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Pirozzi A, Olivieri F, Castaldo R, Gentile G, Donsì F. Cellulose Isolation from Tomato Pomace: Part II-Integrating High-Pressure Homogenization in a Cascade Hydrolysis Process for the Recovery of Nanostructured Cellulose and Bioactive Molecules. Foods 2023; 12:3221. [PMID: 37685154 PMCID: PMC10487015 DOI: 10.3390/foods12173221] [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: 08/02/2023] [Revised: 08/18/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
This work proposes a biorefinery approach for utilizing tomato pomace (TP) through a top-down deconstructing strategy, combining mild chemical hydrolysis with high-pressure homogenization (HPH). The objective of the study is to isolate cellulose pulp using different combinations of chemical and physical processes: (i) direct HPH treatment of the raw material, (ii) HPH treatment following acid hydrolysis, and (iii) HPH treatment following alkaline hydrolysis. The results demonstrate that these isolation routes enable the production of cellulose with tailored morphological properties from TP with higher yields (up to +21% when HPH was applied before hydrolysis and approximately +6% when applied after acid or after alkaline hydrolysis). Additionally, the side streams generated by this cascade process show a four-fold increase in phenolic compounds when HPH is integrated after acid hydrolysis compared to untreated sample, and they also contain nanoparticles composed of hemicellulose and lignin, as shown by FT-IR and SEM. Notably, the further application of HPH treatment enables the production of nanostructured cellulose from cellulose pulp derived from TP, offering tunable properties. This approach presents a sustainable pathway for the extraction of cellulose and nanocellulose, as well as the valorization of value-added compounds found in residual biomass in the form of side streams.
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Affiliation(s)
- Annachiara Pirozzi
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy;
| | - Federico Olivieri
- Institute for Polymers Composites and Biomaterials, National research Council of Italy, IPCB CNR, Via Campi Flegrei, 34, 80078 Pozzuoli, Italy; (F.O.); (R.C.); (G.G.)
| | - Rachele Castaldo
- Institute for Polymers Composites and Biomaterials, National research Council of Italy, IPCB CNR, Via Campi Flegrei, 34, 80078 Pozzuoli, Italy; (F.O.); (R.C.); (G.G.)
| | - Gennaro Gentile
- Institute for Polymers Composites and Biomaterials, National research Council of Italy, IPCB CNR, Via Campi Flegrei, 34, 80078 Pozzuoli, Italy; (F.O.); (R.C.); (G.G.)
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy;
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Zhang Y, Wu L, Zhang F, Zheng J. Sucrose ester alleviates the agglomeration behavior of bamboo shoot dietary fiber treated via high pressure homogenization: Influence on physicochemical, rheological, and structural properties. Food Chem 2023; 413:135609. [PMID: 36745942 DOI: 10.1016/j.foodchem.2023.135609] [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: 10/09/2022] [Revised: 01/19/2023] [Accepted: 01/29/2023] [Indexed: 02/04/2023]
Abstract
High-pressure homogenization (HPH) is a physical modification method that can rapidly reduce the particle size of bamboo shoot dietary fiber (BSDF), but it can lead to agglomeration. Therefore, the effects of the addition of sucrose ester (SE) to alleviate the agglomeration of BSDF during HPH were investigated. Compared with BSDF without added SE, BSDF obtained the smallest particle size (276.5 nm) and highest ζ-Potential (53.6 mV) when SE was 5 g/L. Water-holding capacity, oil-holding capacity, swelling capacity, and b* increased, whereas L* and a* decreased significantly with the addition of SE. The shear stress and viscoelasticity of BSDF solution were minimized when 5 g/L SE was added. SE reduced relative crystallinity and thermal stability of BSDF. SE could effectively alleviate the aggregation of BSDF through the mechanism of electrostatic repulsion. This study highlights an innovative and promising strategy for alleviating the agglomeration behavior of BSDF during HPH treatment.
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Affiliation(s)
- Yijia Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Westa College, Southwest University, Chongqing 400715, China
| | - Liangru Wu
- China National Bamboo Research Center, Hangzhou 310012, China
| | - Fusheng Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Jiong Zheng
- College of Food Science, Southwest University, Chongqing 400715, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China.
