Journal articles: 'Enzyme-assisted'

1

Jacques, Suzanne L., I. Ahmad Mirza, Linda Ejim, et al. "Enzyme-Assisted Suicide." Chemistry & Biology 10, no. 10 (2003): 989–95. http://dx.doi.org/10.1016/j.chembiol.2003.09.015.

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Riemenschneider, Leif, Sven Blank, and Manfred Radmacher. "Enzyme-Assisted Nanolithography." Nano Letters 5, no. 9 (2005): 1643–46. http://dx.doi.org/10.1021/nl0484550.

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Soremekun, Olanrewaju A., Melissa L. Shear, Sagar Patel, et al. "Rapid vascular glucose uptake via enzyme-assisted subcutaneous infusion: Enzyme-Assisted Subcutaneous Infusion Access Study." American Journal of Emergency Medicine 27, no. 9 (2009): 1072–80. http://dx.doi.org/10.1016/j.ajem.2008.08.028.

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Nielsen, Per Munk. "Phospholipase for enzyme-assisted alkaline refining." INFORM International News on Fats, Oils, and Related Materials 32, no. 1 (2021): 22–24. http://dx.doi.org/10.21748/inform.01.2021.22.

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MOORHEAD, LOUISE C., and NORMAN RADTKE. "ENZYME-ASSISTED VITRECTOMY WITH BACTERIAL COLLAGENASE." Retina 5, no. 2 (1985): 98–100. http://dx.doi.org/10.1097/00006982-198500520-00007.

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Dahmer, Eric R. "Microcomputer assisted teaching of enzyme kinetics." Biochemical Education 15, no. 2 (1987): 69–70. http://dx.doi.org/10.1016/0307-4412(87)90087-2.

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Fronza, Giovanni, Claudio Fuganti, Piero Grasselli, Giuseppe Pedrocchi-Fantoni, and Stefano Servi. "Enzyme assisted synthesis of (S)-sotolon." Tetrahedron Letters 33, no. 38 (1992): 5625–28. http://dx.doi.org/10.1016/s0040-4039(00)61164-4.

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Qadir, Rahman, Farooq Anwar, Mazhar Amjad Gilani, Sadaf Zahoor, Muhammad Misbah ur Rehman, and Muhammad Mustaqeem. "RSM/ANN based optimized recovery of phenolics from mulberry leaves by enzyme-assisted extraction." Czech Journal of Food Sciences 37, No. 2 (2019): 99–105. http://dx.doi.org/10.17221/147/2018-cjfs.

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Recovery of phenolics from Morus alba leaves (MAL) and extraction into the solvent was optimized using enzyme-assisted extraction. The influence of four parameters, including enzyme concentration (EC), temperature (T), incubation time (t) and pH were investigated using rotatable central composite design (RCCD). Two factors, namely enzyme concentration and pH, exhibited significant effect on extraction efficacy yield of extractable phenolics from MAL. Furthermore, artificial neural network (ANN) model was executed to predict the relationship between dependent and independent variables. Among enzyme complexes (kemzyme dry-plus, natuzyme and zympex-014) employed for extraction, zympex-014 assisted extract depicted maximum amount of phenolic bioactives from MAL. Morphological changes in the cell wall of MAL residue were elucidated by scanning electron microscopy (SEM). The main phenolic compounds identified and quantified by gas chromatography mass spectrometry (GC/MS) in MAL extract were found to be quercetin, gallic acid, m-coumaric acid, cinnamic acid, syrinigc acid and vanillic acid.

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Singh, Gurpreet, Mohit Kumar, Ruchika Zalpouri, Pratik Pandit Potdar, Kamalpreet Singh, and Kulwinder Kaur. "Effects of different aqueous extraction techniques on physicochemical quality and oil recovery of sesame oil." Environment Conservation Journal 24, no. 1 (2023): 136–42. http://dx.doi.org/10.36953/ecj.11892309.

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Sesame is the oldest oilseed crop in agriculture, and it produces more oil than any other crop on the planet. This research aimed to investigate the impact of different oil extraction procedures on sesame seed oil physicochemical quality and oil recovery. The oil was extracted from the clean and healthy seeds using four extraction methods: aqueous, enzyme-assisted aqueous, ultrasound-assisted aqueous and solvent extraction using the Soxhlet apparatus. It was observed that ultrasound-assisted aqueous extracted oil had maximum saponification value and minimum acid value, refractive index, and lower free fatty acid value, compared with aqueous extracted oil and enzyme-assisted aqueous extracted oil. Ultrasound-assisted aqueous extraction method also yielded maximum oil, retrieval followed by enzyme-assisted aqueous extraction and aqueous extraction.

