Banana peel and grape stalk: potential of valorization through the evaluation of chemical composition and physical-chemical properties

CHISA 2008 - 18th International Congress of Chemical and Process Engineering (CD-ROM of Full Texts)Bioconversion of food processing residues (agr o-based industrial residues) in valuable products has been receiving an increasing attention in the last years. In fact, the main problem experienced by agro-based industries in several c ountries is the management of their residues. As a consequence, many research centers and government departments are preparing scientific strategies in order to develop biotechnological processes capable of transforming these residues in new bio-products or as sources of other chemicals. Most of these agro-industrial residues are lignocellulosic materials constituted basically of cellulose, hemicelluloses, and lignin. In particular, banana production is one of the main economic resources of several regions in many countries, an important crop in the tropical and sub- tropical regions and one of the most consumed fruits in the world. Grapes are other of the world’s largest fruit crops, mainly grown for direct consumption, grape juice and wine- making processes. These agricultural/industrial activities generate large amounts of residues such as banana fruit peel and grape stalk. Taking in consideration these facts, it is fundamental to know their chemical composition and physical-chemical properties, in order to evaluate perspectives of applications and improvement of procedures towards an efficient utilization of these residues. For this reason, following hydrolysis, the residues obtained were analyzed by HPLC, FTIR, TGA and DSC. Preliminary results indicate the attractiveness of these materials for further applications due to their chemical composition and physical-chemical properties: glucan and xylan contents of banana peel are 23.2 ± 0.2% and 18.9 ± 0.5%, respectively, while grape stalk contains 26.5 ± 1.5% and 16.8 ± 0.4%, respectively. These results are in agreement with those obtained with some other agro-industrial residues. These approaches offer several advantages, since the several fractions obtained from the hydrolysis of these annually produced materials can be applied as raw-materials to reduce the existence of environmentally hazardous situations and/or to increase the supply of energy or chemicals produced from renewable resourcesFCT(Portugal), FAPESP(Brazil) and CAPES/GRICES(Brazil/Portugal)info:eu-repo/semantics/publishedVersio

A new strategy for using banana as an ingredient in the brewing process

Beer is a traditionally fermented beverage made from malted grains of barley, hops, yeast, and water, while banana is an important food crop cultivated widely in tropical and subtropical areas and is one of the major fruits in Brazil. Besides, the banana is also very favorable to food industry (e.g. fermented beverages) due to its rich content on soluble solids, presence of minerals, and providing low acidity. In this context, the objective of this work was to evaluate a new strategy for using banana as adjunct to increase the fermentable sugars and to supply a specific aroma in pilot-plant brewing experiments. For this, static fermentations were conducted in a 180 L cylindrical-conical reactor using 140 L as working volume. Addition of banana was evaluated when changing the concentration of the wort from 10 to 12 ºP and from 10 to 13.5 ºP (ºP is the weight of the extract or the sugar equivalent in 100 g solution, at 20 ºC) and fermented under a constant temperature of 10 and 12.5 ºC, respectively. The results showed that the increment in the initial sugar concentration (12 to 13.5 ºP, due to the use of banana juice as adjunct), and in the temperature (10 to 12.5 ºC), increased approximately 17% the ethanol productivity. Thus, it was concluded that by using of simple preparation techniques of banana juice, banana can be used as adjunct in brewing processes, helping in the development of new products as well as in the elaboration of more concentrated worts when compared the traditional brewing worts.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Malteria do ValeCorn Products BrasilWallerstein Industrial e ComercialDiverseyLever (Brazil)Fundação para a Ciência e a Tecnologia (FCT)CAPES/GRICES (Brazil/Portugal

Análise da fermentação em bioreatores cilindrocônicos de bancada na elaboração de cerveja com adjunto de banana

O aumento do extrato inicial de fermentação e uso de adjuntos na substituição do malte vem sendo uma alternativa para diminuição de custos na produção de cervejas. Uma outra característica deste processo tem sido a utilização de nutrientes para aumentar a produtividade volumétrica em etanol. Pelo fato da banana ser uma fruta abundante no Brasil e ser pouco qualificada para a exportação, pode-se utilizá-la como alternativa de adjunto do malte. Neste estudo foi elaborada cerveja utilizando a banana como adjunto do malte e estudado os parâmetros fermentativos principais obtidos no ponto otimizado em bioreatores cilindrocônicos de bancada. Para isso os mostos foram fermentados à 17,5 °P e 15 °C suplementados no início da fermentação com 420 mg/L de MgSO4. A produtividade volumétrica (Qp) alcançada foi de 0,68 g/L.h no tempo de 64 h de fermentação. Essa suplementação gerou um benefício, devido ao aumento de 6 % do valor de Qp

Total soluble solids from banana: evaluation and optimization of extraction parameters

Banana, an important component in the diet of the global population, is one of the most consumed fruits in the world. This fruit is also very favorable to industry processes (e.g., fermented beverages) due to its rich content on soluble solids and minerals, with low acidity. The main objective of this work was to evaluate the influence of factors such as banana weight and extraction time during a hot aqueous extraction process on the total soluble solids content of banana. The extract is to be used by the food and beverage industries. The experiments were performed with 105 mL of water, considering the moisture of the ripe banana (65%). Total sugar concentrations were obtained in a beer analyzer and the result expressed in degrees Plato (°P, which is the weight of the extract or the sugar equivalent in 100 g solution at 20 °C), aiming at facilitating the use of these results by the beverage industries. After previous studies of characterization of the fruit and of ripening performance, a 22 full-factorial star design was carried out, and a model was developed to describe the behavior of the dependent variable (total soluble solids) as a function of the factors (banana weight and extraction time), indicating as optimum conditions for extraction 38.5 g of banana at 39.7 min.Gabinete de Relações Internacionais da Ciência e do Ensino Superior (GRICES), Portugal.Fundação de Amparo à Pesquisa do Estado de São Paulo (Fapesp), Brasil.Coordenação para Aperfeiçoamento do Ensino Superior (CAPES), Brasil.Fundação para a Ciência e Tecnologia (FCT), Portugal

