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Lin J, Jiao G, Brooks MSL, Budge SM, Kermanshahi-Pour A. Extraction of Omega-3 Fatty Acids from Atlantic Sea Cucumber ( Cucumaria frondosa) Viscera Using Supercritical Carbon Dioxide. Mar Drugs 2024; 22:366. [PMID: 39195482 DOI: 10.3390/md22080366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2024] [Revised: 08/06/2024] [Accepted: 08/09/2024] [Indexed: 08/29/2024] Open
Abstract
This study explores the potential of Cucumaria frondosa (C. frondosa) viscera as a natural source of omega-3 FAs using supercritical carbon dioxide (scCO2) extraction. The extraction conditions were optimized using a response surface design, and the optimal parameters were identified as 75 °C and 45 MPa, with a 20 min static and a 30 min dynamic extraction, and a 2:1 ethanol to feedstock mass ratio. Under these conditions, the scCO2 extraction yielded higher FAs than the solvent-based Bligh and Dyer method. The comparative analysis demonstrated that scCO2 extraction (16.30 g of FAs/100 g of dried samples) yielded more fatty acids than the conventional Bligh and Dyer method (9.02 g, or 13.59 g of FAs/100 g of dried samples with ultrasonic assistance), indicating that scCO2 extraction is a viable, green alternative to traditional solvent-based techniques for recovering fatty acids. The pre-treatment effects, including drying methods and ethanol-soaking, were investigated. Freeze-drying significantly enhanced FA yields to almost 100% recovery, while ethanol-soaked viscera tripled the FA yields compared to fresh samples, achieving similar EPA and DHA levels to hot-air-dried samples. These findings highlight the potential of sea cucumber viscera as an efficient source of omega-3 FA extraction and offer an alternative to traditional extraction procedures.
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Affiliation(s)
- Jianan Lin
- Biorefining and Remediation Laboratory, Department of Process Engineering and Applied Science, Dalhousie University, Halifax, NS B3J 1B6, Canada
| | - Guangling Jiao
- AKSO Marine Biotech Inc., Hacketts Cove, NS B3Z 3K7, Canada
| | - Marianne Su-Ling Brooks
- Department of Process Engineering and Applied Science, Dalhousie University, Halifax, NS B3H 4R2, Canada
| | - Suzanne M Budge
- Department of Process Engineering and Applied Science, Dalhousie University, Halifax, NS B3H 4R2, Canada
| | - Azadeh Kermanshahi-Pour
- Biorefining and Remediation Laboratory, Department of Process Engineering and Applied Science, Dalhousie University, Halifax, NS B3J 1B6, Canada
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Artilha-Mesquita CAF, Stafussa AP, dos Santos PDS, Santos ODO, da Costa SC, Madrona GS. Extraction of Bioactive Compounds from the Fruits of Jambolan ( Syzygium cumini (L.)) Using Alternative Solvents. PLANTS (BASEL, SWITZERLAND) 2024; 13:2065. [PMID: 39124183 PMCID: PMC11314559 DOI: 10.3390/plants13152065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Revised: 07/17/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024]
Abstract
This work demonstrates the effectiveness of using alternative solvents to obtain jambolan extracts with a high content of bioactive compounds compared to conventional organic solvents, being the first study to evaluate the best ecological solvent alternative for Syzygium cumini (L.) Skeels. Five alternative solvents were used for extraction: water at 25 °C (W25), water at 50 °C (W50), water at 75 °C (W75), water with citric acid at 2.4% (CA2), and water with citric acid at 9.6% (CA9) in comparison with three conventional solvents: ethanol (EtOH), water with ethanol at 50% (WE), and water with methanol at 50% (WM). A protocol was then established for the extraction and concentration of samples obtained with these solvents. The highest content of total phenolic compounds (TPCs) in the extracts was obtained with the solvent W75 (1347.27 mg GAE/100 g), while in the concentrates it was the solvents EtOH (3823.03 mg GAE/100 g) and WM (4019.39 mg GAE/100 g). Total monomeric anthocyanins (TMAs) increased by 209.31% and 179.95% in extractions with CA2 and CA9, respectively, compared to pulp (35.57 mg eq c-3-g/100 g), demonstrating that they are the most efficient alternative solvents in this extraction. The levels of bioactive compounds and antioxidant activity varied according to the solvents used. Delphinidin 3,5-diglucoside, cyanidin 3,5-diglucoside, delphinidin 3-glucoside, petunidin 3,5-diglucoside, cyanidin 3-glucoside, peonidin 3,5-diglucoside, malvidin 3,5-diglucoside, petunidin 3-glucoside, and malvidin 3-glucoside were identified in most of the samples by UPLC-MS/MS. This study suggests that a simple procedure using alternative solvents can be used as an environmentally friendly strategy to achieve efficient extraction of bioactive compounds in jambolan.
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Affiliation(s)
- Carla Adriana Ferrari Artilha-Mesquita
- Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790—Zona 7, Maringá 87020-900, PR, Brazil; (C.A.F.A.-M.); (A.P.S.)
| | - Ana Paula Stafussa
- Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790—Zona 7, Maringá 87020-900, PR, Brazil; (C.A.F.A.-M.); (A.P.S.)
| | - Patrícia Daniele Silva dos Santos
- Chemistry Department, State Universidade Estadual de Maringá, Avenida Colombo 5790—Zona 7, Maringá 87020-900, PR, Brazil; (P.D.S.d.S.); (O.d.O.S.)
| | - Oscar de Oliveira Santos
- Chemistry Department, State Universidade Estadual de Maringá, Avenida Colombo 5790—Zona 7, Maringá 87020-900, PR, Brazil; (P.D.S.d.S.); (O.d.O.S.)
| | - Silvio Claudio da Costa
- Biochemistry Department, State University of Maringá (UEM), Avenida Colombo 5790—Zona 7, Maringá 87020-900, PR, Brazil;
| | - Grasiele Scaramal Madrona
- Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790—Zona 7, Maringá 87020-900, PR, Brazil; (C.A.F.A.-M.); (A.P.S.)
- Food Engineering Department, State Universidade Estadual de Maringá, Avenida Colombo 5790—Zona 7, Maringá 87020-900, PR, Brazil
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Contreras J, Alcázar-Valle M, Lugo-Cervantes E, Luna-Vital DA, Mojica L. Mexican Native Black Bean Anthocyanin-Rich Extracts Modulate Biological Markers Associated with Inflammation. Pharmaceuticals (Basel) 2023; 16:874. [PMID: 37375821 DOI: 10.3390/ph16060874] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/08/2023] [Accepted: 06/09/2023] [Indexed: 06/29/2023] Open
Abstract
This work aimed to obtain and characterize anthocyanin-rich extracts (ARE) from native black beans and evaluate their antioxidant and anti-inflammatory potential. The initial extract was obtained by supercritical fluids (RE) and purified using Amberlite® XAD-7 resin (PE). RE and PE were fractionated using countercurrent chromatography, and four fractions were obtained (REF1 and REF2 from RE, PEF1, and PEF2 from PE). ARE and fractions were characterized, and the biological potential was evaluated. ABTS IC50 values ranged from 7.9 to 139.2 (mg C3GE/L), DPPH IC50 ranged from 9.2 to 117.2 (mg C3GE/L), and NO IC50 ranged from 0.6 to143.8 (mg C3GE/L) (p < 0.05). COX-1 IC50 ranged from 0.1 to 0.9 (mg C3GE/L), COX-2 IC50 ranged from 0.01 to 0.7 (mg C3GE/L), and iNOS IC50 ranged from 0.9 to 5.6 (mg C3GE/L) (p < 0.05). The theoretical binding energy for phenolic compounds ranged from -8.45 to -1.4 kcal/mol for COX-1, from -8.5 to -1.8 kcal/mol for COX-2, and from -7.2 to -1.6 kcal/mol for iNOS. RE and REF2 presented the highest antioxidant and anti-inflammatory potential. Countercurrent chromatography effectively isolates and purifies bioactive compounds while maintaining their biological potential. Native black beans present an attractive phytochemical profile and could be used as ingredients in nutraceuticals and functional foods.
