Promotion or suppression of glucose isomerization in subcritical aqueous straight- and branched-chain alcohols

Characterization of temperature-dependent subcritical water hydrolysis pattern of strong and floury rice cultivars and potential utilizations of their hydrolysates

This study investigated the effects of subcritical water (SW) temperatures on the hydrolysis pattern and characteristics of hydrolysates prepared with strong rice (SR) and floury rice (FR). The characteristics of the hydrolysates were generally dependent on the rice cultivar in the SW temperature range of 150-250 °C, while the cultivar dependence was diminished at temperatures greater than 300 °C. Based on brix and reducing sugar content, an optimal production of rice hydrolysates was obtained at a SW temperature range of 200-250 °C. However, thermal conversion of sugar into acids, 5-hydroxymethylfurfural (HMF) and furfural was manifested at 250 °C. The rice hydrolysates prepared at 250 ∼ 300 °C had the highest antioxidant activity with strong umami intensity, but they suppressed the growth of prebiotics. Therefore, the present study demonstrated that controlling the SW temperature is crucial to improve rice hydrolysis efficiency and to regulate the physiological activity of the hydrolysates.

Isomerization and epimerization of fructose in phosphate buffer under subcritical water conditions

Isomerization and epimerization of fructose to glucose, mannose, allulose, and allose were executed using a subcritical phosphate buffer solution to effectively produce useful monosaccharides. The conversion of the substrate and the yield of products were dependent on the reaction temperature, initial pH, initial substrate concentration, and buffer concentration. A high yield of mannose was achieved under the optimal reaction conditions we identified. We subsequently performed the kinetic analysis based on the proposed reaction network, and evaluated the effects of temperature and pH on the reactions. We then estimated the apparent activation energy values for each reaction.

Tuning of MgO's base characteristics by blending it with amphoteric ZnO facilitating the selective glucose isomerization to fructose for bioenergy development

Fructose serves as an important intermediate in the preparation of liquid fuel compounds. Herein, we report its selective production via a chemical catalysis method over ZnO/MgO nanocomposite. The blending of an amphoteric ZnO with MgO reduced the latter's unfavorable moderate/strong basic sites that can influence the side reactions in the sugar interconversion, reducing fructose productivity. Of all the ZnO/MgO combinations, a 1 : 1 ratio of ZnO and MgO showed a 20% reduction in moderate/strong basic sites in MgO with ∼2-2.5 times increase in weak basic sites (overall), which is favorable for the reaction. The analytical characterizations affirmed that MgO settles on the surface of ZnO by blocking the pores. The amphoteric ZnO undertakes the neutralization of the strong basic sites and improves the weak basic sites (cumulative) by the Zn-MgO alloy formation. Therefore, the composite afforded as high as 36% fructose yield and 90% selectivity at 90 °C; especially, the improved selectivity can be accounted for by the effect of both basic and acidic sites. The favorable action of acidic sites in controlling the unwanted side reactions was maximum when an aqueous medium contained 1/5^th methanol. However, ZnO's presence regulated the glucose's degradation rate by up to 40% compared to the kinetics of pristine MgO. From the isotopic labelling experiments, the proton transfer pathway (or LdB-AvE mechanism by the formation of 1,2-enediolate) is dominant in the glucose-to-fructose transformation. The composite exhibited a long-lasting ability based on the good recycling efficiency of up to 5 cycles. The insights into the fine-tuning of the physicochemical characteristics of widely available metal oxides would help develop a robust catalyst for sustainable fructose production for biofuel production (via a cascade approach).

Production of keto-disaccharides from aldo-disaccharides in subcritical aqueous ethanol

Isomerization of disaccharides (maltose, isomaltose, cellobiose, lactose, melibiose, palatinose, sucrose, and trehalose) was investigated in subcritical aqueous ethanol. A marked increase in the isomerization of aldo-disaccharides to keto-disaccharides was noted and their hydrolytic reactions were suppressed with increasing ethanol concentration. Under any study condition, the maximum yield of keto-disaccharides produced from aldo-disaccharides linked by β-glycosidic bond was higher than that produced from aldo-disaccharides linked by α-glycosidic bond. Palatinose, a keto-disaccharide, mainly underwent decomposition rather than isomerization in subcritical water and subcritical aqueous ethanol. No isomerization was noted for the non-reducing disaccharides trehalose and sucrose. The rate constant of maltose to maltulose isomerization almost doubled by changing solvent from subcritical water to 80 wt% aqueous ethanol at 220 °C. Increased maltose monohydrate concentration in feed decreased the conversion of maltose and the maximum yield of maltulose, but increased the productivity of maltulose. The maximum productivity of maltulose was ca. 41 g/(h kg-solution).

Engineering aspects of rate-related processes in food manufacturing

Many rate-related phenomena occur in food manufacturing processes. This review addresses four of them, all of which are topics that the author has studied in order to design food manufacturing processes that are favorable from the standpoint of food engineering. They include chromatographic separation through continuous separation with a simulated moving adsorber, lipid oxidation kinetics in emulsions and microencapsulated systems, kinetic analysis and extraction in subcritical water, and water migration in pasta.