Influence of supercritical fluid extraction parameters in preparation of black chokeberry extracts on total phenolic content and cellular viability

Recent advances incombined Avant-garde technologies (thermal-thermal, non-thermal-non-thermal, and thermal-non-thermal matrix) to extract polyphenols from agro byproducts

Because food byproducts (waste) are rich in phytoconstituents, valorizing them is crucial for global food security. However, conventional extraction (CE), including decoction, maceration, Soxhlet, etc., for agro byproducts' polyphenol extraction are time-consuming and rely significantly on vast volumes of potentially aggressive solvents. Hence, Avantgarde extraction technologies, including non-thermal (high hydrostatic pressure (HHPE), pulsed-electric field (PEF), high voltage electrical discharges (HVED), etc.) and thermal extraction (supercritical fluid (SCF), subcritical water extraction (SWE), microwave-assisted extraction (MAE), etc.), as well as their thermal combinations (SCF-PLE, SCCO2-SWE, SCCO2-MAE, etc.), non-thermal combinations (HHPE + UAE, PEF + UAE, HVED + UAE, etc.) and combined thermalnon-thermal (MAE-UAE, etc.) are increasingly replacing CE. However, a review of combined Avant-garde extraction escalation technologies (non-thermal/thermal extraction matrix) for extracting polyphenols from agro-byproducts is limited. Hence, this manuscript reviewed Avant-garde extraction technologies (non-thermal/thermal extraction matrix) for extracting phenolics from agro-byproducts in the last 5 years. The key factors affecting polyphenols' extraction from the byproduct, the recent applications of Avant-garde technologies, and their principle were reviewed using databases from Web of Science and Lens.org. The results demonstrated that combined Avant-garde extraction escalation technologies increase extractability, resulting in polyphenols with higher extraction rates, fewer contaminants, and preservation of thermosensitive components. Therefore, combined Avant-garde extraction technologies should be explored over the next five years. Implementing an integrated process and the strategic sequencing of diverse Avant-garde extraction technologies are important. Thus, further investigation is required to explore the sequencing process and its potential impact on the extraction of phenolics from agro-byproducts.

Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products

Agro-foodindustries generate colossal amounts of non-edible waste and by-products, easily accessible as raw materials for up-cycling active phytochemicals. Phenolic compounds are particularly relevant in this field given their abundance in plant residues and the market interest of their functionalities (e.g. natural antioxidant activity) as part of nutraceutical, cosmetological and biomedical formulations. In "bench-to-bedside" achievements, sample extraction is essential because valorization benefits from matrix desorption and solubilization of targeted phytocompounds. Specifically, the composition and polarity of the extractant, the optimal sample particle size and sample:solvent ratio, as well as pH, pressure and temperature are strategic for the release and stability of mobilized species. On the other hand, current green chemistry environmental rules require extraction approaches that eliminate polluting consumables and reduce energy needs. Thus, the following pages provide an update on advanced technologies for the sustainable and efficient recovery of phenolics from plant matrices.

Effect of supplementation with dried fruit pomace on the performance, egg quality, white blood cells, and lymphatic organs in laying hens

The aim of the current study was to assess the impact of raspberry (RA), black currant (BC), and black chokeberry (CA) dried pomace, at 30 g per kg of feed, on performance, egg quality, white blood cells, heterophil:lymphocyte ratio, and lymphatic organs in Hy-Line laying hens. Hens fed a basal diet comprised the control group (CO). A total of 480, 42-week-old Hy-Line commercial hybrid laying hens were randomly divided into 4 equal groups differing in the diet: in control group (CO), the birds received a standard diet, in groups CH, BC and RA, the birds were fed with a standard diet enriched with 30 g/kg of dried fruit pomace: Black chokeberry, black currant, and raspberry, respectively.

Differences in yolk color were observed between the CO and groups BC and RA, as well as between groups CA and BC (P < 0.001). The eggs of group RA were characterized by a lower weight (P = 0.001 and P = 0.002) and shell density (P = 0.025 and P = 0.002) in comparison to eggs from the control group CO. The lightest yolk color was observed in the eggs of group BC in comparison with the other groups (P = 0.006). The greatest yolk weight was observed for group CH, while the smallest was for group CO (P = 0.017). Laying hens in the groups BC and RA were characterized at wk 62 of age by a higher percentage of spleen in comparison with the control group CO (P = 0.018).

In conclusion, the BC and RA diet resulted in a paler yolk color and was associated with slightly poorer shell quality parameters. On the other hand, the CH and BC diet had a positive impact on the immune system of the laying hens, as confirmed by the changes in the white blood cell smear and the higher spleen percentage. Therefore, the use of these by-products in the diets of poultry, i.e., dried pomace of black chokeberry and black currant may have a positive impact by improving the immunological status of laying hens.

Iranian Qara Qat fruit (redcurrant) in Arasbaran forests as the resource of anthocyanin pigments in formation of [ACN-Mg2+/Al3+/Ga3+/ Sn2+/Cr3+/Fe3+] chelation clusters

Clusters of metallic cations (Mg2+, Al3+, Ga3+, Sn2+, Cr3+ and Fe3+) jointed to anthocyanins in water media were studied for unraveling the color shifting of different complexes of these structures in the low ranges of pH. Anthocyanin jointed to metallic cation progresses the color expression range of anthocyanin in more different range of pH. In this verdict, it has been studied the metallic cations diffusing of deprotonating for the anthocyanin (B)-ring of cyanidin (Cy), delphinidin (Dp) and petunidin (Pt) in two media of gas and water, transforming flavylium cations to the blue quinonoidal bases at lower range of pH applying the infrared method by approaching Beer Lambert law for getting the physico-chemical parameters of frequency, intensity, and absorbance of the compounds, respectively. In previous investigation, it has been indicated that the important factor for enhancing the absorbance in a positive non-linear fashion due to deviating from the Beer Lambert law is the self-association of anthocyanins of cyanidin, delphinidin and petunidin of anthocyanin structures. The difference of heat of formation (∆HR) among clusters of metallic cations jointed to anthocyanins has been illustrated toward the double bonds and carbonyl groups by the chelation of (B)-ring for cyanidin, delphinidin and petunidin anthocyanins in two media of gas and water that explains the stability and color of [anthocyanin-metallic cations] cluster chelation of cyanidin (Cy), delphinidin (Dp) and petunidin (Pt) colorful pigments in a weak acidic medium. By this work we exhibited that the color of the anthocyanin chelates is an important factor for estimating the efficiency of these types of food colorants.