The insulinotropic activity of oleosomes prepared from various sea buckthorn cultivars in mouse and human pancreatic β cell lines

Korkus, Eliza; Szustak, Marcin; Dąbrowski, Grzegorz; Czaplicki, Sylwester; Kadłubowski, Sławomir; Koziołkiewicz, Maria; Konopka, Iwona; Gendaszewska‐Darmach, Edyta

doi:10.1016/j.nfs.2023.05.002

Cited by 1 publication

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“…Enzymatic hydrolysis, specifically hydrolysis using pectinase, is a crucial process that significantly affects the yield and quality of the juice [ 10 ]. Pectinase, an enzyme derived from microorganisms such as Aspergillus niger , possesses the ability to break down the complex pectinaceous substances in the fruit, leading to improved juice yield and an increased extraction of bioactive compounds [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Changes in the Main Physicochemical Properties and Electrochemical Fingerprints in the Production of Sea Buckthorn Juice by Pectinase Treatment

Guo

2024

Molecules

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Enzymatic hydrolysis using pectinase is critical for producing high-yield and quality sea buckthorn juice. This study determined the optimal temperature, time, and enzyme dosage combinations to guide manufacturers. A temperature of 60 °C, hydrolysis time of 3 h, and 0.3% enzyme dosage gave 64.1% juice yield—25% higher than without enzymes. Furthermore, monitoring physicochemical properties reveals enzyme impacts on composition. Higher dosages increase soluble solids up to 15% and soluble fiber content by 35% through cell wall breakdown. However, excessive amounts over 0.3% decrease yields. Pectin concentration also declines dose-dependently, falling by 91% at 0.4%, improving juice stability but needing modulation to retain viscosity. Electrochemical fingerprinting successfully differentiates process conditions, offering a rapid quality control tool. Its potential for commercial inline use during enzymatic treatment requires exploration. Overall, connecting optimized parameters to measured effects provides actionable insights for manufacturers to boost yields, determine enzyme impacts on nutrition/functionality, and introduce novel process analytical technology. Further investigations of health properties using these conditions could expand sea buckthorn juice functionality.

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Section: Introductionmentioning

confidence: 99%

Changes in the Main Physicochemical Properties and Electrochemical Fingerprints in the Production of Sea Buckthorn Juice by Pectinase Treatment

Guo

2024

Molecules

View full text Add to dashboard Cite

show abstract

The insulinotropic activity of oleosomes prepared from various sea buckthorn cultivars in mouse and human pancreatic β cell lines

Cited by 1 publication

References 42 publications

Changes in the Main Physicochemical Properties and Electrochemical Fingerprints in the Production of Sea Buckthorn Juice by Pectinase Treatment

Changes in the Main Physicochemical Properties and Electrochemical Fingerprints in the Production of Sea Buckthorn Juice by Pectinase Treatment

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