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Hans N, Solanki D, Nagpal T, Amir H, Naik S, Malik A. Process optimization and characterization of hydrolysate from underutilized brown macroalgae (Padina tetrastromatica) after fucoidan extraction through subcritical water hydrolysis. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2024; 349:119497. [PMID: 37951112 DOI: 10.1016/j.jenvman.2023.119497] [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: 02/15/2023] [Revised: 10/28/2023] [Accepted: 10/28/2023] [Indexed: 11/13/2023]
Abstract
The growing demand for macroalgal biomass as a source of proteins, peptides, and amino acids is garnering attention for their biological and functional properties. This study depicts the use of emerging green techniques, i.e. subcritical water, to hydrolyze protein from Padina tetrastromatica. The biomass was treated with subcritical water at varying temperatures between 100 and 220 °C for 10-40 min at a biomass to water proportion of 1:50 (w/v) and pressure of 4.0 MPa. The optimum conditions for recovering the maximum protein (127.2 ± 1.1 mg g-1), free amino acids (58.4 ± 1.0 mg g-1), highest degree of hydrolysis (58.8 ± 1.2 %) and low molecular weight peptides (<650 Da) were found to be 220 °C for 10 min. The amino acid profiling of the hydrolysate revealed that it contains 45 % essential amino acids, with the highest concentration of methionine (0.18 %), isoleucine (0.12 %) and leucine (0.10 %). It was found that the hydrolysate contains phenolics (23.9 ± 1.4 mg GAE g-1) and flavonoids (1.23 ± 0.1 mg QE g-1), which are largely responsible for antioxidant activity. The hydrolysate effectively inhibits acetylcholinesterase and α-amylase in vitro, with IC50 values of 17.9 ± 0.1 mg mL-1 and 16.0 ± 0.5 %, respectively, which can help prevent Alzheimer's disease and diabetes mellitus. Consequently, this study reveals that utilizing eco-friendly subcritical water hydrolysis method, 79 % of the protein was recovered from P. tetrastromatica, which might be an effective source of bioactive peptides in various nutraceutical, pharmaceutical and cosmeceutical applications.
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Affiliation(s)
- Nidhi Hans
- Supercritical Fluid Extraction Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110016, India.
| | - Divyang Solanki
- School of Agriculture and Food Science, The University of Queensland, Brisbane, 4072, Australia.
| | - Tanya Nagpal
- Food Customization and Research Lab, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110016, India.
| | - Hirah Amir
- Department of Chemistry, Indian Institute of Technology Delhi, New Delhi 110016, India.
| | - Satyanarayan Naik
- Supercritical Fluid Extraction Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110016, India.
| | - Anushree Malik
- Applied Microbiology Laboratory, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, New Delhi 110016, India.
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Tripathi S, Murthy PS. Coffee oligosaccharides and their role in health and wellness. Food Res Int 2023; 173:113288. [PMID: 37803601 DOI: 10.1016/j.foodres.2023.113288] [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: 11/13/2022] [Revised: 07/14/2023] [Accepted: 07/15/2023] [Indexed: 10/08/2023]
Abstract
Coffee oligosaccharides (COS) are novel sources of prebiotics comprising manno-oligosaccharides, galacto-oligosaccharides, arabinoxylan-oligosaccharides, and cello-oligosaccharides. These oligosaccharides function as prebiotics, antioxidant-dietary fiber owing to important physicochemical and physiological properties, adjuvants, pharma, nutraceutical food, gut health, immune system boosting, cancer treatment, and many more. Research suggests COS performs prebiotic action, as it enhances gut health by promoting beneficial bacteria in the colon and releasing functional metabolites such as SCFAs. However, research on COS concerning other metabolic illnesses is still lacking. Among various production strategies, pretreatment and enzymatic hydrolysis are preferred for the production of COS. Functional oligosaccharides can add value to coffee waste and reduce the environmental impact of coffee manufacturing, besides providing more options for healthy and active ingredients. This review updates COS, production, bio-activity, their role as a functional food, food supplements/natural food additives, prebiotics and many applications of health sectors. Research is desirable to extend information on COS and their bio-activity, besides in vivo and clinical trials, to assess their effects in prior human formulations into the food and therapeutic arena.
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Affiliation(s)
- Shivani Tripathi
- Plantation Products, Spices and Flavour Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Pushpa S Murthy
- Plantation Products, Spices and Flavour Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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3
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Lee YG, Cho EJ, Maskey S, Nguyen DT, Bae HJ. Value-Added Products from Coffee Waste: A Review. Molecules 2023; 28:molecules28083562. [PMID: 37110796 PMCID: PMC10146170 DOI: 10.3390/molecules28083562] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/14/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Coffee waste is often viewed as a problem, but it can be converted into value-added products if managed with clean technologies and long-term waste management strategies. Several compounds, including lipids, lignin, cellulose and hemicelluloses, tannins, antioxidants, caffeine, polyphenols, carotenoids, flavonoids, and biofuel can be extracted or produced through recycling, recovery, or energy valorization. In this review, we will discuss the potential uses of by-products generated from the waste derived from coffee production, including coffee leaves and flowers from cultivation; coffee pulps, husks, and silverskin from coffee processing; and spent coffee grounds (SCGs) from post-consumption. The full utilization of these coffee by-products can be achieved by establishing suitable infrastructure and building networks between scientists, business organizations, and policymakers, thus reducing the economic and environmental burdens of coffee processing in a sustainable manner.
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Affiliation(s)
- Yoon-Gyo Lee
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Eun-Jin Cho
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Shila Maskey
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
| | - Dinh-Truong Nguyen
- School of Biotechnology, Tan Tao University, Duc Hoa 82000, Long An, Vietnam
| | - Hyeun-Jong Bae
- Bio-Energy Research Center, Chonnam National University, Gwangju 500-757, Republic of Korea
- Department of Bioenergy Science and Technology, Chonnam National University, Gwangju 500-757, Republic of Korea
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Costa JM, Strieder MM, Saldaña MDA, Rostagno MA, Forster-Carneiro T. Recent Advances in the Processing of Agri-food By-products by Subcritical Water. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03071-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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Recovery of Anthocyanins from Hibiscus sabdariffa L. Using a Combination of Supercritical Carbon Dioxide Extraction and Subcritical Water Extraction. Processes (Basel) 2023. [DOI: 10.3390/pr11030751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023] Open
Abstract
Anthocyanins are one of the bioactive compounds in roselle that has many medicinal proposes. Anthocyanins are placed in the inner part of the roselle; therefore, combinations of two methods were applied to extract the anthocyanins. The first stage is employing supercritical carbon dioxide (ScCO2) to break the particle surface or outer layer of the roselle based on the total phenolic compounds (TPC) recovery, and the second step was to apply subcritical water extraction (SWE) for the extraction of anthocyanins. The objective is to determine the best conditions to obtain high yields of total anthocyanins compounds (TAC) from the roselle (Hibiscus sabdariffa) by employing a combination of ScCO2 and SWE. The optimal conditions of ScCO2 (first stage) were 19.13 MPa, 60 °C, and 4.31 mL/min, yielding 18.20%, and 80.34 mg/100 g TPC, respectively. The optimum conditions of SWE (second stage) were 9.48 MPa, 137 °C, and 6.14 mL/min, yielding 86.11% and 1224.61 mg/100 g TAC, respectively. The application of integrated ScCO2 and SWE proved successful in achieving high anthocyanins production and yield as compared to previous extraction methods. This approach may be used to extract the roselle with a greater anthocyanin’s concentration than the prior method.
