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Russo GL, Langellotti AL, Buonocunto G, Puleo S, Di Monaco R, Anastasio A, Vuoso V, Smaldone G, Baselice M, Capuano F, Garofalo F, Masi P. The Sous Vide Cooking of Mediterranean Mussel ( Mytilus galloprovincialis): Safety and Quality Assessment. Foods 2023; 12:2900. [PMID: 37569168 PMCID: PMC10417654 DOI: 10.3390/foods12152900] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 07/25/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
This study involves an investigation of the effects of various cooking temperatures, freeze-thaw processes, and food preservatives on the quality and shelf-life of sous vide Mediterranean mussels. Cooking temperatures of 80 °C or above significantly improved the microbiological quality, with bacterial counts remaining within the acceptability range for human consumption even after 21 days of refrigerated storage. Fast freezing followed by slow thawing preserved the highest moisture content, potentially improving texture. Sensory analysis revealed that refrigerated sous vide mussels maintained a comparable taste to freshly cooked samples. Frozen samples reheated via microwaving exhibited more intense flavour than pan-reheated or fresh mussels. Food additives, including citric acid, potassium benzoate, and potassium sorbate, alone or in combination with grape seed oil, significantly reduced total volatile basic nitrogen and thiobarbituric acid-reactive substances during 28 days of storage, indicating decreased spoilage and lipid oxidation. Mussels with a combination of these additives registered a nitrogen content as low as 22 mg of N/100g after 28 days, well below the limit of acceptability (<35 mg of N/100g). Food additives also inhibited bacterial growth, with mesophilic bacteria count below 3.35 Log CFU/g after 28 days, compared with 5.37 Log CFU/g in control samples. This study provides valuable insights for developing optimal cooking and preservation methods for sous vide cooked seafood, underscoring the need for further research on optimal cooking and freeze-thaw protocols for various seafood types.
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Affiliation(s)
- Giovanni Luca Russo
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
| | - Antonio Luca Langellotti
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
| | - Gabriele Buonocunto
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
| | - Sharon Puleo
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Rossella Di Monaco
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
| | - Aniello Anastasio
- Department of Veterinary Medicine and Animal Production (MVPA), University of Naples Federico II, 80137 Napoli, Italy; (A.A.); (V.V.)
| | - Valeria Vuoso
- Department of Veterinary Medicine and Animal Production (MVPA), University of Naples Federico II, 80137 Napoli, Italy; (A.A.); (V.V.)
| | - Giorgio Smaldone
- Centro di Riferimento Regionale per la Sicurezza Sanitaria del Pescato (CRiSSaP), 80143 Napoli, Italy;
- ASL Caserta, Department of Prevention, Complex Unit Hygiene of Animal Origin Foods, 81100 Caserta, Italy
| | - Marco Baselice
- Department of Civil, Environmental, Land, Construction and Chemistry (DICATECh), Politecnico di Bari, 70126 Bari, Italy;
| | - Federico Capuano
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Portici, Italy; (F.C.); (F.G.)
| | - Francesca Garofalo
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, 80055 Portici, Italy; (F.C.); (F.G.)
| | - Paolo Masi
- CAISIAL Centre, University of Naples Federico II, Via Università 133, 80055 Portici, Italy; (G.L.R.); (G.B.); (S.P.); (R.D.M.); (P.M.)
- Unit of Food Science and Technology, Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy
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Liu L, Zhang H. Milk Thistle Oil Extracted by Enzyme-Mediated Assisted Solvent Extraction Compared with n-Hexane and Cold-Pressed Extraction. Molecules 2023; 28:molecules28062591. [PMID: 36985564 PMCID: PMC10057341 DOI: 10.3390/molecules28062591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/04/2022] [Accepted: 11/21/2022] [Indexed: 03/14/2023] Open
Abstract
Silymarin and milk thistle oil have unique biological benefits; however, applying silymarin to milk thistle oil remains a challenge. In this research, the content of silymarin in milk thistle oil conditions using enzyme-mediated solvent extraction was investigated and optimized by response surface methodology. The optimal extraction conditions using enzyme-mediated solvent extraction were as follows: the enzyme-added content was 3.06 mg/mL, the enzymatic hydrolysis temperature was 55.09 °C, and the enzymatic hydrolysis time was 66.28 min. Oil extracted by the enzyme-mediated assisted solvent was further compared with those extracted with n-hexane and cold pressing. Results indicated that the oil extraction using the enzyme-mediated assisted solvent had a lower acid value (2.20 ± 0.01 mg/g) and the highest α-tocopherol content (0.62 ± 0.00 mg/g), total phenols (7.67 ± 0.01 mg/g), and flavonoids (1.06 ± 0.13 mg/g). Furthermore, the antioxidant capacity of milk thistle oils was further investigated. The results showed that the enzyme-mediated assisted solvent-extracted oil had the strongest antioxidant capacity with lower lipid oxide content. Therefore, enzyme-mediated solvent extraction is an excellent method for extracting milk thistle oil.
