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Bordoloi T, Hazarika MK. Effects of instant controlled pressure drop treatment combined with refractance window drying on infusion quality of made green tea. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38517240 DOI: 10.1002/jsfa.13477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 01/19/2024] [Accepted: 02/29/2024] [Indexed: 03/23/2024]
Abstract
BACKGROUND The study aimed to determine the effects of instant controlled decompression of steam pressure, termed as ICPD (instant controlled pressure drop) on fresh tea leaves, when combined with refractance window drying (RWD) of rolled green teas during green tea manufacturing. The ICPD steam treatment pressure (TP; 0.1-0.3 MPa), treatment time (TT; 10-20 s) and refractance window drying temperature (RWDT; 70-90 °C) were used as the processing parameters for manufacturing of green tea. RESULT Response surface methodology was employed to enumerate the effects of ICPD process conditions and temperature of RWD on total phenolic content (TPC), total flavonoid content (TFC) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity of the green tea infusion. An optimum condition for green tea processing was found at TP 0.2 MPa, TT 20 s with RWDT at 70 °C. In comparison to made green tea manufactured without ICPD treatment, the ICPD treated green tea showed enhanced TPC, TFC and DPPH radical scavenging activity along with better colour and sensory attributes. The microstructural study of ICPD treated green tea samples showed more deformed cell surface integrity, larger stomatal pore size and cracks at the leaf surface in comparison with non-treated green tea sample. CONCLUSION Present study reveals that an ICPD treatment at 0.2 MPa for 20 s can be used as an alternative to the traditional enzyme inactivation step of hot water treatment, for green tea leaves to improve the infusion quality in terms of increased levels of TPC and TFC and DPPH radical scavenging activity. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Tridisha Bordoloi
- Department of Food Engineering and Technology, Tezpur University, Tezpur, India
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Messaoudi Y, Smichi N, Allaf T, Besombes C, Allaf K, Gargouri M. Instant Controlled Pressure-Drop (DIC) for Volatile Compound Extraction and Bioethanol Production from Empty Aleppo Pinecones and Eucalyptus Chips: Process Optimization and Statistical Modeling. Appl Biochem Biotechnol 2023; 195:7086-7109. [PMID: 36988842 DOI: 10.1007/s12010-023-04437-6] [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] [Accepted: 03/15/2023] [Indexed: 03/30/2023]
Abstract
Several plant species contain volatile compounds extracted as "essential oils" through different technologies. After essential oil extraction, the residual solid is a lignocellulosic solid waste. This work proposes the instant controlled pressure-drop (DIC) technology to autovaporize volatile compounds and modify the lignocellulosic matrix. Indeed, DIC technology is a thermomechanical process based on short-time/high-temperature and pressure pretreatment. It enhances the saccharification and fermentation process (SSF) for bioethanol production. A 3-variable design of experiments optimized the DIC processing parameters to reach 100% efficiency (EE) of volatile compound extraction using response surface methodology (RSM). Eucalyptus chips presented 50 volatile identified compounds after 7 min of DIC treatment. 1,8-Cineole, β-phellandrene, aromadendrene, eudesmol, and spathulenol are the most important volatile compounds. The empty Aleppo pinecones delivered 32 volatile compounds in 5 min of DIC treatment, the most important of which were caryophyllene, nortricyclene, verbenol, and camphor. After the autovaporization extraction stage, solid fraction residues were hydrolyzed and fermented in the same stirred bioreactor, using SSF strategy for 72 h at 37 °C. The highest bioethanol yields reached 73.9% and 54.82% (g per 100 g DM) from eucalyptus chip and empty Aleppo pinecone, respectively.
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Affiliation(s)
- Yosra Messaoudi
- Biocatalysis and Industrial Enzymes Group, Laboratory of Microbial Ecology and Technology, Carthage University, National Institute of Applied Sciences and Technology, BP 676, 1080, Tunis Cedex, Tunis, Tunisia.
| | - Neila Smichi
- Biocatalysis and Industrial Enzymes Group, Laboratory of Microbial Ecology and Technology, Carthage University, National Institute of Applied Sciences and Technology, BP 676, 1080, Tunis Cedex, Tunis, Tunisia
| | | | - Colette Besombes
- Laboratory of Engineering Science and Technology for Environment (LaSIE), La Rochelle University, 17042, La Rochelle, France
| | - Karim Allaf
- Laboratory of Engineering Science and Technology for Environment (LaSIE), La Rochelle University, 17042, La Rochelle, France
| | - Mohamed Gargouri
- Biocatalysis and Industrial Enzymes Group, Laboratory of Microbial Ecology and Technology, Carthage University, National Institute of Applied Sciences and Technology, BP 676, 1080, Tunis Cedex, Tunis, Tunisia
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Ben Abdallah M, Chadni M, M'hiri N, Brunissen F, Rokbeni N, Ioannou I, Allaf K, Besombes C, Boudhrioua N. Optimization of DIC-Tripolium Ecofriendly Extraction Process: Recovery of Hesperidin from Orange Byproducts, Antioxidant and α-Amylase Inhibition of Extracts. Antioxidants (Basel) 2023; 12:1346. [PMID: 37507886 PMCID: PMC10376484 DOI: 10.3390/antiox12071346] [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: 05/17/2023] [Revised: 06/07/2023] [Accepted: 06/13/2023] [Indexed: 07/30/2023] Open
Abstract
This study aimed to investigate the effect of an innovative ecofriendly process-instant controlled pressure drop technology, also known as "détente instantanée contrôlée" or DIC-coupled with Tripolium extraction (DIC-Tripolium), on the hesperidin recovery, and antioxidant and antidiabetic activities of orange byproduct extracts. A DIC pretreatment was applied to partially dried orange byproducts (~16% wet basis). A central composite rotatable design (CCRD), composed of 13 experimental trials (four factorial points, four-star points, and five repetitions for the central point), was followed by a Tripolium process consisting of successive intermittent extraction periods using ethanol/water solvent at 20 ± 1 °C, 5 kPa for 5 min and m/v ratio = 5 g/50 mL. The DIC pretreatment, coupled with the Tripolium process, increased the extractability of hesperidin (from 1.55- to 4.67-fold compared to untreated DIC orange byproducts). The radical scavenging activities of the extracts were also enhanced or preserved in different DIC-Tripolium extracts. The α-Amylase inhibition percentage varied between 55.6 ± 0.02 and 88.30 ± 0.01% according to DIC-Tripolium conditions. The multi-criteria optimized condition of DIC-Tripolium extraction, allowing for the maximization of the hesperidin content, radical scavenging activities, iron chelating activity, and α-amylase inhibition of extracts, corresponds to a DIC saturated steam pressure of 599.4 kPa and a DIC pretreatment time of 38 s.
