Aqueous enzymatic extraction of macauba (Acrocomia aculeata) pulp oil: A green and sustainable approach for high-quality oil production.

Aqueous enzymatic extraction (AEE) of macauba pulp oil (MPO) was performed in this study with five commercial enzymatic pools. The chemical, nutritional, and thermal properties of the oils with high oil efficiency by AEE were evaluated and compared with mechanical pressing (MP) and organic solvent extraction (SE). Among the AEE processes, the pectinase pool (at pH 5.5 and 50 °C) exhibited the highest process efficiency (88.6 %). The oils presented low acidity values (0.4-3.1 %) and low molar absorptivities, indicating minimal oil degradation. Bioactive compounds, such as carotenoids, were found in MPO. The iodine index and the fatty acid profile of the oils revealed a high content of unsaturated fatty acids, particularly oleic and linoleic acids, with excellent nutritional scores, as evidenced by anti-atherogenicity and anti-thrombogenicity indices. These findings emphasized that AEE is an eco-friendly approach for extracting high-quality MPO with beneficial health compounds for food products.

Polyfunctional sugar-free white chocolate fortified with Lacticaseibacillus rhamnosus GG co-encapsulated with beet residue extract (Beta vulgaris L.).

Chocolate is a worldwide consumed food. This study investigated the fortification of sugar-free white chocolate with Lacticaseibacillus rhamnosus GG microcapsule co-encapsulated with beet residue extract. The chocolates were evaluated for moisture, water activity, texture, color properties, melting, physicochemical, and probiotic stability during storage. Furthermore, the survival of L. rhamnosus GG and the bioaccessibility of phenolic compounds were investigated under in vitro simulated gastrointestinal conditions. Regarding the characterization of probiotic microcapsules, the encapsulation efficiency of L. rhamnosus GG was > 89 % while the encapsulation efficiency of phenolic compounds was > 62 %. Chocolates containing probiotic microcapsules were less hard and resistant to breakage. All chocolates had a similar melting behavior (endothermic peaks between 32.80 and 34.40 °C). After 120 days of storage at 4 °C, probiotic populations > 6.77 log CFU/g were detected in chocolate samples. This result demonstrates the potential of this matrix to carry L. rhamnosus GG cells. Regarding the resistance of probiotic strains during gastric simulation, the co-encapsulation of L. rhamnosus GG with beet extract contributed to high counts during gastrointestinal transit, reaching the colon (48 h) with viable cell counts equal to 11.80 log CFU/g. Finally, one of our main findings was that probiotics used phenolic compounds as a substrate source, which may be an observed prebiotic effect.

Membrane Emulsification as an Emerging Method for Lacticaseibacillus rhamnosus GG® Encapsulation.

Techniques capable of producing small-sized probiotic microcapsules with high encapsulation yields are of industrial and scientific interest. In this study, an innovative membrane emulsification system was investigated in the production of microcapsules containing Lacticaseibacillus rhamnosus GG® (Lr), sodium alginate (ALG), and whey protein (WPI), rice protein (RPC), or pea protein (PPC) as encapsulating agents. The microcapsules were characterized by particle size distribution, optical microscopy, encapsulation yield, morphology, water activity, hygroscopicity, thermal properties, Fourier-transform infrared spectroscopy (FTIR), and probiotic survival during in vitro simulation of gastrointestinal conditions. The innovative encapsulation technique resulted in microcapsules with diameters varying between 18 and 29 µm, and encapsulation yields > 93%. Combining alginate and whey, rice, or pea protein improved encapsulation efficiency and thermal properties. The encapsulation provided resistance to gastrointestinal fluids, resulting in high probiotic viability at the end of the intestinal phase (> 7.18 log CFU g-1). The proposed encapsulation technology represents an attractive alternative to developing probiotic microcapsules for future food applications. Supplementary Information: The online version contains supplementary material available at 10.1007/s11947-023-03099-w.

Hydrothermal pretreatment for the production of prebiotic oligosaccharides from tobacco stem.

Tobacco stem is an abundant and inexpensive renewable source to produce prebiotics by circular economy. In this study, hydrothermal pretreatments were evaluated on the release of xylooligosaccharides (XOS) and cello-oligosaccharides (COS) from the tobacco stem by a central composite rotational design associated with response surface methodology to evaluate the effects of temperature (161.72 to 218.3 °C) and solid load (SL) (2.93 to 17.07%). XOS were the main compounds released to the liquor. Desirability function was performed to maximize the production of XOS and minimize the effects of release of monosaccharides and degradation compounds. The result indicated yield of 96% w[XOS]/w[xylan] for 190 °C-2.93% SL. The highest value for COS and total oligomers content (COS + XOS) was 6.42 g/L and 17.7 g/L, respectively, for 190 °C-17.07% SL. The mass balance for the best yield XOS condition predicted 132 kg of XOS (X2-X6) from 1000 kg of tobacco stem.

