Search Results (27)

Carrot pomace (CP) represents a promising source of dietary fiber with potential applications in functional food systems. This study investigated the effects of enzymatic hydrolysis (Pectinex^® Ultra Tropical, Celluclast^® 1.5 L, and Viscozyme^® L) on the chemical composition, technological, and functional properties of CP. The untreated CP was characterized by a high total dietary fiber (TDF) content, predominated by insoluble dietary fiber (IDF), with a soluble dietary fiber (SDF)/IDF ratio of 1:1.6. Enzymatic treatment significantly reduced TDF and IDF (up to 54.1% and 58.5%, respectively) while increasing reducing sugars by 2.3–3.4-fold and changing the SDF/IDF ratio to 1:1.2–1.5. Technological properties were altered, with decreased oil-retention capacity and color intensity, whereas water-solubility index increased, and water-swelling capacity was enzyme-dependent. Emulsion stability was enhanced in enzymatically treated samples. Total phenolic content increased in the soluble fraction (up to 21.8%). Functional properties, including cholesterol-binding, sodium cholate-binding, and glucose-adsorption capacities, were significantly influenced by enzymatic modification and pH conditions (for cholesterol-binding capacity). Prebiotic activity varied depending on enzyme treatment, and Celluclast^®-modified CP demonstrated the highest prebiotic index, exceeding that of inulin for selected strains. Overall, enzymatic hydrolysis effectively modulated the structural and functional properties of CP, highlighting its potential as a value-added ingredient for the formulation of functional and prebiotic food products. Full article

Agro-industrial waste impacts populations worldwide. Food waste, in turn, is a major source of complex lipids, carbohydrates, and other substances. Therefore, it is crucial to convert food waste into products that reduce environmental problems. Enzymatic hydrolysis has advantages over chemical hydrolysis. Examples include the enzymatic hydrolysis of starch by α-amylase and the hydrolysis of inulin by inulinase, which occur under milder environmental and temperature conditions than acid hydrolysis of starch or inulin. Despite these milder temperature conditions, during substate hydrolysis, enzyme deactivation occurs under exposure to temperature. As temperature increases above $T_{opt}$ (which maximizes catalytic activity), enzyme deactivation becomes more pronounced, leading to a decrease in enzyme activity. Therefore, determining the rate constant of deactivation $k_d$, during biotransformation is an important aspect in understanding enzyme kinetics. Most experimental studies focus on changes in enzyme activity with time and temperature. However, enzyme deactivation also occurs during enzymatic reactions conducted at different temperatures, and this process is characterized by specific deactivation parameters. The study is to present the rate constants of deactivation $k_d$, for selected biotransformation processes. The selected biotransformation processes are hydrolysis of olive oil by lipase, hydrolysis of inulin by inulinase, and hydrolysis of starch by α-amylase. Given the widespread use of enzymes in industry, the information on enzyme deactivation presented in this study can be used by engineers involved in modeling and optimizing enzymatic processes. This knowledge is also essential for the effective and sustainable use of enzymes in industrial applications. It is important to emphasize that the deactivation parameters discussed in this study also carry significant economic, social, and environmental implications. Full article

