The recovery of physiologically bioactive ingredients from agricultural wastes as an abundant and low-cost source for the production of high value-added mutraceuticlas has been recognized and supported for the commercial interests and sustainable managements. In the extraction of geniposide for the development of natural food colorants from the dried fruits of Gardenia jasminoides Rubiaceae, the gardenia fruit waste (GFW) still remaining 0.86% (w/w) of crocins has always been discarded without any further treatments Until now, there was no simple and effective protocol for high-purity trans-crocein (TC) preparation without the coexistence of non-biologically active cis-crocein from GFW. We proposed an effective process to obtain the compound as follows. Crocins were extracted firstly by 50% of ethanol in the highest yield of 8.61 mg/g (w/w) from GFW. After the HPD-100 column fractionation in the collecting of crocins, the conversion ratio of 75% of crocins to crocetins can be obtained from the commercial available enzyme- Celluclast® 1.5 L. The crocins hydrolyzed products, were then separated through the HPD-100 resin adsorption and finally purified with the centrifugal partition chromatography (CPC) in single-step to obtain TC in a purity of 96.76 ± 0.17%. Conclusively, the effective enzyme transformation and purification co-operated with CPC technologies on crocins resulted in a high purity product of TC may be highly application in the commercial production.
An, Japanese bean paste, is conventionally prepared by mashing whole cooked beans and removing the seed coats. Sweetened an is prepared by kneading an and sugar. An processed from raw azuki beans pretreated with I s of abrasion, 2 s of abrasion, or grinding prior to cooking were compared to an processed from raw whole beans. The effects of increasing the cooking time from 30 to 45 min for beans pretreated with 1 s of abrasion and from 85 to 120 min for whole beans during the an process on the quality of an were also examined. Sweetened an processed from abraded or ground beans was lighter in color than sweetened an processed from whole beans. Increasing the cooking time of abraded beans or whole beans during an processing resulted in dark sweetened an. Sweetened an processed from ground beans was harder and more sticky and cohesive than sweetened an processed from whole beans. Sweetened an processed from beans abraded for 1 s was less sticky, but equivalent in cohesiveness to sweetened an processed from whole beans. Sweetened an processed from beans abraded for 2 s was more cohesive than sweetened an processed from whole beans. Sweetened an processed from beans abraded for 1 s or whole beans was hard, sticky, and cohesive when the cooking time during the an processing was increased. Storage and loss moduli of sweetened an, determined by oscillatory shear, decreased with the 2 s of abrasion or grinding ' Corresponding sweetened an decreased with the increased cooking times. Protein and free lipid contents of an were not affected by the abrasion or grinding pretreatments, or the increased cooking times. Texture attributes of sweetened an illustrated that 1 s of abrasion of raw azuki beans is a more acceptable pretreatment for a quality an process than the 2 s abrasion or grinding pretreatments.
pretreatments. Storage and loss moduli of sweetened an processed from beans abraded for I s and whole beans were equivalent. Storage and loss moduli of
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