High Hydrostatic Pressure Assisted by Celluclast® Releases Oligosaccharides from Apple By-Product

Peña-Armada, Rocío De la; Villanueva-Suárez, María José; Rupérez, Pilar; Mateos‐Aparicio, Inmaculada

doi:10.3390/foods9081058

Cited by 10 publications

(4 citation statements)

References 35 publications

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“…Samples were dissolved by agitation over 60 min, centrifuged, and filtered using 0.22 mm syringe filters. Date carbohydrates were analyzed with an HPLC system—Agilent 1200 series autosampler, Agilent quaternary pump system 1100 series with online degasser, Agilent 1100 series chromatography thermostatic oven, Agilent HPLC control unit 1100 series fitted with an Agilent 1100 series refractive index detector (RID), using an ionic exchange column RezexTM RSO-Oligosaccharide Ag 4%, LC Column (200 × 10 mm), preceded by a RezexTM RSO-Oligosaccharide Ag 4%, LC Guard Column (60 × 10 mm) (Phenomenex ® , Torrance, CA, USA), with an isocratic mobile phase of HPLC grade water, retained at a flow rate 0.3 mL/min, and an injection volume of 5 μL at room temperature following the method from De la Peña-Armada et al [ 35 ]. All the samples were analyzed in triplicate and data acquisition and analyses were carried out with an Agilent ChemStation from Agilent Technologies (Santa Clara, CA, USA) including identification by RT coincidence and quantification according to peak area, using the following equations: Pullulan 100 (y = 115.15x − 1799.9); Pullulan 20 (y = 137.85x − 4316); cellotriose (y = 115.51x − 909.27); saccharose (y = 132x + 982.05); glucose (y = 149.11x + 7428.1); fructose (y = 144.13x + 4927.4).…”

Section: Methodsmentioning

confidence: 99%

UV-C Treatment Impact on the Availability of Water-Soluble Carbohydrates, Polyphenols, and Antioxidant Capacity of an Algerian Underutilized Date Fruit (Phoenix dactylifera L.)

Djaoud,

De la Peña-Armada,

García-Alonso

et al. 2024

Foods

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Underutilized dates are considered as a socioeconomically important fruit for local and global communities, such as Degla-Beida, a common date fruit variety. The aim of this research was to elucidate, for the first time, the efficiency of UV-C light treatment (over different irradiation durations 5, 10, 20, and 40 min) in the enhancement of soluble carbohydrates and phenolic compounds, and to evaluate its effect on the antioxidant capacity. Furthermore, the content of dietary fiber was analyzed: insoluble dietary fiber (11.89 g/100 g); soluble dietary fiber (5.15 g/100 g); and total dietary fiber (17.06 g/100 g). The techno-functional properties were also determined: swelling capacity (3.94 mL/g); oil holding capacity (7.38 g/g); water holding capacity (9.30 g/g); and bulk density (1.81 g/mL). All were carried out to study the potential of exploiting this underutilized fruit for other applications as for feed or food. The results suggest that UV-C technology changes minimally the total water-soluble carbohydrate content; however, this preservation technology can affect the availability of different soluble carbohydrates depending on the irradiation time (IT), increasing the high molecular weight polysaccharides with IT up to 20 min, and some oligosaccharides with IT up to 5 min. The polyphenolic content determined by HPLC-QTOF was increased when the samples were submitted to UV-C reaching the maximum at 20 min (111.62 mg/100 g) and then to decrease in those submitted to IT of 40 min (12.05 mg/100 g). Regarding antioxidant capacity in the UV-C treated samples, FRAP decreased and EC50 on DPPH increased when IT was increased, while ORAC was hardly maintained. In addition, considering UV-C radiation associated with preservation and the studied date fruit as a rich source of dietary fiber with adequate techno-functional properties, this study presents valuable information for its potential use as a new food ingredient.

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Section: Methodsmentioning

confidence: 99%

UV-C Treatment Impact on the Availability of Water-Soluble Carbohydrates, Polyphenols, and Antioxidant Capacity of an Algerian Underutilized Date Fruit (Phoenix dactylifera L.)

