1
|
Boateng ID, Clark K. Trends in extracting Agro-byproducts' phenolics using non-thermal technologies and their combinative effect: Mechanisms, potentials, drawbacks, and safety evaluation. Food Chem 2024; 437:137841. [PMID: 37918151 DOI: 10.1016/j.foodchem.2023.137841] [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: 04/03/2023] [Revised: 10/20/2023] [Accepted: 10/22/2023] [Indexed: 11/04/2023]
Abstract
The agro-food industries generate significant waste with adverse effects. However, these byproducts are rich in polyphenols with diverse bioactivities. Innovative non-thermal extraction (NTE) technologies (Naviglio extractor®, cold plasma (CP), high hydrostatic pressure (HHP), pulse-electric field (PEF), ultrasound-assisted extraction (UAE), etc.) and their combinative effect (integrated UAE + HPPE, integrated PEF + enzyme-assisted extraction, etc.) could improve polyphenolic extraction. Hence, this article comprehensively reviewed the mechanisms, applications, drawbacks, and safety assessment of emerging NTE technologies and their combinative effects in the last 5 years, emphasizing their efficacy in improving agro-byproduct polyphenols' extraction. According to the review, incorporating cutting-edge NTE might promote the extraction ofmore phenolic extractfrom agro-byproducts due to numerous benefits,such as increased extractability,preserved thermo-sensitive phenolics, and low energy consumption. The next five years should investigate combined novel NTE technologies as they increase extractability. Besides, more research must be done on extracting free and bound phenolics, phenolic acids, flavonoids, and lignans from agro by-products. Finally, the safety of the extraction technology on the polyphenolic extract needs a lot of studies (in vivo and in vitro), and their mechanisms need to be explored.
Collapse
Affiliation(s)
- Isaac Duah Boateng
- College of Agriculture, Food, and Natural Resources, University of Missouri, Columbia, MO 65211, United States of America; Certified Group, 199 W Rhapsody Dr, San Antonio, TX 78216, United States of America; Kumasi Cheshire Home, Off Edwenase Road, Kumasi, Ghana.
| | - Kerry Clark
- College of Agriculture, Food, and Natural Resources, University of Missouri, Columbia, MO 65211, United States of America.
| |
Collapse
|
2
|
Hammad KSM, Hefzalrahman T, Morsi MKS, Morsy NFS, Abd El-Salam EA. Optimization of ultrasound- and enzymatic-assisted extractions of polyphenols from dried red onion peels and evaluation of their antioxidant activities. Prep Biochem Biotechnol 2024; 54:247-259. [PMID: 37345908 DOI: 10.1080/10826068.2023.2225086] [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] [Indexed: 06/23/2023]
Abstract
There is a recognized need for exploring new natural antioxidants that have high antioxidant potential. Thus, the aim of this study was to optimize the extraction process of onion peels using ultrasound- and enzymatic-assisted extractions (UAE and EAE) methods to utilize the optimal extracts as natural antioxidants. Box-Behnken Design (BBD) was implemented to reach the optimal extracts with the highest simultaneous content of total phenolic content (TPC) and total flavonoid content (TFC). The optimal UAE and EAE extracts were subjected to High Performance Liquid Chromatography (HPLC) analysis to identify their chemical profile. The antioxidant activities of optimal extracts obtained by UAE and EAE were evaluated in vitro using DPPH and FRAP assays and their abilities to increase the oxidative stability of sunflower oil were studied using Rancimat test. The optimal conditions for UAE were 34.02 W, 26.87 mL/g solid, and 45.43 min, meanwhile they were 30.00 mL/g solid, 45.43 min at enzyme concentration of 0.52% for EAE method. DPPH and FRAP assays results revealed that EAE optimal extract show superior antioxidant activity over UAE optimal extract. The protection factor of optimal EAE extract against sunflower oil oxidation was close to that of butylated hydroxytoluene (BHT).
