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Duarte H, Aliaño-González MJ, Cantos-Villar E, Faleiro L, Romano A, Medronho B. Sustainable extraction of polyphenols from vine shoots using deep eutectic solvents: Influence of the solvent, Vitis sp., and extraction technique. Talanta 2024; 267:125135. [PMID: 37678005 DOI: 10.1016/j.talanta.2023.125135] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 08/07/2023] [Accepted: 08/28/2023] [Indexed: 09/09/2023]
Abstract
Vine shoots are the main by-products of grapevine pruning with no added value. In the present study, deep eutectic solvents (DESs) were used as alternatives to traditional chemical solvents, for the extraction of phytochemicals from grapevine shoots. Three levulinic acid-based DESs were tested for the first time, and their performance was compared to methanol (a standard chemical solvent) regarding the extraction of phenolic compounds from thirteen Vitis sp. shoots. Two extraction methods have been applied: ultrasound-assisted extraction and solid-liquid extraction. A total of eleven polyphenols which belongs to four families (proanthocyanins, stilbenes, hydroxycinnamic acids, and flavonols) have been identified and quantified in the extracts. The statistical analysis shows that the levulinic acid-based DES systems are novel and important alternatives to chemical solvents due to favourable eco-friendly properties and remarkable extraction performance of polyphenols. On the other hand, the ultrasound-assisted extraction technique has significantly increased the extraction rate in comparison to the solid-liquid extraction method with p-values lower than 0.05 for most compounds. The genetic factor has been shown to play an important role in the content of extracted polyphenols, being V. riparia pubescente the one that presented the highest concentrations of extracted polyphenols. Finally, the polyphenol-enriched extracts have proven important properties such as antioxidant activity and significant delay in bacteria growth against both gram-positive and gram-negative bacteria. It is important to note that, to the best of our knowledge, this is the first time that deep eutectic solvents have been used for the extraction of bioactive compounds from vine shoot residues.
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Affiliation(s)
- Hugo Duarte
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE - Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Universidade do Algarve, Ed. 8, 8005-139, Faro, Portugal
| | - María José Aliaño-González
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE - Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Universidade do Algarve, Ed. 8, 8005-139, Faro, Portugal; Departamento de Química Analítica, Facultad de Ciencias, Universidad de Cádiz, 11510, Cadiz, Spain.
| | - Emma Cantos-Villar
- IFAPA Rancho de la Merced, Ministry of Agriculture, Fisheries, Water and Rural Development, Junta de Andalucía, Cañada de la Loba, Jerez de la Frontera, Cádiz, 11471, Spain
| | - Leonor Faleiro
- Faculdade de Ciências e Tecnologia, C8, Campus de Gambelas, Universidade do Algarve, 8005-139, Faro, Portugal; Algarve Biomedical Center, Research Institute, 8005-139, Faro, Portugal; Champalimaud Research Program, Champalimaud Centre for the Unknown, 1400-038, Lisbon, Portugal
| | - Anabela Romano
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE - Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Universidade do Algarve, Ed. 8, 8005-139, Faro, Portugal
| | - Bruno Medronho
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE - Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Campus de Gambelas, Universidade do Algarve, Ed. 8, 8005-139, Faro, Portugal; FSCN-Fibre Science and Communication Network Research Center, Surface and Colloid Engineering, Mid Sweden University, SE-851 70, Sundsvall, Sweden
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2
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Hamrouni R, Regus F, Claeys-Bruno M, Farnet Da Silva AM, Orsière T, Laffont-Schwob I, Boudenne JL, Dupuy N. Statistical Experimental Design as a New Approach to Optimize a Solid-State Fermentation Substrate for the Production of Spores and Bioactive Compounds from Trichoderma asperellum. J Fungi (Basel) 2023; 9:1123. [PMID: 37998928 PMCID: PMC10672489 DOI: 10.3390/jof9111123] [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: 10/05/2023] [Revised: 11/12/2023] [Accepted: 11/13/2023] [Indexed: 11/25/2023] Open
Abstract
Managing organic agricultural wastes is a challenge in today's modern agriculture, where the production of different agricultural goods leads to the generation of large amounts of waste, for example, olive pomace and vine shoot in Mediterranean Europe. The discovery of a cost-effective and environment-friendly way to valorize such types of waste in Mediterranean Europe is encouraged by the European Union regulation. As an opportunity, organic agricultural waste could be used as culture media for solid-state fermentation (SSF) for fungal strains. This methodology represents a great opportunity to produce secondary metabolites like 6-pentyl-alpha-pyrone (6-PP), a lactone compound with antifungal properties against phytopathogens, produced by Trichoderma spp. Therefore, to reach adequate yields of 6-PP, lytic enzymes, and spores, optimization using specific agricultural cheap local wastes from Southeastern France is in order. The present study was designed to show the applicability of an experimental admixture design to find the optimal formulation that favors the production of 6-PP. To conclude, the optimized formulation of 6-PP production by Trichoderma under SSF contains 18% wheat bran, 23% potato flakes, 20% olive pomace, 14% olive oil, 24% oatmeal, and 40% vine shoots.
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Affiliation(s)
- Rayhane Hamrouni
- CNRS, IRD, IMBE, Avignon Université, Aix Marseille University, 13013 Marseille, France; (F.R.); (M.C.-B.); (A.-M.F.D.S.); (T.O.)
| | - Flor Regus
- CNRS, IRD, IMBE, Avignon Université, Aix Marseille University, 13013 Marseille, France; (F.R.); (M.C.-B.); (A.-M.F.D.S.); (T.O.)
- IRD, LPED, UMR 151, Aix Marseille University, 13331 Marseille, France;
| | - Magalie Claeys-Bruno
- CNRS, IRD, IMBE, Avignon Université, Aix Marseille University, 13013 Marseille, France; (F.R.); (M.C.-B.); (A.-M.F.D.S.); (T.O.)
| | - Anne-Marie Farnet Da Silva
- CNRS, IRD, IMBE, Avignon Université, Aix Marseille University, 13013 Marseille, France; (F.R.); (M.C.-B.); (A.-M.F.D.S.); (T.O.)
| | - Thierry Orsière
- CNRS, IRD, IMBE, Avignon Université, Aix Marseille University, 13013 Marseille, France; (F.R.); (M.C.-B.); (A.-M.F.D.S.); (T.O.)
| | | | | | - Nathalie Dupuy
- CNRS, IRD, IMBE, Avignon Université, Aix Marseille University, 13013 Marseille, France; (F.R.); (M.C.-B.); (A.-M.F.D.S.); (T.O.)
