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Shen L, Pang S, Zhong M, Sun Y, Qayum A, Liu Y, Rashid A, Xu B, Liang Q, Ma H, Ren X. A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies. ULTRASONICS SONOCHEMISTRY 2023; 101:106646. [PMID: 37862945 PMCID: PMC10594638 DOI: 10.1016/j.ultsonch.2023.106646] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/23/2023] [Accepted: 10/07/2023] [Indexed: 10/22/2023]
Abstract
The increasing focus on health and well-being has sparked a rising interest in bioactive components in the food, pharmaceutical, and nutraceutical industries. These components are gaining popularity due to their potential benefits for overall health. The growing interest has resulted in a continuous rise in demand for bioactive components, leading to the exploration of both edible and non-edible sources to obtain these valuable substances. Traditional extraction methods like solvent extraction, distillation, and pressing have certain drawbacks, including lower extraction efficiency, reduced yield, and the use of significant amounts of solvents or resources. Furthermore, certain extraction methods necessitate high temperatures, which can adversely affect certain bioactive components. Consequently, researchers are exploring non-thermal technologies to develop environmentally friendly and efficient extraction methods. Ultrasonic-assisted extraction (UAE) is recognized as an environmentally friendly and highly efficient extraction technology. The UAE has the potential to minimize or eliminate the need for organic solvents, thereby reducing its impact on the environment. Additionally, UAE has been found to significantly enhance the production of target bioactive components, making it an attractive method in the industry. The emergence of ultrasonic assisted extraction equipment (UAEE) has presented novel opportunities for research in chemistry, biology, pharmaceuticals, food, and other related fields. However, there is still a need for further investigation into the main components and working modes of UAEE, as current understanding in this area remains limited. Therefore, additional research and exploration are necessary to enhance our knowledge and optimize the application of UAEE. The core aim of this review is to gain a comprehensive understanding of the principles, benefits and impact on bioactive components of UAE, explore the different types of equipment used in this technique, examine the various working modes and control parameters employed in UAE, and provide a detailed overview of the blending of UAE with other emerging extraction technologies. In conclusion, the future development of UAEE is envisioned to focus on achieving increased efficiency, reduced costs, enhanced safety, and improved reliability. These key areas of advancement aim to optimize the performance and practicality of UAEE, making it a more efficient, cost-effective, and reliable extraction technology.
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Affiliation(s)
- Lipeng Shen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Shuixiu Pang
- Zhongke Zhigu International Pharmaceutical Biotechnology (Guangdong) Co., Ltd, Guikeng Village, Chuangxing Avenue, Gaoxin District, Qingyuan, Guangdong 511538, China
| | - Mingming Zhong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yufan Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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2
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Pereira Silveira M, Lucas Chaves Almeida F, Dutra Alvim I, Silvia Prata A. Encapsulation of pomegranate polyphenols by ionic gelation: Strategies for improved retention and controlled release. Food Res Int 2023; 174:113590. [PMID: 37986529 DOI: 10.1016/j.foodres.2023.113590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 10/12/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
This study aimed at producing pectin hydrogel beads by ionic gelation proce to carry pomegranate extract (PE) evaluating approaches to increase its retention and protect the polyphenols from environmental conditions that interfere in the stability and color of these compounds, such as the pH of the medium. Several strategies were tested to reduce the mass transfer and consequently increase its retention. The insertion of a filler (gelatinized starch), the employment of different concentrations from the external environment, the adsorption using blank pectin-starch beads, and the electrostatic coating using chitosan were performed. The release of entrapped compounds over time was employed to evaluate the release pattern of PE in water media. Diffusion coefficients calculated from these experiments were then used to estimate the PE release behavior. The encapsulation efficiency (EE) was significantly improved (42 % to 101 %) when equalizing the concentration of the external medium with that from the beads formulation. Furthermore, the increase in the PE concentration was proportional to the rise in the mechanical strength (MS) of the beads which indicates a modification of internal structure due to the presence of polyphenols. The adsorption was efficient in entrapping the active compound, and despite the high PE content observed for all beads (average value of 2960.26 mg of gallic acid equivalent/100 g sample), they had the lowest diffusion coefficient from the release in water media. Finally, the coating was able to reduce the release rate in most of the tests (DAB uncoated = 0.5 DAB coated), however, during the electrostatic deposition a loss of about 32 % of the phenolic compounds in the chitosan solution was observed which led to a reduced EE. Despite the obtention of retarded release, coating studies need to be improved. Some adjustments in the execution of this technique are necessary so that the losses are reduced and the process becomes viable for the use of beads in food.
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Affiliation(s)
- Mariana Pereira Silveira
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, São Paulo, Brazil.
| | - Francisco Lucas Chaves Almeida
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, São Paulo, Brazil
| | - Izabela Dutra Alvim
- Center for Technology of Cereals and Chocolates, Institute of Food Technology (ITAL) - Campinas, São Paulo, Brazil
| | - Ana Silvia Prata
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Campinas, São Paulo, Brazil
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Pioltelli E, Sartirana C, Copetta A, Brioschi M, Labra M, Guzzetti L. Vigna unguiculata L. Walp. Leaves as a Source of Phytochemicals of Dietary Interest: Optimization of Ultrasound-Assisted Extraction and Assessment of Traditional Consumer Habits. Chem Biodivers 2023; 20:e202300797. [PMID: 37751377 DOI: 10.1002/cbdv.202300797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 09/21/2023] [Accepted: 09/25/2023] [Indexed: 09/28/2023]
Abstract
Vigna unguiculata L. Walp. is an African crop spread worldwide mainly for pulses production. Despite being a neglected and under-utilized food, cowpea leaves are a rich source of phytochemicals and micronutrients. The aim of the work is to characterize the phytochemical composition of cowpea leaves by an optimized ultrasound-assisted extraction (USAE) and to compare raw and boiled leaves. A three-level factorial design (Box-Behnken) was employed for the optimization of the USAE considering three different parameters (% ethanol, drug-to-solvent ratio, and number of cycles). The optimized extracts were characterized by LC/MS/MS. Finally, leaves were boiled at 100 °C for 30 min to simulate traditional cooking procedures and compared to raw leaves. The best extraction condition was EtOH/H2 O 1 : 2 v/v, drug to solvent ratio 1 : 47 w/v, and 3 extraction cycles. The phytochemicals identified mainly belong to the family of phenolic acids, flavonoids, terpenoids, and alkaloids. Boiled leaves revealed a significant loss of most phytochemicals and a net decrease of their antioxidant activity compared to the raw ones. The results highlight the potential nutraceutical value of cowpea leaves whilst the impoverishment triggered by traditional consumer habits pushes the need to evaluate alternative cooking procedures helpful in the maintenance of their phytochemical properties.
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Affiliation(s)
- E Pioltelli
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza, 2, U3 Building, 20126, Milan, Italy
- NBFC, National Biodiversity Future Center, Palermo, 90133, Italy
| | - C Sartirana
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza, 2, U3 Building, 20126, Milan, Italy
| | - A Copetta
- CREA Research Center for Vegetable and Ornamental Crops, 18038, Sanremo (IM), Italy
| | - M Brioschi
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza, 2, U3 Building, 20126, Milan, Italy
| | - M Labra
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza, 2, U3 Building, 20126, Milan, Italy
- NBFC, National Biodiversity Future Center, Palermo, 90133, Italy
| | - L Guzzetti
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza della Scienza, 2, U3 Building, 20126, Milan, Italy
- NBFC, National Biodiversity Future Center, Palermo, 90133, Italy
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Wong CCY, Raymond JL, Usadi LN, Zong Z, Walton SC, Sedgwick AC, Kwan J. Enhancement of sonochemical production of hydroxyl radicals from pulsed cylindrically converging ultrasound waves. ULTRASONICS SONOCHEMISTRY 2023; 99:106559. [PMID: 37643498 PMCID: PMC10474230 DOI: 10.1016/j.ultsonch.2023.106559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 08/08/2023] [Accepted: 08/14/2023] [Indexed: 08/31/2023]
Abstract
Sonochemistry is the use of ultrasound to generate highly reactive radical species through the inertial collapse of a gas/vapour cavity and is a green alternative for hydrogen production, wastewater treatment, and chemical synthesis and modifications. Yet, current sonochemical reactors often are limited by their design, resulting in low efficacy and yields with slow reaction kinetics. Here, we constructed a novel sonochemical reactor design that creates cylindrically converging ultrasound waves to create an intense localised region of high acoustic pressure amplitudes (15 MPaPKPK) capable of spontaneously nucleating cavitation. Using a novel dosimetry technique, we determined the effect of acoustic parameters on the yield of hydroxyl radicals (HO), HO production rate, and ultimately the sonochemical efficiency (SE) of our reactor. Our reactor design had a significantly higher HO production rate and SE compared to other conventional reactors and across literature.
