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Fikry M, Jafari S, Shiekh KA, Kijpatanasilp I, Khongtongsang S, Khojah E, Aljumayi H, Assatarakul K. Ultrasound-assisted extraction of bioactive compounds from longan seeds powder: Kinetic modelling and process optimization. ULTRASONICS SONOCHEMISTRY 2024; 108:106949. [PMID: 39003930 DOI: 10.1016/j.ultsonch.2024.106949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 05/10/2024] [Accepted: 06/10/2024] [Indexed: 07/16/2024]
Abstract
Investigating the extraction of bioactive compounds represents a hopeful direction for maximizing the value of longan fruit byproducts. This study explored the influence of ultrasonic-assisted extraction (UAE) parameters-specifically ultrasonic power ratios, temperatures, and exposure times-utilizing water as a green solvent on several properties of the longan seeds extract (LSE). These properties encompassed the energy consumption of the UAE process (EC), extraction yield (EY), total phenolic contents (TPC), total flavonoid contents (TFC), and antioxidant activity (DPPH). Additionally, the study sought to optimize the conditions of UAE process and examine its thermodynamic properties. A three-level, three-factor full factorial design was utilized to assess the effects of different factors on LSE properties. Results indicated that EC, EY, TPC, TFC, and DPPH were significantly influenced by power ratios, temperatures, and exposure time. Moreover, the proposed models effectively characterized the variations in different properties during the extraction process. The optimized extraction conditions, aimed at minimizing EC while maximizing EY, TPC, TFC, and DPPH radical scavenging activity, were demonstrated as an ultrasonic power ratio of 44.4 %, a temperature of 60 °C, and an extraction time of 17.7 min. Optimization led to 563 kJ for EC, 7.85 % for EY, 47.21 mg GAE/mL for TPC, 96.8 mg QE/mL for TFC, and 50.15 % for DPPH radical scavenging activity. The results emphasized that the UAE process exhibited characteristics of endothermicity and spontaneity. The results provide valuable insights that could inform the enhancement of extraction processes, potentially benefiting industrial utilization and pharmaceutical formulations.
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Affiliation(s)
- Mohammad Fikry
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, 13736 Moshtohor, Toukh, Egypt; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Saeid Jafari
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Khursheed Ahmad Shiekh
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Isaya Kijpatanasilp
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Supanit Khongtongsang
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Ebtihal Khojah
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. 11099, Taif 21944, Saudi Arabia
| | - Huda Aljumayi
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. 11099, Taif 21944, Saudi Arabia
| | - Kitipong Assatarakul
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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Muccilli V, Maccarronello AE, Rasoanandrasana C, Cardullo N, de Luna MS, Pittalà MG, Riccobene PM, Carroccio SC, Scamporrino AA. Green 3: A green extraction of green additives for green plastics. Heliyon 2024; 10:e24469. [PMID: 38298717 PMCID: PMC10828702 DOI: 10.1016/j.heliyon.2024.e24469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 01/08/2024] [Accepted: 01/09/2024] [Indexed: 02/02/2024] Open
Abstract
PLA/PBAT bioplastic is a commercial biodegradable plastic employed for packaging and several food and agriculture applications. In this regard, properties such as the antioxidant ability to extend food shelf life and light resistance, are of great interest in the production of packaging and mulching films, respectively. These features are obtained by developing blends with pure chemicals and/or natural products as additives. In the present work blend formulations of PLA/PBAT with a walnut shell extract rich in antioxidants were developed and evaluated for their properties in comparison with classic PLA/PBAT. Specifically, natural additives, and most importantly the production process were purposely selected to i) be green and cost-effective; ii) confer antioxidant properties; and iii) improve material performance. To this aim, a walnut shell extract (EWS) with high antioxidant activity was obtained thanks to a novel green and cost-effective microwave-assisted extraction (MAE) procedure. A response surface methodology was utilized to explore how the total phenolic content (TPC) and antioxidant activity are influenced by varying aqueous ethanol concentration, extraction time, and microwave power. The highest predicted TPC and antioxidant activity were achieved when employing the ideal conditions for Microwave-Assisted Extraction (MAE): using a mixture of 30 % ethanol in water, an irradiation time of 120 s, and a microwave power of 670 W. The optimized EWS was characterized by HPLC-MS determining qualitative and quantitative data with the identification of flavonoids, fatty acids, and anacardic acids among the main components, responsible for antioxidant activity. The resulting EWS powder was melt-mixed at 140C° and 20 RPM with the bio-based PLA/PBAT bioplastic at two different concentrations (0.5 and 1.5 w/w) by forming film specimens. All EWS-based bioplastic films showed increased antioxidant features determined by the DPPH bleaching test, TEAC, and ORAC assays. The films keep the antioxidant capacity even after 7 days of UV-accelerated aging. Remarkably, adding 1.5 % EWS boosted the bioplastic UV light resistance, reducing the abatement of molecular masses by more than 60 % without affecting mechanical properties.