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3
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Dukić J, Košpić K, Kelava V, Mavrić R, Nutrizio M, Balen B, Butorac A, Halil Öztop M, Režek Jambrak A. Alternative methods for RuBisCO extraction from sugar beet waste: A comparative approach of ultrasound and high voltage electrical discharge. ULTRASONICS SONOCHEMISTRY 2023; 99:106535. [PMID: 37541125 PMCID: PMC10410599 DOI: 10.1016/j.ultsonch.2023.106535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 07/12/2023] [Accepted: 07/21/2023] [Indexed: 08/06/2023]
Abstract
Ultrasound (US) and high voltage electric discharge (HVED) with water as a green solvent represent promising novel non-thermal techniques for protein extraction from sugar beet (Beta vulgaris subsp. vulgaris var. altissima) leaves. Compared to HVED, US proved to be a better alternative method for total soluble protein extraction with the aim of obtaining high yield of ribulose-1,5-bisphosphate carboxylase-oxygenase enzyme (RuBisCO). Regardless of the solvent temperature, the highest protein yields were observed at 100% amplitude and 9 min treatment time (84.60 ± 3.98 mg/gd.m. with cold and 96.75 ± 4.30 mg/gd.m. with room temperature deionized water). US treatments at 75% amplitude and 9 min treatment time showed the highest abundance of RuBisCO obtained by immunoblotting assay. The highest protein yields recorded among HVED-treated samples were observed at a voltage of 20 kV and a treatment time of 3 min, disregarding the used gas (33.33 ± 1.06 mg/gd.m. with argon and 34.89 ± 1.59 mg/gd.m. with nitrogen as injected gas), while the highest abundance of the RuBisCO among HVED-treated samples was noticed at 25 kV voltage and 3 min treatment time. By optimizing the US and HVED parameters, it is possible to affect the solubility and improve the isolation of RuBisCO, which could then be purified and implemented into new or already existing functional products.
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Affiliation(s)
- Josipa Dukić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia.
| | - Karla Košpić
- Department of Biology, Faculty of Science, University of Zagreb, 10000 Zagreb, Croatia.
| | - Vanja Kelava
- BICRO BIOCentre Ltd, Cent Lab, 10000 Zagreb, Croatia
| | - Renata Mavrić
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Marinela Nutrizio
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
| | - Biljana Balen
- Department of Biology, Faculty of Science, University of Zagreb, 10000 Zagreb, Croatia
| | - Ana Butorac
- BICRO BIOCentre Ltd, Cent Lab, 10000 Zagreb, Croatia
| | - Mecit Halil Öztop
- Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
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Costa RD, Domínguez-Perles R, Abraão A, Gomes V, Gouvinhas I, Barros AN. Exploring the Antioxidant Potential of Phenolic Compounds from Winery By-Products by Hydroethanolic Extraction. Molecules 2023; 28:6660. [PMID: 37764436 PMCID: PMC10535758 DOI: 10.3390/molecules28186660] [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: 06/05/2023] [Revised: 08/11/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
The residues generated in the wine industry (pomace, stems, seeds, wine lees, and grapevine shoots) are a potential source of bioactive compounds that can be used in other industries despite being sometimes underestimated. Different extraction methods using various solvents and extraction conditions are currently being investigated. Due to its natural occurrence in wines, safe behavior, and low toxicity when compared to other organic solvents, ethanol is used as an extracting agent. The aim of this study was to identify the winery by-product from the Região Demarcada do Douro and its corresponding extraction solvents that yields the most favorable results in (poly)phenols content and antioxidant capacity. To achieve this, five different ratios of ethanol: water, namely 0:100, 25:75, 50:50, 75:25, and 100:0 (v/v), for extracting the phenolic compounds were employed. Afterwards, the determination of total phenolic content (TPC), ortho-diphenols content (ODC), and flavonoid content (FC) as well as the antioxidant capacity of the obtained extracts using three different methods was performed. Since the best results of the spectrophotometric assays were obtained mostly with hydroethanolic extracts of stems (50:50, v/v), identification by HPLC-DAD has carried out. It was possible to conclude that the Tinta Roriz variety displayed the highest number of identified (poly)phenols.
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Affiliation(s)
- Rui Dias Costa
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Raúl Domínguez-Perles
- Phytochemistry and Healthy Foods Lab (LabFAS), CEBAS-CSIC, Campus Universitario de Espinardo, Edif. 25, 30100 Murcia, Spain
| | - Ana Abraão
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Véronique Gomes
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Irene Gouvinhas
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Ana Novo Barros
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Institute for Innovation, Capacity Building and Sustainability of Agri-Food Production (Inov4Agro), University of Trás-os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
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5
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Ferreyra S, Bottini R, Fontana A. Background and Perspectives on the Utilization of Canes' and Bunch Stems' Residues from Wine Industry as Sources of Bioactive Phenolic Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37267502 DOI: 10.1021/acs.jafc.3c01635] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Viticulture activity produces a significant amount of grapevine woody byproducts, such as bunch stems and canes, which constitute potential sources of a wide range of phenolic compounds (PCs) with purported applications. Recently, the study of these byproducts has been increased as a source of health-promoting phytochemicals. Antioxidant, antimicrobial, antifungal, and antiaging properties have been reported, with most of these effects being linked to the high content of PCs with antioxidant properties. This Review summarizes the data related to the qualitative and quantitative composition of PCs recovered from canes and bunch stems side streams of the wine industry, the influence that the different environmental and storage conditions have on the final concentration of PCs, and the current reported applications in specific technological fields. The objective is to give a complete valuation of the key factors to consider, starting from the field to the final extracts, to attain the most suitable and stable characterized product.
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Affiliation(s)
- Susana Ferreyra
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de Cuyo, Almirante Brown 500, M5528AHB Chacras de Coria, Argentina
| | - Rubén Bottini
- Instituto de Veterinaria Ambiente y Salud, Universidad Juan A. Maza, Lateral Sur del Acceso Este 2245, 5519 Guaymallén, Argentina
| | - Ariel Fontana
- Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de Cuyo, Almirante Brown 500, M5528AHB Chacras de Coria, Argentina
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6
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Miolla R, Ottomano Palmisano G, Roma R, Caponio F, Difonzo G, De Boni A. Functional Foods Acceptability: A Consumers' Survey on Bread Enriched with Oenological By-Products. Foods 2023; 12:foods12102014. [PMID: 37238832 DOI: 10.3390/foods12102014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/12/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
In recent years, consumers have shown considerable attention to functional foods that can provide various benefits. At the same time, the awareness of the problem of waste generation from the agri-food supply chains has increased; thus, scholars and practitioners are devoting great attention to sustainable food waste management. Within the wine processing, the production phase generates by-products such as marc, grape seeds, stems, and wine lees. In most cases, these by-products are treated as waste rather than as a resource, creating environmental, economic, and social impacts related to their disposal. By contrast, the reuse of oenological by-products in food production can have several health benefits, since they are rich in functional molecules such as fibres, polyphenols, and vitamin E, and can also trigger a circular economy model. The aim of this research is to investigate the acceptance of consumers towards bread enriched with oenological by-products through the application of k-means clustering, providing insights on the characterisation of groups of consumers based on their specific features and declared attitudes. The results showed three different consumers' clusters, highlighting that the acceptance of this enriched bread is not influenced by the consumers' socio-economic features, but it is related to consumers' sensitivity. Therefore, target strategies should be put in place to inform consumers about the benefits associated with the consumption of bread enriched with oenological by-products.
