Using severity factor as a parameter to optimize krill treatment under subcritical water conditions

Koomyart, Intira; Nagamizu, Hironori; Khuwijitjaru, Pramote; Kobayashi, Takashi; Shiga, Hirokazu; Yoshii, Hidefumi; Adachi, Shuji

doi:10.1080/09168451.2016.1204220

Cited by 6 publications

(5 citation statements)

References 28 publications

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“…In addition, HPLC analysis showed unidentified peaks, as well as glucose, but the fraction of unidentified peaks was small (<1%), even with long heating times. It is possible that glucose might be further converted to other isomers, including mannose and fructose, in arginine solution (Kobayashi et al, 2023).…”

Section: Resultsmentioning

confidence: 99%

“…Recently, as part of our search for simple and green methods for producing rare sugars, our group has studied the feasibility of using arginine as a catalyst for producing rare ketose and aldose isomers from common monosaccharides at high temperatures (Khuwijitjaru & Adachi, 2023a, 2023b; Khuwijitjaru et al, 2023; Kobayashi et al, 2023; Milasing et al, 2023). Arginine is a basic amino acid that is widely used as a food additive.…”

Section: Introductionmentioning

confidence: 99%

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Isomerization of maltose to maltulose by microwave heating, using arginine as a catalyst

Khuwijitjaru,

Kobayashi,

Adachi

2024

J Food Process Engineering

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Microwave heating was applied to isomerize maltose to maltulose, using arginine as a catalyst. The initial molar ratio of arginine/maltose was kept constant at 0.05. Maltulose yields of 0.28–0.30 were achieved within 90–400 s, dependent on the microwave power and the volume of the substrate solution but not on the initial concentration of maltose, indicating that isomerization of maltose by microwave heating is highly productive. Independent of the power of the microwave oven and the volume of the substrate solution, the fraction of remaining maltose, the yield of maltulose, the pH of the reaction mixture, and its absorbance at 280 and 420 nm could be expressed as a function of energy density, which was defined as the amount of energy absorbed per unit volume of the reaction mixture. This indicates that the operating conditions for the isomerization of maltose to maltulose by microwave heating can be determined based on the energy density.Practical applicationsIsomerization of aldose saccharides to their rare keto‐isomers in the presence of arginine in a heated aqueous solution is a green and effective process. To further improve the process efficiency, microwave heating can be employed. This study also demonstrated that a so‐called “energy density” can be used to determine the operating condition for the isomerization of sugar by microwave heating.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Isomerization of maltose to maltulose by microwave heating, using arginine as a catalyst

Khuwijitjaru,

Kobayashi,

Adachi

2024

J Food Process Engineering

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“…Because of these characteristics, subcritical water has attracted a signifi-cant amount of attention as a reaction solvent and extractant. We have previously reported that the treatment of Isada krill [8][9][10][11][12] or its residual waste solution [13] under subcritical water conditions at 140 to 200℃ reduced the fishy odor and enhanced shrimp-like flavor.…”

Section: Introductionmentioning

confidence: 99%

Preparation of Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill under Subcritical Water Conditions

2019

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Conditions were examined to prepare a seasoning with shrimp-like flavor from the aqueous residues formed after the recovery of oil-soluble functional components in Isada krill caught from the Sanriku coast in 2017 and 2018 upon treatment under subcritical water conditions. Treatment at 160℃ increased the amount of insoluble material and decreased the concentration of soluble matter. The color of the aqueous residue depended on the year of the catch, and the color after treatment under subcritical water conditions was also different. However, when treated under subcritical water conditions, both aqueous residues obtained from the 2017 and 2018 catches showed a decrease in the fishy odor and an increase in fragrant and burnt aromas. The preference score obtained for the residue obtained from the 2017 catch increased after the treatment process. On the other hand, the aqueous residue obtained from the 2018 catch, which did not show any improvement in the preference score upon treatment, was improved when diluted 2 or 4 times after the treatment process. GC-MS analysis revealed that pyridines and pyrazines related to shrimp-like flavor were produced in both aqueous residues obtained from the 2017 and 2018 catches upon treatment under subcritical water conditions.

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“…We have previously reported that the treatment of Isada krill [6][7][8][9][10], or that of its residual waste solution [11], under subcritical water conditions at 140-200℃ reduced the fishy odor and enhanced shrimp-like flavor.…”

Section: Introductionmentioning

confidence: 99%

Preparation of Powdered Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill by Subcritical Water Treatment and Spray-drying

et al. 2019

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The aqueous residue formed after the recover y of oil-soluble functional components in Isada krill caught on the Sanriku coast in 2018 was treated under subcritical water conditions at 140℃. Maltodextrins (MDs) with different dextrose equivalents (DEs) were added to the residue, and the mixtures were spray-dried to produce the powdered seasonings. Sensory evaluation of the odor of the powdered seasonings was conducted by a panel of volunteers. The DE of MD was found to affect palatability, and MDs with larger DEs exhibited higher preference scores. GC-MS analysis revealed that all the powdered seasonings contained pyrazines related to shrimp-like flavor, although no pyridines were detected.

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Using severity factor as a parameter to optimize krill treatment under subcritical water conditions

Cited by 6 publications

References 28 publications

Isomerization of maltose to maltulose by microwave heating, using arginine as a catalyst

Isomerization of maltose to maltulose by microwave heating, using arginine as a catalyst

Preparation of Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill under Subcritical Water Conditions

Preparation of Powdered Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill by Subcritical Water Treatment and Spray-drying

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