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de Souza Mesquita LM, Contieri LS, E Silva FA, Bagini RH, Bragagnolo FS, Strieder MM, Sosa FHB, Schaeffer N, Freire MG, Ventura SPM, Coutinho JAP, Rostagno MA. Path2Green: introducing 12 green extraction principles and a novel metric for assessing sustainability in biomass valorization. GREEN CHEMISTRY : AN INTERNATIONAL JOURNAL AND GREEN CHEMISTRY RESOURCE : GC 2024:d4gc02512a. [PMID: 39144448 PMCID: PMC11318242 DOI: 10.1039/d4gc02512a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Accepted: 06/14/2024] [Indexed: 08/16/2024]
Abstract
We propose an innovative approach to address the pressing need for efficient and transparent evaluation techniques to assess extraction processes' sustainability. In response to society's growing demand for natural products and the consequent surge in biomass exploration, a critical imperative arises to ensure that these processes are genuinely environmentally friendly. Extracting natural compounds has traditionally been regarded as a benign activity rooted in ancient practices. However, contemporary extraction methods can also significantly harm the environment if not carefully managed. Recognizing this, we developed a novel metric, Path2Green, tailored specifically and rooted in 12 new principles of a green extraction process. Path2Green seeks to provide a comprehensive framework beyond conventional metrics, offering a nuanced understanding of the environmental impact of extraction activities from biomass collection/production until the end of the process. By integrating factors such as resource depletion, energy consumption, waste generation, and biodiversity preservation, Path2Green aims to offer a holistic assessment of sustainability of an extraction approach. The significance of Path2Green lies in its ability to distill complex environmental data into a simple, accessible metric. This facilitates informed decision-making for stakeholders across industries, enabling them to prioritize greener extraction practices. Moreover, by setting clear benchmarks and standards, Path2Green incentivizes innovation and drives continuous improvement in sustainability efforts, being a new user-friendly methodology.
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Affiliation(s)
- Leonardo M de Souza Mesquita
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas Rua Pedro Zaccaria 1300 13484-350 Limeira Sao Paulo Brazil
| | - Leticia S Contieri
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas Rua Pedro Zaccaria 1300 13484-350 Limeira Sao Paulo Brazil
| | - Francisca A E Silva
- Department of Chemistry, CICECO - Aveiro Institute of Materials, University of Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Rafael Henrique Bagini
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas Rua Pedro Zaccaria 1300 13484-350 Limeira Sao Paulo Brazil
| | - Felipe S Bragagnolo
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas Rua Pedro Zaccaria 1300 13484-350 Limeira Sao Paulo Brazil
| | - Monique M Strieder
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas Rua Pedro Zaccaria 1300 13484-350 Limeira Sao Paulo Brazil
| | - Filipe H B Sosa
- Department of Chemistry, CICECO - Aveiro Institute of Materials, University of Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Nicolas Schaeffer
- Department of Chemistry, CICECO - Aveiro Institute of Materials, University of Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Mara G Freire
- Department of Chemistry, CICECO - Aveiro Institute of Materials, University of Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Sónia P M Ventura
- Department of Chemistry, CICECO - Aveiro Institute of Materials, University of Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - João A P Coutinho
- Department of Chemistry, CICECO - Aveiro Institute of Materials, University of Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Maurício A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas Rua Pedro Zaccaria 1300 13484-350 Limeira Sao Paulo Brazil
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Breschi C, D'Agostino S, Meneguzzo F, Zabini F, Chini J, Lovatti L, Tagliavento L, Guerrini L, Bellumori M, Cecchi L, Zanoni B. Can a Fraction of Flour and Sugar Be Replaced with Fruit By-Product Extracts in a Gluten-Free and Vegan Cookie Recipe? Molecules 2024; 29:1102. [PMID: 38474613 DOI: 10.3390/molecules29051102] [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: 01/18/2024] [Revised: 02/22/2024] [Accepted: 02/28/2024] [Indexed: 03/14/2024] Open
Abstract
Certain food by-products, including not-good-for-sale apples and pomegranate peels, are rich in bioactive molecules that can be collected and reused in food formulations. Their extracts, rich in pectin and antioxidant compounds, were obtained using hydrodynamic cavitation (HC), a green, efficient, and scalable extraction technique. The extracts were chemically and physically characterized and used in gluten-free and vegan cookie formulations to replace part of the flour and sugar to study whether they can mimic the role of these ingredients. The amount of flour + sugar removed and replaced with extracts was 5% and 10% of the total. Physical (dimensions, color, hardness, moisture content, water activity), chemical (total phenolic content, DPPH radical-scavenging activity), and sensory characteristics of cookie samples were studied. Cookies supplemented with the apple extract were endowed with similar or better characteristics compared to control cookies: high spread ratio, similar color, and similar sensory characteristics. In contrast, the pomegranate peel extract enriched the cookies in antioxidant molecules but significantly changed their physical and sensory characteristics: high hardness value, different color, and a bitter and astringent taste. HC emerged as a feasible technique to enable the biofortification of consumer products at a real scale with extracts from agri-food by-products.
