Food and Bioprocess Technology最新文献

Production and Preliminary Characterization of Microbial Cellulose Generated in Fermented Moringa and Coated with Flaxseed Mucilage 在发酵辣木中生成并涂有亚麻籽粘液的微生物纤维素的生产和初步特性分析

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-19 DOI: 10.1007/s11947-024-03597-5

Juan Pablo Hernández-Rodríguez, Julia Mariana Márquez-Reyes, Rocío Yaneli Aguirre-Loredo, Beatriz Adriana Rodríguez-Romero, Mayra Zulema Treviño-Garza

{"title":"Production and Preliminary Characterization of Microbial Cellulose Generated in Fermented Moringa and Coated with Flaxseed Mucilage","authors":"Juan Pablo Hernández-Rodríguez, Julia Mariana Márquez-Reyes, Rocío Yaneli Aguirre-Loredo, Beatriz Adriana Rodríguez-Romero, Mayra Zulema Treviño-Garza","doi":"10.1007/s11947-024-03597-5","DOIUrl":"https://doi.org/10.1007/s11947-024-03597-5","url":null,"abstract":"This research presents a unique approach to partially characterizing microbial cellulose films. The films were produced during the fermentation of moringa stems, a novel substrate, and coated with flaxseed mucilage. The fermentation of kombucha using moringa stem infusion produced microbial cellulose discs (185 g/L) coated with flaxseed mucilage. The fermentation of kombucha using moringa stem infusion resulted in the production of microbial cellulose discs (185 g/L) coated with flaxseed mucilage. The study conducted a comprehensive physical, chemical, and antimicrobial characterization of the discs, both coated (RCD) and not coated (NCD) with flaxseed mucilage. The physical characterization revealed significant changes when coated with flaxseed mucilage, including increased opacity (31.06%), barrier properties (235 nm), thickness (0.85 mm), and color analysis (L = 61.83, a* = 22.13 and b* = 44.21). Infrared spectroscopy (FTIR) and X-ray diffraction (XRD) confirmed the absorption bands at 3344 and 2894 cm−1, indicating cellulose type I and a crystallinity of the cellulose (94%). Chemical analysis evaluated the antioxidant capacity using DPPH (68.49–71.39%), ABTS (77.24–68.40%), total phenols (68.40–112.30 mg GAE/g), and FRAP (1103–1124 µM TE/g) tests and found no differences in activity between the discs. Antimicrobial activity differed between treatments against pathogens. NCDs inhibited the growth of E. coli (16.4 mm) and S. aureus (11.4 mm), while RCDs inhibited Salmonella sp. (12.5 mm). The results suggest that cellulose formed during the fermentation of kombucha with moringa stems and coated with flaxseed mucilage can have various applications due to its antioxidant and antimicrobial activity.","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"46 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pomegranate Peel Flour as a Co-encapsulant Improves the Survival of Lactic Acid Bacteria to Thermal Treatment and Simulated Gastrointestinal Conditions 石榴皮粉作为辅助胶囊剂可提高乳酸菌在热处理和模拟胃肠道条件下的存活率

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-18 DOI: 10.1007/s11947-024-03603-w

Alfonso Totosaus, Jorge Luís Garrido-Cruz, José Ángel Pérez-Álvarez, M. Lourdes Pérez-Chabela

{"title":"Pomegranate Peel Flour as a Co-encapsulant Improves the Survival of Lactic Acid Bacteria to Thermal Treatment and Simulated Gastrointestinal Conditions","authors":"Alfonso Totosaus, Jorge Luís Garrido-Cruz, José Ángel Pérez-Álvarez, M. Lourdes Pérez-Chabela","doi":"10.1007/s11947-024-03603-w","DOIUrl":"https://doi.org/10.1007/s11947-024-03603-w","url":null,"abstract":"Pomegranate peel flour was employed as a co-encapsulant of two lactic acid bacteria, by alginate emulsion templated microencapsulation, to enhance their resistance to thermal treatment, acidic pHs, and gastric conditions. Samples with pomegranate peel flour increased the tolerance to heat treatment, results consistent with thermal properties related to higher denaturation enthalpy of microcapsules. Co-encapsulated microcapsules also enhanced the survival to low pHs and enhanced almost 60% up the tolerance to bile salts. There was also an increase in survival rate against in vitro gastric acid conditions due to use of the co-encapsulant. In scanning electron microscopy, the incorporation of pomegranate peel flour resulted in a rough and porous structure, probably due to certain interference with the formation of spherical microcapsules, although it presented similar mean diameter, plus higher cell viability as confirmed by confocal laser microscopy. The obtained results indicate that co-encapsulation with a prebiotic ingredient represents a reinforcement of the physical microcapsule integrity to tolerate food process temperatures, besides retarding the adverse effect of acidic, bile salts, and simulated gastrointestinal conditions. The micro alginate co-encapsulation by ionic gelation with a prebiotic as pomegranate peel flour is a suitable alternative to develop thermal processed functional foods.","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"39 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigating the Impact of Hydrophobic Deep Eutectic Oil-in-Water Nanoemulsion on Cell Membrane Degradation and Inhibition of C. gloeosporioides in Postharvest Technology 研究疏水性深共晶水包油型纳米乳液对收获后技术中细胞膜降解和球孢子菌抑制的影响