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Affiliation(s)
- Mariem Ben Abdallah
- Laboratoire de Physiopathologie, Alimentation et Biomolécules, LR17ES03, Institut Supérieur de Biotechnologie de Sidi Thabet, Université de la Manouba, BP-66, Ariana-Tunis 2020, Tunisia
| | - Morad Chadni
- URD Agro-Biotechnologies Industrielle (ABI), CEBB, AgroParisTech, 51110 Pomacle, France
| | - Nouha M'hiri
- Laboratoire de Physiopathologie, Alimentation et Biomolécules, LR17ES03, Institut Supérieur de Biotechnologie de Sidi Thabet, Université de la Manouba, BP-66, Ariana-Tunis 2020, Tunisia
| | - Fanny Brunissen
- URD Agro-Biotechnologies Industrielle (ABI), CEBB, AgroParisTech, 51110 Pomacle, France
| | - Nesrine Rokbeni
- Laboratoire de Physiopathologie, Alimentation et Biomolécules, LR17ES03, Institut Supérieur de Biotechnologie de Sidi Thabet, Université de la Manouba, BP-66, Ariana-Tunis 2020, Tunisia
| | - Irina Ioannou
- URD Agro-Biotechnologies Industrielle (ABI), CEBB, AgroParisTech, 51110 Pomacle, France
| | - Karim Allaf
- Laboratoire des Sciences de l'Ingénieur Pour l'Environnement, LaSIE-UMR-CNRS-7356, Faculté des Sciences et Technologies, Université de La Rochelle, Avenue Michel Crépeau, CEDEX 01, 17042 La Rochelle, France
| | - Colette Besombes
- Laboratoire des Sciences de l'Ingénieur Pour l'Environnement, LaSIE-UMR-CNRS-7356, Faculté des Sciences et Technologies, Université de La Rochelle, Avenue Michel Crépeau, CEDEX 01, 17042 La Rochelle, France
| | - Nourhene Boudhrioua
- Laboratoire de Physiopathologie, Alimentation et Biomolécules, LR17ES03, Institut Supérieur de Biotechnologie de Sidi Thabet, Université de la Manouba, BP-66, Ariana-Tunis 2020, Tunisia
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El Hajj R, Mhemdi H, Fayeulle A, Corjon L, Lefrancois V, Allaf K, Vorobiev E. Use of instant controlled pressure drop technology for the preservation of edible insects' (yellow mealworm) quality: assessment of microbial inactivation. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-26030-4. [PMID: 36826775 DOI: 10.1007/s11356-023-26030-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Accepted: 02/16/2023] [Indexed: 06/18/2023]
Abstract
The world population is expanding, and with it, so is the need for proteins for the food and feed sectors. Conventional livestock production is correlated with negative environmental repercussions such as global warming, land degradation, and biodiversity loss. The nutritional content of edible insects is comparable to that of conventional meat, and insect farming offers various environmental advantages over livestock production, making it a favorable sustainable protein resource. However, to be placed on the market, insects should be processed, and their microbial load should be within the accepted range of the European Commission regulation (EU) 2021/882. The purpose of this research is to investigate the use of instant controlled pressure drop (DIC) technology for the microbial inactivation of yellow mealworm larvae. This innovative decontamination treatment was compared to blanching in hot water, the conventional processing method. We also investigated the impacts on enzymatic browning. Results showed that the application of rapid (20 s) DIC treatment at 0.3 MPa allowed reducing the total aerobic count and the total yeast and mold count of larvae below the thresholds authorized by the commission regulation. Pressure, temperature, and number of cycle factors were found to have significant effects on the decontamination, while the treatment time had no effect for most treatments. In regard to blanching, we were able to get the authorized load at 90 °C for 360 s. Decimal reduction times for DIC and blanching treatments were found to be 3.8 s and 67.8 s for total aerobic count, and 3 s and 57 s for total yeast and mold count, respectively. Furthermore, DIC-treated larvae showed a significant increase in juice color brightness, which could be traced back to the oxidative enzymatic inactivation of larvae, whereas there was a slight difference between blanched and untreated larvae juice colors.
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Affiliation(s)
- Rachelle El Hajj
- ESCOM, TIMR (Integrated Transformations of Renewable Matter), Université de Technologie de Compiègne, Centre de Recherche Royallieu, CS 60319 - 60203, Compiègne Cedex, France.
| | - Houcine Mhemdi
- ESCOM, TIMR (Integrated Transformations of Renewable Matter), Université de Technologie de Compiègne, Centre de Recherche Royallieu, CS 60319 - 60203, Compiègne Cedex, France
| | - Antoine Fayeulle
- ESCOM, TIMR (Integrated Transformations of Renewable Matter), Université de Technologie de Compiègne, Centre de Recherche Royallieu, CS 60319 - 60203, Compiègne Cedex, France
| | - Lucie Corjon
- ESCOM, TIMR (Integrated Transformations of Renewable Matter), Université de Technologie de Compiègne, Centre de Recherche Royallieu, CS 60319 - 60203, Compiègne Cedex, France
| | - Victor Lefrancois
- ABCAR DIC Process Company, 11 Rue du Four Saint-Jacques, 60200, Compiègne, France
| | - Karim Allaf
- Laboratory of Engineering Science for Environment LaSIE -UMR-CNRS 7356, University of La Rochelle, 17042, La Rochelle, France
| | - Eugène Vorobiev
- ESCOM, TIMR (Integrated Transformations of Renewable Matter), Université de Technologie de Compiègne, Centre de Recherche Royallieu, CS 60319 - 60203, Compiègne Cedex, France
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Intensifying Effect of Instant Controlled Pressure Drop (DIC) Pre-Treatment on Hesperidin Recovery from Orange Byproducts: In Vitro Antioxidant and Antidiabetic Activities of the Extracts. Molecules 2023; 28:molecules28041858. [PMID: 36838846 PMCID: PMC9959620 DOI: 10.3390/molecules28041858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 01/18/2023] [Accepted: 01/18/2023] [Indexed: 02/18/2023] Open
Abstract
The orange byproduct is a widely accessible and valuable source of functional phenolic compounds, particularly hesperidin. Hesperidin extraction remains a challenging phase in its valorization chain due to its low solubility and limited extractability in solvents. This work aims to examine the effect of conventional solvent extraction (CSE) compared to emerging and innovative extraction methods: accelerated solvent extraction (ASE) and ultrasound-assisted extraction (UAE) when applied with or without a pretreatment process of instant controlled pressure drop (DIC) to intensify extraction, antioxidant, and antidiabetic activities. The total phenols, flavonoids, hesperidin contents, radical scavenging activities, iron chelating activity, and in vitro α-amylase inhibition of the extracts were determined for CSE (80%, 70 °C), UAE (ethanol 80%, 70 °C, 200 W), and ASE (ethanol 60%, 100 °C, 100 bars) with or without DIC pretreatment (pressure = 0.4 MPa, total thermal time = 30 s). The hesperidin amounts obtained were 0.771 ± 0.008 g/100 g DM, 0.823 ± 0.054 g/100 g DM, and 1.368 ± 0.058 g/100 g DM, for CSE, UAE, and ASE, respectively. DIC pretreatment of orange byproducts increased hesperidin recovery by 67%, 25.6%, and 141% for DIC-CSE, DIC-UAE, and DIC-ASE, respectively. The DPPH and ABTS radical scavenging and iron chelating activities of extracts were also significantly enhanced, and the in vitro antidiabetic activity of extracts was preserved.
