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Wang J, Wang J, Vanga SK, Raghavan V. High-intensity ultrasound processing of kiwifruit juice: Effects on the microstructure, pectin, carbohydrates and rheological properties. Food Chem 2020; 313:126121. [DOI: 10.1016/j.foodchem.2019.126121] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 12/20/2019] [Accepted: 12/23/2019] [Indexed: 12/20/2022]
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52
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Albuquerque BR, Oliveira MBPP, Barros L, Ferreira ICFR. Could fruits be a reliable source of food colorants? Pros and cons of these natural additives. Crit Rev Food Sci Nutr 2020; 61:805-835. [PMID: 32267162 DOI: 10.1080/10408398.2020.1746904] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Color additives are important for the food industry to improve sensory quality lost during food process and to expand the variety of products. In general, artificial colorants have lower cost and better stability than the natural ones. Nevertheless, studies have reported their association with some health disorders. Furthermore, consumers have given greater attention to food products with health beneficial effects, which has provided a new perspective for the use of natural colorants. In this context, fruits are an excellent alternative source of natural compounds, that allow the obtainment of a wide range of colorant molecules, such as anthocyanins, betalains, carotenoids, and chlorophylls. Furthermore, in addition to their coloring ability, they comprise different bioactive properties. However, the extraction and application of natural colorants from fruits is still a challenge, since these compounds show some stability problems, in addition to issues related to the sustainability of raw-materials providing. To overcome these limitations, several studies have reported optimized extraction and stabilization procedures. In this review, the major pigments found in fruits and their extraction and stabilization techniques for uses as food additives will be looked over.
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Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
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53
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de Souza Mesquita LM, Neves BV, Pisani LP, de Rosso VV. Mayonnaise as a model food for improving the bioaccessibility of carotenoids from Bactris gasipaes fruits. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109022] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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54
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Albuquerque BR, Pinela J, Barros L, Oliveira MBPP, Ferreira ICFR. Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product. Food Chem 2020; 316:126364. [PMID: 32058190 DOI: 10.1016/j.foodchem.2020.126364] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 02/03/2020] [Accepted: 02/04/2020] [Indexed: 02/07/2023]
Abstract
Heat- and ultrasound-assisted extractions of anthocyanins from jabuticaba epicarp were optimized and the colouring potential of the developed extract was tested on macarons. The independent variables time (t), solvent concentration (S), and temperature (T) or power (P) were combined in a five-level central composite design coupled with response surface methodology. The delphinidin-3-O-glucoside and cyanidin-3-O-glucoside levels monitored by HPLC-DAD-ESI/MS were used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. HAE was the most efficient method yielding 81 ± 2 mg/g extract under optimal conditions (t = 21.8 min, T = 47.1 °C and S = 9.1% ethanol, v/v). Macarons were then produced using the optimized anthocyanin-rich colouring extract and their colour parameters and nutritional profile were monitored during shelf-life. The obtained results provided useful information for the development of anthocyanin-rich extracts from a bio-waste with potential use as natural food colorants.
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Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; REQUIMTE/LAQV, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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55
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Ultrasound-Assisted Extraction of GAC Peel: An Optimization of Extraction Conditions for Recovering Carotenoids and Antioxidant Capacity. Processes (Basel) 2019. [DOI: 10.3390/pr8010008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Abstract
The peel of Gac fruit (Momordica cochinchinensis Spreng.), which is considered as waste of Gac processing, has been found to possess high levels of carotenoids and other antioxidants. This study aimed at determining the optimal conditions of an ultrasound-assisted extraction for recovering carotenoids and antioxidant capacity from Gac peel. A response surface methodology using the Box–Behnken design was employed to investigate the impact of extraction time, temperature and ultrasonic power on the recovery of total carotenoid and antioxidant capacity. The results showed that an extraction time of 76 min, temperature of 50 °C and ultrasonic power of 250 W were the optimal conditions for the extraction. The experimental carotenoid yield and antioxidant capacity obtained under the optimal extraction conditions were validated as 269 mg/100 g DW (dry weight) and 822 µM TE (Trolox equivalent)/100 g DW, respectively. These values were not significantly different from the values predicted by the models. The HPLC analysis for carotenoid composition showed that β-carotene, lycopene and lutein were the principal carotenoids of the extract, which constitute 86% of the total carotenoid content. Based on the obtained results, the ultrasound-assisted extraction using ethyl acetate under the above optimal conditions is suggested for the simultaneous recovery of carotenoids and antioxidant capacity from Gac peel.