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Affiliation(s)
- Jonhatan Contreras
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| | - Montserrat Alcázar-Valle
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| | - Eugenia Lugo-Cervantes
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| | - Diego A Luna-Vital
- Tecnologico de Monterrey, The Institute for Obesity Research, Avenida Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Luis Mojica
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
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Park H, Ha E, Kim J, Kim M. Injectable sustained-release poly(lactic-co-glycolic acid) (PLGA) microspheres of exenatide prepared by supercritical fluid extraction of emulsion process based on a design of experiment approach. Bioeng Transl Med 2023; 8:e10485. [PMID: 37206215 PMCID: PMC10189459 DOI: 10.1002/btm2.10485] [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: 10/10/2022] [Revised: 11/18/2022] [Accepted: 12/22/2022] [Indexed: 01/03/2023] Open
Abstract
This study aimed to develop an improved sustained-release (SR) PLGA microsphere of exenatide using supercritical fluid extraction of emulsions (SFEE). As a translational research, we investigated the effect of various process parameters on the fabrication of exenatide-loaded PLGA microspheres by SFEE (ELPM_SFEE) using the Box-Behnken design (BBD), a design of experiment approach. Further, ELPM obtained under optimized conditions and satisfying all the response criteria were compared with PLGA microspheres prepared using the conventional solvent evaporation (ELPM_SE) method through various solid-state characterizations and in vitro and in vivo evaluations. The four process parameters selected as independent variables were pressure (X 1), temperature (X 2), stirring rate (X 3), and flow ratio (X 4). The effects of these independent variables on five responses, namely the particle size, its distribution (SPAN value), encapsulation efficiency (EE), initial drug burst release (IBR), and residual organic solvent, were evaluated using BBD. Based on the experimental results, a desirable range of combinations of various variables in the SFEE process was determined by graphical optimization. Solid-state characterization and in vitro evaluation revealed that ELPM_SFEE improved properties, including a smaller particle size and SPAN value, higher EE, lower IBR, and lower residual solvent. Furthermore, the pharmacokinetic and pharmacodynamic study results indicated better in vivo efficacy with desirable SR properties, including a reduction in blood glucose levels, weight gain, and food intake, for ELPM_SFEE than those generated using SE. Therefore, the potential drawback of conventional technologies such as the SE for the preparation of injectable SR PLGA microspheres could be improved by optimizing the SFEE process.
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Affiliation(s)
- Heejun Park
- College of PharmacyDuksung Women's UniversitySeoulSouth Korea
| | - Eun‐Sol Ha
- College of PharmacyPusan National UniversityBusanSouth Korea
| | - Jeong‐Soo Kim
- Dong‐A ST Research InstituteDong‐A ST Co. Ltd.Giheung‐guYongin‐siGyeonggiSouth Korea
| | - Min‐Soo Kim
- College of PharmacyPusan National UniversityBusanSouth Korea
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Renita AA, Gajaria TK, Sathish S, Kumar JA, Lakshmi DS, Kujawa J, Kujawski W. Progress and Prospective of the Industrial Development and Applications of Eco-Friendly Colorants: An Insight into Environmental Impact and Sustainability Issues. Foods 2023; 12:foods12071521. [PMID: 37048342 PMCID: PMC10093929 DOI: 10.3390/foods12071521] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/19/2023] [Accepted: 03/01/2023] [Indexed: 04/14/2023] Open
Abstract
Color is the prime feature directly associated with the consumer's attraction and choice of their food. The flavor, safety, and nutritional value of any food product are directly associated with the food color. Natural and synthetic colorants (dyes and pigments) have diversified applications in various sectors such as food, feed, pharmaceutical, textiles, cosmetics, and others. Concerning the food industry, different types of natural and synthetic colorants are available in the market. Synthetic food colorants have gained popularity as they are highly stable and cheaply available. Consumers worldwide prefer delightful foodstuffs but are more concerned about the safety of the food. After its disposal, the colloidal particles present in the synthetic colorants do not allow sunlight to penetrate aquatic bodies. This causes a foul smell and turbidity formation and gives a bad appearance. Furthermore, different studies carried out previously have presented the toxicological, carcinogenic effects, hypersensitivity reactions, and behavioral changes linked to the usage of synthetic colorants. Natural food colorings, however, have nutraceutical qualities that are valuable to human health such as curcumin extracted from turmeric and beta-carotene extracted from carrots. In addition, natural colorants have beneficial properties such as excellent antioxidant properties, antimutagenic, anti-inflammatory, antineoplastic, and antiarthritic effects. This review summarizes the sources of natural and synthetic colorants, their production rate, demand, extraction, and characterization of food colorants, their industrial applications, environmental impact, challenges in the sustainable utilization of natural colorants, and their prospects.
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Affiliation(s)
- A Annam Renita
- Department of Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai 600119, India
| | - Tejal K Gajaria
- Division of Biomedical and Life Sciences, School of Science, Navrachana University, Vadodara 391410, India
| | - S Sathish
- Department of Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai 600119, India
| | - J Aravind Kumar
- Department of Energy and Environmental Engineering, Saveetha School of Engineering, SIMATS, Chennai 600119, India
| | | | - Joanna Kujawa
- Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarina Street, 87-100 Toruń, Poland
| | - Wojciech Kujawski
- Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarina Street, 87-100 Toruń, Poland
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Optimization of Supercritical Carbon Dioxide Extraction of Polyphenols from Black Rosehip and Their Bioaccessibility Using an In Vitro Digestion/Caco-2 Cell Model. Foods 2023; 12:foods12040781. [PMID: 36832856 PMCID: PMC9957028 DOI: 10.3390/foods12040781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 02/08/2023] [Accepted: 02/09/2023] [Indexed: 02/15/2023] Open
Abstract
The fruits of Rosa pimpinellifolia are rich sources of (poly)phenols, however they are underutilized due to the limited information available. The influence of the pressure, temperature, and co-solvent concentration (aqueous ethanol) of the supercritical carbon dioxide extraction (SCO2-aqEtOH) on the extraction yield, total phenolic-, total anthocyanin-, catechin-, cyanidin-3-O-glucoside contents, and total antioxidant activity of black rosehip was investigated simultaneously. The maximum obtained total phenolic and total anthocyanin contents under the optimized extraction conditions (280 bar, 60 °C and 25% ethanol, v/v) were 76.58 ± 4.25 mg gallic acid equivalent and 10.89 ± 1.56 mg cyanidin-3-O-glucoside equivalent per g of the dry fruits, respectively. The optimal extract obtained by SCO2-aqEtOH was compared to two other extraction procedures: ultrasonication using ethanol as solvent (UA-EtOH) and pressurized hot water extraction (PH-H2O). The bioaccessibility and cellular metabolism of the phenolic compounds in the different black rosehip extracts were assessed using an in vitro digestion coupled with a human intestinal Caco-2 cell model. The in vitro digestive stability and cellular uptake of the phenolic compounds had no significant difference among the different extraction methods. The results of this study confirm the efficiency of SCO2-aqEtOH extraction for phenolic compounds and, in particular, for anthocyanins, and could be used to produce new functional food ingredients from black rosehip with high antioxidant power containing both hydrophilic and lipophilic compounds.