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Martínez-Meza Y, Pérez-Jiménez J, Salgado-Rodríguez LM, Castellanos-Jiménez AK, Reynoso-Camacho R. In Vivo Evaluation of the Cardiometabolic Potential of Grape Pomace: Effect of Applying Instant Controlled Pressure Drop. Foods 2022; 11:3537. [PMID: 36360149 PMCID: PMC9655148 DOI: 10.3390/foods11213537] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/20/2022] [Accepted: 11/02/2022] [Indexed: 11/10/2023] Open
Abstract
Grape pomace (GP) is a source of polyphenols which may be present as free structures or associated with dietary fiber. Instant controlled pressure drop (DIC) is a technology which can modify the association of polyphenols with food matrixes, but how these modifications affect the health benefits associated with GP remains to be elucidated. In this study, in rats fed a high-fat-fructose diet (HFF), we evaluated the in vivo cardiometabolic effects of the modification of polyphenols in GP caused by DIC at 0.2 MPa for 60 s (DIC1) and 0.4 MPa for 120 s (DIC2). These treatments increased anthocyanin and total flavonoid contents, respectively, while all the supplementations caused significant improvements in insulin resistance and plasma triacylglycerols. Thus, the bioactive compounds present in GP (including a major fraction of non-extractable proanthocyanidins) caused these modifications independently of the specific polyphenol profiles which may have resulted from these DIC treatments. Additionally, only intact GP led to an increase in HDL cholesterol, while only DIC2-treated GP improved hepatic steatosis. In conclusion, GP always improves insulin sensitivity in this animal model of obesity, while the different compositions of GP modified by DIC may be associated with other cardiometabolic parameters.
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Affiliation(s)
| | - Jara Pérez-Jiménez
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain
- CIBER of Diabetes and Associated Metabolic Disease (CIBERDEM), ISCIII, 28029 Madrid, Spain
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Aslam R, Alam MS, Kaur J, Panayampadan AS, Dar OI, Kothakota A, Pandiselvam R. Understanding the effects of ultrasound processng on texture and rheological properties of food. J Texture Stud 2022; 53:775-799. [PMID: 34747028 DOI: 10.1111/jtxs.12644] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/29/2021] [Accepted: 11/01/2021] [Indexed: 12/30/2022]
Abstract
The demand for the production of high quality and safe food products has been ever increasing. Consequently, the industry is looking for novel technologies in food processing operations that are cost-effective, rapid and have a better efficiency over traditional methods. Ultrasound is well-known technology to enhance the rate of heat and mass transfer providing a high end-product quality, at just a fraction of time and energy normally required for conventional methods. The irradiation of foods with ultrasound creates acoustic cavitation that has been used to cause desirable changes in the treated products. The technology is being successfully used in various unit operations such as sterilization, pasteurization, extraction, drying, emulsification, degassing, enhancing oxidation, thawing, freezing and crystallization, brining, pickling, foaming and rehydration, and so forth. However, the high pressure and temperature associated with the cavitation process is expected to induce some changes in the textural and rheological properties of foods which form an important aspect of product quality in terms of consumer acceptability. The present review is aimed to focus on the effects of ultrasound processing on the textural and rheological properties of food products and how these properties are influenced by the process variables.
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Affiliation(s)
- Raouf Aslam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Mohammed Shafiq Alam
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Jaspreet Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Afthab Saeed Panayampadan
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Owias Iqbal Dar
- Aquatic Toxicology Lab, Department of Zoology, Guru Nanak Dev University, Amritsar, Punjab, India
| | - Anjineyulu Kothakota
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
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Zhou M, Bi J, Li C, Chen J. Enhancive effect of instant controlled pressure drop (DIC) pre-treatment on pectin extractability from peach pomace. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Effect of the Instant Controlled Pressure Drop Technology in Cardamom ( Elettaria cardamomum) Essential Oil Extraction and Antioxidant Activity. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27113433. [PMID: 35684370 PMCID: PMC9182323 DOI: 10.3390/molecules27113433] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 05/19/2022] [Accepted: 05/24/2022] [Indexed: 11/17/2022]
Abstract
Green cardamom (Elettaria cardamomum) is an outspread spice native to Asia, which is well appreciated for its sensory characteristics, delicate aroma, and unique taste. Currently, the main cardamom extracts are essential oils (EOs), and regarding current market tendencies, this market is in high growth. For this reason, technologies such as the instant controlled pressure drop (DIC) have been applied to reach higher yields and better quality of EO. Then, this study explores the impact of DIC as a pretreatment before hydrodistillation (HD) on the EO yield and their antioxidant activity. Obtained results showed that the coupling of DIC-HD increased the yield of essential oil and also had a positive impact on their antioxidant capacity. The EO yield of DIC-HD (140 °C and 30 s) was 4.43% vs. 2.52% for control; the AOX of DIC-HD (165 °C and 30 s) was 86% inhibition vs. 57.02% for control, and the TEAC of DIC-HD (140 °C and 30 s) was 1.44 uMTE/g EO vs. 13.66 uMTE/g EO.
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Optimization of the Ultrasonic-Assisted Extraction Technology of Steroidal Saponins from Polygonatum kingianum Collett & Hemsl and Evaluating Its Quality Planted in Different Areas. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27051463. [PMID: 35268565 PMCID: PMC8911577 DOI: 10.3390/molecules27051463] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/01/2022] [Revised: 02/07/2022] [Accepted: 02/17/2022] [Indexed: 12/12/2022]
Abstract
Polygonatum kingianum Collett & Hemsl is one of the famous traditional Chinese herbs with satisfactory therapeutic effects on invigorating Qi, nourishing Yin and moistening lungs, in which steroidal saponins are one class of important active substances. The main purpose is to determine the optimal extraction technology of steroidal saponins and evaluate the quality of P. kingianum planted in five different areas. The optimal ultrasonic-assisted extraction (UAE) technology was established by using single-factor experiments and the response surface methodology (RSM), and the determination method of high-performance liquid chromatography (HPLC) for dioscin and diosgenin, two primary types of acid-hydrolyzed steroidal saponins, was constructed with good linear range and precision. The results showed that UAE was an efficient extraction method for steroidal saponins, and the extraction yield was significantly affected by the liquid-solid ratio. The optimal extraction technology was generated following a liquid-solid ratio of 10:1 (mL/g), an ethanol concentration of 85% (v/v), an extraction time of 75 min, an extraction temperature of 50 °C and three extractions, of which these parameters were in line with the predicted values calculated by RSM. Considering only dioscin and diosgenin, the quality of P. kingianum planted at five sample plots presented non-significant difference. However, the content of diosgenin in Pingbian Prefecture (PB) was higher than that of the other four areas with a value of 0.46 mg/g. Taken together, the optimal UAE technology for P. kingianum steroidal saponins was determined via RSM. The quality evaluation revealed that there was a non-significant difference among P. kingianum planted in different areas based on the contents of the sum of dioscin and diosgenin. This work has important reference value for the exploitation and utilization of P. kingianum.
