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Omerašević M, Pavkov V, Rosić M, Egerić M, Nenadović S, Bučevac D, Potkonjak N. Fabrication of Porous Anorthite Ceramic Insulation Using Solid Wastes. Materials (Basel) 2024; 17:1478. [PMID: 38611993 PMCID: PMC11012998 DOI: 10.3390/ma17071478] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 03/15/2024] [Accepted: 03/21/2024] [Indexed: 04/14/2024]
Abstract
Porous anorthite (CaAl2Si2O8) ceramics, suitable for thermal insulation in buildings, were obtained using waste seashells as a source of CaO, kaolin as a source of Al2O3 and SiO2 and banana peel as a pore former. Changing the volume of banana peel as well as the processing temperature was found to be an effective approach to control the thermo-mechanical properties of the obtained anorthite ceramics. The sintering of powder compacts containing up to 30 wt% banana peel at temperatures ranging from 1100 to 1200 °C resulted in anorthite ceramics possessing up to 45% open porosity, a compressive strength between 13 and 92 MPa, a bulk density between 1.87 and 2.62 g/cm3 and thermal conductivity between 0.097 and 3.5 W/mK. It was shown that waste materials such as seashells and banana peel can be used to obtain cost-effective thermal insulation in buildings.
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Affiliation(s)
- Mia Omerašević
- Vinča Institute of Nuclear Sciences, National Institute of the Republic of Serbia, University of Belgrade, Mike Petrovica Alasa 12-14, 11000 Belgrade, Serbia; (V.P.); (M.R.); (M.E.); (S.N.); (D.B.); (N.P.)
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Huang Z, Campbell R, Mangwandi C. Kinetics and Thermodynamics Study on Removal of Cr(VI) from Aqueous Solutions Using Acid-Modified Banana Peel (ABP) Adsorbents. Molecules 2024; 29:990. [PMID: 38474501 DOI: 10.3390/molecules29050990] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2023] [Revised: 02/20/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
Banana peel waste is abundant and can be utilized as a low-cost adsorbent for removing toxic Cr (VI) from wastewater. The acid modification of banana peels significantly enhances their adsorption capacity for Cr (VI). An adsorbent was prepared by treating banana peel powder with 50% H2SO4 at 50 °C for 24 h. The acid treatment increased the surface area of the adsorbent from 0.0363 to 0.0507 m2/g. The optimum adsorbent dose was found to be 1 g/L for the complete removal of Cr (VI) from 100 ppm solutions. The adsorption capacity was 161 mg/g based on the Langmuir isotherm model. The adsorption kinetics followed a pseudo-second order model. Increasing the temperature from 20 to 50 °C increased the initial adsorption rate but had a minor effect on the equilibrium adsorption capacity. Thermodynamics studies showed that the process was spontaneous and endothermic. The activation energy was estimated as 24.5 kJ/mol, indicating physisorption. FTIR analyses before and after adsorption showed the involvement of hydroxyl, carbonyl and carboxyl groups in binding the Cr (VI). The Cr (VI) was reduced to Cr (III), which then bound to functional groups on the adsorbent. Desorption under acidic conditions could recover 36% of the adsorbed Cr as Cr (III). No desorption occurred at a neutral pH, indicating irreversible adsorption. Overall, acid-modified banana peel is an efficient, low-cost and eco-friendly adsorbent for removing toxic Cr (VI) from wastewater.
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Affiliation(s)
- Zhouyang Huang
- School of Chemistry and Chemical Engineering, Queen's University Belfast, David Kier Building, Stranmillis Road, Belfast BT95AG, Northern Ireland, UK
| | - Robyn Campbell
- School of Chemistry and Chemical Engineering, Queen's University Belfast, David Kier Building, Stranmillis Road, Belfast BT95AG, Northern Ireland, UK
| | - Chirangano Mangwandi
- School of Chemistry and Chemical Engineering, Queen's University Belfast, David Kier Building, Stranmillis Road, Belfast BT95AG, Northern Ireland, UK
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Bai T, Zhao J, Tian L, Zhang L, Jin Z. The Adsorption of Pb(II) from Aqueous Solution Using KOH-Modified Banana Peel Hydrothermal Carbon: Adsorption Properties and Mechanistic Studies. Materials (Basel) 2024; 17:311. [PMID: 38255479 DOI: 10.3390/ma17020311] [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: 10/23/2023] [Revised: 12/28/2023] [Accepted: 12/28/2023] [Indexed: 01/24/2024]
Abstract
Adopting banana peel as a raw material, the adsorption properties of banana peel hydrothermal carbon modified with a KOH solution for lead ions in aqueous solution were studied. The surface structure and functional groups of the modified hydrothermal carbon were analyzed by means of X-ray diffraction (XRD), scanning electron microscopy (SEM), Fourier-transform infrared (FT-IR) spectroscopy, the Brunner-Emmet-Teller (BET) method, element analysis, and Raman spectroscopy. The results showed that an adsorption capacity of 42.92 mg/g and a removal rate of 86.84% were achieved when the banana peel hydrothermal carbon was modified with a KOH solution of 0.5 mol/L, with a pH of 6 and a solid-liquid ratio of 1 g/L. The equilibrium adsorption time for lead ions in solution being adsorbed using KOH-modified hydrothermal carbon was 240 min, the adsorption process satisfied the quasi-second-order kinetic model and the Redlich-Peterson isotherm equation, and the equilibrium removal efficiency was 88.62%. The adsorption of lead ions using KOH-modified hydrothermal carbon is mainly chemical-physical adsorption.
