The Potential Use of Mushrooms β-Glucans in the Food Industry

Many edible mushrooms are considered as “functional” foods having immunomodulatory and anticancer properties. The ability of mushrooms to exert biological effects and modulate immune functions is due to the presence of bioactive compounds with most important the polysaccharides β-glucans. B-glucans are found in bacteria, fungi and plants and act on several immune cell receptors resulting in both innate and adaptive response. The incorporation of β-glucans in various foods and animal feed has the potential of creating novel “functional” food products, with many health benefits to human and animal nutrition

The effect of thermal processing in oil on the macromolecular integrity and acrylamide formation from starch of three potato cultivars organically fertilized

Starches from three organically produced cultivars of potato tuber (Lady Rosetta, Spunta and Voyager) have been studied in relation to (i) acrylamide production (ii) macromolecular integrity after frying with extra virgin olive oil, soybean oil and corn oil. During cultivation, a treatment involving the combination of nitrogen, phosphorus and potassium fertilization under organic farming was applied (N1, P2, K1 where Ν1 = 1.3 g Ν per plant, P2 = 5.2 g P2O5 per plant, Κ1 = 4.0 g K2O per plant). Potatoes fried in olive oil retained the highest glucose concentrations for all cultivars 0.85 ± 0.2 mmol/kg, followed by 0.48 ± 0.2 for those fried in corn oil and 0.40 ± 0.1 mmol/kg for those fried in soybean oil. The highest average fructose concentration was recorded for the samples fried in corn oil as 0.81 ± 0.2, followed by 0.80 ± 0.2 and 0.68 ± 0.3 mmol/kg for the samples fried in olive and soybean oils, respectively. Asparagine was the most abundant free amino acid in the three varieties tested, followed by glutamine and aspartic acid. The mean initial concentration of asparagine in raw potatoes tubers was 42.8 ± 1.6 mmoles kg−1 for Lady Rosetta, 34.6 ± 1.2 mmoles kg−1 (dry weight) for Spunta and 36.2 ± 2.0 mmoles kg−1 for Voyager. Lady Rosetta contained a significantly higher concentration of asparagine compared to the other two varieties (p < 0.05). The greatest quantity of acrylamide was observed in French fries derived from the potato variety Lady Rosetta when fried in soybean oil and it was 2,600 ± 440 μg/kg, followed by Spunta which was 2,280 ± 340 μg/kg and Voyager 1,120 ± 220 μg/kg. There is a significant reduction in the formation of acrylamide in the variety Voyager compared to the others (p = 0.05)

Emerging technologies for the production of renewable liquid transport fuels from biomass sources enriched in plant cell walls

Plant cell walls are composed predominantly of cellulose, a range of non-cellulosic polysaccharides and lignin. The walls account for a large proportion not only of crop residues such as wheat straw and sugarcane bagasse, but also of residues of the timber industry and specialist grasses and other plants being grown specifically for biofuel production. The polysaccharide components of plant cell walls have long been recognized as an extraordinarily large source of fermentable sugars that might be used for the production of bioethanol and other renewable liquid transport fuels. Estimates place annual plant cellulose production from captured light energy in the order of hundreds of billions of tons. Lignin is synthesized in the same order of magnitude and, as a very large polymer of phenylpropanoid residues, lignin is also an abundant, high energy macromolecule. However, one of the major functions of these cell wall constituents in plants is to provide the extreme tensile and compressive strengths that enable plants to resist the forces of gravity and a broad range of other mechanical forces. Over millions of years these wall constituents have evolved under natural selection to generate extremely tough and resilient biomaterials. The rapid degradation of these tough cell wall composites to fermentable sugars is therefore a difficult task and has significantly slowed the development of a viable lignocellulose-based biofuels industry. However, good progress has been made in overcoming this so-called recalcitrance of lignocellulosic feedstocks for the biofuels industry, through modifications to the lignocellulose itself, innovative pre-treatments of the biomass, improved enzymes and the development of superior yeasts and other microorganisms for the fermentation process. Nevertheless, it has been argued that bioethanol might not be the best or only biofuel that can be generated from lignocellulosic biomass sources and that hydrocarbons with intrinsically higher energy densities might be produced using emerging and continuous flow systems that are capable of converting a broad range of plant and other biomasses to bio-oils through so-called 'agnostic' technologies such as hydrothermal liquefaction. Continued attention to regulatory frameworks and ongoing government support will be required for the next phase of development of internationally viable biofuels industries.Hwei-Ting Tan, Kendall R. Corbin and Geoffrey B. Finche

