Biomolecules

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3 pages, 185 KiB

Open AccessEditorial

Application of Biotechnological Techniques Aimed to Obtain Bioactive Compounds from Food Industry By-Products

by Jose Antonio Curiel

Biomolecules 2021, 11(1), 88; https://doi.org/10.3390/biom11010088 - 12 Jan 2021

Cited by 2 | Viewed by 2092

Abstract

Currently, food losses represent a serious imbalance in the dimensions of availability and accessibility in the global food system in the short term [...] Full article

(This article belongs to the Special Issue Application of Biotechnological Techniques Aimed to Obtain Bioactive Compounds from Food Industry By-Products)

Research

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18 pages, 770 KiB

Open AccessArticle

Biochemical Composition of Cumin Seeds, and Biorefining Study

by Othmane Merah, Bouchra Sayed-Ahmad, Thierry Talou, Zeinab Saad, Muriel Cerny, Sarah Grivot, Philippe Evon and Akram Hijazi

Biomolecules 2020, 10(7), 1054; https://doi.org/10.3390/biom10071054 - 15 Jul 2020

Cited by 58 | Viewed by 8295

Abstract

A new biorefinery approach has been developed in the present study, and applied on cumin (Cuminum cyminum) seeds as a potential source of phytochemicals of interest. Cumin is a popular spice used widely for its distinctive aroma. It is a rich [...] Read more.

A new biorefinery approach has been developed in the present study, and applied on cumin (Cuminum cyminum) seeds as a potential source of phytochemicals of interest. Cumin is a popular spice used widely for its distinctive aroma. It is a rich reserve of both vegetable and essential oils. The biorefinery approach here focused on the evaluation of the influence of four different geographical origins (i.e., Lebanon, France, Algeria and Syria) on oil yield and quality in cumin seed, and on the valorization of remaining by-products by investigating their nutritional content and biological activity for the first time. Vegetable and essential oils were extracted, and their compositions were determined. Nutritional traits were also assessed. The delipidated and hydrodistillated cakes just as aromatic water were characterized for their fiber, sugar, protein, phenol and flavonoid contents. Antibacterial and antioxidant activities were also determined. Cumin seeds showed high contents in both vegetable and essential oils, proteins and sugars regardless their origin. Moreover, this Apiaceae species exhibited high levels of petroselinic fatty acid (an isomer of oleic acid) and sterols. Cakes and aromatic water also presented high levels of proteins, fibers, sugars and phenols. These residues revealed interesting antioxidant and antibacterial activities. These results emphasized the potential use of cumin in a biorefinery concept, with a multi-purpose industrial process. In addition, large differences were observed between the four geographical origins for phytochemical contents and compositions. These findings highlight the perspectives for developing selection programs for nutritional traits and industrial interests. All obtained results validate the health promoting effect of cumin composition as well as its industrial importance along with the residues. Full article

(This article belongs to the Special Issue Application of Biotechnological Techniques Aimed to Obtain Bioactive Compounds from Food Industry By-Products)

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12 pages, 3316 KiB

Open AccessArticle

Subcritical Methanol Extraction of the Stone of Japanese Apricot Prunus mume Sieb. et Zucc.

by Tomoaki Kawabata, Yoshie Tanaka, Asako Horinishi, Megumi Mori, Asao Hosoda, Nami Yamamoto and Takahiko Mitani

Biomolecules 2020, 10(7), 1047; https://doi.org/10.3390/biom10071047 - 15 Jul 2020

Cited by 7 | Viewed by 2962

Abstract

The pits of Japanese apricot, Prunus mume Sieb. et Zucc., which are composed of stones, husks, kernels, and seeds, are unused by-products of the processing industry in Japan. The processing of Japanese apricot fruits generates huge amounts of waste pits, which are disposed [...] Read more.

