Proteins and peptides extraction from fish by-products

info:eu-repo/semantics/publishedVersio

Comparative Analysis of Bio-Vanillin Recovery from Bioconversion Media Using Pervaporation and Vacuum Distillation

Publisher Copyright: © 2022 by the authors.The increasing demand for natural products has led to biotechnological vanillin production, which requires the recovery of vanillin (and vanillyl alcohol at trace concentrations, as in botanical vanillin) from the bioconversion broth, free from potential contaminants: the substrate and metabolites of bioconversion. This work discusses the recovery and fractionation of bio-vanillin, from a bioconversion broth, by pervaporation and by vacuum distillation, coupled with fractionated condensation. The objective was to recover vanillin free of potential contaminants, with maximised fluxes and selectivity for vanillin against water and minimised energy consumption per mass of vanillin recovered. In vacuum distillation fractionated condensation, adding several consecutive water pulses to the feed increased the percentage of recovered vanillin. In pervaporation-fractionated condensation and vacuum distillation-fractionated condensation processes, it was possible to recover vanillin and traces of vanillyl alcohol without the presence of potential contaminants. Vacuum distillation–experiments presented higher vanillin fluxes than pervaporation fractionated condensation experiments, 2.7 ± 0.1 g·m−2 h−1 and 1.19 ± 0.01 g·m−2 h−1, respectively. However, pervaporation fractionated condensation assures a selectivity of vanillin against water of 4.5 on the pervaporation step (acting as a preconcentration step) and vacuum distillation fractionated condensation requires a higher energy consumption per mass of vanillin recovered when compared with pervaporation– fractionated condensation, 2727 KWh kgVAN−1 at 85 °C and 1361 KWh kgVAN−1 at 75 °C, respectively.publishersversionpublishe

Valorization of fish by-products: Purification of bioactive peptides from codfish blood and sardine cooking wastewaters by membrane processing

SFRH/BD/149347/2019 UID/QUI/50006/2019 POCI-01 -145-FEDER-016403.Codfish blood and sardine cooking wastewaters were processed using membrane ultrafiltration that allowed for the preparation of bioactive peptides enriched fractions. The raw materials and corresponding permeates were characterized chemically and in terms of biological properties. The fractionation process was evaluated by analyzing the selective permeation of small peptides (10 kDa was achieved for both raw materials with the studied membranes. Also, low values of rejection of peptides <1 kDa were accomplished, namely 2% with UP010 from codfish blood and 23% when operated at minimum pressure (1.0 bar) with GH from sardine wastewaters. The peptide fractions from codfish blood with MW and UP010 exhibited the highest ABTS+ and ORAC values. Peptide fractions from sardine wastewaters with GH demonstrated no improvement in antioxidant activity compared to sardine wastewaters. The antimicrobial results showed that the peptide fractions from codfish blood with UP010 and from sardine with GH at 1.0 bar were capable of inhibiting Escherichia coli growth.publishersversionpublishe

Structural diversity of marine anti-freezing proteins, properties and potential applications: a review

POCI-01 -145-FEDER-016403Cold-adapted organisms, such as fishes, insects, plants and bacteria produce a group of proteins known as antifreeze proteins (AFPs). The specific functions of AFPs, including thermal hysteresis (TH), ice recrystallization inhibition (IRI), dynamic ice shaping (DIS) and interaction with membranes, attracted significant interest for their incorporation into commercial products. AFPs represent their effects by lowering the water freezing point as well as preventing the growth of ice crystals and recrystallization during frozen storage. The potential of AFPs to modify ice growth results in ice crystal stabilizing over a defined temperature range and inhibiting ice recrystallization, which could minimize drip loss during thawing, improve the quality and increase the shelf-life of frozen products. Most cryopreservation studies using marine-derived AFPs have shown that the addition of AFPs can increase post-thaw viability. Nevertheless, the reduced availability of bulk proteins and the need of biotechnological techniques for industrial production, limit the possible usage in foods. Despite all these drawbacks, relatively small concentrations are enough to show activity, which suggests AFPs as potential food additives in the future. The present work aims to review the results of numerous investigations on marine-derived AFPs and discuss their structure, function, physicochemical properties, purification and potential applications. Graphical Abstract: [Figure not available: see fulltext.].publishersversionpublishe

