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Curiel-Fernández M, Bueno-Herrera M, Guadalupe Z, Ayestarán B, Pérez-Magariño S. Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties. Molecules 2023; 28:6770. [PMID: 37836612 PMCID: PMC10574405 DOI: 10.3390/molecules28196770] [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: 08/31/2023] [Revised: 09/18/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Grape pomace is one of the main by-products in the wine industry and contains some high-added-value compounds, such as polysaccharides. Considering the wide application possibilities of polysaccharides in wine and in the food industry, the revalorization of grape pomace to extract polysaccharides presents itself as an opportunity for by-product management. Therefore, the aim of this study was to characterize polysaccharide extracts obtained from pomace by-products of different white grape varieties. The type and content of polysaccharides, proteins and phenols were analyzed. Statistically significant differences were found between the varietal extracts in the types and concentrations of polysaccharides. The extracts obtained from the Verdejo and Puesta en Cruz varieties showed the highest polysaccharide purity and contents, but the type of polysaccharides was different in each case. The Verdejo provided extracts richer in non-pectic polysaccharides, while the Puesta en Cruz provided extracts richer in pectic polysaccharides. The protein and polyphenol contents were low in all extracts, below 2.5% and 3.7%, respectively. These results open up a new possibility for the revalorization of grape pomace by-products to obtain polysaccharide-rich extracts, although it would be interesting to improve both the yield and the purity of the extracts obtained by studying other extraction techniques or processes.
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Affiliation(s)
- María Curiel-Fernández
- Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain; (M.C.-F.)
| | - Marta Bueno-Herrera
- Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain; (M.C.-F.)
| | - Zenaida Guadalupe
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain; (Z.G.); (B.A.)
| | - Belén Ayestarán
- Departamento de Agricultura y Alimentación, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain; (Z.G.); (B.A.)
| | - Silvia Pérez-Magariño
- Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, Spain; (M.C.-F.)
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Wong JCJ, Nillian E. Microwave-assisted extraction of bioactive compounds from Sarawak Liberica sp. coffee pulp: Statistical optimization and comparison with conventional methods. Food Sci Nutr 2023; 11:5364-5378. [PMID: 37701201 PMCID: PMC10494612 DOI: 10.1002/fsn3.3494] [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: 02/06/2023] [Revised: 05/22/2023] [Accepted: 05/25/2023] [Indexed: 09/14/2023] Open
Abstract
Coffea liberica, commonly known as Liberica coffee, is a kind of coffee that originated in Liberia, a West African country. It is considered a less-known coffee bean variety, which accounts for less than 2% of commercially produced coffee worldwide. In this study, the influences of optimization of microwave-assisted extraction (MAE) on the total phenolic content (TPC), total flavonoid content (TFC), and total carbohydrate content (TCC) of bioactive compounds extracted from Sarawak Liberica sp. coffee pulp were studied. Response surface methodology was adopted with a face-centered central composite design to generate 34 responses by taking three microwave parameters into consideration, microwave power (watt), time of irradiation (second), and solvent-to-feed ratio as independent variables. As a result, the findings revealed that optimum extraction conditions were conducted as follows: microwave power of 700 W, time of irradiation of 180 s, and solvent-to-feed ratio of 86.644:1. While under optimal extraction conditions, MAE outperformed conventional maceration extraction in terms of extraction efficiency and had no significant difference (p < .05) with Soxhlet extraction on the extraction of TPC (12.94 ± 2.25 mg GAE/g), TFC (9.84 ± 0.38 mg QE/g), and TCC (876.50 ± 64.15 mg GE/g). Present work advances the usage of Sarawak Liberica sp. coffee for the development of functional products and aids in reducing environmental pollution by utilization of coffee pulp waste.
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Affiliation(s)
- Joel Ching Jue Wong
- Faculty of Resource Science and TechnologyUniversity Malaysia SarawakKota SamarahanSarawakMalaysia
| | - Elexson Nillian
- Faculty of Resource Science and TechnologyUniversity Malaysia SarawakKota SamarahanSarawakMalaysia
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3
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Tang C, Bao T, Zhang Q, Qi H, Huang Y, Zhang B, Zhao L, Tong X. Clinical potential and mechanistic insights of mulberry (Morus alba L.) leaves in managing type 2 diabetes mellitus: Focusing on gut microbiota, inflammation, and metabolism. JOURNAL OF ETHNOPHARMACOLOGY 2023; 306:116143. [PMID: 36632855 DOI: 10.1016/j.jep.2023.116143] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 12/24/2022] [Accepted: 01/01/2023] [Indexed: 06/17/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Natural herbs are gradually gaining recognition for their efficacy and safety in preventing diabetes and improving quality of life. Morus alba L. is a plant widely grown in Asia and is a traditional Chinese herb with a long history of use. Furthermore, several parts of Morus alba L. have been found to have significant health benefits. In particular, mulberry (Morus alba L.) leaves (ML) have been shown in human and animal studies to be promising hypoglycemic agents that can reduce or prevent glucolipid metabolism disorders caused by imbalances in the gut microbiota, inflammation, and oxidative stress and have demonstrated significant improvements in glucose metabolism-related markers, effectively lowering blood glucose, and reducing hyperglycemia-induced target organ damage. AIM OF THE STUDY This review briefly summarizes the methods for obtaining ML's bioactive components, elaborates on the clinical potential of the relevant components in managing type 2 diabetes mellitus (T2DM), and focuses on the therapeutic mechanisms of gut microbiota, inflammation, oxidative stress, and metabolism, to provide more inspiration and directions for future research in the field of traditional natural plants for the management of T2DM and its complications. MATERIALS AND METHODS Research on ML and its bioactive components was mainly performed using electronic databases, including PubMed, Google Scholar, and ScienceNet, to ensure the review's quality. In addition, master's and doctoral theses and ancient documents were consulted. RESULTS In clinical studies, we found that ML could effectively reduce blood glucose, glycated hemoglobin, and homeostasis model assessment of insulin resistance in T2DM patients. Furthermore, many in vitro and in vivo experiments have found that ML is involved in various pathways that regulate glucolipid metabolism and resist diabetes while alleviating liver and kidney damage. CONCLUSIONS As a potential natural anti-diabetic phytomedicine, an in-depth study of ML can provide new ideas and valuable references for applying traditional Chinese medicine to treat T2DM. While continuously exploring its clinical efficacy and therapeutic mechanism, the extraction method should be optimized to improve the efficacy of the bioactive components. in addition, further research on the dose-response relationship of drugs to determine the effective dose range is required.
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Affiliation(s)
- Cheng Tang
- Changchun University of Chinese Medicine, Changchun, 130117, China
| | - Tingting Bao
- Graduate College, Beijing University of Chinese Medicine, Beijing, 100029, China; Institute of Metabolic Diseases, Guang' Anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China
| | - Qiqi Zhang
- Guang'anmen Hospital, Chinese Academy of Traditional Chinese Medicine, China
| | - Hongyu Qi
- Changchun University of Chinese Medicine, Changchun, 130117, China; Jilin Ginseng Academy, Key Laboratory of Active Substances and Biological Mechanisms of Ginseng Efficacy, Changchun, China; Ministry of Education, Jilin Provincial Key Laboratory of Bio-Macromolecules of Chinese Medicine, Changchun, China
| | - Yishan Huang
- Institute of Metabolic Diseases, Guang' Anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China
| | - Boxun Zhang
- Institute of Metabolic Diseases, Guang' Anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China
| | - Linhua Zhao
- Institute of Metabolic Diseases, Guang' Anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China.
| | - Xiaolin Tong
- Changchun University of Chinese Medicine, Changchun, 130117, China; Institute of Metabolic Diseases, Guang' Anmen Hospital, China Academy of Chinese Medical Sciences, Beijing, China.
