Investigation on Cell Disruption Techniques and Supercritical Carbon Dioxide Extraction of Mortierella alpina Lipid

Ong, Chang Chng; Chen, Yen‐Hui

doi:10.3390/foods11040582

Cited by 5 publications

(3 citation statements)

References 29 publications

(52 reference statements)

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“…But recently, homogenization has been replaced with novel green approaches which not only are environmentally friendly, as no solvent is used, but also provide greater quantity of the extract compared to the traditional extraction method. These green approaches include high pressure homogenization/processing, ultrasonication, ultrafast-microwave assisted heating, irradiation, ohmic heating, pulsed electric filed, and supercritical fluid (CO 2 ) extraction techniques. − The extraction rate is enhanced with novel nonthermal techniques depending upon the extraction parameters and the intrinsic properties of the raw material …”

Section: Vegan Sweetenersmentioning

confidence: 99%

Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization

Anwar

Syed

Munawar

et al. 2023

ACS Food Sci. Technol.

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Food producers are scouring for substitute sweeteners in food products because of the change of consumer discernment on the absorption of sucrose. Due to the composite mixture of characteristics surviving within sucrose in terms of its taste and textural features, recreating it within a low calorie sweetener is frequently a demanding task. The gustatory system is the primary tool for evaluating sweet flavors, most desired by all categories of age, especially children. Consumer behavioral shifts toward vegan ingredients due to various reasons for global food shortfalls and awareness campaigns have diverted global health organizations' and food industrialists' attention toward vegan sweeteners to sweeten the tongue in a more natural manner with low or zero caloric products. Furthermore, recent advances in the phytoceutical attributes of food ingredients and higher yields with green approaches have gained importance, with a low loss of nutrients in waste.

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Section: Vegan Sweetenersmentioning

confidence: 99%

Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization

Anwar

Syed

Munawar

et al. 2023

ACS Food Sci. Technol.

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“…En el estudio llevado a cabo por Li et al, [33], tras el tratamiento con fluidos supercríticos, se observó en las imágenes obtenidas del microscopio electrónico de transmisión una dispersión asimétrica del citoplasma de la levadura Rhodotorula mucilaginosa, así como zonas vacías. Esta técnica también ha demostrado afectar a la integridad celular del hongo oleaginoso Mortierella alpina [34].…”

Section: Inactivación Microbiológicaunclassified

Stabilization of white grape must by application of supercritical CO₂ as a strategy to reduce the SO₂ content

Sánchez,

Bustos,

Hernández

et al. 2023

BIO Web Conf.

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Winemaking worldwide, and especially the one carried out in warm climates, is looking for strategies to prevent enzymatic and microbial alterations of must and wines alternative to SO2 addition. However, there is any methodology as efficient as SO2, being used in combination with those substances in the best of cases, which does not suppose a real solution to the problem. In search of safer alternatives to preserve enological products, high-pressure treatments using supercritical CO2 can be a sustainable alternative The aim of this study is to analyze the biocidal effect, and enzymatic inactivation of supercritical CO2 on white grape must (Pedro Ximenez variety), in order to reduce SO2 in the pre-fermentative stage. It was processed by varying the main variable of the process, the percentage of CO2 (10, 40, and 70%), keeping the rest of the variables constant (100 bar, 35 ºC 10 min). Results are very promising and any of the treatment conditions seem to alter the physicochemical characteristics of must. Regarding must stabilization, this technique has proven to be very efficient in the reduction of total microorganisms, as well as reduce enzymatic activity of polyphenol oxidase, showing better results than those obtain when using SO2.

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“…At present, the commonly used extraction methods of microbial lipids are as follows: acid heat method, Soxhlet extraction method, and supercritical CO 2 extraction method ( 67 – 71 ). Among them, the Soxhlet extraction method is relatively accurate, but it is time-consuming and consumes too much organic solvent; the acid-heat method, although the yield is low, is fast and simple, and is suitable for the operation of multiple samples; the supercritical CO 2 extraction method has high instrument requirements and requires Strictly control parameters ( 67 , 71 ). The process of extracting lipid from fungi using acid-catalyzed predicament, microwave, and rapid ultrasonic-microwave treatment can create it have a high extraction rate, up to 70% (w/w) content ( 71 ).…”

Section: Extraction Of Fungal Fatty Acidmentioning

confidence: 99%

Production, Biosynthesis, and Commercial Applications of Fatty Acids From Oleaginous Fungi

Zhang

Huang

et al. 2022

Front. Nutr.

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Oleaginous fungi (including fungus-like protists) are attractive in lipid production due to their short growth cycle, large biomass and high yield of lipids. Some typical oleaginous fungi including Galactomyces geotrichum, Thraustochytrids, Mortierella isabellina, and Mucor circinelloides, have been well studied for the ability to accumulate fatty acids with commercial application. Here, we review recent progress toward fermentation, extraction, of fungal fatty acids. To reduce cost of the fatty acids, fatty acid productions from raw materials were also summarized. Then, the synthesis mechanism of fatty acids was introduced. We also review recent studies of the metabolic engineering strategies have been developed as efficient tools in oleaginous fungi to overcome the biochemical limit and to improve production efficiency of the special fatty acids. It also can be predictable that metabolic engineering can further enhance biosynthesis of fatty acids and change the storage mode of fatty acids.

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Investigation on Cell Disruption Techniques and Supercritical Carbon Dioxide Extraction of Mortierella alpina Lipid

Cited by 5 publications

References 29 publications

Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization

Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization

Stabilization of white grape must by application of supercritical CO₂ as a strategy to reduce the SO₂ content

Production, Biosynthesis, and Commercial Applications of Fatty Acids From Oleaginous Fungi

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Investigation on Cell Disruption Techniques and Supercritical Carbon Dioxide Extraction of Mortierella alpina Lipid

Cited by 5 publications

References 29 publications

Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization

Inclusive Overview of Sweeteners Trends: Nutritional Safety and Commercialization

Stabilization of white grape must by application of supercritical CO2 as a strategy to reduce the SO2 content

Production, Biosynthesis, and Commercial Applications of Fatty Acids From Oleaginous Fungi

Contact Info

Product

Resources

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Stabilization of white grape must by application of supercritical CO₂ as a strategy to reduce the SO₂ content