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Nayak N, Bhujle RR, Nanje-Gowda N, Chakraborty S, Siliveru K, Subbiah J, Brennan C. Advances in the novel and green-assisted techniques for extraction of bioactive compounds from millets: A comprehensive review. Heliyon 2024; 10:e30921. [PMID: 38784533 PMCID: PMC11112340 DOI: 10.1016/j.heliyon.2024.e30921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2024] [Revised: 05/07/2024] [Accepted: 05/08/2024] [Indexed: 05/25/2024] Open
Abstract
Millets are rich in nutritional and bioactive compounds, including polyphenols and flavonoids, and have the potential to combat malnutrition and various diseases. However, extracting these bioactive compounds can be challenging, as conventional methods are energy-intensive and can lead to thermal degradation. Green-assisted techniques have emerged as promising methods for sustainable and efficient extraction. This review explores recent trends in employing green-assisted techniques for extracting bioactive compounds from millets, and potential applications in the food and pharmaceutical industries. The objective is to evaluate and comprehend the parameters involved in different extraction methods, including energy efficiency, extraction yield, and the preservation of compound quality. The potential synergies achieved by integrating multiple extraction methods, and optimizing extraction efficiency for millet applications are also discussed. Among several, Ultrasound and Microwave-assisted extraction stand out for their rapidity, although there is a need for further research in the context of minor millets. Enzyme-assisted extraction, with its low energy input and ability to handle complex matrices, holds significant potential. Pulsed electric field-assisted extraction, despite being a non-thermal approach, requires further optimization for millet-specific applications, are few highlights. The review emphasizes the importance of considering specific compound characteristics, extraction efficiency, purity requirements, and operational costs when selecting an ideal technique. Ongoing research aims to optimize novel extraction processes for millets and their byproducts, offering promising applications in the development of millet-based nutraceutical food products. Therefore, the current study benefits researchers and industries to advance extraction research and develop efficient, sustainable, and scalable techniques to extract bioactive compounds from millets.
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Affiliation(s)
- Nidhi Nayak
- Department of Food Technology, Jain Deemed-to-be University, Bangalore, Karnataka, India
| | - Rohan Rajendraji Bhujle
- Department of Bioscience and Bioengineering, Indian Institute of Technology, Guwahati, India
| | - N.A. Nanje-Gowda
- Department of Food Science, University of Arkansas Division of Agriculture, AR, USA
| | - Snehasis Chakraborty
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- Department of Food Engineering & Technology, Institute of Chemical Technology, Mumbai, India
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Jeyamkondan Subbiah
- Department of Food Science, University of Arkansas Division of Agriculture, AR, USA
| | - Charles Brennan
- STEM College, Royal Melbourne Institute of Technology, Melbourne, Australia
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Mashhadi Abolghasem F, Kim RH, Park SY, Lim T, Lee H, Hwang KT, Kim J. Effects of roasting and ultrasound-assisted enzymatic treatment of Nigella sativa L. seeds on thymoquinone in the oil and antioxidant activity of defatted seed meal. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6208-6218. [PMID: 37148152 DOI: 10.1002/jsfa.12689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 05/02/2023] [Accepted: 05/06/2023] [Indexed: 05/07/2023]
Abstract
BACKGROUND Black cumin seeds (black seed; BS) contain various bioactive compounds, such as thymoquinone (TQ). Roasting and ultrasound-assisted enzymatic treatment (UAET) as pre-treatments can increase the phytochemical content in the BS oil. This study aimed to investigate the effects of pre-treatments on the TQ content and the yield of the BS oil and to profile the composition of defatted BS meal (DBSM), followed by evaluating antioxidant properties of the DBSM. RESULTS The extraction yield of crude oil from BS was not affected by the roasting time. The highest extraction yield (47.8 ± 0.4%) was obtained with UAET cellulase-pH 5 (enzyme concentration of 100%). Roasting decreased the TQ content of the oil, while the UAET cellulase-pH 5 treatment with an enzyme concentration of 100% yielded the highest TQ (125.1 ± 2.7 μg mL-1 ). Additionally, the UAET cellulase-pH 5 treatment increased total phenolics and flavonoids of DBSM by approximately two-fold, compared to roasting or ultrasound treatment (UT) alone. Principal component analysis revealed that the UAET method might be more suitable for extracting BS oil with higher TQ content than roasting and UT. CONCLUSION Compared to roasting or UT, using ultrasound along with cellulase could improve the oil yield and TQ in the oil from BS and obtain the DBSM with higher phenolics, flavonoids, and antioxidant activity. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Fatemeh Mashhadi Abolghasem
