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Santana MB, Soares LB, Zanella E, Fellipe da Silva M, Stambuk BU, Goldbeck R, Ambrosi A, Zielinski A, Poletto P, Ienczak JL. Hydrothermal pretreatment for the production of prebiotic oligosaccharides from tobacco stem. Bioresour Technol 2023; 382:129169. [PMID: 37187330 DOI: 10.1016/j.biortech.2023.129169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 05/07/2023] [Accepted: 05/10/2023] [Indexed: 05/17/2023]
Abstract
Tobacco stem is an abundant and inexpensive renewable source to produce prebiotics by circular economy. In this study, hydrothermal pretreatments were evaluated on the release of xylooligosaccharides (XOS) and cello-oligosaccharides (COS) from the tobacco stem by a central composite rotational design associated with response surface methodology to evaluate the effects of temperature (161.72 to 218.3 °C) and solid load (SL) (2.93 to 17.07%). XOS were the main compounds released to the liquor. Desirability function was performed to maximize the production of XOS and minimize the effects of release of monosaccharides and degradation compounds. The result indicated yield of 96% w[XOS]/w[xylan] for 190 °C-2.93% SL. The highest value for COS and total oligomers content (COS + XOS) was 6.42 g/L and 17.7 g/L, respectively, for 190 °C-17.07% SL. The mass balance for the best yield XOS condition predicted 132 kg of XOS (X2-X6) from 1000 kg of tobacco stem.
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Affiliation(s)
- Marcel B Santana
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Lauren B Soares
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Eduardo Zanella
- Center of Biological Sciences, Department of Biochemistry, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Marcos Fellipe da Silva
- Bioprocess and Metabolic Engineering Laboratory, School of Food Engineering, Department of Food Engineering and Technology, University of Campinas, Campinas, Brazil
| | - Boris U Stambuk
- Center of Biological Sciences, Department of Biochemistry, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Rosana Goldbeck
- Bioprocess and Metabolic Engineering Laboratory, School of Food Engineering, Department of Food Engineering and Technology, University of Campinas, Campinas, Brazil
| | - Alan Ambrosi
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Acácio Zielinski
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Patrícia Poletto
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil.
| | - Jaciane L Ienczak
- Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, Brazil
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Sampaio UM, da Silva MF, Goldbeck R, Clerici MTPS. Technological and prebiotic aspects of young bamboo culm flour (Dendrocalamus latiflorus) combined with rice flour to produce healthy extruded products. Food Res Int 2023; 165:112482. [PMID: 36869495 DOI: 10.1016/j.foodres.2023.112482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 01/06/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023]
Abstract
Young bamboo culm flour (YBCF) has proved to be a healthy and sustainable ingredient, due to its high fiber content and high yield of bamboo crops. The present study evaluated the effects of YBCF from Dendrocalamus latiflorus on the physicochemical, technological properties and prebiotic activity of rice-based extrudates aiming to expand its application. The extrudates were produced in a twin-screw extruder with different RF:YBCF concentrations (100:0; 95:5, 90:10, and 85:15 %). During the process, the specific mechanical energy increased as YBCF content increased because of the high shear favored by YBCF particles. With increasing RF replacement by YBCF, the extruded products presented a significant (p < 0.05, by the Scott-Knott test) increase in hardness (57.37 to 82.01 N) and water solubility index (12.80 to 34.10 %), as well as a decrease in color luminosity (L*=85.49 to 82.83), expansion index (2.68 to 1.99), and pasting properties. In addition, all extrudate samples presented bifidogenic activity. Therefore, YBCF exhibited attractive technological properties and can be used as an ingredient in the production of healthy and sustainable extruded products.
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Affiliation(s)
- Ulliana Marques Sampaio
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870, Campinas, São Paulo, Brazil.
| | - Marcos Fellipe da Silva
- Bioprocess and Metabolic Engineering Laboratory, Department Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, 13.083-862, Campinas, São Paulo, Brazil
| | - Rosana Goldbeck
- Bioprocess and Metabolic Engineering Laboratory, Department Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, 13.083-862, Campinas, São Paulo, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870, Campinas, São Paulo, Brazil.