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Affiliation(s)
- Vera Muccilli
- University of Catania – Department of Chemical Sciences, Viale A. Doria 6, 95125, Catania, CT, Italy
| | - Anna E. Maccarronello
- University of Catania – Department of Chemical Sciences, Viale A. Doria 6, 95125, Catania, CT, Italy
| | - Carolle Rasoanandrasana
- Sorbonne Polytech - Bâtiment Esclangon, 4 Place Jussieu, Case Courrier 135, 75252, Paris, Cedex 05, Italy
| | - Nunzio Cardullo
- University of Catania – Department of Chemical Sciences, Viale A. Doria 6, 95125, Catania, CT, Italy
| | - Martina S. de Luna
- University of Naples Federico II - Department of Chemical Engineering, Materials and Industrial Production, DICMaPI, P. le Tecchio 80, 80125, Naples, Italy
| | - Maria G.G. Pittalà
- University of Catania – Department of Chemical Sciences, Viale A. Doria 6, 95125, Catania, CT, Italy
| | - Paolo M. Riccobene
- Institute for Polymers, Composites and Biomaterials CNR, Via P. Gaifami, 18, 95125, Catania, CT, Italy
| | - Sabrina C. Carroccio
- Institute for Polymers, Composites and Biomaterials CNR, Via P. Gaifami, 18, 95125, Catania, CT, Italy
| | - Andrea A. Scamporrino
- Institute for Polymers, Composites and Biomaterials CNR, Via P. Gaifami, 18, 95125, Catania, CT, Italy
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Garcia C, Dias MI, Henriques MHF, Barros L, Ramos F. Pterospartum tridentatum Liqueur Using Spirits Aged with Almond Shells: Chemical Characterization and Phenolic Profile. Molecules 2023; 28:molecules28114455. [PMID: 37298931 DOI: 10.3390/molecules28114455] [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: 04/16/2023] [Revised: 05/18/2023] [Accepted: 05/28/2023] [Indexed: 06/12/2023] Open
Abstract
With great cultural significance, spirits and distillate beverages constitute an important niche market in Europe. The development of new food products, particularly for the functionalization of these beverages, is increasing exponentially. The present work aimed to develop a new wine spirit beverage aged with almond shells and flowers of P. tridentatum for further characterization of bioactive and phenolic compounds, coupled with a sensorial study to evaluate the acceptance of this new product by the market. Twenty-one phenolic compounds were identified, mainly isoflavonoids and O- and C-glycosylated flavonoids, especially in P. tridentatum flowers, indicating that it is a highly aromatizing agent. The developed liqueur and wine spirits (almonds and flowers) showed distinct physicochemical properties, with the last two samples showing greater appreciation and purchase intention by consumers due to their sweetness and smoothness. The most promising results were found for the carqueja flower, which should be further investigated in an industrial context to contribute to its valorization in its regions of origin, such as Beira Interior and Trás-os-Montes (Portugal).
