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Ramos-De-La-Pena A.M.,Autonomous University of Coahuila | Contreras-Esquivel J.C.,Autonomous University of Coahuila | Contreras-Esquivel J.C.,Coyotefoods Biopolymer and Biotechnology Co.
Journal of Molecular Catalysis B: Enzymatic | Year: 2016

Ferulic acid esterases (FAEs) are enzymes with high potential in biochemistry and biotechnology due to its role in the hydroxycinnamic acids liberation from agro industrial waste materials. These enzymes play a key role in the non woody plants delignification, in the saccharification processes, in the increase of waste products digestibility and in the esterification of hydroxycinnamic acids. Because of this, different industries have focused their attention on FAEs to obtain products such as human and animal food, pulp and paper, fuel ethanol and pharmaceutical preparations. The growing importance of FAEs in the industry requires fast, simple and sustainable analytical methods. The aim of this mini review is to provide an updated revision of the available assays and substrates to analyze FAE activity. Qualitative and quantitative methods for the enzyme, substrates and specificity are considered in this compilation. © 2016 Elsevier B.V. Source


Rodriguez-Duran L.V.,Autonomous University of Coahuila | Valdivia-Urdiales B.,Autonomous University of Coahuila | Contreras-Esquivel J.C.,Autonomous University of Coahuila | Contreras-Esquivel J.C.,Coyotefoods Biopolymer and Biotechnology Co. | And 2 more authors.
Enzyme Research | Year: 2011

Tannin acyl hydrolase also referred as tannase is an enzyme with important applications in several science and technology fields. Due to its hydrolytic and synthetic properties, tannase could be used to reduce the negative effects of tannins in beverages, food, feed, and tannery effluents, for the production of gallic acid from tannin-rich materials, the elucidation of tannin structure, and the synthesis of gallic acid esters in nonaqueous media. However, industrial applications of tannase are still very limited due to its high production cost. Thus, there is a growing interest in the production, recovery, and purification of this enzyme. Recently, there have been published a number of papers on the improvement of upstream and downstream processing of the enzyme. These papers dealt with the search for new tannase producing microorganisms, the application of novel fermentation systems, optimization of culture conditions, the production of the enzyme by recombinant microorganism, and the design of efficient protocols for tannase recovery and purification. The present work reviews the state of the art of basic and biotechnological aspects of tannin acyl hydrolase, focusing on the recent advances in the upstream and downstream processing of the enzyme. © 2011 Luis V. Rodríguez-Durán et al. Source


Ramos-de-la-Pena A.M.,Autonomous University of Coahuila | Renard C.M.G.C.,University of Avignon | Wicker L.,University of Georgia | Contreras-Esquivel J.C.,Autonomous University of Coahuila | Contreras-Esquivel J.C.,Coyotefoods Biopolymer and Biotechnology Co.
Trends in Food Science and Technology | Year: 2013

Pachyrhizus spp. is an important food crop in the tropics with a long history of cultivation. Its importance in America with recent prospects for export, as well as its wide acceptance in western Africa and Southeast Asia, has stimulated interest in its conservation and processing. However, there is a lack of studies about its composition, needed to complete data that could be used for future research. This review shows a brief overview about the work that has been done in the past and recent years where tuberous roots have been characterized, used in food processing and development as well as included in the postharvest technology, food biotechnology and nanotechnology. Its purpose is to identify areas of lacking studies and also to give direction to research works to achieve a whole knowledge about this interesting tuberous root that could result in an increase of the applications of this underutilized crop such as production of oligosaccharides/monosaccharides, high glucose syrups, flour and wine and incorporated in yogurt or other milk products. © 2012 Elsevier Ltd. Source


Ramos-de-la-Pena A.M.,Autonomous University of Coahuila | Renard C.M.G.C.,University of Avignon | Montanez J.,Autonomous University of Coahuila | de la Luz Reyes-Vega M.,Autonomous University of Coahuila | And 2 more authors.
Phytochemistry Reviews | Year: 2016

Genipin is a secoiridoid that may be obtained directly from Genipa americana and after geniposide hydrolysis from Gardenia jasminoides fruits. It is well known that genipin is a high added value product which has a great potential for its application in different fields, such as medicine and food industry. A lack of information and research about the development of novel methods for the environmental friendly recovery and purification of genipin exists, focused on the green recovery of genipin through emerging technologies that lead to the sustainable extraction. In the present review, the available methods for recovery of genipin and geniposide are enlisted and described, as well as the reaction mechanism of genipin, and the developed methods for genipin and geniposide identification and quantification based on HPLC analysis. Moreover, this work reveals the scarcity of available identification methods for genipin, that should be taken into account to fulfill the recovery and quantification process of genipin. © 2014, Springer Science+Business Media Dordrecht. Source


Ramos-de-la-Pena A.M.,Autonomous University of Coahuila | Renard C.M.G.C.,French National Institute for Agricultural Research | Wicker L.,University of Georgia | Montanez J.,Autonomous University of Coahuila | And 3 more authors.
LWT - Food Science and Technology | Year: 2012

Optimized jicama root liquefaction allows to obtain the highest weight loss and sugars content to recover by-products such as food ingredients, biofuels, organic acids, etc. Jicama (Pachyrhizus erosus L.) tissue was treated with Pectinex Ultra SP-L. Optimization of jicama liquefaction and saccharification was done using Response Surface Methodology and Response Surface Methodology-Spline. A mixture of sodium acetate buffer (AAANa) at pH 4.5 and enzyme ratio (mL/g of jicama cubes) of 0.000, 0.008, 0.012, 0.020 and 0.024 were used. Samples were incubated under shaking (150 rpm) for 0.00, 4.24, 10.00, 14.24 and 16.00 h at 40 °C. At the optimum conditions (10 h and 0.024 mL/g) the pH was 4.24, total soluble solids (°Brix) amount was 9.00, weight loss percentage was 95.82%, the total and reducing sugars liberated were 119.0 and 63.8 g/kg, respectively. Uronic acids obtained were 5.7 g/kg and polyphenols amount was 26.8 mg/kg. © 2011 Elsevier Ltd. Source

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