Purification and characterization of crude fructooligosaccharides extracted from red onion (Allium cepa var. viviparum) by yeast treatment.

BACKGROUND: Yeast treatment has been used for purification of fructooligosaccharides (FOSs). However, the main drawback of this approach is that yeast can only partially remove sucrose from crude FOSs. The main objective of this research was to screen yeast strains for the capability of selectively consuming unwanted sugars, namely fructose, glucose, and sucrose, in crude FOSs extracted from red onion (Allium cepa var. viviparum) with minimal effect on FOS content. RESULTS: Among 43 yeast species isolated from Miang, ethnic fermented tea leaves, and Assam tea flowers, Candida orthopsilosis FLA44.2 and Priceomyces melissophilus FLA44.8 exhibited the greatest potential to specifically consume these unwanted sugars. In a shake flask, direct cultivation of C. orthopsilosis FLA44.2 was achieved in the original crude FOSs containing an initial FOSs concentration of 88.3 ± 1.2 g/L and 52.9 ± 1.2 g/L of the total contents of fructose, glucose, and sucrose. This was successful with 93.7% purity and 97.8% recovery after 24 h of cultivation. On the other hand, P. melissophilus FLA48 was limited by initial carbohydrate concentration of crude FOSs in terms of growth and sugar utilization. However, it could directly purify two-fold diluted crude FOSs to 95.2% purity with 92.2% recovery after 72 h of cultivation. Purification of crude FOSs in 1-L fermenter gave similar results to the samples purified in a shake flask. Extracellular ß-fructosidase was assumed to play a key role in the effective removal of sucrose. Both Candida orthopsilosis FLA44.2 and P. melissophilus FLA44.8 showed γ-hemolytic activity, while their culture broth had no cytotoxic effect on viability of small intestinal epithelial cells, preliminarily indicating their safety for food processing. The culture broth obtained from yeast treatment was passed through an activated charcoal column for decolorization and deodorization. After being freeze dried, the final purified FOSs appeared as a white granular powder similar to refined sugar and was odorless since the main sulfur-containing volatile compounds, including dimethyl disulfide and dipropyl trisulfide, were almost completely removed. CONCLUSION: The present purification process is considered simple and straight forward, and provides new and beneficial insight into utilization of alternative yeast species for purification of FOSs.

Simple colorimetric assay using pectin hydrogel reagent coupled with camera-based photometry for trace arsenic determination.

Humans mainly ingest arsenic through contaminated drinking water, causing serious health effects. The World Health Organization (WHO) has set the permissible limit of arsenic in drinking water at 0.01 mg/L and concentrations should be regularly determined to ensure a safe supply. In this study, a leucomalachite green (LMG) pectin-based hydrogel reagent was prepared that selectively reacted with arsenic over other metals including manganese, copper, lead, iron, and cadmium. Pectin, optimized at 0.2% (w/v), was used to form the hydrogel matrix. Arsenic reacts with potassium iodate in sodium acetate buffer medium to liberate iodine that then oxidizes LMG entrapped in pectin hydrogel to form a blue product. Camera-based photometry/ImageJ software was used to monitor the color intensity, eliminating the need for a spectrophotometer. The intensity of gray in the red channel was chosen as optimal for the red, green, and blue (RGB) analysis. The colorimetric assay revealed a dynamic detection range toward arsenic solution standards of 0.003-1 mg/L, covering the WHO recommendation of below 0.01 mg/L arsenic in drinking water. The assay gave recovery rates between 97 and 109% at a 95% confidence interval, with precision of 4-9%. Concentrations of arsenic in the spiked drinking water, tap water, and pond water samples monitored by the developed method agreed well with conventional inductively coupled plasma optical emission spectrometry. This assay showed promise for on-site quantitative analysis of arsenic in water samples.

Optimization of ultrasonic-assisted extraction of polysaccharides from purple glutinous rice bran (Oryza sativa L.) and their antioxidant activities.

Purple glutinous rice bran (Kum Doi Saket rice (KUM)) contains high content of edible polysaccharides and anthocyanins and has an excellent antioxidant activity. This research aimed to optimize the extraction of crude polysaccharides from defatted purple glutinous rice bran using an ultrasonic-assisted extraction (UAE) and compared with a hot water extraction (HWE). Results showed that optimal extraction condition was as follows: a defatted rice bran to water ratio of 1:20 w/v, extraction temperature and time of 70 °C for 20 min. Under the optimal extraction condition, the yield of polysaccharide of UAE (4%) was significantly higher than that obtained from the HWE (0.8%). Additionally, antioxidant activities of extracted polysaccharide including IC50 value DPPH, IC50 value ABTS, and FRAP value were 1.09 mg/mL, 2.80 mg/mL and 197 µM Fe2+/g, respectively. It is suggested that the UAE process is promising method to decrease the processing time and to enhance extracted polysaccharide yields by 4 times.