Banana as adjunct in beer production: applicability and performance of fermentative parameters

Traditionally, the raw materials for beer production are barley, hops, water, and yeast, but most brewers use also different adjuncts. During the alcoholic fermentation, the contribution of aroma compounds from other ingredients to the final beer flavor depends on the wort composition, on the yeast strain, and mainly on the process conditions. In this context, banana can also be a raw material favorable to alcoholic fermentation being rich in carbohydrates and minerals and providing low acidity. In this work, the objective was to evaluate the performance of wort adjusted with banana juice in different concentrations. For this, static fermentations were conducted at 15 °C at pilot scale (140 L of medium). The addition of banana that changed the concentration of all-malt wort from 10 °P to 12 and 15 °P were evaluated (°P is the weight of the extract or the sugar equivalent in 100 g solution, at 20 °C). The results showed an increase in ethanol production, with approximately 0.4 g/g ethanol yield and 0.6 g/L h volumetric productivity after 84 h of processing when concentrated wort was used. Thus, it was concluded that banana can be used as an adjunct in brewing methods, helping in the development of new products as well as in obtaining concentrated worts.Fundação para a Ciência e a Tecnologia (FCT)EMATER-MGJohnson-DiverseyFapesp (Fundação de Amparo à Pesquisa do Estado de São Paulo/Brasil)Wallerstein Industrial & CommercialNovozymesCAPES (Coordenação para Aperfeiçoamento do Ensino Superior/ Brasil)Malteria do ValeGRICES (Gabinete de Relações Internacionais da Ciência e do Ensino Superior/Portugal

Timp1 interacts with beta-1 integrin and CD63 along melanoma genesis and confers anoikis resistance by activating PI3-K signaling pathway independently of Akt phosphorylation

Background: Anoikis resistance is one of the abilities acquired along tumor progression. This characteristic is associated with metastasis development, since tumorigenic cells must survive independently of cell-matrix interactions in this process. in our laboratory, it was developed a murine melanocyte malignant transformation model associated with a sustained stressful condition. After subjecting melan-a melanocytes to 1, 2, 3 and 4 cycles of anchorage impediment, anoikis resistant cells were established and named 1C, 2C, 3C and 4C, respectively. These cells showed altered morphology and PMA independent cell growth, but were not tumorigenic, corresponding to pre-malignant cells. After limiting dilution of 4C pre-malignant cells, melanoma cell lines with different characteristics were obtained. Previous data from our group showed that increased Timp1 expression correlated with anoikis-resistant phenotype. Timp1 was shown to confer anchorage-independent growth capability to melan-a melanocytes and render melanoma cells more aggressive when injected into mice. However, the mechanisms involved in anoikis regulation by Timp1 in tumorigenic cells are not clear yet.Methods: the beta 1-integrin and Timp1 expression were evaluated by Western blotting and CD63 protein expression by flow cytometry using specific antibodies. To analyze the interaction among Timp1, CD63 and beta 1-integrin, immunoprecipitation assays were performed, anoikis resistance capability was evaluated in the presence or not of the PI3-K inhibitors, Wortmannin and LY294002. Relative expression of TIMP1 and CD63 in human metastatic melanoma cells was analyzed by real time PCR.Results: Differential association among Timp1, CD63 and beta 1-integrins was observed in melan-a melanocytes, 4C pre-malignant melanocytes and 4C11- and 4C11+ melanoma cells. Timp1 present in conditioned medium of melanoma cells rendered melan-a melanocytes anoikis-resistant through PI3-K signaling pathway independently of Akt activation. in human melanoma cell lines, in which TIMP1 and beta-1 integrin were also found to be interacting, TIMP1 and CD63 levels together was shown to correlate significantly with colony formation capacity.Conclusions: Our results show that Timp1 is assembled in a supramolecular complex containing CD63 and beta 1-integrins along melanoma genesis and confers anoikis resistance by activating PI3-K signaling pathway, independently of Akt phosphorylation. in addition, our data point TIMP1, mainly together with CD63, as a potential biomarker of melanoma.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Universidade Federal de São Paulo, Dept Pharmacol, São Paulo, BrazilUniversidade Federal de São Paulo, Microbiol Immunol & Parasitol Dept, São Paulo, BrazilUniversidade Federal de São Paulo, Dept Biochem, São Paulo, BrazilLudwig Inst Canc Res, São Paulo, BrazilUniversidade Federal de São Paulo, Dept Pharmacol, São Paulo, BrazilUniversidade Federal de São Paulo, Microbiol Immunol & Parasitol Dept, São Paulo, BrazilUniversidade Federal de São Paulo, Dept Biochem, São Paulo, BrazilFAPESP: 2011/12306-1FAPESP: 2010/18715-8CAPES: 2867/10Web of Scienc

Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production

The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried out to reduce the cocoa pulp viscosity by enzymatic depectinization, making its use viable in beer production. The cocoa pulp showed relevant quantities of compounds important in fermentation, such as sugars, acids, and minerals. In fermentation using the adjunct, the proportions of pulp used were 10, 30, and 49%. A significant difference was found between the adjunct and all-malt worts. The 30% cocoa pulp concentration as an adjunct for malt in the fermentation medium contributed the most to the fermentative performance of the yeasts at both 15 and 22°C based on the consumption of apparent extract (°Plato), ethanol production, and cellular growth