Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization
The aim of this work was to develop bioprocesses to produce a high-value microbial product, bacterial cellulose (BC), utilizing the industrial side-stream of Corinthian currants finishing (CFS), with/without the addition of N-sources and cheese whey, and at various process conditions (temperature, p...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/8/6/193 |
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| author | Argyro Bekatorou Iris Plioni Konstantina Sparou Renia Maroutsiou Panagiota Tsafrakidou Theano Petsi Eleana Kordouli |
| author_facet | Argyro Bekatorou Iris Plioni Konstantina Sparou Renia Maroutsiou Panagiota Tsafrakidou Theano Petsi Eleana Kordouli |
| author_sort | Argyro Bekatorou |
| collection | DOAJ |
| description | The aim of this work was to develop bioprocesses to produce a high-value microbial product, bacterial cellulose (BC), utilizing the industrial side-stream of Corinthian currants finishing (CFS), with/without the addition of N-sources and cheese whey, and at various process conditions (temperature, pH level, and sugar concentration). For the optimization of BC production, the response surface methodology based on the central composite design was applied. Among the possible retrieved combinations, the most ideal conditions for BC in CFS extracts supplemented with N-source were 28 °C, pH 6.42, and 46.24 g/L concentration of sugars. In a similar manner, the best conditions for BC production in CFS/whey mixtures were pH 6.36, 50.4% whey percentage in the mixture, and 1.7% yeast extract. The textural characteristics of the produced BC, at different times of production and using different drying methods, were studied by scanning electron microscopy, X-ray diffractometry, porosimetry, Fourier-transform infrared spectroscopy, and thermogravimetric/differential thermal analysis, revealing increased porosity of BC compared with delignified cellulosic materials of plant origin, and a level of crystallinity that depended on the BC production time. The proposed methodology can be used to produce foods with potential prebiotic properties, using the highly nutritious CFS and the abundant cheese whey effluent as raw materials. |
| first_indexed | 2024-04-14T01:53:00Z |
| format | Article |
| id | doaj.art-f009f2c3deab4df4a71f0a308720cacd |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-04-14T01:53:00Z |
| publishDate | 2019-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f009f2c3deab4df4a71f0a308720cacd2022-12-22T02:19:17ZengMDPI AGFoods2304-81582019-06-018619310.3390/foods8060193foods8060193Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural CharacterizationArgyro Bekatorou0Iris Plioni1Konstantina Sparou2Renia Maroutsiou3Panagiota Tsafrakidou4Theano Petsi5Eleana Kordouli6Department of Chemistry, University of Patras, 26500 Patras, GreeceDepartment of Chemistry, University of Patras, 26500 Patras, GreeceDepartment of Chemistry, University of Patras, 26500 Patras, GreeceDepartment of Chemistry, University of Patras, 26500 Patras, GreeceDepartment of Chemical Engineering, University of Patras, 26500 Patras, GreeceDepartment of Chemistry, University of Patras, 26500 Patras, GreeceDepartment of Chemistry, University of Patras, 26500 Patras, GreeceThe aim of this work was to develop bioprocesses to produce a high-value microbial product, bacterial cellulose (BC), utilizing the industrial side-stream of Corinthian currants finishing (CFS), with/without the addition of N-sources and cheese whey, and at various process conditions (temperature, pH level, and sugar concentration). For the optimization of BC production, the response surface methodology based on the central composite design was applied. Among the possible retrieved combinations, the most ideal conditions for BC in CFS extracts supplemented with N-source were 28 °C, pH 6.42, and 46.24 g/L concentration of sugars. In a similar manner, the best conditions for BC production in CFS/whey mixtures were pH 6.36, 50.4% whey percentage in the mixture, and 1.7% yeast extract. The textural characteristics of the produced BC, at different times of production and using different drying methods, were studied by scanning electron microscopy, X-ray diffractometry, porosimetry, Fourier-transform infrared spectroscopy, and thermogravimetric/differential thermal analysis, revealing increased porosity of BC compared with delignified cellulosic materials of plant origin, and a level of crystallinity that depended on the BC production time. The proposed methodology can be used to produce foods with potential prebiotic properties, using the highly nutritious CFS and the abundant cheese whey effluent as raw materials.https://www.mdpi.com/2304-8158/8/6/193bacterial celluloseCorinthian currant finishing side-streamcheese whey<i>Κοmagataeibacter sucrofermentans</i>optimizationtextural analysisfunctional foods |
| spellingShingle | Argyro Bekatorou Iris Plioni Konstantina Sparou Renia Maroutsiou Panagiota Tsafrakidou Theano Petsi Eleana Kordouli Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization Foods bacterial cellulose Corinthian currant finishing side-stream cheese whey <i>Κοmagataeibacter sucrofermentans</i> optimization textural analysis functional foods |
| title | Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization |
| title_full | Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization |
| title_fullStr | Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization |
| title_full_unstemmed | Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization |
| title_short | Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization |
| title_sort | bacterial cellulose production using the corinthian currant finishing side stream and cheese whey process optimization and textural characterization |
| topic | bacterial cellulose Corinthian currant finishing side-stream cheese whey <i>Κοmagataeibacter sucrofermentans</i> optimization textural analysis functional foods |
| url | https://www.mdpi.com/2304-8158/8/6/193 |
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