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Nunes AN, Oliveira J, Bronze MR, Matias AA. Compressed fluid-based technology for downstream isolation of bluish anthocyanin-derived pigments obtained from blueberry surplus. Food Funct 2024. [PMID: 38771590 DOI: 10.1039/d3fo04813f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/22/2024]
Abstract
A dynamic compressed fluid-based separation process combining carbon dioxide and ethanol was explored to isolate portisins previously hemi-synthesized from blueberry surplus anthocyanins. The influence of process parameters such as pressure (100-500 bar), temperature (40-60 °C), and ethanol content in the compressed fluid mixture (20-50 wt%) on extraction yield, portisins yield, and portisins content in the extract was investigated. The two-step isolation process includes (1) a first step at 100 bar, 60 °C, and 20 wt% ethanol content in the compressed fluid mixture to remove the low polarity compounds; and (2) a second step at 500 bar, 40 °C, and 100 wt% ethanol to recover portisins, resulting in a 1.5-fold increase in portisins content. The performance of the two-step separation process was compared to centrifugal partitional chromatography and conventional reverse phase liquid chromatography already reported in terms of portisins content in the extract, process throughput, process efficiency, and total solvent used. The two-step separation process decreased the total solvent used, although with a decrease in the throughput and efficiency. Nevertheless, the choice of the best separation technology depends on the application, as these techniques result in different portisins purities. Overall, this study contributed to a scalable and more sustainable process for natural colorant production, specifically focusing on blue pigments, with several industrial applications.
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Affiliation(s)
- Ana N Nunes
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal.
- ITQB, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. Da República, 2780-157 Oeiras, Portugal
| | - Joana Oliveira
- REQUIMTE, Laboratório Associado para a Química Verde, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, S/N, 4169-007 Porto, Portugal
| | - Maria Rosário Bronze
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal.
- ITQB, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. Da República, 2780-157 Oeiras, Portugal
- FFULisboa, Faculdade de Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003, Lisboa, Portugal
| | - Ana A Matias
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2781-901 Oeiras, Portugal.
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Constantin OE, Stoica F, Rațu RN, Stănciuc N, Bahrim GE, Râpeanu G. Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review. Antioxidants (Basel) 2024; 13:100. [PMID: 38247524 PMCID: PMC10812587 DOI: 10.3390/antiox13010100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/22/2023] [Accepted: 01/12/2024] [Indexed: 01/23/2024] Open
Abstract
Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. However, interest has risen in valorizing vineyard by-products to tap into their latent potential and turn them into high-value products. Wine industry by-products serve as a potential economic interest, given that they are typically significant natural bioactive sources that may exhibit significant biological properties related to human wellness and health. This review emphasizes the significance of winery by-product valorization as a sustainable management resource and waste management method. The novelty of this review lies in its comprehensive analysis of the potential of winery by-products as a source of bioactive compounds, extraction techniques, health benefits, and applications in various sectors. Chemical components in winery by-products include bioactive substances, antioxidants, dietary fibers, organic acids, and proteins, all of which have important industrial and therapeutic applications. The bioactives from winery by-products act as antioxidant, antidiabetic, and anticancer agents that have proven potential health-promoting effects. Wineries can switch from a linear waste management pattern to a more sustainable and practical method by adopting a circular bioeconomy strategy. Consequently, the recovery of bioactive compounds that function as antioxidants and health-promoting agents could promote various industries concomitant within the circular economy.
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Affiliation(s)
- Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Florina Stoica
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Roxana Nicoleta Rațu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
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R G, M PE, A RK, S S, Krishna KR. Natural colour extraction from horticultural crops, advancements, and applications-a review. Nat Prod Res 2023:1-19. [PMID: 37977854 DOI: 10.1080/14786419.2023.2280796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Accepted: 11/02/2023] [Indexed: 11/19/2023]
Abstract
The scope for natural colours is increasing because of the awareness of allergic, toxic, and hazardous reactions associated with synthetic dyes. Natural colours are extracted from sources that are naturally available, such as flora, fauna, and minerals. Nature sourced us multiple possibilities of colours with varied shades and hues that are subtle and harmonious when combined. Reasons like the instability of natural colours during industrial processing, seasonal availability of raw materials, fading of colour over time, cost of the benefit, and struggles in attaining sustainability have reduced commercialisation success as synthetic colours. Some plants that yield natural colours are also included in crop rotation practice. Natural dye extraction is a source of employment for the countrified subdivisions of poor developing countries. Indigenous technologies on natural colour extraction are available and have been practiced over the years; due to a lack of documentation and information on colour-yielding plants or products from horticultural crops, and their extraction methods, the use of natural colours is diminishing day by day. Even in recent years, emerging techniques have been adopted in research and development, and the information has not been brought together for the use of industries and allied sectors. Several modern approaches, such as Ultrasonication, microwave, enzymatic, supercritical, pressurised liquid extraction, etc., have proven to give better results in extracting natural colours. Thereby, having instantaneous information will help to go green, be eco-friendly, and effectively utilise all the resources without compromising industrial benefits. Reviewing the availability of natural colours from horticultural crops, classifications, recent trends in their extraction process, and applications in various fields will help achieve the above.
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Affiliation(s)
- Gokiladevi R
- Department of Horticulture, School of Life Sciences, Central University of Tamil Nadu, Thiruvarur, India
| | - P Ellampirai M
- Department of Horticulture, School of Life Sciences, Central University of Tamil Nadu, Thiruvarur, India
| | - Ramesh Kumar A
- Department of Horticulture, School of Life Sciences, Central University of Tamil Nadu, Thiruvarur, India
| | - Srivignesh S
- Department of Horticulture, School of Life Sciences, Central University of Tamil Nadu, Thiruvarur, India
| | - K Rama Krishna
- Department of Horticulture, School of Life Sciences, Central University of Tamil Nadu, Thiruvarur, India
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Li Q, Zhang F, Wang Z, Feng Y, Han Y. Advances in the Preparation, Stability, Metabolism, and Physiological Roles of Anthocyanins: A Review. Foods 2023; 12:3969. [PMID: 37959087 PMCID: PMC10647620 DOI: 10.3390/foods12213969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 10/17/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Anthocyanins are natural flavonoid polyphenolic compounds widely found in fruits and vegetables. They exhibit antioxidant properties and prophylactic effects in the immune and cardiovascular systems, confer protection against cancer, and contribute to the prevention of cardiovascular diseases. Thus, their incorporation into functional foods, pharmaceuticals, supplements, and cosmetic formulations aims at promoting human well-being. This review comprehensively outlined the structural attributes of anthocyanins, expanding upon diverse methodologies employed for their extraction and production. Additionally, the stability, metabolic pathways, and manifold physiological functions of anthocyanins were discussed. However, their constrained fat solubility, susceptibility to instability, and restricted bioavailability collectively curtail their applicability and therapeutic efficacy. Consequently, a multidimensional approach was imperative, necessitating the exploration of innovative pathways to surmount these limitations, thereby amplifying the utilitarian significance of anthocyanins and furnishing pivotal support for their continual advancement and broader application.
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Affiliation(s)
- Qi Li
- Department of Neurosurgery, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430022, China
| | - Fengzhen Zhang
- School of Public Health, Wuhan University, Wuhan 430071, China
| | - Zhenzhen Wang
- School of Public Health, Wuhan University, Wuhan 430071, China
| | - Yaoze Feng
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, College of Engineering, Huazhong Agricultural University, Wuhan 430070, China;
| | - Yahong Han
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
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Carpentieri S, Ferrari G, Pataro G. Pulsed electric fields-assisted extraction of valuable compounds from red grape pomace: Process optimization using response surface methodology. Front Nutr 2023; 10:1158019. [PMID: 37006934 PMCID: PMC10063923 DOI: 10.3389/fnut.2023.1158019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 02/27/2023] [Indexed: 03/19/2023] Open
Abstract
Background The application of Pulsed electric fields as a mild and easily scalable electrotechnology represents an effective approach to selectively intensify the extractability of bioactive compounds from grape pomace, one of the most abundant residues generated during the winemaking process. Objective This study addressed the optimization of the pulsed electric fields (PEF)-assisted extraction to enhance the extraction yields of bioactive compounds from red grape pomace using response surface methodology (RSM). Methods The cell disintegration index (Z p ) was identified as response variable to determine the optimal PEF processing conditions in terms of field strength (E = 0.5-5 kV/cm) and energy input (WT = 1-20 kJ/kg). For the solid-liquid extraction (SLE) process the effects of temperature (20-50°C), time (30-300min), and solvent concentration (0-50% ethanol in water) on total phenolic content (TPC), flavonoid content (FC), total anthocyanin content (TAC), tannin content (TC), and antioxidant activity (FRAP) of the extracts from untreated and PEF-treated plant tissues were assessed. The phenolic composition of the obtained extracts was determined via HPLC-PDA. Results Results demonstrated that the application of PEF at the optimal processing conditions (E = 4.6 kV/cm, WT = 20 kJ/kg) significantly enhanced the permeabilization degree of cell membrane of grape pomace tissues, thus intensifying the subsequent extractability of TPC (15%), FC (60%), TAC (23%), TC (42%), and FRAP values (31%) concerning the control extraction. HPLC-PDA analyses showed that, regardless of the application of PEF, the most abundant phenolic compounds were epicatechin, p-coumaric acid, and peonidin 3-O-glucoside, and no degradation of the specific compounds occurred upon PEF application. Conclusion The optimization of the PEF-assisted extraction process allowed to significantly enhance the extraction yields of high-value-added compounds from red grape pomace, supporting further investigations of this process at a larger scale.
