Colloidal gas aphrons based separation process for the purification and fractionation of natural phenolic extracts

Soluble natural sweetener from date palm (Phoenix dactylifera L.) extract using colloidal gas aphrons generated with a food-grade non-ionic surfactant

Date palm (Phoenix dactylifera L.) is the most commonly cultivated fruit tree in the Middle East and North Africa. Date fruits are an excellent source of nutrition due to their high sugar content and high levels of phenols, minerals, and antioxidants. This work aimed to prepare a soluble natural sweetener from date fruit extract using colloidal gas aprons (CGAs) generated with a food-grade non-ionic surfactant (Tween 20). Various process parameters, such as the flow rate of the CGAs, the volume of the feed, the temperature of the CGAs, and the feed solution, were varied to obtain the optimal parameters. In the foam phase, the maximum soluble sugar enrichment of 92% was obtained at a flow rate of 50 mL/min of CGA and a solution temperature of 23 °C. The formation of intermolecular hydrogen bonding between the glucose molecules and the surfactant Tween 20 was confirmed by molecular modeling studies.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-023-05907-9.

Colloidal gas aphrons for biotechnology applications: a mini review

Colloidal gas aphrons (CGAs) are highly stable, spherical, micrometer-sized bubbles encapsulated by surfactant multilayers. They have several intriguing properties, including: high stability, large interfacial area, and the ability to maintain the same charge as their parent molecules. The physical properties of CGAs make them ideal for biotechnological applications such as the recovery of a variety of: biomolecules, particularly proteins, yeast, enzymes, and microalgae. In this review, the bio-application of CGAs for the recovery of natural components is presented, as well as: experimental results, technical challenges, and critical research directions for the future. Experimental results from the literature showed that the recovery of biomolecules was mainly determined by electrostatic or hydrophobic interactions between polyphenols and proteins (lysozyme, β-casein, β-lactoglobulin, etc.), yeast, biological molecules (gallic acid and norbixin), and microalgae with CGAs. Knowledge transfer is essential for commercializing CGA-based bio-product recovery, which will be recognized as a viable technology in the future.

Whey-pectin microcapsules improve the stability of grape marc phenolics during digestion

Grape marc (GM) is an agri-food residue from the wine industry valuable for its high content of phenolic compounds. This study aimed to develop an encapsulation system for GM extract (GME) using food-grade biopolymers resistant to gastric conditions for its potential use as a nutraceutical. For this purpose, a hydroalcoholic GME was prepared with a total phenolics content of 219.62 ± 11.50 mg gallic acid equivalents (GAE)/g dry extract and 1389.71 ± 97.33 µmol Trolox equivalents/g dry extract antioxidant capacity, assessed through ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assay. Moreover, the extract effectively neutralized reactive oxygen species in Caco-2 cells, demonstrating an intracellular antioxidant capacity comparable to Trolox. The GME was encapsulated using whey protein isolate and pectin through nano spray drying (73% yield), resulting in spherical microparticles with an average size of 1 ± 0.5 µm and a polydispersity of 0.717. The encapsulation system protected the microcapsules from simulated gastrointestinal digestion (GID), where at the end of the intestinal phase, 82% of the initial phenolics were bioaccessible compared to 54% in the free GME. Besides, the encapsulated GME displayed a higher antioxidant activity by the ferric reducing antioxidant power assay than the free extract after GID. These results show the potential of this encapsulation system for applying GME as a nutraceutical with a high antioxidant capacity and protective effect against cellular oxidation.

Natural deep eutectic solvents as a green extraction of polyphenols from spent coffee ground with enhanced bioactivities

Conventional extraction techniques are usually based on highly pollutant and/or flammable organic solvents. Therefore, alternative environmentally friendly extraction methods are of particular interest for the recovery of bioactive compounds for their application as food ingredients and/or nutraceuticals. Natural deep eutectic solvents (NADES) are a green and nontoxic attractive alternative to hydroalcoholic extraction. NADES media primarily depends on the intermolecular interactions (hydrogen bonding) among their components to form a eutectic mixture with a much lower final melting point than its individual components. Examples of natural deep eutectic NADES solvents include aqueous solutions (25%-50% water) of choline chloride, sugars, and polyols. This study aimed to investigate the application of two NADES, namely, betaine:triethylene glycol (Bet : TEG) and choline chloride:1,2-propanediol (Chol : Prop), as sustainable green solvents for the extraction of polyphenols from spent coffee ground (SCG), a by-product of coffee processing. In particular, the extraction yield and selectivity were evaluated and compared with conventional green extractions (hot water and a hydroalcoholic solution). In addition, the effect of NADES on the antioxidant and antimicrobial activity of the extracts was investigated. The main outcomes were as follows: (i) NADES were as effective as other conventional green solvents in the extraction of polyphenols with the added advantage of operating at milder temperature conditions, without flammable solvents and with sustainable and natural compounds; (ii) the antimicrobial activity of the NADES extracts was 10 times higher than that of the ethanolic and aqueous extracts. Given the low toxicity of NADES, they could be used as formulation aid for food ingredients.

