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SSRN 2024年

作者： Erku, Eshetie Gelagay Admassu, Habtamu Department of food science and post-harvest technology Injibara University Injibara40 Ethiopia Food Process Engineering program College of Engineering Addis Ababa Science and Technology University Addis Ababa1000/16417 Ethiopia Biotechnology and Bioprocess Center of Excellence Addis Ababa Science and Technology University Addis Ababa1000/16417 Ethiopia

Garden cress (Lepidium sativum) seeds are a rich source of fatty acids, phenols, and flavonoids. This study was investigated the physical, chemical, and bioactive properties of oil extracted from these seeds. The oil was found to have a density of 700kg/m3 , a viscosity of 67.65mm2 /s, and a refractive index of 1.47. The free fatty acid value, peroxide value, iodine value, and saponification value were determined to be 0.64% of oleic acid, ***-1 , 127.00gI2absorbed/100g, and 183.84mg KOH/g, respectively. Gas Chromatography Mass Spectrometer analysis revealed that the oil was composed of approximately 47.82% monounsaturated fatty acids, 37.92% polyunsaturated fatty acids, and 14.25% saturated fatty acids. The total phenolic content, total flavonoid content, and antioxidant activity were found with values of 3.84mg GAE/g, 0.91mgQE/g, and 54.79% DPPH scavenging activity respectively. In conclusion, garden cress seed oil is a valuable source of important fatty acids and bioactive constituents, making it a potential candidate for use in the development of new medicinal products. © 2024, The Authors. All rights reserved.

关键词： Refractive index

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Synthesis of PMMA Nanoparticles Loaded with Geopropolis Extract from the Brazilian Stingless Bee Melipona quadrifasciata Lepeletier, 1836 by Miniemulsion Polymerization

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Macromolecular Symposia 2022年第1期406卷 2200046-2200046页

作者： da Silva, Thiago S. Nogueira, André L. Lafratta, Fernando H. Department of Chemical and Food Engineering Federal University of Santa Catarina – UFSC Florianópolis88040-900 Brazil Department of Chemical Engineering and Post-Graduation Program in Process Engineering University of the Region of Joinville – UNIVILLE Santa Catarina Joinville89219-710 Brazil Department of Mechanical Engineering Santa Catarina State University – UDESC Santa Catarina Joinville89219-710 Brazil

The present work aims to encapsulate the concentrated geopropolis extract from the Brazilian stingless bee Melipona quadrifasciata quadrifasciata Lepeletier, 1836 in poly(methyl methacrylate) (PMMA) nanoparticles produced by miniemulsion polymerization. The concentrated geopropolis extract is obtained by hydroalcoholic maceration and characterized by ultraviolet–visible spectrophotometry (UV–Vis) to quantify flavonoids and polyphenols in terms of quercetin (Q) and galic acid (GA), respectively. The PMMA-Propolis nanoparticles is characterized by size exclusion chromatography (SEC), transmission electron microscopy (TEM), thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), UV–Vis and nuclear magnetic resonance (NMR1H). UV–Vis results of the geopropolis extract revealed an average flavonoid content of 22.51 mg Q g–1 and an average polyphenol content of 10.15 mg GA g–1. TEM images showed that the produced PMMA nanoparticles are spherical, and their average diameter reduced from 72.62 to 44.60 nm by increasing the propolis concentration from 0% to 40%. Additionally, the kinetic data reveal a reduction of the polymerization reaction rate as well as the average molecular weight when raising the propolis extract concentration in the reaction media. These results suggest that propolis extract may be used as a biocompatible and biodegradable co-stabilizer and chain transfer agent in miniemulsion polymerization reactions of vinyl monomers. © 2022 Wiley-VCH GmbH.

关键词： Thermogravimetric analysis

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Nutritional and Functional Potentials of Wheat, Cowpea, and Yam Composite Flours on Bread Formulations: Effect of Blending Ratio and Baking Parameters

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SSRN 2024年

作者： Tsegay, Negasi Admassu, Habtamu Tizazu, Belachew Zegale Gosu, Amsalu Department of chemical Engineering Addis Ababa Science and Technology University Addis Ababa Ethiopia Biotechnology and bioprocess center of excellence Addis Ababa Science and Technology University Addis Ababa Ethiopia Food process Engineering program Addis Ababa Science and Technology University Addis Ababa Ethiopia

