Valorization of corn cobs for xylanase production by Aspergillus flavus AW1 and its application in the production of antioxidant oligosaccharides and removal of food stain

Ismail, S. I.; Nour, Shaimaa A.; Hassan, Amira A.

doi:10.1016/j.bcab.2022.102311

Cited by 21 publications

(6 citation statements)

References 65 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The results are generally promising, mainly in increasing these products' quality, safety, and validity. However, selecting an appropriate encapsulation system must consider the interactions between the wall material with the antimicrobial compounds and the components of the food matrix to ensure better chemical stability of the substance and its delivery to the target [116]. More research is needed since most studies on dairy matrices are focused on milk [117,118], yogurts [102,115], and coating films for cheeses [48,119].…”

Section: Encapsulation Of Compounds With Antimicrobial Activity In Da...mentioning

confidence: 99%

Natural Antimicrobials in Dairy Products: Benefits, Challenges, and Future Trends

Soutelino,

Silva,

Rocha

2024

Preprint

View full text Add to dashboard Cite

This review delves into using natural antimicrobials in the dairy industry and examines various sources of these compounds, including microbial, plant, and animal sources. It highlights dairy products' most commonly used natural antimicrobials, such as nisin, lysozyme, lactoferrin, chitosan, and essential oils. It discusses the mechanisms by which they inhibit microbial growth and improve the shelf life of dairy products. Moreover, the review explores encapsulation technology as a promising approach for increasing the viability of natural antimicrobials. It discusses how encapsulation technology can protect these compounds from environmental factors that can reduce their effectiveness, such as pH, temperature, and oxygen exposure. The review also highlights the different materials that can be used for encapsulation, such as alginate, chitosan, and starch, and discusses their properties and suitability for encapsulating different natural antimicrobials. Finally, the review examines the benefits and challenges of using natural antimicrobials in dairy products. While natural antimicrobials offer several advantages, including improved safety, quality, and sensory properties of dairy products, it's crucial to be aware of the challenges associated with their use, such as potential allergenicity, regulatory requirements, and consumer perception. The review concludes by emphasizing the need for further research to identify and develop effective and safe natural antimicrobials for the dairy industry to ensure the quality and safety of dairy products for consumers.

show abstract

Section: Encapsulation Of Compounds With Antimicrobial Activity In Da...mentioning

confidence: 99%

Natural Antimicrobials in Dairy Products: Benefits, Challenges, and Future Trends

Soutelino,

Silva,

Rocha

2024

Preprint

View full text Add to dashboard Cite

show abstract

“…The antioxidant activity of XOS produced by hydrolysis of xylans, mostly containing ferulic acid substituents, has been widely reported [51][52][53][54]. However, Valls et al were the first in describing the antioxidant activity of XOS derived from glucuronoxylans [33].…”

Section: Antioxidant Activity Of Acidic Xosmentioning

confidence: 99%

Enzymatic bioconversion of beechwood xylan into the antioxidant 2′-O-α-(4-O-methyl-D-glucuronosyl)-xylobiose

Míguez

Fernandez-Polo

Santos-Moriano

et al. 2022

Biomass Conv. Bioref.

View full text Add to dashboard Cite

Acidic xylooligosaccharides (XOS), also called aldouronics, are hetero-oligomers of xylose randomly branched with 4-O-methyl-D-glucuronic acid residues linked by α(1 → 2) bonds, which display bioactive properties. We have developed a simple and integrated method for the production of acidic XOS by enzymatic hydrolysis of a glucurono-xylan from beechwood. Among the enzymes screened, Depol 670L (a cellulolytic preparation from Trichoderma reesei) displayed the highest activity (70.3 U/mL, expressed in reducing xylose equivalents). High-performance anion-exchange chromatography coupled with pulsed amperometric detection (HPAEC-PAD) analysis revealed the formation of a neutral fraction (corresponding to linear XOS, mainly xylose and xylobiose) and a group of more retained products (acidic XOS), which were separated using strong anion-exchange cartridges. The acidic fraction contained a major product, characterized by matrix-assisted laser desorption/ionization-time of flight (MALDI-TOF) mass spectrometry and mono- and two-dimensional nuclear magnetic resonance spectroscopy (NMR) as 2′-O-α-(4-O-methyl-α-D-glucuronosyl)-xylobiose (X2_MeGlcA). Starting from 2 g of beechwood xylan, 1.5 g of total XOS were obtained, from which 225 mg (11% yield) corresponded to the aldouronic X2_MeGlcA. The acidic XOS exhibited higher antioxidant activity (measured by the ABTS·+ discoloration assay) than xylan, whilst neutral XOS displayed no antioxidant activity. This work demonstrates that it is possible to obtain a safe and natural antioxidant by enzymatic biotransformation of hardwood hemicellulose.

show abstract

“…Laccase production trials were carried out in shake-flask fermentations by using Cerrena unicolor Murr. strain 137 and Pleurotus sapidus (DSM 8266) separately and aluminum oxide microparticles were added to the medium in different concentrations (5,10,15,20,30 g/L). They reported that laccase activity was increased 3.5-fold by adding microparticle for C. unicolor and reached 2233 U/L.…”

Section: Enzyme Productionmentioning

confidence: 99%

Effect of Microparticles on Fungal Fermentation for Fermentation-Based Product Productions

et al. 2022

View full text Add to dashboard Cite

Ranging from simple food ingredients to complex pharmaceuticals, value-added products via microbial fermentation have many advantages over their chemically synthesized alternatives. Some of such advantages are environment-friendly production pathways, more specificity in the case of enzymes as compared to the chemical catalysts and reduction of harmful chemicals, such as heavy metals or strong acids and bases. Fungal fermentation systems include yeast and filamentous fungal cells based on cell morphology and culture conditions. However, filamentous fungal fermentation has gained attention in the past few decades because of the diversity of microbial products and robust production of some of the most value-added commodities. This type of fungal fermentation is usually carried out by solid-state fermentation. However, solid-state fermentation poses problems during the scale-up for industrial production. Therefore, submerged fermentation for value-added products is usually preferred for scaling-up purposes. The main problem with submerged fungal fermentation is the formation of complex mycelial clumps or pellets. The formation of such pellets increases the viscosity of the media and hinders the efficient transfer of oxygen and nutrient resources in the liquid phase. The cells at the center of the clump or pellet start to die because of a shortage of resources and, thus, productivity decreases substantially. To overcome this problem, various morphological engineering techniques are being researched. One approach is the use of microparticles. Microparticles are inert particles with various size ranges that are used in fermentation. These microparticles are shown to have positive effects, such as high enzyme productivity or smaller pellets with fungal fermentation. Therefore, this review provides a background about the types of microparticles and summarizes some of the recent studies with special emphasis on the fungal morphology changes and microparticle types along with the applications of microparticles in filamentous fungal fermentations.

show abstract

Valorization of corn cobs for xylanase production by Aspergillus flavus AW1 and its application in the production of antioxidant oligosaccharides and removal of food stain

Cited by 21 publications

References 65 publications

Natural Antimicrobials in Dairy Products: Benefits, Challenges, and Future Trends

Natural Antimicrobials in Dairy Products: Benefits, Challenges, and Future Trends

Enzymatic bioconversion of beechwood xylan into the antioxidant 2′-O-α-(4-O-methyl-D-glucuronosyl)-xylobiose

Effect of Microparticles on Fungal Fermentation for Fermentation-Based Product Productions

Contact Info

Product

Resources

About