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Negi T, Kumar Y, Sirohi R, Singh S, Tarafdar A, Pareek S, Kumar Awasthi M, Alok Sagar N. Advances in bioconversion of spent tea leaves to value-added products. BIORESOURCE TECHNOLOGY 2022; 346:126409. [PMID: 34838972 DOI: 10.1016/j.biortech.2021.126409] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/17/2021] [Accepted: 11/19/2021] [Indexed: 06/13/2023]
Abstract
Spent tea leaves (STL) are generated after the extraction of liquor from processed tea leaves and are regarded as an underutilized waste. STL are rich in essential amino acids, ω-6 and ω-3 fatty acids, alkaloids (theobromine and caffeine), polyphenols (catechin, theaflavins and rutin) and minerals (Ca, P, K, Mg, Mn) that could be utilized for the production of industrially important products. Vermicomposting, anaerobic digestion, silage preparation and fermentation are currently used as low cost methods for the bioconversion of STL to a usable form. Structural, morphological and chemical modification of STL after suitable bioconversion enables its application in the development of biopolymers, biofuels, catechin derivatives, biochar, absorbents for dye, and for removal of Cd, Hg, Cr(IV), As(V) and aspirin. This review discusses the composition, characterization, bioconversion and value added product generation from STL while highlighting prospective applications of STL in developing battery electrodes, nanocatalysts, insulation materials and edible bioactive peptides.
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Affiliation(s)
- Taru Negi
- Department of Food Science and Technology, G. B. Pant University of Agriculture and Technology, Pantnagar 263 145, Uttarakhand, India
| | - Yogesh Kumar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, 148 106, Punjab, India
| | - Ranjna Sirohi
- Department of Chemical and Biological Engineering, Korea University, 145, Anam-ro, Seongbuk-gu, Seoul 02841, South Korea; Centre for Energy and Environmental Sustainability, Lucknow-226 029, Uttar Pradesh, India
| | - Shikhangi Singh
- Department of Post Harvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Pantnagar 263 145, Uttarakhand, India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, Uttar Pradesh, India
| | - Sunil Pareek
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat 131 028, Haryana, India
| | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Narashans Alok Sagar
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat 131 028, Haryana, India; Food Microbiology Lab, Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly 243 122, Uttar Pradesh, India.
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Ribeiro E, Rocha TDS, Prudencio SH. Potential of green and roasted coffee beans and spent coffee grounds to provide bioactive peptides. Food Chem 2021; 348:129061. [PMID: 33550122 DOI: 10.1016/j.foodchem.2021.129061] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 11/19/2020] [Accepted: 01/06/2021] [Indexed: 12/11/2022]
Abstract
Protein extracts from green and roasted coffee beans and from spent coffee grounds (SCG) were evaluated as bioactive peptides sources. The in silico approach revealed a high frequency of the occurrence (A) of dipeptidyl peptidase-IV (DPP-IV) (0.62) and angiotensin I-converting enzyme (ACE) inhibitor peptides (0.44) in the 11S coffee globulin, which could be released after digestion. After in vitro digestion of the protein, the green bean and SCG proteins were more susceptible to proteolysis, releasing smaller polypeptides (3.4 kDa), which showed higher anti-hypertensive potentials (IC50 = 0.30 and 0.27 mg soluble protein/mL). However, the antioxidant capacity only increased for the roasted coffee and SCG extracts due to antioxidant groups formed during roasting. The heat treatment applied during coffee brewing increased the sensitivity of the SCG extract to proteolysis, leading to their high anti-hypertensive and antioxidant potentials. Therefore, the 11S coffee globulin is a precursor of a series of bioactive peptides.
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Affiliation(s)
- Everton Ribeiro
- Department of Food Science and Technology, State University of Londrina, 86057-970 Londrina, PR, Brazil
| | - Thais de Souza Rocha
- Department of Food Science and Technology, State University of Londrina, 86057-970 Londrina, PR, Brazil.
| | - Sandra Helena Prudencio
- Department of Food Science and Technology, State University of Londrina, 86057-970 Londrina, PR, Brazil.
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Estimation of Phenolic and Flavonoid Compounds and Antioxidant Activity of Spent Coffee and Black Tea (Processing) Waste for Potential Recovery and Reuse in Sudan. RECYCLING 2018. [DOI: 10.3390/recycling3020027] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Zhi WW, Wei TC, Jen YW, Long WH, Lin CC, Der CJ, Kuang LM, Tung LW. Comparative study on the physicochemical and functional properties of the mucilage in the carpel of Nymphaea odorata using ultrasonic and classical heating extractions. Int J Biol Macromol 2018; 117:1367-1373. [PMID: 29476852 DOI: 10.1016/j.ijbiomac.2018.02.118] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 02/14/2018] [Accepted: 02/19/2018] [Indexed: 01/20/2023]
Abstract
The cooked carpel of Nymphaea odorata has a large amount of transparent mucilage; however, the basic characteristics of this mucilage have not yet been reported. This study compared the physicochemical and functional properties of this mucilage obtained using conventional hot water extraction (HWM) and ultrasonic-assisted extraction (UAM). Neither HWM nor UAM affected the viability of mouse skin fibroblasts (NIH/3 T3) below 100 μg/mL. UAM had a higher yield production, phenol concentration, and in vitro antioxidant activity, but it had a lower viscosity and water-holding capacity than that of HWM. The Fourier transform infrared spectra revealed that the dialyzed HWM and UAM, named HWMD and UAMD, respectively, appeared to have major spectral differences at 1730 cm-1 and 1605 cm-1, implying that the degree of methylation was different between HWMD and UAMD. Compared to HWMD, UAMD in low-molecular weight polysaccharides increased. Indeed, the basic characteristics of native mucilage in the carpel of N. odorata were greatly changed by various extractions. Nevertheless, sugar analysis indicated that glucuronic acid was the main composition of HWMD and UAMD.
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Affiliation(s)
- Wu Wei Zhi
- Department of Life Sciences, National University of Kaohsiung, Nan-Tzu District 811, Kaohsiung, Taiwan
| | - Tu Chin Wei
- Department of Life Sciences, National University of Kaohsiung, Nan-Tzu District 811, Kaohsiung, Taiwan
| | - Yang Wen Jen
- Department of Life Sciences, National University of Kaohsiung, Nan-Tzu District 811, Kaohsiung, Taiwan; Biotechnology Research Center, National University of Kaohsiung, Nan-Tzu District 811, Kaohsiung, Taiwan
| | - Wang Heng Long
- Department of Life Sciences, National University of Kaohsiung, Nan-Tzu District 811, Kaohsiung, Taiwan; Biotechnology Research Center, National University of Kaohsiung, Nan-Tzu District 811, Kaohsiung, Taiwan.
| | - Chang Chao Lin
- Food Industry Research and Development Institute, 300, Hsinchu, Taiwan
| | - Chung Jeng Der
- Division of Silviculture, Taiwan Forestry Research Institute, Zhongzheng District 100, Taipei, Taiwan
| | - Lu Mei Kuang
- National Research Institute of Chinese Medicine, Ministry of Health and Welfare, Beitou District 112, Taipei, Taiwan
| | - Liao Wei Tung
- Department of Chemical and Materials Engineering, Southern Taiwan University of Science and Technology, Yungkang District 710, Tainan, Taiwan
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