Non-food Industries Research Articles

Advances in Microbial Exopolysaccharides: Present and Future Applications.

Microbial exopolysaccharides (EPSs) are receiving growing interest today, owing to their diversity in chemical structure and source, multiple functions, and immense potential applications in many food and non-food industries. Their health-promoting benefits for humans deserve particular attention because of their various biological activities and physiological functions. The aim of this paper is to provide a comprehensive review of microbial EPSs, covering (1) their chemical and biochemical diversity, including composition, biosynthesis, and bacterial sources belonging mainly to lactic acid bacteria (LAB) or probiotics; (2) their technological and analytical aspects, especially their production mode and characterization; (3) their biological and physiological aspects based on their activities and functions; and (4) their current and future uses in medical and pharmaceutical fields, particularly for their prebiotic, anticancer, and immunobiotic properties, as well as their applications in other industrial and agricultural sectors.

Composition and Pharmacological Benefits of Banana Blossom: A Brief Review

One of the earliest crops cultivated in emerging nations like India is the banana. Their nutritional and pharmacological profiles are good. Every part of the banana plant has a different medical purpose. The banana plant is regarded as a gift from nature to humanity because of its many nutritional, medicinal, pharmacological and physiological advantages. It is the antioxidant powerhouse that includes phytonutrients, phenolics and polyphenols. The minerals potassium, iron, zinc, phosphorus and the vitamins C, B2, B6, B5, E and A are abundant in banana flowers. Bananas and its components also include significant concentrations of phytochemicals such as quercetin, lectin, alkaloids, dopamine, flavonoids and tannins. Because of its many uses and potential, bananas and their by-products- leaves, fibers, peels and fruits are used in both the food and non-food industries to make a variety of goods, including ice cream, chocolates, pickles, jam, jellies, candies, pasta, breads, ropes, clothes and mats. In most parts of the world, it is still one of the underappreciated meals while having such effective qualities. Thus, the focus of this paper is on the value of bananas and the ability of banana blossoms to improve people¢s health in a variety of ways. It also emphasizes the necessity to raise public knowledge of bananas because they are beneficial in a number of ways.

SYNTHESIS OF REFINED CARRAGEENAN FROM EUCHEUMA COTTONII WITH VARIATION OF PRECIPITATING SOLVENT

Red seaweed, Euchema cottonii, is a kappa carrageenan source that grows in Indonesia's coastal areas. Carrageenan is one of the polysaccharides composed entirely of D-galactopyranose units. Besides being used in the food industry, carrageenan is also used in the non-food industry, such as in pharmaceutical, cosmetic, printing, and textile formulations. Various studies have been carried out to produce high-quality Carrageenans. However, the extraction process of carrageenan is quite complicated, and relatively energy intensive. The primary step in carrageenan production is extraction, washing, filtration, precipitation, filtering, pressing, drying, and milling. This study aims to optimize the carrageenan extraction process from red seaweed and characterize the physicochemical of the extracted carrageenan. Red seaweed was extracted using 0.6% of KOH, and the ratio between seaweed and KOH solution was 1:20. Extraction temperature was varied at 30oC and 80oC, and several precipitants, i.e., 96% alcohol, isopropyl alcohol, and KCl were used. The results showed that the best carrageenan extraction process was at 80 oC of extraction temperature and using KCl as a precipitating solvent. From these results, the yield, water content, ash content, viscosity, and L value were 21.24%, 12.56%, 22.69%, 310.96 cP, and 97.93, respectively. Based on the Food Agriculture Organization (FAO) standard, the physical properties of carrageenan produced in this study are under the range permitted by this standard. The study of carrageenans by FTIR spectroscopy shows the presence of S=O of sulfate ester; and C-O of 3,6-anhydrogalactose; galactose and D-galactose-4-sulfate and the results indicated that the carrageenan was κ-type.

Cutting-edge progress in green technologies for resistant starch type 3 and type 5 preparation: An updated review

Resistant starch (RS) is a dietary fiber that resists starch hydrolysis in the small intestine, and is fermented in the colon by microorganisms. RS not only has a broad range of benefits in the food and non-food industries but also has a significance impact on health promotion and prevention of non-communicable diseases. RS types 3 and 5 have been the focus of research from an environment-friendly perspective. RS3 is normally formed by recrystallization after physical modification, whereas RS5 is obtained by the complexation of starch and fatty acids through the thermomechanical methods. This review provides updates and approaches to RS3 and RS5 preparations that promote RS content based on green technologies. This information will be useful for future research on RS development and for identifying preparation methods for functional food.

