Effect of the ionic liquid [bmim]Cl and high pressure on the activity of cellulase

Salvador, Ângelo C.; Santos, M. da C.; Saraiva, Jorge A.

doi:10.1039/b918879g

Cited by 85 publications

(46 citation statements)

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“…Pressure is also now viewed as an increasingly important thermodynamic parameter, with unique effects on biological systems, which have recently been explored for other new and promising applications in several areas, for example, the modulation of enzymes activity (Salvador, Santos, & Saraiva, 2010), controlling of physiological processes (Saraiva & Rodrigues, 2011) and the creation of novel features of microbial growth under pressure (Mota, Lopes, Delgadillo, & Saraiva, 2013). Another very recently reported possible application of HHP is food preservation under pressure by microbial growth inhibition, as a possible alternative to refrigeration.…”

Section: Introductionmentioning

confidence: 99%

Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration

Duarte

Moreira

Fernandes

et al. 2014

CyTA - Journal of Food

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(2015) Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration, CyTA -Journal of Food, 13:3, 321-328, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 Hyperbaric storage (HS) under mild pressure of requeijão, a traditional Portuguese whey cheese, as a case study of a highly perishable dairy food, was evaluated as a possible energy costless alternative to refrigeration. Whey cheese was stored for 4 and 8 hours, at different pressure levels (0.1, 100 and 150 MPa) and temperatures (25°C, 30°C and 37°C), and the results were compared with refrigeration (4°C). Microbial analyses showed that storage for 4 hours at 100 MPa was able to maintain microbial counts similar to refrigeration and initial load, ≈3 Log 10 CFU/g, at all tested temperatures. By increasing the pressure to 150 MPa and the storage time to 8 hours, microbial loads were reduced to undetectable counts, with the exception for total aerobic mesophiles that were reduced to about ≈1 Log unit. HS in general maintained pH, water activity and lipid oxidation values, at levels similar to that in refrigeration.Keywords: food preservation; high pressure; hyperbaric storage; refrigeration; whey cheeseEl almacenamiento hiperbárico bajo una presión suave del requeijão, un queso de suero típico en Portugal, como caso de estudio de un producto lácteo altamente perecedero, fue evaluado como una alternativa sin ningún coste energético a la refrigeración. El queso de suero fue almacenado durante 4 y 8 horas, a diferentes niveles de presión (0,1; 100; y 150 MPa) y temperaturas (25, 30, y 37°C). Los resultados fueron comparados con la refrigeración (4°C). Los análisis microbianos mostraron que el almacenamiento de 4 horas a 100 MPa era capaz de mantener los recuentos microbianos similares a los de la refrigeración y carga inicial, ≈3 Log 10 CFU/g, para todas las temperaturas examinadas. Mediante el incremento de la presión a 150 MPa y el tiempo de almacenamiento a 8 horas, la carga microbiana fue reducida a recuentos indetectables, excepto el total de aerobios mesófilos que fue reducido alrededor de ≈1 unidad Log. El almacenamiento hiperbárico en general conservó pH, actividad del agua y valores de oxidación lipídica, a niveles similares a la refrigeración.Palabras clave: conservación alimentos; alta presión; almacenamiento hiperbárico; refrigeración; queso de suero

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Section: Introductionmentioning

confidence: 99%

Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration

Duarte

Moreira

Fernandes

et al. 2014

CyTA - Journal of Food

Self Cite

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“…and several commercial cellulases from various microbes show increased activity at HHP of 100 MPa. [283031] A combination of HHP and enzymes was shown to increase the recovery of ginsenoside Rd in our previous study. [21]…”

Section: Discussionmentioning

confidence: 94%

Preparation of ginseng extract with enhanced levels of ginsenosides Rg1 and Rb1 using high hydrostatic pressure and polysaccharide hydrolases

Palaniyandi¹,

Suh²,

Yang³

2017

Phcog Mag

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Background:Ginsenosides are the principal components responsible for the pharmacological activities of ginseng. Ginsenosides Rg1 and Rb1 are the major compounds recognized as marker substances for quality control of ginseng-based products. These major compounds can be transformed to several pharmacologically active minor ginsenosides by chemical, microbial, and enzymatic means.Materials and Methods:In the present study, a combination of polysaccharide hydrolases and high hydrostatic pressure (HHP) were used to extract ginseng saponins enriched with ginsenosides Rg1 and Rb1. Temperature, pH, time, ginseng-to-water ratio, and pressure were optimized to obtain the maximum amount of Rg1 and Rb1 in the resulting extract using commercial polysaccharide hydrolases.Results:This study showed that treatment with a combination of cellulase, amylase, and pectinase at 100 MPa pressure, pH 4.8, and 45°C for 12 h resulted in higher Rg1 and Rb1 levels in the extract.Conclusion:This study describes a cheap and ecofriendly method for preparing ginseng extract enriched with Rg1 and Rb1.SUMMARY Ginsenosides are the principal bioactive components present in ginsengGinsenosides Rg1 and Rb1 are the most abundant compounds in ginsengHigh hydrostatic pressure (HHP) and Polysaccharide hydrolases (PH) were combined to extract ginseng saponins enriched with Rg1 and Rb1Extraction conditions were optimized to obtain the maximum amount of Rg1 and Rb1Extraction with a combination of cellulase, amylase, and pectinase at 100 MPa pressure at pH 4.8, and 45°C for 12 h resulted in higher levels of Rg1 and Rb1 in the ginseng extract Abbreviations used: ATCC: American Type Culture Collection, Mpa: Mega Pascal

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“…A recent study indicates that the negative effect of IL on cellulase activity in ILs is due to the decrease of the thermodynamic water activity [242]. Cellulase activity in IL can be increased with higher pressure, which increases water activity.…”

Section: Comparison Of Chemical Pretreatment Processesmentioning

confidence: 99%

Lignocellulosics as a Renewable Feedstock for Chemical Industry: Chemical Hydrolysis and Pretreatment Processes

O’Hara

Zhang

Doherty

et al. 2011

Green Chemistry for Environmental Remediation

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Effect of the ionic liquid [bmim]Cl and high pressure on the activity of cellulase

Cited by 85 publications

References 27 publications

Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration

Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration

Preparation of ginseng extract with enhanced levels of ginsenosides Rg1 and Rb1 using high hydrostatic pressure and polysaccharide hydrolases

Lignocellulosics as a Renewable Feedstock for Chemical Industry: Chemical Hydrolysis and Pretreatment Processes

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