The pits of Japanese apricot, Prunus mume Sieb. et Zucc., which are composed of stones, husks, kernels, and seeds, are unused by-products of the processing industry in Japan. The processing of Japanese apricot fruits generates huge amounts of waste pits, which are disposed of in landfills or, to a lesser extent, burned to form charcoal. Mume stones mainly consist of cellulose, hemicellulose, and lignin. Herein, we attempted to solubilize the wood-like carapace (stone) encasing the pit by subcritical fluid extraction with the aim of extracting useful chemicals. The characteristics of the main phenolic constituents were elucidated by liquid chromatography-mass spectrometry (LC-MS) and nuclear magnetic resonance (NMR) analyses. The degrees of solubility for various treatments (190 °C; 3 h) were determined as follows: subcritical water (54.9%), subcritical 50% methanol (65.5%), subcritical 90% methanol (37.6%), subcritical methanol (23.6%), and subcritical isopropyl alcohol (14.4%). Syringaldehyde, sinapyl alcohol, coniferyl alcohol methyl ether, sinapyl alcohol methyl ether, 5-(hydroxymethyl)-2-furfural, and furfural were present in the subcritical 90% methanol extract. Coniferyl and sinapyl alcohols (monolignols) are source materials for the biosynthesis of lignin, and syringaldehyde occur in trace amounts in wood. Our current findings provide a solubilization method that allows the main phenolic constituents of the pits to be extracted under mild conditions. This technique for obtaining subcritical extracts shows great potential for further applications. Full article

(This article belongs to the Special Issue Application of Biotechnological Techniques Aimed to Obtain Bioactive Compounds from Food Industry By-Products)

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13 pages, 1523 KiB

Open AccessArticle

Reduce, Reuse and Recycle in Protein Chromatography: Development of an Affinity Adsorbent from Waste Paper and Its Application for the Purification of Proteases from Fish By-Products

by Georgios E. Premetis and Nikolaos E. Labrou

Biomolecules 2020, 10(6), 822; https://doi.org/10.3390/biom10060822 - 27 May 2020

Cited by 7 | Viewed by 2934

Abstract

In the present study, we report the development of a cellulose-based affinity adsorbent and its application for the purification of proteases from fish by-products. The affinity adsorbent was synthesized using cellulose microfibers as the matrix, isolated from recycled newspapers using the acid precipitation [...] Read more.

In the present study, we report the development of a cellulose-based affinity adsorbent and its application for the purification of proteases from fish by-products. The affinity adsorbent was synthesized using cellulose microfibers as the matrix, isolated from recycled newspapers using the acid precipitation method. As an affinity ligand, the triazine dye Cibacron Blue 3GA (CB3GA) was used and immobilized directly onto the cellulose microfibers. Absorption equilibrium studies and frontal affinity chromatography were employed to evaluate the chromatographic performance of the adsorbent using as model proteins bovine serum albumin (BSA) and lysozyme (LYS). Absorption equilibrium studies suggest that the adsorption of both proteins obeys the Langmuir isotherm model. The kinetics of adsorption obey the pseudo-second-order model. The affinity adsorbent was applied for the development of a purification procedure for proteases from Sparus aurata by-products (stomach and pancreas). A single-step purification protocol for trypsin and chymotrypsin was developed and optimized. The protocol afforded enzymes with high yields suitable for technical and industrial purposes. Full article

(This article belongs to the Special Issue Application of Biotechnological Techniques Aimed to Obtain Bioactive Compounds from Food Industry By-Products)

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12 pages, 632 KiB

Open AccessArticle

From Cheese Whey Permeate to Sakacin A: A Circular Economy Approach for the Food-Grade Biotechnological Production of an Anti-Listeria Bacteriocin

by Alida Musatti, Daniele Cavicchioli, Chiara Mapelli, Danilo Bertoni, Johannes A. Hogenboom, Luisa Pellegrino and Manuela Rollini

Biomolecules 2020, 10(4), 597; https://doi.org/10.3390/biom10040597 - 12 Apr 2020

Cited by 14 | Viewed by 3185

Abstract

Cheese Whey Permeate (CWP) is the by-product of whey ultrafiltration for protein recovery. It is highly perishable with substantial disposal costs and has serious environmental impact. The aim of the present study was to develop a novel and cheap CWP-based culture medium for [...] Read more.

