Adsorption of peroxidase from Raphanus sativus L onto alginateguar gum matrix: Kinetic, equilibrium and thermodynamic analysis

This work explores the kinetics, equilibrium and thermodynamics of peroxidase adsorption onto spherical guar gumalginate matrices. The effect of contact time, solution pH, initial protein concentration and temperature was studied in batch experiments. The results show that peroxidase adsorption increased with rising contact time and initial enzyme concentration, and was higher at pH 4.0. The kinetic processes can be predicted by both the pseudo-first-order rate kinetics and the pseudo-second-order rate kinetics. Equilibrium adsorption data were analyzed with different isotherm models. The experimental data fitted to the Freundlich model in agreement with the low energy activation, demonstrating the presence of a high physical and unspecific interaction between the enzyme and the matrix.The author(s) disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: FonCyT, Projects PICT 2013–271 – Argentina Innovator 2020 and Biotechnologies to Valorize the regional food Biodiversity in Latin America – Marie Curie Actions – IRSES Project number 611493 – European Community.info:eu-repo/semantics/publishedVersio

Exploring non-edible parts of pineapples as fat replacers in cake formulations

Non-edible parts of many fruits, such as peel and seeds, are sources of compounds with important nutritional properties. They are also rich in fibres, which gives them the potential to be used as functional ingredients since fibres may be fat replacers in many food formulations. If these parts of fruits are properly transformed into edible forms, there will be potential reuse and recovery of food waste. In the case of pineapple, approximately 70% of the total weight of the fruit is not consumed, being rinds, core, and crown usually discarded. This work aimed to transform pineapples' non-edible parts (rinds and crowns) into powders by freeze-drying with posterior micronization. The objective was to use the powders as fat replacers in a traditional cupcake recipe and assess the texture profile of the baked cakes. Pineapples (Ananas comosus L.) rinds and crowns were removed, cut into small pieces, and freeze-dried. The dried samples were ground in a hammer mill to obtain powders/flours. They were characterized in terms of water activity, water and oil absorption capacity (WAC and OAC), proteins, and total dietary fibre content (on a dry basis, d.b.). These powders were used in a cupcake recipe (control), replacing the fat (butter) with the powders in different proportions: 25, 50, and 75%. Relevant textural parameters such as hardness, cohesiveness, chewiness, and springiness were assessed in the baked cupcakes. Water activity values of rind and crown powders were 0.36±0.02 and 0.49±0.03, respectively. Regarding functional properties, crown flours presented a considerably higher OAC (6.11±0.39 g oil/g d.b.) than the rind (2.45±0.47 g oil/g d.b.); WAC of both flours was similar, averaging 2.30±0.34 g water/g d.b. Protein content was significantly higher in the crown (8.14±0.89 g/100 g d.b.) than in the rind flours (4.43±0.38 g/100 g d.b.). Dietary fibres were mainly insoluble; the crown had 18% and the skin 37%.The texture of cupcakes with 25% of both types of flour was similar to the control. However, as the proportions of the flours increased, texture differed mainly in crown-based recipes, becoming the cakes harder with springiness and adhesiveness decay. These findings suggest that incorporating pineapple waste parts in a traditional cake recipe may serve as healthier ingredients with improved functional properties.info:eu-repo/semantics/publishedVersio

Sugar, total phenolic content and antioxidant activity of integral carob (Ceratonia siliqua L.) powder during the simulated gastrointestinal tract digestion as related to the particle-size effect

