Advancements in food science for Phenylketonuria (PKU) management: a comprehensive review.

This review systematically explores the pivotal role of food science and technology as a support for Phenylketonuria (PKU) dietary management. It delves into the genetic and metabolic underpinnings of PKU, highlighting the crucial need for stringent dietary regulation to manage phenylalanine levels and mitigate neurological complications. Through bibliometric analysis and current product evaluations, it identifies trends in PKU food research, emphasizing recent innovations in food formulations such as glycomacropeptide (GMP) supplements and higher appealing low-phenylalanine food products. Furthermore, it accentuates the sensory and consumer aspects of PKU dietary solutions, underscoring the importance of palatability for adherence. Notably, the review introduces 3D food printing as an emerging technology for creating personalized, nutrient-optimized, and sensory-appealing foods for PKU patients, offering a new horizon in dietary management. This comprehensive assessment underscores the dynamic interplay between nutritional science, food technology, and sensory evaluation in improving the quality of life for individuals with PKU.

Degradation and antibiotic activity reduction of chloramphenicol in aqueous solution by UV/H2O2 process.

The efficacy of the UV/H2O2 process to degrade the antibiotic chloramphenicol (CHL) was investigated at 20 °C using a low-pressure mercury lamp as UV source. A preliminary analysis of CHL degradation showed that the process followed apparent first-order kinetics and that an optimum H2O2 concentration existed for the degradation rate. The first-order rate constant was used as the response variable and its dependence on initial CHL and H2O2 concentrations, UV light intensity and reaction time was investigated by a central composite design based on the response surface methodology. Analysis of response surface plots revealed a large positive effect of radiation intensity, a negative effect of CHL concentration and that there was a region of H2O2 concentration leading to maximum CHL degradation. CHL solutions submitted to the UV/H2O2 process were characterized by TOC and their activity against Escherichia coli and Staphylococcus aureus was assessed. No residual antibiotic activity was detected, even at CHL concentrations higher than those used in the designed experiments. Overall, the obtained results strongly support the possibility of reducing the risks associated with the release of CHL into the environment, including the spread of antibiotic resistance, by the UV/H2O2 process.

Response surface methodology (RSM) analysis of photodegradation of sulfonated diazo dye Reactive Green 19 by UV/H2O2 process.

A central composite design was used to investigate the influence of the main process parameters on the degradation of Reactive Green 19 (RG19) azo dye by the UV/H2O2 treatment. The combined use of UV radiation and H2O2 resulted in the decolorization and dearomatization of the dye. They were monitored by measuring the spectral changes occurring, respectively, in the visible and UV regions of the dye spectrum. RG19 degradation was found to be practically complete over a time of 15-60 min, for decolorization, and 50-200 min, for dearomatization, depending on the applied conditions. Both processes followed apparent first-order kinetics. The associated rate constants were used as the response variables and their dependence on initial dye and H2O2 concentrations, pH and reaction time was investigated by the response surface methodology. Response surface plots for the decolorization and dearomatization processes were very similar in shape. For both processes, the initial dye and H2O2 concentrations were the key factors controlling dye degradation.

Application of Design of Experiments to the Analysis of Fruit Juice Deacidification Using Electrodialysis with Monopolar Membranes.

Despite the beneficial health effects of fruit juices, the high content of organic acids and low pH of some of them limit their consumption. The aim of this work was to study the deacidification of fruit juices using electrodialysis (ED) with monopolar membranes. Aqueous solutions of citric acid were used in ED deacidification experiments following a factorial design with citric acid concentration and electric current varying in the ranges of 5-25 g/L and 0.5-1 A, respectively. The design runs were characterized by a constant Faraday efficiency of 0.37 ± 0.03, suggesting that the triple-charged citrate ion (Cit3-) carried the electric charge through the anionic membranes. During deacidification, the pH increased in agreement with the decreasing concentration of the acid. Deacidification of pineapple juice or pineapple juice enriched with 20 g/L of citric acid using ED led to similar values of the Faraday efficiency, confirming that Cit3- is the main ion migrating through the anionic membrane. However, the decrease in titratable acidity during ED treatment was accompanied by a decrease in pH. Such behavior, already reported, was explained by considering proton generation during the transformation of the single (H2Cit-) and double-charged (HCit2-) citrate ions into the triple-charged ion (Cit3-) when entering the anionic membrane.

Stabilization of immobilized l-arabinose isomerase for the production of d-tagatose from d-galactose.

