Guava pulp fermentation and processing to a vitamin B12‐enriched product

Palachum, Wilawan; Choorit, Wanna; Manurakchinakorn, Supranee; Chisti, Yusuf

doi:10.1111/jfpp.14566

Cited by 13 publications

(16 citation statements)

References 84 publications

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“…The b* parameter indicated a hue in the yellow‐blue spectral range with a positive value indicating yellowness and a negative value indicating blueness 26 . In addition, the whiteness index ( WI ) and yellowness index ( YI ) were calculated using the following equations 35 :

italicWI = Y + 800 ((), 0.3138 - x) + 1700 ((), 0.3310 - y)

where Y was the luminance factor, and x and y were the two chromaticity coordinates of the sample, 36 and

italicYI = \frac{130.31 X - 114.98 Z}{Y}

Eqn (3) and (4) applied to CIE (International Commission on Illumination, or Commission internationale de lʼéclairage) standard D65 (1964) illuminant and standard observer 36…”

Section: Methodsmentioning

confidence: 99%

Cellulose from oil palm empty fruit bunch fiber and its conversion to carboxymethylcellulose

Yimlamai

Choorit

Chisti

et al. 2021

J of Chemical Tech & Biotech

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BACKGROUND Higher‐value products, such as cellulose and carboxymethylcellulose (CMC), may be produced from lignocellulosic agroindustrial residues, such as oil palm empty fruit bunch (EFB) fibers that are presently underutilized or discarded. Recovery of cellulose from EFB and its conversion of CMC are discussed as methods of creating value and reducing the environmental impact of EFB. RESULTS Cellulose was recovered from EFB fibers and converted to water soluble CMC. Cellulose isolation used a two‐step sequential treatment involving peracetic acid (PA) (50 g dry EFB L−1 PA, 35 °C, 9 h) for initial delignification, and then alkaline peroxide (AP) (50 g delignified‐EFB L−1 AP, 45 °C, 12 h). This treatment removed 91.5% of lignin in the original EFB fiber. The recovered solids, designated as cellulose‐EFB, were comprised of 83.7 ± 3.4% cellulose, 5.6 ± 0.3% hemicellulose, 1.7 ± 0.0% lignin, and 1.7 ± 0.1% ash. A two‐step process with an initial alkalization {3 g cellulose‐EFB in 99 mL solvent [10:1 by vol mixture of ethanol (95%) and 35% NaOH], 30 °C, 2 h} followed by etherification was used to convert cellulose‐EFB to CMC sodium salt. The conversion yield was 50% of the theoretical maximum. CONCLUSION The best conditions for preparing CMC from cellulose‐EFB were a 2 h treatment with 35% (wt/vol) NaOH during alkalization at 30 °C, followed by etherification at 55 °C. The CMC had a degree of substitution of 0.16 and a water solubility of 6.8 g L−1 at 30 °C. © 2021 Society of Chemical Industry

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italicWI = Y + 800 ((), 0.3138 - x) + 1700 ((), 0.3310 - y)

where Y was the luminance factor, and x and y were the two chromaticity coordinates of the sample, 36 and

italicYI = \frac{130.31 X - 114.98 Z}{Y}

Eqn (3) and (4) applied to CIE (International Commission on Illumination, or Commission internationale de lʼéclairage) standard D65 (1964) illuminant and standard observer 36…”

Section: Methodsmentioning

confidence: 99%

Cellulose from oil palm empty fruit bunch fiber and its conversion to carboxymethylcellulose

Yimlamai

Choorit

Chisti

et al. 2021

J of Chemical Tech & Biotech

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“…Aqueous ammonia solution (10% v/v) (25% aqueous stock solution; Ricca Chemical, Thermo Fisher Scientific, Loughborough, UK) was sterilized by filtration through a 0.45 µm sterile membrane filter. The following solutions were sterilized by autoclaving at 121 • C for 15 min [23]: 0.1 M NaOH, 0.1 M HCl, and 0.85% (w/v) NaCl.…”

Section: Chemicalsmentioning

confidence: 99%

“…Lactobacillus plantarum WU-P19 [30], isolated from a traditional fermented herb [30], was used in this work. WU-P19 had earlier been evaluated as a potential probiotic [30] and was shown to produce conjugated linoleic acids (CLA1 (cis-9, trans-11-octadecadienoic acid; CLA2, trans-10, cis-12-octadecadienoic acid) [31] and vitamin B12 [23]. In addition, it was shown to be able to produce health-promoting short-chain fatty acids from xylooligosaccharides (XOS) prebiotics [32].…”

Section: Bacterial Strain and Culture Mediummentioning

confidence: 99%

“…Fermentation of juice with a probiotic has the potential to generate nutrients not normally found in the juice and increase its acceptance by modifying flavor and other sensory attributes [14,21,22]. The bacterium Lactobacillus plantarum is a well-known probiotic that tolerates organic acids and is commonly used for fermenting plant-based foods [17,[23][24][25]. L. plantarum produces diverse enzymes that modify the fermenting juice to generate flavors and aromas [26].…”

Section: Introductionmentioning

confidence: 99%

“…Various other B-group vitamins are also produced by lactobacilli [28,29]. L. plantarum WU-P19 [30] is known to produce conjugated linoleic acids [31] and has been confirmed to produce vitamin B12 [23]. In addition, L. plantarum WU-P19 has been shown to produce health-promoting short-chain fatty acids from certain prebiotics [32].…”

Section: Introductionmentioning

confidence: 99%

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Nutritionally Enhanced Probioticated Whole Pineapple Juice

2021

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Nutritionally enhanced probioticated whole pineapple juice (WPJ, comprising juice of pineapple pulp and peel) beverages were produced by fermentation of WPJ with the probiotic bacterium Lactobacillus plantarum WU-P19. The 12 h fermented juice contained between 2.1 × 109 and 3.7 × 109 live cells of the probiotic per milliliter, depending on the beverage formulation. The beverage had a pH of around 4.1 and a lactic acid content of ~12.8 g L−1. It had a total sugar (glucose, sucrose, fructose, maltose) content of ~100.2 g L−1. During fermentation, some of the initial glucose and fructose were consumed by the probiotic, but sucrose and maltose were not consumed. The original WPJ was free of vitamin B12, but fermentation enhanced vitamin B12 content (~19.5 mg L−1). In addition, fermentation enhanced the concentrations of vitamins B2, B3, and B6, but the bacterium consumed some of the vitamin B1 originally present. From a nutritional perspective, the final probioticated beverage was a good source of vitamin B12, vitamin C and vitamin B6. In addition, it contained nutritionally useful levels of vitamins B1, B2, and B3. The calorific value of the final beverage was 56.94 kcal per 100 mL. The product was stable during 21-day refrigerated (4 °C) storage.

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