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Affiliation(s)
| | - Hua Zhang
- Correspondence: ; Tel.: +86-433-15567600103; Fax: +86-433-243-5510
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Mrabet A, Rodríguez-Gutiérrez G, Guillén-Bejarano R, Rodríguez-Arcos R, Sindic M, Jiménez-Araujo A. Optimization of date seed oil extraction using the assistance of hydrothermal and ultrasound technologies. GRASAS Y ACEITES 2022. [DOI: 10.3989/gya.0109211] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The date seed is a by-product from the date industry. Its use as a source of added-value compounds is of great interest. Oil accounts for 5-13% of the seed’s weight. Soxhlet extraction with organic solvents is the traditional method for obtaining oil from seeds. In this work, hydrothermal pre-treatments and sonication are proposed to make the extraction a more environmentally friendly process. Factors such as sonication time and temperature and hexane-to-seed ratio (H/S) have been considered. Response surface methodology was applied for optimization. Hydrothermal treatments increased oil recovery. H/S was the most influential factor, and was close to 7 mL/g seeds for both samples. 71% recovery was achieved for native seeds after 15 min sonication at 45 ºC, and 80% for 180 ºC-treated seeds after 45 min at 35 ºC when compared to Soxhlet extraction. These conditions comply with our initial aim. Pre-treatments seem to have a negative effect on oil stability, although this observation needs to be confirmed.
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Sevindik O, Kelebek H, Rombolà AD, Selli S. Grape seed oil volatiles and odour activity values: a comparison with Turkish and Italian cultivars and extraction methods. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1968-1981. [PMID: 35531397 PMCID: PMC9046496 DOI: 10.1007/s13197-021-05212-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/14/2021] [Accepted: 07/14/2021] [Indexed: 05/03/2023]
Abstract
Valorization of bioactive-rich wastes of food industry, such as grape seeds, is one of the most popular topic worldwide. The present study is designed to examine the volatiles of grape seed oils obtained by two Turkish (cvs. Okuzgozu and Emir) and two Italian (cvs. Sangiovese and Moscatello) cultivars by using two well-known oil extraction methods, cold percolation (CP) and soxhlet (SX). In order to evaluate their volatile composition, obtained oil extracts were subjected to purge and trap aroma extraction chamber combined with gas chromatography-mass spectrometry GC-MS. Revealed results showed that the oil yield, volatile compositions and odor activity values (OAVs) of grape seed oils altered depending on both variety and extraction method of the oil. According to results, a total of 60 and 67 volatile compound were detected in CP and SX aromatic extracts. High temperature applied during SX led to form new volatiles and increase in overall volatile composition due to oxidation reactions. Among all aroma groups, alcohols were the dominating aroma group followed by esters in each cultivar for both extraction methods. GSOs obtained by red grape varieties exhibited apparently higher ester concentration while white varieties were abundant in terpenes. Additionally, SX method caused to form some heat derived volatiles. Moreover, a total of 26 and 33 aroma compounds possessed OAVs greater than 1 and ethyl octanoate (sweet-apple odour), nonanal (fatty-citrus odour) and 1-octen-3-ol (mushroom, earthy odour) were found to be dominant volatiles with respect to their OAVs.
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Affiliation(s)
- Onur Sevindik
- Central Research Laboratory (CUMERLAB), Cukurova University, 01330 Adana, Turkey
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Adamo Domenico Rombolà
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC Italy
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, 01330 Adana, Turkey
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de Souza Correia Cozentino I, Veloso de Paula A, Augusto Ribeiro C, Duran Alonso J, Grimaldi R, Luccas V, Taranto MP, Cardoso Umbelino Cavallini D. Development of a potentially functional chocolate spread containing probiotics and structured triglycerides. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112746] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Martínez-Galán JP, Ontibón-Echeverri CM, Campos Costa M, Batista-Duharte A, Guerso Batista V, Mesa V, Monti R, Veloso de Paula A, Martins Baviera A. Enzymatic synthesis of capric acid-rich structured lipids and their effects on mice with high-fat diet-induced obesity. Food Res Int 2021; 148:110602. [PMID: 34507747 DOI: 10.1016/j.foodres.2021.110602] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 07/07/2021] [Accepted: 07/08/2021] [Indexed: 10/20/2022]
Abstract
The objective of this study was to produce structured lipids (SLs) by enzymatic acidolysis using Rhizopus oryzae lipase covalently immobilized in a low-cost material. Grape seed oil was used to synthesize SLs containing the medium-chain fatty acid (C10:0) capric acid. SL synthesis led to 38.8% medium-chain fatty acid incorporation with 5 reuses of the enzymatic derivative. The reaction conditions for the synthesis of MLM-TAGs (triacylglycerols with one long- and two medium-chain acyl residues) were at a molar ratio of fatty acid:oil of 3:1, performed at 40 °C and lipase immobilized load of 5% (w/w). The in vivo effects of SLs were studied in Swiss mice fed premade diets: control (C) diet, high-fat diet (HFD) with 100% lipid content as lard, HFD with 50% lipid content as grape seed oil (HG) or HFD with 50% lipid content as capric acid-containing SLs produced from grape seed oil (HG-MCT). Mice from HG and HG-MCT groups had decreases in body weight gain and reductions in the weights of white adipose tissues. In addition, HG and HG-MCT mice had low plasma levels of glucose and total cholesterol, and improvements in the glucose tolerance. HG and HG-MCT diets have remarkable antioxidant properties, since low plasma levels of TBARS (thiobarbituric acid reactive substances, biomarkers of lipid peroxidation) were found in mice fed these diets. Interestingly, TBARS levels in HG-MCT mice were further decreased than values of HG mice. Mice fed HG and HG-MCT diets also showed preservation in the activity of the antioxidant enzyme paraoxonase 1. Both HG and HG-MCT diets promoted reduction of IL-6 and IL-10 production by splenocytes. The capric acid-containing SLs produced from grape seed oil emerges as a functional oil capable to mitigate obesity complications resulting from oxidative stress and inflammation.
