The appearance of rice bran ＇cake＇ or discharge from a screw press corresponds to the level of oil produced in the extraction process. The relationships between operating settings, oil extraction level and cake appe...The appearance of rice bran ＇cake＇ or discharge from a screw press corresponds to the level of oil produced in the extraction process. The relationships between operating settings, oil extraction level and cake appearance were studied. Cake characteristics reliably indicate the expected oil recovery extraction level. These conclusions applyed to both Chainat 1 rice bran and parboiled rice bran. Variables were the speed of the screw press （set at five levels from 8.5 to 19.8 r/min） and corresponding clearance distances between the screw and barrel （set between 1.0 and 1.9 cm）. Results showed that the maximum levels of extraction were 4.17% for the rice bran and 8.20% for the parboiled rice bran. At the maximum extraction level, the apparatus continuously discharged cake that were hard, crispy, flaky, shiny and polished on one side but dull and coarse on the other.展开更多
The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 t...The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 to 11, and the cream and subnatant fractions of the emulsion studied by SDS-PAGE electrophoresis. The protein solubility followed U profile, showing a minimum at pH 3 to 4, close to but not identical to reported iso-electric points of 4 - 5 for many coconut protein fractions. The extract showed good capacity to form oil-in-water emulsion outside the low solubility pH range. The bands that appeared to play a role in the emulsification were found at 32 and 42 kDa in SDS-PAGE electrophoresis, but the most predominant absorbed band was at 23 kDa.展开更多
For sustainable plant drinks production,the biorefinery concept of obtained press cakes(PC)using ultrasonication,mechanical separation,and ultra-filtration was designed in Fraunhofer UMSICHT(Germany).In this study obt...For sustainable plant drinks production,the biorefinery concept of obtained press cakes(PC)using ultrasonication,mechanical separation,and ultra-filtration was designed in Fraunhofer UMSICHT(Germany).In this study obtained permeates,as wastes after ultrafiltration of PC(soyabeans,almonds,coconut,oats,and rice)were analyzed and their bio-stimulatory effect on the growth of wheatgrass in vivo was investigated.Permeates with higher soluble protein content(soy,almonds,and coconut)resulted in a significant increase in germination parameters(germination percentage(GP),length of stem and root as well as biomass of stem and root increased on averge by 8.3%,15.8%,9.2%,2.22 times and 1.8 times,respectively)compared to the control treatment.Additionally,the fermentation using antimicrobial lactic acid bacteria(LAB)strains(Lactobacillus brevis LUHS173,Pediococcus acidilactici LUHS236 and Lactobacillus farraginis LUHS206)was applied for bio-treatment of permeates.The efficiency of fermentation process was evaluated on the changes of pH,TTA,LAB growth kinetics and lactic acid and its isomers production.Furthermore,the antifungal activity of selected fermented products against fungi(Fusarium graminearum F,F.graminearum,and F.culmorum)was determined.It was found that the highest antifungal activity(18.0 mm and 16.5 mm,respectively)was obtained by 48 h fermentation of permeates from grain press cake(oats and rice),containing the most reducing saccharides,and they significantly improved the germination of contaminated grains.Innovations in the sustainable production of plant-origin drinks enable to implementation of new,environmentally friendly technologies in food sector.展开更多
Objective:To investigate the suitability of citrus-press cakes,by-products of the juice industry as a source for the whitening agents for cosmetic industry.Methods:Ethylacetate extracts of citrus-press cakes(CCE)were ...Objective:To investigate the suitability of citrus-press cakes,by-products of the juice industry as a source for the whitening agents for cosmetic industry.Methods:Ethylacetate extracts of citrus-press cakes(CCE)were examined for their anti-melanogenic potentials in terms of the inhibition of melanin production and mechanisim of melanogenesis by using Western Blot analysis with tyrosinese,tyrosinase-related protein-1(TRP-1),TRP2,and microphthalmia-associated transcription factor(MITF)proteins.To apply the topical agents,citrus-press cakes was investigated the safety in human skin cell line.Finally flavonoid analysis of CCE was also determined by HPLC analysis.Results:Results indicated that CCE were shown to down-regulate melanin content in a dose-dependent pattern.The CCE inhibited tyrosinase,TRP-2,and MITF expressions in a dose-dependent manner.To test the applicability of CCE to human skin,we used MTT assay to assess the cytotoxic effects of CCE on human keratinocyte HaCaT cells.The CCE exhibited low cytotoxicity at 50μg/mL.Characterization of the citrus-press cakes for flavonoid contents using HPLC showed varied quantity of rutin,narirutin,and hesperidin.Conclusions:Considering the anti-melanogenic activity and human safety,CCE is considered as a potential anti-melanogenic agent and may be effective for topical application for treating hyperpigmentation disorders.展开更多
基金the Thailand Research Fund (TRF) for their financial support
文摘The appearance of rice bran ＇cake＇ or discharge from a screw press corresponds to the level of oil produced in the extraction process. The relationships between operating settings, oil extraction level and cake appearance were studied. Cake characteristics reliably indicate the expected oil recovery extraction level. These conclusions applyed to both Chainat 1 rice bran and parboiled rice bran. Variables were the speed of the screw press （set at five levels from 8.5 to 19.8 r/min） and corresponding clearance distances between the screw and barrel （set between 1.0 and 1.9 cm）. Results showed that the maximum levels of extraction were 4.17% for the rice bran and 8.20% for the parboiled rice bran. At the maximum extraction level, the apparatus continuously discharged cake that were hard, crispy, flaky, shiny and polished on one side but dull and coarse on the other.
