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PubMed2003

New food technologies and processes and their impact on nutrition.

An evaluation of new technologies already applied or still under investigation has shown that those procedures allow a mild treatment mostly of liquid food materials. If also Osmotic Processing, Ionising Irradiation, Carbon-Dioxide High-Pressure-Gas treatment, Ultra-Sound treatment and Gas-Plasma treatment are considered a large array of new processes is available for processing of food with minimum impact on compounds of nutritional relevance. Those processes must however be operated under very special conditions in order to comply with hygienic standards. Since all this processes require very sophisticated equipment it is too early at the moment to predict which one of the New Technologies will survive the fierce competition with the classic and well established processes and which do not fall under the Novel Food Regulation of the EU. It must be stated however that the pressure which did arise from the New Technologies has initiated many developments in the area of the classical technologies which had at the very end an impact also on the quality of products produced with those procedures.

Food Handling↗
PubMed2005

Characterization of a new tyrosinase from Pycnoporus species with high potential for food technological applications.

AIMS: Tyrosinase production by Pycnoporus cinnabarinus and Pycnoporus sanguineus was screened among 20 strains originating from various geographical areas, particularly from tropical environments. The tyrosinase from the most efficient strain was purified and characterized and tested for food additive applications. METHODS AND RESULTS: Monophenolase and diphenolase activities of tyrosinase were measured from cell lysate from the 20 Pycnoporus strains, for 8-10 days of cultivation. The strain P. sanguineus CBS 614.73 showed the highest productivity (45.4 and 163.6 U g(-1) protein per day for monophenolase and diphenolase respectively). P. sanguineus CBS 614.73 tyrosinase was purified from concentrated cell lysate, anion-exchange, size-exclusion and hydroxyapatite chromatography, with a final yield of 2% and a purification factor of 35-38. The pure enzyme was a monomere with a molecular mass of 45 kDa and it showed four isoforms or isoenzymes with pI between 4.5-5. No N-glycosylation was found. The N-terminal amino acid sequence was IVTGPVGGQTEGAPAPNR. The enzyme was shown to be almost fully active in a pH range of 6-7, in a large temperature range (30-70 degrees C), and was stable below 60 degrees C. The main kinetic constants were determined. The tyrosinase was able to convert p-tyrosol and p-coumaric acid into hydroxytyrosol and caffeic acid, respectively, and it could also catalyse the cross-linking formation of a model protein. CONCLUSIONS: Among the genus Pycnoporus, known for the production of laccase, the strain P. sanguineus CBS 614.73 was shown to produce one other phenoloxidase, a new monomeric tyrosinase with a specific activity of 30 and 84 U mg(-1) protein for monophenolase and diphenolase respectively. SIGNIFICANCE AND IMPACT OF THE STUDY: This study identified P. sanguineus CBS 614.73 as a potential producer of a tyrosinase which demonstrated effectiveness in the synthesis of antioxidant molecules and in protein cross-linking.

Base Sequence↗
PubMed2000

A Versatile Periodate-Coupled Fluorogenic Assay for Hydrolytic Enzymes We would like to thank Prof. R. Furstoss and Dr. A. Archelas at the Faculté des Sciences de Luminy, Marseille (France) for providing a sample of Aspergillus niger EH and Dr. C. Weijers at the Department of Food Technology and Nutrition Sciences, Wageningen University (the Netherlands) for providing a sample of Rhodotorula glutinis EH. This work was supported by the University of Bern, the European COST program (Action D12), the Swiss Office Fédéral de l'Education et de la Science, the Wander Stiftung, the Ministero della Università e della Ricerca Scientifica e Tecnologica (MURST), and Consiglio Nazionale delle Ricerche (CNR) (Roma). P.C. gratefully acknowledges Merck for generous financial support from the 1999 ADP Chemistry Award.

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Journal Article↗
PubMed2001

Enzyme Fingerprints by Fluorogenic and Chromogenic Substrate Arrays We would like to thank Prof. R. Furstoss and Dr. A. Archelas at the Faculté des Sciences de Luminy, Marseille, France, for providing a sample of Aspergillus niger EH, and Dr. C. Weijers at the Department of Food Technology and Nutrition Sciences, Wageningen University, the Netherlands, for providing a sample of Rhodotorula glutinis EH. This work was supported by the University of Bern, the European COST program (Action D12), the Swiss Office Fédéral de l'Education et de la Science, Protéus SA (Nîmes, France), the Ministero della Università e della Ricerca Scientifica e Tecnologica (MURST), and Consiglio Nazionale delle Ricerche (CNR) (Roma). P.C. gratefully acknowledges Merck for generous financial support from a 2000 ADP Chemistry Award.

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Journal Article↗
PubMed1999

Novel approaches in food-processing technology: new technologies for preserving foods and modifying function.

Recent advances in emerging food-processing technologies, such as high hydrostatic pressure or high-intensity electric field pulses, allow targeted and sophisticated modification and preservation of foods. We are beginning to understand the mechanisms involved in pressure inactivation of bacterial spores and have been collecting considerable amounts of kinetic data regarding inactivation mechanisms of enzymes and vegetative microorganisms. We are also gaining more insight into the permeabilization of plant membranes and related biosynthetic responses, making progress in food structure engineering and food modification for function, and have been initiating process developments for gentle processing of delicate biomaterials based on pressure-assisted phase transitions of water.

Bacterial Physiological Phenomena↗
PubMed1998

Physico-chemical modification of food proteins: food emulsions.

Physico-chemical protein modification involved in food processing is used for "engineering" the structure-property relationship of foods. The three main tools used for protein modification are food formulation, mechanical and thermal (heating/cooling) treatments. They correspond to the main stages of all food technologies. Food structural design is based upon incompatibility and complexing of food biopolymers as well as upon fundamental features of physico-chemical properties of biphasic aqueous systems. Some examples of functional biopolymer modification are considered in systems such as meat extenders, fat replacers, ice cream mixes and wheat flour doughs.

Chemical Phenomena↗