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Affiliation(s)
- Cátia Garcia
- Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Marta H F Henriques
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
- Research Centre for Natural Resources Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Fernando Ramos
- Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- Associated Laboratory for Green Chemistry (LAQV) of the Network of Chemistry and Technology (REQUIMTE), Rua D. Manuel II, Apartado, 55142 Porto, Portugal
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Moutinho J, Gouvinhas I, Domínguez-Perles R, Barros A. Optimization of the Extraction Methodology of Grape Pomace Polyphenols for Food Applications. Molecules 2023; 28:molecules28093885. [PMID: 37175294 PMCID: PMC10180386 DOI: 10.3390/molecules28093885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 04/26/2023] [Accepted: 05/02/2023] [Indexed: 05/15/2023] Open
Abstract
This study aims to take advantage of the wine industry by-products and extract bioactive compounds from grape pomace by applying methodologies susceptible to be integrated easily into industrial workflows because of the association with standard instrumentation and facilities, while the main factors affecting the efficiency of the process have been optimized. The sampling consisted of two grape varieties: 'Touriga Nacional' and 'Sousão'. A response surface methodology (RSM) method was used to optimize the extraction conditions based on three independent variables according to the chemical characteristics and stability/lability traits associated with polyphenols; the main bioactive phytochemical in grape pomace: solvent (50%, 70%, and 90% ethanol); temperature (20 °C, 40 °C, and 60 °C); and pH (0.5% HCl, 2% HCl, and 3.5% HCl). The phytochemical profile, as well as the radical scavenging and reducing powers were determined on 27 different samples. The highest yield and antioxidant activity corresponded to extracts obtained at 60 °C using 3.5% HCl and 70% ethanol. The values for total phenols and flavonoids were 44.93 mg of gallic acid equivalents (GAE) and 22.95 mg of catechins equivalents (CE) per gram, respectively. Concerning the evaluation of antioxidant capacity using various assays such as ABTS, DPPH, and FRAP, the results obtained were 0.30, 0.43, and 0.36 mmol of Trolox equivalent antioxidant capacity (TEAC) per gram, correspondingly. The analysis of the extract obtained with the best extraction performance using these parameters via High-Performance Liquid Chromatography-Mass Spectrometry has been also performed, allowing us to identify fourteen (14) compounds, including phenolic acids (n = 3), flavonols (n = 7), and anthocyanins (n = 4). As a result of this process, the best conditions for the production of a natural and environmentally friendly dye, not only avoiding waste but also reusing these by-products, were achieved.
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Affiliation(s)
- Joana Moutinho
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
| | - Irene Gouvinhas
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
| | - Raúl Domínguez-Perles
- Phytochemistry and Healthy Food Lab (LabFAS), Department of Food Science and Technology, CEBAS, CSIC, University Campus of Espinardo-25, 30100 Murcia, Spain
| | - Ana Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB)/Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal
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Bansod SP, Parikh JK, Sarangi PK. Pineapple peel waste valorization for extraction of bio-active compounds and protein: Microwave assisted method and Box Behnken design optimization. ENVIRONMENTAL RESEARCH 2023; 221:115237. [PMID: 36632885 DOI: 10.1016/j.envres.2023.115237] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 12/19/2022] [Accepted: 01/04/2023] [Indexed: 06/17/2023]
Abstract
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 GDUgconcentrate-1.
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Affiliation(s)
- Shama P Bansod
- Department of Chemical Engineering, Sardar Vallabhbhai National Institute of Technology, Surat, 395007, Gujarat, India
| | - Jigisha K Parikh
- Department of Chemical Engineering, Sardar Vallabhbhai National Institute of Technology, Surat, 395007, Gujarat, India.
| | - Prakash Kumar Sarangi
- College of Agriculture, Central Agricultural University, Imphal, Manipur, 795004, India
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Sadalage PS, Dar MA, Bhor RD, Bhalerao BM, Kamble PN, Paiva-Santos AC, Nimbalkar MS, Sonawane KD, Pai K, Patil PS, Pawar KD. Optimization of biogenic synthesis of biocompatible platinum nanoparticles with catalytic, enzyme mimetic and antioxidant activities. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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7
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Timón M, Andrés AI, Sorrentino L, Cardenia V, Petrón MJ. Effect of Phenolic Compounds from Almond Skins Obtained by Water Extraction on Pork Patty Shelf Life. Antioxidants (Basel) 2022; 11:2175. [PMID: 36358547 PMCID: PMC9686502 DOI: 10.3390/antiox11112175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 12/24/2023] Open
Abstract
The extraction of phenols from almond skin using water has not been applied before. The purpose of this study was to obtain aqueous extracts from almond skin to be added to pork patties to prolong their shelf life. Four different varieties of almonds were studied and aqueous extracts were obtained. The antioxidant capacity and composition of phenol compounds of the extracts were determined. Results showed that the use of water produces extracts with phenol compounds and antioxidant capacity, with the Antoñeta variety presenting the best performance in terms of antioxidant behavior. The most abundant phenolic compounds identified were isorhamentin-3-O-rutinoside, catechin and protocatechuic acid, all of them had a hydrophilic character due to the -OH groups in their molecules. The effect of almond skin extracts (ALMOND) on the shelf life of pork patties was compared with the effects of a control without extract (CONTROL NEG) and a control with sodium ascorbate (CONTROL POS). Throughout storage, values of pH, weight loss, headspace composition, color, TBARs and psychrotrophic aerobic bacteria were studied. CONTROL POS samples showed the lowest lipid oxidation values in comparison to CONTROL NEG or ALMOND extract samples.