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Affiliation(s)
- Julián Paul Martínez-Galán
- School of Nutrition and Dietetic, University of Antioquia (UdeA), Calle 70 No. 52-21, Medellín, Colombia.
| | | | - Mariana Campos Costa
- School of Pharmaceutical Sciences, Department of Clinical Analysis, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil
| | - Alexander Batista-Duharte
- School of Pharmaceutical Sciences, Department of Clinical Analysis, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil
| | - Vinicius Guerso Batista
- School of Pharmaceutical Sciences, Department of Bioprocess Engineering and Biotechnology, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil
| | - Victoria Mesa
- School of Nutrition and Dietetic, University of Antioquia (UdeA), Calle 70 No. 52-21, Medellín, Colombia
| | - Rubens Monti
- School of Pharmaceutical Sciences, Department of Bioprocess Engineering and Biotechnology, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil
| | - Ariela Veloso de Paula
- School of Pharmaceutical Sciences, Department of Bioprocess Engineering and Biotechnology, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil.
| | - Amanda Martins Baviera
- School of Pharmaceutical Sciences, Department of Clinical Analysis, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil.
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Mikołajczak N, Tańska M, Ogrodowska D. Phenolic compounds in plant oils: A review of composition, analytical methods, and effect on oxidative stability. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.046] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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8
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Cozentino IDSC, Rodrigues MDF, Mazziero VT, Cerri MO, Cavallini DCU, de Paula AV. Enzymatic synthesis of structured lipids from grape seed (Vitis vinifera L.) oil in associated packed bed reactors. Biotechnol Appl Biochem 2020; 69:101-109. [PMID: 33617040 DOI: 10.1002/bab.2085] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 11/25/2020] [Indexed: 11/06/2022]
Abstract
Triacylglycerols (TAGs) can be modified to increase the absorption of fatty acids, prevent obesity, and treat fat malabsorption disorders and metabolic diseases. Medium-long-medium (MLM)-type TAGs, which contain medium-chain fatty acids in the sn-1 and sn-3 positions of the glycerol backbone and a long-chain fatty acid in the sn-2 position, show particularly interesting nutritional characteristics. This study aimed to synthesize MLM-type TAGs by enzymatic acidolysis of grape seed oil with medium-chain capric acid (C10:0) in associated packed bed reactors. The reaction was carried out during 120 H, at 45 °C, using lipase from Rhizomucor miehei (Lipozyme® RM IM). The residence time distribution of reagents in the reactor was quantified to evaluate the reactor behavior and to diagnose the existence of preferential paths. The reaction progress was monitored by analyzing TAG composition and, at the steady state (after 48 H of reaction), the incorporation degree achieved a value of 39.91 ± 2.77%. To enhance the capric acid incorporation, an acidolysis reaction in associated packed bed reactors was performed. The results showed a good operational stability of the biocatalyst, revealing values of half-life 209.64 H, 235.63 H of packed bed and associated packed bed reactor, respectively, and a deactivation coefficient 0.0061 H-1.
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Affiliation(s)
| | - Marina de Freitas Rodrigues
- Department of Engineering Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Araraquara, Sao Paulo, Brazil
| | - Vitor Teixeira Mazziero
- Department of Engineering Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Araraquara, Sao Paulo, Brazil
| | - Marcel Otávio Cerri
- Department of Engineering Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Araraquara, Sao Paulo, Brazil
| | | | - Ariela Veloso de Paula
- Department of Engineering Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Araraquara, Sao Paulo, Brazil
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9
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Ivanova A, Gerasimova E, Gazizullina E. Study of Antioxidant Properties of Agents from the Perspective of Their Action Mechanisms. Molecules 2020; 25:E4251. [PMID: 32947948 PMCID: PMC7570667 DOI: 10.3390/molecules25184251] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 09/13/2020] [Accepted: 09/15/2020] [Indexed: 11/16/2022] Open
Abstract
The creation and analysis of a large variety of existing methods for the evaluation of integrated antioxidant properties are quite relevant in connection with a range of biological mechanisms of the antioxidants (AO) action. In this work, the existing methods are correlated with mechanisms of antioxidant action. It is shown that the results obtained by various methods are mainly incomparable. This can be connected with the implementation of various mechanisms of antioxidant action in methods. The analysis of the literature data presented in this review indicates the difficulty of creating a universal method and the feasibility of using integrated approaches based on the use of several methods that implement and combine various mechanisms of the chemical conversion of antioxidants. This review describes methods for studying the chelating ability of antioxidants, except for methods based on electron and hydrogen atom transfer reactions, which are currently not widely covered in modern literature. With the description of each mechanism, special attention is paid to electrochemical methods, as the interaction of active oxygen metabolites of radical and non-radical nature with antioxidants has an electron/proton/donor-acceptor nature, which corresponds to the nature of electrochemical methods and suggests that they can be used to study the interaction.
