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Anaya-Esparza LM, Aurora-Vigo EF, Villagrán Z, Rodríguez-Lafitte E, Ruvalcaba-Gómez JM, Solano-Cornejo MÁ, Zamora-Gasga VM, Montalvo-González E, Gómez-Rodríguez H, Aceves-Aldrete CE, González-Silva N. Design of Experiments for Optimizing Ultrasound-Assisted Extraction of Bioactive Compounds from Plant-Based Sources. Molecules 2023; 28:7752. [PMID: 38067479 PMCID: PMC10707804 DOI: 10.3390/molecules28237752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 11/16/2023] [Accepted: 11/19/2023] [Indexed: 12/18/2023] Open
Abstract
Plant-based materials are an important source of bioactive compounds (BC) with interesting industrial applications. Therefore, adequate experimental strategies for maximizing their recovery yield are required. Among all procedures for extracting BC (maceration, Soxhlet, hydro-distillation, pulsed-electric field, enzyme, microwave, high hydrostatic pressure, and supercritical fluids), the ultrasound-assisted extraction (UAE) highlighted as an advanced, cost-efficient, eco-friendly, and sustainable alternative for recovering BC (polyphenols, flavonoids, anthocyanins, and carotenoids) from plant sources with higher yields. However, the UAE efficiency is influenced by several factors, including operational variables and extraction process (frequency, amplitude, ultrasonic power, pulse cycle, type of solvent, extraction time, solvent-to-solid ratio, pH, particle size, and temperature) that exert an impact on the molecular structures of targeted molecules, leading to variations in their biological properties. In this context, a diverse design of experiments (DOEs), including full or fractional factorial, Plackett-Burman, Box-Behnken, Central composite, Taguchi, Mixture, D-optimal, and Doehlert have been investigated alone and in combination to optimize the UAE of BC from plant-based materials, using the response surface methodology and mathematical models in a simple or multi-factorial/multi-response approach. The present review summarizes the advantages and limitations of the most common DOEs investigated to optimize the UAE of bioactive compounds from plant-based materials.
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Affiliation(s)
- Luis Miguel Anaya-Esparza
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
- Escuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, Peru; (E.R.-L.); (M.Á.S.-C.)
| | - Edward F. Aurora-Vigo
- Escuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, Peru; (E.R.-L.); (M.Á.S.-C.)
| | - Zuamí Villagrán
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
| | - Ernesto Rodríguez-Lafitte
- Escuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, Peru; (E.R.-L.); (M.Á.S.-C.)
| | - José Martín Ruvalcaba-Gómez
- Centro Nacional de Recursos Genéticos, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Tepatitlán de Morelos 47600, Mexico;
| | - Miguel Ángel Solano-Cornejo
- Escuela de Ingeniería Agroindustrial y Comercio Exterior, Universidad Señor de Sipán, Chiclayo 14000, Peru; (E.R.-L.); (M.Á.S.-C.)
| | - Victor Manuel Zamora-Gasga
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Tepic 63175, Mexico; (V.M.Z.-G.); (E.M.-G.)
| | - Efigenia Montalvo-González
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Tepic 63175, Mexico; (V.M.Z.-G.); (E.M.-G.)
| | - Horacio Gómez-Rodríguez
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
| | - César Eduardo Aceves-Aldrete
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
| | - Napoleón González-Silva
- Centro Universitario de los Altos, Universidad de Guadalajara, Tepatitlán de Morelos 47620, Mexico; (Z.V.); (H.G.-R.); (C.E.A.-A.); (N.G.-S.)
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Stella TR, Paraíso CM, dos Santos Pizzo J, Visentainer JV, dos Santos SS, Madrona GS. Hibiscus (Hibiscus Sabdariffa L.) extracts freeze-dried and encapsulated by ionic gelation: an approach for yogurt application. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01818-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Sanou A, Konaté K, Kabakdé K, Dakuyo R, Bazié D, Hemayoro S, Dicko MH. Modelling and optimisation of ultrasound-assisted extraction of roselle phenolic compounds using the surface response method. Sci Rep 2023; 13:358. [PMID: 36611043 PMCID: PMC9825363 DOI: 10.1038/s41598-023-27434-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Accepted: 01/02/2023] [Indexed: 01/09/2023] Open
Abstract
Extracts from Hibiscus sabdariffa L. (roselle) have been used traditionally as a food, in herbal medicine, in hot and cold beverages, as flavouring or coloring agent in the food industry. In vitro and in vivo studies and trials provide evidence, but roselle is poorly characterised phytochemically due to the extraction processes. The optimization of the extraction of phenolic compounds and their antioxidant activities is still a hot topic. In this study, the effect of solute/solvent ratio (33, 40 and 50 mg/mL), extraction temperature (40, 50 and 60 °C) and extraction time (30, 60 and 90 min) was evaluated through the content of phenolic compounds and antioxidant activity. A response surface methodology through a Box-Behnken design was applied and model fit, regression equations, analysis of variance and 3D response curve were developed. The results showed that TPC, TFC, DPPH and FRAP were significantly influenced by temperature, extraction time and solvent/solute ratio. Thus, TPC, TFC, DPPH and FRAP varied from 5.25 to 10.58 g GAE/100 g DW; 0.28 to 0.81 g QE/100 g DW; 0.24 to 0.70 mg/mL; 2.4 to 6.55 g AAE/100 g DW respectively. The optimal experimental condition (41.81 mg/mL; 52.35 °C and 57.77 min) showed a significant positive effect compared to conventional methods. The experimental values at this extraction condition show that this optimization model is technologically, financially and energetically viable as it requires a reasonable concentration, time and temperature.