Collapse
Affiliation(s)
- Karima S M Hammad
- Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Tarek Hefzalrahman
- Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Mohamed K S Morsi
- Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Nashwa F S Morsy
- Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
| | | |
Collapse
|
3
|
Mazzocchi C, Benucci I, Lombardelli C, Esti M. Enzyme-Assisted Extraction for the Recovery of Food-Grade Chlorophyll-Based Green Colorant. Foods 2023; 12:3440. [PMID: 37761155 PMCID: PMC10529526 DOI: 10.3390/foods12183440] [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: 08/31/2023] [Revised: 09/11/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
The aim of the study was to develop a biotechnological approach for the green recovery of chlorophyll from spinach, to be used as a natural food colorant. The plant matrix was characterized in terms of cell wall polysaccharide composition, and a tailored enzymatic mix based on cellulase (40%) xylanase (41%) and polygalacturonase (19%) was formulated. The process variables (temperature (°C), time (h), enzyme mix dose (U/g), zinc concentration (ppm), and buffer/substrate ratio (B/S)) and their interactions were studied by response surface methodology. The overlay plot made it possible to identify the process conditions (T: 25 °C, Zn: 150 ppm e B/S: 17.5, t: <2 h and enzyme mix dose between 12 and 45 U/g) to maximize the amount of chlorophyll, and concurrently, the quality of the green color of the extract. Finally, the novel colorant was applied in the production of a real food.
Collapse
Affiliation(s)
| | | | - Claudio Lombardelli
- Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, Via S. Camillo de Lellis snc, 01100 Viterbo, Italy; (C.M.); (I.B.); (M.E.)
| | | |
Collapse
|
4
|
Puzeryte V, Martusevice P, Sousa S, Balciunaitiene A, Viskelis J, Gomes AM, Viskelis P, Cesoniene L, Urbonaviciene D. Optimization of Enzyme-Assisted Extraction of Bioactive Compounds from Sea Buckthorn ( Hippophae rhamnoides L.) Leaves: Evaluation of Mixed-Culture Fermentation. Microorganisms 2023; 11:2180. [PMID: 37764024 PMCID: PMC10536544 DOI: 10.3390/microorganisms11092180] [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: 07/31/2023] [Revised: 08/25/2023] [Accepted: 08/26/2023] [Indexed: 09/29/2023] Open
Abstract
Hippophae rhamnoides L. leaves possess a remarkable amount of polyphenols that could serve as a natural remedy in various applications. In comparison, numerous techniques, such as conventional and high-pressure techniques, are available for extracting the bioactive fractions from sea buckthorn leaves (SBL). However, enzyme-assisted extraction (EAE) of SBL has not been comprehensively studied. The aim of this study was to optimize critical EAE parameters of SBL using the cellulolytic enzyme complex, Viscozyme L, to obtain a high-yield extract with a high concentration of bioactive compounds. In order to determine the optimal conditions for EAE, the study employed a central composite design and response surface methodology to analyze the effects of four independent factors (pH, temperature, extraction time, and enzyme concentration) on two different responses. Our findings indicated that under optimal conditions (3:15 h extraction, temperature 45 °C, pH 4.9, and 1% Viscozyme L v/w of leaves DW), EAE yielded 28.90 g/100 g DW of the water-soluble fraction. Furthermore, the EAE-optimized liquid extract was continuously fermented using an ancient fermentation starter, Tibetan kefir grains, which possess lactic acid bacteria (LAB) and have significant potential for use in biopreservation. Interestingly, the results indicated various potential prebiotic characteristics of LAB. Additionally, alterations in the cell wall morphology of the SBL residue after EAE were examined using scanning electron microscopy (SEM). This study significantly optimized EAE parameters for sea buckthorn leaves, providing a promising natural source of bioactive compounds for various applications, such as nutraceuticals, functional foods, and high-value products.
Collapse
Affiliation(s)
- Viktorija Puzeryte
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
- Botanical Garden, Vytautas Magnus University, Z.E. Zilibero 6, 46324 Kaunas, Lithuania;
| | - Paulina Martusevice
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
- Botanical Garden, Vytautas Magnus University, Z.E. Zilibero 6, 46324 Kaunas, Lithuania;
| | - Sérgio Sousa
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (S.S.); (A.M.G.)
| | - Aiste Balciunaitiene
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
- Research Institute of Natural and Technological Sciences, Vytautas Magnus University, 40444 Kaunas, Lithuania
| | - Jonas Viskelis
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
| | - Ana Maria Gomes
- Universidade Católica Portuguesa, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (S.S.); (A.M.G.)
| | - Pranas Viskelis
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
| | - Laima Cesoniene
- Botanical Garden, Vytautas Magnus University, Z.E. Zilibero 6, 46324 Kaunas, Lithuania;
- Research Institute of Natural and Technological Sciences, Vytautas Magnus University, 40444 Kaunas, Lithuania
| | - Dalia Urbonaviciene
- Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, 54333 Kaunas, Lithuania; (V.P.); (P.M.); (A.B.); (J.V.); (P.V.)
