39 research outputs found
Inactivation of polyphenoloxidase from Litopenaeus vannamei by High Pressure Carbon Dioxide
PĂłster presentado en: 17th European Meeting on Supercritical Fluids. 2019, 8-11 de abril, Ciudad Real(MINECO) and the European Regional Development Fund (ERDF) for financial support of project CTQ2015-64396-
Structural changes of a protein extract from apple with polyphenoloxidase activity obtained by cationic reversed micellar extraction induced by high-pressure carbon dioxide and thermosonication
Polyphenoloxidase from apple was extracted and further concentrated by cationic reversed micellar extraction. Previous to reversed micellar extraction a crude protein extract was obtained using AG2-X8 as adsorbent of phenolic compounds and the detergent Triton X-100. Forward and backward extraction conditions were optimized by using dodecyl trimethyl ammonium bromide as surfactant in the organic phase. Optimization was carried out to obtain the highest value of PPO activity recovery and the purification fold at the different experimental conditions. Under the optimum extraction conditions, PPO activity recovery was 99% and purification fold reached a value of 17, showing that reversed micellar extraction was a good technique as a first step to concentrate on a targeted enzyme. After removing some impurities by centrifuge ultrafiltration, the protein extract with PPO activity was treated by pressurized carbon dioxide and thermosonication achieving residual PPO activity values of 16â±â3 and 9â±â1%, respectively. Quenching experiments by iodide performed in the non-treated extract and in the treated extracts revealed conformational changes of this protein fraction reflected in the greater exposure of the fluorophore to the quencher.Spanish Government (MINECO) and the European Regional Development Fund (ERDF) for financial
support of project CTQ2015-64396-R and AEIâs contract, and to Junta de Castilla y LeĂłn and ERDF for financial
support of project BU301P18
High pressure CO2 solubility in food model solutions and fruit juices
Measurements of CO2 solubility were performed in different media, pure water, model citrate buffer solutions at different pH values and in the presence of different sugar content and in real apple and carrot juices. Solubility was determined in the pressure range from 8 to 20âMPa and in the temperature range from 308 to 318âK. CO2 solubility in citrate buffer solutions at pHâ=â3.8 and pHâ=â6.2 was slightly lower than CO2 solubility in pure water. A Chrastil-type equation according to Fornariâs approach was used to fit CO2 solubility data in pure water and model solutions. A new term was introduced in this equation to account for the decrease in solubility of CO2 in the presence of sugar in the liquid media.Spanish Government (MINECO) and the European Regional Development Fund (ERDF) for financial support of project CTQ2015-64396-
Effect of High Pressure Carbon Dioxide on polyphenoloxidase from Litopenaeus vannamei
The extraction of polyphenoloxidase (PPO) from Litopenaeus vannamei was studied at different temperatures, pH and ionic strength conditions. Optimum extracts at pHâŻ=âŻ7.2 were treated by hiph pressure carbon dioxide (HPCD) technology at 20âŻMPa and in a temperature range from 35 to 50âŻÂ°C. Inactivation kinetics for PPO extracts were determined and fitted to the Weibull model. The effect of HPCD on PPO activity was also evaluated in shrimps in vivo, finding that PPO could be easier inactivated than in the crude PPO extract. Color of Litopenaeus vannamei was visually followed right after HPCD treatment and thermal treatment at the same temperature and during storage at 4âŻÂ°C during a week, showing good results when shrimps were treated with HPCD in the absence of water.Spanish Government (MINECO) and the European Regional Development Fund for financial support of project CTQ2015-64396-
Efecto del tratamiento por ultrasonidos en el zumo de manzana no clarificado
PĂłster presentado en: I Congreso CyTA Junior: 19 de mayo de 2017. IX Congreso CyTA-CESIA, Ayer, hoy y mañana de la Ciencia y TecnologĂa de los Alimentos, 16-19 de mayo de 2017, MadridMINECO y FEDER por la financiaciĂłn del proyecto CTQ2015-64396-
High voltage atmospheric cold plasma decontamination of Salmonella enteritidis on chicken eggs
Salmonella enteritidis (SE) accounts for more than 70% of Salmonella spp. infections in humans with a primary
source being chicken eggs, that can result from post-lay SE cross-contamination of the shell from contaminated
equipment or the environment. The objective of this study was to apply a HVACP treatment that can achieve a
minimum 5-log reduction in SE on the surface of artificially inoculated shell eggs with an initial bacterial load of
108 CFU/egg, after a previous disinfection. Optimized HVACP treatment conditions were an indirect treatment
with air at 60% humidity at 100 kV for one minute treatment and six hours post-treatment or alternatively, five
minutes of treatment and four hours post-treatment. Egg quality parameters of Haugh unit (HU), pH, color, and
vitelline membrane and shell strength were tested under the optimized conditions and showed no significant
difference (p > 0.05) between treated and untreated eggs.