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Affiliation(s)
- Carlotta Breschi
- Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, 50121 Florence, Italy
- Institute of Bioeconomy, National Research Council, 50019 Florence, Italy
| | - Silvia D'Agostino
- Department of Agriculture, Food, Environment and Forestry Sciences and Technologies (DAGRI), University of Florence, 50121 Florence, Italy
| | | | - Federica Zabini
- Institute of Bioeconomy, National Research Council, 50019 Florence, Italy
| | - Jasmine Chini
- R&D Department, Consorzio Melinda Sca, Via Trento 200, 38023 Cles, Italy
| | - Luca Lovatti
- R&D Department, Consorzio Melinda Sca, Via Trento 200, 38023 Cles, Italy
| | | | - Lorenzo Guerrini
- Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, 35122 Padua, Italy
| | - Maria Bellumori
- Department of Neurosciences, Psychology, Drug Research and Child Health (NEUROFARBA), University of Florence, 50121 Florence, Italy
| | - Lorenzo Cecchi
- Department of Agriculture, Food, Environment and Forestry Sciences and Technologies (DAGRI), University of Florence, 50121 Florence, Italy
| | - Bruno Zanoni
- Department of Agriculture, Food, Environment and Forestry Sciences and Technologies (DAGRI), University of Florence, 50121 Florence, Italy
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Tan WN, Samling BA, Tong WY, Chear NJY, Yusof SR, Lim JW, Tchamgoue J, Leong CR, Ramanathan S. Chitosan-Based Nanoencapsulated Essential Oils: Potential Leads against Breast Cancer Cells in Preclinical Studies. Polymers (Basel) 2024; 16:478. [PMID: 38399856 PMCID: PMC10891598 DOI: 10.3390/polym16040478] [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: 12/26/2023] [Revised: 01/31/2024] [Accepted: 02/05/2024] [Indexed: 02/25/2024] Open
Abstract
Since ancient times, essential oils (EOs) derived from aromatic plants have played a significant role in promoting human health. EOs are widely used in biomedical applications due to their medicinal properties. EOs and their constituents have been extensively studied for treating various health-related disorders, including cancer. Nonetheless, their biomedical applications are limited due to several drawbacks. Recent advances in nanotechnology offer the potential for utilising EO-loaded nanoparticles in the treatment of various diseases. In this aspect, chitosan (CS) appears as an exceptional encapsulating agent owing to its beneficial attributes. This review highlights the use of bioactive EOs and their constituents against breast cancer cells. Challenges associated with the use of EOs in biomedical applications are addressed. Essential information on the benefits of CS as an encapsulant, the advantages of nanoencapsulated EOs, and the cytotoxic actions of CS-based nanoencapsulated EOs against breast cancer cells is emphasised. Overall, the nanodelivery of bioactive EOs employing polymeric CS represents a promising avenue against breast cancer cells in preclinical studies.
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Affiliation(s)
- Wen-Nee Tan
- Chemistry Section, School of Distance Education, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia;
| | - Benedict Anak Samling
- Chemistry Section, School of Distance Education, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia;
- Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, Kota Samarahan 94300, Sarawak, Malaysia
| | - Woei-Yenn Tong
- Institute of Medical Science Technology, Universiti Kuala Lumpur, Kajang 43000, Selangor, Malaysia
| | - Nelson Jeng-Yeou Chear
- Centre for Drug Research, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia; (N.J.-Y.C.); (S.R.Y.); (S.R.)
| | - Siti R. Yusof
- Centre for Drug Research, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia; (N.J.-Y.C.); (S.R.Y.); (S.R.)
| | - Jun-Wei Lim
- HICoE-Centre for Biofuel and Biochemical Research, Institute of Self-Sustainable Building, Department of Fundamental and Applied Sciences, Universiti Teknologi PETRONAS, Seri Iskandar 32610, Perak Darul Ridzuan, Malaysia;
- Department of Biotechnology, Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 602105, India
| | - Joseph Tchamgoue
- Department of Organic Chemistry, Faculty of Science, University of Yaoundé I, Yaoundé P.O. Box 812, Cameroon;
| | - Chean-Ring Leong
- Branch Campus Malaysian Institute of Chemical and Bioengineering Technology, Universiti Kuala Lumpur, Alor Gajah 78000, Melaka, Malaysia;
| | - Surash Ramanathan
- Centre for Drug Research, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia; (N.J.-Y.C.); (S.R.Y.); (S.R.)
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Küçükgöz K, Echave J, Garcia-Oliveira P, Seyyedi-Mansour S, Donn P, Xiao J, Trząskowska M, Prieto MA. Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products. Crit Rev Food Sci Nutr 2024:1-20. [PMID: 38251987 DOI: 10.1080/10408398.2023.2277353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2024]
Abstract
Health-promoting foods have become increasingly popular due to intensified consumer interest and awareness of illnesses. There is a global market for apple fruits, which are affordable, nutritious, tasty, and produced in large quantities for direct consumption as well as food processing to make derived products. The food matrix of apples is suitable for fermentation, besides containing a high amount of phenolics and polyphenols. Fermentation of apples is one of the most common methods of preserving apple fruit and its byproducts. With different fermentation techniques, apple fruit can be used to make a wide range of products, such as fermented apple juice, cider, liqueurs, apple cider, apple vinegar and fermented apple solids, because it is not only a low-cost and simple method of processing the fruit, but it can also sometimes increase the bioavailability of nutrients and the levels of components that can improve health and sensory quality. To understand the health benefits of food products and how the fermentation process impacts polyphenols, it is also crucial to observe the effects of digestion on polyphenol bioaccessibility. Polyphenolic profile changes can be observed via both in vitro and in vivo digestion methods; however, in vitro digestion methods have the advantage of observing every step of gastrointestinal track effects and have less cost as well. In this review, the polyphenolic profile, processing impact, and bioaccessibility of apple-fermented products is assessed, with most available studies showing polyphenol profiles and bioaccessibility in apple varieties and fermented apple products.
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Affiliation(s)
- K Küçükgöz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - J Echave
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - P Garcia-Oliveira
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - S Seyyedi-Mansour
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - P Donn
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - J Xiao
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, China
| | - Monika Trząskowska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - M A Prieto
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
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Huamán-Castilla NL, Díaz Huamaní KS, Palomino Villegas YC, Allcca-Alca EE, León-Calvo NC, Colque Ayma EJ, Zirena Vilca F, Mariotti-Celis MS. Exploring a Sustainable Process for Polyphenol Extraction from Olive Leaves. Foods 2024; 13:265. [PMID: 38254566 PMCID: PMC10814471 DOI: 10.3390/foods13020265] [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: 12/07/2023] [Revised: 01/01/2024] [Accepted: 01/06/2024] [Indexed: 01/24/2024] Open
Abstract
Olive leaves are residues from pruning and harvesting and are considered an environmental management problems. Interestingly, these residues contain high polyphenol concentrations, which can be used to treat chronic diseases. However, these compounds are a technological challenge due to their thermolability and reactivity during extraction. Thus, this study assessed the use of pressurized liquid extraction (PLE) with green solvents like water-ethanol and water-glycerol mixtures (0-15%) at 50 °C and 70 °C to yield polyphenol-rich antioxidant extracts with reduced glucose and fructose content. The use of 30% ethanol at 70°C presented the highest polyphenol content (15.29 mg gallic acid equivalent/g dry weight) and antioxidant capacity, which was expressed as IC50 (half maximal inhibitory concentration): 5.49 mg/mL and oxygen radical absorbance capacity (ORAC): 1259 μmol Trolox equivalent/g dry weight, as well as lower sugar content (glucose: 3.75 mg/g dry weight, fructose: 5.68 mg/g dry weight) compared to water-glycerol mixtures. Interestingly, ethanol exhibits a higher degree of effectiveness in recovering flavanols, stilbenes and secoiridoids, while glycerol improves the extraction of phenolic acids and flavonols. Therefore, to enhance the efficiency of polyphenol recovery during the PLE process, it is necessary to consider its solvent composition and chemical structure.
