Pulse proteins are being increasingly investigated as nutritious and functional ingredients which could provide alternatives to animal proteins; however, pulse protein ingredients do not always meet the functionality requirements necessary for variou...
Horse manure is an abundant lignocellulosic feedstock with potential for circular biorefineries to diversify and upgrade the methane value chain. However, integrated fractionation strategies enabling the simultaneous valorization of both polysacchari...
Pea protein (PP) was moderately hydrolyzed using four proteolytic enzymes including flavourzyme, neutrase, alcalase, and trypsin to investigate the influence of the degree of hydrolysis (DH) with 2%, 4%, 6%, and 8% on the structural and functional pr...
Natural soy protein isolate (SPI) exhibits suboptimal functional characteristics, including limited solubility, reduced foaming capacity, and diminished emulsifying ability. Conventional singular-modification techniques are unable to enhance multiple...
β-Glucan (BG), one of the most abundant polysaccharides containing glucose monomers linked by β-glycosidic linkages, is prevalent in yeast biomass that needs to be recovered to obtain this valuable polymer. This study aimed to apply alkalin...
Elaeagnus mollis oil (EMO) meal, a by-product of oil production with plentiful protein, is considered a cheap and good quality source of plant protein for use in the food industry. In this study, the influence of limited enzymatic hydrolysis of EMO m...
In this study, the effects of enzymatic modification using cellulase/xylanase on the composition and structural and functional properties of ginseng insoluble dietary fiber (G-IDF) were evaluated. Fourier transform infrared spectroscopy and scanning...
This study investigated the valorization of chicken feet, an underutilized poultry by-product, through enzymatic hydrolysis to obtain a protein hydrolysate with improved functional properties. Enzymatic treatment was carried out using Enzy-Mix U100 a...
The protection of wood in marine environments is a major challenge due to the high sensitivity of wood to both water and marine microorganisms. Besides, the environmental regulations are pushing the industry to develop novel effective and environment...
The growing interest in functional foods has driven research into protein hydrolysates produced by enzymatic hydrolysis, especially from agro-industrial by-products. These compounds stand out for their antioxidant, antihypertensive, and other bioacti...
Combinations of enzymatic hydrolysis using different proteolytic enzymes (papain, Esperase®, trypsin) and lactic fermentation with Lactobacillus plantarum were used to alter potential pea allergens, the functional properties and sensory profile o...
ε-caprolactone (CL) has been enzymatically polymerized using α-amino acids based on sulfur (methionine and cysteine) as (co-)initiators and immobilized lipase B of Candida antarctica (CALB) as biocatalyst. In-depth characterizations allowed determini...
As the global population continues to grow, so does the demand for alternative protein sources. Entomophagy, the consumption of insects, has long been practiced in many cultures worldwide and is now gaining increasing interest in Western countries. I...
2 September 2017
Background: Enzymatically modified isoquercitrin (EMIQ) is produced from rutin using enzymatic hydrolysis followed by treatment with glycosyltransferase in the presence of dextrin to add glucose residues. EMIQ is absorbed in the same way as quercetin...
Background: For years, surgical debridement with autografting has been considered the standard of care in the treatment of severe burns of the hand. However, in recent years, enzymatic debridement has increasingly been reported as a good alternative,...
Valorisation of crab by-products by enzymatic hydrolysis (EH) is proving to be a promising strategy to promote sustainable aquaculture and support a circular economy for crustaceans. Crab processing generates significant amounts of by-products that,...
The effects of chemical protein extraction, and enzymatic hydrolysis with Alcalase, papain and pepsin, on the functional properties, antioxidant activity, amino acid composition and protein structure of black soldier fly (H. illucens) larval protein...
Short- and long-term hand function was evaluated in adult patients with deep dermal and full-thickness hand burns after treatment with enzymatic debridement (NexoBrid® MediWound Ltd., Yavne, Israel), assessing the results at discharge and 3, 6, a...
d-allulose has a significant application value as a sugar substitute, not only as a food ingredient and dietary supplement, but also with various physiological functions, such as improving insulin resistance, anti-obesity, and regulating glucolipid m...
The growing demand for plant-based protein alternatives has driven interest in protein modifications to enhance their functional properties in food applications. Enzymatic cross-linking using laccases derived from Rhus vernicifera (LR) and transgluta...
Over the past decade, an increasing demand for natural antioxidants has driven research into antioxidant peptides and protein hydrolysates from fish and their processing by-products. Catfishes, especially species like Pangasius and Clarias, generate...
In the current study, bighead carp fish were used in conjunction with the flavourzyme enzyme to obtain (FPH) fish protein hydrolysates. The optimum conditions of the hydrolysis process included an enzyme/substrate ratio of 4% and a temperature of 50...
The global change toward sustainable manufacturing has intensified the development of alternatives to petrochemical-based surfactants, which are environmentally recalcitrant and fossil dependent. Biosurfactants have emerged as the most promising petr...
Rhizoma Atractylodes macrocephala polysaccharides (RAMP) have been reported to have a variety of important biological activities. In this study, an ultrasonic-assisted enzymatic extraction (UAEE) was employed to obtain the highest extraction yield an...
Biocatalytic processes for the formation of bioactive compounds and biopolymer preparations that can be applied in pharmaceuticals and cosmetics are gaining increasing interest due to their safety and sustainability, relying on environmentally friend...