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Thakare VB, Jadeja GC, Desai MA. Extraction of mangiferin and pectin from mango peels using process intensified tactic: A step towards waste valorization. Chem Eng Res Des 2023. [DOI: 10.1016/j.cherd.2023.02.036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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5
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Optimization of pectin extraction using response surface methodology: A bibliometric analysis. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100229] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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Pourramezan H, Khodaiyan F, Hosseini SS. Extraction optimization and characterization of pectin from sesame (Sesamum indicum L.) capsule as a new neglected by-product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6470-6480. [PMID: 35567377 DOI: 10.1002/jsfa.12014] [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: 08/27/2021] [Revised: 04/04/2022] [Accepted: 05/14/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND With production of over 6 million tonnes a year of sesame, its capsules are considered to be an unutilized waste. In this study, extraction of pectin from this novel source was optimized using a green method, and the functional and physiochemical characteristics of the resultant pectin were compared to commercial pectin. RESULTS In this study, the sesame capsule pectin (SCP) extraction conditions were optimized to reach maximum yield, and the results showed that the maximum pectin extraction yield (138 g kg-1 ) was obtained under optimal conditions (microwave power 700 W, irradiation time 5 min, pH 1.5, and liquid-to-solid ratio 41.8 (mL g-1 ). The results showed that the pectin was low methoxyl type with a galacturonic acid content of 670 g kg-1 . The extracted pectin had a high molecular weight (341 kDa) and surface charge (34.09 ± 1.88 mV) and exhibited 66% DPPH radical scavenging. The obtained results from 1 H-nuclear magnetic resonance and Fourier transform infrared spectra validated the presence of pectin structure in the extracted sample. CONCLUSION Sesame capsule pectin, when compared to commercial pectin, demonstrated better functional properties in terms of emulsifying properties, oil holding capacity, foaming capacity and antioxidant activity. SCP showed similar properties in comparison to its commercial counterpart, which suggests that it could well be considered as a new and suitable source for pectin extraction. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Hamidreza Pourramezan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
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7
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A Systematic Review on Waste as Sustainable Feedstock for Bioactive Molecules—Extraction as Isolation Technology. Processes (Basel) 2022. [DOI: 10.3390/pr10081668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In today’s linear economy, waste streams, environmental pollution, and social–economic differences are increasing with population growth. The need to develop towards a circular economy is obvious, especially since waste streams are composed of valuable compounds. Waste is a heterogeneous and complex matrix, the selective isolation of, for example, polyphenolic compounds, is challenging due to its energy efficiency and at least partially its selectivity. Extraction is handled as an emerging technology in biorefinery approaches. Conventional solid liquid extraction with organic solvents is hazardous and environmentally unfriendly. New extraction methods and green solvents open a wider scope of applications. This research focuses on the question of whether these methods and solvents are suitable to replace their organic counterparts and on the definition of parameters to optimize the processes. This review deals with the process development of agro-food industrial waste streams for biorefineries. It gives a short overview of the classification of waste streams and focuses on the extraction methods and important process parameters for the isolation of secondary metabolites.
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Microwave-assisted extraction of pectin from grape pomace. Sci Rep 2022; 12:12722. [PMID: 35882905 PMCID: PMC9325980 DOI: 10.1038/s41598-022-16858-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Accepted: 07/18/2022] [Indexed: 11/10/2022] Open
Abstract
The utilization of microwave technique for the pectin extraction from grape pomace (Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content, degree of esterification and molecular weight of pectin were analyzed. The optimal conditions of the extraction process were microwave power of 560 W, pH of 1.8 for 120 s. The pectin samples extracted by MAE in optimal conditions were analyzed by comparing with commercial apple and citrus pectin based on FT-IR analysis, thermal behavior, rheological characteristics and microstructure. The FT-IR analysis established the presence of different functional groups which are attributed to the finger print region of extracted pectin, while the rheological behavior presented a good viscoelasticity of pectin solutions. The obtained data assumes that grape pomace has a great potential to be a valuable source of pectin which can be extracted by simple and quick techniques, while maintaining analogous quality to conventional sources of pectin.
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Mnisi CM, Mhlongo G, Manyeula F. Fruit Pomaces as Functional Ingredients in Poultry Nutrition: A Review. FRONTIERS IN ANIMAL SCIENCE 2022. [DOI: 10.3389/fanim.2022.883988] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Sustainable poultry intensification is economically constrained by several factors including high feed costs, which constitute more than 70% of total production costs. Functional feed ingredients such as fruit pomaces can be incorporated into poultry diets as natural sources of nutrients and biologically active substances to deliver sustainable production. Fruit pomaces are agro-industrial waste by-products that have no direct food value for humans. Their utilization as feed ingredients would reduce feed-food competitions, optimize poultry production systems, and promote environmental, economic, and social sustainability. Large quantities of fruit pomaces are generated and disposed in landfills or through incineration with little regard to the environment. Thus, their inclusion in poultry feeds could offer a long-term strategy to protect the environment. Valorising fruit pomaces to enhance poultry production would also contribute toward sustainable development goals and food security through the provision of affordable high-quality protein to the rapidly growing human population. Moreover, the use of fruit pomaces complements food production systems by ensuring that food animals are reared on human inedible feedstuffs. Thus, this review explores the nutritional composition and subsequent feeding values of various fruit pomaces, while examining their environmental benefits when used as feed ingredients in poultry nutrition. Furthermore, strategies that can be employed to negate the effect of anti-nutritional factors in the pomaces are presented. We postulate that the use of fresh or valorised fruit pomaces would improve poultry production and significantly reduce the amounts of waste destined for incineration and/or direct deposition in landfills.
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Patra A, Abdullah S, Pradhan RC. Review on the extraction of bioactive compounds and characterization of fruit industry by-products. BIORESOUR BIOPROCESS 2022; 9:14. [PMID: 38647620 PMCID: PMC10992780 DOI: 10.1186/s40643-022-00498-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Accepted: 01/19/2022] [Indexed: 12/19/2022] Open
Abstract
The by-products produced from fruit processing industries could be a potential hazard to environmental pollution. However, these by-products contain several biologically active molecules (essential fatty acid, phenolic compounds, flavonoids, coloring pigments, pectin, proteins, dietary fibers, and vitamins), which can be utilized for various applications in the food, pharmaceutical, cosmetic and textile industries. Nevertheless, during extraction, these bioactive compounds' recovery must be maximized using proper extraction technologies, keeping both economy and environment under consideration. In addition, the characteristics of the extract obtained from those by-products depend mainly on the parameters considered during the extraction process. In this review, an overview of different technologies used to extract bioactive compounds from fruit industry by-products such as seeds and peels has been briefly discussed, along with their mechanisms, process, advantages, disadvantages, and process parameters. In addition, the characteristics of the extracted bioactive compounds have also been briefly discussed in this review.
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Affiliation(s)
- Abhipriya Patra
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India
| | - S Abdullah
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India.
