Two-Step Upcycling Process of Lignocellulose into Edible Bacterial Nanocellulose with Black Raspberry Extract as an Active Ingredient
Аутори
Ponjavić, MarijanaFilipović, Vuk
Topakas, Evangelos
Karnaouri, Anthi
Živković, Jelena
Krgović, Nemanja
Mudrić, Jelena
Savikin, Katarina
Nikodinović-Runić, Jasmina
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Background: Bacterial nanocellulose (BNC) has gained in popularity over the years due to its outstanding properties such as renewability, biocompatibility, and bioavailability, and its use as an eco-friendly material of the future for replacing petrochemical products. (2) Methods: This research refers to the utilization of lignocellulose coming from wood waste via enzymatic hydrolysis to produce biopolymer BNC with an accumulation rate of 0.09 mg/mL/day. Besides its significant contribution to the sustainability, circularity, and valorization of biomass products, the obtained BNC was functionalized through the adsorption of black raspberry extract (BR) by simple soaking. (3) Results: BR contained 77.25 ± 0.23 mg GAE/g of total phenolics and 27.42 ± 0.32 mg CGE/g of total anthocyanins. The antioxidant and antimicrobial activity of BR was evaluated by DPPH (60.51 ± 0.18 µg/mL) and FRAP (1.66 ± 0.03 mmol Fe2+/g) and using a standard disc diffusion assay, respectively. The successful synth...esis and interactions between BNC and BR were confirmed by FTIR analysis, while the morphology of the new nutrient-enriched material was investigated by SEM analysis. Moreover, the in vitro release kinetics of a main active compound (cyanidin-3-O-rutinoside) was tested in different release media. (4) Conclusions: The upcycling process of lignocellulose into enriched BNC has been demonstrated. All findings emphasize the potential of BNC–BR as a sustainable food industry material.
Кључне речи:
bacterial nanocellulose / beechwood biomass / cyanidin-3-O-rutinoside / lignocellulose / release kinetics / upcyclingИзвор:
Foods, 2023, 12, 16, 2995-Финансирање / пројекти:
- BioECOLogics - Value-added biologics through eco-sustainable routes (RS-ScienceFundRS-Ideje-7730810)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200042 (Универзитет у Београду, Институт за молекуларну генетику и генетичко инжењерство) (RS-MESTD-inst-2020-200042)
Колекције
Институција/група
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Ponjavić, Marijana AU - Filipović, Vuk AU - Topakas, Evangelos AU - Karnaouri, Anthi AU - Živković, Jelena AU - Krgović, Nemanja AU - Mudrić, Jelena AU - Savikin, Katarina AU - Nikodinović-Runić, Jasmina PY - 2023 UR - https://www.mdpi.com/2304-8158/12/16/2995 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/2025 AB - Background: Bacterial nanocellulose (BNC) has gained in popularity over the years due to its outstanding properties such as renewability, biocompatibility, and bioavailability, and its use as an eco-friendly material of the future for replacing petrochemical products. (2) Methods: This research refers to the utilization of lignocellulose coming from wood waste via enzymatic hydrolysis to produce biopolymer BNC with an accumulation rate of 0.09 mg/mL/day. Besides its significant contribution to the sustainability, circularity, and valorization of biomass products, the obtained BNC was functionalized through the adsorption of black raspberry extract (BR) by simple soaking. (3) Results: BR contained 77.25 ± 0.23 mg GAE/g of total phenolics and 27.42 ± 0.32 mg CGE/g of total anthocyanins. The antioxidant and antimicrobial activity of BR was evaluated by DPPH (60.51 ± 0.18 µg/mL) and FRAP (1.66 ± 0.03 mmol Fe2+/g) and using a standard disc diffusion assay, respectively. The successful synthesis and interactions between BNC and BR were confirmed by FTIR analysis, while the morphology of the new nutrient-enriched material was investigated by SEM analysis. Moreover, the in vitro release kinetics of a main active compound (cyanidin-3-O-rutinoside) was tested in different release media. (4) Conclusions: The upcycling process of lignocellulose into enriched BNC has been demonstrated. All findings emphasize the potential of BNC–BR as a sustainable food industry material. T2 - Foods T2 - Foods T1 - Two-Step Upcycling Process of Lignocellulose into Edible Bacterial Nanocellulose with Black Raspberry Extract as an Active Ingredient IS - 16 SP - 2995 VL - 12 DO - 10.3390/foods12162995 ER -
@article{ author = "Ponjavić, Marijana and Filipović, Vuk and Topakas, Evangelos and Karnaouri, Anthi and Živković, Jelena and Krgović, Nemanja and Mudrić, Jelena and Savikin, Katarina and Nikodinović-Runić, Jasmina", year = "2023", abstract = "Background: Bacterial nanocellulose (BNC) has gained in popularity over the years due to its outstanding properties such as renewability, biocompatibility, and bioavailability, and its use as an eco-friendly material of the future for replacing petrochemical products. (2) Methods: This research refers to the utilization of lignocellulose coming from wood waste via enzymatic hydrolysis to produce biopolymer BNC with an accumulation rate of 0.09 mg/mL/day. Besides its significant contribution to the sustainability, circularity, and valorization of biomass products, the obtained BNC was functionalized through the adsorption of black raspberry extract (BR) by simple soaking. (3) Results: BR contained 77.25 ± 0.23 mg GAE/g of total phenolics and 27.42 ± 0.32 mg CGE/g of total anthocyanins. The antioxidant and antimicrobial activity of BR was evaluated by DPPH (60.51 ± 0.18 µg/mL) and FRAP (1.66 ± 0.03 mmol Fe2+/g) and using a standard disc diffusion assay, respectively. The successful synthesis and interactions between BNC and BR were confirmed by FTIR analysis, while the morphology of the new nutrient-enriched material was investigated by SEM analysis. Moreover, the in vitro release kinetics of a main active compound (cyanidin-3-O-rutinoside) was tested in different release media. (4) Conclusions: The upcycling process of lignocellulose into enriched BNC has been demonstrated. All findings emphasize the potential of BNC–BR as a sustainable food industry material.", journal = "Foods, Foods", title = "Two-Step Upcycling Process of Lignocellulose into Edible Bacterial Nanocellulose with Black Raspberry Extract as an Active Ingredient", number = "16", pages = "2995", volume = "12", doi = "10.3390/foods12162995" }
Ponjavić, M., Filipović, V., Topakas, E., Karnaouri, A., Živković, J., Krgović, N., Mudrić, J., Savikin, K.,& Nikodinović-Runić, J.. (2023). Two-Step Upcycling Process of Lignocellulose into Edible Bacterial Nanocellulose with Black Raspberry Extract as an Active Ingredient. in Foods, 12(16), 2995. https://doi.org/10.3390/foods12162995
Ponjavić M, Filipović V, Topakas E, Karnaouri A, Živković J, Krgović N, Mudrić J, Savikin K, Nikodinović-Runić J. Two-Step Upcycling Process of Lignocellulose into Edible Bacterial Nanocellulose with Black Raspberry Extract as an Active Ingredient. in Foods. 2023;12(16):2995. doi:10.3390/foods12162995 .
Ponjavić, Marijana, Filipović, Vuk, Topakas, Evangelos, Karnaouri, Anthi, Živković, Jelena, Krgović, Nemanja, Mudrić, Jelena, Savikin, Katarina, Nikodinović-Runić, Jasmina, "Two-Step Upcycling Process of Lignocellulose into Edible Bacterial Nanocellulose with Black Raspberry Extract as an Active Ingredient" in Foods, 12, no. 16 (2023):2995, https://doi.org/10.3390/foods12162995 . .