1,720,963 research outputs found
Effect of moisture content on the extraction rate of coffee oil from spent coffee grounds using Norflurane as solvent
No full textRecently, vegetable oils have been widely used in several industrial fields as food additives, biofuels, cosmetic ingredients, packaging materials, or pharmaceutical compounds. In this study, we investigated the extraction of lipids from spent coffee grounds using an innovative system and the hydrofluorocarbon Norflurane, as solvent. Extraction experiments were performed on matrices at different levels of moisture under a recirculating solvent flow in the pressure range 5−11 bar. The results confirmed the effectiveness of the novel extraction process on wet, dried and partially dried matrices, and the oil yields and the extraction times (approximately 92% in 75, 90 and 285 min respectively) were comparable with those obtained using the more expensive supercritical CO2 process. A kinetic approach was used to model the extraction rates of wet, dry and partially dried samples. It showed that a partial drying of the SCG promoted the solubilization of oil in Norflurane during the first extraction stage and improved the contact between Norflurane and the oily solute. The fatty acid profiles of the extracts were determined and the results revealed the presence of palmitic (C 16:0) and linoleic (C 18:2) acids, as major components, and stearic (C 18:0) and oleic (C 18:1) acids, as minor components
Extracting the lipid fraction from waste bilberry seeds with a hydrofluorocarbon solvent
No full textThe consumption of vegetable oils has increased in recent years due to their nutraceutical properties. There is growing scientific research interest in the development of innovative, efficient and sustainable extraction techniques capable of separating lipid fractions from vegetal matrices. In this study, we introduce an innovative technique for extracting lipids from bilberry seeds that uses Norflurane, a hydrofluorocarbon, as the solvent under subcritical conditions. Preliminary extraction experiments were carried out using bilberry seeds in the waste material from the bilberry drupe valorization process. Different granulometric bilberry fractions were selected, suitably crushed, and sized prior to extraction. An extraction efficiency of 91% of the total lipid content was obtained for the ground fraction with grains 450−710 μm in size. The main fatty acids present in the lipid extracts were oleic, linoleic and α-linolenic acids. The ratio of unsaturated-to-saturated fatty acids was determined to be 11.63, with a ω6/ω3 ratio of 1.06
Lactic fermentation of cooked navy beans by Lactobacillus paracasei CBA L74 aimed at a potential production of functional legume-based foods
No full textThe feasibility of developing a dry legume-based functional product using a fermentation process carried out on a 10% w/v navy bean suspension, in a lab-scale stirred batch reactor was studied. After soaking and cooking dried navy beans, the fermentation tests performed on the resulting medium using Lactobacillus paracasei CBA L74 showed a maximum bacterial count of 109 CFU/mL after 20 hr and a maximum lactic acid concentration of 1.9 g/L after 16 hr of process time. A freeze-drying process was conducted on the fermented bean suspension, showing a two-log microbial reduction and a bacterial viability in the resulting probiotic powder of 3.7 × 108 CFU/g
Valorisation through Lactic Fermentation of Industrial Wastewaters from a Bean Blanching Treatment
No full textIn recent years, scientific research and industries have been focusing on the application of biological treatments aimed at imparting functional properties to waste products from food industries according to the principles on which the circular economy model is based, namely, the recovery, valorisation, and reuse of wastes. This work aimed at exploring the possibility of valorising waters from the blanching process of dried navy beans through lactic acid fermentation using Lacticaseibacillus paracasei CBA L74 as a starter. Two samples at different solid concentrations (0.75 °Bx and 1.25 °Bx) were fermented, and, in both cases, a bacterial load of 8 Logs and a lactic acid concentration of approximately 1.3 g/L were reached, despite the lack of nutrients. An unusual pH trend, characterised by an initial decrease and unexpected final rise, was observed during the fermentation of both samples: simultaneously, an increase in protein content was observed, suggesting that the proteolytic action of the microorganism could be responsible for the release of pH-increasing substances. In both cases, a slight increase in total polyphenols (approximately 23.3–33.72%) and flavonoids (approximately 42.3–52%) due to fermentation was observed, with a corresponding improvement in antioxidant capacity (approximately 25.32–37.72%). A significant increase in saponin concentration was determined for the most concentrated blanching water (from 2.87 ± 0.28 to 6.68 ± 0.69 mgOAE/mL), leading to an improvement in foaming properties and an enhanced capacity to produce stable emulsions. The obtained results confirmed the possibility of reducing water consumption from blanching operations, as well as finding valorisation opportunities for this side stream through a safe and inexpensive fermentation treatment