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Affiliation(s)
- Roberta Miolla
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | | | - Rocco Roma
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
| | - Annalisa De Boni
- Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy
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Vahed S, Ahangar HA, Nourani M, Dinani ST, Nasr‐Esfahani M. Assessment of electrohydrodynamic (
EHD
) pretreatment effects on functional and structural properties of protein isolate from sprouted mung bean. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
Affiliation(s)
- Shohreh Vahed
- Department of Food Science and Technology Najafabad Branch, Islamic Azad University Najafabad Iran
| | | | - Moloud Nourani
- Department of Food Science and Technology College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch Isfahan Iran
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8
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Nirmal NP, Khanashyam AC, Mundanat AS, Shah K, Babu KS, Thorakkattu P, Al-Asmari F, Pandiselvam R. Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry. Foods 2023; 12:foods12030556. [PMID: 36766085 PMCID: PMC9914274 DOI: 10.3390/foods12030556] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/31/2023] Open
Abstract
The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.
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Affiliation(s)
- Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
- Correspondence: (N.P.N.); (R.P.); Tel.: +66-28002380-429 (N.P.N.)
| | | | - Anjaly Shanker Mundanat
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat 131028, India
| | - Kartik Shah
- Sargento Foods, 305 Pine Street, Elkhart Lake, WI 53020, USA
| | | | - Priyamvada Thorakkattu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, KS 66506, USA
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, India
- Correspondence: (N.P.N.); (R.P.); Tel.: +66-28002380-429 (N.P.N.)
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9
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Baptista SL, Romaní A, Cunha JT, Domingues L. Multi-feedstock biorefinery concept: Valorization of winery wastes by engineered yeast. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2023; 326:116623. [PMID: 36368200 DOI: 10.1016/j.jenvman.2022.116623] [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: 08/05/2022] [Revised: 10/21/2022] [Accepted: 10/23/2022] [Indexed: 06/16/2023]
Abstract
The wine industry produces significant amounts of by-products and residues that are not properly managed, posing an environmental problem. Grape must surplus, vine shoots, and wine lees have the potential to be used as renewable resources for the production of energy and chemicals. Metabolic engineering efforts have established Saccharomyces cerevisiae as an efficient microbial cell factory for biorefineries. Current biorefineries designed for producing multiple products often rely on just one feedstock, but the bioeconomy would clearly benefit if these biorefineries could efficiently convert multiple feedstocks. Moreover, to reduce the environmental impact of fossil fuel consumption and maximize production economics, a biorefinery should be capable to supplement the manufacture of biofuel with the production of high-value products. This study proposes an integrated approach for the valorization of diverse wastes resulting from winemaking processes through the biosynthesis of xylitol and ethanol. Using genetically modified S. cerevisiae strains, the xylose-rich hemicellulosic fraction of hydrothermally pretreated vine shoots was converted into xylitol, and the cellulosic fraction was used to produce bioethanol. In addition, grape must, enriched in sugars, was efficiently used as a low-cost source for yeast propagation. The production of xylitol was optimized, in a Simultaneous Saccharification and Fermentation process configuration, by adjusting the inoculum size and enzyme loading. Furthermore, a yeast strain displaying cellulases in the cell surface was applied for the production of bioethanol from the glucan-rich cellulosic. With the addition of grape must and/or wine lees, high ethanol concentrations were reached, which are crucial for the economic feasibility of distillation. This integrated multi-feedstock valorization provides a synergistic alternative for converting a range of winery wastes and by-products into biofuel and an added-value chemical while decreasing waste released to the environment.
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Affiliation(s)
- Sara L Baptista
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal
| | - Aloia Romaní
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004, Ourense, Spain
| | - Joana T Cunha
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal
| | - Lucília Domingues
- CEB - Centre of Biological Engineering, University of Minho, Braga, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal.
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10
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Salem Y, Rajha HN, van den Broek LAM, Safi C, Togtema A, Manconi M, Manca ML, Debs E, Hobaika Z, Maroun RG, Louka N. Multi-Step Biomass Fractionation of Grape Seeds from Pomace, a Zero-Waste Approach. PLANTS (BASEL, SWITZERLAND) 2022; 11:2831. [PMID: 36365284 PMCID: PMC9658473 DOI: 10.3390/plants11212831] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Revised: 10/16/2022] [Accepted: 10/20/2022] [Indexed: 06/16/2023]
Abstract
Grape seeds are the wineries' main by-products, and their disposal causes ecological and environmental problems. In this study seeds from the pomace waste of autochthonous grape varieties from Lebanon, Obeidi (white variety) and Asswad Karech (red variety) were used for a multi-step biomass fractionation. For the first step, a lipid extraction was performed, and the obtained yield was 12.33% (w/w) for Obeidi and 13.04% (w/w) for Asswad Karech. For the second step, polyphenols' recovery from the defatted seeds was carried out, resulting in 12.0% (w/w) for Obeidi and 6.6% (w/w) for Asswad Karech, with Obeidi's extract having the highest total phenolic content (333.1 ± 1.6 mg GAE/g dry matter) and antioxidant activity (662.17 ± 0.01 µg/mL of Trolox equivalent). In the third step, the defatted and dephenolized seeds were subsequently extracted under alkaline conditions and the proteins were isoelectric precipitated. The recovered protein extract was 3.90% (w/w) for Obeidi and 4.11% (w/w) for Asswad Karech seeds, with Asswad Karech's extract having the highest protein content (64 ± 0.2 mg protein/g dry matter). The remaining exhausted residue can be valorized in cosmetic scrubs formulations as a replacement for plastic microbeads. The designed zero-waste approach multi-step biomass fractionation has the potential to improve the valorization of the side products (grape seeds) of these two Lebanese autochthonous grape varieties.
