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Novaes FJM, de Faria DC, Ferraz FZ, de Aquino Neto FR. Hansen Solubility Parameters Applied to the Extraction of Phytochemicals. PLANTS (BASEL, SWITZERLAND) 2023; 12:3008. [PMID: 37631219 PMCID: PMC10459436 DOI: 10.3390/plants12163008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 08/01/2023] [Accepted: 08/07/2023] [Indexed: 08/27/2023]
Abstract
In many analytical chemical procedures, organic solvents are required to favour a better global yield upon the separation, extraction, or isolation of the target phytochemical analyte. The selection of extraction solvents is generally based on the solubility difference between target analytes and the undesired matrix components, as well as the overall extraction procedure cost and safety. Hansen Solubility Parameters are typically used for this purpose. They are based on the product of three coordinated forces (hydrogen bonds, dispersion, and dipolar forces) calculated for any substance to predict the miscibility of a compound in a pure solvent, in a mixture of solvents, or in non-solvent compounds, saving time and costs on method development based on a scientific understanding of chemical composition and intermolecular interactions. This review summarises how Hansen Solubility Parameters have been incorporated into the classical and emerging (or greener) extraction techniques of phytochemicals as an alternative to trial-and-error approaches, avoiding impractical experimental conditions and resulting in, for example, saving resources and avoiding unnecessary solvent wasting.
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Affiliation(s)
- Fábio Junior Moreira Novaes
- Departamento de Química, Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Campus Universitário, Viçosa 36570-900, MG, Brazil; (F.J.M.N.); (D.C.d.F.); (F.Z.F.)
| | - Daliane Cláudia de Faria
- Departamento de Química, Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Campus Universitário, Viçosa 36570-900, MG, Brazil; (F.J.M.N.); (D.C.d.F.); (F.Z.F.)
| | - Fabio Zamboni Ferraz
- Departamento de Química, Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Campus Universitário, Viçosa 36570-900, MG, Brazil; (F.J.M.N.); (D.C.d.F.); (F.Z.F.)
| | - Francisco Radler de Aquino Neto
- Laboratório de Apoio ao Desenvolvimento Tecnológico (LADETEC/IQ-UFRJ), Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro 21941-598, RJ, Brazil
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Colucci Cante R, Recupero A, Prata T, Nigro F, Passannanti F, Gallo M, Lentini G, Nigro R, Budelli AL. Valorisation through Lactic Fermentation of Industrial Wastewaters from a Bean Blanching Treatment. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
In recent years, scientific research and industries have been focusing on the application of biological treatments aimed at imparting functional properties to waste products from food industries according to the principles on which the circular economy model is based, namely, the recovery, valorisation, and reuse of wastes. This work aimed at exploring the possibility of valorising waters from the blanching process of dried navy beans through lactic acid fermentation using Lacticaseibacillus paracasei CBA L74 as a starter. Two samples at different solid concentrations (0.75 °Bx and 1.25 °Bx) were fermented, and, in both cases, a bacterial load of 8 Logs and a lactic acid concentration of approximately 1.3 g/L were reached, despite the lack of nutrients. An unusual pH trend, characterised by an initial decrease and unexpected final rise, was observed during the fermentation of both samples: simultaneously, an increase in protein content was observed, suggesting that the proteolytic action of the microorganism could be responsible for the release of pH-increasing substances. In both cases, a slight increase in total polyphenols (approximately 23.3–33.72%) and flavonoids (approximately 42.3–52%) due to fermentation was observed, with a corresponding improvement in antioxidant capacity (approximately 25.32–37.72%). A significant increase in saponin concentration was determined for the most concentrated blanching water (from 2.87 ± 0.28 to 6.68 ± 0.69 mgOAE/mL), leading to an improvement in foaming properties and an enhanced capacity to produce stable emulsions. The obtained results confirmed the possibility of reducing water consumption from blanching operations, as well as finding valorisation opportunities for this side stream through a safe and inexpensive fermentation treatment.