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Affiliation(s)
- Cherie C Y Wong
- Department of Engineering Science, Parks Road, Oxford OX1 3PJ, UK
| | - Jason L Raymond
- Department of Engineering Science, Parks Road, Oxford OX1 3PJ, UK
| | - Lillian N Usadi
- Department of Engineering Science, Parks Road, Oxford OX1 3PJ, UK
| | - Zhiyuan Zong
- Department of Engineering Science, Parks Road, Oxford OX1 3PJ, UK
| | | | - Adam C Sedgwick
- Department of Chemistry, Chemistry Research Laboratory, University of Oxford, Mansfield Road, OX1 3TA, UK
| | - James Kwan
- Department of Engineering Science, Parks Road, Oxford OX1 3PJ, UK.
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Villamil-Galindo E, Gastélum-Estrada A, Chuck-Hernandez C, Antunes-Ricardo M, Reza-Zaldivar EE, Piagentini A, Jacobo-Velázquez DA. Kinetic Ultrasound-Assisted Extraction as a Sustainable Approach for the Recovery of Phenolics Accumulated through UVA Treatment in Strawberry By-Products. Foods 2023; 12:2989. [PMID: 37627988 PMCID: PMC10453509 DOI: 10.3390/foods12162989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/01/2023] [Accepted: 08/05/2023] [Indexed: 08/27/2023] Open
Abstract
Ultrasound-assisted extraction (UAE) is an efficient and sustainable method for extracting bioactive compounds from agro-industrial by-products. Moreover, it has been reported that ultraviolet A (UVA) radiation can induce the biosynthesis and accumulation of bioactive phenolic compounds. This study optimized the efficiency of ultrasound-assisted extraction (UAE) for recovering ultraviolet A (UVA)-induced phenolic compounds in strawberry by-products (RF-N). The impact of three factors (solid-liquid ratio, ethanol concentration, and ultrasound power) on total phenolic compound (TPC) kinetics using Peleg's model was investigated. The developed model showed a suitable fit for both RF-N and strawberry by-products treated with UVA (RF-E). The optimal UAE conditions obtained were of a 1:30 ratio, 46% ethanol, and 100% ultrasound power, resulting in an average yield of 13 g total phenolics kg-1. The bioaccessibility of phenolic compounds during in-vitro digestion was 36.5%, with agrimoniin being the predominant compound. UAE combined with UVA treatment increased the bioactivity of RF extracts, displaying significant anti-proliferative effects on HT29 and Caco-2 cancer cell lines, as well as anti-inflammatory potential and cellular antioxidant activity. The ultrasound proved to be a sustainable and effective technique for extracting phenolic compounds from RF, contributing to the valorization of strawberry agro-industrial by-products, and maximizing their nutraceutical potential.
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Affiliation(s)
- Esteban Villamil-Galindo
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe 3000, Argentina (A.P.)
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santa Fe 3000, Argentina
| | - Alejandro Gastélum-Estrada
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Av. General Ramón Corona 2514, Zapopan 45201, Mexico
| | - Cristina Chuck-Hernandez
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
| | - Marilena Antunes-Ricardo
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Av. General Ramón Corona 2514, Zapopan 45201, Mexico
| | - Edwin E. Reza-Zaldivar
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
| | - Andrea Piagentini
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe 3000, Argentina (A.P.)
| | - Daniel A. Jacobo-Velázquez
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Av. General Ramón Corona 2514, Zapopan 45201, Mexico
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Yavuz UB, Erem E, Kilic-Akyilmaz M. Stabilization of Olive Oil in Water Emulsion with Dairy Ingredients by Pulsed and Continuous High Intensity Ultrasound. ACS OMEGA 2023; 8:11425-11432. [PMID: 37008147 PMCID: PMC10061600 DOI: 10.1021/acsomega.3c00227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Accepted: 03/02/2023] [Indexed: 06/19/2023]
Abstract
Application of high intensity ultrasound (HIUS) for stabilization of olive oil in water emulsion with different dairy ingredients including sodium caseinate (NaCS) and whey protein isolate (WPI) was investigated. The emulsions were prepared by homogenization with a probe and then treated with either a second homogenization or HIUS at a different power level (20 and 50%) in pulsed or continuous mode for 2 min. The emulsion activity index (EAI), creaming index (CI), specific surface area (SSA), rheological properties, and droplet size of the samples were determined. The temperature of the sample rose when HIUS was applied in continuous mode and at increasing power level. HIUS treatment increased EAI and SSA of the emulsion and decreased droplet size and CI compared with those of the double-homogenized sample. Among the HIUS treatments, the highest EAI was found in the emulsion with NaCS that was treated at a power level of 50% in continuous mode, and the lowest one was obtained by HIUS applied at a power level of 20% in pulsed mode. SSA, droplet size, and span of the emulsion were not affected by HIUS parameters. Rheological properties of HIUS-treated emulsions were not different from those of the double-homogenized control sample. Continuous HIUS at 20% power level and pulsed HIUS at 50% power level reduced creaming in the emulsion after storage at a similar level. HIUS at a low power level or in pulsed mode can be preferred for heat sensitive materials.
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Santos NC, Almeida RLJ, da Silva GM, de Alcântara Silva VM, de Alcântara Ribeiro VH, de Oliveira Brito AC, de Sousa Rodrigues LM, Santos RMS, Saraiva MMT. Impact of pretreatments with ethanol and freezing on drying slice papaya: drying performance and kinetic of ultrasound-assisted extraction of phenolics compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:125-134. [PMID: 35821573 DOI: 10.1002/jsfa.12119] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 06/28/2022] [Accepted: 07/12/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Pretreatments of drying can represent an alternative to minimize the negative aspect process on the dry samples. Thus, the influence of ethanol (ET) and freezing (FG) as drying pretreatments was analyzed for slices of papaya. The slices (5 mm) were submitted for drying kinetics (60 °C and 1.5 m s-1 ). Drying kinetics experimental data were fitted using Page's model and a diffusive model with boundary condition of types I and III. Also the thermophysical properties (thermal conductivity and specific heat) were determined and finally, the kinetics of ultrasound-assisted (40 kHz and 132 W) extraction of total phenolic compounds (TPCs) were realized. RESULTS The combined method (ET + FG) was more efficient in reducing the drying time of papaya slices (48%) and the model 2 simulating the boundary condition of the third type (type III) showed the best fit to the experimental data. Effective diffusivity and convective coefficient were higher for ET + FG, where the maximum reduction in water content was 91% compared to fresh slices. The pretreatments did not influence the thermal conductivity, however, they were significant in the specific heat and in the extraction of TPCs, being higher in the time of 180 min. CONCLUSION It was confirmed in the results presented that the combined pretreatment ET + FG is the most viable for drying papaya slices. Furthermore, it was found to be the most efficient in minimizing the loss of TPCs. Therefore, this pretreatment has great potential for application in the development of high value-added foods. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Newton Carlos Santos
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, Brazil
| | | | - Gabriel Monteiro da Silva
- Department of Agricultural Engineering, Federal University of Campina Grande, Campina Grande, Brazil
| | | | | | | | | | - Rebeca Morais Silva Santos
- Department of Engineering and Management of Natural Resources, Federal University of Campina Grande, Campina Grande, Brazil
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Factorial Optimization of Ultrasound-Assisted Extraction of Phycocyanin from Synechocystis salina: Towards a Biorefinery Approach. Life (Basel) 2022; 12:life12091389. [PMID: 36143425 PMCID: PMC9505276 DOI: 10.3390/life12091389] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 08/26/2022] [Accepted: 09/02/2022] [Indexed: 11/25/2022] Open
Abstract
PC is a bioactive and colorant compound widely sought in the food, nutraceutical and cosmetic industries, and one of the most important pigments produced by Synechocystis salina. However, the general extraction process is usually time-consuming and expensive, with low extraction yields—thus compromising a feasible and sustainable bioprocess. Hence, new extraction technologies (e.g., ultrasound assisted-extraction or UAE) emerged in the latest years may serve as a key step to make the overall bioprocess more competitive. Therefore, this study aimed at optimizing the yields of phycocyanin (PC) rich-extracts of S. salina by resorting to UAE; in attempts to explore this process in a more economically feasible way; valorization of the remaining cyanobacterial biomass, via extraction of other bioactive pigments and antioxidants, was tackled within a biorefinery perspective. A two-stage extraction (using ethanol and water) was thus performed (because it favors PC extraction); other bioactive pigments, including chlorophyll a (chl a), carotenoids, and other phycobiliproteins (PBPs), but also antioxidant (AOX) capacity and extraction yields were also evaluated for their optimum UAE yields. A factorial design based on Box–Behnken model was developed; and the influence of such extraction parameters as biomass to solvent ratio (B/S ratio = 1.5–8.5 mg·mL−1), duty cycle (DT = 40–100%), and percentage of amplitude (A = 40–100%) were evaluated. The model predicted higher PC yields with high B/S ratio = 6 mg·mL−1, lower DT = 80% and an A = 100%. Classical extraction was compared with UAE under the optimum conditions found; the latter improved PC yields by 12.5% and 47.8%, when compared to freeze-thawing extraction, and bead beater homogenization-based extraction, respectively. UAE successive extractions allowed to valorize other important bioactive compounds than PC, by reusing biomass, supporting a favorable contribution to the economic feasibility of the S. salina-based process towards a biorefinery approach.
