Kinetics and equilibria of the chromatographic separation of maltose and trehalose

Trehalose, a nonreducing disaccharide, has been extensively applied to food, cosmetics, and pharmaceutical goods. The resultant solution of trehalose prepared by enzymatic methods includes high amounts of maltose. However, it is quite difficult to separate maltose and trehalose on an industrial scale because of their similar properties. In this paper, a high‐performance resin was selected as a stationary phase to separate trehalose and maltose, and the resolution of these sugars was 0.59. The potential of a cation exchange resin was investigated as the stationary phase in separating trehalose and maltose using deionized water as the mobile phase. Based on the equilibrium dispersive model, the axial dispersion coefficients and overall mass transfer coefficients of maltose and trehalose were determined by moment analysis at two different temperatures, 50 and 70°C. Other parameters, including the column void and the adsorption isotherms, were also determined and applied to simulate the elution curves of trehalose and maltose. The simulated results matched the experimental data, validating the parameters. The optimized parameters are critical to the chromatographic separation of trehalose and maltose on an industrial scale.     

Arrays in biological and chemical analysis

Recently a dramatic change has happened for biological and biochemical analysis. Originally developed as an academic massive parallel screening tool, industry has caught the idea as well of performing all kinds of assays in the new format of microarrays. From food manufacturers over water supply plants to the omnipresent pharmaceutical industry, the buzz-word is bioarrays, attracting scientific funding and investor capital. Although only few commercial products are currently out in the research laboratorium, hospital clinic or at the local doctor, there are high expectations for arrays screening predispositions and following therapy, monitoring the amount of bacteria in food stuff, measuring the small signs from cardiac arrest before it happens, analysing the toxin level in a water sample (preferentially on-line) or deciphering the identity of an infecting bug.     

A microcalorimetric enzymatic method for trehalose determination in food

As trehalose is a glucose font and also an additive in food, a new reliable method for trehalose determination is proposed. The analytical method uses an isothermal microcalorimeter, directly relates the analyte concentration with the heat variation of the enzymatic decomposition of trehalose into two glucose molecules. The enzymatic reaction is performed inside the calorimeter in the presence of trehalase enzyme immobilized on amino activated glass beads. Through the calibration curve, the trehalose quantity in some food samples (mushrooms and honey) has been determined. The calorimetric procedure was compared to a previously identified methodology based on an amperometric biosensor.     

Multilayer emulsions stabilized by vegetable proteins and polysaccharides

There is great interest in the food, cosmetic and pharmaceutical industry in the use of proteins and polysaccharides as natural hydrocolloids to create novel emulsion systems with improved stability and functionality. For example, the electrostatic interaction between proteins and polysaccharides may be used to form oil-in-water (O/W) emulsions with multilayered interfacial membranes around oil droplets or multilayer emulsions. This type of emulsions have been developed using the layer-by-layer (LbL) technique, which consists of direct adsorption of an oppositely charged polyelectrolyte layer (e.g. polysaccharides) on a primary layer of ionic emulsifiers (e.g. proteins). The polymeric structure and electrical charge of proteins make them a special class of compounds very suitable for its utilization in the LbL technique. In recent years, the utilization of proteins as emulsifiers in food and pharmaceutical industry has been turning towards plants as a preferred alternative to animal-based sources. This article reviews the current understanding of the utilization of different vegetable proteins as emulsifier in order to stabilize O/W multilayer emulsion systems. Additionally, it highlights some potential applications of the multilayer emulsion technology in the industry, for improving the stability of emulsions to environmental stresses and for developing controlled or triggered release systems.     

Trace Detecting of Anionic Copolymer in System of Protein + Surfactant + Water

Polymeric surfactants are used extensively in food and pharmaceutical industry. It can be used as a flocculant agent for separation of solid-liquid in the down-stream of chemical engineering, and also as an emulsifier/demulsifier in food industry. In order to understand the mechanism of adsorption of polymer towards particles, it is important to detect the adsorption amount of polymer on the surface of particles.     