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Affiliation(s)
- Nils Leander Huamán-Castilla
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru; (K.S.D.H.); (Y.C.P.V.); (E.E.A.-A.); (N.C.L.-C.)
- Laboratorio de Tecnologías Sustentables para la Extracción de Compuestos de Alto Valor, Instituto de Investigación para el Desarrollo del Perú (IINDEP), Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Karla Syndel Díaz Huamaní
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru; (K.S.D.H.); (Y.C.P.V.); (E.E.A.-A.); (N.C.L.-C.)
- Laboratorio de Tecnologías Sustentables para la Extracción de Compuestos de Alto Valor, Instituto de Investigación para el Desarrollo del Perú (IINDEP), Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Yolanda Cristina Palomino Villegas
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru; (K.S.D.H.); (Y.C.P.V.); (E.E.A.-A.); (N.C.L.-C.)
- Laboratorio de Tecnologías Sustentables para la Extracción de Compuestos de Alto Valor, Instituto de Investigación para el Desarrollo del Perú (IINDEP), Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Erik Edwin Allcca-Alca
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru; (K.S.D.H.); (Y.C.P.V.); (E.E.A.-A.); (N.C.L.-C.)
- Laboratorio de Tecnologías Sustentables para la Extracción de Compuestos de Alto Valor, Instituto de Investigación para el Desarrollo del Perú (IINDEP), Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Nilton Cesar León-Calvo
- Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru; (K.S.D.H.); (Y.C.P.V.); (E.E.A.-A.); (N.C.L.-C.)
- Laboratorio de Tecnologías Sustentables para la Extracción de Compuestos de Alto Valor, Instituto de Investigación para el Desarrollo del Perú (IINDEP), Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, Peru
| | - Elvis Jack Colque Ayma
- Laboratorio de Contaminantes Orgánicos y Ambiente, Instituto de Investigación para el Desarrollo del Perú (IINDEP), Universidad Nacional de Moquegua, Moquegua 18001, Peru; (E.J.C.A.); (F.Z.V.)
| | - Franz Zirena Vilca
- Laboratorio de Contaminantes Orgánicos y Ambiente, Instituto de Investigación para el Desarrollo del Perú (IINDEP), Universidad Nacional de Moquegua, Moquegua 18001, Peru; (E.J.C.A.); (F.Z.V.)
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Ahmed OS, Tahanout F, Marti-Mestres G, Weber JF, Waffo-Téguo P. An automated accelerated salting-out assisted solvent extraction (A-ASASE) of stilbenoids from Vitis vinifera L. branches: False proof or a proof of concept? Talanta 2024; 266:124935. [PMID: 37499365 DOI: 10.1016/j.talanta.2023.124935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 07/06/2023] [Accepted: 07/10/2023] [Indexed: 07/29/2023]
Abstract
An automated accelerated salting-out assisted solvent extraction (A-ASASE) was developed. This approach made full use of the advantages of both the accelerated solvent extraction (ASE) technique and salting-out assisted liquid-liquid extraction (SALLE), without any modifications at the level of the ASE machine. The A-ASASE combined an automated extraction at high temperature/pressure and an enrichment step using eco-friendly solvents (e.g., water and ethanol) in a fully integrated and simple way that required only low volumes of solvents. The A-ASASE was successfully applied to extract three stilbenoids, namely E-resveratrol, E-ε-viniferin and E-vitisin B, present in grapevine (Vitis vinifera L.) by-products as a proof-of-concept compound. First, factors affecting the yield of stelbenoids by SALLE were investigated by means of a design of experiment model (DOE). The SALLE was then incorporated into ASE. Various ASE operational parameters such as temperature and number of cycles were also investigated. The highest yield was obtained using a mixture of ethanol-water, 70:30 (v/v) at 60 °C, using three extraction cycles and with 5 min of contact each. The highest yields of stilbenoids were 5.87 ± 0.28 g kg-1 dry weight, 3.27 ± 0.72 g kg-1 dry weight and 1.81 ± 0.2 g kg-1 dry weight for resveratrol, E-ϵ-viniferin and vitisin B, respectively. The A-ASASE was then successfully applied to extract the same stilbenoids from the roots of Vitis vinifera L. These results highlight the applicability of A-ASASE methodology to the extraction and enrichment of the extract in compounds of medium-high polarity in an easy and fully automated way.
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Affiliation(s)
- Omar S Ahmed
- Université de Bordeaux, UFR des Sciences Pharmaceutiques, Unité de Recherche Œnologie UMR 1366 OENO, Institut des Sciences de la Vigne et du Vin, CS 50008 - 210, Chemin de Leysotte, 33882, Villenave d'Ornon, France; Department of Analytical Chemistry, Faculty of Pharmacy, Misr University for Science and Technology (MUST), Al-Motamayez District, 6th of October City, P.O. Box: 77, Egypt
| | - Faiza Tahanout
- Université de Bordeaux, UFR des Sciences Pharmaceutiques, Unité de Recherche Œnologie UMR 1366 OENO, Institut des Sciences de la Vigne et du Vin, CS 50008 - 210, Chemin de Leysotte, 33882, Villenave d'Ornon, France
| | - Gilberte Marti-Mestres
- University of Montpellier, IBMM, UMR5247, 15 Av. Charles Flahault, 34093, Montpellier, France
| | - Jean-Frédéric Weber
- Université de Bordeaux, UFR des Sciences Pharmaceutiques, Unité de Recherche Œnologie UMR 1366 OENO, Institut des Sciences de la Vigne et du Vin, CS 50008 - 210, Chemin de Leysotte, 33882, Villenave d'Ornon, France
| | - Pierre Waffo-Téguo
- Université de Bordeaux, UFR des Sciences Pharmaceutiques, Unité de Recherche Œnologie UMR 1366 OENO, Institut des Sciences de la Vigne et du Vin, CS 50008 - 210, Chemin de Leysotte, 33882, Villenave d'Ornon, France.