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Wirajana, I. N., N. M. T. Juliasari, A. A. I. A. M. Laksmiwati, and N. W. Bogoriani. "SUHU DAN WAKTU OPTIMUM PROSES EKSTRAKSI ANTOSIANIN DALAM UBI JALAR UNGU (Ipomoea batatas L.) DENGAN ?-L-ARABINOFURANOSIDASE." Jurnal Kimia 13, no. 1 (2019): 88. http://dx.doi.org/10.24843/jchem.2019.v13.i01.p14.

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Enzyme-assisted extraction (EAE) method is one of the most environmentally friendly methods of enzyme application in the extraction of bioactive compounds. The purpose of this study was to determine the optimum temperature and time required in the extraction of anthocyanin compounds from purple sweet potato (Ipomoea batatas L.) with and without ?-L-arabinofuranosidase (AbfA) - assisted. The AbfA enzyme was obtained from Saccharomyces cerevisiae recombinant strain BJ1824 contain pYHMI-Af plasmid. The optimum temperature and time in the extraction of anthocyanin compound with and without ?-L-arabinofuranosidase from purple sweet potato were performed on the 40, 50, 60 and 700C; and 150, 180, 210 minutes. The extraction was done by ethanol solvent of 60,32% (v/v) acidified with citric acid of 2,39% (b/v). The measurement of anthocyanin levels using UV-Vis Spectrophotometer at 527 nm and 700 nm wavelengths at pH 1,0 and 4,5. The optimum condition of non-enzyme-assisted extraction was at 600C for 210 minutes, with the anthocyanin levels of 26,3842 mg/L; while with the AbfA enzyme-assisted at 500C for 180 minutes, with the anthocyanin levels of 28,2056 mg/L. The extraction with enzyme-assisted resulted the anthocyanin levels of 6,90% higher than without the using of enzyme.

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Damar, İrem. "COMPARATIVE EVALUATION OF DIFFERENT EXTRACTION METHODS FOR ANTHOCYANIN RECOVERY FROM RED ONION PEEL: ENZYME-ASSISTED, ULTRASOUND-ASSISTED, AND ULTRASOUND-ASSISTED ENZYMATIC METHODS." Gıda 50, no. 3 (2025): 389–405. https://doi.org/10.15237/gida.gd25040.

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In this study, enzyme-assisted extraction (EAE), bath and probe type ultrasound-assisted extraction (UAE-B, UAE-P), and ultrasound-assisted enzymatic extraction using bath and probe-type ultrasound (UAEE-B, UAEE-P) were compared to conventional extraction (CE) for recovering anthocyanins from red onion peel. Extracts were analyzed for total phenolic (TPC), total flavonoid (TFC), total monomeric anthocyanin (TMA), antioxidant activities (AA-ABTS, AA-DPPH), individual anthocyanins, and colour parameters. UAEE-B achieved 33.12% higher extraction yield than CE. UAEE-B showed more TPC compared to other methods, while UAEE-B and UAEE-P exhibited statistically significant TFC and TMA content. The extraction methods influenced the concentration of individual anthocyanins in distinct ways. EAE resulted in the highest AA-ABTS, while combined ultrasound- and enzyme-assisted methods showed the greatest efficacy in the AA-DPPH. The colour variation observed was 2.17±0.91 for UAEE-B and 3.48±0.24 for UAEE-P. In conclusion, combining ultrasound- and enzyme-assisted extraction techniques detected to be beneficial for recovering anthocyanins from red onion peel.

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Barati, Ziba, Sajid Latif, Sebastian Romuli, and Joachim Müller. "Enzyme-Assisted Mechanical Peeling of Cassava Tubers." Catalysts 10, no. 1 (2020): 66. http://dx.doi.org/10.3390/catal10010066.