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Cano-Lamadrid M, Martínez-Zamora L, Castillejo N, Artés-Hernández F. From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization. Foods 2022; 11:foods11172596. [PMID: 36076782 PMCID: PMC9455765 DOI: 10.3390/foods11172596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/16/2022] [Accepted: 08/20/2022] [Indexed: 11/16/2022] Open
Abstract
The food industry is quite interested in the use of (techno)-functional bioactive compounds from byproducts to develop ‘clean label’ foods in a circular economy. The aim of this review is to evaluate the state of the knowledge and scientific evidence on the use of green extraction technologies (ultrasound-, microwave-, and enzymatic-assisted) of bioactive compounds from pomegranate peel byproducts, and their potential application via the supplementation/fortification of vegetal matrixes to improve their quality, functional properties, and safety. Most studies are mainly focused on ultrasound extraction, which has been widely developed compared to microwave or enzymatic extractions, which should be studied in depth, including their combinations. After extraction, pomegranate peel byproducts (in the form of powders, liquid extracts, and/or encapsulated, among others) have been incorporated into several food matrixes, as a good tool to preserve ‘clean label’ foods without altering their composition and improving their functional properties. Future studies must clearly evaluate the energy efficiency/consumption, the cost, and the environmental impact leading to the sustainable extraction of the key bio-compounds. Moreover, predictive models are needed to optimize the phytochemical extraction and to help in decision-making along the supply chain.
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Affiliation(s)
- Marina Cano-Lamadrid
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
| | - Lorena Martínez-Zamora
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
- Department of Food Technology, Nutrition, and Food Science, Faculty of Veterinary Sciences, University of Murcia, Espinardo, 30071 Murcia, Spain
| | - Noelia Castillejo
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
- Correspondence: ; Tel.: +34-968325509
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10
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Gul B, Khan S, Ahmad I. Extraction of phytochemicals from date palm (Phoenix dactylifera L.) seeds by enzymatic hydrolysis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Banat Gul
- National University of Science and Technology (NUST) Islamabad Pakistan
| | - Shamim Khan
- Department of Physics Islamia College Peshawar Khyber Pakhtunkhwa Pakistan
| | - Iftikhar Ahmad
- Institute of Radiotherapy and Nuclear Medicine (IRNUM) Peshawar Pakistan
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Continuous ultrasound and pulsed ultrasound: Selective extraction tools to obtain enriched antioxidants extracts from cocoa beans (Theobroma cacao L.). INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Nicolescu A, Babotă M, Zhang L, Bunea CI, Gavrilaș L, Vodnar DC, Mocan A, Crișan G, Rocchetti G. Optimized Ultrasound-Assisted Enzymatic Extraction of Phenolic Compounds from Rosa canina L. Pseudo-Fruits (Rosehip) and Their Biological Activity. Antioxidants (Basel) 2022; 11:antiox11061123. [PMID: 35740020 PMCID: PMC9220760 DOI: 10.3390/antiox11061123] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Revised: 05/24/2022] [Accepted: 05/30/2022] [Indexed: 11/16/2022] Open
Abstract
Two techniques, namely, optimized ultrasound-assisted extraction (UAE) and enzyme-assisted extraction (EAE), were used to promote the extraction of phenolic compounds from the pseudo-fruits of Rosa canina L. (RC). For UAE, an optimization process based on the design of experiment (DoE) principles was used for determining the dependence between three variables (i.e., time of extraction, ultrasound amplitude, and the material-to-water ratio) and the total phenolic content of the samples. For EAE, a 2:1:1 pectinase, cellulase, and hemicellulase enzymatic blend was used as pre-treatment for optimized UAE, inducing a higher total phenolic content. The untargeted phenolic profiling approach revealed a great abundance of lower molecular weight phenolics (1.64 mg Eq./g) in UAE-RC extracts, whilst gallic acid (belonging to hydroxybenzoic acid derivatives) was the most abundant individual compound of both extracts. The unsupervised multivariate statistics clearly discriminated the impact of enzymatic pre-treatment on the phenolic profile of RC pseudo-fruits. Finally, Pearson’s correlation coefficients showed that anthocyanins, phenolic acids, and tyrosol derivatives were those compounds mostly correlated to the in vitro antioxidant potential of the extracts, whilst negative and significant (p < 0.05) correlation coefficients were recorded when considering the enzymatic inhibition activities. The highest enzyme-inhibitory activity has been identified against α-glucosidase, which indicates an antidiabetic effect.
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Affiliation(s)
- Alexandru Nicolescu
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania; (A.N.); (M.B.); (G.C.)
| | - Mihai Babotă
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania; (A.N.); (M.B.); (G.C.)
| | - Leilei Zhang
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy;
| | - Claudiu I. Bunea
- Faculty of Horticulture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania;
| | - Laura Gavrilaș
- Department of Bromatology, Hygiene, Nutrition, “Iuliu Haţieganu” University of Medicine and Pharmacy, 6 Pasteur Street, 400349 Cluj-Napoca, Romania;
| | - Dan C. Vodnar
- Institute of Life Sciences, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania;
| | - Andrei Mocan
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania; (A.N.); (M.B.); (G.C.)
- Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Correspondence: or
| | - Gianina Crișan
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania; (A.N.); (M.B.); (G.C.)
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
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13
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Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium cattleianum Leaves: Optimization Using the Response Surface Methodology. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113557. [PMID: 35684493 PMCID: PMC9181949 DOI: 10.3390/molecules27113557] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 05/28/2022] [Accepted: 05/30/2022] [Indexed: 12/28/2022]
Abstract
In this study, conditions for the ultrasound-assisted extraction (UAE) of soluble polyphenols from Psidium cattleianum (PC) leaves were optimized using response surface methodology (RSM) by assessing the effect of extraction time (XET = 2, 4, and 6 min), sonication amplitude (XSA = 60, 80, and 100%), and pulse cycle (XPC = 0.4, 0.7, and 1 s). Furthermore, the optimized UAE conditions were compared with a conventional aqueous–organic extraction (AOE) method for extracting total phenolics; moreover, a phenolic profile using HPLC and antioxidant activity (DPPH, ABTS, and FRAP) were also compared. According to the RSM, the best conditions for UAE to extract the highest soluble polyphenol content and yield (158.18 mg/g dry matter [DM] and 15.81%) include a 100% sonication amplitude for 4 min at 0.6 s of pulse cycle. The optimal UAE conditions exhibited an effectiveness of 1.71 times in comparison to the AOE method for extracting total phenolics, in 96.66% less time; moreover, PC leaf extracts by UAE showed higher antioxidant values than AOE. Additionally, gallic, protocateic, chlorogenic, caffeic, coumaric, trans-cinnamic, 4-hydroxybenzoic, and syringic acids, as well as kaempferol were identified in PC leaves under UAE. PC leaf extracts are widely used for therapeutic and other industrial purposes; thus, the UAE proves to be a useful technology with which to improve the yield extraction of PC leaf phytochemicals.
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14
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Tena N, Asuero AG. Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application. Antioxidants (Basel) 2022; 11:antiox11020286. [PMID: 35204169 PMCID: PMC8868086 DOI: 10.3390/antiox11020286] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 01/27/2022] [Accepted: 01/27/2022] [Indexed: 01/24/2023] Open
Abstract
Nowadays, food industries are concerned about satisfying legal requirements related to waste policy and environmental protection. In addition, they take steps to ensure food safety and quality products that have high nutritional properties. Anthocyanins are considered high added-value compounds due to their sensory qualities, colors, and nutritional properties; they are considered bioactive ingredients. They are found in high concentrations in many by-products across the food industry. Thus, the non-conventional extraction techniques presented here are useful in satisfying the current food industry requirements. However, selecting more convenient extraction techniques is not easy. Multiple factors are implicated in the decision. In this review, we compile the most recent applications (since 2015) used to extract anthocyanins from different natural matrices, via conventional and non-conventional extraction techniques. We analyze the main advantages and disadvantages of anthocyanin extraction techniques from different natural matrices and discuss the selection criteria for sustainability of the processes. We present an up-to-date analysis of the principles of the techniques and an optimization of the extraction conditions, technical progress, and industrial applications. Finally, we provide a critical comparison between these techniques and some recommendations, to select and optimize the techniques for industrial applications.