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Kainat S, Arshad MS, Khalid W, Zubair Khalid M, Koraqi H, Afzal MF, Noreen S, Aziz Z, Al-Farga A. Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2144884] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Sumaya Kainat
- Department of Chemistry, University of Engineering and Technology, Lahore, Pakistan
| | | | - Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Hyrije Koraqi
- Faculty of Food Science and Biotechnology, UBT-Higher Education Institution, Pristina, Kosovo
| | | | - Sana Noreen
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Zaira Aziz
- General Medicine, Pakistan institute of Medical Sciences, Islamabad, Pakistan
| | - Ammar Al-Farga
- Department of Food Science, Faculty of Agriculture, Ibb University, Ibb Yemen
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Subcritical water hydrolysis of industrial cake leftovers for sugar production. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01756-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Sganzerla WG, Ampese LC, Mussatto SI, Forster-Carneiro T. Subcritical water pretreatment enhanced methane-rich biogas production from the anaerobic digestion of brewer's spent grains. ENVIRONMENTAL TECHNOLOGY 2022:1-19. [PMID: 36510756 DOI: 10.1080/09593330.2022.2157756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Accepted: 12/04/2022] [Indexed: 06/17/2023]
Abstract
ABSTRACTThis study evaluated the effectiveness of a semi-continuous flow-through subcritical water hydrolysis (SWH) pretreatment of brewer's spent grains (BSG) for subsequent application in the anaerobic digestion (AD) process. BSG pretreatment was conducted at 160 °C and 15 MPa with a flow rate of 10 mL water min-1 and 15 g water g-1 BSG. The results revealed that SWH attacked the hemicellulose structure, releasing arabinose (46.54 mg g-1) and xylose (39.90 mg g-1) sugars, and proteins (34.89 mg g-1). The start-up of anaerobic reactors using pretreated BSG (747.71 L CH4 kg-1 TVS) increased the methane yield compared with the reactor without pretreatment (53.21 L CH4 kg-1 TVS). For the process with pretreatment, the generation of electricity (134 kWh t-1 BSG) and heat (604 MJ t-1) are responsible for the mitigation of 43.90 kg CO2 eq t-1 BSG. The adoption of SWH as an eco-friendly pretreatment of biomass for AD could be a technological route to increase methane-rich biogas and bioenergy production, supporting the circular economy transition by reducing the carbon footprint of the beer industry.
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Affiliation(s)
| | - Larissa Castro Ampese
- School of Food Engineering (FEA), University of Campinas (UNICAMP), São Paulo, Brazil
| | - Solange I Mussatto
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Kongens Lyngby, Denmark
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Valanciene E, Malys N. Advances in Production of Hydroxycinnamoyl-Quinic Acids: From Natural Sources to Biotechnology. Antioxidants (Basel) 2022; 11:antiox11122427. [PMID: 36552635 PMCID: PMC9774772 DOI: 10.3390/antiox11122427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/29/2022] [Accepted: 12/02/2022] [Indexed: 12/13/2022] Open
Abstract
Hydroxycinnamoyl-quinic acids (HCQAs) are polyphenol esters formed of hydroxycinnamic acids and (-)-quinic acid. They are naturally synthesized by plants and some micro-organisms. The ester of caffeic acid and quinic acid, the chlorogenic acid, is an intermediate of lignin biosynthesis. HCQAs are biologically active dietary compounds exhibiting several important therapeutic properties, including antioxidant, antimicrobial, anti-inflammatory, neuroprotective, and other activities. They can also be used in the synthesis of nanoparticles or drugs. However, extraction of these compounds from biomass is a complex process and their synthesis requires costly precursors, limiting the industrial production and availability of a wider variety of HCQAs. The recently emerged production through the bioconversion is still in an early stage of development. In this paper, we discuss existing and potential future strategies for production of HCQAs.
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Affiliation(s)
- Egle Valanciene
- Bioprocess Research Centre, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, Lithuania
- Correspondence: (E.V.); (N.M.)
| | - Naglis Malys
- Bioprocess Research Centre, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, Lithuania
- Department of Organic Chemistry, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, Lithuania
- Correspondence: (E.V.); (N.M.)
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Green Extraction Processes for Complex Samples from Vegetable Matrices Coupled with On-Line Detection System: A Critical Review. Molecules 2022; 27:molecules27196272. [PMID: 36234823 PMCID: PMC9571248 DOI: 10.3390/molecules27196272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 09/15/2022] [Accepted: 09/17/2022] [Indexed: 12/02/2022] Open
Abstract
The detection of analytes in complex organic matrices requires a series of analytical steps to obtain a reliable analysis. Sample preparation can be the most time-consuming, prolonged, and error-prone step, reducing the reliability of the investigation. This review aims to discuss the advantages and limitations of extracting bioactive compounds, sample preparation techniques, automation, and coupling with on-line detection. This review also evaluates all publications on this topic through a longitudinal bibliometric analysis, applying statistical and mathematical methods to analyze the trends, perspectives, and hot topics of this research area. Furthermore, state-of-the-art green extraction techniques for complex samples from vegetable matrices coupled with analysis systems are presented. Among the extraction techniques for liquid samples, solid-phase extraction was the most common for combined systems in the scientific literature. In contrast, for on-line extraction systems applied for solid samples, supercritical fluid extraction, ultrasound-assisted extraction, microwave-assisted extraction, and pressurized liquid extraction were the most frequent green extraction techniques.
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Barroso T, Sganzerla W, Rosa R, Castro L, Maciel-Silva F, Rostagno M, Forster-Carneiro T. Semi-continuous flow-through hydrothermal pretreatment for the recovery of bioproducts from jabuticaba (Myrciaria cauliflora) agro-industrial by-product. Food Res Int 2022; 158:111547. [DOI: 10.1016/j.foodres.2022.111547] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 06/09/2022] [Accepted: 06/21/2022] [Indexed: 11/15/2022]
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12
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Franca AS, Oliveira LS. Potential Uses of Spent Coffee Grounds in the Food Industry. Foods 2022; 11:foods11142064. [PMID: 35885305 PMCID: PMC9316316 DOI: 10.3390/foods11142064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/01/2022] [Accepted: 07/07/2022] [Indexed: 11/23/2022] Open
Abstract
Current estimates place the amount of spent coffee grounds annually generated worldwide in the 6 million ton figure, with the sources of spent coffee grounds being classified as domestic (i.e., household), commercial (i.e., coffee houses, cafeterias and restaurants), and industrial (i.e., soluble and instant coffee industries). The majority of the produced spent coffee grounds are currently being inappropriately destined for landfills or to a form of energy recovery (e.g., incineration) as a refuse-derived fuel. The disposal of spent coffee in landfills allows for its anaerobic degradation with consequent generation and emission of aggressive greenhouse gases such as methane and CO2, and energy recovery processes must be considered an end-of-life stage in the lifecycle of spent coffee grounds, as a way of delaying CO2 emissions and of avoiding emissions of toxic organic volatile compounds generated during combustion of this type of waste. Aside from these environmental issues, an aspect that should be considered is the inappropriate disposal of a product (SCG) that presents unique thermo-mechanical properties and textural characteristics and that is rich in a diversity of classes of compounds, such as polysaccharides, proteins, phenolics, lipids and alkaloids, which could be recovered and used in a diversity of applications, including food-related ones. Therefore, researchers worldwide are invested in studying a variety of possible applications for spent coffee grounds and products thereof, including (but not limited to) biofuels, catalysts, cosmetics, composite materials, feed and food ingredients. Hence, the aim of this essay was to present a comprehensive review of the recent literature on the proposals for utilization of spent coffee grounds in food-related applications, with focus on chemical composition of spent coffee, recovery of bioactive compounds, use as food ingredients and as components in the manufacture of composite materials that can be used in food applications, such as packaging.