| |
Collapse
|
5
|
Brezoiu AM, Deaconu M, Mitran RA, Prelipcean AM, Matei C, Berger D. Optimisation of Polyphenols Extraction from Wild Bilberry Leaves-Antimicrobial Properties and Stability Studies. Molecules 2023; 28:5795. [PMID: 37570765 PMCID: PMC10420792 DOI: 10.3390/molecules28155795] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/23/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Polyphenolic extracts from natural sources have received great interest due to their beneficial properties for human health. A method to reduce their variability is to use the design of experiments which allows a limited number of experiments to be performed while exploring the experimental space. Firstly, a 23-full factorial model was used to investigate the polyphenols extraction from wild bilberry leaves. Spectrophotometric data (the content of polyphenols, flavonoids, chlorophyll and radical scavenger activity) and extraction yield were used as responses, and six statistical models were determined depending on the two numerical factors (temperature and alcohol % of ethanol-water mixture) being significant (p < 0.05) in all cases. Numerical optimisation performed by Design Expert 13 software correlates well with the chemical profile determined by high-performance liquid chromatography and the amount of the polyphenol. Afterwards, under the optimised conditions, an extract was prepared in three extraction steps for which composition, chemical stability and antimicrobial properties were evaluated. The antimicrobial potential of the extract was compared with that of the standard compounds (rutin and chlorogenic acid), and the results supported a synergistic effect of the extract components.
Collapse
Affiliation(s)
- Ana-Maria Brezoiu
- Faculty of Chemical Engineering and Biotechnologies, University Politehnica of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania; (A.-M.B.); (M.D.); (C.M.)
| | - Mihaela Deaconu
- Faculty of Chemical Engineering and Biotechnologies, University Politehnica of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania; (A.-M.B.); (M.D.); (C.M.)
| | - Raul-Augustin Mitran
- “Ilie Murgulescu” Institute of Physical Chemistry, Romanian Academy, 202 Splaiul Independentei, 060021 Bucharest, Romania;
| | - Ana-Maria Prelipcean
- National Institute of R&D for Biological Sciences, 296 Splaiul Independetei, 060031 Bucharest, Romania;
| | - Cristian Matei
- Faculty of Chemical Engineering and Biotechnologies, University Politehnica of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania; (A.-M.B.); (M.D.); (C.M.)
| | - Daniela Berger
- Faculty of Chemical Engineering and Biotechnologies, University Politehnica of Bucharest, 1-7 Gheorghe Polizu Street, 011061 Bucharest, Romania; (A.-M.B.); (M.D.); (C.M.)
| |
Collapse
|
6
|
Vidana Gamage GC, Choo WS. Effect of hot water, ultrasound, microwave, and pectinase-assisted extraction of anthocyanins from black goji berry for food application. Heliyon 2023; 9:e14426. [PMID: 36942215 PMCID: PMC10024101 DOI: 10.1016/j.heliyon.2023.e14426] [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: 06/01/2022] [Revised: 02/14/2023] [Accepted: 03/06/2023] [Indexed: 03/11/2023] Open
Abstract
Lycium ruthenicum, commonly known as black goji berry, is a rich anthocyanin source containing a high amount of monoacylated anthocyanins. This study investigates the effect of different extraction methods to extract anthocyanins from black goji berry for food application. Different hot water extraction conditions were applied to investigate the effect of specific substrate: solvent ratio (1:15 and 1:20 (w/v)), extraction time (30 and 60 min) and extraction temperature (40, 50 and 60 °C) on the extraction yield, total anthocyanin content (TAC) and the total phenolic content (TPC) of the anthocyanin extracts. Best hot water extraction conditions for obtaining an anthocyanin extract with high TAC (13.8 ± 1.14 mg CGE/g), TPC (69.7 ± 2.50 mg of GAE/g), and extraction yield (48.3 ± 3.25%) consuming less solvent, time and heat were substrate: solvent ratio of 1: 15 (w/v), extraction temperature of 50 °C, and extraction time of 30 min. The effect of pectinase, ultrasound, and microwave on hot water extraction of anthocyanins from black goji berry was investigated using the best conditions for hot water extraction. Pectinase-assisted extraction [1.5% (w/v) pectinase, substrate: solvent ratio of 1:15 (w/v) at 50 °C for 30 min] was the best extraction method to extract black goji berry anthocyanins demonstrating higher extraction yield, TAC, TPC, and the highest percentage of petunidin-3-O-(trans-p-coumaroyl)-rutinoside-5-O-glucoside.