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Affiliation(s)
- Serena Carpentieri
- Department of Industrial Engineering, University of Salerno, Fisciano, SA, Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Fisciano, SA, Italy
- ProdAl Scarl - University of Salerno, Fisciano, SA, Italy
| | - Gianpiero Pataro
- Department of Industrial Engineering, University of Salerno, Fisciano, SA, Italy
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Bitwell C, Sen IS, Luke C, Kakoma MK. A review of Modern and Conventional Extraction Techniques and their Applications for Extracting Phytochemicals from Plants. Scientific African 2023. [DOI: 10.1016/j.sciaf.2023.e01585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023] Open
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Frohlich PC, Santos KA, Ascari J, Santos Refati JRD, Palú P, Cardozo-Filho L, da Silva EA. Antioxidant compounds and eugenol quantification of clove (Syzygium aromaticum) leaves extracts obtained by pressurized liquid extraction and supercritical fluid extraction. J Supercrit Fluids 2023. [DOI: 10.1016/j.supflu.2023.105865] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023]
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Rodríguez-Mena A, Ochoa-Martínez LA, González-Herrera SM, Rutiaga-Quiñones OM, González-Laredo RF, Olmedilla-Alonso B. Natural pigments of plant origin: Classification, extraction and application in foods. Food Chem 2023; 398:133908. [DOI: 10.1016/j.foodchem.2022.133908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2022] [Revised: 07/29/2022] [Accepted: 08/07/2022] [Indexed: 10/15/2022]
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Bhatti SA, Hussain MH, Mohsin MZ, Mohsin A, Zaman WQ, Guo M, Iqbal MW, Siddiqui SA, Ibrahim SA, Ur-Rehman S, Korma SA. Evaluation of the antimicrobial effects of Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta: A review. Front Sustain Food Syst 2022. [DOI: 10.3389/fsufs.2022.1043823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
The extensive use of antibiotics and vaccines against microbial infections can result in long-term negative effects on humans and the environment. However, there are a number of plants that have antimicrobial effects against various disease-causing microbes such as bacteria, viruses, and fungi without negative side effects or harm to the environment. In this regard, four particular plants- Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta have been widely considered due to their excellent antimicrobial effect and ample availability. In this review, we discuss their antimicrobial effects due to the presence of thymoquinone, p-cymene, pinene, alkaloids, limonene, camphene, and melanin. These antimicrobial compounds disrupt the cell membrane of microbes, inhibit cellular division, and form biofilm in bacterial species, eventually reducing the number of microbes. Extraction of these compounds from the respective plants is carried out by different methods such as soxhlet, hydro-distillation, liquid-liquid extraction (LLE), pressurized liquid extraction (PLE), solid-phase extraction (SPE), supercritical fluid extraction (SFE), pulsed electric field (PEF), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), ultrasound-assisted extraction (UAE), and high-voltage electrical discharge. Suitable selection of the extraction technique highly depends upon the associated advantages and disadvantages. In order to aid future study in this field, this review paper summarizes the advantages and disadvantages of each of these approaches. Additionally, the discussion covers how antimicrobial agents destroy harmful bacteria. Thus, this review offers in-depth knowledge to researchers on the antibacterial properties of Capsicum, Nigella sativa, Musa paradisiaca L. peels, and Citrus limetta.
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Castillo A, Celeiro M, Rubio L, Bañobre A, Otero-Otero M, Garcia-Jares C, Lores M. Optimization of bioactives extraction from grape marc via a medium scale ambient temperature system and stability study. Front Nutr 2022; 9:1008457. [PMID: 36386901 PMCID: PMC9650278 DOI: 10.3389/fnut.2022.1008457] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Accepted: 10/13/2022] [Indexed: 07/30/2023] Open
Abstract
A scalable procedure with minimum energy requirements, MSAT (Medium Scale Ambient Temperature), in combination with solvents generally recognized as safe (GRAS), has been optimized to obtain polyphenolic extracts from white grape (Vitis vinifera) marc. The solvents considered were propylene glycol (Pg), ethanol (Et), and ethyl lactate (Lc), as well as their respective hydro-organic mixtures. In a first approach, the operating parameters were optimized through a response surface matrix: extraction solvent volume (range 10-150 mL), marc mass (range 20-200 g) and marc/dispersant mass ratio (range 0.5-2 g⋅g-1), using the total polyphenol content (TPC) and the antioxidant activity (AA) of the extracts as response parameters. The highest TPC (5,918 mgGAE⋅L-1) and AA (44 mmolTE⋅L-1) values were obtained using 200 g marc and 100 mL solvent. Regarding the type of solvent, a better response was reached with Lc > Et > Pg > H2O obtaining a polyphenol concentration of 252 mg⋅L-1 for the hydro-organic isovolumetric ratio of ethyl lactate. In addition, the stability of the extracts was studied for 62 days. The effect of factors such as temperature, light exposure, and oxidative reactivity was evaluated. The bioactivity indices showed no changes with the storage conditions of the extracts in the first month of analysis, after which 75% of the antioxidant activity as the concentration of the polyphenolic profile (204 mg⋅L-1) remains. The absence of reactive oxygen and the cooling of the extract (4°C) were the most determining factors (p < 0.05) in modulating the stability of the total polyphenolic profile.
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Affiliation(s)
- Aly Castillo
- Laboratorio de Investigación y Desarrollo de Soluciones Analíticas (LIDSA), Department of Analytical Chemistry, Nutrition, and Food Science, Universidade de Santiago de Compostela, Santiago de Compostela, Spain
- CRETUS, Department of Analytical Chemistry, Nutrition, and Food Science, Universidade de Santiago de Compostela, Santiago de Compostela, Spain
| | - María Celeiro
- Laboratorio de Investigación y Desarrollo de Soluciones Analíticas (LIDSA), Department of Analytical Chemistry, Nutrition, and Food Science, Universidade de Santiago de Compostela, Santiago de Compostela, Spain
- CRETUS, Department of Analytical Chemistry, Nutrition, and Food Science, Universidade de Santiago de Compostela, Santiago de Compostela, Spain
| | - Laura Rubio
- Laboratorio de Investigación y Desarrollo de Soluciones Analíticas (LIDSA), Department of Analytical Chemistry, Nutrition, and Food Science, Universidade de Santiago de Compostela, Santiago de Compostela, Spain
- CRETUS, Department of Analytical Chemistry, Nutrition, and Food Science, Universidade de Santiago de Compostela, Santiago de Compostela, Spain
| | - Andrea Bañobre
- Laboratorio de Investigación y Desarrollo de Soluciones Analíticas (LIDSA), Department of Analytical Chemistry, Nutrition, and Food Science, Universidade de Santiago de Compostela, Santiago de Compostela, Spain
| | - Miguel Otero-Otero
- Laboratorio de Investigación y Desarrollo de Soluciones Analíticas (LIDSA), Department of Analytical Chemistry, Nutrition, and Food Science, Universidade de Santiago de Compostela, Santiago de Compostela, Spain
| | - Carmen Garcia-Jares
- Laboratorio de Investigación y Desarrollo de Soluciones Analíticas (LIDSA), Department of Analytical Chemistry, Nutrition, and Food Science, Universidade de Santiago de Compostela, Santiago de Compostela, Spain
- CRETUS, Department of Analytical Chemistry, Nutrition, and Food Science, Universidade de Santiago de Compostela, Santiago de Compostela, Spain
| | - Marta Lores
- Laboratorio de Investigación y Desarrollo de Soluciones Analíticas (LIDSA), Department of Analytical Chemistry, Nutrition, and Food Science, Universidade de Santiago de Compostela, Santiago de Compostela, Spain
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Maciel-silva FW, Viganó J, Castro LE, Sganzerla WG, Buller LS, Martínez J, Rostagno MA, Forster-carneiro T. Pressurized liquid extraction coupled in-line with SPE and on-line with HPLC (PLE-SPExHPLC) for the recovery and purification of anthocyanins from SC-CO2 semi-defatted Açaí (Euterpe oleracea). Food Res Int 2022; 160:111711. [DOI: 10.1016/j.foodres.2022.111711] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 07/01/2022] [Accepted: 07/15/2022] [Indexed: 12/11/2022]
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Ašperger D, Gavranić M, Prišlin B, Rendulić N, Šikuten I, Marković Z, Babić B, Maletić E, Kontić JK, Preiner D, Tomaz I. Optimization of Microwave-Assisted Extraction and Matrix Solid-Phase Dispersion for the Extraction of Polyphenolic Compounds from Grape Skin. SEPARATIONS 2022; 9:235. [DOI: 10.3390/separations9090235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Polyphenols are organic compounds that can be found in food, especially in fruits, vegetables, and their products. It was shown that their presence significantly affects the properties of food products and that the consumption of food rich in phenolic compounds has a beneficial effect on human health. The subjects of this research were polyphenols: anthocyanins, flavonols, and flavan-3-ols in the skin of grapevine variety Regent. Polyphenols from grape skins were extracted via microwave-assisted extraction (MAE) and matrix solid-phase dispersion (MSPD) as unconventional and green techniques. Therefore, the main aim of this work was to optimize the conditions for the extraction of polyphenolic compounds from grape skin using MAE and MSPD. The extracts were analyzed using high-performance liquid chromatography with a diode array detector and fluorescence detector. Analyses showed that MAE was a very effective method for extracting polyphenolic compounds from grape skin with 10 mL of 60% ethanol for 5 min at 40 °C. The best results for the MSPD extraction of polyphenolic compounds from grape skin were obtained with phenyl as an MSPD sorbent with 10 mL of acetonitrile:water 50:50 v/v as an elution solvent. This scientific research can be used for the better use of grapes as a basis for obtaining flavonoids for commercial purposes.
