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Güven HM, Ateş H. A holistic approach to the recovery of valuable substances from the treatment sludge formed from chemical precipitation of fruit processing industry wastewater. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 917:170372. [PMID: 38280603 DOI: 10.1016/j.scitotenv.2024.170372] [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: 10/11/2023] [Revised: 12/31/2023] [Accepted: 01/20/2024] [Indexed: 01/29/2024]
Abstract
In this study, recovery of phenolic substances with Soxhlet extraction, (SE) ultrasound-assisted extraction (UAS), and supercritical CO2 (SC-CO2) extraction methods from chemical sludge obtained with chemical precipitation (FeCl3/PACS, Ca(OH)2/PACS, perlite/PACS, FeCl3/cationic polyelectrolyte) of lemon processing wastewater was investigated. The effect of used coagulants/flocculants and pH on COD and total phenolic substance content (TPC) removal was researched. Recovered phenolic substance profiles were also determined with HPLC-DAD. Additionally, response surface methodology was used to determine optimum treatment conditions. ANOVA analysis showed that pH is a more important variable than coagulant/flocculant doses for all chemical precipitation experimental sets. The highest removal efficiencies for COD and TPC was obtained in FeCl3/PACS (COD: 72.0 %, TPC: 93.7 %). Optimum dose values were determined as pH: 4, FeCl3: 3000 mg/L, PACS: 400 mg/L for FeCl3/PACS, pH: 6.5, Ca(OH)2: 1500 mg/L, PACS: 300 mg/L for Ca(OH)2/PACS, pH: 5.5, PACS: 7000 mg/L, perlite: 50 g/L for perlite/PACS, pH: 4.5, FeCl3: 500 mg/L, polyelectrolyte: 4 mg/L for FeCl3/polyelectrolyte. TPC removal efficiencies were determined as 55 %, 35 %, 57 % and 58 % in these conditions, respectively. Maximum TPC in extracts was determined as 39.03 mg GAE/g extract, 8.81 mg GAE/g extract, and 4.34 mg GAE/g extract for SE, UAS, and SC-CO2, respectively. TPC recovery efficiencies (RTPC) for all chemical sludge were SE > UAS > SC-CO2. Additionally, the TPC profile has shown a difference depending on the extraction method. According to the results of this study, it was concluded that the coagulation-flocculation process may be a suitable alternative for fruit juice processing industry wastewater in terms of both reducing environmental pollution and recovering polyphenolics from formed sludge. Consequently, this study presented a different perspective on the recovery from wastes with valuable substance recovery from chemical sludge.
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Affiliation(s)
- Hatice Merve Güven
- Konya Technical University, Institution of Graduate Education, Department of Environmental Engineering, Konya, Türkiye
| | - Havva Ateş
- Konya Technical University, Faculty of Engineering and Natural Science, Department of Environmental Engineering, Konya, Türkiye.
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2
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Crescente G, Cascone G, Petruzziello A, Bouymajane A, Volpe MG, Russo GL, Moccia S. A Comparative Study between Microwave Hydrodiffusion and Gravity (MHG) and Ultrasound-Assisted Extraction (UAE): Chemical and Biological Characterization of Polyphenol-Enriched Extracts from Aglianico Grape Pomace. Foods 2023; 12:2678. [PMID: 37509770 PMCID: PMC10378583 DOI: 10.3390/foods12142678] [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: 05/25/2023] [Revised: 07/05/2023] [Accepted: 07/08/2023] [Indexed: 07/30/2023] Open
Abstract
The wine industry produces large amounts of grape pomace (GP), a waste that needs to be disposed of properly. Bioactive compounds with high added value can be recovered from GP as an interesting strategy to reduce the environmental impact. Here, two different technologies were employed to recover polyphenol compounds from GP: microwave hydrodiffusion and gravity (MHG) and ultrasound-assisted extraction (UAE). The further purification of UAE and MHG extracts was carried out through solid-phase extraction (SPE) to obtain three fractions, F1, F2 and F3. ATR-FTIR analysis confirmed the presence of sugar and polysaccharide components in F1, as well as non-anthocyanin and anthocyanin compounds in F2 and F3, respectively. Also, the chemical profile was determined by HPLC-UV-DAD, identifying the presence of catechin in F2, and malvidin-3-O-glucoside chloride and cyanidin chloride derivative as the main anthocyanin compounds in F3. The fractions and their parental extracts were characterized for total phenolic content (TPC) and scavenger activity by in vitro assays. We found that F2-MHG and F3-MHG contained phenol contents 6.5 and 8.5 times higher than those of the parental non-fractionated extracts. Finally, F3-MHG (100 μg/mL, w/v) was shown to reduce the proliferation of HT-29 cells.