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Affiliation(s)
- Alla Ivanova
- Chemical Technological Institute, Ural Federal University Named after the First President of Russia B. N. Yeltsin, 620002 Ekaterinburg, Russia; (E.G.); (E.G.)
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Mushtaq A, Roobab U, Denoya GI, Inam‐Ur‐Raheem M, Gullón B, Lorenzo JM, Barba FJ, Zeng X, Wali A, Aadil RM. Advances in green processing of seed oils using ultrasound‐assisted extraction: A review. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14740] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Anam Mushtaq
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Gabriela I. Denoya
- Instituto Nacional de Tecnología Agropecuaria (INTA) Instituto Tecnología de Alimentos Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Argentina
| | - Muhammad Inam‐Ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science University of Vigo (Campus Ourense) Ourense Spain
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Ourense Spain
| | - Francisco J. Barba
- Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area Universitat de València Burjassot Spain
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Asif Wali
- Department of Agriculture and Food Technology Karakoram International University Gilgit Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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11
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Donoso D, Bolonio D, Lapuerta M, Canoira L. Oxidation Stability: The Bottleneck for the Development of a Fully Renewable Biofuel from Wine Industry Waste. ACS OMEGA 2020; 5:16645-16653. [PMID: 32685831 PMCID: PMC7364578 DOI: 10.1021/acsomega.0c01496] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Accepted: 06/05/2020] [Indexed: 06/11/2023]
Abstract
Wine industry generates a large amount of biowaste, such as grape marc and wine lees, which is considered in the Directive (EU) 2018/2001 as an adequate feedstock to produce advanced biofuels. Grapeseed oil fatty acid ethyl esters (FAEEs) can be obtained from oil extracted from grape marc and bioethanol distilled from wine lees or wine surplus. Although FAEE still has no specific standard, grapeseed oil FAEE would fulfill all of the properties set by the standard EN 14214, except oxidation stability. This work analyzes the effect of natural antioxidants on the oxidation stability of grapeseed oil FAEE, using grapeseed oil fatty acid methyl esters (FAMEs) as a reference for comparison. On the one hand, the biofuel, produced with conventional transesterification, was mixed with FAME and FAEE produced via in situ transesterification. On the other hand, antioxidants extracted from grapeseed or defatted grapeseed flour were added to the biofuel. The results show that (1) FAEE has worse oxidation stability than FAME, (2) in situ transesterification improves the oxidation stability, and (3) addition of natural antioxidants is hindered by their low solubility in alkyl esters. Finally, the concentration of antioxidants, measured by UV-vis spectroscopy, showed a correlation between the absorbance at 285 nm (characteristic of phenolic compounds) and the induction time (IT) of the samples.
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Affiliation(s)
- David Donoso
- Grupo
de Combustibles y Motores, ETS Ingeniería Industrial, Universidad de Castilla—La Mancha, Avda. Camilo José Cela 2, 13071 Ciudad Real, Spain
| | - David Bolonio
- Department
of Energy & Fuels, ETS Ingenieros de Minas y Energía, Universidad Politécnica de Madrid, Ríos Rosas 21, 28003 Madrid, Spain
| | - Magín Lapuerta
- Grupo
de Combustibles y Motores, ETS Ingeniería Industrial, Universidad de Castilla—La Mancha, Avda. Camilo José Cela 2, 13071 Ciudad Real, Spain
| | - Laureano Canoira
- Department
of Energy & Fuels, ETS Ingenieros de Minas y Energía, Universidad Politécnica de Madrid, Ríos Rosas 21, 28003 Madrid, Spain
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12
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Castro-Muñoz R, Díaz-Montes E, Cassano A, Gontarek E. Membrane separation processes for the extraction and purification of steviol glycosides: an overview. Crit Rev Food Sci Nutr 2020; 61:2152-2174. [PMID: 32496876 DOI: 10.1080/10408398.2020.1772717] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Steviol glycosides (SGs), as natural sweeteners from Stevia rebaudiana, are currently employed for replacing sugar and its derivatives in several food products and formulations. Such compounds play an essential role in human health. Their usage provides a positive effect on preventing diseases related to sugar consumption, including diabetes mellitus, cancer, and lipid metabolism disorders. The traditional extraction of SGs is performed by means of solvent extraction, which limits their application since the removal of residual solvents is a challenging task requiring further downstream purification steps. In addition, the presence of residual solvents negatively affects the quality of such compounds. Today, food technicians are looking for innovative and improved techniques for the extraction, recovery and purification of SGs. Membrane-based technologies, including microfiltration, ultrafiltration, and nanofiltration, have long been proven to be a valid alternative for efficient extraction and purification of several high added-value molecules from natural sources. Such processes and their possible coupling in integrated membrane systems have been successfully involved in recovery protocols of several compounds, such as metabolites, polyphenols, anthocyanins, natural pigments, proteins, from different sources (e.g., agro-food wastes, plant extracts, fruits, fermentation broths, among others). Herein, we aim to review the current progresses and developments about the extraction of SGs with membrane operations. Our attention has been paid to the latest insights in the field. Furthermore, key process parameters influencing the extraction and purification of SGs are also discussed in detail.
