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Elferjane MR, Milutinović V, Jovanović Krivokuća M, Taherzadeh MJ, Pietrzak W, Marinković A, Jovanović AA. Vaccinium myrtillus L. Leaf Waste as a Source of Biologically Potent Compounds: Optimization of Polyphenol Extractions, Chemical Profile, and Biological Properties of the Extracts. Pharmaceutics 2024; 16:740. [PMID: 38931863 PMCID: PMC11206553 DOI: 10.3390/pharmaceutics16060740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 05/25/2024] [Accepted: 05/29/2024] [Indexed: 06/28/2024] Open
Abstract
The aims of the present research include (1) optimization of extraction from Vaccinium myrtillus leaf waste via investigation of plant material:medium ratio, extraction medium, and extraction period, employing extractions at room and high temperatures, or using ultrasound and microwaves (M, HAE, UAE, and MAE, respectively), (2) physicochemical characterization, and (3) investigation of extract biological potential. The statistical analysis revealed that optimal levels of parameters for the greatest polyphenolic yield were a proportion of 1:30 g/mL, ethyl alcohol 50% (v/v) during 2 min of microwave irradiation. By LC-MS analysis, 29 phenolic components were detected; HAE showed the highest richness of almost all determined polyphenols, while chlorogenic acid and quercetin 3-O-glucuronide were dominant. All extracts showed a high inhibition of Staphylococcus aureus growth. The effect of different parameters on extracts' antioxidant capacity depended on the used tests. The extracts also showed a stimulative influence on keratinocyte viability and anti-inflammatory activity (proven in cell-based ELISA and erythrocyte stabilization assays). The extraction procedure significantly affected the extraction yield (MAE ≥ maceration ≥ UAE ≥ HAE), whereas conductivity, density, surface tension, and viscosity varied in a narrow range. The presented research provides evidence on the optimal extraction conditions and technique, chemical composition, and antioxidant, antimicrobial, anti-inflammatory, and keratinocyte viability properties of bilberry extracts for potential applications in pharmacy and cosmetics.
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Affiliation(s)
- Muna Rajab Elferjane
- Faculty of Nursing and Health Sciences, University of Misurata, Alshowahda Park, 3rd Ring Road, Misurata 2478, Libya;
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Violeta Milutinović
- Faculty of Pharmacy, University of Belgrade, Vojvode Stepe 450, 11000 Belgrade, Serbia;
| | - Milica Jovanović Krivokuća
- Institute for the Application of Nuclear Energy INEP, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia;
| | - Mohammad J. Taherzadeh
- Swedish Centre for Resource Recovery, University of Borås, Allégatan 61, 503 37 Borås, Sweden;
| | - Witold Pietrzak
- Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, Norwida 25, 50-375 Wrocław, Poland;
| | - Aleksandar Marinković
- Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia;
| | - Aleksandra A. Jovanović
- Institute for the Application of Nuclear Energy INEP, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia;
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Kim J, Lee Y, Suh HJ, Lee HS, Lee C. Enzymatic extraction of anthocyanins from the pomace of aronia (Aronia melanocarpa). Biosci Biotechnol Biochem 2024; 88:639-647. [PMID: 38544329 DOI: 10.1093/bbb/zbae037] [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: 11/14/2023] [Accepted: 03/10/2024] [Indexed: 05/23/2024]
Abstract
Efficient extraction of natural pigments is a key focus in enhancing the utilization of by-products for applications in the food industry. In this study, an enzymatic extraction method using Pectinex Ultra SP-L, Pectinex XXL, Novoshape, and Celluclast was used to investigate natural pigment production from the pomace of aronia, a commercially important plant. The method's performance was monitored using high-performance liquid chromatography with diode-array detection by measuring total and individual anthocyanin levels. Pectinex XXL (0.5%) yielded the highest total anthocyanin extraction (2082.41 ± 85.69 mg/100 g) in the single enzyme treatment, followed by Pectinex Ultra SP-L (0.05%), Celluclast (0.01%), and Novoshape (0.1%). Combining Pectinex XXL (0.25%) with Celluclast (0.01%) increased the extraction ratio of total anthocyanins (2 323.04 ± 61.32 mg/100 g) by ∼50.7% compared with that obtained using the solvent extraction method. This study demonstrated an effective enzymatic extraction method for application in the food industry.
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Affiliation(s)
- Jinman Kim
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do, Republic of Korea
| | - Yejin Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do, Republic of Korea
| | - Hee-Jae Suh
- Department of Food Science, Sun Moon University, Asan, Chungchengnam-do, Republic of Korea
| | - Hee-Seok Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do, Republic of Korea
| | - Chan Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong, Gyeonggi-do, Republic of Korea
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3
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Mapholi Z, Goosen NJ. Optimization of fucoidan recovery by ultrasound-assisted enzymatic extraction from South African kelp, Ecklonia maxima. ULTRASONICS SONOCHEMISTRY 2023; 101:106710. [PMID: 38043460 PMCID: PMC10701454 DOI: 10.1016/j.ultsonch.2023.106710] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 11/21/2023] [Accepted: 11/28/2023] [Indexed: 12/05/2023]
Abstract
Fucoidan, a sulphated polysaccharide, is found exclusively in brown seaweeds and has been reported to possess a wide range of biological functionalities. Fucoidans are found within the cell wall of brown seaweeds, which is composed of recalcitrant cellulose and hemicellulose. This hampers the recovery of fucoidans. In addition, fucoidans are found within a network of viscous hydrocolloids, alginates, further complicating their recovery. Traditionally, the hot water extraction method is used to recover fucoidans from brown seaweed, however, this is characterized by low yields and long extraction time. To combat these issues, several novel extraction technologies have been introduced, these include ultrasound-assisted extraction and enzyme-assisted extraction. Thus, the main aim of this study was to investigate and optimize fucoidan recovery from Ecklonia maxima based on ultrasound-assisted enzymatic extraction. The impact of temperature (40-65 °C), ultrasound intensity (0-118 W·cm-2), enzyme dosage (0-0.05 ml·g-1) and pH (4.5-6) on total dissolved, total carbohydrates and inorganic sulphates yields was studied. The application of ultrasound-assisted enzymatic extraction mainly improved the extraction of total carbohydrates. Ultrasound significantly improves the kinetics and extraction of fucoidan, but there was no merit when it was applied with enzymes. Results reveal that at optimized conditions, the fucoidan extracted 79.13 mg⋅g-1 (7.9 % w/w) of algal dry weight. The present study provides insight into the extraction potentials of enzyme-assisted extraction, ultrasound-assisted extraction, and ultrasound-assisted enzymatic extraction.