Bread, a staple food, primarily utilizes wheat as the main ingredient due to its high carbohydrate content, despite being considered nutritionally deficient. To address this limitation, this research explored the use of composite flours in combination with affordable legumes and root tubers. Additionally, composite flours offer economic advantages by reducing wheat imports and promoting local utilization of crops that are underutilized. In the present study, bread wheat flour was substituted with cowpea and yam flours. The raw materials were processed into flour, and the proximate composition, functional properties, and anti-nutritional contents of the individual and blend flours (B1= 85% bread wheat + 5% cowpea + 10% yam, B2= 70% bread wheat + 10% cowpea + 20% yam, and B3= 55% bread wheat + 15% cowpea + 30% yam) were analyzed. The main findings revealed that the incorporation of cowpea and yam flours led to significant increases (p © 2024, The Authors. All rights reserved.

关键词： Swelling

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Organochlorine pesticide residues persist throughout the sugar production process

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Journal of food Composition and Analysis 2024年 125卷

作者： Janjamroon, Wilailak Sriprom, Pongsert Kaewlaoyoong, Acharee Cheruiyot, Nicholas Kiprotich Permana, Lasuardi Manamoongmongkol, Kanjana Phumjan, Lamphung School of Food Industry King Mongkut's Institute of Technology Ladkrabang Bangkok 10520 Thailand Program of Food Process Engineering School of Food Industry King Mongkut's Institute of Technology Ladkrabang Bangkok 10520 Thailand Department of Safety Health and Environmental Engineering National Kaohsiung University of Science and Technology Kaohsiung 82445 Taiwan Center for Environmental Toxin and Emerging-Contaminant Research Cheng Shiu University Kaohsiung 83347 Taiwan Program of Food Technology Institut Teknologi Sumatera Lampung 35365 Indonesia

Thailand, one of the world's largest sugarcane producers, has historically used organochlorine pesticides (OCPs) extensively in its plantations. Therefore, OCP residues are anticipated in plantation soil. However, the persistence of these compounds during sugar production is ambiguous. Thus, this study investigated the OCP residues in sugarcane at the different processing stages. Five product samples, i.e., sugarcane juice, bagasse, raw sugar, granulated white sugar, and molasses were obtained from different regions in Thailand. High concentrations of p,p′-dichlorodiphenyltrichloroethane (p,p′-DDT), γ-hexachlorocyclohexane (γ-HCH or lindane), and cyclodiene derivatives such as aldrin, dieldrin, heptachlor and its epoxide were found in the samples. This is surprising because the OCP use in sugarcane plantations has been long banned in Thailand. Bagasse and raw sugar had the highest total OCP concentrations of 1.0393 ± 0.7555 mg/kg and 0.9658 ± 0.8209 mg/kg, followed by white sugar (0.1616 ± 0.1311 mg/kg), molasses (0.0813 ± 0.1195 mg/kg), and sugarcane juice (0.0173 ± 0.0112 mg/kg). This study offers comprehensive information on the fate of OCPs during the entire sugarcane processing stage, from the cane to the final granulated sugar. The findings also suggest persistent OCP presence in plantation soil, possibly due to illegal use. © 2023 Elsevier Inc.

关键词： Contamination food Investigation Organochlorine pesticides Sugar processing products Sugarcane

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Biological engineering: A New Discipline for the Next Century

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Journal of Natural Resources and Life Sciences Education 1000年第1期22卷

作者： Bernard Y. Tao Biochemical and Food Process Engineering Program Dep. of Agricultural Engineering Purdue Univ. W. Lafayette IN 47907

Increasing awareness and concern about living systems and the use of biological technology has led to demand for individuals with an understanding of the life sciences combined with engineering skills. Important social/economic issues involving environmental quality, the use of recombinant genetics in foods/pharmaceuticals, and the quality of life have created a thriving job market for individuals who understand the economics, science, and technology of dealing with living systems and their products. A new discipline, Biological engineering, has evolved in response to this growing need for technologically trained individuals with backgrounds in the life sciences. This article reviews the issues driving the need for biological engineering discipline and summarizes current curricula at several universities. The Purdue Biochemical and food process engineering program is presented as a model for the implementation of these curriculum objectives.

