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Gupta GK, Kapoor RK, Chhabra D, Bhardwaj NK, Shukla P. Synergistic effect of cellulo-xylanolytic and laccase enzyme consortia for improved deinking of waste papers. BIORESOURCE TECHNOLOGY 2024; 408:131173. [PMID: 39084535 DOI: 10.1016/j.biortech.2024.131173] [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: 05/23/2024] [Revised: 07/25/2024] [Accepted: 07/27/2024] [Indexed: 08/02/2024]
Abstract
This study reports the cellulo-xylanolytic cocktail production from Hypocrea lixii GGRK4 using multi-objective genetic algorithm-artificial neural network tool, resulting in 8.32 ± 1.07 IU/mL, 51.53 ± 3.78 IU/mL activity of CMCase and xylanase, respectively with more than 85 % residual activity at 60 °C and pH 6.0. Interestingly, metal ions viz. K+ and Ca2+ stimulated the enzyme activity, whereas Fe2+ and Cu2+ reduced the activity. Significant amounts of hydrophobic compounds, chromophores, and phenolics were released after wastepapers deinking. The deinking efficiency of 73.60 ± 2.45 % and 38.60 ± 1.34 % was obtained for photocopier paper and newspaper, respectively, whereas brightness of 89.90 ± 2.10 % ISO and 44.90 ± 1.63 % ISO was reported for both types of waste papers. The physical strength of deinked photocopier paper and newspapers, i.e., tensile index (3.10 and 0.50 %), tearing index (7.10 and 4.83 %), and burst factor (8.61) were enhanced whereas double fold property was decreased proving wastepaper reusability. This consortium showed effective and significant enzymatic deinking efficiency for recycled wastepapers.
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Affiliation(s)
- Guddu Kumar Gupta
- Enzyme and Fermentation Technology Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak-124001, Haryana, India
| | - Rajeev Kumar Kapoor
- Enzyme and Fermentation Technology Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak-124001, Haryana, India
| | - Deepak Chhabra
- Department of Mechanical Engineering, University Institute of Engineering and Technology (UIET), Maharshi Dayanand University, Rohtak-124001, Haryana, India
| | - Nishi Kant Bhardwaj
- Avantha Centre for Industrial Research and Development, Paper Mill Campus, Yamuna Nagar-135001, Haryana, India; Department of Paper Technology, Indian Institute of Technology Roorkee, Saharanpur Campus, Paper Mill Road, Saharanpur-247001, Uttar Pradesh, India
| | - Pratyoosh Shukla
- Enzyme Technology and Protein Bioinformatics Laboratory, School of Biotechnology, Institute of Science, Banaras Hindu University, Varanasi-221005, Uttar Pradesh, India.
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T V, George A, Kesav S R, M S S, Kothakota A. Plant-based hydrocolloids for efficient clarification of cane juices: rheological analysis and solidification studies. Food Funct 2024; 15:1977-1993. [PMID: 38277180 DOI: 10.1039/d3fo05029g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2024]
Abstract
The present study is designed to study the efficiency of plant-based hydrocolloids for the efficient clarification of sugarcane juice and subsequent production of non-centrifugal sugars (NCSs). NCSs are generally produced with lime or other inorganic solids as a clarification agent, often leading to products with a bland taste and dark color. This work is a first of its kind, where plant-based hydrocolloids such as starch, xanthan gum, and guar gum are used for clarification studies. Clarification efficiency was evaluated in terms of separation efficiency, turbidity removal, sucrose content, color transmittance, and rheology studies. Preliminary studies revealed that starch showed a better separation efficiency of 78% compared to other hydrocolloids, and further rheology studies of starch-clarified juice showed a favourable shear-thickening (dilatant, n = 1.382) behaviour, whereas the other two hydrocolloids showed an unfavourable shear-thinning (pseudo plastic, n < 0.9) behaviour. Eventually, starch was found to be a better clarification agent and is proposed as an alternative to lime-based clarification. Solidification studies were performed with starch at various concentrations (0.02-0.04%), pH (6.8-7.2), and temperature (80 °C-100 °C), and it was found that NCSs produced via starch clarification showed superior properties compared with traditional lime-based clarification processes.
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Affiliation(s)
- Venkatesh T
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 001, India.