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Affiliation(s)
- Zwonaka Mapholi
- Department of Chemical Engineering, Stellenbosch University, Private Bag X1, Matieland, 7602 Stellenbosch, South Africa.
| | - Neill Jurgens Goosen
- Department of Chemical Engineering, Stellenbosch University, Private Bag X1, Matieland, 7602 Stellenbosch, South Africa
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4
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Ozsefil IC, Ziylan-Yavas A. Green approach for polyphenol extraction from waste tea biomass: Single and hybrid application of conventional and ultrasound-assisted extraction. ENVIRONMENTAL RESEARCH 2023; 235:116703. [PMID: 37474089 DOI: 10.1016/j.envres.2023.116703] [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: 03/01/2023] [Revised: 07/08/2023] [Accepted: 07/18/2023] [Indexed: 07/22/2023]
Abstract
Based on a green approach, the potential use of waste tea biomass (fiber and second sieving) with rich polyphenol content was investigated as an alternative source of polyphenol to achieve an economic added value. In addition, this study demonstrated a comparative approach to explore the most sustainable green extraction method by the assessment of single ultrasound-assisted extraction (UAE) at various frequencies (20, 35, and 200 kHz) and the hybrid operations of ultrasound (US) and thermal extraction (50 °C and 80 °C). As a result, it has been determined that waste tea biomass, with a polyphenol extraction rate of more than 80%, provides a higher recovery capacity than tea leaf (the highest polyphenol recovery rate of 72.5%) in almost all single operations. Among the single UAE, 20 kHz was expressed as the method succeeding with high recovery rates (84%) within 30 min for fiber waste. In contrast, the hybrid operation consisting of 20 kHz US (20 min) with heating at 80 °C (10 min) yielded the highest extraction efficiency with 92% in the same time interval more economically for second sieving waste tea biomass. Therefore, this study has shown that it is possible to utilize UAE alone or in combination with heat extraction from tea waste for environmentally friendly, rapid, and effective polyphenol extraction.
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Affiliation(s)
- Ibrahim Cem Ozsefil
- Bogazici University, Institute of Environmental Sciences, Bebek, 34342, Istanbul, Turkey
| | - Asu Ziylan-Yavas
- Bogazici University, Institute of Environmental Sciences, Bebek, 34342, Istanbul, Turkey.
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Manthei A, López-Gámez G, Martín-Belloso O, Elez-Martínez P, Soliva-Fortuny R. Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies. Foods 2023; 12:3720. [PMID: 37893613 PMCID: PMC10606636 DOI: 10.3390/foods12203720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/20/2023] [Accepted: 10/06/2023] [Indexed: 10/29/2023] Open
Abstract
The preparation and processing of fruits and vegetables produce high amounts of underutilized fractions, such as pomace and peel, which present a risk to the environment but constitute a valuable source of dietary fiber (DF) and bioactive compounds. The utilization of these fiber-rich products as functional food ingredients demands the application of treatments to improve their techno-functional properties, such as oil and water binding, and health-related properties, such as fermentability, adsorption, and retardation capacities of glucose, cholesterol, and bile acids. The enhancement of health-promoting properties is strongly connected with certain structural and techno-functional characteristics, such as the soluble DF content, presence of hydrophobic groups, and viscosity. Novel physical, environmentally friendly technologies, such as ultrasound (US), high-pressure processing (HPP), extrusion, and microwave, have been found to have higher potential than chemical and comminution techniques in causing desirable structural alterations of the DF network that lead to the improvement of techno-functionality and health promotion. The application of enzymes was related to higher soluble DF content, which might be associated with improved DF properties. Combined physical and enzymatic treatments can aid solubilization and modifications, but their benefit needs to be evaluated for each DF source and the desired outcome.
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Affiliation(s)
| | | | | | | | - Robert Soliva-Fortuny
- Department of Food Technology, Engineering and Science, University of Lleida/Agrotecnio-CeRCA Center, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain; (A.M.)
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Villamil-Galindo E, Gastélum-Estrada A, Chuck-Hernandez C, Antunes-Ricardo M, Reza-Zaldivar EE, Piagentini A, Jacobo-Velázquez DA. Kinetic Ultrasound-Assisted Extraction as a Sustainable Approach for the Recovery of Phenolics Accumulated through UVA Treatment in Strawberry By-Products. Foods 2023; 12:2989. [PMID: 37627988 PMCID: PMC10453509 DOI: 10.3390/foods12162989] [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: 07/14/2023] [Revised: 08/01/2023] [Accepted: 08/05/2023] [Indexed: 08/27/2023] Open
Abstract
Ultrasound-assisted extraction (UAE) is an efficient and sustainable method for extracting bioactive compounds from agro-industrial by-products. Moreover, it has been reported that ultraviolet A (UVA) radiation can induce the biosynthesis and accumulation of bioactive phenolic compounds. This study optimized the efficiency of ultrasound-assisted extraction (UAE) for recovering ultraviolet A (UVA)-induced phenolic compounds in strawberry by-products (RF-N). The impact of three factors (solid-liquid ratio, ethanol concentration, and ultrasound power) on total phenolic compound (TPC) kinetics using Peleg's model was investigated. The developed model showed a suitable fit for both RF-N and strawberry by-products treated with UVA (RF-E). The optimal UAE conditions obtained were of a 1:30 ratio, 46% ethanol, and 100% ultrasound power, resulting in an average yield of 13 g total phenolics kg-1. The bioaccessibility of phenolic compounds during in-vitro digestion was 36.5%, with agrimoniin being the predominant compound. UAE combined with UVA treatment increased the bioactivity of RF extracts, displaying significant anti-proliferative effects on HT29 and Caco-2 cancer cell lines, as well as anti-inflammatory potential and cellular antioxidant activity. The ultrasound proved to be a sustainable and effective technique for extracting phenolic compounds from RF, contributing to the valorization of strawberry agro-industrial by-products, and maximizing their nutraceutical potential.
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Affiliation(s)
- Esteban Villamil-Galindo
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe 3000, Argentina (A.P.)
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Santa Fe 3000, Argentina
| | - Alejandro Gastélum-Estrada
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Av. General Ramón Corona 2514, Zapopan 45201, Mexico
| | - Cristina Chuck-Hernandez
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Monterrey, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
| | - Marilena Antunes-Ricardo
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Av. General Ramón Corona 2514, Zapopan 45201, Mexico
| | - Edwin E. Reza-Zaldivar
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
| | - Andrea Piagentini
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santiago del Estero 2829, Santa Fe 3000, Argentina (A.P.)
| | - Daniel A. Jacobo-Velázquez
- Tecnológico de Monterrey, Institute for Obesity Research, Av. Eugenio Garza Sada 2501, Monterrey 64849, Mexico
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Av. General Ramón Corona 2514, Zapopan 45201, Mexico
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Negrean OR, Farcas AC, Pop OL, Socaci SA. Blackthorn-A Valuable Source of Phenolic Antioxidants with Potential Health Benefits. Molecules 2023; 28:molecules28083456. [PMID: 37110690 PMCID: PMC10143519 DOI: 10.3390/molecules28083456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/10/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
Prunus spinosa L. fruit, commonly known as blackthorn, is a rich source of bioactive compounds, including flavonoids, anthocyanins, phenolic acids, vitamins, minerals, and organic acids, which exhibit significant antioxidant and antibacterial properties. Notably, flavonoids such as catechin, epicatechin, and rutin have been reported to have protective effects against diabetes, while other flavonoids, including myricetin, quercetin, and kaempferol, exhibit antihypertensive activity. Solvent extraction methods are widely used for the extraction of phenolic compounds from plant sources, owing to their simplicity, efficacy, and broad applicability. Furthermore, modern extraction techniques, such as microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE), have been employed to extract polyphenols from Prunus spinosa L. fruits. This review aims to provide a comprehensive analysis of the biologically active compounds found in blackthorn fruits, emphasizing their direct physiological effects on the human body. Additionally, the manuscript highlights the potential applications of blackthorn fruits in various industries, including the food, cosmetics, pharmaceutical, and functional product sectors.