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Valorization of Coffee Silverskin through Subcritical Water Extraction: An Optimization Based on T-CQA Using Response Surface Methodology. SUSTAINABILITY 2022. [DOI: 10.3390/su14148435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Coffee silverskin (CS) is the only byproduct of the roasting process for coffee beans and is rich in phenolic compounds with various bioactivities. This study proposes a valorization option for bioactive compounds (T-CQA) based on a subcritical water extraction (SWE) technique, which is known for its high efficiency and feasibility for use on an industrial scale. The use of water as a sole solvent requires a minimum number of cleaning steps and renders the extract safe for further applications, such as in either the cosmetic or food industry. Response surface methodology with a Box–Behnken design is effectively used to optimize and explain the individual and interactive process variables (i.e., extraction temperature, extraction time, and solid–liquid ratio) on the T-CQA content obtained from coffee silverskin by the SWE technique. The final model exhibits a precise prediction of the experimental data obtained for the maximum T-CQA content. Under the optimum conditions, the CS extract is found to contain a higher content of T-CQA and TPC than that reported previously. For antioxidant activity, up to 26.12 ± 3.27 mg Trolox equivalent/g CS is obtained.
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Sganzerla WG, Viganó J, Castro LEN, Maciel-Silva FW, Rostagno MA, Mussatto SI, Forster-Carneiro T. Recovery of sugars and amino acids from brewers' spent grains using subcritical water hydrolysis in a single and two sequential semi-continuous flow-through reactors. Food Res Int 2022; 157:111470. [PMID: 35761701 DOI: 10.1016/j.foodres.2022.111470] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 05/26/2022] [Accepted: 06/02/2022] [Indexed: 11/15/2022]
Abstract
This study evaluated the subcritical water hydrolysis (SWH) of brewer's spent grains (BSG) to obtain sugars and amino acids. The experimental conditions investigated the hydrolysis of BSG in a single flow-through reactor and in two sequential reactors operated in semi-continuous mode. The hydrolysis experiments were carried out for 120 min at 15 MPa, 5 mL water min-1, at different temperatures (80 - 180 °C) and using an S/F of 20 and 10 g solvent g-1 BSG, for the single and two sequential reactors, respectively. The highest monosaccharide yields were obtained at 180 °C in a single reactor (47.76 mg g-1 carbohydrates). With these operational conditions, the hydrolysate presented xylose (0.477 mg mL-1) and arabinose (1.039 mg mL-1) as main sugars, while low contents of furfural (310.7 µg mL-1), 5-hydroxymethylfurfural (<1 mg L-1), and organic acids (0.343 mg mL-1) were obtained. The yield of proteins at 180 °C in a process with a single reactor was 43.62 mg amino acids g-1 proteins, where tryptophan (215.55 µg mL-1), aspartic acid (123.35 µg mL-1), valine (64.35 µg mL-1), lysine (16.55 µg mL-1), and glycine (16.1 µg mL-1) were the main amino acids recovered in the hydrolysate. In conclusion, SWH pretreatment is a promising technology to recover bio-based compounds from BSG; however, further studies are still needed to increase the yield of bioproducts from lignocellulosic biomass to explore two sequential reactors.
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Affiliation(s)
| | - Juliane Viganó
- School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, SP, Brazil
| | | | | | - Mauricio A Rostagno
- School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, SP, Brazil.
| | - Solange I Mussatto
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Søltofts Plads, Building 223, 2800 Kongens Lyngby, Denmark
| | - Tânia Forster-Carneiro
- School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, SP, Brazil
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Alasalvar H, Kaya M, Berktas S, Basyigit B, Cam M. Pressurised hot water extraction of phenolic compounds with a focus on eriocitrin and hesperidin from lemon peel. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hamza Alasalvar
- Department of Food Engineering, Faculty of Engineering Nigde Omer Halisdemir University 51240 Niğde Turkey
| | - Murat Kaya
- Department of Food Engineering, Faculty of Engineering Erciyes University 38039 Kayseri Turkey
| | - Serap Berktas
- Department of Food Engineering, Faculty of Engineering Erciyes University 38039 Kayseri Turkey
| | - Bülent Basyigit
- Department of Food Engineering Faculty of Engineering, Harran University 63300 Sanlıurfa Turkey
| | - Mustafa Cam
- Department of Food Engineering, Faculty of Engineering Erciyes University 38039 Kayseri Turkey
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16
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Production and characterization of a new distilled beverage from green coffee seed residue. Food Chem 2022; 377:131960. [PMID: 34979400 DOI: 10.1016/j.foodchem.2021.131960] [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: 07/30/2021] [Revised: 12/22/2021] [Accepted: 12/24/2021] [Indexed: 11/21/2022]
Abstract
This study evaluated green coffee seed residue (GCSR) as an alternative substrate for producing distilled beverages. Two proportions of GCSR, 10% and 20% (w/v), were fermented and distilled in a copper alembic still. The spirits were characterized by GC-FID, HS-SPME GC-MS, and sensory analysis by trained panelists. Most of the 62 identified volatile compounds were affected by the GCSR concentration. Total terpenes, higher alcohols, and acetals showed the highest concentrations in the 10% GCSR spirit. Esters, acetates, and aldehydes were most abundant in the 20% GCSR. In the sensory analysis, the 10% GCSR spirit was characterized by floral, dairy, and almond aromas, while the 20% GCSR spirit was embodied coffee, vegetable, hazelnut, cooked cabbage, and nut descriptors. The results demonstrate the potential of GCSR as a substrate for producing coffee spirits with chemical and sensory qualities, with the 10% GCSR being the better option for fermentation.