To test whether fructooligosaccharide (FOS) and inulin (INU) molecules can improve the hardness of cooked rice through forming a hydrogel network, we added FOS or INU at 0%, 3%, 5%, 7%, and 10% concentrations to two cooking japonica rice and compared the cooking and textural parameters, the pasting, thermal, and thermo-mechanical properties, and the microstructure of the cooked rice. General Linear Model Univariate (GLMU) analysis revealed that, compared with no oligofructose addition, both FOS and INU addition reduced the rice cooking time and increased the gruel solid loss. The addition of these dietary fibers (DFs) to cooking rice lowered the hardness, adhesiveness, springiness, gumminess, and chewiness of the rice, but maintained the cohesiveness and increased the resilience. Compared with no oligofructose addition, FOS and INU addition improved the smell, taste, and total sensory score of cooked rice. The addition of these DFs significantly decreased the trough, peak, final, breakdown, and setback viscosities, but increased the pasting temperature and peak time. Both FOS and INU addition decreased the enthalpy of gelatinization but increased the peak and conclusion temperature of gelatinization of rice flour paste. After the retrograded flour pastes were kept at 4 °C for 21 days, both FOS and INU significantly increased amylopectin aging compared with no oligofructose addition. The FOS-added and INU-added rice doughs had a higher dough development time and stability time, gelatinization peak torque, setback torque, and gelatinization speed, with a lower protein weakening degree, amylase activity, breakdown torque, heating speed, and enzymatic hydrolysis speed. Compared with no oligofructose addition, both FOS and INU addition reduced the amorphous region of starch and β-sheet percentage, but increased the percentages of random coils, α-helixes, and β-turns in cooked rice. Principal component analysis (PCA) further demonstrated that the gruel solid loss, cooked rice hardness, chewiness, gumminess, taste, and the peak, trough, breakdown, final, and setback viscosities were sensitive parameters for evaluating the effects of species and the amount of oligofructose addition on rice quality. The microstructure showed that FOS or INU addition induced thickening of the matrix walls and an increase in the pore size, forming a soft and evenly swollen structure. These results suggest that FOS or INU addition inhibits amylose recrystallization but maintains amylopectin recrystallization in cooked rice, with INU addition producing greater improvements in the texture and sensory scores of cooked rice compared withFOS addition. This study provides evidence of the advantages of adding DFs and probiotics such as INU and FOS to cooked rice. Full article

This research successfully developed novel hydrogels composed of methacrylated dextran and inulin for targeted drug delivery in colorectal cancer therapy. The formulation exploits the natural degradation of both biopolymers by the large intestine’s microflora. A key achievement was the development of a room-temperature free radical polymerization synthesis method. The study thoroughly investigated how varying inulin content (10 and 20 wt%) influenced the hydrogels’ properties. The formulation with 20 wt% inulin exhibited the highest swelling ability at both pH 3 and pH 6, and consequently the lowest elastic modulus, measured by a newly established technique for granulated hydrogels. Using uracil as a model drug, in situ incorporated, confirmed that the greatest drug release occurs in the colorectal region for the neat dextran-based hydrogel, triggered by specific microbial enzymes. Notably, the addition of inulin did not enhance biodegradation-driven drug release in combination with dextran; instead, inulin primarily acted as a protective component against premature hydrolysis in the gastric medium. These findings strongly confirm that the targeted action is predominantly governed by the dextran component. The synthesized hydrogels, particularly the dextran-only formulation, therefore show strong potential as effective carriers for colon-targeted drug delivery. The primary objective of this study was to evaluate the feasibility of modified and unmodified dextran and inulin as biodegradable carriers for enzyme-triggered, colon-targeted drug delivery. Full article

Bacterial cellulose (BC) is a pure, crystalline biopolymer with broad applications, though large-scale production remains limited by the high cost of culture media. This study evaluated the use of artichoke bract waste as an alternative substrate for BC production by Komagataeibacter rhaeticus QK23, focusing on culture optimization and physicochemical characterization of the resulting biopolymer. Infrared spectroscopy revealed functional groups characteristic of cellulose, hemicellulose, lignin, and inulin, along with structural sugars (glucose 24%, xylose 5.07%, arabinose 4.96%, galactose 8.81%, and mannose 1.75%). After hydrolysis with H₂SO₄, up to 11.81 g/L of reducing sugars were released and incorporated into Hestrin–Schramm medium lacking glucose. Using a central composite design, inoculum dose (10–20%) and incubation time (7–14 days) were optimized under static conditions at 30 °C. The highest yield (1.57 g/L) was obtained with 20% inoculum after 14 days. The product corresponded to type I cellulose with a crystallinity index of 81.87%, and AFM analysis revealed a surface roughness of 32.96 nm. The results demonstrate that artichoke hydrolysates are a viable and sustainable source for BC production, promoting agricultural waste valorization and cost reduction in industrial biotechnology. Full article

