Concentration and characterization of microalgae proteins from Chlorella pyrenoidosa

Background: Many methods are available for the concentration of proteins; however, most are not easily scalable due to costs, the need of specialized instruments and skilled workers or are very time-consuming. Three-phase partitioning (TPP) is a separation technique that has gained a lot of interest due to its rapid, simple and scalable use for concentration, isolation and decontamination of proteins from crude samples with high recovery yields. In the present work, the effect of various parameters of TPP was evaluated to optimize the concentration of proteins from Chlorella pyrenoidosa (CP), is green algae that increasingly being used as food supplements because of its positive impacts on human health. Results: Chlorella pyrenoidosa was cultivated in a closed system under controlled conditions. After reaching maximum growth, the microalgae was harvested, dried and powdered. Afterwards, TPP of CP cell lysate was done to concentrate protein content. To maximize protein concentration, various parameters were optimized such as solvent (t-butanol), ammonium sulphate concentration (40 % w/v), solid load (0.75 g/20 mL), pH (6), incubation time (20 min), slurry to butanol ratio (1:1.5) and enzymatic treatment (combination of Stargen™ and Carezyme™). Also, total starch, cellulose and carbohydrate content before and after the enzymatic treatment were determined to comprehend the impact of enzymatic treatment on protein concentration. Using these optimized parameters, 78.1 % w/w protein concentration was obtained in middle protein concentrate phase. This protein concentrate was characterizedfor proximate composition, colour analysis, water holding capacity, oil-holding capacity, foaming capacity, foam stability, amino acid composition, protein quality and thermal properties. Conclusion: Various process parameters of TPP influence the protein concentration of middle protein concentrate phase. Enzymatically treated biomass also enhanced protein concentration in middle protein concentrate phase. Characterization of protein concentrate revealed the presence high-quality protein. Therefore, it is possible to implement TPP at an industrial scale for protein concentration.Fil: Waghmare, Ashish G.. Institute of Chemical Technology. Food Engineering and Technology Department; IndiaFil: Salve, Manoj K.. Institute of Chemical Technology. Food Engineering and Technology Department; IndiaFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Arya, Shalini S.. Institute of Chemical Technology. Food Engineering and Technology Department; Indi

from pediococcus pentosaceus isolated from Kurdai

Kurdai is a traditional fermented whole wheat snack food, native to Maharashtra and parts of Gujarat. The microbes responsible for kurdai fermentation have been successfully isolated and identified as Leuconostoc lactis, Pedicoccus pentosaceus, Enterococcus faecium, Staphylococcus hominis, Klebsiella pneumonia and Lactobacillus plantarum. Pedicoccus pentosaceus one of microbes responsible for kurdai fermentation were identified. In the present work, Pedicoccus pentosaceus was explored for the production of pediocin which is a Class II bacteriocin produced by lactic acid bacteria, because they are heat stable and non-modified lantibiotics. Bacteriocins have been drawing the attention of the food industry because of their increased specificity and effectiveness at low concentrations in order to prevent the development of pathogens. The activity of pediocin was evaluated using various commercial strains as indicators such as Escherichia coli MTCC 40, Bacillus cereus MTCC 1272, Leuconostoc mesenteroides NCIM 2198, Lactobacillus fermentum NCIM 2165 and Lactobacillus helveticus NCIM 2733. It was shown that the highest pediocin activity was expressed against Lactobacillus helveticus NCIM 2733 with 4.89 + 0.13 Activity Units (AU)/mL being produced. Pediocin production was then optimized by controlling the incubation time, temperature seed age, inoculum density and initial pH of the growth media.Fil: Pavitra, Krishna Kumar. Institute of Chemical Technology. Food Engineering and Technology Department; IndiaFil: Deshmukh, Shrinivas R.. Institute of Chemical Technology. Food Engineering and Technology Department; IndiaFil: Sonawane, Sachin K.. Institute of Chemical Technology. Food Engineering and Technology Department; IndiaFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina. Universidad Nacional de Tucuman. Facultad de Medicina; ArgentinaFil: Arya, Shalini S.. Institute of Chemical Technology. Food Engineering and Technology Department; Indi

Mitigating losses: how scientific organisations can help address the impact of the COVID-19 pandemic on early-career researchers.