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Yaghoobi M, Sanikhani M, Samimi Z, Kheiry A. Selection of a suitable solvent for bioactive compounds extraction of myrtle (
Myrtus communis
L.) leaves using ultrasonic waves. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Maliheh Yaghoobi
- Department of Chemical Engineering Faculty of Engineering University of Zanjan Zanjan Iran
| | - Mohsen Sanikhani
- Department of Horticulture Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Zeinab Samimi
- Department of Horticulture Faculty of Agriculture University of Zanjan Zanjan Iran
| | - Azizollah Kheiry
- Department of Horticulture Faculty of Agriculture University of Zanjan Zanjan Iran
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Wan N, Xie H, Yu F, Li Y, Zheng Q, Wu Z. Extraction of essential oils from Kumquat peel using ultrasound‐assisted vacuum hydrodistillation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16370] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Na Wan
- Key Laboratory of Modern Preparation of TCM, Ministry of Education Jiangxi University of Chinese Medicine Nanchang PR China
| | - Hao Xie
- Key Laboratory of Modern Preparation of TCM, Ministry of Education Jiangxi University of Chinese Medicine Nanchang PR China
| | - Fen Yu
- Key Laboratory of Modern Preparation of TCM, Ministry of Education Jiangxi University of Chinese Medicine Nanchang PR China
| | - Yuanhui Li
- Key Laboratory of Modern Preparation of TCM, Ministry of Education Jiangxi University of Chinese Medicine Nanchang PR China
| | - Qin Zheng
- Key Laboratory of Modern Preparation of TCM, Ministry of Education Jiangxi University of Chinese Medicine Nanchang PR China
| | - Zhenfeng Wu
- Key Laboratory of Modern Preparation of TCM, Ministry of Education Jiangxi University of Chinese Medicine Nanchang PR China
- State Key Laboratory of innovative medicine and high efficiency and energy saving pharmaceutical equipment Nanchang PR China
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Chaudhary N, Dangi P, Chaudhary V, Dewan A, Sharma SP, Poonia A, Kumar M. A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nisha Chaudhary
- Department of Food Science and Technology College of Agriculture, Nagaur Agriculture University Jodhpur Rajasthan 341001 India
| | - Priya Dangi
- Department of Food and Nutrition and Food Technology University of Delhi Institute of Home Economics F‐4, Hauz Khas Enclave New Delhi 110016 India
| | - Vandana Chaudhary
- Department of Dairy Technology Lala Lajpat Rai University of Veterinary and Animal Sciences Hisar Haryana 125001 India
| | - Aastha Dewan
- Department of Food Technology Guru Jambheshwar University of Science and Technology Hisar Haryana 125001 India
| | - Sujata Pandit Sharma
- Department of Life Sciences Sharda University Uttar Pradesh Plot No 32‐34, Knowledge Park III Greater Noida Uttar Pradesh 201310 India
| | - Amrita Poonia
- Department of Dairy Science and Food Technology Banaras Hindu University Uttar Pradesh Varanasi Uttar Pradesh 221005 India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division ICAR ‐ Central Institute for Research on Cotton Technology Adenwala Road, Matunga (East) Mumbai Maharashtra 400019 India
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An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process. Molecules 2021; 26:molecules26216519. [PMID: 34770927 PMCID: PMC8588140 DOI: 10.3390/molecules26216519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/21/2021] [Accepted: 10/23/2021] [Indexed: 11/16/2022] Open
Abstract
Food processing systematically aims at meeting the needs of consumers who are looking for total high quality and perfect food safety. As the various thermal and non-thermal food preservation technologies often affect the natural properties in terms of sensation, flavor, texture, etc., instant controlled pressure drop (DIC) has been conceived as a relevant, innovative process in this field. DIC uses high saturated steam pressure and short duration to provide a new way to expand biological matrices, improve drying, decontaminate, and extract biologically active compounds, among other attributes. Therefore, this review focuses on describing the applications of DIC technology on a wide range of products such as foods and by-products that have been processed both in the laboratory and on an industrial scale. The application of DIC has shown the possibility of a significant leap in quality improvement and cost reduction in the food industry. DIC reduces the drying time of fruits and vegetables, and improves the extraction of essential oils, vegetable oils, and antioxidant components. It also provides strong decontamination, eliminates vegetative microorganisms and spores, and reduces non-nutritional and allergenic components. Over the past 33 years, this technology has continued to expand its food applications and improve its characteristics on an industrial scale. But there are still many food unit operations that can be taken to the next level with DIC.
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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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Sharanyakanth PS, Lokeswari R, Mahendran R. Plasma bubbling effect on essential oil yield, extraction efficiency, and flavor compound of
Cuminum cyminum
L. seeds. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13730] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
| | - Ramireddy Lokeswari
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Radhakrishnan Mahendran
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
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Yu F, Wan N, Zheng Q, Li Y, Yang M, Wu Z. Effects of ultrasound and microwave pretreatments on hydrodistillation extraction of essential oils from Kumquat peel. Food Sci Nutr 2021; 9:2372-2380. [PMID: 34026056 PMCID: PMC8116871 DOI: 10.1002/fsn3.2073] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Accepted: 11/25/2020] [Indexed: 11/24/2022] Open
Abstract
Main objectives of this work were to investigate the influences of ultrasound pretreatment (UP) and microwave pretreatment (MP) on extraction kinetics, chemical composition, and antioxidant activity of Kumquat peel essential oil (EO) obtained by hydrodistillation extraction (HDE). The effects of ultrasound power and processing time, and microwave power and processing time were evaluated. As compared with HDE individually, UP and MP decreased the extraction time, increased the yield and DPPH radical-scavenging activity but did not noticeably affect chemical composition of the EO. For UP and MP, the highest EO yield was obtained when the ultrasonic power and processing time, and microwave power and processing time were 210 W and 30 min, 300 W and 6 min, respectively. In comparison with MP, UP gave a higher yield and DPPH radical-scavenging activity of the EO. Overall, UP and MP are promising techniques for HDE of EO from kumquat peel.
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Affiliation(s)
- Fen Yu
- Key Laboratory of Modern Preparation of TCMMinistry of EducationJiangxi University of Traditional Chinese MedicineNanchangChina
| | - Na Wan
- Key Laboratory of Modern Preparation of TCMMinistry of EducationJiangxi University of Traditional Chinese MedicineNanchangChina
| | - Qin Zheng
- Key Laboratory of Modern Preparation of TCMMinistry of EducationJiangxi University of Traditional Chinese MedicineNanchangChina
| | - Yuanhui Li
- Key Laboratory of Modern Preparation of TCMMinistry of EducationJiangxi University of Traditional Chinese MedicineNanchangChina
| | - Ming Yang
- Key Laboratory of Modern Preparation of TCMMinistry of EducationJiangxi University of Traditional Chinese MedicineNanchangChina
| | - Zhenfeng Wu
- Key Laboratory of Modern Preparation of TCMMinistry of EducationJiangxi University of Traditional Chinese MedicineNanchangChina
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Cimino C, Maurel OM, Musumeci T, Bonaccorso A, Drago F, Souto EMB, Pignatello R, Carbone C. Essential Oils: Pharmaceutical Applications and Encapsulation Strategies into Lipid-Based Delivery Systems. Pharmaceutics 2021; 13:pharmaceutics13030327. [PMID: 33802570 PMCID: PMC8001530 DOI: 10.3390/pharmaceutics13030327] [Citation(s) in RCA: 66] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 02/12/2021] [Accepted: 02/24/2021] [Indexed: 12/14/2022] Open
Abstract
Essential oils are being studied for more than 60 years, but a growing interest has emerged in the recent decades due to a desire for a rediscovery of natural remedies. Essential oils are known for millennia and, already in prehistoric times, they were used for medicinal and ritual purposes due to their therapeutic properties. Using a variety of methods refined over the centuries, essential oils are extracted from plant raw materials: the choice of the extraction method is decisive, since it determines the type, quantity, and stereochemical structure of the essential oil molecules. To these components belong all properties that make essential oils so interesting for pharmaceutical uses; the most investigated ones are antioxidant, anti-inflammatory, antimicrobial, wound-healing, and anxiolytic activities. However, the main limitations to their use are their hydrophobicity, instability, high volatility, and risk of toxicity. A successful strategy to overcome these limitations is the encapsulation within delivery systems, which enable the increase of essential oils bioavailability and improve their chemical stability, while reducing their volatility and toxicity. Among all the suitable platforms, our review focused on the lipid-based ones, in particular micro- and nanoemulsions, liposomes, solid lipid nanoparticles, and nanostructured lipid carriers.
