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Tu NTT, Vo TLA, Ho TTT, Dang KPT, Le VD, Minh PN, Dang CH, Tran VT, Dang VS, Chi TTK, Vu-Quang H, Fajgar R, Nguyen TLH, Doan VD, Nguyen TD. Silver nanoparticles loaded on lactose/alginate: in situ synthesis, catalytic degradation, and pH-dependent antibacterial activity. BEILSTEIN JOURNAL OF NANOTECHNOLOGY 2023; 14:781-792. [PMID: 37441001 PMCID: PMC10334209 DOI: 10.3762/bjnano.14.64] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023]
Abstract
We present the in situ synthesis of silver nanoparticles (AgNPs) through ionotropic gelation utilizing the biodegradable saccharides lactose (Lac) and alginate (Alg). The lactose reduced silver ions to form AgNPs. The crystallite structure of the nanocomposite AgNPs@Lac/Alg, with a mean size of 4-6 nm, was confirmed by analytical techniques. The nanocomposite exhibited high catalytic performance in degrading the pollutants methyl orange and rhodamine B. The antibacterial activity of the nanocomposite is pH-dependent, related to the alterations in surface properties of the nanocomposite at different pH values. At pH 6, the nanocomposite demonstrated the highest antibacterial activity. These findings suggest that this nanocomposite has the potential to be tailored for specific applications in environmental and medicinal treatments, making it a highly promising material.
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Affiliation(s)
- Nguyen Thi Thanh Tu
- Faculty of Applied Technology, School of Technology, Van Lang University, Ho Chi Minh City, Vietnam
| | - T Lan-Anh Vo
- Institute of Chemical Technology, Vietnam Academy of Science and Technology, 1A TL29 Street, District 12, Ho Chi Minh City 700000, Vietnam
| | - T Thu-Trang Ho
- Institute of Chemical Technology, Vietnam Academy of Science and Technology, 1A TL29 Street, District 12, Ho Chi Minh City 700000, Vietnam
| | - Kim-Phuong T Dang
- Institute of Chemical Technology, Vietnam Academy of Science and Technology, 1A TL29 Street, District 12, Ho Chi Minh City 700000, Vietnam
| | - Van-Dung Le
- Institute of Chemical Technology, Vietnam Academy of Science and Technology, 1A TL29 Street, District 12, Ho Chi Minh City 700000, Vietnam
| | - Phan Nhat Minh
- Institute of Chemical Technology, Vietnam Academy of Science and Technology, 1A TL29 Street, District 12, Ho Chi Minh City 700000, Vietnam
| | - Chi-Hien Dang
- Institute of Chemical Technology, Vietnam Academy of Science and Technology, 1A TL29 Street, District 12, Ho Chi Minh City 700000, Vietnam
- Graduate University of Science and Technology, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Hanoi 11000, Vietnam
| | - Vinh-Thien Tran
- Faculty of Environment Ho Chi Minh City University of Natural Resources and Environment, 236B Le Van Sy Street, Tan Binh District, Ho Chi Minh City 700000, Vietnam
| | - Van-Su Dang
- Department of Chemical Technology, Ho Chi Minh City University of Food Industry, Ho Chi Minh City 700000, Vietnam
| | - Tran Thi Kim Chi
- Institute of Materials Science, Vietnam Academy of Science and Technology, 18 Hoang Quoc 14 Viet, Cau Giay District, Hanoi 11000, Vietnam
| | - Hieu Vu-Quang
- NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Radek Fajgar
- Institute of Chemical Process Fundamentals of the AS CR Prague, Czech Republic
| | - Thi-Lan-Huong Nguyen
- Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
| | - Van-Dat Doan
- Faculty of Chemical Engineering, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
| | - Thanh-Danh Nguyen
- Institute of Chemical Technology, Vietnam Academy of Science and Technology, 1A TL29 Street, District 12, Ho Chi Minh City 700000, Vietnam
- Graduate University of Science and Technology, Vietnam Academy of Science and Technology, 18 Hoang Quoc Viet, Cau Giay, Hanoi 11000, Vietnam
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Thinh PD, Hang CTT, Trung DT, Nguyen TD. Pectin from Three Vietnamese Seagrasses: Isolation, Characterization, and Antioxidant Activity. Processes (Basel) 2023. [DOI: 10.3390/pr11041054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
Abstract
This study focused on the isolation and structural characterization of pectin from three distinct species of Vietnamese seagrass including Enhalus acoroides, Thalassia hemprichii, and Halophila ovalis. The pectin yield obtained from Enhalus acoroides was the highest, corresponding to 24.15%, followed by those from Thalassia hemprichii (20.04%) and Halophila ovalis (19.14%). The physicochemical properties of pectin including total carbohydrate content, anhydrouronic acid (AUA) content, equivalent weight (EW), methoxyl content (MeO), and degree of esterification (DE) were determined using various analysis techniques. The pectin obtained from all three species were found to be low-methyl-esterified pectin, with the MeO content and DE for E. acoroides, T. hemprichii, and H. ovalis being 6.15% and 27.18%, 3.26% and 43.31%, and 4.65% and 33.25%, respectively. The average molecular weight (MW) of pectin was analyzed by size-exclusion chromatography. Pectin from T. hemprichii had the highest MW of 173.01 kDa, followed by pectin from E. acoroides, with a MW of 127.32 kDa, and that from H. ovalis, with a MW of 56.06 kDa. Furthermore, the pectins from all three seagrass species exhibited high antioxidant activity and might be promising as antioxidants.