COMPARISON OF RESULTS OF PULUT CORN STARCH MODIFICATION AND SORGUM STARCH BY ACID HYDROLYSIS METHOD

Starch is a carbohydrate which is a glucose polymer, and consists of amylose and amylopectin, for example corn and sorghum starch, but it still has several obstacles when used as raw materials in the food and non-food industries. If starch is cooked it takes a long time (requiring high energy), and the paste that is formed is hard and not clear. Therefore, starch modification was carried out by acid hydrolysis. This research was conducted to evaluate the effect of physical modification on pulut corn starch and sorghum starch using the Acid Hydrolysis method. The research was conducted at the Processing Laboratory, Department of Food Science and Technology, Faculty of Agriculture, Gorontalo State University in May 2024. The tools used were containers, glass beakers, ovens, water baths, blenders, sieves, plastic clips. The ingredients used are pulut corn flour, sorghum flour, distilled water, NaOH, and citric acid. The research design used a Completely Randomized Design (CRD). Test parameters include the size of starch granules. It is hoped that the research results will provide new insights in the development of starch technology based on corn and sorghum.

Integrated strategies for efficient production of Streptomyces mobaraensis transglutaminase in Komagataella phaffii

Transglutaminase (TGase) from Streptomyces mobaraensis commonly used to improve protein-based foods due to its unique enzymatic reactions, which imply considerable attention in its production. Recently, TGase exhibit broad market potential in non-food industries. However, achieving efficient synthesis of TGase remains a significant challenge. Herein, we achieved a substantial amount of a fully functional and kinetically stable TGase produced by Komagataella phaffii (Pichia pastoris) using multiple strategies including Geneticin (G418) screening, combinatorial mutations, promoter optimization, and co-expression. The active TGase expression reached a maximum of 10.1 U mL−1 in shake flask upon 96 h of induction, which was 3.8-fold of the wild type. Also, the engineered strain exhibited a 6.4-fold increase in half-life and a 2-fold increase in specific activity, reaching 172.67 min at 60 °C (t1/2(60 °C)) and 65.3 U mg−1, respectively. Moreover, the high-cell density cultivation in 5-L fermenter was also applied to test the productivity at large scale. Following optimization at a fermenter, the secretory yield of TGase reached 47.96 U mL−1 in the culture supernatant. Given the complexity inherent in protein expression and secretion, our research is of great significance and offers a comprehensive guide for improving the production of a wide range of heterologous proteins.

Modificación química de almidón procedente de semillas de frutos: Métodos, propiedades y aplicaciones

The fruit seeds, commonly regarded as waste after consuming the fresh pulp, emerge as a source of unconventional starch with innovative potential. This study focuses on highlighting the significance of these seeds by exploring chemical modification methods in this starch source that add value by transforming their properties. The review emphasizes the influence of key factors such as the type of chemical reagent, its concentration, reaction parameters (pH, temperature, time), and the botanical source of the seed on the degree of modification and the resulting morphological and functional properties of the starch. The importance of specific conditioning during the chemical modification process is underscored, as it significantly contributes to enhancing the properties of the modified starch derived from fruit seed. In this regard, new perspectives are opened to efficiently harness fruit seeds, turning them into a valuable source of starch with diverse applications in both the food and non-food industries.

Particle Size Modification of Breadfruit Starch (Artocarpus altilis) into Nanoparticle Size Through Top Down Technique using Acid Hydrolysis

<br /><span style="font-size: 9.0pt; line-height: 150%; font-family: 'Arial',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: AR-SA; mso-bidi-language: AR-SA; mso-bidi-font-style: italic;" lang="EN-US">Breadfruit (<em>Artocarpus altilis</em>) is a significant starch source, comprising up to 70.25% of its composition, and holds extensive industrial applications. However, the physicochemical properties of natural starch pose several challenges to its direct use as an industrial raw material. These challenges include high viscosity, substantial swelling power, low solubility, significant retrogradation, limited digestibility, and poor thermal stability. To address these issues, modification of the starch particle size to the nanometer scale is proposed, which is anticipated to enhance both functional and physicochemical properties. This study employs a top-down approach through 2.2 N HCl acid hydrolysis at 38°C for 24 hours. This method offers simplicity, efficiency for scale-up in industrial applications, and relatively higher stability than alternative approaches. Particle size analysis using Particle Size Analysis (PSA) revealed an average particle size of 215 nm. Fourier Transform Infrared (FT-IR) spectroscopy showed characteristic bands similar to natural starch, with slight variations in peak intensity, indicating successful acid hydrolysis and structural disruption of the molecular order. Morphological analysis revealed minimal changes in the granules' surface structure, with clumping observed due to acid hydrolysis. The resultant starch nanoparticles exhibited decreased viscosity and swelling while solubility was enhanced. Therefore, nanoparticle starch holds promising applications in food and non-food industries</span><span style="font-size: 9.0pt; line-height: 150%; font-family: 'Arial',sans-serif; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-ID; mso-fareast-language: AR-SA; mso-bidi-language: AR-SA; mso-bidi-font-style: italic;">.</span>