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Affiliation(s)
- Cinzia Cimino
- Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy; (C.C.); (T.M.); (A.B.); (R.P.)
| | - Oriana Maria Maurel
- Department of Biomedical and Biotechnological Sciences, University of Catania, 95125 Catania, Italy; (O.M.M.); (F.D.)
| | - Teresa Musumeci
- Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy; (C.C.); (T.M.); (A.B.); (R.P.)
| | - Angela Bonaccorso
- Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy; (C.C.); (T.M.); (A.B.); (R.P.)
| | - Filippo Drago
- Department of Biomedical and Biotechnological Sciences, University of Catania, 95125 Catania, Italy; (O.M.M.); (F.D.)
| | - Eliana Maria Barbosa Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, 3000-548 Coimbra, Portugal;
- CEB—Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal
| | - Rosario Pignatello
- Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy; (C.C.); (T.M.); (A.B.); (R.P.)
| | - Claudia Carbone
- Laboratory of Drug Delivery Technology, Department of Drug and Health Sciences, University of Catania, Viale A. Doria 6, 95125 Catania, Italy; (C.C.); (T.M.); (A.B.); (R.P.)
- Correspondence:
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Cardoso-Ugarte GA, Sosa-Morales ME. Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1872084] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
| | - María Elena Sosa-Morales
- Departamento De Alimentos, División De Ciencias De La Vida, Campus Irapuato-Salamanca, Universidad De Guanajuato, Irapuato, GTO, Mexico
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20
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Liang Z, Zhang P, Fang Z. Modern technologies for extraction of aroma compounds from fruit peels: a review. Crit Rev Food Sci Nutr 2020; 62:1284-1307. [PMID: 33124893 DOI: 10.1080/10408398.2020.1840333] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Fruit peel is an agricultural by-product and potential source to extract natural aroma compounds with low cost. In the past few decades, the extraction of plant aroma volatiles experienced a transition from traditional to modern technologies. This review summarizes the main aroma compounds in different fruit peels, evaluates modern extraction techniques applicable for these aroma compounds in terms of mechanism, procedure, merits and demerits, and practice. Additionally, the applications of fruit peel aroma extract in food, pharmaceutical and cosmetic industries are also discussed. This review provides comprehensive information for extraction and application of aroma compounds from fruit peels, which could facilitate the valorization of the agricultural by-products and reduce environmental impacts.
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Affiliation(s)
- Zijian Liang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
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21
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Sutay Kocabaş D, Köle M, Yağcı S. Development and optimization of hemicellulose extraction bioprocess from poppy (Papaver somniferum L.) stalks assisted by instant controlled pressure drop (DIC) pretreatment. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101793] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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22
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Bora H, Kamle M, Mahato DK, Tiwari P, Kumar P. Citrus Essential Oils (CEOs) and Their Applications in Food: An Overview. PLANTS (BASEL, SWITZERLAND) 2020; 9:E357. [PMID: 32168877 PMCID: PMC7154898 DOI: 10.3390/plants9030357] [Citation(s) in RCA: 57] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 02/28/2020] [Accepted: 03/02/2020] [Indexed: 12/19/2022]
Abstract
Citrus is a genus belonging to the Rutaceae family and includes important crops like orange, lemons, pummelos, grapefruits, limes, etc. Citrus essential oils (CEOs) consist of some major biologically active compounds like α-/β-pinene, sabinene, β-myrcene, d-limonene, linalool, α-humulene, and α-terpineol belonging to the monoterpenes, monoterpene aldehyde/alcohol, and sesquiterpenes group, respectively. These compounds possess several health beneficial properties like antioxidant, anti-inflammatory, anticancer, etc., in addition to antimicrobial properties, which have immense potential for food applications. Therefore, this review focused on the extraction, purification, and detection methods of CEOs along with their applications for food safety, packaging, and preservation. Further, the concerns of optimum dose and safe limits, their interaction effects with various food matrices and packaging materials, and possible allergic reactions associated with the use of CEOs in food applications were briefly discussed, which needs to be addressed in future research along with efficient, affordable, and "green" extraction methods to ensure CEOs as an ecofriendly, cost-effective, and natural alternative to synthetic chemical preservatives.
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Affiliation(s)
- Himashree Bora
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India; (H.B.); (M.K.)
| | - Madhu Kamle
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India; (H.B.); (M.K.)
| | - Dipendra Kumar Mahato
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Hwy, Burwood, VIC 3125, Australia;
| | - Pragya Tiwari
- Department of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Korea
| | - Pradeep Kumar
- Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India; (H.B.); (M.K.)
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Optimization of Ultrasound Assisted Extraction (UAE) of Kinsenoside Compound from Anoectochilus roxburghii (Wall.) Lindl by Response Surface Methodology (RSM). Molecules 2020; 25:molecules25010193. [PMID: 31906599 PMCID: PMC6983077 DOI: 10.3390/molecules25010193] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 12/19/2019] [Accepted: 12/27/2019] [Indexed: 12/11/2022] Open
Abstract
The purpose of this study was to establish an extraction method for the kinsenoside compound from the whole plant Anoectochilus roxburghii. Ultrasound assisted extraction (UAE) and Ultra-high performance liquid chromatography (UPLC) method were used to extract and determine the content of kinsenoside, while response surface method (RSM) was used to optimize the extraction process. The best possible range for methanol concentration (0–100%), the liquid-solid ratio (5:1–30:1 mL/g), ultrasonic power (240–540 W), duration of ultrasound (10–50 min), ultrasonic temperature (10–60 °C), and the number of extractions (1–4) were obtained according to the single factor experiments. Then, using the Box-Behnken design (BBD) of response surface analysis, the optimum extraction conditions were obtained with 16.33% methanol concentration, the liquid-solid ratio of 10.83:1 mL/g and 35.00 °C ultrasonic temperature. Under these conditions, kinsenoside extraction yield reached 32.24% dry weight. The best conditions were applied to determine the kinsenoside content in seven different cultivation ages in Anoectochilus roxburghii.