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Weremfo A, Abassah-Oppong S, Adulley F, Dabie K, Seidu-Larry S. Response surface methodology as a tool to optimize the extraction of bioactive compounds from plant sources. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:26-36. [PMID: 35833361 DOI: 10.1002/jsfa.12121] [Citation(s) in RCA: 28] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 05/23/2022] [Accepted: 07/14/2022] [Indexed: 06/15/2023]
Abstract
Response surface methodology (RSM) is a widely used mathematical and statistical technique for modeling and optimizing the process for the extraction of bioactive compounds. This review explains the optimization approach through the use of experimental design and empirical models for response prediction and the utilization of the desirability function for multiple response optimization. This paper also reviews recent studies on the application of RSM to optimize bioactive compound extraction processes such as conventional solvent extraction, microwave-assisted extraction, supercritical fluid extraction, and ultrasound-assisted extraction. Finally, the challenges associated with the use of RSM and the efforts made to improve RSM in the extraction process are also highlighted. Overall, this review informs many aspects of RSM that are occasionally ignored or insufficiently discussed with regard to the optimization of bioactive compound extraction processes, and it summarizes significant applications where RSM proved suitable. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Alexander Weremfo
- Department of Biochemistry, School of Biological Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Samuel Abassah-Oppong
- Department of Biochemistry, School of Biological Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Felix Adulley
- Department of Biochemistry, School of Biological Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Kwabena Dabie
- Department of Biochemistry, School of Biological Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Salifu Seidu-Larry
- Department of Biochemistry, School of Biological Sciences, University of Cape Coast, Cape Coast, Ghana
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Recovery of anthocyanin-rich extracts from black carrots using ternary compressed mixtures of CO2–ethanol–water. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01792-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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YU J, HU N, HOU L, HANG F, LI K, XIE C. Extraction methods of melanoidins and its potential as a natural pigment. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.113322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
| | - Na HU
- Guangxi University, China
| | | | - Fangxue HANG
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
| | - Kai LI
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
| | - Caifeng XIE
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
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Development on chemical characteristics including the bioactive compounds and antioxidant activity during maturation of jambolan (Syzygium cuminii L.) fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01794-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Parameter Effects and Optimisation in Supercritical Fluid Extraction of Phenolic Compounds from Labisia pumila. SEPARATIONS 2022. [DOI: 10.3390/separations9120385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
Labisia pumila, locally referred to as kacip fatimah, is one of the important herbs utilised in traditional medicine. Nonetheless, to the best of the researchers’ knowledge, the optimum application of Supercritical Fluid Extraction (SFE) has not been reported for Labisia pumila (L. pumila) extraction and the understanding of this study may offer preliminary insight into the preparation of standardised extracts of L. pumila enriched with natural antioxidants prior to commercialisation at the industrial level. Response surface methodology (RSM) was used to optimise supercritical carbon dioxide extraction (SC-CO2) of functional phenolic compounds from L. pumila leaves. The factors studied were pressure, temperature, percentage of ethanol in co-solvent, and co-solvent concentration. The results demonstrated that the percentage of ethanol in co-solvent, temperature, and co-solvent concentration in the supercritical mixture had significant effects on the extraction of L. pumila. Based on the RSM results, the optimal SC-CO2 extraction conditions were at 283 bar, 32 °C, 78% (v/v) of ethanol-water in co-solvent, and 16% (v/v) of co-solvent concentration, which allowed the recovery of 14.051 ± 0.76% (g/g) of extraction yield, 1.2650 ± 0.10% (g/g) of gallic acid, 0.441 ± 0.29% (g/g) of methyl gallate, and 1.382 ± 0.37% (g/g) of caffeic acid. The experimental values were in agreement with the one predicted by RSM models, confirming the suitability of the model for optimisation of the extraction conditions.
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Samota MK, Sharma M, Kaur K, Sarita, Yadav DK, Pandey AK, Tak Y, Rawat M, Thakur J, Rani H. Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications. Front Nutr 2022; 9:917617. [PMID: 35967791 PMCID: PMC9363841 DOI: 10.3389/fnut.2022.917617] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Accepted: 06/17/2022] [Indexed: 11/13/2022] Open
Abstract
Anthocyanins are high-value compounds, and their use as functional foods and their natural colorant have potential health benefits. Anthocyanins seem to possess antioxidant properties, which help prevent neuronal diseases and thereby exhibit anti-inflammatory, chemotherapeutic, cardioprotective, hepatoprotective, and neuroprotective activities. They also show different therapeutic effects against various chronic diseases. Anthocyanins are present in high concentrations in onion. In recent years, although both conventional and improved methods have been used for extraction of anthocyanins, nowadays, improved methods are of great importance because of their higher yield and stability of anthocyanins. In this review, we compile anthocyanins and their derivatives found in onion and the factors affecting their stability. We also analyze different extraction techniques of anthocyanins. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability and subsequently potentiate its bioavailability or beneficial health effects. We present up-to-date information on bioavailability, dietary effects, and health implications of anthocyanins such as antioxidant, antidiabetic, anticancerous, antiobesity, cardioprotective, and hepatoprotective activities.
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Affiliation(s)
- Mahesh Kumar Samota
- Horticulture Crop Processing (HCP) Division, ICAR-Central Institute of Post-Harvest Engineering & Technology (CIPHET), Punjab, India
| | - Madhvi Sharma
- Post Graduate Department of Biotechnology, Khalsa College, Amritsar, Punjab, India
| | - Kulwinder Kaur
- Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Sarita
- College of Agriculture, Agriculture University, Jodhpur, Rajasthan, India
| | - Dinesh Kumar Yadav
- Division of Environmental Soil Science, ICAR-Indian Institute of Soil Science (IISS), Bhopal, MP, India
| | - Abhay K Pandey
- Department of Mycology and Microbiology, Tea Research Association-North Bengal Regional R & D Center, Nagrakata, West Bengal, India
| | - Yamini Tak
- Agricultural Research Station (ARS), Agriculture University, Kota, Rajasthan, India
| | - Mandeep Rawat
- Department of Horticulture, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
| | - Julie Thakur
- Department of Botany, Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India
| | - Heena Rani
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
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Use of red onion (Allium cepa L.) residue extract in the co-microencapsulation of probiotics added to a vegan product. Food Res Int 2022; 161:111854. [DOI: 10.1016/j.foodres.2022.111854] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 08/09/2022] [Accepted: 08/21/2022] [Indexed: 01/01/2023]
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14
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Idham Z, Putra NR, Aziz AHA, Zaini AS, Rasidek NAM, Mili N, Yunus MAC. Improvement of extraction and stability of anthocyanins, the natural red pigment from roselle calyces using supercritical carbon dioxide extraction. J CO2 UTIL 2022. [DOI: 10.1016/j.jcou.2021.101839] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Tena N, Asuero AG. Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application. Antioxidants (Basel) 2022; 11:antiox11020286. [PMID: 35204169 PMCID: PMC8868086 DOI: 10.3390/antiox11020286] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 01/27/2022] [Accepted: 01/27/2022] [Indexed: 01/24/2023] Open
Abstract
Nowadays, food industries are concerned about satisfying legal requirements related to waste policy and environmental protection. In addition, they take steps to ensure food safety and quality products that have high nutritional properties. Anthocyanins are considered high added-value compounds due to their sensory qualities, colors, and nutritional properties; they are considered bioactive ingredients. They are found in high concentrations in many by-products across the food industry. Thus, the non-conventional extraction techniques presented here are useful in satisfying the current food industry requirements. However, selecting more convenient extraction techniques is not easy. Multiple factors are implicated in the decision. In this review, we compile the most recent applications (since 2015) used to extract anthocyanins from different natural matrices, via conventional and non-conventional extraction techniques. We analyze the main advantages and disadvantages of anthocyanin extraction techniques from different natural matrices and discuss the selection criteria for sustainability of the processes. We present an up-to-date analysis of the principles of the techniques and an optimization of the extraction conditions, technical progress, and industrial applications. Finally, we provide a critical comparison between these techniques and some recommendations, to select and optimize the techniques for industrial applications.