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, South Korea
| | - Ryun Hee Kim
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, South Korea
- BK21 FOUR Education and Research Team for Sustainable Food and Nutrition, Seoul National University, Seoul, South Korea
| | - Sun Young Park
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, South Korea
- Smart Farm Research Center, Gangneung Institute of Natural Products, Korea Institute of Science and Technology, Gangneung, South Korea
| | - Taehwan Lim
- Department of Biomedical Engineering, Tufts University, 4 Colby St., Medford, MA, 02155, USA
| | - Haeseong Lee
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, South Korea
| | - Keum Taek Hwang
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, South Korea
- BK21 FOUR Education and Research Team for Sustainable Food and Nutrition, Seoul National University, Seoul, South Korea
| | - Jaecheol Kim
- Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, South Korea
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Macedo MCC, Silva VDM, Serafim MSM, da Veiga Correia VT, Pereira DTV, Amante PR, da Silva ASJ, de Oliveira Prata Mendonça H, Augusti R, de Paula ACCFF, Melo JOF, Pires CV, Fante CA. Elaboration and Characterization of Pereskia aculeate Miller Extracts Obtained from Multiple Ultrasound-Assisted Extraction Conditions. Metabolites 2023; 13:691. [PMID: 37367849 DOI: 10.3390/metabo13060691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/31/2023] [Accepted: 02/05/2023] [Indexed: 06/28/2023] Open
Abstract
Pereskia aculeata Miller, is an unconventional food plant native to South America. This study aimed to investigate the influence of different ultrasonic extraction times (10, 20, 30, and 40 min) on the phytochemical profile, antioxidant and antibacterial activities of ethanolic extracts obtained from lyophilized Pereskia aculeate Miller (ora-pro-nobis) leaves, an under-researched plant. Morphological structure and chemical group evaluations were also conducted for the lyophilized P. aculeate leaves. The different extraction times resulted in distinct phenolic content and Antioxidant Activity (ATT) values. Different extraction time conditions resulted in phenolic compound contents ranging from 2.07 to 2.60 mg EAG.g-1 of extract and different ATT values. The ATT evaluated by DPPH was significantly higher (from 61.20 to 70.20 μM of TE.g-1 of extract) in extraction times of 30 and 40 min, respectively. For ABTS, it varied between 6.38 and 10.24 μM of TE.g-1 of extract and 24.34 and 32.12 μM ferrous sulp.g-1 of extract. All of the obtained extracts inhibited the growth of Staphylococcus aureus, particularly the treatment employing 20 min of extraction at the highest dilution (1.56 mg.mL-1). Although liquid chromatography analyses showed that chlorogenic acid was the primary compound detected for all extracts, Paper Spray Mass Spectrometry (PS-MS) suggested the extracts contained 53 substances, such as organic, fatty, and phenolic acids, sugars, flavonoids, terpenes, phytosterols, and other components. The PS-MS proved to be a valuable technique to obtain the P. aculeate leaves extract chemical profile. It was observed that the freeze-drying process enhanced the conservation of morphological structures of P. aculeate leaves, as evidenced by scanning electron microscopy (SEM). Fourier transform infrared spectroscopy (FTIR) identified carboxyl functional groups and proteins between the 1000 and 1500 cm-1 bands in the P. aculeate leaves, thus favoring water interaction and contributing to gel formation. To the best of our knowledge, this is the first study to evaluate different times (10, 20, 30 and 40 min) for ultrasound extraction of P. aculeate leaves. The polyphenols improved extraction, and high antioxidant activity demonstrates the potential for applying P. aculeate leaves and their extract as functional ingredients or additives in the food and pharmaceutical industries.
