Application of mesoporous silica materials for the immobilization of polyphenol oxidase

[EN] The ability of a number of mesoporous silica materials (SBA-15, SBA-3, and MCM-48) to immobilize polyphenol oxidase (PPO) at different pH has been tested. Pore size and volume are the structural characteristics with higher influence on the PPO immobilization. Mesoropous material SBA-15 adsorbs a larger quantity of PPO at pH 4.00 and offers an inhibition of enzymatic activity close the 50% in apple extracts.AEGB acknowledges support from the Swedish Research Council (Grant Number 621-2012-3375), the ARC Centre of Excellence for Nanoscale BioPhotonics (CE140100003), and an ARC Future Fellowship (FT150100342)Corell Escuin, P.; Garcia-Benett, A.; Ros-Lis, JV.; Argüelles Foix, AL.; Andrés Grau, AM. (2017). Application of mesoporous silica materials for the immobilization of polyphenol oxidase. Food Chemistry. 217:360-363. https://doi.org/10.1016/j.foodchem.2016.08.027S36036321

Full inhibition of enzymatic browning in the presence of thiol-functionalised silica nanomaterial

[EN] Darkening processed fruits and vegetables is caused mainly by enzymatic browning through polyphenol oxidase (PPO) action. Accordingly, we explored the potential of four silica-based materials (MCM-41 nanometric size, MCM-41 micrometric size, UVM-7 and aerosil), non-functionalised and functionalised with thiol groups, to inhibit PPO activity in the model system and apple juice. All materials showed relevant performance when immobilising and inhibiting PPO in model systems, and support topology is a main factor for enzyme immobilisation and inhibition. Thiol-containing silica UVM7-SH showed the greatest inactivation, and similar browning values to those obtained by acidification. The enzyme's kinetic parameters in the presence of UVM-7-SH suggested non-competitive inhibition, which indicated that the material interacted with the enzyme, but beyond the active centre. In real systems, UVM-7-SH completely inhibited enzymatic browning in apple juice (cv. Granny Smith and cv. Golden Delicious) up to 9 days after 5 min of contact.The authors thank the financial support obtained from the Spanish Government (Project MAT2015-64139-C4-1-R) and the Generalitat Valenciana (Project GVA/2014/13).Muñoz-Pina, S.; Ros-Lis, JV.; Argüelles Foix, AL.; Coll, C.; Martínez-Máñez, R.; Andrés Grau, AM. (2018). Full inhibition of enzymatic browning in the presence of thiol-functionalised silica nanomaterial. Food Chemistry. 241:199-205. https://doi.org/10.1016/j.foodchem.2017.08.059S19920524

A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation

[EN] Enzymatic browning in fruits and vegetables can produce undesirable colour changes and adversely affect the taste, flavour, and nutritional value. This fact poses a challenge to the food industry to apply appropriate inhibitors to control enzymatic browning to maintain food quality. Accordingly, this study aims to evaluate the effect of small mazamacrocyclic compounds modified with a hydroxypyridinone similar to kojic acid on enzymatic browning, total polyphenols and antioxidant activity in apple juice. The results showed how these compounds interact with the tyrosinase enzyme in a complex interaction inhibiting its activity. The hydroxypyridinone attached to the macrocycle (I1) was crucial to induce the greatest inhibition, being the most powerful inhibitor. The kinetic studies of I1 reveal mixed-type inhibition over tyrosinase with an IC50 of 0.30 mM, which was much higher than the calculated IC50 for I2 and I3. Furthermore, I1 at a concentration of 2.25 mM, significantly reduced the enzymatic browning in fresh apple juice by more than 50% after 1 h under stirring. Also, it completely stops the decrease in the total phenolic content and delays loss of antioxidant capacity during the first 30 min.Grant RTI2018-100910-B-C44 funded by MCIN/AEI/10.13039/501100011033 and by "ERDF A way of making Europe" and the Spanish Ministerio de Economia y Competitividad (Projects CTQ2016-78499C6-1-R, CTQ2017-90852-REDC, RED2018-102331-T, PID 2019110751RB-I00 and Unidad de Excelencia CEX2019-000919-M).Muñoz-Pina, S.; Duch-Calabuig, A.; Ros-Lis, JV.; Verdejo, B.; García-España, E.; Argüelles Foix, AL.; Andrés Grau, AM. (2022). A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation. LWT - Food Science and Technology. 154:1-7. https://doi.org/10.1016/j.lwt.2021.1127781715