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15
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Jouki M, Khazaei N, Rashidi-Alavijeh S, Ahmadi S. Encapsulation of Lactobacillus casei in quince seed gum-alginate beads to produce a functional synbiotic drink powder by agro-industrial by-products and freeze-drying. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106895] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Peixoto Araujo NM, Silva EK, Arruda HS, Rodrigues de Morais D, Angela A. Meireles M, Pereira GA, Pastore GM. Recovering phenolic compounds from Eugenia calycina Cambess employing high-intensity ultrasound treatments: A comparison among its leaves, fruit pulp, and seed as promising sources of bioactive compounds. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.118920] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Kaderides K, Kyriakoudi A, Mourtzinos I, Goula AM. Potential of pomegranate peel extract as a natural additive in foods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.050] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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18
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Dias ALB, de Aguiar AC, Rostagno MA. Extraction of natural products using supercritical fluids and pressurized liquids assisted by ultrasound: Current status and trends. ULTRASONICS SONOCHEMISTRY 2021; 74:105584. [PMID: 33975187 PMCID: PMC8122360 DOI: 10.1016/j.ultsonch.2021.105584] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 04/12/2021] [Accepted: 05/03/2021] [Indexed: 05/16/2023]
Abstract
Natural products are a source of a wide range of chemical compounds, from pigments to bioactive compounds, which can be extracted and used in different applications. Due to consumer awareness, the interest in natural compounds significantly increased in the last decades, prompting the search for more efficient and environmentally friendly extraction techniques and methods. Pressurized liquids and fluids (sub and supercritical) are being explored to extract natural compounds within the green process concept. The combination of these techniques with ultrasound has emerged as an alternative to intensify the extraction process efficiently. In this context, this work presents a comprehensive review and current insights into the use of high-pressure systems, specifically supercritical fluid extraction and pressurized liquid extraction assisted by ultrasound, as emerging technologies for extracting bioactive compounds from natural products. The extraction mechanisms, applications, and the influence of operational parameters in the process are addressed, in addition to an analysis of the main challenges to be overcome for widespread application.
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Affiliation(s)
- Arthur Luiz Baião Dias
- Laboratory of High Pressure in Food Engineering, Department of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, Brazil
| | - Ana Carolina de Aguiar
- Laboratory of High Pressure in Food Engineering, Department of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, Brazil
| | - Maurício A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, UNICAMP, 13484-350 Limeira, SP, Brazil.
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19
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Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying. Foods 2021; 10:foods10061255. [PMID: 34205876 PMCID: PMC8228717 DOI: 10.3390/foods10061255] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 05/21/2021] [Accepted: 05/26/2021] [Indexed: 01/04/2023] Open
Abstract
Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80-20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.
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20
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Bordin Viera V, Piovesan N, Mello RDO, Barin JS, Fogaça ADO, Bizzi CA, De Moraes Flores ÉM, Dos Santos Costa AC, Pereira DE, Soares JKB, Hashime Kubota E. Ultrasonic _assisted extraction of phenolic compounds with evaluation of red onion skin (Allium cepa L.) antioxidant capacity. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1910095] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Vanessa Bordin Viera
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul, Brazil
- Departament of Nutrition, Federal University of Campina Grande (UFCG), Cuité, Paraíba, Brazil
| | - Natiéli Piovesan
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul, Brazil
| | - Renius De Oliveira Mello
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul, Brazil
| | - Juliano Smanioto Barin
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul, Brazil
| | | | - Cezar Augusto Bizzi
- Departament of Chemistry, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul, Brazil
| | | | | | - Diego Elias Pereira
- Departament of Nutrition, Federal University of Campina Grande (UFCG), Cuité, Paraíba, Brazil
| | | | - Ernesto Hashime Kubota
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul, Brazil
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21
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More PR, Arya SS. Intensification of bio-actives extraction from pomegranate peel using pulsed ultrasound: Effect of factors, correlation, optimization and antioxidant bioactivities. ULTRASONICS SONOCHEMISTRY 2021; 72:105423. [PMID: 33383542 PMCID: PMC7803825 DOI: 10.1016/j.ultsonch.2020.105423] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 12/05/2020] [Accepted: 12/05/2020] [Indexed: 05/04/2023]
Abstract
Pomegranate peel (PP) is one of the interesting agri-food by-products because of its abundant bioactive phytochemicals. However, the bioactivity of valuable compounds is affected due to the extraction method used. A pulsed ultrasound-assisted extraction (PUAE) was carried out to intensify the extraction efficacy with reduced power and time. Influence of several process variables viz. peel solids/ solvent ratio, sonication power, duty cycle, and extraction time was studied using empirical quadratic models followed by multicriterial numerical optimization with respect to face-centered composite design. Power-duty cycle combination was found to be most significant (p < 0.05) for process intensification. The optimal process conditions of 2.17 g/100 mL S/S ratio at 116 W power with 80% duty cycle for 6 min resulted into 0.48 g/g yield, 177.54 mg GAE/g total phenolics content, 35.71 mg QE/g total flavonoids, 160.54 mg GAE/g antioxidant capacity, 21.65 mg cyn-3-glc/100 g anthocyanin content with 54.92 browning index in dry pomegranate peel. Significant Pearson correlation analysis was established in all responses with potent phenols and flavonoid relation with highest coefficient (r) 0.931. All response models were significantly validated with regression coefficient (R2) above 0.965. Remarkable antioxidant bioactivities were recorded for the resultant peel extract. Hence, it is strongly recommended that PUAE could be successfully applied for the intensification of the extraction process of bioactive from any peel and or plant systems with minimal process time and power consumption with a green label.
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Affiliation(s)
- Pavankumar R More
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019, Maharashtra, India
| | - Shalini S Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019, Maharashtra, India; Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, São Paulo CEP 12602-810, Brazil.
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22
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Zheng S, Zhang G, Wang H, Long Z, Wei T, Li Q. Progress in ultrasound-assisted extraction of the value-added products from microorganisms. World J Microbiol Biotechnol 2021; 37:71. [PMID: 33763773 DOI: 10.1007/s11274-021-03037-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Accepted: 03/09/2021] [Indexed: 12/17/2022]
Abstract
Extracting value-added products from microorganisms is an important research focus for the future. Among the many extraction methods, ultrasound-assisted extraction (UAE) has attracted more attention owing to its advantages in reducing working time, increasing yield, and improving the quality of the extract. This review summarizes the use of UAE value-added products from microorganisms, with the main extracted substances are pigments, lipids, polysaccharides, and proteins. In addition, this work also summarizes the mechanism of UAE and highlights the factors that affect UAE operation, such as ultrasonic power intensity or power density, operation mode, and energy consumption, which need to be considered. All extraction products from microorganisms showed that UAE can effectively improve the extraction yields of value-added products. It also highlights the existing problems of the technology and possible future prospects. In general, the UAE of value-added substances from microorganisms is feasible and has the potential for development.
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Affiliation(s)
- Sijia Zheng
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
| | - Guangming Zhang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing, 100085, China. .,School of Energy and Environmental Engineering, Hebei University of Technology, Tianjin, 300401, China.
| | - HongJie Wang
- Institute of Ecology and Environmental Governance, Hebei University, Baoding, 071002, China.
| | - Zeqing Long
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
| | - Ting Wei
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
| | - Qiangang Li
- School of Environment and Natural Resources, Renmin University of China, Beijing, 100872, China
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23
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Lohani UC, Muthukumarappan K. Study of continuous flow ultrasonication to improve total phenolic content and antioxidant activity in sorghum flour and its comparison with batch ultrasonication. ULTRASONICS SONOCHEMISTRY 2021; 71:105402. [PMID: 33310455 PMCID: PMC7786600 DOI: 10.1016/j.ultsonch.2020.105402] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 10/27/2020] [Accepted: 11/08/2020] [Indexed: 06/12/2023]
Abstract
Ultrasonic technology was applied to release the phenolics bound with starch and protein matrix in order to enhance total phenolic content (TPC) and antioxidant activity (AA) of the sorghum flour. Both the continuous flow and batch ultrasonication were implied with independent variables such as flour to water ratio (FWR), ultrasonication intensity (UI), and ultrasonication time (UT) with an additional variable as flow rate (FR) in continuous flow ultrasonication. All the process variables showed a significant effect on the corresponding ultrasonication process. The optimal conditions for the continuous flow ultrasonication were a FWR of 10% w/v, an UI of 20 W/cm2, an UT of 130 s, and 15 ml/s FR which produced a maximum values of 70.9 mg GAE/100 g dry matter (d.m.) for TPC and 143.9 µmol TE/100 g d.m. for AA. Regarding the batch ultrasonication, the maximum values were 65.6 mg GAE/100 g d.m. and 141.0 µmol TE/100 g d.m. for TPC and AA, respectively at optimum conditions of 10% w/v FWR, 30 W/cm2 UI, and 200 s UT. When comparing with the batch ultrasonication, the continuous flow process saved 35% time and 33% of energy consumption to obtain comparatively higher TPC and AA of the sorghum flour. Ultrasonication improved free phenolic acid content by releasing bound phenolics in the sorghum flour. Impact of various process parameters on specific energy was analyzed during both the processes, and influence of energy on TPC and AA of the sorghum flour was also observed for the batch and continuous flow ultrasonication.