Carob (Ceratonia siliqua L.) fruit is obtained from the evergreen carob tree, native to the Mediterranean region 1,2 and produced mainly in Portugal, Italy, Morocco and Turkey 3– 5. Portugal has a high-cultivated extent with relevant carob fruit production at low prices. Carob products containing phenolic substances exhibit antioxidant capacity and can promote human health, and aid in preventing chronic diseases 6,7. Currently, carob powder (CP) production is mainly achieved after the pulp separation despite having been demonstrated that seeds improve the extraction efficiency of bioactive compounds like polyphenols 4. This study aimed to produce an integral CP through an innovative process and assess its physicochemical and bioactive properties in different particle sizes throughout a simulated gastrointestinal tract (GIT) digestion. The sugar content profile obtained throughout GIT digestion indicates that the highest present sugar in undigested carob powders is digested and broken into simple sugars like glucose and fructose, potentiating CPs as a functional and within healthy food intake recommendations ingredient to use. The total phenolic content and antioxidant activity obtained for the ≤100 μm fraction are correlated and gastric digestion promotes the increase in TPC value compared to chemically extracted samples (undigested). The >100 μm fractions display a distinct profile from ≤100 μm, possibly due to higher content in insoluble fibers, which hinders the release of these bioactive compounds from the carob matrix. This study showed that the particle-size affects the sugar, antioxidant and total phenol content under gastrointestinal tract digestion. The ≤100 μm fraction obtained the best suitable profile as a functional food ingredient.info:eu-repo/semantics/publishedVersio

Particle size effect of integral carob flour on bioaccessibility of bioactive compounds during simulated gastrointestinal digestion

Carob fruit is native to the Mediterranean region and produced mainly in Portugal, Italy, Morocco and Turkey. The production of the carob fruit in Portugal is highly extensive and sustainable. Currently, carob flour (CF) production is mainly achieved after pulp separation, despite it having been demonstrated that the seeds improve the extraction efficiency of bioactive compounds such as polyphenols, promoting human health. This study aimed to produce an integral CF through an innovative process and assess its physicochemical and bioactive properties at different particle sizes throughout simulated gastrointestinal tract (GIT) digestion. The sugar content profile obtained throughout GIT digestion indicated that sucrose, the sugar present at the highest concentration in undigested CF, was digested and broken down into simple sugars, namely glucose and fructose. The total phenolic content (TPC) and antioxidant activity obtained for the ≤100 µm fraction were in accordance and gastric digestion promoted an increase in the TPC value compared to the undigested sample. The >100 µm fractions displayed a distinct profile from the ≤100 µm fraction. This study showed that the particle size affects the sugar, antioxidant and total phenolic content of CFs and also their gastrointestinal tract digestion. The ≤100 µm fraction demonstrated the most suitable profile as a functional food ingredient.info:eu-repo/semantics/publishedVersio

Antiproliferative effects of Tubi-bee propolis in glioblastoma cell lines

Propolis is a resin formed by a complex chemical composition of substances that bees collect from plants. Since ancient times, propolis has been used in folk medicine, due to its biological properties, that include antimicrobial, anti-inflammatory, antitumoral and immunomodulatory activities. Glioblastoma is the most common human brain tumor. Despite the improvements in GBM standard treatment, patients’ prognosis is still very poor. The aim of this work was to evaluate in vitro the Tubi-bee propolis effects on human glioblastoma (U251 and U343) and fibroblast (MRC-5) cell lines. Proliferation, clonogenic capacity and apoptosis were analyzed after treatment with 1 mg/mL and 2 mg/mL propolis concentrations for different time periods. Additionally, glioblastoma cell lines were submitted to treatment with propolis combined with temozolomide (TMZ). Data showed an antiproliferative effect of tubi-bee propolis against glioblastoma and fibroblast cell lines. Combination of propolis with TMZ had a synergic anti-proliferative effect. Moreover, propolis caused decrease in colony formation in glioblastoma cell lines. Propolis treatment had no effects on apoptosis, demonstrating a cytostatic action. Further investigations are needed to elucidate the molecular mechanism of the antitumor effect of propolis, and the study of its individual components may reveal specific molecules with antiproliferative capacity

Production of enzymatic hydrolysates from blue shark skin by-product using a biorefinery approach