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Affiliation(s)
| | - Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, México City, México
| | - Alfredo Cassano
- Institute on Membrane Technology, ITM-CNR, c/o University of Calabria, Rende, Italy
| | - Emilia Gontarek
- Faculty of Chemistry, Department of Process Engineering and Chemical Technology, Gdansk University of Technology, Gdansk, Poland
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de Souza RDC, Machado BAS, Barreto GDA, Leal IL, dos Anjos JP, Umsza-Guez MA. Effect of Experimental Parameters on the Extraction of Grape Seed Oil Obtained by Low Pressure and Supercritical Fluid Extraction. Molecules 2020; 25:E1634. [PMID: 32252316 PMCID: PMC7180707 DOI: 10.3390/molecules25071634] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 03/23/2020] [Accepted: 03/26/2020] [Indexed: 11/17/2022] Open
Abstract
Grape seeds are an important byproduct from the grape process. The objective of this work was to evaluate the effect of experimental parameters (temperature and time of pretreatment with ultrasound) to obtain grape seed oil using low pressure (Soxhlet-Sox and Bligh Dyer-BD) and high pressure (supercritical carbon dioxide-SFE) methods. The best condition for pretreatment of samples was 30 min of sonication at 30 °C before extraction by Sox or BD. Ultrasound pretreatment was efficient to increase oil extraction yield by 32.10 (Sox), 20.31 (BD) and 12.54% (SFE), depending on the extraction method used as well as, and certainly influenced the total phenolic concentration in 311 (Sox), 234 (BD), and 184 (SFE)%. Ten fatty acids were identified in the oils, the major ones being 18:2ω-6cis (linoleic 52.39%-63.12%), 16:0 (palmitic 20.22%-26.80%) and 18:0 (stearic 8.52%-13.68%). The highest epicatechin concentration was identified in the BD sample: 30-30 (150.49 ± 5.98mg/kg), which presented a concentration of ≥3 times compared to the control (56.68 ± 1.81mg/kg). Ultrasound pretreatment also contributed positively (56% and 99% increase) in the α-tocopherol content of the SFE: 30-30 and BD: 30-30 samples, respectively. The results indicate that the ultrasound pretreatment is a suitable technology to improve the quality of the oil from the grape seed.
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Affiliation(s)
| | - Bruna Aparecida Souza Machado
- University Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Bahia, Salvador 41650-010, Brazil; (G.d.A.B.); (I.L.L.); (J.P.d.A.)
| | - Gabriele de Abreu Barreto
- University Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Bahia, Salvador 41650-010, Brazil; (G.d.A.B.); (I.L.L.); (J.P.d.A.)
| | - Ingrid Lessa Leal
- University Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Bahia, Salvador 41650-010, Brazil; (G.d.A.B.); (I.L.L.); (J.P.d.A.)
| | - Jeancarlo Pereira dos Anjos
- University Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Bahia, Salvador 41650-010, Brazil; (G.d.A.B.); (I.L.L.); (J.P.d.A.)
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Jin Q, O’Hair J, Stewart AC, O’Keefe SF, Neilson AP, Kim YT, McGuire M, Lee A, Wilder G, Huang H. Compositional Characterization of Different Industrial White and Red Grape Pomaces in Virginia and the Potential Valorization of the Major Components. Foods 2019; 8:E667. [PMID: 31835812 PMCID: PMC6963261 DOI: 10.3390/foods8120667] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 12/08/2019] [Accepted: 12/10/2019] [Indexed: 11/16/2022] Open
Abstract
To better evaluate potential uses for grape pomace (GP) waste, a comprehensive chemical composition analysis of GP in Virginia was conducted. Eight commercial white and red pomace samples (cv. Viognier, Vidal Blanc, Niagara, Petit Manseng, Petit Verdot, Merlot, Cabernet Franc, and Chambourcin) obtained from different wineries in Virginia, USA were used. For extractives, GPs contained 2.89%-4.66% titratable acids, 4.32%-6.60% ash, 4.62%-12.5% lipids with linoleic acid being the predominant (59.0%-70.9%) fatty acid, 10.4-64.8 g total phenolic content (gallic acid equivalents)/kg GP, 2.09-53.3 g glucose/kg GP, 3.79-52.9 g fructose/kg GP, and trace sucrose. As for non-extractives, GPs contained 25.2%-44.5% lignin, 8.04%-12.7% glucan, 4.42%-7.05% xylan, and trace amounts of galactan, arabinan, and mannan (less than 3% in total). Potential usages of these components were further examined to provide information on better valorization of GP. Considering the valuable extractives (e.g., polyphenols and oil) and non-extractives (e.g., lignin), designing a biorefinery process aiming at fully recover and/or utilize these components is of future significance.
