Polyhydroxybutyrate (PHB) produced from red grape pomace: Effect of purification processes on structural, thermal and antioxidant properties.

Red grape pomace was used as a source for poly(3-hydroxybutyrate) (PHB) production, which was then subject to a range of purification processes. The different PHB biopolymers were characterized for chemical structure, crystallinity, thermal properties, colour, release of compounds into different foo...

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Detalhes bibliográficos
Autores: Etxabide Etxeberria, Alaitz, Kilmartin, Paul A., Guerrero Manso, Pedro Manuel, De la Caba Ciriza, María Coro, Hooks, David O., West, Mark, Singh, Tripti
Formato: artículo
Fecha de publicación:2022
País:España
Recursos:Universidad del País Vasco
Repositorio:Addi. Archivo Digital para la Docencia y la Investigación
OAI Identifier:oai:addi.ehu.eus:10810/57746
Acesso em linha:http://hdl.handle.net/10810/57746
Access Level:acceso abierto
Palavra-chave:antioxidant activity
characterization
extraction
grape pomace
PHB
purification
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spelling Polyhydroxybutyrate (PHB) produced from red grape pomace: Effect of purification processes on structural, thermal and antioxidant properties.Etxabide Etxeberria, AlaitzKilmartin, Paul A.Guerrero Manso, Pedro ManuelDe la Caba Ciriza, María CoroHooks, David O.West, MarkSingh, Triptiantioxidant activitycharacterizationextractiongrape pomacePHBpurificationRed grape pomace was used as a source for poly(3-hydroxybutyrate) (PHB) production, which was then subject to a range of purification processes. The different PHB biopolymers were characterized for chemical structure, crystallinity, thermal properties, colour, release of compounds into different food simulants and antioxidant inhibition, and comparisons were made with a commercially available PHB. An increase in purification steps did not have a significant effect on the high thermal stability of the extracted biopolymer, but it decreased the degree of crystallinity and the presence of amino acids and aromatic compounds. With additional purification, the PHB powders also whitened and the number of components released from the biopolymer into food simulants decreased. The released compounds presented antioxidant inhibition, which has not been previously reported in the literature or with commercially available polyhydroxyalkanoates. This is of great interest for food packaging and biomedical industries where the addition of antioxidant additives to improve PHB functional properties may not be necessary and could be avoided.The authors would like to thank the Ministry of Business, Innovation and Employment of New Zealand (MBIE, Biocide Toolbox programme), the Basque Government (KK-2021/00131 and IT1658-22) and PID2021-124294OB-C22 project funded by MCIN/AEI/10.13039/501100011033/FEDER, UE. A.E. thanks the State Research Agency of Spain within the Juan de la Cierva - Incorporation action (IJC2019-039697I).Elsevier202220222022info:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10810/57746reponame:Addi. Archivo Digital para la Docencia y la Investigacióninstname:Universidad del País VascoInglésinfo:eu-repo/grantAgreement/MICINN/PID2021-124294OB-C22/info:eu-repo/grantAgreement/MICINN/IJC2019-039697I/https://www.sciencedirect.com/science/article/pii/S0141813022015021?via%3Dihubinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/3.0/es/© 2022 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).Atribución-NoComercial-SinDerivadas 3.0 Españaoai:addi.ehu.eus:10810/577462026-06-18T09:23:17Z
dc.title.none.fl_str_mv Polyhydroxybutyrate (PHB) produced from red grape pomace: Effect of purification processes on structural, thermal and antioxidant properties.
title Polyhydroxybutyrate (PHB) produced from red grape pomace: Effect of purification processes on structural, thermal and antioxidant properties.
spellingShingle Polyhydroxybutyrate (PHB) produced from red grape pomace: Effect of purification processes on structural, thermal and antioxidant properties.
Etxabide Etxeberria, Alaitz
antioxidant activity
characterization
extraction
grape pomace
PHB
purification
title_short Polyhydroxybutyrate (PHB) produced from red grape pomace: Effect of purification processes on structural, thermal and antioxidant properties.
title_full Polyhydroxybutyrate (PHB) produced from red grape pomace: Effect of purification processes on structural, thermal and antioxidant properties.
title_fullStr Polyhydroxybutyrate (PHB) produced from red grape pomace: Effect of purification processes on structural, thermal and antioxidant properties.
title_full_unstemmed Polyhydroxybutyrate (PHB) produced from red grape pomace: Effect of purification processes on structural, thermal and antioxidant properties.
title_sort Polyhydroxybutyrate (PHB) produced from red grape pomace: Effect of purification processes on structural, thermal and antioxidant properties.
dc.creator.none.fl_str_mv Etxabide Etxeberria, Alaitz
Kilmartin, Paul A.
Guerrero Manso, Pedro Manuel
De la Caba Ciriza, María Coro
Hooks, David O.
West, Mark
Singh, Tripti
author Etxabide Etxeberria, Alaitz
author_facet Etxabide Etxeberria, Alaitz
Kilmartin, Paul A.
Guerrero Manso, Pedro Manuel
De la Caba Ciriza, María Coro
Hooks, David O.
West, Mark
Singh, Tripti
author_role author
author2 Kilmartin, Paul A.
Guerrero Manso, Pedro Manuel
De la Caba Ciriza, María Coro
Hooks, David O.
West, Mark
Singh, Tripti
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv antioxidant activity
characterization
extraction
grape pomace
PHB
purification
topic antioxidant activity
characterization
extraction
grape pomace
PHB
purification
description Red grape pomace was used as a source for poly(3-hydroxybutyrate) (PHB) production, which was then subject to a range of purification processes. The different PHB biopolymers were characterized for chemical structure, crystallinity, thermal properties, colour, release of compounds into different food simulants and antioxidant inhibition, and comparisons were made with a commercially available PHB. An increase in purification steps did not have a significant effect on the high thermal stability of the extracted biopolymer, but it decreased the degree of crystallinity and the presence of amino acids and aromatic compounds. With additional purification, the PHB powders also whitened and the number of components released from the biopolymer into food simulants decreased. The released compounds presented antioxidant inhibition, which has not been previously reported in the literature or with commercially available polyhydroxyalkanoates. This is of great interest for food packaging and biomedical industries where the addition of antioxidant additives to improve PHB functional properties may not be necessary and could be avoided.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10810/57746
url http://hdl.handle.net/10810/57746
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MICINN/PID2021-124294OB-C22/
info:eu-repo/grantAgreement/MICINN/IJC2019-039697I/
https://www.sciencedirect.com/science/article/pii/S0141813022015021?via%3Dihub
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
Atribución-NoComercial-SinDerivadas 3.0 España
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/3.0/es/
Atribución-NoComercial-SinDerivadas 3.0 España
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Addi. Archivo Digital para la Docencia y la Investigación
instname:Universidad del País Vasco
instname_str Universidad del País Vasco
reponame_str Addi. Archivo Digital para la Docencia y la Investigación
collection Addi. Archivo Digital para la Docencia y la Investigación
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,301603

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