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Usmani Z, Sharma M, Diwan D, Tripathi M, Whale E, Jayakody LN, Moreau B, Thakur VK, Tuohy M, Gupta VK. Valorization of sugar beet pulp to value-added products: A review. BIORESOURCE TECHNOLOGY 2022; 346:126580. [PMID: 34923076 DOI: 10.1016/j.biortech.2021.126580] [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: 10/28/2021] [Revised: 12/10/2021] [Accepted: 12/11/2021] [Indexed: 06/14/2023]
Abstract
The processing of sugar beet in the sugar production industry releases huge amounts of sugar beet pulp as waste which can be considered a valuable by-product as a source of cellulose, hemicellulose, and pectin. Valorization of sugar beet pulp into value added products occurs through acid hydrolysis, hydrothermal techniques, and enzymatic hydrolysis. Biochemical conversion of beet pulp into simple fermentable sugars for producing value added products occurs through enzymatic hydrolysis is a cost effective and eco-friendly process. While beet pulp has predominantly been used as a fodder for livestock, recent developments in its biotechnological valorization have unlocked its value as a feedstock in the production of biofuels, biohydrogen, biodegradable plastics, and platform chemicals such as lactic acid, citric acid, alcohols, microbial enzymes, single cell proteins, and pectic oligosaccharides. This review brings forward recent biotechnological developments made in the valorization of sugar beet pulp into valuable products.
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Affiliation(s)
- Zeba Usmani
- Department of Applied Biology, University of Science and Technology, Meghalaya 793101, India
| | - Minaxi Sharma
- Department of Applied Biology, University of Science and Technology, Meghalaya 793101, India
| | - Deepti Diwan
- Washington University, School of Medicine, Saint Louis, MO 63110, USA
| | - Manikant Tripathi
- Biotechnology Program, Dr. Rammanohar Lohia Avadh University, Ayodhya 224001, Uttar Pradesh, India
| | - Eric Whale
- CelluComp Ltd., Unit 3, West Dock, Harbour Place, Burntisland KY3 9DW, UK
| | - Lahiru N Jayakody
- School of Biological Sciences, Southern Illinois University,1125 Lincoln Drive, Carbondale, IL 62901, USA
| | - Benoît Moreau
- Laboratoire de "Chimie verte et Produits Biobasés", Haute Ecole Provinciale du Hainaut-Condorcet, Département AgroBioscience et Chimie, 11, rue de la Sucrerie, 7800 Ath, Belgium
| | - Vijay Kumar Thakur
- Biorefining and Advanced Materials Research Center, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK
| | - Maria Tuohy
- Biochemistry, School of Natural Sciences, National University of Ireland Galway, University Road, Galway City, Ireland
| | - Vijai Kumar Gupta
- Biorefining and Advanced Materials Research Center, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Center for Safe and Improved Food, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK.
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Mediani A, Kamal N, Lee SY, Abas F, Farag MA. Green Extraction Methods for Isolation of Bioactive Substances from Coffee Seed and Spent. SEPARATION & PURIFICATION REVIEWS 2022. [DOI: 10.1080/15422119.2022.2027444] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Ahmed Mediani
- Metabolomics Research Laboratory, Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia, UKM Bangi, 43600, Malaysia
| | - Nurkhalida Kamal
- Metabolomics Research Laboratory, Institute of Systems Biology (INBIOSIS), Universiti Kebangsaan Malaysia, UKM Bangi, 43600, Malaysia
| | - Soo Yee Lee
- Natural Medicines and Products Research Laboratory (NaturMeds), Institute of Bioscience Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Faridah Abas
- Natural Medicines and Products Research Laboratory (NaturMeds), Institute of Bioscience Universiti Putra Malaysia, 43400 Serdang, Malaysia
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Malaysia
| | - Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo 11562, Egypt
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19
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Pattnaik F, Nanda S, Kumar V, Naik S, Dalai AK, Mohanty MK. Extraction of sugars and cellulose fibers from
Cannabis
stems by hydrolysis, pulping and bleaching. Chem Eng Technol 2022. [DOI: 10.1002/ceat.202100517] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Falguni Pattnaik
- Department of Chemical and Biological Engineering University of Saskatchewan Saskatoon S7N 5A9 Saskatchewan Canada
- Centre for Rural Development and Technology Indian Institute of Technology Delhi New Delhi 110016 India
| | - Sonil Nanda
- Department of Chemical and Biological Engineering University of Saskatchewan Saskatoon S7N 5A9 Saskatchewan Canada
| | - Vivek Kumar
- Centre for Rural Development and Technology Indian Institute of Technology Delhi New Delhi 110016 India
| | - Satyanarayan Naik
- Centre for Rural Development and Technology Indian Institute of Technology Delhi New Delhi 110016 India
| | - Ajay K. Dalai
- Department of Chemical and Biological Engineering University of Saskatchewan Saskatoon S7N 5A9 Saskatchewan Canada
| | - Mahendra K. Mohanty
- Department of Farm Machinery and Power Odisha University of Agriculture and Technology Bhubaneswar 751003 Odisha India
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20
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Monteiro CRM, Rodrigues LGG, Cesca K, Poletto P. Evaluation of hydrothermal sugarcane bagasse treatment for the production of xylooligosaccharides in different pressures. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13965] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Carla Roana M. Monteiro
- Laboratory of Biological Engineering, Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Luiz Gustavo G. Rodrigues
- Laboratory of Biological Engineering, Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Karina Cesca
- Laboratory of Biological Engineering, Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
| | - Patrícia Poletto
- Laboratory of Biological Engineering, Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis Santa Catarina Brazil
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21
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Gil-Martín E, Forbes-Hernández T, Romero A, Cianciosi D, Giampieri F, Battino M. Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products. Food Chem 2021; 378:131918. [PMID: 35085901 DOI: 10.1016/j.foodchem.2021.131918] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 12/06/2021] [Accepted: 12/19/2021] [Indexed: 12/13/2022]
Abstract
Agro-foodindustries generate colossal amounts of non-edible waste and by-products, easily accessible as raw materials for up-cycling active phytochemicals. Phenolic compounds are particularly relevant in this field given their abundance in plant residues and the market interest of their functionalities (e.g. natural antioxidant activity) as part of nutraceutical, cosmetological and biomedical formulations. In "bench-to-bedside" achievements, sample extraction is essential because valorization benefits from matrix desorption and solubilization of targeted phytocompounds. Specifically, the composition and polarity of the extractant, the optimal sample particle size and sample:solvent ratio, as well as pH, pressure and temperature are strategic for the release and stability of mobilized species. On the other hand, current green chemistry environmental rules require extraction approaches that eliminate polluting consumables and reduce energy needs. Thus, the following pages provide an update on advanced technologies for the sustainable and efficient recovery of phenolics from plant matrices.