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Samota MK, Sharma M, Kaur K, Sarita, Yadav DK, Pandey AK, Tak Y, Rawat M, Thakur J, Rani H. Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications. Front Nutr 2022; 9:917617. [PMID: 35967791 PMCID: PMC9363841 DOI: 10.3389/fnut.2022.917617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Accepted: 06/17/2022] [Indexed: 11/13/2022] Open
Abstract
Anthocyanins are high-value compounds, and their use as functional foods and their natural colorant have potential health benefits. Anthocyanins seem to possess antioxidant properties, which help prevent neuronal diseases and thereby exhibit anti-inflammatory, chemotherapeutic, cardioprotective, hepatoprotective, and neuroprotective activities. They also show different therapeutic effects against various chronic diseases. Anthocyanins are present in high concentrations in onion. In recent years, although both conventional and improved methods have been used for extraction of anthocyanins, nowadays, improved methods are of great importance because of their higher yield and stability of anthocyanins. In this review, we compile anthocyanins and their derivatives found in onion and the factors affecting their stability. We also analyze different extraction techniques of anthocyanins. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability and subsequently potentiate its bioavailability or beneficial health effects. We present up-to-date information on bioavailability, dietary effects, and health implications of anthocyanins such as antioxidant, antidiabetic, anticancerous, antiobesity, cardioprotective, and hepatoprotective activities.
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Affiliation(s)
- Mahesh Kumar Samota
- Horticulture Crop Processing (HCP) Division, ICAR-Central Institute of Post-Harvest Engineering & Technology (CIPHET), Punjab, India
| | - Madhvi Sharma
- Post Graduate Department of Biotechnology, Khalsa College, Amritsar, Punjab, India
| | - Kulwinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Sarita
- College of Agriculture, Agriculture University, Jodhpur, Rajasthan, India
| | - Dinesh Kumar Yadav
- Division of Environmental Soil Science, ICAR-Indian Institute of Soil Science (IISS), Bhopal, MP, India
| | - Abhay K Pandey
- Department of Mycology and Microbiology, Tea Research Association-North Bengal Regional R & D Center, Nagrakata, West Bengal, India
| | - Yamini Tak
- Agricultural Research Station (ARS), Agriculture University, Kota, Rajasthan, India
| | - Mandeep Rawat
- Department of Horticulture, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
| | - Julie Thakur
- Department of Botany, Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India
| | - Heena Rani
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
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Leyva-Jiménez FJ, Fernández-Ochoa Á, Cádiz-Gurrea MDLL, Lozano-Sánchez J, Oliver-Simancas R, Alañón ME, Castangia I, Segura-Carretero A, Arráez-Román D. Application of Response Surface Methodologies to Optimize High-Added Value Products Developments: Cosmetic Formulations as an Example. Antioxidants (Basel) 2022; 11:antiox11081552. [PMID: 36009270 PMCID: PMC9404794 DOI: 10.3390/antiox11081552] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/07/2022] [Accepted: 08/09/2022] [Indexed: 11/20/2022] Open
Abstract
In recent years, green and advanced extraction technologies have gained great interest to revalue several food by-products. This by-product revaluation is currently allowing the development of high value-added products, such as functional foods, nutraceuticals, or cosmeceuticals. Among the high valued-added products, cosmeceuticals are innovative cosmetic formulations which have incorporated bioactive natural ingredients providing multiple benefits on skin health. In this context, the extraction techniques are an important step during the elaboration of cosmetic ingredients since they represent the beginning of the formulation process and have a great influence on the quality of the final product. Indeed, these technologies are claimed as efficient methods to retrieve bioactive compounds from natural sources in terms of resource utilization, environmental impact, and costs. This review offers a summary of the most-used green and advanced methodologies to obtain cosmetic ingredients with the maximum performance of these extraction techniques. Response surface methodologies may be applied to enhance the optimization processes, providing a simple way to understand the extraction process as well as to reach the optimum conditions to increase the extraction efficiency. The combination of both assumes an economic improvement to attain high value products that may be applied to develop functional ingredients for cosmetics purposes.
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Affiliation(s)
- Francisco-Javier Leyva-Jiménez
- Department of Analytical Chemistry and Food Science and Technology, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain
- Regional Institute for Applied Scientific Research (IRICA), Area of Food Science, University of Castilla-La Mancha, Avenida Camilo Jose Cela 10, 13071 Ciudad Real, Spain
- Correspondence: (F.-J.L.-J.); (M.d.l.L.C.-G.)
| | - Álvaro Fernández-Ochoa
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, 18071 Granada, Spain
| | - María de la Luz Cádiz-Gurrea
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, 18071 Granada, Spain
- Correspondence: (F.-J.L.-J.); (M.d.l.L.C.-G.)
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, Faculty of Pharmacy, University of Granada, Campus of Cartuja, 18071 Granada, Spain
| | - Rodrigo Oliver-Simancas
- Department of Analytical Chemistry and Food Science and Technology, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain
- Regional Institute for Applied Scientific Research (IRICA), Area of Food Science, University of Castilla-La Mancha, Avenida Camilo Jose Cela 10, 13071 Ciudad Real, Spain
| | - M. Elena Alañón
- Department of Analytical Chemistry and Food Science and Technology, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain
- Regional Institute for Applied Scientific Research (IRICA), Area of Food Science, University of Castilla-La Mancha, Avenida Camilo Jose Cela 10, 13071 Ciudad Real, Spain
| | - Ines Castangia
- Deparment of Scienze della Vita e dell’Ambiente, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, 18071 Granada, Spain
| | - David Arráez-Román
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, 18071 Granada, Spain
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Rodrigues RP, Gando-Ferreira LM, Quina MJ. Increasing Value of Winery Residues through Integrated Biorefinery Processes: A Review. Molecules 2022; 27:molecules27154709. [PMID: 35897883 PMCID: PMC9331683 DOI: 10.3390/molecules27154709] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Revised: 07/04/2022] [Accepted: 07/21/2022] [Indexed: 02/04/2023] Open
Abstract
The wine industry is one of the most relevant socio-economic activities in Europe. However, this industry represents a growing problem with negative effects on the environment since it produces large quantities of residues that need appropriate valorization or management. From the perspective of biorefinery and circular economy, the winery residues show high potential to be used for the formulation of new products. Due to the substantial quantities of phenolic compounds, flavonoids, and anthocyanins with high antioxidant potential in their matrix, these residues can be exploited by extracting bioactive compounds before using the remaining biomass for energy purposes or for producing fertilizers. Currently, there is an emphasis on the use of new and greener technologies in order to recover bioactive molecules from solid and liquid winery residues. Once the bio compounds are recovered, the remaining residues can be used for the production of energy through bioprocesses (biogas, bioethanol, bio-oil), thermal processes (pyrolysis, gasification combustion), or biofertilizers (compost), according to the biorefinery concept. This review mainly focuses on the discussion of the feasibility of the application of the biorefinery concept for winery residues. The transition from the lab-scale to the industrial-scale of the different technologies is still lacking and urgent in this sector.
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Machado APDF, Montes A, Valor D, Fernández-Ponce MT, Barbero GF, Maróstica Júnior MR, Pereyra C, de la Ossa EM. Co-precipitation of grape residue extract using sub- and supercritical CO2 technology. J CO2 UTIL 2022. [DOI: 10.1016/j.jcou.2022.102010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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González-de-Peredo AV, Vázquez-Espinosa M, Espada-Bellido E, Ferreiro-González M, Carrera C, Barbero GF, Palma M. Extraction of Antioxidant Compounds from Onion Bulb (Allium cepa L.) Using Individual and Simultaneous Microwave-Assisted Extraction Methods. Antioxidants (Basel) 2022; 11:antiox11050846. [PMID: 35624711 PMCID: PMC9137747 DOI: 10.3390/antiox11050846] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/21/2022] [Accepted: 04/25/2022] [Indexed: 12/23/2022] Open
Abstract
Despite the excellent beneficial properties that anthocyanins and total phenolic compounds give to the red onion bulbs, few articles have investigated modern extraction techniques or experimental designs in this field. For this reason, the present study proposes the development and optimization of alternative methods for the extraction of these compounds based on microwave-assisted extraction and the Box-Behnken experiment design. The optimal values for the extraction of total anthocyanins have been established at 62% methanol composition as a solvent, pH 2, 56 °C temperature, and 0.2:13 g:mL sample-solvent ratio. Regarding the extraction of total phenolic compounds, the optimal conditions have been established at 100% pure methanol as a solvent with pH 2, 57 °C temperature, and 0.2:8.8 g:mL sample-solvent ratio. Short extraction times (min), good recoveries (mg of bioactive compound g−1 of dry onion), and high repeatability and intermediate precision (coefficient of variation (%)) have been confirmed for both methods. Regarding total anthocyanins, the following results have been obtained: 2 min, 2.64 ± 0.093 mg of total anthocyanins g−1 of dry onion, and 2.51% and 3.12% for precision. Regarding phenolic compounds, the following results have been obtained: 15 min, 7.95 ± 0.084 mg of total phenolic compound g−1 of dry onion, and 3.62% and 4.56% for precision. Comparing these results with those of other authors and with those obtained in a previous study of ultrasound-assisted extraction, it can be confirmed that microwave-assisted extraction is a quantitative, repeatable, and very promising method for the extraction of phenolic compounds and anthocyanins, which offers similar and even superior results with little solvent expense, time, and costs.
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Taghian Dinani S, van der Goot AJ. Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review. Crit Rev Food Sci Nutr 2022; 63:7749-7771. [PMID: 35275755 DOI: 10.1080/10408398.2022.2049692] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Every year, huge amounts of fruit and vegetable by-products in the food processing factories are produced. These by-products have great potential to be used for different targets especially the extraction of value-added ingredients. The target of this study is to review the challenges of extraction of value-added ingredients from fruit and vegetable by-products on the industrial scale and to describe current trends in solving these problems. In addition, some strategies such as multi-component extraction as well as application of fermentation before or after the extraction process, and production of biofuel, organic fertilizers, animal feeds, etc. on final residues after extraction of value-added ingredients are discussed in this review paper. In fact, simultaneous extraction of different value-added ingredients from fruit and vegetable by-products can increase the extraction efficiency and reduce the cost of value-added ingredients as well as the final volume of these by-products. After extraction of value-added ingredients, the residues can be used to produce biofuels, or they can be used to produce organic fertilizers, animal feeds, etc. Therefore, the application of several appropriate strategies to treat the fruit and vegetable by-products can increase their application, protect the environment, and improve the food economy.