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In this study, the effect of enzymatic pre-treatment and the size of cassava tubers on mechanical peeling was examined. Cassava tubers were sorted based on their mass as small, medium and large. Viscozyme® L and an abrasive cassava peeling machine was used for the enzymatic pre-treatment and the mechanical peeling, respectively. Response surface methodology (RSM) was used to investigate the effect of the enzyme dose (0.5–1.9 mL g−1), incubation time (1.5–6 h), peeling time (1.5–4.5 min) and size of the tubers (small, medium and large) on the peeling process. Peeled surface area (PSA) and peel loss (PL) were measured as main responses in RSM. Results showed that the PSA and PL were significantly (p < 0.05) influenced by the enzyme dose, incubation time and peeling time. The size of tubers only had a significant impact on the PSA. The optimum operating conditions for different sizes of tubers were found and validated. Under optimum conditions, the PSA of the large tubers (89.52%) was significantly higher than the PSA of the medium and small tubers (p < 0.05). Application of enzymatic pre-treatment can improve the mechanical peeling process especially for larger cassava tubers.

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Alonso, Mariana Macías, Carlos José Boluda, Gabriela Díaz Barajas, Nallely Caldera Sánchez, Iván Córdova-Guerrero, and Joaquín González Marrero. "Enzyme-assisted Cyclization of Chalcones to Flavanones." Letters in Organic Chemistry 17, no. 12 (2020): 926–31. http://dx.doi.org/10.2174/1570178617666200319115406.

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Enzyme catalyzed synthesis is an eco-friendly technique in organic synthesis, having several benefits over conventional methods. In the present work, we describe a simple process of laccase and chloroperoxidase assisted cyclization of chalcones, leading to the formation of flavanones. The reaction proceeds in a mixture of phosphate buffer and ethanol, under oxygen atmosphere at room temperature, yielding the corresponding flavanone in good to moderate yield. The relative configuration of the products at C2 is tentatively assigned as S*-flavanone based on the coupling constants with the methylenic protons H3α,β. In comparison to the chemical methods, we describe a process which can be achieved efficiently under mild conditions using oxygen as oxidant.

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TAKAHASHI, Minako, Naoki AZUMA, and Yoshitsugu KOSUGI. "Enzyme-Assisted Extraction of Rice Bran Oil." Journal of Japan Oil Chemists' Society 48, no. 2 (1999): 143–46. http://dx.doi.org/10.5650/jos1996.48.143.

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15

Williams, Richard J., Andrew M. Smith, Richard Collins, Nigel Hodson, Apurba K. Das, and Rein V. Ulijn. "Enzyme-assisted self-assembly under thermodynamic control." Nature Nanotechnology 4, no. 1 (2008): 19–24. http://dx.doi.org/10.1038/nnano.2008.378.

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Hamdan, Nasser, Zhi Zhao, Maritza Mujica, Edward Kavazanjian, and Ximin He. "Hydrogel-Assisted Enzyme-Induced Carbonate Mineral Precipitation." Journal of Materials in Civil Engineering 28, no. 10 (2016): 04016089. http://dx.doi.org/10.1061/(asce)mt.1943-5533.0001604.

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17

Carter, P., and J. Wells. "Engineering enzyme specificity by "substrate-assisted catalysis"." Science 237, no. 4813 (1987): 394–99. http://dx.doi.org/10.1126/science.3299704.

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Du, Baoji, and Ching-Hsuan Tung. "Enzyme-Assisted Photodynamic Therapy Based on Nanomaterials." ACS Biomaterials Science & Engineering 6, no. 5 (2020): 2506–17. http://dx.doi.org/10.1021/acsbiomaterials.9b00968.

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Puri, Munish, Deepika Sharma, and Colin J. Barrow. "Enzyme-assisted extraction of bioactives from plants." Trends in Biotechnology 30, no. 1 (2012): 37–44. http://dx.doi.org/10.1016/j.tibtech.2011.06.014.

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20

Mercer, Andrew C., and Michael D. Burkart. "Enzyme-Assisted Antibiotic Engineering— the Wright Way." Chemistry & Biology 12, no. 2 (2005): 147–48. http://dx.doi.org/10.1016/j.chembiol.2005.01.010.

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Sharma, Aparna, S. K. Khare, and M. N. Gupta. "Enzyme-assisted aqueous extraction of peanut oil." Journal of the American Oil Chemists' Society 79, no. 3 (2002): 215–18. http://dx.doi.org/10.1007/s11746-002-0463-0.