Cheese Whey Permeate (CWP) is the by-product of whey ultrafiltration for protein recovery. It is highly perishable with substantial disposal costs and has serious environmental impact. The aim of the present study was to develop a novel and cheap CWP-based culture medium for Lactobacillus sakei to produce the food-grade sakacin A, a bacteriocin exhibiting a specific antilisterial activity. Growth conditions, nutrient supplementation and bacteriocin yield were optimized through an experimental design in which the standard medium de Man, Rogosa and Sharpe (MRS) was taken as benchmark. The most convenient formulation was liquid CWP supplemented with meat extract (4 g/L) and yeast extract (8 g/L). Although, arginine (0.5 g/L) among free amino acids was depleted in all conditions, its supplementation did not increase process yield. The results demonstrate the feasibility of producing sakacin A from CWP. Cost of the novel medium was 1.53 €/L and that of obtaining sakacin A 5.67 €/10⁶ AU, with a significant 70% reduction compared to the corresponding costs with MRS (5.40 €/L, 18.00 €/10⁶ AU). Taking into account that the limited use of bacteriocins for food application is mainly due to the high production cost, the obtained reduction may contribute to widening the range of applications of sakacin A as antilisterial agent. Full article

(This article belongs to the Special Issue Application of Biotechnological Techniques Aimed to Obtain Bioactive Compounds from Food Industry By-Products)

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13 pages, 2227 KiB

Open AccessArticle

Production, Characterization, and Bioactivity of Fish Protein Hydrolysates from Aquaculture Turbot (Scophthalmus maximus) Wastes

by José Antonio Vázquez, Isabel Rodríguez-Amado, Carmen G. Sotelo, Noelia Sanz, Ricardo I. Pérez-Martín and Jesus Valcárcel

Biomolecules 2020, 10(2), 310; https://doi.org/10.3390/biom10020310 - 15 Feb 2020

Cited by 54 | Viewed by 6020

Abstract

The valorization of wastes generated in the processing of farmed fish is currently an issue of extreme relevance for the industry, aiming to accomplish the objectives of circular bioeconomy. In the present report, turbot (Scophthalmus maximus) by-products were subjected to Alcalase [...] Read more.

The valorization of wastes generated in the processing of farmed fish is currently an issue of extreme relevance for the industry, aiming to accomplish the objectives of circular bioeconomy. In the present report, turbot (Scophthalmus maximus) by-products were subjected to Alcalase hydrolysis under the optimal conditions initially defined by response surface methodology. All the fish protein hydrolysates (FPHs) showed a high yield of digestion (>83%), very remarkable degrees of hydrolysis (30–37%), high content of soluble protein (>62 g/L), an excellent profile of amino acids, and almost total in vitro digestibility (higher than 92%). Antioxidant and antihypertensive activities were analyzed in all cases, viscera hydrolysates being the most active. The range of average molecular weights (Mw) of turbot hydrolysates varied from 1200 to 1669 Da, and peptide size distribution showed that the hydrolysate of viscera had the highest content of peptides above 1000 Da and below 200 Da. Full article

(This article belongs to the Special Issue Application of Biotechnological Techniques Aimed to Obtain Bioactive Compounds from Food Industry By-Products)

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9 pages, 1455 KiB

Open AccessArticle

Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate

by Aikaterini Papadaki, Nikolaos Kopsahelis, Denise M. G. Freire, Ioanna Mandala and Apostolis A. Koutinas

Biomolecules 2020, 10(1), 106; https://doi.org/10.3390/biom10010106 - 8 Jan 2020

Cited by 26 | Viewed by 5595

Abstract

Oleogelation is an emerging technology to structure oils, which can be widely used to substitute saturated and trans fats. Extra virgin olive oil is widely recognized for its high nutritional value, but its utilization in oleogel production is currently limited. In this study, [...] Read more.

