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New perspectives for mechanisms, ingredients, and their preparation for promoting the formation of beneficial bacterial biofilm. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01777-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Moges A, Barik CR, Sahoo L, Goud VV. Optimization of polyphenol extraction from Hippophae salicifolia D. Don leaf using supercritical CO 2 by response surface methodology. 3 Biotech 2022; 12:292. [PMID: 36276444 PMCID: PMC9510080 DOI: 10.1007/s13205-022-03358-1] [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: 01/23/2022] [Accepted: 08/29/2022] [Indexed: 11/27/2022] Open
Abstract
In this study, an eco-friendly supercritical carbon dioxide (SC-CO2) extraction of polyphenolic compounds from Hippophae salicifolia leaf was optimized to achieve the highest extraction yield with maximum total phenolic content (TPC) and minimum IC50. The central composite design was used to establish an experimental design for RSM. The effect of the pressure, temperature, carbon dioxide flow rate, and co-solvent amount was scrutinized using variance analysis (ANOVA). Under optimized condition (25.13 MPa, 47.53 °C, 14.47 g/min, and 2.43%), the experimental data (yield of extraction: 4.38%, TPC: 84.31 mg GAE/g, and IC50: 41.94 µg/mL) showed good agreement with the predicted values (yield of extraction: 4.53%, TPC: 83.37 mg GAE/g, and IC50: 40.2 µg/mL). Nine polyphenolic compounds: gallic acid, caffeic acid, ferulic acid, vanillic acid, p-coumaric acid, quercetin, myricetin, kaempferol, and rutin were analyzed in SC-CO2 extract using HPLC. SC-CO2 extraction was more selective for ferulic acid, myricetin, and quercetin extraction. The study results revealed that SC-CO2 extract had significant antibacterial activity against eight bacterial strains. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-022-03358-1.
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Affiliation(s)
- Abebe Moges
- Department of Chemical Engineering, IIT Guwahati, Guwahati, 781039 India
| | - Chitta Ranjan Barik
- School of Energy Science and Engineering, IIT Guwahati, Guwahati, 781039 India
| | - Lingaraj Sahoo
- School of Energy Science and Engineering, IIT Guwahati, Guwahati, 781039 India
- Department of Biosciences and Bioengineering, IIT Guwahati, Guwahati, 781039 India
| | - Vaibhav V. Goud
- Department of Chemical Engineering, IIT Guwahati, Guwahati, 781039 India
- School of Energy Science and Engineering, IIT Guwahati, Guwahati, 781039 India
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Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12041923] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Even though food by-products have many negative financial and environmental impacts, they contain a considerable quantity of precious bioactive compounds such as polyphenols. The recovery of these compounds from food wastes could diminish their adverse effects in different aspects. For doing this, various nonthermal and conventional methods are used. Since conventional extraction methods may cause plenty of problems, due to their heat production and extreme need for energy and solvent, many novel technologies such as microwave, ultrasound, cold plasma, pulsed electric field, pressurized liquid, and ohmic heating technology have been regarded as alternatives assisting the extraction process. This paper highlights the competence of mild technologies in the recovery of polyphenols from food by-products, the effect of these technologies on polyphenol oxidase, and the application of the recovered polyphenols in the food industry.
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Yeasmen N, Orsat V. Green extraction and characterization of leaves phenolic compounds: a comprehensive review. Crit Rev Food Sci Nutr 2021:1-39. [PMID: 34904469 DOI: 10.1080/10408398.2021.2013771] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Although containing significant levels of phenolic compounds (PCs), leaves biomass coming from either forest, agriculture, or the processing industry are considered as waste, which upon disposal, brings in environmental issues. As the demand for PCs in functional food, pharmaceutical, nutraceutical and cosmetic sector is escalating day by day, recovering PCs from leaves biomass would solve both the waste disposal problem while ensuring a valuable "societal health" ingredient thus highly contributing to a sustainable food chain from both economic and environmental perspectives. In our search for environmentally benign, efficient, and cost-cutting techniques for the extraction of PCs, green extraction (GE) is presenting itself as the best option in modern industrial processing. This current review aims to highlight the recent progress, constraints, legislative framework, and future directions in GE and characterization of PCs from leaves, concentrating particularly on five plant species (tea, moringa, stevia, sea buckthorn, and pistacia) based on the screened journals that precisely showed improvements in extraction efficiency along with maintaining extract quality. This overview will serve researchers and relevant industries engaged in the development of suitable techniques for the extraction of PCs with increasing yield.
