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Alotaibi RF, AlTilasi HH, Al-Mutairi AM, Alharbi HS. Chromatographic and spectroscopic methods for the detection of cocoa butter in cocoa and its derivatives: A review. Heliyon 2024; 10:e31467. [PMID: 38882372 PMCID: PMC11176802 DOI: 10.1016/j.heliyon.2024.e31467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2024] [Revised: 05/15/2024] [Accepted: 05/16/2024] [Indexed: 06/18/2024] Open
Abstract
Currently, there is fierce competition in the cocoa industry to develop products that possess distinctive sensory characteristics and flavours. This is because cocoa and its derivatives provide numerous health and functional advantages, which is essential to their economics. The fatty acid and triglyceride composition of cocoa determines its quality. This review emphasises the necessity of developing precise, adaptable analytical techniques to identify and quantify cocoa butter in cocoa and its derived products, from cocoa beans to chocolate bars. Key chromatographic and spectroscopic techniques play crucial roles in understanding the fundamental principles underlying the production of cocoa with desirable flavours. This significantly impacts the sustainability, traceability, and authenticity of cocoa products while also supporting the battle against adulteration.
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Affiliation(s)
- Razan F Alotaibi
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Hissah H AlTilasi
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Adibah M Al-Mutairi
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Hibah S Alharbi
- Saudi Food and Drug Authority, Riyadh, 0112038222, Kingdom of Saudi Arabia
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Kassem A, Abbas L, Coutinho O, Opara S, Najaf H, Kasperek D, Pokhrel K, Li X, Tiquia-Arashiro S. Applications of Fourier Transform-Infrared spectroscopy in microbial cell biology and environmental microbiology: advances, challenges, and future perspectives. Front Microbiol 2023; 14:1304081. [PMID: 38075889 PMCID: PMC10703385 DOI: 10.3389/fmicb.2023.1304081] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Accepted: 11/03/2023] [Indexed: 01/02/2024] Open
Abstract
Microorganisms play pivotal roles in shaping ecosystems and biogeochemical cycles. Their intricate interactions involve complex biochemical processes. Fourier Transform-Infrared (FT-IR) spectroscopy is a powerful tool for monitoring these interactions, revealing microorganism composition and responses to the environment. This review explores the diversity of applications of FT-IR spectroscopy within the field of microbiology, highlighting its specific utility in microbial cell biology and environmental microbiology. It emphasizes key applications such as microbial identification, process monitoring, cell wall analysis, biofilm examination, stress response assessment, and environmental interaction investigation, showcasing the crucial role of FT-IR in advancing our understanding of microbial systems. Furthermore, we address challenges including sample complexity, data interpretation nuances, and the need for integration with complementary techniques. Future prospects for FT-IR in environmental microbiology include a wide range of transformative applications and advancements. These include the development of comprehensive and standardized FT-IR libraries for precise microbial identification, the integration of advanced analytical techniques, the adoption of high-throughput and single-cell analysis, real-time environmental monitoring using portable FT-IR systems and the incorporation of FT-IR data into ecological modeling for predictive insights into microbial responses to environmental changes. These innovative avenues promise to significantly advance our understanding of microorganisms and their complex interactions within various ecosystems.