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Affiliation(s)
- Emilio Gil-Martín
- Department of Biochemistry, Genetics and Immunology, Faculty of Biology, University of Vigo, 36310 Vigo, Spain.
| | - Tamara Forbes-Hernández
- Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, 36310 Vigo, Spain.
| | - Alejandro Romero
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Complutense University of Madrid, 28040 Madrid, Spain
| | - Danila Cianciosi
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, 60131, Italy
| | - Francesca Giampieri
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, 60131, Italy; Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Maurizio Battino
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, 60131, Italy; International Joint Research Laboratory of Intelligent Agriculture and Agri-product Processing, Jiangsu University, Zhenjiang, China; Research group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain
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22
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Souza Almeida F, Furlan Goncalves Dias F, Kawazoe Sato AC, Leite Nobrega de Moura Bell JM. From solvent extraction to the concurrent extraction of lipids and proteins from green coffee: An eco-friendly approach to improve process feasibility. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.08.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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23
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Monteiro CR, Ávila PF, Pereira MAF, Pereira GN, Bordignon SE, Zanella E, Stambuk BU, de Oliveira D, Goldbeck R, Poletto P. Hydrothermal treatment on depolymerization of hemicellulose of mango seed shell for the production of xylooligosaccharides. Carbohydr Polym 2021; 253:117274. [DOI: 10.1016/j.carbpol.2020.117274] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 10/14/2020] [Accepted: 10/16/2020] [Indexed: 11/15/2022]
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24
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25
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Effect of Severity Factor on the Subcritical Water and Enzymatic Hydrolysis of Coconut Husk for Reducing Sugar Production. BULLETIN OF CHEMICAL REACTION ENGINEERING & CATALYSIS 2020. [DOI: 10.9767/bcrec.15.3.8870.786-797] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Preventing the further degradation of monomeric or oligomeric sugar into by-product during biomass conversion is one of the challenges for fermentable sugar production. In this study, the performance of subcritical water (SCW) and enzymatic hydrolysis of coconut husk toward reducing sugar production was investigated using a severity factor (SF) approach. Furthermore, the optimal condition of SCW was optimized using response surface methodology (RSM), where the composition changes of lignocellulose and sugar yield as responses. From the results, at low SF of SCW, sugar yield escalated as increasing SF value. In the enzymatic hydrolysis process, the effect of SCW pressure is a significant factor enhancing sugar yield. A maximum total sugar yield was attained on the mild SF condition of 2.86. From this work, it was known that the SF approach is sufficient parameter to evaluate the SCW and enzymatic hydrolysis of coconut husk. Copyright © 2021 by Authors, Published by BCREC Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0).
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26
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Oliveira T, Hanlon K, Interlandi M, Torres-Mayanga P, Silvello M, Lachos-Perez D, Timko M, Rostagno M, Goldbeck R, Forster-Carneiro T. Subcritical water hydrolysis pretreatment of sugarcane bagasse to produce second generation ethanol. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104916] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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27
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Mohd Thani N, Mustapa Kamal SM, Taip FS, Sulaiman A, Omar R, Siajam SI. Hydrolysis and characterization of sugar recovery from bakery waste under optimized subcritical water conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3108-3118. [PMID: 32612303 DOI: 10.1007/s13197-020-04345-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/02/2020] [Accepted: 03/13/2020] [Indexed: 10/24/2022]
Abstract
Subcritical water hydrolysis process for sugar recovery from leftover croissants (LC) and leftover doughnuts (LD) was optimised using response surface methodology with three process parameters as dependent variables and sugar yield as the response. The process parameters: temperature (160-200 °C), time (5-15 min), and solid loading (10-50%), on the sugar yield were investigated. For the LC sample, the optimised process conditions were determined to be: 200 °C, 6.17 min, and 10% solid loading producing an 80% hydrolysis yield of 466.11 ± 0.67 mg/g. Comparatively, the LD sample optimisation parameters were: 200 °C, 5 min, and 10% solid loading producing a 76.18% hydrolysis yield of 394.34 ± 0.33 mg/g. The sugar extracts were further characterise; which through scanning electron microscopy revealed the LC had most starch granules rupture during hydrolysis, while Fourier-transform infrared spectroscopy detected the presence of monosaccharides and oligosaccharides for both LC and LD. 5-hydroxymethylfurfural (5-HMF), a sugar degradation by-product, was also detected with 39.16 ± 0.61 and 20.59 ± 0.81 mg/g for the LC and LD, respectively, at optimal conditions.
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Affiliation(s)
- Nurfatimah Mohd Thani
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Siti Mazlina Mustapa Kamal
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Farah Saleena Taip
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Alifdalino Sulaiman
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia.,Department of Chemical and Environmental Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Rozita Omar
- Department of Chemical and Environmental Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Shamsul Izhar Siajam
- Department of Chemical and Environmental Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
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28
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Ho TC, Kim MH, Cho YJ, Park JS, Nam SY, Chun BS. Gelatin-sodium alginate based films with Pseuderanthemum palatiferum (Nees) Radlk. freeze-dried powder obtained by subcritical water extraction. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100469] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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29
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Santos MSND, Zabot GL, Mazutti MA, Ugalde GA, Rezzadori K, Tres MV. Optimization of subcritical water hydrolysis of pecan wastes biomasses in a semi-continuous mode. BIORESOURCE TECHNOLOGY 2020; 306:123129. [PMID: 32172095 DOI: 10.1016/j.biortech.2020.123129] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 02/29/2020] [Accepted: 03/02/2020] [Indexed: 06/10/2023]
Abstract
Pecan cultivation has increased in recent years. Consequently, the amount of lignocellulosic residuals from its production has expanded. Thus, there is a necessity to explore and add value to their coproducts. The objective of this work was to obtain reducing sugars from pecan biomasses by the optimization of the subcritical water hydrolysis technology in a semi-continuous mode and the physicochemical and morphological characterization of these materials, such as SEM, TGA and FT-IR analysis. Temperatures of 180, 220 and 260 °C, water/solids mass ratio of 15 and 30 g water/g biomass and total reaction time of 15 min were used. The highest reducing sugar yield was 27.1 g/100 g of biomass, obtained at 220 °C and R-15 for pecan shells. TGA, SEM and FT-IR analysis indicated the modifications of structures and compositions of biomasses in fresh and hydrolyzed samples.
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Affiliation(s)
- Maicon S N Dos Santos
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Sete de Setembro St., 1040, Cachoeira do Sul, RS 96508-010, Brazil
| | - Giovani L Zabot
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Sete de Setembro St., 1040, Cachoeira do Sul, RS 96508-010, Brazil
| | - Marcio A Mazutti
- Departament of Chemical Engineering, Federal University of Santa Maria (UFSM), Roraima Av., 1000, Santa Maria, RS 97105-900, Brazil
| | - Gustavo A Ugalde
- Laboratory of Integrated Pest Management (LabMIP), Federal University of Santa Maria (UFSM), Roraima Av., 1000, Santa Maria, RS 97105-900, Brazil
| | - Katia Rezzadori
- Institute of Food Science and Technology (ICTA), Federal University of Rio Grande do Sul (UFRGS), Paulo Gama Av., 110, Porto Alegre, RS 90040-060, Brazil
| | - Marcus V Tres
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Sete de Setembro St., 1040, Cachoeira do Sul, RS 96508-010, Brazil.
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30
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Sequential subcritical water process applied to orange peel for the recovery flavanones and sugars. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104789] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Jimenez-Lopez C, Fraga-Corral M, Carpena M, García-Oliveira P, Echave J, Pereira AG, Lourenço-Lopes C, Prieto MA, Simal-Gandara J. Agriculture waste valorisation as a source of antioxidant phenolic compounds within a circular and sustainable bioeconomy. Food Funct 2020; 11:4853-4877. [DOI: 10.1039/d0fo00937g] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Agro-food industrial waste is currently being accumulated, pushing scientists to find recovery strategies to obtain bioactive compounds within a circular bioeconomy. Target phenolic compounds have shown market potential by means of optimization extraction techniques.