Optimization of cobia fish (Rachycentron canadum) gelatin extraction with response surface methodology

Cobia fish or often called sea cork fish, is a fish that has thick meat which is nutritionally equivalent to salmon meat. Cobia fish is usually sold in the form of fish fillets and the bones becomes solid waste, which has the potential to be a raw material for fish gelatin. Gelatin is a bone and skin collagen hydrolysis product that can be used for food and nonfood industries. The quality of fish gelatin is influenced by the extraction process, such as acid concentration, temperature, and extraction time. This study aims to determine the effect of hydrochloric acid concentration, temperature, extraction time, and the optimal process of making cobia fish bone gelatin using the response surface methodology with the Box Behnken model. The data was processed using Design Expert 11 software. The model suggested by the software was the cubic model. The optimum extraction conditions obtained were using a concentration of 5.53% hydrochloric acid, a temperature of 90oC, and a stirring time of 6.42 mins would produce a yield of 12.38% and gel strength of 229.14 bloom. The verification results by extracting cobia fish gelatin with optimum conditions obtained a yield of 11.22% and gel strength of 227.60 bloom. The proximate analysis of cobia fish gelatin extracted under optimum conditions was found to contain 6.43% water content, 8.27% ash content, 4.65% fat content, 68.47% protein content, and 12.18% carbohydrate by different. Cobia fish gelatin microstructure is in the form of thick strands with a soft sponge.

Comparison of the Antioxidant Properties of Extracts Obtained from Walnut Husks as well as the Influence of Juglone on Their Evaluation

Concern for the future of the next generation leads to the search for alternative solutions for the proper management of materials considered as useless waste. This study fits into this research trend. Its aim is to demonstrate the potential of walnut husks as a source of compounds with antioxidant properties that can be used in non-food industries. Pressurized liquid extraction, i.e., one of the modern green extraction techniques used on an industrial scale, as well as conventional extraction in Soxhlet and maceration were applied to prepare the extracts. In order to assess in depth their antioxidant activity in relation to the content of characteristic components, various activity assessment methods were used in this research. The results proved that the husk components have such antioxidant properties that they can be of interest to the cosmetics and pharmaceutical industries regarding the management of this waste. The results confirmed the usefulness of assisted extraction in increasing the ecological and economic values of the proposed waste disposal. Moreover, they showed that juglonehas very weak antioxidant properties, and the antioxidant effect of the mixture containing husk extract and juglone solution is mainly additive.

PEMANFAATAN KULIT Musa paradisiaca DAN Musa acuminata SEBAGAI MEDIA PERTUMBUHAN Rhizopus sp. DAN Saccharomyces cerevisiae

Banana peels contains simple sugars and complex sugars which can be utilized in metabolism of microorganisms. This means that banana peels can be used as an alternative culture medium for microorganisms. Rhizopus sp. and Saccharomyces cerevisiae is a type of microbe that often found in nature, and is one type of microbe that can be used in the food and non-food industries. In general, fungi need nitrogn, carbon, vitamins and growth factors. In this research, two types of fungi were grown on the Musa paradisiaca peels (pisang tanduk) and Musa acuminata peels (pisang kepok), as well as potato dextrose agar as a control medium. Growth was observed 24, 48 and 72 hours after inoculation. The data obtained is a qualitative data and analyzed descriptively. We found that the growth results on alternative medium using M. acuminata were quite good for Rhizopus sp. and S. cerevisiae. Meanwhile, medium using M. paradisiaca more suitable for the growth of Rhizopus sp. Keywords: Musa paradisiaca peels, Musa acuminata peels, Rhizopus sp., Saccharomyces cerivisiae

Screening of chemical composition of black soybean hulls: a comparative study of different extraction techniques