Polysaccharide functionality through extrusion processing

Extrusion processing is a technology applied in the food and pharmaceutical industry for affecting product microstructure, product chemistry or the macroscopic shape of products. Starch based products are often extruded to break down the starch granule to render it digestible and to produce a shaped product. Encapsulation of flavors, nutrients and drugs is another frequent application of extrusion processing. This short review article is concerned with the use of extrusion processes to modify polysaccharide functionality. Extrusion processes are applied to polysaccharides for specific purposes such as physical modification or chemical modification (reactive extrusion), manufacture of confectionary gels and encapsulation of flavors or drugs. Non-starch polysaccharides and confectionary gels have also been extruded. Another application area is in the field of dietary fibers, obtained through extrusion processing of by- or waste-products of the food industry. The focus of this article is on extruding starch and other polysaccharides as an ingredient rather than as part of a final food product obtained by extrusion processing. It concludes with a discussion on extrusion as microstructure generating process and the relevance of this application to taste perception in semi-liquid foods.     

Polymers as matrices for whole cell immobilization

The immobilization of whole microbial cells has become an important tool in the development of biocatalytic processes in the pharmaceutical and food industry. Not only dead, i.e. non growing cells, but recently with higher priority living and growing cells are the biological species, for which simple and efficient polymeric carriers had to be found. In comparison to other methods, like adsorption or encapsulation, entrapment into a polymer network is the most widely used technique. The network can be formed on the basis of a)ionic interactions (ionotropic gelation of polyelectrolytes), b) of polycondensation reactions (epoxides, polyurethanes, silicones) or c) of polymerization reactions (crosslinking polymerization of vinylic monomers, oligomers or polymers). The characteristic features and the efficiency-controlling parameters of some immobilized cells systems are discussed as illustrative examples.     

Recovery of sterols from vegetable oil distillate by enzymatic and non-enzymatic processes

Sterols are a group of molecules found in plants and animals, which have a number of valuable applications. The deodorization residue, referred to as “deodistillate”, was previously considered as a waste but its economical value nowadays increased due to the presence of high concentrations of sterols, tocopherols and other secondary metabolites attractive for the cosmetic, pharmaceutical or food industry. Sterols can be extracted from vegetable oil deodistillate through a variety of physical and chemical separation processes or their combination. Recently, the use of lipase enzymes has been demonstrated to separate sterols more selectively in higher yields and in milder conditions. This article reviews these lipase-assisted sterol extractions and their main advantages and drawbacks in economic and environmental terms.     

Biosensor screening for veterinary drug residues in foodstuffs

The advent of the surface plasmon resonance (SPR) biosensor has led to many applications in diverse fields from the pharmaceutical industry to the life sciences and other areas within biotechnology. One area that has seen a significant increase in applications is the testing for veterinary drug residues in foodstuffs. These include tests for antibiotics, beta-agonists, and antiparasitic drugs. The introduction of the Biacore Q in the late 1990s, an SPR biosensor dedicated to the food industry, and the complementary development of kits to test for these residues mean that end users have a viable alternative screening test to the established enzyme-linked immunosorbent assay (ELISA) techniques. This paper reviews many SPR biosensor veterinary drug tests that have been developed, with particular emphasis placed on kit-based assays.     

淀粉衍生物的研究及应用

简要介绍了淀粉的结构和特点,以及物理改性、化学改性和酶法改性的基本原理,着重介绍了化学改性的基本原理,详细介绍了氧化淀粉、醚化淀粉和酯化淀粉的制备及应用,并对淀粉衍生物的研究方向作了展望,认为复合改性淀粉是未来淀粉化学品的发展趋势。淀粉衍生物可广泛应用于食品、纺织、造纸、医药等众多领域,具有广阔的发展前景。     

Terpene bioconversion--how does its future look?

The usage of essential oils as such or of volatile fractions thereof is widespread in the flavor and fragrance industry to aromatize perfumery and cosmetic products, foodstuffs, and many household and pharmaceutical products. The increased market share of convenience food together with consumers' request for constant high quality and natural products have established a lasting increase in the demand for natural flavorings that cannot be satisfied by the traditional plant materials. This review summarizes selected work on terpene bioconversion/transformation and focuses on recently published papers dealing with novel strains and products, high product yields, intriguing genetic engineering approaches, and integrated bioprocesses. The future perspectives of an industrial realization of a biotechnological production of terpene-derived natural flavors are critically evaluated.     