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-16 DOI: 10.1007/s11947-024-03587-7

Gidado M. J., Ahmad Anas Nagoor Gunny, Subash C. B. Gopinath, Noor Hasyierah Mohd Salleh, Sunil Pareek, Kunasundari Balakrishnan

{"title":"Investigating the Impact of Hydrophobic Deep Eutectic Oil-in-Water Nanoemulsion on Cell Membrane Degradation and Inhibition of C. gloeosporioides in Postharvest Technology","authors":"Gidado M. J., Ahmad Anas Nagoor Gunny, Subash C. B. Gopinath, Noor Hasyierah Mohd Salleh, Sunil Pareek, Kunasundari Balakrishnan","doi":"10.1007/s11947-024-03587-7","DOIUrl":"https://doi.org/10.1007/s11947-024-03587-7","url":null,"abstract":"This study examines the effects of a hydrophobic deep eutectic oil-in-water nanoemulsion (HyDEN) on the cell membrane degradation and inhibition of Colletotrichum gloeosporioides. By analyzing post-treatment cell membrane morphology, we gain insights into the efficacy and mechanisms of action of antifungal agents. Significant changes such as disruption, collapse, wrinkling, and lysis were observed in the external morphology of C. gloeosporioides treated with HyDEN. When comparing control and treatment groups, HyDEN demonstrated more pronounced disruption and greater mycelial growth inhibition than Globus 5.5. HyDEN also effectively inhibited spore germination compared to Globus 5.5. Tests on intracellular ion leakage showed that HyDEN caused higher conductivity, indicating significant membrane disruption. Additionally, HyDEN led to a greater release of soluble sugars due to membrane damage compared to Globus 5.5. These findings suggest that HyDEN is a promising antifungal strategy, effectively disrupting cell wall and membrane functionality, and inhibiting fungal growth.<h3 data-test=\"abstract-sub-heading\">Graphical Abstract</h3>\u0000","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"29 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Novel Approach for Solubility and Bioavailability Enhancement of Canthaxanthin Obtained from Dietzia natronolimnaea HS-1 by Canthaxanthin-V-Amylose Complex 通过角黄素-V-直链淀粉复合物提高从蝙蝠葛 HS-1 中提取的角黄素的可溶性和生物利用度的新方法

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-16 DOI: 10.1007/s11947-024-03584-w

Sara Bahrololoumi, Ehsan Divan Khosroshahi, Seyed Hadi Razavi, Hossein Kiani

{"title":"A Novel Approach for Solubility and Bioavailability Enhancement of Canthaxanthin Obtained from Dietzia natronolimnaea HS-1 by Canthaxanthin-V-Amylose Complex","authors":"Sara Bahrololoumi, Ehsan Divan Khosroshahi, Seyed Hadi Razavi, Hossein Kiani","doi":"10.1007/s11947-024-03584-w","DOIUrl":"https://doi.org/10.1007/s11947-024-03584-w","url":null,"abstract":"In this study, a water dispersible delivery system of canthaxanthin as a lipophilic keto-carotenoid pigment was developed by entrapping microbial canthaxanthin in the hydrophobic inner surface of V-amylose helix. The highest recovery yields of canthaxanthin and V-amylose from complex were observed with 20 mg of canthaxanthin and 400 mg of V-amylose. DLS analysis showed that the hydrodynamic diameter of the particles was reduced by ultrasonication to 244 nm. TEM analysis also demonstrated that particles resemble spherical or oval shape after ultrasonication. The powder dispersion remained stable after 1 month. XRD diffractograms represented the amorph structure of complex despite the crystalline structure of pure canthaxanthin, and DSC curves showed the same melting point of complex and V-amylose, both showing the change of canthaxanthin structure to amorph in the encapsulation process, indicating the complete entrapment of canthaxanthin in V-amylose helices. Oxidation stability analysis of the complex revealed an increase in the oxidation resistance of canthaxanthin. Analysis of both ABTS and DPPH radical scavenging activity by the complex showed that this feature was concentration dependent. According to the obtained results, this method is a promising way to be utilized for expanding the use of canthaxanthin in food and pharmaceutical applications with improved solubility and bioavailability.<h3 data-test=\"abstract-sub-heading\">Graphical Abstract</h3>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Storage Stability and Anthocyanin Degradation Kinetics of Alginate/Carboxymethyl Cellulose–based Emulsion Fortified with Red Onion Peel Extracts and its Application in the Preservation of Fresh Strawberries 添加了红洋葱皮提取物的海藻酸/羧甲基纤维素基乳液的储存稳定性和花青素降解动力学及其在新鲜草莓保鲜中的应用