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Affiliation(s)
- Qing Jin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Joshua O’Hair
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Amanda C. Stewart
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Sean F. O’Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Andrew P. Neilson
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USA;
| | - Young-Teck Kim
- Department of Sustainable Biomaterials, Virginia Polytechnic Institute and State University, 230 Cheatham Hall, Blacksburg, VA 24061, USA;
| | - Megan McGuire
- White Hall Vineyards, 5282 Sugar Ridge Road, Crozet, VA 22932, USA;
| | - Andrew Lee
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Geoffrey Wilder
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
| | - Haibo Huang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington St. SW, Blacksburg, VA 24061, USA; (Q.J.); (J.O.); (A.C.S.); (S.F.O.); (A.L.); (G.W.)
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15
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Chambre DR, Tociu M, Stanescu MD, Popescu C. Influence of composition on the thermal behavior of oils extracted from the seeds of some Romanian grapes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6324-6332. [PMID: 31260108 DOI: 10.1002/jsfa.9909] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 06/27/2019] [Accepted: 06/27/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND The oils obtained from grape seeds are becoming a valuable way of exploiting winery waste and their properties are scrutinized for evaluating the potential usages. We examined the oils extracted with petroleum ether from grape seeds of four varieties of grapes (Cabernet Sauvignon, Feteasca Neagra, Merlot and Pinot Noir) from Romania looking at the influence of the fatty acid profile and of the antioxidants on their thermal behavior. RESULTS The fatty acid profiles of the oils were evaluated by 1 H-NMR spectroscopy, and the oil antioxidant capacity was determined by cupric ion reducing antioxidant capacity (CUPRAC) method. The main fatty acid component in all the oils is linoleic acid (over 70%), which, due to its known health benefits, make the oils of commercial interest. The thermal stability of grape seed oils appears to be mainly influenced by the percentage of polyunsaturated fatty acids in their composition, less polyunsaturated fatty acids making the oils more stable. The antioxidant compounds affect only the initial stage of the decomposition by limiting the formation of hydroperoxides in the allylic positions of the fatty acid chain. CONCLUSION Compared to pure samples of glyceryl-unsaturated fatty acids (glyceryl-trioleate, glyceryl-trilinoleate), the grape seed oils exhibit higher thermal stability, due to the presence of antioxidant compounds and to a synergistic action of unsaturated and saturated fatty acids, smaller percentage of the polyunsaturated and higher percentage of the saturated fatty acids enhancing the stability. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Dorina R Chambre
- Faculty of Food Engineering, Tourism and Environmental Protection, Institute for Research, Development and Innovation in Technical and Natural Sciences, Aurel Vlaicu University, Arad, Romania
| | - Mihaela Tociu
- Faculty of Applied Chemistry and Material Sciences, Politehnica University, Bucharest, Romania
| | - Michaela D Stanescu
- Faculty of Applied Chemistry and Material Sciences, Politehnica University, Bucharest, Romania
| | - Crisan Popescu
- KAO European Research Laboratories, KAO Germany GmbH, Darmstadt, Germany
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Bjelica M, Vujasinović V, Rabrenović B, Dimić S. Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800416] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Miloš Bjelica
- University of Novi SadFaculty of Technology Novi SadBulevar cara Lazara 121000 Novi SadSerbia
| | - Vesna Vujasinović
- University of Novi SadFaculty of SciencesTrg Dositeja Obradovica 321000 Novi SadSerbia
| | - Biljana Rabrenović
- University of BelgradeFaculty of AgricultureNemanjina 611080 Belgrade‐ZemunSerbia
| | - Sanja Dimić
- Bimal Trading d.o.o. BeogradMilentija Popovića 5V11070 BelgradeSerbia
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17
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Díaz‐Montes E, Castro‐Muñoz R. Metabolites recovery from fermentation broths via pressure‐driven membrane processes. ASIA-PAC J CHEM ENG 2019. [DOI: 10.1002/apj.2332] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Elsa Díaz‐Montes
- Laboratorio de Biotecnología AlimentariaUnidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional (UPIBI‐IPN) Av. Acueducto s/n Col. Barrio La Laguna, Ticomán CP 07340 México City México
| | - Roberto Castro‐Muñoz
- Department of Inorganic TechnologyUniversity of Chemistry and Technology Prague Technická 5 166 28 Prague 6 Czech Republic
- Tecnológico de Monterrey, Campus Toluca Avenida Eduardo Monroy Cárdenas 2000 San Antonio Buenavista 50110 Toluca de Lerdo México
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18
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Simultaneous extraction of seed oil and active compounds from peel of pumpkin (Cucurbita maxima) using pressurized carbon dioxide as solvent. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2018.08.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Alginate/soy protein system for essential oil encapsulation with intestinal delivery. Carbohydr Polym 2018; 200:15-24. [DOI: 10.1016/j.carbpol.2018.07.033] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 07/11/2018] [Accepted: 07/11/2018] [Indexed: 12/24/2022]
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20
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Deng J, Liu Q, Zhang Q, Zhang C, Liu D, Fan D, Yang H. Comparative study on composition, physicochemical and antioxidant characteristics of different varieties of kiwifruit seed oil in China. Food Chem 2018; 264:411-418. [DOI: 10.1016/j.foodchem.2018.05.063] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 05/11/2018] [Accepted: 05/13/2018] [Indexed: 12/11/2022]