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16
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Nunes AN, Borges A, Matias AA, Bronze MR, Oliveira J. Alternative Extraction and Downstream Purification Processes for Anthocyanins. Molecules 2022; 27:368. [PMID: 35056685 PMCID: PMC8779312 DOI: 10.3390/molecules27020368] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Accepted: 01/04/2022] [Indexed: 12/15/2022] Open
Abstract
Anthocyanins are natural pigments displaying different attractive colors ranging from red, violet, to blue. These pigments present health benefits that increased their use in food, nutraceuticals, and the cosmetic industry. However, anthocyanins are mainly extracted through conventional methods that are time-consuming and involve the use of organic solvents. Moreover, the chemical diversity of the obtained complex extracts make the downstream purification step challenging. Therefore, the growing demand of these high-value pigments has stimulated the interest in designing new, safe, cost-effective, and tunable strategies for their extraction and purification. The current review focuses on the potential application of compressed fluid-based (such as subcritical and supercritical fluid extraction and pressurized liquid extraction) and deep eutectic solvents-based extraction methods for the recovery of anthocyanins. In addition, an updated review of the application of counter-current chromatography for anthocyanins purification is provided as a faster and cost-effective alternative to preparative-scale HPLC.
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Affiliation(s)
- Ana N. Nunes
- iBET, Instituto de Biologia Experimental e Tecnológica, 2780-901 Oeiras, Portugal; (A.N.N.); (A.A.M.); (M.R.B.)
- ITQB, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, 2780-157 Oeiras, Portugal
| | - Alexandra Borges
- Laboratório Associado para a Química Verde—REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre S/N, 4169-007 Porto, Portugal;
| | - Ana A. Matias
- iBET, Instituto de Biologia Experimental e Tecnológica, 2780-901 Oeiras, Portugal; (A.N.N.); (A.A.M.); (M.R.B.)
| | - Maria Rosário Bronze
- iBET, Instituto de Biologia Experimental e Tecnológica, 2780-901 Oeiras, Portugal; (A.N.N.); (A.A.M.); (M.R.B.)
- ITQB, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, 2780-157 Oeiras, Portugal
- iMed.Ulisboa, Instituto de Investigação do Medicamento, Faculdade de Farmácia da Universidade de Lisboa, Avenida das Forças Armadas, 1649-019 Lisboa, Portugal
| | - Joana Oliveira
- Laboratório Associado para a Química Verde—REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre S/N, 4169-007 Porto, Portugal;
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17
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Sharma M, Dash KK. Microwave and ultrasound assisted extraction of phytocompounds from black jamun pulp: Kinetic and thermodynamics characteristics. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102913] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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18
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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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19
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Keșa AL, Pop CR, Mudura E, Salanță LC, Pasqualone A, Dărab C, Burja-Udrea C, Zhao H, Coldea TE. Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages. PLANTS (BASEL, SWITZERLAND) 2021; 10:2263. [PMID: 34834623 PMCID: PMC8623731 DOI: 10.3390/plants10112263] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 10/13/2021] [Accepted: 10/17/2021] [Indexed: 06/01/2023]
Abstract
It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.
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Affiliation(s)
- Ancuța-Liliana Keșa
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (C.R.P.); (L.C.S.)
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (C.R.P.); (L.C.S.)
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy;
| | - Cosmin Dărab
- Department of Electric Power Systems, Faculty of Electrical Engineering, Technical University of Cluj-Napoca, 400027 Cluj-Napoca, Romania;
| | - Cristina Burja-Udrea
- Industrial Engineering and Management Department, Faculty of Engineering, Lucian Blaga University of Sibiu, 10 Victoriei Blv., 550024 Sibiu, Romania;
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
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20
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Zhang P, Li Y, Wang T, Cai Z, Cao H, Zhang H, Cao Y, Chen B, Yang D. Statistics on the bioactive anthocyanin/proanthocyanin products in China online sales. Food Sci Nutr 2021; 9:5428-5434. [PMID: 34646513 PMCID: PMC8498052 DOI: 10.1002/fsn3.2500] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 07/03/2021] [Accepted: 07/17/2021] [Indexed: 01/01/2023] Open
Abstract
Due to their potential beneficial effects, anthocyanins and proanthocyanins have attracted great concern worldwide. Recently, anthocyanin/proanthocyanin-related health products have occupied a certain proportion of the market. However, there has not been a systematical assessment on collecting and analyzing the relevant information. In this study, information of anthocyanin/proanthocyanin-related health products on sale on the four major online shopping platforms in China has been collected from November 2020 to February 2021. A total of 144 valid samples from 91 brands were collected, among which blueberries and grape seeds are the main sources of anthocyanins and proanthocyanins, respectively. Besides, the average anthocyanins/proanthocyanins content in these products is 22.71%. Improving eyesight, anti-asthenopia and anti-oxidation are widely mentioned among the anthocyanin-related products, while more proanthocyanin-related products declare for anti-oxidation, whitening & spot lighting, and delay of skin aging & repairing skin damage effects. Among the products, 77.78% are capsules and tablets, and the average unit price of anthocyanins/proanthocyanins is $ 5.26/g. Data analysis shows that searching for high-quality raw materials, researching on the varieties and content of anthocyanins/proanthocyanins, focusing on the intake of specific population, and exploring better storage forms of anthocyanins/proanthocyanins may be important field in the future to promote the development of the anthocyanin/proanthocyanin-related health products.
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Affiliation(s)
- PeiAo Zhang
- Beijing Key Laboratory of Functional Food from Plant ResourcesCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Yi Li
- Beijing Key Laboratory of Functional Food from Plant ResourcesCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
- Xinghua Industrial Research Centre for Food Science and Human HealthChina Agricultural UniversityXinghuaChina
| | - Tianyi Wang
- Beijing Key Laboratory of Functional Food from Plant ResourcesCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Zixuan Cai
- Beijing Key Laboratory of Functional Food from Plant ResourcesCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
- Xinghua Industrial Research Centre for Food Science and Human HealthChina Agricultural UniversityXinghuaChina
| | - Haiyan Cao
- Wenir Nutrition High‐Tech Co., LtdYongfengChina
| | | | - Yubin Cao
- Jiangsu QingGu Foods Co., LtdXingdong Economic Development ZoneXinghuaChina
| | - Bo Chen
- Wenir Nutrition High‐Tech Co., LtdYongfengChina
| | - Dong Yang
- Beijing Key Laboratory of Functional Food from Plant ResourcesCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
- Xinghua Industrial Research Centre for Food Science and Human HealthChina Agricultural UniversityXinghuaChina
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21
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de Morais Sousa M, de Lima A, Araujo BQ, dos Santos Rocha M, dos Santos Monção Filho E, de Sousa RP, das Graças Lopes Citó AM, Sattler JAG, de Almeida-Muradian LB, do Nascimento Nogueira N. Multi-response Optimization of a Solvent System for the Extraction of Antioxidants Polyphenols from Jambolan Fruit (Syzygium cumini (L.) Skeels). FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02087-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Villacís-Chiriboga J, Vera E, Van Camp J, Ruales J, Elst K. Valorization of byproducts from tropical fruits: A review, Part 2: Applications, economic, and environmental aspects of biorefinery via supercritical fluid extraction. Compr Rev Food Sci Food Saf 2021; 20:2305-2331. [PMID: 33864344 DOI: 10.1111/1541-4337.12744] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 01/30/2021] [Accepted: 02/21/2021] [Indexed: 12/25/2022]
Abstract
The global trade of tropical fruits is expected to increase significantly in the coming years. In 2018, the production was approximately 100 million tones, an increase of 3.3% compared to the previous year. Nevertheless, according to the Food and Agricultural Organization, every year one-third of the food produced in the world for human consumption is lost or wasted. More specifically, around 45% of the fruits, constituted mainly by peels, seeds, and pulps after juice extraction, are discarded mainly in the agricultural and processing steps. Therefore, decreasing and/or using these byproducts, which are often rich in bioactive components, have become an important focus for both the scientific community and the fruit processing industry. In this line, supercritical fluid extraction (SFE) technology is expected to play a significant role in the valorization of these byproducts. This review presents the concepts of a tropical fruit biorefinery using supercritical CO2 extraction and the potential applications of the isolated fractions. There is a specific focus on the extraction of bioactive compounds, that is, carotenoids and phenolics, but also oils and other valuable molecules. Moreover, the techno-economic and environmental performance is assessed. Overall, the biorefinery of tropical fruits via SFE provides new opportunities for development of food and pharmaceutical products with improved economic and environmental performance.