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Teixeira JC, Ribeiro C, Simôes R, Alegria MJ, Mateus N, de Freitas V, Pérez-Gregorio R, Soares S. Characterization of the Effect of a Novel Production Technique for 'Not from Concentrate' Pear and Apple Juices on the Composition of Phenolic Compounds. PLANTS (BASEL, SWITZERLAND) 2023; 12:3397. [PMID: 37836137 PMCID: PMC10574464 DOI: 10.3390/plants12193397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 09/11/2023] [Accepted: 09/15/2023] [Indexed: 10/15/2023]
Abstract
The consumption of 'not-from-concentrate' (NFC) fruit juices can be a convenient and enjoyable way to incorporate the nutritional benefits and flavors of fruits into one's diet. This study will focus on the effect of production of juices from apple and pear fruits, by using centrifugal decanter and tangential filtration, on the profile of polyphenols as a valuable source of bioactive compounds. Likewise, by-products from the juice industry were characterized in order to understand the high-value-added potential based on their composition of polyphenols. Briefly, apple and apple juice showed great contents of chlorogenic acid (0.990 ± 0.021 mg/g of DW), the dihydrochalcone phloridzin (1.041 ± 0.062 mg/g of DW), procyanidins (0.733 ± 0.121 mg/g of DW) and quercetin derivatives (1.501 ± 0.192 mg/g of DW). Likewise, the most abundant compounds in pear and pear juices were chlorogenic acid (0.917 ± 0.021 mg/g of DW), caffeoylquinic acid (0.180 ± 0.029 mg/g of DW), procyanidins (0.255 ± 0.016 mg/g of DW) and quercetin derivatives (0.181 ± 0.004 mg/g of DW). Both temperature and tangential speed affect the amount of phenolic compounds in fruit juices, highlighting the need to control the technological process to obtain a more nutritious/healthier beverage. Overall, NFC juices arise as a better option when compared with concentrated juices. Furthermore, the higher yield of phenolic compounds found in fruit pomace clearly open new ways for upcycling this fruit by-product as a high-value-added ingredient.
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Affiliation(s)
- José Carlos Teixeira
- LAQV-REQUIMTE, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (J.C.T.); (C.R.); (R.S.); (N.M.); (V.d.F.); (S.S.)
| | - Catarina Ribeiro
- LAQV-REQUIMTE, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (J.C.T.); (C.R.); (R.S.); (N.M.); (V.d.F.); (S.S.)
| | - Rodolfo Simôes
- LAQV-REQUIMTE, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (J.C.T.); (C.R.); (R.S.); (N.M.); (V.d.F.); (S.S.)
| | - Maria João Alegria
- SUMOL+COMPAL Marcas S.A, Estr. Portela 24, 2790-179 Carnaxide, Portugal;
| | - Nuno Mateus
- LAQV-REQUIMTE, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (J.C.T.); (C.R.); (R.S.); (N.M.); (V.d.F.); (S.S.)
| | - Victor de Freitas
- LAQV-REQUIMTE, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (J.C.T.); (C.R.); (R.S.); (N.M.); (V.d.F.); (S.S.)
| | - Rosa Pérez-Gregorio
- LAQV-REQUIMTE, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (J.C.T.); (C.R.); (R.S.); (N.M.); (V.d.F.); (S.S.)
- Food and Agroecology Institute, University of Vigo, Campus As Lagoas, 32004 Ourense, Spain
- Galicia Sur Health Research Institute (IISGS), Department of Chemistry and Biochemistry, Food and Health Omics Group, SERGAS-UVIGO
| | - Susana Soares
- LAQV-REQUIMTE, Chemistry and Biochemistry Department, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 689, 4169-007 Porto, Portugal; (J.C.T.); (C.R.); (R.S.); (N.M.); (V.d.F.); (S.S.)
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Llopart EE, Verdini RA, Delorenzi NJ, Busti PA. Characterization of polyphenols compounds extracted from stressed apple peel and their interaction with β-lactoglobulin. Heliyon 2023; 9:e20010. [PMID: 37809818 PMCID: PMC10559732 DOI: 10.1016/j.heliyon.2023.e20010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 09/06/2023] [Accepted: 09/08/2023] [Indexed: 10/10/2023] Open
Abstract
This paper proposes to apply a postharvest environmental stress to red apples, Malus domestica, variety Red Delicious in order to increase the polyphenols compounds (PP) content in their peels. The possibility of enhancing extractable PP provides a useful alternative for the use of discarded crops in the food industry. A great increase in PP was observed in response to light damage produced by the environmental stress applied in this work. Flavonols > anthocyanins > flavanols > dihydrochalcones > phenolic acids is the order in PP content. The interaction of the extracted PP from unstressed and stressed apple peels with beta-lactoglobulin (β-LG) was characterized. A PP/β-LG complex which was formed with one single binding site in the protein was determined. The interaction was spontaneous and enthalpy driven. PP extracted from unstressed samples had greater affinity for the protein than PP extracted from stressed samples, possibly due to the polar characteristic of anthocyanins. The results of this last study could provide a better understanding of the interaction between PP and β-LG to incorporate them into functional foods.