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Affiliation(s)
- Tao Bai
- School of Electric Power, Civil Engineering and Architecture, Shanxi University, Taiyuan 030006, China
| | - Jiaxin Zhao
- School of Electric Power, Civil Engineering and Architecture, Shanxi University, Taiyuan 030006, China
| | - Laixin Tian
- School of Electric Power, Civil Engineering and Architecture, Shanxi University, Taiyuan 030006, China
| | - Luming Zhang
- School of Electric Power, Civil Engineering and Architecture, Shanxi University, Taiyuan 030006, China
| | - Zhiping Jin
- School of Electric Power, Civil Engineering and Architecture, Shanxi University, Taiyuan 030006, China
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Chou LC, Tsai CC. Assessing the Effectiveness of Fermented Banana Peel Extracts for the Biosorption and Removal of Cadmium to Mitigate Inflammation and Oxidative Stress. Foods 2023; 12:2632. [PMID: 37444370 DOI: 10.3390/foods12132632] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/27/2023] [Accepted: 07/06/2023] [Indexed: 07/15/2023] Open
Abstract
This study identified 11 lactic acid bacteria (LAB) strains that exhibited tolerance to heavy metal cadmium concentrations above 50 ppm for 48 h. Among these strains, T126-1 and T40-1 displayed the highest tolerance, enduring cadmium concentrations up to 500 ppm while still inhibiting bacterial growth by 50%. Moreover, the fermentation of banana peel using LAB significantly enhanced the clearance rate of cadmium (p < 0.05) compared to nonfermented banana peel. Additionally, the LAB-fermented banana peel exhibited higher 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and reduced power values. Strain T40-1 exhibited a significant improvement in its ability to chelate ferrous ions (p < 0.05). Regarding antibiotic resistance, both the T40-1 and TH3 strains demonstrated high resistance with a third-level inhibition rate against ampicillin and tetracycline. Cell viability tests revealed that incubation with the T40-1 and TH3 strains for a duration of 24 h did not result in any cellular damage. Moreover, these LAB strains effectively mitigated oxidative stress markers, such as reactive oxygen species (ROS), glutathione (GSH), and lactate dehydrogenase (LDH), caused by 2 ppm cadmium on cells. Furthermore, the LAB strains were able to reduce the inflammatory response, as evidenced by a decrease in interleukin-8 (IL-8) levels (p < 0.05). The use of Fourier transform infrared (FT-IR) spectroscopy analysis provided valuable insight into the interaction between metal ions and the organic functional groups present on the cell wall of fermented banana peel. In summary, this study highlights the potential of the LAB strains T40-1 and TH3 in terms of their tolerance to the cadmium, ability to enhance cadmium clearance rates, and their beneficial effects on oxidative stress, inflammation, and cell viability.
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Affiliation(s)
- Lan-Chun Chou
- Department of Food Science and Technology, HungKuang University, Shalu District, Taichung City 43302, Taiwan
| | - Cheng-Chih Tsai
- Department of Food Science and Technology, HungKuang University, Shalu District, Taichung City 43302, Taiwan
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Xiao L, Jiang X, Deng Y, Xu K, Duan X, Wan K, Tang X. Study on Characteristics and Lignification Mechanism of Postharvest Banana Fruit during Chilling Injury. Foods 2023; 12. [PMID: 36900614 DOI: 10.3390/foods12051097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/22/2023] [Accepted: 02/23/2023] [Indexed: 03/08/2023] Open
Abstract
The banana is prone to chilling injury (CI) at low temperature and showing a series of chilling symptoms, such as peel browning, etc. Lignification is a response to abiotic stress and senescence, which is an important manifestation of fruits and vegetables during chilling exposure. However, little is known about the lignification of bananas during low-temperature storage. Our study explored the characteristics and lignification mechanism of banana fruits during low-temperature storage by analyzing the changes of chilling symptoms, oxidative stress, cell wall metabolism, microstructures, and gene expression related to lignification. The results showed that CI inhibited post-ripening by effecting the degradation of the cell wall and starch and accelerated senescence by increasing O2- and H2O2 content. For lignification, Phenylalanine ammonia-lyase (PAL) might start the phenylpropanoid pathway of lignin synthesis. Cinnamoyl-CoA reductase 4 (CCR4), cinnamyl alcohol dehydrogenase 2 (CAD2), and 4-coumarate--CoA ligase like 7 (4CL7) were up-regulated to promote the lignin monomer's synthesis. Peroxidase 1 (POD1) and Laccase 3 (LAC3) were up-regulated to promote the oxidative polymerization of lignin monomers. These results suggest that changes of the cell wall structure and cell wall metabolism, as well as lignification, are involved in the senescence and quality deterioration of the banana after chilling injury.