Lactic fermentation of cereals aqueous mixture of oat and rice flours with and without glucose addition
No full textFood science, Food technology, Nutrition, Lactobacillus paracasei CBA L74, Fermented food, Rice flour, Oat flour, Glucose, Probiotic
Enzymatic pretreatment and lactic fermentation of wheat flour suspension at a high solid content
No full textCereals are becoming interesting substrates to be fermented to obtain new functional foods. For this reason, an enzymatic pretreatment of a wheat flour suspension using amylase was investigated in order to guarantee the feasibility to ferment a cereal-based substrate at a solid content higher than that used in past experimentations. Trials with and without amylase pretreatment, using a 52% w/v wheat flour water suspension, were carried out to evaluate the fermentation feasibility; mixing tests with a food dye were performed to verify the suspension homogeneity. The pretreated suspension, whose starch was hydrolyzed for about 80% by α-amylase, was then fermented (37°C, 24h) by Lactobacillus paracasei CBA-L74. Starting from pH value 5.75, microbial concentration 1.89 × 106 CFU/ml and lactic acid 0 mg/L, final values of 3.93, 3 × 108 CFU/ml and 6,251 mg/L were found after 24 hr of fermentation. The untreated suspension went to gelation and was impossible to ferment because its consistency was like a dough and the mixing system was not suitable to ensure mixing. Practical applications: The aim of the present study was the handling and the fermentation of cereal-based substrate at high solid content (52% w/v), through a preliminary amylase pretreatment. The fermentation of such a solid content could guarantee the production of a greater quantity of solid fermented matrix and this could considerably reduce drying times with greater productivity at a low cost
Banana puree lactic fermentation: The role of ripeness, heat treatment, and ascorbic acid
No full textBanana puree, due to its nutritional composition, is a good substrate for fermentation in the development of probiotic products. The production of banana puree mainly consists of three phases, i.e., raw material pretreatment, heat treatment, and the addition of anti-browning agents. In this study, we conducted three experimental protocols to evaluate the effect of ripeness grade, heat treatment, and ascorbic acid addition on fermentation performance. At the end of each protocol, the substrate was subjected to the fermentation process (37 °C, 48 h), and then measurements of pH reduction, microbial growth, and lactic acid production were used as markers in the analysis of fermentation performance. Ripe bananas produced better results than unripe bananas whose fermentation appeared to be inhibited. Therefore, ripe bananas were used to test the effect of two different heat treatments (sterilization (121 °C, 20 min) versus tyndallization (70 °C, 30 min; 37 °C, 30 min; 70 °C, 30 min)) on banana puree fermentation, and no significant differences were ob-served. Finally, 500 or 1000 ppm of ascorbic acid, normally used as an anti-browning agent, was added to ripe tyndallized bananas. No differences in fermentation results were observed between the two tested conditions, though values obtained for growth and lactic acid production were sig-nificantly lower than those from fermentation of banana puree without ascorbic acid
Lactic acid bacteria co-encapsulated with lactobionic acid: Probiotic viability during in vitro digestion
No full textSynbiotic products are a type of functional food with great potential due to consumer interest in foods that improve health and/or reduce the risk of certain diseases. In this study, synbiotic macrocapsules were developed using Lactobacillus paracasei CBA L74 as probiotic and lactobionic acid (LBA) as prebiotic. Firstly, the probiotic was proven to be able to use LBA as the only substrate source checking their growth and lactic acid production. Then, four different types of capsules were produced using sodium alginate as matrix and different hardener solutions (CaCl2 and chitosan). The macrocapsules were characterised regarding their strength, and the best performing ones were used for further analysis. In order to obtain a synbiotic capsule characterized by a longer stability time due to low water activity, the capsules were dried using freeze and thermal drying. Successively, to revitalize the microorganisms, the capsules were rehydrated in two different media (saline solution and yogurt), subjected to simulated in vitro digestion tests and visually characterised. In addition, their viability over time was assessed. As a result, L. paracasei was able to grow using LBA as the only source of carbon with better production of lactic acid for prolonged periods. The more resistant freeze-and thermal-dried capsules showed differences in rehydration kinetics, and visual changes were also observed. In simulated in vitro digestion tests, capsules rehydrated in yogurt showed the best results in terms of survival. Regarding their viability over time, the importance of the use of chitosan was noted
Share Role of Nutraceuticals in Counteracting Inflammation in In Vitro Macrophages Obtained from Childhood Cancer Survivors.