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Affiliation(s)
- Oana-Raluca Negrean
- Department of Food Science, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Anca Corina Farcas
- Department of Food Science, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Oana Lelia Pop
- Department of Food Science, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Sonia Ancuta Socaci
- Department of Food Science, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Life Science Institute, University of Agricultural Science and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
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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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9
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Damar I, Yilmaz E. Ultrasound-assisted extraction of phenolic compounds in blackthorn (Prunus spinosa L.): characterization, antioxidant activity and optimization by response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01723-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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10
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A Case Study for the Extraction, Purification, and Co-Pigmentation of Anthocyanins from Aronia melanocarpa Juice Pomace. Foods 2022; 11:foods11233875. [PMID: 36496683 PMCID: PMC9738773 DOI: 10.3390/foods11233875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 11/28/2022] [Accepted: 11/29/2022] [Indexed: 12/02/2022] Open
Abstract
Chokeberry (Aronia melanocarpa) pomace is a by-product from the juice industry very rich in anthocyanins and other bioactive components. Recovery and purification of anthocyanins from the pomace is a viable valorization strategy that can be implemented to produce high-value natural food colorants with antioxidant properties. In this study, chokeberry pomace was subjected to enzyme-assisted extraction using commercial pectinases. The extracts were further purified by adsorption-desorption using an acrylic resin and stabilized by co-pigmentation with ferulic acid. The anthocyanin concentration and antioxidant activity of the extracts were unaffected by the enzymatic treatment at the conditions tested. The total phenolic content of the extracts suffered minor variations depending on the enzyme formulation used, whereas the dissolved solid content increased in all cases. The adsorption-desorption strategy allowed a 96% recovery of the anthocyanins initially present in the extract, whereas the co-pigmentation treatment magnified the intensity of the color in terms of absorbance, and improved the stability during storage up to one month.
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11
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Sánchez-Arévalo CM, Iborra-Clar A, Vincent-Vela MC, Álvarez-Blanco S. Exploring the extraction of the bioactive content from the two-phase olive mill waste and further purification by ultrafiltration. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113742] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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12
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Singla M, Singh A, Sit N. Effect of microwave and enzymatic pretreatment and type of solvent on kinetics of ultrasound assisted extraction of bioactive compounds from ripe papaya peel. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mohit Singla
- Department of Food Engineering and Technology Tezpur University Assam India
| | - Awanish Singh
- Department of Food Engineering and Technology Tezpur University Assam India
| | - Nandan Sit
- Department of Food Engineering and Technology Tezpur University Assam India
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Kaloudi T, Tsimogiannis D, Oreopoulou V. Aronia Melanocarpa: Identification and Exploitation of Its Phenolic Components. Molecules 2022; 27:molecules27144375. [PMID: 35889248 PMCID: PMC9316529 DOI: 10.3390/molecules27144375] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/05/2022] [Accepted: 07/06/2022] [Indexed: 11/16/2022] Open
Abstract
The phenolic components of Aronia melanocarpa were quantitatively recovered by three successive extractions with methanol. They comprise anthocyanins (mainly cyanidin glycosides) phenolic acids (chlorogenic and neochlorogenic acids) and flavonols (quercetin glycosides). Approximately 30% of the total phenolic compounds are located in the peel and the rest in the flesh and seeds. Peels contain the major part of anthocyanins (73%), while the flesh contains the major part of phenolic acids (78%). Aronia juice, rich in polyphenols, was obtained by mashing and centrifugation, while the pomace residue was dried and subjected to acidified water extraction in a fixed bed column for the recovery of residual phenolics. A yield of 22.5 mg gallic acid equivalents/g dry pomace was obtained; however, drying caused anthocyanins losses. Thus, their recovery could be increased by applying extraction on the wet pomace. The extract was encapsulated in maltodextrin and gum arabic by spray drying, with a high (>88%) encapsulation yield and efficiency for both total phenols and anthocyanins. Overall, fresh aronia fruits are a good source for the production of polyphenol-rich juice, while the residual pomace can be exploited, through water extraction and spray drying encapsulation for the production of a powder containing anthocyanins that can be used as a food or cosmetics additive.
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Affiliation(s)
- Theodora Kaloudi
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, Zografou, 15780 Athens, Greece; (T.K.); (D.T.)
| | - Dimitrios Tsimogiannis
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, Zografou, 15780 Athens, Greece; (T.K.); (D.T.)
- NFA (Natural Food Additives), Laboratory of Natural Extracts Development, 6 Dios st, Tavros, 17778 Athens, Greece
| | - Vassiliki Oreopoulou
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou, Zografou, 15780 Athens, Greece; (T.K.); (D.T.)
- Correspondence:
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14
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Woloszyn N, Krabbe RD, Fischer B, Bernardi JL, Duarte PF, Puton BMS, Cansian RL, Paroul N, Junges A. Use of pressurized liquid extraction technique to obtain extracts with biological and antioxidant activity from Mentha pulegium, Equisetum giganteum and Sida cordifolia. CHEMICAL PAPERS 2022. [DOI: 10.1007/s11696-022-02289-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Nunes BV, da Silva CN, Bastos SC, de Souza VR. Microbiological Inactivation by Ultrasound in Liquid Products. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02818-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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16
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Diez-Sánchez E, Quiles A, Hernando I. Use of Berry Pomace to Design Functional Foods. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2010217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Elena Diez-Sánchez
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Amparo Quiles
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Isabel Hernando
- Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
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17
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Andrade TA, Hamerski F, López Fetzer DE, Roda-Serrat MC, Corazza ML, Norddahl B, Errico M. Ultrasound-assisted pressurized liquid extraction of anthocyanins from Aronia melanocarpa pomace. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.119290] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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18
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Dini I. Bio Discarded from Waste to Resource. Foods 2021; 10:2652. [PMID: 34828933 PMCID: PMC8621767 DOI: 10.3390/foods10112652] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 10/26/2021] [Accepted: 10/27/2021] [Indexed: 12/21/2022] Open
Abstract
The modern linear agricultural production system allows the production of large quantities of food for an ever-growing population. However, it leads to large quantities of agricultural waste either being disposed of or treated for the purpose of reintroduction into the production chain with a new use. Various approaches in food waste management were explored to achieve social benefits and applications. The extraction of natural bioactive molecules (such as fibers and antioxidants) through innovative technologies represents a means of obtaining value-added products and an excellent measure to reduce the environmental impact. Cosmetic, pharmaceutical, and nutraceutical industries can use natural bioactive molecules as supplements and the food industry as feed and food additives. The bioactivities of phytochemicals contained in biowaste, their potential economic impact, and analytical procedures that allow their recovery are summarized in this study. Our results showed that although the recovery of bioactive molecules represents a sustainable means of achieving both waste reduction and resource utilization, further research is needed to optimize the valuable process for industrial-scale recovery.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
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Awad AM, Kumar P, Ismail-Fitry MR, Jusoh S, Ab Aziz MF, Sazili AQ. Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant. Antioxidants (Basel) 2021; 10:1465. [PMID: 34573097 PMCID: PMC8466011 DOI: 10.3390/antiox10091465] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/06/2021] [Accepted: 09/10/2021] [Indexed: 12/21/2022] Open
Abstract
Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic acid, carnosic acid, and carnosol. The extraction processing protocols such as solvent, time, temperature, and plant powder should be optimized to obtain the optimum yield with the maximum concentration of active ingredients. The application of novel green extraction technologies has improved extraction yields with a high concentration of active compounds, heat-labile compounds at a lower environmental cost, in a short duration, and with efficient utilization of the solvent. The application of various combinations of extraction technologies has proved to exert a synergistic effect or to act as an adjunct. There is a need for proper identification, segregation, and purification of the active ingredients in plant extracts for their efficient utilization in the meat industry, as natural antioxidants. The present review has critically analyzed the conventional and green extraction technologies in extracting bioactive compounds from plant biomass and their utilization in meat as natural antioxidants.