Black soybean hulls have been reported to contain abundant anthocyanin pigments, which can be used as a colorant in food as well as non-food industries. In this study, anthocyanins were extracted from black soybean hulls using different extraction techniques such as aqueous extraction (solid to solvent ratio 1:20 g/mL, temperature of 40 °C for 65 min), microwave treatment (solid to solvent ratio 1:22 g/mL, microwave power of 240 W for 91s), ultrasound treatment (solid to solvent ratio of 1:26 g/mL, ultrasound power of 200 W for 50 min, and ethanol 90% v/v), and enzyme treatment (60% ethanol, solid to solvent ratio of 1:20 g/mL at 37 °C for 90 min). The results of this investigation showed that the enzyme-assisted extraction method showed the presence of the highest number of phytochemical compounds compared to other methods investigated in this study. Additionally, hull extracts displayed the presence of various important compounds that can be used in different industries, including as a pigment in the food industry which enhances the nutritional value, develops functional food, upgrades food quality, and is also beneficial in the pharmaceutical industry.

Functionalization Methods of Starch and Its Derivatives: From Old Limitations to New Possibilities.

It has long been known that starch as a raw material is of strategic importance for meeting primarily the nutritional needs of people around the world. Year by year, the demand not only for traditional but also for functional food based on starch and its derivatives is growing. Problems with the availability of petrochemical raw materials, as well as environmental problems with the recycling of post-production waste, make non-food industries also increasingly interested in this biopolymer. Its supporters will point out countless advantages such as wide availability, renewability, and biodegradability. Opponents, in turn, will argue that they will not balance the problems with its processing and storage and poor functional properties. Hence, the race to find new methods to improve starch properties towards multifunctionality is still ongoing. For these reasons, in the presented review, referring to the structure and physicochemical properties of starch, attempts were made to highlight not only the current limitations in its processing but also new possibilities. Attention was paid to progress in the non-selective and selective functionalization of starch to obtain materials with the greatest application potential in the food (resistant starch, dextrins, and maltodextrins) and/or in the non-food industries (hydrophobic and oxidized starch).

Bioactive compounds and DPPH antioxidant activity of underutilized macroalgae (Sargassum spp.) from coastal water of Makassar, Indonesia

Abstract. Widyaswari SG, Metusalach, Kasmiati, Amir N. 2024. Bioactive compounds and DPPH antioxidant activity of underutilized macroalgae (Sargassum spp.) from coastal water of Makassar, Indonesia. Biodiversitas 25: 176-182. This study focuses on determining the chemical component and potential of two species of macroalgae (seaweed) Sargassum spp., i.e., Sargassum polycystum and Sargassum ilicifolium from the coastal waters of Makassar City, South Sulawesi, Indonesia. Several macroalgae are highly cultivated and exported; however, these species of Sargassum remain underutilized due to limited studies on their potential. Brown algae (Phaeophyceae), especially Sargassum spp., contain secondary metabolites known for their health-promoting properties, including antioxidant effects, inhibiting oxidative stress, lowering blood pressure, and improving the immune system. The investigation analyzes the nutritional components and bioactive substances in Sargassum spp. harvested from the Makassar City coastal waters, South Sulawesi, Indonesia. Nutritional content was analyzed using proximate analysis. Phytochemical screening was conducted based on the method by Harborne method. Antioxidant activity was performed using the DPPH method. Total phenolic/flavonoid content based on spectrophotometric method. The investigation reveals the primary chemical composition of Sargassum polycystum showing the presence of valuable secondary metabolites such as alkaloids, flavonoids, phenol hydroquinone, and reactive saponins. Sargassum ilicifolium contains flavonoids, phenol hydroquinone, tannins, and steroids. The IC50 values for the antioxidant activity of S. polycystum and S. ilicifolium were 51.34 ppm and 51.25 ppm, respectively. The compounds in these seaweeds might be beneficial in promoting health. These findings suggest the possibility of underutilized seaweeds as a natural source of antioxidants in food and non-food industries.

Production and Properties of Starch: Current Research

Starch is an important carbohydrate polymer found in plants and has been widely used in food and non-food industries due to its abundance, renewability, biodegradability, low cost, biocompatibility and non-toxicity [...]