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11
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Kaur B, Panesar PS, Anal AK, Ky SC. Recent Trends in the Management of Mango By-products. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2021935] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Brahmeet Kaur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
| | - Parmjit S. Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
| | - Anil K. Anal
- Department of Food, Agriculture, and Bioresources, School of Environment, Resources and Development, Asian Institute of Technology, Pathum Thani, Thailand
| | - Son C. Ky
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
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12
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Tien NNT, Le NL, Khoi TT, Richel A. Optimization of microwave‐ultrasound‐assisted extraction (MUAE) of pectin from dragon fruit peels using natural deep eutectic solvents (NADES). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16117] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Nguyen Ngoc Thanh Tien
- Laboratory of Biomass and Green Technologies University of Liege—Gembloux Argo‐Bio Tech Gembloux Belgium
- Department of Environmental Engineering International University Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
| | - Ngoc Lieu Le
- Vietnam National University Ho Chi Minh City Vietnam
- School of Biotechnology International University Ho Chi Minh City Vietnam
| | - Tran Tien Khoi
- Department of Environmental Engineering International University Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
| | - Aurore Richel
- Laboratory of Biomass and Green Technologies University of Liege—Gembloux Argo‐Bio Tech Gembloux Belgium
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Castro-Muñoz R, Díaz-Montes E, Gontarek-Castro E, Boczkaj G, Galanakis CM. A comprehensive review on current and emerging technologies toward the valorization of bio-based wastes and by products from foods. Compr Rev Food Sci Food Saf 2021; 21:46-105. [PMID: 34957673 DOI: 10.1111/1541-4337.12894] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 10/25/2021] [Accepted: 11/06/2021] [Indexed: 01/07/2023]
Abstract
Industries in the agro-food sector are the largest generators of waste in the world. Agro-food wastes and by products originate from the natural process of senescence, pretreatment, handling, and manufacturing processes of food and beverage products. Notably, most of the wastes are produced with the transformation of raw materials (such as fruits, vegetables, plants, tubers, cereals, and dairy products) into different processed foods (e.g., jams, sauces, and canned fruits/vegetables), dairy derivatives (e.g., cheese and yogurt), and alcoholic (e.g., wine and beer) and nonalcoholic beverages (e.g., juices and soft drinks). Current research is committed not only to the usage of agro-food wastes and by products as a potential source of high-value bioactive compounds (e.g., phenolic compounds, anthocyanins, and organic acids) but also to the implementation of emerging and innovative technologies that can compete with conventional extraction methods for the efficient extraction of such biomolecules from the residues. Herein, specific valorization technologies, such as membrane-based processes, microwave, ultrasound, pulsed electric-assisted extraction, supercritical/subcritical fluids, and pressurized liquids, have emerged as advanced techniques in extracting various added-value biomolecules, showing multiple advantages (improved extraction yields, reduced process time, and protection to the bioactive properties of the compounds). Hence, this comprehensive review aims to analyze the ongoing research on applying such techniques in valorization protocols. A last-five-year review, together with a featured analysis of the relevant findings in the field, is provided.
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Affiliation(s)
- Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, San Antonio Buenavista, Toluca de Lerdo, Mexico.,Gdansk University of Technology, Faculty of Chemistry, Department of Process Engineering and Chemical Technology, Gdansk, Poland
| | - Elsa Díaz-Montes
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Barrio La Laguna Ticoman, Ciudad de México, Mexico
| | - Emilia Gontarek-Castro
- Gdansk University of Technology, Faculty of Chemistry, Department of Process Engineering and Chemical Technology, Gdansk, Poland
| | - Grzegorz Boczkaj
- Gdansk University of Technology, Faculty of Chemistry, Department of Process Engineering and Chemical Technology, Gdansk, Poland
| | - Charis M Galanakis
- Research and Innovation Department, Galanakis Laboratories, Chania, Greece.,Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
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14
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Oliver-Simancas R, Labrador-Fernández L, Díaz-Maroto MC, Pérez-Coello MS, Alañón ME. Comprehensive research on mango by-products applications in food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.024] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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15
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Vellaisamy Singaram AJ, Ganesan ND. Modeling the influence of extraction parameters on the yield and chemical characteristics of microwave extracted mango ( Mangifera indica L.) peel pectin by response surface methodology. Prep Biochem Biotechnol 2021; 52:711-723. [PMID: 34669553 DOI: 10.1080/10826068.2021.1989697] [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: 10/20/2022]
Abstract
Extraction is considered to be a critical unit operation to recover bioactive compounds from the in-situ state of many plant-based food processing wastes. The characteristics of pectin were predicted to vary with the source of raw material, extraction and post-extraction conditions. The study was focused to investigate the optimal conditions for extracting mango peel pectin (MPP) with increased yield and quality by microwave-assisted extraction (MAE). Box Behnken experimental design was used to model the influence of extraction parameters (microwave power, pH, and time) on the responses (yield, esterification degree, equivalent weight, anhydrouronic acid, and methoxyl content of pectin). The predicted models were adequately fitted to the experimental data (p ≤ 0.001) for all the response variables. A higher yield of pectin with better quality was obtained with optimal conditions of microwave power 606 watts (W), extraction time 5.15 min, and pH 1.83. The MPP obtained is categorized as low-methoxyl pectin as the range for the degree of esterification (DE) at all possible treatment variations remained below 50%. The study revealed that mango peel was an effective alternative source of pectin which could be extracted by microwave method on large scale.
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Affiliation(s)
| | - Nandhini Devi Ganesan
- Department of Biotechnology, Centre for Food Technology, Anna University, Chennai, India
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16
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Lucarini M, Durazzo A, Bernini R, Campo M, Vita C, Souto EB, Lombardi-Boccia G, Ramadan MF, Santini A, Romani A. Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Perspective. Molecules 2021; 26:6338. [PMID: 34770747 PMCID: PMC8586962 DOI: 10.3390/molecules26216338] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 09/26/2021] [Accepted: 10/13/2021] [Indexed: 01/06/2023] Open
Abstract
The by-products/wastes from agro-food and in particular the fruit industry represents from one side an issue since they cannot be disposed as such for their impact on the environment but they need to be treated as a waste. However, on the other side, they are a source of bioactive healthy useful compounds which can be recovered and be the starting material for other products in the view of sustainability and a circular economy addressing the global goal of "zero waste" in the environment. An updated view of the state of art of the research on fruit wastes is here given under this perspective. The topic is defined as follows: (i) literature quantitative analysis of fruit waste/by-products, with particular regards to linkage with health; (ii) an updated view of conventional and innovative extraction procedures; (iii) high-value added compounds obtained from fruit waste and associated biological properties; (iv) fruit wastes presence and relevance in updated databases. Nowadays, the investigation of the main components and related bioactivities of fruit wastes is being continuously explored throughout integrated and multidisciplinary approaches towards the exploitation of emerging fields of application which may allow to create economic, environmental, and social value in the design of an eco-friendly approach of the fruit wastes.
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Affiliation(s)
- Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy;
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy;
| | - Roberta Bernini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
| | - Margherita Campo
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement Technology and Analysis)-DiSIA, Department of Statistics, Computer Science, Applications “G. Parenti”, University of Florence, Via U. Schiff, 6-50019 Sesto Fiorentino, 50121 Florence, Italy; (M.C.); (A.R.)
| | - Chiara Vita
- QuMAP-PIN S.c.r.l.-Polo Universitario “Città di Prato” Servizi didattici e scientifici per l’Università di Firenze, Piazza Giovanni Ciardi, 25-59100 Prato, Italy;
| | - Eliana B. Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal;
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | | | - Mohamed Fawzy Ramadan
- Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt;
- Deanship of Scientific Research, Umm Al-Qura University, Makkah 24231, Saudi Arabia
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy;
| | - Annalisa Romani
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement Technology and Analysis)-DiSIA, Department of Statistics, Computer Science, Applications “G. Parenti”, University of Florence, Via U. Schiff, 6-50019 Sesto Fiorentino, 50121 Florence, Italy; (M.C.); (A.R.)