基金thank SIDA(Swedish Interna-tional Development Agency)for funding project as well as for the support provided by the Lund University.
文摘The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 to 11, and the cream and subnatant fractions of the emulsion studied by SDS-PAGE electrophoresis. The protein solubility followed U profile, showing a minimum at pH 3 to 4, close to but not identical to reported iso-electric points of 4 - 5 for many coconut protein fractions. The extract showed good capacity to form oil-in-water emulsion outside the low solubility pH range. The bands that appeared to play a role in the emulsification were found at 32 and 42 kDa in SDS-PAGE electrophoresis, but the most predominant absorbed band was at 23 kDa.
基金This research was supported in part by the ERA-NET project DISCOVERY:“Disaggregation of conventional vegetable press cakes by novel techniques to receive new products and to increase the yield”.Project code SUSFOOD2-ID:101.This work is also based upon the work from COST Action 18101 SOURDOMICS-Sourdough biotechnology network towards novel,healthier and sustainable food and bioprocesses(http s://sourdomics.com/https://www.cost.eu/actions/CA18101/),where the author J.M.F.R.is the Chair and Grant Holder Scientific Representative,the author E.B.is vice-chair and leader of the working group 6“Project design and development innovative prototypes of products and small-scale processing technologies”,the author G.J.is leader of the working group 3“Design and development sourdough starter cultures for breadmaking and other agri-food products”and the author F.¨O.is the leader of the working group 8“Food safety,health promoting,sensorial perception and consumers’behaviour”,and is supported by COST(European Cooperation in Science and Technology)(https://www.cost.eu/).COST is a funding agency for research and innovation networks.Regarding the author J.M.F.R.,this work was also financially supported by:(i)Base Funding-UIDB/00511/2020 of the Laboratory for Process Engineering,Environment,Biotechnology and Energy-LEPABE-funded by national funds through the FCT/MCTES(PIDDAC)(ii)Project PTDC/EQU-EQU/28101/2017-SAFEGOAL-Safer Synthetic Turf Pitches with Infill of Rubber Crumb from Recycled Tires,funded by FEDER funds through COMPETE2020-Programa Operacional Competitividade e Internacionalizaç˜ao(POCI)and by national funds(PIDDAC)through FCT/MCTES.
文摘For sustainable plant drinks production,the biorefinery concept of obtained press cakes(PC)using ultrasonication,mechanical separation,and ultra-filtration was designed in Fraunhofer UMSICHT(Germany).In this study obtained permeates,as wastes after ultrafiltration of PC(soyabeans,almonds,coconut,oats,and rice)were analyzed and their bio-stimulatory effect on the growth of wheatgrass in vivo was investigated.Permeates with higher soluble protein content(soy,almonds,and coconut)resulted in a significant increase in germination parameters(germination percentage(GP),length of stem and root as well as biomass of stem and root increased on averge by 8.3%,15.8%,9.2%,2.22 times and 1.8 times,respectively)compared to the control treatment.Additionally,the fermentation using antimicrobial lactic acid bacteria(LAB)strains(Lactobacillus brevis LUHS173,Pediococcus acidilactici LUHS236 and Lactobacillus farraginis LUHS206)was applied for bio-treatment of permeates.The efficiency of fermentation process was evaluated on the changes of pH,TTA,LAB growth kinetics and lactic acid and its isomers production.Furthermore,the antifungal activity of selected fermented products against fungi(Fusarium graminearum F,F.graminearum,and F.culmorum)was determined.It was found that the highest antifungal activity(18.0 mm and 16.5 mm,respectively)was obtained by 48 h fermentation of permeates from grain press cake(oats and rice),containing the most reducing saccharides,and they significantly improved the germination of contaminated grains.Innovations in the sustainable production of plant-origin drinks enable to implementation of new,environmentally friendly technologies in food sector.
基金Supported by the Next-Generation BioGreen 21 Program,Rural Development Administration,Republic of Korea,Grant No.PJ009583002013
文摘Objective:To investigate the suitability of citrus-press cakes,by-products of the juice industry as a source for the whitening agents for cosmetic industry.Methods:Ethylacetate extracts of citrus-press cakes(CCE)were examined for their anti-melanogenic potentials in terms of the inhibition of melanin production and mechanisim of melanogenesis by using Western Blot analysis with tyrosinese,tyrosinase-related protein-1(TRP-1),TRP2,and microphthalmia-associated transcription factor(MITF)proteins.To apply the topical agents,citrus-press cakes was investigated the safety in human skin cell line.Finally flavonoid analysis of CCE was also determined by HPLC analysis.Results:Results indicated that CCE were shown to down-regulate melanin content in a dose-dependent pattern.The CCE inhibited tyrosinase,TRP-2,and MITF expressions in a dose-dependent manner.To test the applicability of CCE to human skin,we used MTT assay to assess the cytotoxic effects of CCE on human keratinocyte HaCaT cells.The CCE exhibited low cytotoxicity at 50μg/mL.Characterization of the citrus-press cakes for flavonoid contents using HPLC showed varied quantity of rutin,narirutin,and hesperidin.Conclusions:Considering the anti-melanogenic activity and human safety,CCE is considered as a potential anti-melanogenic agent and may be effective for topical application for treating hyperpigmentation disorders.