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Affiliation(s)
- Marisa Timón
- Food Technology, School of Agricultural Engineering, University of Extremadura, 06007 Badajoz, Spain
| | - Ana Isabel Andrés
- Food Technology, School of Agricultural Engineering, University of Extremadura, 06007 Badajoz, Spain
| | - Ludovico Sorrentino
- Department of Agricultural, Forest and Food Sciences, University of Turin, 10095 Grugliasco, TO, Italy
| | - Vladimiro Cardenia
- Department of Agricultural, Forest and Food Sciences, University of Turin, 10095 Grugliasco, TO, Italy
| | - María Jesús Petrón
- Food Technology, School of Agricultural Engineering, University of Extremadura, 06007 Badajoz, Spain
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Park N, Cho SD, Chang MS, Kim GH. Optimization of the ultrasound-assisted extraction of flavonoids and the antioxidant activity of Ruby S apple peel using the response surface method. Food Sci Biotechnol 2022; 31:1667-1678. [PMID: 36312999 PMCID: PMC9596659 DOI: 10.1007/s10068-022-01150-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 07/15/2022] [Accepted: 07/26/2022] [Indexed: 11/28/2022] Open
Abstract
A Box–Behnken Design (BBD) was employed to optimize the extraction of antioxidants from Ruby S apple peel by ultrasound-assisted extraction (UAE). The effect of extraction temperature (20–40 °C), extraction time (15–45 min), and ethanol concentration (50–90%) in water on extraction yield, total phenol content (TPC), total flavonoid content (TFC), and DPPH radical scavenging activity of Ruby S peel extracts (RPEs) were investigated. The optimized extraction conditions that maximized extraction yield, TPC, TFC, and DPPH radical scavenging ability, were temperature 20 °C, extraction time 25.30 min, and ethanol concentration 50%. The validity of designed model was verified, and experimental values obtained under optimum conditions concurred with predicted values. Hyperoside, isoquercitrin, and phloridzin, were among the major flavonoids extracted. Our findings demonstrate the suitability of UAE and RSM for the optimization of Ruby S peel extraction and suggest the potential use of RPEs as bioactive functional materials.
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Affiliation(s)
- NaYeong Park
- Department of Bio-Health Convergence, Duksung Women’s University, Seoul, Republic of Korea
| | - Sun-Duk Cho
- Department of Food and Nutrition, Duksung Women’s University, 33, Samyang-ro 144-gil, Dobong-gu, Seoul, 01369 Republic of Korea
| | - Min-Sun Chang
- Postharvest Technology Division, National Institute of Horticultural and Herbal Science, RDA, Wanju, Republic of Korea
| | - Gun-Hee Kim
- Department of Food and Nutrition, Duksung Women’s University, 33, Samyang-ro 144-gil, Dobong-gu, Seoul, 01369 Republic of Korea
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Valdés A, Garrigós MC, Jiménez A. Extraction and Characterization of Antioxidant Compounds in Almond ( Prunus amygdalus) Shell Residues for Food Packaging Applications. MEMBRANES 2022; 12:806. [PMID: 36005720 PMCID: PMC9416045 DOI: 10.3390/membranes12080806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 08/15/2022] [Accepted: 08/18/2022] [Indexed: 06/15/2023]
Abstract
This work proposes the revalorization of almond shell (AS) wastes as an active additive for food packaging applications. A new microwave-assisted extraction (MAE) method to obtain extracts rich in polyphenolic compounds with high antioxidant capacity was optimized. An experimental design to optimize the MAE procedure through response surface methodology (RSM) using a Box-Behnken design was proposed. The effects of extraction temperature, irradiation time, ethanol:water concentration, and solvent pH at three levels were evaluated in terms of total phenolic content (TPC) and antioxidant activity (DPPH (2,2-diphenyl-1-picrylhydrazyl) and ferric reducing antioxidant power (FRAP) assays). The optimal conditions found were 57 min, 80 °C, pH 8, and 70% (v/v) ethanol. Optimized MAE extracts showed low soluble protein content (0.43 mg BSA g-1) and were rich in TPC (5.64 mg GAE g-1), flavonoids (1.42 mg CE g-1), and polysaccharides (1.59 mg glucose g-1), with good antioxidant capacity (2.82 mg AAE acid g-1). These results suggest the potential application of these extracts in the food industry as active additives. This strategy opens new pathways to valorize almond shell residues, contributing to the circular economy.