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Affiliation(s)
- Emilce E. Llopart
- Área Alimentos y Sociedad, Departamento de Ciencias de los Alimentos y del Medio Ambiente, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, 2000 Rosario, Argentina
- Instituto de Química Rosario (IQUIR, UNR-CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, 2000 Rosario, Argentina
| | - Roxana A. Verdini
- Instituto de Química Rosario (IQUIR, UNR-CONICET), Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, 2000 Rosario, Argentina
- Área Bromatología y Nutrición, Departamento de Ciencias de los Alimentos y del Medio Ambiente, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, 2000 Rosario, Argentina
| | - Néstor J. Delorenzi
- Área Tecnología de los Alimentos, Departamento de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, 2000 Rosario, Argentina
| | - Pablo A. Busti
- Área Tecnología de los Alimentos, Departamento de Tecnología, Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario, Suipacha 531, 2000 Rosario, Argentina
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de Aguiar AC, Vardanega R, Viganó J, Silva EK. Supercritical Carbon Dioxide Technology for Recovering Valuable Phytochemicals from Cannabis sativa L. and Valorization of Its Biomass for Food Applications. Molecules 2023; 28:molecules28093849. [PMID: 37175258 PMCID: PMC10180460 DOI: 10.3390/molecules28093849] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 04/28/2023] [Accepted: 04/29/2023] [Indexed: 05/15/2023] Open
Abstract
Supercritical carbon dioxide (CO2) extraction techniques meet all-new consumer market demands for health-promoting phytochemical compound-rich extracts produced from green and sustainable technology. In this regard, this review is dedicated to discussing is the promise of integrating high-pressure CO2 technologies into the Cannabis sativa L. processing chain to valorize its valuable pharmaceutical properties and food biomass. To do this, the cannabis plant, cannabinoids, and endocannabinoid system were reviewed to understand their therapeutic and side effects. The supercritical fluid extraction (SFE) technique was presented as a smart alternative to producing cannabis bioproducts. The impact of SFE operating conditions on cannabis compound extraction was examined for aerial parts (inflorescences, stems, and leaves), seeds, and byproducts. Furthermore, the opportunities of using non-thermal supercritical CO2 processing on cannabis biomass were addressed for industrial hemp valorization, focusing on its biorefinery to simultaneously produce cannabidiol and new ingredients for food applications as plant-based products.
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Affiliation(s)
- Ana Carolina de Aguiar
- Centro de Ciências da Natureza, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, km 12-SP 189, Buri 18290-000, SP, Brazil
- School of Food Engineering, University of Campinas, Campinas 13083-970, SP, Brazil
| | - Renata Vardanega
- Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Juliane Viganó
- Centro de Ciências da Natureza, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, km 12-SP 189, Buri 18290-000, SP, Brazil
| | - Eric Keven Silva
- School of Food Engineering, University of Campinas, Campinas 13083-970, SP, Brazil
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Hollá M, Pilařová V, Švec F, Sklenářová H. Green Solvents in the Extraction of Bioactive Compounds from Dried Apple Cultivars. Foods 2023; 12:foods12040893. [PMID: 36832968 PMCID: PMC9957507 DOI: 10.3390/foods12040893] [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: 01/25/2023] [Revised: 02/08/2023] [Accepted: 02/17/2023] [Indexed: 02/22/2023] Open
Abstract
New extraction protocols, gas-expanded liquid extraction (GXLE), and ultrasound extraction (UE) have been optimized with an emphasis on using green solvents and maximizing the extraction of 14 selected phenolic compounds, including flavonoid-based compounds and phenolic acids from dried apples. The design of the experiments' approach was applied to optimize the main extraction parameters. Fine tuning included optimization of the flow rate in GXLE and the extraction time for GXLE and UE. Optimized GXLE was carried out with CO2-ethanol-water (34/53.8/12.2; v/v/v) at a flow rate of 3 mL/min at a temperature of 75 °C and pressure of 120 bar for 30 min. UE with ethanol-water 26/74 (v/v) lasted for 10 min at 70 °C. Both methods differed in solvent consumption and sample throughput, while providing a comparable total phenolic content of 2442 µg/g with an RSD < 10% and 2226 µg/g with RSD < 6%, for GXLE and UE, respectively. Both methods were used in determining the phenolic compounds in five apple cultivars, 'Angold', 'Artiga', 'Golden Delicious', 'Meteor', and 'Topaz'. Phenolic profiles were plotted with chlorogenic acid, catechin, epicatechin, hirsutrin, phloridzin, and guaiaverin as the main components. Statistical evaluation, including pair t-test, Bland-Altman test, and linear regression did not reveal any differences between UE and GXLE results.
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11
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Buljeta I, Ćorković I, Pichler A, Šimunović J, Kopjar M. Application of Citrus and Apple Fibers for Formulation of Quercetin/Fiber Aggregates: Impact of Quercetin Concentration. PLANTS (BASEL, SWITZERLAND) 2022; 11:3582. [PMID: 36559694 PMCID: PMC9785773 DOI: 10.3390/plants11243582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/15/2022] [Accepted: 12/16/2022] [Indexed: 06/17/2023]
Abstract
Among flavonoids, quercetin has gained special attention due to its positive biological activities. Quercetin's disadvantages, such as its hydrophobic nature, poor solubility, and permeability, could be overcome by complexation with different polymers. Dietary fibers are known as carriers of polyphenols, which can protect them from environmental conditions and thus allow them to be absorbed. In this study, apple and citrus fibers (as applicable food by-products) were used as carriers of quercetin. A constant amount of fibers (1%) and different concentrations of quercetin solution (5 mM, 10 mM, and 20 mM) were complexed. Obtained fiber aggregates were subjected to HPLC to determine the quercetin concentration and antioxidant activity of aggregates (ABTS, DPPH, FRAP, and CUPRAC assays). IR spectra were recorded to confirm complexation of quercetin with selected fibers, and an additional DSC study was performed to evaluate the thermal stability of fiber aggregates. The results of HPLC analysis showed that quercetin had higher affinity towards apple fiber than citrus fiber, without proportional trends of adsorption. Consequently, apple fiber aggregates had higher antioxidant potential than citrus fiber aggregates. FTIR-ATR analysis showed the formation of new bands and the loss of existing bands when quercetin was present. Adsorption of quercetin also had an impact on the thermal stability of formulated fiber aggregates. For apple fiber, this impact was negative, while for citrus fiber, the impact was positive. These results could contribute to greater understanding of quercetin's behavior during the preparation of food additives based on polyphenols and fibers.