Enrichment of Quercetin from Winemaking Residual Diatomaceous Earth via a Tailor-Made Imprinted Adsorbent

Residual diatomaceous earth (RDE) from winemaking activities is a rich and currently underexploited source of phenolic compounds which ought to be recycled from the perspective of circular bioeconomy. In this work, we demonstrate the feasibility of molecularly imprinted polymers (MIPs) for the enrichment of quercetin, a flavonoid at a fairly high content in residual diatomaceous earth. These MIPs were synthesized through free radical polymerization. FTIR confirmed the integration of the functional monomers into the polymeric chains. Batch adsorption experiments were used to assess the retention and selectivity of those MIPs towards quercetin. Commercial resins were compared with the synthesized materials using the same procedures. These adsorption experiments allowed the selection of the best performing MIP for the valorization of RDE extract. This treatment consisted of saturating the selected MIP with the extract and then desorbing the retained compounds using solvents of selected compositions. The desorbed fractions were analyzed using liquid chromatography, and the results demonstrated an increase in quercetin’s fractional area from 5% in the RDE extract to more than 40% in some fractions, which is roughly an eightfold enrichment of quercetin. Moreover, other flavonoids of close chemical structure to quercetin have been rather retained and enriched by the MIP.

Enrichment of Whole Wheat Cocoa Biscuits with Encapsulated Grape Skin Extract

Grape pomace is one of the major waste products generated by the wine-making process and it contains seeds and skins still rich in bioactive compounds. Skins can be separated from the seeds and valorised for the recovery of antioxidant extracts with different potential applications. The aim of this study was to evaluate the influence of the addition of an extract obtained from waste grape skins and encapsulated in maltodextrins on the antioxidant properties and sensory acceptability of whole wheat cocoa biscuits. Different levels of enrichment (1.2, 2.3, and 3.5% on dough weight) were tested, and the obtained doughs and biscuits were analysed for total phenols content and antioxidant capacity (based on different radical assays). Extract addition increased the phenolic content (up to 134% increase) and antioxidant capacity (up to 244%) of both doughs and biscuits. Extract containing biscuits were also characterised by a different colour. However, oxidation stability, evaluated at accelerated temperature and oxygen conditions, was not improved by the extract incorporation. Cooking led to an average (not always significant) 16% decrease in phenolic content for both enriched and reference recipes. The enrichment level significantly influenced the sensory acceptability, with identification of two clusters of consumers, with one cluster preferring the biscuits with the highest enrichment level and one cluster preferring the biscuits with the lowest level. The results showed that whole wheat cacao biscuits represent an appropriate food matrix to develop pleasant novel products enriched in phenolic compounds from waste grape skins and likeable for regular biscuits consumers.

Surface-modified microbubbles (colloidal gas aphrons) for nanoparticle removal in a continuous bubble generation-flotation separation system

The treatment of nanoparticle (NP) polluted aqueous suspensions by flotation can be problematic due to the low probability of collision between particles and bubbles. To overcome this limitation, the present work focuses on developing an enhanced flotation technique using the surface-functionalized microbubbles - colloidal gas aphrons (CGAs). The CGA generator was adapted to be air flow rate controlled based on the classical Sebba system; thus it could be well adopted in a continuous flotation process. Cetyl trimethylammonium bromide (CTAB) and sodium dodecyl sulfate (SDS) were employed for CGA creation. Positively surface-charged CTAB-CGAs (∼44.1 μm in size) and negatively surface-charged SDS-CGAs (∼42.1 μm in size) were produced at the optimum stirring speed of 8000 rpm. The half-life of CGAs varied from 100 s to 340 s under the tested conditions, which was largely sufficient for transferring CGAs from bubble generator to flotation cell. The air flow led to less stable CTAB-CGAs but apparently enhanced the stability of SDS-CGAs at higher air flow rates. In the presence of air flow, the drainage behavior was not much related to the type of surfactants. The continuous CGA-flotation trials highlighted the effective separation of silica nanoparticles - the removal efficiencies of different types of SiO₂ NPs could reach approximately 90%-99%; however, at equivalent surfactant concentrations, no greater than 58% of NPs were removed when surfactants and bubbles were separately added into the flotation cell. The SiO₂ NPs with small size were removed more efficiently by the CGA-flotation process. For the flotation with CTAB-CGAs, the neutral and basic initial SNP suspension was recommended, whereas the SDS-CGAs remained high flotation efficiency over all investigated pH. The good performance of CGA-flotation might be interpreted: most of the surfactant molecules well covered/coated on the surfaces of stable CGAs and thus fully contacted with NPs, resulting in the efficient utilization of surfactants.

Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree

Highly soluble maltodextrin-encapsulated grape skin phenolics comprising anthocyanins and less hydrophilic flavonoids were added as an ingredient to apple puree. Upon formulation, heat treatments were applied to achieve 3-14 decimal reductions (D) of the target microorganism (Alicyclobacillus acidoterrestris). A storage study was performed at 15-35°C for 1month. Monomeric anthocyanins were retained at 100% after the 3 D treatment, while anthocyanin retention decreased to 72% with increasing heating intensity until 14 D. During storage, the concentration of monomeric anthocyanins decreased following first-order kinetics (k25°C=34.4d(-1), activation energy=51.0kJ/mol). The flavanols were more stable than the monomeric anthocyanins. The hydroxycinnamic acid, dihydrochalcone and flavonol contents did not change. The fortified puree had a two-fold higher reducing capacity with respect to apple puree. Overall, this ingredient could meet the industrial demand for sustainable colouring agents and health promoting compounds.