Biovalorization of brewers’ spent grain for the production of laccase and polyphenols

Brewers’ spent grain (BSG) is the main solid by‐product of the brewing process and is typically disposed of as cattle feed. In this study, BSG was evaluated as a substrate for the production of polyphenols and the lignin‐degrading enzyme laccase using fungal solid‐state fermentation by Trametes versicolor. Laccases are finding increasing applications in the food industry and polyphenols have benefits for human health. After 14 days of fermentation with T. versicolor, there was a 3.4‐fold increase in the extraction of total polyphenols compared with untreated BSG. Using BSG as the sole source of carbon and nitrogen, maximum laccase activity was achieved after seven days of treatment with an activity of 560 U/L. Based on these results, BSG is suggested to be a good lignocellulose waste material to produce value‐added products such as the enzyme laccase and polyphenols. Copyright © 2018 The Institute of Brewing & Distilling     

Optimization of Microwave-Assisted Extraction of Polyphenolic Compounds from <Emphasis Type="Italic">Ocimum basilicum</Emphasis> by Response Surface Methodology

Microwave-assisted extraction (MAE) was optimized by response surface methodology in order to enhance the extraction of polyphenols from basil (Ocimum basilicum L). Box–Behnken experimental design on three levels and three variables was used for optimization. Influence of ethanol concentration (50, 70, and 90%); microwave power (400, 600, and 800 W); and extraction time (15, 25, and 35 min) on each response were investigated. Experimental results were fitted to a second-order polynomial model, and multiple regression analysis and analysis of variance were used to evaluate model fitness and optimal conditions. Considering the maximum content of extracted total phenols, total flavonoids, and antioxidant activity, the optimal conditions for all investigated response were ethanol concentration of 50%, microwave power of 442 W, and extraction time of 15 min. Under the optimal conditions, obtained basil liquid extract contained 4.299 g gallic acid equivalents/100 g dry weight (DW) of total polyphenols, 0.849 g catechin equivalents/100 g DW of total flavonoids, and IC₅₀ and EC₅₀ values of 9.602 and 82.889 μg/mL, respectively. The development of simultaneous MAE procedure for extraction of total phenols, total flavonoids, and potential antioxidants from basil, represented valorization of basil as valuable source of bioactive compounds.     

Endotoxin and biogenic amine levels in Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) stored at 22 °C

Whole Atlantic mackerel (Scomber scombrus), sardine (Sardina pilchardus) and Mediterranean hake (Merluccius merluccius) from the Croatian Adriatic were stored at 22 °C and changes in histamine, putrescine, tyramine and cadaverine levels were monitored in relation to bacterial endotoxin. After 12 h, histamine levels in sardine were above the legal limit of 50 mg kg^?1, set by the US Food and Drug Administration, and an increase in putrescine content preceded the increase in histamine. After 24 h, histamine contents in mackerel and sardine reached 1090 ± 101 and 577 ± 275 mg kg^?1, respectively, which exceeded the toxic threshold of 500 mg kg^?1. At the same time, the putrescine content was also high in both fish (353–420 mg kg^?1). The time-course of endotoxin production was similar in all fish species stored at 22 °C. A high correlation was found between endotoxin and histamine, and between endotoxin and putrescine in mackerel and sardine. On the other hand, high endotoxin levels in hake, after 24 h, were associated with the low histamine and putrescine content (40–60 mg kg^?1).     

Application of Matrix Solid-Phase Dispersion and Liquid Chromatography–Ion Trap Mass Spectrometry for the Analysis of Pesticide Residues in Fruits

This study presents an application of rapid and sensitive multiresidue method for the analysis of acephate, acetamipride, atrazine, carbendazim, carbaryl, carbofuran, dimethoate, imidacloprid, linuron, malathion, monocrotophos, monuron, propazine, simazine, and tebufenozide in fruits. The method involves an extraction procedure based on matrix solid-phase dispersion using diatomaceous earth as a dispersant and dichloromethane as the eluent. The target pesticides were determined using liquid chromatography–ion trap mass spectrometry. Quantification of the analytes was carried out using the most sensitive ion transition. Ion trap parameters, like activation q and time, were found to have a prominent influence on method sensitivity for some pesticides and they were optimized accordingly. The confirmation of residues detected in real samples was performed by repeated injection and acquiring additional ion transitions besides the ones used for quantification. The method was validated for accuracy, linearity, reproducibility, and sensitivity. Mean values for recoveries were in the range of 70–120 % for all tested matrices. Repeatability of the method, expressed as the relative standard deviation, was in general lower than 20 %. The applicability of the method to routine analysis was tested in real fruit samples with good performance.     

Temperature-dependent kinetics of grape seed phenolic compounds extraction: Experiment and model

The kinetics of a batch solid–liquid extraction of total phenolic compounds (PC) from milled grape seed (Vitis vinifera L. cv. “Frankovka”) using 50% ethanol at different extraction temperatures (25–80 °C) was studied. The maximum yield of PC was 0.13 kg_GAE/kg_db after 200 min of extraction in agitated vessel at 80 °C. A new model based on the assumptions of a first order kinetics mechanism for the solid–liquid extraction and a linear equilibrium at the solid–liquid interface was developed. The model involves the concept of broken and intact cells in order to describe two successive extraction periods: a very fast surface washing process followed by slow diffusion of phenolic compounds from grape seeds to the solvent.The proposed model is suited to fit experimental data and to simulate the extraction of phenolic compounds, which was confirmed by the correlation coefficient (r ? 0.965), the root mean square error (RMSE ? 0.003 kg_GAE/kg_db) and the mean relative deviation modulus (E ? 2.149%). The temperature influenced both equilibrium partition coefficients of phenolic compounds and transport properties, which is manifested by a relatively high value of activation energy (23–24) kJ/mol and by values of effective diffusivity in seed particles.     

Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása

The effect of a chitosan coating with added essential oil of oregano (Origanum vulgare) on lipid oxidation of dry fermented sausage (Petrovská klobása) was investigated. Fatty acid profile, aldehyde contents and sensory analysis of odor and flavor were determined after drying and during seven months of storage.