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Li Z, Qin C, He X, Chen B, Tang J, Liu G, Li L, Yang Y, Ye D, Li J, Ling D, Li C, Khoo HE, Sun J. Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities. Antioxidants (Basel) 2022; 12. [PMID: 36670954 DOI: 10.3390/antiox12010093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/27/2022] [Accepted: 12/28/2022] [Indexed: 01/04/2023] Open
Abstract
This study aimed to develop functional fruit wines using whole fruit, pulp, and peels from green bananas. The boiled banana homogenates were mixed with cane sugar before wine fermentation. Quality parameters, phenolic compounds, flavor components, and antioxidative properties of the green banana peel wine (GBPW), green banana pulp wine (GBMW), and whole banana wine (GBW) were determined. High-performance liquid chromatography was used to determine the phytochemical compounds in three wines, and the flavor components were further analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The flavor components and in vitro antioxidant activities were, respectively, determined using the relative odor activity value and the orthogonal projections on latent structure discrimination analysis (OPLS-DA). In vitro antioxidative capacities for these wines were evaluated using antioxidant chemical assays and cell culture methods. The total phenolic and total tannin content of the GBPW, GBMW, and GBW showed reducing trends with increasing fermentation days, whereas the total flavonoid content of the wine samples exhibited downward trends. The antioxidant capacities of the three wine samples were higher than those of the raw fruit samples, except for the metal chelation rate (%). Additionally, the main flavor component in the wine samples was 3-methyl-1-butanol. Its percentages in the GBPW, GBMW, and GBW were 72.02%, 54.04%, and 76.49%, respectively. The OPLS-DA results indicated that the three wines presented significantly different antioxidant activities. The cell-culture-based antioxidant analysis showed that these wine samples had protective effects against the oxidative stress of the 3T3-L1 preadipocytes induced by hydrogen peroxide. This study provided a theoretical basis for defining the antioxidant characteristics of banana wines and expanding novel channels for using banana peels to develop nutraceuticals.
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Li Z, Qin C, He X, Chen B, Tang J, Liu G, Li L, Yang Y, Ye D, Li J, Ling D, Li C, Khoo HE, Sun J. Development of Green Banana Fruit Wines: Chemical Compositions and In Vitro Antioxidative Activities. Antioxidants (Basel) 2022; 12. [PMID: 36670954 DOI: 10.3390/antiox12010093] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023] Open
Abstract
This study aimed to develop functional fruit wines using whole fruit, pulp, and peels from green bananas. The boiled banana homogenates were mixed with cane sugar before wine fermentation. Quality parameters, phenolic compounds, flavor components, and antioxidative properties of the green banana peel wine (GBPW), green banana pulp wine (GBMW), and whole banana wine (GBW) were determined. High-performance liquid chromatography was used to determine the phytochemical compounds in three wines, and the flavor components were further analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The flavor components and in vitro antioxidant activities were, respectively, determined using the relative odor activity value and the orthogonal projections on latent structure discrimination analysis (OPLS-DA). In vitro antioxidative capacities for these wines were evaluated using antioxidant chemical assays and cell culture methods. The total phenolic and total tannin content of the GBPW, GBMW, and GBW showed reducing trends with increasing fermentation days, whereas the total flavonoid content of the wine samples exhibited downward trends. The antioxidant capacities of the three wine samples were higher than those of the raw fruit samples, except for the metal chelation rate (%). Additionally, the main flavor component in the wine samples was 3-methyl-1-butanol. Its percentages in the GBPW, GBMW, and GBW were 72.02%, 54.04%, and 76.49%, respectively. The OPLS-DA results indicated that the three wines presented significantly different antioxidant activities. The cell-culture-based antioxidant analysis showed that these wine samples had protective effects against the oxidative stress of the 3T3-L1 preadipocytes induced by hydrogen peroxide. This study provided a theoretical basis for defining the antioxidant characteristics of banana wines and expanding novel channels for using banana peels to develop nutraceuticals.