Portugal is the third country in the world with the highest fish consumption, with an average of 59 kg per capita per year. That results in a considerable amount of fish waste, up to 30% of which can be skin and bones. Fish skin mainly comprises collagen (more than 70% of its total protein content). Collagen is a structural protein found in animal extracellular matrices and has a wide range of commercial applications s. In the past, bovine and porcine sources have been the primary sources of collagen, but due to religious beliefs and some infectious diseases, other sources are in debate. Marine-based collagen is an attractive alternative for the industry. Blue shark skin is a by-product of the fishing industry that is rich in collagen. This study used a biorefinery approach to valorize blue shark skin waste. We used a process we reported for another type of marine matrix (cod skin) to obtain collagenic peptide hydrolysates and non-collagenic protein hydrolysates. We evaluated two proteases: alcalase (of microbial origin) and bromelain (of vegetable origin). We performed a multifactorial optimization study for both matrices and both enzymes, considering as responses the degree of hydrolysis and antioxidant activity for all models and, additionally, protein solubilization for the case of collagen hydrolysates. In all cases, alcalase was the enzyme with the best performance. Once we validated the predictive models, we chose the most viable conditions, and the production of these hydrolysates was scaled up to pilot production. The optimized hydrolysates present molecular profiles, bioactivities, and organoleptic characteristics of interest for the nutraceutical and cosmetic industries (in the case of collagen hydrolysates) and aquaculture (in the case of non-collagen hydrolysates). In conclusion, this study has demonstrated that blue shark skin waste can be valorized to produce collagenic peptide hydrolysates and non-collagenic protein hydrolysates, which have potential applications in the nutraceutical, cosmetic, and aquaculture industries.info:eu-repo/semantics/publishedVersio

Modification of carob powder (Ceratonia siliqua L.) for by-product valorisation in the food industries

Carob fruit originates from the carob tree, is a leguminous evergreen tree (Ceratonia siliqua L.) cultivated in the Mediterranean area, namely in Portugal [1]. Its production is highly relevant, extensive, and sustainable. Carob pods contain various relevant nutrients, which include proteins, carbohydrates, and fibers [2]. In this study, after applying an innovative milling process to obtain an integral carob flour [3], carob powder with granulometry >100 µm, which is composed principally of insoluble fiber, was modified by a two-step acidic/thermal and enzymatic hydrolysis to improve its functional properties as a result of the cleavage and degradation of cellulose, hemicellulose, and lignin compounds [4],[5]. The optimal time and solvent concentration were considered as experimental factors for the acidic/thermal hydrolysis, as well as the ratio of enzyme-substrate for the enzymatic hydrolysis. The selected response variable was the solubility. The assessed solvents were sulfuric, lactic, and acetic acids, deionized water at 100 °C, and the enzymes were cellulase and xylanase. Furthermore, it was assessed how the industrial steps at industrial level could be minimized in order to decrease process’s costs and runtime.The acidic/thermal hydrolysis results show that the lower solvent concentration and the higher hydrolysis time were optimal conditions for increasing the solubility. However, using an acidic solvent did not differ significantly from using deionized water, a greener and more environmentally solvent for industrial scales. As for the enzymatic hydrolysis, results suggest that when applied as an individual step, it could improve the solubility by 30%, but when applied uninterruptedly after the thermal hydrolysis, no significant improvement in solubility was detected. In conclusion, the optimal modification process for carob powder encompasses a single thermal hydrolysis using water to obtain 50% solubility of the initial carob powder. The resulting liquid by-product can be used to produce sweeteners, fillings, creams, etc., highlighting the importance of food-chain valorization in food industries.info:eu-repo/semantics/publishedVersio

Sugar, total phenolic content and antioxidant activity of integral carob (Ceratonia siliqua L.) powder during the simulated gastrointestinal tract digestion as related to the particle-size effect