This study investigates the potential of blackberry juice fortified with whey as a carrier for transporting and protecting lactic acid bacteria (LAB). The interactions between whey proteins and the juice were examined to assess their impact on probiotic stability and protection during storage and passage through the gastrointestinal tract. Additionally, the study explored how this combination influences the antioxidant properties of the product. The results indicated that the blackberry juice and whey protein mixture provided moderate protection to Lacticaseibacillus rhamnosus GG compared to the positive control (inulin), suggesting that whey proteins may enhance probiotic viability. Proteolytic analysis revealed progressive protein hydrolysis during fermentation, leading to the release of bioactive peptides, indicating the formation of compounds with potential functional benefits. Moreover, samples inoculated with LAB exhibited higher antioxidant activity than those without inoculum. This research demonstrates the promise of fermented blackberry juice fortified with whey proteins as an effective probiotic delivery system. It opens new possibilities for developing functional foods to promote intestinal health and overall well-being. Full article

In recent years, inulin enzymatic hydrolysis has become a very promising alternative for producing fructose on a large scale. Genetically modified chicory was used to extract inulin of industrial quality. By using an adequate kinetic model from the literature, this study aimed to determine the optimal operating alternatives of a batch (BR) or fed-batch (FBR) reactor used for the hydrolysis of inulin to fructose. The operation of the FBR with a constant or variable/dynamic feeding was compared to that of the BR to determine which best maximizes reactor production while minimizing enzyme consumption. Multi-objective optimal solutions were also investigated by using the Pareto-optimal front technique. Our in-silico analysis reveals that, for this enzymatic process, the best alternative is the FBR operated with a constant control variable but using the set-point given by the (breakpoint) of the Pareto optimal front under the imposed technological constraints. This set point reported the best performances, regarding all the considered opposite economic objectives. Also, the FBR with a constant, but NLP optimal feeding, reported fairly good performances. Full article

Natural rubber (NR) is in high demand due to its excellent elasticity and physical and mechanical properties, but production is limited and NR is in short supply. There is an urgent need to find new alternative rubber sources. Taraxacum kok-saghyz (TKS), as a green, renewable, widely planted and high content rubber producing plant, has shown broad application prospects. The extraction process is the key to developing efficient, green, and high-purity Taraxacum kok-saghyz Natural Rubber (TKNR) to replace NR in various applications. In this study, TKS roots were processed through repeated boiling to remove inulin, followed by alkaline treatment with potassium hydroxide (KOH) to isolate lignin and facilitate cell wall disruption. Subsequent enzymatic hydrolysis using pectinase and cellulase enabled the dissolution of root-structure carbohydrates, thereby obtained TKNR. Structural characterization of TKNR was conducted and compared with that of NR. The results showed that the combined alkaline and enzymatic extraction methodology effectively isolates TKNR from TKS roots. Structural analysis reveals that TKNR closely resembles NR, having comparable molecular weight and distribution, crystallinity, and crosslinking networks, with both polymers primarily consisting of cis-1,4-polyisoprene. Full article

The global transition to a sustainable bioeconomy requires the engagement of renewable and cost-effective substrates to obtain valuable bio-based products. Inulin-rich plant materials have promising applications in white biotechnology. This review evaluates the potential of converting inulin through an integrated biorefinery into high-value products by microbial fermentation. It describes the methods for raw biomass and inulin pretreatment, the possibilities of simultaneous saccharification and fermentation (SSF), and the use of wild-type and genetically modified microbial strains. The bioconversion of inulin enables the efficient synthesis of biofuels such as ethanol, butanol, and 2,3-butanediol and biochemicals such as lactic, citric, and poly-γ-glutamic acid. By analyzing the advances in inulin hydrolysis methods, microbial engineering, and bioprocess optimization approaches, this review highlights the broad applicability of inulin in the biorefinery context as a multifunctional, sustainable substrate, which contributes to the development of the circular economy. Full article