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Affiliation(s)
| | - Atze Jan van der Goot
- Food Process Engineering, Wageningen University & Research, Wageningen, the Netherlands
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19
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Ghendov-Mosanu A, Cojocari D, Balan G, Patras A, Lung I, Soran ML, Opriş O, Cristea E, Sturza R. Chemometric Optimization of Biologically Active Compounds Extraction from Grape Marc: Composition and Antimicrobial Activity. Molecules 2022; 27:1610. [PMID: 35268711 DOI: 10.3390/molecules27051610] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 02/24/2022] [Accepted: 02/24/2022] [Indexed: 12/14/2022]
Abstract
The article focuses on the optimization of the extraction process of biologically active compounds (BAC) from grape marc—a by-product of the wine industry. The influence of temperature, specifically 30 °C, 45 °C and 65 °C, and ethanol concentration in solutions, specifically 0–96% (v/v) on the extraction yield of polyphenols, flavonoids, tannins and anthocyanins, were investigated. The composition of individual polyphenols, anthocyanins and organic acids, antioxidant activity (DPPH and ABTS) and CIELab chromatic characteristics of the grape marc extracts (GME), were characterized. The microbiostatic and microbicidal effects in direct contact of GME with pathogenic microorganisms, Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, were determined in vitro. The influence of extraction parameters on the total polyphenol content (TPC), total flavonoid content (TFC), tannin content (TC), total anthocyanin content (TAC) and their interdependencies were studied using information analysis. A mathematical model was developed on cubic spline functions. The analysis of individual compounds showed the presence of a wide range of flavonoids (procyanidin B2, procyanidin B1, hyperoside and quercetin), flavones (catechin), hydroxybenzoic acid derivatives (gallic, protocatechuic, p-hydroxybenzoic acids, m-hydroxybenzoic acid, syringic acid), hydroxycinic acid derivatives and ferulic acid methyl ester. The malvidol-3-glucoside was the main anthocyanin identified in the extract. A high amount of tartaric acid was also found. GME showed significant antimicrobial activity against Gram-positive bacteria and lower activity against Gram-negative bacteria.
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Castellanos-gallo L, Ballinas-casarrubias L, Espinoza-hicks JC, Hernández-ochoa LR, Muñoz-castellanos LN, Zermeño-ortega MR, Borrego-loya A, Salas E. Grape Pomace Valorization by Extraction of Phenolic Polymeric Pigments: A Review. Processes (Basel) 2022; 10:469. [DOI: 10.3390/pr10030469] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
In recent years there has been a growing concern about environmental pollution linked to the generation of agroindustrial waste. The wine industry generates approximately 8.49 million tons of grape pomace per year worldwide; this residue can be used to obtain compounds with biological activity. Grape pomace is a source of anthocyanins, pigments that have antioxidant properties and help prevent cardiovascular disease. The development of sustainable extraction, purification and identification techniques constitutes an important step in adding value to this waste. Therefore, the present research has focused on presenting a review of works carried out in the last years.
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21
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Feng T, Zhang M, Sun Q, Mujumdar AS, Yu D. Extraction of functional extracts from berries and their high quality processing: a comprehensive review. Crit Rev Food Sci Nutr 2022; 63:7108-7125. [PMID: 35187995 DOI: 10.1080/10408398.2022.2040418] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Berry fruits have attracted increasing more attention of the food processing industry as well as consumers due to their widely acclaimed advantages as highly effective anti-oxidant properties which may provide protection against some cancers as well as aging. However, the conventional extraction methods are inefficient and wasteful of solvent utilization. This paper presents a critical overview of some novel extraction methods applicable to berries, including pressurized-liquid extraction, ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, enzyme-assisted extraction as well as some combined extraction methods. When combined with conventional methods, the new technologies can be more efficient and environmentally friendly. Additionally, high quality processing of the functional extracts from berry fruits, such as refined processing technology, is introduced in this review. Finally, progress of applications of berry functional extracts in the food industry is described in detail; this should encourage further scientific research and industrial utilization.
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Affiliation(s)
- Tianlin Feng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Qing Sun
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Dongxing Yu
- Shanghao Biotech Co., Ltd, Qingdao, Shandong, China
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22
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Ebrahimi P, Lante A. Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review. Applied Sciences 2022; 12:1923. [DOI: 10.3390/app12041923] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Even though food by-products have many negative financial and environmental impacts, they contain a considerable quantity of precious bioactive compounds such as polyphenols. The recovery of these compounds from food wastes could diminish their adverse effects in different aspects. For doing this, various nonthermal and conventional methods are used. Since conventional extraction methods may cause plenty of problems, due to their heat production and extreme need for energy and solvent, many novel technologies such as microwave, ultrasound, cold plasma, pulsed electric field, pressurized liquid, and ohmic heating technology have been regarded as alternatives assisting the extraction process. This paper highlights the competence of mild technologies in the recovery of polyphenols from food by-products, the effect of these technologies on polyphenol oxidase, and the application of the recovered polyphenols in the food industry.
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23
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Nunes AN, Borges A, Matias AA, Bronze MR, Oliveira J. Alternative Extraction and Downstream Purification Processes for Anthocyanins. Molecules 2022; 27:368. [PMID: 35056685 DOI: 10.3390/molecules27020368] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Accepted: 01/04/2022] [Indexed: 12/15/2022]
Abstract
Anthocyanins are natural pigments displaying different attractive colors ranging from red, violet, to blue. These pigments present health benefits that increased their use in food, nutraceuticals, and the cosmetic industry. However, anthocyanins are mainly extracted through conventional methods that are time-consuming and involve the use of organic solvents. Moreover, the chemical diversity of the obtained complex extracts make the downstream purification step challenging. Therefore, the growing demand of these high-value pigments has stimulated the interest in designing new, safe, cost-effective, and tunable strategies for their extraction and purification. The current review focuses on the potential application of compressed fluid-based (such as subcritical and supercritical fluid extraction and pressurized liquid extraction) and deep eutectic solvents-based extraction methods for the recovery of anthocyanins. In addition, an updated review of the application of counter-current chromatography for anthocyanins purification is provided as a faster and cost-effective alternative to preparative-scale HPLC.
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24
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BARRIGA-SÁNCHEZ M, HIPARRAGUIRRE HC, ROSALES-HARTSHORN M. Chemical composition and mineral content of Black Borgoña (Vitis labrusca L.) grapes, pomace and seeds, and effects of conventional and non-conventional extraction methods on their antioxidant properties. Food Sci Technol 2022. [DOI: 10.1590/fst.120021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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25
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Ho TC, Kiddane AT, Khan F, Cho YJ, Park JS, Lee HJ, Kim GD, Kim YM, Chun BS. Pressurized liquid extraction of phenolics from Pseuderanthemum palatiferum (Nees) Radlk. leaves: optimization, characterization, and biofunctional properties. J IND ENG CHEM 2022. [DOI: 10.1016/j.jiec.2022.01.018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Viganó J, de Aguiar AC, Veggi PC, Sanches VL, Rostagno MA, Martínez J. Techno-economic evaluation for recovering phenolic compounds from acai (Euterpe oleracea) by-product by pressurized liquid extraction. J Supercrit Fluids 2022; 179:105413. [DOI: 10.1016/j.supflu.2021.105413] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Jiménez-cantizano A, Sancho-galán P, Barbero GF, Palacios V, Amores-arrocha A. Analysis of Compounds with Oenological Interest in Somatic Variants of Grapevines. Horticulturae 2022; 8:22. [DOI: 10.3390/horticulturae8010022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Grapevine varieties can be identified genetically by microsatellite markers. However, these molecular markers are not available to discriminate between somatic mutations that give rise to clones. Therefore, the study of compounds with oenological interest could be used to identify variability in grapevine somatic variants. In this research, sugars (glucose, fructose), acids (tartaric and malic acid) and polyphenols (22 phenolic compounds, including 13 anthocyanins) were analyzed in grape berries of two somatic variants known with different names—‘Graciano’ and ‘Tintilla de Rota’—cultivated in the same vineyard under warm climate conditions. The organic acid results show significant differences between the performance of the two accessions. Regarding phenolic compound (excluding anthocyanins) content, significant differences were observed between the two accessions. Kaempferol, caftaric acid and epicatechin were the compounds responsible for the reported differences. Differences in anthocyanin content showed opposite behavior between ‘Tintilla de Rota’ and ‘Graciano’. In this sense, ‘Graciano’ accession showed an increase in all forms of anthocyanins, with a remarkable increment of peonidin 3-O-glucoside. Principal component analysis of polyphenolic compounds revealed clearly distinguished behaviors concerning these compounds, besides showing similar tendencies between the two accessions during the ripening stage. These results could allow for the discrimination of the two accessions into somatic variants highlighting their individual identity.
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Gil-Martín E, Forbes-Hernández T, Romero A, Cianciosi D, Giampieri F, Battino M. Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products. Food Chem 2021; 378:131918. [PMID: 35085901 DOI: 10.1016/j.foodchem.2021.131918] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 12/06/2021] [Accepted: 12/19/2021] [Indexed: 12/13/2022]
Abstract
Agro-foodindustries generate colossal amounts of non-edible waste and by-products, easily accessible as raw materials for up-cycling active phytochemicals. Phenolic compounds are particularly relevant in this field given their abundance in plant residues and the market interest of their functionalities (e.g. natural antioxidant activity) as part of nutraceutical, cosmetological and biomedical formulations. In "bench-to-bedside" achievements, sample extraction is essential because valorization benefits from matrix desorption and solubilization of targeted phytocompounds. Specifically, the composition and polarity of the extractant, the optimal sample particle size and sample:solvent ratio, as well as pH, pressure and temperature are strategic for the release and stability of mobilized species. On the other hand, current green chemistry environmental rules require extraction approaches that eliminate polluting consumables and reduce energy needs. Thus, the following pages provide an update on advanced technologies for the sustainable and efficient recovery of phenolics from plant matrices.