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Affiliation(s)
| | - Giovanni Cascone
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
| | | | - Aziz Bouymajane
- National Research Council, Research Institute on Terrestrial Ecosystems, 80131 Napoli, Italy
| | - Maria Grazia Volpe
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
| | - Gian Luigi Russo
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
| | - Stefania Moccia
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
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3
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Guler A. Effects of different maceration techniques on the colour, polyphenols and antioxidant capacity of grape juice. Food Chem 2023; 404:134603. [PMID: 36444021 DOI: 10.1016/j.foodchem.2022.134603] [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: 04/20/2022] [Revised: 10/10/2022] [Accepted: 10/11/2022] [Indexed: 11/07/2022]
Abstract
This study investigated the effects of different maceration techniques on the colour parameters, phenolic content and antioxidant activity of grape juice. Maceration techniques influenced colour parameters, and a* and Hue ranged from -0.77 to 0.55 and 60.90 to 104.40, respectively. The microwave and microwave and sonication combination increased the total monomeric anthocyanin, phenolic and flavonoid contents. Malvidin 3-O-glucoside increased more than twofold, and delphinidin 3-O-glucoside and cyanidin 3-O-glucoside increased one fold according to the enzymatic method in the microwave treatments. The microwave technique was the most effective technique for antioxidant capacity, but sonication, cold and thermosonication results were lower than enzymatic treatment. The microwave and microwave and sonication enhanced the polyphenols with strong antioxidant power, such as catechin from 0.87 to 37.40 and trans-resveratrol from 0.09 to 0.23 mg/100 g, by comparison with the enzymatic technique. The findings suggested these two techniques were the most effective techniques for maceration.
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Affiliation(s)
- Ali Guler
- Viticulture Research Institute, Manisa, Türkiye.
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Lianza M, Marincich L, Antognoni F. The Greening of Anthocyanins: Eco-Friendly Techniques for Their Recovery from Agri-Food By-Products. Antioxidants (Basel) 2022; 11:2169. [PMID: 36358541 PMCID: PMC9717736 DOI: 10.3390/antiox11112169] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/25/2022] [Accepted: 10/26/2022] [Indexed: 10/29/2023] Open
Abstract
In recent years, several steps forward have been made toward a more sustainable approach for the extraction of bioactive compounds from plant materials based on the application of green extraction principles. It is currently recognized that waste and by-products deriving from agriculture and food industries still contain a wide array of high value-added substances, which can be re-used to obtain new products with various applications in the food, supplement, pharmaceutical, and cosmetic industries. Anthocyanins are a class of these valuable metabolites; they confer the red, violet, and blue color to fruits and vegetables, and scientific evidence has accumulated over the last few decades to support their beneficial effects on human health, in great part deriving from their powerful antioxidant capacity. This review provides a general overview of the most recent green procedures that have been applied for the recovery of anthocyanins from plant-derived wastes and by-products. The most widely used green solvents and the main sustainable techniques utilized for recovering this class of flavonoids from various matrices are discussed, together with the variables that mainly impact the extraction yield.