Scientific collaborations among nations to address common problems and to build international partnerships as part of science diplomacy is a well-established notion. The international flow of people and ideas has played an important role in the advancement of the 'Sciences' and the current pandemic scenario has drawn attention towards the genuine need for a stronger role of science diplomacy, science advice and science communication. In dealing with the COVID-19 pandemic, visible interactions across science, policy, science communication to the public and diplomacy worldwide have promptly emerged. These interactions have benefited primarily the disciplines of knowledge that are directly informing the pandemic response, while other scientific fields have been relegated. The effects of the COVID-19 pandemic on scientists of all disciplines and from all world regions are discussed here, with a focus on early-career researchers (ECRs), as a vulnerable population in the research system. Young academies and ECR-driven organisations could suggest ECR-powered solutions and actions that could have the potential to mitigate these effects on ECRs working on disciplines not related to the pandemic response. In relation with governments and other scientific organisations, they can have an impact on strengthening and creating fairer scientific systems for ECRs at the national, regional, and global level

Non-thermal processing of milk: Principles, mechanisms and effect on milk components

The conventional thermal treatment causes chemical modifications to milk constituents such as protein denaturation, loss of vitamins and flavoring compounds, depression at freezing point, and nonenzymatic browning, which may result in adverse changes to the flavor, color, and nutritional value of milk. This review looks into the emerging non-thermal processing techniques such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasonication and hydrodynamic, UV-irradiation and plasma technology, cavitation, and their effects on milk components and bioactive compounds. For consumer acceptability and safety, simultaneous and crucial needs exist: microbial safety, fresh like quality and preservation of bioactive compounds. Technologies like HPP and PEF have been capable of achieving microbial reduction with moderate thermal inputs. Ultrasonication and hydrodynamic cavitation have the dual functions of deactivating microorganisms and homogenizing, and plasma and UV-C radiation could ensure minimal loss of heat-sensitive components. These processing techniques could be an alternative to pasteurization and sterilization of milk with assured microbial inactivation and maximal retention of nutrients in dairy

Enhancement of physicochemical stability and reduction in enzyme and microbial activity of apple juice by hydrodynamic cavitation processing

Conventional thermally processed apple juices are nutritionally depleted because the heat sensitivity degrades the bioactive compounds that comprise them. This study proposed a non-thermal technique, hydrodynamic cavitation (HC), to preserve the nutritional content and prevent the loss of bioactive components in apple juice. In addition, the effect of hydrodynamic cavitation on the physicochemical, nutrition, and enzyme inactivation of freshly expressed apple juice has been studied. The design expert software has been used for process optimization, while fuzzy logic was applied for sensory. Hydrodynamic cavitation has been used on freshly extracted apple juice with inlet pressure in the range of (34.47–103.421 kPa) for a treatment time of (0–30 min). The apple juice was treated thermally at 90 °C for 2.5 min to compare the cavitation results. The settling of particles in the cavitation sample was 7%, which was lower than the heat-treated sample (10%) and untreated control sample (39%) and had a noticeable effect on the cloud value and stability of the apple juice. The HC treatment reduces the particle size of fresh apple juice from 8934.09 nm to 1112 nm, resulting in a homogenizing effect, a decrease in viscosity, and improved juice stability. Hydrodynamic cavitation reduced the antioxidant activity from 0.4987 mg GAE mL−1 (control) to 0.3951 mg GAE mL−1 yet retained better activity than the heat-treated apple juice (0.3489 ± 0.34 mg GAE mL−1) with microbial log reduction of 0.9 at 103.42 kPa treated for 30 min. After 15 days of storage at 4 °C, HC-treated juice had higher quality features and nutrient retention than heat-treated apple juice

Effect of processing on polyphenol profile, aflatoxin concentration and allergenicity of peanuts

Worldwide peanuts are often thermally processed before consumption, which might alter its bioactive composition and toxicity. The presented work explores the effect of processing methods such as roasting, frying, and pressure cooking on the bioactive composition, polyphenol profiles, aflatoxin concentration and, allergenicity response of peanuts. Effect of processing methods was assessed by monitoring total polyphenol content (TPC), total flavonoid content (TFC), antioxidant activity by DPPH & ABTS radicals, sensory analysis and, indirect ELISA. Compared to raw peanuts, all processing methods caused significant differences in TPC, TFC, DPPH & ABTS radical scavenging activities. Comparison of polyphenol profiles of raw to processed peanuts by LC?ESI?Q?TOF?MS chromatograms revealed different effects on concentrations of individual bioactive polyphenols. Indirect ELISA showed a significant decrease in the assay response on pressure cooking as compared to other samples. Total aflatoxin concentration was significantly reduced after processing in roasted (97.7%) and fried (98.3%) peanuts. Optimum processing conditions based on bioactive concentration and sensory analysis were found to be, roasting: 150 °C for 10 min, frying: 170 °C for 2 min and, pressure cooking: 15 min. Polyphenol profiles and bioactive constituents of peanuts were influenced by processing and may alter health benefits associated with them hence, vital for research and food industry applications.Fil: Salve, Akshata R.. Institute of Chemical Technology; IndiaFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Arya, Shalini S.. Universidade de Sao Paulo; Brasil. Institute of Chemical Technology; Indi