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Mahato N, Sinha M, Sharma K, Koteswararao R, Cho MH. Modern Extraction and Purification Techniques for Obtaining High Purity Food-Grade Bioactive Compounds and Value-Added Co-Products from Citrus Wastes. Foods 2019; 8:E523. [PMID: 31652773 PMCID: PMC6915388 DOI: 10.3390/foods8110523] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 10/11/2019] [Accepted: 10/16/2019] [Indexed: 12/27/2022] Open
Abstract
Citrus contains a range of highly beneficial bioactive compounds, such as polyphenols, carotenoids, and vitamins that show antimicrobial and antioxidant properties and help in building the body's immune system. On consumption or processing, approximately 50% of the fruit remains as inedible waste, which includes peels, seeds, pulp, and segment residues. This waste still consists of substantial quantities of bioactive compounds that cause environmental pollution and are harmful to the ecosystem because of their high biological oxygen demand. In recent years, citrus cultivation and the production of processed foods have become a major agricultural industry. In addition to being a substantial source of economy, it is an ideal and sustainable and renewable resource for obtaining bioactive compounds and co-products for food and pharmaceutical industries. In the present article, the various methods of extraction, conventional and modern, as well as separation and isolation of individual bioactive compounds from the extraction mixture and their determination have been reviewed. This article presents both aspects of extraction methods, i.e., on a small laboratory scale and on an industrial mass scale. These methods and techniques have been extensively and critically reviewed with anticipated future perspectives towards the maximum utilization of the citrus waste.
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Affiliation(s)
- Neelima Mahato
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Korea.
| | - Mukty Sinha
- Department of Medical Devices, National Institute of Pharmaceutical Education and Research, Ahmedabad, Palej, Gandhinagar 382 355, India.
| | - Kavita Sharma
- Department of Chemistry, Idaho State University, Pocatello, ID 83209, USA.
| | - Rakoti Koteswararao
- Department of Medical Devices, National Institute of Pharmaceutical Education and Research, Ahmedabad, Palej, Gandhinagar 382 355, India.
| | - Moo Hwan Cho
- School of Chemical Engineering, Yeungnam University, Gyeongsan 38541, Korea.
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25
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Eikani MH, Khandan N, Feyzi E. Enhancing bio-oil extraction using instant controlled pressure drop texturing. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.06.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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26
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DIC as a pretreatment prior to ultrasonic extraction for the improvement of rebaudioside A yield and preservation of vitamin B1 and B6. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00197-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Chua LYW, Chong CH, Chua BL, Figiel A. Influence of Drying Methods on the Antibacterial, Antioxidant and Essential Oil Volatile Composition of Herbs: a Review. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-018-2227-x] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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29
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High voltage electrical discharges combined with enzymatic hydrolysis for extraction of polyphenols and fermentable sugars from orange peels. Food Res Int 2018; 107:755-762. [DOI: 10.1016/j.foodres.2018.01.070] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 01/16/2018] [Accepted: 01/28/2018] [Indexed: 12/31/2022]
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Khadhraoui B, Turk M, Fabiano-Tixier AS, Petitcolas E, Robinet P, Imbert R, Maâtaoui ME, Chemat F. Histo-cytochemistry and scanning electron microscopy for studying spatial and temporal extraction of metabolites induced by ultrasound. Towards chain detexturation mechanism. ULTRASONICS SONOCHEMISTRY 2018; 42:482-492. [PMID: 29429695 DOI: 10.1016/j.ultsonch.2017.11.029] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2017] [Revised: 11/17/2017] [Accepted: 11/21/2017] [Indexed: 05/03/2023]
Abstract
There are more than 1300 articles in scientific literature dealing with positive impacts of Ultrasound-Assisted Extraction (UAE) such as reduction of extraction time, diminution of solvent and energy used, enhancement in yield and even selectivity, intensification of diffusion, and eliminating wastes. This present study aims to understand what are the mechanism(s) behind these positive impacts which will help to design a decision tool for UAE of natural products. Different microscopic observations (Scanning Electron Microscopy (SEM), Environmental Scanning Electron Microscopy (e-SEM), Cyto-histochemistry) have been used for spacial and temporal localization of metabolites in rosemary leaves, which is one of the most studied and most important plant for its antioxidant metabolites used in food industry, during conventional and ultrasound extraction. The study permits to highlight that ultrasound impacted rosemary leaves not by a single or different mechanisms in function of ultrasound power, as described by previous studies, but by a chain detexturation mechanism in a special order: local erosion, shear forces, sonoporation, fragmentation, capillary effect, and detexturation. These detexturation impacts followed a special order during ultrasound treatment leading at the end to the total detexturation of rosemary leaves. These mechanisms and detexturation impacts were identified in glandular trichomes, non-glandular-trichomes and the layer adaxial and abaxial cuticle. Modelling metabolites diffusion phenomenon during conventional and ultrasound extraction with the second Fick's law allowed the estimation of diffusivities and solvent penetration into the inner tissues and in meantime to accelerate the release of valuable metabolites.
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Affiliation(s)
- B Khadhraoui
- Laboratoires Arkopharma, F-06510 Carros, France; Avignon University, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France
| | - M Turk
- Avignon University, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France
| | - A S Fabiano-Tixier
- Avignon University, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France
| | - E Petitcolas
- Avignon University, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France
| | - P Robinet
- Laboratoires Arkopharma, F-06510 Carros, France
| | - R Imbert
- Laboratoires Arkopharma, F-06510 Carros, France
| | - M El Maâtaoui
- Avignon University, Qualisud UMR95, F-84000 Avignon, France
| | - F Chemat
- Avignon University, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France.
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Mkaouar S, Krichen F, Bahloul N, Allaf K, Kechaou N. Enhancement of Bioactive Compounds and Antioxidant Activities of Olive (Olea europaea L.) Leaf Extract by Instant Controlled Pressure Drop. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2098-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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32
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Peanparkdee M, Yamauchi R, Iwamoto S. Characterization of Antioxidants Extracted from Thai Riceberry Bran Using Ultrasonic-Assisted and Conventional Solvent Extraction Methods. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2047-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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33
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Feyzi E, Eikani MH, Golmohammad F, Tafaghodinia B. Extraction of essential oil from Bunium Persicum (Boiss.) by instant controlled pressure drop. J Chromatogr A 2017; 1530:59-67. [DOI: 10.1016/j.chroma.2017.11.033] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 11/13/2017] [Accepted: 11/14/2017] [Indexed: 11/28/2022]
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Mahato N, Sharma K, Koteswararao R, Sinha M, Baral E, Cho MH. Citrus essential oils: Extraction, authentication and application in food preservation. Crit Rev Food Sci Nutr 2017; 59:611-625. [PMID: 28956626 DOI: 10.1080/10408398.2017.1384716] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Citrus EOs is an economic, eco-friendly and natural alternatives to chemical preservatives and other synthetic antioxidants, such as sodium nitrites, nitrates or benzoates, commonly utilized in food preservation. Citrus based EOs is obtained mainly from the peels of citrus fruits which are largely discarded as wastes and cause environmental problems. The extraction of citrus oils from the waste peels not only saves environment but can be used in various applications including food preservation. The present article presents elaborated viewpoints on the nature and chemical composition of different EOs present in main citrus varieties widely grown across the globe; extraction, characterization and authentication techniques/methods of the citrus EOs; and reviews the recent advances in the application of citrus EOs for the preservation of fruits, vegetables, meat, fish and processed food stuffs. The probable reaction mechanism of the EOs based thin films formation with biodegradable polymers is presented. Other formulation, viz., EOs microencapsulation incorporating biodegradable polymers, nanoemulsion coatings, spray applications and antibacterial action mechanism of the active compounds present in the EOs have been elaborated. Extensive research is required on overcoming the challenges regarding allergies and obtaining safer dosage limits. Shift towards greener technologies indicate optimistic future towards safer utilization of citrus based EOs in food preservation.
