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Gil-Guillén I, Freitas PAV, González-Martínez C, Chiralt A. Obtaining Cellulose Fibers from Almond Shell by Combining Subcritical Water Extraction and Bleaching with Hydrogen Peroxide. Molecules 2024; 29:3284. [PMID: 39064863 PMCID: PMC11279672 DOI: 10.3390/molecules29143284] [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: 04/25/2024] [Revised: 06/13/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
Almond shell (AS) represents about 33% of the almond fruit, being a cellulose-rich by-product. The use of greener methods for separating cellulose would contribute to better exploitation of this biomass. Subcritical water extraction (SWE) at 160 and 180 °C has been used as a previous treatment to purify cellulose of AS, followed by a bleaching step with hydrogen peroxide (8%) at pH 12. For comparison purposes, bleaching with sodium chlorite of the extraction residues was also studied. The highest extraction temperature promoted the removal of hemicellulose and the subsequent delignification during the bleaching step. After bleaching with hydrogen peroxide, the AS particles had a cellulose content of 71 and 78%, with crystallinity index of 50 and 62%, respectively, for those treated at 160 and 180 °C. The use of sodium chlorite as bleaching agent improved the cellulose purification and crystallinity index. Nevertheless, cellulose obtained by both bleaching treatments could be useful for different applications. Therefore, SWE represents a promising green technique to improve the bleaching sensitivity of lignocellulosic residues, such as AS, allowing for a great reduction in chemicals in the cellulose purification processes.
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Affiliation(s)
- Irene Gil-Guillén
- Institute of Food Engineering—FoodUPV, Universitat Politècnica de València, 46022 Valencia, Spain; (P.A.V.F.); (C.G.-M.); (A.C.)
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2
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Roudbari M, Barzegar M, Sahari MA. Pistachio green hull and pomegranate peel extracts as two natural antiglycation agents. Food Sci Nutr 2024; 12:3688-3695. [PMID: 38726394 PMCID: PMC11077175 DOI: 10.1002/fsn3.4039] [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: 08/20/2023] [Revised: 02/01/2024] [Accepted: 02/03/2024] [Indexed: 05/12/2024] Open
Abstract
Advanced glycation end products (AGEs) are formed in the final step of the nonenzymatic Maillard reaction, which can contribute to various health problems such as diabetes mellitus, renal failure, and chronic inflammation. Bioactive compounds with antiglycation properties have the potential to inhibit AGE-related diseases. This study investigated the antiglycation potential of pistachio green hull (PGH) and pomegranate peel (PP) extracts, which are polyphenol-rich agro-residues, against fluorescent AGE formation and compared the results with pyridoxine (vitamin B6), metformin, and EDTA (as usual chemical antiglycation agents). The results showed that PGH and PP effectively inhibited the formation of AGEs in bovine serum albumin-glucose (BSA-Glu) and BSA-fructose (BSA-Fru) with antiglycation activities ranging from 92% to 97%. PP extract (with an IC50 of 94 mg ml-1) had a greater antiglycation ability than PGH extract (with an IC50 of 142 mg ml-1). Also, results indicated that the antiglycation activities of the extracts were comparable to that of pyridoxine, and higher than metformin and EDTA. These findings suggest that the two studied extracts can be used for sustainable production of high-added-value food products with a positive effect on consumers' health.
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Affiliation(s)
- Mozhgan Roudbari
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Mohsen Barzegar
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Mohammad Ali Sahari
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehranIran
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3
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Thiruvalluvan M, Kaur BP, Singh A, Kumari S. Enhancement of the bioavailability of phenolic compounds from fruit and vegetable waste by liposomal nanocarriers. Food Sci Biotechnol 2024; 33:307-325. [PMID: 38222914 PMCID: PMC10786787 DOI: 10.1007/s10068-023-01458-z] [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: 05/11/2023] [Revised: 09/25/2023] [Accepted: 10/10/2023] [Indexed: 01/16/2024] Open
Abstract
Fruits and vegetables are one of the most consumed and processed commodities globally and comprise abundant phenolic compounds, one of the main nutraceuticals in the food industry. Comparably elevated rates of these compounds are found in waste (peel, seeds, leaf, stem, etc.) in the food processing industry. They are being investigated for their potential use in functional foods. However, phenolic compounds' low bioavailability limits their application, which can be approached by loading the phenolic compounds into an encapsulation system such as liposomal carriers. This review aims to elucidate the recent trend in extracting phenolic compounds from the waste stream and the means to load them in stable liposomes. Furthermore, the application of these liposomes with only natural extracts in food matrices is also presented. Many studies have indicated that liposomes can be a proper candidate for encapsulating and delivering phenolic compounds and as a means to increase their bioavailability.