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3
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Dev MJ, Warke RG, Warke GM, Mahajan GB, Singhal RS. Fluidized bed granulation of gellan gum: Investigations of binder effect on physical, structural and rheological properties. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.118199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Development of ostrich eggshell and nano-levan-based edible biopolymer composite films: characterization and bioactivity. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-021-04069-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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5
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Presentato A, Piacenza E, Scurria A, Albanese L, Zabini F, Meneguzzo F, Nuzzo D, Pagliaro M, Martino DC, Alduina R, Ciriminna R. A New Water-Soluble Bactericidal Agent for the Treatment of Infections Caused by Gram-Positive and Gram-Negative Bacterial Strains. Antibiotics (Basel) 2020; 9:antibiotics9090586. [PMID: 32911640 PMCID: PMC7558503 DOI: 10.3390/antibiotics9090586] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 08/27/2020] [Accepted: 09/07/2020] [Indexed: 01/31/2023] Open
Abstract
Grapefruit and lemon pectin obtained from the respective waste citrus peels via hydrodynamic cavitation in water only are powerful, broad-scope antimicrobials against Gram-negative and -positive bacteria. Dubbed IntegroPectin, these pectic polymers functionalized with citrus flavonoids and terpenes show superior antimicrobial activity when compared to commercial citrus pectin. Similar to commercial pectin, lemon IntegroPectin determined ca. 3-log reduction in Staphylococcus aureus cells, while an enhanced activity of commercial citrus pectin was detected in the case of Pseudomonas aeruginosa cells with a minimal bactericidal concentration (MBC) of 15 mg mL−1. Although grapefruit and lemon IntegroPectin share equal MBC in the case of P. aeruginosa cells, grapefruit IntegroPectin shows boosted activity upon exposure of S. aureus cells with a 40 mg mL−1 biopolymer concentration affording complete killing of the bacterial cells. Insights into the mechanism of action of these biocompatible antimicrobials and their effect on bacterial cells, at the morphological level, were obtained indirectly through Fourier Transform Infrared spectroscopy and directly through scanning electron microscopy. In the era of antimicrobial resistance, these results are of great societal and sanitary relevance since citrus IntegroPectin biomaterials are also devoid of cytotoxic activity, as already shown for lemon IntegroPectin, opening the route to the development of new medical treatments of polymicrobial infections unlikely to develop drug resistance.
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Affiliation(s)
- Alessandro Presentato
- Department of Biological, Chemical, and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy; (A.P.); (E.P.); (D.C.M.)
| | - Elena Piacenza
- Department of Biological, Chemical, and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy; (A.P.); (E.P.); (D.C.M.)
- National Interuniversity Consortium of Materials Science and Technology (INSTM), Via G. Giusti 9, 50121 Firenze, Italy
| | - Antonino Scurria
- Istituto per lo Studio dei Materiali Nanostrutturati, CNR, via U. La Malfa 153, 90146 Palermo, Italy; (A.S.); (R.C.)
| | - Lorenzo Albanese
- Istituto per la Bioeconomia, CNR, via Madonna del Piano 10, 50019 Sesto Fiorentino, FI, Italy; (L.A.); (F.Z.); (F.M.)
| | - Federica Zabini
- Istituto per la Bioeconomia, CNR, via Madonna del Piano 10, 50019 Sesto Fiorentino, FI, Italy; (L.A.); (F.Z.); (F.M.)
| | - Francesco Meneguzzo
- Istituto per la Bioeconomia, CNR, via Madonna del Piano 10, 50019 Sesto Fiorentino, FI, Italy; (L.A.); (F.Z.); (F.M.)
| | - Domenico Nuzzo
- Istituto per la Ricerca e l’Innovazione Biomedica, CNR, via U. La Malfa 153, 90146 Palermo, Italy;
| | - Mario Pagliaro
- Istituto per lo Studio dei Materiali Nanostrutturati, CNR, via U. La Malfa 153, 90146 Palermo, Italy; (A.S.); (R.C.)