Industrial relevance: Missing information for a possible scale up of a cold plasma system for egg surface
decontamination has been addressed by an optimization of HVACP treatment focused on treatment and posttreatment time, essential parameters to have into account in the food industry. These results demonstrate that
HVACP is an effective decontamination method for SE on chicken shell eggs and provides a baseline for a future
scale up of the process, showing that different combinations of treatment variables can achieve the desired
decontamination without affecting to key quality parameters of the egg such as Haugh Unit or vitelline membrane strength.This work was supported by Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA), and the Barrett Family Foundation Chair in Sustainable Food Engineering
Effect of high pressure carbon dioxide (HPCD) treatment on enzyme inactivation and other properties of tomato juice
Ponencia presentada en: 16th European Meeting on Supercritical Fluids, 25 a 28 de abril de 2017, LisboaAmong the recent non-thermal technologies developed, HPCD treatment has been shown to be effective for the inactivation of microorganisms and enzymes avoiding food exposure to
the adverse effects of high temperatures. Processing of tomato juice can result in a
modification of its consistency and a decrease of its viscosity due to the activity of enzymes
such as pectinmethylesterase (PME), polygalacturonase (PG). Peroxidase (POD) catalyzes
oxidation reactions related to the production of undesirable flavours and colours. The main
objective of this work was to study the effect of the HPCD technology on tomato juice. The
influence of HPCD process parameters such as pressure (8.5 - 20 MPa) and temperature (35 and 45 ÂșC) on the inactivation kinetics of PME, PG and POD and physical parameters such as
pH and particle size distribution was evaluated. Results showed that increasing pressure and
temperature decreased the residual activity of the enzymes evaluated. The results obtained
showed a higher efficiency of the HPCD technology regarding the high pressure processing
(HPP) technology since the pressure required to achieve enzymatic inactivation by HPCD (8.5
â 20 MPa) are well below the pressure required by HPP (600-800 MPa) for the same purpose.
HPCD technology uses much softer processing conditions that modify the tomato juice to a
lesser extent and achieve a greater degree of enzymatic inactivation. The tomato juice pH
value (4.1 ± 0.1) did not change significantly (p †0.05) before and after HPCD treatment.
The particle size distribution (PSD) of the tomato juice was bimodal, with a particle diameter
that shifted towards lower sizes after HPCD treatment, indicating that homogenization is
favoured by this treatment.(MINECO) and the European Regional Development Fund
(ERDF) for financial support of project CTQ2015-64396-R and AEIâs contract. To MINECO
for RMâs pre-doctoral contract (BES-2013-063937).Spanish Government (MINECO) and the European Regional Development Fund
(ERDF) for financial support of project CTQ2015-64396-R and AEIâs contrac
Effect of high pressure carbon dioxide (HPCD) treatment on enzyme inactivation and other properties of tomato juice
Ponencia presentada en: 16th European Meeting on Supercritical Fluids, 25 a 28 de abril de 2017, LisboaAmong the recent non-thermal technologies developed, HPCD treatment has been shown to be effective for the inactivation of microorganisms and enzymes avoiding food exposure to
the adverse effects of high temperatures. Processing of tomato juice can result in a
modification of its consistency and a decrease of its viscosity due to the activity of enzymes
such as pectinmethylesterase (PME), polygalacturonase (PG). Peroxidase (POD) catalyzes
oxidation reactions related to the production of undesirable flavours and colours. The main
objective of this work was to study the effect of the HPCD technology on tomato juice. The
influence of HPCD process parameters such as pressure (8.5 - 20 MPa) and temperature (35 and 45 ÂșC) on the inactivation kinetics of PME, PG and POD and physical parameters such as
pH and particle size distribution was evaluated. Results showed that increasing pressure and
temperature decreased the residual activity of the enzymes evaluated. The results obtained
showed a higher efficiency of the HPCD technology regarding the high pressure processing
(HPP) technology since the pressure required to achieve enzymatic inactivation by HPCD (8.5
â 20 MPa) are well below the pressure required by HPP (600-800 MPa) for the same purpose.