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McClements DJ, Öztürk B. Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6884-6900. [PMID: 33787251 DOI: 10.1021/acs.jafc.1c03020] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Phytochemicals are relatively small molecular species found in edible plants that may exhibit a diverse range of techno- and biofunctional attributes. In particular, there has been great interest in the identification, isolation, and utilization of dietary phytochemicals that can be used as natural pigments, antioxidants, or antimicrobials or that may improve human health and wellbeing by preventing chronic diseases, such as cardiovascular diseases, diabetes, obesity, and cancer. Relatively high levels of these phytochemicals are often present in the waste streams produced by the food and agriculture industry, such as the peels, stems, roots, or leaves of plants, that are normally discarded or turned into animal foods. From an economic and environmental perspective, it would be advantageous to convert these waste streams into value-added functional ingredients, which is consistent with the creation of a more circular economy. Bioactive phytochemicals can be isolated from agricultural and food waste streams using green extraction methods and then incorporated into plant-based functional foods or biodegradable active packaging materials. The utilization of phytochemicals in the food industry is often challenging. They may chemically degrade in the presence of light, heat, oxygen, and some pH conditions, thereby altering their biological activity. They may have low solubility in aqueous solutions and gastrointestinal fluids, thereby making them difficult to introduce into foods and leading to a low bioavailability. These challenges can sometimes be overcome using nanoencapsulation, which involves trapping the phytochemicals inside tiny food-grade particles. These nanoparticles may be assembled from edible lipids, proteins, carbohydrates, and/or surfactants and include nanoemulsions, solid lipid nanoparticles, nanoliposomes, and biopolymer nanoparticles. In this manuscript, we review a number of important phytochemicals and nanoencapsulation methods used to improve their efficacy.
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Affiliation(s)
- David Julian McClements
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Bengü Öztürk
- Department of Food Engineering, Faculty of Engineering, Yeditepe University, Istanbul 34755, Turkey
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Multilayer Films Based on Poly(lactic acid)/Gelatin Supplemented with Cellulose Nanocrystals and Antioxidant Extract from Almond Shell By-Product and Its Application on Hass Avocado Preservation. Polymers (Basel) 2021; 13:polym13213615. [PMID: 34771175 PMCID: PMC8587537 DOI: 10.3390/polym13213615] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/16/2021] [Accepted: 10/18/2021] [Indexed: 01/18/2023] Open
Abstract
In this work, poly(lactic acid) (PLA)/gelatin/PLA multilayer films supplemented with cellulose nanocrystals and antioxidant extract from almond shell (AS) by-products were developed by solvent casting technique for active food packaging. The almond shell antioxidant extract (ASE) was obtained by microwave-assisted extraction, while cellulose nanocrystals (CNCs) were extracted from AS by a sequential process of alkalization, acetylation and acid hydrolysis. Four formulations were obtained by adding 0 (control), 6 wt.% of ASE (FG/ASE), 4.5 wt.% of CNCs (FG/CNC) and 6 wt.% + 4.5 wt.% of ASE + CNCs, respectively, (FG/ASE + CNC) into fish gelatin (FG). PLA/FG/PLA multilayer films were prepared by stacking two outer PLA layers into a middle FG film. A surface modification of PLA by air atmospheric plasma treatment was optimized before multilayer development to improve PLA adhesion. Complete characterization of the multilayers underlined the FG/ASE + CNC formulation as a promising active reinforced packaging system for food preservation, with low values of transparency, lightness and whiteness index. A good adhesion and homogeneity of the multilayer system was obtained by SEM, and they also demonstrated low oxygen permeability (40.87 ± 5.20 cm3 mm m-2 day) and solubility (39.19 ± 0.16%) values, while mechanical properties were comparable with commercial plastic films. The developed multilayer films were applied to Hass avocado preservation. The initial degradation temperature (Tini), DSC parameters and in vitro antioxidant capacity of the films were in accordance with the low peroxide and anisidine values obtained from avocado pulp after packaging for 14 days at 4 °C. The developed PLA/FG/PLA films supplemented with 6 wt.% ASE+ 4.5 wt.% CNCs may be potential bioactive packaging systems for fat food preservation.
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Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review. Foods 2021; 10:foods10081823. [PMID: 34441599 PMCID: PMC8391475 DOI: 10.3390/foods10081823] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 07/26/2021] [Accepted: 08/04/2021] [Indexed: 02/05/2023] Open
Abstract
The search for waste minimization and the valorization of by-products are key to good management and improved sustainability in the food industry. The great production of almonds, based on their high nutritional value as food, especially almond kernels, generates tons of waste yearly. The remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. The interest in these by-products has been increasing, as they possess beneficial properties, caused by the presence of different bioactive compounds, and can be used as promising sources of new ingredients for the food, cosmetic and pharmaceutical industry. Additionally, the use of almond by-products is being increasingly applied for the fortification of already-existing food products, but there are some limitations, including the presence of allergens and mycotoxins that harden their applicability. This review focuses on the extraction technologies applied to the valorization of almond by-products for the development of new value-added products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.