- Correspondence: (M.P.); (R.A.)
| | - Delia Chillura Martino
- Department of Biological, Chemical, and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy; (A.P.); (E.P.); (D.C.M.)
- National Interuniversity Consortium of Materials Science and Technology (INSTM), Via G. Giusti 9, 50121 Firenze, Italy
| | - Rosa Alduina
- Department of Biological, Chemical, and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Viale delle Scienze, 90128 Palermo, Italy; (A.P.); (E.P.); (D.C.M.)
- Correspondence: (M.P.); (R.A.)
| | - Rosaria Ciriminna
- Istituto per lo Studio dei Materiali Nanostrutturati, CNR, via U. La Malfa 153, 90146 Palermo, Italy; (A.S.); (R.C.)
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Romano N, Ureta MM, Guerrero-Sánchez M, Gómez-Zavaglia A. Nutritional and technological properties of a quinoa (Chenopodium quinoa Willd.) spray-dried powdered extract. Food Res Int 2020; 129:108884. [DOI: 10.1016/j.foodres.2019.108884] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2019] [Revised: 11/30/2019] [Accepted: 12/01/2019] [Indexed: 01/26/2023]
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7
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Cassani L, Gomez-Zavaglia A, Simal-Gandara J. Technological strategies ensuring the safe arrival of beneficial microorganisms to the gut: From food processing and storage to their passage through the gastrointestinal tract. Food Res Int 2020; 129:108852. [DOI: 10.1016/j.foodres.2019.108852] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Revised: 11/18/2019] [Accepted: 11/20/2019] [Indexed: 02/08/2023]
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8
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Gul LB, Gul O, Yilmaz MT, Dertli E, Con AH. Optimization of cryoprotectant formulation to enhance the viability of
Lactobacillus brevis
ED25: Determination of storage stability and acidification kinetics in sourdough. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14400] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Latife Betul Gul
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
| | - Osman Gul
- Department of Food Engineering Faculty of Engineering and Architecture Kastamonu University Kastamonu Turkey
| | - Mustafa Tahsin Yilmaz
- Department of Industrial Engineering Faculty of Engineering King Abdulaziz University Jeddah Saudi Arabia
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Yıldız Technical University İstanbul Turkey
| | - Enes Dertli
- Department of Food Engineering Faculty of Engineering Bayburt University Bayburt Turkey
| | - Ahmet Hilmi Con
- Department of Food Engineering Faculty of Engineering Ondokuz Mayis University Samsun Turkey
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Influence of different storage conditions on the performance of spray-dried yogurt used as inoculum for milk fermentation. J DAIRY RES 2019; 86:354-360. [PMID: 31328709 DOI: 10.1017/s0022029919000463] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
A commercial drinkable yogurt with and without 4% of added trehalose (as cell protectant) was spray-dried obtaining a powder with low water activity (aw). Total bacterial count in the powder was between 8.48-8.90 log cfu/g. The dried yogurt was stored: (i) at 38 °C and aw = 0.33; (ii) at 38 °C in hermetically sealed flasks (aw = 0.21/0.22); (iii) in a cyclic temperature chamber (10-20 °C) in hermetically sealed flasks (aw = 0.21/0.22). Whole milk was then fermented by adding an inoculum of spray-dried yogurt after storage under these different conditions. The kinetics of acidification showed the presence of a lag time which was strongly dependent on storage conditions. The data was fitted with a logistic type equation from which the lag time was calculated. To evaluate structural differences among samples, Fourier Transform Infrared spectra (FTIR) were recorded. Partial Least Squares (PLS) models enabled a good correlation between lag time of fermentation and FTIR spectra. The lag time for yogurt powder stored at aw about 0.21/0.22 and cyclic temperature 10-20 °C remained approximately constant over the 12 weeks of storage, while all the other conditions resulted in a dramatic increase. The addition of trehalose had a small influence on lag time and, therefore, as a protectant of lactobacilli.