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Affiliation(s)
- Manonmani Thiruvalluvan
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Barjinder Pal Kaur
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Anupama Singh
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Sanjana Kumari
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
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4
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Wu DT, Deng W, Li J, Geng JL, Hu YC, Zou L, Liu Y, Liu HY, Gan RY. Ultrasound-Assisted Deep Eutectic Solvent Extraction of Phenolic Compounds from Thinned Young Kiwifruits and Their Beneficial Effects. Antioxidants (Basel) 2023; 12:1475. [PMID: 37508013 PMCID: PMC10376641 DOI: 10.3390/antiox12071475] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/21/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023] Open
Abstract
Fruit thinning is a common practice employed to enhance the quality and yield of kiwifruits during the growing period, and about 30-50% of unripe kiwifruits will be thinned and discarded. In fact, these unripe kiwifruits are rich in nutrients and bioactive compounds. Nevertheless, the applications of thinned young kiwifruits and related bioactive compounds in the food and functional food industry are still limited. Therefore, to promote the potential applications of thinned young kiwifruits as value-added health products, the extraction, characterization, and evaluation of beneficial effects of phenolic compounds from thinned young fruits of red-fleshed Actinidia chinensis cv 'HY' were examined in the present study. A green and efficient ultrasound-assisted deep eutectic solvent extraction (UADE) method for extracting phenolic compounds from thinned young kiwifruits was established. A maximum yield (105.37 ± 1.2 mg GAE/g DW) of total phenolics extracted from thinned young kiwifruits by UADE was obtained, which was significantly higher than those of conventional organic solvent extraction (CSE, about 14.51 ± 0.26 mg GAE/g DW) and ultrasound-assisted ethanol extraction (UAEE, about 43.85 ± 1.17 mg GAE/g DW). In addition, 29 compounds, e.g., gallic acid, chlorogenic acid, neochlorogenic acid, catechin, epicatechin, procyanidin B1, procyanidin B2, quercetin-3-rhamnoside, and quercetin-3-O-glucoside, were identified in the kiwifruit extract by UPLC-MS/MS. Furthermore, the contents of major phenolic compounds in different kiwifruit extracts prepared by conventional organic solvent extraction (EE), ultrasound-assisted ethanol extraction (UEE), and ultrasound-assisted deep eutectic solvent extraction (UDE) were compared by HPLC analysis. Results revealed that the content of major phenolics in UDE (about 15.067 mg/g DW) was significantly higher than that in EE (about 2.218 mg/g DW) and UEE (about 6.122 mg/g DW), suggesting that the UADE method was more efficient for extracting polyphenolics from thinned young kiwifruits. In addition, compared with EE and UEE, UDE exhibited much higher antioxidant and anti-inflammatory effects as well as inhibitory effects against α-glucosidase and pancreatic lipase, which were closely associated with its higher content of phenolic compounds. Collectively, the findings suggest that the UADE method can be applied as an efficient technique for the preparation of bioactive polyphenolics from thinned young kiwifruits, and the thinned young fruits of red-fleshed A. chinensis cv 'HY' have good potential to be developed and utilized as functional foods and nutraceuticals.
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Affiliation(s)
- Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Wen Deng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Jie Li
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Jin-Lei Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Yi-Chen Hu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore
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Torres-Ortiz D, García-Alcocer G, Loske AM, Fernández F, Becerra-Becerra E, Esparza R, Gonzalez-Reyna MA, Estevez M. Green Synthesis and Antiproliferative Activity of Gold Nanoparticles of a Controlled Size and Shape Obtained Using Shock Wave Extracts from Amphipterygium adstringens. Bioengineering (Basel) 2023; 10:bioengineering10040437. [PMID: 37106624 PMCID: PMC10136038 DOI: 10.3390/bioengineering10040437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 03/23/2023] [Accepted: 03/25/2023] [Indexed: 04/03/2023] Open
Abstract
In this study, green chemistry was used as a tool to obtain gold nanoparticles using Amphipterygium adstringens extracts as a synthesis medium. Green ethanolic and aqueous extracts were obtained using ultrasound and shock wave-assisted extraction. Gold nanoparticles with sizes ranging between 100 and 150 nm were obtained with ultrasound aqueous extract. Interestingly, homogeneous quasi-spherical gold nanoparticles with sizes between 50 and 100 nm were achieved with shock wave aqueous-ethanolic extracts. Furthermore, 10 nm gold nanoparticles were obtained by the traditional methanolic macerate extraction method. The physicochemical characteristics, morphology, size, stability, and Z potential of the nanoparticles were determined using microscopic and spectroscopic techniques. The viability assay in leukemia cells (Jurkat) was performed using two different sets of gold nanoparticles, with final IC50 values of 87 µM and 94.7 µM, reaching a maximum cell viability decrease of 80% The results do not indicate a significant difference between the cytotoxic effects produced by the gold nanoparticles synthesized in this study and vincristine on normal lymphoblasts (CRL-1991).
