1
|
Liu T, Xie Q, Zhang M, Gu J, Huang D, Cao Q. Reclaiming Agriceuticals from Sweetpotato ( Ipomoea batatas [L.] Lam.) By-Products. Foods 2024; 13:1180. [PMID: 38672853 PMCID: PMC11049097 DOI: 10.3390/foods13081180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2024] [Revised: 04/08/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Sweetpotato (SP, Ipomoea batatas [L.] Lam.) is a globally significant food crop known for its high nutritional and functional values. Although the contents and compositions of bioactive constituents vary among SP varieties, sweetpotato by-products (SPBs), including aerial parts, storage root peels, and wastes generated from starch processing, are considered as excellent sources of polyphenols (e.g., chlorogenic acid, caffeoylquinic acid, and dicaffeoylquinic acid), lutein, functional carbohydrates (e.g., pectin, polysaccharides, and resin glycosides) or proteins (e.g., polyphenol oxidase, β-amylase, and sporamins). This review summarises the health benefits of these ingredients specifically derived from SPBs in vitro and/or in vivo, such as anti-obesity, anti-cancer, antioxidant, cardioprotective, and anti-diabetic, evidencing their potential to regenerate value-added bio-products in the fields of food and nutraceutical. Accordingly, conventional and novel technologies have been developed and sometimes combined for the pretreatment and extraction processes aimed at optimising the recovery efficiency of bioactive ingredients from SPBs while ensuring sustainability. However, so far, advanced extraction technologies have not been extensively applied for recovering bioactive compounds from SPBs except for SP leaves. Furthermore, the incorporation of reclaimed bioactive ingredients from SPBs into foods or other healthcare products remains limited. This review also briefly discusses current challenges faced by the SPB recycling industry while suggesting that more efforts should be made to facilitate the transition from scientific advances to commercialisation for reutilising and valorising SPBs.
Collapse
Affiliation(s)
- Tiange Liu
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou 215123, China; (M.Z.); (J.G.); (D.H.)
| | - Qingtong Xie
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore;
| | - Min Zhang
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou 215123, China; (M.Z.); (J.G.); (D.H.)
| | - Jia Gu
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou 215123, China; (M.Z.); (J.G.); (D.H.)
| | - Dejian Huang
- National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou 215123, China; (M.Z.); (J.G.); (D.H.)
- Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Singapore;
| | - Qinghe Cao
- Xuzhou Institute of Agricultural Sciences in Jiangsu Xuhuai District, Xuzhou 221131, China;
- Key Laboratory of Biology and Genetic Breeding of Sweetpotato, Ministry of Agriculture and Rural Affairs, Xuzhou 221131, China
| |
Collapse
|
2
|
Castro LMG, Caço AI, Pereira CF, Sousa SC, Alexandre EMC, Saraiva JA, Pintado M. Structure and properties of Quercus robur acorn starch extracted by pulsed electric field technology. Int J Biol Macromol 2024; 260:129328. [PMID: 38242403 DOI: 10.1016/j.ijbiomac.2024.129328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 12/18/2023] [Accepted: 01/06/2024] [Indexed: 01/21/2024]
Abstract
Pulsed electric field (PEF) technology was used to extract starch from Q. robur flours using low-intensity electric fields (0 and 0.1 kV/cm) and study the impact of PEF on the structure and properties of acorn starch concerning commercial starch. PEF technology is an advantageous method for starch extraction than the aqueous steeping from an industrial perspective since reduces extraction time and allows for continuous processing of larger suspension volumes. PEF technology preserved the amylose and amylopectin contents, hydrogen bonds, and diffraction patterns, as well as the starch native properties. Hence, PEF could be used to obtain native starches, but future studies should verify its economic viability. Acorn starches have lower damaged starch content, gelatinization temperatures, enthalpies, improved pseudoplastic behavior, reduced in-vitro digestibility, and lower resistance to deformation compared to commercial corn starch. The higher solubility and swelling power of acorn starches up to 80 °C make them a suitable food additive in fermented yogurt and milk products and thus help to value acorn and acorn starches. Hence, acorns can be used to obtain native starches, a food ingredient with a wide range of food and non-food usage, using PEF.