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Sganzerla WG, da Silva MF, Zabot GL, Goldbeck R, Mussatto SI, Forster-Carneiro T. Techno-economic assessment of subcritical water hydrolysis of brewer’s spent grains to recover xylo-oligosaccharides. J Supercrit Fluids 2023. [DOI: 10.1016/j.supflu.2023.105895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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de Oliveira RL, Dos Santos VLV, da Silva MF, Porto TS. Kinetic/thermodynamic study of immobilized β-fructofuranosidase from Aspergillus tamarii URM4634 in chitosan beads and application on invert sugar production in packed bed reactor. Food Res Int 2020; 137:109730. [PMID: 33233298 DOI: 10.1016/j.foodres.2020.109730] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 09/13/2020] [Accepted: 09/13/2020] [Indexed: 01/14/2023]
Abstract
β-fructofuranosidase (FFase) from Aspergillus tamarii URM4634 was immobilized covalently in chitosan beads. It was characterized biochemically, studied in terms of kinetic and thermodynamic parameters, and applied on conversion of sucrose for invert sugar production in a packed bed reactor (PBR). The optimum reactional conditions were determined and obtained at pH 5.0 and 60 °C. FFase was thermostable at 50-55°C. At 50°C, the enzyme shows longer half-life (t1/2) (594.13 min) and a higher D-value (1,973.64 min). This indicates that immobilized FFase was stable at temperature commonly used in invert sugar production. The following thermodynamic parameters were obtained: activation energy (E*d = 301.57 kJ mol-1), enthalpy (298.76 ≤ ΔH*d ≤ 298.89 kJ mol-1), entropy (579.88 ≤ ΔS*d ≤ 589.27 J K-1 mol-1) and Gibbs free energy (100.29 ≤ ΔG*d ≤ 108.47 kJ mol-1). The high E*d, ΔH*d and ΔG*d values confirmed FFase thermostability. The high and positive values for ΔS*d indicate an increase in disorder due opening of the enzyme structure. The sucrose hydrolysis in PBR showed a maximum invert sugar yield (96.0%) at 15 min of operation. The hydrolysis process remained efficient up to 100 min (70.22%). The results obtained in the present study provide a good indication that immobilized FFase on chitosan beads in PBR is efficient to invert sugar production for food industry.
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Affiliation(s)
- Rodrigo Lira de Oliveira
- Northeast Biotechnology Network/RENORBIO, Federal Rural University of Pernambuco (UFRPE), Dom Manoel de Medeiros, Dois Irmãos, 52171-900 Recife, PE, Brazil
| | - Vinícius Luís Vilela Dos Santos
- Academic Unit of Garanhuns/UAG, Federal Rural University of Pernambuco (UFRPE), Av. Bom Pastor, Boa Vista, 55296-901 Garanhuns, PE, Brazil
| | - Marcos Fellipe da Silva
- Academic Unit of Garanhuns/UAG, Federal Rural University of Pernambuco (UFRPE), Av. Bom Pastor, Boa Vista, 55296-901 Garanhuns, PE, Brazil; Bioprocess and Metabolic Engineering Laboratory, Department Food Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato, 13.083-862, Campinas, São Paulo, Brazil
| | - Tatiana Souza Porto
- Northeast Biotechnology Network/RENORBIO, Federal Rural University of Pernambuco (UFRPE), Dom Manoel de Medeiros, Dois Irmãos, 52171-900 Recife, PE, Brazil; Academic Unit of Garanhuns/UAG, Federal Rural University of Pernambuco (UFRPE), Av. Bom Pastor, Boa Vista, 55296-901 Garanhuns, PE, Brazil.
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Oliveira RLD, Silva MFD, Silva SPD, Cavalcanti JVFL, Converti A, Porto TS. Immobilization of a commercial Aspergillus aculeatus enzyme preparation with fructosyltransferase activity in chitosan beads: A kinetic/thermodynamic study and fructo-oligosaccharides continuous production in enzymatic reactor. Food and Bioproducts Processing 2020. [DOI: 10.1016/j.fbp.2020.05.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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