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Affiliation(s)
- Daniela Torres-Ortiz
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Santiago de Querétaro 76010, Querétaro, Mexico
| | - Guadalupe García-Alcocer
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Santiago de Querétaro 76010, Querétaro, Mexico
- Correspondence: (G.G.-A.); (M.E.)
| | - Achim M. Loske
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Boulevard Juriquilla 3001, Santiago de Querétaro 76230, Querétaro, Mexico
| | - Francisco Fernández
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Boulevard Juriquilla 3001, Santiago de Querétaro 76230, Querétaro, Mexico
| | - Edgardo Becerra-Becerra
- Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Santiago de Querétaro 76010, Querétaro, Mexico
| | - Rodrigo Esparza
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Boulevard Juriquilla 3001, Santiago de Querétaro 76230, Querétaro, Mexico
| | - Marlen Alexis Gonzalez-Reyna
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Boulevard Juriquilla 3001, Santiago de Querétaro 76230, Querétaro, Mexico
| | - Miriam Estevez
- Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Boulevard Juriquilla 3001, Santiago de Querétaro 76230, Querétaro, Mexico
- Correspondence: (G.G.-A.); (M.E.)
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6
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Silva SS, Justi M, Chagnoleau JB, Papaiconomou N, Fernandez X, Santos SA, Passos H, Ferreira AM, Coutinho JA. Using biobased solvents for the extraction of phenolic compounds from kiwifruit industry waste. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2022.122344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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7
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Dzah CS. Optimized pressurized hot water extraction, HPLC/LC-MS characterization, and bioactivity of Tetrapleura tetraptera L. dry fruit polyphenols. J Food Sci 2023; 88:175-192. [PMID: 36524784 DOI: 10.1111/1750-3841.16422] [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: 04/20/2022] [Revised: 10/12/2022] [Accepted: 11/24/2022] [Indexed: 12/23/2022]
Abstract
Despite the global preference for green extraction methods in the recovery of plant bioactives, Tetrapleura tetraptera fruit polyphenols (TTP) are yet to receive considerable attention. For the first time, pressurized hot water extraction (PHWE) of TTP was optimized for total phenol content (TPC) and antioxidant activity (AA) using the Box Behnken design of response surface methodology. Predictor variables were time, temperature, and liquid-to-solid ratio. An optimum solution with a desirability of 0.805 was selected and parameters were 43 min, 220°C, and 60 ml g-1 liquid-to-solid ratio, yielding TPC of 8.92 mg gallic acid equivalent per gram of sample on dry weight basis (GAE g-1 dw-1 ) and AA of 70.35%. Purified, optimized TTP were characterized and quantified using HPLC/LC-MS. PHWE mainly extracted rutin (379.04 µg g-1 ), cyanidin-3-O-glucoside (chloride) (299.55 µg g-1 ), naringenin 7-O-glucoside (240.11 µg g-1 ), p-coumaric acid (177.28 µg g-1 ), isorientin (150.43 µg g-1 ), and gallic acid (118.06 µg g-1 ) whereas cyanidin-3-O-glucoside (chloride) (83.27 µg g-1 ), protocatechuic acid (61.37 µg g-1 ), rutin (28.03 µg g-1 ), and gallic acid (22.62 µg g-1 ) were mainly extracted by hot water extraction, which was a control. PHWE-obtained TTP showed higher cellular antioxidant activity, cytotoxicity in human liver cancer cell lines (HepG2), and antimicrobial property against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis than control. The potential mechanisms underlying the biological activities of some of the major polyphenols extracted were briefly discussed. Considering the wide use of the T. tetraptera (TT) fruit in Africa in foods and medicine, the use of more efficient green extraction methods such as PHWE is recommended. PRACTICAL APPLICATION: This study serves as a baseline for optimizing pressurized hot water extraction, purification, identification, and quantification of Tetrapleura tetraptera polyphenols (TTP) and their biological activities, being the first of its kind. The varied biological effects shown can be exploited further for applications of TTP as nutraceutical agents and preservatives in foods in different forms. Also, the high amounts of gallic acid and other phenolic acids and flavonoids confirmed in this study make TTP good candidates for the development of metal-phenol network nanoparticles to enhance adequate solubility and distribution in food systems in light of the above proposed applications.