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Affiliation(s)
- Emilio Gil-Martín
- Department of Biochemistry, Genetics and Immunology, Faculty of Biology, University of Vigo, 36310 Vigo, Spain.
| | - Tamara Forbes-Hernández
- Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, 36310 Vigo, Spain.
| | - Alejandro Romero
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Complutense University of Madrid, 28040 Madrid, Spain
| | - Danila Cianciosi
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, 60131, Italy
| | - Francesca Giampieri
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, 60131, Italy; Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Maurizio Battino
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, 60131, Italy; International Joint Research Laboratory of Intelligent Agriculture and Agri-product Processing, Jiangsu University, Zhenjiang, China; Research group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain
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Valencia-Hernandez LJ, Wong-Paz JE, Ascacio-Valdés JA, Chávez-González ML, Contreras-Esquivel JC, Aguilar CN. Procyanidins: From Agro-Industrial Waste to Food as Bioactive Molecules. Foods 2021; 10:3152. [PMID: 34945704 PMCID: PMC8701411 DOI: 10.3390/foods10123152] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/16/2021] [Accepted: 10/25/2021] [Indexed: 12/14/2022] Open
Abstract
Procyanidins are an important group of bioactive molecules known for their benefits to human health. These compounds are promising in the treatment of chronic metabolic diseases such as cancer, diabetes, and cardiovascular disease, as they prevent cell damage related to oxidative stress. It is necessary to study effective extraction methods for the recovery of these components. In this review, advances in the recovery of procyanidins from agro-industrial wastes are presented, which are obtained through ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, pressurized fluid extraction and subcritical water extraction. Current trends focus on the extraction of procyanidins from seeds, peels, pomaces, leaves and bark in agro-industrial wastes, which are extracted by ultrasound. Some techniques have been coupled with environmentally friendly techniques. There are few studies focused on the extraction and evaluation of biological activities of procyanidins. The identification and quantification of these compounds are the result of the study of the polyphenolic profile of plant sources. Antioxidant, antibiotic, and anti-inflammatory activity are presented as the biological properties of greatest interest. Agro-industrial wastes can be an economical and easily accessible source for the extraction of procyanidins.
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Affiliation(s)
- Leidy Johana Valencia-Hernandez
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
| | - Jorge E. Wong-Paz
- Tecnológico Nacional de México, Instituto Tecnológico de Ciudad Valles, Ciudad Valles C.P. 79010, SL, Mexico;
| | - Juan Alberto Ascacio-Valdés
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
| | - Mónica L. Chávez-González
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
| | - Juan Carlos Contreras-Esquivel
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
| | - Cristóbal N. Aguilar
- Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Unidad Saltillo, Saltillo C.P. 25280, CH, Mexico; (L.J.V.-H.); (J.A.A.-V.); (M.L.C.-G.); (J.C.C.-E.)
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Zielinski AAF, Sanchez-camargo ADP, Benvenutti L, Ferro DM, Dias JL, Ferreira SRS. High-pressure fluid technologies: Recent approaches to the production of natural pigments for food and pharmaceutical applications. Trends Food Sci Technol 2021; 118:850-69. [DOI: 10.1016/j.tifs.2021.11.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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González-de-Peredo AV, Vázquez-Espinosa M, Espada-Bellido E, Ferreiro-González M, Carrera C, Barbero GF, Palma M. Development of Optimized Ultrasound-Assisted Extraction Methods for the Recovery of Total Phenolic Compounds and Anthocyanins from Onion Bulbs. Antioxidants (Basel) 2021; 10:antiox10111755. [PMID: 34829626 PMCID: PMC8614850 DOI: 10.3390/antiox10111755] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/27/2021] [Accepted: 11/01/2021] [Indexed: 02/02/2023] Open
Abstract
Allium cepa L. is one of the most abundant vegetable crops worldwide. In addition to its versatile culinary uses, onion also exhibits quite interesting medicinal uses. Bulbs have a high content of bioactive compounds that are beneficial for human health. This study intends to develop and optimize two appropriate ultrasound-assisted methods for the extraction of the phenolic compounds and anthocyanins present in red onion. A response surface methodology was employed and, specifically, a Box–Behnken design, for the optimization of the methods. The optimal conditions for the extraction of the phenolic compounds were the follows: 53% MeOH as solvent, pH 2.6, 60 °C temperature, 30.1% amplitude, 0.43 s cycle, and 0.2:11 g sample/mL solvent ratio. On the other hand, the optimal conditions for the anthocyanins were as follows: 57% MeOH as solvent, pH 2, 60 °C temperature, 90% amplitude, 0.64 s cycle, and 0.2:15 g sample/mL solvent ratio. Both methods presented high repeatability and intermediate precision, as well as short extraction times with good recovery yields. These results illustrate that the use of ultrasound-assisted extraction, when properly optimized, is suitable for the extraction and quantification of the compounds of interest to determine and improve the quality of the raw material and its subproducts for consumers.
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Zabot GL, Viganó J, Silva EK. Low-Frequency Ultrasound Coupled with High-Pressure Technologies: Impact of Hybridized Techniques on the Recovery of Phytochemical Compounds. Molecules 2021; 26:5117. [PMID: 34500551 PMCID: PMC8434444 DOI: 10.3390/molecules26175117] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/12/2021] [Accepted: 08/13/2021] [Indexed: 11/16/2022] Open
Abstract
The coupling of innovative technologies has emerged as a smart alternative for the process intensification of bioactive compound extraction from plant matrices. In this regard, the development of hybridized techniques based on the low-frequency and high-power ultrasound and high-pressure technologies, such as supercritical fluid extraction, pressurized liquids extraction, and gas-expanded liquids extraction, can enhance the recovery yields of phytochemicals due to their different action mechanisms. Therefore, this paper reviewed and discussed the current scenario in this field where ultrasound-related technologies are coupled with high-pressure techniques. The main findings, gaps, challenges, advances in knowledge, innovations, and future perspectives were highlighted.
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Affiliation(s)
- Giovani Leone Zabot
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Cachoeira do Sul 96508-010, Brazil;
| | - Juliane Viganó
- School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira 13484-350, Brazil;
- School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, Brazil
| | - Eric Keven Silva
- School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, Brazil
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Jiménez D, Vardanega R, Salinas F, Espinosa-álvarez C, Bugueño-muñoz W, Palma J, Meireles MAA, Ruíz-domínguez MC, Cerezal-mezquita P. Effect of drying methods on biorefinery process to obtain capsanthin and phenolic compounds from Capsicum annuum L. J Supercrit Fluids 2021; 174:105241. [DOI: 10.1016/j.supflu.2021.105241] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Souza MC, Silva LC, Chaves JO, Salvador MP, Sanches VL, da Cunha DT, Foster Carneiro T, Rostagno MA. Simultaneous extraction and separation of compounds from mate ( Ilex paraguariensis) leaves by pressurized liquid extraction coupled with solid-phase extraction and in-line UV detection. Food Chem (Oxf) 2021; 2:100008. [PMID: 35415638 PMCID: PMC8991615 DOI: 10.1016/j.fochms.2020.100008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/24/2020] [Accepted: 12/19/2020] [Indexed: 11/25/2022]
Abstract
pH and temperature are the main variables affecting recovery and separation. The selection of the adsorbent is critical for the recovery of less polar compounds. Excellent separation of compounds in different fractions was achieved. The use of a UV–Vis detector allowed monitoring the process in real-time. The developed method provided higher recoveries than conventional methods.
The in-line coupling of the pressurized liquid extraction with a solid-phase adsorbent and a UV–Vis detector for the simultaneous extraction and separation of bioactive compounds from yerba mate (PLE-SPE-UV) was carried out in two stages. In the first stage, water was used as a solvent, while in the second stage, ethanol was used. For the optimization of the method, different adsorbents (Sepra C18-E, Isolute C18-EC, and Strata-X C18), temperatures (40–80 °C), solvent flow-rate (1–3 mL/min), and pH (4.0 and 8.0) were evaluated. By using a UV–Vis detector on-line, it is possible to monitor the process in real-time. The developed method allowed obtaining similar or higher recoveries of all the compounds classes than other methods, such as ultrasound-assisted extraction, stirring, maceration, and pressurized liquid extraction alone, in addition to separating them into fractions. The developed method could be used as sample preparation for the analysis of different compounds classes from mate.
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Affiliation(s)
- Mariana C Souza
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Laise C Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Jaisa O Chaves
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Mayara P Salvador
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Vitor L Sanches
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Diogo T da Cunha
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Tânia Foster Carneiro
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Mauricio A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
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Confortin TC, Todero I, Luft L, Schmaltz S, Ferreira DF, Barin JS, Mazutti MA, Zabot GL, Tres MV. Extraction of bioactive compounds from Senecio brasiliensis using emergent technologies. 3 Biotech 2021; 11:284. [PMID: 34094803 DOI: 10.1007/s13205-021-02845-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Accepted: 05/11/2021] [Indexed: 11/25/2022] Open
Abstract
Several plant species synthesize biologically active secondary metabolites. Pyrrolizidine alkaloids are a large group of biotoxins produced by thousands of plant species to protect against the attack of insects and herbivores, but they are highly toxic for humans and animals. In this study, extracts from the aerial part of Senecio brasiliensis were obtained using different technologies: ultrasound-assisted extraction (UAE), pressurized liquid extraction (PLE), and microwave hydrodiffusion and gravity (MHG). The study aimed to evaluate the effectiveness of these technologies for the extraction of chemical compounds found in this plant, focusing on two pyrrolizidine alkaloids: integerrimine and senecionine. Influential parameters on yield and chemical composition were also evaluated: for UAE and MHG, temperature and pressure; for PLE, temperature, and percentage of ethanol. All the extraction techniques were efficient for the extraction of integerrimine and senecionine. The UAE and PLE stood out for the higher yields and number of compounds. The PLE presented a maximum yield of 18.63% for the matrix leaf and the UAE a maximum yield of 11.82% for the same matrix. These two techniques also stood out in terms of the number of compounds, once 36 different compounds were found via PLE and 17 via UAE. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-021-02845-1.