Bacillus licheniformis 24 (BL24) is an efficient, non-pathogenic producer of 2,3-butanediol (2,3-BD). However, during inulin fermentation, the strain produces large amounts of exopolysaccharides (EPS), which interfere with the process’ performance. The present study aims to investigate the effect that inactivation of the sacB gene, encoding levansucrase in BL24, has on 2,3-BD production efficiency. Knockout of the sacB gene was accomplished via insertional inactivation. The sacB-knockout variant formed 0.57 g/L EPS from sucrose and 0.7–0.8 g/L EPS from glucose and fructose, a 15- and 2.5-fold reduction relative to the wild type, respectively. Likewise, during batch fermentation with soluble inulin Frutafit^® CLR, the mutant BLΔsacB produced significantly less EPS than the wild type, allowing the maintenance of pH at values favoring 2,3-BD synthesis. At pH 6.50, BLΔsacB reached a record titer of 128.7 g/L 2,3-BD, with productivity of 1.65 g/L/h, and a yield of 85.8% of the theoretical maximum. The obtained concentration of 2,3-BD is two-fold higher compared to that of the wild type. Subsequent RT-qPCR assays confirmed a successful sacB knockout. Three of the genes involved in inulin hydrolysis (sacA, sacC, and fruA) maintained their expression levels compared to the wild type, while that of levB increased. Although total EPS accumulation could not be completely eliminated via sacB gene knockout alone, the overall reduction in EPS content has enabled the highest yield of 2,3-BD from inulin to date, a promising result for the industrial production from inulin-rich substrates. Full article

Given the rising interest in functional foods for health benefits, this study aims to evaluate the antihypertensive activity of an ice cream base incorporating Lacticaseibacillus rhamnosus GG and aguamiel syrup. We assessed the probiotic viability and ACE inhibitory activity in ice cream enriched with aguamiel syrup compared to inulin. Several reports have highlighted the importance of consuming symbiotic dairy foods to modulate the intestinal microbiota and multiple pathophysiologies. Ice cream has a high worldwide consumption rate, so it is an alternative to incorporating probiotics and prebiotics. The probiotic was inoculated (10⁹ CFU/mL) into an ice cream base enriched with aguamiel syrup and a control base with added inulin. The carbohydrate profiles in the aguamiel (used to produce the syrup) and the aguamiel syrup were obtained through HPLC. TNBS and SDS-PAGE analysis were used to determine the proteolytic action of the probiotic. Sucrose was the carbohydrate with the highest concentration in fresh aguamiel and aguamiel syrup. The probiotic remained viable for 14 days under refrigerated storage conditions, with the aguamiel syrup base showing superior protein hydrolysis (free amino groups 302.67 ± 2.29 µg/mL) and 65% ACE inhibition. Likewise, the pH remained unchanged throughout the refrigerated days. These results underscore the potential of aguamiel syrup as a prebiotic in functional dairy products. Full article

Yacon, known for its fructooligosaccharides, fructans, and inulin content, has shown potential for novel beverage production. This study explores the feasibility of creating a distilled yacon-based beverage. Hydrolysis was utilized to release simple sugars from agave and yacon roots; these were then processed into three distinct batches of distilled beverage. The different methods led to tests varying the sugar content, yeast strains for fermentation, distillation efficiency, aging processes, and sensory evaluations. The distilled beverages demonstrated varying fermentation yields and distillation efficiencies, with one batch aged in Colombian white oak and the others in glass, highlighting differences in flavor profiles. The study concluded that yacon could serve as a versatile base for alcoholic beverage production. The second batch of the distilled beverage, optimized for fermentation and distillation efficiencies, represented promising advancements in yacon-based alcohol production. Future research should focus on process optimization and commercial viability to expand yacon’s presence in the alcoholic beverage industry. Full article