Bioactive compounds and enzymatic browning inhibition in cloudy apple juice by a new magnetic UVM-7-SH mesoporous material

[EN] Fruits and vegetables juices present a high supply of polyphenols, making them highly exposed to enzymatic browning. In this work, we report a novel magnetized mesoporous silica material (Fe3O4NPs-UVM-7) functionalised with thiol and amine groups and evaluate their effect on the enzymatic browning as well as the physicochemical properties (pH and degrees Brix), bioactive compounds (ascorbic acid, total phenolics, flavonoids, and flavonols) and the antioxidant capacity of cloudy apple juice. From the obtained results, the mesoporous silica material magnetized by 11 % (w/w) with magnetite and functionalized with thiol groups reduce by 70 % the enzymatic browning in apple juice. It did not affect the physicochemical parameters such as pH or total soluble solids with respect to freshly squeezed juice. In addition, the content of flavonoids, vitamin C, and the antioxidant capacity measured by ABTS are also not affected by oxidation. However, the total content of polyphenols in the treated juice drops by 15 % compared to freshly squeezed juice, nonetheless, the loss is 20 % less than the control untreated. Thus, the material mitigates the loss of total polyphenols and also the antioxidant capacity.Grant RTI2018-100910-B-C44 funded by MCIN/AEI/10.13039/501100011033 and by "ERDF A way of making Europe".Muñoz-Pina, S.; Duch-Calabuig, A.; Ruiz De Assín David, E.; Ros-Lis, JV.; Amorós, P.; Argüelles Foix, AL.; Andrés Grau, AM. (2022). Bioactive compounds and enzymatic browning inhibition in cloudy apple juice by a new magnetic UVM-7-SH mesoporous material. Food Research International. 162(B):1-10. https://doi.org/10.1016/j.foodres.2022.112073110162

Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems

This document is the unedited Author's version of a Submitted Work that was subsequently accepted for publication in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review. To access the final edited and published work see https://pubs.acs.org/doi/10.1021/acs.jafc.0c02407[EN] Enzymatic browning is one of the main problems faced by the food industry due to the enzyme polyphenol oxidase (PPO) provoking an undesirable color change in the presence of oxygen. Here, we report the evaluation of 10 different azamacrocyclic compounds with diverse morphologies as potential inhibitors against the activity of PPO, both in model and real systems. An initial screening of 10 ligands shows that all azamacrocyclic compounds inhibit to some extent the enzymatic browning, but the molecular structure plays a crucial role on the power of inhibition. Kinetic studies of the most active ligand (L2) reveal a S-parabolic I-parabolic noncompetitive inhibition mechanism and a remarkable inhibition at micromolar concentration (IC50 = 10 mu M). Furthermore, L2 action has been proven on apple juice to significantly reduce the enzymatic browning.Financial support by the Spanish Ministerio de Ciencia, Innovacion y Universidades (project RTI2018-100910-B-C44), Ministerio de Economia y Competitividad (projects CTQ2016-78499-C6-1-R, Unidad de Excelencia MDM 2015-0038 and CTQ2017-90852-REDC), and Generalitat Valenciana (Project PROMETEOII2015-002) is gratefully acknowledged.Muñoz-Pina, S.; Ros-Lis, JV.; Delgado-Pinar, E.; Martínez-Camarena, Á.; Verdejo, B.; García-España, E.; Argüelles Foix, AL.... (2020). Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems. Journal of Agricultural and Food Chemistry. 68(30):7964-7973. https://doi.org/10.1021/acs.jafc.0c02407796479736830Simpson, B. K. (Ed.). (2012). 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Influence of the functionalisation of mesoporous silica material UVM-7 on polyphenol oxidase enzyme capture and enzymatic browning. Food Chemistry, 310, 125741. doi:10.1016/j.foodchem.2019.125741Castillo, C. E., Máñez, M. A., Basallote, M. G., Clares, M. P., Blasco, S., & García-España, E. (2012). Copper(ii) complexes of quinoline polyazamacrocyclic scorpiand-type ligands: X-ray, equilibrium and kinetic studies. Dalton Transactions, 41(18), 5617. doi:10.1039/c2dt30223cSantra, S., Mukherjee, S., Bej, S., Saha, S., & Ghosh, P. (2015). Amino-ether macrocycle that forms CuII templated threaded heteroleptic complexes: a detailed selectivity, structural and theoretical investigations. Dalton Transactions, 44(34), 15198-15211. doi:10.1039/c5dt00596eFan, R., Serrano-Plana, J., Oloo, W. N., Draksharapu, A., Delgado-Pinar, E., Company, A., … Münck, E. (2018). Spectroscopic and DFT Characterization of a Highly Reactive Nonheme FeV–Oxo Intermediate. Journal of the American Chemical Society, 140(11), 3916-3928. doi:10.1021/jacs.7b11400Martínez-Camarena, Á., Liberato, A., Delgado-Pinar, E., Algarra, A. G., Pitarch-Jarque, J., Llinares, J. M., … García-España, E. (2018). Coordination Chemistry of Cu2+ Complexes of Small N-Alkylated Tetra-azacyclophanes with SOD Activity. Inorganic Chemistry, 57(17), 10961-10973. doi:10.1021/acs.inorgchem.8b01492Algarra, A. G., Basallote, M. G., Belda, R., Blasco, S., Castillo, C. E., Llinares, J. M., … Verdejo, B. (2009). Synthesis, Protonation and CuIIComplexes of Two Novel Isomeric Pentaazacyclophane Ligands: Potentiometric, DFT, Kinetic and AMP Recognition Studies. European Journal of Inorganic Chemistry, 2009(1), 62-75. doi:10.1002/ejic.200800576Díaz, P., Basallote, M. G., Máñez, M. A., García-España, E., Gil, L., Latorre, J., … Luis, S. V. (2003). Thermodynamic and kinetic studies on the Cu2+ coordination chemistry of a novel binucleating pyridinophane ligandElectronic supplementary information (ESI) available: Table S1: observed rate constants for the acid-promoted decomposition of Cu2+ complexes with ligand L. Table S2: observed rate constants for the acid-promoted decomposition of Cu2+ complexes with macrocycle L1. Fig. S1: Variation of some selected 13C chemical shifts as a function of pH. See http://www.rsc.org/suppdata/dt/b2/b209013a/. Dalton Transactions, (6), 1186-1193. doi:10.1039/b209013aBasallote, M. G., Doménech, A., Ferrer, A., García-España, E., Llinares, J. M., Máñez, M. A., … Verdejo, B. (2006). Synthesis and Cu(II) coordination of two new hexaamines containing alternated propylenic and ethylenic chains: Kinetic studies on pH-driven metal ion slippage movements. 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Congreso Iberoamericano de Ingeniería de Alimentos CIBIA9