Collapse
|
7
|
Leyva-Jiménez FJ, Fernández-Ochoa Á, Cádiz-Gurrea MDLL, Lozano-Sánchez J, Oliver-Simancas R, Alañón ME, Castangia I, Segura-Carretero A, Arráez-Román D. Application of Response Surface Methodologies to Optimize High-Added Value Products Developments: Cosmetic Formulations as an Example. Antioxidants (Basel) 2022; 11:antiox11081552. [PMID: 36009270 PMCID: PMC9404794 DOI: 10.3390/antiox11081552] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/07/2022] [Accepted: 08/09/2022] [Indexed: 11/20/2022] Open
Abstract
In recent years, green and advanced extraction technologies have gained great interest to revalue several food by-products. This by-product revaluation is currently allowing the development of high value-added products, such as functional foods, nutraceuticals, or cosmeceuticals. Among the high valued-added products, cosmeceuticals are innovative cosmetic formulations which have incorporated bioactive natural ingredients providing multiple benefits on skin health. In this context, the extraction techniques are an important step during the elaboration of cosmetic ingredients since they represent the beginning of the formulation process and have a great influence on the quality of the final product. Indeed, these technologies are claimed as efficient methods to retrieve bioactive compounds from natural sources in terms of resource utilization, environmental impact, and costs. This review offers a summary of the most-used green and advanced methodologies to obtain cosmetic ingredients with the maximum performance of these extraction techniques. Response surface methodologies may be applied to enhance the optimization processes, providing a simple way to understand the extraction process as well as to reach the optimum conditions to increase the extraction efficiency. The combination of both assumes an economic improvement to attain high value products that may be applied to develop functional ingredients for cosmetics purposes.
Collapse
Affiliation(s)
- Francisco-Javier Leyva-Jiménez
- Department of Analytical Chemistry and Food Science and Technology, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain
- Regional Institute for Applied Scientific Research (IRICA), Area of Food Science, University of Castilla-La Mancha, Avenida Camilo Jose Cela 10, 13071 Ciudad Real, Spain
- Correspondence: (F.-J.L.-J.); (M.d.l.L.C.-G.)
| | - Álvaro Fernández-Ochoa
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, 18071 Granada, Spain
| | - María de la Luz Cádiz-Gurrea
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, 18071 Granada, Spain
- Correspondence: (F.-J.L.-J.); (M.d.l.L.C.-G.)
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, Faculty of Pharmacy, University of Granada, Campus of Cartuja, 18071 Granada, Spain
| | - Rodrigo Oliver-Simancas
- Department of Analytical Chemistry and Food Science and Technology, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain
- Regional Institute for Applied Scientific Research (IRICA), Area of Food Science, University of Castilla-La Mancha, Avenida Camilo Jose Cela 10, 13071 Ciudad Real, Spain
| | - M. Elena Alañón
- Department of Analytical Chemistry and Food Science and Technology, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain
- Regional Institute for Applied Scientific Research (IRICA), Area of Food Science, University of Castilla-La Mancha, Avenida Camilo Jose Cela 10, 13071 Ciudad Real, Spain
| | - Ines Castangia
- Deparment of Scienze della Vita e dell’Ambiente, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, 18071 Granada, Spain
| | - David Arráez-Román
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, 18071 Granada, Spain
| |
Collapse
|
8
|
Technological Properties and Composition of Enzymatically Modified Cranberry Pomace. Foods 2022; 11:foods11152321. [PMID: 35954089 PMCID: PMC9368176 DOI: 10.3390/foods11152321] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 07/29/2022] [Accepted: 08/01/2022] [Indexed: 12/29/2022] Open
Abstract
Cranberry pomace obtained after juice production is a good source of dietary fiber and other bioactive compounds. In this study, cranberry pomace was hydrolyzed with Viscozyme® L, Pectinex® Ultra Tropical, Pectinex® Yieldmash Plus, and Celluclast® 1.5L (Novozyme A/S, Denmark). The soluble and insoluble dietary fiber was determined using the Megazyme kit, while the changes in mono-, disaccharide and oligosaccharides’ contents were determined using HPLC-RI; the total phenolic contents were determined by Folin−Ciocalteu’s Assay. Prebiotic activity, using two probiotic strains Lactobacillus acidophilus DSM 20079 and Bifidobacterium animalis DSM 20105, was investigated. The technological properties, such as hydration and oil retention capacity, were evaluated. The enzymatic treatment increased the yield of short-chain soluble saccharides. The highest oligosaccharide content was obtained using Viscozyme® L and Pectinex® Ultra Tropical. All of the tested extracts of cranberry pomace showed the ability to promote growth of selected probiotic bacteria. The insoluble dietary fiber content decreased in all of the samples, while the soluble dietary fiber increased just in samples hydrolyzed with Celluclast® 1.5L. The highest content of total phenolic compounds was obtained using Viscozyme® L and Pectinex® Ultra Tropical (10.9% and 13.1% higher than control, respectively). The enzymatically treated cranberry pomace exhibited lower oil and water retention capacities in most cases. In contrast, water swelling capacity increased by 23% and 70% in samples treated with Viscozyme® L and Celluclast® 1.5L, respectively. Enzymatically treated cranberry pomace has a different composition and technological properties depending on the enzyme used for hydrolysis and can be used in various novel food products.