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Tandem multimer expression of angiotensin I-converting enzyme inhibitory peptide in Escherichia coli

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Biotechnology Journal 2009年第9期4卷 1345-1356页

作者： Fida, Hasan M. Kumada, Yoichi Terashima, Masaaki Katsuda, Tomohisa Katoh, Shigeo Department of Molecular Science and Material Engineering Graduate School of Science and Technology Faculty of Engineering Kobe Japan Department of Chemistry and Materials Technology Kyoto Institute of Technology Kyoto Japan Department of Biosphere Sciences School of Human Science Kobe College Nishinomiya Japan Department of Chemical Engineering Hanyang University 1271 Sa-3-dong Sangrok-gu Ansan 426-791 Korea Republic of Department of Process Engineering and Applied Science Food Science and Technology Program Dalhousie University 1360 Barrington Street Halifax NS B3J 2X4 Canada

It is common for small tandem peptide multimer genes to be indirectly inserted into expression vectors and fused with a protein tag. In this study, a multimer of the tandem angiotensin I-converting enzyme inhibitory peptide (ACE-IP) gene was directly transferred to a commercially available vector and the designed gene was expressed as a repeated peptide in Escherichia coli BL21(DE3)pLysS. The process further developed in our study was the construction of six-repeated ACE-IP synthetic genes and their direct insertion. Protein expression in inclusion bodies was confirmed by SDS-PAGE and Western blot. Acid hydrolysis of inclusion bodies produced single-unit peptides through cleavage of the aspartyl-prolyl bonds. This cleaved recombinant peptide (rACE-IP) was purified using immuno-affinity chromatography followed by reversed phase-HPLC. 105-115 mg of the lyophilized recombinant peptide was obtained from 1 L E. coli culture. In vitro biological activity of rACE-IP was indistinguishable from that of the natural peptide produced by hydrolysis in artificial gastric juice or by acidic hydrolysis. The rACE-IP prepared by recombinant DNA technology and solid-phase synthesis methods showed a similar IC50. This strategy could be used for the expression of important peptides, which have N-terminal proline (P) and C-terminal aspartic acid residues (D) for commercial applications, e.g. functional foods and drinks. © 2009 Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim.

关键词： Peptides

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Production of bio-dimethyl ether from oil palm residue via integrated gasification and direct DME synthesis process

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AIP Conference Proceedings 2023年第1期2827卷

作者： Karittha Im-Orb Amornchai Arpornwichanop Program in Food Process Engineering School of Food-Industry King Mongkut’s Institute of Technology Ladkrabang Bangkok 10520 Thailand Center of Excellence in Process and Energy Systems Engineering Department of Chemical Engineering Faculty of Engineering Chulalongkorn University Bangkok 10330 Thailand Bio-Circular-Green-economy Technology & Engineering Center Department of Chemical Engineering Faculty of Engineering Chulalongkorn University Bangkok 10330 Thailand

The production of bio-dimethyl ether via an integration of biomass gasification and direct DME synthesis (IBG-DME) was studied. The oil palm residue was a considered feedstock. The parametric analysis was done to examine the impact of gasifying temperature on the product composition, energy demand of each unit and overall process using the developed Aspen plus model. The high gasifying temperature offered high production rate of valuable products (bio-DME and bio-methanol), and low CO2 emission. The IBG-DME process could operate at thermal self-sufficient condition when gasifying temperature was maintained at 882 °C. The maximum yield of bio-DME of 0.3472 kg.h−1 could be achieved at gasifying temperature of 950 °C. At this condition, the CO2 emission, overall energy consumption and energy efficiency were 0.7457 kg.h−1, 0.00776 kW and 59.76 %, respectively.

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Production of empty palm bunch biochar using microwave-assisted pyrolysis at low temperature

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AIP Conference Proceedings 2021年第1期2397卷

作者： Atipong Paikamnam Weerawat Clowutimon Sirayu Chanpee Pongsert Sriprom Pornsawan Assawasaengrat 1Department of Chemical Engineering School of Engineering King Mongkut’s Institute of Technology Ladkrabang Bangkok Thailand 2Program of Food Process Engineering Faculty of Agro-Industry King Mongkut’s Institute of Technology Ladkrabang Bangkok Thailand

In this study, the production of palm empty fruit bunch biochar using microwave-assisted pyrolysis at low temperature was investigated. The empty palm bunch composition was analyzed by proximate analysis. The parameters relating to the production, i.e. type of microwave absorber, microwave power, heating time and ratio of palm empty fruit bunch to initial amount of microwave absorber, were studied to determine the optimum condition. The results found that the amount of fixed carbon in the empty palm bunch was approximately 10%. The optimum condition was microwave power 300-watt, heating 450 sec and ratio of empty palm bunch to concentrated sulfuric acid (the most suitable microwave absorber) 1:2.5. At this condition, the production yield was 50.78%. The iodine number of the biochar was 318.5 mg/g. The BET surface area of the biochar was 101.54 m2/g. The total pore volumes and pore diameter of the biochar were 0.144 cm3/g and 4.29 nm. respectively. The elemental analysis of biochar at the optimum condition was mainly composed of carbon and oxygen. The ratio of O/C is 0.73 indicating that the biochar is quite stable product against oxidation.