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Ünver N, Çelik Ş. Effect of antioxidant‐enriched microcrystalline cellulose obtained from almond residues on the storage stability of mayonnaise. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Naciye Ünver
- Engineering Faculty, Food Engineering Department Harran University Sanliurfa Turkey
| | - Şerafettin Çelik
- Engineering Faculty, Food Engineering Department Harran University Sanliurfa Turkey
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14
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Samborska K, Boostani S, Geranpour M, Hosseini H, Dima C, Khoshnoudi-Nia S, Rostamabadi H, Falsafi SR, Shaddel R, Akbari-Alavijeh S, Jafari SM. Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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15
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Separation of bioactive compounds from epicarp of ‘Hass’ avocado fruit through aqueous two-phase systems. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.07.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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16
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Tungmunnithum D, Abid M, Elamrani A, Drouet S, Addi M, Hano C. Almond Skin Extracts and Chlorogenic Acid Delay Chronological Aging and Enhanced Oxidative Stress Response in Yeast. Life (Basel) 2020; 10:E80. [PMID: 32481725 PMCID: PMC7345664 DOI: 10.3390/life10060080] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 05/20/2020] [Accepted: 05/27/2020] [Indexed: 12/15/2022] Open
Abstract
Almond (Prunus dulcis (Mill.) D.A.Webb) is one of the largest nut crops in the world. Recently, phenolic compounds, mostly stored in almond skin, have been associated with much of the health-promoting behavior associated with their intake. The almond skin enriched fraction obtained from cold-pressed oil residues of the endemic Moroccan Beldi ecotypes is particularly rich in chlorogenic acid. In this study, both almond skin extract (AE) and chlorogenic acid (CHL) supplements, similar to traditional positive control resveratrol, significantly increased the chronological life-span of yeast compared to the untreated group. Our results showed that AE and CHL significantly reduced the production of reactive oxygen and nitrogen species (ROS/RNS), most likely due to their ability to maintain mitochondrial function during aging, as indicated by the maintenance of normal mitochondrial membrane potential in treated groups. This may be associated with the observed activation of the anti-oxidative stress response in treated yeast, which results in activation at both gene expression and enzymatic activity levels for SOD2 and SIR2, the latter being an upstream inducer of SOD2 expression. Interestingly, the differential gene expression induction of mitochondrial SOD2 gene at the expense of the cytosolic SOD1 gene confirms the key role of mitochondrial function in this regulation. Furthermore, AE and CHL have contributed to the survival of yeast under UV-C-induced oxidative stress, by reducing the development of ROS/RNS, resulting in a significant reduction in cellular oxidative damage, as evidenced by decreased membrane lipid peroxidation, protein carbonyl content and 8-oxo-guanine formation in DNA. Together, these results demonstrate the interest of AE and CHL as new regulators in the chronological life-span and control of the oxidative stress response of yeast.
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Affiliation(s)
- Duangjai Tungmunnithum
- Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRAE USC1328, University of Orleans, 45067 Orléans CEDEX 2, France;
- Bioactifs et Cosmetiques, CNRS GDR 3711, 45067 Orléans CEDEX 2, France
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Mahidol University, Bangkok 10400, Thailand;
| | - Malika Abid
- Laboratoire de Biologie des plantes et des micro-organismes, Faculté des Sciences, Université Mohamed Ier, Oujda 60000, Morocco; (M.A.); (A.E.)
| | - Ahmed Elamrani
- Laboratoire de Biologie des plantes et des micro-organismes, Faculté des Sciences, Université Mohamed Ier, Oujda 60000, Morocco; (M.A.); (A.E.)
| | - Samantha Drouet
- Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRAE USC1328, University of Orleans, 45067 Orléans CEDEX 2, France;
- Bioactifs et Cosmetiques, CNRS GDR 3711, 45067 Orléans CEDEX 2, France
| | - Mohamed Addi
- Laboratoire de Biologie des plantes et des micro-organismes, Faculté des Sciences, Université Mohamed Ier, Oujda 60000, Morocco; (M.A.); (A.E.)