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Mohd Jamil NA, Jaffar SS, Saallah S, Misson M, Siddiquee S, Roslan J, Lenggoro W. Isolation of Cellulose Nanocrystals from Banana Peel Using One-Pot Microwave and Mild Oxidative Hydrolysis System. Nanomaterials (Basel) 2022; 12:3537. [PMID: 36234664 PMCID: PMC9565709 DOI: 10.3390/nano12193537] [Citation(s) in RCA: 1] [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] [Figures] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 10/05/2022] [Accepted: 10/06/2022] [Indexed: 06/16/2023]
Abstract
The current investigation deals with the application of a one-pot system to facilitate the production of cellulose nanocrystals (CNCs) from banana peel by a combination of microwave pre-treatment and mild oxidative hydrolysis with hydrogen peroxide (H2O2, 0-30 wt%) and sulfuric acid (H2SO4, 0-10%). H2O2 causes decolorization of the banana peel suspension from dark brown to light yellow, while further treatment with H2SO4 produces a white suspension, indicating successful removal of the non-cellulosic components from the banana peel. This finding was further supported by Fourier Transform Infrared (FTIR) spectroscopic analysis, which showed the gradual disappearance of lignin and hemicellulose peaks with increasing H2O2 and H2SO4 concentrations. The CNCs has considerably high crystallinity, with the highest crystallinity (~85%) being obtained at 6% H2SO4. Therefore, CNCs obtained at 6% H2SO4 were selected for further characterization. Scanning Electron Microscope (SEM) analysis confirmed the disintegration of the cellulose fibres into small fragments after hydrolysis. Transmission Electron Microscope (TEM) and Atomic Force Microscope (AFM) analyses revealed the spherical shape of the CNCs with an average size of approximately 20 nm. The CNCs have good stability with zeta potential of -42.9 mV. Findings from this study suggest that the combination of microwave pre-treatment and oxidative hydrolysis with 30 wt% H2O2 and 6% H2SO4, which is about 11 times lower than the commonly used H2SO4 concentration, is proven effective for the isolation of CNCs from banana peel. These observations are expected to provide insight into a facile and environmentally benign alternative to the conventional CNCs isolation method, using abundant and underutilized agricultural waste as feedstock.
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Affiliation(s)
- Nurhidayah Azmirah Mohd Jamil
- Biotechnology Research Institute, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
- Marine Aquaculture Development Centre Menggatal, Department of Fisheries Sabah, Jalan Sepanggar, Kota Kinabalu 88450, Sabah, Malaysia
| | - Syafiqah Syazwani Jaffar
- Biotechnology Research Institute, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
| | - Suryani Saallah
- Biotechnology Research Institute, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
| | - Mailin Misson
- Biotechnology Research Institute, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
| | - Shafiquzzaman Siddiquee
- Biotechnology Research Institute, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
| | - Jumardi Roslan
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
| | - Wuled Lenggoro
- Institute of Engineering, Tokyo University of Agriculture and Technology, 2-24-16 Nakacho, Koganei, Tokyo 184-8588, Japan
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Shabana AMI, Shetaia YM, Abdelwahed NAM, Esawy MA, Alfarouk OR. Optimization, Purification and Antitumor Activity of Kodamaea ohmeri ANOMY L-Asparaginase Isolated from Banana Peel. Curr Pharm Biotechnol 2021; 22:654-671. [PMID: 32707027 DOI: 10.2174/1389201021666200723122300] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 05/10/2020] [Accepted: 06/11/2020] [Indexed: 11/22/2022]
Abstract
OBJECTIVE L-Asparaginase is an important enzyme that converts L-asparagine to L-aspartate and ammonia. Microbial L-asparaginase has important applications as anticancer and food processing agents. METHODS This study reported the isolation, screening of a local yeast isolate from banana peel for L-asparaginase production using submerged fermentation, optimization of the production, purification, and anticancer assay of L-asparaginase. The yeast isolate was identified as Kodamaea ohmeri ANOMY based on the analysis of nuclear large subunit (26S) rDNA partial sequences. It was a promising L-asparaginase producer with a specific activity of 3059±193 U/mg in a non-optimized medium. The classical one-variable-at-a-time method was used to optimize the production medium components, and it was found that the elimination of K2HPO4 from the medium increased L-asparaginase specific activity (3100.90±180 U/mg). RESULTS Statistical optimization of L-asparaginase production was done using Plackett-Burman and Box-Behnken designs. The production medium for the maximum L-asparaginase specific activity (8500±578U/mg) was as follows (g/L): L-asparagine (7.50), NaNO3 (0.50), MgSO4.7H2O (0.80), KCl (0.80) associated with an incubation period of 5 days, inoculum size of 5.60 %, and pH (7.0). The optimization process increased L-asparaginase production by 2.78-fold compared to the non-optimized medium. L-Asparaginase was purified using ammonium sulphate precipitation followed by gel filtration on a Sephadex G-100 column. Its molecular weight was 66 KDa by SDS-PAGE analysis. CONCLUSION The cell morphology technique was used to evaluate the anticancer activity of L-asparaginase against three different cell lines. L-Asparaginase inhibited the growth of HepG-2, MCF-7, and HCT-116 cells at a concentration of 20, 50, and 60 μL, respectively.