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Affiliation(s)
- Umesh C Lohani
- Ag & Biosystems Engineering Deptt, South Dakota State University, Brooking, SD, USA.
| | - K Muthukumarappan
- Ag & Biosystems Engineering Deptt, South Dakota State University, Brooking, SD, USA
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24
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Technologies and Extraction Methods of Polyphenolic Compounds Derived from Pomegranate (Punica granatum) Peels. A Mini Review. Processes (Basel) 2021. [DOI: 10.3390/pr9020236] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
The interest in using plant by-product extracts as functional ingredients is continuously rising due to environmental and financial prospects. The development of new technologies has led to the achievement of aqueous extracts with high bioactivity that is preferable due to organic solvents nonuse. Recently, widely applied and emerging technologies, such as Simple Stirring, Pressure-Applied Extraction, Enzymatic Extraction, Ultrasound-Assisted Extraction, Pulsed Electric Fields, High Hydrostatic Pressure, Ohmic Heating, Microwave Assistant Extraction and the use of “green” solvents such as the deep eutectic solvents, have been investigated in order to contribute to the minimization of disadvantages on the extraction of bioactive compounds. This review is focused on bioactive compounds derived from pomegranate (Punica granatum) peels and highlighted the most attractive extraction methods. It is believed that these findings could be a useful tool for the pomegranate juices industry to apply an effective and economically viable extraction process, transforming a by-product to a high added value functional product.
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25
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Galanakis CM. Functionality of Food Components and Emerging Technologies. Foods 2021; 10:128. [PMID: 33435589 PMCID: PMC7826514 DOI: 10.3390/foods10010128] [Citation(s) in RCA: 111] [Impact Index Per Article: 37.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 12/31/2020] [Accepted: 01/06/2021] [Indexed: 01/08/2023] Open
Abstract
This review article introduces nutrition and functional food ingredients, explaining the widely cited terms of bioactivity, bioaccessibility, and bioavailability. The factors affecting these critical properties of food components are analyzed together with their interaction and preservation during processing. Ultimately, the effect of emerging (non-thermal) technologies on different food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, polyphenols, aroma compounds, and enzymes) is discussed in spite of preserving their functional properties. Non-thermal technologies can maintain the bioavailability of food components, improve their functional and technological properties, and increase the recovery yields from agricultural products. However, the optimization of operational parameters is vital to avoid degradation of macromolecules and the oxidation of labile compounds.
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Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, P.C. 73131 Chania, Greece;
- Food Waste Recovery Group, ISEKI Food Association, P.C. 1190 Vienna, Austria
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26
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Turrini F, Donno D, Beccaro GL, Pittaluga A, Grilli M, Zunin P, Boggia R. Bud-Derivatives, a Novel Source of Polyphenols and How Different Extraction Processes Affect Their Composition. Foods 2020; 9:E1343. [PMID: 32977484 PMCID: PMC7598208 DOI: 10.3390/foods9101343] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 09/18/2020] [Accepted: 09/20/2020] [Indexed: 12/11/2022] Open
Abstract
The use of herbal food supplements, as a concentrate form of vegetable extracts, increased so much over the past years to count them among the relevant sources of dietetic polyphenols. Bud-derivatives are a category of botanicals perceived as a "new entry" in this sector since they are still poorly studied. Due to the lack of a manufacturing process specification, very different products can be found on the market in terms of their polyphenolic profile depending on the experimental conditions of manufacturing. In this research two different manufacturing processes, using two different protocols, and eight species (Carpinus betulus L., Cornus mas L., Ficus carica L., Fraxinus excelsior L., Larix decidua Mill., Pinus montana Mill., Quercus petraea (Matt.) Liebl., Tilia tomentosa Moench), commonly used to produce bud-derivatives, have been considered as a case study. An untargeted spectroscopic fingerprint of the extracts, coupled to chemometrics, provide to be a useful tool to identify these botanicals. The targeted phytochemical fingerprint by HPLC provided a screening of the main bud-derivatives polyphenolic classes highlighting a high variability depending on both method and protocol used. Nevertheless, ultrasonic extraction proved to be less sensitive to the different extraction protocols than conventional maceration regarding the extract polyphenolic profile.
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Affiliation(s)
- Federica Turrini
- Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy; (A.P.); (M.G.); (P.Z.); (R.B.)
| | - Dario Donno
- Department of Agriculture, Forestry and Food Science, University of Torino, Largo Braccini 2, 10095 Grugliasco (TO), Italy; (D.D.); (G.L.B.)
| | - Gabriele Loris Beccaro
- Department of Agriculture, Forestry and Food Science, University of Torino, Largo Braccini 2, 10095 Grugliasco (TO), Italy; (D.D.); (G.L.B.)
| | - Anna Pittaluga
- Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy; (A.P.); (M.G.); (P.Z.); (R.B.)
| | - Massimo Grilli
- Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy; (A.P.); (M.G.); (P.Z.); (R.B.)
| | - Paola Zunin
- Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy; (A.P.); (M.G.); (P.Z.); (R.B.)
| | - Raffaella Boggia
- Department of Pharmacy, University of Genoa, Viale Cembrano 4, 16148 Genoa, Italy; (A.P.); (M.G.); (P.Z.); (R.B.)
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27
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Shahinuzzaman M, Yaakob Z, Anuar FH, Akhtar P, Kadir NHA, Hasan AKM, Sobayel K, Nour M, Sindi H, Amin N, Sopian K, Akhtaruzzaman M. In vitro antioxidant activity of Ficus carica L. latex from 18 different cultivars. Sci Rep 2020; 10:10852. [PMID: 32616768 PMCID: PMC7331616 DOI: 10.1038/s41598-020-67765-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2020] [Accepted: 06/08/2020] [Indexed: 12/03/2022] Open
Abstract
As synthetic antioxidants that are widely used in foods are known to cause detrimental health effects, studies on natural additives as potential antioxidants are becoming increasingly important. In this work, the total phenolic content (TPC) and antioxidant activity of Ficus carica Linn latex from 18 cultivars were investigated. The TPC of latex was calculated using the Folin–Ciocalteu assay. 1,1-Diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric ion reducing antioxidant power (FRAP) were used for antioxidant activity assessment. The bioactive compounds from F. carica latex were extracted via maceration and ultrasound-assisted extraction (UAE) with 75% ethanol as solvent. Under the same extraction conditions, the latex of cultivar ‘White Genoa’ showed the highest antioxidant activity of 65.91% ± 1.73% and 61.07% ± 1.65% in DPPH, 98.96% ± 1.06% and 83.04% ± 2.16% in ABTS, and 27.08 ± 0.34 and 24.94 ± 0.84 mg TE/g latex in FRAP assay via maceration and UAE, respectively. The TPC of ‘White Genoa’ was 315.26 ± 6.14 and 298.52 ± 9.20 µg GAE/mL via the two extraction methods, respectively. The overall results of this work showed that F. carica latex is a potential natural source of antioxidants. This finding is useful for further advancements in the fields of food supplements, food additives and drug synthesis in the future.
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Affiliation(s)
- M Shahinuzzaman
- Department of Chemical Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia. .,Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia.
| | - Zahira Yaakob
- Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia
| | - Farah Hannan Anuar
- Department of Chemical Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia
| | - Parul Akhtar
- Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia
| | - N H A Kadir
- School of Fundamental Science, Universiti Malaysia Terengganu, Terengganu, Malaysia
| | - A K Mahmud Hasan
- Solar Energy Research Institute, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia
| | - K Sobayel
- Solar Energy Research Institute, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia
| | - Majid Nour
- Department of Electrical and Computer Engineering, Faculty of Engineering, King Abdulaziz University, 21589, Jeddah, Saudi Arabia
| | - Hatem Sindi
- Department of Electrical and Computer Engineering, Faculty of Engineering, King Abdulaziz University, 21589, Jeddah, Saudi Arabia
| | - Nowshad Amin
- Institute of Sustainable Energy, Universiti Tenaga Nasional (@The National Energy University), Jalan IKRAM-UNITEN, 43000, Kajang, Selangor, Malaysia
| | - K Sopian
- Solar Energy Research Institute, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia
| | - Md Akhtaruzzaman
- Solar Energy Research Institute, Universiti Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia. .,Graduate School of Pure and Applied Sciences, University of Tsukuba, Tsukuba, Ibaraki, 305-8573, Japan.