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10
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Anti-inflammatory, anti-oxidative stress effect of Phascolosoma esculenta oligosaccharides on Escherichia coli-induced sepsis mice. Food Sci Biotechnol 2019; 28:1871-1879. [PMID: 31807361 DOI: 10.1007/s10068-019-00620-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2018] [Revised: 04/05/2019] [Accepted: 04/25/2019] [Indexed: 12/25/2022] Open
Abstract
Bacterial infection is the most common cause of sepsis. In this study, Phascolosoma esculenta oligosaccharides (PEOs) were prepared to evaluate their resistance against E. coli-induced sepsis. HPLC-MS and FT-IR indicated that PEOs were composed of d-glucosyl, d-galactosyl, with small amount of d-mannosyl, d-arabinosyl and residues with α- and β-type linkage. Different dosage administrations of PEOs for 30 days significantly improved ICR mice survival rate and bacterial clearance ability (P < 0.01) after as E. coli injection. Moreover, PEOs significantly reduced the secretion of IL-1β and TNF-α and enhanced that of IL-10 in sepsis mice, enhanced the antioxidant enzyme activities and total antioxidant capacity, decreased MDA level in the serum, and upregulated mRNA expression of Nrf2 (P < 0.01). All these results indicate that PEOs could improve the resistance of ICR mice against E. coli-induced sepsis that attributed to anti-inflammatory and anti-oxidative stress.
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Ghibaudo F, Gerbino E, Copello GJ, Campo Dall' Orto V, Gómez-Zavaglia A. Pectin-decorated magnetite nanoparticles as both iron delivery systems and protective matrices for probiotic bacteria. Colloids Surf B Biointerfaces 2019; 180:193-201. [PMID: 31054459 DOI: 10.1016/j.colsurfb.2019.04.049] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 03/20/2019] [Accepted: 04/24/2019] [Indexed: 01/22/2023]
Abstract
The goal of this work was to investigate biophysical stability of iron-pectin nanoparticles and analyze the feasibility of using them as delivery systems for the probiotic strain Lactobacillus plantarum CIDCA 83114. Iron oxide (Fe3O4) nanoparticles were synthesized from 0.25M FeCl2/0.5 M FeCl3.6H2O, and coated with citrus pectins. Their physico-chemical properties [FTIR, X-ray diffraction (XRD), ζ-potential, particle size, SEM, TEM] and their effect on bacterial stabilization (viability after freeze-drying/storage, stability when exposed to simulated gastro-intestinal conditions) were assessed. XRD indicated the almost exclusive presence of magnetite crystalline phases. FTIR spectra confirmed the adsorption of pectin on magnetite nanoparticles surface. SEM and TEM images evidenced agglomerated nanoparticles, and a morphological surface change after adsorption of pectin. DLS and ζ-potential results proved the solvation of the ionizable groups in the hydrophilic network which induced chain expansion and agglomeration. Iron from nanoparticles demonstrated to be non-toxic for microorganisms up to 1.00 mg/mL. Simulated saliva and gastric solutions prevented nanoparticles from dissolution. The higher pH of the intestinal conditions (solvated -COO- and Fe-O- groups) facilitated the dispersion and partial dissolution of nanoparticles. Pectins adsorption on magnetite nanoparticles significantly enhanced electrostatic repulsion, which aided the solvation of ionized iron forms. The soluble species diffused out from the aggregates, being detected in the simulated intestinal fluid. Regarding bacterial viability, no decays were observed neither when pectin-decorated nanoparticles were exposed to simulated fluids nor when stored at 4 °C for 60 days. The composites engineered in this work appear as adequate delivery systems for probiotic bacteria, whose target is the gut.
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Affiliation(s)
- Florencia Ghibaudo
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900, La Plata, Argentina
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900, La Plata, Argentina
| | - Guillermo J Copello
- CONICET - Universidad de Buenos Aires. Instituto de Quı́mica y Metabolismo delFármaco (IQUIMEFA), Junı́n 956, C1113AAD, Buenos Aires, Argentina; Universidad de Buenos Aires (UBA), Facultad de Farmacia y Bioquı́mica,Departamento de Quı́mica Analı́tica y Fisicoquı́mica, (UBA), Junı́n 956, C1113AAD,Buenos Aires, Argentina
| | - Viviana Campo Dall' Orto
- CONICET - Universidad de Buenos Aires. Instituto de Quı́mica y Metabolismo delFármaco (IQUIMEFA), Junı́n 956, C1113AAD, Buenos Aires, Argentina; Universidad de Buenos Aires (UBA), Facultad de Farmacia y Bioquı́mica,Departamento de Quı́mica Analı́tica y Fisicoquı́mica, (UBA), Junı́n 956, C1113AAD,Buenos Aires, Argentina
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900, La Plata, Argentina.