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Affiliation(s)
- Courage Sedem Dzah
- Department of Food Science and Technology, Faculty of Applied Sciences and Technology, Ho Technical University, Ho, Ghana
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Sánchez M, Laca A, Laca A, Díaz M. Towards food circular economy: hydrothermal treatment of mixed vegetable and fruit wastes to obtain fermentable sugars and bioactive compounds. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:3901-3917. [PMID: 35962165 DOI: 10.1007/s11356-022-22486-y] [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: 03/21/2022] [Accepted: 08/07/2022] [Indexed: 06/15/2023]
Abstract
Due to processing activity, fruits and vegetables generate notable amounts of wastes at the processing, retail, and consumption level. Following the European goals for reducing food wastes and achieving a circular economy of resources, these biowastes should be valorized. In this work, hydrothermal hydrolysis at different conditions (temperatures, times, waste/water ratio, pH values) were tested to treat for first time; biowastes composed of mixed overripe fruits or vegetables to maximize the extraction of fermentable sugars that can be used as substrates in bioprocesses. Experimental data were fitted by a model based on irreversible first-order reactions, and kinetic constants were obtained. When hydrolysis of fruit wastes was carried out at 135 °C and pH 5 during 40 min, more than 40 g of reducing sugars per 100 g of waste (dry weight) could be obtained (represents an extraction of 97% of total carbohydrates). Concentrations of inhibitor compounds (HMF, furfural, acetic acid) in the hydrolysates were very low and, as example, a fermentation to obtain bioethanol was successfully carried out with an efficiency above 95%. Additionally, the production by hydrothermal treatment of bioactive compounds was investigated and the best results obtained were 92% DPPH inhibition and 12 mg GAE/g (dry weight) for antioxidant activity and phenolic compounds, respectively. These values are similar or even higher than those reported in literature using specific parts of fruits and vegetables.
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Affiliation(s)
- Marta Sánchez
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain
| | - Amanda Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain
| | - Adriana Laca
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain.
| | - Mario Díaz
- Department of Chemical and Environmental Engineering, University of Oviedo, C/ Julián Clavería s/n, 33071, Oviedo, Spain
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Current Challenges in the Sustainable Valorisation of Agri-Food Wastes: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr11010020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
In the upcoming years, the world will face societal challenges arising, in particular, from the impact of climate change and the inefficient use of natural resources, in addition to an exponential growth of the world population, which according to the United Nations (UN) estimations will be 9.8 billion in 2050. This increasing trend requires optimized management of natural resources with the use of value-added waste and a significant reduction in food loss and food waste. Moreover, the recent pandemic situation, COVID-19, has contributed indisputably. Along with the agri-food supply chain, several amounts of waste or by-products are generated. In most cases, these biomass wastes cause serious environmental concerns and high costs to enterprises. The valorisation of the agri-food loss and food industry wastes emerged as a useful strategy to produce certain value-added compounds with several potential applications, namely in the food, health, pharmaceutical, cosmetic, and environmental fields. Therefore, in this review, some of the crucial sustainable challenges with impacts on the valorisation of agri-food loss/wastes and by-products are discussed and identified, in addition to several opportunities, trends and innovations. Potential applications and usages of the most important compounds found in food loss/waste will be highlighted, with a focus on the food industry, pharmaceutical industry, and the environment.