Esta publicación recoge las 463 comunicaciones presentadas al congreso, agrupadas en 4 volúmenes, mas un libro de resúmenes.La Ingeniería de Alimentos se ha consolidado como una disciplina académica, científica y profesional fundamental para hacer frente al desafío de alimentar a la población mundial, mejorando la producción y distribución de alimentos más saludables, nutritivos y accesibles, especialmente para los sectores menos desarrollados. Este CIBIA 9, con los más de 400 trabajos presentados, es un ejemplo de que el impulso de industriales, profesores e investigadores persiste. Otros muchos foros sobre Ingeniería de Alimentos han aparecido en el Mundo, pero CIBIA mantiene una característica peculiar: es el fruto del impulso de una comunidad que se reconoce como tal y que disfruta las posibilidades de demostrarlo.Fito Maupoey, P.; Andrés Grau, AM.; Argüelles Foix, AL.; Ortolá Ortolá, MD. (2014). Congreso Iberoamericano de Ingeniería de Alimentos CIBIA9. Editorial Universitat Politècnica de València. http://hdl.handle.net/10251/38245Archivo delegad

Thermodynamic approach to equilibrium isotherms in salted structured food

[EN] Some foods are preserved by salting in NaCl saturation conditions (fish, meat and some vegetables). It is known that the polyphasic and multicomponent character of foods plays a basic role in defining equilibrium conditions; therefore, it is essential for a correct modeling of food behavior. However, in most cases, only one homogeneous phase is considered for process modeling. In this paper, the polyphasic and multicomponent character of foods was applied for thermodynamic description of salted foods in order to have a better analysis of their water sorption isotherms. A simplified model of the food in terms of four phases (aqueous solution of salt and native soluble solids, solid matrix and fat) is proposed. The water sharing out between phases was analyzed, and the water content and relationships for each phase were proposed. This model was applied to salted meat isotherms, obtaining a good fitting between experimental and predicted data. © 2009 Wiley Periodicals, Inc.Fito, P.; Fito Suñer, PJ.; Betoret Valls, N.; Argüelles Foix, AL.; Chenoll Cuadros, MDLC. (2011). Thermodynamic approach to equilibrium isotherms in salted structured food. Journal of Food Process Engineering. 34(2):623-638. doi:10.1111/j.1745-4530.2009.00406.xS62363834

Reverse osmosis concentration of press liquid from orange juice solid wastes:flux decline mechanisms

Orange juice production produces high amount of solid waste. An alternative for these wastes is their pressing with lime to obtain a press liquor stream and a dried solid for cattle feeding. The press liquor (around 10 °Brix) is traditionally concentrated up to 70 °Brix (citrus molasses) by multiple effect evaporation. In this investigation, reverse osmosis is evaluated as an alternative for press liquor preconcentration. Two synthetic feed solutions were studied, one included pectin in its composition (WP) and the other lacked pectin (WOP) to simulate a previous depectinization of WP. The concentration process was evaluated in terms of some selected parameters (chemical oxygen demand, total soluble solids, total dissolved solids and osmotic pressure). The fouling mechanism as well as the membrane resistance to the permeate pass were assessed. It was found that for later stages of concentration cake filtration was the dominant fouling mechanism while for earlier stages, the mechanism found was the complete pore blocking. The presence of pectin not only maximized the membrane fouling but also led to worse permeate quality. © 2011 Elsevier Ltd. All rights reserved.Authors acknoweledge the Universidad Politecnica de Valencia for the financial support from the call "Primeros Proyectos de Investigacion (PAID-06-07)" included in the funding program "Programas de Apoyo a la Investigacion I+D+i". Authors also acknowledge Dr. Juan Francisco Asturiano Nemesio, from the "Grupo de Acuicultura y Biodiversidad, Institut de Ciencia y Tecnologia Animal" at the Universidad Politecnica de Valencia for his help in the osmotic pressure measurements.Garcia-Castello, EM.; Mayor López, L.; Chorques, S.; Argüelles Foix, AL.; Vidal Brotons, DJ.; Gras Romero, ML. (2011). Reverse osmosis concentration of press liquid from orange juice solid wastes:flux decline mechanisms. Journal of Food Engineering. 106(3):199-205. https://doi.org/10.1016/j.jfoodeng.2011.05.005S199205106