Application of bioprocess-supercritical fluid extraction techniques in the production and recovery of some selected bioproducts

Thesis (PhD (Chemical Engineering))--Cape Peninsula University of Technology, 2020The use of bioproducts in different commercial sectors such as medicine, agriculture, cosmetics, food, and chemical industries motivates the need for easy production and recovery techniques of bioproducts at laboratory and pilot scale. This study aims at the production and recovery of some selected bioproducts using supercritical fluid extraction techniques. Three products are chosen as case studies: these are ethanol, acetoin, and vanillin, since the ease of separation is influenced by the concentration of the product in the broth, these compounds were selected based on their concentration in the fermentation broth, according to literature sources. A standard method was developed in a spectrophotometer for quantifying the targeted product in the broth, while the product recovery studies was carried out using a supercritical fluid extraction pilot plant. Saccharomyces and Bacillus species were chosen for the bioproduction of the selected bioproducts. Experimental design and statistical analysis of results were carried out using response surface methodology (RSM) and artificial neural network (ANN). Studies on each of the selected bioproducts are as justified in the paragraphs below. Bioethanol production has recently become an increasing trend in research, with a focus on increasing its economic viability. Hence, the need to develop a low-cost fermentation medium with minimum redundant nutritional supplements, thereby minimizing the costs associated with nutritional supplements whereby inoculum preparation becomes necessary for ethanol production. Corn steep liquor (CSL) in glucose fermentation by Saccharomyces Type 1 (ST1) strain and Anchor Instant Yeast (AIY), which are low-cost media, are used as replacements for yeast extract (YE). The fermentation process parameters were optimized using artificial neural networks (ANN) and the response surface methodology (RSM). The study shows that for CSL, a maximum average ethanol concentration of 41.92 and 45.16 g/L representing 82% and 88% of the theoretical yield were obtained after 36 h of fermentation in a shake flask for ST1 and AIY respectively. For YE, ethanol concentration equivalent to 86% and 88% of theoretical yield were obtained with ST1 and AIY respectively after 48 h. Although, ANN predicted the responses of ethanol yield better than RSM, optimum conditions for ethanol production were better predicted by RSM. The consumers’ preference for ‘naturally’ produced aromas drives the development of bioproduction of acetoin from glucose with a view to optimize its production. The results revealed that by using a cheap nitrogen source, corn steep liquor, the yield of acetoin was similar to those of yeast and beef extracts. Furthermore, it was shown that by using Box-Behnken design, the optimum parameters such as glucose concentration, corn steep liquor, and inoculum size to maximize the concentration of acetoin produced were 78.40 g/L, 15.00% w/v and 2.70% v/v respectively. The validated concentration of acetoin produced in a triplicate analysis, 10.7 g/L, was 0.06% less than the predicted value. Increasing awareness of consumers of healthy, eco-friendly flavors and fragrances motivates the bioproduction of vanillin. The interactive effects of three variables on vanillin yield were evaluated by response surface methodology (RSM) with Box-Behnken design (BBD) model. The results showed the optimum conditions for the biotransformation of ferulic acid into vanillin can be achieved with maximum overall desirability (D) of 1.0 and a significant (p<0.05) quadratic model with regression coefficient (R2) of 0.995. Corn steep liquor, initial ferulic acid concentration and pH significantly influence the concentration of vanillin in the broth. The results in triplicate experiments confirmed vanillin yield of 386 mg/L after validation, which was in agreement with the prediction of the model. The maximum vanillin yield of 384.40 mg/L was predicted when corn steep liquor, ferulic acid concentration and pH were 7.72 g/L, 2.33 g/L, and 9.34 respectively. Fermentation system in a bioreactor has been proven to be an efficient system for the study of controlled fermentation variables when compared to a shake flask study. The influence of agitation, aeration, time and pH were analysed by Taguchi orthogonal array design for the upscale of acetoin in a bioreactor. The optimized parameters in 1.3L of fermentation vessel were as follows: 300 rpm agitation, 1.5 slpm aeration; 2 days’ fermentation time and 6.5 pH value. Agitation with above 70% was the most contributing factor and other variables were less than 30% in the percentage analysis of variance of each fermentation variables in the batch study of acetoin. A fourfold gain in acetoin titre (42.30 g/L) was obtained with the same substrate concentration in a lab-scale bioreactor on scaling up when compared with the shake flask batch study. The validated acetoin concentration of 41.72 g/L was obtained after a triplicate experiment to confirm the possibility of reproducing acetoin using the optimized conditions. Many separation techniques have been proven to recover value-added products from fermentation broth with a preference for several methods above other and new techniques that are emerging. Supercritical fluids separation using CO2 is one such technique. The feasibility of acetoin concentration and recovery was studied in supercritical CO2 pilot plant with pressure ranges of 100 to 300 bar, CO2 feed rate of 5 to 15 kg/h, at a process temperature of 37 and 80 °C in simulated and fermentation broth, respectively. The validated conditions for the fractionation of acetoin by supercritical fluid extraction (SFE) were determined as follows: extraction pressure, 300 bar; CO2 feed rate, 15 kg/h; extraction temperature 37 °C; and fractionation time of 30 minutes. At these operating conditions, the percentage recovery of acetoin with respect to the feed solution at the raffinate for the simulated and actual ermentation broth was 77.8% (0.20 g/L) and 77% (0.15 g/L) respectively. A two-fold extract increase was obtained after 30 minutes of fractionation. The study provides the technical feasibility and the base case data which are critical to the development and design of processes for production and recovery of acetoin. The lesson gleaned from this study may be extended to develop processes for the production and recovery of other bioproducts (ethanol and vanillin)