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Affiliation(s)
- Alzaidi Mohammed Awad
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
| | - Pavan Kumar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia;
| | - Shokri Jusoh
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
| | - Muhamad Faris Ab Aziz
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
| | - Awis Qurni Sazili
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
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20
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Effect of supplementation with dried fruit pomace on the performance, egg quality, white blood cells, and lymphatic organs in laying hens. Poult Sci 2021; 100:101278. [PMID: 34273650 PMCID: PMC8313833 DOI: 10.1016/j.psj.2021.101278] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 05/14/2021] [Accepted: 05/19/2021] [Indexed: 11/23/2022] Open
Abstract
The aim of the current study was to assess the impact of raspberry (RA), black currant (BC), and black chokeberry (CA) dried pomace, at 30 g per kg of feed, on performance, egg quality, white blood cells, heterophil:lymphocyte ratio, and lymphatic organs in Hy-Line laying hens. Hens fed a basal diet comprised the control group (CO). A total of 480, 42-week-old Hy-Line commercial hybrid laying hens were randomly divided into 4 equal groups differing in the diet: in control group (CO), the birds received a standard diet, in groups CH, BC and RA, the birds were fed with a standard diet enriched with 30 g/kg of dried fruit pomace: Black chokeberry, black currant, and raspberry, respectively. Differences in yolk color were observed between the CO and groups BC and RA, as well as between groups CA and BC (P < 0.001). The eggs of group RA were characterized by a lower weight (P = 0.001 and P = 0.002) and shell density (P = 0.025 and P = 0.002) in comparison to eggs from the control group CO. The lightest yolk color was observed in the eggs of group BC in comparison with the other groups (P = 0.006). The greatest yolk weight was observed for group CH, while the smallest was for group CO (P = 0.017). Laying hens in the groups BC and RA were characterized at wk 62 of age by a higher percentage of spleen in comparison with the control group CO (P = 0.018). In conclusion, the BC and RA diet resulted in a paler yolk color and was associated with slightly poorer shell quality parameters. On the other hand, the CH and BC diet had a positive impact on the immune system of the laying hens, as confirmed by the changes in the white blood cell smear and the higher spleen percentage. Therefore, the use of these by-products in the diets of poultry, i.e., dried pomace of black chokeberry and black currant may have a positive impact by improving the immunological status of laying hens.
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21
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Arruda HS, Silva EK, Peixoto Araujo NM, Pereira GA, Pastore GM, Marostica Junior MR. Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems. Molecules 2021; 26:2632. [PMID: 33946376 PMCID: PMC8125576 DOI: 10.3390/molecules26092632] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/23/2021] [Accepted: 04/29/2021] [Indexed: 12/15/2022] Open
Abstract
Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins' applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.
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Affiliation(s)
- Henrique Silvano Arruda
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Eric Keven Silva
- Department of Food Engineering, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
| | - Nayara Macêdo Peixoto Araujo
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Gustavo Araujo Pereira
- School of Food Engineering, Institute of Technology, Federal University of Pará, Augusto Corrêa Street S/N, Belém 66075-110, Brazil;
| | - Glaucia Maria Pastore
- Department of Food Science, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil; (N.M.P.A.); (G.M.P.)
| | - Mario Roberto Marostica Junior
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Monteiro Lobato Street 80, Campinas 13083-862, Brazil;
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22
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Nutter J, Fernandez MV, Jagus RJ, Agüero MV. Development of an aqueous ultrasound-assisted extraction process of bioactive compounds from beet leaves: a proposal for reducing losses and increasing biomass utilization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1989-1997. [PMID: 32914436 DOI: 10.1002/jsfa.10815] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 09/06/2020] [Accepted: 09/10/2020] [Indexed: 05/28/2023]
Abstract
BACKGROUND Red beet plants are cultivated worldwide for the consumption of their roots, generating large amounts of unexploited by-products. In particular, beet leaves (BLs) represent about 50% of the whole plant and are usually discarded as waste. This constitutes not only an economic issue, since multiple resources invested in the production will be wasted, but also an environmental problem because of the pollution associated with their disposal. However, BLs comprise an important source of functional compounds (polyphenols and betalains) that could be recovered from the raw material, representing a sustainable solution for the underutilization of this by-product. This study proposes the recovery of polyphenols and betalains using an aqueous ultrasound-assisted extraction (UAE) process at different powers (35, 50, and 100 W) that was characterized and optimized. RESULTS UAE significantly enhanced the recovery of bioactive compounds and shortened the time required for extraction in comparison with traditional macerations (35 < 50 < 100 W). During UAE, the temperature of the systems increased as a function of the power applied, favouring the recovery of these phytochemicals. Additionally, a Box-Behnken design and response surface methodology were employed to optimize UAE conditions (90 W ultrasound power, 1:20 solid:liquid ratio, 16 min extraction time), under which the yields were 14.9 mg g-1 (polyphenols), 949.1 μg g-1 (betaxanthins), and 562.2 μg g-1 (betacyanins), consistent with the values predicted by the models. CONCLUSION This study enabled the development of a green-solvent UAE process that constitutes an effective post-harvest by-products strategy to minimize losses and increase biomass utilization through the recovery of bioactive compounds from BLs, promoting sustainability in the agri-food chain. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Julia Nutter
- Laboratorio de Investigación en Tecnología de Alimentos, Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Buenos Aires, Argentina
- CONICET-Universidad de Buenos Aires, Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Buenos Aires, Argentina
| | - María V Fernandez
- Laboratorio de Investigación en Tecnología de Alimentos, Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Buenos Aires, Argentina
- CONICET-Universidad de Buenos Aires, Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Buenos Aires, Argentina
| | - Rosa J Jagus
- Laboratorio de Investigación en Tecnología de Alimentos, Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Buenos Aires, Argentina
- CONICET-Universidad de Buenos Aires, Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Buenos Aires, Argentina
| | - María V Agüero
- Laboratorio de Investigación en Tecnología de Alimentos, Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad de Buenos Aires, Buenos Aires, Argentina
- CONICET-Universidad de Buenos Aires, Instituto de Tecnologías y Ciencias de la Ingeniería (INTECIN), Buenos Aires, Argentina
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23
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Tonova K, Lazarova M. Eurasian water milfoil: Composition, recovery of phenolics and anthocyanins, and saccharification. CAN J CHEM ENG 2021. [DOI: 10.1002/cjce.23990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Konstantza Tonova
- Institute of Chemical Engineering – Bulgarian Academy of Sciences Sofia Bulgaria
| | - Madlena Lazarova
- Institute of Chemical Engineering – Bulgarian Academy of Sciences Sofia Bulgaria
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Encapsulation of Berberis vulgaris Anthocyanins into Nanoliposome Composed of Rapeseed Lecithin: A Comprehensive Study on Physicochemical Characteristics and Biocompatibility. Foods 2021; 10:foods10030492. [PMID: 33668998 PMCID: PMC7996549 DOI: 10.3390/foods10030492] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/18/2021] [Accepted: 02/19/2021] [Indexed: 02/02/2023] Open
Abstract
In the present study, nanoliposomes composed of rapeseed lecithin were used for the encapsulation of anthocyanin compounds (AC). The nanoliposomes were prepared using hydration and ultrasound combined method, and the effect of AC concentration (4.5, 6.75, 9% w/w) on the characteristics of nanoliposomes including particle size, polydispersity index (PDI), zeta potential, and the encapsulation efficiency (EE) of nanoliposomes with and without AC were studied. The results suggested the fabricated nanoliposomes had a size range of 141-196 nm, negative zeta potential and narrow particle size distribution. Further, the samples containing 9% extract had the maximum EE (43%). The results showed elevation of AC concentration resulted in increased particle size, PDI, EE, and surface charge of nanoparticles. The presence of AC extract led to diminished membrane fluidity through the hydrophobic interactions with the hydrocarbon chain of fatty acids. TEM images suggested that the nanoliposomes were nearly spherical and the AC caused their improved sphericity. Further, in vitro biocompatibility tests for human mesenchymal (MSC) and fibroblast (FBL) cells indicated nanoparticles were not toxic. Specifically, the best formulations with the maximum compatibility and bioavailability for MSC and FBL cells were AC-loaded nanoliposomes with concentrations of 0.5 mL/mg and 10.3 mL/µg and, respectively.
