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Nanomicellar Extraction of Polyphenols-Methodology and Applications Review. Int J Mol Sci 2021; 22:ijms222111392. [PMID: 34768823 PMCID: PMC8584012 DOI: 10.3390/ijms222111392] [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: 09/17/2021] [Revised: 10/11/2021] [Accepted: 10/19/2021] [Indexed: 11/17/2022] Open
Abstract
The selection of the appropriate extraction method is crucial, especially for the receiving of active substances from plant material. The extraction using supercritical liquids and micellar-mediated extraction (MME) is the most advantageous among the alternative methods to classical solid-liquid extraction. However, the latter seems to be the best solution when the desired actives are polar. The following article presents a comprehensive review of the micellar-mediated extraction method in the last decade. The theoretical principle of the process was also refreshed and the current state of knowledge on the applications for analytical and manufacturing purposes was summarized.
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Ali MA, Amin MR, Mahbub S, Hossen MD, Hoque MA, Kumar D. Impact of salts on the phase separation and thermodynamic properties of mixed nonionic surfactants in absence/attendance of polyvinyl alcohol. Z PHYS CHEM 2021. [DOI: 10.1515/zpch-2021-3013] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Abstract
Mixed surfactant systems are used in different applied fields like pharmaceutical formulation rather than single surfactant. Therefore, the determination of the clouding nature of the triton X-100 (TX-100) + Tween 80 (TW-80) mixture was carried out in H2O and polyvinyl alcohol (PVA). In the occurrence of PVA, the cloud point (CP) values of TX-100 initially enhance with enhancing the concentration of PVA and tend to decrease after a certain concentration. For different ratios of TX-100 and TW-80 mixture having the same concentration of both solutions, CP values increase through the decreasing ratios of TX-100 with/without PVA. In the presence of polymer, at higher ratios of TX-100 than TW-80, the CP values are higher in magnitudes in comparison to the aqueous medium but at lower ratios of TX-100, the value of CP are lower in magnitudes in comparison to the aqueous system. The CP values of the TX-100 + TW-80 mixture in the salt system are lower in magnitudes than the aqueous medium in both the absence/presence of PVA. However, a reduction of CP values was obtained to a large extent for Na2SO4 over NaCl in the case of lower volume ratios of TX-100. Various thermodynamic variables (standard free energy (
Δ
G
c
o
${\Delta}{G}_{c}^{o}$
), standard enthalpy (
Δ
H
c
o
${\Delta}{H}_{c}^{o}$
), standard entropy (
Δ
S
c
o
${\Delta}{S}_{c}^{o}$
) change, thermodynamic parameters of transfer (free energy of transfer (
Δ
G
c
,
t
o
${\Delta}{G}_{c,t}^{o}$
), and transfer of enthalpies (
Δ
H
c
,
t
o
${\Delta}{H}_{c,t}^{o}$
)) of phase transition) were also determined.
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Affiliation(s)
- Md. Ackas Ali
- Department of Chemistry , Jahangirnagar University , Savar , Dhaka , 1342 , Bangladesh
| | - Md. Ruhul Amin
- Department of Chemistry , Jahangirnagar University , Savar , Dhaka , 1342 , Bangladesh
- Department of Chemistry & Physics , Gono Bishwabidyalay , Savar , Dhaka , 1344 , Bangladesh
| | - Shamim Mahbub
- Department of Chemistry & Physics , Gono Bishwabidyalay , Savar , Dhaka , 1344 , Bangladesh
| | - Md. Delwar Hossen
- Department of Chemistry , Mawlana Bhashani Science and Technology University , Santosh , Tangail , 1902 , Bangladesh
| | - Md. Anamul Hoque
- Department of Chemistry , Jahangirnagar University , Savar , Dhaka , 1342 , Bangladesh
| | - Dileep Kumar
- Division of Computational Physics , Institute for Computational Science, Ton Duc Thang University , Ho Chi Minh City , Vietnam
- Faculty of Applied Sciences , Ton Duc Thang University , Ho Chi Minh City , Vietnam
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Du KZ, Sun AL, Yan C, Liang C, Qi L, Wang C, Yang R, Cui Y, Shang Y, Li J, Chang YX. Recent advances of green pretreatment techniques for quality control of natural products. Electrophoresis 2020; 41:1469-1481. [PMID: 32524626 DOI: 10.1002/elps.202000084] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 05/14/2020] [Accepted: 05/28/2020] [Indexed: 12/16/2022]
Abstract
A few advancing technologies for natural product analysis have been widely proposed, which focus on decreasing energy consumption and developing an environmentally sustainable manner. These green sample pretreatment and analysis methods following the green Analytical Chemistry (GAC) criteria have the advantage of improving the strategy of chemical analyses, promoting sustainable development to analytical laboratories, and reducing the negative effects of analysis experiments on the environment. A few minimized extraction methodologies have been proposed for replacing the traditional methods in the quality evaluation of natural products, mainly including solid-phase microextraction (SPME) and liquid phase microextraction (LPME). These procedures not only have no need for large numbers of samples and toxic reagent, but also spend a small amount of extraction and analytical time. This overview aims to list out the main green strategies on the application of quality evaluation and control for natural products in the past 3 years.
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Affiliation(s)
- Kun-Ze Du
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China.,Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China
| | - A-Li Sun
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China.,Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China
| | - Chaozhuo Yan
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China.,Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China
| | - Chunxiao Liang
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China.,Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China
| | - Lina Qi
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China.,Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China
| | - Chenhong Wang
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China.,Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China
| | - Rui Yang
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China.,Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China
| | - Yan Cui
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China.,Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China
| | - Ye Shang
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China.,Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China
| | - Jin Li
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China
| | - Yan-Xu Chang
- Tianjin State Key Laboratory of Modern Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China.,Tianjin Key Laboratory of Phytochemistry and Pharmaceutical Analysis, Tianjin University of Traditional Chinese Medicine, Tianjin, P. R. China
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Novel, energy efficient and green cloud point extraction: technology and applications in food processing. Journal of Food Science and Technology 2019; 56:524-534. [PMID: 30906010 DOI: 10.1007/s13197-018-3546-7] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/01/2018] [Accepted: 12/10/2018] [Indexed: 10/27/2022]
Abstract
Recently, a novel technique for extraction of functional thermally sensitive bioactive components from food has been developed due to its green efficacy (no toxic chemicals) and cost effectiveness. Cloud point extraction (CPE) is one of the such best alternative techniques that can be used for extraction of wide range of organic and inorganic components using green surfactants. It is a simple, rapid and inexpensive extraction technique which involves clustering of non-ionic surfactant monomers to form a hydrophobic core (micelle), which then entraps the hydrophobic bioactive compounds within it. CPE can be applied for extraction of bioactives from food processing waste as well as separation and purification of proteins. Besides that, research has received special attention on sample preparation for analysis of food constituents in the last decade. The scope of CPE is very vast in these sectors because of the advantages of CPE over other methods. This review deals with significance of CPE method and their potential green applications in food processing.
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