Statistical Optimization of Acetoin Production Using Corn Steep Liquor as a Low-Cost Nitrogen Source by Bacillus Subtilis CICC 10025

This chapter investigates the effect of some selected nitrogen sources (corn steep liquor—CSL, yeast extract, and beef extract) on the bioproduction of a selected flavor—acetoin (AC) from glucose—with a view to optimize its production. The results revealed that by using a cheap nitrogen source, corn steep liquor, the yield of acetoin is similar to those of the extracts of yeast and beef. Furthermore, it was shown that by using the Box-Behnken design, the optimum parameters such as glucose concentration, corn steep liquor, and inoculum size to maximize the concentration of acetoin produced are 78.40 g/L, 15% w/v, and 2.70% v/v, respectively. The validated concentration of acetoin produced in a triplicate analysis, 10.70 g/L, was 0.06% less than the predicted value. The results of this study may encourage the development of cost-effective nutritional use of corn steep liquor for bioproduction of acetoin on an industrial scale

Application of synthesized fish scale chito-protein (FSC) for the treatment of abattoir wastewater : coagulation-flocculation kinetics and equilibrium modeling

This work explores the use of chito-protein synthesized from fish scale as a bio-coagulant in Abattoir wastewater (AW) treatment. The effect of settling time, pH, adsorbent dosage, and temperature of coagulation on Biochemical Oxygen Demand (BOD), Chemical Oxygen Demand (COD), turbidity, and Color from the AW sample were studied. The kinetic study was carried out using four process equilibrium models which are Langmuir, Freundlich, Frumkin, and Tempkin to investigate the mechanism of the reaction. SEM and FTIR spectral analyses were used to evaluate the surface morphology and chemical composition of the bio-coagulant. A low pH, 3 g of dosage in 250 mL vessel, settling period of 30 to 35 min, and temperatures of 323 K for all parameters resulted in the most efficient pollutant elimination. Turbidity, however, had an optimal temperature of 313 K. The result of the study shows that Langmuir model provided the best fit from the equilibrium models compared to Freundlich, Frumkin, and Temkin’s models. The experimental data suited the Elovich, Pseudo-first, and Second order kinetic models’ analysis and the high values of the regression coefficient of 0.90 supported the idea of perikinetic as the governing mechanism of coag-flocculation in the study. It can be inferred from this study that fish scale as a bio- coagulant provides a significant resource for abattoir wastewater treatment.http://www.elsevier.com/locate/sciafam2023Future Afric

Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption

In Nigeria, the use of microorganisms for food product modulation, development, and commercialization through biotechnological innovations remains unexplored and unaccepted. The microbiome-based sustainable innovation in the production process of Nigerian indigenous food requires a vigorous drive toward responsible consumption and pro�duction. The production process of locally fermented beverages and foods culturally varies in terms of fermentation tech�niques and is characterized by the distinctiveness of the microbiomes used for food and beverage production. This review was conducted to present the use of microbiome, its benefits, and utility as well as the perspectives toward and media�tory roles of biotechnology on the processing of locally fermented foods and their production in Nigeria. With the current concerns on global food insecurity, the utilization of modern molecular and genetic sciences to improve various rural food processing technologies to acceptable foreign exchange and socioeconomic scales has been gaining attention. Thus, further research on the various types of processing techniques for locally fermented foods using microbiomes in Nigeria is needed, with a focus on yield optimization using advanced techniques. This study demonstrates the adaptability of processed foods locally produced in Nigeria for the beneficial control of microbial dynamics, optimal nutrition, therapeutic, and organoleptic characteristics

Heat-reflux processing of black peppercorn into bioactive antioxidant oleoresins : A three-functioned Taguchi-based grey relational grading

The focus of this research is to identify the best set of factors that influence the heat-reflux recovery of total phenolic content and antioxidant activities under multiple quality characteristics. Parametric Taguchi L9 orthogonal design and grey relational analysis technique were used to investigate the effect of three variables—reflux duration, particle size, and feed-to-solvent ratio on the multiple responses of total phenolic contents, DPPH, and H2O2 activities. According to the grey relational grades response table, the ideal number of criteria for the heat reflux results were 120 min of reflux duration, 0.2 mm of particle size, and a feed-solvent ratio of 1:16. The total phenolic content, DPPH, and H2O2 scavenging activities were measured as 35.23 ± 0.004 mgGAE/g d.w, 107.57 ± 0.04 g/mL, and 87.78 ± 0.32 g/mL, respectively. Moreover, with the Levenberg–Marquardt (LM) neural network architecture, the trained network has a mean square error (MSE) of 3.7646E−07 and an R2 of 0.9500 as the training function outcome, indicating a significant predicted endpoint. The confirmatory experimental results show a 41.9 per cent improvement in relation to the predicted values. The results of this study indicated that, optimising the heat reflux process would be an innovative and beneficial approach for preparing bioactive compounds from functional plants, resulting in cost savings while increasing antioxidant capacity and overall phenolic recovery

Optimization of Corn Steep Liquor Dosage and Other Fermentation Parameters for Ethanol Production by Saccharomyces cerevisiae Type 1 and Anchor Instant Yeast

Bioethanol production has seen an increasing trend in research recently, with a focus on increasing its economic viability. The aim of this study is to develop a low-cost fermentation medium with a minimum of redundant nutritional supplements, thereby minimizing the costs associated with nutritional supplements and seed production. Corn steep liquor (CSL) in glucose fermentation by Saccharomyces Type 1 (ST1) strain and Anchor Instant Yeast (AIY), which are low-cost media, is used as a replacement for yeast extract (YE). The fermentation process parameters were optimized using artificial neural networks (ANN) and the response surface method (RSM). The study shows that for CSL, maximum average ethanol concentrations of 41.92 and 45.16 g/L, representing 82% and 88% of the theoretical yield, were obtained after 36 h of fermentation in a shake flask for ST1 and AIY, respectively. For YE, ethanol concentrations equivalent to 86% and 88% of theoretical yield were obtained with ST1 and AIY, respectively after 48 h. Although ANN better predicted the responses compared to RSM, optimum conditions were better predicted by RSM. This study shows that corn steep liquor is an inexpensive potential nutrient that may have significant cost implications for commercial ethanol production

Optimization of Corn Steep Liquor Dosage and Other Fermentation Parameters for Ethanol Production by Saccharomyces cerevisiae Type 1 and Anchor Instant Yeast

Bioethanol production has seen an increasing trend in research recently, with a focus on increasing its economic viability. The aim of this study is to develop a low-cost fermentation medium with a minimum of redundant nutritional supplements, thereby minimizing the costs associated with nutritional supplements and seed production. Corn steep liquor (CSL) in glucose fermentation by Saccharomyces Type 1 (ST1) strain and Anchor Instant Yeast (AIY), which are low-cost media, is used as a replacement for yeast extract (YE). The fermentation process parameters were optimized using artificial neural networks (ANN) and the response surface method (RSM). The study shows that for CSL, maximum average ethanol concentrations of 41.92 and 45.16 g/L, representing 82% and 88% of the theoretical yield, were obtained after 36 h of fermentation in a shake flask for ST1 and AIY, respectively. For YE, ethanol concentrations equivalent to 86% and 88% of theoretical yield were obtained with ST1 and AIY, respectively after 48 h. Although ANN better predicted the responses compared to RSM, optimum conditions were better predicted by RSM. This study shows that corn steep liquor is an inexpensive potential nutrient that may have significant cost implications for commercial ethanol production