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Affiliation(s)
- C. Jimenez-Lopez
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - M. Fraga-Corral
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - M. Carpena
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - P. García-Oliveira
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - J. Echave
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - A. G. Pereira
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - C. Lourenço-Lopes
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - M. A. Prieto
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
| | - J. Simal-Gandara
- Nutrition and Bromatology Group
- Analytical and Food Chemistry Department
- Faculty of Food Science and Technology
- University of Vigo
- E-32004 Ourense
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32
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Hernández-Carlos B, Francenia Santos-Sánchez N, Salas-Coronado R, Villanueva-Cañongo C, Cecilia Guadarrama-Mendoza P. Antioxidant Compounds from Agro-Industrial Residue. Antioxidants (Basel) 2019. [DOI: 10.5772/intechopen.85184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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33
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Ramos-Andrés M, Andrés-Iglesias C, García-Serna J. Production of molecular weight fractionated hemicelluloses hydrolyzates from spent coffee grounds combining hydrothermal extraction and a multistep ultrafiltration/diafiltration. BIORESOURCE TECHNOLOGY 2019; 292:121940. [PMID: 31419707 DOI: 10.1016/j.biortech.2019.121940] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 07/29/2019] [Accepted: 07/30/2019] [Indexed: 05/24/2023]
Abstract
Spent coffee grounds are a huge residual stream from instant coffee makers. The production of spent coffee oil and molecular weight fractionated hemicellulose hydrolysates via supercritical CO2 and a hydrothermal treatment followed by concentration, separation, and purification through cascade ultrafiltration/diafiltration (30-10-5 kDa) was studied. Hemicelluloses extraction yield reached 3.49 g/100 g of dry defatted spent coffee after 40 min at 160 °C. The ultrafiltration system allowed concentrating up to 5-fold certain groups of hemicellulose, being most of them retained in the first membrane. Hemicellulose concentration and molecular weight of the feed exerted a great influence on the mass transfer through the membrane due to the formation of aggregates. However, purification through diafiltration allowed both to decrease by-products retentions from 45.6% to 8.7%, increasing the molecular weight of each fraction. Six hemicellulose products were obtained with purities between 83.7 and 97.8 wt% and weight-average molecular weights between 1641 and 49,733 Da.
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Affiliation(s)
- Marta Ramos-Andrés
- High Pressure Processes Group, BioEcoUVa Research Institute on Bioeconomy and Department of Chemical Engineering and Environmental Technology, EII Sede Mergelina, University of Valladolid, 47011 Valladolid, Spain
| | - Cristina Andrés-Iglesias
- High Pressure Processes Group, BioEcoUVa Research Institute on Bioeconomy and Department of Chemical Engineering and Environmental Technology, EII Sede Mergelina, University of Valladolid, 47011 Valladolid, Spain
| | - Juan García-Serna
- High Pressure Processes Group, BioEcoUVa Research Institute on Bioeconomy and Department of Chemical Engineering and Environmental Technology, EII Sede Mergelina, University of Valladolid, 47011 Valladolid, Spain.
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34
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Mohd Thani N, Mustapa Kamal SM, Taip FS, Sulaiman A, Omar R. Effect of sub-critical water hydrolysis on sugar recovery from bakery leftovers. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.07.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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35
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Mohd Thani N, Mustapa Kamal SM, Sulaiman A, Taip FS, Omar R, Izhar S. Sugar Recovery from Food Waste via Sub-critical Water Treatment. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1636815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Nurfatimah Mohd Thani
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Siti Mazlina Mustapa Kamal
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Alifdalino Sulaiman
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Farah Saleena Taip
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Rozita Omar
- Department of Chemical and Environmental Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Shamsul Izhar
- Department of Chemical and Environmental Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia
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36
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Simultaneous roasting and extraction of green coffee beans by pressurized liquid extraction. Food Chem 2019; 281:261-268. [PMID: 30658756 DOI: 10.1016/j.foodchem.2018.12.061] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 12/08/2018] [Accepted: 12/11/2018] [Indexed: 11/22/2022]
Abstract
Green coffee extracted by pressurized liquid extraction (PLE) was found to undergo a roasting process similar to traditional roasting. Liquid chromatography-tandem mass spectrometry was used to investigate the chlorogenic acid (CGA) composition and profiling changes by PLE under different extraction conditions and showed almost identical generation and degradation of CGAs occurring during traditional coffee roasting. Compared with the traditional extraction of roasted coffee, optimized PLE coffee showed three- and two-fold higher antioxidant activity and total CGA contents, respectively. Composition diversity and the content of volatile compounds in PLE coffee were found to increase as the PLE temperature increased but were lower than those of traditionally roasted coffee. The sensory attributes of PLE coffee were also evaluated to have be associated with a profile change in the volatile compounds and non-volatile CGA compounds.
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37
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Kheirkhah H, Baroutian S, Quek SY. Evaluation of bioactive compounds extracted from Hayward kiwifruit pomace by subcritical water extraction. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.03.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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38
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Subcritical water hydrolysis of brewer’s spent grains: Selective production of hemicellulosic sugars (C-5 sugars). J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2018.11.019] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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39
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Abaide ER, Ugalde G, Di Luccio M, Moreira RDFPM, Tres MV, Zabot GL, Mazutti MA. Obtaining fermentable sugars and bioproducts from rice husks by subcritical water hydrolysis in a semi-continuous mode. BIORESOURCE TECHNOLOGY 2019; 272:510-520. [PMID: 30391844 DOI: 10.1016/j.biortech.2018.10.075] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 10/25/2018] [Accepted: 10/26/2018] [Indexed: 06/08/2023]
Abstract
This work aimed at producing fermentable sugars and bioproducts from rice husks by subcritical water hydrolysis at 25 MPa in a semi-continuous mode. The influences of temperature (180 °C; 220 °C; 260 °C) and liquid/solid ratio (7.5 g water/g husks; 15 g water/g husks) on reducing sugar yield (YRS), efficiency (E), kinetic profiles (0-15 min), composition of sugars, inhibitors and organic acids, and physicochemical characteristics of the remaining solid material were evaluated and discussed in the work. The highest YRS (18.0 ± 2.9 g/100 g husks) and E (39.5 ± 1.7 g sugars/100 g carbohydrates) were obtained at 220 °C and 7.5 gwater/g husks. In such condition, the hydrolyzed solutions presented cellobiose (18.0 g/L), xylose 17.7 g/L), arabinose (3.6 g/L), glucose (1.5 g/L), and levulinic acid (0.7 g/L). The fermentable sugars and bioproducts can be applied in several industrial fields, especially for the production of bioethanol and other higher value-added chemical compounds.