Recent developments in Pickering emulsions for biomedical applications

Pickering emulsions, stabilised by organic or inorganic particles, offer long-term dispersibility of liquid droplets and resistance to coalescence. The versatility of stabilising particles and their ability to encapsulate and release cargo with high internal payload capacity makes them attractive in a wide variety of applications, ranging from catalysis to the cosmetic and food industry. While these properties make them an equally promising material platform for pharmaceutical and clinical applications, the development of Pickering emulsions for healthcare is still in its infancy. Herein, we summarise and discuss recent progress in the development of Pickering emulsions for biomedical applications, probing their design for passive diffusion-based release as well as stimuli-responsive destabilisation. We further comment on challenges and future directions of this exciting and rapidly expanding area of research.     

Yeast Cells in Microencapsulation. General Features and Controlling Factors of the Encapsulation Process

Besides their best-known uses in the food and fermentation industry, yeasts have also found application as microcapsules. In the encapsulation process, exogenous and most typically hydrophobic compounds diffuse and end up being passively entrapped in the cell body, and can be released upon application of appropriate stimuli. Yeast cells can be employed either living or dead, intact, permeabilized, or even emptied of all their original cytoplasmic contents. The main selling points of this set of encapsulation technologies, which to date has predominantly targeted food and—to a lesser extent—pharmaceutical applications, are the low cost, biodegradability and biocompatibility of the capsules, coupled to their sustainable origin (e.g., spent yeast from brewing). This review aims to provide a broad overview of the different kinds of yeast-based microcapsules and of the main physico-chemical characteristics that control the encapsulation process and its efficiency.     

Application of capillary electrophoresis with capacitively coupled contactless conductivity detection (CE‐C4D): An update

Capacitively coupled contactless conductivity detection (C⁴D) has appeared as a powerful technique for the detection of compounds lacking chromogenic or fluorogenic group. Since our last review (Biomedical Chromatography 2014; 28 : 1502–1506) several new capillary electrophoresis (CE)‐C⁴D methods have been reported. This review provides an update of the most recent utilization of CE‐C⁴D in the field of pharmaceutical, biomedical and food analysis covering the period from February 2014 to October 2016. The use of CE with C⁴D in the pharmaceutical field has been shown in many papers. Examples illustrate the applicability of CE‐C⁴D in the fields of pharmaceutical, biomedical and food analysis. Finally, general conclusions and perspectives are provided.     

Rational design of first generation inhibitors for trehalose 6-phosphate phosphatases

In this study, trehalose 6-phosphate phosphatase (T6PP) was targeted for inhibitor development. T6PP catalyzes the hydrolysis of trehalose-6-phosphate to form trehalose and inorganic phosphate, a reaction essential to important fungal, bacterial, and nematodal pathogens. At the current time, there are no specific inhibitors of T6PP available to serve as tools for interrogating its structure and function nor as leads for pharmaceutical applications. Herein, we describe the synthesis of non-hydrolysable mimics of trehalose-6-phosphate, which incorporate 6-sulfate (1), -phosphonate (2), -fluorophosphonate (3) and –boronate (4) groups in place of the 6-phosphate moiety of the substrate. The inhibitory efficacies of these adducts were evaluated against trehalose 6-phosphate phosphatases selected from evolutionarily distant pathogenic bacteria and nematodes. Phosphonates 2 and 3 were found to display good inhibitory activities against the T6PPs, while the sulfate analog, trehalose-6-sulfate, proved to be a particularly effective broad-spectrum inhibitor of these phosphatases and an ideal prototype for optimization.     

