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•Nejayote contains arabinoxylans, phenolics and sugars for the biotech industry.•NF-VSEP prevents common limitations reported for nejayote static processing.•NF-VSEP is technically ...feasible for separating and concentrating nejayote compounds.•NF-VSEP experimental data were obtained for further industrial scale-up.•NF-VSEP could guarantee a circular economy framework in the tortilla industry.
The aim of the present work was to evaluate the performance of a pilot-scale nanofiltration vibratory shear enhanced processing (NF-VSEP) coupled to an enzymatic/flocculating system to recover, separate, and concentrate compounds of biotechnological interest contained in nejayote, such as arabinoxylans (AXs), hydroxycinnamic acids and reducing sugars (RS). Enzymatic starch granules hydrolysis, flocculation of remaining suspended particles and microfiltration pretreatments resulted in a robust, reproducible, and efficient technologies to completely remove total suspended solids (TSS) from nejayote. The free-TSS nejayote was submitted to the first NF-VSEP module (annular flat sheet polyethersulfone membranes, 1,000 Da MWCO) to separate and concentrate long-chain AXs. At the end of the process, a volume reduction factor (VRF) of 7.4 was achieved, increasing the AXs concentration in the retentate stream by 3.4-fold (37.67 g/L). The permeate stream resulting from this first operation was subjected to a second NF-VSEP module (annular flat sheet composite polyamide membranes, 150 Da MWCO) to concentrate hydroxycinnamic acids, AX oligomers and RS. The permeate flux and retentate conductivity increased almost linearly as the VRF increased (1–5.5). At the end of the process (VRF 5.5), the concentrations of AX oligomers, hydroxycinnamic acids and RS in the retentate stream were greater than 3-fold than those in the initial feed. The resulting permeate stream was water with a minimal organic material content that can be reused in the process or disposed of in an environmentally friendly manner. The performance of the integrated pilot-scale NF-VSEP reveals a robust, efficient, and improved system to recover, separate and concentrate high biotechnology interest compounds from nejayote, overcoming serious limitations (fouling and fast permeate flux decline) present in static systems. The experimental data presented here set the standard for further industrial scaling to expand the value chain and guarantee the circular economy and global sustainability of the tortilla industry.
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•Hemp microgreens have far lower oxalate concentration than other microgreens species.•Hemp microgreens are a high-quality protein source of all essential amino acids.•CBDA was the ...most abundant phytocannabinoid in all hemp microgreens cultivars.•Hemp microgreens proved widely safe for consumption in terms of Δ9-THC content.•‘Finola’ and ‘Silvana’ microgreens exhibit remarkable anti-inflammatory cannflavin A and B content.
Hemp (Cannabis sativa L.) is a multi-functional crop cultivated for fiber, seeds, or phytochemical extraction. Once a major industrial crop in several agro-environments, its cultivation strongly declined in developed countries since World War II. Exploiting hemp vegetative tissue as innovative food has remained largely unexplored. The current work examined the potential production of hemp microgreens. Six cultivars were assessed for yield and composition of organic acids, amino acids, polyphenols and phytocannabinoids, through IC, FLD-HPLC and UHPLC-HRMS, respectively. Bioactive composition was strongly related to the hemp variety. ‘Silvana’ demonstrated the highest total content of amino acids and essential amino acids, high concentrations of cannflavin A and B, and moderate levels of cannabidiol and cannabigerol. ‘Finola’ distinguished by the highest concentration of cannflavins and total polyphenols, and the lowest levels of Δ9-THC. Regardless of varietal differences, hemp microgreens proved widely safe in terms of Δ9-THC content.
Pak choi (Brassica rapa subsp. chinensis) is rich in secondary metabolites and contains numerous antioxidants, including flavonoids; hydroxycinnamic acids; carotenoids; chlorophylls; and ...glucosinolates, which can be hydrolyzed to epithionitriles, nitriles, or isothiocyanates. Here, we investigate the effect of reduced exposure to ultraviolet B (UVB) and UV (UVA and UVB) light at four different developmental stages of pak choi. We found that both the plant morphology and secondary metabolite profiles were affected by reduced exposure to UVB and UV, depending on the plant’s developmental stage. In detail, mature 15- and 30-leaf plants had higher concentrations of flavonoids, hydroxycinnamic acids, carotenoids, and chlorophylls, whereas sprouts contained high concentrations of glucosinolates and their hydrolysis products. Dry weights and leaf areas increased as a result of reduced UVB and low UV. For the flavonoids and hydroxycinnamic acids in 30-leaf plants, less complex compounds were favored, for example, sinapic acid acylated kaempferol triglycoside instead of the corresponding tetraglycoside. Moreover, also in 30-leaf plants, zeaxanthin, a carotenoid linked to protection during photosynthesis, was increased under low UV conditions. Interestingly, most glucosinolates were not affected by reduced UVB and low UV conditions. However, this study underlines the importance of 4-(methylsulfinyl)butyl glucosinolate in response to UVA and UVB exposure. Further, reduced UVB and low UV conditions resulted in higher concentrations of glucosinolate-derived nitriles. In conclusion, exposure to low doses of UVB and UV from the early to late developmental stages did not result in overall lower concentrations of plant secondary metabolites.