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, 695 019, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 002, India
| | - Alphonsa George
- Department of Food Science Technology, St George's College, Aruvithura, 686 112, India
| | - Rishi Kesav S
- Department of Chemical Engineering, National Institute of Technology, Tiruchirappalli, 620 015, India
| | - Sajeev M S
- Division of Crop Protection, ICAR-Central Tuber Crops Research Institute, Thiruvananthapuram, 695 017, India
| | - Anjineyulu Kothakota
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 001, India.
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 002, India
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Yin J, Fang K, Li J, Du N, Hu D, Cao D, Tian R, Deng L, Li K. Competitive adsorption mechanisms of pigments in sugarcane juice on starch-based magnetic nanocomposites. Int J Biol Macromol 2023; 231:123134. [PMID: 36657548 DOI: 10.1016/j.ijbiomac.2023.123134] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 11/29/2022] [Accepted: 01/01/2023] [Indexed: 01/18/2023]
Abstract
The pigments in sugarcane result the crystallised sucrose appears unsatisfactorily yellow. In this study, cationic tapioca starch (CTS)-functionalized magnetic nanoparticles (CTS@Fe3O4) were synthesized and used as adsorbents for the removal of undesirable pigments. The adsorption properties of CTS@Fe3O4 were investigated by a sugarcane juice colorant model consisting of caffeic acid (CA), gallic acid (GA) and melanoidin (ME). The equilibrium adsorption capacities of CTS@Fe3O4 for CA, GA, and ME were 185, 160 and 580 mg g-1 at the optimal conditions (60, 60 and 180 mg L-1 initial concentrations, respectively; 0.3 mg mL-1 CTS@Fe3O4 dosage, 313 K temperature, and pH value of 7). The adsorption process was described well by second-order kinetic and Langmuir isotherm models with a high fitting correlation coefficient approaching 1, suggesting that the pigments formed a surface monolayer with a homogenously distributed adsorption energy and was mainly dominated by chemisorption. The thermodynamic parameters (Gibbs free energy <0, enthalpy >0, and entropy >0) revealed that the adsorption process was endothermic and spontaneous. For the binary system, the competitive adsorption between pigments was primarily antagonistic. The speed of adsorption was the main factor affecting competitive adsorption, and the additional adsorption force reduced the effects of coexisting adsorbates.
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Affiliation(s)
- Jiangyu Yin
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Kun Fang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; School of Chemistry and Chemical Engineering, School of Resources, Environment and Materials, Guangxi Key Laboratory of Processing for Nonferrous Metallic and Featured Materials Guangxi University, Nanning 530004, Guangxi, China
| | - Jianbin Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Nan Du
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Dongbin Hu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Danyu Cao
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Run Tian
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Ligao Deng
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
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Dixit M, Chhabra D, Shukla P. Optimization of endoglucanase-lipase-amylase enzyme consortium from Thermomyces lanuginosus VAPS25 using Multi-Objective genetic algorithm and their bio-deinking applications. BIORESOURCE TECHNOLOGY 2023; 370:128467. [PMID: 36509307 DOI: 10.1016/j.biortech.2022.128467] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/03/2022] [Accepted: 12/06/2022] [Indexed: 06/17/2023]
Abstract
In this study, the enzyme consortium of endoglucanase, lipase, and amylase was obtained and optimized using artificial intelligence-based tools. After optimization using a multi-objective genetic algorithm and artificial neural network, the enzyme activity was 8.8 IU/g, 153.68 U/g, and 19.2 IU/g for endoglucanase, lipase, and amylase, respectively, using Thermomyces lanuginosus VAPS25. The highest enzyme activity was obtained at parameters 77.69% moisture content, 52.7 °C temperature, 98 h, and 3.1 eucalyptus leaves: wheat bran ratio. The endoglucanase-lipase-amylase (END-LIP-AMY) enzyme consortium showed reliable characteristics in terms of catalytic activity at 50-80 °C and pH 6.0-9.0. The increase in deinking efficiency of 27.8% and 11.1% were obtained compared to control for mixed office waste and old newspaper, respectively, using the enzyme consortium. The surface chemical composition and fiber morphology of deinked pulp was investigated using Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) and Scanning electron microscopy (SEM).
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Affiliation(s)
- Mandeep Dixit
- Department of Microbiology, Maharshi Dayanand University, Rohtak-124001, Haryana, India
| | - Deepak Chhabra
- Department of Mechanical Engineering, University Institute of Engineering & Technology, Maharshi Dayanand University, Rohtak 124001, Haryana, India
| | - Pratyoosh Shukla
- Department of Microbiology, Maharshi Dayanand University, Rohtak-124001, Haryana, India; Enzyme Technology and Protein Bioinformatics Laboratory, School of Biotechnology, Institute of Science, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India.