Carob (Ceratonia siliqua L.) fruit is obtained from the evergreen carob tree, native to the Mediterranean region 1,2 and produced mainly in Portugal, Italy, Morocco and Turkey 3– 5. Portugal has a high-cultivated extent with relevant carob fruit production at low prices. Carob products containing phenolic substances exhibit antioxidant capacity and can promote human health, and aid in preventing chronic diseases 6,7. Currently, carob powder (CP) production is mainly achieved after the pulp separation despite having been demonstrated that seeds improve the extraction efficiency of bioactive compounds like polyphenols 4. This study aimed to produce an integral CP through an innovative process and assess its physicochemical and bioactive properties in different particle sizes throughout a simulated gastrointestinal tract (GIT) digestion. The sugar content profile obtained throughout GIT digestion indicates that the highest present sugar in undigested carob powders is digested and broken into simple sugars like glucose and fructose, potentiating CPs as a functional and within healthy food intake recommendations ingredient to use. The total phenolic content and antioxidant activity obtained for the ≤100 μm fraction are correlated and gastric digestion promotes the increase in TPC value compared to chemically extracted samples (undigested). The >100 μm fractions display a distinct profile from ≤100 μm, possibly due to higher content in insoluble fibers, which hinders the release of these bioactive compounds from the carob matrix. This study showed that the particle-size affects the sugar, antioxidant and total phenol content under gastrointestinal tract digestion. The ≤100 μm fraction obtained the best suitable profile as a functional food ingredient.info:eu-repo/semantics/publishedVersio

Modification of Acorn Starch Structure and Properties by High Hydrostatic Pressure

Despite being rich in starch, over half of acorn production is undervalued. High hydrostatic pressure was used to modify the properties of Q. pyrenaica (0.1 and 460 MPa for 20 min) and Q. robur (0.1 and 333 MPa for 17.4 min) acorn starches to obtain high-valued ingredients. Pressure significantly altered the span distribution and heterogeneity of the acorn starch granules depending on the species, but their morphology was unaffected. Pressurization increased the amylose/amylopectin ratio and damaged starch contents, but the effect was more prominent in Q. pyrenaica than in Q. robur. However, the polymorphism, relative crystallinity, gelatinization temperatures, and enthalpies were preserved. The pressure effect on the starch properties depended on the property and species. The solubility, swelling power, and acorn gels’ resistance towards deformation for both species decreased after pressurization. For Q. pyrenaica starch, the in vitro digestibility increased, but the pseudoplastic behavior decreased after pressurization. No differences were seen for Q. robur. Regarding the commercial starch, acorn starches had lower gelatinization temperatures and enthalpies, lower in vitro digestibility, lower resistance towards deformation, superior pseudoplastic behavior, and overall higher solubility and swelling power until 80 °C. This encourages the usage of acorn starches as a new food ingredient

Rendimientos de cultivares de arveja (Pisum sativum L.) en diferentes ambientes de la República Argentina. Campaña 2015/2016

El cultivo de arveja logró ocupar el 32% de lo sembrado en el invierno en el sudeste de Santa Fe y nordeste de la provincia de Buenos Aires en la campaña 2015-2016, llegando a ser más de 88000 has. De estas, entre un 15 y un 20% fueron sembradas con materiales de cotiledón amarillo. Para conocer el comportamiento y adaptación de distintos materiales tanto de cotiledón amarillo como verde en diferentes regiones del país, se llevó a cabo esta red de ensayos.Fil: Prieto, G.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Alamo, F.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Apella, C.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Barrow; ArgentinaFil: Avila, F.. CREA; ArgentinaFil: Brassesco, R.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Espósito, María Andrea. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Santa Fe. Estación Experimental Agropecuaria Oliveros; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Fariña, L.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Fekete, A.. Instituto Nacional de Tecnología Agropecuaria; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Salta. Estación Experimental Agropecuaria Salta; ArgentinaFil: Figueroa, E.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Corrientes. Estación Experimental Agropecuaria Mercedes; ArgentinaFil: Maggio, J. C.. Agrar del sur; ArgentinaFil: Martins, L.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Mortarini, M.. Ojos del salado; ArgentinaFil: Pérez, G.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Prece, N.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria Pergamino; ArgentinaFil: Real, M.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Sur. Estación Experimental Agropecuaria Bordenave; ArgentinaFil: Vallejo, M.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Vizgarra, O.. Instituto Nacional de Tecnología Agropecuaria; Argentin