This paper addresses the use of enzymatic reactions and analytical techniques such as UHPLC-ESI, FT-IR, NMR and microscopy analysis to study the banana peel and generated compounds that could be valued as raw materials for food industrial applications.
Materials and MethodsMethanol, Acetonitrile and Water HPLC grade were purchased from Sigma-Aldrich (St Louis, MO, USA). Common inorganic reagents and solvents used in the study were analytical grade. Silica
Raman spectroscopy, transmission electron microscopy (TEM) and atomic force microscopy (AFM) techniques can perform chemical analyses and acquire highresolution images of cell samples. For this reason, in this study, semi-thin sections of a single Penicillium rubens cell were analysed by Raman enhanced surface spectroscopy. The spectra showed peaks corresponding to the macromolecules that make up the cellular components. In addition, the various organelles were analysed by TEM and AFM to observe the cellular nanostructures. With the use of these techniques, it is possible to identify molecules in semi-thin sections, which provides a wide potential for biomedical applications and for the analysis of cell dynamics.
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