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Rivas-Castillo AM, Valdez-Calderón A, Angeles-Padilla AF, Figueroa-Ocampo CB, Carrillo-Ibarra S, Quezada-Cruz M, Espinosa-Roa A, Pérez-García BD, Rojas-Avelizapa NG. PHB production by Bacillus megaterium strain MNSH1-9K-1 using low-cost media. Braz J Microbiol 2024; 55:245-254. [PMID: 38212508 PMCID: PMC10920526 DOI: 10.1007/s42770-023-01232-7] [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: 01/26/2023] [Accepted: 12/21/2023] [Indexed: 01/13/2024] Open
Abstract
Plastics are widely used for diverse applications due to their versatility. However, their negative impact on ecosystems is undeniable due to their long-term degradation. Thus, there is a rising need for developing eco-friendlier alternatives to substitute fossil-based plastics, like biopolymers. PHA are synthesized intracellularly by microorganisms under stressful conditions of growth and have similar characteristics to conventional polymers, like their melting point, transition temperatures, crystallinity, and flexibility. Although it is feasible to use biopolymers for diverse industrial applications, their elevated production cost due to the supplies needed for microbiological procedures and the low productivity yields obtained have been the main limiting factors for their commercial success. The present study assessed the ability of Bacillus megaterium strain MNSH1-9K-1 to produce biopolymers using low-cost media from different kinds of fruit-peel residues. The results show that MNSH1-9K-1 can produce up to 58 g/L of PHB when grown in a medium prepared from orange-peel residues. The data obtained provide information to enhance the scalability of these kinds of biotechnological processes.
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Affiliation(s)
- Andrea M Rivas-Castillo
- Universidad Tecnológica de la Zona Metropolitana del Valle de México, Miguel Hidalgo y Costilla 5, Col. Los Héroes de Tizayuca, 43816, Tizayuca, Hgo, México
| | - Alejandro Valdez-Calderón
- Universidad Tecnológica de la Zona Metropolitana del Valle de México, Miguel Hidalgo y Costilla 5, Col. Los Héroes de Tizayuca, 43816, Tizayuca, Hgo, México
| | - Arturo F Angeles-Padilla
- Universidad Tecnológica de la Zona Metropolitana del Valle de México, Miguel Hidalgo y Costilla 5, Col. Los Héroes de Tizayuca, 43816, Tizayuca, Hgo, México
| | - César B Figueroa-Ocampo
- Universidad Tecnológica de la Zona Metropolitana del Valle de México, Miguel Hidalgo y Costilla 5, Col. Los Héroes de Tizayuca, 43816, Tizayuca, Hgo, México
| | - Sandra Carrillo-Ibarra
- Escuela de Ciencias de la Salud, Universidad del Valle de México Campus Zapopan, Periférico Poniente 7900, Col. Jardines de Collí, 45010, Zapopan, Jal, México
| | - Maribel Quezada-Cruz
- Laboratorio de Tecnología Ambiental, Universidad Tecnológica de Tecámac, Carretera Federal México-Pachuca Km 37.5, Predio Sierra Hermosa, 55740, Tecámac, Edo, México
| | - Arian Espinosa-Roa
- CONACyT-Centro de Investigación en Química Aplicada, Unidad Monterrey, Alianza Sur 204, Parque de Innovación e Investigación Tecnológica (PIIT), 66628, Apodaca, N. L, México
| | - Brandon D Pérez-García
- Universidad Tecnológica de la Zona Metropolitana del Valle de México, Miguel Hidalgo y Costilla 5, Col. Los Héroes de Tizayuca, 43816, Tizayuca, Hgo, México
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del IPN, Unidad Querétaro, Cerro Blanco 141, Col. Colinas del Cimatario, 76090, Santiago de Querétaro, Qro, México
| | - Norma G Rojas-Avelizapa
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada del IPN, Unidad Querétaro, Cerro Blanco 141, Col. Colinas del Cimatario, 76090, Santiago de Querétaro, Qro, México.
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2
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Yang C, Duan D, Dong C, Li C, Li G, Zhou Y, Gu Y, Liu Y, Zhao C, Dong D. Detection of volatile organic compounds in adulterated tea using Fourier transform infrared spectroscopy and Proton-transfer-reaction mass spectrometry. Food Chem 2023; 423:136308. [PMID: 37182490 DOI: 10.1016/j.foodchem.2023.136308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 04/25/2023] [Accepted: 05/01/2023] [Indexed: 05/16/2023]
Abstract
Aroma is a key factor used to evaluate tea quality. Illegal traders usually add essence to expired or substandard tea to improve its aroma so as to gain more profit. Traditional physical and chemical testing methods are time-consuming and costly. Furthermore, rapid detection techniques, such as near-infrared spectroscopy and machine vision, can only be used to detect adulterated powdered solid essences in tea. In this study, proton-transfer reaction mass spectrometry (PTR-MS) and Fourier-transform infrared spectroscopy (FTIR) were employed to detect volatile organic compounds (VOCs) in samples, and rapid detection of different tea adulterated liquid essence was achieved. The prediction accuracies of PTR-MS and FTIR reached over 0.941 and 0.957, respectively, and the minimum detection limits were lower than the actual used values in both. In this study, the different application scenarios of the two technologies are discussed based on their performance characteristics.
