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Biosynthesis of antioxidant xanthan gum by Xanthomonas campestris using substrates added with moist olive pomace

2023Artigo científico Acesso aberto
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dc.contributor.authorCrugeira, Pedro Jorge Louro
dc.contributor.authorAlmeida, Heloísa H.S.
dc.contributor.authorMarcet, Ismael
dc.contributor.authorRendueles, Manuel
dc.contributor.authorPires, Marcella Golini
dc.contributor.authorRafael, Helder Martins
dc.contributor.authorRodrigues, Ana Isabel G.
dc.contributor.authorSantamaria-Echart, Arantzazu
dc.contributor.authorRafael, Helder
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorPires, Marcella Golini
dc.date.accessioned2023-12-19T10:11:11Z
dc.date.available2023-12-19T10:11:11Z
dc.date.issued2023
dc.description.abstractMoist olive pomace (MOP) is a high moisture content by-product of the olive oil industry. Managing this recalcitrant residue (transport, storage, and drying) is a priority demanding investment in finding alternative valorisation routes. In this context, the biosynthesis of xanthan gum (XG) incorporating MOP in the substrate (0.0 %, 5.0 %, 10.0 %, 15.0 %, 20.0 %, 25.0 %, 30.0 % and 50.0 %) to induce bacterial stress was attempted. XG biosynthesis yield was quantified, and the product was characterised by structural analysis (FTIR), thermal behaviour (TG), rheology and antioxidant capacity. Relative to the control (sample with no added MOP), a significant increase in XG biosynthesis was found for concentrations up to 30.0 % MOP. In particular, for XG produced with 15 % MOP, a 50.91 % (p < 0.0001) increase was achieved, together with 395.78 % for viscosity. In general, XG produced with MOP presence showed antioxidant activity, a value-added property, especially for applications in the food, pharmaceutical and cosmetic areas. The results indicated that the stress imposed by the MOP induced a microbial response leading to XG production increase, structural and viscosity modifications, and antioxidant properties incorporation. Overall, this work points out a new MOP application contributing to the sustainability of the olive oil productive chain from a biobased circular economy perspective.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020), and SusTEC (LA/P/0007/2021). Project OleaChain “Skills for sustainability and innovation in the value chain of traditional olive groves in the Northern Inland of Portugal” (NORTE-06-3559-FSE-000188) for P.J.L. Crugeira and A.I.G. Rodrigues contracts. FCT for the PhD research grant of H.H.S. Almeida (SFRH/BD/148124/2019). National funding by FCT, P.I., through the institutional scientific employment program contract of A. Santamaria-Echart.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCrugeira, Pedro Jorge Louro; Almeida, Heloísa H.S.; Marcet, Ismael; Rendueles, Manuel; Pires, Marcella Golini; Rafael, Helder Martins; Rodrigues, Ana I. G.; Santamaria-Echart, Arantzazu; Barreiro, M.F. (2023). Biosynthesis of antioxidant xanthan gum by Xanthomonas campestris using substrates added with moist olive pomace. Food and Bioproducts Processing. ISSN 0960-3085. 141, p. 1-9pt_PT
dc.identifier.doi10.1016/j.fbp.2023.08.008pt_PT
dc.identifier.eissn1744-3571
dc.identifier.issn0960-3085
dc.identifier.urihttp://hdl.handle.net/10198/28977
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstitution of Chemical Engineerspt_PT
dc.relationLA/P/0007/2021pt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationHydrosols as natural antimicrobials for food applications
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMoist olive pomacept_PT
dc.subjectXanthan gumpt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectBacterial stresspt_PT
dc.subjectCircular economypt_PT
dc.titleBiosynthesis of antioxidant xanthan gum by Xanthomonas campestris using substrates added with moist olive pomacept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleHydrosols as natural antimicrobials for food applications
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F148124%2F2019/PT
oaire.citation.endPage9pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFood and Bioproducts Processingpt_PT
oaire.citation.volume141pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
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person.givenNamePedro
person.givenNameHeloísa H.S.
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person.givenNameArantzazu
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person.givenNameMarcella Golini
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person.identifier.ciencia-id9D14-FF15-00CA
person.identifier.orcid0000-0002-7084-3711
person.identifier.orcid0000-0003-0807-3522
person.identifier.orcid0000-0003-1395-6434
person.identifier.orcid0000-0003-0107-7301
person.identifier.orcid0000-0002-6844-333X
person.identifier.orcid0000-0003-3678-5746
person.identifier.ridL-9802-2014
person.identifier.scopus-author-id56725697700
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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