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Affiliation(s)
- Tássia C Confortin
- Department of Agricultural Engineering, Federal University of Santa Maria, 1000, Roraima av., Santa Maria, 97105-900 Brazil
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria, 1040 Sete de Setembro st., Center DC, Cachoeira do Sul, RS 96508-010 Brazil
| | - Izelmar Todero
- Department of Agricultural Engineering, Federal University of Santa Maria, 1000, Roraima av., Santa Maria, 97105-900 Brazil
| | - Luciana Luft
- Department of Chemical Engineering, Federal University of Santa Maria, 1000, Roraima av., Santa Maria, 97105-900 Brazil
| | - Silvana Schmaltz
- Department of Chemical Engineering, Federal University of Santa Maria, 1000, Roraima av., Santa Maria, 97105-900 Brazil
| | - Daniele F Ferreira
- Department of Food Science and Technology, Federal University of Santa Maria, 1000, Roraima av., Santa Maria, 97105-900 Brazil
| | - Juliano S Barin
- Department of Food Science and Technology, Federal University of Santa Maria, 1000, Roraima av., Santa Maria, 97105-900 Brazil
| | - Marcio A Mazutti
- Department of Agricultural Engineering, Federal University of Santa Maria, 1000, Roraima av., Santa Maria, 97105-900 Brazil
| | - Giovani L Zabot
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria, 1040 Sete de Setembro st., Center DC, Cachoeira do Sul, RS 96508-010 Brazil
| | - Marcus V Tres
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria, 1040 Sete de Setembro st., Center DC, Cachoeira do Sul, RS 96508-010 Brazil
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Pagano I, Campone L, Celano R, Piccinelli AL, Rastrelli L. Green non-conventional techniques for the extraction of polyphenols from agricultural food by-products: A review. J Chromatogr A 2021; 1651:462295. [PMID: 34118529 DOI: 10.1016/j.chroma.2021.462295] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 05/22/2021] [Accepted: 05/25/2021] [Indexed: 12/19/2022]
Abstract
Food processing industry is accompanied with the generation of a great production of wastes and by-products exceptionally rich in bioactive compounds (especially phenolics), with antioxidant activity. The recovery of these health molecules constitutes a key point for the valorization of by-products, with the possibility of creating new ingredients to be used for the formulation of food and cosmetic products. One of the main limitations to reuse by-products is linked to the high cost to obtain bioactive compounds, consequently in order to exploit these resources commercially valuable it is necessary to develop innovative, economic and environmentally friendly extraction strategies. These extraction methods should be able to reduce petroleum solvents, energy consumption and chemical wastes, protecting both environment and consumers and ensuring safe and high-quality final products. The purpose of this review is to summarize current knowledge and applications of the new extraction techniques such as supercritical fluid extraction, pressurized liquid extraction, ultrasound assisted extraction applied to polyphenols extraction from agricultural food by-products. Particular attention has been paid to theoretical background, highlighting mechanisms and safety precautions. Authors concluded that relevant results of these techniques represent an opportunity to industrial scale-up, improving the extraction yields, minimizing time, costs and environmental impact.
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Affiliation(s)
- Imma Pagano
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano, (SA) 84084, Italy
| | - Luca Campone
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, Milano 20126, Italy.
| | - Rita Celano
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano, (SA) 84084, Italy
| | - Anna Lisa Piccinelli
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano, (SA) 84084, Italy
| | - Luca Rastrelli
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano, (SA) 84084, Italy
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Villacís-Chiriboga J, Vera E, Van Camp J, Ruales J, Elst K. Valorization of byproducts from tropical fruits: A review, Part 2: Applications, economic, and environmental aspects of biorefinery via supercritical fluid extraction. Compr Rev Food Sci Food Saf 2021; 20:2305-2331. [PMID: 33864344 DOI: 10.1111/1541-4337.12744] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 01/30/2021] [Accepted: 02/21/2021] [Indexed: 12/25/2022]
Abstract
The global trade of tropical fruits is expected to increase significantly in the coming years. In 2018, the production was approximately 100 million tones, an increase of 3.3% compared to the previous year. Nevertheless, according to the Food and Agricultural Organization, every year one-third of the food produced in the world for human consumption is lost or wasted. More specifically, around 45% of the fruits, constituted mainly by peels, seeds, and pulps after juice extraction, are discarded mainly in the agricultural and processing steps. Therefore, decreasing and/or using these byproducts, which are often rich in bioactive components, have become an important focus for both the scientific community and the fruit processing industry. In this line, supercritical fluid extraction (SFE) technology is expected to play a significant role in the valorization of these byproducts. This review presents the concepts of a tropical fruit biorefinery using supercritical CO2 extraction and the potential applications of the isolated fractions. There is a specific focus on the extraction of bioactive compounds, that is, carotenoids and phenolics, but also oils and other valuable molecules. Moreover, the techno-economic and environmental performance is assessed. Overall, the biorefinery of tropical fruits via SFE provides new opportunities for development of food and pharmaceutical products with improved economic and environmental performance.
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Affiliation(s)
- José Villacís-Chiriboga
- Business Unit Separation and Conversion Technology, Flemish Institute for Technological Research (VITO), Mol, Belgium.,Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium.,Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito, Pichincha, Ecuador
| | - Edwin Vera
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito, Pichincha, Ecuador
| | - John Van Camp
- Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium
| | - Jenny Ruales
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito, Pichincha, Ecuador
| | - Kathy Elst
- Business Unit Separation and Conversion Technology, Flemish Institute for Technological Research (VITO), Mol, Belgium
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38
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YELER HB, NAS S. Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios. Food Sci Technol 2021. [DOI: 10.1590/fst.38119] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Viana da Silva M, Santos MRC, Alves Silva IR, Macedo Viana EB, Dos Anjos DA, Santos IA, Barbosa de Lima NG, Wobeto C, Jorge N, Lannes SCDS. Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview. Food Reviews International 2021. [DOI: 10.1080/87559129.2020.1869775] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Marcondes Viana da Silva
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Mariana Romana Correia Santos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Izis Rafaela Alves Silva
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Eduardo Bruno Macedo Viana
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Dioneire Amparo Dos Anjos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Ingrid Alves Santos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | | | - Carmen Wobeto
- Universidade Federal De Mato Grosso - Campus De Sinop, Universidade Federal De Mato Grosso, Sinop, BR
| | - Neuza Jorge
- Paulista State University Júlio de Mesquita Filho, Institute of Biosciences Letters and Exact Sciences, São José Do Rio Preto, SP, Brazil
| | - Suzana Caetano Da Silva Lannes
- Faculty of Pharmaceutical Sciences, Department of Pharmaceutical-Biochemical Technology, University of São Paulo, São Paulo, BR
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Tamires Vitor Pereira D, Vollet Marson G, Fernández Barbero G, Gadioli Tarone A, Baú Betim Cazarin C, Dupas Hubinger M, Martínez J. Concentration of bioactive compounds from grape marc using pressurized liquid extraction followed by integrated membrane processes. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.117206] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Tapia-Quirós P, Montenegro-Landívar MF, Reig M, Vecino X, Alvarino T, Cortina JL, Saurina J, Granados M. Olive Mill and Winery Wastes as Viable Sources of Bioactive Compounds: A Study on Polyphenols Recovery. Antioxidants (Basel) 2020; 9:E1074. [PMID: 33139671 PMCID: PMC7694004 DOI: 10.3390/antiox9111074] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 10/26/2020] [Accepted: 10/29/2020] [Indexed: 01/06/2023] Open
Abstract
In this study, the recovery of polyphenols from olive oil mill and winery waste was investigated. The performance of ultrasound assisted extraction (UAE), microwave assisted extraction (MAE), and pressurized liquid extraction (PLE) was assessed using ethanol-water mixtures, which are compatible with food, nutraceutical, and cosmetic applications. The extraction efficiency from olive pomace and lees samples was evaluated in terms of total polyphenol content (TPC), determined by high performance liquid chromatography (HPLC) and Folin-Ciocalteu assay. The effect of solvent composition, temperature, and time was analyzed by response surface methodology. Ethanol:water 50:50 (v/v) was found to be a suitable solvent mixture for both kinds of samples and all three extraction techniques. The performance of the extraction techniques was evaluated, under optimal experimental conditions, with a set of different representative samples of residues from olive oil and wine production. Overall, the best extraction efficiency for olive pomace residues was provided by MAE (ethanol:water 50:50 (v/v), 90 °C, 5 min), and for wine residues by PLE (ethanol:water 50:50 (v/v), 100 °C, 5 min, 1 cycle). However, the results provided by UAE (ethanol:water 50:50 (v/v), 30 min) were also suitable. Considering not only extraction performance, but also investment and operational costs, UAE is proposed for a future scaling up evaluation. Regarding olive pomace as a source for natural phenolic antioxidants, olive variety and climatic conditions should be taken into account, since both influence TPC in the extracts, while for winery residues, lees from red wines are more suitable than those from white wines.