Xanthohumol properties and strategies for extraction from hops and brewery residues: A review.

Xanthohumol, a chalcone unique to hops, has attracted attention from researchers due to its several pharmacological effects on humans. In industry, hops are almost exclusively used in beer production, generating tons of solid waste - hot trub from the boiling step and spent hops from the dry hopping - rich in biocompounds, among them xanthohumol, that could be recovered and used for several nutritional purposes. The literature is extensive on extraction processes of xanthohumol directly from hops, but only a few studies present its recovery from brewery solid waste. We focus on presenting the xanthohumol characteristics and benefits for human consumption, and discuss the main extraction techniques, their advantages and limitations, to prospect strategies to recover this high-value compound from brewing solid waste. Recent extraction processes represent promising approaches to overcome the limitations of conventional methods, but further studies are still needed to understand xanthohumol extraction and purification and induce industrial upscaling.

Influence of different PEG/salt aqueous two-phase system on the extraction of 2,3-butanediol.

The production of 2,3-butanediol (2,3-BDO), a dialcohol of great interest for the food, chemical, and pharmaceutical industry, through the fermentation of biomass, is a sustainable process strategic position for countries with abundant biomass generated by the agribusiness. However, the downstream process of 2,3-BDO is onerous due to the complexity of fermentation broth and the physical-chemical characteristics of the 2,3-BDO. This study investigated the feasibility of 2,3-BDO extraction from model aqueous solutions using aqueous two-phase systems (ATPS). A central composite rotational design (CCRD) was employed to evaluate different ATPS compositions and the influences on the 2,3-BDO recovery and partition coefficient. The polyethylene glycol (PEG) and different concentrations of sodium citrate, ammonium sulfate, and potassium phosphate were investigated. The concentration of salt and PEG in the ATPS was identified as the most significant factors influencing the recovery and partition coefficient of 2,3-BDO. The recovery of 2,3-BDO reached 94.5% and was obtained when the system was composed of 36.22% (w/w) of PEG 4000 and 4.47% (w/w) of potassium phosphate. The results indicate that ATPS based on PEG-salt has a high potential for industrial application, using mild conditions and a simple process for recovering and purifying the 2,3-BDO produced from microbiological synthesis.

Impact of MWCO and Dopamine/Polyethyleneimine Concentrations on Surface Properties and Filtration Performance of Modified Membranes.

The mussel-inspired method has been investigated to modify commercial ultrafiltration membranes to induce antifouling characteristics. Such features are essential to improve the feasibility of using membrane processes in protein recovery from waste streams, wastewater treatment, and reuse. However, some issues still need to be clarified, such as the influence of membrane pore size and the polymer concentration used in modifying the solution. The aim of the present work is to study a one-step deposition of dopamine (DA) and polyethyleneimine (PEI) on ultrafiltration membrane surfaces. The effects of different membrane molecular weight cut-offs (MWCO, 20, 30, and 50 kDa) and DA/PEI concentrations on membrane performance were assessed by surface characterization (FTIR, AFM, zeta potential, contact angle, protein adsorption) and permeation of protein solution. Results indicate that larger MWCO membranes (50 kDa) are most benefited by modification using DA and PEI. Moreover, PEI is primarily responsible for improving membrane performance in protein solution filtration. The membrane modified with 0.5:4.0 mg mL-1 (DA: PEI) presented a better performance in protein solution filtration, with only 15% of permeate flux drop after 2 h of filtration. The modified membrane can thus be potentially applied to the recovery of proteins from waste streams.

Development of biodegradable starch-based foams incorporated with grape stalks for food packaging.

Biodegradable cassava starch-based foams incorporated with grape stalks were obtained by thermal expansion. The morphology (SEM), chemical structure (FTIR), crystallinity (XRD), and biodegradability of the foams were evaluated. An applicability test was performed in the storage of food. SEM images showed no residue agglomerations and cell structure generally observed in materials obtained by thermal expansion; FTIR analysis verified interactions of foam components. XRD analysis showed native cassava starch characteristic peaks and the loss of crystallinity after the expansion process, with the formation of an amorphous material. Foams were completely biodegraded after 7 weeks, demonstrating that, for the experimental conditions used, the interactions between the starch and the grape stalks did not generate recalcitrant compounds or structural alterations that would impair foam degradation. Furthermore, the foams added with grape stalks presented good properties in the applicability test, showing a promising application in the storage of foods with low moisture content.