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Bhukya J, Mohapatra D, Naik R. Hydrodynamic cavitation processing of ascorbic acid treated precooled sugarcane juice for physiochemical, bioactive, enzyme stability, and microbial safety. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Jithender Bhukya
- Outreach campus PG School IARI ICAR‐Central Institute of Agricultural Engineering Bhopal India
| | - Debabandya Mohapatra
- Outreach campus PG School IARI ICAR‐Central Institute of Agricultural Engineering Bhopal India
| | - Ravindra Naik
- Regional Center, ICAR‐Central Institute of Agricultural Engineering Coimbatore India
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Mukhtar K, Nabi BG, Arshad RN, Roobab U, Yaseen B, Ranjha MMAN, Aadil RM, Ibrahim SA. Potential impact of ultrasound, pulsed electric field, high-pressure processing and microfludization against thermal treatments preservation regarding sugarcane juice (Saccharum officinarum). ULTRASONICS SONOCHEMISTRY 2022; 90:106194. [PMID: 36242792 PMCID: PMC9576986 DOI: 10.1016/j.ultsonch.2022.106194] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/21/2022] [Accepted: 10/09/2022] [Indexed: 06/12/2023]
Abstract
Sugarcane juice (Saccharum officinarum) is a proven nutritious beverage with high levels of antioxidants, polyphenols, and other beneficial nutrients. It has recently gained consumer interest due to its high nutritional profile and alkaline nature. Still, high polyphenolic and sugar content start the fermentation in juice, resulting in dark coloration. Lately, some novel techniques have been introduced to extend shelf life and improve the nutritional value of sugarcane juice. The introduction of such processing technologies is beneficial over conventional processes and essential for producing chemical-free, high-quality, fresh juices. The synergistic impact of these novel technologies is also advantageous for preserving sugarcane juice. In literature, novel thermal, non-thermal and hurdle technologies have been executed to preserve sugarcane juice. These technologies include high hydrostatic pressure (HHP), ultrasound (US), pulsed electric field (PEF), ultraviolet irradiation (UV), ohmic heating (OH), microwave (MW), microfludization and ozone treatment. This review manifests the impact of novel thermal, non-thermal, and synergistic technologies on sugarcane juice processing and preservation characteristics. Non-thermal techniques have been successfully proved effective and showed better results than novel thermal treatments. Because they reduced microbial load and retained nutritional content, while thermal treatments degraded nutrients and flavor of sugarcane juice. Among non-thermal treatments, HHP is the most efficient technique for the preservation of sugarcane juice while OH is preferable in thermal techniques due to less nutritional loss.
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Affiliation(s)
- Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia
| | - Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Bilal Yaseen
- Department of Food Sciences, Government College University, Sahiwal 57000, Pakistan
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
| | - Salam A Ibrahim
- Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, E. Market Street 1601, Greensboro, NC 24711, USA.
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A Study on the Impact of Basketball on the Physical Fitness and Health of Adolescents Based on the Method of Correlation Analysis. JOURNAL OF ENVIRONMENTAL AND PUBLIC HEALTH 2022; 2022:6520518. [PMID: 35795534 PMCID: PMC9252652 DOI: 10.1155/2022/6520518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Accepted: 06/14/2022] [Indexed: 11/17/2022]
Abstract
Basketball can improve physical fitness, keep healthy, and become the main form of modern sports. However, basketball generally has the problem of unreasonable sports schemes and even reduces physical fitness. Therefore, finding an effective basketball program is an urgent problem to be solved at present. In order to improve the level of public health, this paper proposes a correlation analysis method to study the impact of basketball on teenagers' health. The correlation analysis method is used to analyze the health data of adolescents, combined with the influence of basketball on fitness and the characteristics of basketball itself. Previous studies on basketball neglected comprehensive analysis and lack of correlation analysis of basketball indexes, resulting in unsatisfactory analysis results. The correlation analysis method can adjust the technical method, intensity, and program of basketball in combination with the physical development of teenagers. MATLAB simulation shows that the correlation analysis method can accurately analyze the impact of basketball on teenagers' health, with an accuracy of 95%. Therefore, the correlation analysis method constructed in this paper can provide guidance for basketball and improve the health level of teenagers.
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Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042202] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.
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