Collapse
Affiliation(s)
- Luís M G Castro
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; LAQV-REQUIMTE - Laboratório Associado, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Ana I Caço
- Laboratório de Análises Térmicas, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Carla F Pereira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Sérgio C Sousa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Elisabete M C Alexandre
- LAQV-REQUIMTE - Laboratório Associado, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Jorge A Saraiva
- LAQV-REQUIMTE - Laboratório Associado, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Manuela Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| |
Collapse
|
3
|
Ștefănescu BE, Socaci SA, Fărcaș AC, Nemeș SA, Teleky BE, Martău GA, Călinoiu LF, Mitrea L, Ranga F, Grigoroaea D, Vodnar DC, Socaciu C. Characterization of the Chemical Composition and Biological Activities of Bog Bilberry ( Vaccinium uliginosum L.) Leaf Extracts Obtained via Various Extraction Techniques. Foods 2024; 13:258. [PMID: 38254559 PMCID: PMC10814626 DOI: 10.3390/foods13020258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/10/2024] [Accepted: 01/11/2024] [Indexed: 01/24/2024] Open
Abstract
This investigation aimed to assess the chemical composition and biological activities of bog bilberry (Vaccinium uliginosum L.) leaves. Hydroethanolic extracts were obtained using four extraction techniques: one conventional (CE) and three alternative methods; ultrasound (UAE), microwave (MAE) and high-pressure (HPE) extractions. Spectrophotometric analysis was conducted to determine their chemical content, including the total phenolic content (TPC) and total flavonoid content (TFC). Furthermore, their antioxidative and antimicrobial properties were evaluated. HPLC (high performance liquid chromatography) analysis identified and quantified 17 phenolic compounds, with chlorogenic acid being the predominant compound, with the lowest level (37.36 ± 0.06 mg/g) for the bog bilberry leaf extract obtained by CE and the highest levels (e.g., HPE = 44.47 ± 0.08 mg/g) for the bog bilberry leaf extracts obtained by the alternative methods. Extracts obtained by HPE, UAE and MAE presented TPC values (135.75 ± 2.86 mg GAE/g; 130.52 ± 1.99 mg GAE/g; 119.23 ± 1.79 mg GAE/g) higher than those obtained by the CE method (113.07 ± 0.98 mg GAE/g). Regarding the TFC values, similar to TPC, the highest levels were registered in the extracts obtained by alternative methods (HPE = 43.16 ± 0.12 mg QE/g; MAE = 39.79 ± 0.41 mg QE/g and UAE = 33.89 ± 0.35 mg QE/g), while the CE extract registered the lowest level, 31.47 ± 0.28 mg QE/g. In the case of DPPH (1,1-diphenyl-2-picrylhydrazyl) antioxidant activity, the extracts from HPE, UAE and MAE exhibited the strongest radical scavenging capacities of 71.14%, 63.13% and 60.84%, respectively, whereas the CE extract registered only 55.37%. According to Microbiology Reader LogPhase 600 (BioTek), a common MIC value of 8.88 mg/mL was registered for all types of extracts against Staphylococcus aureus (Gram-positive bacteria) and Salmonella enterica (Gram-negative bacteria). Moreover, the alternative extraction methods (UAE, HPE) effectively inhibited the growth of Candida parapsilosis, in comparison to the lack of inhibition from the CE method. This study provides valuable insights into bog bilberry leaf extracts, reporting a comprehensive evaluation of their chemical composition and associated biological activities, with alternative extraction methods presenting greater potential for the recovery of phenolic compounds with increased biological activities than the conventional method.
Collapse
Affiliation(s)
- Bianca Eugenia Ștefănescu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (B.E.Ș.); (S.A.N.); (B.E.T.); (G.A.M.); (F.R.); (D.C.V.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.A.S.); (A.C.F.); (C.S.)
| | - Anca Corina Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.A.S.); (A.C.F.); (C.S.)
| | - Silvia Amalia Nemeș
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (B.E.Ș.); (S.A.N.); (B.E.T.); (G.A.M.); (F.R.); (D.C.V.)
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.A.S.); (A.C.F.); (C.S.)
| | - Bernadette Emőke Teleky
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (B.E.Ș.); (S.A.N.); (B.E.T.); (G.A.M.); (F.R.); (D.C.V.)
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.A.S.); (A.C.F.); (C.S.)
| | - Gheorghe Adrian Martău
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (B.E.Ș.); (S.A.N.); (B.E.T.); (G.A.M.); (F.R.); (D.C.V.)