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Affiliation(s)
- Ivana Buljeta
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31 000 Osijek, Croatia
| | - Ina Ćorković
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31 000 Osijek, Croatia
| | - Anita Pichler
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31 000 Osijek, Croatia
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31 000 Osijek, Croatia
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12
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Prebiotic potential of apple pomace and pectins from different apple varieties: Modulatory effects on key target commensal microbial populations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107958] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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13
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Upgrading the Functional Potential of Apple Pomace in Value-Added Ingredients with Probiotics. Antioxidants (Basel) 2022; 11:antiox11102028. [PMID: 36290751 PMCID: PMC9598324 DOI: 10.3390/antiox11102028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 10/09/2022] [Accepted: 10/12/2022] [Indexed: 11/23/2022] Open
Abstract
Emerging customized designs to upgrade the functional potential of freeze-dried apple pomace was used in this study, in order to transform the industrial by-products into ingredients containing probiotics, for a better and healthier food composition. The freeze-dried apple pomace was analyzed for free and bounded phenolic contents, highlighting a significant level of caffeic acid (4978.00 ± 900.00 mg/100 g dry matter (DM)), trans-cinnamic acid (2144.20 ± 37.60 mg/100 g DM) and quercetin 3-β-D-glucoside (236.60 ± 3.12 mg/100 g DM). The pectin extraction yield was approximatively 24%, with a degree of esterification of 37.68 ± 1.74%, and a methoxyl content of 5.58 ± 0.88%. The freeze-dried apple pomace was added in a different ratio as a supplement to cultural medium of Loigolactobacillus bifermentans MIUG BL 16, suggesting a significant prebiotic effect (p < 0.05) at concentration between 1% and 2%. The apple pomace was used to design three freeze-dried ingredients containing probiotic, with a high level of polyphenolic content (6.38 ± 0.14 mg gallic acid equivalents/g DM) and antioxidant activity (42.25 ± 4.58 mMol Trolox/g DM) for the powder containing apple pomace ethanolic extract. When inulin was used as a prebiotic adjuvant, the obtained powder showed a 6 log/g DM viable cell count. The ingredients were added to fermented vegetable soy milk-based products, allowing us to improve the polyphenolic content, antioxidant activity and viable cell counts. The approach designed in this study allowed us to obtain ingredients suitable to add value to food, whereas premises to align with the current circular economy premises, by reintegrating the industrial waste as sources of high added value compounds, are also provided.
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14
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Valorization of Agro-Industrial Wastes by Ultrasound-Assisted Extraction as a Source of Proteins, Antioxidants and Cutin: A Cascade Approach. Antioxidants (Basel) 2022; 11:antiox11091739. [PMID: 36139813 PMCID: PMC9495669 DOI: 10.3390/antiox11091739] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/19/2022] [Accepted: 08/28/2022] [Indexed: 11/30/2022] Open
Abstract
The use of agro-industrial wastes to obtain compounds with a high added-value is increasing in the last few years in accordance with the circular economy concept. In this work, a cascade extraction approach was developed based on ultrasound-assisted extraction (UAE) for tomato, watermelon, and apple peel wastes. The protein and antioxidant compounds were obtained during the first extraction step (NaOH 3 wt.%, 98.6 W, 100% amplitude, 6.48 W/cm2, 6 min). The watermelon peels (WP) showed higher proteins and total phenolic contents (857 ± 1 mg BSA/g extract and 107.2 ± 0.2 mg GAE/100 g dm, respectively), whereas the highest antioxidant activity was obtained for apple peels (1559 ± 20 µmol TE/100 g dm, 1767 ± 5 µmol TE/100 g dm, and 902 ± 16 µmol TE/100 g dm for ABTS, FRAP and DPPH assays, respectively). The remaining residue obtained from the first extraction was subsequently extracted to obtain cutin (ethanol 40 wt.%, 58 W, 100% amplitude, 2 W/cm2, 17 min, 1/80 g/mL, pH 2.5). The morphological studies confirmed the great efficiency of UAE in damaging the vegetal cell walls. WP showed a higher non-hydrolysable cutin content (55 wt.% of the initial cutin). A different monomers’ profile was obtained for the cutin composition by GC-MS, with the cutin from tomato and apple peels being rich in polyhydroxy fatty acids whereas the cutin extracted from WP was mainly based on unsaturated fatty acids. All of the cutin samples showed an initial degradation temperature higher than 200 °C, presenting an excellent thermal stability. The strategy followed in this work has proved to be an effective valorization methodology with a high scaling-up potential for applications in the food, pharmaceutical, nutraceutical, cosmetics and biopolymer sectors.
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15
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Teleky BE, Mitrea L, Plamada D, Nemes SA, Călinoiu LF, Pascuta MS, Varvara RA, Szabo K, Vajda P, Szekely C, Martău GA, Elemer S, Ranga F, Vodnar DC. Development of Pectin and Poly(vinyl alcohol)-Based Active Packaging Enriched with Itaconic Acid and Apple Pomace-Derived Antioxidants. Antioxidants (Basel) 2022; 11:antiox11091729. [PMID: 36139803 PMCID: PMC9495313 DOI: 10.3390/antiox11091729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 08/27/2022] [Accepted: 08/28/2022] [Indexed: 11/16/2022] Open
Abstract
The production of active and biodegradable packaging materials is an emerging and efficient alternative to plastic packaging materials. By combining poly(vinyl alcohol) (PVA), pectin, and itaconic acid (IA), biodegradable and water-soluble packaging materials can be obtained that can also increase the shelf-life and quality of foodstuff. In the present study, the generated film-forming solutions were enriched with organic or phenolic extracts from apple by-products (apple pomace). These extracts possess an efficient antioxidant activity of 9.70 ± 0.08, and 78.61 ± 0.24 μM Trolox/100 g fresh weight, respectively. Furthermore, the lyophilization of these by-products increased the extract’s organic and phenolic content and the antioxidant activity to 67.45 ± 0.28 and 166.69 ± 0.47 μM Trolox/100 g fresh weight, respectively. These extracts influence the physical-chemical properties of the biofilm solutions by facilitating the polymerization process and thus positively influencing their viscosity. The resulting biofilms presented low water vapor permeability and reduced solubility in water. Adding IA and organic/phenolic compounds facilitates the resistance against intrinsic and extrinsic factors; therefore, they might be applicable in the food industry.