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17
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Reichembach LH, Lúcia de Oliveira Petkowicz C. Pectins from alternative sources and uses beyond sweets and jellies: An overview. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106824] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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18
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Mirzadeh M, Keshavarz Lelekami A, Khedmat L. Plant/algal polysaccharides extracted by microwave: A review on hypoglycemic, hypolipidemic, prebiotic, and immune-stimulatory effect. Carbohydr Polym 2021; 266:118134. [PMID: 34044950 DOI: 10.1016/j.carbpol.2021.118134] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 04/04/2021] [Accepted: 04/26/2021] [Indexed: 12/11/2022]
Abstract
Microwave-assisted extraction (MAE) is an emerging technology to obtain polysaccharides with an extensive spectrum of biological characteristics. In this study, the hypoglycemic, hypolipidemic, prebiotic, and immunomodulatory (e.g., antiinflammatory, anticoagulant, and phagocytic) effects of algal- and plant-derived polysaccharides rich in glucose, galactose, and mannose using MAE were comprehensively discussed. The in vitro and in vivo results showed that these bioactive macromolecules with the low digestibility rate could effectively alleviate the fatty acid-induced lipotoxicity, acute hemolysis, and dyslipidemia status. The optimally extracted glucomannan- and glucogalactan-containing polysaccharides revealed significant antidiabetic effects through inhibiting α-amylase and α-glucosidase, improving dynamic insulin sensitivity and secretion, and promoting pancreatic β-cell proliferation. These bioactive macromolecules as prebiotics not only improve the digestibility in gastrointestinal tract but also reduce the survival rate of pathogens and tumor cells by activating macrophages and producing pro-inflammatory biomarkers and cytokines. They can effectively prevent gastrointestinal disorders and microbial infections without any toxicity.
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Affiliation(s)
- Monirsadat Mirzadeh
- Metabolic Disease Research Center, Research Institute for Prevention of Non-communicable Diseases, Qazvin University of Medical Sciences, Qazvin, Iran
| | - Ali Keshavarz Lelekami
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Islamic Azad University, Science and Research Branch, Tehran, Iran
| | - Leila Khedmat
- Health Management Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran.
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19
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Isolation of Prebiotics from Artocarpus integer's Seed. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:9940078. [PMID: 34336997 PMCID: PMC8318755 DOI: 10.1155/2021/9940078] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 06/25/2021] [Accepted: 07/01/2021] [Indexed: 11/18/2022]
Abstract
There has been a high amount of attention given to prebiotics due to their significant physiological function and health benefits. Prebiotics contain nondigestible compounds that allow specific changes, both in the growth and in the activity of bacteria in the host gastrointestinal tract, that provide benefits upon the host by promoting a healthy digestive system and preventing disease. This study aims at investigating the potential prebiotic activity of bioactive compounds extracted from the seeds of an underutilized indigenous plant Artocarpus integer (A. integer). The optimum microwave-assisted extraction conditions were a microwave power of 1500 W, extraction time of 180 s, and solvent-to-sample ratio of 1000 : 1. The maximum amount of the total carbohydrate content extracted from A. integer was 787 mg/L. The percentage hydrolysis levels of A. integer extract in gastric juice at pH 1, 2, 3, and 4 were 6.14%, 7.12%, 8.98%, and 10.23%, respectively. For enzymatic digestion, the percentage of hydrolysis was 0.16% at pH 7. A. integer extract was found to support the growth of probiotics such as L. acidophilus and L. casei. After 72 hours of incubation, L. acidophilus achieved 6.96 log10 CFU, whereas L. casei reached 8.33 log10 CFU. The study makes an important contribution to the development of the use of Sarawakian underutilized plants and to the identification of new sources of prebiotic materials to be used in food.
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20
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Vélez‐Erazo EM, Pasquel‐Reátegui JL, Dorronsoro‐Guerrero OH, Martínez‐Correa HA. Phenolics and carotenoids recovery from agroindustrial mango waste using microwave‐assisted extraction: Extraction and modeling. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13774] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Eliana Marcela Vélez‐Erazo
- Facultad de Ingeniería y Administración, Departamento de Ingeniería, Grupo de Investigación en Procesos Agroindustriales (GIPA) Universidad Nacional de Colombia Palmira Colombia
| | - José Luis Pasquel‐Reátegui
- Facultad de Ingeniería Agroindustrial, Departamento de Ingeniería Agroindustrial Universidad Nacional de San Martín Tarapoto Peru
| | - Oscar Humberto Dorronsoro‐Guerrero
- Facultad de Ingeniería y Administración, Departamento de Ingeniería, Grupo de Investigación en Procesos Agroindustriales (GIPA) Universidad Nacional de Colombia Palmira Colombia
| | - Hugo Alexander Martínez‐Correa
- Facultad de Ingeniería y Administración, Departamento de Ingeniería, Grupo de Investigación en Procesos Agroindustriales (GIPA) Universidad Nacional de Colombia Palmira Colombia
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21
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Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality. PLANTS 2021; 10:plants10061148. [PMID: 34200110 PMCID: PMC8226707 DOI: 10.3390/plants10061148] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 05/27/2021] [Accepted: 05/31/2021] [Indexed: 12/11/2022]
Abstract
Mango peel, a byproduct from the mango processing industry, is a potential source of food-grade mango peel pectin (MPP). Nonetheless, the influence of fruit physical characteristics and phytochemicals of peels on their correspondent pectin level has never been examined, particularly when high-quality food additives are of commercial need. Subsequently, the ultimate aim of the present study was to comprehend their relationship using chemometric data analyses as part of raw material sourcing criteria. Principal component analysis (PCA) advised that mangoes of 'mahachanok' and 'nam dok mai' could be distinguished from 'chok anan' and 'kaew' on the basis of physiology, peel morphology, and phytochemical characteristics. Only pectin extracted from mango var. 'chok anan' was classified as low-methoxyl type (Mox value ~4%). Using the partial least-squares (PLS) regression, the multivariate correlation between the fruit and peel properties and the degree of esterification (DE) value was reported at R2 > 0.9 and Q2 > 0.8. The coefficient factors illustrated that yields of byproducts such as seed and total biomass negatively influenced DE values, while they were positively correlated with crude fiber and xylose contents of the peels. Overall, it is interesting to highlight that, regardless of the differences in fruit varieties, the amount of biomass and peel proximate properties can be proficiently applied to establish classification of desirable properties of the industrial MPP.
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22
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Li C, Chen S, Sha J, Cui J, He J, Fu J, Shen Y. Extraction and purification of total flavonoids from Eupatorium lindleyanum DC. and evaluation of their antioxidant and enzyme inhibitory activities. Food Sci Nutr 2021; 9:2349-2363. [PMID: 34026054 PMCID: PMC8116873 DOI: 10.1002/fsn3.1999] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 10/07/2020] [Accepted: 10/09/2020] [Indexed: 11/18/2022] Open
Abstract
The health benefits and promising medical treatment potential of total flavonoids from Eupatorium lindleyanum DC. (TFELDC) have been recognized. The process parameters of extracting total flavonoids from Eupatorium lindleyanum DC. by ultrasonic-microwave synergistic extraction (UMSE) were optimized, and they were purified by AB-8 macroporous resin in the current study. In addition, the antioxidant and enzyme inhibitory activities of the purified TFELDC (PTFELDC) were evaluated. The results showed that the optimal parameters of UMSE were as follows: ethanol volume fraction 71.5%, L/S ratio 12.2 ml/g, microwave power 318 W, and extraction time 143 s. After TFELDC were purified by AB-8 macroporous resin, the total flavonoid contents of PTFELDC increased from 208.18 ± 1.60 to 511.19 ± 3.21 mg RE/g FDS. Compared with TFELDC, the content of total flavonoids in PTFELDC was increased by 2.46 times. The antioxidant activities of PTFELDC were assessed using DPPH radical, superoxide anion radical, reducing power, and ferric reducing antioxidant power assays, and the IC50 values were found to be 37.13, 19.62, 81.22, and 24.72 μg/ml, respectively. The enzyme inhibitory activities of PTFELDC were measured using lipase, α-amylase, α-glucosidase, and acetylcholinesterase assays with the IC50 values 1.38, 2.08, 1.63, and 0.58 mg/ml, respectively. By comparing with their positive controls, it was found that PTFELDC had good antioxidant activities, and lipase, α-amylase, and α-glucosidase inhibitory activities, However, the acetylcholinesterase inhibitory activity was relatively weaker. These results suggested that PTFELDC have a promising potential as natural antioxidant, antilipidemic, and hypoglycemic drugs used in functional foods or pharmaceuticals.