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Hydrothermal pretreatment based on semi-continuous flow-through sequential reactors for the recovery of bioproducts from jabuticaba (Myrciaria cauliflora) peel. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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11
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A Systematic Review on Waste as Sustainable Feedstock for Bioactive Molecules—Extraction as Isolation Technology. Processes (Basel) 2022. [DOI: 10.3390/pr10081668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In today’s linear economy, waste streams, environmental pollution, and social–economic differences are increasing with population growth. The need to develop towards a circular economy is obvious, especially since waste streams are composed of valuable compounds. Waste is a heterogeneous and complex matrix, the selective isolation of, for example, polyphenolic compounds, is challenging due to its energy efficiency and at least partially its selectivity. Extraction is handled as an emerging technology in biorefinery approaches. Conventional solid liquid extraction with organic solvents is hazardous and environmentally unfriendly. New extraction methods and green solvents open a wider scope of applications. This research focuses on the question of whether these methods and solvents are suitable to replace their organic counterparts and on the definition of parameters to optimize the processes. This review deals with the process development of agro-food industrial waste streams for biorefineries. It gives a short overview of the classification of waste streams and focuses on the extraction methods and important process parameters for the isolation of secondary metabolites.
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Valdés A, Garrigós MC, Jiménez A. Extraction and Characterization of Antioxidant Compounds in Almond ( Prunus amygdalus) Shell Residues for Food Packaging Applications. MEMBRANES 2022; 12:806. [PMID: 36005720 PMCID: PMC9416045 DOI: 10.3390/membranes12080806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 08/15/2022] [Accepted: 08/18/2022] [Indexed: 06/15/2023]
Abstract
This work proposes the revalorization of almond shell (AS) wastes as an active additive for food packaging applications. A new microwave-assisted extraction (MAE) method to obtain extracts rich in polyphenolic compounds with high antioxidant capacity was optimized. An experimental design to optimize the MAE procedure through response surface methodology (RSM) using a Box-Behnken design was proposed. The effects of extraction temperature, irradiation time, ethanol:water concentration, and solvent pH at three levels were evaluated in terms of total phenolic content (TPC) and antioxidant activity (DPPH (2,2-diphenyl-1-picrylhydrazyl) and ferric reducing antioxidant power (FRAP) assays). The optimal conditions found were 57 min, 80 °C, pH 8, and 70% (v/v) ethanol. Optimized MAE extracts showed low soluble protein content (0.43 mg BSA g-1) and were rich in TPC (5.64 mg GAE g-1), flavonoids (1.42 mg CE g-1), and polysaccharides (1.59 mg glucose g-1), with good antioxidant capacity (2.82 mg AAE acid g-1). These results suggest the potential application of these extracts in the food industry as active additives. This strategy opens new pathways to valorize almond shell residues, contributing to the circular economy.
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Subcritical water extraction for recovery of phenolics and fucoidan from New Zealand Wakame (Undaria pinnatifida) seaweed. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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14
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Chagnoleau JB, Ferreira AM, Coutinho JA, Fernandez X, Azoulay S, Papaiconomou N. Sustainable extraction of antioxidants from out-of-caliber kiwifruits. Food Chem 2022; 401:133992. [DOI: 10.1016/j.foodchem.2022.133992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 07/29/2022] [Accepted: 08/19/2022] [Indexed: 10/15/2022]
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Bhardwaj K, Najda A, Sharma R, Nurzyńska-Wierdak R, Dhanjal DS, Sharma R, Manickam S, Kabra A, Kuča K, Bhardwaj P. Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2022; 2022:8543881. [PMID: 35832524 PMCID: PMC9273365 DOI: 10.1155/2022/8543881] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Accepted: 06/16/2022] [Indexed: 12/29/2022]
Abstract
Fresh fruit and vegetables are highly utilized commodities by health-conscious consumers and represent a prominent segment in the functional and nutritional food sector. However, food processing is causing significant loss of nutritional components, and the generation of waste is creating serious economic and environmental problems. Fruit and vegetables encompass husk, peels, pods, pomace, seeds, and stems, which are usually discarded, despite being known to contain potentially beneficial compounds, such as carotenoids, dietary fibers, enzymes, and polyphenols. The emerging interest in the food industry in the nutritional and biofunctional constituents of polyphenols has prompted the utilization of fruit and vegetable waste for developing enriched and functional foods, with applications in the pharmaceutical industry. Moreover, the utilization of waste for developing diverse and crucial bioactive commodities is a fundamental step in sustainable development. Furthermore, it provides evidence regarding the applicability of fruit and vegetable waste in different food formulations especially bakery, jam, and meat based products.