The aim of this work was to develop a stable immobilized enzyme biocatalyst for the isomerization of d-galactose to d-tagatose at high temperature. l-Arabinose isomerase from the hyperthermophilic bacterium Thermotoga maritima (TMAI) was produced as a (His)6 -tagged protein, immobilized on a copper-chelate epoxy support and subjected to several postimmobilization treatments aimed at increasing its operational and structural stability. Treatment with glutaraldehyde and ethylenediamine resulted in a more than twofold increase in the operational stability and in all enzyme subunits linked, directly or indirectly, to the support via covalent bonds. A postimmobilization treatment of the immobilized derivatives with mercaptoethanol for the removal of any remaining copper ions, determined a further increase of the operational biocatalytic activity. Immobilized derivatives subjected to both treatments were used for the bioconversion of 18 g/L d-galactose to d-tagatose at 80°C in a packed bed reactor in three repeated cycles and showed a better operational stability compared with the literature data. This study shows that a postimmobilization stabilization treatment with glutaraldehyde and ethylenediamine can stabilize the multi-subunit structure of an enzyme immobilized on a metal-chelate epoxy support with an increase of its operational stability, results that are not easily achievable with the sole immobilization on epoxy or metal chelate-epoxy supports in the case of complex multimeric enzymes with geometric incongruence with the support.

Modeling of urea degradation in white and rosé wines by acid urease.

UNLABELLED: The specific activity of a whole cell acid urease preparation was tested in five wines manufactured in the Apulia region of Italy in the 2003 vintage at both short and long treatment times, thus confirming the validity of the pseudo-first-order kinetic model to describe urea removal in real wines. The ratio between the experimental pseudo-first-order kinetic rate constant (kIe) for any real wine tested and that (kI) referred to a model wine solution having the same composition and pH reduced from about 0.21 to 0.02 as the overall content of phenolic compounds (P) increased from 109 to 853 g m-3 of gallic acid equivalent (GAE). The specific inhibitory effect of such compounds was explained by accounting for the equilibrium constant (KP) of the reaction of polyphenols with acid urease, which was found to be about 21 g of GAE m-3 for the real wines tested, whereas it ranged from about 16 to 45 g of GAE m-3 when the model wine solution was enriched with tannins extracted from grape seeds or skins, respectively. A sequential experimental procedure consisting of accelerated acid urease tests at high doses of enzyme followed by accelerated ethyl carbamate tests on the resulting acid urease treated wine was recommended to assess preliminarily the technoeconomic feasibility of the acid urease hydrolytic process for the wine of concern. KEYWORDS: Acid urease; real and model wines; phenolics; pseudo-first-order kinetic rate constant; inhibitory effect; urea degradation kinetics.

Assessment of urea degradation rate in model wine solutions by acid urease from Lactobacillus fermentum.

The specific activity (piA) of a whole cell acid urease preparation was assessed in model wine solutions at different levels of malic (M) and lactic acids, metabisulfite, ethanol, and pH by performing a central composite design. M and then pH were found to be the most controlling variables, their effects being practically coincident but of opposite sign. For urea concentrations up to approximately 1 mol m(-3) the ammonium formation rate was assumed of the pseudo-first-order with respect to urea, this being confirmed by two independent validation tests performed at 20 degrees C for as long as 24 h. In the case of real wines the effective pseudo-first-order kinetic rate constants were found to be smaller than those pertaining to the model solutions having the same wine composition and pH by a factor varying from 10 to 1000, this affecting significantly the specific urease treatment costs per liter of wine treated.

Assessing the Potential Content of Ethyl Carbamate in White, Red, and Rosé Wines as a Key Factor for Pursuing Urea Degradation by Purified Acid Urease.

The ethyl carbamate (EC) content of a wine after a given temperature-time storage was theoretically predicted from the potential concentration of ethyl carbamate (PEC), as determined via an accelerated EC formation test. Such information was used to decide whether an enzymatic treatment was needed to reduce the wine urea level before bottling/aging. To this end, 6 white, red, and rosé wines, manufactured in Italy as such or enriched with urea, were tested for their PEC content either before or after enzymatic treatment using a purified acid urease preparation derived from Lactobacillus fermentum. The treatment was severely affected by the total phenolic content (TP) of the wine, the estimated pseudo-first-order kinetic rate constant for NH3 formation reducing by a factor of approximately 2000 as the TP increased from 0 to 1.64 g L(-1) . Such a sensitivity to TP was by far greater than that pertaining to a killed cell-based enzyme preparation used previously. Urea hydrolysis was successful at reducing EC concentration in wines with low levels of TP and other EC precursors.

Immobilization/stabilization of acid urease on Eupergit® supports.