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Lavinia Florina Călinoiu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (B.E.Ș.); (S.A.N.); (B.E.T.); (G.A.M.); (F.R.); (D.C.V.)
| | - Laura Mitrea
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.A.S.); (A.C.F.); (C.S.)
| | - Floricuța Ranga
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (B.E.Ș.); (S.A.N.); (B.E.T.); (G.A.M.); (F.R.); (D.C.V.)
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.A.S.); (A.C.F.); (C.S.)
| | - Dan Grigoroaea
- Călimani National Park Administration, Șaru Dornei, 727515 Suceava, Romania;
| | - Dan Cristian Vodnar
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (B.E.Ș.); (S.A.N.); (B.E.T.); (G.A.M.); (F.R.); (D.C.V.)
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.A.S.); (A.C.F.); (C.S.)
| | - Carmen Socaciu
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (S.A.S.); (A.C.F.); (C.S.)
| |
Collapse
|
4
|
Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products. Foods 2022. [PMCID: PMC9601857 DOI: 10.3390/foods11203181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management. Approximately 1/3 of the food produced worldwide is unused or is otherwise wasted along the chain, which represents a burden on the environment and an inefficiency of the system. Thus, there is growing interest in reintroducing agro-industrial byproducts (both from fruits and other sources) into the processing chain, either by adding them as such or utilizing them as sources of health-promoting bioactive compounds. The present work discusses recent scientific studies on the nutritional and bioactive composition of some agro-industrial byproducts derived from fruit processing, their applications as ingredients to supplement baked foods, and their main biological activities on the consumer’s health. Research shows that agro-industrial fruit byproducts can be incorporated into various baked foods, increasing their fiber content, bioactive profile, and antioxidant capacity, in addition to other positive effects such as reducing their glycemic impact and inducing satiety, all while maintaining good sensory acceptance. Using agro-industrial fruit byproducts as food ingredients avoids discarding them; it can promote some bioactivities and maintain or even improve sensory acceptance. This contributes to incorporating edible material back into the processing chain as part of a circular bioeconomy, which can significantly benefit primary producers, processing industries (particularly smaller ones), and the final consumer.
Collapse
|
5
|
Farias CAA, Moraes DP, Neuenfeldt NH, Zabot GL, Emanuelli T, Barin JS, Ballus CA, Barcia MT. Microwave hydrodiffusion and gravity model with a unique hydration strategy for exhaustive extraction of anthocyanins from strawberries and raspberries. Food Chem 2022; 383:132446. [PMID: 35202925 DOI: 10.1016/j.foodchem.2022.132446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 02/03/2022] [Accepted: 02/10/2022] [Indexed: 11/04/2022]
Abstract
This study aimed to verify if microwave hydrodiffusion and gravity (MHG) could efficiently extract anthocyanins from strawberries and raspberries with low environmental impact and costs. Our findings revealed that it was possible to extract 69 and 64% anthocyanins from the strawberries and raspberries in a single extraction step, respectively. When the co-product (product remaining after extracting in natura fruits) was hydrated with green solvents and subjected to re-extraction, it was possible to exhaustively extract the anthocyanins from both fruits. Using the Green Analytical Procedure Index (GAPI), the MHG proved to cause low environmental impact due to the solvents used, enabling the reuse of the co-product for food and pharmaceutical products application. Moreover, the MHG was economically viable, and the sample pretreated with distilled water was the most indicated re-extraction method. The MHG process proved to be exhaustive for strawberry and raspberry anthocyanins, thus demonstrating to be an excellent alternative for sustainable extraction.
Collapse
Affiliation(s)
- Carla A A Farias
- Department of Technology and Food Science, Center for Agrarian Sciences, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Débora P Moraes
- Department of Technology and Food Science, Center for Agrarian Sciences, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Naiara H Neuenfeldt
- Department of Technology and Food Science, Center for Agrarian Sciences, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Giovani L Zabot
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Cachoeira do Sul, RS, Brazil
| | - Tatiana Emanuelli
- Department of Technology and Food Science, Center for Agrarian Sciences, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Juliano S Barin
- Department of Technology and Food Science, Center for Agrarian Sciences, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Cristiano A Ballus
- Department of Technology and Food Science, Center for Agrarian Sciences, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil
| | - Milene T Barcia
- Department of Technology and Food Science, Center for Agrarian Sciences, Federal University of Santa Maria (UFSM), Santa Maria, RS, Brazil.