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Affiliation(s)
- Kanchan Bhardwaj
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Agnieszka Najda
- Department of Vegetable and Herbal Crops, University of Life Sciences in Lublin, 50A Doświadczalna Street, 20-280 Lublin, Poland
| | - Ruchi Sharma
- School of Bioengineering and Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Renata Nurzyńska-Wierdak
- Department of Vegetable and Herbal Crops, University of Life Sciences in Lublin, 50A Doświadczalna Street, 20-280 Lublin, Poland
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara 144411, India
| | - Rohit Sharma
- Department of Rasashastra and Bhaishajya Kalpana, Faculty of Ayurveda, Institute of Medical Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam
| | - Atul Kabra
- University Institute of Pharma Sciences, Chandigarh University, Gharuan, Mohali 140413, India
| | - Kamil Kuča
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic
- Biomedical Research Center, University Hospital Hradec Kralove, Hradec Kralove, Czech Republic
| | - Prerna Bhardwaj
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
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16
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Feng L, Yang Y, Liu SS, Tan DY, Tan C, Yu AN. The study of volatile products formation from the self-degradation of l-ascorbic acid in hot compressed water. Food Chem 2022; 371:131155. [PMID: 34571410 DOI: 10.1016/j.foodchem.2021.131155] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 09/08/2021] [Accepted: 09/14/2021] [Indexed: 12/21/2022]
Abstract
The volatile products (VPs) formation from the self-degradation of l-ascorbic acid (ASA) in hot compressed water (HCW) was investigated with different reaction parameters, such as time, temperature, pH and ratio of ASA/water. The results showed that various reaction parameters had varying degrees of influence on the reaction, while the most significant effect factor was the initial pH of the solution. Furfural was the major product under acidic conditions, while furan derivatives were the main products under alkaline conditions. The above results showed that pH played the dominant role for yields and distribution of VPs in HCW. In the HCW system, the yields and classifications of VPs and conversion rate of ASA were not the same as those of VPs and ASA under traditional conditions. Based on the experimental results, the possible formation mechanism of VPs from the self-degradation of ASA was proposed in HCW.
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Affiliation(s)
- Liang Feng
- School of Chemistry & Environmental Engineering, Hubei Minzu University, Enshi, Hubei 445000, China; Hubei Key Laboratory of Biologic Resources Protection and Utilization, Hubei Minzu University, Enshi, Hubei 445000, China
| | - Yan Yang
- School of Chemistry & Environmental Engineering, Hubei Minzu University, Enshi, Hubei 445000, China; Hubei Key Laboratory of Biologic Resources Protection and Utilization, Hubei Minzu University, Enshi, Hubei 445000, China.
| | - Shuang-Shuang Liu
- School of Chemistry & Environmental Engineering, Hubei Minzu University, Enshi, Hubei 445000, China; Hubei Key Laboratory of Biologic Resources Protection and Utilization, Hubei Minzu University, Enshi, Hubei 445000, China
| | - Ding-Yun Tan
- School of Chemistry & Environmental Engineering, Hubei Minzu University, Enshi, Hubei 445000, China; Hubei Key Laboratory of Biologic Resources Protection and Utilization, Hubei Minzu University, Enshi, Hubei 445000, China
| | - Chun Tan
- School of Chemistry & Environmental Engineering, Hubei Minzu University, Enshi, Hubei 445000, China; Hubei Key Laboratory of Biologic Resources Protection and Utilization, Hubei Minzu University, Enshi, Hubei 445000, China
| | - Ai-Nong Yu
- School of Chemistry & Environmental Engineering, Hubei Minzu University, Enshi, Hubei 445000, China; Hubei Key Laboratory of Biologic Resources Protection and Utilization, Hubei Minzu University, Enshi, Hubei 445000, China
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17
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Shi F, Jiang ZB, Xu J, Bai XP, Liang QY, Fu ZH. Optimized extraction of phenolic antioxidants from red pitaya (Hylocereus polyrhizus) seeds by subcritical water extraction using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01212-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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18
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Chamorro F, Carpena M, Fraga-Corral M, Echave J, Riaz Rajoka MS, Barba FJ, Cao H, Xiao J, Prieto MA, Simal-Gandara J. Valorization of kiwi agricultural waste and industry by-products by recovering bioactive compounds and applications as food additives: A circular economy model. Food Chem 2022; 370:131315. [PMID: 34788958 DOI: 10.1016/j.foodchem.2021.131315] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 09/29/2021] [Accepted: 10/01/2021] [Indexed: 02/05/2023]
Abstract
Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops (agricultural wastes) and from the industrialization of the product (food industry waste). In the case of Actinidia cultivation, agricultural waste groups together leaves, flowers, stems and roots while food industry by-products are represented by discarded fruits, skin and seeds. All these matrices are now underexploited and so, they can be revalued as a natural source of ingredients to be applied in food, cosmetic or pharmaceutical industries. Kiwifruit composition (phenolic compounds, volatile compounds, vitamins, minerals, dietary fiber, etc.) is an outstanding basis, especially for its high content in vitamin C and phenolic compounds. These compounds possess antioxidant, anti-inflammatory or antimicrobial activities, among other beneficial properties for health, but stand out for their digestive enhancement and prebiotic role. Although the biological properties of kiwi fruit have been analyzed, few studies show the high content of compounds with biological functions present in these by-products. Therefore, agricultural and food industry wastes derived from processing kiwi are regarded as useful matrices for the development of innovative applications in the food (pectins, softeners, milk coagulants, and colorants), cosmetic (ecological pigments) and pharmaceutical industry (fortified, functional, nutraceutical, or prebiotic foods). This strategy will provide economic and environmental benefits, turning this industry into a sustainable and environmentally friendly production system, promoting a circular and sustainable economy.