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Affiliation(s)
- Amin Kassem
- Department of Natural Sciences, University of Michigan-Dearborn, Dearborn, MI, United States
| | - Lana Abbas
- Department of Natural Sciences, University of Michigan-Dearborn, Dearborn, MI, United States
| | - Oliver Coutinho
- Department of Natural Sciences, University of Michigan-Dearborn, Dearborn, MI, United States
| | - Somie Opara
- Department of Natural Sciences, University of Michigan-Dearborn, Dearborn, MI, United States
| | - Hawraa Najaf
- Department of Natural Sciences, University of Michigan-Dearborn, Dearborn, MI, United States
| | - Diana Kasperek
- Department of Natural Sciences, University of Michigan-Dearborn, Dearborn, MI, United States
| | - Keshav Pokhrel
- Department of Mathematics and Statistics, University of Michigan-Dearborn, Dearborn, MI, United States
| | - Xiaohua Li
- Department of Natural Sciences, University of Michigan-Dearborn, Dearborn, MI, United States
| | - Sonia Tiquia-Arashiro
- Department of Natural Sciences, University of Michigan-Dearborn, Dearborn, MI, United States
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Mun SB, Cho BG, Jin SR, Lim CR, Yun YS, Cho CW. Adsorption of organic micropollutants on yeast: Batch experiment and modeling. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 334:117507. [PMID: 36809737 DOI: 10.1016/j.jenvman.2023.117507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 01/31/2023] [Accepted: 02/10/2023] [Indexed: 06/18/2023]
Abstract
Yeast is ubiquitous and may act as a solid phase in natural aquatic systems, which may affect the distribution of organic micropollutants (OMs). Therefore, it is important to understand the adsorption of OMs on yeast. Therefore, in this study, a predictive model for the adsorption values of OMs on the yeast was developed. For that, an isotherm experiment was performed to estimate the adsorption affinity of OMs on yeast (i.e., Saccharomyces cerevisiae). Afterwards, quantitative structure-activity relationship (QSAR) modeling was performed for the purpose of developing a prediction model and explaining the adsorption mechanism. For the modeling, empirical and in silico linear free energy relationship (LFER) descriptors were applied. The isotherm results showed that yeast adsorbs a wide range of OMs, but the magnitude of Kd strongly depends on the types of OMs. The measured log Kd values of the tested OMs ranged from -1.91 to 1.1. Additionally, it was confirmed that the Kd measured in distilled water is comparable to that measured in real anaerobic or aerobic wastewater (R2 = 0.79). In QSAR modeling, the Kd value could be predicted by the LFER concept with an R2 of 0.867 by empirical descriptors and an R2 of 0.796 by in silico descriptors. The adsorption mechanisms of yeast for OMs were identified in individual correlations between log Kd and each descriptor: Dispersive interaction, hydrophobicity, hydrogen-bond donor, and cationic Coulombic interaction of OMs attract the adsorption, while the hydrogen-bond acceptor and anionic Coulombic interaction of OMs act as repulsive forces. The developed model can be used as an efficient method to estimate OM adsorption to yeast at a low level of concentration.
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Affiliation(s)
- Se-Been Mun
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Yongbong-ro 77, Buk-gu, 61186 Gwangju, Republic of Korea
| | - Bo-Gyeon Cho
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Yongbong-ro 77, Buk-gu, 61186 Gwangju, Republic of Korea
| | - Se-Ra Jin
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Yongbong-ro 77, Buk-gu, 61186 Gwangju, Republic of Korea
| | - Che-Ryong Lim
- School of Chemical Engineering Jeonbuk National University 567 Beakje-dearo, Deokjin-gu, Jeonju, Jeonbuk 561-756, South Korea
| | - Yeoung-Sang Yun
- School of Chemical Engineering Jeonbuk National University 567 Beakje-dearo, Deokjin-gu, Jeonju, Jeonbuk 561-756, South Korea.
| | - Chul-Woong Cho
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Yongbong-ro 77, Buk-gu, 61186 Gwangju, Republic of Korea; Department of Bioenergy Science and Technology, Chonnam National University, Gwangju, South Korea.
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Vicente J, Navascués E, Calderón F, Santos A, Marquina D, Benito S. An Integrative View of the Role of Lachancea thermotolerans in Wine Technology. Foods 2021; 10:foods10112878. [PMID: 34829158 PMCID: PMC8625220 DOI: 10.3390/foods10112878] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/17/2021] [Accepted: 11/18/2021] [Indexed: 11/23/2022] Open
Abstract
The interest in Lachancea thermotolerans, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key characteristics of L. thermotolerans is the production of high quantities of lactic acid compared to other yeast species. Its evolution has mainly been driven by the influence of the environment and domestication, allowing several metabolic traits to arise. The molecular regulation of the fermentative process in L. thermotolerans shows interesting routes that play a complementary or protective role against fermentative stresses. One route that is activated under this condition is involved in the production of lactic acid, presenting a complete system for its production, showing the involvement of several enzymes and transporters. In winemaking, the use of L. thermotolerans is nowadays mostly focused in early–medium-maturity grape varieties, in which over-ripening can produce wines lacking acidity and with high concentrations of ethanol. Recent studies have reported new positive influences on quality apart from lactic acid acidification, such as improvements in color, glutathione production, aroma, malic acid, polysaccharides, or specific enzymatic activities that constitute interesting new criteria for selecting better strains. This positive influence on winemaking has increased the availability of commercial strains during recent years, allowing comparisons among some of those products. Initially, the management of L. thermotolerans was thought to be combined with Saccaharomyces cerevisiae to properly end alcoholic fermentation, but new studies are innovating and reporting combinations with other key enological microorganisms such as Schizosaccharomyces pombe, Oenocous oeni, Lactiplantibacillus plantarum, or other non-Saccharomyces.
