High Hydrostatic Pressure Assisted by Celluclast® Releases Oligosaccharides from Apple By-Product
Abstract
:1. Introduction
2. Materials and Methods
2.1. Raw Material and Celluclast® 1.5 L Enzyme
2.2. Optimization of Celluclast® Treatment
2.3. HHP Treatment Assisted by Celluclast® Procedure
2.4. High Performance Liquid Chromatography Instrument, Calibration and Validation
2.5. Statistical Analyses
3. Results
3.1. Optimization of Enzymatic Treatment with Celluclast®
- X1 = Enzyme dose in EGU
- X2 = Time in hours
- X3 = Substrate concentration in percentage (w/v)
3.2. HHP Assisted by Celluclast® Treatment of Apple By-Product
3.3. HPLC Calibration and Validation Methodology
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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RT (min) | Sample Time (min) | Control | 200 MPa | 400 MPa | 600 MPa | ||||
---|---|---|---|---|---|---|---|---|---|
15 | 30 | 15 | 30 | 15 | 30 | ||||
Peak 1 | 13.20 | 3.63 ± 0.10 a | 8.51 ± 0.33 cd | 7.73 ± 0.38 b | 8.02 ± 0.22 bc | 8.97 ± 0.33 d | 8.62 ± 0.24 d | 8.49 ± 0.32 cd | |
Peak 2 | 14.77 | 3.13 ± 0.05 a | 3.95 ± 0.51 e | 3.51 ± 0.10 b | 3.71 ± 0.10 c | 4.05 ± 0.05 d | 3.77 ± 0.14 c | 3.96 ± 0.14 d | |
Peak 3 | 15.04 | 0.46 ± 0.07 a | 0.87 ± 0.08 d | 0.73 ± 0.07 c | 0.82 ± 0.02 cd | 0.89 ± 0.05 d | 0.58 ± 0.11 b | 0.56 ± 0.04 b | |
Peak 4 | 17.21 | Nd | 1.01 ± 0.15 b | 0.84 ± 0.20 b | 0.74 ± 0.13 b | 0.77 ± 0.07 b | 2.16 ± 0.32 c | 2.13 ± 0.29 c | |
Peak 5 | 18.57 | Nd | 1.32 ± 0.03 d | 1.08 ± 0.15 c | 1.01 ± 0.09 bc | 1.14 ± 0.08 cd | 1.15 ± 0.17 cd | 0.82 ± 0.14 b | |
Peak 6 | 19.68 | Nd | 1.09 ± 0.15 e | 0.88 ± 0.07 de | 0.82 ± 0.06 cd | 0.94 ± 0.03 de | 0.70 ± 0.04 c | 0.52 ± 0.14 b | |
Peak 7 | 20.74 | Nd | 0.73 ± 0.09 d | 0.59 ± 0.15 c | 0.50 ± 0.05 bc | 0.55 ± 0.03 c | 0.49 ± 0.02 bc | 0.41 ± 0.07 b | |
Peak 8 | 21.69 | 0.27 ± 0.05 a | 0.72 ± 0.07 e | 0.68 ± 0.03 de | 0.59 ± 0.03 c | 0.64 ± 0.04 cd | 0.75 ± 0.06 e | 0.49 ± 0.18 b | |
Peak 9 | 22.33 | Nd | 0.77 ± 0.10 d | 0.60 ± 0.07 bc | 0.56 ± 0.07 bc | 0.65 ± 0.07 cd | 0.52 ± 0.08 b | 0.49 ± 0.02 b | |
Peak 10 | 25.81 | 0.27 ± 0.06 a | 0.89 ± 0.30 b | 0.68 ± 0.15 b | 0.60 ± 0.10 b | 0.63 ± 0.08 b | 0.70 ± 0.15 b | 0.64 ± 0.39 b | |
Peak 11 | 29.92 | 0.06 ± 0.01 a | 0.81 ± 0.13 b | 0.58 ± 0.12 b | 0.50 ± 0.16 b | 0.67 ± 0.07 b | 0.66 ± 0.18 b | 0.66 ± 0.39 b | |
Peak 12 | 34.13 | 2.64 ± 0.08 a | 5.24 ± 0.60 bc | 5.06 ± 0.21 bc | 5.30 ± 0.11 bc | 5.55 ± 0.63 c | 4.92 ± 0.01 bc | 4.44 ± 0.05 b | |
Peak 13 | 41.91 | 5.19 ± 0.34 a | 7.13 ± 0.46 c | 6.25 ± 0.10 b | 6.77 ± 0.39 bc | 6.84 ± 0.23 bc | 6.37 ± 0.04 b | 6.53 ± 0.31 b | |
Peak 14 | 45.29 | 13.03 ± 0.28 a | 16.73 ± 1.57 bc | 15.85 ± 0.15 b | 16.77 ± 0.03 bc | 17.38 ± 0.36 c | 16.19 ± 0.02 bc | 16.55 ± 0.36 bc | |
Total | 29.00 ± 0.73 a | 49.62 ± 2.11 c | 49.76 ± 1.59 c | 46.68 ± 1.82 b | 49.55 ± 1.52 c | 47.58 ± 0.49 bc | 46.69 ± 2.56 c |
Sample | 200 MPa | 400 MPa | 600 MPa | |||
---|---|---|---|---|---|---|
Time (min) | 15 | 30 | 15 | 30 | 15 | 30 |
Peak 1 | 7.88 ± 0.16 b | 8.93 ± 1.27 b | 8.69 ± 0.74 b | 8.71 ± 0.99 b | 8.02 ± 0.68 b | 9.52 ± 0.61 b |
