The Experts below are selected from a list of 2910 Experts worldwide ranked by ideXlab platform
Izabel Cristina Freitas Moraes - One of the best experts on this subject based on the ideXlab platform.
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Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract
Probiotics and Antimicrobial Proteins, 2019Co-Authors: Augusto Tasch Holkem, Edmur José Santos Neto, Clitor J. F. Souza, Fabio Augusto Gallo, Laura Queiroz Bomdespacho, Carla Giovana Luciano, Megumi Nakayama, Marluci Palazzolli Silva, Marcelo Thomazini, Izabel Cristina Freitas MoraesAbstract:Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as Sugarcane Juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to Sugarcane Juice. The pure Sugarcane Juice treatment T1 was compared with other Sugarcane Juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the Juice’s storage at 4 °C. It was possible to produce probiotic Sugarcane Juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during Juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1.
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Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract
Probiotics and Antimicrobial Proteins, 2019Co-Authors: Augusto Tasch Holkem, Edmur José Santos Neto, Clitor J. F. Souza, Fabio Augusto Gallo, Laura Queiroz Bomdespacho, Carla Giovana Luciano, Megumi Nakayama, Marluci Palazzolli Silva, Marcelo Thomazini, Izabel Cristina Freitas MoraesAbstract:Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as Sugarcane Juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to Sugarcane Juice. The pure Sugarcane Juice treatment T1 was compared with other Sugarcane Juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the Juice’s storage at 4 °C. It was possible to produce probiotic Sugarcane Juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during Juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1.
Augusto Tasch Holkem - One of the best experts on this subject based on the ideXlab platform.
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Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract
Probiotics and Antimicrobial Proteins, 2019Co-Authors: Augusto Tasch Holkem, Edmur José Santos Neto, Clitor J. F. Souza, Fabio Augusto Gallo, Laura Queiroz Bomdespacho, Carla Giovana Luciano, Megumi Nakayama, Marluci Palazzolli Silva, Marcelo Thomazini, Izabel Cristina Freitas MoraesAbstract:Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as Sugarcane Juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to Sugarcane Juice. The pure Sugarcane Juice treatment T1 was compared with other Sugarcane Juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the Juice’s storage at 4 °C. It was possible to produce probiotic Sugarcane Juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during Juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1.
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Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract
Probiotics and Antimicrobial Proteins, 2019Co-Authors: Augusto Tasch Holkem, Edmur José Santos Neto, Clitor J. F. Souza, Fabio Augusto Gallo, Laura Queiroz Bomdespacho, Carla Giovana Luciano, Megumi Nakayama, Marluci Palazzolli Silva, Marcelo Thomazini, Izabel Cristina Freitas MoraesAbstract:Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as Sugarcane Juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to Sugarcane Juice. The pure Sugarcane Juice treatment T1 was compared with other Sugarcane Juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the Juice’s storage at 4 °C. It was possible to produce probiotic Sugarcane Juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during Juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1.
Shangtian Yang - One of the best experts on this subject based on the ideXlab platform.
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n butanol production from sucrose and Sugarcane Juice by engineered clostridium tyrobutyricum overexpressing sucrose catabolism genes and adhe2
Bioresource Technology, 2017Co-Authors: Jianzhi Zhang, Meng Lin, Qiaojuan Yan, Shangtian YangAbstract:The production of n-butanol from Sugarcane Juice by metabolically engineered Clostridium tyrobutyricum Ct(Δack)-pscrBAK overexpressing scr operon genes (scrB, scrA, and scrK) for sucrose catabolism and an aldehyde/alcohol dehydrogenase gene (adhE2) for butanol biosynthesis was studied with corn steep liquor (CSL) as a low-cost nitrogen source. In free cell fermentation, butanol production of ∼16g/L at a yield of 0.31±0.02g/g and productivity of 0.33±0.02g/L·h was obtained from sucrose and yield of 0.24±0.02g/g and productivity of 0.30±0.01g/L·h from Sugarcane Juice containing sucrose, glucose and fructose. The fermentation was also studied in a fibrous bed bioreactor (FBB) operated in a repeated batch mode for 10 consecutive cycles in 10days, achieving an average butanol yield of 0.21±0.02g/g and productivity of 0.53±0.05g/L·h from Sugarcane Juice, demonstrating its long-term stability without applying the antibiotic selection pressure.
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metabolic engineering of clostridium tyrobutyricum for n butanol production from Sugarcane Juice
Applied Microbiology and Biotechnology, 2017Co-Authors: Shangtian Yang, Jianzhi Zhang, Meng Lin, Qiaojuan Yan, Iching TangAbstract:Clostridium tyrobutyricum is a promising organism for butyrate and n-butanol production, but cannot grow on sucrose. Three genes (scrA, scrB, and scrK) involved in the sucrose catabolic pathway, along with an aldehyde/alcohol dehydrogenase gene, were cloned from Clostridium acetobutylicum and introduced into C. tyrobutyricum (Δack) with acetate kinase knockout. In batch fermentation, the engineered strain Ct(Δack)-pscrBAK produced 14.8–18.8 g/L butanol, with a high butanol/total solvent ratio of ∼0.94 (w/w), from sucrose and Sugarcane Juice. Moreover, stable high butanol production with a high butanol yield of 0.25 g/g and productivity of 0.28 g/L∙h was obtained in batch fermentation without using antibiotics for selection pressure, suggesting that Ct(Δack)-pscrBAK is genetically stable. Furthermore, sucrose utilization by Ct(Δack)-pscrBAK was not inhibited by glucose, which would usually cause carbon catabolite repression on solventogenic clostridia. Ct(Δack)-pscrBAK is thus advantageous for use in biobutanol production from Sugarcane Juice and other sucrose-rich feedstocks.
