Modified sugar beet pulp and cellulose-based adsorbents as molasses quality enhancers: Assessing the treatment conditions

Djordjević, Miljana; Šereš, Zita; Maravić, Nikola; Šćiban, Marina; Šoronja-Simović, Drаgana

doi:10.1016/j.lwt.2021.111988

Cited by 7 publications

(8 citation statements)

References 35 publications

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“…Cellulase and hemicellulase hydrolysis can both cause degradation of the glucosidic bonds of fibers, and the heating and alkaline treatments during acrylate and phosphate grafting can break down hydrogen bonds, leading to a lower crystallinity of JRDF-E, JRDF-EAG, and JRDF-EPG [ 19 , 32 ]. A similar trend was observed by other previous studies [ 31 , 33 ].…”

Section: Resultssupporting

confidence: 92%

“…Moreover, a new peak at around 2395 cm −1 (corresponding to the stretching vibration of the phosphate group) appeared in the spectrum of JRDF-EPG [ 10 , 30 ], demonstrating that the phosphate group had been grafted with JRDF. Similar results were obtained by Djordjević et al [ 31 ]. In general, these results evidenced that the three modifications changed the chemical bonds of JRDF.…”

Section: Resultssupporting

confidence: 92%

“…As shown in Figure 3 A, the JRDFs all offered a typical X-ray diffraction profile of fibers with two intensity peaks at 18.4° and 22.2° (corresponding to the cellulose crystal structures I and II, respectively) [ 31 ]. The crystallinities of JRDF-E, JRDF-EPG, and JRDF-EAG were lower than that of JRDF ( p < 0.05), indicating that enzymatic hydrolysis combined with acrylate grafting or phosphate grafting destroyed the cellulose crystal structure of the JRDF.…”

Section: Resultsmentioning

confidence: 99%

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Dual Enzymolysis Assisted by Acrylate or Phosphate Grafting: Influences on the Structural and Functional Properties of Jujube Residue Dietary Fiber

Zhao,

Xu,

Zheng

et al. 2024

Molecules

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Jujube residue is an abundant and low-cost dietary fiber resource, but its relatively lower hydration and functional properties limit its utilization as an ingredient of functional food. Thus, cellulase and hemicellulase hydrolysis, enzymatic hydrolysis assisted by phosphate grafting (EPG), and enzymatic hydrolysis assisted by acrylate grafting (EAG) were used to improve the functional properties of jujube residue dietary fiber (JRDF) in this study. The results evidenced that these modifications all increased the porosity of the microstructure of JRDF and increased the soluble fiber content, surface area, and hydration properties, but reduced its brightness (p < 0.05). Moreover, JRDF modified by enzymolysis combined with acrylate grafting offered the highest extractable polyphenol content, oil, sodium cholate, and nitrite ion sorption abilities. Meanwhile, JRDF modified via enzymolysis assisted by phosphate grafting showed the highest soluble fiber content (23.53 g∙100 g−1), water-retention ability (12.84 g∙g−1), viscosity (9.37 cP), water-swelling volume (10.80 mL∙g−1), and sorption ability of copper (II) and lead (II) ions. Alternatively, JRDF modified with cellulase hydrolysis alone exhibited the highest glucose adsorption capacity (21.9 g∙100 g−1) at pH 7.0. These results indicate that EPG is an effective way to improve the hypolipidemic effects of JRDF, while EAG is a good choice to enhance its hydration and hypoglycemic properties.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

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Dual Enzymolysis Assisted by Acrylate or Phosphate Grafting: Influences on the Structural and Functional Properties of Jujube Residue Dietary Fiber

Zhao,

Xu,

Zheng

et al. 2024

Molecules

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“…Molasses is mostly made up of fermentable carbohydrates (glucose, fructose, sucrose) and water, with a lot of sucrose and organic as well as inorganic non-sugars compositions. Amino acids, betaine, phenolic compounds, lactic acid, vitamins, trace elements like Ca 2+ , and Na + , and color-forming chemicals including caramel compounds, melanoidines, and melanins, are all found in molasses [43,45]. Molasses can be used as a source of carbon for yeast strains' growth and metabolism, making it a good candidate for ethanol production.…”