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Choukade R, Kango N. Characterization of a mycelial fructosyltransferase from Aspergillus tamarii NKRC 1229 for efficient synthesis of fructooligosaccharides. Food Chem 2019; 286:434-440. [PMID: 30827630 DOI: 10.1016/j.foodchem.2019.02.025] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Revised: 02/04/2019] [Accepted: 02/06/2019] [Indexed: 01/09/2023]
Abstract
An efficient system for biotransformation of sucrose to fructooligosaccharides (FOS) was obtained using Aspergillus tamarii NKRC 1229 mycelial fructosyltransferase (m-FTase). Zymographic analysis confirmed mycelial localization of the FTase (36 U/g) and lyophilized fungal pellets were used for bioconversion. m-FTase had molecular weight ∼75 kDa with optimum activity at pH 7.0 and 20 °C. FOS production after parametric optimization (sucrose - 50% w/v, m-FTase dose - 4.5% w/v, inoculum age - 48 h and incubation time - 24 h) reached 325 g/L (55% yield) with 14% residual sucrose, 25% glucose and 6% fructose. FTase activity was enhanced after pre-treatment with organic solvents and SDS. FOS was purified in a single step using gel filtration matrix, Bio-Gel P2. FOS was characterized using Diffusion ordered spectroscopy-Nuclear Magnetic Resonance (1H DOSY-NMR) and Fourier-transform infrared spectroscopy (FTIR). Continuous generation of FOS was achieved using recyclable mycelia upto 10 consecutive cycles.
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Affiliation(s)
- Ritumbhara Choukade
- Enzyme Technology and Molecular Catalysis Laboratory, Department of Microbiology, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, Madhya Pradesh 470003, India.
| | - Naveen Kango
- Enzyme Technology and Molecular Catalysis Laboratory, Department of Microbiology, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, Madhya Pradesh 470003, India.
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Lans AM, Vodovotz Y. Effect of galacto-oligosaccharide purity on water sorption and plasticization behavior. Food Chem 2018; 268:9-14. [DOI: 10.1016/j.foodchem.2018.06.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 06/01/2018] [Accepted: 06/03/2018] [Indexed: 12/20/2022]
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14
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15
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Lans AM, Frelka JC, Paluri S, Vodovotz Y. Physical properties and sensory analysis of galacto-oligosaccharide glassy confections. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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16
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Romano N, Mobili P, Zuñiga-Hansen ME, Gómez-Zavaglia A. Physico-chemical and structural properties of crystalline inulin explain the stability of Lactobacillus plantarum during spray-drying and storage. Food Res Int 2018; 113:167-174. [PMID: 30195509 DOI: 10.1016/j.foodres.2018.07.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2018] [Revised: 07/02/2018] [Accepted: 07/04/2018] [Indexed: 01/21/2023]
Abstract
The stabilizing capacity of crystalline inulin during spray-drying and storage of Lactobacillus plantarum CIDCA 83114 was assessed. In a first step, the physical properties of the matrices were investigated, using amorphous inulin as control. Melting and glass transition temperatures, water sorption isotherms, water activity, and infrared spectra were determined. Microorganisms were spray-dried at a pilot scale in both amorphous and crystalline matrices. After that, scanning electronic and confocal microsopies provided a full landscape about the interactions between microorganisms and crystals, and also the bacterial location within the amorphous matrices. The technological properties of the dehydrated microorganisms (culturability and acidification capacity) during storage at different water activities were also evaluated. Both amorphous and crystalline inulins were adequate matrices to stabilize microorganisms. However, crystalline inulin was more stable than amorphous one, especially when the storage temperature was close to the glass transition temperature, resulting in a better matrix to protect microorganisms during pilot spray-drying and storage. Furthermore, no accumulation of insoluble inulin was observed after resuspending the dehydrated microorganisms in crystalline inulin matrices, which appears as a clear technological advantage with regard to the amorphous one. Considering the prebiotic character of inulin and the probiotic properties of L. plantarum CIDCA 83114, this work developed an integrated approach, both from a fundamental and from an applied viewpoint, supporting the incorporation of such ingredients in the formulation of food products.
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Affiliation(s)
- Nelson Romano
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Pablo Mobili
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Maria Elvira Zuñiga-Hansen
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2147, Valparaíso, Chile; Centro Regional de Estudios en Alimentos Saludables (CREAS), Conicyt-Regional, Gore Región de Valparaíso, R06i1004, Blanco 1623, Valparaíso, Chile
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina.