Creation of Ponitec Allied Limited for Manufacturing of Palm Fruit Products and By-Products

Ponitec Allied Limited is a startup business venture established in 2015 with core in Agriculture. It produces Crude Palm Oil (CPO), Palk Kernel Oil (PKO) including other associated by-products of Palm trees. One of its competitive advantage across the industry centers on manufacturing hygienic high quality products and the Activated Carbon Charcoal. The company operates in line with global standard through the use of latest machines, hygienic processing environment, cutting edge storage facilities and proper fruits handling. With ownership of about 136 hectares of land for plantation with 10 tonne factory, it has the capacity to produce 10 tonne of product per day. Some of its major customers cut across food refining companies, non-food industries plus wholesalers and retailers. The company competes with big players like; Okomu and Presco, Dufil Prima, Ibiae Oil Palm amongst others. Business revenue projection for a period of five years showed ₦186,212,500 in first year, ₦ 223,455.000 in second year; ₦246,249,500 for the third year; ₦ 420,651,000 in fourth year and ₦ 523,711,000 in the fifth year. The risk predominant with the business beckon on factors as; unstable exchange rate, theft, pest outbreak and reputational risk of quality.

Thermal Properties and Dynamic Rheological Characterization of Dioscorea Starch Gels.

Yam (Dioscorea. sp.) is an edible starchy tuber with potential for being a commercial source of starch for industrial purposes, but yam starch is underutilized. The dynamic oscillatory and thermal properties of yam starches from sixteen varieties each of Dioscorea. rotundata, Dioscora. alata, Dioscorea. bulbifera and one variety of Dioscorea. dumetorum from Nigeria were studied to determine their potential for industrial utilization. The storage modulus, loss modulus, damping factor and complex viscosity as a function of frequency (ω) of the dioscorea gels, as well as the onset temperature (To), peak gelatinization temperature (Tp), end of gelatinization (TC), and gelatinization enthalpy of the starches were determined by standard procedures. Results showed that all the dioscorea starches showed a typical elastic behavior with the magnitude of G' greater than G″ while tan δ < 1 in all varieties. Thus, the starch gels were more elastic than viscous. All the starch gels exhibited shear thinning characteristics and showed frequency (ω) independence characteristics of weak gels. D. rotundata varieties had the lowest ∆Hgel, while D. bulbifera varieties had the highest. The diversity of the visco-elastic and thermal properties of the yam starch gels from different varieties and species can be an advantage in their utilization in both food and non-food industries.

Tiger nut (Cyperus esculentus) starch: extraction, composition, structure, properties, modification and uses

An overview of the extraction, composition, structure, physiochemical properties, modifications and applications of tiger nut starch in food and non-food industries.

The cAMP-PKA signalling crosstalks with CWI and HOG-MAPK pathways in yeast cell response to osmotic and thermal stress.

The yeast Saccharomyces cerevisiae is widely used in food and non-food industries. During industrial fermentation yeast strains are exposed to fluctuations in oxygen concentration, osmotic pressure, pH, ethanol concentration, nutrient availability and temperature. Fermentation performance depends on the ability of the yeast strains to adapt to these changes. Suboptimal conditions trigger responses to the external stimuli to allow homeostasis to be maintained. Stress-specific signalling pathways are activated to coordinate changes in transcription, translation, protein function, and metabolic fluxes while a transient arrest of growth and cell cycle progression occur. cAMP-PKA, HOG-MAPK and CWI signalling pathways are turned on during stress response. Comprehension of the mechanisms involved in the responses and in the adaptation to these stresses during fermentation is key to improving this industrial process. The scope of this review is to outline the advancement of knowledge about the cAMP-PKA signalling and the crosstalk of this pathway with the CWI and HOG-MAPK cascades in response to the environmental challenges heat and hyperosmotic stress.

Actividad biológica de la Hierba Luisa (Cymbopogon citratus) y sus aplicaciones en la industria

In the investigation, an analysis was carried out on the importance of the biological activity of Lemongrass (Cymbopogon citratus), its benefits and application in the food and non-food industry. The objective was to identify, analyze, organize and compare the information on the bioactive components of the plant species in the industry. The method used is exploratory with a documentary approach of secondary order, since a detailed search of bibliographic information of documents obtained in scientific bases that support the work was carried out. 8 bioactive components and 11 constituents of essential oils were determined, in relation to their use in industry, 2 applications were determined: in food used in beverages (energizing, moisturizing, functional) and as a food additive (antioxidants, preservatives and flavorings) and in the non-food area in the agricultural area (insecticide, fungicides and herbicide), in the cosmetics area (perfume, deodorants and shampoos) and in the pharmacological area (antibacterial and antifungal). The Cympogon citratus for its biological components has been used in the industry during the last years, in the non-food field. Myrcene, citronella, citronellol and geraniol are the components that are most used in the non-food area and citral is the bioactive that is used in the food part.