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Affiliation(s)
- Chao Li
- College of Food and BioengineeringXuzhou University of TechnologyXuzhouChina
| | - Shanglong Chen
- College of Food and BioengineeringXuzhou University of TechnologyXuzhouChina
| | - Jin Sha
- College of Food and BioengineeringXuzhou University of TechnologyXuzhouChina
| | - Jue Cui
- College of Food and BioengineeringXuzhou University of TechnologyXuzhouChina
| | - Juping He
- College of Food and BioengineeringXuzhou University of TechnologyXuzhouChina
| | - Junning Fu
- Department of Food Science and EngineeringJinan UniversityGuangzhouChina
| | - Yingbin Shen
- School of Life SciencesGuangzhou UniversityGuangzhouChina
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23
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The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances. Foods 2021; 10:foods10040867. [PMID: 33921097 PMCID: PMC8071402 DOI: 10.3390/foods10040867] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/11/2021] [Accepted: 04/13/2021] [Indexed: 11/24/2022] Open
Abstract
Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest in the field of fiber extraction, especially pectin, as an alternative source to conventional ones, such as apple pomace and citrus peels, from which pectin is obtained by acid extraction and precipitation using alcohols. Understanding the structural and functional components of grape pomace will significantly aid in developing efficient extraction of pectin from unconventional sources. In recent years, natural biodegradable polymers, like pectin has invoked a big interest due to versatile properties and diverse applications in food industry and other fields. Thus, pectin extraction from grape pomace could afford a new reason for the decrease of environmental pollution and waste generation. This paper briefly describes the structure and composition of grape pomace of different varieties for the utilization of grape pomace as a source of pectin in food industry.
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24
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Golbargi F, Gharibzahedi SMT, Zoghi A, Mohammadi M, Hashemifesharaki R. Microwave-assisted extraction of arabinan-rich pectic polysaccharides from melon peels: Optimization, purification, bioactivity, and techno-functionality. Carbohydr Polym 2021; 256:117522. [DOI: 10.1016/j.carbpol.2020.117522] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 12/08/2020] [Accepted: 12/12/2020] [Indexed: 11/24/2022]
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25
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Vacuum Microwave-Assisted Aqueous Extraction of Polyphenolic Compounds from Avocado (Persea Americana) Solid Waste. SUSTAINABILITY 2021. [DOI: 10.3390/su13042166] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The extraction efficacy of avocado fruit peels (AP) and seeds (AS) with the use of vacuum microwave-assisted aqueous extraction (VMAAE) was optimized in this study, with regard to extract’s total phenolic content (TPC), maximum antioxidant activity and minimal operational cost. Temperature (79.64 and 78.11 °C for AP and 43.90 and 45.26 °C for AS), time (11.89 and 11.75 min for AP, 10.18 and 10.28 min for AS), ratio of water to raw material (16.45% and 10.02% for AP, 38.73% and 37.65% for AS) and microwave power (5708.04 and 5699.10 W for AP, 5549.08 and 4797.29 W for AS) were estimated statistically as the optimal conditions in order to achieve high rates of extracts with high TPC and antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH●) scavenging radical methods, respectively. VMAAE performed under these conditions resulted in received extracts with TPC (0.352 gallic acid equivalent-GAE/g fresh AP/min and 0.124 GAE/g fresh AS/min). Furthermore, it was calculated the DPPH● radical scavenging activity was equal to 100 mg/L expressed in L of 0.104 L/min for AP and 0.045 L/min for AS. The results of our study may give a promising solution to avocado processing companies for further utilization of their waste.
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26
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Production of Extracts Composed of Pectic Oligo/Polysaccharides and Polyphenolic Compounds from Cranberry Pomace by Microwave-Assisted Extraction Process. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02593-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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27
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Skenderidis P, Leontopoulos S, Petrotos K, Giavasis I. Optimization of Vacuum Microwave-Assisted Extraction of Pomegranate Fruits Peels by the Evaluation of Extracts' Phenolic Content and Antioxidant Activity. Foods 2020; 9:E1655. [PMID: 33198283 PMCID: PMC7696156 DOI: 10.3390/foods9111655] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 11/06/2020] [Accepted: 11/09/2020] [Indexed: 12/13/2022] Open
Abstract
The global interest in the use of plant by-product extracts as functional ingredients is continuously rising due to environmental, financial and health benefits. The latest advances in extraction technology have led to the production of aqueous extracts with high bioactive properties, which do not require the use of organic solvents. The purpose of this study was to optimize the conditions applied for the extraction of pomegranate peels (PP) via a "green" industrial type of vacuum microwave-assisted aqueous extraction (VMAAE), by assessing the potential bioactivity of the extracts (in terms of phenolic content and antioxidant activity), using a response surface methodology. The extraction conditions of temperature, microwave power, time and water/PP ratio were determined by the response surface methodology, in order to yield extracts with optimal total phenolics concentrations (TPC) and high antioxidant activity, based on the IC50 value of the scavenging of the 2,2-diphenyl-1-picrylhydrazyl (DPPH●) radical. The values of the optimum extraction parameters, such as extraction temperature (61.48 and 79.158 °C), time (10 and 12.17 min), microwave power (3797.24 and 3576.47 W) and ratio of water to raw material (39.92% and 38.2%), were estimated statistically for the two responses (TPC and IC50 values), respectively. Under these optimal extraction conditions, PP extracts with high TPC ((5.542 mg Gallic Acid Equivalent (GAE)/g fresh PP))/min and radical scavenging activity (100 mg/L (1.6 L/min)) could be obtained. Our results highlighted that the optimized industrial type of VMAAE could be a promising solution for the valorization of the PP by-products.
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Affiliation(s)
- Prodromos Skenderidis
- Department of Agrotechnology, Laboratory of Food and Biosystems Engineering, University of Thessaly, 41110 Larissa, Greece; (S.L.); (K.P.)
| | - Stefanos Leontopoulos
- Department of Agrotechnology, Laboratory of Food and Biosystems Engineering, University of Thessaly, 41110 Larissa, Greece; (S.L.); (K.P.)
| | - Konstantinos Petrotos
- Department of Agrotechnology, Laboratory of Food and Biosystems Engineering, University of Thessaly, 41110 Larissa, Greece; (S.L.); (K.P.)
| | - Ioannis Giavasis
- Department of Food Technology, Laboratory of Food Microbiology and Biotechnology, University of Thessaly, End of N. Temponera Street, 43100 Karditsa, Greece;
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28
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Bee Bread: Physicochemical Characterization and Phenolic Content Extraction Optimization. Foods 2020; 9:foods9101358. [PMID: 32987873 PMCID: PMC7599645 DOI: 10.3390/foods9101358] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/18/2020] [Accepted: 09/23/2020] [Indexed: 01/18/2023] Open
Abstract
Beebread or ambrosia is a unique product for humans and bees, which is the result of lactic fermentation on pollen in honeycombs. Bee bread is a rich source of nutrients (proteins, vitamins) and polyphenols (such as flavonoids, flavonols, phenolic acids). This study aimed to characterize bee bread in terms of physicochemical properties: pH, free acidity, glucose, fructose, sucrose, raffinose and melesitose content, total phenolic content (TPC), total flavones content (TFC), fatty acids and individual phenolics (gallic acid, protocatechiuc acid, p-hydroxybenzoic acid, caffeic acid, vanillic acid, chlorogenic acid, p-coumaric acid, rosmarinic acid, myricetin, luteolin, quercetin and kaempferol). The main phenolic compound identified in the bee bread was kaempferol, followed by myricetin and luteolin. The TPC, TFC and extraction yield were optimized in function of ultrasonic amplitude, temperature and time and the suitable conditions for achieving the maximum level were 87.20% amplitude of ultrasonic treatment, 64.70 °C and 23.10 min, respectively for reaching 146.2 mg GAE/L of TPC, 1231.5 mg QE/g of TFC and a 5.72% extraction yield. The most abundant fatty acids were C18:3 (all-cis-9,12,15) octadeca-6,9,15-trienoic acid, followed by C16:1 (9Z)-hexadec-9-enoic acid, C21:0 heneicosanoic acid and C18:2 (all-cis-9,12) (9Z,12Z)-octadeca-9,12-dienoic acid, respectively.