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Affiliation(s)
- Bernadette-Emőke Teleky
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Laura Mitrea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Diana Plamada
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Silvia Amalia Nemes
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Lavinia-Florina Călinoiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Mihaela Stefana Pascuta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Rodica-Anita Varvara
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Patricia Vajda
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Cristian Szekely
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Gheorghe-Adrian Martău
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Simon Elemer
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Floricuța Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Dan-Cristian Vodnar
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
- Correspondence: ; Tel.: +40-747341881
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16
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Deniz S, Ünlü AE, Takaç S. Ultrasound-assisted natural deep eutectic solvent extraction of phenolic compounds from apple pomace. SEP SCI TECHNOL 2022. [DOI: 10.1080/01496395.2022.2112603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Selin Deniz
- Faculty of Engineering, Department of Chemical Engineering, Ankara University, Tandoğan, Turkey
| | - Ayşe Ezgi Ünlü
- Faculty of Engineering, Department of Chemical Engineering, Ankara University, Tandoğan, Turkey
| | - Serpil Takaç
- Faculty of Engineering, Department of Chemical Engineering, Ankara University, Tandoğan, Turkey
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17
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Fendri LB, Chaari F, Kallel F, Koubaa M, Zouari-Ellouzi S, Kacem I, Chaabouni SE, Ghribi-Aydi D. Antioxidant and antimicrobial activities of polyphenols extracted from pea and broad bean pods wastes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01547-3] [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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18
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Optimization of Microwave-Assisted Water Extraction to Obtain High Value-Added Compounds from Exhausted Olive Pomace in a Biorefinery Context. Foods 2022; 11:foods11142002. [PMID: 35885246 PMCID: PMC9320046 DOI: 10.3390/foods11142002] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/21/2022] [Accepted: 07/04/2022] [Indexed: 02/06/2023] Open
Abstract
Microwave-assisted water extraction (MAWE) was evaluated to obtain the valuable bioactive compounds hydroxytyrosol and mannitol from exhausted olive pomace (EOP). The influence of the operational parameters solid loading (3–15%, w/v), temperature (40–100 °C), and extraction time (4–40 min) was studied using an experimental design. The optimized conditions maximizing their joint extraction were 12% w/v solid loading, 100 °C temperature, and 16 min. It was possible to solubilize 5.87 mg of hydroxytyrosol/g EOP and 46.70 mg mannitol/g EOP. The extracts were also further characterized by liquid chromatography–mass spectrometry, which detected other hydroxytyrosol derivatives such as oleacein, verbascoside, and oleuropein. Moreover, the applied MAWE conditions promoted the co-extraction of proteinaceus material, which was also evaluated. In order to carry out an integral valorization of this waste, the extracted EOP solid was further evaluated chemically and microscopically before recovering the bioactive triterpenes. In particular, maslinic acid and oleanolic acid were obtained, 9.54 mg/g extracted solid and 3.60 mg/g extracted solid, respectively. Overall, MAWE can be applied as a first stage in the fractionation of EOP to support its valorization in a biorefinery framework.
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19
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Kandemir K, Piskin E, Xiao J, Tomas M, Capanoglu E. Fruit Juice Industry Wastes as a Source of Bioactives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6805-6832. [PMID: 35544590 PMCID: PMC9204825 DOI: 10.1021/acs.jafc.2c00756] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 04/06/2022] [Accepted: 04/06/2022] [Indexed: 05/15/2023]
Abstract
Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry each year. In addition to the economic losses caused by the removal of these wastes, its impact on the environment is undeniable. Therefore, researchers have focused on recovering the bioactive components from fruit juice processing, in which a great number of phytochemicals still exist in the agro-industrial wastes, to help minimize the waste burden as well as provide new sources of bioactive compounds, which are believed to be protective agents against certain diseases such as cardiovascular diseases, cancer, and diabetes. Although these wastes contain non-negligible amounts of bioactive compounds, information on the utilization of these byproducts in functional ingredient/food production and their impact on the sensory quality of food products is still scarce. In this regard, this review summarizes the most recent literature on bioactive compounds present in the wastes of apple, citrus fruits, berries, stoned fruits, melons, and tropical fruit juices, together with their extraction techniques and valorization approaches. Besides, on the one hand, examples of different current food applications with the use of these wastes are provided. On the other hand, the challenges with respect to economic, sensory, and safety issues are also discussed.
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Affiliation(s)
- Kevser Kandemir
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Elif Piskin
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Jianbo Xiao
- Department
of Analytical Chemistry and Food Science, Faculty of Food Science
and Technology, University of Vigo-Ourense
Campus, E-32004 Ourense, Spain
- International
Research Center for Food Nutrition and Safety, Jiangsu University, 212013 Zhenjiang, China
| | - Merve Tomas
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
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20
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Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides. Polymers (Basel) 2022; 14:polym14112179. [PMID: 35683852 PMCID: PMC9182803 DOI: 10.3390/polym14112179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/25/2022] [Accepted: 05/25/2022] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to determine the effect of disaccharides on the encapsulation of the phenolics and volatiles of blackberry juice with the use of apple fiber. For this purpose, apple fiber/blackberry microparticles were prepared as the control, as well as microparticles additionally containing disaccharides, i.e., sucrose or trehalose. Fiber:disaccharide ratios were 1:0.5, 1:1, and 1:2. Formulated microparticles were characterized for total phenolics, proanthocyanidins, individual phenolics, antioxidant activity, flavor profiles, and color parameters. Both applied disaccharides affected the encapsulation of phenolics and volatiles by the apple fibers. Control microparticles had a higher content of phenolics than microparticles with disaccharides. Comparing disaccharides, the microparticles with trehalose had a higher content of phenolics than the ones containing sucrose. The amount of proanthocyanidins in the control microparticles was 47.81 mg PB2/100 g; in trehalose, the microparticles ranged from 39.88 to 42.99 mg PB2/100 g, and in sucrose, the microparticles ranged from 12.98 to 26.42 mg PB2/100 g, depending on the fiber:disaccharide ratio. Cyanidin-3-glucoside was the dominant anthocyanin. Its amount in the control microparticles was 151.97 mg/100 g, while in the trehalose microparticles, this ranged from 111.97 to 142.56 mg /100 g and in sucrose microparticles, from 100.28 to 138.74 mg /100 g. On the other hand, microparticles with disaccharides had a higher content of volatiles than the control microparticles. Trehalose microparticles had a higher content of volatiles than sucrose ones. These results show that the formulation of microparticles, i.e., the selection of carriers, had an important role in the final quality of the encapsulates.