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Affiliation(s)
- Abdoudramane Sanou
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 B.P. 7021, Ouagadougou, Burkina Faso.
| | - Kiessoun Konaté
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 B.P. 7021, Ouagadougou, Burkina Faso
- Applied Sciences and Technologies Training and Research Unit, University of Dedougou, B.P.176, Dedougou, Burkina Faso
| | - Kaboré Kabakdé
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 B.P. 7021, Ouagadougou, Burkina Faso
| | - Roger Dakuyo
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 B.P. 7021, Ouagadougou, Burkina Faso
| | - David Bazié
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 B.P. 7021, Ouagadougou, Burkina Faso
| | - Sama Hemayoro
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 B.P. 7021, Ouagadougou, Burkina Faso
- Laboratory of Biochemistry and Chemistry Applied (LABIOCA), University Joseph KI-ZERBO, 09 P.O. Box 848, Ouagadougou, Burkina Faso
| | - Mamoudou Hama Dicko
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 B.P. 7021, Ouagadougou, Burkina Faso
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Marques Mandaji C, da Silva Pena R, Campos Chisté R. Encapsulation of bioactive compounds extracted from plants of genus Hibiscus: A review of selected techniques and applications. Food Res Int 2022; 151:110820. [PMID: 34980372 DOI: 10.1016/j.foodres.2021.110820] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 09/24/2021] [Accepted: 11/21/2021] [Indexed: 11/16/2022]
Abstract
The genus Hibiscus includes more than 250 species, and many studies showed that these plants contain bioactive compounds with technological potential to be used in the development of functional foods. However, the instability of these compounds during typical food processing conditions, such as exposure to high temperatures, pH changes and presence of light and oxygen have stimulated the use of encapsulation techniques to increase their stability and applicability. Among the existing Hibiscus species, only H. sabdariffa, H. cannabinus, and H. acetosella have been investigated in encapsulation studies, being spray drying the most common method approached. Considering the high technological potential offered by the incorporation of encapsulated bioactive compounds from plants of the genus Hibiscus in food formulations, this review discusses key information of selected encapsulation techniques, which represents promising alternatives to increase food systems' stability and stimulate the design of new functional foods. Relevant gaps in the literature were also noticed, mainly the lack of systematic studies regarding the composition of bioactive compounds after encapsulation, instead of total determinations, and biological activities in different analytical systems, such as antioxidant, antimicrobial and anti-inflammatory properties as well as bioaccessibility and bioavailability.
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Affiliation(s)
- Carolina Marques Mandaji
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil
| | - Rosinelson da Silva Pena
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil; Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil
| | - Renan Campos Chisté
- Graduate Program of Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil; Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), 66075-110 Belém, Pará, Brazil.
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Paraíso CM, Januário JGB, Mizuta AG, dos Santos SS, dos Santos Magon TF, Ogawa CYL, de Oliveira Silva JV, Sato F, Visentainer JV, Mikcha JMG, Madrona GS. Comparative studies on chemical stability, antioxidant and antimicrobial activity from hot and cold hibiscus (Hibiscus sabdariffa L.) calyces tea infusions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00936-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Methodologies in the Analysis of Phenolic Compounds in Roselle (Hibiscus sabdariffa L.): Composition, Biological Activity, and Beneficial Effects on Human Health. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7020035] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Roselle (Hibiscus sabdariffa L.), as an edible flower, has long provided an array of positive effects on human health. This benefit is a result of phenolic compounds that are naturally present mainly in the calyx. Plentiful medicinal remedies and functional foods based on this flower are available worldwide, as supported by the studies of phenolic compounds in recent decades. This paper aims to provide a comprehensive review of the composition, biological activity, and beneficial effects on human health of phenolic compounds in roselle. This review was performed in accordance with the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) guidelines. A structured search in the published literature for phenolics compositions in roselle was required prior to the evaluation on the validity of the reported analytical methods. Reliable identification and quantification of phenolic compounds in roselle can be achieved by employing the proper extraction and separation methods. With ample alternative analytical methods discussed here, this review provided an aid for comprehending and selecting the most appropriate method for a particular study. The applications of the analytical methods highlighted indicated that phenolic acids, flavonoids, and their derivatives have been identified and quantified in roselle with a range of biological activities and beneficial effects on human health. It was also disclosed that the composition and concentration of phenolic compounds in roselle vary due to the growth factors, cultivars, and environmental influence. Finally, apart from the research progress carried out with roselle during the last ten years, this review also proposed relevant future works.