| | - Christophe Hano
- Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRAE USC1328, University of Orleans, 45067 Orléans CEDEX 2, France;
- Bioactifs et Cosmetiques, CNRS GDR 3711, 45067 Orléans CEDEX 2, France
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17
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A Quick, Green and Simple Ultrasound-Assisted Extraction for the Valorization of Antioxidant Phenolic Acids from Moroccan Almond Cold-Pressed Oil Residues. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10093313] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Almond (Prunus dulcis (Mill.) D.A. Webb) is one of the most important nut crops both in terms of area and production. Over the last few decades, an important part of the beneficial actions for health associated with their consumption was attributed to the phenolic compounds, mainly accumulated in almond skin. Interestingly, after cold-pressed oil extraction, most of these antioxidant phenolic compounds are retained in a skin-enriched by-product, a so-called almond cold-pressed oil residue. In Morocco, the fifth highest ranking producer in the world, this production generates an important part of this valuable byproduct. In the present study, using a multivariate Box–Behnken design, an ultrasound-assisted extraction method of phenolic compounds from Moroccan almond cold-pressed oil residue was developed and validated. Response surface methodology resulted in the optimal extraction conditions: the use of aqueous ethanol 53.0% (v/v) as a green solvent, applying an ultrasound frequency of 27.0 kHz for an extraction duration of 29.4 min. The present ultrasound-assisted extraction allowed substantial gains in terms of extraction efficiency compared to conventional heat reflux extraction. Applied to three different local Beldi genotypes growing at three different experimental sites, the optimal conditions for ultrasound-assisted extraction led to a total phenolic content of 13.86 mg/g dry weight. HPLC analysis revealed that the main phenolic compounds from this valuable byproduct were: chlorogenic acid followed by protocatechuic acid, p-hydroxybenzoic acid, and p-coumaric acid. The accumulation of these phenolic compounds appeared to be more dependent on the genetic background than on the environmental impact here represented by the three experimental culture sites. Both in vitro cell free and cellular antioxidant assays were performed, and revealed the great potential of these extracts. In particular, correlation analysis provided evidence of the prominent roles of chlorogenic acid, protocatechuic acid, and p-hydroxybenzoic acid. To summarize, the validated ultrasound-assisted extraction method presented here is a quick, green, simple and efficient for the possible valorization of antioxidant phenolic compounds from Moroccan almond cold-pressed oil residues, making it possible to generate extracts with attractive antioxidant activities for future nutraceutical and/or cosmetic applications.
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Ramos M, Dominici F, Luzi F, Jiménez A, Garrigós MC, Torre L, Puglia D. Effect of Almond Shell Waste on Physicochemical Properties of Polyester-Based Biocomposites. Polymers (Basel) 2020; 12:E835. [PMID: 32268549 PMCID: PMC7240503 DOI: 10.3390/polym12040835] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 03/31/2020] [Accepted: 04/01/2020] [Indexed: 11/18/2022] Open
Abstract
Polyester-based biocomposites containing INZEA F2® biopolymer and almond shell powder (ASP) at 10 and 25 wt % contents with and without two different compatibilizers, maleinized linseed oil and Joncryl ADR 4400®, were prepared by melt blending in an extruder, followed by injection molding. The effect of fine (125-250 m) and coarse (500-1000 m) milling sizes of ASP was also evaluated. An improvement in elastic modulus was observed with the addition of< both fine and coarse ASP at 25 wt %. The addition of maleinized linseed oil and Joncryl ADR 4400 produced some compatibilizing effect at low filler contents while biocomposites with a higher amount of ASP still presented some gaps at the interface by field emission scanning electron microscopy. Some decrease in thermal stability was shown which was related to the relatively low thermal stability and disintegration of the lignocellulosic filler. The added modifiers provided some enhanced thermal resistance to the final biocomposites. Thermal analysis by differential scanning calorimetry and thermogravimetric analysis suggested the presence of two different polyesters in the polymer matrix, with one of them showing full disintegration after 28 and 90 days for biocomposites containing 25 and 10 wt %, respectively, under composting conditions. The developed biocomposites have been shown to be potential polyester-based matrices for use as compostable materials at high filler contents.
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Affiliation(s)
- Marina Ramos
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain; (M.R.); (A.J.)
| | - Franco Dominici
- Department of Civil and Environmental Engineering, University of Perugia, 05100 Terni, Italy; (F.D.); (F.L.); (L.T.)
| | - Francesca Luzi
- Department of Civil and Environmental Engineering, University of Perugia, 05100 Terni, Italy; (F.D.); (F.L.); (L.T.)
| | - Alfonso Jiménez
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain; (M.R.); (A.J.)
| | - Maria Carmen Garrigós
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain; (M.R.); (A.J.)
| | - Luigi Torre
- Department of Civil and Environmental Engineering, University of Perugia, 05100 Terni, Italy; (F.D.); (F.L.); (L.T.)
| | - Debora Puglia
- Department of Civil and Environmental Engineering, University of Perugia, 05100 Terni, Italy; (F.D.); (F.L.); (L.T.)
