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Microbial Fermentation of Waste Oils for Production of Added-Value Products
Published in Jitendra Kumar Saini, Surender Singh, Lata Nain, Sustainable Microbial Technologies for Valorization of Agro-Industrial Wastes, 2023
Naganandhini Srinivasan, Kiruthika Thangavelu, Sivakumar Uthandi
Riboflavin is a water-soluble vitamin that acts as a precursor for flavin adenine dinucleotide and flavin mononucleotide coenzymes, which are engaged in oxidation-reduction chemical reactions in all organisms (Revuelta et al. 2016). Globally, it is used as a nutritional supplement for animals and humans. Fermentation produces vitamin B2 in a single reaction, making it more cost-effective and environmentally friendly than chemical synthesis. Riboflavin is derived from industrial strains of Bacillus subtilis, Ashbya gossypii, and Candida famata var. flareri, with titers up to 14, 15, and 20 g/L, respectively, by global manufacturers like DSM (earlier Roche; Netherlands), Hubei Guangji Pharmaceuticals, Badische Anilin-und SodaFabrik (BASF) (Germany), and Shanghai Acebright (Lim, Lee, and Heo 2001; Revuelta et al. 2016).
Sources, Composition, and Characterization of Agro-Industrial Byproducts
Published in Anil Kumar Anal, Parmjit S. Panesar, Valorization of Agro-Industrial Byproducts, 2023
Dipak Das, Parmjit S. Panesar, Gaurav Panesar, Yakindra Timilsena
The characteristics of whey mainly include colour, flavour, acidity, and surface tension. Whey is generally greenish and semi-transparent in nature. The greenish colour of whey is attributed to the presence of riboflavin. Riboflavin is water-soluble and less sensitive to heat but highly sensitive to light and ionizing irradiation. When placed under light and radiation, the green colour of whey fades. Flavours like the sweetness, bitterness, umami, sourness, and saltiness of whey are highly dependent on the concentration of whey. For example, skimmed milk with 20% whey has umami, whereas 40% whey is sweet and bitter, and 100% whey is salty and astringent (McGugan et al., 1979). However, under neutralized conditions, all flavour characteristics change significantly. Depending on the source of milk, the titratable acidity and pH of the whey may vary. For example, the acidity of cow's milk whey varies from 0.12 to 0.16%, and that of goat's milk whey varies from 0.13 to 0.15% (Borba et al., 2014). Surface tension is one of the important characteristics of whey. The surface tension of whey increases with an increase in the total dry extract and decreases with an increase in temperature. The variations in the surface tension of whey are attributed to the variation in their lipid content.
Probing Crucial Interfacial Dynamics of Nanohybrids for Emerging Functionalities
Published in Surender Kumar Sharma, Nanohybrids in Environmental & Biomedical Applications, 2019
Damayanti Bagchi, Samir Kumar Pal
Riboflavin (Rf) or vitamin B2 is an essential micronutrient and substantially present in dietary products, and is alternatively used as a potential photodynamic therapeutic (PDT) agent.57,58 Synthesis of gold nanoparticle–riboflavin (Au–Rf) conjugate provides a novel nanohybrids system.57Figure 2.6a depicts the lattice fringes of Rf−Au NP distinctly show an interplanar distance of ∼0.31 nm corresponding to the interspace between two (222) planes. The average particle size for an Rf−Au NP is found to be ∼29.2 ± 0.1 nm. Raman spectroscopic studies provide an insight into the nature of the attachment of Rf to the surfaces of the metal (Au NPs). Rf attached to Au NPs show that the characteristic Rf peak is shifted from 1346 to 1358 cm−1 and is also broadened (see Figure 2.6b). Moreover, the peak at 1563 cm−1 for Au NPs is moved to 1540 cm−1 in the presence of Rf molecules. This suggests a covalent bond formation between Rf and Au NP. Time-resolved fluorescence studies on the nanohybrids clearly depict the phenomenon of NSET is predominant in the riboflavin-gold. Figure 2.6c illustrates a large spectral overlap of Rf emission and surface plasmon absorbance of Au NP which indicates a fair possibility of energy transfer from Rf to Au NP.
Innovation and improvement in food fortification: Microencapsulation of vitamin B2 and B3 by a spray-drying method and evaluation of the simulated release profiles
Published in Journal of Dispersion Science and Technology, 2022
Ioana C. Carlan, Berta N. Estevinho, Fernando Rocha
Vitamin B2, well-known under names like riboflavin or lactoflavin, is a precursor for FAD (flavin adenine dinucleotide) and FMN (flavin mononucleotide), two co-enzymes with an essential role in the cellular metabolism., Riboflavin has antioxidant and anti-inflammatory properties, stimulates healthy fetal development, reduces blood pressure, strengthens immune and digestive systems.[5]