| |
Collapse
|
6
|
Mukherjee S, Chouhan KBS, Chandrakar M, Gupta P, Lal K, Mandal V. A cross talk based critical analysis of solvent free microwave extraction to accentuate it as the new normal for extraction of essential oil: an attempt to overhaul the science of distillation through a comprehensive tutelage. Crit Rev Food Sci Nutr 2022; 63:6960-6982. [PMID: 35142568 DOI: 10.1080/10408398.2022.2036694] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Microwave-assisted extraction (MAE) is a sustainable non-contact heating source and has been extensively researched for extraction of plant bioactives. There are various derivatives or modules available for MAE and solvent free microwave extraction (SFME) is one of them where by operational aspects of MAE have been maneuvered to make it compatible for extraction of essential oil (EO). This article makes an attempt to overhaul the science of distillation by revisiting SFME and trying to learn through a comprehensive tutelage comprising of 20 years of published literature in Web of Science so that a shrewd decision can be obtained through a cross talk based critical analysis on the science SFME. A total of 312 articles within the time frame of 2001-2020 were extracted from WOS and critically analyzed. Considering the various uncertainties involved with SFME the articles establishes some global working standards and tries to explore the dynamic relationship between plant part/genus and microwave power, microwave power and time, microwave power and extracted volatile principles, prioritizes plant family selection and also presents a research blueprint of SFME. A techno-commercial feasibility study has been presented for smooth industrial transition of SFME. The tutelage presented decodes the publication trends and SFME blueprint.
Collapse
Affiliation(s)
- Souvik Mukherjee
- Department of Pharmacy, Guru Ghasidas Central University, Bilaspur, Chhattisgarh, India
| | | | - Monika Chandrakar
- Department of Pharmacy, Guru Ghasidas Central University, Bilaspur, Chhattisgarh, India
| | - Pragya Gupta
- Department of Pharmacy, Guru Ghasidas Central University, Bilaspur, Chhattisgarh, India
| | - Kajal Lal
- Department of Pharmacy, Guru Ghasidas Central University, Bilaspur, Chhattisgarh, India
| | - Vivekananda Mandal
- Department of Pharmacy, Guru Ghasidas Central University, Bilaspur, Chhattisgarh, India
| |
Collapse
|
7
|
Green emerging extraction technologies to obtain high-quality vegetable oils from nuts: A review. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102931] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
8
|
Castro LMG, Alexandre EMC, Saraiva JA, Pintado M. Starch Extraction and Modification by Pulsed Electric Fields. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1945620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Luís M. G. Castro
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, Porto 4169-005, Portugal
- University of Aveiro, LAQV-REQUIMTE, Laboratório Associado, Department of Chemistry, Aveiro 3810-193, Portugal
| | - Elisabete M. C. Alexandre
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, Porto 4169-005, Portugal
- University of Aveiro, LAQV-REQUIMTE, Laboratório Associado, Department of Chemistry, Aveiro 3810-193, Portugal
| | - Jorge A. Saraiva
- University of Aveiro, LAQV-REQUIMTE, Laboratório Associado, Department of Chemistry, Aveiro 3810-193, Portugal
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, Porto 4169-005, Portugal
| |
Collapse
|
9
|
Alexandre EMC, Coelho MC, Ozcan K, Pinto CA, Teixeira JA, Saraiva JA, Pintado M. Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity. Foods 2021; 10:foods10030570. [PMID: 33803279 PMCID: PMC7999070 DOI: 10.3390/foods10030570] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 02/22/2021] [Accepted: 03/03/2021] [Indexed: 11/18/2022] Open
Abstract
Phenolic compounds are important bioactive compounds identified in prickly pear peel that have important antioxidant and antimicrobial properties. However, conventional thermal extraction methods may reduce their bioactivity, and technologies such as high pressure (HP) and ohmic heating (OH) may help preserve them. In this study, both technologies were analyzed, individually and combined (250/500 MPa; 40/70 °C; ethanol concentration 30/70%), and compared with Soxhlet with regard to total phenolics, flavonoids, and carotenoids as well as antioxidant (ABTS, DPPH, ORAC), DNA pro-oxidant, and antimicrobial (inhibition halos, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), growth curves, and viable cells) activities of prickly pear peel extracts. Total phenolics extracted by each technology increased 103% (OH) and 98% (HP) with regard to Soxhlet, but the contents of total flavonoids and carotenoids were similar. Antioxidant activity increased with HP and OH (between 35% and 63%), and OH (70 °C) did not induce DNA degradation. The phenolic compound present in higher amounts was piscidic acid, followed by eucomic acid and citrate. In general, their extraction was significantly favored by HP and OH. Antimicrobial activity against 7 types of bacteria showed effective results only against S. aureus, S. enteritidis, and B. cereus. No synergetic or additive effect was observed for HP/OH.