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Affiliation(s)
- Maria Clara Coutinho Macedo
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - Viviane Dias Medeiros Silva
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35702-031, Brazil
| | - Mateus Sá Magalhães Serafim
- Departamento de Análises Clínicas e Toxicológicas, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - Vinícius Tadeu da Veiga Correia
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - Débora Tamires Vitor Pereira
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas 130862-862, Brazil
| | | | | | | | - Rodinei Augusti
- Departamento de Química, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | | | - Júlio Onésio Ferreira Melo
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35702-031, Brazil
| | - Christiano Vieira Pires
- Departamento de Engenharia de Alimentos, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35702-031, Brazil
| | - Camila Argenta Fante
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
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Novel thermal and non-thermal millet processing technologies: advances and research trends. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04227-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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Onipe OO, Ramashia SE. Finger Millet Seed Coat-A Functional Nutrient-Rich Cereal By-Product. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227837. [PMID: 36431938 PMCID: PMC9698717 DOI: 10.3390/molecules27227837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 11/03/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022]
Abstract
Finger millet (FM) is one of the little millets grown in Asia and Africa. Although still classified as an "orphan crop", there is an increasing interest in the research of FM seed coat (FMSC), also known as bran. It houses 90% of the seed's polyphenols and dietary fibre. The calcium and phosphorus content of FMSC is about 6- to 25-fold that of other cereals. FMSC is specifically beneficial for its polyphenols, arabinoxylans, phytates, and flavonoids content. Evidence of the hypoglycaemic, nephroprotective, hypocholesterolemic, and anti-cataractogenic effects of FMSC has been substantiated, thereby supporting the health claims and validating its nutraceutical potential for diabetics. This article discusses FMSC extraction and nutritional properties, focusing on arabinoxylan and polyphenols, their potential health benefits, and their application in food formulations. Although there is a dearth of information on using FMSC in food formulation, this review will be a data repository for further studies on FMSC.
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Li Z, Li Q. Ultrasonic-Assisted Efficient Extraction of Coumarins from Peucedanum decursivum (Miq.) Maxim Using Deep Eutectic Solvents Combined with an Enzyme Pretreatment. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27175715. [PMID: 36080482 PMCID: PMC9458171 DOI: 10.3390/molecules27175715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 08/31/2022] [Accepted: 09/01/2022] [Indexed: 11/16/2022]
Abstract
In this study, the ultrasonic-assisted extraction of total coumarins from Peucedanum decursivum (Miq.) Maxim (P. decursivum) via the combination of deep eutectic solvents (DESs) with cellulase pretreatment was carried out. Among the 15 kinds of DESs with choline chloride as hydrogen bond acceptors, the DES system of choline chloride/1,4-butanediol with a molar ratio of 1:4 showed the best extraction effect. First, single-factor experiments were performed using the following factors: liquid–solid ratio, pH, enzyme dosage and ultrasonic temperature. The Box–Behnken design (BBD) and response surface methodology (RSM) were employed to optimize the extraction conditions and obtain the following optimal parameter values for the extraction of coumarins from P. decursivum: liquid–solid ratio 14:1 mL/g, pH 5.0, enzyme dosage 0.2%, ultrasonic temperature 60 °C and ultrasonic time 50 min. Under these conditions, the extraction yield of total coumarins from P. decursivum could reach 2.65%, which was close to the predicted extraction yield of 2.68%. Furthermore, the contents of six coumarins, namely, umbelliferone, nodakenin, xanthotoxin, bergapten, imperatorin and decursin were determined to be 0.707 mg·g−1, 0.085 mg·g−1, 1.651 mg·g−1, 2.806 mg·g−1, 0.570 mg·g−1 and 0.449 mg·g−1, respectively, using HPLC-MS after the optimization. In addition, the cell fragmentation of P. decursivum powder obtained using ultrasonic-assisted DES extraction with enzyme pretreatment was found to be the most comprehensive using scanning electron microscopy (SEM), which indicated the highest extraction efficiency for P. decursivum. Finally, the in vitro antioxidant activity of the extracts was evaluated via radical scavenging with 1,1-diphenyl-2-picrylhydrazyl (DPPH), which showed that ultrasonic-assisted DES extraction with enzyme pretreatment exhibited significant antioxidant activity with DPPH radical scavenging of up to 97.90%. This work developed a new and efficient extraction method for coumarins.