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Affiliation(s)
- José Villacís-Chiriboga
- Business Unit Separation and Conversion Technology, Flemish Institute for Technological Research (VITO), Mol, Belgium.,Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium.,Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito, Pichincha, Ecuador
| | - Edwin Vera
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito, Pichincha, Ecuador
| | - John Van Camp
- Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium
| | - Jenny Ruales
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Quito, Pichincha, Ecuador
| | - Kathy Elst
- Business Unit Separation and Conversion Technology, Flemish Institute for Technological Research (VITO), Mol, Belgium
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23
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Khaidzir S, Masri AN, Ruslan MSH, Abdul Mutalib MI. Ultrasonic-Assisted Technique as a Novel Method for Removal of Naphthenic Acid from Model Oil Using Piperidinium-Based Ionic Liquids. ACS OMEGA 2021; 6:9629-9637. [PMID: 33869943 PMCID: PMC8047715 DOI: 10.1021/acsomega.1c00189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Accepted: 03/23/2021] [Indexed: 06/12/2023]
Abstract
In this study, piperidinium-based ionic liquids (IL) containing trifluoromethanesulfonate, phenolate, and dicyanamide anions were synthesized. Using the ILs, extraction of naphthenic acid from highly acidic oil with a total acid number (TAN) of 1.44 was studied. Two agitation techniques have been implemented for the extraction process, which were mechanical stirring and ultrasonic-assisted irradiation. 1-Butyl-1-methylpiperidinium phenolate [BMPi][Phe] showed the best potential in extracting naphthenic acid from oil, with complete removal of naphthenic acid with IL-to-oil ratios of 0.010 and 0.0025 for the mechanical stirring method and the ultrasonic-assisted method, respectively. Ultrasonic-assisted extraction process shows very good potential in enhancing the extraction efficiency of naphthenic acid. Optimization and study on the effects of ultrasonic parameters, namely, IL-to-oil ratio, ultrasonic amplitude, and time, were studied through response surface methodology (RSM). Using [BMPi][Phe], the optimum conditions obtained are IL-to-oil ratio of 0.03, 53.91% of amplitude, and 4.29 min of extraction time. Under these optimum conditions, 100% removal of naphthenic acid was achieved.
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Affiliation(s)
- Sakinah Khaidzir
- Department
of Chemical Engineering, Universiti Teknologi
PETRONAS, 32610 Seri Iskandar, Perak, Malaysia
- Centre
of Research in Ionic Liquids, Universiti
Teknologi PETRONAS, 32610 Seri Iskandar, Perak, Malaysia
| | - Asiah Nusaibah Masri
- Department
of Chemical Engineering, Universiti Teknologi
PETRONAS, 32610 Seri Iskandar, Perak, Malaysia
- Centre
of Research in Ionic Liquids, Universiti
Teknologi PETRONAS, 32610 Seri Iskandar, Perak, Malaysia
| | | | - Mohamed Ibrahim Abdul Mutalib
- Department
of Chemical Engineering, Universiti Teknologi
PETRONAS, 32610 Seri Iskandar, Perak, Malaysia
- Centre
of Research in Ionic Liquids, Universiti
Teknologi PETRONAS, 32610 Seri Iskandar, Perak, Malaysia
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24
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Sainz Martinez A, Kornpointner C, Haselmair-Gosch C, Mikulic-Petkovsek M, Schröder K, Halbwirth H. Dynamic streamlined extraction of iridoids, anthocyanins and lipids from haskap berries. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110633] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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25
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Mohd‐Nasir H, Putra NR, Chuo SC, Daud NM, Hartati H, Bakeri N, Ruslan MSH, Mohd‐Setapar SH, Ahmad A, Md Salleh L. Optimization of the supercritical carbon dioxide extraction of
Quercus infectoria
galls extracts and its bioactivities. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15156] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Hasmida Mohd‐Nasir
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
| | - Nicky R. Putra
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
| | - Sing C. Chuo
- School of Chemical and Energy Engineering Faculty of Engineering Universiti Teknologi Malaysia Johor Malaysia
| | - Nurizzati M. Daud
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
| | - Hartati Hartati
- Biology Department Universitas Negeri Makassar Makassar Indonesia
| | - Norasyiqin Bakeri
- School of Chemical and Energy Engineering Faculty of Engineering Universiti Teknologi Malaysia Johor Malaysia
| | - Mohamad S. H. Ruslan
- Department of Chemical Engineering Universiti Teknologi PETRONAS Seri Iskandar Malaysia
| | - Siti H. Mohd‐Setapar
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
- Malaysia‐Japan International Institute of Technology (MJIIT) Universiti Teknologi Malaysia Kuala Lumpur Malaysia
- SHE Empire Sdn. Bhd Skudai Malaysia
| | - Akil Ahmad
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
- SHE Empire Sdn. Bhd Skudai Malaysia
| | - Liza Md Salleh
- Centre of Lipid Engineering and Applied Research Ibnu Sina Institute for Scientific and Industrial ResearchUniversiti Teknologi Malaysia Johor Malaysia
- School of Chemical and Energy Engineering Faculty of Engineering Universiti Teknologi Malaysia Johor Malaysia
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26
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Elsayed N, Hammad KSM, Abd El‐Salam EAE. Plum (
Prunus domestica
L.) leaves extract as a natural antioxidant: Extraction process optimization and sunflower oil oxidative stability evaluation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14813] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nesren Elsayed
- Department of Food Science Faculty of Agriculture Cairo University Egypt
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27
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Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability. Foods 2020; 9:foods9050655. [PMID: 32438746 PMCID: PMC7278739 DOI: 10.3390/foods9050655] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/25/2020] [Accepted: 03/27/2020] [Indexed: 01/06/2023] Open
Abstract
Black bean is a source of anthocyanins and other phenolic compounds that are associated with health benefits. This work aimed to optimize the extraction and determine the stability and biological potential of black bean anthocyanin-rich extracts recovered by supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE). The highest concentration of anthocyanins and total phenolic compounds were recovered with SFE using 300 bar, 60 °C and co-solvent ethanol/distilled water (50/50, v/v). Eleven non-colored phenolic compounds were identified in SFE extract using Ultra performance liquid chromatography - Electrospray ionization-Quadrupole -Time of flight - Mass spectrometry (UPLC-ESI-QToF-MS/MS). Myricetin, syringic acid, rutin hydrate and chlorogenic acid presented the highest relative area among identified compounds. Compared to leaching extraction, SFE extracts showed a similar storage stability at 4, 25 and 32 °C (p < 0.05), but with a higher antioxidant potential (2,2-diphenyl-1-picryl-hydrazil (DPPH) IC50: 0.078 ± 0.01; 2,2'-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) IC50: 0.161 ± 0.03) and antidiabetic potential (α-amylase IC50: 124.76 ± 12.97; α-glucosidase IC50: 31.30 ± 0.84; dipeptidyl peptidase-IV IC50: 0.195 ± 0.01). SFE extraction is an efficient method to obtain anthocyanins and other phenolic compounds with exceptional biological potential.