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21
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Böger BR, Salviato A, Valezi DF, Di Mauro E, Georgetti SR, Kurozawa LE. Optimization of ultrasound-assisted extraction of grape-seed oil to enhance process yield and minimize free radical formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5019-5026. [PMID: 29603247 DOI: 10.1002/jsfa.9036] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 03/15/2018] [Accepted: 03/25/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Grape seeds are a relatively abundant source of oil and bioactive compounds. To use this byproduct, the current work aimed to optimize the ultrasound-assisted extraction (UAE) of grape-seed oil to obtain greater process yield and minimize free radical formation in the oil. RESULTS The optimal condition was 15 °C with an ultrasonic wave amplitude of 42 µm, leading to a process yield of 82.9% and content of free radicals of 14.7 × 1017 kg-1 and 3.4 × 1018 kg-1 for samples stored for 7 and 30 days, respectively. No significant differences in fatty acid composition and acidity and iodine values were observed between samples. The oil obtained by ultrasound had greater phenolic compound content and antioxidant activity by ferric reduction than the control sample (without ultrasound application). However, higher content of free radicals and peroxide value was observed. CONCLUSION Sonication improved extraction yield when compared to the process without ultrasound application. Moreover, UAE favored the extraction of phenolic compounds. As it enhanced process yield with the minimum formation of free radicals, UAE is a promising oil-extraction technology. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Bruna R Böger
- Department of Food Science and Technology, State University of Londrina, Londrina, Brazil
| | - Aroldo Salviato
- Department of Physics, State University of Londrina, Londrina, Brazil
| | - Daniel F Valezi
- Department of Physics, State University of Londrina, Londrina, Brazil
| | - Eduardo Di Mauro
- Department of Physics, State University of Londrina, Londrina, Brazil
| | - Sandra R Georgetti
- Department of Pharmaceutical Sciences, State University of Londrina, Londrina, Brazil
| | - Louise E Kurozawa
- Department of Food Science and Technology, State University of Londrina, Londrina, Brazil
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22
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Yılmaz FM, Görgüç A, Karaaslan M, Vardin H, Ersus Bilek S, Uygun Ö, Bircan C. Sour Cherry By-products: Compositions, Functional Properties and Recovery Potentials - A Review. Crit Rev Food Sci Nutr 2018; 59:3549-3563. [PMID: 30040438 DOI: 10.1080/10408398.2018.1496901] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Sour (tart) cherry is an industrial fruit where a considerable amount of by-products remain after processing. Sour cherry by-products consist of pomace (skin and flesh) and seeds (pit, stone) which remain after the fruit juice and IQF processes. Sour cherry pomace is characterized with a high content of phenolic compounds and the seed constitutes a high oil yield with beneficial effects on human health because of their antioxidant, antimicrobial, and anti-inflammatory properties. There has been a great interest in sour cherry by-products due to the increasing production rate of sour cherry worldwide and the increasing efforts on seeking bioactive compounds from natural sources as functional food. Thus, there have been a number of studies regarding the sour cherry pomace and sour cherry seed, especially in the last five years. The present review summarizes the chemical, biological, functional, and technological properties of the sour cherry pomace and sour cherry seed with their current and potential applications.
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Affiliation(s)
- Fatih Mehmet Yılmaz
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
| | - Ahmet Görgüç
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
| | - Mehmet Karaaslan
- Harran University, Food Engineering Department, Haliliye, Şanlıurfa, Turkey
| | - Hasan Vardin
- Harran University, Food Engineering Department, Haliliye, Şanlıurfa, Turkey
| | - Seda Ersus Bilek
- Ege University, Food Engineering Department, Bornova, İzmir, Turkey
| | - Özge Uygun
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
| | - Cavit Bircan
- Adnan Menderes University, Food Engineering Department, Efeler, Aydın, Turkey
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23
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Parniakov O, Bals O, Barba FJ, Mykhailyk V, Lebovka N, Vorobiev E. Application of differential scanning calorimetry to estimate quality and nutritional properties of food products. Crit Rev Food Sci Nutr 2018; 58:362-385. [PMID: 27245977 DOI: 10.1080/10408398.2016.1180502] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Over the past years, both food researchers and food industry have shown an increased interest in finding techniques that can estimate modifications in quality, nutritional, and thermophysical properties of food products during processing and/or storage. For instance, differential scanning calorimetry (DSC) has attracted the interest of scientific community because only a small amount of sample is needed for analysis. Moreover, it does not require any specific sample preparation, and is a repeatable and reliable method. In addition, DSC methodology needs a short time for experiments compared with other techniques used for the same purpose. At this stage of investigation, there is a need to evaluate the commonly accepted and new emerging DSC applications to establish the optimum conditions of emerging processing. This paper reviews the current and new insights of DSC technique for the estimation of quality, nutritional, and thermophysical properties of food products during conventional and emerging processing and/or subsequent storage. The estimation of different properties in several food matrices after processing and/or storage is also discussed.