Collapse
|
9
|
Synthesis of New Phenolic Derivatives of Quinazolin-4(3H)-One as Potential Antioxidant Agents-In Vitro Evaluation and Quantum Studies. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27082599. [PMID: 35458796 PMCID: PMC9028568 DOI: 10.3390/molecules27082599] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/10/2022] [Accepted: 04/15/2022] [Indexed: 12/15/2022]
Abstract
Considering the important damage caused by the reactive oxygen (ROS) and nitrogen (RNS) species in the human organism, the need for new therapeutic agents, with superior efficacy to the known natural and synthetic antioxidants, is crucial. Quinazolin-4-ones are known for their wide range of biological activities, and phenolic compounds display an important antioxidant effect. Linking the two active pharmacophores may lead to an increase of the antioxidant activity. Therefore, we synthesized four series of new hybrid molecules bearing the quinazolin-4-one and phenol scaffolds. Their antioxidant potential was evaluated in vitro, considering different possible mechanisms of action: hydrogen atom transfer, ability to donate electrons and metal ions chelation. Theoretical quantum and thermodynamical calculations were also performed. Some compounds, especially the ortho diphenolic ones, exerted a stronger antioxidant effect than ascorbic acid and Trolox.
Collapse
|
10
|
Benucci I, Lombardelli C, Mazzocchi C, Esti M. Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review. Compr Rev Food Sci Food Saf 2022; 21:2715-2737. [DOI: 10.1111/1541-4337.12951] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 02/24/2022] [Accepted: 03/07/2022] [Indexed: 11/26/2022]
Affiliation(s)
- Ilaria Benucci
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Claudio Lombardelli
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Caterina Mazzocchi
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| | - Marco Esti
- Department of Agriculture and Forestry Science (DAFNE) Tuscia University Viterbo Italy
| |
Collapse
|
11
|
Alternative Methods of Bioactive Compounds and Oils Extraction from Berry Fruit By-Products—A Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12031734] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Berry fruit by-products are a source of polyphenol compounds and highly nutritious oils and can be reused to fulfill the requirements of the circular economy model. One of the methods of obtaining polyphenol-rich extracts or oils is extraction. Applying conventional solvent extraction techniques may be insufficient to reach high polyphenol or lipid fraction yields and selectivity of specific compounds. Alternative extraction methods, mainly ultrasound-assisted extraction, pulsed electric field-assisted extraction, microwave-assisted extraction and supercritical fluid extraction, are ways to improve the efficiency of the isolation of bioactive compounds or oils from berry fruit by-products. Additionally, non-conventional techniques are considered as green extraction methods, as they consume less energy, solvent volume and time. The aim of this review is to summarize the studies on alternative extraction methods and their relationship to the composition of extracts or oils obtained from berry waste products.
Collapse
|
12
|
Rodríguez-Rojo S. Intensification Technologies to Efficiently Extract Antioxidants from Agro-Food Residues. Antioxidants (Basel) 2021; 10:antiox10101568. [PMID: 34679703 PMCID: PMC8533536 DOI: 10.3390/antiox10101568] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Accepted: 09/29/2021] [Indexed: 11/16/2022] Open
Abstract
As is well known, there is an increasing interest in recovering phytochemicals from agricultural, forestry, and food industry residues, aiming to reduce their environmental impact and improve sustainable economic growth in the bioeconomy scheme [...].
Collapse
Affiliation(s)
- Soraya Rodríguez-Rojo
- High Pressure Processes Group, Research Institute on Bioeconomy (BioEcoUVa), School of Engineering, University of Valladolid (UVa), 47011 Valladolid, Spain
| |
Collapse
|