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29
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Hu Z, Zhou H, Zhao J, Sun J, Li M, Sun X. Microwave-assisted extraction, characterization and immunomodulatory activity on RAW264.7 cells of polysaccharides from Trichosanthes kirilowii Maxim seeds. Int J Biol Macromol 2020; 164:2861-2872. [PMID: 32810537 PMCID: PMC7428752 DOI: 10.1016/j.ijbiomac.2020.08.072] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 08/06/2020] [Accepted: 08/07/2020] [Indexed: 01/15/2023]
Abstract
Microwave-assisted extraction of polysaccharides from Trichosanthes kirilowii Maxim seeds (TKMSP) was optimized using Response surface methodology (RSM) base on Central composite design (CCD). The optimum extraction conditions are detailed as follows: liquid-solid ratio 42 mL/g, extraction temperature 80 °C, microwave power 570 W, extraction time 26 min. Under this conditions, the mean value of TKMSP yield 2.43 ± 0.45% (n = 3), which was consistent closely with the predicted value (2.44%). The five polysaccharides (TKMSP-1, TKMSP-2, TKMSP-3, TKMSP-4 and TKMSP-5) were isolated from TKMSP by DEAE-52. TKMSP-1, TKMSP-2 and TKMSP-4 were common in containing Man, Rib, Rha, GluA, GalA, Glu, Gal, Xyl, Arab and Fuc. However, there was no Fuc in TKMSP-3, while TKMSP-5 lacked GluA, GalA and Fuc. UV–vis and FT-IR analysis combined with molecular weight determination further indicated that the five fractions were polydisperse polysaccharides. A significant difference was achieved in the structural characterization of these five fractions. TKMSP exhibited immunosuppressive activity on RAW264.7 cells. It can be applied as a potential immunosuppressant agent in medicine. Microwave-assisted extraction of TKMSP optimized by RSM base on CCD. The five polydisperse polysaccharides were isolated from TKMSP. The structure characterizations of the five polysaccharides were analyzed. TKMSP-3 exhibited significant inhibition of RAW264.7 proliferation.
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Affiliation(s)
- Zhengyu Hu
- School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China; College of Pharmacy, Yanbian University, Yanji 133002, China
| | - Hongli Zhou
- School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China; Engineering Research Center for Agricultural Resources and Comprehensive Utilization of Jilin Provence, Jilin Institute of Chemical Technology, Jilin 132022, China.
| | - JingLi Zhao
- Institution of Pharmaceutical and Environmental Technology, Jilin Vocational College of Industry and Technology, Jilin 132013, China
| | - JiaQi Sun
- School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China; Engineering Research Center for Agricultural Resources and Comprehensive Utilization of Jilin Provence, Jilin Institute of Chemical Technology, Jilin 132022, China
| | - Mei Li
- Jilin Cancer Hospital, Huguang Road 1018, Chaoyang District, Changchun 130012, China.
| | - Xinshun Sun
- School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China
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30
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Microwave and ultrasound assisted extraction of pectin from various fruits peel. Journal of Food Science and Technology 2020; 58:641-650. [PMID: 33568858 DOI: 10.1007/s13197-020-04578-0] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/24/2020] [Accepted: 06/12/2020] [Indexed: 01/24/2023]
Abstract
Pectin, found in the cell walls of fruits and vegetables, is a complex colloidal polysaccharide. In this study, pectin was extracted using ultrasound and microwave-assisted extraction methods from waste lemon, mandarin, and kiwi peel to investigate their use as alternative source of pectin. Hydrochloric acid (HCl) and nitric acid (HNO3) were used as the extracting agents. The effects of microwave power (360-600 W) and irradiation time (1, 2, 3 min) for microwave-assisted extraction (MAE) and of temperature (60 and 75 °C) and sonication time (15, 30, 45 min) on ultrasound-assisted extraction (UAE) on the yield of extracted pectin from the peels were investigated. Optimum conditions were determined for the extraction of pectin from all of the peel samples with the two extraction methods. The produced pectin yield and the degree of esterification were determined and, FT-IR and SEM analyses were performed. Kiwi peel gave the highest yield of extracted pectin using HCl as the solvent with 17.30% yield via UAE at 75 °C for 45 min and 17.97% yield via MAE at 360 W for, 3 min. It was concluded that lemon, mandarin, and kiwi peels all contained pectin and that MAE gave a better yield than UAE and could thus be used as an efficient and rapid technique for the extraction of pectin from the peels. The chemical structures of the pectin obtained using the two different extraction methods were similar and showed a high degree of methoxylation.
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31
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Zia S, Khan MR, Shabbir MA, Aslam Maan A, Khan MKI, Nadeem M, Khalil AA, Din A, Aadil RM. An Inclusive Overview of Advanced Thermal and Nonthermal Extraction Techniques for Bioactive Compounds in Food and Food-related Matrices. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1772283] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Sania Zia
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Abid Aslam Maan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Nadeem
- Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus, Pakistan
| | - Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences (UIDNS), Faculty of Allied Health Sciences, The University of Lahore, Pakistan
| | - Ahmad Din
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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32
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Mellinas A, Jiménez A, Garrigós M. Optimization of microwave-assisted extraction of cocoa bean shell waste and evaluation of its antioxidant, physicochemical and functional properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109361] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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33
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Tocmo R, Pena‐Fronteras J, Calumba KF, Mendoza M, Johnson JJ. Valorization of pomelo (
Citrus grandis
Osbeck) peel: A review of current utilization, phytochemistry, bioactivities, and mechanisms of action. Compr Rev Food Sci Food Saf 2020; 19:1969-2012. [DOI: 10.1111/1541-4337.12561] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 03/11/2020] [Accepted: 03/24/2020] [Indexed: 12/12/2022]
Affiliation(s)
- Restituto Tocmo
- Deparment of Pharmacy PracticeUniversity of Illinois‐Chicago Chicago Illinois
| | - Jennifer Pena‐Fronteras
- Deparment of Food Science and ChemistryUniversity of the Philippines‐Mindanao Tugbok District Davao City Philippines
| | - Kriza Faye Calumba
- Deparment of Food Science and ChemistryUniversity of the Philippines‐Mindanao Tugbok District Davao City Philippines
| | - Melanie Mendoza
- Deparment of Food Science and ChemistryUniversity of the Philippines‐Mindanao Tugbok District Davao City Philippines
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34
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Hosseini S, Parastouei K, Khodaiyan F. Simultaneous extraction optimization and characterization of pectin and phenolics from sour cherry pomace. Int J Biol Macromol 2020; 158:911-921. [PMID: 32360971 DOI: 10.1016/j.ijbiomac.2020.04.241] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 04/27/2020] [Accepted: 04/27/2020] [Indexed: 12/12/2022]
Abstract
In the present study, the effect of microwave-assisted extraction conditions on the simultaneous recovery of pectin and phenolic compounds from sour cherry pomace (SCP) was optimized. The results showed that maximum yield of pectin (14.65 ± 0.39%) and phenolic compounds (14.36 ± 0.29%) was obtained under microwave power of 800 W, irradiation time of 300 s, pH of 1.00 and LSR of 20 v/w. The resulting pectin under the mentioned conditions had the moisture, ash and protein content, and also total carbohydrates of ~8.32, ~3.73, ~1.41 and ~26.43%, respectively. Also, the obtained pectin with the molecular weight of 472.977 kDa and total phenol content of 91.54 ± 2.92 mg GAE/g pectin had a high purity (galacturonic acid content of ~72.86%) and suitable thermal stability (degradation temperature of 252.15 °C) and also could be classified as HMP (DE of 68.37 ± 2.78%). The FTIR, 1H NMR and XRD analysis indicated that the obtained sample was rich in esterified poly-galacturonic acid and had an amorphous structure. The phenolic compounds analysis showed that the SCP extract had a concentration-dependent antioxidant effect that was comparable with ascorbic acid and BHA at high concentrations.