Acid hydrolysis serves as the primary method for determining the monosaccharide composition of polysaccharides. However, inappropriate acid hydrolysis conditions may catalyze the breakdown of monosaccharides such as fructans (Fru), generating non-sugar by-products that affect the accuracy of monosaccharide composition analysis. In this study, we determined the monosaccharide recovery rate and non-sugar by-product formation of inulin-type fructan (ITF) and Fru under varied acid hydrolysis conditions using HPAEC-PAD and UPLC-Triple-TOF/MS, respectively. The results revealed significant variations in the recovery rate of Fru within ITF under different hydrolysis conditions, while glucose remained relatively stable. Optimal hydrolysis conditions for achieving a relatively high monosaccharide recovery rate for ITF entailed 80 °C, 2 h, and 1 M sulfuric acid. Furthermore, we validated the stability of Fru during acid hydrolysis. The results indicated that Fru experienced significant degradation with an increasing temperature and acid concentration, with a pronounced decrease observed when the temperature exceeds 100 °C or the H₂SO₄ concentration surpasses 2 M. Finally, three common by-products associated with Fru degradation, namely 5-hydroxymethyl-2-furaldehyde, 5-methyl-2-furaldehyde, and furfural, were identified in both Fru and ITF hydrolysis processes. These findings revealed that the degradation of Fru under acidic conditions was a vital factor leading to inaccuracies in determining the Fru content during ITF monosaccharide analysis. Full article

Damaged yacon roots, often discarded, are a rich source of sweet carbohydrates. In this context, yacon roots from the Hualqui and Crespo varieties were characterized and processed into low-calorie and low-glycemic syrups for sugar reduction in foods. Syrups were obtained using, as technological adjuvants, lemon juice and its most relevant components: citric acid and ascorbic acid. The Hualqui variety was found to be mostly composed of fructose (210 g/kg), while the Crespo variety was rich in inulin (352 g/kg). The use of lemon juice during syrup production promoted the hydrolysis of inulin to fructooligosaccharides and fructose, yielding syrups with competitive relative sweetness (0.52–0.91), glycemic index (0.21–0.40), and caloric values (186–263 kcal/100 g) to commercial syrups. The increase in citric acid concentrations promoted inulin hydrolysis, yielding, at the highest concentration, syrups with higher fructose (333–445 g/kg) and kesto-type fructooligosaccharides (11–85 g/kg) content and lower surface stickiness and stringiness. The addition of ascorbic acid, as an antioxidant agent, decreased by 10% the free sugar content, negatively impacting the sweetness level. These results evidence that fructooligosaccharides-rich syrup can be obtained from yacon-damaged roots with tailored sweetness and low glycemic and caloric properties. Full article

Monosaccharide composition analysis is essential to the structural characterization and research into the biological activity of polysaccharides. In this study, a systematic comparison was performed among commonly used monosaccharide composition analysis methods, including colorimetric and chromatographic methods. These were tested on 16 aldoses, ketoses, alditols, amino sugars, and uronic acids. Furthermore, the effect of hydrolysis methods was also investigated. The results showed that the phenol sulfuric acid method is greatly affected by the type of monosaccharide that is used as the reference substance. The determination of uronic acid using sulfuric acid carbazole is less affected by neutral sugars than that method using m-hydroxybiphenyl. The high-performance thin-layer chromatography (HPTLC) method can simultaneously analyze multiple samples and accurately determine the type of uronic acid. High-performance liquid chromatography (HPLC) can provide a good qualitative and quantitative analysis of aldose, amino sugars, and uronic acids, while gas chromatography–mass spectrometry (GC-MS) can detect aldose, ketose, and alditols. Fructose was detected in a large amount in inulin and Codonopsis pilosula after one-step hydrolysis, while it was totally destroyed in two-step hydrolysis. The release of galacturonic acid significantly increased after two-step hydrolysis in pectin and Lycium barbarum, which indicated that one-step hydrolysis is not enough for acidic polysaccharides. The results of this study are beneficial for selecting appropriate hydrolysis and analysis methods in order to accurately analyze the monosaccharide compositions of natural polysaccharides. Full article