Djaoud,

De la Peña-Armada,

García-Alonso

et al. 2024

Foods

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“…Hence, HHP seemed to be an interesting green technology for making the apple by-product a more suitable ingredient to be used by the industry in functional food. In addition, De la Peña-Armada and collaborators developed novel procedures for apple by-product valorisation consisting of HHP aided by commercial food-grade enzymes [ 114 ]. HHP treatment aided by Celluclast ® proved to hydrolyse the insoluble dietary fibre of apple by-product.…”

Section: Innovation For Apple By-product Valorisationmentioning

confidence: 99%

Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple

Peña-Armada

Mateos‐Aparicio

2022

Molecules

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The apple has been recognised as the most culturally important fruit crop in temperate land areas. Centuries of human exploitation and development led to the production of thousands of apple cultivars. Nowadays, the apple represents the third most widely cultivated fruit in the world. About 30% of the total production of apples is processed, being juice and cider the main resulting products. Regarding this procedure, a large quantity of apple by-product is generated, which tends to be undervalued, and commonly remains underutilised, landfilled, or incinerated. However, apple by-product is a proven source of bioactive compounds, namely dietary fibre, fatty acids, triterpenes, or polyphenols. Therefore, the application of green technologies should be considered in order to improve the functionality of apple by-product while promoting its use as the raw material of a novel product line. The present work provides a holistic view of the apple’s historical evolution, characterises apple by-product, and reviews the application of green technologies for improving its functionality. These sustainable procedures can enable the transformation of this perishable material into a novel ingredient opening up new prospects for the apple’s potential use and consumption.

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“…According to the report by De la Peña‐Armada et al. (2020), polysaccharides (1.8‐fold) and oligosaccharides (3.8‐fold) could be extracted more from apple by‐products by HP‐assisted enzymatic (cellulase) treatments as compared to the ones obtained from enzymatic treatment at atmospheric pressure. In the Pérez‐López et al.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, HP boosts the physicochemical and functional properties of DFs by enhancing interaction with water (Mateos-Aparicio et al, 2010). According to the report by De la Peña-Armada et al (2020), polysaccharides (1.8-fold) and oligosaccharides (3.8-fold) could be extracted more from apple by-products by HP-assisted enzymatic (cellulase) treatments as compared to the ones obtained from enzymatic treatment at atmospheric pressure. In the Pérez-López et al (2017) study, a synergistic effect was observed between the hydrolytic enzyme and HP with increasing soluble DF (SDF) content and a decrease in the molecular weight of DFs, in addition to three times higher polysaccharide content, compared to the untreated sample (okara).…”

Section: Introductionmentioning

confidence: 99%

The effects of high‐pressure, enzymatic, and high‐pressure‐assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract

Baskaya‐Sezer

2023

Journal of Food Science

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This study aimed to investigate the physicochemical attributes of soluble dietary fibers (SDFs) of grape, which were isolated after enzymatic (using cellulase [0.1 MPa/60°C/30 min]), high‐pressure (HP) (100 MPa/60°C/30 min), or HP‐assisted enzymatic treatment (using cellulase [100 MPa/60°C/30 min]), then to evaluate textural properties, color, and microbiological load of jelly prepared using grape waste extract and either pectin or SDF types. HP‐assisted enzymatic treatment increased glucose adsorption capacity by more than 50%, and the water‐holding capacity of SDF more than twofold as compared to the levels measured in untreated‐SDF. After treatments, glucose and galactose contents decreased, whereas fructose, mannose, xylose, arabinose, and rhamnose ratios increased. The arabinose ratio increased more than twice by the effect of HP, whereas the xylose content increased almost fivefold with HP‐assisted enzymatic treatment. For the textural properties of jelly, HP‐assisted enzymatic treated‐SDF provided almost double values in gel strength and adhesiveness than those contributed by untreated‐SDF. It was followed by HP‐treated SDF jelly. The results showed that HP‐assisted enzymatic treatment developed more similar outcomes with enzymatic treatment, rather than HP treatment alone. HP‐assisted enzymatic hydrolysis is recommended for treating SDF for use in jelly due to its synergistic effect.Practical ApplicationHigh‐pressure‐assisted cellulase treatment provided the best properties to SDF for jelly. In combined treatment, impacts of cellulase treatment were more prominent than HP effects. Therefore, the use of HP assistance for enzymatic hydrolysis shortens the processing time. Moreover, the technological and functional properties (water holding, glucose adsorption capacity, and monosaccharide composition) of the combined treated‐fiber can improve. In addition, the color and textural properties of the jelly prepared with this treated‐fiber can be enhanced. In this way, it may be possible to obtain a good thickening agent. This material can also be an alternative to pectin.

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High Hydrostatic Pressure Assisted by Celluclast® Releases Oligosaccharides from Apple By-Product

Cited by 10 publications

References 35 publications

UV-C Treatment Impact on the Availability of Water-Soluble Carbohydrates, Polyphenols, and Antioxidant Capacity of an Algerian Underutilized Date Fruit (Phoenix dactylifera L.)

UV-C Treatment Impact on the Availability of Water-Soluble Carbohydrates, Polyphenols, and Antioxidant Capacity of an Algerian Underutilized Date Fruit (Phoenix dactylifera L.)

Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple

The effects of high‐pressure, enzymatic, and high‐pressure‐assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract

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