The interesting nutritional value and abundance of brewer’s spent grain (BSG) may be adequate for its use as a sustainable functional ingredient. The aim of the present work was to enhance the BSG bioactive properties, along with studying the B...
In this work, the design of a microfluidic paper-based analytical device (μPAD) for the quantification of nitrate in urine samples was described. Nitrate monitoring is highly relevant due to its association to some diseases and health conditions. The...
The sustainable revalorization of porcine blood is crucial due to the large volumes daily generated in slaughterhouses. The aim of this study was to obtain a novel ingredient rich in free amino acids and bioactive peptides from the sequential hydroly...
High-melting point 1,3-diacylglycerols not only provide health benefits, but are also suitable for manufacture of foods containing various specialty fats. It is difficult to prepare such high-melting point diacylglycerols, as the activities of specif...
Carbon nanotubes (CNTs) have been proposed as nanovehicles for drug or antigen delivery since they can be functionalized with different biomolecules. For this purpose, different types of molecules have been chemically bonded to CNTs; however, this me...
Yam polysaccharides are promising functional food ingredients, but the systematic understanding of how cultivar and processing synergistically determine their structure and functionality is still lacking. This study systematically investigated how ho...
Lupin protein isolate was treated using the combination of enzymatic hydrolysis (Papain, Alcalase 2.4 L and Pepsin) and lactic acid fermentation (Lactobacillus sakei ssp. carnosus, Lactobacillus amylolyticus and Lactobacillus helveticus) to investiga...
Protein hydrolysates from lesser mealworm (Alphitobius diaperinus, LM) were obtained by enzymatic hydrolysis with protease from Bacillus licheniformis. A preliminary test performed for five hours of hydrolysis generated an insect protein hydrolysate...
In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing...
Soybean protein hydrolysates were prepared using two proteolytic enzymes (Alcalase and Protamex) and the degree of hydrolysis (DH) and their functional and antioxidant properties were evaluated. The highest DH value was 20%, with a yield of 19.77% an...
The methods of hot water extraction and ultrasound-assisted enzymatic treatment were applied for extracting the soluble dietary fiber from the glutinous rice bran in the study. Based on the single factor experiment for the hot water method, the optim...
Exploitation of plant proteins as an alternative to animal proteins currently presents an important challenge for food industries. In this contribution, total sunflower protein isolate from cold press meal was used as a starting material for the gene...
Porous starch (PS) is widely used in food, pharmaceutical, and environmental industries for its high adsorption capacity and controlled release properties. To explore how surface gelatinization affected enzymatically prepared PS, corn starch was firs...
This study investigates how wheat arabinoxylan (AX) structure influences its functional properties following enzymatic hydrolysis with wheat malt β-1,4-endoxylanase. Using three types of wheat AX with initial molecular weights of 489.42–60...
Enzymatic one-pot synthesis procedures in a one-step and two-step monomers addition were developed to obtain poly(glycerol adipate) macromers with methacrylate end-functional groups under the presence of 1 and 3 wt% of Candida antarctica lipase B (CA...
Whey is a major by-product of the dairy industry and represents a valuable source of proteins that can be enzymatically converted into bioactive peptides with diverse health-related functions. In recent years, increasing attention has been given to w...
Background: Commercial gluten-free (GF) breads often exhibit low nutritional quality due to limited fiber and bioactive compounds. The enzymatic treatment of vegetable by-products, such as broccoli and artichoke, represents a sustainable strategy to...
Amaranth is a nutritional and naturally gluten-free pseudocereal with several food applications. The germination and pepsin/pancreatin hydrolysis in amaranth releases antioxidant and anti-inflammatory compounds but the hydrolysis times (270 or 360 mi...
The development of a highly sensitive and selective non-enzymatic electrochemical biosensor for precise and accurate determination of multiple disease biomarkers has always been challenging and demanding. The synthesis of novel materials has provided...
Potato (Solanum tuberosum L.) starch is valued for its large granules, high paste viscosity, and neutral taste, yet its gelatinized form is rapidly digested and its native granules resist enzymatic attack. This review synthesizes peer-reviewed studie...
Background. Hypophosphatasia (HPP) is a rare genetic disorder caused by impaired tissue non-specific alkaline phosphatase (ALPL/TNSALP) activity that impacts the musculoskeletal and neurological systems. It is extremely variable, with up to six forms...
Jujube residue is an abundant and low-cost dietary fiber resource, but its relatively lower hydration and functional properties limit its utilization as an ingredient of functional food. Thus, cellulase and hemicellulase hydrolysis, enzymatic hydroly...
Gelatin capsule waste (GCW), a protein-rich by-product, represents a promising substrate for the generation of potential bioactive substances, including free amino acids and other soluble substances generated during enzymatic hydrolysis. In this stud...
Broccoli by-products represent an underutilized source of dietary fiber and bioactive compounds with potential as functional food ingredients. This study evaluated the effect of enzymatic treatment with Viscozyme® L on broccoli by-products and th...
In this paper, the methodology of the so-called Linear Irreversible Thermodynamics (LIT) is applied to analyze the properties of an energetic-converting biological process using simple model for an enzymatic reaction that couples one exothermic and o...
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