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Affiliation(s)
- Nushrat Yeasmen
- Department of Bioresource Engineering, McGill University, Quebec, Canada.,Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh
| | - Valérie Orsat
- Department of Bioresource Engineering, McGill University, Quebec, Canada
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Li H, Guo H, Luo Q, Wu DT, Zou L, Liu Y, Li HB, Gan RY. Current extraction, purification, and identification techniques of tea polyphenols: An updated review. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34702110 DOI: 10.1080/10408398.2021.1995843] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Tea, as a beverage, has been reputed for its health benefits and gained worldwide popularity. Tea polyphenols, especially catechins, as the main bioactive compounds in tea, exhibit diverse health benefits and have wide applications in the food industry. The development of tea polyphenol-incorporated products is dependent on the extraction, purification, and identification of tea polyphenols. Recent years, many green and novel extraction, purification, and identification techniques have been developed for the preparation of tea polyphenols. This review, therefore, introduces the classification of tea and summarizes the main conventional and novel techniques for the extraction of polyphenols from various tea products. The advantages and disadvantages of these techniques are also intensively discussed and compared. In addition, the purification and identification techniques are summarized. It is hoped that this updated review can provide a research basis for the green and efficient extraction, purification, and identification of tea polyphenols, which can facilitate their utilization in the production of various functional food products and nutraceuticals.
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Affiliation(s)
- Hang Li
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Huan Guo
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Qiong Luo
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China.,Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
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Dutta S, Priyadarshini SR, Moses JA, Anandharamakrishnan C. Supercritical Fluid and Ultrasound‐assisted Green Extraction Technologies for Catechin Recovery. CHEMBIOENG REVIEWS 2021. [DOI: 10.1002/cben.202100001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sayantani Dutta
- Ministry of Food Processing Industries, Govt. of India Computational Modeling and Nanoscale Processing Unit Indian Institute of Food Processing Technology (IIFPT) 613 005 Thanjavur Tamil Nadu India
| | - S. R. Priyadarshini
- Ministry of Food Processing Industries, Govt. of India Computational Modeling and Nanoscale Processing Unit Indian Institute of Food Processing Technology (IIFPT) 613 005 Thanjavur Tamil Nadu India
| | - Jeyan A. Moses
- Ministry of Food Processing Industries, Govt. of India Computational Modeling and Nanoscale Processing Unit Indian Institute of Food Processing Technology (IIFPT) 613 005 Thanjavur Tamil Nadu India
| | - C. Anandharamakrishnan
- Ministry of Food Processing Industries, Govt. of India Computational Modeling and Nanoscale Processing Unit Indian Institute of Food Processing Technology (IIFPT) 613 005 Thanjavur Tamil Nadu India
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Wang Q, Oshita K, Takaoka M. Effective lipid extraction from undewatered microalgae liquid using subcritical dimethyl ether. BIOTECHNOLOGY FOR BIOFUELS 2021; 14:17. [PMID: 33422122 PMCID: PMC7797121 DOI: 10.1186/s13068-020-01871-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Accepted: 12/28/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Recent studies of lipid extraction from microalgae have focused primarily on dewatered or dried samples, and the processes are simple with high lipid yield. Yet, the dewatering with drying step is energy intensive, which makes the energy input during the lipid production more than energy output from obtained lipid. Thus, exploring an extraction technique for just a thickened sample without the dewatering, drying and auxiliary operation (such as cell disruption) is very significant. Whereas lipid extraction from the thickened microalgae