Decolorization of a corn fiber arabinoxylan extract and formulation of biodegradable films for food packaging

UID/AGR/04129/2020Corn fiber from the corn starch industry is a by-product produced in large quantity that is mainly used in animal feed formulations, though it is still rich in valuable components, such as arabinoxylans, with proven film-forming ability. During arabinoxylans’ recovery under alkaline extraction, a dark-colored biopolymer fraction is obtained. In this work, a purified arabinoxylan extract from corn fiber with an intense brownish color was decolorized using hydrogen peroxide as the decolorizing agent. Biodegradable films prepared by casting the decolorized extract exhibited a light-yellow color, considered more appealing, envisaging their application in food packaging. Films were prepared with glycerol as plasticizer and citric acid as cross-linker. Although the cross-linking reaction was not effective, films presented antioxidant activity, a water vapor permeability similar to that of non-decolorized films, and other polysaccharides’ and mechanical properties that enable their application as packaging materials of low-water-content food products.publishersversionpublishe

Modelling of Fractionated Condensation for Off-Flavours Reduction from Red Wine Fermentation Headspace

Funding Information: Maria João Pereira acknowledges Fundação para a Ciência e Tecnologia for PhD fellowship SFRH/BD/119018/2016. This work was supported by the Associate Laboratory for Green Chemistry—LAQV, which is financed by national funds from FCT/MCTES (UIDB/50006/2020). Publisher Copyright: © 2022 by the authors.A mathematical model of fractionated condensation is proposed for predicting the recovery and fractionation of target aromas from red wine fermentation headspaces in order to remove off-flavours. The applicability of the model is assessed for two different alternative processes: fractionated condensation and vapour permeation–fractionated condensation. The aromas of the headspace of red wine fermentation are commonly lost through the fermenter venting system and are enhanced by the stripping effect of the produced CO2. To mimic the operating conditions during the red wine fermentation, all experiments were performed at 30 °C with a red wine model solution containing relevant red wine aromas, the cosolvent ethanol at representative concentrations, and CO2. Both studied processes allow for a good recovery of esters in the 2nd condenser, with over 80% of ethyl acetate and isoamyl acetate recovery when using vapour permeation–fractionated condensation and a recovery of 84–96% of all esters when using fractionated condensation. However, only the integrated process of vapour permeation–fractionated condensation achieves a significant decrease in the amount of ethyl phenols (off-flavours compounds) in the 1st condenser, above 50%, as expected due to the use of an organophilic membrane. The developed model was validated experimentally for the integrated process, proving to be a highly valuable tool for the prediction of aroma fractionation, aiming at the removal of off-flavours.publishersversionpublishe

Recovery of valuable aromas from sardine cooking wastewaters by pervaporation with fractionated condensation: matrix effect and model validation

Due to the lack of studies addressing the influence of real food matrices on integrated organophilic pervaporation/fractionated condensation processes, the present work analyses the impact of the real matrix of sardine cooking wastewaters on the fractionation of aromas. In a previous study, a thermodynamic/material balance model was developed to describe the integrated pervaporation—a fractionated condensation process of aroma recovery from model solutions that emulate seafood industry aqueous effluents, aiming to define the best conditions for off-flavour removal. This work assesses whether the previously developed mathematical model, validated only with model solutions, is also applicable in predicting the fractionation of aromas of different chemical families from real effluents (sardine cooking wastewaters), aiming for off-flavour removals. It was found that the food matrix does not influence substantial detrimental consequences on the model simulations, which validates and extends the applicability of the model.info:eu-repo/semantics/publishedVersio

Recovery and Purification of Cutin from Tomato By-Products for Application in Hydrophobic Films

