Microwave-assisted extraction of bioactive compounds from cashew apple (Anacardium occidenatale L.) bagasse: modeling and optimization of the process using response surface methodology

Isolation of detoxified cassava (Manihot esculenta L.) leaf protein by alkaline extraction-isoelectric precipitation: Optimization and its characterization

The cassava leaves protein isolate extraction and optimization were investigated using response surface methodology, where the maximum protein content (21.83 ± 0.41 g/100 g dm), extraction yield (18.31 ± 0.53%), and protein recovery yield (69 ± 1.31%) were obtained at optimal conditions: 114 min extraction time, 46 °C extraction temperature, 23.5 mL/g solvent/solute ratio and pH 11.0 value. The presence of toxicant (Cyanide) and anti-nutrient (tannin) in cassava leaves reduced the bio-accessibility of its protein isolate, strictly prohibiting its consumption. Therefore, detoxification was applied to diminish cyanide and tannin to 85% and 69% in leaves, respectively, where the protein content was reduced to 9.7%. However, detoxified cassava leaf protein isolate exhibited changes in the compositional, structural, morphological, molecular, and thermal characteristics compared to the controlled one. Moreover, the functional properties in protein isolate improved after detoxification at different pH conditions, which can be used as an active ingredient in various foods.

Mitigation of cashew apple fruits astringency

The cashew apple is a tropical pseudo fruit, with high fiber content, high nutritional value, and therapeutic compositional profile. Consuming cashew apples can help with several health-related problems, such as obesity, stomach ulcers, and gastritis. It has even demonstrated anti-tumor and anti-carcinogenic effects, and its antioxidants can help with wound-healing. Despite such benefits, the cashew apple is frequently considered as waste generated by cashew nut industries, since its commercial applications are restricted by the astringency and poor storability. This astringency is primarily due to the presence of tannins; and a lack of proper, efficient, and economical astringency reduction strategy is accountable for major waste generation. This review compiles pieces of information on the causes of astringency, as well as tannin reduction methods, such as clarification, thermal treatments, microfiltration, and fermentation. These methods aim to either just reduce tannin content or to valorize this by-product in a less-astringent better product. Both routes will eventually help with the better utilization of said organic food waste, which is critical for sustainable development.

Pineapple peel waste valorization for extraction of bio-active compounds and protein: Microwave assisted method and Box Behnken design optimization

Pineapple peel waste (PPW) is obtained in huge quantities out of pineapple canning industries and it is found to be rich in bioactive compounds with antioxidant activity and an opulent source of bromelain protein having commercial importance. To fulfil the purpose, microwave assisted extraction was considered. Three parameters varied were solvent to substrate ratio, microwave power and extraction time. The independent variables were solvent to substrate ratio (10:1 mL/g to 20:1 mL/g), microwave power (300 W-600 W) and extraction time (40 min-50 min). Optimization was done with three factors and three level Box- Behnken Design (BBD). Each of the experiment has been analysed for Total phenolic content (TPC), Total flavonoid content (TFC), Total tannin content (TTC) as well as for protein content. The Folin- Ciocalteu method was utilized for analysing TPC, TTC and the colorimetric method (AlCl₃) was used for the analysis of TFC, protein content was analysed by lowry's method and antioxidant activity making use of 2,2-diphenyl-1-picrylhydrazyl (DPPH). The p values were less than 0.05 which showed all the four models were significant. The experimental values and the predicted values were harmonious for the optimum conditions. The optimum condition obtained out of BBD were solvent to substrate ratio of 20:1 mL/g, microwave power of 600 W and extraction time 40 min. Antioxidant activity for the extract was found out by DPPH assay under the optimized conditions was 75% along with proteolytic activity of bromelain as 1647.612 GDUg_concentrate^-1.

From food waste to functional component: Cashew apple pomace

Globally, large numbers of people suffer from undernourishment and food insecurity, while a third of food produced is lost or wasted. The widely cultivated cashew nut produces large quantities of waste in early processing. It grows on an edible peduncle called the cashew apple which contains many essential nutrients. An estimated 36.9 million tons of cashew apples are produced annually, but only small amounts are used to make juice. The remainder is considered production waste. This review presents the potential of cashew apple pomace as a food ingredient and examines the effects of incorporation on chemical composition, physical properties and sensory evaluation. Inclusion in optimized amounts into food products is a strategy proven to produce palatable results with high acceptability. Transforming this manufacturing by-product into a functional food component will have economic benefits, improve resource-utilization, promote sustainability and potentially increase the nutritional value of foods.

GC-MS analysis of bioactive compounds and antibacterial activity of nangka leaves (Artocarpus heterophyllus Lam)

Nangka is a plant that has various kinds of potential both because of the nutritional content provided through the fruit and also part of the content of bioactive compounds contained in the leaves. This study aims to identify the content of bioactive compounds and determine their content using GC-MS and determine the potential antibacterial activity against E. coli, S. aureus, S. epidermis, S. typhi, P. acnes from the ethanol extract of nangka leaves (Artocarpus heterophyllus Lam). Screening results showed positive containing phenolic groups, flavonoids, tannins, saponins, and alkaloids. The results of determining the content of bioactive compounds for phenolics, tannins and flavonoids were 27.654±0.054 mg GAE/g d.w ethanolic extract, 0.46±0.017 mg TAE/g d.w ethanolic extract and 2.978±0.192 mg QE/g d.w ethanolic extract. GC-MS analysis showed the content of octadecanoic acid with a retention time of 36.489 minutes with a concentration of 29.91% and the ethanolic extract of nangka leaves had good potential activity as an antibacterial.