High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient

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

doi:10.1016/j.lwt.2022.113968

Cited by 4 publications

(2 citation statements)

References 43 publications

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“…Up to 99.5% of final prepared white sugar is sucrose, which is the most crucial component in the synthesis of sugar [ 1 , 2 ]. Animals consume sucrose to maintain their energy levels, which affects their lipid metabolism and insulin effectiveness [ 3 , 4 ]. The most prevalent element in foods and beverages is sucrose [ 5 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

Fabrication of Efficient and Non-Enzymatic Electrochemical Sensors for the Detection of Sucrose

Asghar

Mustafa

Jabeen

et al. 2023

Sensors

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Molecularly imprinted polymers have been used for the creation of an electrochemical sensor for the detection of sucrose, which are modified by using functionalized graphene (fG). Using AIBN as the free radical initiator and sucrose as the template, imprinted polymers are synthesized. The monomer, 4,4′-diisocyanatodiphenylmethane (DPDI), has both proton donor groups (N-H or O-H) and lone-pair donor groups (C=O). By creating H-bonds with electron donor groups (C=O), the proton donor group in this polymer may interact with the sugar molecule serving as its template. The sensor signals have improved as a result of the interaction between the monomer and the template. Thermogravimetric and differential thermal analysis (TGA/DTA) curves, scanning electron microscopy (SEM), and FT-IR spectroscopy have been employed to characterize the fabricated receptors. The fabricated sensor has exhibited a limit of detection of 16 ppb for the target analyte that is highly sensitive, linear, reversible, regenerative, and selective. Moreover, the sensor’s stability, reproducibility, and reusability have been evaluated for six months, following the device’s manufacturing, and the results revealed similar responses with the percentage error of less than 1%. Most importantly, this sensor has demonstrated a quick response time, which is very sensitive, stable, and selective.

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Section: Introductionmentioning

confidence: 99%

Fabrication of Efficient and Non-Enzymatic Electrochemical Sensors for the Detection of Sucrose

Asghar

Mustafa

Jabeen

et al. 2023

Sensors

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show abstract

“…Conventional techniques require the use of organic solvents, temperature and agitation, such as the Soxhlet procedure, maceration and hydrodistillation. Recently, other techniques have been proposed, which are greener and cleaner since they require less energy and reduce or substitute the use of organic solvents, making them beneficial to the environment [ 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Enhancing Antioxidants Extraction from Agro-Industrial By-Products by Enzymatic Treatment

Leite

Belo

Salgado

2022

Foods

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Nowadays, agro-industrial by-products are of increasing interest as a source of antioxidant compounds. Thus, alternative green techniques to extract antioxidant compounds have been pursued. The use of enzymes to release bioactive compounds through antioxidant activity reduces the environmental impact caused by traditional extraction systems using organic solvents. A crude enzymatic extract containing carbohydrolases was produced by solid-state fermentation (SSF) of an olive pomace and brewery spent-grain combination. The crude extract was evaluated at different temperatures and pH values and its thermostability was studied. Results showed that β-glucosidase and cellulase were more stable than xylanase, particularly cellulase, which kept 91% of its activity for 72 h at 45 °C. The extract was also applied in enzymatic treatments (ET) to liberate antioxidant compounds from winery, olive mill and brewery by-products under optimal conditions for enzymatic activities. The highest antioxidant activity was found in extracts obtained after enzymatic treatment of exhausted olive pomace (EOP). Enzymatic crude extract produced by SSF was successfully applied in the extraction of antioxidant compounds from winery, olive mill and brewery by-products. Thus, integrating SSF and enzymatic technologies is a valuable approach to implement circular economy practices in the agro-food industry.

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Effects of high hydrostatic pressure (HHP) on the rheological properties of pulp nectarine and the spray drying on the powder properties

Santos,

Almeida,

da Silva

et al. 2023

Food Measure

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High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient

Cited by 4 publications

References 43 publications

Fabrication of Efficient and Non-Enzymatic Electrochemical Sensors for the Detection of Sucrose

Fabrication of Efficient and Non-Enzymatic Electrochemical Sensors for the Detection of Sucrose

Enhancing Antioxidants Extraction from Agro-Industrial By-Products by Enzymatic Treatment

Effects of high hydrostatic pressure (HHP) on the rheological properties of pulp nectarine and the spray drying on the powder properties

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