A sustainable bioprocess technology for producing food-flavour (+)-γ-decalactone from castor oil-derived ricinoleic acid using enzymatic activity of Candida parapsilosis: Scale-up optimization and purification using novel composite.

Ricinoleic acid (RA) from castor oil was employed in biotransformation of peach-flavoured γ-decalactone (GDL), using a Candida parapsilosis strain (MTCC13027) which was isolated from waste of pineapple crown base. Using four variables-pH, cell density, amount of RA, and temperature-the biotransformation parameters were optimized using RSM and BBD. Under optimized conditions (pH 6, 10 % of microbial cells, 10 g/L RA at 28°C), the conversion was maximum and resulted to 80 % (+)-GDL (4.

Biotransformation of ricinoleic acid to γ-decalactone using novel yeast strains and process optimization by applying Taguchi model.

Flavour molecules are generated now-a-days through microbial fermentation on a commercial scale. γ-Decalactone (GDL) is an important molecule due to its long-lasting flavouring impact as buttery, coconut and peach-type. In the current study, 33 microorganisms were isolated from different fruit sources, and their screening for target GDL production was performed.

Biocatalyst for the synthesis of natural flavouring compounds as food additives: Bridging the gap for a more sustainable industrial future.

Biocatalysis entails the use of purified enzymes in the manufacturing of flavouring chemicals food industry as well as at the laboratory level. These biocatalysts can significantly accelerate organic chemical processes and improve product stereospecificity. The unique characteristics of biocatalyst helpful in synthesizing the environmentally friendly flavour and aroma compounds used as a food additive in foodstuffs.

Production of lactones for flavoring and pharmacological purposes from unsaturated lipids: an industrial perspective.

The enantiomeric pure and natural (+)-Lactones (C ≤ 14) with aromas obtained from fruits and milk are considered flavoring compounds. The flavoring value is related to the lactones' ring size and chain length, which blend in varying concentrations to produce different stone-fruit flavors. The nature-identical and enantiomeric pure (+)-lactones are only produced through whole-cell biotransformation of yeast.

Effect of leaves extracts on thermo-lipid oxidation and Maillard pathway born food toxicant acrylamide in Indian staple food.

Unlabelled: Deep frying of food is a common practice that leads to the formation of lipid oxidation products. These lipid oxidation products have a role in the Maillard reaction, which ultimately leads to the formation of cancer-causing and neurotoxic substance acrylamide. In this regard, the leaves extract-treated sunflower oil on oxidative stability and acrylamide content in  a popular deep-fried staple food in India were studied and compared with synthetic antioxidant butylated hydroxytoluene (BHT) till four frying cycles.

Overexpression and repression of key rate-limiting enzymes (acetyl CoA carboxylase and HMG reductase) to enhance fatty acid production from Rhodotorula mucilaginosa.

Implementing two-way strategies to enhance the lipid production in Rhodotorula mucilaginosa with the help of metabolic engineering was focused on the overexpression of acetyl coenzyme A carboxylase (ACC1 carboxylase) gene and repression of 3-hydroxy 3-methylglutaryl reductase (HMG-CoA reductase). Using an inducer (sodium citrate) and inhibitor (rosuvastatin), the amounts of biomass, lipid, and carotenoid were estimated. In the presence of inhibitor (200 mM), 62% higher lipid concentration was observed, while 44% enhancement was recorded when inducer (3 mM) was used.

Bioprospecting microbes for single-cell oil production from starchy wastes.

Production of lipid from oleaginous yeast using starch as a carbon source is not a common practice; therefore, the purpose of this investigation was to explore the capability of starch assimilating microbes to produce oil, which was determined in terms of biomass weight, productivity, and lipid yield. Saccharomyces pastorianus, Rhodotorula mucilaginosa, Rhodotorula glutinis, and fungal isolate Ganoderma wiiroense were screened for the key parameters. The optimization was also performed by one-factor-at-a-time approach.

Bioaugmented composting of Jatropha de-oiled cake and vegetable waste under aerobic and partial anaerobic conditions.

This study was conducted to assess the effect of microbial inoculation in Jatropha cake composting with different vegetable waste. The microbial inoculums composed of fungal strains (Aspergillus awamori, Aspergillus nidulans, Trichoderma viride, Phanerochaete chrysosporium) and bacterial inoculums (Pseudomonas striata as phosphorus solublizer and Azotobacter chroococcum as nitrogen fixer) were added to the compost mixture after the thermophilic phase was over for bioaugmenting of Jatropha cake under aerobic and partial anaerobic conditions. Addition of both fungal and bacterial inoculum with mixed substrate (Jatropha cake + vegetable waste) during composting (aerobic and partial anaerobic) showed, better results as compared to compost with only fungal inoculants.

Bio-waste from tobacco industry as tailored organic fertilizer for improving yields and nutritional values of tomato crop.

The dried tobacco waste was mixed in proportions of 1%, 2% and 3% in soil and filled in earthen pots of 6 kg capacity. Three replicate pots for each soil concentration were used. Tomato saplings of cultivar Bezosheetal were transplanted age of 20 days (signifying stage before flowering), 25 days (signifying stage at the start of flowering) and 45 day (signifying just at the onset of fruiting).