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dc.contributor.authorPilar Izquierdo, María Concepción 
dc.contributor.authorLópez Fouz, María 
dc.contributor.authorOrtega Santamaría, Natividad 
dc.contributor.authorBusto Núñez, Mª Dolores 
dc.date.accessioned2023-12-12T11:19:12Z
dc.date.available2023-12-12T11:19:12Z
dc.date.issued2023-08
dc.identifier.issn0175-7598
dc.identifier.urihttp://hdl.handle.net/10259/8192
dc.description.abstractDebittering of citrus by-products is required to obtain value-added compounds for application in the food industry (e.g., dietary fber, bioactive compounds). In this work, the immobilization of Rhodococcus fascians cells by encapsulation in Ca-alginate hollow beads and entrapment in poly(vinyl alcohol)/polyethylene glycol (PVA/PEG) cryogels was studied as an alternative to chemical treatments for degrading the bitter compound limonin. Previously, the Rhodococcus strain was adapted using orange peel extract to increase its tolerance to limonoids. The optimal conditions for the encapsulation of microbial cells were 2% Na-alginate, 4% CaCl2, 4% carboxymethylcellulose (CMC), and a microbial load of 0.6 OD600 (optical density at 600 nm). For immobilization by entrapment, the optimal conditions were 8% PVA, 8% PEG, and 0.6 OD600 microbial load. Immobilization by entrapment protected microbial cells better than encapsulation against the citrus medium stress conditions (acid pH and composition). Thus, under optimal immobilization conditions, limonin degradation was 32 and 28% for immobilization in PVA/PEG gels and in hollow beads, respectively, in synthetic juice (pH 3) after 72 h at 25 °C. Finally, the microbial cells entrapped in the cryogels showed a higher operational stability in orange juice than the encapsulated cells, with four consecutive cycles of reuse (runs of 24 h at 25 °C).en
dc.format.mimetypeapplication/pdf
dc.language.isoenges
dc.publisherSpringer Natureen
dc.relation.ispartofApplied Microbiology and Biotechnology. 2023, V. 107, n. 20, p. 6377-6388es
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectCell immobilizationen
dc.subjectCa-alginate hollow beadsen
dc.subjectPVA/PEG cryogelsen
dc.subjectRhodococcusen
dc.subjectDebitteringen
dc.subjectCitrus by-productsen
dc.subject.otherBioquímicaes
dc.subject.otherBiochemistryen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.titleImmobilization of Rhodococcus by encapsulation and entrapment: a green solution to bitter citrus by-productsen
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.relation.publisherversionhttps://doi.org/10.1007/s00253-023-12724-9es
dc.identifier.doi10.1007/s00253-023-12724-9
dc.identifier.essn1432-0614
dc.journal.titleApplied Microbiology and Biotechnologyen
dc.volume.number107es
dc.issue.number20es
dc.page.initial6377es
dc.page.final6388es
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones


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