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Affiliation(s)
- Ahmed M I Shabana
- Microbiology Department-Faculty of Science Ain Shams University, Cairo, Egypt
| | - Yousseria M Shetaia
- Microbiology Department-Faculty of Science Ain Shams University, Cairo, Egypt
| | - Nayera A M Abdelwahed
- Chemistry of Natural and Microbial Products Department, Pharmaceutical Industries Research Division, National Research Centre, 33 El Buhouth St. (Former El Tahrir St.), 12622, Dokki, Cairo, Egypt
| | - Mona A Esawy
- Chemistry of Natural and Microbial Products Department, Pharmaceutical Industries Research Division, National Research Centre, 33 El Buhouth St. (Former El Tahrir St.), 12622, Dokki, Cairo, Egypt
| | - Omar R Alfarouk
- Microbiology Department-Faculty of Science Ain Shams University, Cairo, Egypt
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Doan CT, Chen CL, Nguyen VB, Tran TN, Nguyen AD, Wang SL. Conversion of Pectin-Containing By-Products to Pectinases by Bacillus amyloliquefaciens and Its Applications on Hydrolyzing Banana Peels for Prebiotics Production. Polymers (Basel) 2021; 13:polym13091483. [PMID: 34064519 PMCID: PMC8124133 DOI: 10.3390/polym13091483] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/01/2021] [Accepted: 05/03/2021] [Indexed: 12/11/2022] Open
Abstract
The utilization of pectin-containing by-products may be useful in a variety of fields. This study aims to establish the processing of pectin-containing by-products to produce pectinases using Bacillus amyloliquefaciens TKU050 strain. In this study, several kinds of agricultural pectin-containing by-products from banana (banana peel), rice (rice bran), orange (orange peel), coffee (spent coffee grounds), and wheat (wheat bran) were utilized to provide carbon sources for the production of a pectinase by B. amyloliquefaciens TKU050. B. amyloliquefaciens TKU050 expressed the highest pectinase productivity (0.76 U/mL) on 0.5% wheat bran-containing medium at 37°C for four days. A 58 kDa pectinase was purified from the four-day cultured medium fermented under optimized culture conditions with 7.24% of a recovery ratio and 0.51 U/mg of specific activity, respectively. The optimum temperature, optimum pH, thermal stability, and pH stability of the TKU050 pectinase were 50 °C, pH 6, <50 °C, and pH 6–9, respectively. The TKU050 pectinase was inhibited by sodium dodecyl sulfate and Cu2+. The reducing sugar obtained by hydrolyzing banana peel with TKU050 pectinase showed the growth-enhancing effect on the growth of four tested lactic acid bacteria.
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Affiliation(s)
- Chien Thang Doan
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan; (C.T.D.); (C.-L.C.); (T.N.T.)
- Faculty of Natural Sciences and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam
| | - Chien-Lin Chen
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan; (C.T.D.); (C.-L.C.); (T.N.T.)
| | - Van Bon Nguyen
- Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam; (V.B.N.); (A.D.N.)
| | - Thi Ngoc Tran
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan; (C.T.D.); (C.-L.C.); (T.N.T.)
- Faculty of Natural Sciences and Technology, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam
| | - Anh Dzung Nguyen
- Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot 630000, Vietnam; (V.B.N.); (A.D.N.)
| | - San-Lang Wang
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan; (C.T.D.); (C.-L.C.); (T.N.T.)
- Life Science Development Center, Tamkang University, New Taipei City 25137, Taiwan
- Correspondence: ; Tel.: +886-2-2621-5656; Fax: +886-2-2620-9924
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Zaini HBM, Sintang MDB, Pindi W. The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage. Food Sci Nutr 2020; 8:5497-5507. [PMID: 33133552 PMCID: PMC7590331 DOI: 10.1002/fsn3.1847] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 08/01/2020] [Accepted: 08/03/2020] [Indexed: 01/23/2023] Open
Abstract
Chicken sausages included with three different quantities of banana (Musa balbisiana) peel powder. The technological properties (cooking yield, texture, water-holding capacity, color, rheology, and texture), composition, and sensory acceptability were assessed. In storage study, lipid oxidation of the best formulation from the sensory score was evaluated. The inclusion of banana peel powder (BPP) raises the nutritional value with regard to an increase in dietary fiber and a reduction in the sausage fat content. The addition of BPP also causes a significant increase in the cooking yield and water-holding capacity. Additionally, storage modulus values increase with the increase in the BPP's concentration. However, with BPP incorporation, a hard texture and darkening of the sausage were observed. Interestingly, our findings exhibit the compromise in microstructural of chicken sausage with high percentage of BPP manifested by the high storage modulus and hardness but with low resistance toward stress, short linear viscoelastic region. This aspect also caused a significant change in the sensory score. The TBA value in the sausage containing 2% BPP exhibited a delay in lipid oxidation up to 55%, prompting its antioxidant potential. Generally, the incorporation of BPP to chicken sausage changes its properties. BPP has been a potential candidate as a value-adding ingredient that may be used during meat preparation since it positively influences the nutritional value and specific technological properties of the food.