is complicated by the high water content involved, and traditional solvent, hence, cannot work well. Dimethyl ether (DME), a green solvent, featuring a high affinity for both water and organic compounds with an ability to penetrate the cell walls has the potential to achieve this goal. RESULTS This study investigated an energy-saving method for lipid extraction using DME as the solvent with an entrainer solution (ethanol and acetone) for flocculation-thickened microalgae. Extraction efficiency was evaluated in terms of extraction time, DME dosage, entrainer dosage, and ethanol:acetone ratio. Optimal extraction occurred after 30 min using 4.2 mL DME per 1 mL microalgae, with an entrainer dosage of 8% at 1:2 ethanol:acetone. Raw lipid yields and its lipid component (represented by fatty acid methyl ester) contents were compared against those of common extraction methods (Bligh and Dryer, and Soxhlet). Thermal gravimetry/differential thermal analysis, Fourier-transform infrared spectroscopy, and C/H/N elemental analyses were used to examine differences in lipids extracted using each of the evaluated methods. Considering influence of trace metals on biodiesel utilization, inductively coupled plasma mass spectrometry and inductively coupled plasma atomic emission spectroscopy analyses were used to quantify trace metals in the extracted raw lipids, which revealed relatively high concentrations of Mg, Na, K, and Fe. CONCLUSIONS Our DME-based method recovered 26.4% of total raw lipids and 54.4% of total fatty acid methyl esters at first extraction with remnants being recovered by a 2nd extraction. In additional, the DME-based approach was more economical than other methods, because it enabled simultaneous dewatering with lipid extraction and no cell disruption was required. The trace metals of raw lipids indicated a purification demand in subsequent refining process.
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Affiliation(s)
- Quan Wang
- Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Cluster C, Kyoto Daigaku-Katsura, Nishikyo-ku, Kyoto, 615-8540, Japan
| | - Kazuyuki Oshita
- Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Cluster C, Kyoto Daigaku-Katsura, Nishikyo-ku, Kyoto, 615-8540, Japan.
| | - Masaki Takaoka
- Department of Environmental Engineering, Graduate School of Engineering, Kyoto University, Cluster C, Kyoto Daigaku-Katsura, Nishikyo-ku, Kyoto, 615-8540, Japan
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Câmara JS, Albuquerque BR, Aguiar J, Corrêa RCG, Gonçalves JL, Granato D, Pereira JAM, Barros L, Ferreira ICFR. Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study. Foods 2020; 10:foods10010037. [PMID: 33374463 PMCID: PMC7823739 DOI: 10.3390/foods10010037] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 12/20/2020] [Accepted: 12/21/2020] [Indexed: 12/11/2022] Open
Abstract
Experimental studies have provided convincing evidence that food bioactive compounds (FBCs) have a positive biological impact on human health, exerting protective effects against non-communicable diseases (NCD) including cancer and cardiovascular (CVDs), metabolic, and neurodegenerative disorders (NDDs). These benefits have been associated with the presence of secondary metabolites, namely polyphenols, glucosinolates, carotenoids, terpenoids, alkaloids, saponins, vitamins, and fibres, among others, derived from their antioxidant, antiatherogenic, anti-inflammatory, antimicrobial, antithrombotic, cardioprotective, and vasodilator properties. Polyphenols as one of the most abundant classes of bioactive compounds present in plant-based foods emerge as a promising approach for the development of efficacious preventive agents against NCDs with reduced side effects. The aim of this review is to present comprehensive and deep insights into the potential of polyphenols, from their chemical structure classification and biosynthesis to preventive effects on NCDs, namely cancer, CVDs, and NDDS. The challenge of polyphenols bioavailability and bioaccessibility will be explored in addition to useful industrial and environmental applications. Advanced and emerging extraction techniques will be highlighted and the high-resolution analytical techniques used for FBCs characterization, identification, and quantification will be considered.