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LAUMEN, Kurt, Oreste GHISALBA, and Kurt AUER. "Enzyme-assisted Preparation of D-tert.-Leucine." Bioscience, Biotechnology, and Biochemistry 65, no. 9 (2001): 1977–80. http://dx.doi.org/10.1271/bbb.65.1977.

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Wang, Liu, Cheng Qian, Hui Wu, Wenjuan Qian, Rui Wang, and Jian Wu. "Technical aspects of nicking enzyme assisted amplification." Analyst 143, no. 6 (2018): 1444–53. http://dx.doi.org/10.1039/c7an02037f.

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Clausen-Schaumann, Hauke, Michel Grandbois, and Hermann E. Gaub. "Enzyme-Assisted Nanoscale Lithography in Lipid Membranes." Advanced Materials 10, no. 12 (1998): 949–52. http://dx.doi.org/10.1002/(sici)1521-4095(199808)10:12<949::aid-adma949>3.0.co;2-0.

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Nam, Dong-Geon, Mina Kim, Jeong-Sook Choe, and Ae-jin Choi. "Effects of High-Pressure, Hydrothermal, and Enzyme-Assisted Treatment on the Taste and Flavor Profile of Water-Soluble Ginger (Zingiber officinale) Extract." Foods 11, no. 4 (2022): 508. http://dx.doi.org/10.3390/foods11040508.

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Ginger, a plant widely consumed worldwide, is used as a spice or to enhance the flavor of foods. In this study, the taste characteristics (gingerol, shogaol, and amino acid) of extracts treated with various solubilizing methods were objectively compared. In addition, an E-nose confirmed the flavor pattern combined with principal component analysis (PCA) between each extract gas chromatogram-tandem mass spectrometry was performed to compare and analyze volatile compounds between extraction methods. As a result, high-pressure enzyme-assisted extraction (HPE) and hydrothermal enzyme-assisted extraction (HWE) treatment effectively improved the extraction yield of ginger and the contents of gingerol and shogaol and removed the bitter taste. In addition, radar charts of both E-nose and PCA provided the distribution of flavor substances in HPE and HWE products of ginger. After enzyme-assisted treatment, a strong fruity and piquant flavor was noted. In conclusion, it is suggested that ginger extract of enzyme-assisted treatment has increased flavor compounds and can be an excellent food material.

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Liang, Li, Yang Xiaoyu, Pan Lei, Su Yue, and Wang Yan. "Comparing three Methods of Extraction of Auricularia Auricula Polysaccharides." Current Topics in Nutraceutical Research 17, no. 2 (2017): 7–10. http://dx.doi.org/10.37290/ctnr2641-452x.17:7-10.

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Auricularia auricula are rich source of bioactive polysaccharides. Three methods of extraction of polysaccharide from these fungi was studied. These methods included, water-based, ultrasonic-assisted, and enzyme-based extractions. The results showed that the enzyme-based extraction was better than ultrasonic-assisted extraction and water extraction. While abundance of polysaccharide concentration in A. auricula-judae and A. delicata were similar, their yield following enzyme-based extractions were higher than that of A. polytricha. The maximum A. auricula-judae polysaccharide concentration in enzyme-assisted extraction was obtained at a pH of 5.0, a temperature of 50°C and 3% cellulase concentration, and the polysaccharide concentration was 52.28 mg/g. The maximum A. delicata polysaccharide concentration (55.16 mg/g) was extracted at a pH of 5.0, a temperature of 50°C and 4% cellulase concentration.

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Stanek-Wandzel, Natalia, Alicja Krzyszowska, Magdalena Zarębska, et al. "Evaluation of Cellulase, Pectinase, and Hemicellulase Effectiveness in Extraction of Phenolic Compounds from Grape Pomace." International Journal of Molecular Sciences 25, no. 24 (2024): 13538. https://doi.org/10.3390/ijms252413538.