No full textThe advancement of anti-cancer therapies has markedly improved the survival rate of children with cancer, making them long-term childhood cancer survivors (CCS). Nevertheless, these treatments cause a low-grade inflammatory state, determining inflamm-aging and, thus, favoring the early onset of chronic diseases normally associated with old age. Identification of novel and safer therapeutic strategies is needed to counteract and prevent inflamm-aging. Macrophages are cells involved in immune and inflammatory responses, with a pivotal role in iron metabolism, which is related to inflammation. We obtained macrophages from CCS patients and evaluated their phenotype markers, inflammatory states, and iron metabolism by Western blotting, ELISA, and iron assays. We observed a strong increase in classically activated phenotype markers (M1) and iron metabolism alteration in CCS, with an increase in intracellular iron concentration and inflammatory markers. These results suggest that the prevalence of M1 macrophages and alteration of iron metabolism could be involved in the worsening of inflammation in CCS. Therefore, we propose macrophages and iron metabolism as novel therapeutic targets to counteract inflamm-aging. To avoid toxic regimens, we tested some nutraceuticals (resveratrol, curcumin, and oil-enriched lycopene), which are already known to exert anti-inflammatory properties. After their administration, we observed a macrophage switch towards the anti-inflammatory phenotype M2, as well as reductions in pro-inflammatory cytokines and the intracellular iron concentration. Therefore, we suggest-for the first time-that nutraceuticals reduce inflammation in CCS macrophages through a novel anti-inflammatory mechanism of action, modulating iron metabolism
Role of Nutraceuticals in Counteracting Inflammation in In Vitro Macrophages Obtained from Childhood Cancer Survivors
No full textThe advancement of anti-cancer therapies has markedly improved the survival rate of children with cancer, making them long-term childhood cancer survivors (CCS). Nevertheless, these treatments cause a low-grade inflammatory state, determining inflamm-aging and, thus, favoring the early onset of chronic diseases normally associated with old age. Identification of novel and safer therapeutic strategies is needed to counteract and prevent inflamm-aging. Macrophages are cells involved in immune and inflammatory responses, with a pivotal role in iron metabolism, which is related to inflammation. We obtained macrophages from CCS patients and evaluated their phenotype markers, inflammatory states, and iron metabolism by Western blotting, ELISA, and iron assays. We observed a strong increase in classically activated phenotype markers (M1) and iron metabolism alteration in CCS, with an increase in intracellular iron concentration and inflammatory markers. These results suggest that the prevalence of M1 macrophages and alteration of iron metabolism could be involved in the worsening of inflammation in CCS. Therefore, we propose macrophages and iron metabolism as novel therapeutic targets to counteract inflamm-aging. To avoid toxic regimens, we tested some nutraceuticals (resveratrol, curcumin, and oil-enriched lycopene), which are already known to exert anti-inflammatory properties. After their administration, we observed a macrophage switch towards the anti-inflammatory phenotype M2, as well as reductions in pro-inflammatory cytokines and the intracellular iron concentration. Therefore, we suggest—for the first time—that nutraceuticals reduce inflammation in CCS macrophages through a novel anti-inflammatory mechanism of action, modulating iron metabolism
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