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Affiliation(s)
| | | | - Fabiana Antognoni
- Department for Life Quality Studies, Rimini Campus, University of Bologna, Corso d’Augusto 237, 47921 Rimini, Italy
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Optimization of Microwave-Assisted Extraction and Matrix Solid-Phase Dispersion for the Extraction of Polyphenolic Compounds from Grape Skin. SEPARATIONS 2022. [DOI: 10.3390/separations9090235] [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
Polyphenols are organic compounds that can be found in food, especially in fruits, vegetables, and their products. It was shown that their presence significantly affects the properties of food products and that the consumption of food rich in phenolic compounds has a beneficial effect on human health. The subjects of this research were polyphenols: anthocyanins, flavonols, and flavan-3-ols in the skin of grapevine variety Regent. Polyphenols from grape skins were extracted via microwave-assisted extraction (MAE) and matrix solid-phase dispersion (MSPD) as unconventional and green techniques. Therefore, the main aim of this work was to optimize the conditions for the extraction of polyphenolic compounds from grape skin using MAE and MSPD. The extracts were analyzed using high-performance liquid chromatography with a diode array detector and fluorescence detector. Analyses showed that MAE was a very effective method for extracting polyphenolic compounds from grape skin with 10 mL of 60% ethanol for 5 min at 40 °C. The best results for the MSPD extraction of polyphenolic compounds from grape skin were obtained with phenyl as an MSPD sorbent with 10 mL of acetonitrile:water 50:50 v/v as an elution solvent. This scientific research can be used for the better use of grapes as a basis for obtaining flavonoids for commercial purposes.
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Xu K, Fan G, Wu C, Suo A, Wu Z. Preparation of anthocyanin-rich mulberry juice by microwave-ultrasonic combined pretreatment. Food Sci Biotechnol 2022; 31:1571-1581. [PMID: 36278137 PMCID: PMC9582177 DOI: 10.1007/s10068-022-01147-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 07/04/2022] [Accepted: 07/18/2022] [Indexed: 11/04/2022] Open
Abstract
The work aims to study the process of microwave-ultrasonic combined treatment to obtain anthocyanin-rich mulberry juice. A Box-Behnken design was employed to analyze the effects of microwave time and citric acid content on the total phenol content, total anthocyanin content, hue, color intensity, DPPH and ABTS radical scavenging activities. Under the optimum conditions (microwave time of 46 s, citric acid addition of 273 mg/kg), the total phenol content, total anthocyanin content, the DPPH and ABTS radical scavenging activities reached 4.24 mg GAE/mL, 3.29 mg C3G/mL, 4.59 mg TE/mL and 11.90 mg TE/mL, respectively. Subsequently, the mulberry juice was processed with ultrasound of different frequencies. It was found that low-frequency ultrasonic treatment (25 kHz) could significantly reduce the loss of total phenolic and anthocyanin monomers and improve the antioxidant capacity of mulberry juice during storage for five weeks. Overall, mulberry juice with microwave-ultrasonic pretreatment is a natural antioxidant.
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Moraes DP, Farias CAA, Barin JS, Ballus CA, Barcia MT. Application of Microwave Hydrodiffusion and Gravity for Phenolic Compounds Extraction from Fruits. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02806-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Gil-Martín E, Forbes-Hernández T, Romero A, Cianciosi D, Giampieri F, Battino M. Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products. Food Chem 2021; 378:131918. [PMID: 35085901 DOI: 10.1016/j.foodchem.2021.131918] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 12/06/2021] [Accepted: 12/19/2021] [Indexed: 12/13/2022]
Abstract
Agro-foodindustries generate colossal amounts of non-edible waste and by-products, easily accessible as raw materials for up-cycling active phytochemicals. Phenolic compounds are particularly relevant in this field given their abundance in plant residues and the market interest of their functionalities (e.g. natural antioxidant activity) as part of nutraceutical, cosmetological and biomedical formulations. In "bench-to-bedside" achievements, sample extraction is essential because valorization benefits from matrix desorption and solubilization of targeted phytocompounds. Specifically, the composition and polarity of the extractant, the optimal sample particle size and sample:solvent ratio, as well as pH, pressure and temperature are strategic for the release and stability of mobilized species. On the other hand, current green chemistry environmental rules require extraction approaches that eliminate polluting consumables and reduce energy needs. Thus, the following pages provide an update on advanced technologies for the sustainable and efficient recovery of phenolics from plant matrices.