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Jin Y, Tu J, Han X, Zhuo J, Liu G, Han Y, Du H, Wang J, Xiao H. Characteristics of Mulberry Leaf Powder Enriched With γ-Aminobutyric Acid and Its Antioxidant Capacity as a Potential Functional Food Ingredient. Front Nutr 2022; 9:900718. [PMID: 35662930 PMCID: PMC9158535 DOI: 10.3389/fnut.2022.900718] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Accepted: 04/14/2022] [Indexed: 12/12/2022] Open
Abstract
To improve the functional properties of mulberry leaves, γ-aminobutyric acid (GABA) enrichment treatments were applied. The results showed that the combined treatment of sodium glutamate immersion, cold shock, and anoxic significantly increased the GABA content. HPLC analysis displayed that the quantity of some active phenolics was significantly increased after the treatment. The GABA-enriched mulberry leaf powders were subsequently prepared, and it was found that as the particle size decreased, their water and oil holding capacity and their swelling power decreased, while the angle of repose increased. The dissolution rate of GABA and total phenolics increased as the particle size decreased. Optical observations and SEM results revealed that the fiber structures of the particles were gradually destroyed as the particle size decreased. Further, FTIR analysis showed that the active compounds in the powders were not destroyed. M400 and M140 powder showed the maximum DPPH radical scavenging ability and AGEs inhibition capacity, respectively. Additionally, adding the powders effectively alleviated the staling of bread without any significant effect on taste.
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Affiliation(s)
- Yingchun Jin
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Jie Tu
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
- Jiangsu Key Laboratory of Sericulture Biology and Biotechnology, Zhenjiang, China
- *Correspondence: Jie Tu,
| | - Xinyao Han
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Jun Zhuo
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Guanhui Liu
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yanhui Han
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
- Yanhui Han,
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
| | - Jun Wang
- College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, China
- Jiangsu Key Laboratory of Sericulture Biology and Biotechnology, Zhenjiang, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA, United States
- Hang Xiao,
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Estivi L, Brandolini A, Condezo-Hoyos L, Hidalgo A. Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals. ULTRASONICS SONOCHEMISTRY 2022; 86:106044. [PMID: 35605345 PMCID: PMC9126843 DOI: 10.1016/j.ultsonch.2022.106044] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 04/26/2022] [Accepted: 05/15/2022] [Indexed: 05/24/2023]
Abstract
Cereals (CE) and pseudocereals (PSCE) play a pivotal role in nourishing the human population. Low-frequency ultrasound (LFUS) modifies the structure of CE and PSCE macromolecules such as starch and proteins, often improving their technological, functional and bioactive properties. Hence, it is employed for enhancing the traditional processes utilized for the preparation of CE- and PSCE-based foods as well as for the upcycling of their by-products. We report recent advances in LFUS treatments for hydration, germination, extraction of bioactive compounds from by-products, and fortification of CEs and PSCE, including kinetic modelling and underlying action mechanisms. Meta-analyses of LFUS influence on compounds extraction and starch gelatinization are also presented. LFUS enhances hydration rate and time lag phase of CE and PSCE, essential for germination, extraction, fermentation and cooking. The germination is improved by increasing hydration, releasing promoters and eliminating inhibitors. Furthermore, LFUS boosts the extraction of phenolic compounds, polysaccharides and other food components; modifies starch structure, affecting pasting properties; causes partial denaturation of proteins, improving their interfacial properties and their peptides availability. Overall, LFUS has an outstanding potential to improve transformation processes and functionalities of CE and PSCE.
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Affiliation(s)
- Lorenzo Estivi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, Milan 20133, Italy
| | - Andrea Brandolini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Unità di Ricerca per la Zootecnia e l'Acquacoltura (CREA-ZA), via Piacenza 29, Lodi 26900, Italy.
| | - Luis Condezo-Hoyos
- Innovative Technology, Food and Health Research Group, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Peru; Instituto de Investigación de Bioquímica y Biología Molecular, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Peru
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, Milan 20133, Italy
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Wang H, Fu Y, Zhao Q, Hou D, Yang X, Bai S, Diao X, Xue Y, Shen Q. Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential. Front Nutr 2022; 9:780499. [PMID: 35223942 PMCID: PMC8873100 DOI: 10.3389/fnut.2022.780499] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Accepted: 01/17/2022] [Indexed: 01/18/2023] Open
Abstract
Interest in polyphenols has grown due to their beneficial effect on diabetes attenuation. Millets are ancient crops that are rich in polyphenols and used for both food and feed. They are grown worldwide and are adapted to production under dry, hot conditions. The polyphenols found in millets have anti-diabetic properties. However, millet is usually consumed after being processed by heating, germination, fermentation, and other processing methods, which may alter polyphenol content and thus affect their anti-diabetic potential. This mini-review profiles the effects of different processing methods on millet polyphenols and how changes in millet polyphenols affect the hypoglycemic effect of millet. Future studies are needed to compare the anti-diabetes potential of millet polyphenols before and after processing and to explore ways to minimize polyphenol losses and thus maintain their hypoglycemic effect in final products.
