https://pubs.rsc.org/en/content/articlepdf/2019/CY/C9CY00415G

Novozym 435: the “perfect” lipase immobilized biocatalyst?

Lipases are very versatile enzymes, and produced the attention of the several industrial processes. Lipase can be achieved from several sources, animal, vegetable, and microbiological. The uses of microbial lipase market is estimated to be USD 425.0 Million in 2018 and it is projected to reach USD 590.2 Million by 2023, growing at a CAGR of 6.8% from 2018. Microbial lipases (EC 3.1.1.3) catalyze the hydrolysis of long chain triglycerides. The microbial origins of lipase enzymes are logically dynamic and proficient also have an extensive range of industrial uses with the manufacturing of altered molecules. The unique lipase (triacylglycerol acyl hydrolase) enzymes catalyzed the hydrolysis, esterification and alcoholysis reactions. Immobilization has made the use of microbial lipases accomplish its best performance and hence suitable for several reactions and need to enhance aroma to the immobilization processes. Immobilized enzymes depend on the immobilization technique and the carrier type. The choice of the carrier concerns usually the biocompatibility, chemical and thermal stability, and insolubility under reaction conditions, capability of easy rejuvenation and reusability, as well as cost proficiency. Bacillus spp., Achromobacter spp., Alcaligenes spp., Arthrobacter spp., Pseudomonos spp., of bacteria and Penicillium spp., Fusarium spp., Aspergillus spp., of fungi are screened large scale for lipase production. Lipases as multipurpose biological catalyst has given a favorable vision in meeting the needs for several industries such as biodiesel, foods and drinks, leather, textile, detergents, pharmaceuticals and medicals. This review represents a discussion on microbial sources of lipases, immobilization methods increased productivity at market profitability and reduce logistical liability on the environment and user.

/pdf/microbial-lipases-and-their-industrial-applications-a-2irfn31kx3.pdf

Microbial lipases and their industrial applications: a comprehensive review

Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, and because food processors would prefer not to have to use the modified food starch label designation required when chemically modified starches are used, there is considerable interest in providing starches with desired functionalities that have not been chemically modified. One investigated approach is property modification via physical treatments, that is, modifications of starches imparted by physical treatments that do not result in any chemical modification of the starch. Physical treatments are divided into thermal and nonthermal treatments. Thermal treatments include those that produce pregelatinized and granular cold-water-swelling starches, heat-moisture treatments, annealing, microwave heating, so-called osmotic pressure treatment, and heating of dry starch. Nonthermal treatments include ultrahigh-pressure treatments, instantaneous controlled pressure drop, use of high-pressure homogenizers, dynamic pulsed pressure, pulsed electric field, and freezing and thawing.

Physical Modification of Food Starch Functionalities

https://orbit.dtu.dk/files/137977341/ANSA_1_s2.0_S1350417717304649_main.pdf

Effect of ultrasound treatments on functional properties and structure of millet protein concentrate.

Sorghum and millet grains are generally rich in phytochemicals, particularly various types of phenolics. However, the types and amounts vary greatly between and within species. The food-processing operations applied to these grains, i.e. dehulling and decortication, malting, fermentation and thermal processing, dramatically affect the quantity of phenolics present, most generally reducing them. Thus the levels of phytochemicals in sorghum and millet foods and beverages are usually considerably lower than in the grains. Notwithstanding this, there is considerable evidence that sorghum and millet foods and beverages have important functional and health-promoting effects, specifically antidiabetic, cardiovascular disease and cancer prevention, due to the actions of these phytochemicals. Also their lactic acid bacteria-fermented products may have probiotic effects related to their unique microflora. However, direct proof of these health-enhancing effects is lacking as most studies have been carried out on the grains or grain extracts and not the food and beverage products themselves, and also most research work has been in vitro or ex vivo and not in vivo. To provide the required evidence, better designed studies are needed. The sorghum and millet products should be fully characterised, especially their phytochemical composition. Most importantly, well-controlled human clinical studies and intervention trials are required.