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56
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Nikolova M, Prokopov T, Taneva D, Dimitrov N. OPTIMISATION OF ORGANIC SOLVENT EXTRACTION OF TOTAL CAROTENOIDS FROM BULGARIAN TOMATO PROCESSING WASTE. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.15673/fst.v13i2.1378] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The quantity of tomato wastes combined with beneficial characteristics of components of the wastes justifies the great interest of researchers and manufacturers in extracting of carotenoids from this low cost material. In this study the response surface (RSM) approach and Box-Behnken design (BBD) were used to explore the possibility of modelling and optimisation the organic solvent extraction of total carotenoids from Bulgarian tomato processing waste (TPW). Bulgarian TPW consists of tomato pomace was used in this study. Dried and ground TPW was plased in the extraction flask and stirred with acetone at various extraction conditions. The extract obtained was vacuum filtered through filter paper and was subjected to spectrophotometrically total carotenoids content determination. A three-variable, three-level BBD of RSM was employed in optimisation the extraction conditions for the highest recovery of total carotenoids from Bulgarian TPW. A response surface quadratic model was developed and statistical analysis was carried out. Data concerning model adequacy tests indicated that the values of R2 and Radj2 for quadratic model were the higest in comparison to the other models. The obtained F-value of 38.65 implies the model was significant (p < 0.05) and could be used for optimisation. The effects of extraction temperature, solvent to solid ratio and extraction time were significant in total carotenoids yield. Total carotenoids content ranged from 9.78 to 25.28 mg/100 g dried TPW. The predicted values of total carotenoids content were closed to the experimental observed values. By use of RSM the optimal extraction conditions were determined as follow: extraction time of 90 min, solvent to solid ratio of 60 mL/g and extraction temperature of 50ºC. The results obtained showed that predicted (28.40 mg/100 g dried TPW) and experimental (28.86±0.92 mg/100 g dried TPW) values of total carotenoids content were not significant different (p > 0.05).
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57
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Rahimi S, Mikani M. Lycopene green ultrasound-assisted extraction using edible oil accompany with response surface methodology (RSM) optimization performance: Application in tomato processing wastes. Microchem J 2019. [DOI: 10.1016/j.microc.2019.02.039] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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58
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Teixeira N, Melo JC, Batista LF, Paula-Souza J, Fronza P, Brandão MG. Edible fruits from Brazilian biodiversity: A review on their sensorial characteristics versus bioactivity as tool to select research. Food Res Int 2019; 119:325-348. [DOI: 10.1016/j.foodres.2019.01.058] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2018] [Revised: 01/21/2019] [Accepted: 01/23/2019] [Indexed: 12/24/2022]
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59
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Zeitoun H, Lone S, Salameh D, Lteif R. Optimization of ultrasound-assisted extraction of L-ascorbic acid from Adansonia digitata (Linn.) and evaluation of its antityrosinase activity. Pharmacogn Mag 2019. [DOI: 10.4103/pm.pm_615_18] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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60
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Neri-Numa IA, Soriano Sancho RA, Pereira APA, Pastore GM. Small Brazilian wild fruits: Nutrients, bioactive compounds, health-promotion properties and commercial interest. Food Res Int 2018; 103:345-360. [DOI: 10.1016/j.foodres.2017.10.053] [Citation(s) in RCA: 82] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2017] [Revised: 10/19/2017] [Accepted: 10/28/2017] [Indexed: 01/19/2023]
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61
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Chuyen HV, Nguyen MH, Roach PD, Golding JB, Parks SE. Microwave-assisted extraction and ultrasound-assisted extraction for recovering carotenoids from Gac peel and their effects on antioxidant capacity of the extracts. Food Sci Nutr 2017; 6:189-196. [PMID: 29387378 PMCID: PMC5778220 DOI: 10.1002/fsn3.546] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 10/09/2017] [Accepted: 10/12/2017] [Indexed: 11/28/2022] Open
Abstract