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Affiliation(s)
- Neelima Mahato
- a School of Chemical Engineering, Yeungnam University , Gyeongsan , Gyeongsanbuk-do , Republic of Korea
| | - Kavita Sharma
- a School of Chemical Engineering, Yeungnam University , Gyeongsan , Gyeongsanbuk-do , Republic of Korea
| | - Rakoti Koteswararao
- b Department of Medical Devices , National Institute of Pharmaceutical Education and Research , Ahmedabad , Palej , Gandhinagar , India
| | - Mukty Sinha
- b Department of Medical Devices , National Institute of Pharmaceutical Education and Research , Ahmedabad , Palej , Gandhinagar , India
| | - EkRaj Baral
- a School of Chemical Engineering, Yeungnam University , Gyeongsan , Gyeongsanbuk-do , Republic of Korea
| | - Moo Hwan Cho
- a School of Chemical Engineering, Yeungnam University , Gyeongsan , Gyeongsanbuk-do , Republic of Korea
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Yara-Varón E, Li Y, Balcells M, Canela-Garayoa R, Fabiano-Tixier AS, Chemat F. Vegetable Oils as Alternative Solvents for Green Oleo-Extraction, Purification and Formulation of Food and Natural Products. Molecules 2017; 22:E1474. [PMID: 28872605 PMCID: PMC6151617 DOI: 10.3390/molecules22091474] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2017] [Revised: 08/28/2017] [Accepted: 09/02/2017] [Indexed: 11/26/2022] Open
Abstract
Since solvents of petroleum origin are now strictly regulated worldwide, there is a growing demand for using greener, bio-based and renewable solvents for extraction, purification and formulation of natural and food products. The ideal alternative solvents are non-volatile organic compounds (VOCs) that have high dissolving power and flash point, together with low toxicity and less environmental impact. They should be obtained from renewable resources at a reasonable price and be easy to recycle. Based on the principles of Green Chemistry and Green Engineering, vegetable oils could become an ideal alternative solvent to extract compounds for purification, enrichment, or even pollution remediation. This review presents an overview of vegetable oils as solvents enriched with various bioactive compounds from natural resources, as well as the relationship between dissolving power of non-polar and polar bioactive components with the function of fatty acids and/or lipid classes in vegetable oils, and other minor components. A focus on simulation of solvent-solute interactions and a discussion of polar paradox theory propose a mechanism explaining the phenomena of dissolving polar and non-polar bioactive components in vegetable oils as green solvents with variable polarity.
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Affiliation(s)
- Edinson Yara-Varón
- Laboratoire GREEN, Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France.
- Department of Chemistry, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
| | - Ying Li
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China.
| | - Mercè Balcells
- Department of Chemistry, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
| | - Ramon Canela-Garayoa
- Department of Chemistry, University of Lleida, Av. Alcalde Rovira Roure 191, 25198 Lleida, Spain.
| | - Anne-Sylvie Fabiano-Tixier
- Laboratoire GREEN, Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France.
| | - Farid Chemat
- Laboratoire GREEN, Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France.
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Alexandre EMC, Moreira SA, Castro LMG, Pintado M, Saraiva JA. Emerging technologies to extract high added value compounds from fruit residues: Sub/supercritical, ultrasound-, and enzyme-assisted extractions. FOOD REVIEWS INTERNATIONAL 2017. [DOI: 10.1080/87559129.2017.1359842] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Elisabete M. C. Alexandre
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturaise Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
- Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Porto, Portugal
| | - Silvia A. Moreira
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturaise Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
- Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Porto, Portugal
| | - Luís M. G. Castro
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturaise Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Manuela Pintado
- Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Porto, Portugal
| | - Jorge A. Saraiva
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturaise Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
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Recent Advances on Application of Ultrasound and Pulsed Electric Field Technologies in the Extraction of Bioactives from Agro-Industrial By-products. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1961-9] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Alexandre EMC, Castro LMG, Moreira SA, Pintado M, Saraiva JA. Comparison of Emerging Technologies to Extract High-Added Value Compounds from Fruit Residues: Pressure- and Electro-Based Technologies. FOOD ENGINEERING REVIEWS 2017. [DOI: 10.1007/s12393-016-9154-2] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Optimization of Ultrasound Extraction of Cactus Pear(Opuntia ficus indica)Seed Oil Based on Antioxidant Activity and Evaluation of Its Antimicrobial Activity. J FOOD QUALITY 2017. [DOI: 10.1155/2017/9315360] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The purpose of the present study was to determine the optimal ultrasound conditions (amplitude level and time) for the extraction of cactus pear seed oil with the highest antioxidant activity using a closed system. Seed oil was analyzed for yield, antioxidant activity by ABTS and DPPH, and antimicrobial activity. Conventional extraction methods were assessed for comparison. Amplitude level significantly affected antioxidant activity in linear terms (p< 0.0001 DPPH andp< 0.001 ABTS, resp.) so, at lower amplitudes, the higher antioxidant activity was achieved. The optimum ultrasound extraction conditions were of 78% amplitude for 10 min and yielded antioxidant activity values of 66.25 mg AAE/100 g and 289 µmol TE/100 g for ABTS and DPPH, respectively. Compared with conventional extraction methods, ultrasound exhibited lower oil yield and antioxidant activity but had the potential to achieve comparable results if multiple ultrasound extractions are performed in the time needed by conventional methods. Seed oils showed similar antimicrobial activity despite the extraction method and were more effective againstEscherichia coli. The results demonstrated that ultrasound can be an alternative extraction method of seed oils from fruits such as cactus pear.
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Chemat F, Rombaut N, Sicaire AG, Meullemiestre A, Fabiano-Tixier AS, Abert-Vian M. Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. ULTRASONICS SONOCHEMISTRY 2017; 34:540-560. [PMID: 27773280 DOI: 10.1016/j.ultsonch.2016.06.035] [Citation(s) in RCA: 1185] [Impact Index Per Article: 169.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2016] [Revised: 06/09/2016] [Accepted: 06/23/2016] [Indexed: 05/03/2023]
Abstract
This review presents a complete picture of current knowledge on ultrasound-assisted extraction (UAE) in food ingredients and products, nutraceutics, cosmetic, pharmaceutical and bioenergy applications. It provides the necessary theoretical background and some details about extraction by ultrasound, the techniques and their combinations, the mechanisms (fragmentation, erosion, capillarity, detexturation, and sonoporation), applications from laboratory to industry, security, and environmental impacts. In addition, the ultrasound extraction procedures and the important parameters influencing its performance are also included, together with the advantages and the drawbacks of each UAE techniques. Ultrasound-assisted extraction is a research topic, which affects several fields of modern plant-based chemistry. All the reported applications have shown that ultrasound-assisted extraction is a green and economically viable alternative to conventional techniques for food and natural products. The main benefits are decrease of extraction and processing time, the amount of energy and solvents used, unit operations, and CO2 emissions.