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Affiliation(s)
- Han Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Laboratory of Plant Protein and Grain Processing, Beijing, China
| | - Yongxia Fu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Qingyu Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Laboratory of Plant Protein and Grain Processing, Beijing, China
| | - Dianzhi Hou
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Xuehao Yang
- Cofco Nutrition and Health Research Institute Co., LTD., Beijing, China
| | - Shuqun Bai
- Cofco Nutrition and Health Research Institute Co., LTD., Beijing, China
| | - Xianmin Diao
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Laboratory of Plant Protein and Grain Processing, Beijing, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing, China
- Key Laboratory of Plant Protein and Grain Processing, Beijing, China
- *Correspondence: Qun Shen
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Sharma R, Rawat P, Singh P, Kanojiya S, Gupta P. Statistical optimization of ultrasound assisted extraction of free and bound phenolic acids, antioxidant and antibacterial activities and UPLC–MS/MS characterization from two varieties of Eleusine coracana. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01336-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Velur Balasubramaniam G, Sukumar S, Alagarsamy M, Velpandi PSD, Palaniappan A, Roy LM, Antony U. Inhibition of lipid oxidation in mayonnaise by finger millet seed coat polyphenols. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Sathvika Sukumar
- Department of Biotechnology, Centre for Food Technology, A. C. Tech. Campus Anna University Chennai India
| | - Meena Alagarsamy
- Department of Biotechnology, Centre for Food Technology, A. C. Tech. Campus Anna University Chennai India
| | | | - Ayyappan Palaniappan
- Department of Biotechnology, Centre for Food Technology, A. C. Tech. Campus Anna University Chennai India
| | - Leema Mary Roy
- Marine Biotechnology National Institute of Ocean Technology Chennai India
| | - Usha Antony
- Department of Biotechnology, Centre for Food Technology, A. C. Tech. Campus Anna University Chennai India
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Influence of green extraction techniques on green coffee: Nutraceutical compositions, antioxidant potential and in vitro bio-accessibility of phenolics. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101284] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Study on optimization of ultrasonic assisted extraction of phenolic compounds from rye bran. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110243] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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14
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Miljanović A, Bielen A, Grbin D, Marijanović Z, Andlar M, Rezić T, Roca S, Jerković I, Vikić-Topić D, Dent M. Effect of Enzymatic, Ultrasound, and Reflux Extraction Pretreatments on the Chemical Composition of Essential Oils. Molecules 2020; 25:molecules25204818. [PMID: 33092122 PMCID: PMC7587977 DOI: 10.3390/molecules25204818] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 10/13/2020] [Accepted: 10/19/2020] [Indexed: 12/23/2022] Open
Abstract
The effect of different hydrodistillation pretreatments, namely, reflux extraction, reflux extraction with the addition of cell wall-degrading enzymes, and ultrasound, on the yield and chemical composition of essential oils of sage, bay laurel, and rosemary was examined. All pretreatments improved essential oil yield compared to no-pretreatment control (40–64% yield increase), while the oil quality remained mostly unchanged (as shown by statistical analysis of GC-MS results). However, enzyme-assisted reflux extraction pretreatment did not significantly outperform reflux extraction (no-enzyme control), suggesting that the observed yield increase was mostly a consequence of reflux extraction and enzymatic activity had only a minute effect. Thus, we show that ultrasound and reflux extraction pretreatments are beneficial in the production of essential oils of selected Mediterranean plants, but the application of enzymes has to be carefully re-evaluated.
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Affiliation(s)
- Anđela Miljanović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.M.); (D.G.); (M.A.); (T.R.)
| | - Ana Bielen
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.M.); (D.G.); (M.A.); (T.R.)
- Correspondence: (A.B.); (M.D.); Tel.: +385-98-179-3307 (A.B.); +385-91-444-0555 (M.D.)
| | - Dorotea Grbin
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.M.); (D.G.); (M.A.); (T.R.)
| | - Zvonimir Marijanović
- Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21 000 Split, Croatia; (Z.M.); (I.J.)
| | - Martina Andlar
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.M.); (D.G.); (M.A.); (T.R.)
| | - Tonči Rezić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.M.); (D.G.); (M.A.); (T.R.)
| | - Sunčica Roca
- NMR Centre, Ruđer Bošković Institute, Bijenička cesta 54, 10 000 Zagreb, Croatia; (S.R.); (D.V.-T.)
| | - Igor Jerković
- Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21 000 Split, Croatia; (Z.M.); (I.J.)
| | - Dražen Vikić-Topić
- NMR Centre, Ruđer Bošković Institute, Bijenička cesta 54, 10 000 Zagreb, Croatia; (S.R.); (D.V.-T.)