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25
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Kumar K, Srivastav S, Sharanagat VS. Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review. ULTRASONICS SONOCHEMISTRY 2021; 70:105325. [PMID: 32920300 PMCID: PMC7786612 DOI: 10.1016/j.ultsonch.2020.105325] [Citation(s) in RCA: 275] [Impact Index Per Article: 91.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 07/24/2020] [Accepted: 08/27/2020] [Indexed: 05/08/2023]
Abstract
Growing fruit and vegetable processing industries generates a huge amount of by-products in the form of seed, skin, pomace, and rind containing a substantial quantity of bioactive compounds such as polysaccharides, polyphenols, carotenoids, and dietary fiber. These processing wastes are considered to be of negligible value compared to the processed fruit or vegetable due to lack of sustainable extraction technique. Conventional extraction has certain limitations in terms of time, energy, and solvent requirements. Ultrasound assisted extraction (UAE) can extract bioactive components in very less time, at low temperature, with lesser energy and solvent requirement. UAE as a non-thermal extraction technique is better equipped to retain the functionality of the bioactive compounds. However, the variables associated with UAE such as frequency, power, duty cycle, temperature, time, solvent type, liquid-solid ratio needs to be understood and optimized for each by-product. This article provides a review of mechanism, concept, factor affecting extraction of bioactive compounds with particular focus on fruit and vegetable by-products.
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Affiliation(s)
- Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Shivmurti Srivastav
- Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, India.
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26
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Chen Y, Wang Y, Xu L, Jia Y, Xue Z, Zhang M, Phisalaphong M, Chen H. Ultrasound-assisted modified pectin from unripe fruit pomace of raspberry (Rubus chingii Hu): Structural characterization and antioxidant activities. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110007] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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27
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Bouchez A, Vauchel P, D’Alessandro LG, Dimitrov K. Multi-objective optimization tool for ultrasound-assisted extraction including environmental impacts. Chem Eng Res Des 2020. [DOI: 10.1016/j.cherd.2020.10.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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28
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Kashaninejad M, Sanz M, Blanco B, Beltrán S, Niknam S. Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.08.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Grillo G, Gunjević V, Radošević K, Redovniković IR, Cravotto G. Deep Eutectic Solvents and Nonconventional Technologies for Blueberry-Peel Extraction: Kinetics, Anthocyanin Stability, and Antiproliferative Activity. Antioxidants (Basel) 2020; 9:antiox9111069. [PMID: 33142668 PMCID: PMC7693902 DOI: 10.3390/antiox9111069] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 10/27/2020] [Accepted: 10/29/2020] [Indexed: 12/20/2022] Open
Abstract
Interest in bioactive phytochemicals and sustainable processes is the driving force behind this study on two novel green extraction methods for the recovery of anthocyanins from the residues of blueberry processing. Five natural deep eutectic solvents (NADES) have been tested for anthocyanin extraction. Acidified hydroalcoholic solutions were used as benchmarks and the shelf life of eutectic systems was monitored. The most promising NADES was tested in microwave (MAE)- and ultrasound-assisted extractions (UAEs), and Peleg’s kinetic model was used. Both the enabling technologies provided performance that was superior to that of conventional extraction. MAE and UAE yielded up to 25.83 and 21.18 mg/gmatrix of total anthocyanin content, respectively, after 15 and 30 min. Moreover, a preliminary test for extract concentration and NADES recycling was performed using resin adsorption. Finally, the antiproliferative activity of the extracts was determined by a CellTiter 96® AQueous One Solution Cell Proliferation Assay, the so-called MTS assay, on human tumour HeLa cells and human skin HaCaT cells. Nonconventional extracts exhibited strong antiproliferative activity that was much greater than that of their conventionally extracted analogues. Flow cytometry was used to evaluate cell-death type, and apoptosis was found to be the primary cause of tumour cell death. The presented study demonstrates that the implementation of enabling extraction technologies and green solvents can produce an antiproliferative agent from a food industry byproduct.
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Affiliation(s)
- Giorgio Grillo
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, 10235 Turin, Italy; (G.G.); (V.G.)
| | - Veronika Gunjević
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, 10235 Turin, Italy; (G.G.); (V.G.)
- Department of Biochemical Engineering, Laboratory for Cell Culture Technology and Biotransformations, Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia;
| | - Kristina Radošević
- Department of Biochemical Engineering, Laboratory for Cell Culture Technology and Biotransformations, Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia;
- Correspondence: (K.R.); (G.C.); Tel.: +385-1-4605-278 (K.R.); +39-011-670-7183 (G.C.)
| | - Ivana Radojčić Redovniković
- Department of Biochemical Engineering, Laboratory for Cell Culture Technology and Biotransformations, Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia;
| | - Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, 10235 Turin, Italy; (G.G.); (V.G.)
- Correspondence: (K.R.); (G.C.); Tel.: +385-1-4605-278 (K.R.); +39-011-670-7183 (G.C.)
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30
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Silva JPP, Bolanho BC, Stevanato N, Massa TB, Silva C. Ultrasound‐assisted extraction of red beet pigments (
Beta vulgaris
L.): Influence of operational parameters and kinetic modeling. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14762] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
| | | | - Natália Stevanato
- Departamento de Engenharia Química Universidade Estadual de Maringá Maringá Brasil
| | - Thainara Bovo Massa
- Departamento de Engenharia Química Universidade Estadual de Maringá Maringá Brasil
| | - Camila Silva
- Departamento de Tecnologia Universidade Estadual de Maringá Umuarama Brasil
- Departamento de Engenharia Química Universidade Estadual de Maringá Maringá Brasil
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Wenzel J, Wang L, Horcasitas S, Warburton A, Constine S, Kjellson A, Cussans K, Ammerman M, Samaniego CS. Influence of supercritical fluid extraction parameters in preparation of black chokeberry extracts on total phenolic content and cellular viability. Food Sci Nutr 2020; 8:3626-3637. [PMID: 32724625 PMCID: PMC7382163 DOI: 10.1002/fsn3.1645] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 04/10/2020] [Accepted: 04/26/2020] [Indexed: 12/02/2022] Open
Abstract
Black chokeberries (Aronia melanocarpa), deciduous shrubs of the Rosaceae family, are native to northeastern North America. Chokeberry fruits are cultivated to make jellies, juices, and wines. Black chokeberry pulp is rich in phenolics and other antioxidants and exhibits potential for health and food packaging benefits. Chokeberries' in vitro antioxidant activity is among the highest values of all berries, though chokeberry extraction techniques frequently employ environmentally unfavorable solvents or are time-inefficient. Batch extraction of antioxidants from chokeberry pomace using supercritical carbon dioxide with an ethanol modifier was used to examine the effects of plant loading, pressure, temperature, and percent ethanol by weight. Effects on total phenolic content (TPC) and the optimal conditions for extractions within these ranges are reported. Multivariate analyses reveal the following relationships of extraction conditions upon TPC: Temperature is directly proportional, percent ethanol by weight is inversely proportional, and chokeberry loads can be increased to enhance antioxidant activity, though not through a linear relationship. In studies involving 0.5 g plant load, the conditions 24.9MPa, 68°C, 90wt-% CO2, and 10wt-% ethanol generated the highest TPC value, 3.42 ± 0.20 mg gallic acid equivalents/gram chokeberry. Chokeberry extracts displayed antiproliferative effects on the SKBr3 breast cancer line and the 52KO MEF line, although TPC was not predictive of cellular responses. HPLC-MS data suggest cyanidin hexose and cyanidin pentose compounds as well as quercetin deoxyhexose-hexose as components of the more favorable extraction product that reflected a significant decrease in viability for the extract in comparison with ethanol control in the SKBr3 breast cancer line.
