Biotechnological production of bioflavors and functional sugars

Bicas, Juliano Lemos; Silva, Júnio Cota; Dionísio, Ana Paula; Pastore, Gláucia Maria

doi:10.1590/s0101-20612010000100002

Cited by 67 publications

(52 citation statements)

References 113 publications

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“…Besides decreasing the environmental impact, the utilization of the substrates also reduces the cost of production of biomolecules (Bicas, Silva, Dionísio, & Pastore, 2010). Current assay reports that the nystose production in a medium composed of sugarcane juice was 56% higher than the production in molasses, which may be due to the high concentration of carbohydrates, reaction products, minerals and metals in molasses that may have negatively influenced production.…”

Section: Resultsmentioning

confidence: 99%

Utilization of low-cost substrates for the production of nystose by Bacillus subtilis natto cct 7712

et al. 2016

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ABSTRACT. Current analysis describes the capacity of Bacillus subtilis natto CCT 7712 to produce high amounts of nystose by low-cost substrates available in Brazil, such as commercial sucrose, sugarcane molasses and sugarcane juice. Optimization resulted in a maximum production of 179.77 g L nystose, respectively. High nystose production in a medium with sugarcane derivatives suggests submerged fermentation with Bacillus subtillis natto CT 7712 as a promising strategy to produce nystose at industrial level. de nistose, respectivamente. A produção elevada de nistose obtida em meio contendo derivados da cana-de-açúcar sugere a fermentação submersa utilizando o Bacillus subtilis natto CT 7712 como uma estratégia promissora para sintetizar nistose para uso industrial. Palavras-chave:Bacillus subtilis nattoCT 7712, sacarose comercial, nistose, caldo de cana, melaço de cana.

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Section: Resultsmentioning

confidence: 99%

Utilization of low-cost substrates for the production of nystose by Bacillus subtilis natto cct 7712

et al. 2016

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“…O uso de resíduos agroindustriais como substrato em processos biotecnológicos parece ser uma alternativa valiosa para superar os altos custos de manufatura envolvidos nas fermentações industriais, mostrando que esta é uma tendência crescente na biotecnologia (BICAS et al, 2010).…”

Section: Importância Dos Bioprocessos E Fatores Tecnológicos Que Afetunclassified

“…Bioaromas e oligossacarídeos, por exemplo, são duas classes de substâncias que podem ser produzidas biotecnologicamente por meio de bioprocessos microbiológicos. Estes compostos têm atraído interesse das indústrias farmacêuticas e de alimentos não só devido às suas propriedades tecnológicas, adoçantes/fibras ou aromatizantes, respectivamente, mas também como consequência de outras propriedades funcionais como, por exemplo, benefícios na promoção da saúde (BICAS et al, 2010).…”

Section: Introductionunclassified

Tecnologia de bioprocesso para produção de alimentos funcionais.

et al. 2013

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Resumo -A busca por tecnologias para produção de alimentos com alto valor agregado tem sido alvo de pesquisas nos últimos anos. A tecnologia de bioprocesso para produção de alimentos funcionais é um exemplo. Os alimentos funcionais têm sido definidos como alimentos que, em virtude da presença de componentes fisiologicamente ativos, fornecem benefícios à saúde, além da nutrição básica. Entretanto, devido as diferentes etapas que a compõem, a tecnologia de bioprocessos para produção desses alimentos encontra-se como um dos desafios da Biotecnologia. Assim, o conhecimento integrado desta temática é imprescindível, principalmente, quando se pretende transformar conhecimento em produto. Além disso, uma visão abrangente de áreas inter-relacionadas é necessária, para estimulo ao conhecimento, reflexões e aplicação prática das ferramentas biotecnológicas existentes. Objetiva-se com esse trabalho fazer uma revisão da tecnologia de bioprocessos na produção de alimentos funcionais. Os mais importantes avanços são citados e discutidos, mostrando que esta é uma das tendências atual da biotecnologia. Os alimentos funcionais, não possuindo histórico de consumo, são enquadrados na categoria de novos alimentos. Para que o produto possa ser comercializado no Brasil, é necessário que as empresas interessadas apresentem documentação científica comprovando sua segurança de uso e, ainda, que solicitem seu registro na Anvisa. Estudos semelhantes devem ser conduzidos a fim de avaliar o potencial biotecnológico de outros produtos de natureza agroindustrial. Palavras-chave -Biotecnologia. Ferramentas Biotecnológicas. Nutracêutico.Abstract -The use of technologies for obtaining food products with high added value, has been the subject of research in recent years, such as bioprocess technology to produce functional foods. These have been defined as foods because of the presence of physiologically active components, provide a health benefit beyond basic nutrition. Bioprocess technology for the production of these foods because the various stages that make up lies one of the challenges of biotechnology. Therefore, a comprehensive and integrated view of this issue is essential, especially when they intend to transform knowledge into productive reality. As well as a comprehensive overview of interrelated areas is needed to stimulate knowledge, reflections and practical application of biotechnological tools exist. This manuscript provides a review of bioprocess technology in the production of functional foods. The most important advances are also cited and discussed, showing that this is one of the current trends in biotechnology. Functional foods, having no consumption history, are classified as a novel food. For the product to be marketed in Brazil, it is necessary that the interested companies to submit scientific documentation proving its safety use and also requesting their registration with ANVISA. Similar studies should be conducted to evaluate the biotechnological potential of agro-industrial nature of other products.

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“…One of the biggest impact factors in economic viability of aroma production compounds by microorganisms through fermentation is the cost of substrate preparation. Thus, an alternative would be agroindustrial waste use as raw material for this process, which could contribute to economic viability (BICAS et al, 2010). The use of this waste can also assist in minimizing environmental problems arising from the high organic load (ALEXANDRINO et al, 2007;DAMASCENO et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Production of natural aroma by yeast in wastewater of cassava starch industry

et al. 2015

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2-Phenylethanol (PE) is an aromatic alcohol with a characteristic odor of roses, widely used in food industry to modify certain aroma compositions in formulations with fruit, jam, pudding, and chewing gums, and also in cosmetic and fragrance industry. This compound occurs naturally in low concentrations in some essential oils from flowers and plants. An alternative to plants extraction are biotechnological processes. This study evaluated 2-phenylethanol's production in cultivation of Saccharomyces cerevisiae in cassava wastewater originated from starch industry. The substrate was supplemented with glucose and L-phenylalanine in order to obtain higher 2-phenylethanol concentrations and better efficiency in glucose/2-phenylethanol conversion. It was performed using Rotatable Center Composite Design and response surface analysis. Cultures were performed under aerobic conditions in a batch system in Erlenmeyer flasks containing 50 mL of medium in shaker at 150 rpm and 24 ± 1 ºC. The highest PE values were obtained with supplementation of 20.0 g.L -1 of glucose and 5.5 g.L -1 of L-phenylalanine, which has been experimentally validated, obtaining a PE production of 1.33 g.L -1 and PE/glucose yield factor of 0.070 g.g -1 , equivalent to 74.3 and 89.7% of desirability values according to the validated model.

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Biotechnological production of bioflavors and functional sugars

Cited by 67 publications

References 113 publications

<b>Utilization of low-cost substrates for the production of nystose by <i>Bacillus subtilis</i> natto cct 7712

<b>Utilization of low-cost substrates for the production of nystose by <i>Bacillus subtilis</i> natto cct 7712

Tecnologia de bioprocesso para produção de alimentos funcionais.

Production of natural aroma by yeast in wastewater of cassava starch industry

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