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17
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Infrared spectroscopy as an alternative methodology to evaluate the effect of structural features on the physical-chemical properties of inulins. Food Res Int 2018; 109:223-231. [DOI: 10.1016/j.foodres.2018.04.032] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 04/13/2018] [Accepted: 04/15/2018] [Indexed: 01/23/2023]
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18
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La Cava EL, Gerbino E, Sgroppo SC, Gómez-Zavaglia A. Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication. J Food Sci 2018; 83:1613-1621. [PMID: 29786856 DOI: 10.1111/1750-3841.14183] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 04/09/2018] [Accepted: 04/12/2018] [Indexed: 11/27/2022]
Abstract
The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated. The content of galacturonic acid (GalA), degree of esterification (%DM), color and antioxidant capacity were analyzed. Fourier-Transform Infrared Spectroscopy (FTIR) associated with multivariate analysis enabled a structural comparison among the pectin extracts, and differential scanning calorimetry (DSC) completed a full landscape of the investigated extracts. Pectin extracts obtained by CHE showed mostly higher GalA than those obtained by TS. All the extracts had a high antioxidant capacity, as determined by 2,2 diphenyl 1-picrylhydrazyl (DPPH* ) and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS* +) assays, and a high correlation with the GalA content. The main differences observed in the FTIR spectra occurred in the 1200 to 900 cm-1 region (differences in GalA). The glass transition temperatures (Tgs) of all extracts were above 85 °C, making them interesting as stabilizing agents for the food industry. PRACTICAL APPLICATION A wide database for the characterization of pectin extracts from grapefruits was obtained. The relationship between the extraction method and the source of pectins, with the physicochemical and antioxidant properties provided great support for their application in the food industry.
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Affiliation(s)
- Enzo L La Cava
- the Laboratorio de Tecnología Química y Bromatología, Facultad de Ciencias Exactas, Naturales y Agrimensura, UNNE, Av. Libertad 5460, RA3400, Corrientes, Argentina
| | - Esteban Gerbino
- the Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), Calle 47 y 116, RA 1900, La Plata, Buenos Aires, Argentina
| | - Sonia C Sgroppo
- the Laboratorio de Tecnología Química y Bromatología, Facultad de Ciencias Exactas, Naturales y Agrimensura, UNNE, Av. Libertad 5460, RA3400, Corrientes, Argentina
| | - Andrea Gómez-Zavaglia
- the Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), Calle 47 y 116, RA 1900, La Plata, Buenos Aires, Argentina
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19
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Stability of Oligosaccharides Derived from Lactose and Lactulose regarding Rheological and Thermal Properties. J FOOD QUALITY 2018. [DOI: 10.1155/2018/7597301] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Prebiotic carbohydrates derived from lactulose (OsLu) are appealing ingredients that provide beneficial effects following their fermentation by the gut microbiota; however, more investigation is needed to evaluate their technological properties and applicability as a functional food ingredient in the market. In this paper, a comparative study on the rheological and thermal behavior of OsLu and a commercial mixture of galactooligosaccharides (GOS) was carried out. In both cases, there was a strong influence of temperature and shear rate on viscosity. Viscosity of OsLu was higher than that of commercial GOS and variations and rheopexy cycles were also higher for OsLu. The exponential increase of viscosity associated with the structural changes took place later in OsLu than in commercial GOS, suggesting more stability to the shear over time in the former. More stability of OsLu was also observed in the study of the effect of temperature on viscosity. In addition, the thermal study indicated different behavior of both prebiotics under the assayed conditions, showing that OsLu have lower values of glass transition temperature (Tg) than commercial GOS and that commercial GOS are more sensible against humidity. The results here obtained provide important information on the treatment and storage conditions of these prebiotic ingredients during the elaboration of functional foods.