The presented study aimed to investigate the suitability of using broccoli sprouts powder (BsP) as novel food ingredient for improvement of nutritional and bioactive profile of conventional pasta ...while maintaining desirable cooking, textural and sensory properties. Three spaghetti formulations containing 5, 10, and 15g/100 g of BsP were produced (labelled as: 5BS, 10BS, and 15BS) and analysed. The content of protein, lipids and mineral increased with increasing level of BsP in pasta formulation, while carbohydrates were reduced. BsP also increased the content of glucosinolates, synapic acid derivatives, total phenolics and antioxidant activity in uncooked pasta. Although cooking slightly decreased sinapic acid derivatives and total phenolic content, their content were significantly higher in enriched pasta samples. For glucosinolates there was observed a significant loss (p < 0.05) during pasta cooking, which resulted in their total loss. Textural analysis showed that uncooked enriched pasta was less flexible with lower breaking strength, while after cooking was less firm in comparison to the control. Incorporation of BsP increased pasta bitterness, however no significant differences were observed in overall pasta quality or in overall liking. Results suggest that BsP is promising food ingredient that can be used for production of functional pasta without compromising its acceptance.
•BsP is promising food ingredient that can be used for production of functional pasta.•Proteins, lipids and minerals increased with BsP addition, while carbohydrates were reduced.•BsP rised glucosinolates, phenolic compounds and antioxidant capacity.•BsP increased pasta bitterness without compromising its sensory acceptance.
Consolidated bioprocesses for the in situ hydrolysis and conversion of biomass feedstocks into value-added products offers great potential for both process and cost reduction. However, to date few ...consolidated bioprocesses have been developed that target aromatic rich feedstock fractions. Reported here is the development of synthetic co-cultivation for the consolidated hydrolysis and valorisation of corncob hydroxycinnamic acids. Biomass hydrolysis was achieved via a secretion module developed in B. subtilis using a genetically encoded biosensor-actuator to secrete hydrolytic enzymes. Conversion was achieved via a biotransformation module developed in E. coli using a suite of plug-and-play encoded enzymes to convert the released hydroxycinnamic acids into high-value phenylpropanoid target compounds. Finally, employing cellulolytic pre-treatment, extractive fermentation and in situ product recovery multiple aromatic products, coniferol and chavicol, were isolated from the same process in high purity.
•Compositional characterization of 13 microgreens species/subspecies was performed.•Nitrate and potassium hyper-accumulators were identified.•Phenolic profiling accounted for 27 compounds dominated ...by flavonol O-glycosides.•Critical information for selecting new species/varieties of microgreens was produced.
Compositional variation was examined across 13 microgreens species/subspecies representing Brassicaceae, Chenopodiaceae, Lamiaceae, Malvaceae and Apiaceae, grown in controlled environment. Macro-mineral concentrations were determined by ion chromatography, chlorophyll and ascorbate concentrations, and hydrophilic/lipophilic antioxidant potentials by spectrophotometry, and major carotenoids by HPLC-DAD. Nitrate hyper-accumulators and wide genotypic differences in Na, K and S concentrations were identified. Antioxidant capacity was highest in brassicaceous microgreens and significant genotypic variation was demonstrated in chlorophyll and carotenoid concentrations. High phenolic content was confirmed in Lamiaceae microgreens, with significant varietal differences, and alternative phenolics-rich microgreens from the Apiaceae were identified. Twenty-eight phenolic compounds were variably detected and quantitated through Orbitrap LC–MS/MS with flavonol glycosides, flavones and flavone glycosides, and hydroxycinnamic acids representing 67.6, 24.8 and 7.6% of the mean total phenolic content across species, respectively. The obtained information is critical for selecting new species/varieties of microgreens that may satisfy demand for both taste and health.
This study investigated the effect of acidified water at different pH values and extraction time on the phenolic profile (anthocyanins, hydroxycinnamic acids and flavonols), antioxidant activity and ...colour characteristics of dried blackcurrant pomaces (DBP) extracts. Extractions were carried out using acetic acid in water (pH 1.5, 2.0, 2.5 and 3.0) for 2 and 6 h at 30 °C. Phenolics concentration in DBP extracts were influenced by the pH of acidified water (p < 0.05), while extraction pH, extraction time and their combination had significant impact on total phenolics, antioxidant activity and colour of DBP extracts (p < 0.05). Regardless of the extraction time, very low pH (1.5) was positively associated with high amounts of anthocyanins, hydroxycinnamic acids and flavonols in DPB extracts. Also, extracts obtained at pH 1.5 had the highest amount of total phenolics and antioxidant activity. Overall, acetic acid in water as extraction medium may influence greatly the phenolic profile and colour of DBP extracts, which could be utilised as alternative to synthetic food colourants.