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Allaqaband S, Dar AH, Patel U, Kumar N, Nayik GA, Khan SA, Ansari MJ, Alabdallah NM, Kumar P, Pandey VK, Kovács B, Shaikh AM. Utilization of Fruit Seed-Based Bioactive Compounds for Formulating the Nutraceuticals and Functional Food: A Review. Front Nutr 2022; 9:902554. [PMID: 35677543 PMCID: PMC9169564 DOI: 10.3389/fnut.2022.902554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 04/22/2022] [Indexed: 11/17/2022] Open
Abstract
Fruit seeds include a large number of bioactive substances with potential applications in the culinary and pharmaceutical industries, satisfying current demands for natural ingredients, which are generally preferred since they have fewer adverse effects than artificial components. Researchers have long been interested in the functional features, as well as the proximate and mineral compositions, of diverse fruit seeds such as tomato, apple, guava, and dates, among others. Bioactive components such as proteins (bioactive peptides), carotenoids (lycopene), polysaccharides (pectin), phytochemicals (flavonoids), and vitamins (-tocopherol) are abundant in fruit by-products and have significant health benefits, making them a viable alternative for the formulation of a wide range of food products with significant functional and nutraceutical potential. This article discusses the role and activities of bioactive chemicals found in tomato, apple, dates, and guava seeds, which can be used in a variety of food forms to cure a variety of cardiovascular and neurological disorders, as well as act as an antioxidant, anticancer, and antibacterial agent. The extraction of diverse bioactive components from by-products could pave the path for the creation of value-added products from the fruit industry, making it more commercially viable while also reducing environmental pollution caused by by-products from the fruit industry.
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Affiliation(s)
- Shumyla Allaqaband
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Ulpa Patel
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, India
| | - Navneet Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, India
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Govt. Degree College Shopian, Srinagar, India
| | - Shafat Ahmad Khan
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University, Bareilly, India
| | - Nadiyah M. Alabdallah
- Department of Biology, College of Science, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Pradeep Kumar
- Department of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungry
| | | | - Béla Kovács
- Institute of Food Science, University of Debrecen, Debrecen, Hungary
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22
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Extraction of Antioxidants from Grape and Apple Pomace: Solvent Selection and Process Kinetics. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12104901] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Polyphenols have become a research target due to their antioxidant, anti-inflammatory and antimicrobial activity. Obtention via extraction from natural sources includes the revalorization of food wastes such as grape pomace (GP) or apple pomace (AP). In this work, GP and AP were submitted to a liquid–solid extraction using different solvents of industrial interest. Process kinetics were studied measuring the total phenolic content (TPC) and antioxidant capacity (AC), while the extraction liquor composition was analyzed employing chromatographic methods. Extraction processes using water-solvent mixtures stood out as the better options, with a particular preference for water 30%–ethanol 70% (v/v) at 90 °C, a mixture that quickly extracts up to 68.46 mg GAE/gds (Gallic Acid Equivalent per gram dry solid) and 122.67 TEAC/gds (TROLOX equivalent antioxidant capacity per gram dry solid) in case of GP, while ethylene water 10%–ethylene glycol 90% (v/v) at 70 °C allows to reach 27.19 mg GAE/gds and 27.45 TEAC/gds, in the case of AP. These extraction processes can be well-described by a second-order kinetic model that includes a solubility-related parameter for the first and fast-washing and two parameters for the slow mass transfer controlled second extraction phase. AP liquors were found to be rich in quercetin with different sugar moieties and GP extracts highlighted flavonols, cinnamic acids, and anthocyanins. Therefore, using identical extraction conditions for AP and GP and a comparative kinetic analysis of TPC and AC results for the first time, we concluded that ethanol/water mixtures are adequate solvents for polyphenols extraction due to their high efficiency and environmentally benign nature.
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Apple Fibers as Carriers of Blackberry Juice Polyphenols: Development of Natural Functional Food Additives. Molecules 2022; 27:molecules27093029. [PMID: 35566379 PMCID: PMC9101031 DOI: 10.3390/molecules27093029] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/06/2022] [Accepted: 05/07/2022] [Indexed: 12/11/2022] Open
Abstract
Blackberry polyphenols possess various health-promoting properties. Since they are very sensitive to environmental conditions such as the presence of light, oxygen and high temperatures, the application of such compounds is restricted. Fibers are recognized as efficient carriers of polyphenols and are often used in polyphenols encapsulation. In the present study, the ability of apple fiber to adsorb blackberry juice polyphenols was examined. Freeze-dried apple fiber/blackberry juice complexes were prepared with different amounts of fibers (1%, 2%, 4%, 6%, 8% and 10%) and a constant amount of blackberry juice. Polyphenol profile, antioxidant activity, inhibition of the α-amylase, color parameters, as well as the IR spectra, of the obtained complexes were assessed. The results showed a negative effect of higher amounts of fiber (more than 2%) on the adsorption of polyphenols and the antioxidant activity of complexes. With the proper formulation, apple fibers can serve as polyphenol carriers, and thus the application as novel food additives can be considered.
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