Exploration of an arabinogalactan isolated from Odina wodier Roxb.: Physicochemical,compositional characterisations and functional attributes

Exudate gum polysaccharides have a diverse range of functionalities in food, cosmetics, textiles, biomedical, pharmaceutical and other industries for centuries. The potentiality of gum odina as tablet binder, coacervates (chitosan‐gum odina complex) for colon‐targeted drug delivery system and also as prebiotic with immunomodulating properties was reported earlier. Since no detail study of the physicochemical, functional properties of the gum has been reported, the present investigation deals with physicochemical, compositional and functional characterisations of purified gum odina (PGO) for adopting in food and pharmaceutical industry. PGO, an arabinogalactan, was obtained by ethanol precipitation from exudates (gum odina) of tropical deciduous plant Odina wodier Roxb. Colour profiling of PGO including L* (87.74 ± 0.42), a* (1.73 ± 0.65) and b* (7.79 ± 0.58) was determined. Physicochemical parameters revealed good flow ability and compressibility desired for an excipient. Concentration‐dependent surface tension was measured by du Noüy ring method. Rheological study showed pseudoplastic behaviour of PGO dispersion. Sugar analysis by gas liquid chromatography indicated presence of arabinogalactan in PGO. Size exclusion chromatography of PGO revealed two high‐molecular‐weight components PGO‐I (95%, Arabinose:Galactose :: 1:1.6) and PGO‐II (5%, Arabinose:Galactose :: 1:4). Further characterisations of PGO by means of CHNS, FTIR, differential scanning calorimetry, X‐ray diffraction, transmission electron microscopy, scanning electron microscopy and energy‐dispersive X‐ray diffraction, conductivity, pH, zeta potential analysis and antioxidant activity indicated typical polysaccharide characteristics. Collectively, this work established the fundamental properties of PGO and the results presented here will facilitate the applications of PGO as sustainable food additive, pharmaceutical excipient for commercial adoption.     

Functionalization of chitosan polymer and their applications

The deacetylated derivative of chitin i.e. chitosan is an advantageous and interesting bioactive polymer. Despite its biodegradability, it consists of many reactive primary and secondary hydroxyl (–OH) and amino (–NH₂) functional groups which allow the possibilities of chemical modifications. The several chemical modifications such as alkylation, acylation, quaternization, phthaloylation, sulfation, thiolation, carboxymethylation, graft copolymerization etc. carried out. The chemical modification results various types of derivatives with modified properties for specific applications in varied area mainly of pharmaceutical, biomedical, biotechnological, cosmetic, agricultural, food and non-food industries as well as in water treatment, paper, and textile industry. The ability of chitosan to undergo versatile modifications and applications presents a great opportunity to scientific community and to industry.     

Immobilization of E. coli bacteria in three-dimensional matrices for ISFET biosensor design

In recent years, cell-based biosensors (CBBs) have been very useful in biomedicine, food industry, environmental monitoring and pharmaceutical screening. They constitute an economical substitute for enzymatic biosensors, but cell immobilization remains a limitation in this technology. To investigate into the potential applications of cell-based biosensors, we describe an electrochemical system based on a microbial biosensor using an Escherichia coli K-12 derivative as a primary transducer to detect biologically active agents. pH variations were recorded by an ion-sensitive field effect transistor (ISFET) sensor on bacteria immobilized in agarose gels. The ISFET device was directly introduced in 100 ml of this mixture or in a miniaturized system using a dialysis membrane that contains 1 ml of the same mixture. The bacterial activity could be detected for several days. The extracellular acidification rate (ECAR) was analyzed with or without the addition of a culture medium or an antibiotic solution. At first, the microorganisms acidified their micro-environment and then they alkalinized it. These two phases were attributed to an apparent substrate preference of bacteria. Cell treatment with an inhibitor or an activator of their metabolism was then monitored and streptomycin effect was tested.     

Corrosion of stainless steel in food and pharmaceutical industry

Stainless steels are widely used in the food and pharmaceutical industry because of their high corrosion resistance and superior mechanical properties. These features are crucial because produced foodstuffs and drugs must comply with high purity and quality standards. Just a proper selection of stainless steel grade can prevent corrosion phenomena that can be detrimental to the whole manufacturing process. Food/drugs production process phases will be here analyzed and discussed with a particular emphasis on the possible corrosion mechanism of stainless steels in those particular operating conditions. Recent advances on the methods to assess corrosion of stainless steels in food and pharmaceutical industries will be disclosed.