The adsorption capacity and immobilization rate of two Eupergit® supports for acid urease was studied by varying the ionic strength and enzyme preparation concentration in the immobilizing solution at pH 7. Eupergit® C250 L yielded a series of derivatives with enzyme loadings (Y(P/B)) ranging from 48 to 171 mg of bovine serum albumin equivalent (BSAE) per gram of dry support (ds). Use of drastic postimmobilization conditions at pH 9 for 3-9 days yielded a slight decrease (8-14%) in the initial activity of immobilized enzymes and a limited increase in the stabilization factor (1.1-1.5), as assessed by accelerated aging tests at 65 °C. Further storage tests at 4 °C in the wet state showed that the activity of several derivatives either stabilized or not was practically constant for as long as 547 days. Both free enzyme and immobilized acid urease derivatives exhibited a kinetic pattern of the Michaelis-Menten type. Using the Eadie-Hofstee diagram, the specific ammonia formation rate constant for free (k(cat)) or immobilized (k'(cat)) enzyme resulted to be little affected by immobilization (k(cat) ≈ k'(cat) ≈ 18.86 ± 0.34 IU/mg BSAE), whereas the apparent Michaelis constant for immobilized enzymes exhibited a statistically significant increase at P < 0.05 from the intrinsic value (2.55 ± 0.14 mM) for free enzyme to 5.38 ± 0.87 mM as Y(P/B) increased to 171 mg BSAE/g ds. By estimating the observable Thiele modulus (Φ(obs) ), the activity of the biocatalyst with the greatest enzyme loading at the lowest urea concentrations tested (0.833 mM) was reduced by a factor of about 2 due to internal diffusional limitations. By operating in the pseudofirst-order regime with immobilized derivatives at Y(P/B) about 126 mg BSAE/g ds, their activity after grinding was no more limited by intraparticle diffusion and approached the value for free enzyme.

Enzyme-assisted extraction of lycopene from tomato processing waste.

A central composite design was used to optimize the enzyme-assisted extraction of lycopene from the peel fraction of tomato processing waste. Tomato skins were pretreated by a food-grade enzyme preparation with pectinolytic and cellulolytic activities and then subjected to hexane extraction. The factors investigated included extraction temperature (10-50 °C), pretreatment time (0.5-6.5 h), extraction time (0.5-4.5 h), enzyme solution-to-solid ratio (10-50 dm³/kg) and enzyme load (0-0.2 kg/kg). Overall, an 8- to 18-fold increase in lycopene recovery was observed compared to the untreated plant material. From a response surface analysis of the data, a second-degree polynomial equation was developed which provided the following optimal extraction conditions: T=30 °C, extraction time=3.18 h and enzyme load=0.16 kg/kg. The obtained results strongly support the idea of using cell-wall degrading enzymes as an effective means for recovering lycopene from tomato waste.

Modeling of sodium acetate recovery from aqueous solutions by electrodialysis.

The main engineering parameters (i.e., ion transport numbers in solution and electro-membranes; effective solute and water transport numbers; effective membrane surface area, membrane surface resistances, and limiting current intensity) affecting the recovery of sodium acetate from model solutions by electrodialysis (ED) were determined in accordance with a sequential experimental procedure. Such parameters allowed a satisfactory simulation of a few validation tests carried out under constant or step-wisely variable current intensity. The performance of this ED process was characterized in terms of a current efficiency (omega) of about 93% in the constant-current region, a water transport number (t(W)) of about 15, and a specific energy consumption (epsilon) increasing from 0.14 to 0.31 kWh/kg for a solute recovery yield of 95% as the current density (j) was increased from 112 to 337 A/m2. The specific resistance of the anion- or cation-exchange membranes were found to be three or two times greater than those measured in aqueous NaCl solutions and are to be used to design and/or optimize ED stacks involved in the downstream processing of acetic acid fermentation broths.

Modelling the electrodialytic recovery of sodium lactate.

The recovery of sodium lactate from model solutions by ED (electrodialysis) was studied using a sequential experimental procedure so as to assess the main engineering parameters (i.e. ion transport numbers in solution and electro-membranes, effective solute and water transport numbers, effective membrane surface area, surface resistances and limiting current intensity) affecting ED stack design and/or optimization. Of the major factors that determine the performance of this ED process, Omega (the current efficiency) was about 88% in the constant-current region, while epsilon (the specific energy consumption) increased from 0.14 to 0.31 kWh x kg(-1) for a solute recovery yield of 95% and j (current density) increasing from 112 to 337 A x m(-2). The specific-resistance values of the anion- or cation-exchange membranes were found to be five or two times greater respectively than those extracted from literature and measured in aqueous NaCl solutions.

Overall volumetric oxygen transfer coefficient in an aerated bench-top stirred fermenter in aqueous dispersions of sodium alginate.

The dynamic gassing-out method was used to assess the effect of stirrer speed, air flow rate and alginate concentration on the overall volumetric oxygen mass transfer coefficient (K(L)a) in a bench-top stirred fermenter equipped with two Rushton-type turbines. As the alginate concentration in the medium was increased from 0 to 2% (w/v), the liquid film time constant (tau(F)) increased from approx. 30 to 300% of the electrode time constant (tau(E)), clearly showing that the liquid-probe diffusion film affected the oxygen-electrode response. By accounting for delayed probe response, liquid film time constant and gas residence time, the corrected values of K(L)a were empirically correlated with the above independent variables as converted into gassed power input and aeration number per unit liquid volume and the effective liquid/water shear viscosity ratio. Despite an average error of 19%, such a correlation might be useful to adjust the oxygen transfer in bench-top stirred reactors during viscous aerobic fermentations.