Collapse
Affiliation(s)
- Elisabete M. C. Alexandre
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (C.A.P.); (J.A.S.)
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.C.); (K.O.); (M.P.)
- Correspondence: ; Tel.: +351-938557800
| | - Marta C. Coelho
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.C.); (K.O.); (M.P.)
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal;
| | - Kardelen Ozcan
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.C.); (K.O.); (M.P.)
| | - Carlos A. Pinto
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (C.A.P.); (J.A.S.)
| | - José A. Teixeira
- CEB—Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal;
| | - Jorge A. Saraiva
- LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal; (C.A.P.); (J.A.S.)
| | - Manuela Pintado
- CBQF—Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Arquiteto Lobão Vital 172, 4200-374 Porto, Portugal; (M.C.C.); (K.O.); (M.P.)
| |
Collapse
|
10
|
Antimicrobial Activity of Pomegranate Peel and Its Applications on Food Preservation. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8850339] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Pomegranate (Punica granatum L.) fruit is being cultivated since the civilization is known, and its production and consumption have been increased since the last century due to the scientific confirmation of its health benefits. Pomegranate fruits, fruit juice, its seeds, and peels are known to have higher contents of bioactive compounds, viz., phenolic acids, flavonoids, and hydrolysable tannins. The peels of pomegranate fruits are the major by-products produced during food processing of pomegranate enriched in antioxidants and broad-spectrum antimicrobial agents and can prevent food deterioration even. This health potential of pomegranate is known to vary significantly upon the varieties, growing conditions, cultivation practices, stages of the development, and the extraction methods. Herein, the biochemical composition of the pomegranate peel extract (PPE), its efficacy in food preservation, and antimicrobial activities are discussed to provide a comprehensive guide for farmers, food processing, and storage sectors and academia.
Collapse
|
11
|
Grassino AN, Pedisić S, Dragović-Uzelac V, Karlović S, Ježek D, Bosiljkov T. Insight into High-Hydrostatic Pressure Extraction of Polyphenols from Tomato Peel Waste. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:427-433. [PMID: 32572675 DOI: 10.1007/s11130-020-00831-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
In this paper, high-hydrostatic pressure extraction (HHPE) as an emerging food processing and preservation technique constitutes an alternative to conventional thermal treatment that has been used for extraction of polyphenols from tomato peel waste generated by the canning industry. The impact of time (5 and 10 min), temperature (25, 35, 45 and 55 °C) and solvents (water, 1% HCl, 50 and 70% methanol with and without addition of HCl, and 50 and 70% ethanol), at a constant pressure of 600 MPa, has been evaluated in this paper with respect to polyphenols' yields. The results showed a significant (p < 0.05) variation in the contents of a great number of phenolic compounds in respect of the applied temperatures and solvents. On the other hand, the time invested in HHPE had no effect on polyphenols' yields. Among phenolic compounds, the p-coumaric acid (p-CA) and chlorogenic acid derivative (ChA der) are predominant, i.e., 0.57 to 67.41 mg/kg and 1.29 to 58.57 mg/kg, respectively, depending on the solvents and temperatures used. In particular, methanol (50 and 70%) at temperatures of 45 and 55 °C enhanced the recovery of polyphenols in comparison to other utilised solvents. In conclusion, this paper puts forth the theory that by applying HHPE with minimal expenditure of time, it is possible to achieve efficient production of polyphenols from low-cost tomato peel waste, generating income both for producers and agri-food industries.