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20
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Cassani L, Santos M, Gerbino E, Del Rosario Moreira M, Gómez-Zavaglia A. A Combined Approach of Infrared Spectroscopy and Multivariate Analysis for the Simultaneous Determination of Sugars and Fructans in Strawberry Juices During Storage. J Food Sci 2017; 83:631-638. [PMID: 29210453 DOI: 10.1111/1750-3841.13994] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 10/18/2017] [Accepted: 10/30/2017] [Indexed: 11/30/2022]
Abstract
In this work, a Fourier transform mid-infrared spectroscopy (FTIR)-based method was developed for simultaneously quantifying simple sugars and exogenously added fructooligosaccharides (FOS) in strawberry juices preserved for up to 14 d using nonthermal techniques (geraniol and vanillin+ultrasound). The main spectral differences were observed in the 1200 to 900 cm-1 region. The presence of FOS was identified by the typical bands at 1134, 1034, and 935 cm-1 . During storage, a significant decrease of sucrose was concomitant to an increase of glucose and fructose in juices stored without any previous preservation treatment, as determined by high-performance liquid chromatography (HPLC). A principal component analysis was performed on the FTIR spectra corresponding to the different treatments. The groups observed explained more than 94% of the variance and were related to changes in the carbohydrate composition during storage. Then, different partial least square models (PLS) were defined to determine the concentrations of glucose, sucrose, fructose, and those of exogenously added FOS with degrees of polymerization within 3 and 5. The carbohydrates' concentrations determined by HPLC were used as reference method. The models were validated with independent sets of data. The mean of predicted values fitted nicely those obtained by HPLC (correlation and R2 > 0.97), thus supporting the use of the PLS models to monitor the quality of strawberry juices in unknown samples. In conclusion, FTIR spectroscopy appears as an adequate analytical tool to quick assess whether juice formulations meet specifications in terms of authenticity, contamination and/or deterioration. PRACTICAL APPLICATION FTIR spectroscopy provided a method potentially transferable to the food industry when associated with the multivariate analysis. The robust 21 PLS models defined in this work provided reliable tools for the rapid monitoring of juices' authenticity and/or deterioration. In this regard, FTIR associated to multivariate analysis enabled the determination of different sugars in a single measurement without the need of pure sugars as standards. This experimental simplicity supports the use of FTIR at the production line, and also contributes to save time in determining carbohydrates' composition and stability, in an environmentally friendly way.
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Affiliation(s)
- Lucía Cassani
- Research Group of Food Engineering, Faculty of Engineering, National Univ. of Mar del Plata, Buenos Aires, Argentina.,Argentinean Agency for the Scientific and Technological Promotion (ANPCyT), Argentina
| | - Mauricio Santos
- Clinical Bacteriology Service, Department of Bacteriology, National Institute for Infectious Diseases (ANLIS-INEI), Dr Carlos G. Malbran, Argentina
| | - Esteban Gerbino
- Argentinean National Research Council (CONICET), Buenos Aires, Argentina.,Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina
| | - María Del Rosario Moreira
- Research Group of Food Engineering, Faculty of Engineering, National Univ. of Mar del Plata, Buenos Aires, Argentina.,Argentinean National Research Council (CONICET), Buenos Aires, Argentina
| | - Andrea Gómez-Zavaglia
- Argentinean National Research Council (CONICET), Buenos Aires, Argentina.,Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata) RA1900, La Plata, Argentina
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21
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Liao LK, Wei XY, Gong X, Li JH, Huang T, Xiong T. Microencapsulation of Lactobacillus casei LK-1 by spray drying related to its stability and in vitro digestion. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.065] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Díaz SB, Ale NM, Ben Altabef A, Tymczyszyn E, Gomez-Zavaglia A. Interaction of galacto-oligosaccharides and lactulose with dipalmitoylphosphatidilcholine lipid membranes as determined by infrared spectroscopy. RSC Adv 2017. [DOI: 10.1039/c7ra01964e] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Galacto-oligosaccharides and lactulose interact with DPPC lipid membranes by modifying theirTm, and this effect is dependent on their degree of polymerization.