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Affiliation(s)
- Yara Salem
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Riad El Solh, P.O. Box 17-5208, Beirut 1104 2020, Lebanon
| | - Hiba N. Rajha
- Ecole Supérieure d’Ingénieurs de Beyrouth (ESIB), Université Saint-Joseph de Beyrouth, CST Mkalles Mar Roukos, Riad El Solh, Beirut 1107 2050, Lebanon
| | | | - Carl Safi
- Wageningen Food & Biobased Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Arnoud Togtema
- Wageningen Food & Biobased Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Maria Manconi
- Centre for Nanobiotechnology Sardinia CNBS, Department of Scienze della Vita e dell’Ambiente, University of Cagliari, 09124 Cagliari, Italy
| | - Maria Letizia Manca
- Centre for Nanobiotechnology Sardinia CNBS, Department of Scienze della Vita e dell’Ambiente, University of Cagliari, 09124 Cagliari, Italy
| | - Espérance Debs
- Department of Biology, Faculty of Arts and Sciences, University of Balamand, P.O. Box 100, Tripoli 1300, Lebanon
| | - Zeina Hobaika
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Riad El Solh, P.O. Box 17-5208, Beirut 1104 2020, Lebanon
| | - Richard G. Maroun
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Riad El Solh, P.O. Box 17-5208, Beirut 1104 2020, Lebanon
| | - Nicolas Louka
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, Riad El Solh, P.O. Box 17-5208, Beirut 1104 2020, Lebanon
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11
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Gharby S, Oubannin S, Ait Bouzid H, Bijla L, Ibourki M, Gagour J, Koubachi J, Sakar EH, Majourhat K, Lee LH, Harhar H, Bouyahya A. An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils. Foods 2022; 11:3258. [PMID: 37431007 PMCID: PMC9601662 DOI: 10.3390/foods11203258] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/08/2022] [Accepted: 10/14/2022] [Indexed: 07/30/2023] Open
Abstract
Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.
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Affiliation(s)
- Saïd Gharby
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Samira Oubannin
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Hasna Ait Bouzid
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Laila Bijla
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Mohamed Ibourki
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
- African Sustainable Agriculture Research Institute (ASARI), Mohammed VI Polytechnic University (UM6P), Laayoune 70000, Morocco
| | - Jamila Gagour
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Jamal Koubachi
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology and Health, FS, Abdelmalek Essaadi University, Tetouan 93002, Morocco
| | - Khalid Majourhat
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Learn-Han Lee
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Bandar Sunway, Subang Jaya 47500, Selangor, Malaysia
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Mohammed V University in Rabat, Rabat 10100, Morocco
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Genomic Center of Human Pathologies, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10100, Morocco
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12
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Hernández-Corroto E, Boussetta N, Marina ML, García MC, Vorobiev E. High voltage electrical discharges followed by deep eutectic solvents extraction for the valorization of pomegranate seeds (Punica granatum L.). INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103055] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Wang L, Huang J, Li Z, Liu D, Fan J. A review of the polyphenols extraction from apple pomace: novel technologies and techniques of cell disintegration. Crit Rev Food Sci Nutr 2022; 63:9752-9765. [PMID: 35522079 DOI: 10.1080/10408398.2022.2071203] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Apple pomace, a solid waste produced during industrial processing of apple juice or cider, is a rich source of high value-added compounds such as polyphenols. This review summarizes present studies on the qualitative and quantitative methods, including Folin-Ciocalteu colorimetric, high pressure liquid chromatography (HPLC) and fluorescence spectrum, as well as enhanced extraction methods of polyphenols in apple pomace by different traditional and novel technologies, including ultrasounds (US), microwave (MW), pulsed electric fields (PEF), high voltage electrical discharges (HVED) and enzyme. The principles and characteristics of different effective enhanced extraction technologies of polyphenols in apple pomace were compared. In addition, the different cell disruption analysis methods, such as destructive detection method (electrical conductivity disintegration index, Zc), image analysis method (including scanning electron microscopy, SEM, and confocal laser scanning microscopy, CLSM), and nondestructive method (such as magnetic resonance imaging, MRI) are presented in this review. The study proved that there was a correlation between destructive detection method and image analysis method. However, each of the technologies reviewed in this study has some disadvantages to overcome, and some mechanisms need to be further substantiated. Therefore, more competitive techniques for polyphenols extraction and analysis of cell disintegration are needed to emerge in the future.
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Affiliation(s)
- Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
- bSorbonne Université, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, Compiègne Cedex, France
| | - Jingzhe Huang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Zonghao Li
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Dan Liu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, People's Republic of China
| | - Jianhua Fan
- School of Mechanical and Aerospace Engineering, Jilin University, Changchun, People's Republic of China
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14
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del Mar Contreras M, Romero-García JM, López-Linares JC, Romero I, Castro E. Residues from grapevine and wine production as feedstock for a biorefinery. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.05.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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15
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Current Options in the Valorisation of Vine Pruning Residue for the Production of Biofuels, Biopolymers, Antioxidants, and Bio-Composites following the Concept of Biorefinery: A Review. Polymers (Basel) 2022; 14:polym14091640. [PMID: 35566809 PMCID: PMC9101343 DOI: 10.3390/polym14091640] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 04/13/2022] [Accepted: 04/15/2022] [Indexed: 01/16/2023] Open
Abstract
Europe is considered the largest producer of wine worldwide, showing a high market potential. Several wastes are generated at the different stages of the wine production process, namely, vine pruning, stalks, and grape marc. Typically, these residues are not used and are commonly discarded. Portugal generates annually approximately 178 thousand metric tons of wine production waste. In this context, the interest in redirecting the use of these residues has increased due to overproduction, great availability, and low costs. The utilization of these lignocellulosic biomasses derived from the wine industry would economically benefit the producers, while mitigating impacts on the environment. These by-products can be submitted to pre-treatments (physical, chemical, and biological) for the separation of different compounds with high industrial interest, reducing the waste of agro-industrial activities and increasing industrial profitability. Particularly, vine-pruning residue, besides being a source of sugar, has high nutritional value and may serve as a source of phenolic compounds. These compounds can be obtained by bioconversion, following a concept of biorefinery. In this framework, the current routes of the valorisation of the pruning residues will be addressed and put into a circular economy context.