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Affiliation(s)
- Emilio Gil-Martín
- Department of Biochemistry, Genetics and Immunology, Faculty of Biology, University of Vigo, 36310 Vigo, Spain.
| | - Tamara Forbes-Hernández
- Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, 36310 Vigo, Spain.
| | - Alejandro Romero
- Department of Pharmacology and Toxicology, Faculty of Veterinary Medicine, Complutense University of Madrid, 28040 Madrid, Spain
| | - Danila Cianciosi
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, 60131, Italy
| | - Francesca Giampieri
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, 60131, Italy; Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Maurizio Battino
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona, 60131, Italy; International Joint Research Laboratory of Intelligent Agriculture and Agri-product Processing, Jiangsu University, Zhenjiang, China; Research group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain
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Moro KIB, Bender ABB, Ferreira DDF, Speroni CS, Barin JS, da Silva LP, Penna NG. Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112066] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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10
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Moro KIB, Bender ABB, da Silva LP, Penna NG. Green Extraction Methods and Microencapsulation Technologies of Phenolic Compounds From Grape Pomace: A Review. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02665-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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11
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Muñoz García R, Oliver Simancas R, Díaz-Maroto MC, Alañón Pardo ME, Pérez-Coello MS. Effect of Microwave Maceration and SO 2 Free Vinification on Volatile Composition of Red Wines. Foods 2021; 10:1164. [PMID: 34067426 PMCID: PMC8224603 DOI: 10.3390/foods10061164] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/18/2021] [Accepted: 05/19/2021] [Indexed: 11/16/2022] Open
Abstract
This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO2. The volatile compounds were extracted by solid phase extraction and analyzed by gas chromatography-mass spectrometry, carrying out a sensory evaluation of wines by quantitative descriptive analysis. Microwave treatment significantly increased the free and bound fraction of most varietal compounds in the must. Wines from microwave maceration showed faster fermentation kinetics and shorter lag phase, resulting in an increase in some volatile compounds of sensory relevance. The absence of SO2 caused a decrease in concentration of some volatile compounds, mainly fatty acids and esters. The sensory assessment of wines from microwave treatment was higher than the control wine, especially in wines without SO2, which had higher scores in the "red berry" and "floral" odor attributes and a more intense aroma. This indicates that the pre-fermentative treatment of grapes with microwaves could be used to increase the wine aroma and to reduce the occurrence of SO2.
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Affiliation(s)
- Raquel Muñoz García
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.M.G.); (R.O.S.); (M.S.P.-C.)
| | - Rodrigo Oliver Simancas
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.M.G.); (R.O.S.); (M.S.P.-C.)
| | - María Consuelo Díaz-Maroto
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.M.G.); (R.O.S.); (M.S.P.-C.)
| | - María Elena Alañón Pardo
- Area of Food Technology, Higher Technical School of Agronomic Engineering, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain;
| | - María Soledad Pérez-Coello
- Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain; (R.M.G.); (R.O.S.); (M.S.P.-C.)