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Affiliation(s)
- Jonathan Wenzel
- Department of Chemistry, Biochemistry, Chemical Engineering and Applied BiologyKettering UniversityFlintMIUSA
| | - Lihua Wang
- Department of Chemistry, Biochemistry, Chemical Engineering and Applied BiologyKettering UniversityFlintMIUSA
| | - Sebastian Horcasitas
- Department of Chemistry, Biochemistry, Chemical Engineering and Applied BiologyKettering UniversityFlintMIUSA
| | - Alyssa Warburton
- Department of Chemistry, Biochemistry, Chemical Engineering and Applied BiologyKettering UniversityFlintMIUSA
| | - Scott Constine
- Department of Chemistry, Biochemistry, Chemical Engineering and Applied BiologyKettering UniversityFlintMIUSA
| | - Anna Kjellson
- Department of Chemistry, Biochemistry, Chemical Engineering and Applied BiologyKettering UniversityFlintMIUSA
| | - Kirsten Cussans
- Department of Chemistry, Biochemistry, Chemical Engineering and Applied BiologyKettering UniversityFlintMIUSA
| | - Michelle Ammerman
- Department of Chemistry, Biochemistry, Chemical Engineering and Applied BiologyKettering UniversityFlintMIUSA
| | - Cheryl S. Samaniego
- Department of Chemistry, Biochemistry, Chemical Engineering and Applied BiologyKettering UniversityFlintMIUSA
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32
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Roda-Serrat MC, Andrade TA, Rindom J, Lund PB, Norddahl B, Errico M. Optimization of the Recovery of Anthocyanins from Chokeberry Juice Pomace by Homogenization in Acidified Water. WASTE AND BIOMASS VALORIZATION 2020; 12:1815-1827. [PMID: 32837663 PMCID: PMC7305859 DOI: 10.1007/s12649-020-01127-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Accepted: 06/13/2020] [Indexed: 05/27/2023]
Abstract
ABSTRACT The recovery efficiency of waste valorization processes depends on an interplay of different conditions that are sometimes overlooked. Process optimization by the means of establishing mathematical relations between the process parameters and outputs is a strong tool to identify optimal operating conditions based on experimental data. In this study, the extraction of anthocyanins from chokeberry (Aronia melancocarpa) juice pomace using homogenization in acidified water was selected as a case study for process optimization using response surface methodology. The parameters studied were the citric acid content in the water, the temperature and the liquid-solid ratio. The optimal conditions to maximize both anthocyanin concentration and total anthocyanin content extracted were 1.5 wt% citric acid, 45 °C and 34 g solvent/g fresh pomace. Furthermore, the model developed predicted satisfactorily the overall anthocyanin content and anthocyanin concentration in the extract, as well as the final pH and total dissolved solids. The process optimization performed in this study sets the ground for further process design targeting the production of high-value products from byproducts or biowaste to be used in food ingredients or supplements.
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Affiliation(s)
- Maria Cinta Roda-Serrat
- Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Thalles Allan Andrade
- Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Janus Rindom
- Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Peter Brilner Lund
- Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Birgir Norddahl
- Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, 5230 Odense M, Denmark
| | - Massimiliano Errico
- Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, 5230 Odense M, Denmark
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Panzella L, Moccia F, Nasti R, Marzorati S, Verotta L, Napolitano A. Bioactive Phenolic Compounds From Agri-Food Wastes: An Update on Green and Sustainable Extraction Methodologies. Front Nutr 2020; 7:60. [PMID: 32457916 PMCID: PMC7221145 DOI: 10.3389/fnut.2020.00060] [Citation(s) in RCA: 134] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Accepted: 04/16/2020] [Indexed: 12/14/2022] Open
Abstract
Phenolic compounds are broadly represented in plant kingdom, and their occurrence in easily accessible low-cost sources like wastes from agri-food processing have led in the last decade to an increase of interest in their recovery and further exploitation. Indeed, most of these compounds are endowed with beneficial properties to human health (e.g., in the prevention of cancer and cardiovascular diseases), that may be largely ascribed to their potent antioxidant and scavenging activity against reactive oxygen species generated in settings of oxidative stress and responsible for the onset of several inflammatory and degenerative diseases. Apart from their use as food supplements or as additives in functional foods, natural phenolic compounds have become increasingly attractive also from a technological point of view, due to their possible exploitation in materials science. Several extraction methodologies have been reported for the recovery of phenolic compounds from agri-food wastes mostly based on the use of organic solvents such as methanol, ethanol, or acetone. However, there is an increasing need for green and sustainable approaches leading to phenolic-rich extracts with low environmental impact. This review addresses the most promising and innovative methodologies for the recovery of functional phenolic compounds from waste materials that have appeared in the recent literature. In particular, extraction procedures based on the use of green technologies (supercritical fluid, microwaves, ultrasounds) as well as of green solvents such as deep eutectic solvents (DES) are surveyed.
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Affiliation(s)
- Lucia Panzella
- Department of Chemical Sciences, University of Naples “Federico II”, Naples, Italy
| | - Federica Moccia
- Department of Chemical Sciences, University of Naples “Federico II”, Naples, Italy
| | - Rita Nasti
- Department of Environmental Science and Policy, Università degli Studi di Milano, Milan, Italy
| | - Stefania Marzorati
- Department of Environmental Science and Policy, Università degli Studi di Milano, Milan, Italy
| | - Luisella Verotta
- Department of Environmental Science and Policy, Università degli Studi di Milano, Milan, Italy
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Albuquerque BR, Oliveira MBPP, Barros L, Ferreira ICFR. Could fruits be a reliable source of food colorants? Pros and cons of these natural additives. Crit Rev Food Sci Nutr 2020; 61:805-835. [PMID: 32267162 DOI: 10.1080/10408398.2020.1746904] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Color additives are important for the food industry to improve sensory quality lost during food process and to expand the variety of products. In general, artificial colorants have lower cost and better stability than the natural ones. Nevertheless, studies have reported their association with some health disorders. Furthermore, consumers have given greater attention to food products with health beneficial effects, which has provided a new perspective for the use of natural colorants. In this context, fruits are an excellent alternative source of natural compounds, that allow the obtainment of a wide range of colorant molecules, such as anthocyanins, betalains, carotenoids, and chlorophylls. Furthermore, in addition to their coloring ability, they comprise different bioactive properties. However, the extraction and application of natural colorants from fruits is still a challenge, since these compounds show some stability problems, in addition to issues related to the sustainability of raw-materials providing. To overcome these limitations, several studies have reported optimized extraction and stabilization procedures. In this review, the major pigments found in fruits and their extraction and stabilization techniques for uses as food additives will be looked over.