Recent progress and future perspectives on non-thermal apple juice processing techniques

Abstract Fresh apple juice is one of the most popular and consumed juice, owing to its pleasant taste, natural flavour and nutritional richness. Regular consumption of apple juice is associated with reducing the risk of cancer, cardiovascular related diseases, asthma and diabetes. However,  the shelf life of apple juice is limited by detrimental effect of enzymes. Due to the demand of wholesome nutritious product, there arises a need for adoption of novel non-thermal techniques as they help to retain the nutritional content and at the same time aid in improving the shelf life as compared to the thermal treatment. High pressure processing (HPP), pulsed electric field (PEF), ultrasound, pulsed light, UV, high-pressure homogenization (HPH) and hydrodynamic cavitation (HC) are all examples of novel procedures tested and tried for the better retention of nutritional and phytochemical composition in apple juice. This study aimed to find the influence of these mechanisms on the quality and composition of apple juice. Apple juice processing has been successfully examined using non-thermal techniques. These exhibited promising results in terms of minimising physical, chemical, enzymatic and microbial deterioration of the apple juice while still retaining a high percentage of nutritious components. Though all the non-thermal process require a hurdle approach for inactivation of enzymes, HC can be a better alternative in terms of operating costs and ease in handling the bulk volumes of juice. Graphical Abstrac

Use of Nanomaterials in the detection of food contaminants

Food safety plays an important role in public health and thus to society as a whole. Food borne illness associated with toxins, pathogens or other food contaminants poses a serious health threat all over the world. Food may become unsafe due to the presence of adulterants such as melamine, food born pathogenic bacteria, toxins such as cholera, shiga, aflatoxin amongst others. The present review is focused on the potential role of nanomaterials, which are currently being used in various biosensors, for the detection of various chemical contaminants, toxins and pathogens.Fil: Sonawane, Sachin K.. Institute of Chemical Technology. Department of Food Engineering and Technology; IndiaFil: Arya, Shalini S.. Institute of Chemical Technology. Department of Food Engineering and Technology; IndiaFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Centro de Referencia Para Lactobacilos (i); ArgentinaFil: Jha, Neetu. Institute of Chemical Technology. Department of Chemical Engineering; Indi

Nutritional, functional, thermal and structural characteristics of citrullus lanatus and limonia acidissima seed flours

Seeds from fruits such as Citrullus (C.) lanatus (watermelon) and Limonia (L.) acidissima (wood apple) are not commonly utilized but could be suitable in numerous food formulations. It was shown that the protein content of defatted seed flours was 71.38 and 49.51 % and that these contained considerable amounts of minerals such as Na, Mn, Mg, K, Cu, Fe and Zn. The defatted L. acidissima seed flour was superior to C. lanatus in essential amino acids. The flours obtained from both seeds were also evaluated for functional properties and characterized by X-ray diffraction, differential scanning calorimeter and scanning electron microscope (SEM). Amorphous nature was observed in defatted C. lanatus and L. acidissima flours due to the low percentage of degree of crystallinity. Spherical morphologies were observed through SEM. The exothermic peak was recorded in defatted C. lanatus and L. acidissima flour.Fil: Sonawane, Sachin K.. Institute Of Chemical Technology; IndiaFil: Bagul, Mayuri B.. Institute Of Chemical Technology; IndiaFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Arya, Shalini S.. Institute Of Chemical Technology; Indi

Comparative assessment of algal oil with other vegetable oils for deep frying

Algae is an emerging source of vegetable oil. In this study, a comparative assessment of algal oil for deep frying with sunflower and palm oil was performed. Potato sticks were fried for four consecutive days in each of the individual oils under study. These oils were analyzed for density, refractive index, viscosity, oil uptake, acid value, percentage free fatty acid, acidity, peroxide value, total polar compounds, color, radical scavenging activity and fatty acid profile. Fried potato sticks were evaluated for texture and sensorial properties, the latter was performed using a fuzzy logic method. Principle component analysis was done for a variety of physicochemical parameters. This study revealed that the algal oil had the highest physical and chemical stability during the frying process compared to sunflower and palm oils. Potato sticks fried in algal oil had a superior texture and improved sensorial properties. Based on these results it can be concluded that algal oil has a great potential to be used for deep frying foods.Fil: Waghmare, Ashish. Institute Of Chemical Technology; IndiaFil: Patil, Sonal. Institute Of Chemical Technology; IndiaFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Sonawane, Sachin. Institute Of Chemical Technology; IndiaFil: Arya, Shalini S.. Institute Of Chemical Technology; Indi