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Affiliation(s)
- Farid Chemat
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France.
| | - Natacha Rombaut
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
| | - Anne-Gaëlle Sicaire
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
| | - Alice Meullemiestre
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
| | - Anne-Sylvie Fabiano-Tixier
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
| | - Maryline Abert-Vian
- Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Team Extraction, F-84000 Avignon, France
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Chen HW, Hong GB, Chen ZJ. Moisture sorption isotherm characteristics and Taguchi analysis of rice bran extraction parameters. ASIA-PAC J CHEM ENG 2016. [DOI: 10.1002/apj.2051] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Hua-Wei Chen
- Department of Chemical and Materials Engineering; National I-Lan University; No. 1, Sec. 1, Shennong Rd. Yilan 260 Taiwan
| | - Gui-Bing Hong
- Department of Chemical Engineering and Biotechnology; National Taipei University of Technology; No. 1, Sec. 3, Zhongxiao E. Rd. Taipei 106 Taiwan
| | - Zong-Jiang Chen
- Department of Chemical Engineering and Biotechnology; National Taipei University of Technology; No. 1, Sec. 3, Zhongxiao E. Rd. Taipei 106 Taiwan
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Water as a green solvent combined with different techniques for extraction of essential oil from lavender flowers. CR CHIM 2016. [DOI: 10.1016/j.crci.2016.01.018] [Citation(s) in RCA: 90] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Mkaouar S, Bahloul N, Gelicus A, Allaf K, Kechaou N. Instant controlled pressure drop texturing for intensifying ethanol solvent extraction of olive (Olea europaea) leaf polyphenols. Sep Purif Technol 2015. [DOI: 10.1016/j.seppur.2015.03.014] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Boukroufa M, Boutekedjiret C, Petigny L, Rakotomanomana N, Chemat F. Bio-refinery of orange peels waste: a new concept based on integrated green and solvent free extraction processes using ultrasound and microwave techniques to obtain essential oil, polyphenols and pectin. ULTRASONICS SONOCHEMISTRY 2015; 24:72-79. [PMID: 25435398 DOI: 10.1016/j.ultsonch.2014.11.015] [Citation(s) in RCA: 167] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2014] [Revised: 10/20/2014] [Accepted: 11/12/2014] [Indexed: 06/04/2023]
Abstract
In this study, extraction of essential oil, polyphenols and pectin from orange peel has been optimized using microwave and ultrasound technology without adding any solvent but only "in situ" water which was recycled and used as solvent. The essential oil extraction performed by Microwave Hydrodiffusion and Gravity (MHG) was optimized and compared to steam distillation extraction (SD). No significant changes in yield were noticed: 4.22 ± 0.03% and 4.16 ± 0.05% for MHG and SD, respectively. After extraction of essential oil, residual water of plant obtained after MHG extraction was used as solvent for polyphenols and pectin extraction from MHG residues. Polyphenols extraction was performed by ultrasound-assisted extraction (UAE) and conventional extraction (CE). Response surface methodology (RSM) using central composite designs (CCD) approach was launched to investigate the influence of process variables on the ultrasound-assisted extraction (UAE). The statistical analysis revealed that the optimized conditions of ultrasound power and temperature were 0.956 W/cm(2) and 59.83°C giving a polyphenol yield of 50.02 mgGA/100 g dm. Compared with the conventional extraction (CE), the UAE gave an increase of 30% in TPC yield. Pectin was extracted by conventional and microwave assisted extraction. This technique gives a maximal yield of 24.2% for microwave power of 500 W in only 3 min whereas conventional extraction gives 18.32% in 120 min. Combination of microwave, ultrasound and the recycled "in situ" water of citrus peels allow us to obtain high added values compounds in shorter time and managed to make a closed loop using only natural resources provided by the plant which makes the whole process intensified in term of time and energy saving, cleanliness and reduced waste water.
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Affiliation(s)
- Meryem Boukroufa
- Laboratoire des Sciences et Techniques de l'Environnement (LSTE), Ecole Nationale Polytechnique, 10 Avenue Hacène Badi, BP 182, El Harrach, 16200 Alger, Algeria
| | - Chahrazed Boutekedjiret
- Laboratoire des Sciences et Techniques de l'Environnement (LSTE), Ecole Nationale Polytechnique, 10 Avenue Hacène Badi, BP 182, El Harrach, 16200 Alger, Algeria.
| | - Loïc Petigny
- Avignon University, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France
| | - Njara Rakotomanomana
- Avignon University, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France
| | - Farid Chemat
- Avignon University, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France.
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Asbahani AE, Miladi K, Badri W, Sala M, Addi EA, Casabianca H, Mousadik AE, Hartmann D, Jilale A, Renaud F, Elaissari A. Essential oils: From extraction to encapsulation. Int J Pharm 2015; 483:220-43. [DOI: 10.1016/j.ijpharm.2014.12.069] [Citation(s) in RCA: 384] [Impact Index Per Article: 42.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2014] [Revised: 12/10/2014] [Accepted: 12/27/2014] [Indexed: 01/06/2023]
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46
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Cai X, Zhang R, Guo Y, He J, Li S, Zhu Z, Liu G, Liu Z, Yang J. Optimization of ultrasound-assisted extraction of gardenia fruit oil with bioactive components and their identification and quantification by HPLC-DAD/ESI-MS2. Food Funct 2015; 6:2194-204. [DOI: 10.1039/c5fo00205b] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Bioactive components in Gardenia oil were extracted by ultrasound-assisted extraction, identified and quantified by HPLC-DAD/ESI-MS2 and HPLC-DAD analysis.
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Affiliation(s)
- Xiaoshuang Cai
- School of Food Science and Engineering
- Wuhan Polytechnic Univ
- Wuhan
- China
| | - Rui Zhang
- School of Food Science and Engineering
- Wuhan Polytechnic Univ
- Wuhan
- China
| | - Ying Guo
- School of Food Science and Engineering
- Wuhan Polytechnic Univ
- Wuhan
- China
| | - Jingren He
- School of Food Science and Engineering
- Wuhan Polytechnic Univ
- Wuhan
- China
- Hubei Collaborative Innovation Center for Processing of Agricultural Products
| | - Shuyi Li
- School of Food Science and Engineering
- Wuhan Polytechnic Univ
- Wuhan
- China
| | - Zhenzhou Zhu
- School of Food Science and Engineering
- Wuhan Polytechnic Univ
- Wuhan
- China
| | - Gang Liu
- School of Food Science and Engineering
- Wuhan Polytechnic Univ
- Wuhan
- China
- Hubei Collaborative Innovation Center for Processing of Agricultural Products
| | - Zhiwei Liu
- School of Food Science and Engineering
- Wuhan Polytechnic Univ
- Wuhan
- China
- Hubei Collaborative Innovation Center for Processing of Agricultural Products
| | - Jun Yang
- School of Food Science and Engineering
- Wuhan Polytechnic Univ
- Wuhan
- China
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M’hiri N, Ioannou I, Ghoul M, Boudhrioua NM. Extraction Methods of Citrus Peel Phenolic Compounds. FOOD REVIEWS INTERNATIONAL 2014. [DOI: 10.1080/87559129.2014.924139] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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48
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Instant Controlled Pressure Drop technology: From a new fundamental approach of instantaneous transitory thermodynamics to large industrial applications on high performance–high controlled quality unit operations. CR CHIM 2014. [DOI: 10.1016/j.crci.2013.10.019] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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49
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Khan MK, Zill-E-Huma, Dangles O. A comprehensive review on flavanones, the major citrus polyphenols. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2013.11.004] [Citation(s) in RCA: 225] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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