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Affiliation(s)
- Paulina Tapia-Quirós
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est, Universitat Politècnica de Catalunya (UPC)-Barcelona TECH, 08930 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (M.R.); (X.V.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, 08930 Barcelona, Spain
| | - Maria Fernanda Montenegro-Landívar
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est, Universitat Politècnica de Catalunya (UPC)-Barcelona TECH, 08930 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (M.R.); (X.V.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, 08930 Barcelona, Spain
| | - Monica Reig
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est, Universitat Politècnica de Catalunya (UPC)-Barcelona TECH, 08930 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (M.R.); (X.V.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, 08930 Barcelona, Spain
| | - Xanel Vecino
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est, Universitat Politècnica de Catalunya (UPC)-Barcelona TECH, 08930 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (M.R.); (X.V.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, 08930 Barcelona, Spain
| | - Teresa Alvarino
- Galician Water Research Center Foundation (Cetaqua Galicia), University of Santiago de Compostela, E-15782 Santiago de Compostela, Spain;
| | - Jose Luis Cortina
- Chemical Engineering Department, Escola d’Enginyeria de Barcelona Est, Universitat Politècnica de Catalunya (UPC)-Barcelona TECH, 08930 Barcelona, Spain; (P.T.-Q.); (M.F.M.-L.); (M.R.); (X.V.); (J.L.C.)
- Barcelona Research Center for Multiscale Science and Engineering, 08930 Barcelona, Spain
- CETAQUA, Carretera d’Esplugues, 75, 08940 Barcelona, Spain
| | - Javier Saurina
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain;
| | - Merce Granados
- Department of Chemical Engineering and Analytical Chemistry, Universitat de Barcelona, Diagonal 645, 08028 Barcelona, Spain;
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Sirohi R, Tarafdar A, Singh S, Negi T, Gaur VK, Gnansounou E, Bharathiraja B. Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery. Bioresour Technol 2020; 314:123771. [PMID: 32653247 DOI: 10.1016/j.biortech.2020.123771] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 06/25/2020] [Accepted: 06/27/2020] [Indexed: 06/11/2023]
Abstract
Grape pomace is a high quality biodegradable residue of the winery industry. It is comprised of grape seed, skin and stalks, and is blessed with substantial quantities of phenols, flavonoids and anthocyanins with high antioxidant potential. Currently, there is huge emphasis on the isolation of bioactive molecules of grape pomace using green technologies such as microwave, ultrasound, supercritical fluids, high voltage discharge, enzymatic methods and other hybrid techniques. The major applications of these bioactives are contemplatedas nutraceuticals and extension in shelf-life of perishable foodstuffs. Alternatively, the crude form of grape pomace residues can be used for the production of energy, biofertilizers, biochar, biopolymers, composites, feed for ruminants and also, mushroom cultivation through microbial processing. This review discusses value-addition to grape pomace through biotechnological interventions and green processing, providing state-of-art knowledge on current scenario and opportunities for sustainability.
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Affiliation(s)
- Ranjna Sirohi
- Department of Postharvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145, India.
| | - Ayon Tarafdar
- Division of Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izzatnagar, Bareilly, Uttar Pradesh 243 122, India
| | - Shikhangi Singh
- Department of Postharvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145, India
| | - Taru Negi
- Department of Food Science and Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145, India
| | - Vivek Kumar Gaur
- Environmental Biotechnology Division, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Lucknow 226 001, India; Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow Campus, Lucknow, India
| | - Edgard Gnansounou
- Bioenergy and Energy Planning Research Group, Ecole Polytechnique Federale de Lausanne, Lausanne, Switzerland
| | - B Bharathiraja
- Vel Tech High Tech Dr. Rangarajan Dr. Sakunthala Engineering College, Chennai 600 062, India
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Chaves JO, de Souza MC, da Silva LC, Lachos-Perez D, Torres-Mayanga PC, Machado APDF, Forster-Carneiro T, Vázquez-Espinosa M, González-de-Peredo AV, Barbero GF, Rostagno MA. Extraction of Flavonoids From Natural Sources Using Modern Techniques. Front Chem 2020; 8:507887. [PMID: 33102442 PMCID: PMC7546908 DOI: 10.3389/fchem.2020.507887] [Citation(s) in RCA: 132] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 08/18/2020] [Indexed: 12/13/2022] Open
Abstract
Flavonoids are one of the main groups of polyphenols found in natural products. Traditional flavonoid extraction techniques are being replaced by advanced techniques to reduce energy and solvent consumption, increase efficiency and selectivity, to meet increased market demand and environmental regulations. Advanced technologies, such as microwaves, ultrasound, pressurized liquids, supercritical fluids, and electric fields, are alternatives currently being used. These modern techniques are generally faster, more environmentally friendly, and with higher automation levels compared to conventional extraction techniques. This review will discuss the different methods available for flavonoid extraction from natural sources and the main parameters involved (temperature, solvent, sample quantity, extraction time, among others). Recent trends and their industrial importance are also discussed in detail, providing insight into their potential. Thus, this paper seeks to review the innovations of compound extraction techniques, presenting in each of them their advantages and disadvantages, trying to offer a broader scope in the understanding of flavonoid extraction from different plant matrices.
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Affiliation(s)
- Jaísa Oliveira Chaves
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil
| | - Mariana Corrêa de Souza
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil
| | - Laise Capelasso da Silva
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil
| | - Daniel Lachos-Perez
- Laboratory of Optimization, Design and Advanced Control - Bioenergy Research Program, School of Chemical Engineering, University of Campinas, Campinas, Brazil
| | - Paulo César Torres-Mayanga
- School of Food Engineering, University of Campinas, Campinas, Brazil
- Facultad de Ingeniería, Universidad Nacional Micaela Bastidas de Apurímac, Abancay, Peru
| | | | | | | | | | | | - Mauricio Ariel Rostagno
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil
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Leyva-Jiménez FJ, Manca ML, Manconi M, Caddeo C, Vázquez JA, Carbone C, Lozano-Sánchez J, Arráez-Román D, Segura-Carretero A. Development of advanced phospholipid vesicles loaded with Lippia citriodora pressurized liquid extract for the treatment of gastrointestinal disorders. Food Chem 2020; 337:127746. [PMID: 32795856 DOI: 10.1016/j.foodchem.2020.127746] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 07/29/2020] [Accepted: 07/31/2020] [Indexed: 02/06/2023]
Abstract
Pressurized liquid extraction was performed to obtain a phytocomplex from Lippia citriodora leaves rich in bioactive compounds. The extract was loaded in phospholipid vesicles to improve its protective effect against oxidative stress in the intestine. The phytochemicals were identified and quantified by HPLC-ESI-TOF-MS. The extract was incorporated in liposomes and penetration enhancer-containing vesicles (PEVs) modified with glucidex, a dextrin, and a biopolymer obtained from Chimaera monstrosa. The PEVs were smaller than liposomes (~150 vs 370 nm) and more stable, according to accelerated aging tests. The integrity of the vesicles in acidic or neutral pH and high ionic strength or in milk whey was assessed. The cytocompatibility of the formulations and their ability to protect Caco-2 cells against oxidative stress were confirmed in vitro and compared with two commercial extracts of L. citriodora. The results confirmed the suitability of formulations to be used in functional foods to protect the intestine from oxidative stress.
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Affiliation(s)
- Francisco-Javier Leyva-Jiménez
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento 37, E-18100 Granada, Spain
| | - Maria Letizia Manca
- Department Scienze della Vita e dell'Ambiente, University of Cagliari, via Ospedale 72, 09124 Cagliari, Italy
| | - Maria Manconi
- Department Scienze della Vita e dell'Ambiente, University of Cagliari, via Ospedale 72, 09124 Cagliari, Italy
| | - Carla Caddeo
- Department Scienze della Vita e dell'Ambiente, University of Cagliari, via Ospedale 72, 09124 Cagliari, Italy
| | - José Antonio Vázquez
- Group of Recycling and Valorization of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), C/Eduardo Cabello, 6, CP36208 Vigo, Spain
| | - Claudia Carbone
- Department of Drug Sciences, University of Catania, viale A. Doria 6, 95125 Catania, Italy
| | - Jesús Lozano-Sánchez
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento 37, E-18100 Granada, Spain; Department of Food Science and Nutrition, University of Granada, Campus of Cartuja, 18071 Granada, Spain.
| | - David Arráez-Román
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento 37, E-18100 Granada, Spain; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain
| | - Antonio Segura-Carretero
- Functional Food Research and Development Center, Health Science Technological Park, Avenida del Conocimiento 37, E-18100 Granada, Spain; Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, E-18071 Granada, Spain
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Zia S, Khan MR, Shabbir MA, Aslam Maan A, Khan MKI, Nadeem M, Khalil AA, Din A, Aadil RM. An Inclusive Overview of Advanced Thermal and Nonthermal Extraction Techniques for Bioactive Compounds in Food and Food-related Matrices. Food Reviews International 2020. [DOI: 10.1080/87559129.2020.1772283] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sania Zia
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abid Aslam Maan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Nadeem
- Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus, Pakistan
| | - Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences (UIDNS), Faculty of Allied Health Sciences, The University of Lahore, Pakistan
| | - Ahmad Din
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Osorio-Tobón JF. Recent advances and comparisons of conventional and alternative extraction techniques of phenolic compounds. J Food Sci Technol 2020; 57:4299-4315. [PMID: 33087945 DOI: 10.1007/s13197-020-04433-2] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/27/2020] [Accepted: 04/08/2020] [Indexed: 01/09/2023]
Abstract
Phenolic compounds are a group of secondary metabolites produced by plants under stressful conditions. Phenolic compounds play an important role in the prevention and treatment of certain illnesses and are exploited by the food and pharmaceutical industries. Conventional methods are commonly used as models to compare the efficiencies of alternative extraction methods. Among alternative extraction processes, microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), supercritical fluid extraction (SFE) and ultrasonic-assisted extraction (UAE) are the most studied. These methods produce extracts rich in phenolic compounds using moderate temperatures, short extraction times, and solvents generally recognized as safe. The combination of extraction time and temperature plays a critical role in the stability of the compounds. Solvents of higher polarity enhance the extraction of phenolic compounds. The use of the ethanol-water mixture for MAE, PLE, and UAE is recommended. MAE and UAE involve shorter extraction times than do PLE and SFE. SFE requires a low average temperature (40 °C). MAE produces the highest total phenolic content [227.63 mg GAE/g dry basis (d.b.)], followed by PLE (173.65 mg GAE/g d.b.), UAE (92.99 mg GAE/g d.b.) and SFE (37 mg GAE/g d.b.). Extraction yields and recovery rates of the phenolic compounds can be enhanced by combining and integrating extraction methods.