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28
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Albuquerque BR, Oliveira MBPP, Barros L, Ferreira ICFR. Could fruits be a reliable source of food colorants? Pros and cons of these natural additives. Crit Rev Food Sci Nutr 2020; 61:805-835. [PMID: 32267162 DOI: 10.1080/10408398.2020.1746904] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Color additives are important for the food industry to improve sensory quality lost during food process and to expand the variety of products. In general, artificial colorants have lower cost and better stability than the natural ones. Nevertheless, studies have reported their association with some health disorders. Furthermore, consumers have given greater attention to food products with health beneficial effects, which has provided a new perspective for the use of natural colorants. In this context, fruits are an excellent alternative source of natural compounds, that allow the obtainment of a wide range of colorant molecules, such as anthocyanins, betalains, carotenoids, and chlorophylls. Furthermore, in addition to their coloring ability, they comprise different bioactive properties. However, the extraction and application of natural colorants from fruits is still a challenge, since these compounds show some stability problems, in addition to issues related to the sustainability of raw-materials providing. To overcome these limitations, several studies have reported optimized extraction and stabilization procedures. In this review, the major pigments found in fruits and their extraction and stabilization techniques for uses as food additives will be looked over.
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Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
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29
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Lu Y, Liang X, Cheng L, Fang S. Microencapsulation of Pigments by Directly Spray-Drying of Anthocyanins Extracts from Blueberry Pomace: Chemical Characterization and Extraction Modeling. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0247] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
AbstractThe aim of this study was to develop an environmentally friendly process to extract anthocyanins from blueberry pomace using water as a solvent and directly microencapsulate anthocyanins by spray drying. The anthocyanins in water and ethanol extracts were characterized by high-performance liquid chromatography and mass spectrometry. The malvidin-3-O-galactoside and malvidin-3-O-glucoside were identified as the main anthocyanins in the blueberry pomace. The anthocyanins profiles of water extracts were similar to that by ethanol extraction. The effects of extraction parameters including solid-to-liquid ratio and temperature on the extraction efficiency and anthocyanins concentration were studied. The blueberry anthocyanins degraded at temperatures higher than 60 °C and all anthocyanins showed similar degradation tendency. The result showed that the artificial neural network (ANN) modeling could be well used to portray the effects of these parameters. Finally, the water extracts were successfully spray dried to produce microencapsulation of blueberry anthocyanins with maltodextrin (MD) as wall materials.
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Affiliation(s)
- Yushuang Lu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, HangzhouZhejiang, China
| | - Xianrui Liang
- College of Pharmaceutical Sciences, Zhejiang University of Technology, HangzhouZhejiang, China
| | - Lishuang Cheng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, HangzhouZhejiang, China
| | - Sheng Fang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, HangzhouZhejiang, China
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30
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Albuquerque BR, Pinela J, Barros L, Oliveira MBPP, Ferreira ICFR. Anthocyanin-rich extract of jabuticaba epicarp as a natural colorant: Optimization of heat- and ultrasound-assisted extractions and application in a bakery product. Food Chem 2020; 316:126364. [PMID: 32058190 DOI: 10.1016/j.foodchem.2020.126364] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 02/03/2020] [Accepted: 02/04/2020] [Indexed: 02/07/2023]
Abstract
Heat- and ultrasound-assisted extractions of anthocyanins from jabuticaba epicarp were optimized and the colouring potential of the developed extract was tested on macarons. The independent variables time (t), solvent concentration (S), and temperature (T) or power (P) were combined in a five-level central composite design coupled with response surface methodology. The delphinidin-3-O-glucoside and cyanidin-3-O-glucoside levels monitored by HPLC-DAD-ESI/MS were used as response criteria. The developed models were successfully fitted to the experimental data and used to determine optimal extraction conditions. HAE was the most efficient method yielding 81 ± 2 mg/g extract under optimal conditions (t = 21.8 min, T = 47.1 °C and S = 9.1% ethanol, v/v). Macarons were then produced using the optimized anthocyanin-rich colouring extract and their colour parameters and nutritional profile were monitored during shelf-life. The obtained results provided useful information for the development of anthocyanin-rich extracts from a bio-waste with potential use as natural food colorants.
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Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; REQUIMTE/LAQV, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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31
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Masri AN, Abdul Mutalib MI, Yahya WZN, Aminuddin NF, Leveque JM. Rapid esterification of fatty acid using dicationic acidic ionic liquid catalyst via ultrasonic-assisted method. ULTRASONICS SONOCHEMISTRY 2020; 60:104732. [PMID: 31499322 DOI: 10.1016/j.ultsonch.2019.104732] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 06/23/2019] [Accepted: 08/13/2019] [Indexed: 06/10/2023]
Abstract
Biodiesel production via esterification/transesterification reactions can be catalyzed by homogenous or heterogeneous catalysts. Development of heterogeneous catalysts for biodiesel production is highly advantageous due to the ease of product purification and of catalyst recyclability. In this current work, a novel acidic [DABCODBS][CF3SO3]2 dicationic ionic liquid (DIL) was used as heterogeneous catalyst to produce biodiesel using oleic acid as model oil. The esterification was conducted under ultrasonic irradiation (20 kHz) using a 14 mm ultrasonic horn transducer operated at various duty cycles. It was observed that the duty cycle, amplitude, methanol to oil molar ratio, catalyst amount and reaction temperature were the major factors that greatly impact the necessary reaction time to lead to a high yield of biodiesel. The reaction conditions were optimized with the aid of Response Surface Methodology (RSM) designed according to the Quadratic model of the Box Behnken method. The optimum conditions were found to be at catalyst amount of 0.64 mol%, methanol to oil ratio of 14.3:1, temperature of 59 °C, reaction time of 83 min and amplitude of 60% in continuous mode. The results showed that the oleic acid was successfully converted into esters with conversion value of 93.20% together with significant reduction of reaction time from 7 h (using mechanical stirring) to 83 min (using ultrasonication). The results also showed that the acidic DIL catalyst we designed purposely was efficient to catalyze the ultrasonic-assisted esterification yielding high conversion of oleic acid to methyl oleate on short times. The DIL was also recycled and reused for at least five times without significant reduction in performance. Overall, the procedureoffersadvantages including short reaction time, good yield, operational simplicity and environmentally benign characteristics.
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Affiliation(s)
- Asiah Nusaibah Masri
- Department of Chemical Engineering, Universiti Teknologi PETRONAS, 32610 Seri Iskandar, Perak, Malaysia; Centre of Research in Ionic Liquid (CORIL), Universiti Teknologi PETRONAS, 32610 Seri Iskandar, Perak, Malaysia
| | - M I Abdul Mutalib
- Department of Chemical Engineering, Universiti Teknologi PETRONAS, 32610 Seri Iskandar, Perak, Malaysia; Centre of Research in Ionic Liquid (CORIL), Universiti Teknologi PETRONAS, 32610 Seri Iskandar, Perak, Malaysia
| | - Wan Zaireen Nisa Yahya
- Department of Chemical Engineering, Universiti Teknologi PETRONAS, 32610 Seri Iskandar, Perak, Malaysia; Centre of Research in Ionic Liquid (CORIL), Universiti Teknologi PETRONAS, 32610 Seri Iskandar, Perak, Malaysia
| | - Noor Fathanah Aminuddin
- Centre of Research in Ionic Liquid (CORIL), Universiti Teknologi PETRONAS, 32610 Seri Iskandar, Perak, Malaysia
| | - Jean Marc Leveque
- LRP, Université Savoie Mont-Blanc, Le Bourget du Lac FR 73376, France.