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Affiliation(s)
- Rosa Colucci Cante
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio 80, 80125 Naples, Italy
- Department of Industrial Engineering, University of Niccolò Cusano, Via Don Carlo Gnocchi 3, 00166 Rome, Italy
| | - Angelica Recupero
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio 80, 80125 Naples, Italy
| | - Tommaso Prata
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio 80, 80125 Naples, Italy
| | - Federica Nigro
- I. T. P. Innovation and Technology Provider S.r.l., Via Bisignano a Chiaia 68, 80121 Naples, Italy
| | - Francesca Passannanti
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio 80, 80125 Naples, Italy
- I. T. P. Innovation and Technology Provider S.r.l., Via Bisignano a Chiaia 68, 80121 Naples, Italy
| | - Marianna Gallo
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio 80, 80125 Naples, Italy
- Department of Industrial Engineering, University of Niccolò Cusano, Via Don Carlo Gnocchi 3, 00166 Rome, Italy
- I. T. P. Innovation and Technology Provider S.r.l., Via Bisignano a Chiaia 68, 80121 Naples, Italy
| | - Giulia Lentini
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio 80, 80125 Naples, Italy
| | - Roberto Nigro
- Department of Chemical Engineering, Materials, and Industrial Production, University of Naples Federico II, P. Tecchio 80, 80125 Naples, Italy
| | - Andrea Luigi Budelli
- Heinz Innovation Center, Nieuwe Dukenburgseweg 19, 6534 AD Nijmegen Postbus 57, NL-6500 AB Nijmegen, The Netherlands
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Supanivatin P, Siriwattanayotin S, Thipayarat A, Ekkaphan P, Wongwiwat J. Effect of Overfilled Solvent and Storage Time of Subcritical Extraction of Jasminum sambac on Yield, Antioxidant Activity, Antimicrobial Activity and Tentative Volatile Compounds. PLANTS (BASEL, SWITZERLAND) 2023; 12:585. [PMID: 36771668 PMCID: PMC9921506 DOI: 10.3390/plants12030585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 01/24/2023] [Accepted: 01/27/2023] [Indexed: 06/18/2023]
Abstract
Essential oil from Jasminum sambac flowers has demonstrated the potential of antioxidant and antimicrobial properties. However, jasmine flowers contain only a small amount of essential oil; therefore, subcritical fluid extraction (SFE) with HFC-134a, one of the effective extraction methods for flower extraction, was performed in this study. The percentage of overfilled solvent and storage time of the flowers were varied during the extraction. Antioxidant potential, antimicrobial potential and tentative volatile compounds were investigated in this study to observe the quality of the essential oil. It was discovered that a greater amount of overfilled solvent resulted in thicker essential oil and a longer storage time resulted in a lower amount of total oil yield. It could be seen that almost all extraction conditions did not have any significant difference in antioxidant and antimicrobial potential. The essential oil contained primary compounds such as indole, 9-tricosene, α-farnesene, muurolene, and benzyl alcohol. This study led to the conclusion that the amount of overfilled solvent from SFE affected the thickness of jasmine essential oil and its tentative volatile compounds. The longer storage time caused the significantly lower essential oil yield, but changing the extraction conditions had no significant effect on antioxidant or antimicrobial potential.
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Affiliation(s)
- Pattarin Supanivatin
- Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand
| | - Suwit Siriwattanayotin
- Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand
| | - Aluck Thipayarat
- Department of Food Engineering, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand
| | - Paweena Ekkaphan
- Scientific and Technological Research Equipment Centre, Chulalongkorn University, Bangkok 10330, Thailand
| | - Jakrapop Wongwiwat
- Department of Mechanical Engineering, King Mongkut’s University of Technology Thonburi, Bangkok 10140, Thailand
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Using Hydrofluorocarbon Extracts of Hop in a Pilot Scale Brewing Process. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12146959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In recent years, the use of hop extracts in industrial and home brewing processes as an alternative to hop cones or pellets usually added to wort during boiling has become increasingly popular. These extracts represent concentrated sources of bitter compounds, i.e., α- and β-acids, which are involved in some of the main reactions that take place in the wort and are responsible for the bitterness and the final quality of beer. This work aims at proposing a novel extraction technique, using a hydrofluorocarbon solvent in subcritical conditions; this process provided an extraction yield of 19% and an α-acid recovery of approximately 49% in 120 min of process. The α-acid isomerization kinetics of thermally treated hop extracts were studied and compared with those of both hop pellets and a CO2 extract. Laboratory scale tests showed that shorter boiling times were needed using hydrofluorocarbon and CO2 extracts (approximately 25 min and 34 min, respectively) to reach the same isomerization efficiency of 16.73%, achieved in 50 min of boiling with pellets. Moreover, the process was scaled up and the possibility of considerably reducing the conventional treatment times using hydrofluorocarbon extracts was confirmed: the same isomerization yield (9.1%) obtained after 50 min using the traditional procedure with hop pellets was reached in a shorter time of approximately 35 min in a pilot apparatus.
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Recovery of Carotenoids from Tomato Pomace Using a Hydrofluorocarbon Solvent in Sub-Critical Conditions. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12062822] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The enrichment of oils with nutraceutical bioactive phytomolecules allows the achievement of functional oil-based products of great interest in the food, pharmaceutical, and cosmetic fields. Carotenoids, such as lycopene and β-carotene, are available at a high concentration in tomatoes and tomato waste products, as peels, seeds, and pulp; their recovery is recently attracting growing interest and economic importance in the food industry, and also in consideration of the huge amount of industrial waste produced. The aim of this work is to study the production of an oil functionalized with carotenoids from tomato peels. The extractions were carried out using an innovative process based on the use of commercial Norflurane as solvent in subcritical conditions. Extraction trials were performed on dried tomato peels, with the addition of tomato seeds or wheat germ flour as sources of oily co-solvents, capable of also preserving the biological characteristics of the carotenoids extracted. Although lycopene solubility in Norflurane is quite low, the solvent recirculation and regeneration were allowed to reach a concentration in the oily extracts of approximately 0.3 mg/goil after 2 h of the process. The enrichment in β-carotene was more pronounced, and concentrations of 0.733 mg/goil and 0.952 mg/goil were observed in wheat germ and tomato seed oils, respectively. The results obtained in this study were compared with those obtained by traditional and supercritical CO2 extraction methods.
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