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Affiliation(s)
- J Felipe Osorio-Tobón
- Faculty of Health Sciences, University Institution Colegio Mayor de Antioquia (COLMAYOR), Carrera 78 # 65-46, Medellín, 050036 Antioquia Colombia
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Hsieh-Lo M, Castillo-Herrera G, Mojica L. Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability. Foods 2020; 9:E655. [PMID: 32438746 DOI: 10.3390/foods9050655] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/25/2020] [Accepted: 03/27/2020] [Indexed: 01/06/2023] Open
Abstract
Black bean is a source of anthocyanins and other phenolic compounds that are associated with health benefits. This work aimed to optimize the extraction and determine the stability and biological potential of black bean anthocyanin-rich extracts recovered by supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE). The highest concentration of anthocyanins and total phenolic compounds were recovered with SFE using 300 bar, 60 °C and co-solvent ethanol/distilled water (50/50, v/v). Eleven non-colored phenolic compounds were identified in SFE extract using Ultra performance liquid chromatography - Electrospray ionization-Quadrupole -Time of flight - Mass spectrometry (UPLC-ESI-QToF-MS/MS). Myricetin, syringic acid, rutin hydrate and chlorogenic acid presented the highest relative area among identified compounds. Compared to leaching extraction, SFE extracts showed a similar storage stability at 4, 25 and 32 °C (p < 0.05), but with a higher antioxidant potential (2,2-diphenyl-1-picryl-hydrazil (DPPH) IC50: 0.078 ± 0.01; 2,2'-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) IC50: 0.161 ± 0.03) and antidiabetic potential (α-amylase IC50: 124.76 ± 12.97; α-glucosidase IC50: 31.30 ± 0.84; dipeptidyl peptidase-IV IC50: 0.195 ± 0.01). SFE extraction is an efficient method to obtain anthocyanins and other phenolic compounds with exceptional biological potential.
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Hirondart M, Rombaut N, Fabiano-Tixier AS, Bily A, Chemat F. Comparison between Pressurized Liquid Extraction and Conventional Soxhlet Extraction for Rosemary Antioxidants, Yield, Composition, and Environmental Footprint. Foods 2020; 9:E584. [PMID: 32380668 PMCID: PMC7278715 DOI: 10.3390/foods9050584] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/28/2020] [Accepted: 05/01/2020] [Indexed: 12/14/2022] Open
Abstract
Nowadays, "green analytical chemistry" challenges are to develop techniques which reduce the environmental impact not only in term of analysis but also in the sample preparation step. Within this objective, pressurized liquid extraction (PLE) was investigated to determine the initial composition of key antioxidants contained in rosemary leaves: Rosmarinic acid (RA), carnosic acid (CA), and carnosol (CO). An experimental design was applied to identify an optimized PLE set of extraction parameters: A temperature of 183 °C, a pressure of 130 bar, and an extraction duration of 3 min enabled recovering rosemary antioxidants. PLE was further compared to conventional Soxhlet extraction (CSE) in term of global processing time, energy used, solvent recovery, raw material used, accuracy, reproducibility, and robustness to extract quantitatively RA, CA, and CO from rosemary leaves. A statistical comparison of the two extraction procedure (PLE and CSE) was achieved and showed no significant difference between the two procedures in terms of RA, CA, and CO extraction. To complete the study showing that the use of PLE is an advantageous alternative to CSE, the eco-footprint of the PLE process was evaluated. Results demonstrate that it is a rapid, clean, and environmentally friendly extraction technique.
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Affiliation(s)
- Mathilde Hirondart
- Avignon University, INRAE, UMR408, GREEN Team Extraction, F-84000 Avignon, France; (M.H.); (N.R.); (A.S.F.-T.)
- ORTESA, LabCom Naturex-Avignon University, F-84000 Avignon, France;
| | - Natacha Rombaut
- Avignon University, INRAE, UMR408, GREEN Team Extraction, F-84000 Avignon, France; (M.H.); (N.R.); (A.S.F.-T.)
- ORTESA, LabCom Naturex-Avignon University, F-84000 Avignon, France;
| | - Anne Sylvie Fabiano-Tixier
- Avignon University, INRAE, UMR408, GREEN Team Extraction, F-84000 Avignon, France; (M.H.); (N.R.); (A.S.F.-T.)
- ORTESA, LabCom Naturex-Avignon University, F-84000 Avignon, France;
| | - Antoine Bily
- ORTESA, LabCom Naturex-Avignon University, F-84000 Avignon, France;
- Naturex-Givaudan, 250 rue Pierre Bayle, BP 81218, CEDEX 9, F-84911 Avignon, France
| | - Farid Chemat
- Avignon University, INRAE, UMR408, GREEN Team Extraction, F-84000 Avignon, France; (M.H.); (N.R.); (A.S.F.-T.)
- ORTESA, LabCom Naturex-Avignon University, F-84000 Avignon, France;
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de Brito Nogueira TB, da Silva TPM, de Araújo Luiz D, de Andrade CJ, de Andrade LM, Ferreira MSL, Fai AEC. Fruits and vegetable-processing waste: a case study in two markets at Rio de Janeiro, RJ, Brazil. Environ Sci Pollut Res Int 2020; 27:18530-18540. [PMID: 32193738 DOI: 10.1007/s11356-020-08244-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Accepted: 02/25/2020] [Indexed: 06/10/2023]
Abstract
Fruits and vegetables (FV) consumed in natura or processed produce a significant volume of waste, causing an economic deficit in the productive chain. FV markets feature a significant production of vegetable residues with potential of use, since they commercialize an increasing amount of minimally processed vegetables and fruit juices. To this end, it is important to identify, quantify, and characterize these wastes and to propose feasible and coherent alternatives for their use at regional and worldwide levels. In this paper, a case study of two FV markets in Rio de Janeiro, Brazil, was conducted to identify and quantify FV processing waste. Over a period of 20 days, the FV residues from 31 vegetables and 17 fruits were identified and weighed. It is estimated by extrapolation that 106,000 kg of FV were processed in 1 year in two units of FV markets and 48.6% of FV were discarded as by-products. This may be a consequence of factors that contribute to waste generation, such as the low preparation and/or training of the manipulators as well as the quality of the equipment and the maintenance thereof. Thus, studies that aim to understand the environmental impact by monitoring the of FV waste are fundamental, since this waste can be used as raw material and converted into value-added products.
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Affiliation(s)
- Talita Braga de Brito Nogueira
- Graduate Program in Food Science and Nutrition, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Tatiana Pereira Matos da Silva
- Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil
| | - Daniel de Araújo Luiz
- Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil
| | - Cristiano José de Andrade
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil
| | - Lidiane Maria de Andrade
- Department of Chemical Engineering, Polytechnic School, University of São Paulo (USP), São Paulo, Brazil
| | - Mariana Simões Larraz Ferreira
- Graduate Program in Food Science and Nutrition, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil
| | - Ana Elizabeth Cavalcante Fai
- Graduate Program in Food Science and Nutrition, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.
- Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil.
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Ho TC, Kiddane AT, Sivagnanam SP, Park JS, Cho YJ, Getachew AT, Nguyen TTT, Kim GD, Chun BS. Green extraction of polyphenolic-polysaccharide conjugates from Pseuderanthemum palatiferum (Nees) Radlk.: Chemical profile and anticoagulant activity. Int J Biol Macromol 2020; 157:484-493. [PMID: 32325075 DOI: 10.1016/j.ijbiomac.2020.04.113] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 04/02/2020] [Accepted: 04/16/2020] [Indexed: 01/11/2023]
Abstract
In this study, pressurized liquid extraction (PLE) of polyphenolic-polysaccharide (PP) from Pseuderanthemum palatiferum (Nees) Radlk. leaves was carried out and compared with a conventional technique using 0.1 M sodium hydroxide. The extracts were purified according to the method reported previously to obtain PP conjugates which were further studied about chemical profiles and anticoagulant activity. Fourier-transform infrared spectroscopy (FTIR), UV-Vis, nuclear magnetic resonance (NMR), gel permeation chromatography (GPC), and spectrophotometry analysis were used to characterize the selected PP conjugates. The results showed that PP conjugates comprised of carbohydrate, phenolic, and protein constituents with the yield ranged from 2.76% to 14.34%. Seven mono sugars containing in all conjugates were determined using high-performance liquid chromatography (HPLC), namely, arabinose, fucose, galactose, glucose, mannose, rhamnose, and xylose. PP conjugates obtained from PLE at 150 °C (PP-PLE5) exhibited better anticoagulant activity than those found at 200 °C and comparable to that of the conventional technique. On gel permeation chromatography, PP-PLE5 showed a broad molecular mass from 6 to 642 kDa. From the obtained results, PLE can be used as a green effective technique for the recovery of PP conjugate from P. palatiferum leaves.
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Affiliation(s)
- Truc Cong Ho
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea; University of Cuu Long, 1A Highway, Long Ho District, Vinh Long 85000, Viet Nam
| | - Anley Teferra Kiddane
- Department of Microbiology, Pukyong National University, Busan 48513, Republic of Korea
| | | | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
| | - Yeon-Jin Cho
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea
| | | | | | - Gun-Do Kim
- Department of Microbiology, Pukyong National University, Busan 48513, Republic of Korea
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea.
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