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Shivamathi C, Moorthy IG, Kumar RV, Soosai MR, Maran JP, Kumar RS, Varalakshmi P. Optimization of ultrasound assisted extraction of pectin from custard apple peel: Potential and new source. Carbohydr Polym 2019; 225:115240. [DOI: 10.1016/j.carbpol.2019.115240] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 07/21/2019] [Accepted: 08/22/2019] [Indexed: 11/29/2022]
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33
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Khedri B, Mostafaei M, Safieddin Ardebili SM. Flow-mode synthesis of biodiesel under simultaneous microwave–magnetic irradiation. Chin J Chem Eng 2019. [DOI: 10.1016/j.cjche.2019.03.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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34
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Extraction of anthocyanins from haskap berry pulp using supercritical carbon dioxide: Influence of co-solvent composition and pretreatment. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.042] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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35
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Tyśkiewicz K, Konkol M, Rój E. The Application of Supercritical Fluid Extraction in Phenolic Compounds Isolation from Natural Plant Materials. Molecules 2018; 23:E2625. [PMID: 30322098 PMCID: PMC6222308 DOI: 10.3390/molecules23102625] [Citation(s) in RCA: 79] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 10/05/2018] [Accepted: 10/08/2018] [Indexed: 12/18/2022] Open
Abstract
The separation of phenolic compounds by supercritical fluid extraction has been widely studied throughout the last two decades. This is evidenced by a number of publications and articles. Supercritical fluid extraction (SFE) has become thus the effective method of separating the mentioned group of compounds. On the other hand, SFE is a beneficial approach in plant waste materials utilization and reduction of environmental burdens caused by the wastes. The aim of the study is to gather and systematize available information on the phenolic compounds separation that have been reported so far as well as to evaluate whether there is one optimal supercritical fluid extraction method for the phenolic compounds.
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Affiliation(s)
- Katarzyna Tyśkiewicz
- Supercritical Extraction Department, New Chemical Syntheses Institute, Al. Tysiąclecia Państwa Polskiego 13A, 24-110 Puławy, Poland.
| | - Marcin Konkol
- Supercritical Extraction Department, New Chemical Syntheses Institute, Al. Tysiąclecia Państwa Polskiego 13A, 24-110 Puławy, Poland.
| | - Edward Rój
- Supercritical Extraction Department, New Chemical Syntheses Institute, Al. Tysiąclecia Państwa Polskiego 13A, 24-110 Puławy, Poland.
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36
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Zhang Y, Sang J, Chen FF, Sang J, Li CQ. β-Cyclodextrin-assisted extraction and green chromatographic analysis of Hibiscus sabdariffa L. anthocyanins and the effects of gallic/ferulic/caffeic acids on their stability in beverages. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9864-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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37
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Singh B, Singh JP, Kaur A, Singh N. Insights into the phenolic compounds present in jambolan (Syzygium cumini) along with their health-promoting effects. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13841] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Balwinder Singh
- P.G. Department of Biotechnology; Khalsa College; Amritsar 143002 Punjab India
| | - Jatinder Pal Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
| | - Amritpal Kaur
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
| | - Narpinder Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143005 Punjab India
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38
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Optimization of ethanol modified supercritical fluid extraction (SFE) of acetyl 11 keto β boswellic acid (AKBA) from Boswellia serrata using Box–Behnken experimental design. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2018. [DOI: 10.1016/j.bcab.2017.11.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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39
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Optimization of ultrasound-assisted extraction of indigo and indirubin from Isatis indigotica Fort. and their antioxidant capacities. Food Sci Biotechnol 2017; 26:1313-1323. [PMID: 30263665 DOI: 10.1007/s10068-017-0112-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2016] [Revised: 04/11/2017] [Accepted: 04/19/2017] [Indexed: 10/18/2022] Open
Abstract
An effective method for the ultrasound-assisted extraction of indigo and indirubin from Isatis indigotica Fort. was established and their antioxidant activities were investigated. Response surface methodology based on a three-level, four-factor Box-Behnken design was used to optimize the extraction conditions. Analysis of variance showed that the quadratic model was significant for the extraction of indigo and indirubin (112.72% ± 1.65% and 116.42% ± 1.27%, respectively) under the optimal conditions (methanol concentration, 80%; extraction time, 25 min; ratio of solid to liquid, 1:34 g/mL; and extraction temperature, 41 °C) and was in good agreement with the predicted value. Moreover, evaluation of the antioxidant activities suggested that indigo and indirubin presented better scavenging effects on 1,1-diphenyl-2-picrylhydrazyl free radical and superoxide radical than the extract and the extract revealed certain antioxidant activities in hydroxyl radical scavenging and reducing power, and indigo and indirubin could be used as natural antioxidants in the food or medicine industry.
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40
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do Carmo Brito BDN, da Silva Pena R, Santos Lopes A, Campos Chisté R. Anthocyanins of Jambolão (Syzygium cumini): Extraction and pH-Dependent Color Changes. J Food Sci 2017; 82:2286-2290. [PMID: 28833121 DOI: 10.1111/1750-3841.13847] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2017] [Revised: 07/03/2017] [Accepted: 07/21/2017] [Indexed: 11/30/2022]
Abstract
Jambolão fruits are promising sources of anthocyanins, and in this study, the jambolão fruit from the Brazilian Amazonian region was characterized and the efficiency of six ethanol-based solutions to extract anthocyanins was determined. Moreover, the color changes of anthocyanin extracts, as influenced by different pH conditions (pH from 1.0 to 8.0), were evaluated. The fruits exhibited high contents of total anthocyanins (296 mg/100 g) and the CIELAB parameters characterized jambolão as a purple-red colored fruit (a* = 20.30, b* = -4.17, and hab∘= 348.39). Among the six different ethanol-based solutions, ethanol 95% with 1% of HCl (v/v) was the most efficient solution to extract anthocyanins from jambolão fruits. Furthermore, the CIELAB parameters were characterized as useful tool to monitor the color changes of anthocyanins of jambolão over the tested pH range. Therefore, jambolão fruits from Amazonian region have technological potential for the application by food, pharmaceutical, and cosmetic industries. PRACTICAL APPLICATION Jambolão fruits are great source of anthocyanins and the incorporation of these natural pigments as food colorants is not only valuable to improve overall appearance, but it is also beneficial to human health. The production of natural extracts with high levels of anthocyanins from jambolão can be considered a very useful approach to the food, pharmaceutical and cosmetic industries.
