| Title |
Biosynthesis of antioxidant xanthan gum by Xanthomonas campestris using substrates added with moist olive pomace |
| ID_Doc |
21382 |
| Authors |
Crugeira, PJL; Almeida, HHS; Marcet, I; Rendueles, M; Pires, MG; Rafael, HM; Rodrigues, AIG; Santamaria-Echart, A; Barreiro, MF |
| Title |
Biosynthesis of antioxidant xanthan gum by Xanthomonas campestris using substrates added with moist olive pomace |
| Year |
2023 |
| Published |
|
| DOI |
10.1016/j.fbp.2023.08.008 |
| Abstract |
Moist 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.(c) 2023 The Author(s). Published by Elsevier Ltd on behalf of Institution of Chemical Engineers. This is an open access article under the CC BY license (http://creative-commons.org/licenses/by/4.0/). |
| Author Keywords |
Moist olive pomace; Xanthan gum; Antioxidant activity; Bacterial stress; Circular economy |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:001096181800001 |
| WoS Category |
Biotechnology & Applied Microbiology; Engineering, Chemical; Food Science & Technology |
| Research Area |
Biotechnology & Applied Microbiology; Engineering; Food Science & Technology |
| PDF |
https://doi.org/10.1016/j.fbp.2023.08.008
|