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Affiliation(s)
- Hana Binti Mohd Zaini
- Faculty of Food Science and NutritionUniversiti Malaysia SabahKota KinabaluSabahMalaysia
| | - Mohd Dona Bin Sintang
- Faculty of Food Science and NutritionUniversiti Malaysia SabahKota KinabaluSabahMalaysia
| | - Wolyna Pindi
- Faculty of Food Science and NutritionUniversiti Malaysia SabahKota KinabaluSabahMalaysia
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Viayaraghavan P, Jeba Kumar S, Valan Arasu M, Al-Dhabi NA. Simultaneous production of commercial enzymes using agro industrial residues by statistical approach. J Sci Food Agric 2019; 99:2685-2696. [PMID: 30345553 DOI: 10.1002/jsfa.9436] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 10/16/2018] [Accepted: 10/17/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Simultaneous production of commercial enzymes using agro-industrial residues by statistical approach is an important perspective in an industrial point of view. Despite the advantages of statistical methods optimization, the report on simultaneous production of pectinase and amylases are limited. The accumulation of agro-industrial residues causes serious environmental problems; however, citrus peel can be the important substrate for various enzymes production, including pectinase. These enzymes involving saccharification process and act as clarifying agent. RESULTS In this study, orange peel and banana peel mixture were used as the suitable substrate for pectinase and amylase production using Bacillus pumilus in solid-state culture. The process parameters were optimized for simultaneous production of enzymes by a traditional-one-variable-at-a-time approach, a two level full factorial design, central composite design and response surface methodology. Among the selected variables, moisture content of the medium, pH and mineral supplement significantly influenced pectinase and amylase production. Pectinase production increased over 3-fold, whereas, 2-fold increase on amylase production was achieved after optimization by statistical approach. The purified pectinase exhibited maximal activity at pH 8.0, temperature of 60 °C and the molecular weight was 60 kDa. The purified amylase was highly active at pH 8.0, at 50 °C and the molecular weight was 37 kDa. The enzyme showed activity on fruit pulp in increasing clarity in orange and carrot juice and the saccharification of starch. CONCLUSION Orange peel and banana peel mixture was effective as a solid medium for the simultaneous production of pectinase and amylase by Bacillus pumilus. Also, our statistical approach to optimize the medium components to yield more pectinase and amylase was fruitful and these enzymes showed appreciable results suitable for various applications. © 2018 Society of Chemical Industry.
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Affiliation(s)
| | - Sujin Jeba Kumar
- Bioprocess Engineering Division, Smykon Biotech Pvt LtD, Kanyakumari, India
| | - Mariadhas Valan Arasu
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Naif Abdullah Al-Dhabi
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh, Kingdom of Saudi Arabia
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Toh PY, Leong FS, Chang SK, Khoo HE, Yim HS. Optimization of extraction parameters on the antioxidant properties of banana waste. Acta Sci Pol Technol Aliment 2017; 15:65-78. [PMID: 28071040 DOI: 10.17306/j.afs.2016.1.7] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
BACKGROUND Banana is grown worldwide and consumed as ripe fruit or used for culinary purposes. Peels form about 18-33% of the whole fruit and are discarded as a waste product. With a view to exploiting banana peel as a source of valuable compounds, this study was undertaken to evaluate the effect of different extraction parameters on the antioxidant activities of the industrial by-product of banana waste (peel). METHODS Influence of different extraction parameters such as types of solvent, percentages of solvent, and extraction times on total phenolic content (TPC) and antioxidant activity of mature and green peels of Pisang Abu (PA), Pisang Berangan (PB), and Pisang Mas (PM) were investigated. The best extraction parameters were initially selected based on different percentages of ethanol (0-100% v/v), extraction time (1-5 hr), and extraction temperature (25-60°C) for extraction of antioxidants in the banana peels. Total phenolic content (TPC) was evaluated using Folin-Ciocalteu reagent assay while antioxidant activities (AA) of banana peel were accessed by DPPH, ABTS, and β-carotene bleaching (BCB) assays at optimum extraction conditions. RESULTS Based on different extraction solvents and percentages of solvents used, 70% and 90% of acetone had yielded the highest TPC for the mature and green PA peels, respectively; 90% of ethanol and methanol has yielded the highest TPC for the mature and green PB peels, respectively; while 90% ethanol for the mature and green PM peels. Similar extraction conditions were found for the antioxidant activities for the banana peel assessed using DPPH assay except for green PB peel, which 70% methanol had contributed to the highest AA. Highest TPC and AA were obtained by applying 4, 1, and 2 hrs extraction for the peels of PA, PB and PM, respectively. The best extraction conditions were also used for determination of AAs using ABTS and β-carotene bleaching assays. Therefore, the best extraction conditions used have given the highest TPC and AAs. CONCLUSIONS By-products of banana (peel) can be considered as a potential source of antioxidants in food and pharmaceutical industry.