UID/AGR/04129/2020. Sociedade Ponto Verde—Sociedade Gestora de Resíduos de Embalagens, S.A., through the project entitled “Bioplastics and Edible, Vegan Films”. Publisher Copyright: © 2023 by the authors.Tomato pomace is a low-cost, renewable resource that has been studied for the extraction of the biopolyester cutin, which is mainly composed of long-chain hydroxy fatty acids. These are excellent building blocks to produce new hydrophobic biopolymers. In this work, the monomers of cutin were extracted and isolated from tomato pomace and utilized to produce cutin-based films. Several strategies for the depolymerization and isolation of monomeric cutin were explored. Strategies differed in the state of the raw material at the beginning of the extraction process, the existence of a tomato peel dewaxing step, the type of solvent used, the type of alkaline hydrolysis, and the isolation method of cutin monomers. These strategies enabled the production of extracts enriched in fatty acids (16-hydroxyhexadecanoic, hexadecanedioic, stearic, and linoleic, among others). Cutin and chitosan-based films were successfully cast from cutin extracts and commercial chitosan. Films were characterized regarding their thickness (0.103 ± 0.004 mm and 0.106 ± 0.005 mm), color, surface morphology, water contact angle (93.37 ± 0.31° and 95.15 ± 0.53°), and water vapor permeability ((3.84 ± 0.39) × 10−11 mol·m/m2·s·Pa and (4.91 ± 1.33) × 10−11 mol·m/m2·s·Pa). Cutin and chitosan-based films showed great potential to be used in food packaging and provide an application for tomato processing waste.publishersversionpublishe

Effect of ultrafiltration operating conditions for separation of ferulic acid from arabinoxylans in corn fibre alkaline extract

Corn fibre, a co-product of the starch industry, is rich in compounds with high added value, such as ferulic acid and arabinoxylans, which are released during alkaline extraction. This work aims to optimise an efficient separation method for the recovery of these two compounds from a corn fibre alkaline extract, allowing an efficient valorisation of this co-product. Ultrafiltration was selected as separation method, due to its potential to fractionate these compounds. In order to minimise the loss of membrane permeance, due to mass transfer limitations caused by the high arabinoxylan viscosity, the impact of relevant ultrafiltration operating parameters (membrane molecular weight cut-off, fluid dynamics conditions, transmembrane pressure, and operating temperature) were evaluated. A Nadir UP 150 membrane was found to be an adequate choice, allowing for an efficient separation of ferulic acid from arabinoxylans, with null rejection of ferulic acid, a high estimated rejection of arabinoxylans 98.0% ± 1.7%, and the highest permeance of all tested membranes. A response surface methodology (RSM) was used to infer the effect of ultrafiltration conditions (crossflow velocity, transmembrane pressure and operating temperature) on the rejection of ferulic acid, retention of arabinoxylans (assessed through apparent viscosity of the retentate stream), and permeance. Through mathematical modelling it was possible to determine that the best conditions are the highest operating temperature and initial crossflow velocity tested (66◦C and 1.06 m.s−1, respectively), and the lowest transmembrane pressure tested (0.7 bar).publishersversionpublishe

Clean technologies for production of valuable fractions from sardine cooking wastewaters: an integrated process of flocculation and reverse osmosis

The increase in environmental consciousness and stricter regulations has motivated industries to seek sustainable technologies that allow valorising wastewaters, contributing to the profitability of overall processes. Canning industry effluents, namely sardine cooking wastewater, have a high organic matter load, containing proteins and lipids. Their untreated discharge has a negative environmental impact and an economic cost. This work aims to design an integrated process that creates value with the costly sardine cooking wastewater effluent. The research strategy followed evaluates coagulation/flocculation technologies as pre-treatment of the sardine cooking wastewater followed by reverse osmosis. Two different added-value products were obtained: a solid fraction rich in proteins, lipids (above 20%), and aromas that might be used for feed/pet/aquaculture applications and, from the processing of the resultant aqueous stream by reverse osmosis, a natural flavouring additive, which can be applied in food/feed. Additionally, the permeate from reverse osmosis presents a much lower organic load than the original raw material, which may be reused in the overall process (e.g., as water for washings) or discharged at a lower cost, with environmental benefits and economic savings.info:eu-repo/semantics/publishedVersio