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16
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Vieira MC, Brandelli A, Thys RCS. Evaluation of the technological functional properties and antioxidant activity of protein hydrolysate obtained from brewers’ spent grain. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16638] [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)
- Matheus Cardoso Vieira
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (ICTA‐UFRGS), Av. Bento Gonçalves, 9500 Porto Alegre Brazil
| | - Adriano Brandelli
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (ICTA‐UFRGS), Av. Bento Gonçalves, 9500 Porto Alegre Brazil
| | - Roberta Cruz Silveira Thys
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (ICTA‐UFRGS), Av. Bento Gonçalves, 9500 Porto Alegre Brazil
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17
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Ziagova MG, Mavromatidou C, Samiotis G, Amanatidou E. Total phenolic content and antioxidant capacity of Greek medicinal and aromatic plant extracts using pulsed electric field followed by ultrasounds extraction process. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16639] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Maria G. Ziagova
- Laboratory of Environmental Chemistry & Water and Wastewater Treatment, Department of Chemical Engineering University of Western Macedonia Greece
| | - Charoula Mavromatidou
- Laboratory of Environmental Chemistry & Water and Wastewater Treatment, Department of Chemical Engineering University of Western Macedonia Greece
| | - Georgios Samiotis
- Laboratory of Environmental Chemistry & Water and Wastewater Treatment, Department of Chemical Engineering University of Western Macedonia Greece
| | - Elisavet Amanatidou
- Laboratory of Environmental Chemistry & Water and Wastewater Treatment, Department of Chemical Engineering University of Western Macedonia Greece
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18
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Costa C, Anselmo H, Ferro R, Matos AS, Casimiro T, Aguiar-Ricardo A. Dry Dosage Forms of Add-Value Bioactive Phenolic Compounds by Supercritical CO2-Assisted Spray-Drying. Molecules 2022; 27:molecules27062001. [PMID: 35335363 PMCID: PMC8950927 DOI: 10.3390/molecules27062001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 03/13/2022] [Accepted: 03/17/2022] [Indexed: 02/05/2023] Open
Abstract
Every year, grapevine pruning produces huge amounts of residue, 90% of which are from vine shoots. These are a rich source of natural antioxidants, mostly phenolic compounds, which, when properly extracted, can give rise to added-value products. However, their lack of solubility in aqueous media and high susceptibility to thermal and oxidative degradation highly limit their bioavailability. Encapsulation in suitable carriers may have a positive impact on their bioavailability and bioactivity. Previous data on vine-shoot extraction have identified gallic acid (GA) and resveratrol (RSV) as the main phenolic compounds. In this work, model dry powder formulations (DPFs) of GA and RSV using hydroxypropyl cellulose (HPC) as carriers were developed using Supercritical CO2-Assisted Spray Drying (SASD). A 32 full factorial Design of Experiments investigated the solid and ethanol contents to ascertain process yield, particle size, span, and encapsulation efficiency. Amorphous powder yields above 60%, and encapsulation efficiencies up to 100% were achieved, representing excellent performances. SASD has proven to be an efficient encapsulation technique for these phenolic compounds, preserving their antioxidation potential after three months in storage with average EC50 values of 30.6 µg/mL for GA–DPFs and 149.4 µg/mL for RSV–DPF as assessed by the scavenging capacity of the DPPH radical.
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Affiliation(s)
- Clarinda Costa
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Costa da Caparica, Portugal; (C.C.); (H.A.); (R.F.); (T.C.)
| | - Hugo Anselmo
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Costa da Caparica, Portugal; (C.C.); (H.A.); (R.F.); (T.C.)
| | - Rita Ferro
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Costa da Caparica, Portugal; (C.C.); (H.A.); (R.F.); (T.C.)
| | - Ana Sofia Matos
- Departamento de Engenharia Mecânica e Industrial, UNIDEMI, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Costa da Caparica, Portugal;
| | - Teresa Casimiro
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Costa da Caparica, Portugal; (C.C.); (H.A.); (R.F.); (T.C.)
| | - Ana Aguiar-Ricardo
- LAQV-REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Costa da Caparica, Portugal; (C.C.); (H.A.); (R.F.); (T.C.)
- Correspondence:
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19
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Santos J, Pereira J, Escobar-Avello D, Ferreira I, Vieira C, Magalhães FD, Martins JM, Carvalho LH. Grape Canes (Vitis vinifera L.) Applications on Packaging and Particleboard Industry: New Bioadhesive Based on Grape Extracts and Citric Acid. Polymers (Basel) 2022; 14:polym14061137. [PMID: 35335468 PMCID: PMC8949575 DOI: 10.3390/polym14061137] [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: 02/17/2022] [Revised: 03/04/2022] [Accepted: 03/09/2022] [Indexed: 02/04/2023] Open
Abstract
The main by-product generated in the wine industry are the grape canes, derived from the pruning process. In order to increase the valorisation possibilities of this highly polyphenolic lignocellulosic material, this work focuses on its applicability in the materials industry. As a first step, we demonstrate the viability of using grape cane particles as raw material for particleboard production, combined with a melamine formaldehyde urea (MFU) binder. In addition, looking for the application of these particleboards in the food packaging industry, particleboards based on grape canes were also produced using a new bioadhesive, obtained from the grape cane extract and citric acid. The self-condensation reaction of the grape cane extracts, and the curing reaction with citric acid, were studied by FTIR-ATR and ABES showing the feasibility of this new bioadhesive formulation. Looking for a zero-waste process, the effect of the type of raw material (fresh grape cane, solid by-product of the extraction) and of the extract used on the properties of particleboard were also studied. Citric acid was demonstrated to be a good crosslinking agent for grape cane extract. This work shows that it is possible to produce a new lignocellulosic product based only on grape cane particles using a binder based on grape cane extracts and citric acid. The implemented methodology allowed producing particleboards with applicability in the food-packaging industry, minimizing the waste generated in the process.
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Affiliation(s)
- Jorge Santos
- ARCP—Associação Rede de Competência em Polímeros, 4200-355 Porto, Portugal;
- LEPABE—Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal; (F.D.M.); (J.M.M.); (L.H.C.)
- Correspondence:
| | - João Pereira
- ARCP—Associação Rede de Competência em Polímeros, 4200-355 Porto, Portugal;
- LEPABE—Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal; (F.D.M.); (J.M.M.); (L.H.C.)
| | - Danilo Escobar-Avello
- Unidad de Desarrollo Tecnológico, Universidad de Concepción, Coronel 4191996, Chile;
- Centro Nacional de Excelencia para la Industria de la Madera (CENAMAD), Pontificia Universidad Católica de Chile, Av. Vicuña Mackena 4860, Santiago 7820436, Chile
| | - Irene Ferreira
- FWFI—Freshwood Forms Industry, 2430-600 Vieira de Leiria, Portugal; (I.F.); (C.V.)
| | - Carlos Vieira
- FWFI—Freshwood Forms Industry, 2430-600 Vieira de Leiria, Portugal; (I.F.); (C.V.)
| | - Fernão D. Magalhães
- LEPABE—Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal; (F.D.M.); (J.M.M.); (L.H.C.)
| | - Jorge Manuel Martins
- LEPABE—Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal; (F.D.M.); (J.M.M.); (L.H.C.)
- DEMad—Department of Wood Engineering, Instituto Politécnico de Viseu, Campus Politécnico de Repeses, 3504-510 Viseu, Portugal
| | - Luísa H. Carvalho
- LEPABE—Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal; (F.D.M.); (J.M.M.); (L.H.C.)