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-16 DOI: 10.1007/s11947-024-03598-4

Quoc-Trung Huynh, Vinh-Lam Nguyen, Nhu-Ngoc Nguyen, Thi-Van-Linh Nguyen, Quoc-Duy Nguyen

{"title":"Storage Stability and Anthocyanin Degradation Kinetics of Alginate/Carboxymethyl Cellulose–based Emulsion Fortified with Red Onion Peel Extracts and its Application in the Preservation of Fresh Strawberries","authors":"Quoc-Trung Huynh, Vinh-Lam Nguyen, Nhu-Ngoc Nguyen, Thi-Van-Linh Nguyen, Quoc-Duy Nguyen","doi":"10.1007/s11947-024-03598-4","DOIUrl":"https://doi.org/10.1007/s11947-024-03598-4","url":null,"abstract":"Currently, the valorization of agricultural waste, such as red onion peel, has gained more attention due to their rich source of antioxidants and antibacterials with potential applications in the post-harvest preservation of fruits. In this study, methanolic extracts from red onion peel were incorporated into the oil-in-water emulsion stabilized by alginate (1% and 2%) with and without 0.5% carboxymethyl cellulose (CMC). The results showed that the mixture of 2% alginate and 0.5% CMC retained the antioxidant activity, especially ABTS free radical scavenging activity (827.26–1112.56 mg/L) during the first 27-day refrigeration of emulsions. Additionally, the degradation of anthocyanins was divided into two phases following Weibull model. Phase 1 lasted for 23 days with high stability of anthocyanin (33.61–39.28 mg/L, 82.6–89.7% retention) while this value decreased to 49.1–65.2% (19.27–21.90 mg/L) over the remaining 10 days (phase 2) for 2% alginate samples. Meanwhile, the figures for 1% alginate samples were 76.5–78.8% (31.09–31.27 mg/L) and 70.2–76.3% (21.83–23.85 mg/L) for phases 1 and 2, respectively. The addition of 0.5% CMC retained anthocyanin for a longer time at 1% alginate but retained more anthocyanin at higher alginate concentration although for a shorter duration. As an edible coating for strawberry preservation, an emulsion composed of red onion peel extracts stabilized by 2% alginate and 0.5% CMC was utilized. The coating effectively inhibited total aerobic microbes, particularly total coliforms, as evidenced by their non-detection during the initial 4–6 days of refrigeration. Moreover, no signs of E. coli or Salmonella were found throughout storage. Nevertheless, it is noteworthy that coating lacked the capacity to retard the growth of yeasts and molds (about 2.7 log CFU/g for all samples).","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"10 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Valorization of Food Waste Using Pulsed Electric Fields: Applications in Diverse Food Categories 利用脉冲电场对食物垃圾进行增值处理：在各类食品中的应用

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-14 DOI: 10.1007/s11947-024-03586-8