Collapse
Affiliation(s)
- Antonela Ninčević Grassino
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia.
| | - Sandra Pedisić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Sven Karlović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Damir Ježek
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Tomislav Bosiljkov
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| |
Collapse
|
12
|
Morais ES, Lopes AMDC, Freire MG, Freire CSR, Coutinho JAP, Silvestre AJD. Use of Ionic Liquids and Deep Eutectic Solvents in Polysaccharides Dissolution and Extraction Processes towards Sustainable Biomass Valorization. Molecules 2020; 25:E3652. [PMID: 32796649 PMCID: PMC7465760 DOI: 10.3390/molecules25163652] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 08/04/2020] [Accepted: 08/06/2020] [Indexed: 12/14/2022] Open
Abstract
A shift to a bioeconomy development model has been evolving, conducting the scientific community to investigate new ways of producing chemicals, materials and fuels from renewable resources, i.e., biomass. Specifically, technologies that provide high performance and maximal use of biomass feedstocks into commodities with reduced environmental impact have been highly pursued. A key example comprises the extraction and/or dissolution of polysaccharides, one of the most abundant fractions of biomass, which still need to be improved regarding these processes' efficiency and selectivity parameters. In this context, the use of alternative solvents and the application of less energy-intensive processes in the extraction of polysaccharides might play an important role to reach higher efficiency and sustainability in biomass valorization. This review debates the latest achievements in sustainable processes for the extraction of polysaccharides from a myriad of biomass resources, including lignocellulosic materials and food residues. Particularly, the ability of ionic liquids (ILs) and deep eutectic solvents (DESs) to dissolve and extract the most abundant polysaccharides from natural sources, namely cellulose, chitin, starch, hemicelluloses and pectins, is scrutinized and the efficiencies between solvents are compared. The interaction mechanisms between solvent and polysaccharide are described, paving the way for the design of selective extraction processes. A detailed discussion of the work developed for each polysaccharide as well as the innovation degree and the development stage of dissolution and extraction technologies is presented. Their advantages and disadvantages are also identified, and possible synergies by integrating microwave- and ultrasound-assisted extraction (MAE and UAE) or a combination of both (UMAE) are briefly described. Overall, this review provides key information towards the design of more efficient, selective and sustainable extraction and dissolution processes of polysaccharides from biomass.
Collapse
Affiliation(s)
| | | | | | | | | | - Armando J. D. Silvestre
- Department of Chemistry, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (E.S.M.); (A.M.d.C.L.); (M.G.F.); (C.S.R.F.); (J.A.P.C.)
| |
Collapse
|
13
|
Trigo JP, Alexandre EMC, Silva S, Costa E, Saraiva JA, Pintado M. Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics. Food Funct 2020; 11:3410-3419. [DOI: 10.1039/c9fo02922b] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Extracts from fruit processing by-products usually present high amounts of bioactive compounds with several important activities such as antioxidant and antimicrobial capacities.
Collapse
Affiliation(s)
- João P. Trigo
- QOPNA & LAQV-REQUIMTE
- Department of Chemistry
- University of Aveiro
- Campus Universitário de Santiago
- 3810-193 Aveiro
| | - Elisabete M. C. Alexandre
- QOPNA & LAQV-REQUIMTE
- Department of Chemistry
- University of Aveiro
- Campus Universitário de Santiago
- 3810-193 Aveiro
| | - Sara Silva
- Universidade Católica Portuguesa
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- 4169-005 Porto
- Portugal
| | - Eduardo Costa
- Universidade Católica Portuguesa
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- 4169-005 Porto
- Portugal
| | - Jorge A. Saraiva
- QOPNA & LAQV-REQUIMTE
- Department of Chemistry
- University of Aveiro
- Campus Universitário de Santiago
- 3810-193 Aveiro
| | - Manuela Pintado
- Universidade Católica Portuguesa
- CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado
- Escola Superior de Biotecnologia
- 4169-005 Porto
- Portugal
| |
Collapse
|
14
|
Polyphenolic Antioxidants from Agri-Food Waste Biomass. Antioxidants (Basel) 2019; 8:antiox8120624. [PMID: 31817614 PMCID: PMC6943438 DOI: 10.3390/antiox8120624] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Accepted: 12/05/2019] [Indexed: 12/11/2022] Open
|
15
|
Pais ACS, Pinto CA, Ramos PAB, Pinto RJB, Rosa D, Duarte MF, Abreu MH, Rocha SM, Saraiva JA, Silvestre AJD, Santos SAO. High pressure extraction of bioactive diterpenes from the macroalgae Bifurcaria bifurcata: an efficient and environmentally friendly approach. RSC Adv 2019; 9:39893-39903. [PMID: 35541373 PMCID: PMC9076218 DOI: 10.1039/c9ra06547d] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2019] [Accepted: 11/22/2019] [Indexed: 11/21/2022] Open