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Domínguez-Perles R, Sánchez-Martínez I, Rodríguez-Hernández MD, López-González I, Oger C, Guy A, Durand T, Galano JM, Ferreres F, Gil-Izquierdo A. Optimization of Free Phytoprostane and Phytofuran Production by Enzymatic Hydrolysis of Pea Extracts Using Esterases. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3445-3455. [PMID: 32078311 DOI: 10.1021/acs.jafc.9b06624] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Given the growing interest in phytoprostanes (PhytoPs) and phytofurans (PhytoFs) in the fields of plant physiology, biotechnology, and biological function, the present study aims to optimize a method of enzymatic hydrolysis that utilizes bacterial and yeast esterases that allow the appropriate quantification of PhytoPs and PhytoFs. To obtain the highest concentration of PhytoPs and PhytoFs, a response surface methodology/Box-Behnken design was used to optimize the hydrolysis conditions. Based on the information available in the literature on the most critical parameters that influence the activity of esterases, the three variables selected for the study were temperature (°C), time (min), and enzyme concentration (%). The optimal hydrolysis conditions retrieved differed between PhytoPs (21.5 °C, 5.7 min, and 0.61 μg of enzyme per reaction) and PhytoFs (20.0 °C, 5.0 min, and 2.17 μg of enzyme per reaction) and provided up to 25.1- and 1.7-fold higher contents relative to nonhydrolyzed extracts. The models were validated by comparing theoretical and experimental values for PhytoP and PhytoF yields (1.01 and 1.06 theoretical/experimental rates, respectively). The optimal conditions were evaluated for their relative influence on the yield of individual nonesterified PhytoPs and PhytoFs to define the limitations of the models for obtaining the highest concentration of most considered compounds. In conclusion, the models developed provided valuable alternatives to the currently applied methods using unspecific alkaline hydrolysis to obtain free nonesterified PhytoPs and PhytoFs, which give rise to more specific hydrolysis of PhytoP and PhytoF esters, reducing the degradation of free compounds by classical chemical procedures.
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Affiliation(s)
- R Domínguez-Perles
- Research Group on Quality, Safety, and Bioactivity of Plant Foods, Department of Food Science and Technology, (CEBAS-CSIC), University Campus of Espinardo, Edif. 25, 30100 Murcia, Spain
| | - I Sánchez-Martínez
- Research Group on Quality, Safety, and Bioactivity of Plant Foods, Department of Food Science and Technology, (CEBAS-CSIC), University Campus of Espinardo, Edif. 25, 30100 Murcia, Spain
| | - M D Rodríguez-Hernández
- Research Group on Quality, Safety, and Bioactivity of Plant Foods, Department of Food Science and Technology, (CEBAS-CSIC), University Campus of Espinardo, Edif. 25, 30100 Murcia, Spain
| | - I López-González
- Research Group on Quality, Safety, and Bioactivity of Plant Foods, Department of Food Science and Technology, (CEBAS-CSIC), University Campus of Espinardo, Edif. 25, 30100 Murcia, Spain
| | - C Oger
- Institut des Biomolécules Max Mousseron, IBMM, UMR 5247, University of Montpellier, CNRS, ENSCM, 34090 Montpellier, France
| | - A Guy
- Institut des Biomolécules Max Mousseron, IBMM, UMR 5247, University of Montpellier, CNRS, ENSCM, 34090 Montpellier, France
| | - T Durand
- Institut des Biomolécules Max Mousseron, IBMM, UMR 5247, University of Montpellier, CNRS, ENSCM, 34090 Montpellier, France
| | - J M Galano
- Institut des Biomolécules Max Mousseron, IBMM, UMR 5247, University of Montpellier, CNRS, ENSCM, 34090 Montpellier, France
| | - F Ferreres
- Research Group on Quality, Safety, and Bioactivity of Plant Foods, Department of Food Science and Technology, (CEBAS-CSIC), University Campus of Espinardo, Edif. 25, 30100 Murcia, Spain
| | - A Gil-Izquierdo
- Research Group on Quality, Safety, and Bioactivity of Plant Foods, Department of Food Science and Technology, (CEBAS-CSIC), University Campus of Espinardo, Edif. 25, 30100 Murcia, Spain
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