- DEMad—Department of Wood Engineering, Instituto Politécnico de Viseu, Campus Politécnico de Repeses, 3504-510 Viseu, Portugal
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20
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Abi-Khattar AM, Boussetta N, Rajha HN, Abdel-Massih RM, Louka N, Maroun RG, Vorobiev E, Debs E. Mechanical damage and thermal effect induced by ultrasonic treatment in olive leaf tissue. Impact on polyphenols recovery. ULTRASONICS SONOCHEMISTRY 2022; 82:105895. [PMID: 34972073 PMCID: PMC8799614 DOI: 10.1016/j.ultsonch.2021.105895] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 12/12/2021] [Accepted: 12/24/2021] [Indexed: 05/05/2023]
Abstract
The influence of ultrasound treatment (US) on cellular damage of olive leaf tissue was studied. Mechanical damage and thermal effect of US were characterized. The level of tissue damage was defined by the diffusivity disintegration index ZD based on the diffusivity of solutes extracted from olive leaves differently treated. The Arrhenius form using the temperature dependences of the thermal treatment time within the temperature interval 20-90 °C was observed for the thermal process. The corresponding activation energy ΔUT was estimated as 57 kJ/mol. The temperature dependences of electrical conductivity were measured for extracts of intact and maximally treated olive leaves. Then the diffusivity disintegration index ZD and total phenolic compounds recovery for three studied US powers were calculated (100, 200, and 400 W). The results evidenced that the mechanically stimulated damage in olive leaf tissue can occur even at a low US power of 100 W if treatment time is long enough (t = 3.5 h). The US treatment noticeably accelerated the diffusion process mechanically in addition to its thermal effect. Trials in aqueous solution revealed the dependence of polyphenols extraction on damage level with respect to the US power applied.
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Affiliation(s)
- Anna-Maria Abi-Khattar
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Saint-Joseph University, P. O. Box 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Nadia Boussetta
- Université de Technologie de Compiègne, Génie des Procédés Industriels, EA 4297, Unité Transformations Intégrées de la Matière Renouvelable, 60205 Compiègne Cedex, France
| | - Hiba N Rajha
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Saint-Joseph University, P. O. Box 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon; Ecole Supérieure d'Ingénieurs de Beyrouth (ESIB), Saint-Joseph University, CST Mkalles Mar Roukos, P. O. Box 11-514, Riad El Solh, Beirut 1107 2050, Lebanon
| | - Roula M Abdel-Massih
- Department of Biology, Faculty of Arts and Sciences, University of Balamand, P. O. Box 100, Tripoli, Lebanon
| | - Nicolas Louka
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Saint-Joseph University, P. O. Box 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Richard G Maroun
- Centre d'Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Saint-Joseph University, P. O. Box 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Eugene Vorobiev
- Université de Technologie de Compiègne, Génie des Procédés Industriels, EA 4297, Unité Transformations Intégrées de la Matière Renouvelable, 60205 Compiègne Cedex, France
| | - Espérance Debs
- Department of Biology, Faculty of Arts and Sciences, University of Balamand, P. O. Box 100, Tripoli, Lebanon.
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21
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Cano-Lamadrid M, Artés-Hernández F. By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review. Foods 2021; 11:59. [PMID: 35010186 PMCID: PMC8750753 DOI: 10.3390/foods11010059] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 12/15/2021] [Accepted: 12/24/2021] [Indexed: 12/12/2022] Open
Abstract
The aim of this review is to provide comprehensive information about non-thermal technologies applied in fruit and vegetables (F&V) by-products to enhance their phytochemicals and to obtain pectin. Moreover, the potential use of such compounds for food supplementation will also be of particular interest as a relevant and sustainable strategy to increase functional properties. The thermal instability of bioactive compounds, which induces a reduction of the content, has led to research and development during recent decades of non-thermal innovative technologies to preserve such nutraceuticals. Therefore, ultrasounds, light stresses, enzyme assisted treatment, fermentation, electro-technologies and high pressure, among others, have been developed and improved. Scientific evidence of F&V by-products application in food, pharmacologic and cosmetic products, and packaging materials were also found. Among food applications, it could be mentioned as enriched minimally processed fruits, beverages and purees fortification, healthier and "clean label" bakery and confectionary products, intelligent food packaging, and edible coatings. Future investigations should be focused on the optimization of 'green' non-thermal and sustainable-technologies on the F&V by-products' key compounds for the full-utilization of raw material in the food industry.
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Affiliation(s)
- Marina Cano-Lamadrid
- Food Quality and Safety Group, Department of Agrofood Technology, Universidad Miguel Hernández, Ctra. Beniel, Km 3.2, Orihuela, 03312 Alicante, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, Cartagena, 30203 Murcia, Spain;
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22
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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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23
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Abstract
The increased demand for conscious, sustainable and beneficial products by the consumers has pushed researchers from both industries and universities worldwide to search for smart strategies capable of reducing the environmental footprint, especially the ones connected with industrial wastes. Among various by-products, generally considered as waste, those obtained by winemaking industries have attracted the attention of a wide variety of companies, other than the vineries. In particular, grape pomaces are considered of interest due to their high content in bioactive molecules, especially phenolic compounds. The latter can be recovered from grape pomace and used as active ingredients in easily marketable cosmetic products. Indeed, phenolic compounds are well known for their remarkable beneficial properties at the skin level, such as antioxidant, antiaging, anti-hyperpigmentation and photoprotective effects. The exploitation of the bioactives contained in grape pomaces to obtain high value cosmetics may support the growing of innovative start-ups and expand the value chain of grapes. This review aims to describe the strategies for recovery of polyphenols from grape pomace, to highlight the beneficial potential of these extracts, both in vitro and in vivo, and their potential utilization as active ingredients in cosmetic products.
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Effect of electrohydrodynamic and ultrasonic pretreatments on the extraction of bioactive compounds from Melissa officinalis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01183-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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25
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Phenolic Composition of Grape Stems from Different Spanish Varieties and Vintages. Biomolecules 2021; 11:biom11081221. [PMID: 34439886 PMCID: PMC8392641 DOI: 10.3390/biom11081221] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/13/2021] [Accepted: 08/13/2021] [Indexed: 12/19/2022] Open
Abstract
Grape stems are a by-product from the wine industry that has been underused to date despite having great potential for the agro-food and cosmetic industries. The aim of the present work was to characterize grape stem extracts obtained from different grape varieties from two vintages (2016 and 2018). Both spectrophotometric and chromatographic methods were used for sample characterization. The results showed that there exist significant differences in antioxidant activity, total phenolic content (TPC) and total flavonoid content (TF) among grape stems from different varieties in each vintage and from different vintage for the same variety. Catechin was the most abundant phenolic compound in all extracts from both vintages. In general, Mazuelo presented higher concentration values of the different phenolic compounds than Garnacha and Tempranillo. It was observed than extreme temperatures and accumulated precipitations, which were higher in the 2016 vintage, had an impact on the polyphenol synthesis. Therefore, grape stems from the 2018 vintage presented higher TPC and TF values than their counterparts from the 2016 vintage. In addition, the statistical analysis revealed that the influence of environmental factor such as light, temperature and precipitations have different impact on the synthesis of polyphenols depending on the family of the specific compound.