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Affiliation(s)
- Ederson R Abaide
- Department of Chemical Engineering, Federal University of Santa Maria, 1000, Roraima Avenue, Santa Maria, RS 97105-900, Brazil; Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), 1040, Sete de Setembro St, Center DC, Cachoeira do Sul - RS 96508-010, Brazil
| | - Gustavo Ugalde
- Department of Chemical Engineering, Federal University of Santa Maria, 1000, Roraima Avenue, Santa Maria, RS 97105-900, Brazil
| | - Marco Di Luccio
- Department of Chemical and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88040-900, Brazil
| | - Regina de F P M Moreira
- Department of Chemical and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88040-900, Brazil
| | - Marcus V Tres
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), 1040, Sete de Setembro St, Center DC, Cachoeira do Sul - RS 96508-010, Brazil
| | - Giovani L Zabot
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), 1040, Sete de Setembro St, Center DC, Cachoeira do Sul - RS 96508-010, Brazil.
| | - Marcio A Mazutti
- Department of Chemical Engineering, Federal University of Santa Maria, 1000, Roraima Avenue, Santa Maria, RS 97105-900, Brazil
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40
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Subcritical hydrolysis of ice-cream wastewater: Modeling and functional properties of hydrolysate. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.08.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Mudhoo A, Torres-Mayanga PC, Forster-Carneiro T, Sivagurunathan P, Kumar G, Komilis D, Sánchez A. A review of research trends in the enhancement of biomass-to-hydrogen conversion. WASTE MANAGEMENT (NEW YORK, N.Y.) 2018; 79:580-594. [PMID: 30343791 DOI: 10.1016/j.wasman.2018.08.028] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Revised: 08/09/2018] [Accepted: 08/12/2018] [Indexed: 06/08/2023]
Abstract
Different types of biomass are being examined for their optimum hydrogen production potentials and actual hydrogen yields in different experimental set-ups and through different chemical synthetic routes. In this review, the observations emanating from research findings on the assessment of hydrogen synthesis kinetics during fermentation and gasification of different types of biomass substrates have been concisely surveyed from selected publications. This review revisits the recent progress reported in biomass-based hydrogen synthesis in the associated disciplines of microbial cell immobilization, bioreactor design and analysis, ultrasound-assisted, microwave-assisted and ionic liquid-assisted biomass pretreatments, development of new microbial strains, integrated production schemes, applications of nanocatalysis, subcritical and supercritical water processing, use of algae-based substrates and lastly inhibitor detoxification. The main observations from this review are that cell immobilization assists in optimizing the biomass fermentation performance by enhancing bead size, providing for adequate cell loading and improving mass transfer; there are novel and more potent bacterial and fungal strains which improve the fermentation process and impact on hydrogen yields positively; application of microwave irradiation and sonication and the use of ionic liquids in biomass pretreatment bring about enhanced delignification, and that supercritical water biomass processing and dosing with metal-based nanoparticles also assist in enhancing the kinetics of hydrogen synthesis. The research areas discussed in this work and their respective impacts on hydrogen synthesis from biomass are arguably standalone. Thence, further work is still required to explore the possibilities and techno-economic implications of combining these areas for developing robust and integrated biomass-to-hydrogen synthetic schemes.
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Affiliation(s)
- Ackmez Mudhoo
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Mauritius, Réduit 80837, Mauritius
| | - Paulo C Torres-Mayanga
- Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, 13083-862, Campinas, São Paulo, Brazil
| | - Tânia Forster-Carneiro
- Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, 13083-862, Campinas, São Paulo, Brazil
| | - Periyasamy Sivagurunathan
- Department of Bioenergy, Indian Oil Corporation Limited, R&D Centre, Sector 13, Faridabad 121007, India
| | - Gopalakrishnan Kumar
- Institute of Chemistry, Bioscience and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, Box 8600 Forus, 4036 Stavanger, Norway
| | - Dimitrios Komilis
- Department of Environmental Engineering, Democritus University of Thrace, Xanthi 67132, Greece
| | - Antoni Sánchez
- Composting Research Group (GICOM), Department of Chemical, Biological and Environmental Engineering, Escola d'Enginyeria, Universitat Autònoma de Barcelona (UAB), Cerdanyola del Vallès, 08193 Barcelona, Spain.
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Lachos-Perez D, Baseggio AM, Mayanga-Torres P, Maróstica MR, Rostagno M, Martínez J, Forster-Carneiro T. Subcritical water extraction of flavanones from defatted orange peel. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2018.03.015] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Rezende CA, Atta BW, Breitkreitz MC, Simister R, Gomez LD, McQueen-Mason SJ. Optimization of biomass pretreatments using fractional factorial experimental design. BIOTECHNOLOGY FOR BIOFUELS 2018; 11:206. [PMID: 30061928 PMCID: PMC6058377 DOI: 10.1186/s13068-018-1200-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/08/2018] [Accepted: 07/07/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Pretreatments are one of the main bottlenecks for the lignocellulose conversion process and the search for cheaper and effective pretreatment methodologies for each biomass is a complex but fundamental task. Here, we used a 2ν5-1 fractional factorial design (FFD) to optimize five pretreatment variables: milling time, temperature, double treatment, chemical concentration, and pretreatment time in acid-alkali (EA) and acid-organosolv (EO) pretreatments, applied to elephant grass leaves. RESULTS FFD allowed optimization of the pretreatment conditions using a reduced number of experiments and allowed the identification of secondary interactions between the factors. FFD showed that the temperature can be kept at its lower level and that the first acid step can be eliminated in both pretreatments, without significant losses to enzymatic hydrolysis. EA resulted in the highest release of reducing sugars (maximum of 205 mg/g substrate in comparison to 152 mg/g in EO and 40 mg/g in the untreated sample), using the following conditions in the alkali step: [NaOH] = 4.5% w/v; 85 °C and 100 min after ball milling the sample. The factors statistically significant (P < 0.05) in EA pretreatment were NaOH concentration, which contributes to improved hydrolysis by lignin and silica removal, and the milling time, which has a mechanical effect. For EO samples, the statistically significant factors to improved hydrolysis were ethanol and catalyst concentrations, which are both correlated to higher cellulose amounts in the pretreated substrates. The catalyst is also correlated to lignin removal. The detailed characterization of the main hemicellulosic sugars in the solids after pretreatments revealed their distinct recalcitrance: glucose was typically more recalcitrant than xylose and arabinose, which could be almost completely removed under specific pretreatments. In EA samples, the removal of hemicellulose derivatives was very dependent on the acid step, especially arabinose removal. CONCLUSION The results presented herewith contribute to the development of more efficient and viable pretreatments to produce cellulosic ethanol from grass biomasses, saving time, costs and energy. They also facilitate the design of enzymatic cocktails and a more appropriate use of the sugars contained in the pretreatment liquors, by establishing the key recalcitrant polymers in the solids resulting from each processing step.