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Grape pomace, the solid residue from winemaking, is a rich source of polyphenolic compounds with significant antioxidant properties. However, the efficient extraction of these valuable compounds remains a challenge. This study focuses on optimizing the conditions for the enzyme-assisted extraction of polyphenolic compounds from red grape pomace using cellulase, hemicellulase, and pectinase. The key variables investigated in this study were enzyme concentration, extraction time, and solid/liquid ratio. The results highlight the importance of selecting enzymes based on target compounds, as different enzymes were found to be more effective for specific phenolic fractions. Hemicellulase was most effective for phenolic acids, cellulase for catechins, and pectinase for anthocyanins. Enzyme-assisted extraction significantly increased the yield of phenolic compounds and resulted in higher total phenolic content and antioxidant activity compared to control samples treated with solid/liquid extraction without enzyme addition. These findings confirm that enzyme-assisted extraction is a promising approach for enhancing the recovery of polyphenolic compounds from grape pomace.

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Liu, Longlong, and Hua Zhang. "Milk Thistle Oil Extracted by Enzyme-Mediated Assisted Solvent Extraction Compared with n-Hexane and Cold-Pressed Extraction." Molecules 28, no. 6 (2023): 2591. http://dx.doi.org/10.3390/molecules28062591.

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Silymarin and milk thistle oil have unique biological benefits; however, applying silymarin to milk thistle oil remains a challenge. In this research, the content of silymarin in milk thistle oil conditions using enzyme-mediated solvent extraction was investigated and optimized by response surface methodology. The optimal extraction conditions using enzyme-mediated solvent extraction were as follows: the enzyme-added content was 3.06 mg/mL, the enzymatic hydrolysis temperature was 55.09 °C, and the enzymatic hydrolysis time was 66.28 min. Oil extracted by the enzyme-mediated assisted solvent was further compared with those extracted with n-hexane and cold pressing. Results indicated that the oil extraction using the enzyme-mediated assisted solvent had a lower acid value (2.20 ± 0.01 mg/g) and the highest α-tocopherol content (0.62 ± 0.00 mg/g), total phenols (7.67 ± 0.01 mg/g), and flavonoids (1.06 ± 0.13 mg/g). Furthermore, the antioxidant capacity of milk thistle oils was further investigated. The results showed that the enzyme-mediated assisted solvent-extracted oil had the strongest antioxidant capacity with lower lipid oxide content. Therefore, enzyme-mediated solvent extraction is an excellent method for extracting milk thistle oil.

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Oanh, Doan Thi Yen, Ly Thi Minh Hien, Nguyen Kha Duyen, Nguyen Huu Hieu, and Dong Thi Anh Dao. "Effect of enzyme – assisted extraction on total polyphenol content and antioxidant capacity from fresh tea leaves (Camellia sinensis)." Vietnam Journal of Chemistry 61, no. 5 (2023): 551–62. http://dx.doi.org/10.1002/vjch.202300109.

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AbstractTea leaves contain high concentration of polyphenols, known as bioactive compounds. In order to increase the extraction yield of polyphenol and the antioxidant capacity of the extract from tea leaves, the combination of cellulase, pectinase and protease in enzyme‐assisted extraction was investigated. By using fractional factorial experimental design to study the two‐enzyme assisted extraction of cellulase and pectinase, three factors including solvent/material ratio, pH and hydrolysis time showed significant effects on the extract properties. The highest total polyphenol content obtained adopting the favorable conditions was 185.9 mg GAE/g of dry material at solvent and material ratio of 5.9, hydrolysis pH of 4.4 and hydrolysis time of 36 minutes. In addition, the antioxidant capacity of the extract was determined at 175.9 mg TE/g of dry material at those optimum experimental conditions. In our test of three‐enzyme (cellulase – pectinase – protease) assisted extraction, the extracts were spray‐dried to observe green tea powder. Results indicated that the TPC, AC and the color sensory quality of the green tea powder decreased compared to the two‐enzyme (cellulase – pectinase) assisted extraction.

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Kalcheva-Karadzhova, Krasimira, Vasil Shikov, Kiril Mihalev, Georgi Dobrev, Danka Ludneva, and Nikolai Penov. "Enzyme-Assisted Extraction of Polyphenols From Rose (Rosa Damascena Mill.) Petals." Acta Universitatis Cibiniensis. Series E: Food Technology 18, no. 2 (2014): 65–72. http://dx.doi.org/10.2478/aucft-2014-0015.