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Effect of Lyophilized Peach Incorporation on Yam Cookies Quality: Oxidative Stability, Nutritional Potential and Antioxidant Properties

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SSRN 2024年

作者： Carpes, Solange Teresinha Souza da Silva, Letícia Perin, Ellen Cristina Fontoura, Bruno Henrique Pereira, Edimir Andrade de Camargo, Robson Rosa Bianchin, Mirelli de Oliveira, Jonas Cardoso Citadin, Idemir Department of Chemistry Postgraduate Program in Chemical and Biochemical Process Technology Federal Technological University of Paraná campus Pato Branco PO Box 571 PR Pato BrancoCEP 85503-390 Brazil Department of Agronomy Postgraduate Program in Agronomy Federal Technological University of Paraná campus Pato Branco PO Box 571 PR Pato BrancoCEP 85503-390 Brazil Department of Chemistry Postgraduate Program in Chemical State University of Maringá Av. Colombo 5790 - Zona 7 PR Maringá87020-900 Brazil Department of Food Engineering Federal Technological University of Paraná campus Francisco Beltrão Linha Santa Bárbara s/n PR Francisco Beltrão85601-970 Brazil

This study aimed to increase oxidative stability and enhance yam flour cookies' nutritional and antioxidant properties by incorporating lyophilized peach (LP). The cookies were subjected to two storage conditions: one with exposure to light and one in darkness for 60 days at room temperature. Four formulations were tested: a control (F1), F2 and F3 with 10% and 20% LP, respectively, and F4 with a synthetic antioxidant (SA). The cookies were a good source of protein and fiber. The incorporation of LP into yam cookies exhibited a strong antioxidative effect. Besides, the F3 shows oxidative stability comparable to the SA (F4), measured by TBARS values, under both storage conditions. However, light exposure influenced the retention of phenolics with antioxidant activity, with higher levels observed in cookies stored in darkness. The LP effectively inhibited oxidative processes, demonstrating its potential as an alternative to SA for improving the oxidative stability of yam cookies. © 2024, The Authors. All rights reserved.

关键词： Fruits

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Potential of Eggshell Waste Derived Calcium for Sustainable Production of Biogas from Cassava Wastewater

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SSRN 2022年

作者： Cruz, Ianny Andrade Andrade, Larissa Renata Santos de Jesus, Anderson Alles de Vasconcelos, Bruna Rego Bharagava, Ram Naresh Bilal, Muhammad Figueiredo, Renan Tavares de Souza, Ranyere Lucena Romanholo Ferreira, Luiz Fernando Graduate Program in Process Engineering Tiradentes University Av. Murilo Dantas 300 Farolândia SE Aracaju49032-490 Brazil Universidade Federal do Maranhão Campus Balsas MA Balsas65800-000 Brazil Biomass Technology Laboratory Department of Chemical Engineering and Biotechnology Engineering Université de Sherbrooke 2500 Boul. de L’Université SherbrookeQCJ1K 2R1 Canada Vidya Vihar Raebareli Road Uttar Pradesh Lucknow226 025 India School of Life Science and Food Engineering Huaiyin Institute of Technology Huaian223003 China Institute of Technology and Research Av. Murilo Dantas 300 Farolândia SE Aracaju49032-490 Brazil

Cassava is a staple crop that plays a significant role in the food security of many countries. However, its processing produces a liquid by-product known as cassava wastewater (CW), which can have adverse environmental consequences if discarded without treatment. Despite its cyanide content, CW has a high organic content and may be profitable when used to produce biogas. In this study, the influence of calcium particles from eggshell residues was investigated on the anaerobic digestion of CW. Moreover, the performance of the bioreactor was remotely monitored. Calcium particles from milled-calcined chicken eggshells were added to the bioreactor, and biogas production was investigated for 21 days. Adding 1 g/L and 3 g/L of calcium particles increased biogas (Bio H 2 + Bio CH 4 ) production by 195% and 338%, respectively. Finally, the requirement for digestate post-treatment before use in agriculture was observed after assessing its phytotoxicity through the germination and root growth of L. sativa seeds. © 2022, The Authors. All rights reserved.

关键词： Sustainable development

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