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28
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Rajha HN, Koubaa M, Boussetta N, Maroun RG, Louka N, Lebovka N, Vorobiev E. Selective ultrasound‐assisted aqueous extraction of polyphenols from pomegranate peels and seeds. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14545] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Hiba N. Rajha
- Laboratoire de Transformations Intégrées de la MatièreRenouvelable EA 4297 Centre de Recherches de Royallieu Université de Technologie de CompiègneSorbonne Universités Compiègne France
- Centre d'Analyses et de Recherche Unité de Recherche Technologies et Valorisation Agro‐alimentaire Faculté des Sciences Université Saint‐Joseph Beirut Lebanon
| | | | - Nadia Boussetta
- Laboratoire de Transformations Intégrées de la MatièreRenouvelable EA 4297 Centre de Recherches de Royallieu Université de Technologie de CompiègneSorbonne Universités Compiègne France
| | - Richard G. Maroun
- Centre d'Analyses et de Recherche Unité de Recherche Technologies et Valorisation Agro‐alimentaire Faculté des Sciences Université Saint‐Joseph Beirut Lebanon
| | - Nicolas Louka
- Centre d'Analyses et de Recherche Unité de Recherche Technologies et Valorisation Agro‐alimentaire Faculté des Sciences Université Saint‐Joseph Beirut Lebanon
| | - Nikolaï Lebovka
- Laboratoire de Transformations Intégrées de la MatièreRenouvelable EA 4297 Centre de Recherches de Royallieu Université de Technologie de CompiègneSorbonne Universités Compiègne France
- Institute of Biocolloidal Chemistry named after F. D. Ovcharenko NAS of Ukraine Kyiv Ukraine
| | - Eugène Vorobiev
- Laboratoire de Transformations Intégrées de la MatièreRenouvelable EA 4297 Centre de Recherches de Royallieu Université de Technologie de CompiègneSorbonne Universités Compiègne France
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29
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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] [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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30
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Pirzadeh M, Caporaso N, Rauf A, Shariati MA, Yessimbekov Z, Khan MU, Imran M, Mubarak MS. Pomegranate as a source of bioactive constituents: a review on their characterization, properties and applications. Crit Rev Food Sci Nutr 2020; 61:982-999. [PMID: 32314615 DOI: 10.1080/10408398.2020.1749825] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Increasing awareness about the use of compounds obtained from natural sources exerting health-beneficial properties, including antimicrobial and antioxidant effects, led to increased number of research papers focusing on the study of functional properties of target compounds to be used as functional foods or in preventive medicine. Pomegranate has shown positive health properties due to the presence of bioactive constituents such as polyphenols, tannins, and anthocyanins. Punicalagin is the major antioxidant, abundantly found in pomegranate's peel. Research has shown that pomegranate polyphenols not only have a strong antioxidant capacity but they also inhibit the growth of pathogenic bacteria like V. cholera, P. aeruginosa and S. aureus, B. cereus, E. coli, and S. virulence factor, and inhibits fungi such as A. Ochraceus, and P. citrinum. Compounds of natural origin inhibit the growth of various pathogens by extending the shelf life of foodstuffs and assuring their safety. Therefore, the need to find compounds to be used in combination with antibiotics or as new antimicrobial sources, such as plant extracts. On the basis of the above discussion, this review focuses on the health benefits of pomegranate, by summarizing the current body of research focusing on pomegranate bioactive constituents and their therapeutic potential against some pathogenic microbes.
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Affiliation(s)
- Maryam Pirzadeh
- Department of Food Science and Technology, Faculty of Agriculture, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
| | - Nicola Caporaso
- Department of Food Science, School of Biosciences, University of Nottingham, Leicestershire, UK.,Department of Agricultural Sciences, University of Naples "Federico II", Portici, NA, Italy
| | - Abdur Rauf
- Department of Chemistry, University of Swabi, Swabi, Khyber Pakhtunkhwa, Pakistan
| | - Mohammad Ali Shariati
- Laboratory of Biocontrol and Antimicrobial Resistance, Orel State, University Named After I.S. Turgenev, Orel, Russia.,Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), Moscow, Russian Federation.,Kazakh Research Institute of Processing and Food Industry (Semey Branch), Semey, Kazakhstan
| | - Zhanibek Yessimbekov
- Food Engineering Department, Shakarim State University of Semey, Semey, Kazakhstan
| | - Muhammad Usman Khan
- Bioproducts Sciences and Engineering Laboratory (BSEL), Washington State University, Richland, WA, USA.,Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
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31
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Traditional Decoction and PUAE Aqueous Extracts of Pomegranate Peels as Potential Low-Cost Anti-Tyrosinase Ingredients. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10082795] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The aim of the study is to evaluate the anti-tyrosinase activity of different aqueous extracts obtained from pomegranate juice processing by-products. External pomegranate peels of two certified cultivars (Akko and Wonderful), were extracted using only water as the extraction solvent. A traditional decoction and a pulsed ultrasound-assisted extraction (PUAE), both 10 min long, were performed and compared. All the aqueous extracts proved to be rich in bioactive compounds. In particular, the total phenolic content (TPC) ranged from 148 to 237 mg gallic acid equivalent (GAE)/g of dried peels (DW), the radical-scavenging ability (RSA) ranged from 307 to 472 mg ascorbic acid equivalent (AAE)/g DW, the free ellagic acid content (EA) ranged from 49 to 94 µg/mL, and the ellagitannins (ETs) ranged from 242 to 340 µg/mL. For both cultivars, PUAE extracts had higher ET content and a lower EC50, while the decoctions had slightly higher TPC, RSA, and free EA amounts. Principal component analysis (PCA) highlighted the direct correlation between the ET content and the tyrosinase enzyme inhibition (lower values of EC50). These findings suggest the potential use of both these natural extracts as low-cost lightening and/or anti-browning ingredients exploitable in several formulations (e.g., cosmetics) or extemporarily usable.
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32
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Motikar PD, More PR, Arya SS. A novel, green environment-friendly cloud point extraction of polyphenols from pomegranate peels: a comparative assessment with ultrasound and microwave-assisted extraction. SEP SCI TECHNOL 2020. [DOI: 10.1080/01496395.2020.1746969] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Pooja D. Motikar
- Bioprocess Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Pavankumar R. More
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Shalini S. Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
- Department of Biotechnology, Engineering School of Lorena, University of São Paulo, Lorena, Sao Paulo, Brazil
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33
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Yao Y, Pan Y, Liu S. Power ultrasound and its applications: A state-of-the-art review. ULTRASONICS SONOCHEMISTRY 2020; 62:104722. [PMID: 31796328 DOI: 10.1016/j.ultsonch.2019.104722] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2019] [Revised: 07/25/2019] [Accepted: 07/27/2019] [Indexed: 05/25/2023]
Abstract
Ultrasonic processing has attracted increasing attention by people because ultrasonic technology may represent a flexible 'green' alternative for energy efficient processes. The major challenges for the power ultrasound application in real situations are the design and development of specific power ultrasonic systems for large-scale operations. Thus, new families of power ultrasonic transducers have been developed in recent years to meet actual needs, and this contributes to the implementation of power ultrasound of application in many fields such as chemical industry, food industry and manufacturing. This paper presents the current state of ultrasonic transducers of magnetostrictiv type and piezoelectric type as well as applications of power ultrasound in various industrial fields including chemical reactions, drying/dehydration, welding, extraction, heat transfer enhancement, de-ice, enhanced oil recovery, droplet atomization, cleaning and fine particle removal. The review paper helps to understand the current development of power ultrasonic technology and its applications in various situations, and induce extended applications of power ultrasound to more and more fields.
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Affiliation(s)
- Ye Yao
- Institution of Refrigeration & Cryogenics, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yue Pan
- Institution of Refrigeration & Cryogenics, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Shiqing Liu
- Institute of Mathematics and Physics, Zhejiang Normal University, Zhejiang 321004, China.
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34
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Liu Y, Li M, Liu Y, Bai F, Bian K. Effects of pulsed ultrasound at 20 kHz on the sonochemical degradation of mycotoxins. WORLD MYCOTOXIN J 2019. [DOI: 10.3920/wmj2018.2431] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Mycotoxins, such as aflatoxin B1 (AFB1), deoxynivalenol (DON), zearalenone (ZEA) and ochratoxin A (OTA) are toxic secondary compounds that can reduce the quality of many kinds of food and may lead to other ill effects, both in humans and animals. This study aimed to investigate the potential of the ultrasound (US) treatment in the removal of AFB1, DON, ZEA and OTA from aqueous solution and maize by examining degradation rates and influencing factors of ultrasonication, such as the initial concentrations, power intensity, sonication duration, and duty cycle. The results showed that US treatment could simultaneously reduce AFB1, DON, ZEA and OTA effectively in aqueous solution. The degradation of mycotoxins was significantly affected by the ultrasonic intensity (2.2-11 W/cm3) and sonication time range from 10 to 50 min. DON is more stable than AFB1, ZEA, and OTA in the US treatment. It was found that, for the first time to our knowledge, the highest degradation rates of AFB1, DON, ZEA and OTA were attained at a duty cycle of 25%, and they were 96.5, 60.8, 95.9 and 91.6%, respectively. US strategy can be considered as an effective treatment to degrade the mycotoxins in aqueous solutions and food matrix.