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Affiliation(s)
- Bianca R Albuquerque
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE - Science Chemical Department, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal
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Li Y, Wu Z, Wan N, Wang X, Yang M. Extraction of high-amylose starch from Radix Puerariae using high-intensity low-frequency ultrasound. ULTRASONICS SONOCHEMISTRY 2019; 59:104710. [PMID: 31421611 DOI: 10.1016/j.ultsonch.2019.104710] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 07/17/2019] [Accepted: 07/26/2019] [Indexed: 06/10/2023]
Abstract
High-amylose starch is in great demand in the food industry due to its unique functional properties but has very limited source. In this study, high-amylose starch was successfully extracted from Radix Puerariae using ultrasound extraction. The effects of ultrasound intensity (15.29, 20.38, 22.93, 24.46 and 25.38 kW/m2) and frequency (20 and 45 kHz) on extraction kinetics, and chemical compositions, crystallinity, in vitro digestion behaviour and gelling properties of starches were investigated. It was shown that with the increasing intensity, the extraction rate and content of amylose increased, but for starch the extraction rate increased initially until reached a plateau at an intensity of 24.46 kW/m2. With the increasing low-frequency, the extraction rate and content of amylose increased, but the extraction rate of starch decreased. Based on statistical tests, the Logistic model was found to fit well to the extraction kinetics of amylose, and the Peleg model fit well to that of starch. The extraction yield of starch was not significantly affected by ultrasound conditions. The obtained starch has a high-purity with a content of more than 99% dry basis and an unchanged crystallinity. Moreover, the increased amylose content resulted in an increase of the content of slowly digestible starch, resistant starch, and gelling hardness. This study demonstrates that high-amylose starch can be obtained using ultrasound extraction from Radix Puerariae at high-intensity low-frequency.
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Affiliation(s)
- Yuanhui Li
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China
| | - Zhenfeng Wu
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China.
| | - Na Wan
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China
| | - Xuecheng Wang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China
| | - Ming Yang
- Key Laboratory of Modern Preparation of Traditional Chinese Medicine, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China.
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Dumitraşcu L, Enachi E, Stănciuc N, Aprodu I. Optimization of ultrasound assisted extraction of phenolic compounds from cornelian cherry fruits using response surface methodology. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1659418] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Loredana Dumitraşcu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Elena Enachi
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, Galati, Romania
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Ultrasound assisted extraction of hibiscus ( Hibiscus sabdariffa L.) bioactive compounds for application as potential functional ingredient. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4667-4677. [PMID: 31686698 DOI: 10.1007/s13197-019-03919-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/23/2019] [Accepted: 07/02/2019] [Indexed: 12/13/2022]
Abstract
The ultrasound assisted extraction (UAE) of total anthocyanins (TA) and total phenolic compounds (TP) from hibiscus calyces was evaluated with the intention of using the extract in future food products. The Box-Behnken Design was used for the extraction evaluating sonication time, solvent concentration and temperature. Final results suggest that 45 min, 65 °C and 25% ethanol can be considered the best region for UAE extraction. The relative area of the peaks identified by UPLC-MS/MS in the extract obtained by the UAE are superior in 2 or even 4 times those obtained by conventional extraction, for all the compounds, suggesting that the UAE method is more effective in the extraction of bioactive compounds. The extract obtained was used to make jelly and submitted to in vitro digestion and colonic fermentation. Loss of TP, TA and antioxidant activity in the jelly with addition of extract was lower when compared to extract loss itself, showing that it is feasible the hibiscus extract application in food products.
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Boudries H, Nabet N, Chougui N, Souagui S, Loupassaki S, Madani K, Dimitrov K. Optimization of ultrasound-assisted extraction of antioxidant phenolics from Capparis spinosa flower buds and LC–MS analysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00144-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Optimization of Cyanidin-3-O-galactoside Production from Aronia melanocarpa Elliot from Nonthermal Ultrasonic Extraction Process by Response Surface Methodology. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9061203] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
As a nonthermal process, ultrasonic extraction was optimized to obtain 13.21 mg/g of highly bioactive but extremely heat-sensitive cyanidin-3-O-galactoside (C3G) from Aronia melanocarpa Elliot under the following conditions; 75 kHz input frequency, 18.8 °C for the temperature, and 6.0 h process time. This yield was higher than 10.01 mg/g from a conventional juice extraction and was also higher than those from other reported sources. This concentration was proved to be very close to the predicted value of 13.70 mg/g from the quadratic model, with a regression coefficient of 0.969. This model also showed highly significant effects from changing frequency and time, and less significant effects from changing temperature. The extract from the optimized process showed 89.5% of higher DPPH radical scavenging activity than 71.3% from the conventional process. It was also found that the antioxidant activity of the extract was higher than that of using 13 µg/mL of C3G alone, possibly due to the synergistic effects of C3G with the other bioactive substances in the extract. Therefore, this optimized nonthermal process will be applied to obtain fairly high amounts of a thermally unstable and expensive C3G with fewer purification steps.
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Mehmood A, Ishaq M, Zhao L, Yaqoob S, Safdar B, Nadeem M, Munir M, Wang C. Impact of ultrasound and conventional extraction techniques on bioactive compounds and biological activities of blue butterfly pea flower (Clitoria ternatea L.). ULTRASONICS SONOCHEMISTRY 2019; 51:12-19. [PMID: 30514481 DOI: 10.1016/j.ultsonch.2018.10.013] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 10/10/2018] [Accepted: 10/11/2018] [Indexed: 05/16/2023]
Abstract
The present study was conducted to evaluate the influence of ultrasound on bioactive compounds and biological activities of blue butterfly pea flower (Clitoria ternatea L.). For this purpose, optimized conditions (temperature 50 °C, time 150 min, solid to liquid ratio 1 g:15 ml, 70% amplitude and 240 W, 20 kHz frequency, 3 s on and 3 s off) of ultrasound (US) and conventional extraction (AGE: Agitation, water bath for 150 min, 50 °C at 150 rmp) were used. The results showed significant (p < 0.05) effect of US and AGE on total phenolics (TPCs), flavonoids (TFCs) and antioxidant activities (DPPH, ABTS, FRAP, reducing activity, Cu2+ and H2O2) of butterfly pea flower extract (BPFE). The results showed an increased trend in yield, TPCs, TFCs and antioxidant activities of US treated BPFE with comparison to AGE. However, insignificant (p > 0.05) effect of US and AGE over TFlaCs and PACs were observed. Moreover, the results of Fourier-transform infrared spectroscopy (FTIR) showed little changes in spectrum and US does not affect the functional group of bioactive compounds structure. Additionally, extracts (500-2000 µg/ml) protect pBR322 plasmid DNA damage induced by (1 mM H2O2 and 1 mM FeSO4), plasma oxidation (induced by 250 µM CuCl2) and inhibit erythrocyte hemolysis (induced by 200 mM AAPH, 34.6 to 66.73%). Sonication can be applied successfully for the extraction of bioactive compounds from plant materials with high biological activities.
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Affiliation(s)
- Arshad Mehmood
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China
| | - Muhammad Ishaq
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China
| | - Lei Zhao
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China.
| | - Sanabil Yaqoob
- College of Food Science and Engineering, National Engineering Laboratory for Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, China
| | - Bushra Safdar
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Masooma Munir
- Food Science Research Institute, National Agricultural Research Centre, Islamabad, Pakistan; Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan.
| | - Chengtao Wang
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical Technology, Beijing Technology and Business University, Beijing 100048, China.