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12
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Moraes DP, Machado ML, Farias CAA, Barin JS, Zabot GL, Lozano-Sánchez J, Ferreira DF, Vizzotto M, Leyva-Jimenez FJ, Da Silveira TL, Ries EF, Barcia MT. Effect of Microwave Hydrodiffusion and Gravity on the Extraction of Phenolic Compounds and Antioxidant Properties of Blackberries (Rubus spp.): Scale-Up Extraction. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02557-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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García-Martínez DJ, Calzada Funes J, Martín Saborido C, Santos C. Grape Polyphenols to Arrest in Vitro Proliferation of Human Leukemia Cells: A Systematic Review and Meta-analysis. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1810700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
| | - Javier Calzada Funes
- Instituto De Nanociencia Y Materiales De Aragón (INMA), CSIC-Universidad De Zaragoza, Zaragoza, Spain
- Department of Chemical and Environmental Engineering, Universidad De Zaragoza, Zaragoza, Spain
| | - Carlos Martín Saborido
- ERN-Transplant Child, Hospital La Paz Institute for Health Research (Idipaz), Madrid, Spain
| | - Cruz Santos
- Faculty of Experimental Sciences, Universidad Francisco De Vitoria, Madrid, Spain
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Périno S, Chemat-Djenni Z, Petitcolas E, Giniès C, Chemat F. Downscaling of Industrial Turbo-Distillation to Laboratory Turbo-Clevenger for Extraction of Essential Oils. Application of Concepts of Green Analytical Chemistry. Molecules 2019; 24:molecules24152734. [PMID: 31357614 PMCID: PMC6695922 DOI: 10.3390/molecules24152734] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 07/18/2019] [Accepted: 07/26/2019] [Indexed: 12/16/2022] Open
Abstract
In the effort of innovation towards green analytical chemistry concepts and considering the six principles of green extraction, the industrial turbodistillation process was downscaled into a laboratory apparatus turbo-Clevenger (TC) for the extraction of essential oils. Turbodistillation is used as an industrial purpose for the extraction of essential oils from hard matrixes such as wood, barks, seeds. In this work, a TC and the conventional technique of hydrodistillation (HD, Clevenger apparatus) are used for the extraction of essential oils from three spices with hard structures (Illicium verum, Schinus terebinthifolius, and Cinnamomum cassia) and are compared. This study shows that the essential oils extracted by TC in 30 min were quantitatively (yield and kinetics profile) and qualitatively (aromatic profile) similar to those obtained using conventional hydrodistillation in 3 h. This process, which gave a reduced extraction time, was perfectly adapted to the extraction of hard matrixes.
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Affiliation(s)
- Sandrine Périno
- Green Extraction Team, UMR 408, Avignon University, INRA, F-84000 Avignon, France.
| | - Zoubida Chemat-Djenni
- Laboratoire d'Analyse Fonctionnelle des Procédés Chimiques (LAFPC), Département Génie des Procédés, Faculté de Technologie, Université Saad Dahlab Blida 1, 09000 Blida, Algeria
| | - Emmanuel Petitcolas
- Green Extraction Team, UMR 408, Avignon University, INRA, F-84000 Avignon, France
| | - Christian Giniès
- MicroNut, UMR 408, INRA, Avignon University, F-84000 Avignon, France
| | - Farid Chemat
- Green Extraction Team, UMR 408, Avignon University, INRA, F-84000 Avignon, France
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Gómez-Brandón M, Lores M, Insam H, Domínguez J. Strategies for recycling and valorization of grape marc. Crit Rev Biotechnol 2019; 39:437-450. [PMID: 30939940 DOI: 10.1080/07388551.2018.1555514] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Grapes are one of the most cultivated fruit crops worldwide. Either for wine or juice production, grape processing generates a large amount of residues that must be treated, disposed of or reused properly to reduce their pollution load before being applied to the soil. In this review, a special focus is given to the treatment and valorization of the winemaking by-product like grape marc via anaerobic digestion, composting and vermicomposting at laboratory, pilot, and industrial scales. The impact of the final products (digestates, composts, and vermicomposts) on soil properties is briefly addressed. Moreover, the role of grape marc and seeds as a valuable source of natural phytochemicals that include polyphenols and other bioactive compounds of interest for pharmaceutical, cosmetic, and food industries is also discussed. This is of paramount importance given the fact that sustainability requires the use of management and valorization strategies that allow the recovery of valuable compounds (e.g. antioxidants) with minimum disposal of waste streams.