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Paraíso CM, Santos SS, Pereira Bessa L, Lopes AP, Ogawa CYL, Costa SC, Reis MHM, Filho UC, Sato F, Visentainer JV, Madrona GS. Performance of asymmetric spinel hollow fiber membranes for hibiscus (
Hibiscus sabdariffa
L.) extract clarification: Flux modeling and extract stability. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Carolina Moser Paraíso
- Programa de Pós‐graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | - Suelen Siqueira Santos
- Programa de Pós‐graduação em Ciência de Alimentos Universidade Estadual de Maringá Maringá Brazil
| | - Lidiane Pereira Bessa
- Faculdade de Engenharia Química Universidade Federal de Uberlândia Uberlândia Brazil
| | - Ana Paula Lopes
- Departamento de Bioquímica Universidade Estadual de Maringá Maringá Brazil
| | | | | | | | | | - Francielle Sato
- Departamento de Química Universidade Estadual de Maringá Maringá Brazil
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Salacheep S, Kasemsiri P, Pongsa U, Okhawilai M, Chindaprasirt P, Hiziroglu S. Optimization of ultrasound-assisted extraction of anthocyanins and bioactive compounds from butterfly pea petals using Taguchi method and Grey relational analysis. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3720-3730. [PMID: 32903992 PMCID: PMC7447736 DOI: 10.1007/s13197-020-04404-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/30/2020] [Accepted: 04/02/2020] [Indexed: 11/28/2022]
Abstract
Ultrasound-assisted extraction (UAE) was used to extract anthocyanins, antioxidants and phenolic compounds from butterfly pea petals, as an alternative to traditional methods. Taguchi method with three factors: extraction time (30, 45, 60 min), temperature (40, 60, 80 °C) and liquid-solid ratio (5, 7.5, 10 mL distilled water/mg butterfly pea) was used to obtain the high extraction yield. Grey relational analysis was employed to convert multi-response problem into single response optimization. The high extraction efficiency could be achieved at optimal parameter condition using 45 min of extraction time, 40 °C and 10 ml distilled water/mg butterfly pea. Liquid-solid ratio exhibited the highest contribution for anthocyanin and total phenolic content. A high temperature of ultrasonication resulted in a negative effect on antioxidant capacity and total phenolic content. The findings from this study indicated that the UAE process optimization would be an efficient and sustainable method for the preparation of bioactive compounds from medical plants with saving of reaction time and cost in which extraction yields of antioxidant capacity and total phenolic content were also increased. The color response analysis results suggested that the gelatin film incorporated with butterfly pea extract can be potentially used as pH-indicator for detecting food spoilage for intelligent packaging.
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Affiliation(s)
- Supanat Salacheep
- Department of Chemical Engineering, Faculty of Engineering, Sustainable Infrastructure Research and Development Center, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Pornnapa Kasemsiri
- Department of Chemical Engineering, Faculty of Engineering, Sustainable Infrastructure Research and Development Center, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Uraiwan Pongsa
- Division of Industrial Engineering Technology, Faculty of Industry and Technology, Rajamangala University of Technology Rattanakosin, Wang Klai Kang Won Campus, Prachuap Khiri Khan, 77110 Thailand
| | - Manunya Okhawilai
- Metallurgy and Materials Science Research Institute, Chulalongkorn University, Bangkok, 10330 Thailand
| | - Prinya Chindaprasirt
- Department of Civil Engineering, Faculty of Engineering, Sustainable Infrastructure Research and Development Center, Khon Kaen University, Khon Kaen, 40002 Thailand
- The Royal Society of Thailand, Bangkok, Thailand
| | - Salim Hiziroglu
- Department of Natural Resource Ecology and Management, Oklahoma State University, 303-G Agricultural Hall, Stillwater, OK 74078 USA
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