- Department of Natural and Health Sciences, Juraj Dobrila University of Pula, Zagrebačka 30, 52 100 Pula, Croatia
| | - Maja Dent
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.M.); (D.G.); (M.A.); (T.R.)
- Correspondence: (A.B.); (M.D.); Tel.: +385-98-179-3307 (A.B.); +385-91-444-0555 (M.D.)
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Environmentally Friendly Methods for Flavonoid Extraction from Plant Material: Impact of Their Operating Conditions on Yield and Antioxidant Properties. ScientificWorldJournal 2020; 2020:6792069. [PMID: 32908461 PMCID: PMC7474796 DOI: 10.1155/2020/6792069] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 06/20/2020] [Accepted: 07/27/2020] [Indexed: 01/27/2023] Open
Abstract
The flavonoids are compounds synthesized by plants, and they have properties such as antioxidant, anticancer, anti-inflammatory, and antibacterial, among others. One of the most important bioactive properties of flavonoids is their antioxidant effect. Synthetic antioxidants have side toxic effects whilst natural antioxidants, such as flavonoids from natural sources, have relatively low toxicity. Therefore, it is important to incorporate flavonoids derived from natural sources in several products such as foods, cosmetics, and drugs. For this reason, there is currently a need to extract flavonoids from plant resources. In this review are described the most important parameters involved in the extraction of flavonoids by unconventional methods such as ultrasound, pressurized liquid extraction, mechanochemical, high hydrostatic pressure, supercritical fluid, negative pressure cavitation, intensification of vaporization by decompression to the vacuum, microwave, infrared, pulsed electric field, high-voltage electrical discharges, and enzyme-assisted extraction. There are no unified operation conditions to achieve high yields and purity. Notwithstanding, progress has been achieved in the development of more advanced and environmentally friendly methods of extraction. Although in literature are found important advances, a complete understanding of the extraction process in each of the unconventional techniques is needed to determine the thermodynamic and kinetic mechanisms that govern each of the techniques.
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Secondary Bioactive Metabolites from Plant-Derived Food Byproducts through Ecopharmacognostic Approaches: A Bound Phenolic Case Study. PLANTS 2020; 9:plants9091060. [PMID: 32825034 PMCID: PMC7569828 DOI: 10.3390/plants9091060] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/13/2020] [Accepted: 08/14/2020] [Indexed: 11/16/2022]
Abstract
The climate emergency and the risks to biodiversity that the planet is facing nowadays, have made the management of food resources increasingly complex but potentially interesting. According to FAO, one-third of the edible parts of food produced throughout the whole food supply chain gets lost or wasted globally every year. At the same time, demographic growth makes it necessary to change course toward sustainable economic development in order to satisfy market demands. The European Union supported the idea of a Circular Economy from 2015 and arranged annual Action Plans toward a greener, climate-neutral economy. Following the biorefinery concept, food waste becomes byproducts that can be recovered and exploited as high added-value materials for industrial applications. The use of sustainable extraction processes to manage food byproducts is a task that research has to support through the development of low environmental impact strategies. This review, therefore, aims to take stock of the possibilities of extracting molecules from food waste biomass following ecopharmacognostic approaches inspired by green chemistry guidelines. In particular, the use of innovative hybrid techniques to maximize yields and minimize the environmental impact of processes is reviewed, with a focus on bound phenolic extractions.
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Balasubramaniam VG, Sathvika S, Ayyappan P, Antony U. Improved oxidative stability of peanut oil through addition of finger millet (
Eleusine coracana
) seed coat polyphenols. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13194] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Velur Geetha Balasubramaniam
- Centre for Food Technology, Department of Biotechnology, A. C. Tech. CampusAnna University Chennai Tamil Nadu India
| | - Saravanapandian Sathvika
- Centre for Food Technology, Department of Biotechnology, A. C. Tech. CampusAnna University Chennai Tamil Nadu India
| | - Palaniappan Ayyappan
- Centre for Food Technology, Department of Biotechnology, A. C. Tech. CampusAnna University Chennai Tamil Nadu India
| | - Usha Antony
- Centre for Food Technology, Department of Biotechnology, A. C. Tech. CampusAnna University Chennai Tamil Nadu India
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