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Affiliation(s)
- F Chamorro
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - M Carpena
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - M Fraga-Corral
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - J Echave
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - Muhammad Shahid Riaz Rajoka
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Fo-rensic Medicine Department, Universitat de València, Faculty of Pharmacy, Avda, Vicent Andrés Estellés, s/n, Burjassot 46100, València, Spain
| | - Hui Cao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain
| | - Jianbo Xiao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; International Reserch Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - M A Prieto
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - J Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain.
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19
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Techno-economic evaluation for recovering phenolic compounds from acai (Euterpe oleracea) by-product by pressurized liquid extraction. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105413] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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20
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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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21
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Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction. Polymers (Basel) 2021; 13:polym13203503. [PMID: 34685262 PMCID: PMC8539143 DOI: 10.3390/polym13203503] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 12/16/2022] Open
Abstract
According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits and 25% of all vegetables are wasted at the base of the food production chain. The significant losses and wastes in the fresh and processing industries is becoming a serious environmental issue, mainly due to the microbial degradation impacts. There has been a recent surge in research and innovation related to food, packaging, and pharmaceutical applications to address these problems. The underutilized wastes (seed, skin, rind, and pomace) potentially present good sources of valuable bioactive compounds, including functional nutrients, amylopectin, phytochemicals, vitamins, enzymes, dietary fibers, and oils. Fruit and vegetable wastes (FVW) are rich in nutrients and extra nutritional compounds that contribute to the development of animal feed, bioactive ingredients, and ethanol production. In the development of active packaging films, pectin and other biopolymers are commonly used. In addition, the most recent research studies dealing with FVW have enhanced the physical, mechanical, antioxidant, and antimicrobial properties of packaging and biocomposite systems. Innovative technologies that can be used for sensitive bioactive compound extraction and fortification will be crucial in valorizing FVW completely; thus, this article aims to report the progress made in terms of the valorization of FVW and to emphasize the applications of FVW in active packaging and biocomposites, their by-products, and the innovative technologies (both thermal and non-thermal) that can be used for bioactive compounds extraction.
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22
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Emerging Green Techniques for the Extraction of Antioxidants from Agri-Food By-Products as Promising Ingredients for the Food Industry. Antioxidants (Basel) 2021; 10:antiox10091417. [PMID: 34573049 PMCID: PMC8471374 DOI: 10.3390/antiox10091417] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Accepted: 09/01/2021] [Indexed: 11/18/2022] Open
Abstract
Nowadays, the food industry is heavily involved in searching for green sources of valuable compounds, to be employed as potential food ingredients, to cater to the evolving consumers’ requirements for health-beneficial food ingredients. In this frame, agri-food by-products represent a low-cost source of natural bioactive compounds, including antioxidants. However, to effectively recover these intracellular compounds, it is necessary to reduce the mass transfer resistances represented by the cellular envelope, within which they are localized, to enhance their extractability. To this purpose, emerging extraction technologies, have been proposed, including Supercritical Fluid Extraction, Microwave-Assisted Extraction, Ultrasound-Assisted Extraction, High-Pressure Homogenization, Pulsed Electric Fields, High Voltage Electrical Discharges. These technologies demonstrated to be a sustainable alternative to conventional extraction, showing the potential to increase the extraction yield, decrease the extraction time and solvent consumption. Additionally, in green extraction processes, also the contribution of solvent selection, as well as environmental and economic aspects, represent a key factor. Therefore, this review focused on critically analyzing the main findings on the synergistic effect of low environmental impact technologies and green solvents towards the green extraction of antioxidants from food by-products, by discussing the main associated advantages and drawbacks, and the criteria of selection for process sustainability.