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Affiliation(s)
- Saeid Hosseini
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Karim Parastouei
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran.
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
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Zuin VG, Segatto ML, Zanotti K. Towards a green and sustainable fruit waste valorisation model in Brazil: optimisation of homogenizer-assisted extraction of bioactive compounds from mango waste using a response surface methodology. PURE APPL CHEM 2020. [DOI: 10.1515/pac-2019-1001] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
AbstractFood waste valorisation is currently at the core of discussions and development of future economic models which, allied to the application of green and sustainable technologies, offers a viable alternative to shift industrial practices towards a circular bioeconomy. The feasibility and technological possibilities based on an integrated mango waste biorefinery concept, focusing on the extraction of bioactive compounds, are discussed in this paper. Additionally, a statistically robust methodology is presented as a green approach to optimise the variables of a sustainable, low time and energy consumption extraction technique (homogenizer-assisted extraction). Maximum concentrations of the bioactive compounds were obtained in similar values of parameters ethanol/water concentration (67.73 and 70.11 %), sample/solvent ratio (29.33 and 28.17 %) and time (4.47 and 5.00 min) for mangiferin (354.4 mg/kg DW) and hyperoside (258.7 mg/kg DW), respectively. These results demonstrated the efficiency of the proposed green and sustainable method to obtain bioactive compounds from a very common and significant tropical fruit waste in Brazil, based on an integrated mango biorefinery concept.
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Affiliation(s)
- Vânia G. Zuin
- Department of Chemistry, Federal University of São Carlos, Rod. Washington Luís (SP-310), km 235, 13565-905, São Carlos, SP, Brazil
- Green Chemistry Centre of Excellence, University of York, Heslington, York, YO10 5DD, UK, Tel.: +55 16 33518206, e-mail:
| | - Mateus L. Segatto
- Department of Chemistry, Federal University of São Carlos, Rod. Washington Luís (SP-310), km 235, 13565-905, São Carlos, SP, Brazil
| | - Karine Zanotti
- Department of Chemistry, Federal University of São Carlos, Rod. Washington Luís (SP-310), km 235, 13565-905, São Carlos, SP, Brazil
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Kamal MM, Ali MR, Hossain A, Shishir MRI. Optimization of microwave‐assisted extraction of pectin from
Dillenia indica
fruit and its preliminary characterization. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14466] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Md. Mostafa Kamal
- Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University Dinajpur 5200 Bangladesh
| | - Md. Rahmat Ali
- Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University Dinajpur 5200 Bangladesh
| | - Abul Hossain
- Department of Biochemistry Memorial University of Newfoundland St. John’s NL Canada
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Wongkaew M, Sommano SR, Tangpao T, Rachtanapun P, Jantanasakulwong K. Mango Peel Pectin by Microwave-Assisted Extraction and its Use as Fat Replacement in Dried Chinese Sausage. Foods 2020; 9:foods9040450. [PMID: 32272742 PMCID: PMC7231197 DOI: 10.3390/foods9040450] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 04/02/2020] [Accepted: 04/03/2020] [Indexed: 01/30/2023] Open
Abstract
In this research, low-fat dried Chinese sausage was formulated with mango peel pectin (MPP; 0%, 5%, 10%, and 15% (w/w)) extracted by microwave assisted extraction (MAE). The extractable yield of pectin attained from peel of Nam Dok Mai variety was achieved at 13.85% using 700-watt power. The extracted MPP were of high equivalent weight (1485.78 mg/mol), degree esterification (77.19%) and methoxyl content (19.33%) with a structure of greater porosity as compared to that of the conventional method. Spectrum scans by Fourier transform infrared spectrophotometer (FT-IR) indicated that the extracted MPP gave similar wave number profiles as the commercial pectin. Quality attributes of the Chinese sausages were assessed and compared with the control formula (CTRL). At higher concentrations of MPP, the intensity of redness and yellowness in sausage increased. The texture profile of the sausage illustrated that only the hardness value was comparable with the CTRL, while springiness, cohesiveness, gumminess and chewiness were statistically lower (p < 0.05). Furthermore, the sensory evaluation by experienced panellists (n = 12) indicated that 5% MPP similarly represented overall acceptability with the CTRL. Consequently, MPP can be effectively incorporated in the formula at low level to replace fat in Chinese sausage, allowing colour improvement and production of a healthier option.
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Affiliation(s)
- Malaiporn Wongkaew
- Major of Biotechnology, Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand;
- Programme of Food Production and Innovation, Faculty of Integrated of Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand; (P.R.); (K.J.)
- Correspondence:
| | - Tibet Tangpao
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Pornchai Rachtanapun
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand; (P.R.); (K.J.)
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Kittisak Jantanasakulwong
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand; (P.R.); (K.J.)
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand
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Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications. MATERIALS 2020; 13:ma13030673. [PMID: 32028627 PMCID: PMC7042806 DOI: 10.3390/ma13030673] [Citation(s) in RCA: 105] [Impact Index Per Article: 26.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 01/22/2020] [Accepted: 01/28/2020] [Indexed: 12/28/2022]
Abstract
Regardless of the considerable progress in properties and versatility of synthetic polymers, their low biodegradability and lack of environmentally-friendly character remains a critical issue. Pectin is a natural-based polysaccharide contained in the cell walls of many plants allowing their growth and cell extension. This biopolymer can be extracted from plants and isolated as a bioplastic material with different applications, including food packaging. This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials. Many researchers are currently working on a multitude of food and beverage industry applications related to pectin as well as combinations with other biopolymers to improve some key properties, such as antioxidant/antimicrobial performance and flexibility to obtain films. All these advances are covered in this review.