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Affiliation(s)
- Oleksii Parniakov
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
| | - Olivier Bals
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
| | - Francisco J Barba
- b Department of Food Science, Faculty of Science , University of Copenhagen , Rolighedsvej 26, 1958 Frederiksberg C , Denmark
| | - Viacheslav Mykhailyk
- c Institute of Engineering Thermal Physics, National Academy of Sciences of Ukraine , 2a, str. Zheljabova, Kyiv , Ukraine
| | - Nikolai Lebovka
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France.,d Institute of Biocolloidal Chemistry, named after F.D. Ovcharenko, NAS of Ukraine , 42, Blvr. Vernadskogo, Kyiv , Ukraine
| | - Eugene Vorobiev
- a Laboratoire de Transformations Intégrées de la Matière Renouvelable , Université de Technologie de Compiègne, Sorbonne Universités, EA 4297, Centre de Recherches de Royallieu , BP 20529, 60205 Compiègne Cedex , France
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24
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Haji Heidari S, Taghian Dinani S. The Study of Ultrasound-Assisted Enzymatic Extraction of Oil From Peanut Seeds Using Response Surface Methodology. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700252] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Samira Haji Heidari
- Department of Food Science, Shahreza Branch, Islamic Azad University; Shahreza Iran
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25
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Beres C, Costa GNS, Cabezudo I, da Silva-James NK, Teles ASC, Cruz APG, Mellinger-Silva C, Tonon RV, Cabral LMC, Freitas SP. Towards integral utilization of grape pomace from winemaking process: A review. WASTE MANAGEMENT (NEW YORK, N.Y.) 2017; 68:581-594. [PMID: 28734610 DOI: 10.1016/j.wasman.2017.07.017] [Citation(s) in RCA: 231] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 06/27/2017] [Accepted: 07/12/2017] [Indexed: 06/07/2023]
Abstract
Grape is the main fruit crop in several countries. Although many grape-based food products can be found in the market, studies have shown that around 75% of the world grape production is destined for the wine industry. Grape pomace is an abundant by-product from the wine industry, which consists of the remaining skin, seeds and stalks and represents around 25% of total grape weight used in the winemaking process. In countries such as Italy, France and Spain, where wine production is more relevant, the annual grape pomace generation can reach nearly 1200 tonnes per year. In order to reach a sustainable winemaking process there is a need of a waste reduction policy. Several studies explore this subject using grape pomace as a source of healthy and technological compounds that could be applied in animal feed, pharmaceutical, cosmetic or food industry to improve stability and nutritional characteristics, and in cosmetic industry, where grape seeds oil is widely used. This review aims to approach the recent winemaking scenario and the benefits achieved when a waste management policy is implemented, as well as to compare available extractive technologies and a wide alternative of uses for grape pomace.
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Affiliation(s)
- Carolina Beres
- Chemical Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Gislaine N S Costa
- Chemical School, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Ignacio Cabezudo
- Biotechnological and Chemical Process Institute, Faculty of Biochemical and Pharmaceutical Science, National University of Rosario, Rosario, SF, Argentina
| | | | - Aline S C Teles
- Chemical Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Ana P G Cruz
- Chemical Institute, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | | | - Renata V Tonon
- Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
| | | | - Suely P Freitas
- Chemical School, Federal University of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
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Bunaciu AA, Danet AF, Fleschin Ş, Aboul-Enein HY. Recent Applications for in Vitro Antioxidant Activity Assay. Crit Rev Anal Chem 2016; 46:389-99. [DOI: 10.1080/10408347.2015.1101369] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Andrei A. Bunaciu
- SCIENT - Research Center for Instrumental Analysis, Tancabesti, Snagov, Romania
| | - Andrei Florin Danet
- Department of Analytical Chemistry, Faculty of Chemistry, University of Bucharest, Bucharest, Romania
| | - Şerban Fleschin
- Department of Organic Chemistry, Biochemistry and Catalysis, Faculty of Chemistry, University of Bucharest, Bucharest, Romania
| | - Hassan Y. Aboul-Enein
- Pharmaceutical and Medicinal Chemistry Department, Pharmaceutical and Drug Industries Research Division, Dokki, Giza, Egypt
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