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Abstract : The efficiency of enzyme-assisted extraction for the recovery of polyphenols from rose (Rosa damascena Mill.) petals was evaluated performing a simplex centroid experimental design for mixture with three components (pectinolytic, cellulolytic and hemicellulolytic preparation). The ternary enzyme combinations leaded to the highest contents of total polyphenols, reaching 43% higher average value as compared to the control (without enzymatic treatment) sample. Enzymatic treatments also enhanced (9−25%) the extractability of total anthocyanins. The results obtained demonstrate that enzyme-assisted extraction improves the recovery of polyphenolic antioxidants from rose petals, especially using ternary enzyme combinations, comprising pectinolytic, cellulolytic and hemicellulolytic preparation.

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Xiong, Jun Juan, and Li Jun Ding. "Optimised Aspergillus Niger Enzyme-Assisted Extraction of Flavonoids from Dicranopteris and Evaluation of Antioxidant Activity In Vitro." Advanced Materials Research 396-398 (November 2011): 1436–39. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.1436.

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The orthogonal experimental design was used to optimise Aspergillus niger enzyme-assisted extraction for flavonoids-enriched extract from Dicranopteris. The results indicate that the highest extraction ratio of flavonoids by Aspergillus niger enzyme-assisted extraction could arrive 13.67% using 30ml Aspergillus niger enzyme solution at 70°C,pH5.0 for 2h extraction, which was more efficient than that by without enzymes heating extraction.The flavonoids extract exhibited quite excellent inhibitions of hydroxyl radical. Meanwhile, it was found that the bioactivities appeared to be dose-dependent of flavonoids.

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Xiao, Qiong, Huifeng Weng, Hui Ni, Qinglin Hong, Kunhui Lin, and Anfeng Xiao. "Physicochemical and gel properties of agar extracted by enzyme and enzyme-assisted methods." Food Hydrocolloids 87 (February 2019): 530–40. http://dx.doi.org/10.1016/j.foodhyd.2018.08.041.

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Výbohová, Veronika, and Katarína Hroboňová. "Isolation of Natural Compounds with Organoleptic Properties Using Selected Advanced Extraction Techniques." Chemické listy 117, no. 6 (2023): 365–72. http://dx.doi.org/10.54779/chl20230365.

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This review presents an overview of various advanced solid–liquid extraction techniques used for extraction of compounds with organoleptic properties from natural sources. These compounds are important additives to food, cosmetic, and pharmaceutical products. The most frequently used techniques are ultrasound assisted extraction and microwave assisted one, but there are other efficient techniques, such as pressurized liquid extraction, supercritical fluid extraction, pulsed electric field and enzyme assisted extraction. These techniques reduce or eliminate the volume of toxic solvents required for extraction, decrease the extraction time and mostly are more energy efficient. Low energy extraction conditions (pulsed electric field and enzyme assisted) can better preserve the compounds sensitive to heat, pH, and light.

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Li, Yang, Lian Zhou Jiang, Chen Wang, and Xiao Nan Sui. "The Comparison of Oil Quality from Different Processes." Applied Mechanics and Materials 66-68 (July 2011): 598–607. http://dx.doi.org/10.4028/www.scientific.net/amm.66-68.598.

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In this study, different oil extraction processes, such as extrusion pretreatment, ultrasound-ethanol assisted demulsification and traditional hexane extraction of oil, were employed to extract oil from soybean in order to compare their different effects on oil quality, fatty acid distribution and VE content of oil. The result shows that the quality of oil from extrusion pretreatment aqueous enzyme extraction (EAEP) of oil and ultrasound-ethanol assisted demulsification aqueous enzyme extraction of oil were same. The raw oil quality from the above two processes was better than the hexane extraction of oil. The fatty acid contents of oil were similar in different oil extraction processes. The VE content of oil from ultrasound-ethanol assisted demulsification process was decreased, while the extrusion pretreatment aqueous enzyme extraction of oil had no influence on VE concentration.

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Meghwal, Murlidhar. "Novel Method of Essential oil Extraction from Spices." Nutrition and Food Processing 6, no. 5 (2023): 01–11. http://dx.doi.org/10.31579/2637-8914/141.

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Essential oils have a wide range of industrial and pharmaceutical applications hence different novel technologies are recently being investigated to study the extraction of essential oils, enzyme assisted extraction is one of the recent green technology which is being studied extensively to see its effect on the yield of various components like essential oils and bioactive compounds. This review article summarises the spices in which enzyme-assisted extraction has been employed and its effect on the yield of the essential oil as well as the effect on the quality parameters of the oil, various studies, however, confirm that enzyme-assisted extraction increased the yield of the essential oil, which becomes a potential energy-efficient and cost-effective process and can be used at the industrial scale for a wide range of food, pharmaceutical applications.