The peel of Gac fruit (Momordica cochinchinensis Spreng.) contains high levels of bioactive compounds, especially carotenoids which possess significant antioxidant capacities. However, the peel of Gac is regarded as a waste from the production of carotenoid‐rich oil from Gac fruit. In this study, carotenoids of Gac peel were extracted by microwave‐assisted extraction (MAE) and ultrasound‐assisted extraction (UAE) using ethyl acetate as extraction solvent. The effect of extraction time and different levels of microwave and ultrasonic powers on the yield of total carotenoid and antioxidant capacity of the extracts were investigated. The results showed that an extraction at 120 W for 25 min and an extraction at 200 W for 80 min were the most effective for MAE and UAE of the Gac peel samples, respectively. The maximum carotenoid and antioxidant capacity yields of UAE were significantly higher than those of the MAE. The antioxidant capacity of extract obtained by the UAE was also significantly higher that of the conventional extraction using the same ratio of solvent to material. The results showed that both MAE and UAE could be used to reduce the extraction time significantly in comparison with conventional extraction of Gac peel while still obtained good extraction efficiencies. Thus, MAE and UAE are recommended for the improvement of carotenoid and antioxidant capacity extraction from Gac peel.
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Affiliation(s)
- Hoang V Chuyen
- School of Environmental and Life Sciences University of Newcastle Ourimbah NSW Australia.,Faculty of Agriculture and Forestry Tay Nguyen University Buon Ma Thuot Daklak, Vietnam
| | - Minh H Nguyen
- School of Environmental and Life Sciences University of Newcastle Ourimbah NSW Australia.,School of Science and Health Western Sydney University Penrith NSW Australia
| | - Paul D Roach
- School of Environmental and Life Sciences University of Newcastle Ourimbah NSW Australia
| | - John B Golding
- School of Environmental and Life Sciences University of Newcastle Ourimbah NSW Australia.,NSW Department of Primary Industries Ourimbah NSW Australia
| | - Sophie E Parks
- School of Environmental and Life Sciences University of Newcastle Ourimbah NSW Australia.,NSW Department of Primary Industries Ourimbah NSW Australia
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62
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Martínez-Girón J, Rodríguez-Rodríguez X, Pinzón-Zárate LX, Ordóñez-Santos LE. Caracterización fisicoquímica de harina de residuos del fruto de chontaduro (Bactris gasipaes Kunth, Arecaceae) obtenida por secado convectivo. ACTA ACUST UNITED AC 2017. [DOI: 10.21930/rcta.vol18_num3_art:747] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
La producción de harina a partir de residuos de piel de chontaduro ha sido un tema olvidado desde el punto de vista de sus propiedades fisicoquímicas, debido a que los estudios reportados en la literatura se han centrado en la caracterización de harina del mesocarpio. El objetivo de este estudio consistió en evaluar las propiedades fisicoquímicas de la harina de epicarpio de chontaduro obtenida por secado convectivo a 60±2 °C, según un determinado modo de obtención y almacenamiento. Como resultado, se encontró que la harina es fuente de compuestos bioactivos, puesto que presenta concentración de fenoles totales (23,40±1,30 mg ácido gálico/100 g), actividad antioxidante (33,10 %±3,20), carotenoides totales (59,31±1,61 mg β-caroteno/100 g), color a* (4,95±0,58), color b* (3,25±0,57) y luminosidad (33,95±3,16). Por otra parte, se presentó un alto nivel de retención de los carotenoides totales (85 %) y de los compuestos fenólicos (94 %) después de los seis meses. El cambio de color no presentó diferencia significativa durante el almacenamiento. En conclusión, la harina obtenida es un subproducto adecuado como alternativa de sustituto agroalimentario, principalmente, por sus atributos de color y su actividad antioxidante. Es de resaltar, que este es uno de los primeros estudios de caracterización fisicoquímica de la harina de piel de chontaduro originario del Valle del Cauca (Colombia).
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63
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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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64
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Establishment of an Aqueous PEG 200-Based Deep Eutectic Solvent Extraction and Enrichment Method for Pumpkin (Cucurbita moschata) Seed Protein. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0732-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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