Peak 2 | 3.29 ± 0.12 a | 3.53 ± 0.40 a | 3.24 ± 0.22 a | 3.51 ± 0.21 a | 3.10 ± 0.20 a | 3.24 ± 0.06 a |
Peak 3 | 0.70 ± 0.06 b | 0.82 ± 0.11 b | 0.78 ± 0.07 b | 0.86 ± 0.06 b | 0.70 ± 0.11 b | 0.76 ± 0.07 b |
Peak 8 | 0.33 ± 0.02 a | 0.33 ±0.02 a | 0.28 ± 0.01 a | 0.35 ± 0.05 a | 0.33 ± 0.03 a | 0.35 ± 0.03 a |
Peak 10 | 0.21 ± 0.01 a | 0.21 ± 0.01 a | 0.20 ± 0.02 a | 0.21 ± 0.02 a | 0.21 ± 0.01 a | 0.22 ± 0.02 a |
Peak 11 | 0.10 ± 0.01 a | 0.11 ± 0.02 a | 0.11 ± 0.02 a | 0.13 ± 0.06 a | 0.07 ± 0.01 a | 0.13 ± 0.05 a |
Peak 12 | 2.77 ±0.17 a | 2.91 ± 0.12 a | 2.60 ± 0.23 a | 2.69 ± 0.45 a | 2.37 ± 0.36 a | 2.29 ± 1.30 a |
Peak 13 | 6.09 ± 0.18 b | 6.12 ± 0.06 b | 6.51 ± 0.20 b | 6.39 ± 0.43 b | 6.53 ± 0.23 b | 6.32 ± 0.28 b |
Peak 14 | 15.07 ± 0.27 b | 15.27 ± 0.09 b | 15.58 ± 0.11 b | 15.39 ± 0.64 b | 15.53 ± 0.39 b | 15.21 ± 0.37 b |
Total | 36.19 ± 1.05 b | 37.35 ± 2.27 b | 37.96 ± 0.52 b | 37.50 ± 0.74 b | 36.04 ± 1.42 b | 37.90 ± 0.80 b |
Standard | MW (kDa) | RT (min) | Linearity (R2) | Sensitivity | Estimated MW a (kDa) | LOD b (µg/mL) | LOQ c (µg/mL) | Repeatability RSD (%) | Inter-Day Precision RSD (%) | |
---|---|---|---|---|---|---|---|---|---|---|
Slope (m) | Intercept (b) | |||||||||
Pullulan 100 | 100 | 14.99 | 0.999 | 1.032 | 1.957 | 104.06 | 1.81 | 6.02 | 0.01 | 0.01 |
Pullulan 50 | 50 | 15.18 | 0.999 | 1.033 | 2.166 | 40.09 | 1.23 | 4.09 | 0.01 | <0.01 |
Pullulan 20 | 20 | 15.31 | 0.998 | 1.054 | 1.963 | 20.88 | 1.68 | 5.59 | 0.01 | 0.01 |
Pullulan 10 | 10 | 15.40 | 0.999 | 0.991 | 2.130 | 13.29 | 1.82 | 6.08 | 0.01 | 0.04 |
Inulin | 5.94 | 15.59 | 0.999 | 1.068 | 1.519 | 5.12 | 1.22 | 4.07 | 0.01 | 0.06 |
Verbascose | 0.83 | 23.40 | 0.999 | 0.948 | 2.207 | 0.77 | 3.25 | 10.83 | <0.01 | 0.01 |
Stachyose | 0.67 | 25.93 | 0.999 | 1.044 | 1.947 | 0.64 | 3.32 | 11.08 | 0.01 | 0.02 |
Cellotriose | 0.50 | 28.10 | 0.999 | 1.041 | 1.943 | 0.55 | 3.33 | 11.11 | 0.01 | 0.03 |
Raffinose | 0.50 | 29.58 | 0.999 | 1.017 | 1.966 | 0.49 | 3.29 | 10.96 | 0.01 | 0.02 |
Cellobiose | 0.34 | 33.80 | 0.999 | 0.982 | 2.165 | 0.36 | 3.34 | 11.15 | 0.03 | 0.03 |
Sucrose | 0.34 | 34.28 | 0.999 | 0.968 | 2.213 | 0.35 | 3.49 | 11.63 | <0.01 | <0.01 |
Glucose | 0.18 | 41.93 | 0.999 | 0.911 | 2.461 | 0.20 | 3.51 | 11.70 | <0.01 | <0.01 |
Fructose | 0.18 | 45.34 | 0.999 | 0.936 | 2.364 | 0.16 | 3.52 | 11.72 | 0.03 | 0.03 |
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De la Peña-Armada, R.; Villanueva-Suárez, M.J.; Rupérez, P.; Mateos-Aparicio, I. High Hydrostatic Pressure Assisted by Celluclast® Releases Oligosaccharides from Apple By-Product. Foods 2020, 9, 1058. https://doi.org/10.3390/foods9081058
De la Peña-Armada R, Villanueva-Suárez MJ, Rupérez P, Mateos-Aparicio I. High Hydrostatic Pressure Assisted by Celluclast® Releases Oligosaccharides from Apple By-Product. Foods. 2020; 9(8):1058. https://doi.org/10.3390/foods9081058
Chicago/Turabian StyleDe la Peña-Armada, Rocío, María José Villanueva-Suárez, Pilar Rupérez, and Inmaculada Mateos-Aparicio. 2020. "High Hydrostatic Pressure Assisted by Celluclast® Releases Oligosaccharides from Apple By-Product" Foods 9, no. 8: 1058. https://doi.org/10.3390/foods9081058