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Pigments and vitamins from plants as functional ingredients: Current trends and perspectives. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 90:259-303. [PMID: 31445597 DOI: 10.1016/bs.afnr.2019.02.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The food manufacturing industry has increasingly focused in the development of wholesome and safer products, including certified labeled "super foods," "healthy foods" and "functional foods," which are currently under great demand worldwide. Plant pigments and vitamins are amidst the most common additives incorporated to foodstuff, not only for improving their nutritional status but also for coloration, preservation, and even therapeutic purposes. The recovery of pigments from agro industrial wastes using green emerging approaches is a current trend and clearly the best alternative to ensure their sustainable obtainment and make these ingredients more popular, although still full of challenging aspects. Stability and bioavailability limitations of these active molecules in food matrices have been increasingly studied, and a number of methods have been proposed to minimize these issues, among which the incorporation of a co-pigment, exclusion of O2 during processing and storage, and above all, microencapsulation and nanoencapsulation techniques. The most recent advances and challenges in the application of natural pigments and vitamins in functional foods, considering only reports of the last 5 years, were the focus of this chapter.
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Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2018.09.048] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Aryanti N, Nafiunisa A, Bella N, Sanjaya R, Wardhani DH, Kumoro AC. Kinetics of Ultrasound-Assisted Extraction of Anthocyanin from Purple Roselle Calyces under different pH Conditions. CHEMISTRY & CHEMICAL TECHNOLOGY 2018. [DOI: 10.23939/chcht12.04.523] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Black Chokeberry (Aronia melanocarpa(Michx.) Elliot) Fruits and Functional Drinks Differ Significantly in Their Chemical Composition and Antioxidant Activity. J CHEM-NY 2018. [DOI: 10.1155/2018/9574587] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Black chokeberry (Aronia melanocarpa) fruits are among the richest sources of polyphenols and anthocyanins in plant kingdom and suitable raw material for production of functional foods. The popularity of chokeberries is not only due to their nutritional value but also to the constantly emerging evidence for their health-promoting effects. The current study presents detailed information about the content and composition of sugars, organic acids, and polyphenols in 23 aronia samples grown under the climatic conditions of Bulgaria, in 2016 and 2017. Sorbitol was found to be the main carbohydrate of fresh aronia fruits. Its content was in the range 6.5–13 g/100 g fresh weight (FW), representing 61%–68% of low-molecular-weight carbohydrates. Organic acids were represented by substantial amounts of quinic acid (average content 404.4 mg/100 g FW), malic acid (328.1 mg/100 g FW), and ascorbic acid (65.2 mg/100 g FW). Shikimic acid, citric acid, oxalic acid, and succinic acid were found as minor components. Chokeberries were particularly rich in proanthocyanidins, anthocyanins, and hydroxycinnamic acids. The total polyphenol content of aronia fruits varied between 1022 mg/100 g FW and 1795 mg/100 g FW and ORAC antioxidant activity from 109 µmol TE/g to 191 µmol TE/g FW. We also investigated the relationship between the chemical composition of berries and chemical compositions and antioxidant activity of aronia functional drinks—juices and nectars. The differences in the chemical composition of the fruits resulted in functional foods that differ significantly in their chemical composition and antioxidant activity. Additionally, we demonstrated that temperature of juice pressing and nectar extraction has a profound effect on the polyphenol content and composition of these products. This is very important since differences in the chemical composition of raw chokeberries and variation of technological parameters during processing could result in functional foods with different chemical composition, rendering different biological activity.
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Pereira da Silva W, Nunes JS, Gomes JP, Diniz Pereira da Silva e Silva CM. Obtaining anthocyanin from jambolan fruit: Kinetics, extraction rate, and prediction of process time for different agitation frequencies. Food Sci Nutr 2018; 6:1664-1669. [PMID: 30258610 PMCID: PMC6145251 DOI: 10.1002/fsn3.730] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Revised: 06/06/2018] [Accepted: 06/13/2018] [Indexed: 11/05/2022] Open
Abstract
In the literature, in general, the kinetics of bioactive compounds extraction from a solid-liquid system is described by diffusion models and by the Peleg model. In this study, four experiments on the kinetics of anthocyanin extraction from jambolan fruit, at different agitation frequencies of the medium (0, 50, 100, and 150 rpm), are described by various empirical models with up to two fit parameters. According to the statistical indicators, the best model to describe the kinetic processes was Page's, which was also used to determine the extraction rates (all decreasing) and estimate the process times for each agitation frequency. The extraction time for the 150 rpm frequency is approximately six times shorter than that for 0 rpm. Thus, the 150 rpm frequency can be recommended for industrial applications, as the process time is an important variable in the production cost.
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Taktak F, Ciğeroğlu Z, Öğen Y, Kirbaşlar Şİ. Resin-loaded cationic hydrogel: A new sorbent for recovering of grapefruit polyphenols. CHEM ENG COMMUN 2018. [DOI: 10.1080/00986445.2018.1457028] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Fulya Taktak
- Engineering Faculty, Department of Chemical Engineering, Uşak University, Uşak, Turkey
- Graduate School of Natural and Applied Sciences, Department of Polymer Science and Technology, Uşak University, Uşak, Turkey
| | - Zeynep Ciğeroğlu
- Engineering Faculty, Department of Chemical Engineering, Uşak University, Uşak, Turkey
| | - Yaşasın Öğen
- Graduate School of Natural and Applied Sciences, Department of Polymer Science and Technology, Uşak University, Uşak, Turkey
| | - Ş. İsmail Kirbaşlar
- Engineering Faculty, Department of Chemical Engineering, Istanbul University, Avcılar, Istanbul, Turkey
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Klavins L, Kviesis J, Nakurte I, Klavins M. Berry press residues as a valuable source of polyphenolics: Extraction optimisation and analysis. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.021] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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48
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Thakker MR, Parikh JK, Desai MA. Synergism between ionic liquid and ultrasound for greener extraction of geraniol: Optimization using different statistical tools, comparison and prediction. Chem Eng Res Des 2018. [DOI: 10.1016/j.cherd.2018.04.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Cheaib D, El Darra N, Rajha HN, Ghazzawi IE, Maroun RG, Louka N. Biological activity of apricot byproducts polyphenols using solid-liquid and infrared-assisted technology. J Food Biochem 2018. [DOI: 10.1111/jfbc.12552] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Dina Cheaib
- Beirut Arab University, Faculty of Sciences; P.O. Box 115020, Riad El Solh, 1107 2809; Beirut Lebanon
| | - Nada El Darra
- Beirut Arab University, Faculty of Health Sciences; Tarik El Jedidah - Beirut, P.O. Box 115020 Riad El Solh 1107 2809; Beirut Lebanon
| | - Hiba N. Rajha
- Unité de Recherche Technologies et Valorisation Agro-alimentaire, Centre d'Analyses et de Recherche, Faculté des Sciences; Université Saint-Joseph, B.P. 11-514 Riad El Solh; Beirut Lebanon
| | - Iman El Ghazzawi
- Beirut Arab University, Faculty of Health Sciences; Tarik El Jedidah - Beirut, P.O. Box 115020 Riad El Solh 1107 2809; Beirut Lebanon
| | - Richard G. Maroun
- Unité de Recherche Technologies et Valorisation Agro-alimentaire, Centre d'Analyses et de Recherche, Faculté des Sciences; Université Saint-Joseph, B.P. 11-514 Riad El Solh; Beirut Lebanon
| | - Nicolas Louka
- Unité de Recherche Technologies et Valorisation Agro-alimentaire, Centre d'Analyses et de Recherche, Faculté des Sciences; Université Saint-Joseph, B.P. 11-514 Riad El Solh; Beirut Lebanon
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A Green Extraction Process to Recover Polyphenols from Byproducts of Hemp Oil Processing. RECYCLING 2018. [DOI: 10.3390/recycling3020015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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