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Hooda, Ashish, Dorcus Masih, and Vaibav. "Conventional and Enzyme-Assisted Extraction of Total Flavonoids from Rotten Onion (Allium cepa L.)." Ecology, Environment and Conservation 29, no. 04 (2023): 1643–47. http://dx.doi.org/10.53550/eec.2023.v29i04.030.

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One of the richest sources of dietary flavonoids is the bulb of the onion (Allium cepa L.), which greatly contributes to the daily intake of flavonoids. This research aimed to optimize the yield of Total flavonoids from Onion Solid Waste (OSW). A comparison was drawn between Conventional and Enzyme Assisted extraction methods in terms of the yield of total flavonoids present in OSW extract. The results showed that the highest TFC were obtained at Time/Temp 60 °C for 180 minutes and Pectinase Conc./Time 2g for 120 minutes for Conventional and Enzyme assisted extraction respectively. The yield of TFC by both methods showed that the yield for both was higher in case of enzyme assisted extraction for T13, i.e., 0.472 mg/g respectively than that for conventional extraction for T4 i.e., 0.352 mg/g.

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Chen, Yang, Gonglin Cai, Hufu Chen, Huabin Zhou, Hang Qu, and Hailong Yang. "Physicochemical Properties and Biological Activities of Polysaccharides from Dendrobium officinale Leaves in Response to Different Extraction Methods." Foods 14, no. 12 (2025): 2029. https://doi.org/10.3390/foods14122029.

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Extraction techniques play a crucial role in determining the structural attributes and biological functions of polysaccharides. This study aimed to evaluate the physicochemical and biological properties of Dendrobium officinale leaf polysaccharides (DLPs) extracted using various methods, including hot water, acidic, alkali, ultrasound-assisted, and enzyme-assisted extraction. The results indicated that the extraction methods significantly influenced the yield, content, molar ratios of monosaccharides, molecular weight, and structural features of the polysaccharides, as well as their in vitro adsorption, antioxidant, and immunostimulatory activities. Among these extraction methods assessed, enzyme-assisted extraction yielded the highest amount of polysaccharides, characterized by a substantial galacturonic acid residue and exceptional scavenging capability towards free radicals. In contrast, hot water extraction and ultrasound-assisted extraction preserved a triple helix conformation, enabling the polysaccharides to exhibit superior adsorption capabilities for cholesterol and nitrite, as well as significantly increasing the release of nitric oxide and the secretion of TNF-α, IL-6, and IL-1β in RAW264.7 macrophages. These findings suggest that enzyme-assisted, ultrasound-assisted, and hot water extraction are effective approaches to extract DLPs with pronounced biological activity. The selection of the extraction method for DLPs should be tailored to align with the specific requirements of practical applications.

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Rositza, Betcheva, Yordanov Dancho, and Yotova Lubov. "Enzyme Assisted Ultrasound Scouring of Raw Wool Fibres." Journal of Biomaterials and Nanobiotechnology 02, no. 01 (2011): 65–70. http://dx.doi.org/10.4236/jbnb.2011.21009.

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Rokhati, Nur, Bambang Pramudono, Titik Istirokhatun, and Heru Susanto. "Microwave Irradiation-Assisted Chitosan Hydrolysis Using Cellulase Enzyme." Bulletin of Chemical Reaction Engineering & Catalysis 13, no. 3 (2018): 466. http://dx.doi.org/10.9767/bcrec.13.3.2378.466-474.

