Cyanide detoxification methods in food: A review

Kuliahsari, Dessy Eka; Sari, I N I; Estiasih, Teti

doi:10.1088/1755-1315/733/1/012099

Cited by 10 publications

(7 citation statements)

References 17 publications

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“…Meanwhile, cassava peels could contain hazardous hydrogen cyanide (HCN) in cyanogenic glucose, which is toxic to human health [6,7]. However, cheese whey and cassava peels can be utilized to reduce the potential of environmental pollution as the solution to the problem of agro-industrial wastes.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Antimicrobial Composite Edible Film Formulated from Fermented Cheese Whey and Cassava Peel Starch

et al. 2022

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Antimicrobial composite edible film can be a solution for environmentally friendly food packaging, which can be made from fermented cheese whey containing an antimicrobial agent and cassava peel waste that contains starch. The research aims to determine the formulation of fermented cheese whey and cassava peel waste starch, resulting in an antimicrobial composite edible film with the best physical, mechanical, and water vapour permeability (WVP) properties, as well as with high antimicrobial activity. This research was conducted using experimental methods with nine composite edible film formulation treatments with three replications. Three variations in the fermented cheese whey and cassava peel starch ratio (v/v) (1:3, 1:1, 3:1) were combined with variations in the addition of glycerol (20%, 33%, 45%) (w/w) in the production of the composite edible film. Then, the physical characteristics such as elongation at break, tensile strength, WVP, colour, and antimicrobial effect of its film-forming solution were observed. The results showed that 24 h of whey fermentation with Candida tropicalis resulted in an 18.50 mm inhibition zone towards Pseudomonas aeruginosa. The best characteristic of the film was obtained from the formulation of a whey:starch ratio of 1:3 and 33% glycerol, which resulted in a thickness value of 0.21 mm, elongation at break of 19.62%, tensile strength of 0.81 N/mm2, WVP of 3.41 × 10−10·g/m·s·Pa at a relative humidity (RH) of 100%–35%, and WVP of 9.84 × 10−10·g/m·s·Pa at a RH of 75%–35%, with an antimicrobial activity towards P. aeruginosa of 5.11 mm.

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Section: Introductionmentioning

confidence: 99%

Characterization of Antimicrobial Composite Edible Film Formulated from Fermented Cheese Whey and Cassava Peel Starch

et al. 2022

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“…The reduction of cyanide content caused by adding NaHCO 3 to the blanching solutions was lower than for plain water, due to the change in pH. This influences the stability of linamarase enzymes, which are important in the degradation of linamarin to cyanohydrin that occurs at a pH of 5.5-7.0 [37][38][39]. The stabilization of linamarase is an essential step for cyanide detoxification in cassava leaves [40].…”

Section: Cyanide Contentmentioning

confidence: 99%

Pretreatment of the Leaves of Ethiopian Cassava (Manihot esculenta Crantz) Varieties: Effect of Blanching on the Quality of Dried Cassava Leaves

2022

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The aim of this work was to study the effect of blanching and drying on the quality of four Ethiopian cassava varieties (Chichu, Hawassa-4, Quelle, and Kello). Cassava leaves were subjected to blanching at 100 °C in plain water, 0.2% NaHCO3, and 0.4% NaHCO3 for five minutes. Cassava leaves without blanching were considered as a control. The drying temperature was set at 60 °C with a constant air velocity of 0.14 ms‒1. A high reduction in vitamin C (95.6% in Chichu, 95.0% in Hawassa-4, 94.9% in Quelle, and 94.4% in Kello) was noticed in leaves blanched in the 0.4% NaHCO3 solution. After blanching, the reduction in the ash content was higher for those blanched in plain water. The crude fiber and protein content were improved by blanching. Blanching in clear water was more effective among the different solutions in reducing the cyanide content in the leaves of Kello, Quelle, and Chichu by 51, 33, and 60%, respectively. While for Hawassa-4, the reduction was higher (47%) with the 0.2%NaHCO3 solution. After blanching, the h° values decreased, while a*, b*, and c* increased. Plain water blanching resulted in a better nutritional quality, while Hawassa-4 exhibited the best nutritional value among the four varieties.

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“…Cyanide inhibits the utilization of oxygen and increases anaerobic metabolism (Chongtham et al 2022). The toxic threshold of HCN in the blood ranges from 0.5 to 1.0 mg L −1 (20-40 µM), and the first clinical signs, such as headache, hyperventilation, vomiting, weakness, or abdominal cramps, become evident within 30 min (Alitubeera et al 2019;Schrenk et al 2019;Kuliahsari et al 2021). The release of HCN occurs after the mechanical disruption of the vacuole when β-glucosidases, present in the cytosol, break the bonds of cyanogenic glycosides (Sun et al 2018).…”

Section: Introductionmentioning

confidence: 99%

In silico prediction of microRNA families involved in the biosynthesis of lignans and cyanogenic glycosides in flax (Linum usitatissimum L.)

Harenčár,

Ražná

2024

Plant Growth Regul

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Flaxseed (Linum usitatissimum L.) is renowned for having the highest concentration of lignans among all plant species worldwide. However, it also contains a notable amount of cyanogenic glycosides, prompting efforts to reduce their levels. MicroRNAs, recognized as significant epigenetic factors, hold the potential to serve as genetic markers in achieving this breeding goal. In this study, 44,885 mature microRNAs were utilized alongside one genome and four transcriptomes of flax. Twelve gene sequences were obtained for five lignan enzymes and three enzymes related to cyanogenic glycosides. Based on our in silico approach, we identified 15 microRNA families for the lignan metabolic pathway, 10 for the cyanogenic glycoside pathway, and 6 regulating both pathways. Additionally, we contributed to the annotation of the used transcriptomes and verified the functionality of the “Finding genes by keyword” algorithm available on Phytozome 13. The results obtained led to the design of a unique schema for microRNA mediated regulation in the biosynthetic pathways of lignans and cyanogenic glycosides. This research will enhance our understanding of the regulatory mechanisms of microRNA in these biosynthetic pathways, along with other specialized metabolites. The predicted microRNAs can be employed in marker-assisted selection with the breeding objective of optimizing the ratio of nutritional and antinutritional components in flaxseed while maintaining current physiological parameters.

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Cyanide detoxification methods in food: A review

Cited by 10 publications

References 17 publications

Characterization of Antimicrobial Composite Edible Film Formulated from Fermented Cheese Whey and Cassava Peel Starch

Characterization of Antimicrobial Composite Edible Film Formulated from Fermented Cheese Whey and Cassava Peel Starch

Pretreatment of the Leaves of Ethiopian Cassava (Manihot esculenta Crantz) Varieties: Effect of Blanching on the Quality of Dried Cassava Leaves

In silico prediction of microRNA families involved in the biosynthesis of lignans and cyanogenic glycosides in flax (Linum usitatissimum L.)

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