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Liu J, Huang L, An J, Ma Y, Cheng Y, Zhang R, Peng P, Wang Y, Addy M, Chen P, Chen C, Liu Y, Huang G, Ruan R. Application of high‐pressure homogenization to improve physicochemical and antioxidant properties of almond hulls. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Juer Liu
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
- Department of Food Science and Nutrition University of Minnesota St. Paul Minnesota USA
| | - Li Huang
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
- Zhejiang University Shandong (Linyi) Modern Agricultural Research Institute Linyi Shandong China
| | - Jun An
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
| | - Yiwei Ma
- Department of Food Science and Nutrition University of Minnesota St. Paul Minnesota USA
| | - Yanling Cheng
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
| | - Renchuan Zhang
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
| | - Peng Peng
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
| | - Yuanpu Wang
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
- State Key Laboratory of Food Science and Technology, and Engineering Research, Center for Biomass Conversion, Ministry of Education Nanchang University Nanchang China
| | - Min Addy
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
| | - Paul Chen
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
| | - Chi Chen
- Department of Food Science and Nutrition University of Minnesota St. Paul Minnesota USA
| | - Yuhuan Liu
- State Key Laboratory of Food Science and Technology, and Engineering Research, Center for Biomass Conversion, Ministry of Education Nanchang University Nanchang China
| | | | - Roger Ruan
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
- Department of Food Science and Nutrition University of Minnesota St. Paul Minnesota USA
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Shin JS, Kim BH, Kim HS, Baik MY. Optimization of pea protein and citrus fiber contents for plant based stirred soymilk yogurt using response surface methodology. Food Sci Biotechnol 2022; 31:1691-1701. [PMID: 36313001 PMCID: PMC9596660 DOI: 10.1007/s10068-022-01180-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 08/31/2022] [Accepted: 09/18/2022] [Indexed: 11/04/2022] Open
Abstract
This study investigated the optimization of pea protein (PP) and citrus fiber (CF) contents with the goal of producing a clean-label plant-based stirred soymilk yogurt that is free of additives. If CF is absent, a greater PP concentration tends to produce soymilk yogurt with improved physical properties (viscosity, flowability and water holding capacity). A CF concentration of 0.1% helped to improve the physical properties necessary in the production of stirred yogurt; however, an increase in CF concentration to 0.2% or higher would instead cause the physical properties to become unfavorable. The lactic acid bacteria (LAB) count was unaffected by CF content and increased proportionally with PP content. Response surface methodology was employed to investigate how the physical properties were affected by the mixing ratio, and an optimization technique was used to obtain the optimal yogurt mixing ratio. According to the optimization process, the optimal contents of 4% PP and 0.1% CF was obtained with a desirability of 87.1%. This result could provide the basic and fundamental information for developing clean-label plant-based stirred soymilk yogurt as a reference in the future.
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Affiliation(s)
- Jae-Sung Shin
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seoul, Republic of Korea
- Corporate Technology Office, Pulmuone Corp., Cheongju, 28220 Republic of Korea
| | - Beom-Hee Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seoul, Republic of Korea
| | - Hyun-Seok Kim
- Major of Food Science and Biotechnology, Division of Bio-Convergence, Kyonggi University, Suwon, Republic of Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seoul, Republic of Korea
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Jiang Z, Mu S, Ma C, Liu Y, Ma Y, Zhang M, Li H, Liu X, Hou J, Tian B. Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107515] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Cellulose Isolation from Tomato Pomace Pretreated by High-Pressure Homogenization. Foods 2022; 11:foods11030266. [PMID: 35159418 PMCID: PMC8833915 DOI: 10.3390/foods11030266] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/13/2022] [Accepted: 01/15/2022] [Indexed: 02/04/2023] Open
Abstract
This work proposes a biorefinery approach for the utilization of agri-food residues, such as tomato pomace (TP), through combining chemical hydrolysis with high-pressure homogenization (HPH), aiming to achieve the isolation of cellulose with tailored morphological properties from underused lignocellulose feedstocks, along with the valorization of the value-added compounds contained in the biomass. Cellulose was isolated from TP using sequential chemical hydrolysis in combination with mechanical pretreatment through HPH. The chemical and structural features of cellulose isolated from TP pretreated by HPH were compared with cellulose isolated from untreated TP through light scattering for particle size distribution, optical and scanning electron microscopy, and Fourier-transform infrared spectroscopy (FT-IR) analysis. HPH pretreatment (80 MPa, 10 passes) not only promoted a slight increase in the yield of cellulose extraction (+9%) but contributed to directly obtaining defibrillated cellulose particles, characterized by smaller irregular domains containing elongated needle-like fibers. Moreover, the selected mild chemical process produced side streams rich in bioactive molecules, evaluated in terms of total phenols and reducing activity. The liquors recovered from acid hydrolysis of TP exhibited a higher biological activity than those obtained through a conventional extraction (80% v/v acetone, 25 °C, 24 h at 180 rpm).