Yudhister, Rafeeya Shams, Kshirod Kumar Dash

{"title":"Valorization of Food Waste Using Pulsed Electric Fields: Applications in Diverse Food Categories","authors":"Yudhister, Rafeeya Shams, Kshirod Kumar Dash","doi":"10.1007/s11947-024-03586-8","DOIUrl":"https://doi.org/10.1007/s11947-024-03586-8","url":null,"abstract":"The implementation of pulsed electric field technology (PEF) has garnered interest in enhancing the utilization of fruits and vegetable waste by effectively extracting valuable components and enhancing various processes. The utilization of waste has potential advantages in terms of both environmental sustainability and economic profitability. PEF disrupts the cellular structure of fruits and vegetables, making it easier to extract bioactive compounds like antioxidants, phenolics, vitamins, and essential oils. This procedure enhances both the efficiency and quality of extracted compounds in comparison to conventional methods. This review addresses the diverse applications of waste conversion, including the extraction of bioactive substances, microbial inactivation, enzyme inactivation, drying, and starch modification. These applications are aimed at transforming waste into valuable resources. The paper evaluates the technological advancements and industrial applications of PEF in waste valorization, highlighting successful cases. The study also emphasizes future prospects and research initiatives, with a focus on the necessity for ongoing research to uncover new opportunities and tackle developing difficulties. Hence, the application of PEF in the utilization of fruits and vegetable waste can enhance the extraction procedures, prolong the shelf life, and diminish waste, thereby promoting a more sustainable approach in the food sector.","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"3 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142259399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Hydrodynamic Cavitation and Drying Technique on Moisture Sorption Isotherm and Structural Properties of Egg White Protein Hydrolysate Powder 水动力空化和干燥技术对蛋白水解蛋白粉吸湿等温线和结构特性的影响

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-12 DOI: 10.1007/s11947-024-03570-2

Niveditha Asaithambi, Poonam Singha, Sushil Kumar Singh

{"title":"Effect of Hydrodynamic Cavitation and Drying Technique on Moisture Sorption Isotherm and Structural Properties of Egg White Protein Hydrolysate Powder","authors":"Niveditha Asaithambi, Poonam Singha, Sushil Kumar Singh","doi":"10.1007/s11947-024-03570-2","DOIUrl":"https://doi.org/10.1007/s11947-024-03570-2","url":null,"abstract":"Protein hydrolysates have become key ingredients in food sector that govern both nutritional and functional behavior of food systems. However, the hydrolysate powders in general are hygroscopic in nature making them unstable. The powder properties may vary under different processing and drying conditions which can further influence the powder stability. Thus, the study explores the effect of hydrodynamic cavitation (HC) pretreatment and drying conditions on stability and microstructure of egg white protein hydrolysate (EWPH) powder for wider food application. The HC-pretreated EWPH powder obtained from two different drying methods, namely, freeze and vacuum drying, was assessed for their stability at elevated temperatures of 25, 35, 40, 45, and 55 °C for moisture sorption isotherm analysis. The sorption isotherms of EWPH were found to have a typical type III sigmoid curve, representing a hygroscopic material that fitted the GAB model well. The HC-treated EWPHs did not have much variation with temperature showing better stability. The density of vacuum-dried samples was higher by ~ 50% compared to freeze-dried samples. From DSC, it was confirmed that HC aided in improving the stability of freeze-dried EWPH powder where the highest denaturation temperature was found as 106.2 °C. Overall, a lower temperature of 25 °C and a relative humidity of 40% were found suitable for maintaining the stability of EWPH powder. Moreover, the study demonstrated that a pretreatment like HC had profound effect in enhancing the stability of protein hydrolysate powder, especially after freeze drying.<h3 data-test=\"abstract-sub-heading\">Graphical Abstract</h3>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"4 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Synchronous Fluorescence Spectroscopy as a Green Method for the Prediction of Antioxidant Activity in Wine Brandy and Sweet Wine 同步荧光光谱法是预测葡萄酒白兰地和甜葡萄酒中抗氧化剂活性的绿色方法

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-11 DOI: 10.1007/s11947-024-03591-x

