied via Interfacial Dilational Rheology: The Impact of Urea. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6040056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Unfolding can interrupt the activity of enzymes. Lipase, the enzyme responsible for triglyceride catalysis, can be deactivated by unfolding, which can significantly affect the yield of enzymatic processes in biochemical engineering. Different agents can induce lipase unfolding, among which we study the impact of urea as a strong denaturant. Unfolding weakens the rigidity and stability of globular proteins, thereby changing the viscoelastic properties of the protein adsorbed layers. These changes can be detected and quantified using interfacial dilational rheology. The urea-induced unfolding of lipase destructs its globular structure, making it more flexible. The interfacial tension and viscoelastic moduli of lipase adsorbed layers reduce upon the addition of urea in the range of studied concentrations. The results agree with the theory that, upon unfolding, a distal region of the loop and tail domain forms adjacent to the proximal region of the interface. The exchange of matter between these regions reduces the viscoelasticity of the unfolded lipase adsorbed layers. Additionally, unfolding reduces the rigidity and brittleness of the lipase adsorbed layers: the aged adsorbed layer of native lipase can break upon high-amplitude perturbations of the interfacial area, unlike the case for urea-induced unfolded lipase.
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Hinderink EB, Meinders MB, Miller R, Sagis L, Schroën K, Berton-Carabin CC. Interfacial protein-protein displacement at fluid interfaces. Adv Colloid Interface Sci 2022; 305:102691. [PMID: 35533557 DOI: 10.1016/j.cis.2022.102691] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/24/2022] [Accepted: 04/30/2022] [Indexed: 11/01/2022]
Abstract
Protein blends are used to stabilise many traditional and emerging emulsion products, resulting in complex, non-equilibrated interfacial structures. The interface composition just after emulsification is dependent on the competitive adsorption between proteins. Over time, non-adsorbed proteins are capable of displacing the initially adsorbed ones. Such rearrangements are important to consider, since the integrity of the interfacial film could be compromised after partial displacement, which may result in the physical destabilisation of emulsions. In the present review, we critically describe various experimental techniques to assess the interfacial composition, properties and mechanisms of protein displacement. The type of information that can be obtained from the different techniques is described, from which we comment on their suitability for displacement studies. Comparative studies between model interfaces and emulsions allow for evaluating the impact of minor components and the different fluid dynamics during interface formation. We extensively discuss available mechanistic physical models that describe interfacial properties and the dynamics of complex mixed systems, with a focus on protein in-plane and bulk-interface interactions. The potential of Brownian dynamic simulations to describe the parameters that govern interfacial displacement is also addressed. This review thus provides ample information for characterising the interfacial properties over time in protein blend-stabilised emulsions, based on both experimental and modelling approaches.
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The impact of SiO2 nanoparticles on the dilational viscoelastic properties of water-nonionic surfactant-fuel interface. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128757] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Yu H, Yang S, Chen Z, Xu Z, Quan X, Zhou J. Orientation and Conformation of Hydrophobin at the Oil-Water Interface: Insights from Molecular Dynamics Simulations. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2022; 38:6191-6200. [PMID: 35508911 DOI: 10.1021/acs.langmuir.2c00614] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Hydrophobins, a new class of potential protein emulsifiers, have been extensively employed in the food, pharmaceutical, and chemical industries. However, the knowledge of the underlying molecular mechanism of protein adsorption at the oil-water interface remains elusive. In this study, all-atom molecular dynamics simulations were performed to probe the adsorption orientation and conformation change of class II hydrophobin HFBI at the cyclohexane-water interface. It was proposed that a hydrophobic dipole of the protein could be used to quantitatively predict the orientation of the adsorbed HFBI. Simulation results revealed that HFBI adsorbed at the interface with the patch-up orientation toward the oil phase, regardless of its initial orientations. HFBI's secondary structure was maintained to be intact in the course of simulations despite relatively significant variations in the tertiary structure observed, which could well preserve the bioactivity of HFBI. From the energy analysis, the driving force for interface adsorption was primarily determined by van der Waals interactions between HFBI and cyclohexane. Further analysis indicated that the adsorption orientation and conformation of HFBI at the oil-water interface were typically regulated by the hydrophobic patch and some key residues. This study provides some insights into the orientation, conformation, and adsorption mechanism of proteins at the oil-water interface and theoretical guidelines for the design and development of novel biological emulsifiers involved in the food, pharmaceutical, and chemical industries.
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Affiliation(s)
- Hai Yu
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Shengjiang Yang
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Zheng Chen
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Zhiyong Xu
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Xuebo Quan
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
| | - Jian Zhou
- School of Chemistry and Chemical Engineering, Guangdong Provincial Key Lab for Green Chemical Product Technology, South China University of Technology, Guangzhou 510640, P. R. China
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