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Affiliation(s)
- Sonia B. Díaz
- Instituto de Química Física
- Facultad de Bioquímica, Química y Farmacia
- Universidad Nacional de Tucumán
- T4000CAN Tucumán
- Argentina
| | - Norma M. Ale
- Instituto de Química Física
- Facultad de Bioquímica, Química y Farmacia
- Universidad Nacional de Tucumán
- T4000CAN Tucumán
- Argentina
| | - Aida Ben Altabef
- Instituto de Química Física
- Facultad de Bioquímica, Química y Farmacia
- Universidad Nacional de Tucumán
- T4000CAN Tucumán
- Argentina
| | - Elizabeth Tymczyszyn
- Laboratorio de Microbiología Molecular
- Departamento de Ciencia y Tecnología
- Universidad Nacional de Quilmes
- Buenos Aires
- Argentina
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology
- CCT-CONICET La Plata
- Argentina
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23
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Edible films based on cassava starch and fructooligosaccharides produced by Bacillus subtilis natto CCT 7712. Carbohydr Polym 2016; 151:1132-1138. [DOI: 10.1016/j.carbpol.2016.06.081] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2016] [Revised: 06/17/2016] [Accepted: 06/18/2016] [Indexed: 01/31/2023]
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24
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Effect of sucrose concentration on the composition of enzymatically synthesized short-chain fructo-oligosaccharides as determined by FTIR and multivariate analysis. Food Chem 2016; 202:467-75. [DOI: 10.1016/j.foodchem.2016.02.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2015] [Revised: 12/30/2015] [Accepted: 02/01/2016] [Indexed: 12/31/2022]
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25
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Sosa N, Gerbino E, Golowczyc MA, Schebor C, Gómez-Zavaglia A, Tymczyszyn EE. Effect of Galacto-Oligosaccharides: Maltodextrin Matrices on the Recovery of Lactobacillus plantarum after Spray-Drying. Front Microbiol 2016; 7:584. [PMID: 27199918 PMCID: PMC4853418 DOI: 10.3389/fmicb.2016.00584] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2016] [Accepted: 04/11/2016] [Indexed: 11/13/2022] Open
Abstract
In this work maltodextrins were added to commercial galacto-oligosaccharides (GOS) in a 1:1 ratio and their thermophysical characteristics were analyzed. GOS:MD solutions were then used as matrices during spray-drying of Lactobacillus plantarum CIDCA 83114. The obtained powders were equilibrated at different relative humidities (RH) and stored at 5 and 20°C for 12 weeks, or at 30°C for 6 weeks. The Tgs of GOS:MD matrices were about 20-30°C higher than those of GOS at RH within 11 and 52%. A linear relation between the spin-spin relaxation time (T2) and T-Tg parameter was observed for GOS:MD matrices equilibrated at 11, 22, 33, and 44% RH at 5, 20, and 30°C. Spray-drying of L. plantarum CIDCA 83114 in GOS:MD matrices allowed the recovery of 93% microorganisms. In contrast, only 64% microorganisms were recovered when no GOS were included in the dehydration medium. Survival of L. plantarum CIDCA 83114 during storage showed the best performance for bacteria stored at 5°C. In a further step, the slopes of the linear regressions provided information about the rate of microbial inactivation for each storage condition (k values). This information can be useful to calculate the shelf-life of spray-dried starters stored at different temperatures and RH. Using GOS:MD matrices as a dehydration medium enhanced the recovery of L. plantarum CIDCA 83114 after spray-drying. This strategy allowed for the first time the spray-drying stabilization of a potentially probiotic strain in the presence of GOS.
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Affiliation(s)
- Natalia Sosa
- Facultad de Bromatología, Universidad Nacional de Entre RíosGualeguaychú, Argentina
| | - Esteban Gerbino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CCT-CONICET)La Plata, Argentina
| | - Marina A. Golowczyc
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CCT-CONICET)La Plata, Argentina
| | - Carolina Schebor
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad UniversitariaBuenos Aires, Argentina
| | - Andrea Gómez-Zavaglia
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CCT-CONICET)La Plata, Argentina
| | - E. Elizabeth Tymczyszyn
- Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de QuilmesBernal, Argentina
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26
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Santos MI, Gerbino E, Tymczyszyn E, Gomez-Zavaglia A. Applications of Infrared and Raman Spectroscopies to Probiotic Investigation. Foods 2015; 4:283-305. [PMID: 28231205 PMCID: PMC5224548 DOI: 10.3390/foods4030283] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2015] [Revised: 07/01/2015] [Accepted: 07/09/2015] [Indexed: 11/16/2022] Open
Abstract
In this review, we overview the most important contributions of vibrational spectroscopy based techniques in the study of probiotics and lactic acid bacteria. First, we briefly introduce the fundamentals of these techniques, together with the main multivariate analytical tools used for spectral interpretation. Then, four main groups of applications are reported: (a) bacterial taxonomy (Subsection 4.1); (b) bacterial preservation (Subsection 4.2); (c) monitoring processes involving lactic acid bacteria and probiotics (Subsection 4.3); (d) imaging-based applications (Subsection 4.4). A final conclusion, underlying the potentialities of these techniques, is presented.
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Affiliation(s)
- Mauricio I Santos
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), 1900 La Plata, Argentina.
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), 1900 La Plata, Argentina.
| | - Elizabeth Tymczyszyn
- Laboratory for Molecular Microbiology, Department of Food Science and Technology, National University of Quilmes, 1876 Buenos Aires, Argentina.
| | - Andrea Gomez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), 1900 La Plata, Argentina.
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