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23
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Novel extraction methods and potential applications of polyphenols in fruit waste: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00901-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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24
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Wani TA, Masoodi F, Dar MM, Akhter R, Sharma O. Subcritical treatment of olive oil: Minor phenolic composition and antioxidant properties of the solvent extracts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111584] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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25
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Cheng Y, Xue F, Yu S, Du S, Yang Y. Subcritical Water Extraction of Natural Products. Molecules 2021; 26:4004. [PMID: 34209151 PMCID: PMC8271798 DOI: 10.3390/molecules26134004] [Citation(s) in RCA: 74] [Impact Index Per Article: 24.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/20/2021] [Accepted: 06/20/2021] [Indexed: 12/13/2022] Open
Abstract
Subcritical water refers to high-temperature and high-pressure water. A unique and useful characteristic of subcritical water is that its polarity can be dramatically decreased with increasing temperature. Therefore, subcritical water can behave similar to methanol or ethanol. This makes subcritical water a green extraction fluid used for a variety of organic species. This review focuses on the subcritical water extraction (SBWE) of natural products. The extracted materials include medicinal and seasoning herbs, vegetables, fruits, food by-products, algae, shrubs, tea leaves, grains, and seeds. A wide range of natural products such as alkaloids, carbohydrates, essential oil, flavonoids, glycosides, lignans, organic acids, polyphenolics, quinones, steroids, and terpenes have been extracted using subcritical water. Various SBWE systems and their advantages and drawbacks have also been discussed in this review. In addition, we have reviewed co-solvents including ethanol, methanol, salts, and ionic liquids used to assist SBWE. Other extraction techniques such as microwave and sonication combined with SBWE are also covered in this review. It is very clear that temperature has the most significant effect on SBWE efficiency, and thus, it can be optimized. The optimal temperature ranges from 130 to 240 °C for extracting the natural products mentioned above. This review can help readers learn more about the SBWE technology, especially for readers with an interest in the field of green extraction of natural products. The major advantage of SBWE of natural products is that water is nontoxic, and therefore, it is more suitable for the extraction of herbs, vegetables, and fruits. Another advantage is that no liquid waste disposal is required after SBWE. Compared with organic solvents, subcritical water not only has advantages in ecology, economy, and safety, but also its density, ion product, and dielectric constant can be adjusted by temperature. These tunable properties allow subcritical water to carry out class selective extractions such as extracting polar compounds at lower temperatures and less polar ingredients at higher temperatures. SBWE can mimic the traditional herbal decoction for preparing herbal medication and with higher extraction efficiency. Since SBWE employs high-temperature and high-pressure, great caution is needed for safe operation. Another challenge for application of SBWE is potential organic degradation under high temperature conditions. We highly recommend conducting analyte stability checks when carrying out SBWE. For analytes with poor SBWE efficiency, a small number of organic modifiers such as ethanol, surfactants, or ionic liquids may be added.
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Affiliation(s)
- Yan Cheng
- School of Pharmaceutical Sciences, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China; (Y.C.); (F.X.); (S.Y.); (S.D.)
- Shandong Analysis and Test Centre, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China
- Department of Chemistry, East Carolina University, Greenville, NC 27858, USA
| | - Fumin Xue
- School of Pharmaceutical Sciences, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China; (Y.C.); (F.X.); (S.Y.); (S.D.)
- Shandong Analysis and Test Centre, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China
| | - Shuai Yu
- School of Pharmaceutical Sciences, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China; (Y.C.); (F.X.); (S.Y.); (S.D.)
- Shandong Analysis and Test Centre, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China
| | - Shichao Du
- School of Pharmaceutical Sciences, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China; (Y.C.); (F.X.); (S.Y.); (S.D.)
- Shandong Analysis and Test Centre, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China
| | - Yu Yang
- Department of Chemistry, East Carolina University, Greenville, NC 27858, USA
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26
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Antioxidant properties of watermelon (Citrullus lanatus) rind pectin films containing kiwifruit (Actinidia chinensis) peel extract and their application as chicken thigh packaging. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100636] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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27
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Sanz V, López-Hortas L, Torres M, Domínguez H. Trends in kiwifruit and byproducts valorization. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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