Ultracentrifuge methods for the analysis of polysaccharides, glycoconjugates, and lignins

Although like proteins, polysaccharides are synthesized by enzymes, unlike proteins there is no template. This means that they are polydisperse, do not generally have compact folded structures, and are often very large with greater nonideality behavior in solution. This chapter considers the relevant analytical ultracentrifuge methodology available for characterizing these and related carbohydrate-based systems and information this methodology supplies, in terms of sizes, shapes, and interactions using a comprehensive range of examples, including glycoconjugates and lignins. The relevance and potential of recent software developments such as SEDFIT-MSTAR, the Extended Fujita algorithm, and HYDFIT are considered

Improvement of phenolic antioxidants and quality characteristics of virgin olive oil with the addition of enzymes and nitrogen during olive paste processing

The evolution of phenolic compounds and their contribution to the quality characteristics in virgin olive oil during fruit processing was studied with the addition of a combination of various commercial enzymes containing pectinases, polygalacturonases, cellulase and β-glucanase with or without nitrogen flush. Olive fruits (&lt;i&gt;Olea europaea&lt;/i&gt;, L.) of the cultivar Megaritiki, at the semi black pigmentation stage of maturity, were used in a 3-phase extraction system in an experiment at industrial scale. The addition of enzymes in the olive paste during processing increased the total phenol and ortho-diphenol contents, as well as some simple phenolic compounds (3,4-DHPEA, p-HPEA) and the secoiridoid derivatives (3,4-DHPEA-EDA and 3,4-DHPEAEA) in olive oil and therefore improved its oxidative stability. Furthermore, enzyme treatment ameliorated the quality parameters of the produced olive oil (acidity and peroxide value) and their sensory attributes. The use of additional N2 flush with the enzyme treatments did not improve the quality parameters of olive oil any further; however it did not affect the concentration of individual and total sterols or most of the fatty acid composition. Consequently, olive paste treatment with enzymes not only improved the quality characteristics of olive oil and enhanced the overall ogranoleptic quality, but also increased the olive oil yield.&lt;br&gt;&lt;br&gt;La evolución de los compuestos fenólicos y su contribución a las caracterísiticas de calidad de aceite de oliva virgen durante el procesado del fruto fue estudiado mediante la adición de una combinación de varias enzimas comerciales conteniendo pectinasas, poligalacturonasa, celulasa y β-glucanasa con y sin flujo de nitrógeno. Las aceitunas (&lt;i&gt;Olea europaea&lt;/i&gt;, L.) de la variedad Megaritiki, con un estado de madurez correspondiente a una pigmentación semi-negra, fueron usadas en un experimento a escala industrial mediante un sistema de extracción de 3-fase. La adición de enzimas a la pasta de aceituna durante el procesado incremento, en el aceite de oliva, el contenido total de fenoles y orto-difenoles, así como algunos compuestos fenólicos sencillos (3,4-DHPEA, p-HPEA) y derivados secoiridoides (3,4-DHPEA-EDA and 3,4-DHPEA-EA) y además mejoró su actividad oxidativa. Más aún, el tratamiento con enzimas mejoró los parámetros de calidad del aceite de oliva producido (acidez y valor de peróxidos) y sus atributos sensoriales. El uso adicional de nitrógeno en el tratamiento enzimático no mejoró los parámetros de calidad del aceite de oliva en ningún caso. Sin embargo, no afectó a la concentración individual o total de esteroles así como a la mayoría de los ácidos grasos. Consecuentemente, el tratamiento de la pasta de aceitunas con enzimas no solo mejoró las características de calidad del aceite de oliva y la calidad organoléptica global, sino que también aumento el rendimiento de aceite de oliva

Theoretical and experimental approaches towards the determination of solute effective diffusivities in foods

The aim of this review paper is to present experimental methodologies and the mathematical approaches used to determine effective diffusivities of solutes in food materials. The paper commences by describing the diffusion phenomena related to solute mass transfer in foods and effective diffusivities. It then focuses on the mathematical formulation for the calculation of effective diffusivities considering different diffusion models based on Fick's second law of diffusion. Finally, experimental considerations for effective diffusivity determination are elucidated primarily based on the acquirement of a series of solute content versus time curves appropriate to the equation model chosen. Different factors contributing to the determination of the effective diffusivities such as the structure of food material, temperature, diffusion solvent, agitation, sampling, concentration and different techniques used are considered. (c) 2005 Elsevier Inc. All rights reserved