•Blackcurrant extracts at pH 1.5 were rich in anthocyanins, hydroxycinnamic acids and flavonols.•Extraction time had no effect on the yield of p-coumaric, caffeic and ferulic acids.•Anthocyanins were the highest antioxidant contributors in blackcurrant extracts.•Low extraction pH (1.5–3.0) can tailor the colour properties of blackcurrant extracts.
Curcumin (CUR) is a polyphenol with a broad range of biological activity. However, CUR possesses low solubility and short half-life, which largely affects its bioavailability. The present study aimed ...to deliver CUR and control its release by co-amorphization strategy. Hydroxycinnamic acids, including p-hydroxycinnamic acid (pHCA) and ferulic acid (FA), were first employed as co-formers to prepare CUR-based co-amorphous systems (CAM). Combining powder X-ray diffraction, differential scanning calorimetry, spectra characterizations, and molecular simulations, the formations and intermolecular interactions of CUR-pHCA CAM and CUR-FA CAM were demonstrated. Further, the stability study showed that both CAM were stable for three months under 40 °C/75% RH. Interestingly, two CAM can obviously increase the solubility of CUR, meanwhile, exhibiting different controlled release behavior. Scanning electron microscope and contact angle analysis further revealed the release mechanism of CUR. Tight gels were generated on the surface of CUR-FA CAM. In contrast, loose spaces were formed on the surface of CUR-pHCA CAM, which allowed water intrusion into the particles and continuous dissolution of CUR. These results suggested that the release rate of CUR from CAM could be controlled by employing different hydroxycinnamic acids as co-formers. Overall, the current study offers references to delivering functional ingredients in food systems.
•First developed curcumin controlled release system using co-amorphization technology.•Food additives hydroxycinnamic acids were used for the preparation of formulations.•Good stability and solubility provided prerequisites for the application in foods.•The release rate of curcumin can be controlled by using appropriate co-formers.
Coffee is a popular roasted beverage that provides health benefits through phenolic antioxidants. However, roasting effect on antioxidant activity remains inconclusive, and changes of phenolic ...composition in coffee beans occurring upon roasting could provide valuable information about the health attributes of phenolic compounds in coffee. This study aims to determine antioxidant activity, total phenolic content, purpurogallin and other phenolic compounds in coffees from different geographic origins with different roasting degrees. In coffee extracts, antioxidant activity and total phenolic content ranged from 63.9 to 92.0 mg Trolox equivalents per gram dry weight of coffee, and 36.0–57.7 mg gallic acid equivalents per gram dry weight of coffee, respectively. However, both antioxidant activity and total phenolic content did not correlate with roasting degree (p > 0.05). Chlorogenic acid decreased (p < 0.0001) with increased roasting degree, while shikimic acid, caffeic acid, gallic acid, pyrogallol, and purpurogallin increased (p < 0.0001) correspondingly. Roasting could therefore enhance the formation of purpurogallin and other phenolic compounds, which compensates for the decreased antioxidant activity due to the breakdown of chlorogenic acid. In addition, gallic acid, pyrogallol, and purpurogallin were not detected in green coffee beans and could be converted from other phenolic compounds during roasting.
•Antioxidant activity and total phenolic content did not correlate with roasting.•Chlorogenic acid decreased with increased roasting degree.•Gallic acid, pyrogallol, and purpurogallin were not detected in green coffee beans.•Gallic acid, pyrogallol, and purpurogallin were formed during coffee roasting.•The formed phenolics could compensate for the decreased antioxidant capacity.
► The recovery and separation of phenols from winery sludge was suggested using ultrafiltration. ► Solutes retention was affected mainly by polarity resistance instead of size exclusion. ► ...Polysulfone membranes were able to separate phenols from pectin and polymeric from monomeric anthocyanins. ► A fluoropolymer membrane (1kDa) separated successfully hydroxycinnamic acids, flavonols and anthocyanins.
The purpose of the current study is to investigate the possibility of utilizing ultrafiltration (UF) for the fractionation of phenolic compounds recovered from winery sludge (WS) and their separation from other co-extracted components. Thereby, two hydro-ethanolic extracts (a diluted and a concentrated) were prepared, using WS as an initial material, and assayed in a cross-flow apparatus against three membrane types (100kDa- and 20kDa-polysulfone, 1kDa-fluoropolymer). Monitoring of the process was carried out by determining performance parameters and retention coefficients of pectin, sugars, phenolic and anthocyanins classes. Results indicated that solutes retention was affected mainly by severe fouling phenomena due to polar solutes adsorption on membrane surface instead of size exclusion. Indeed, polysulfone membranes were not able to fractionate phenolic classes except for the separation obtained between polymeric and monomeric anthocyanins. Both membranes and especially the one of 20kDa retained high percentages (i.e. >60%) of polar solutes (phenolic compounds and sugars), whereas the one of 100kDa allowed their separation from pectin and hydrolyzed derivatives. As far as polarity is concerned, fluoropolymer membrane separated successfully hydroxycinnamic acid derivatives from anthocyanins and flavonols in the diluted and concentrated extract, respectively, as acids possessed almost 2-fold higher retention coefficients compared to the other assayed classes.
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