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Li B, Cornish K, Zheng Z, Wu M. Physicochemical properties and rheological behavior of chrysanthemum powder made by superfine grinding and high pressure homogenization. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13652] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Borui Li
- College of Engineering China Agricultural University Beijing China
- Department of Food, Agricultural and Biological Engineering Ohio State University Wooster Ohio USA
| | - Katrina Cornish
- Department of Food, Agricultural and Biological Engineering Ohio State University Wooster Ohio USA
| | - Zhian Zheng
- College of Engineering China Agricultural University Beijing China
| | - Min Wu
- College of Engineering China Agricultural University Beijing China
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Kadian D, Kumar A, Badgujar PC, Sehrawat R. Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13661] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Drishti Kadian
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Anit Kumar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
- Department of Food Technology School of Chemical Technology, Harcourt Butler Technical University Kanpur Uttar Pradesh India
| | - Prarabdh C. Badgujar
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Rachna Sehrawat
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
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Huang L, Liu J, Addy M, Ding B, Cheng Y, Peng P, Wang Y, Liu Y, Chen P, Ruan R. Physicochemical and emulsifying properties of orange fibers stabilized oil-in-water emulsions. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110054] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Mesa J, Hinestroza-Córdoba LI, Barrera C, Seguí L, Betoret E, Betoret N. High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability. Molecules 2020; 25:E3305. [PMID: 32708208 PMCID: PMC7397014 DOI: 10.3390/molecules25143305] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 07/16/2020] [Accepted: 07/18/2020] [Indexed: 12/24/2022] Open
Abstract
Interest in high homogenization pressure technology has grown over the years. It is a green technology with low energy consumption that does not generate high CO2 emissions or polluting effluents. Its main food applications derive from its effect on particle size, causing a more homogeneous distribution of fluid elements (particles, globules, droplets, aggregates, etc.) and favoring the release of intracellular components, and from its effect on the structure and configuration of chemical components such as polyphenols and macromolecules such as carbohydrates (fibers) and proteins (also microorganisms and enzymes). The challenges of the 21st century are leading the processed food industry towards the creation of food of high nutritional quality and the use of waste to obtain ingredients with specific properties. For this purpose, soft and nonthermal technologies such as high pressure homogenization have huge potential. The objective of this work is to review how the need to combine safety, functionality and sustainability in the food industry has conditioned the application of high-pressure homogenization technology in the last decade.
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Affiliation(s)
- José Mesa
- Institute of Food Engineering for Development, Universitat Politècnica de València, CP 46022 València, Spain; (J.M.); (L.I.H.-C.); (C.B.); (L.S.)
| | - Leidy Indira Hinestroza-Córdoba
- Institute of Food Engineering for Development, Universitat Politècnica de València, CP 46022 València, Spain; (J.M.); (L.I.H.-C.); (C.B.); (L.S.)
- Grupo de Valoración y Aprovechamiento de la Biodiversidad, Universidad Tecnológica del Chocó. AA.292, Calle 22 No. 18B-10, Quibdó-Chocó CP 270001, Colombia
| | - Cristina Barrera
- Institute of Food Engineering for Development, Universitat Politècnica de València, CP 46022 València, Spain; (J.M.); (L.I.H.-C.); (C.B.); (L.S.)
| | - Lucía Seguí
- Institute of Food Engineering for Development, Universitat Politècnica de València, CP 46022 València, Spain; (J.M.); (L.I.H.-C.); (C.B.); (L.S.)
| | - Ester Betoret
- Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, 46980 Paterna, Spain
| | - Noelia Betoret
- Institute of Food Engineering for Development, Universitat Politècnica de València, CP 46022 València, Spain; (J.M.); (L.I.H.-C.); (C.B.); (L.S.)
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11
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Effect of high pressure homogenization on sugar beet pulp: Rheological and microstructural properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109245] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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Effects of high-pressure homogenization on physical and thermal properties of citrus fiber. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108573] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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