Abstract
The brown macroalgae Bifurcaria bifurcata have gained special attention due to their ability to biosynthesize linear diterpenes (rarely found in other species). However, the conventional extraction methods normally used to extract these compounds involve organic solvents and often high temperatures, leading to the degradation of thermo-labile compounds. In this context, the main objective of this work was to study and optimize for the first time the extraction of diterpenes from B. bifurcata through an environmentally friendly methodology, namely, high pressure extraction (HPE) using ethanol : water. This was compared with conventional Soxhlet extraction, using dichloromethane. Box–Behnken design was employed to evaluate the linear, quadratic, and interaction effects of 3 independent variables (pressure (X1), ethanol percentage (X2), and time of extraction (X3)) on response variables (extraction yield and diterpenes content (mg g−1 of extract and mg kg−1 of dry weight)) and the optimal extraction conditions (X1: 600 MPa; X2: 80%; X3: 5 min) were estimated by response surface methodology (RSM). B. bifurcata extract obtained under HPE optimal conditions showed a diterpenes content (612.2 mg g−1 of extract) 12.2 fold higher than that obtained by conventional extraction (50.1 mg g−1 of extract). The HPE extract, obtained under optimal conditions, showed antioxidant and antibacterial (against Staphylococcus aureus) activities considerably higher than the Soxhlet extract, and also presented a promising synergic effect with antibiotics, improving the antibiotic efficacy against S. aureus. In conclusion, these results indicate that HPE is a promising methodology, compared to conventional methodologies to obtain linear diterpene rich extracts from B. bifurcata with great potential to be exploited in pharmaceutical or biomedical applications. Bioactive linear diterpenes were selectively extracted from the macroalga Bifurcaria bifurcata through optimized high-pressure extraction.![]()
Collapse
Affiliation(s)
- Adriana C S Pais
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal
| | - Carlos A Pinto
- QOPNA/LAQV & REQUIMTE, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal
| | - Patrícia A B Ramos
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal .,QOPNA/LAQV & REQUIMTE, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal
| | - Ricardo J B Pinto
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal
| | - Daniela Rosa
- Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), Instituto Politécnico de Beja (IPBeja) Beja 7801-908 Portugal
| | - Maria F Duarte
- Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo (CEBAL), Instituto Politécnico de Beja (IPBeja) Beja 7801-908 Portugal.,Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Universidade de Évora Pólo da Mitra 7002-554 Évora Portugal
| | - M Helena Abreu
- ALGAplus-Prod. e Comerc. De Algas e Seus Derivados, Lda. Ílhavo 3830-196 Portugal
| | - Silvia M Rocha
- QOPNA/LAQV & REQUIMTE, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal
| | - Jorge A Saraiva
- QOPNA/LAQV & REQUIMTE, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal
| | - Armando J D Silvestre
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal
| | - Sónia A O Santos
- CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, Campus de Santiago 3810-193 Aveiro Portugal
| |
Collapse
|
16
|
Pais ACS, Saraiva JA, Rocha SM, Silvestre AJD, Santos SAO. Current Research on the Bioprospection of Linear Diterpenes from Bifurcaria bifurcata: From Extraction Methodologies to Possible Applications. Mar Drugs 2019; 17:E556. [PMID: 31569367 PMCID: PMC6835738 DOI: 10.3390/md17100556] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Revised: 09/26/2019] [Accepted: 09/26/2019] [Indexed: 01/18/2023] Open
Abstract
Marine resources are considered as a very promising source of bioactive molecules, and macroalgae in particular have gained special attention, due to their structurally diverse composition. Particular interest has been devoted to the brown macroalga Bifurcaria bifurcata, due to their abundance in bioactive linear diterpenes. In this appraisal, a thorough review concerning the methodologies used in the extraction, fractionation, and identification of diterpenes from B. bifurcata is provided and discussed in detail. An exhaustive compilation of the mass spectra and nuclear magnetic resonance (NMR) data are also provided. The in vitro and in chemico assays already performed to assess different biological activities attributed to B. bifurcata diterpenes are also reviewed, emphasizing the use of isolated components, enriched fractions, or crude extracts. The associated major strengths and challenges for the exploitation of B. bifurcata diterpenes for high-value applications are critically discussed.