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Affiliation(s)
- Y. Liu
- College of Grain and Oil Food, Henan University of Technology, Zhengzhou 450001, China P.R
- Department of Chemistry, Zhengzhou Normal University, Zhengzhou 450001, China P.R
| | - M. Li
- College of Grain and Oil Food, Henan University of Technology, Zhengzhou 450001, China P.R
| | - Y. Liu
- College of Grain and Oil Food, Henan University of Technology, Zhengzhou 450001, China P.R
| | - F. Bai
- College of Grain and Oil Food, Henan University of Technology, Zhengzhou 450001, China P.R
| | - K. Bian
- College of Grain and Oil Food, Henan University of Technology, Zhengzhou 450001, China P.R
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35
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Phenomenological modeling and intensification of texturing/grinding-assisted solvent oil extraction: case of date seeds (Phoenix dactylifera L.). ARAB J CHEM 2019. [DOI: 10.1016/j.arabjc.2015.03.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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36
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Rajha HN, Abi-Khattar AM, El Kantar S, Boussetta N, Lebovka N, Maroun RG, Louka N, Vorobiev E. Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical discharges. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102212] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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37
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Ultrasound-Assisted Extraction and Optimization Process Parameters of Antioxidant and Phenolic Compounds from Myristica fragrans. Jundishapur J Nat Pharm Prod 2019. [DOI: 10.5812/jjnpp.63423] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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38
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Kaderides K, Goula AM. Encapsulation of pomegranate peel extract with a new carrier material from orange juice by-products. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.019] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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39
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Guo Z, Zhao B, Li H, Miao S, Zheng B. Optimization of ultrasound-microwave synergistic extraction of prebiotic oligosaccharides from sweet potatoes (Ipomoea batatas L.). INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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40
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Massa TB, Stevanato N, Cardozo‐Filho L, da Silva C. Pumpkin (
Cucurbita maxima
) by‐products: Obtaining seed oil enriched with active compounds from the peel by ultrasonic‐assisted extraction. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13125] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Thainara Bovo Massa
- Departamento de Engenharia QuímicaUniversidade Estadual de Maringá Maringá Puerto Rico Brazil
| | - Natália Stevanato
- Departamento de Engenharia QuímicaUniversidade Estadual de Maringá Maringá Puerto Rico Brazil
| | | | - Camila da Silva
- Departamento de Engenharia QuímicaUniversidade Estadual de Maringá Maringá Puerto Rico Brazil
- Departamento de TecnologiaUniversidade Estadual de Maringá Umuarama Brazil
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41
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Machado APDF, Sumere BR, Mekaru C, Martinez J, Bezerra RMN, Rostagno MA. Extraction of polyphenols and antioxidants from pomegranate peel using ultrasound: influence of temperature, frequency and operation mode. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14194] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Beatriz Rocchetti Sumere
- School of Applied Sciences University of Campinas 1300, Pedro Zaccaria Street Limeira SP 13484‐350 Brazil
| | - Carolina Mekaru
- School of Food Engineering University of Campinas 80, Monteiro Lobato Street Campinas SP 13083‐862 Brazil
| | - Julian Martinez
- School of Food Engineering University of Campinas 80, Monteiro Lobato Street Campinas SP 13083‐862 Brazil
| | | | - Mauricio Ariel Rostagno
- School of Applied Sciences University of Campinas 1300, Pedro Zaccaria Street Limeira SP 13484‐350 Brazil
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42
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Kinetic modeling of the ultrasonic-assisted extraction of polysaccharide from Nostoc commune and physicochemical properties analysis. Int J Biol Macromol 2019; 128:421-428. [DOI: 10.1016/j.ijbiomac.2018.12.247] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2018] [Revised: 12/16/2018] [Accepted: 12/26/2018] [Indexed: 11/19/2022]
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43
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Wen C, Zhang J, Yao H, Zhou J, Duan Y, Zhang H, Ma H. Advances in renewable plant-derived protein source: The structure, physicochemical properties affected by ultrasonication. ULTRASONICS SONOCHEMISTRY 2019; 53:83-98. [PMID: 30600214 DOI: 10.1016/j.ultsonch.2018.12.036] [Citation(s) in RCA: 85] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 12/05/2018] [Accepted: 12/24/2018] [Indexed: 05/27/2023]
Abstract
In recent years, there has been increasing interest in renewable and sustainable protein resource of plant origin. The reasons for this are summarized as follows: (1) green, low-cost, environmental friendly and sustainable concepts are deeply rooted in people's minds; (2) long-term use of animal protein can lead to high blood pressure, obesity, negative environmental impacts; (3) more and more vegetarians are emerged; (4) many consumers still do not accept food grade insect. Based on this situation, this paper links eco-innovative ultrasound technology to plant-derived sustainable proteins resource, and magnifies the advantages of both at the same time. Ultrasound is a novel, green and rapid developing environmental friendly technology, which is suitable for up scaling and improving the physicochemical properties of protein. This review summarizes the mechanisms, cavitation properties of ultrasonic field, consumption of energy, applications of spectroscopic techniques for evaluating plant-derived proteins conformation changes, effects of ultrasound on the structure and physicochemical properties of plant-derived renewable proteins, and application of ultrasound treatment proteins in food industry. Furthermore, future research to better utilize this green technology is suggested. In this way, it not only conforms to the concept of sustainable, high-efficiency, and environmental protection of the food protein industry, but also clarifies the relationship between protein structure and properties, which are conducive to the application of ultrasound in protein industrialization.
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Affiliation(s)
- Chaoting Wen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jixian Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hui Yao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jie Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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44
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Wen L, Zhang Z, Sun DW, Sivagnanam SP, Tiwari BK. Combination of emerging technologies for the extraction of bioactive compounds. Crit Rev Food Sci Nutr 2019; 60:1826-1841. [DOI: 10.1080/10408398.2019.1602823] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Le Wen
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland
| | - Zhihang Zhang
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Da-Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland
| | | | - Brijesh K. Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
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45
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Fazio A, Iacopetta D, La Torre C, Ceramella J, Muià N, Catalano A, Carocci A, Sinicropi MS. Finding solutions for agricultural wastes: antioxidant and antitumor properties of pomegranate Akko peel extracts and β-glucan recovery. Food Funct 2019; 9:6618-6631. [PMID: 30511058 DOI: 10.1039/c8fo01394b] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Pomegranate peels are the major by-products of the processing of pomegranate juice. Scientific research studies have shown that pomegranate peels are an extraordinary source of bioactive compounds, most of which can be converted into value added products. From this point of view, the present study was carried out with the aim of providing a solid basis for the use of whole pomegranate peels (Akko variety) as a source of nutraceutical compounds, such as β-glucans. Moreover, acetone (S1) and methanolic (S2) extracts, obtained in the preliminary stage of the β-glucan isolation procedure, have been tested for their antioxidant and antitumor activities. The total phenolic content and phenolic profile of S1 and S2 were determined. S1 and S2 exhibited a significant DPPH scavenging activity, with an IC50 value for S1 1.5-fold lower than that for the standard Trolox. Both S1 and S2 extracts possess in vitro ROS scavenging activity toward 3T3-L1 murine fibroblasts and Hek-293 human embryonic kidney epithelial cells and antiproliferative activity towards human breast MCF-7 and uterine HeLa cancer cells.
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Affiliation(s)
- Alessia Fazio
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende (CS), Italy.