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Affiliation(s)
- Pui Yee Toh
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| | - Fei Shan Leong
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| | - Sui Kiat Chang
- TÜBTAK Marmara Research Center, Food Institute, Gebze-Kocaeli, Turkey
| | - Hock Eng Khoo
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia
| | - Hip Seng Yim
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
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Shar ZH, Fletcher MT, Sumbal GA, Sherazi STH, Giles C, Bhanger MI, Nizamani SM. Banana peel: an effective biosorbent for aflatoxins. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2016; 33:849-60. [PMID: 27052947 DOI: 10.1080/19440049.2016.1175155] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
This work reports the application of banana peel as a novel bioadsorbent for in vitro removal of five mycotoxins (aflatoxins (AFB1, AFB2, AFG1, AFG2) and ochratoxin A). The effect of operational parameters including initial pH, adsorbent dose, contact time and temperature were studied in batch adsorption experiments. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and point of zero charge (pHpzc) analysis were used to characterise the adsorbent material. Aflatoxins' adsorption equilibrium was achieved in 15 min, with highest adsorption at alkaline pH (6-8), while ochratoxin has not shown any significant adsorption due to surface charge repulsion. The experimental equilibrium data were tested by Langmuir, Freundlich and Hill isotherms. The Langmuir isotherm was found to be the best fitted model for aflatoxins, and the maximum monolayer coverage (Q0) was determined to be 8.4, 9.5, 0.4 and 1.1 ng mg(-1) for AFB1, AFB2, AFG1 and AFG2 respectively. Thermodynamic parameters including changes in free energy (ΔG), enthalpy (ΔH) and entropy (ΔS) were determined for the four aflatoxins. Free energy change and enthalpy change demonstrated that the adsorption process was exothermic and spontaneous. Adsorption and desorption study at different pH further demonstrated that the sorption of toxins was strong enough to sustain pH changes that would be experienced in the gastrointestinal tract. This study suggests that biosorption of aflatoxins by dried banana peel may be an effective low-cost decontamination method for incorporation in animal feed diets.
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Affiliation(s)
- Zahid Hussain Shar
- a Dr. M.A Kazi Institute of Chemistry University of Sindh , Jamshoro , Pakistan
| | - Mary T Fletcher
- b Queensland Alliance for Agriculture and Food Innovation (QAAFI) , The University of Queensland , Brisbane , QLD , Australia
| | - Gul Amer Sumbal
- c National Centre of Excellence in Analytical Chemistry , University of Sindh , Jamshoro , Pakistan
| | | | - Cindy Giles
- d Department of Agriculture and Fisheries , Biosecurity Queensland , Brisbane , QLD , Australia
| | | | - Shafi Muhammad Nizamani
- c National Centre of Excellence in Analytical Chemistry , University of Sindh , Jamshoro , Pakistan
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15
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Wang R, Feng X, Zhu K, Zhao X, Suo H. Preventive activity of banana peel polyphenols on CCl 4-induced experimental hepatic injury in Kunming mice. Exp Ther Med 2016; 11:1947-1954. [PMID: 27168833 DOI: 10.3892/etm.2016.3155] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [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: 08/27/2014] [Accepted: 07/13/2015] [Indexed: 12/27/2022] Open
Abstract
The aim of the present study was to evaluate the preventive effects of banana peel polyphenols (BPPs) against hepatic injury. Mice were divide into normal, control, 100 mg/kg and 200 mg/kg banana peel polyphenol and silymarin groups. All the mice except normal mice were induced with hepatic damage using CCl4. The serum and tissue levels of mice were determined by a kit and the tissues were further examined by reverse transcription-quantitative polymerase chain reaction (RT-qPCR) and western blot analysis. BPPs reduced the serum levels of aspartate aminotransferase, alanine aminotransferase and lactate dehydrogenase in a CCl4-induced mouse model of hepatic injury. Furthermore, BPPs reduced the levels of malondialdehyde and triglyceride, while increasing glutathione levels in the serum and liver tissues of mice. In addition, the effects of 200 mg/kg treatment were more evident, and these effects were comparable to those of the drug silymarin. Serum levels of the cytokines, interleukin (IL)-6, IL-12, tumor necrosis factor (TNF)-α and interferon-γ, were reduced in the mice treated with BPPs compared with injury control group mice, and these levels were comparable to those of the normal and silymarin-treated groups. Histopathological examination indicated that BPPs were able to reduce the extent of CCl4-induced liver tissue injury and protect the liver cells. Furthermore, the mRNA and protein expression levels of the inflammation-associated factors cyclooxygenase-2, nitric oxide synthase, TNF-α and IL-1β were reduced in mice treated with BPPs compared with the control group mice. Mice that received 200 mg/kg BPP exhibited reduced expression levels of these factors compared with mice that received 100 mg/kg BPP. In conclusion, the results of the present study suggested that BPPs exert a good preventive effect against hepatic injury.
