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Nabavi Fard A, Sereshti H. Polyether sulfone flat-sheet membrane impregnated with Mn-Al layered double hydroxide nanoparticles for green microfiltration of acrylamide in cocoa products. Mikrochim Acta 2024; 191:385. [PMID: 38860988 DOI: 10.1007/s00604-024-06462-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Accepted: 05/24/2024] [Indexed: 06/12/2024]
Abstract
A new polyether sulfone (PES) membrane modified with manganese-aluminum layered double hydroxide (Mn-Al LDH) was prepared and utilized in the membrane micro-solid phase extraction (M-µSPE) of acrylamide for the first time. The analyses were conducted using HPLC-UV. The extraction efficiency of the PES membrane was enhanced two-fold with the addition of LDH. The fabricated LDH@PES was characterized using ATR-FTIR, SEM, XRD, and nitrogen adsorption/desorption isotherms. The specific surface area, average pore diameter, thickness, cross-sectional channels, and LDH particle size of the LDH@PES membrane were determined. The extraction key factors including membrane composition, desorption conditions, sample pH, and salt concentration were studied. The method was validated by determining the limit of detection, the limit of quantification, linear range, r2, matrix effect, enrichment factor, and precision. Extraction recoveries ranged from 87.4 to 103.5% with RSD < 5.9%. Finally, the method's green features were assessed with the AGREE protocol. This is the first report on the application of LDH@PES for microfiltration/extraction of acrylamide in various chocolate and cocoa products.
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Affiliation(s)
- Azin Nabavi Fard
- School of Chemistry, College of Science, University of Tehran, Tehran, Iran
| | - Hassan Sereshti
- School of Chemistry, College of Science, University of Tehran, Tehran, Iran.
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Gil M, Gallego V, Jaramillo Y, Gil M, Uribe D. Advances on Acrylamide in cocoa and its derivates: a challenge to control from postharvest to the industrialization. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Investigating acrylamide mitigation by potential probiotics Bifidobacterium breve and Lactiplantibacillus plantarum: Optimization, in vitro gastrointestinal conditions, and mechanism. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113553] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.). FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-021-09301-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Barišić V, Flanjak I, Lončarić A, Pichler A, Jozinović A, Babić J, Šubarić D, Miličević B, Ačkar Đ. Valorization of cocoa shell: Impact of high voltage electrical discharge and drying technology on properties of cocoa shell. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Veronika Barišić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Ivana Flanjak
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Ante Lončarić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Anita Pichler
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Antun Jozinović
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Jurislav Babić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Drago Šubarić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Borislav Miličević
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
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An overview of the combination of emerging technologies with conventional methods to reduce acrylamide in different food products: Perspectives and future challenges. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108144] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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An overview of microbial mitigation strategies for acrylamide: Lactic acid bacteria, yeast, and cell-free extracts. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111159] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Cocoa Shell as a Step Forward to Functional Chocolates-Bioactive Components in Chocolates with Different Composition. Molecules 2020; 25:molecules25225470. [PMID: 33238393 PMCID: PMC7700659 DOI: 10.3390/molecules25225470] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Revised: 11/17/2020] [Accepted: 11/17/2020] [Indexed: 11/17/2022] Open
Abstract
Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell addition (as a source of fiber) and its combination with different ingredients (cocoa butter equivalents (CBE), emulsifiers, dairy ingredients) on polyphenols of dark and milk chocolates. Total polyphenol (TPC) and total flavonoid (TFC) contents were determined spectrophotometrically, identification and quantification of individual compounds by high pressure liquid chromatography and antioxidant capacity by ferric reducing antioxidant power (FRAP) assay. Results showed that even though addition of cocoa shell to chocolate results in reduced contents of TPC, TFC, and individual compounds, it is not significant compared to ones reported by other authors for commercial chocolates. Other ingredients influence determined values for all investigated parameters; however, additional research is needed to reveal exact mechanisms and implications.
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Barišić V, Flanjak I, Kopjar M, Benšić M, Jozinović A, Babić J, Šubarić D, Miličević B, Doko K, Jašić M, Ačkar Đ. Does High Voltage Electrical Discharge Treatment Induce Changes in Tannin and Fiber Properties of Cocoa Shell? Foods 2020; 9:E810. [PMID: 32575607 PMCID: PMC7353560 DOI: 10.3390/foods9060810] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 06/17/2020] [Accepted: 06/18/2020] [Indexed: 02/05/2023] Open
Abstract
Cocoa shell is a by-product of the chocolate industry that is rich in dietary fiber and bioactive components. In this research, the influence of high voltage electric discharge (HVED) treatment on chemical and physical characteristics of the cocoa shell, i.e., the effects of applied time and frequencies on grinding ability, water binding capacity (WBC), dietary fibers and tannin content was investigated. HVED had a significant influence on the chemical and physical properties of cocoa shell, all of which could be linked to changes in fiber properties. Along with the fiber content, grinding ability and water binding capacity were increased. These properties have already been linked to fiber content and soluble/insoluble fiber ratio. However, this research implies that change in fiber properties could be linked to tannin formation via complexation of other polyphenolic components. Additional research is needed to verify this effect and to establish mechanisms of tannin formation induced by HVED and its influence on fiber quantification.
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Affiliation(s)
- Veronika Barišić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (V.B.); (M.K.); (A.J.); (J.B.); (D.Š.); (B.M.); (Đ.A.)
| | - Ivana Flanjak
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (V.B.); (M.K.); (A.J.); (J.B.); (D.Š.); (B.M.); (Đ.A.)
| | - Mirela Kopjar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (V.B.); (M.K.); (A.J.); (J.B.); (D.Š.); (B.M.); (Đ.A.)
| | - Mirta Benšić
- Department of Mathematics, Josip Juraj Strossmayer University of Osijek, Trg Ljudevita Gaja 6, 31000 Osijek, Croatia;
| | - Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (V.B.); (M.K.); (A.J.); (J.B.); (D.Š.); (B.M.); (Đ.A.)
| | - Jurislav Babić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (V.B.); (M.K.); (A.J.); (J.B.); (D.Š.); (B.M.); (Đ.A.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (V.B.); (M.K.); (A.J.); (J.B.); (D.Š.); (B.M.); (Đ.A.)
| | - Borislav Miličević
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (V.B.); (M.K.); (A.J.); (J.B.); (D.Š.); (B.M.); (Đ.A.)
- Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
| | - Kristina Doko
- Federal Agro Mediterranean Institute, Biskupa Čule 10, 88000 Mostar, Bosnia and Herzegovina;
| | - Midhat Jašić
- Faculty of Technology Tuzla, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina;
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (V.B.); (M.K.); (A.J.); (J.B.); (D.Š.); (B.M.); (Đ.A.)
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Difficulties with Use of Cocoa Bean Shell in Food Production and High Voltage Electrical Discharge as a Possible Solution. SUSTAINABILITY 2020. [DOI: 10.3390/su12103981] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The cocoa and chocolate industries have huge problems with the utilization of waste generated during the production process. Waste material generated during production include cocoa pod husk, pulp, and cocoa bean shell. Cocoa shell is a by-product that has great potential because of its composition. It consists of dietary fibers, proteins, polyphenols, methylxanthines, etc. However, despite its favorable composition, cocoa shell often cannot be used directly in food production because it may contain components that are harmful for human health. Cocoa shell can carry mycotoxins, different microorganisms, polycyclic aromatic hydrocarbons, and heavy metals. High voltage electrical discharge presents a novel non-thermal method that has great potential for the decontamination of waste materials and can also be used for extraction of valuable compounds from cocoa shell.
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