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Affiliation(s)
- María Gómez-Brandón
- a Departamento de Ecoloxía e Bioloxía Animal , Universidade de Vigo , Vigo , Spain
| | - Marta Lores
- b Departamento de Química Analítica, Laboratorio de Investigación y Desarrollo de Soluciones Analíticas (LIDSA) , Nutrición y Bromatología, Universidade de Santiago de Compostela, Facultad de Quimica, Avda das Ciencias s/n , Santiago de Compostela , Spain
| | - Heribert Insam
- c Institute of Microbiology , University of Innsbruck , Innsbruck , Austria
| | - Jorge Domínguez
- a Departamento de Ecoloxía e Bioloxía Animal , Universidade de Vigo , Vigo , Spain
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16
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Nguyen PHD, Le Nguyen KT, Nguyen TTN, Duong NL, Hoang TC, Pham TTP, Vo DN. Application of microwave‐assisted technology: A green process to produce ginger products without waste. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.12996] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Phuc Hoang Duy Nguyen
- Institute of Chemical TechnologyVietnam Academy of Science and Technology Ho Chi Minh City Vietnam
| | - Kim Tran Le Nguyen
- Institute of Chemical TechnologyVietnam Academy of Science and Technology Ho Chi Minh City Vietnam
| | - Thi Tuyet Ngan Nguyen
- Institute of Chemical TechnologyVietnam Academy of Science and Technology Ho Chi Minh City Vietnam
| | - Nhat Linh Duong
- Faculty of BiotechnologyOpen University Ho Chi Minh City Vietnam
| | - Tien Cuong Hoang
- Institute of Chemical TechnologyVietnam Academy of Science and Technology Ho Chi Minh City Vietnam
| | - Thi Thuy Phuong Pham
- Institute of Chemical TechnologyVietnam Academy of Science and Technology Ho Chi Minh City Vietnam
| | - Dai‐Viet N. Vo
- Center of Excellence for Green Energy and Environmental Nanomaterials (CE@GrEEN)Nguyen Tat Thanh University Ho Chi Minh City Viet Nam
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17
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Kelly N, Kelly A, O'Mahony J. Strategies for enrichment and purification of polyphenols from fruit-based materials. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.010] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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18
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Khan MK, Ahmad K, Hassan S, Imran M, Ahmad N, Xu C. Effect of novel technologies on polyphenols during food processing. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.006] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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19
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Crupi P, Dipalmo T, Clodoveo ML, Toci AT, Coletta A. Seedless table grape residues as a source of polyphenols: comparison and optimization of non-conventional extraction techniques. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-017-3030-z] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Alternative process for strawberry juice processing: Microwave hydrodiffusion and gravity. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.030] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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21
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Combination of ultrasound, enzymes and mechanical stirring: A new method to improve Vitis vinifera Cabernet Sauvignon must yield, quality and bioactive compounds. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.07.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Tartian AC, Cotea VV, Niculaua M, Zamfir CI, Colibaba CL, Moroşanu AM. The influence of the different techniques of maceration on the aromatic and phenolic profile of the Busuioacă de Bohotin wine. BIO WEB OF CONFERENCES 2017. [DOI: 10.1051/bioconf/20170902032] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
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23
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Calinescu I, Asofiei I, Gavrila AI, Trifan A, Ighigeanu D, Martin D, Matei C, Buleandra M. Integrating Microwave-Assisted Extraction of Essential Oils and Polyphenols from Rosemary and Thyme Leaves. CHEM ENG COMMUN 2017. [DOI: 10.1080/00986445.2017.1328678] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ioan Calinescu
- Department of Bioresources and Polymer Science, University Politehnica of Bucharest, Bucharest, Romania
| | - Ioana Asofiei
- Department of Bioresources and Polymer Science, University Politehnica of Bucharest, Bucharest, Romania
| | - Adina Ionuta Gavrila