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The influence of microwave irradiation on the chitosan hydrolysis catalyzed by cellulase enzyme was studied. The hydrolyzed chitosan was characterized by measuring its viscosity and reducing sugar. Further, it was also characterized by Fourier-Transform Infrared Spectroscopy (FT-IR), X-ray Diffraction (XRD), and Scanning Electron Microscope (SEM). The classical Michaelis-Menten kinetic parameters were measured by analyzing the amount of reducing sugars. The results were compared with the hydrolysis by using conventional shaker incubator. The hydrolysis reaction time needed to obtain similar reducing sugar yield was significantly lower for microwave irradiation than shaker incubator. On the other hand, the reduction rate of the relative viscosity was significantly higher for the hydrolysis of chitosan using shaker incubator. A significant difference in chemical structure was observed between hydrolysis using microwave irradiation and shaker incubator. Overall, the result showed that the hydrolysis behavior of chitosan using microwave irradiation is significantly different with using shaker incubator. Copyright © 2018 BCREC Group. All rights reservedReceived: 19th March 2018; Revised: 19th June 2018; Accepted: 25th June 2018How to Cite: Rokhati, N., Pramudono, B., Istirokhatun, T., Susanto, H. (2018). Microwave Irradiation-Assisted Chitosan Hydrolysis Using Cellulase Enzyme. Bulletin of Chemical Reaction Engineering & Catalysis, 13 (3): 466-474 (doi:10.9767/bcrec.13.3.2378.466-474)Permalink/DOI: https://doi.org/10.9767/bcrec.13.3.2378.466-474

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Liang, Kehong, Qinghua Zhang, and Wei Cong. "Enzyme-Assisted Aqueous Extraction of Lipid from Microalgae." Journal of Agricultural and Food Chemistry 60, no. 47 (2012): 11771–76. http://dx.doi.org/10.1021/jf302836v.

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Katagiri, Kiyofumi, Hitoshi Inami, Tomohide Ishikawa, and Kunihito Koumoto. "Enzyme-Assisted Synthesis of Titania under Ambient Conditions." Journal of the American Ceramic Society 92 (January 2009): S181—S184. http://dx.doi.org/10.1111/j.1551-2916.2008.02685.x.

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Sutar, Rahul S., and Virendra K. Rathod. "Ultrasound assisted enzyme catalyzed degradation of Cetirizine dihydrochloride." Ultrasonics Sonochemistry 24 (May 2015): 80–86. http://dx.doi.org/10.1016/j.ultsonch.2014.10.016.

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Barilli, Alessio, Francesca Belinghieri, Daniele Passarella, et al. "Enzyme assisted enantioselective synthesis of the alkaloid (+)-aloperine." Tetrahedron: Asymmetry 15, no. 18 (2004): 2921–25. http://dx.doi.org/10.1016/j.tetasy.2004.06.056.

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Haase, Bernhard, та Manfred P. Schneider. "Enzyme assisted synthesis of enantiomerically pure δ-lactones". Tetrahedron: Asymmetry 4, № 5 (1993): 1017–26. http://dx.doi.org/10.1016/s0957-4166(00)80146-9.

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Domínguez, H. "Enzyme-assisted hexane extraction of soya bean oil." Food Chemistry 54, no. 2 (1995): 223–31. http://dx.doi.org/10.1016/0308-8146(95)00018-e.

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Sharma, Aparna, S. K. Khare, and M. N. Gupta. "Enzyme-assisted aqueous extraction of rice bran oil." Journal of the American Oil Chemists' Society 78, no. 9 (2001): 949–51. http://dx.doi.org/10.1007/s11746-001-0369-x.

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Gu, Zhen, and Yi Tang. "Enzyme-assisted photolithography for spatial functionalization of hydrogels." Lab on a Chip 10, no. 15 (2010): 1946. http://dx.doi.org/10.1039/c001335h.

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LATIF, SAJID, FAROOQ ANWAR, and MUHAMMAD ASHRAF. "CHARACTERIZATION OF ENZYME-ASSISTED COLD-PRESSED COTTONSEED OIL." Journal of Food Lipids 14, no. 4 (2007): 424–36. http://dx.doi.org/10.1111/j.1745-4522.2007.00097.x.

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D’Arrigo, Paola, Ezio Fasoli, Giuseppe Pedrocchi-Fantoni, Stefano Servi, and Davide Tessaro. "Membrane assisted coupled enzyme system for phospholipid modification." Enzyme and Microbial Technology 37, no. 4 (2005): 435–40. http://dx.doi.org/10.1016/j.enzmictec.2005.03.021.

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Özkan, Gülay, and Seda Ersus Bilek. "Enzyme-assisted extraction of stabilized chlorophyll from spinach." Food Chemistry 176 (June 2015): 152–57. http://dx.doi.org/10.1016/j.foodchem.2014.12.059.

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Journal articles on the topic 'Enzyme-assisted'

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