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Zhu J, Chen Z, Zhou H, Yu C, Han Z, Shao S, Hu X, Wei X, Wang Y. Effects of extraction methods on physicochemical properties and hypoglycemic activities of polysaccharides from coarse green tea. Glycoconj J 2020; 37:241-250. [DOI: 10.1007/s10719-019-09901-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 11/21/2019] [Accepted: 11/26/2019] [Indexed: 12/28/2022]
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41
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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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Al-Dhabi NA, Ponmurugan K. Microwave assisted extraction and characterization of polysaccharide from waste jamun fruit seeds. Int J Biol Macromol 2019; 152:1157-1163. [PMID: 31751731 DOI: 10.1016/j.ijbiomac.2019.10.204] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 10/09/2019] [Accepted: 10/23/2019] [Indexed: 10/25/2022]
Abstract
The intention of current work is to recover/extract polysaccharide from jamun fruit seeds (waste) by microwave assisted solid-liquid extraction (MAE) technique using four-factor (microwave power (MWP), pH, time (MWT) and solid to liquid (SL) ratio) five-level central composite rotatable experimental design (CCRED). The observed data was evaluated by statistically and a mathematical model (polynomial) was developed to predict the polysaccharide yield. Numerical optimization technique is used to attain the ideal optimal condition (microwave power of 515 w, pH of 3.2, MWT of 3.1 min and SL ratio of 1:15 g/ml) to retrieve maximal yield of polysaccharide and attained optimal condition was experimentally validated. The experimental yield of polysaccharide (4.71 ± 0.02%) was matched with predicted value (4.72%). Physico-chemical properties of the polysaccharide extracted at optimal condition was investigated. Fourier Transform Infrared Spectroscopy (FTIR) evaluation were carried out in this study to characterize the polysaccharide. Scanning Electron Microscopy (SEM) was also utilized to reveal the morphology of raw and extracted plant sample.
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Affiliation(s)
- Naif Abdullah Al-Dhabi
- Department of Botany and Microbiology, College of Science, King Saud University, P.O.Box 2455, Riyadh 11451, Saudi Arabia
| | - K Ponmurugan
- Department of Botany and Microbiology, College of Science, King Saud University, P.O.Box 2455, Riyadh 11451, Saudi Arabia.
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Jafari SM, Mahdavee Khazaei K, Assadpour E. Production of a natural color through microwave-assisted extraction of saffron tepal's anthocyanins. Food Sci Nutr 2019; 7:1438-1445. [PMID: 31024717 PMCID: PMC6475746 DOI: 10.1002/fsn3.978] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2018] [Revised: 01/28/2019] [Accepted: 02/07/2019] [Indexed: 11/24/2022] Open
Abstract
The extraction of anthocyanins from saffron (Crocus sativus) flower's tepal by microwave-assisted extraction (MAE) was studied. The independent factors were solvent to sample ratio (10:1‒100:1), extraction temperature (35‒75°C), and time (5‒15 min). Maximum irradiation power in all experiments was 360 W. We applied response surface methodology (RSM) in order to determine optimum processing conditions which give maximum extraction efficiency (mg cyanidin-3-glucoside/g dried tepals). It was found that the influence of solvent ratio was more important for extraction yield than two other variables. Extraction conditions which maximized the extracted anthocyanins content were ratio of solvent to sample 77.5 ml/g, temperature 48°C, and extraction time of 9.3 min that resulted in 101 mg anthocyanins/g. In addition, MAE was a rapid and efficient technique for saffron anthocyanins due to disruption of cell walls under microwave irradiation, which was observed by microstructural analysis.
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Affiliation(s)
- Seid Mahdi Jafari
- Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Katayoun Mahdavee Khazaei
- Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Elham Assadpour
- Department of Food Materials and Process Design EngineeringGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
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Hosseini SS, Khodaiyan F, Kazemi M, Najari Z. Optimization and characterization of pectin extracted from sour orange peel by ultrasound assisted method. Int J Biol Macromol 2019; 125:621-629. [DOI: 10.1016/j.ijbiomac.2018.12.096] [Citation(s) in RCA: 120] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Revised: 12/01/2018] [Accepted: 12/09/2018] [Indexed: 12/26/2022]
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45
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Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties. Food Chem 2019; 271:663-672. [DOI: 10.1016/j.foodchem.2018.07.212] [Citation(s) in RCA: 98] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 07/30/2018] [Accepted: 07/31/2018] [Indexed: 11/21/2022]
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46
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Ultrasonic/microwave-assisted extraction of polysaccharides from Camptotheca acuminata fruits and its antitumor activity. Carbohydr Polym 2018; 206:557-564. [PMID: 30553357 DOI: 10.1016/j.carbpol.2018.11.010] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 10/19/2018] [Accepted: 11/06/2018] [Indexed: 11/24/2022]
Abstract
In the present study, an efficient ultrasonic/microwave-assisted extraction (UMAE) procedure for the polysaccharides from the fruit of Camptotheca acuminata (CAFP) was investigated and optimized. Under the optimum conditions (ratio of liquid to raw material 30 mL/g, microwave irradiation time of 20 min, microwave irradiation power of 570 W and a fixed ultrasonic power of 50 W obtained by the response surface analysis with Box-Behnken design, satisfactory yields of CAFP (6.81 ± 0.04%) were achieved. The development UMAE technique produced higher yields in a shorter time than conventional hot water extraction (HWE): 20 vs. 120 min. In addition, in vivo CAFP at suitable dose is effective on H22 murine hepatoma strains, and CAFP significantly inhibited the proliferation of human oral carcinoma KB, pancreatic carcinoma BXCP-3 and gastric carcinoma SGC-7901 cells in vitro, indicating CAFP might be suitable for nature antitumor therapeutic agent development.
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47
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Dranca F, Oroian M. Extraction, purification and characterization of pectin from alternative sources with potential technological applications. Food Res Int 2018; 113:327-350. [DOI: 10.1016/j.foodres.2018.06.065] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 06/25/2018] [Accepted: 06/28/2018] [Indexed: 12/31/2022]
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48
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Silva ADSE, de Magalhães WT, Moreira LM, Rocha MVP, Bastos AKP. Microwave-assisted extraction of polysaccharides from Arthrospira (Spirulina) platensis using the concept of green chemistry. ALGAL RES 2018. [DOI: 10.1016/j.algal.2018.08.015] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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49
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Colodel C, Vriesmann LC, Teófilo RF, de Oliveira Petkowicz CL. Extraction of pectin from ponkan (Citrus reticulata Blanco cv. Ponkan) peel: Optimization and structural characterization. Int J Biol Macromol 2018; 117:385-391. [DOI: 10.1016/j.ijbiomac.2018.05.048] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2018] [Revised: 04/12/2018] [Accepted: 05/10/2018] [Indexed: 11/15/2022]
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50
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Pasandide B, Khodaiyan F, Mousavi Z, Hosseini SS. Pectin extraction from citron peel: optimization by Box-Behnken response surface design. Food Sci Biotechnol 2018; 27:997-1005. [PMID: 30263828 PMCID: PMC6085243 DOI: 10.1007/s10068-018-0365-6] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Revised: 02/13/2018] [Accepted: 03/25/2018] [Indexed: 11/27/2022] Open
Abstract
In this study, the effect of acidic extraction conditions (time of 30-90 min, temperature of 75-95 °C and pH of 1.5-3) on the yield and degree of esterification (DE) of citron peel pectin was investigated applying Box-Behnken design. The highest production yield of pectin (28.31 ± 0.11%) was achieved at extraction time of 90 min, temperature of 95 °C and pH of 1.5, as optimal extraction conditions, which was close to the predicted value (29.87%). Under optimum extraction conditions, the DE and the emulsifying activity were 51.33 and 46.2%, respectively. In addition, the emulsions were 93.9 and 93.5 stable at 4 °C, 93.7 and 93.1 at 23 °C after 1 and 30 days, respectively. The determination of flow behavior showed that the pectin solutions had a Newtonian behavior at low concentrations (< 1.0% w/v), while this behavior was changed to pseudoplastic with increasing concentration.
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Affiliation(s)
- Bahare Pasandide
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Technology and Engineering, University of Tehran, Karaj, 31587-77871 Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Technology and Engineering, University of Tehran, Karaj, 31587-77871 Iran
| | - Zeinab Mousavi
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Technology and Engineering, University of Tehran, Karaj, 31587-77871 Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Technology and Engineering, University of Tehran, Karaj, 31587-77871 Iran
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