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Affiliation(s)
- Camila A. Rezende
- Institute of Chemistry, University of Campinas-UNICAMP, P.O. Box 6154, Campinas, SP 13083-970 Brazil
| | - Beatriz W. Atta
- Institute of Chemistry, University of Campinas-UNICAMP, P.O. Box 6154, Campinas, SP 13083-970 Brazil
| | - Marcia C. Breitkreitz
- Institute of Chemistry, University of Campinas-UNICAMP, P.O. Box 6154, Campinas, SP 13083-970 Brazil
| | - Rachael Simister
- Centre for Novel Agricultural Products-CNAP, University of York, Heslington, York, YO10 5YW UK
| | - Leonardo D. Gomez
- Centre for Novel Agricultural Products-CNAP, University of York, Heslington, York, YO10 5YW UK
| | - Simon J. McQueen-Mason
- Centre for Novel Agricultural Products-CNAP, University of York, Heslington, York, YO10 5YW UK
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Kovalcik A, Obruca S, Marova I. Valorization of spent coffee grounds: A review. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.05.002] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Sato T, Takahata T, Honma T, Watanabe M, Wagatsuma M, Matsuda S, Smith RL, Itoh N. Hydrothermal Extraction of Antioxidant Compounds from Green Coffee Beans and Decomposition Kinetics of 3-o-Caffeoylquinic Acid. Ind Eng Chem Res 2018. [DOI: 10.1021/acs.iecr.8b00821] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Takafumi Sato
- Department of Material and Environmental Chemistry, Utsunomiya University, 7-1-2, Yoto, Utsunomiya 321-8585, Japan
| | - Takuya Takahata
- Department of Material and Environmental Chemistry, Utsunomiya University, 7-1-2, Yoto, Utsunomiya 321-8585, Japan
| | - Tetsuo Honma
- Department of Industrial System Engineering, National Institute of Technology, Hachinohe College, 16-1, Uwanotai, Tamonoki-Aza, Hachinohe 039-1192, Japan
| | - Masaru Watanabe
- Research Center of Supercritical Fluid Technology, Graduate School of Engineering, Tohoku University, 6-6-11, Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan
- Graduate School of Environmental Studies, Tohoku University, 6-6-11, Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan
| | - Masayoshi Wagatsuma
- Graduate School of Environmental Studies, Tohoku University, 6-6-11, Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan
| | - Shiho Matsuda
- Graduate School of Environmental Studies, Tohoku University, 6-6-11, Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan
| | - Richard Lee Smith
- Research Center of Supercritical Fluid Technology, Graduate School of Engineering, Tohoku University, 6-6-11, Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan
- Graduate School of Environmental Studies, Tohoku University, 6-6-11, Aoba, Aramaki, Aoba-ku, Sendai 980-8579, Japan
| | - Naotsugu Itoh
- Department of Material and Environmental Chemistry, Utsunomiya University, 7-1-2, Yoto, Utsunomiya 321-8585, Japan
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Gharib-Bibalan S. High Value-added Products Recovery from Sugar Processing By-products and Residuals by Green Technologies: Opportunities, Challenges, and Prospects. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9174-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Erşan S, Güçlü Üstündağ Ö, Carle R, Schweiggert RM. Subcritical water extraction of phenolic and antioxidant constituents from pistachio (Pistacia vera L.) hulls. Food Chem 2018; 253:46-54. [PMID: 29502842 DOI: 10.1016/j.foodchem.2018.01.116] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Revised: 12/13/2017] [Accepted: 01/16/2018] [Indexed: 12/21/2022]
Abstract
Pistachio hulls, important by-products of pistachio processing, were extracted using an environmentally friendly process with subcritical water (SCW) at a pressure of 6.9 MPa in the range of 110 and 190 °C, and a flow rate of 4 ml/min. Detailed HPLC-DAD-ESI/MSn analyses allowed the identification of 49 phenolic compounds in the SCW extracts. Total gallotannin yields up to 33 g/kg were reached at 150-170 °C, where gallic acid (22.2 g/kg) and penta-O-galloyl-β-d-glucose (9.77 g/kg) levels were 13.2- and 10.6-fold higher than those in the aqueous methanol extracts. Flavonols were also effectively extracted at 110-150 °C (4.37-5.65 g/kg), while anacardic acid recovery was poor (1.13-2.77 g/kg). Accordingly, high amounts of anacardic acids (up to 50.7 g/kg) were retained in the extraction residue, revealing that SCW extraction allowed selective extraction of gallotannins and flavonols. Antioxidant capacities ranged from 0.68 to 1.20 mmol Trolox equivalents (TE)/g for SCW extracts increasing with temperature up 190 °C.
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Affiliation(s)
- Sevcan Erşan
- Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, D-70599 Stuttgart, Germany; Department of Food Engineering, Faculty of Engineering, Yeditepe University, 26 Ağustos Yerleşimi, Kayışdağı Cad., 34755 Istanbul, Turkey.
| | - Özlem Güçlü Üstündağ
- Department of Food Engineering, Faculty of Engineering, Yeditepe University, 26 Ağustos Yerleşimi, Kayışdağı Cad., 34755 Istanbul, Turkey.
| | - Reinhold Carle
- Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, D-70599 Stuttgart, Germany; Biological Science Department, King Abdulaziz University, P. O. Box 80257, Jeddah 21589, Saudi Arabia.
| | - Ralf M Schweiggert
- Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, D-70599 Stuttgart, Germany.
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Lachos-Perez D, Tompsett GA, Guerra P, Timko MT, Rostagno MA, Martínez J, Forster-Carneiro T. Sugars and char formation on subcritical water hydrolysis of sugarcane straw. BIORESOURCE TECHNOLOGY 2017; 243:1069-1077. [PMID: 28764113 DOI: 10.1016/j.biortech.2017.07.080] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Revised: 07/13/2017] [Accepted: 07/14/2017] [Indexed: 06/07/2023]
Abstract
Subcritical water has potential as an environmentally friendly solvent for applications including hydrolysis, liquefaction, extraction, and carbonization. Here, we report hydrolysis of sugarcane straw, an abundant byproduct of sugar production, in a semi-continuous reactor at reaction temperatures ranging from 190 to 260°C and at operating pressures of 9 and 16MPa. The target hydrolysis products were total reducing sugars. The main products of sugarcane straw hydrolysis were glucose, xylose, arabinose, and galactose in addition to 5- hydroxymethylfurfural and furfural as minor byproducts. Fourier transform infrared spectroscopy and thermogravimetric analysis provided additional information on the surface and bulk composition of the residual biomass. Char was present on samples treated at temperatures equal to and greater than 190°C. Samples treated at 260°C contained approximately 20wt% char, yet retained substantial hemicellulose and cellulose content. Hydrolysis temperature of 200°C provided the greatest TRS yield while minimizing char formation.
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Affiliation(s)
- D Lachos-Perez
- School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, n. 80, 13083-862 Campinas, SP, Brazil
| | - G A Tompsett
- Department of Chemical Engineering, Worcester Polytechnic Institute, 100 Institute Road, Goddard Hall 123, Worcester, MA 01609, United States
| | - P Guerra
- Department of Chemical Engineering, Worcester Polytechnic Institute, 100 Institute Road, Goddard Hall 123, Worcester, MA 01609, United States
| | - M T Timko
- Department of Chemical Engineering, Worcester Polytechnic Institute, 100 Institute Road, Goddard Hall 123, Worcester, MA 01609, United States
| | - M A Rostagno
- School of Applied Sciences, University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Julian Martínez
- School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, n. 80, 13083-862 Campinas, SP, Brazil
| | - T Forster-Carneiro
- School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, n. 80, 13083-862 Campinas, SP, Brazil.
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Kumar K, Yadav AN, Kumar V, Vyas P, Dhaliwal HS. Food waste: a potential bioresource for extraction of nutraceuticals and bioactive compounds. BIORESOUR BIOPROCESS 2017. [DOI: 10.1186/s40643-017-0148-6] [Citation(s) in RCA: 203] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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