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Affiliation(s)
- Chongshan Yang
- College of Engineering and Technology, Southwest University, Chongqing 400715, China; National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Dandan Duan
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Chunwang Dong
- Tea Research Institute of Shandong Academy of Agricultural Sciences, Jinan 250000, China
| | - Chuanxia Li
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Guanglin Li
- College of Engineering and Technology, Southwest University, Chongqing 400715, China
| | - Yunhai Zhou
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Yifan Gu
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Yachao Liu
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Chunjiang Zhao
- College of Engineering and Technology, Southwest University, Chongqing 400715, China; National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
| | - Daming Dong
- National Research Center of Intelligent Equipment for Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
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Plaskova A, Mlcek J. New insights of the application of water or ethanol-water plant extract rich in active compounds in food. Front Nutr 2023; 10:1118761. [PMID: 37057062 PMCID: PMC10086256 DOI: 10.3389/fnut.2023.1118761] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 03/03/2023] [Indexed: 03/30/2023] Open
Abstract
Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as food additives in various food systems due to their antioxidant abilities. Their application in food increases the shelf life of products by preventing undesirable changes in nutritional and sensory properties, such as the formation off-flavors in lipid-rich food. This review summarizes the most recent literature about water or ethanol-water plant extracts used as flavors, colorings, and preservatives to fortify food and beverages. This study is performed with particular attention to describing the benefits of plant extract-fortified products such as meat, vegetable oils, biscuits, pastries, some beverages, yogurt, cheese, and other dairy products. Antioxidant-rich plant extracts can positively affect food safety by partially or fully replacing synthetic antioxidants, which have lately been linked to safety and health issues such as toxicological and carcinogenic consequences. On the other hand, the limitations and challenges of using the extract in food should be considered, like stability, level of purity, compatibility with matrix, price, sensory aspects like distinct taste, and others. In the future, continuous development and a tendency to use these natural extracts as food ingredients are expected, as indicated by the number of published works in this area, particularly in the past decade.
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Affiliation(s)
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Zlin, Czechia
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Liu PP, Feng L, Xu YQ, Zheng L, Yin P, Ye F, Gui AH, Wang SP, Wang XP, Teng J, Xue JJ, Gao SW, Zheng PC. Characterization of stale odor in green tea formed during storage: Unraveling improvements arising from reprocessing by baking. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Sun L, Dong X, Ren Y, Agarwal M, Ren A, Ding Z. Profiling Real-Time Aroma from Green Tea Infusion during Brewing. Foods 2022; 11:foods11050684. [PMID: 35267316 PMCID: PMC8909371 DOI: 10.3390/foods11050684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/23/2022] [Accepted: 02/24/2022] [Indexed: 02/05/2023] Open
Abstract
Aroma substances are the most crucial criteria for the sensory evaluation of tea quality, and also key attractors influencing consumers to make the decision for purchasing tea. Understanding the aromatic properties of tea infusion during different brewing time is crucial to control the tea aromatic quality. Here, headspace and direct immersion solid-phase microextraction (HS-SPME and DI-SPME), coupled with GC-MS, were employed to investigate the impact of brewing time on the changes of the volatile features of green tea infusion. Esters, aldehydes, alcohols, fatty acids, and alkaloids were the predominant volatile groups from tea infusions. Two to three minutes was identified as the best duration for the tea brewing that can maximize the abundance of aromatic chemicals in the headspace emitted from the tea infusions. The variation of the key aromatic contributors between the tea infusion and the headspace over the infusion tended to equilibrate during the tea brewing process. This study provides a theory-based reference method by analyzing the real-time aromatic characteristics in green tea. The optimal time was determined for aromatic quality control, and the complementary relationship between the volatiles in the headspace and its counterpart, tea infusion, was primarily elucidated.
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Affiliation(s)
- Litao Sun
- Tea Research Institute, Qingdao Agricultural University, Qingdao 266109, China;
- College of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, Australia; (X.D.); (Y.R.); (M.A.); (A.R.)
| | - Xue Dong
- College of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, Australia; (X.D.); (Y.R.); (M.A.); (A.R.)
- Institute of Agricultural Resources and Environment, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
| | - Yonglin Ren
- College of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, Australia; (X.D.); (Y.R.); (M.A.); (A.R.)
| | - Manjree Agarwal
- College of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, Australia; (X.D.); (Y.R.); (M.A.); (A.R.)
| | - Alexander Ren
- College of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, Australia; (X.D.); (Y.R.); (M.A.); (A.R.)
| | - Zhaotang Ding
- Tea Research Institute, Qingdao Agricultural University, Qingdao 266109, China;
- College of Science, Health, Engineering and Education, Murdoch University, 90 South Street, Perth, WA 6150, Australia; (X.D.); (Y.R.); (M.A.); (A.R.)
- Correspondence:
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Yu J, Liu Y, Zhang S, Luo L, Zeng L. Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions. Food Chem 2021; 354:129504. [PMID: 33756321 DOI: 10.1016/j.foodchem.2021.129504] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 02/25/2021] [Accepted: 02/28/2021] [Indexed: 01/27/2023]
Abstract
As a worldwide popular drink, black tea has always been one of the main focuses of tea studies. However, few studies have addressed the flavor profiles and related components, and most researches were based on a single factor. This study investigated the effects of multiple brewing conditions (temperature, time, water/tea ratio, and particle size) on the phytochemicals (non-volatile and volatile compounds) and sensory profiles of black tea infusions through response surface methodology. The regression models describing the brewing of detected indexes were significant (p ≤ 0.01) and reliable (R2 ≥ 0.902). The particle size led to the greatest variation of non-volatile compounds and presented negative correlations, while the water/tea ratio affected the composition of volatile compounds the most. Meanwhile, through the addition of the selected aroma compounds (geraniol and β-ionone), an enhancement of black tea infusion sweetness was observed, proved the existence of odor-taste interaction in black tea infusions.
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Affiliation(s)
- Jieyao Yu
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Yan Liu
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Shaorong Zhang
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Liyong Luo
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China.
| | - Liang Zeng
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China.
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