Utilization of by-products of endemic fruits: Encapsulation of proteolytic extracts of guamara (Bromelia pinguin) and cocuixtle (Bromelia karatas) by electrospraying

Ragazzo‐Sánchez, Juan Arturo; Barrón-Carrillo, Darío; Sánchez-Burgos, Jorge Alberto; Calderón‐Santoyo, Montserrat; Montalvo‐González, Efigenia; González-Cruz, Elda Margarita; Barros‐Castillo, Julio César; García-Magaña, María de Lourdes

doi:10.1016/j.lwt.2021.111670

Cited by 4 publications

(2 citation statements)

References 30 publications

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“…For instance, fructans sprayed on Eugenia uniflora L., conferred stability for bioactive molecules (anthocyanins) and color, and prevented the loss of the antioxidant capacity of the encapsulated material [69]. The same type of fructans were used for encapsulating proteolytic extracts of Bromelia pinguin and Bromelia karatas by electrospraying [70]. The encapsulated material had a minimal loss of proteolytic activity during storage.…”

Section: By-products As Food Ingredientsmentioning

confidence: 99%

Agave By-Products: An Overview of Their Nutraceutical Value, Current Applications, and Processing Methods

et al. 2021

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Agave, commonly known as “maguey” is an important part of the Mexican tradition and economy, and is mainly used for the production of alcoholic beverages, such as tequila. Industrial exploitation generates by-products, including leaves, bagasse, and fibers, that can be re-valorized. Agave is composed of cellulose, hemicellulose, lignin, fructans, and pectin, as well as simple carbohydrates. Regarding functional properties, fructans content makes agave a potential source of prebiotics with the capability to lower blood glucose and enhance lipid homeostasis when it is incorporated as a prebiotic ingredient in cookies and granola bars. Agave also has phytochemicals, such as saponins and flavonoids, conferring anti-inflammatory, antioxidant, antimicrobial, and anticancer properties, among other benefits. Agave fibers are used for polymer-based composite reinforcement and elaboration, due to their thermo-mechanical properties. Agave bagasse is considered a promising biofuel feedstock, attributed to its high-water efficiency and biomass productivity, as well as its high carbohydrate content. The optimization of physical and chemical pretreatments, enzymatic saccharification and fermentation are key for biofuel production. Emerging technologies, such as ultrasound, can provide an alternative to current pretreatment processes. In conclusion, agaves are a rich source of by-products with a wide range of potential industrial applications, therefore novel processing methods are being explored for a sustainable re-valorization of these residues.

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Section: By-products As Food Ingredientsmentioning

confidence: 99%

Agave By-Products: An Overview of Their Nutraceutical Value, Current Applications, and Processing Methods

et al. 2021

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“…However, the highest activity was observed in B. pinguin proteases. In addition, the cytotoxic, anthelmintic and antimicrobial [3,6,7], anti-inflammatory [8] and antitumor [9] activities of the pre-purified extracts obtained from both fruits have also been studied [10,11]. Furthermore, it has been observed that they have shown remarkable thermal stability, as well as a high stability at high values of ionic strength (pI between 4.6 and 8.1) [3].…”

Section: Introductionmentioning

confidence: 99%

Guamara and Cocuixtle: Source of Proteases for the Transformation of Shrimp By-Products into Hydrolysates with Potential Application

Rodríguez-Jiménez,

Montalvo-González,

López-García

et al. 2023

Biology

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Since the fruits of Bromelia pinguin and Bromelia karatas are rich in proteases, the aim of this research was to optimize the hydrolysis process of cooked white shrimp by-products due to the effect of these proteases. A robust Taguchi L16’ design was used to optimize the hydrolysis process. Similarly, the amino acid profile by GC-MS and antioxidant capacity (ABTS and FRAP) were determined. The optimal conditions for hydrolysis of cooked shrimp by-products were pH 8.0, 30 °C, 0.5 h, 1 g of substrate and 100 µg/mL of B. karatas, pH 7.5, 40 °C, 0.5 h, 0.5 g substrate and 100 µg/mL enzyme extract from B. pinguin and pH 7.0, 37 °C, 1 h, 1.5 g substrate and 100 µg/mL enzyme bromelain. The optimized hydrolyzates of B. karatas B. pinguin and bromelain had 8 essential amino acids in their composition. The evaluation of the antioxidant capacity of the hydrolyzates under optimal conditions showed more than 80% inhibition of in ABTS radical, B. karatas hydrolyzates had better higher ferric ion reduction capacity with 10.09 ± 0.02 mM TE/mL. Finally, the use of proteolytic extracts from B. pinguin and B. karatas to optimize hydrolysis process allowed obtaining hydrolyzates of cooked shrimp by-products with potential antioxidant capacity.

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Valorization of Industrial Coproducts From Tropical Fruit

Pacheco,

Castañeda‐Valbuena,

Herrera‐Pool

et al. 2023

Nutraceutics From Agri‐Food By‐Products

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Utilization of by-products of endemic fruits: Encapsulation of proteolytic extracts of guamara (Bromelia pinguin) and cocuixtle (Bromelia karatas) by electrospraying

Cited by 4 publications

References 30 publications

Agave By-Products: An Overview of Their Nutraceutical Value, Current Applications, and Processing Methods

Agave By-Products: An Overview of Their Nutraceutical Value, Current Applications, and Processing Methods

Guamara and Cocuixtle: Source of Proteases for the Transformation of Shrimp By-Products into Hydrolysates with Potential Application

Valorization of Industrial Coproducts From Tropical Fruit

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