Collapse
Affiliation(s)
- Adriana C S Pais
- CICECO-Aveiro Institute of Materials, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA/LAQV & REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Sílvia M Rocha
- QOPNA/LAQV & REQUIMTE, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal.
| | - Armando J D Silvestre
- CICECO-Aveiro Institute of Materials, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Sónia A O Santos
- CICECO-Aveiro Institute of Materials, Chemistry Department, University of Aveiro, 3810-193 Aveiro, Portugal.
| |
Collapse
|
17
|
Contreras MDM, Lama-Muñoz A, Manuel Gutiérrez-Pérez J, Espínola F, Moya M, Castro E. Protein extraction from agri-food residues for integration in biorefinery: Potential techniques and current status. BIORESOURCE TECHNOLOGY 2019; 280:459-477. [PMID: 30777702 DOI: 10.1016/j.biortech.2019.02.040] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 02/06/2019] [Accepted: 02/07/2019] [Indexed: 06/09/2023]
Abstract
The biorefinery concept is attracting scientific and policy attention as a promising option for enhancing the benefits of agri-food biomass along with a reduction of the environmental impact. Obtaining bioproducts based on proteins from agri-food residues could help to diversify the revenue stream in a biorefinery. In fact, the extracted proteins can be applied as such or in the form of hydrolyzates due to their nutritional, bioactive and techno-functional properties. In this context, the present review summarizes, exemplifies and discusses conventional extraction methods and current trends to extract proteins from residues of the harvesting, post-harvesting and/or processing of important crops worldwide. Moreover, those extraction methods just integrated in a biorefinery scheme are also described. In conclusion, a plethora of methods exits but only some of them have been applied in biorefinery designs, mostly at laboratory scale. Their economic and technical feasibility at large scale requires further study.
Collapse
Affiliation(s)
- María Del Mar Contreras
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Antonio Lama-Muñoz
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - José Manuel Gutiérrez-Pérez
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Francisco Espínola
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Manuel Moya
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Eulogio Castro
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
| |
Collapse
|
18
|
Trigo JP, Alexandre EMC, Saraiva JA, Pintado ME. High value-added compounds from fruit and vegetable by-products – Characterization, bioactivities, and application in the development of novel food products. Crit Rev Food Sci Nutr 2019; 60:1388-1416. [DOI: 10.1080/10408398.2019.1572588] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- João P. Trigo
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Elisabete M. C. Alexandre
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Jorge A. Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Manuela E. Pintado
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| |
Collapse
|
19
|
Bursać Kovačević D, Maras M, Barba FJ, Granato D, Roohinejad S, Mallikarjunan K, Montesano D, Lorenzo JM, Putnik P. Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review. Food Chem 2018; 268:513-521. [DOI: 10.1016/j.foodchem.2018.06.091] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Revised: 06/14/2018] [Accepted: 06/18/2018] [Indexed: 01/01/2023]
|
20
|
Effect of emergent non-thermal extraction technologies on bioactive individual compounds profile from different plant materials. Food Res Int 2018; 115:177-190. [PMID: 30599930 DOI: 10.1016/j.foodres.2018.08.046] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 08/06/2018] [Accepted: 08/18/2018] [Indexed: 01/27/2023]
Abstract
Extraction is the first step for isolation and purification of interesting bioactive compounds, by mixing of the plant material with an adequate solvent. Those bioactive compounds are, usually, secondary metabolites, such as phenolic acids and flavonoids which are present in closed insoluble structures, making its extraction a challenge. There are many different traditional extraction methods, such as Soxhlet, heat reflux, and maceration. Nevertheless, due to several disadvantages, they are being replaced by new methods, using emergent technologies, such as high hydrostatic pressure, ultrasounds, pulsed electric fields, and supercritical fluids. The use of novel technologies allows enhancing mass transfer rates, increasing cell permeability as well as increasing secondary metabolite diffusion, leading to higher extraction yields, fewer impurities on the final extract, extractions at room temperature with thermo-sensitive structures preservation, use of different non-organic solvents, low energy consumption, short operation time, and have no significant or lower effect on the structure of bioactive compounds. This paper aims to review the effect of the main emergent extraction technologies (high hydrostatic pressure, pulsed electric fields, ultrasounds, and supercritical fluid assisted) on the individual profile of bioactive compounds from plant material.
Collapse
|
21
|
Gharib-Bibalan S. High Value-added Products Recovery from Sugar Processing By-products and Residuals by Green Technologies: Opportunities, Challenges, and Prospects. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9174-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|