Jana Sádecká, Katarína Hroboňová, Michaela Jakubíková

{"title":"Synchronous Fluorescence Spectroscopy as a Green Method for the Prediction of Antioxidant Activity in Wine Brandy and Sweet Wine","authors":"Jana Sádecká, Katarína Hroboňová, Michaela Jakubíková","doi":"10.1007/s11947-024-03591-x","DOIUrl":"https://doi.org/10.1007/s11947-024-03591-x","url":null,"abstract":"The official method for the determination of antioxidant activity in beverages is 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, which requires toxic reagents, is laborious, and produces waste. The aim of this work was to develop a more eco‑friendly method for the prediction of antioxidant activity in wine brandy and sweet wine using synchronous fluorescence spectra (SFS). In scanning of bulk and diluted samples, the excitation wavelength was varied from 250 to 500 nm and the wavelength interval was ranged from 20 to 100 nm. Partial least squares (PLS) regression was done on individual SFS, on unfolded SFS and on variables selected by the variable importance in the projection (VIP) algorithm, while the DPPH assay was the reference method. VIP-PLS modeling of the SFS of diluted samples led to better performance characteristics of the regression models. The best VIP-PLS model for wine brandy with relative predictive deviation (RPD) of 3.9 was based on 62 variables (the wavelength interval from 80 to 100 nm and the excitation wavelength from 290 to 320 nm). The best VIP-PLS model for sweet wine with RPD of 4.2 was calculated on 108 variables (the wavelength interval from 60 to 100 nm and the excitation wavelength from 260 to 290 nm). RPD values above 3.5 indicated very good prediction accuracy obtained by VIP-PLS models. Analytical GREEnness (AGREE) score 0.74 confirmed a high level of greenness of the proposed method.","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"9 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An Improved Production Method of Bioactive Peptides from Sturgeon Fish Cartilage 从鲟鱼软骨中提取生物活性肽的改进生产方法

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-09 DOI: 10.1007/s11947-024-03581-z

Mei-Zhen Lin, Bing-Huei Chen

{"title":"An Improved Production Method of Bioactive Peptides from Sturgeon Fish Cartilage","authors":"Mei-Zhen Lin, Bing-Huei Chen","doi":"10.1007/s11947-024-03581-z","DOIUrl":"https://doi.org/10.1007/s11947-024-03581-z","url":null,"abstract":"This study aims to develop an extraction and purification method for production of type II collagen and its bioactive peptides from sturgeon fish cartilage. Initially, freeze-dried sturgeon fish cartilage was powdered for extraction of pepsin soluble collagen (PSC) using 0.5 M acetic acid and 10% pepsin with a PSC yield of 34.59%. Optimization of PSC hydrolysis revealed that a high hydrolysis degree (34.23%) was obtained using an enzyme combination of 4.5% alcalase plus 4.5% flavourzyme, PSC to water ratio at 1:30 (w/v), pH at 8, temperature at 50 °C and hydrolysis time at 6 h to obtain sturgeon cartilage collagen peptide (SCCP). Both PSC and SCCP were characterized for collagen type and molecular weight (MW) range by SDS-PAGE, amino acid composition by HPLC-DAD, MW distribution by MALDI-TOF-MS, functional group by FTIR and absorption spectra by UV analysis confirming the presence of type II collagen in sturgeon fish cartilage with amino acids including glycine, glutamic acid, hydroxyproline, proline and alanine dominating in both PSC and SCCP. Furthermore, the SCCP possessed < 500 Da MW distribution accounting for 89.71% of the total signal, with a peptide fragment at MW 344.721 Da being present in the highest proportion.","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ultrasound- and Homogenization-Assisted Extraction of Cottonseed Oil Using Ethyl Acetate: Optimization and Evaluation of Oil Quality and Energy Aspect 使用乙酸乙酯超声波和均质化辅助提取棉籽油：油质和能源方面的优化与评估

IF 5.6 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-09 DOI: 10.1007/s11947-024-03582-y

Ezgi Kalkan, Medeni Maskan

{"title":"Ultrasound- and Homogenization-Assisted Extraction of Cottonseed Oil Using Ethyl Acetate: Optimization and Evaluation of Oil Quality and Energy Aspect","authors":"Ezgi Kalkan, Medeni Maskan","doi":"10.1007/s11947-024-03582-y","DOIUrl":"https://doi.org/10.1007/s11947-024-03582-y","url":null,"abstract":"Combining ultrasound and homogenization methods with ethyl acetate as a green solvent, this research designed and optimized an environmentally friendly protocol for cottonseed oil extraction. The extraction parameters were as follows: extraction time (30–90 min), extraction temperature (30–60 °C), and solvent to solid ratio (3:1–6:1 ml/g). The best extraction parameters were determined using the RSM and BBD: 65.67 min, 30.10 °C, and a solvent to solid ratio of 5.6:1. The optimized procedure resulted in 80.44% oil recovery, 80.22% radical scavenging activity, and 5.75% FFA as oleic acid. The most profound terms with the lowest P-values were linear terms of solvent to solid ratio for oil recovery, linear terms of temperature for radical scavenging activity, and linear terms of time and temperature for FFA and PV. This approach promises an effective, green option that enhances oil recovery and oxidative stability while lowering environmental impact, energy consumption, and operational risks with only a tenth of the energy required per gram of oil compared to hexane-based solvent extraction.","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"6 1","pages":""},"PeriodicalIF":5.6,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142220475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0