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Affiliation(s)
- José S. Câmara
- CQM—Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (J.A.M.P.)
- Departamento de Química, Faculdade de Ciências Exatas e da Engenharia da Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
- Correspondence: (J.S.C.); (L.B.); Tel.: +351-29170-5112 (J.S.C.); +351-2-7333-0901 (L.B.)
| | - Bianca R. Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.R.A.); (R.C.G.C.); (I.C.F.R.F.)
- REQUIMTE—Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira N° 228, 4050-313 Porto, Portugal
| | - Joselin Aguiar
- CQM—Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (J.A.M.P.)
| | - Rúbia C. G. Corrêa
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.R.A.); (R.C.G.C.); (I.C.F.R.F.)
- Program of Master in Clean Technologies, Cesumar Institute of Science Technology and Innovation (ICETI), Cesumar University—UniCesumar, Parana 87050-390, Brazil
| | - João L. Gonçalves
- CQM—Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (J.A.M.P.)
| | - Daniel Granato
- Food Processing and Quality, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland;
| | - Jorge A. M. Pereira
- CQM—Centro de Química da Madeira, Campus Universitário da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (J.A.M.P.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.R.A.); (R.C.G.C.); (I.C.F.R.F.)
- Correspondence: (J.S.C.); (L.B.); Tel.: +351-29170-5112 (J.S.C.); +351-2-7333-0901 (L.B.)
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (B.R.A.); (R.C.G.C.); (I.C.F.R.F.)
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Awolu OO, Manohar B. Quantitative and qualitative characterization of mango kernel seed oil extracted using supercritical CO 2 and solvent extraction techniques. Heliyon 2019; 5:e03068. [PMID: 31890978 PMCID: PMC6928238 DOI: 10.1016/j.heliyon.2019.e03068] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 10/09/2019] [Accepted: 12/13/2019] [Indexed: 10/25/2022] Open
Abstract
Characterization of mango kernel seed oil extracted using supercritical CO2 (SC-CO2) and conventional solvent (hexane, petroleum ether, ethanol and acetone) extraction techniques was carried out using differential scanning calorimetry (DSC), Fourier-transform infrared spectroscopy (FTIR), Gas chromatography mass spectroscopy (GC-MS) and fluorescence microscope. The extractor and separator temperatures of the SC-CO2 were 60 and 50 °C respectively while the pressure was varied from 35 to 40 MPa. Solvent extractions were maintained at the boiling points of the various solvents. The results indicated that solvent extraction had higher yields (8.02-19.88%) while SC-CO2 had a lower yield (2.5-3.6 %); the yield of conventional solvent extraction increased with decreasing particle sizes. Ethanol extracted oil had lowest enthalpies of endothermic reaction (1.17-2.74 J/g); while other solvents were between 42.54 and 45.64 J/g with SC-CO2 having 37.40 J/g. The melting points for ethanol extracted oil were 7.34 and 35.20 °C; other solvents ranged between 13.39 and 15.15 °C while, SC-CO2 was 35.05 °C. SC-CO2 extracted oil had no crystallization parameter, while conventional solvent extracted oil with the exception of ethanol were between -33.23 and -33.97 J/g. The FTIR showed that CH3, CH2 and COH were the predominant functional groups in hexane, petroleum ether, acetone and SC-CO2-extracted oil; ethanol extracted oil had -OH and CH2. The extracted oil using solvent extraction technique was higher in unsaturated fatty acid (UFA) with the exception of acetone extracted oil. SC-CO2 extracted oil had higher saturated fatty acid (SFA) content (47.01%). The predominant UFA and SFA were oleic acid stearic acid.