Oleogelation is an emerging technology to structure oils, which can be widely used to substitute saturated and trans fats. Extra virgin olive oil is widely recognized for its high nutritional value, but its utilization in oleogel production is currently limited. In this study, extra virgin olive oil was utilized for the production of a novel oleogel using wax esters derived from soybean fatty acid distillate (SFAD), a byproduct of industrial soybean oil refining. Different concentrations (7%, 10%, 20%, w/w) of SFAD-wax esters were used to evaluate the minimum concentration requirement to achieve oleogelation. Analyses of the mechanical properties of oleogel showed a firmness of 3.8 N, which was then reduced to around 2.1–2.5 N during a storage period of 30 days at 4 °C. Rheological analysis demonstrated that G′ is higher than G″ at 20–27 °C, which confirms the solid properties of the oleogel at this temperature range. Results showed that SFAD was successfully utilized for the oleogelation of olive oil, resulting in a novel oleogel with desirable properties for food applications. This study showed that industrial fatty side streams could be reused for the production of value-added oleogels with novel food applications. Full article

(This article belongs to the Special Issue Application of Biotechnological Techniques Aimed to Obtain Bioactive Compounds from Food Industry By-Products)

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15 pages, 982 KiB

Open AccessArticle

In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods

by Juliana Villasante, Esther Pérez-Carrillo, Erick Heredia-Olea, Isidoro Metón and María Pilar Almajano

Biomolecules 2019, 9(12), 883; https://doi.org/10.3390/biom9120883 - 16 Dec 2019

Cited by 26 | Viewed by 4081

Abstract

The pecan (Carya illinoinensis) nut shell is an important byproduct of the food processing industry that has not been previously explored as an antioxidant compound. This work aims to study the effect of the extrusion temperature and screw speed on the [...] Read more.

The pecan (Carya illinoinensis) nut shell is an important byproduct of the food processing industry that has not been previously explored as an antioxidant compound. This work aims to study the effect of the extrusion temperature and screw speed on the moisture content, water and oil absorption index, water solubility index, color, phenolic compounds, condensed tannin compounds, and antioxidant activity of pecan nut shell extrudates. Extrusion variables were adjusted using a response surface methodology. Extrusion, performed at 70 °C and 150 rpm, almost doubled the concentration of polyphenols in the non-extruded shell and significantly increased radical scavenging activity. Compounds in extrudates, performed at 70 °C and 150 rpm, were quantified by high-performance liquid chromatography (HPLC) with a diode-array detector (DAD) and identified by liquid chromatography coupled with time-of-flight mass spectrometry (LC-MSD-TOF). Extrusion significantly increased most phenolic acid compounds, including gallic acid, ellagic acid pentose, ellagic acid, dimethyl ellagic acid rhamnoside, and dimethyl ellagic acid. The soluble fiber in extrudates was more than three-fold higher than in the control. Therefore, extrusion at 70 °C and 150 rpm increased the concentration of phenolic compounds, antioxidant activity, and total dietary and soluble fiber. Our findings support the notion that extruded pecan nut shell can be used in clean-label products and improve their nutraceutical value. Full article

(This article belongs to the Special Issue Application of Biotechnological Techniques Aimed to Obtain Bioactive Compounds from Food Industry By-Products)

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Review

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17 pages, 834 KiB

Open AccessEditor’s ChoiceReview

A Sight to Wheat Bran: High Value-Added Products

by Agne Katileviciute, Gediminas Plakys, Aida Budreviciute, Kamil Onder, Samar Damiati and Rimantas Kodzius

Biomolecules 2019, 9(12), 887; https://doi.org/10.3390/biom9120887 - 17 Dec 2019

Cited by 70 | Viewed by 9889

Abstract

Recently more consideration has been given to the use of renewable materials and agricultural residues. Wheat production is increasing yearly and correspondingly, the volume of by-products from the wheat process is increasing, as well. It is important to find the use of the [...] Read more.

Recently more consideration has been given to the use of renewable materials and agricultural residues. Wheat production is increasing yearly and correspondingly, the volume of by-products from the wheat process is increasing, as well. It is important to find the use of the residuals for higher value-added products, and not just for the food industry or animal feed purposes as it is happening now. Agricultural residue of the roller milled wheat grain is a wheat bran description. The low-cost of wheat bran and its composition assortment provides a good source of substrate for various enzymes and organic acids production and other biotechnological applications. The main purpose of this review article is to look into recent trends, developments, and applications of wheat bran. Full article

(This article belongs to the Special Issue Application of Biotechnological Techniques Aimed to Obtain Bioactive Compounds from Food Industry By-Products)

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