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Arshad RN, Abdul-Malek Z, Roobab U, Munir MA, Naderipour A, Qureshi MI, El-Din Bekhit A, Liu ZW, Aadil RM. Pulsed electric field: A potential alternative towards a sustainable food processing. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.041] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Sridhar A, Ponnuchamy M, Kumar PS, Kapoor A, Vo DVN, Prabhakar S. Techniques and modeling of polyphenol extraction from food: a review. ENVIRONMENTAL CHEMISTRY LETTERS 2021; 19:3409-3443. [PMID: 33753968 PMCID: PMC7968578 DOI: 10.1007/s10311-021-01217-8] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Accepted: 03/04/2021] [Indexed: 05/18/2023]
Abstract
There is a growing demand for vegetal food having health benefits such as improving the immune system. This is due in particular to the presence of polyphenols present in small amounts in many fruits, vegetables and functional foods. Extracting polyphenols is challenging because extraction techniques should not alter food quality. Here, we review technologies for extracting polyphenolic compounds from foods. Conventional techniques include percolation, decoction, heat reflux extraction, Soxhlet extraction and maceration, whereas advanced techniques are ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, high-voltage electric discharge, pulse electric field extraction and enzyme-assisted extraction. Advanced techniques are 32-36% more efficient with approximately 15 times less energy consumption and producing higher-quality extracts. Membrane separation and encapsulation appear promising to improve the sustainability of separating polyphenolic compounds. We present kinetic models and their influence on process parameters such as solvent type, solid and solvent ratio, temperature and particle size.
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Affiliation(s)
- Adithya Sridhar
- Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu 603203 India
| | - Muthamilselvi Ponnuchamy
- Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu 603203 India
| | - Ponnusamy Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Chennai, India
| | - Ashish Kapoor
- Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu 603203 India
| | - Dai-Viet N. Vo
- Center of Excellence for Green Energy and Environmental Nanomaterials (CE@GrEEN), Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
| | - Sivaraman Prabhakar
- Department of Chemical Engineering, Faculty of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Tamil Nadu 603203 India
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Soceanu A, Dobrinas S, Sirbu A, Manea N, Popescu V. Economic aspects of waste recovery in the wine industry. A multidisciplinary approach. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 759:143543. [PMID: 33199012 DOI: 10.1016/j.scitotenv.2020.143543] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Revised: 10/29/2020] [Accepted: 11/01/2020] [Indexed: 06/11/2023]
Abstract
The complex composition of grapes as well as the quite large variations of each component affect the processing thereof differently and at the same time influence the yield in must, its quality and the wine product; they also influence production losses, along with the quality and quantity of by-products. Vinification wastes cause ecological problems because the neutralization and use of fermentative wastes mixed with different compounds present a danger to the environment and to the health of the population. The ecological measures of protection of the environmental factors are very important, especially the economic efficiency obtained through the recovery of the by-products. This paper focuses on the possibilities of using the by-products obtained from the wine making process, based on the fact that this drink is the most widely known in the world, with the highest percentage in terms of beverage production and implicitly with the largest quantity of by-products obtained. The valorization of these by-products leads to obtaining very valuable products both from a nutritional and industrial point of view. Experimentally, the aim was to determine the physical and chemical characteristics of different types of grape pomace and must sampled from a winery in Romania. Thus, the determination of total acidity, conductivity, pH, total content of phenolic compounds, total nitrogen and total content of pectic substances was aimed. The experimental values obtained have shown that grape pomace is a valuable by-product of the wine industry and its valorization demonstrates an important economic efficiency.
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Affiliation(s)
- Alina Soceanu
- "Ovidius" University of Constanta, Chemistry and Chemical Engineering Department, 900527 Constanta, Romania.
| | - Simona Dobrinas
- "Ovidius" University of Constanta, Chemistry and Chemical Engineering Department, 900527 Constanta, Romania.
| | - Anca Sirbu
- Constanta Maritime University, Department of Fundamental Sciences and Humanities, 900663 Constanta, Romania.
| | - Natalia Manea
- University POLITEHNICA of Bucharest, Economic Engineering Department, 060042 Bucharest, Romania.
| | - Viorica Popescu
- "Ovidius" University of Constanta, Chemistry and Chemical Engineering Department, 900527 Constanta, Romania.
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A Review on Stems Composition and Their Impact on Wine Quality. Molecules 2021; 26:molecules26051240. [PMID: 33669129 PMCID: PMC7956323 DOI: 10.3390/molecules26051240] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/19/2021] [Accepted: 02/22/2021] [Indexed: 12/21/2022] Open
Abstract
Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly experimental at a cellar level. Few studies have specifically focused on the compounds extracted from stems during fermentation and maceration and their potential impact on the must and wine matrices. We identified current knowledge on stem chemical composition and inventoried the compounds likely to be released during maceration to consider their theoretical impact. In addition, we investigated existing studies that examined the impact of either single stems or whole clusters on the wine quality. Many parameters influence stems' effect on the wine, especially grape variety, stem state, how stems are incorporated, when they are added, and contact duration. Other rarely considered factors may also have an impact, including vintage and ripening conditions, which could affect the lignification of the stem.