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Affiliation(s)
- Javier Vicente
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Eva Navascués
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain; (E.N.); (F.C.)
- Pago de Carraovejas, Camino de Carraovejas, S/N, 47300 Valladolid, Spain
| | - Fernando Calderón
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain; (E.N.); (F.C.)
| | - Antonio Santos
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Domingo Marquina
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Santiago Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain; (E.N.); (F.C.)
- Correspondence: ; Tel.: +34-9133-63710 or +34-9133-63984
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Mihaly Cozmuta A, Jastrzębska A, Apjok R, Petrus M, Mihaly Cozmuta L, Peter A, Nicula C. Immobilization of baker's yeast in the alginate-based hydrogels to impart sensorial characteristics to frozen dough bread. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101143] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Pulsed Electric Field (PEF) Enhances Iron Uptake by the Yeast Saccharomyces cerevisiae. Biomolecules 2021; 11:biom11060850. [PMID: 34200319 PMCID: PMC8227778 DOI: 10.3390/biom11060850] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 06/01/2021] [Accepted: 06/04/2021] [Indexed: 01/20/2023] Open
Abstract
The aim of the study was to investigate the influence of a pulsed electric field (PEF) on the level of iron ion accumulation in Saccharomyces cerevisiae cells and to select PEF conditions optimal for the highest uptake of this element. Iron ions were accumulated most efficiently when their source was iron (III) nitrate. When the following conditions of PEF treatment were used: voltage 1500 V, pulse width 10 μs, treatment time 20 min, and a number of pulses 1200, accumulation of iron ions in the cells from a 20 h-culture reached a maximum value of 48.01 mg/g dry mass. Application of the optimal PEF conditions thus increased iron accumulation in cells by 157% as compared to the sample enriched with iron without PEF. The second derivative of the FTIR spectra of iron-loaded and -unloaded yeast cells allowed us to determine the functional groups which may be involved in metal ion binding. The exposure of cells to PEF treatment only slightly influenced the biomass and cell viability. However, iron-enriched yeast (both with or without PEF) showed lower fermentative activity than a control sample. Thus obtained yeast biomass containing a high amount of incorporated iron may serve as an alternative to pharmacological supplementation in the state of iron deficiency.
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Casas-Godoy L, Arellano-Plaza M, Kirchmayr M, Barrera-Martínez I, Gschaedler-Mathis A. Preservation of non-Saccharomyces yeasts: Current technologies and challenges. Compr Rev Food Sci Food Saf 2021; 20:3464-3503. [PMID: 34096187 DOI: 10.1111/1541-4337.12760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 03/05/2021] [Accepted: 03/29/2021] [Indexed: 11/30/2022]
Abstract
There is a recent and growing interest in the study and application of non-Saccharomyces yeasts, mainly in fermented foods. Numerous publications and patents show the importance of these yeasts. However, a fundamental issue in studying and applying them is to ensure an appropriate preservation scheme that allows to the non-Saccharomyces yeasts conserve their characteristics and fermentative capabilities by long periods of time. The main objective of this review is to present and analyze the techniques available to preserve these yeasts (by conventional and non-conventional methods), in small or large quantities for laboratory or industrial applications, respectively. Wine fermentation is one of the few industrial applications of non-Saccharomyces yeasts, but the preservation stage has been a major obstacle to achieve a wider application of these yeasts. This review considers the preservation techniques, and clearly defines parameters such as culturability, viability, vitality and robustness. Several conservation strategies published in research articles as well as patents are analyzed, and the advantages and disadvantages of each technique used are discussed. Another important issue during conservation processes is the stress to which yeasts are subjected at the time of preservation (mainly oxidative stress). There is little published information on the subject for non-Saccharomyces yeast, but it is a fundamental point to consider when designing a preservation strategy.
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Affiliation(s)
- Leticia Casas-Godoy
- Industrial Biotechnology Unit, National Council for Science and Technology-Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico
| | - Melchor Arellano-Plaza
- Industrial Biotechnology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico
| | - Manuel Kirchmayr
- Industrial Biotechnology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico
| | - Iliana Barrera-Martínez
- Industrial Biotechnology Unit, National Council for Science and Technology-Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico
| | - Anne Gschaedler-Mathis
- Industrial Biotechnology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco, Zapopan, Mexico
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Câmara AA, Sant’Ana AS. Advances in yeast preservation: physiological aspects for cell perpetuation. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.10.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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