- Department of Bioresources and Polymer Science, University Politehnica of Bucharest, Bucharest, Romania
| | - Adrian Trifan
- Department of Bioresources and Polymer Science, University Politehnica of Bucharest, Bucharest, Romania
| | - Daniel Ighigeanu
- National Institute for Lasers, Plasma and Radiation Physics, Magurele, Ilfov, Romania
| | - Diana Martin
- SC HOFIGAL SA, 2 Intrarea Serelor, Bucharest, Romania
| | - Constantin Matei
- National Institute for Lasers, Plasma and Radiation Physics, Magurele, Ilfov, Romania
| | - Mihaela Buleandra
- Department of Analytical Chemistry, University of Bucharest, Bucharest, Romania
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Chemat F, Rombaut N, Meullemiestre A, Turk M, Perino S, Fabiano-Tixier AS, Abert-Vian M. Review of Green Food Processing techniques. Preservation, transformation, and extraction. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.04.016] [Citation(s) in RCA: 296] [Impact Index Per Article: 42.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Selvamuthukumaran M, Shi J. Recent advances in extraction of antioxidants from plant by-products processing industries. FOOD QUALITY AND SAFETY 2017. [DOI: 10.1093/fqs/fyx004] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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26
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Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.006] [Citation(s) in RCA: 396] [Impact Index Per Article: 49.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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27
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Yedhu Krishnan R, Rajan K. Microwave assisted extraction of flavonoids from Terminalia bellerica: Study of kinetics and thermodynamics. Sep Purif Technol 2016. [DOI: 10.1016/j.seppur.2015.11.035] [Citation(s) in RCA: 92] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Guiné RP, Barroca MJ, Gonçalves FJ, Alves M, Oliveira S, Mendes M. Artificial neural network modelling of the antioxidant activity and phenolic compounds of bananas submitted to different drying treatments. Food Chem 2015; 168:454-9. [DOI: 10.1016/j.foodchem.2014.07.094] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2014] [Revised: 06/17/2014] [Accepted: 07/17/2014] [Indexed: 10/25/2022]
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Río Segade S, Torchio F, Giacosa S, Ricauda Aimonino D, Gay P, Lambri M, Dordoni R, Gerbi V, Rolle L. Impact of several pre-treatments on the extraction of phenolic compounds in winegrape varieties with different anthocyanin profiles and skin mechanical properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8437-51. [PMID: 25111462 DOI: 10.1021/jf502656d] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
This study was performed to evaluate and compare the effects of different pre-treatments of whole grape berries (freezing with dry ice or in a cold room, steam blanching with different exposure times, and microwave heating with different exposure times and microwave power density) on total content of some phenolic compounds and the composition of individual anthocyanins released into the pulp during the treatment and those extracted during the maceration step. Two red winegrape varieties with different proportions of di- and trisubstituted anthocyanins were used (Nebbiolo and Barbera, respectively). Pulp-extracted anthocyanins were more significantly influenced by the pre-treatment. The results highlighted that freezing with dry ice, followed by freezing in a cold room and steam blanching for 5 min, have a great potential from an industrial point of view. They facilitated the extraction of anthocyanins in the must prior to maceration, when compared with the control samples, increasing their total content (+37.8-83.6%), and modifying the anthocyanin profile through the enrichment in the most stable compounds (+2.8-6.6% malvidin derivatives) to the detriment of others more prone to oxidation (-0.8-11.0% cyanidin derivatives). In Nebbiolo winegrapes, an improved extraction of low- and high-molecular weight flavanols into the pulp was also observed (+60.4-73.4%). Significant relationships between the phenolic composition of treated berries and the corresponding skin mechanical properties were also studied, but they were variety dependent. Discriminant analysis permitted a correct classification of the samples according to the variety and pre-treatment.
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Affiliation(s)
- Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino , Via Leonardo da Vinci 44, 10095 Grugliasco, Torino, Italy
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