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Affiliation(s)
- Olugbenga Olufemi Awolu
- Department of Food Engineering, Central Food Technological Research Institute, Mysuru, 570020, India.,Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Balaraman Manohar
- Department of Food Engineering, Central Food Technological Research Institute, Mysuru, 570020, India
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Wang W, Han S, Jiao Z, Cheng J, Song J. Antioxidant Activity and Total Polyphenols Content of Camellia Oil Extracted by Optimized Supercritical Carbon Dioxide. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12285] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Weifang Wang
- School of Chemistry and Chemical EngineeringSoutheast University Nanjing 211189 China
| | - Sai Han
- School of Chemistry and Chemical EngineeringSoutheast University Nanjing 211189 China
| | - Zhen Jiao
- School of Chemistry and Chemical EngineeringSoutheast University Nanjing 211189 China
- Joint Research Institute of Southeast University and Monash UniversityCentre for Nanobiotechnology Suzhou 215123 China
- Laboratory for Simulation and Modelling of Particulate Systems, Department of Chemical EngineeringMonash University Melbourne Victoria 3800 Australia
| | - Jiangrui Cheng
- School of Chemistry and Chemical EngineeringSoutheast University Nanjing 211189 China
| | - Junying Song
- School of Chemistry and Chemical EngineeringSoutheast University Nanjing 211189 China
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Sato T, Ikeya Y, Adachi SI, Yagasaki K, Nihei KI, Itoh N. Extraction of strawberry leaves with supercritical carbon dioxide and entrainers: Antioxidant capacity, total phenolic content, and inhibitory effect on uric acid production of the extract. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.07.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Dávila JA, Rosenberg M, Cardona CA. Extraction of phenolic compounds from spent blackberry pulp by enhanced‐fluidity liquid extraction. AIChE J 2019. [DOI: 10.1002/aic.16609] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Javier A. Dávila
- Chemical Engineering Program, Department of EngineeringUniversidad Jorge Tadeo Lozano Bogotá Colombia
| | - Moshe Rosenberg
- Department of Food Science and TechnologyUniversity of California, Davis Davis California
| | - Carlos A. Cardona
- Instituto de Biotecnología y Agroindustria, Departamento de Ingeniería QuímicaUniversidad Nacional de Colombia sede Manizales Manizales Colombia
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Plazzotta S, Calligaris S, Manzocco L. Application of different drying techniques to fresh-cut salad waste to obtain food ingredients rich in antioxidants and with high solvent loading capacity. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.056] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Gadkari PV, Balaraman M. Mass transfer and kinetic modelling of supercritical CO 2 extraction of fresh tea leaves (Camellia sinensis L.). BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2017. [DOI: 10.1590/0104-6632.20170343s20150545] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Pravin Vasantrao Gadkari
- Central Food Technological Research Institute, India; Academy of Scientific and Innovative Research, India
| | - Manohar Balaraman
- Central Food Technological Research Institute, India; Academy of Scientific and Innovative Research, India
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Yu X, Jing Y, Yin N. The effective and selective separation of (-)-epigallocatechin gallate by molecularly imprinted chitosan beads. Journal of Food Science and Technology 2017; 54:770-777. [PMID: 28298691 DOI: 10.1007/s13197-017-2517-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/14/2017] [Accepted: 01/31/2017] [Indexed: 12/14/2022]
Abstract
The (-)-epigallocatechin gallate (EGCG) imprinted chitosan beads (EICBs) were fabricated for the effective and selective separation of EGCG. The EGCG molecules interacted with the amino groups of chitosan in the imprinting process, resulting in a highly porous structure of EICBs and more adsorption sites. Consequently, EICBs exhibited better adsorption performance than non-imprinted chitosan beads. The maximum adsorption capacity of EGCG onto EICBs reached 135.50 mg/g at 313 K. The imprinting factor of EICBs was 4.22, indicating that EICBs possess good recognition ability and selectivity for EGCG. After five cycles of reuse, only a slight decrease (7.77%) in the adsorption capacity was observed, demonstrating the satisfactory reusability of EICBs. Furthermore, the adsorption of EGCG onto EICBs is deduced to be the monolayer adsorption on an energetically homogeneous surface; the hydrogen bonding between EGCG and EICBs is the main driving force for the adsorption. Our studies suggest that EICBs have a great potential for the effective and selective separation of EGCG.