HPCD technology uses much softer processing conditions that modify the tomato juice to a
lesser extent and achieve a greater degree of enzymatic inactivation. The tomato juice pH
value (4.1 ± 0.1) did not change significantly (p †0.05) before and after HPCD treatment.
The particle size distribution (PSD) of the tomato juice was bimodal, with a particle diameter
that shifted towards lower sizes after HPCD treatment, indicating that homogenization is
favoured by this treatment.(MINECO) and the European Regional Development Fund
(ERDF) for financial support of project CTQ2015-64396-R and AEIâs contract. To MINECO
for RMâs pre-doctoral contract (BES-2013-063937).Spanish Government (MINECO) and the European Regional Development Fund
(ERDF) for financial support of project CTQ2015-64396-R and AEIâs contrac
Valorization of brewerâs spent grain by consecutive supercritical carbon dioxide extraction and enzymatic hydrolysis
The double effect of supercritical carbon dioxide, sc-CO2, in a biorefinery concept applied to brewerâs spent grain
(BSG) was assessed in this work. Extraction conditions to remove and valorize the lipophilic fraction were
studied (20â40 MPa and 40â80 âŠC) obtaining a maximum yield of 5.70 ± 0.07 g/100 gBSG at 80 âŠC and 40 MPa.
High pressures and temperatures resulted in higher content of total phenolic and flavonoid compounds, as well as
higher antioxidant capacity. It was observed an improvement of the enzymatic hydrolysis yield by cellulase in
the sc-CO2 treated BSG compared to the non-treated. This improvement could be partially attributed to the
removal of the lipid fraction and to morphological changes of BSG after sc-CO2. Based on this double benefit, scCO2 can play an important role on biomass valorization.This work was supported by the Agencia Estatal de InvestigaciĂłn [grant number PID2019-104950RB-I00 / AEI / https://doi.org/10.130 39/501100011033] and the Junta de Castilla y LeĂłn (JCyL) and the European Regional Development Fund (ERDF) [grant numbers BU301P18 and BU050P20]. E. Trigueros and P. Alonso-Riano Ë predoctoral contracts were funded by JCyL and the European Social Fund (ESF) by ORDEN EDU/574/2018, de 28 de mayo and ORDEN EDU/556/2019, de 5 de junio, respectively
High pressure carbon dioxide technology: application to orange juice
Ponencia presentada en: 16th European Meeting on Supercritical Fluids, 25 a 28 de abril de 2017, LisboaHigh pressure carbon dioxide (HPCD) treatment has been applied to orange juice as
alternative non-thermal treatment. Kinetics inactivation for pectin methyl esterase has been
determined at different operating conditions. PME residual activity was correlated succesfully
to the two-fraction model.
Some quality parameters such as colour, pH, calcium content, turbidity and particle size
distribution (PSD) were also determined right after HPCD treatment. PSD shows that HPCD
treatment results in a homogenization effect with a volume increase of small particles and a
volume decrease of large particles regarding the non-treated orange juice.MINECO (CTQ2015-64396-R). R.
Melgosa acknowledges MINECO for a grant (BES-2013-063937).Spanish Government through MINECO (CTQ2015-64396-R). R.
Melgosa acknowledges MINECO for a grant (BES-2013-063937