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Affiliation(s)
- Rui Wang
- Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China; Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China
| | - Xia Feng
- Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China
| | - Kai Zhu
- Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China; Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center of Functional Food, Chongqing University of Education, Chongqing 400067, P.R. China; Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, P.R. China
| | - Huayi Suo
- College of Food Science, Southwest University, Chongqing 400715, P.R. China
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Liu B, Zhang L, Qi P, Zhu M, Wang G, Ma Y, Guo X, Chen H, Zhang B, Zhao Z, Dai B, Yu F. Nitrogen-Doped Banana Peel-Derived Porous Carbon Foam as Binder-Free Electrode for Supercapacitors. Nanomaterials (Basel) 2016; 6:nano6010018. [PMID: 28344275 PMCID: PMC5302551 DOI: 10.3390/nano6010018] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/13/2015] [Revised: 01/04/2016] [Accepted: 01/11/2016] [Indexed: 11/16/2022]
Abstract
Nitrogen-doped banana peel-derived porous carbon foam (N-BPPCF) successfully prepared from banana peels is used as a binder-free electrode for supercapacitors. The N-BPPCF exhibits superior performance including high specific surface areas of 1357.6 m²/g, large pore volume of 0.77 cm³/g, suitable mesopore size distributions around 3.9 nm, and super hydrophilicity with nitrogen-containing functional groups. It can easily be brought into contact with an electrolyte to facilitate electron and ion diffusion. A comparative analysis on the electrochemical properties of BPPCF electrodes is also conducted under similar conditions. The N-BPPCF electrode offers high specific capacitance of 185.8 F/g at 5 mV/s and 210.6 F/g at 0.5 A/g in 6 M KOH aqueous electrolyte versus 125.5 F/g at 5 mV/s and 173.1 F/g at 0.5 A/g for the BPPCF electrode. The results indicate that the N-BPPCF is a binder-free electrode that can be used for high performance supercapacitors.
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Affiliation(s)
- Bingzhi Liu
- Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan, School of Chemistry and Chemical Engineering, Shihezi University, Shihezi 832003, China.
| | - Lili Zhang
- Institute of Chemical and Engineering Sciences, Agency for Science, Technology and Research, Jurong Island 627833, Singapore.
| | - Peirong Qi
- Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan, School of Chemistry and Chemical Engineering, Shihezi University, Shihezi 832003, China.
| | - Mingyuan Zhu
- Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan, School of Chemistry and Chemical Engineering, Shihezi University, Shihezi 832003, China.
| | - Gang Wang
- Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan, School of Chemistry and Chemical Engineering, Shihezi University, Shihezi 832003, China.
- Engineering Research Center of Materials-Oriented Chemical Engineering of Xinjiang Production and Construction Corps, Shihezi 832003, China.
- Key Laboratory of Materials-Oriented Chemical Engineering of Xinjiang Uygur Autonomous Region, Shihezi 832003, China.
| | - Yanqing Ma
- Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan, School of Chemistry and Chemical Engineering, Shihezi University, Shihezi 832003, China.
- Institute of Chemical and Engineering Sciences, Agency for Science, Technology and Research, Jurong Island 627833, Singapore.
- Engineering Research Center of Materials-Oriented Chemical Engineering of Xinjiang Production and Construction Corps, Shihezi 832003, China.
| | - Xuhong Guo
- Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan, School of Chemistry and Chemical Engineering, Shihezi University, Shihezi 832003, China.
- Engineering Research Center of Materials-Oriented Chemical Engineering of Xinjiang Production and Construction Corps, Shihezi 832003, China.
- Key Laboratory of Materials-Oriented Chemical Engineering of Xinjiang Uygur Autonomous Region, Shihezi 832003, China.
| | - Hui Chen
- Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan, School of Chemistry and Chemical Engineering, Shihezi University, Shihezi 832003, China.
| | - Boya Zhang
- Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan, School of Chemistry and Chemical Engineering, Shihezi University, Shihezi 832003, China.
| | - Zhuangzhi Zhao
- Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan, School of Chemistry and Chemical Engineering, Shihezi University, Shihezi 832003, China.
| | - Bin Dai
- Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan, School of Chemistry and Chemical Engineering, Shihezi University, Shihezi 832003, China.
| | - Feng Yu
- Key Laboratory for Green Processing of Chemical Engineering of Xinjiang Bingtuan, School of Chemistry and Chemical Engineering, Shihezi University, Shihezi 832003, China.
- Engineering Research Center of Materials-Oriented Chemical Engineering of Xinjiang Production and Construction Corps, Shihezi 832003, China.
- Key Laboratory of Materials-Oriented Chemical Engineering of Xinjiang Uygur Autonomous Region, Shihezi 832003, China.
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