Section: Molassesmentioning

confidence: 99%

Substrates and Metabolic Pathways in Symbiotic Culture of Bacteria and Yeast (Scoby) Fermentation: A Mini Review

Zailani

Adnan²

2022

Jurnal Teknologi

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Kombucha is a fermented beverage that is prepared traditionally by fermenting Symbiotic Culture of Bacteria and Yeast (SCOBY) with sugar and black/green tea, which is known as Camellia sinensis leaves. The previous study analyses the microbial composition that can be obtained in Kombucha production. Study shows that yeast species and acetic acid bacteria (AAB) species are the microorganisms that involve in the fermentation process of Kombucha. Some studies emphasize the chemical composition that was obtained from the production of Kombucha drinks such as organic acids, sugars, ethanol, and polyphenols. However, further review and elucidation regarding the substrates used and metabolic activity in Kombucha fermentation is necessary. Thus, the objective of this study is to review the metabolic pathway and substrates involve in Symbiotic Culture of Bacteria and Yeast (SCOBY) fermentation. This review also collected information related to the symbiosis of fermentation by yeast and AAB pathway in Kombucha fermentation. Several pharmaceutical effects of Kombucha were also discussed to prove the health benefits of Kombucha. To produce good quality and high yield of Kombucha that can provide various health benefits to consumers, it is crucial to understand the connection between the metabolic activity with Symbiotic Culture of Bacteria and Yeast (SCOBY) during the fermentation process of Kombucha. By conducting this review work, it could provide an insightful overview and better understanding of metabolic pathways and substrates involved in SCOBY and Kombucha fermentation.

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“…As a step forward to sustainability, food industry by-products (peels, pulps, cores) have emerged as DF sources with far-reaching positive effects contributing to the environment as well as human wellbeing (1,2). One of the frequently investigated by-products in this respect is the sugar beet pulp (SBP) remaining after sucrose extraction (3)(4)(5)(6). SBP is comprised of soluble DF (pectin) as well as insoluble DF (hemicelluloses, cellulose, and lignin) accounting for total DF content in the range 74.0-84.4% (7).…”

Section: Introductionmentioning

confidence: 99%

Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin

Djordjević

Ambrus

Maravić

et al. 2022

Food Technol. Biotechnol. (Online)

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Research background. By tailoring dietary fibre structural and physicochemical properties, their functionality and applicability can be remarkably increased. One of the approaches used in this respect is fibre particle size reduction. Accordingly, the present study explores the impact of short-time micronization in a planetary ball mill on structural and thermal changes of modified and commercial sugar beet fibres, inulin, and sucrose in terms of their potential application as food excipients. Experimental approach. Short-time micronization in a planetary ball mill (30 and 60 min) was applied for particle size reduction of modified and commercial sugar beet fibres, inulin, and sucrose as less energy consumptive and less destructive approach compared to long-time micronization. Dietary fibre and sucrose samples were characterised in terms of particle size, morphology, bounds and functional groups presence, crystallinity and thermal properties, prior to as well as upon conducted short-time micronization. Results and conclusions. Successful particle size reduction to micron-scale was obtained already after 30 min of micronization in most of the samples without significant changes in thermal properties and crystallinity as well as present functional groups. An enhanced particle size decrease with prolonged micronization time (60 min) was noticed for modified sugar beet fibres with slightly wider particle size distribution compared to other examined samples. Furthermore, morphology and exposure of the present functional groups in samples were altered by the micronization which is favourable in terms of their further application as excipients in the food matrix. Novelty and scientific contribution. The corresponding research reports the short-time micronization impact on sugar beet fibres and modified sugar beet fibres, inulin and sucrose for the first time hence contributing to the widening of their application as excipients in diverse products.

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Modified sugar beet pulp and cellulose-based adsorbents as molasses quality enhancers: Assessing the treatment conditions

Cited by 7 publications

References 35 publications

Dual Enzymolysis Assisted by Acrylate or Phosphate Grafting: Influences on the Structural and Functional Properties of Jujube Residue Dietary Fiber

Dual Enzymolysis Assisted by Acrylate or Phosphate Grafting: Influences on the Structural and Functional Properties of Jujube Residue Dietary Fiber

Substrates and Metabolic Pathways in Symbiotic Culture of Bacteria and Yeast (Scoby) Fermentation: A Mini Review

Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin

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