/pdf/effects-of-processing-sorghum-and-millets-on-their-phenolic-4kr7411q7n.pdf

Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health‐enhancing properties of sorghum and millet food and beverage products

Millets are a major food source in arid and semi-arid parts of the world. Millets are good sources of energy.They provide protein, fatty acids, minerals, vitamins, dietary fibre and polyphenols. Typical millet proteincontains high quantity of essential amino acids especially the sulphur containing amino acids (methionine andcysteine). Processing millet by milling removes the bran and germ layers that are rich in fibre andphytochemicals, causing significant loss. The millets are source of antioxidants, such as phenolic acids andglycated flavonoids. Millet foods are characterized to be potential prebiotic and can enhance the viability orfunctionality of probiotics with significant health benefits. The nutritional significance of millets demands foran examination of the nutritional characteristics and functional properties of different millet cultivars as well asdeveloping value added products from millets.

/pdf/millets-nutritional-composition-some-health-benefits-and-3ql042ftc5.pdf

Millets: nutritional composition, some health benefits and processing - a review

Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour

The interest in application of biocatalysis during natural milk fat flavours development has increased rapidly and lipases have become the most studied group in the development of bovine milk fat flavours. Lipozyme-435, Novozyme-435 and Thermomyces lanuginosus Immobilized (TL-IM) lipases were used to hydrolyze anhydrous milk fat (AMF) and anhydrous buffalo milk fat (ABF) and their volatile flavouring compounds were identified by solid-phase micro-extraction gas chromatography/mass spectrometry (SPME-GC/MS) and then compared at three hydrolysis intervals. Both AMF and ABF after lipolysis produced high amount of butanoic and hexanoic acids and other flavouring compounds; however, highest amount were produced by Lipozyme-435 and Novozyme-435 followed by TL-IM. The hydrolyzed products were assessed by Rancimat-743 for oxidative stability and found both that, for AMF and ABF treated butter oil, Lipozyme-435 and TL-IM were generally more stable compared to Novozyme-435. For both AMF and ABF treated butter oil, Lipozyme-435 was observed to cause no further oxidation consequences which indicates Lipozyme-435 was stable during hydrolysis at 55 °C for 24 h.

/pdf/effects-of-microbial-lipases-on-hydrolyzed-milk-fat-at-3nj8a3dnsj.pdf

Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability

Dairy products remain valuable components of human diet due to their balanced nutritive value and pleasant flavour. In this study, triacylglycerols (TAGs) from anhydrous milk fats were hydr...

Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed

Chestnuts are characterized by a limited shelf-life because of their high water content and sugar content hence producers around the world are confronted with a storage problem as product losses are very high. The strategy of the conception, stemming from the current adoption of new food technologies combined with the consumer desirability to put to shelf new products on the market has made researchers and industrialists to upgrade and/or add value to the existing products in order to provide a wider choice of new products to the consumer disposal. The objective of this work was to come up with a suitable technology of extending the shelf-life of harvested chestnut fruits and to develop a new food product for commercial consumption. Whey protein isolate–Pullulan-coated roasted and freeze-dried chestnut (WPI–Pul-RFDC) was coated separately with dark chocolate (DCC) and milk chocolate (MCC). Color change of surface coating and decay incidence were studied at [7°C, 82 ± 5% RH] and [25 ± 2°C, 30 ± 2% RH] for 6 months storage. Further investigation on sensory evaluation were carried out using a taste panel of 120 consumers. 7°C and 25°C provided the best storage conditions for dark chocolate and milky chocolate coating respectively. The results obtained were effective in the control of overgrowth of spoilage organisms and surface discoloration, which is satisfactory in improving the quality and increasing the shelf-life of chestnut. The consumer acceptance testing revealed that chocolate-coating greatly improved the sensory attributes of chestnut as compared to the WPI-Pul coated sample acceptance. This is an alternative strategy to add value to chestnut thus minimizing the significant losses in harvested fruits hence providing a wider choice of new products to the consumer disposal.

/pdf/chocolate-coating-effect-on-whey-protein-isolate-pullulan-379rocihrr.pdf

Mahamadou Elhadji Gounga

Papers

Millets: nutritional composition, some health benefits and processing - a review

Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour

Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability

Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed

Chocolate Coating Effect on Whey Protein Isolate-Pullulan-Coated Freeze-Dried Chestnut