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production of poly malic acid from Sugarcane Juice in fermentation by aureobasidium pullulans kinetics and process economics
Bioresource Technology, 2017Co-Authors: Chi Cheng, Yipin Zhou, Shangtian YangAbstract:Abstract Poly(β- l -malic acid) (PMA) is a biodegradable polymer with many potential biomedical applications. PMA can be readily hydrolyzed to malic acid (MA), which is widely used as an acidulant in foods and pharmaceuticals. PMA production from sucrose and Sugarcane Juice by Aureobasidium pullulans ZX-10 was studied in shake-flasks and bioreactors, confirming that Sugarcane Juice can be used as an economical substrate without any pretreatment or nutrients supplementation. A high PMA titer of 116.3 g/L and yield of 0.41 g/g were achieved in fed-batch fermentation. A high productivity of 0.66 g/L·h was achieved in repeated-batch fermentation with cell recycle. These results compared favorably with those obtained from glucose and other biomass feedstocks. A process economic analysis showed that PMA could be produced from Sugarcane Juice at a cost of $1.33/kg, offering a cost-competitive bio-based PMA for industrial applications.
Edmur José Santos Neto - One of the best experts on this subject based on the ideXlab platform.
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Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract
Probiotics and Antimicrobial Proteins, 2019Co-Authors: Augusto Tasch Holkem, Edmur José Santos Neto, Clitor J. F. Souza, Fabio Augusto Gallo, Laura Queiroz Bomdespacho, Carla Giovana Luciano, Megumi Nakayama, Marluci Palazzolli Silva, Marcelo Thomazini, Izabel Cristina Freitas MoraesAbstract:Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as Sugarcane Juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to Sugarcane Juice. The pure Sugarcane Juice treatment T1 was compared with other Sugarcane Juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the Juice’s storage at 4 °C. It was possible to produce probiotic Sugarcane Juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during Juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1.
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Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract
Probiotics and Antimicrobial Proteins, 2019Co-Authors: Augusto Tasch Holkem, Edmur José Santos Neto, Clitor J. F. Souza, Fabio Augusto Gallo, Laura Queiroz Bomdespacho, Carla Giovana Luciano, Megumi Nakayama, Marluci Palazzolli Silva, Marcelo Thomazini, Izabel Cristina Freitas MoraesAbstract:Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as Sugarcane Juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to Sugarcane Juice. The pure Sugarcane Juice treatment T1 was compared with other Sugarcane Juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the Juice’s storage at 4 °C. It was possible to produce probiotic Sugarcane Juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during Juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1.
Clitor J. F. Souza - One of the best experts on this subject based on the ideXlab platform.
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Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract
Probiotics and Antimicrobial Proteins, 2019Co-Authors: Augusto Tasch Holkem, Edmur José Santos Neto, Clitor J. F. Souza, Fabio Augusto Gallo, Laura Queiroz Bomdespacho, Carla Giovana Luciano, Megumi Nakayama, Marluci Palazzolli Silva, Marcelo Thomazini, Izabel Cristina Freitas MoraesAbstract:Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as Sugarcane Juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to Sugarcane Juice. The pure Sugarcane Juice treatment T1 was compared with other Sugarcane Juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the Juice’s storage at 4 °C. It was possible to produce probiotic Sugarcane Juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during Juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1.
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Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract
Probiotics and Antimicrobial Proteins, 2019Co-Authors: Augusto Tasch Holkem, Edmur José Santos Neto, Clitor J. F. Souza, Fabio Augusto Gallo, Laura Queiroz Bomdespacho, Carla Giovana Luciano, Megumi Nakayama, Marluci Palazzolli Silva, Marcelo Thomazini, Izabel Cristina Freitas MoraesAbstract:Bioactive compounds are sensitive to many factors, and they can alter the sensory characteristics of foods. Microencapsulation could be a tool to provide protection and allow the addition of bioactives in new matrices, such as Sugarcane Juice. This study focused on producing and evaluating the potential function of probiotics and proanthocyanidin-rich cinnamon extract (PRCE), both in free and encapsulated forms when added to Sugarcane Juice. The pure Sugarcane Juice treatment T1 was compared with other Sugarcane Juices to which bioactive compounds had been added; T2, a non-encapsulated Bifidobacterium animalis subsp. lactis (BLC1); T3, a non-encapsulated BLC1 and PRCE; T4, BLC1 microcapsules; and T5, with BLC1 and PRCE microcapsules. The samples were morphologically, physicochemically, rheologically, and sensorially characterized. Samples were also evaluated regarding the viability of BLC1 during the Juice’s storage at 4 °C. It was possible to produce probiotic Sugarcane Juice with non-encapsulated BLC1, but not with the addition of free PRCE, which in its free form reduced the viability of this microorganism to < 1 log CFU/mL after 7 days. The microcapsules were effective to protect BLC1 during Juice storage and to maintain high contents of phenolic and proanthocyanidin compounds, although the products containing these had their viscosity altered and were less accepted than either the control or those with non-encapsulated BLC1.