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46
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Guo N, Jiang YW, Kou P, Liu ZM, Efferth T, Li YY, Fu YJ. Application of integrative cloud point extraction and concentration for the analysis of polyphenols and alkaloids in mulberry leaves. J Pharm Biomed Anal 2019; 167:132-139. [DOI: 10.1016/j.jpba.2019.02.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 01/30/2019] [Accepted: 02/03/2019] [Indexed: 11/30/2022]
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47
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Bimakr M, Ganjloo A, Noroozi A. Effect of acoustic cavitation phenomenon on bioactive compounds release from Eryngium caucasicum leaves. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00103-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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48
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Aguilar-Hernández G, García-Magaña MDL, Vivar-Vera MDLÁ, Sáyago-Ayerdi SG, Sánchez-Burgos JA, Morales-Castro J, Anaya-Esparza LM, Montalvo González E. Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Annona muricata By-Products and Pulp. MOLECULES (BASEL, SWITZERLAND) 2019; 24:molecules24050904. [PMID: 30841508 PMCID: PMC6429296 DOI: 10.3390/molecules24050904] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/02/2019] [Revised: 02/27/2019] [Accepted: 03/01/2019] [Indexed: 11/16/2022]
Abstract
Ultrasound-assisted extraction (UAE) is widely used; however, the efficiency of extraction depends on the raw materials. Therefore, optimization of UAE must be investigated for each type of plant material. By-products from soursop fruit have not been studied as a source of bioactive compounds. In this work, the optimization of UAE conditions (extraction time (5, 10, and 15 min), pulse cycle (0.4, 0.7, and 1 s), and sonication amplitude (40%, 70%, and 100%)) for the extraction of phenolic compounds (soluble, hydrolyzable, condensed tannins, and total polyphenols) from soursop by-products (seed, peel, and columella) and pulp was evaluated using response surface methodology. The optimal conditions for UAE to obtain the highest total polyphenol content from by-products and pulp was dependent on the raw material. Peel resulted in the highest content of total polyphenols (187.32 mg/g dry matter [DM]) followed by columella (164.14 mg/g DM), seed (36.15 mg/g DM), and pulp (33.24 mg/g DM). The yield of polyphenolic content from peel and columella obtained with UAE was higher (32⁻37%) than conventional extraction for 2 h under stirring (14⁻16%). The contents of gallic acid (0.36⁻15.86 µg/g DM), coumaric acid (0.07⁻1.37 µg/g DM), and chlorogenic acid (9.18⁻32.67 µg/g DM) in the different parts of the fruit were higher in the extracts obtained by UAE compared with a conventional extraction method (0.08⁻0.61, 0.05⁻0.08, 3.15⁻13.08 µg/g DM, respectively), although it was dependent on the raw materials. Soursop by-products can be functionally important if they are used to extract bioactive compounds by UAE; a technology with high potential for commercial extraction on a large scale.
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Affiliation(s)
- Gabriela Aguilar-Hernández
- Laboratorio de Integral de Investigación de Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Lagos del Country, Tepic 63175, Mexico.
| | - María de Lourdes García-Magaña
- Laboratorio de Integral de Investigación de Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Lagos del Country, Tepic 63175, Mexico.
| | - María de Los Ángeles Vivar-Vera
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec. Depto. de Ingeniería Química y Bioquímica-Maestría en Ciencias en Alimentos, Av. Dr. Víctor Bravo Ahuja S/N. Col. 5 de Mayo, Tuxtepec 68350, Mexico.
| | - Sonia Guadalupe Sáyago-Ayerdi
- Laboratorio de Integral de Investigación de Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Lagos del Country, Tepic 63175, Mexico.
| | - Jorge Alberto Sánchez-Burgos
- Laboratorio de Integral de Investigación de Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Lagos del Country, Tepic 63175, Mexico.
| | - Juliana Morales-Castro
- Departamento de Ingenierías Química y Bioquímica, Tecnológico Nacional de México/Campus-Instituto Tecnológico de Durango, Felipe Pescador 1830 Ote., Durango 34080, Mexico.
| | - Luis Miguel Anaya-Esparza
- Laboratorio de Integral de Investigación de Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Lagos del Country, Tepic 63175, Mexico.
| | - Efigenia Montalvo González
- Laboratorio de Integral de Investigación de Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, Lagos del Country, Tepic 63175, Mexico.
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Mehmood A, Ishaq M, Zhao L, Yaqoob S, Safdar B, Nadeem M, Munir M, Wang C. Impact of ultrasound and conventional extraction techniques on bioactive compounds and biological activities of blue butterfly pea flower (Clitoria ternatea L.). ULTRASONICS SONOCHEMISTRY 2019; 51:12-19. [PMID: 30514481 DOI: 10.1016/j.ultsonch.2018.10.013] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 10/10/2018] [Accepted: 10/11/2018] [Indexed: 05/16/2023]
Abstract
The present study was conducted to evaluate the influence of ultrasound on bioactive compounds and biological activities of blue butterfly pea flower (Clitoria ternatea L.). For this purpose, optimized conditions (temperature 50 °C, time 150 min, solid to liquid ratio 1 g:15 ml, 70% amplitude and 240 W, 20 kHz frequency, 3 s on and 3 s off) of ultrasound (US) and conventional extraction (AGE: Agitation, water bath for 150 min, 50 °C at 150 rmp) were used. The results showed significant (p < 0.05) effect of US and AGE on total phenolics (TPCs), flavonoids (TFCs) and antioxidant activities (DPPH, ABTS, FRAP, reducing activity, Cu2+ and H2O2) of butterfly pea flower extract (BPFE). The results showed an increased trend in yield, TPCs, TFCs and antioxidant activities of US treated BPFE with comparison to AGE. However, insignificant (p > 0.05) effect of US and AGE over TFlaCs and PACs were observed. Moreover, the results of Fourier-transform infrared spectroscopy (FTIR) showed little changes in spectrum and US does not affect the functional group of bioactive compounds structure. Additionally, extracts (500-2000 µg/ml) protect pBR322 plasmid DNA damage induced by (1 mM H2O2 and 1 mM FeSO4), plasma oxidation (induced by 250 µM CuCl2) and inhibit erythrocyte hemolysis (induced by 200 mM AAPH, 34.6 to 66.73%). Sonication can be applied successfully for the extraction of bioactive compounds from plant materials with high biological activities.
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Affiliation(s)
- Arshad Mehmood
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China
| | - Muhammad Ishaq
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China
| | - Lei Zhao
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China.
| | - Sanabil Yaqoob
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, China
| | - Bushra Safdar
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Masooma Munir
- Food Science Research Institute, National Agricultural Research Centre, Islamabad, Pakistan; Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan.
| | - Chengtao Wang
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China.
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50
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Wang Y, Zhang X, Ma X, Zhang K, Li S, Wang X, Liu X, Liu J, Fan W, Li Y, Li Q, Zhu X. Study on the kinetic model, thermodynamic and physicochemical properties of Glycyrrhiza polysaccharide by ultrasonic assisted extraction. ULTRASONICS SONOCHEMISTRY 2019; 51:249-257. [PMID: 30389405 DOI: 10.1016/j.ultsonch.2018.10.012] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2018] [Revised: 10/03/2018] [Accepted: 10/11/2018] [Indexed: 05/06/2023]
Abstract
The extraction process of crude polysaccharides from Glycyrrhiza (GP) by ultrasonic assisted hot water method was established according to the optimized kinetic model based on Fick's second law of diffusion, and thermodynamic action was analyzed. Physicochemical properties of GP including the apparent viscosity, thermostability and antioxidant activities etc. were determined by ultraviolet spectrophotometry and differential scanning calorimetry (DSC). Characteristic function groups and surface structure also were analyzed by Fourier infrared spectroscopy (FT-IR), scanning electron microscopy (SEM) and atomic force microscopy (AFM), respectively. The results showed the extraction kinetic curves of GP showed good linear correlation with the linear correlation coefficients (R2) of equal or greater than 0.90 based on Fick's second law of diffusion, and the maximum yield of 3.53% was obtained at 343.15 K and ultrasonic power 600 W with material-liquid ratio of 1:15 for 60 min. Gibbs free energy change (ΔGm > 0) indicated that the extraction process was endergonic and not spontaneous. GP was confirmed a kind of acidic pyran polysaccharide with small bubble-like holes internally. The GP viscosity increased with the increase of concentration and then gradually decreased with the enhancement of shear rate. GP showed good thermal stability along with two stages of mass loss by DSC analysis. The antioxidant activity experiments suggested that the higher the concentration of GP, the stronger its reduction power.
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Affiliation(s)
- Yonggang Wang
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, PR China.
| | - Xuan Zhang
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, PR China
| | - Xueqing Ma
- State Key Laboratory of Veterinary Etiological Biology, National Foot and Mouth Disease Reference Laboratory, Lanzhou Veterinary Research Institute, Chinese Academy of Agricultural Sciences, No. 1 Xujiaping, Lanzhou 730046, PR China
| | - Kang Zhang
- Lanzhou Institute of Husbandry and Pharmaceutical Science, Chinese Academy of Agricultural Sciences, Lanzhou 730050, PR China
| | - Shaowei Li
- Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing 100101, PR China.
| | - Xinjian Wang
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, PR China
| | - Xiaofeng Liu
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, PR China
| | - Jichao Liu
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, PR China
| | - Wenguang Fan
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, PR China
| | - Yuanli Li
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, PR China
| | - Qingyang Li
- Xiangya School of Medicine, Central South University, Changsha 410000, PR China
| | - Xinqiang Zhu
- State Key Laboratory of Veterinary Etiological Biology, National Foot and Mouth Disease Reference Laboratory, Lanzhou Veterinary Research Institute, Chinese Academy of Agricultural Sciences, No. 1 Xujiaping, Lanzhou 730046, PR China
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