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Affiliation(s)
| | - Rosinelson da Silva Pena
- Faculty of Food Engineering (FEA), Inst. of Technology (ITEC), Federal Univ. of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Alessandra Santos Lopes
- Faculty of Food Engineering (FEA), Inst. of Technology (ITEC), Federal Univ. of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Renan Campos Chisté
- Faculty of Food Engineering (FEA), Inst. of Technology (ITEC), Federal Univ. of Pará (UFPA), 66075-110, Belém, Pará, Brazil
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41
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Płotka-Wasylka J, Rutkowska M, Owczarek K, Tobiszewski M, Namieśnik J. Extraction with environmentally friendly solvents. Trends Analyt Chem 2017. [DOI: 10.1016/j.trac.2017.03.006] [Citation(s) in RCA: 175] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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42
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Maran JP, Priya B, Al-Dhabi NA, Ponmurugan K, Moorthy IG, Sivarajasekar N. Ultrasound assisted citric acid mediated pectin extraction from industrial waste of Musa balbisiana. ULTRASONICS SONOCHEMISTRY 2017; 35:204-209. [PMID: 27707645 DOI: 10.1016/j.ultsonch.2016.09.019] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 09/23/2016] [Accepted: 09/23/2016] [Indexed: 06/06/2023]
Abstract
The objectives of the present work are to extract pectin from industrial waste of Musa balbisiana by ultrasound assisted citric acid mediated extraction method and optimization was done through central composite statistical experimental design under response surface methodology. The outcomes of this study exhibited that, process variables (ultrasound power, pH and extraction time) had considerable influence on the pectin extraction. Second order mathematical equation was constructed to predict the data through regression analysis. The optimal extraction process condition was ultrasound power of 323w, pH of 3.2, extraction time of 27min and SL (solid-liquid) ratio of 1:15g/ml. The mean experimental yield of pectin (8.99±0.018%) was fine accord among predicted yield of pectin (9.02%).
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Affiliation(s)
- J Prakash Maran
- Department of Food Technology, Kongu Engineering College, Perundurai, Erode, Tamil Nadu, India.
| | - B Priya
- Department of Food Process Engineering, SRM University, SRM Nagar, Kattankulathur, Chennai, Tamil Nadu 603203, India
| | - Naif Abdullah Al-Dhabi
- Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - K Ponmurugan
- Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - I Ganesh Moorthy
- Centre for Research, Bioprocess and Downstream Processing Laboratory, Department of Biotechnology, Kamaraj College of Engineering and Technology, Virudhunagar, Tamil Nadu 626 001, India
| | - N Sivarajasekar
- Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, Tamil Nadu 641049, India
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43
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Ahmadian-Kouchaksaraie Z, Niazmand R. Supercritical carbon dioxide extraction of antioxidants from Crocus sativus petals of saffron industry residues: Optimization using response surface methodology. J Supercrit Fluids 2017. [DOI: 10.1016/j.supflu.2016.11.008] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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44
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Xu DP, Li Y, Meng X, Zhou T, Zhou Y, Zheng J, Zhang JJ, Li HB. Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources. Int J Mol Sci 2017; 18:E96. [PMID: 28067795 PMCID: PMC5297730 DOI: 10.3390/ijms18010096] [Citation(s) in RCA: 489] [Impact Index Per Article: 69.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2016] [Revised: 12/24/2016] [Accepted: 12/27/2016] [Indexed: 01/17/2023] Open
Abstract
Natural antioxidants are widely distributed in food and medicinal plants. These natural antioxidants, especially polyphenols and carotenoids, exhibit a wide range of biological effects, including anti-inflammatory, anti-aging, anti-atherosclerosis and anticancer. The effective extraction and proper assessment of antioxidants from food and medicinal plants are crucial to explore the potential antioxidant sources and promote the application in functional foods, pharmaceuticals and food additives. The present paper provides comprehensive information on the green extraction technologies of natural antioxidants, assessment of antioxidant activity at chemical and cellular based levels and their main resources from food and medicinal plants.
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Affiliation(s)
- Dong-Ping Xu
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Ya Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Xiao Meng
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Tong Zhou
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Yue Zhou
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Jie Zheng
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Jiao-Jiao Zhang
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
- South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-Sen University, Guangzhou 510006, China.
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45
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Al-Dhabi NA, Ponmurugan K, Maran Jeganathan P. Development and validation of ultrasound-assisted solid-liquid extraction of phenolic compounds from waste spent coffee grounds. ULTRASONICS SONOCHEMISTRY 2017; 34:206-213. [PMID: 27773237 DOI: 10.1016/j.ultsonch.2016.05.005] [Citation(s) in RCA: 148] [Impact Index Per Article: 21.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/25/2015] [Revised: 05/05/2016] [Accepted: 05/05/2016] [Indexed: 05/20/2023]
Abstract
In this current work, Box-Behnken statistical experimental design (BBD) was adopted to evaluate and optimize USLE (ultrasound-assisted solid-liquid extraction) of phytochemicals from spent coffee grounds. Factors employed in this study are ultrasonic power, temperature, time and solid-liquid (SL) ratio. Individual and interactive effect of independent variables over the extraction yield was depicted through mathematical models, which are generated from the experimental data. Determined optimum process conditions are 244W of ultrasonic power, 40°C of temperature, 34min of time and 1:17g/ml of SL ratio. The predicted values were in correlation with experimental values with 95% confidence level, under the determined optimal conditions. This indicates the significance of selected method for USLE of phytochemicals from SCG.
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Affiliation(s)
- Naif Abdullah Al-Dhabi
- Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Karuppiah Ponmurugan
- Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
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46
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Moorthy IG, Maran JP, Ilakya S, Anitha SL, Sabarima SP, Priya B. Ultrasound assisted extraction of pectin from waste Artocarpus heterophyllus fruit peel. ULTRASONICS SONOCHEMISTRY 2017; 34:525-530. [PMID: 27773278 DOI: 10.1016/j.ultsonch.2016.06.015] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Revised: 06/13/2016] [Accepted: 06/14/2016] [Indexed: 05/13/2023]
Abstract
Four factors three level face centered central composite response surface design was employed in this study to investigate and optimize the effect of process variables (liquid-solid (LS) ratio (10:1-20:1ml/g), pH (1-2), sonication time (15-30min) and extraction temperature (50-70°C)) on the maximum extraction yield of pectin from waste Artocarpus heterophyllus (Jackfruit) peel by ultrasound assisted extraction method. Numerical optimization method was adapted in this study and the following optimal condition was obtained as follows: Liquid-solid ratio of 15:1ml/g, pH of 1.6, sonication time of 24min and temperature of 60°C. The optimal condition was validated through experiments and the observed value was interrelated with predicted value.
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Affiliation(s)
- I Ganesh Moorthy
- Centre for Research, Bioprocess and Downstream Processing Laboratory, Department of Biotechnology, Kamaraj College of Engineering and Technology, Virudhunagar 626 001, Tamil Nadu, India
| | - J Prakash Maran
- Department of Food Technology, Kongu Engineering College, Perundurai 638 052, Erode, Tamil Nadu, India.
| | - S Ilakya
- Centre for Research, Bioprocess and Downstream Processing Laboratory, Department of Biotechnology, Kamaraj College of Engineering and Technology, Virudhunagar 626 001, Tamil Nadu, India
| | - S L Anitha
- Centre for Research, Bioprocess and Downstream Processing Laboratory, Department of Biotechnology, Kamaraj College of Engineering and Technology, Virudhunagar 626 001, Tamil Nadu, India
| | - S Pooja Sabarima
- Centre for Research, Bioprocess and Downstream Processing Laboratory, Department of Biotechnology, Kamaraj College of Engineering and Technology, Virudhunagar 626 001, Tamil Nadu, India
| | - B Priya
- Department of Food Process Engineering, SRM University, SRM Nagar, Kattankulathur, Chennai 603203, Tamil Nadu, India
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Sodeifian G, Sajadian SA, Saadati Ardestani N. Optimization of essential oil extraction from Launaea acanthodes Boiss: Utilization of supercritical carbon dioxide and cosolvent. J Supercrit Fluids 2016. [DOI: 10.1016/j.supflu.2016.05.015] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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48
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Tengse DD, Priya B, Kumar PAR. Optimization for encapsulation of green tea (Camellia sinensis L.) extract by spray drying technology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9374-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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49
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Optimization of Process Parameters for Formulation of Ayurvedic Fermented Medicine Arjunarishta by Response Surface Methodology. J Pharm Innov 2016. [DOI: 10.1007/s12247-015-9242-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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50
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In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.038] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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