Process parametric studies for decolouration of dye from local ‘tie and dye’ industrial effluent using Moringa oleifera seed

Disposal of untreated water effluent from local tie and dye industries without prior treatment pose a great danger to the environment. Hence this study investigated the use of Moringa oleifera seed for decolouration of water effluent from local tie and dye industry. The modeling of decolouration process was carried out using Artificial Neural Network (ANN) as well as Response Surface Methodology (RSM). Four parameters (agitation time, agitation speed, pH and Moringa oleifera seed (MOSE) dose) were varied using Box Behnken Design and optimization of the process parameter was carried out using the better model. Result showed ANN coefficient of determination (R2) and root mean squared error (RMSE) were 0.999999 and 2.42526e-2 while the RSM values were 0.86 and 2.34, respectively. The results revealed ANN model performed better and has a better predictive capability than RSM. The ANN model predicted 65% decolouration efficiency with optimal condition of 3.5 h of agitation time, agitation speed of 147 rpm, pH of 8 and MOSE dose of 20 g. The predicted optimal condition was verified in replicate in the laboratory and the result obtained was in the range of the predicted values. The study revealed the efficacy of Moringa oleifera seed as a natural decolourant for water effluent from tie and dye industry

Application of Astaxanthin and Carotenoids Derived from Algae for the Production of Nutraceuticals, Pharmaceuticals, Additives, Food Supplement and Feed

The importance of astaxanthin and carotenoids for the production of nutraceuticals, pharmaceuticals, additives, food supplement and feed cannot be overemphasized due to several health benefit among which are anti-inflammatory and immune booster properties in persons and animals. They are major natural source of pigments; high in antioxidants that have been documented to be more competent compared with vitamins C, E, carotene, lutein, lycopene, zeaxanthin etc. Therefore, its vital to explore the use of astaxanthin and carotenoids from algae, hence this book chapter discusses the potentials of optimizing astaxanthin and carotenoids from macro and microalga cells. Utilization of astaxanthin and carotenoids from algae must be extended beyond serving as food colourant by leveraging on its powerful antioxidant potentials as a scavenger using microencapsulation to reduce oxidation damage which is germane in treatment of several documented health challenges. Hence, considering the futuristic prospects of maximizing astaxanthin and carotenoids produced from algae as major raw material in manufacturing of nutraceuticals, pharmaceutical products, and nutritional supplement on industrial scale for the global market, is a progressive phase towards attaining sustainable technology and agriculture, which is ecofriendly and supports healthy living of humans and animals

Ethics of therapeutic foods consumption for Neurodegenerative Diseases and Hormesis-Based Anti-Aging Strategies

Food ethics allow individuals to make a right choice, determine the future consequences and outcomes. Neurodegenerative diseases such as Parkinson’s, Huntington’s, Multiple Sclerosis, moto neuron, human prion and Alzheimer’s at the moment are incurable illnesses characterized by waning/weakening in social behaviour, emotional control and social communication which are mainly caused by metabolic disorder. Various therapies have been targeted and developed for their treatment. Hormesis provides fundamental sustaining neuroprotective responses for improving the accuracy of the therapeutic treatments in reducing age-related diseases and assist healthy aging. The ethics of therapeutic diet must be based majorly on providing patients the nutrients needed to recover from diseases, considering food habits, food intolerances, allergy, occupation, meal timings among others. This review examined the influence of ethics on the level of application of therapeutic food in treatment of neurodegenerative diseases. It can be concluded that several foods play vital role in averting and lowering the risk of developing neurodegenerative diseases conditions. Flexibility in tolerance to therapeutic foods in alignment with food ethics considering religion, culture, belief, passion, education, social and economic perspective among others will help in maintaining or improving the nutritional status of patients and beneficial for the brain. Hence, channeling ethics of therapeutic diet towards improving lifestyle factors and healthy hormesis in aging are germane strategies to combat incidences of neurodegenerative diseases