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Affiliation(s)
- Xueqing Yu
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, 300130 China
| | - Yingjun Jing
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, 300130 China
| | - Nana Yin
- School of Chemical Engineering and Technology, Hebei University of Technology, Tianjin, 300130 China
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17
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Cui L, Liu Y, Liu T, Yuan Y, Yue T, Cai R, Wang Z. Extraction of Epigallocatechin Gallate and Epicatechin Gallate from Tea Leaves Using β-Cyclodextrin. J Food Sci 2017; 82:394-400. [DOI: 10.1111/1750-3841.13622] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2016] [Revised: 11/27/2016] [Accepted: 12/19/2016] [Indexed: 10/20/2022]
Affiliation(s)
- Lu Cui
- College of Food Science and Engineering; Northwest A&F Univ.; Yangling Shaanxi 712100 China
| | - Yuxuan Liu
- College of Food Science and Engineering; Northwest A&F Univ.; Yangling Shaanxi 712100 China
| | - Ting Liu
- College of Food Science and Engineering; Northwest A&F Univ.; Yangling Shaanxi 712100 China
| | - Yahong Yuan
- College of Food Science and Engineering; Northwest A&F Univ.; Yangling Shaanxi 712100 China
| | - Tianli Yue
- College of Food Science and Engineering; Northwest A&F Univ.; Yangling Shaanxi 712100 China
| | - Rui Cai
- College of Food Science and Engineering; Northwest A&F Univ.; Yangling Shaanxi 712100 China
| | - Zhouli Wang
- College of Food Science and Engineering; Northwest A&F Univ.; Yangling Shaanxi 712100 China
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Gadkari PV, Kadimi US, Balaraman M. Catechin concentrates of garden tea leaves (Camellia sinensis L.): extraction/isolation and evaluation of chemical composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2921-2928. [PMID: 24585505 DOI: 10.1002/jsfa.6633] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2013] [Revised: 01/15/2014] [Accepted: 02/18/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Solid-liquid (SLE) and liquid-liquid (LLE) extraction techniques were applied to extract catechins and caffeine from quick mechanically expelled tea leaf juice (QMETLJ) and freeze-dried (FD)-QMETLJ of Camellia sinensis L. The concentrates obtained were analyzed for total polyphenol content and antioxidant activity (DPPH(•) inhibition, FRAP and phosphomolybdenum assay). Catechins were identified and quantified using HPLC. RESULTS Overall, 95% (v/v) ethanol was the best solvent system for extracting total polyphenols (355.26 ± 23.68 to 457.89 ± 28.94 g GAE kg(-1) extractable solid yield (ESY)) and antioxidants (DPPH(•) inhibition, 16.97 ± 0.52 to 20.83 ± 3.11%; FRAP, 4.15 ± 0.32 to 6.38 ± 0.57 mmol TE g(-1) ESY; Mo(V) reduction, 2.47 ± 0.19 to 3.84 ± 0.39 mmol AAE g(-1) ESY) from FD-QMETLJ. Similarly, in LLE, ethyl acetate showed the best results for recovering polyphenols (960.52 ± 7.89 g GAE kg(-1) ESY) and antioxidants (DPPH(•) inhibition, 42.39 ± 0.91%; FRAP, 11.39 ± 0.83 mmol TE g(-1) ESY; Mo(V) reduction, 6.71 ± 1.14 mmol AAE g(-1) ESY) from QMETLJ. CONCLUSION It was found that 95% ethanol can be used to increase the total polyphenols and antioxidants in extracts from FD-QMETLJ, while ethyl acetate can be effectively employed for concentrating catechins from QMETLJ.
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Affiliation(s)
- Pravin Vasantrao Gadkari
- Department of Food Engineering, CSIR (Council of Scientific and Industrial Research, India), Central Food Technological Research Institute, Mysore, 570 020, India; Academy of Scientific and Innovative Research, New Delhi, 110 001, India
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