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31
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Arshad RN, Abdul‐Malek Z, Roobab U, Qureshi MI, Khan N, Ahmad MH, Liu Z, Aadil RM. Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13629] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia Skudai Malaysia
| | - Zulkurnain Abdul‐Malek
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia Skudai Malaysia
| | - Ume Roobab
- School of Food Science and Engineering, South China University of Technology Guangzhou China
| | - Muhammad Imran Qureshi
- Faculty of Technology Management and Technopreneurship Technical University of Malaysia Malacca Malaysia
| | - Nohman Khan
- UNIKL Business School, University of Kuala Lumpur Kuala Lumpur Malaysia
| | - Mohammad Hafizi Ahmad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia Skudai Malaysia
| | - Zhi‐Wei Liu
- College of Food Science and Technology, Hunan Agricultural University Changsha China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture Faisalabad Pakistan
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32
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Salehi L, Taghian Dinani S. Application of electrohydrodynamic‐ultrasonic procedure for extraction of β-carotene from carrot pomace. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00542-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Benito-González I, Jaén-Cano CM, López-Rubio A, Martínez-Abad A, Martínez-Sanz M. Valorisation of vine shoots for the development of cellulose-based biocomposite films with improved performance and bioactivity. Int J Biol Macromol 2020; 165:1540-1551. [PMID: 33022351 DOI: 10.1016/j.ijbiomac.2020.09.240] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 09/22/2020] [Accepted: 09/27/2020] [Indexed: 12/16/2022]
Abstract
This work reports on the valorization of Tempranillo vine shoots for the development of bio-based packaging materials. Cellulose (F3) and nanocellulose (NANO F3) were produced by the conventional method, while less purified cellulosic fractions (F2A) and nanocrystals (NANO F2A) were extracted by simplified protocols (omitting Soxhlet and alkaline treatments) to reduce production costs and environmental impact and evaluate the potential added functionalities of these less purified materials. Although most of the hemicelluloses in F2A were digested upon acid hydrolysis, a small fraction remained in NANO F2A. On the other hand, the presence of a minor xylan fraction in F3 limited the access of sulphuric acid towards the cellulose microfibrils, hindering hydrolysis and producing heterogeneous fibrillar structures in NANO F3. The obtained materials were used to produce cellulosic films, as well as blends with agar, and their performance properties were evaluated. Overall, NANO F2A films showed the best compromise between performance and sustainability and presented additional antioxidant capacity. The properties of the films could be adjusted by the incorporation of agar, improving their ductility and water permeability.
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Affiliation(s)
- Isaac Benito-González
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Carmen M Jaén-Cano
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Amparo López-Rubio
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Antonio Martínez-Abad
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Marta Martínez-Sanz
- Food Safety and Preservation Department, IATA-CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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34
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Xi J, Xiang B, Deng Y. Comparison of batch and circulating processes for polyphenols extraction from pomelo peels by liquid-phase pulsed discharge. Food Chem 2020; 340:127918. [PMID: 32889209 DOI: 10.1016/j.foodchem.2020.127918] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 08/18/2020] [Accepted: 08/22/2020] [Indexed: 10/23/2022]
Abstract
The study was an attempt to compare batch and circulating processes for polyphenols extraction from pomelo peels by liquid-phase pulsed discharge (LPD) in order to assess the extraction efficiency of the two processes. Response surface methodology was used to optimize batch (8-12 kV discharge voltage, 30-50 mL/g liquid to solid ratio and 2-4 min extraction time) and circulating (8-12 kV discharge voltage, 30-50 mL/g liquid to solid ratio and 20-40 mL/min flow rate) extractions. The highest polyphenols yield was 2.50 ± 0.02% at 42.2 mL/g, 12 kV and 4 min in batch extraction, while circulating extraction produced the most polyphenols (2.42 ± 0.01%) at 43.7 mL/g, 10.4 kV and 27.6 mL/min. The results showed that batch extraction achieved much greater yields than circulating extraction with lower-cost equipment. Therefore, batch extraction was a promising technology for the separation of high value-added products from pharmaceuticals and fine chemicals.
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Affiliation(s)
- Jun Xi
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China.
| | - Bing Xiang
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Yong Deng
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
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35
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Jesus MS, Carvalho AC, Teixeira JA, Domingues L, Pereira-Wilson C. Ohmic Heating Extract of Vine Pruning Residue Has Anti-Colorectal Cancer Activity and Increases Sensitivity to the Chemotherapeutic Drug 5-FU. Foods 2020; 9:foods9081102. [PMID: 32806531 PMCID: PMC7466249 DOI: 10.3390/foods9081102] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 08/05/2020] [Accepted: 08/10/2020] [Indexed: 12/13/2022] Open
Abstract
Vine pruning residues are by-products of the wine industry that have not received much attention in the past, in spite of being rich in bioactive compounds. In this study, we aimed to test whether an ohmic extract of vine pruning residue (VPE) has anti-colorectal cancer (CRC) properties, and whether responses differ according with cell's mutation profile. VPE decreased human CRC cell proliferation, accompanied by DNA effects and cell cycle modulation. VPE also increased cell sensitivity to the chemotherapeutic drug 5-FU. Our results suggest that tumors harboring BRAF mutations may be more responsive to VPE than KRAS mutated tumors. These effects of the extract were not completely reproduced by the most abundant constituents tested individually at the concentrations present in the effective dose of VPE. Globally, our results indicate that VPE, a polyphenol enriched extract produced by ohmic heating of vine pruning residue, has anti-colorectal cancer potential, including sensitizing to a chemotherapeutical drug, and its use in functional foods or nutraceuticals could be exploited in personalized anti colorectal cancer dietary strategies. Valorization of this lignocellulosic residue should encourage bio-waste recycling, adding value to this agricultural by-product and promoting the sustainable use of natural resources.
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Affiliation(s)
- Meirielly S. Jesus
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (M.S.J.); (J.A.T.); (L.D.)
- Department of Biology, University of Minho, 4710-057 Braga, Portugal;
| | - Ana C. Carvalho
- Department of Biology, University of Minho, 4710-057 Braga, Portugal;
- CITAB–Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - José A. Teixeira
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (M.S.J.); (J.A.T.); (L.D.)
| | - Lucília Domingues
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (M.S.J.); (J.A.T.); (L.D.)
| | - Cristina Pereira-Wilson
- CEB–Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; (M.S.J.); (J.A.T.); (L.D.)
- Department of Biology, University of Minho, 4710-057 Braga, Portugal;
- Correspondence: ; Tel.: +351-253604318; Fax: +351-253604319
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36
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Evaluation of the Extraction Temperature Influence on Polyphenolic Profiles of Vine-Canes ( Vitis vinifera) Subcritical Water Extracts. Foods 2020; 9:foods9070872. [PMID: 32635200 PMCID: PMC7404767 DOI: 10.3390/foods9070872] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 06/26/2020] [Accepted: 07/01/2020] [Indexed: 01/21/2023] Open
Abstract
This work focused on evaluating the possibility of using vineyard pruning wastes from two Portuguese Vitis vinifera varieties; Touriga Nacional (TN) and Tinta Roriz (TR), as new potential ingredients for the nutraceutical industry. An environmentally friendly extraction technique; namely subcritical-water extraction (SWE), was employed. The overall results indicate that phenolic acids were the major class of compounds quantified; being gallic acid the principal one. The highest value for total phenolic content (TPC) was obtained for the TR extract at 250 °C (181 ± 12 mg GAE/g dw). In terms of antioxidant activity; the DPPH values for the extracts obtained at 250 °C were approximately 4-fold higher than the ones obtained at 125 °C; with TR extract presenting the highest value (203 ± 22 mg TE/g dw). Thus, the TR extract obtained through SWE at 250 °C was selected to evaluate the scavenging activity and the in vitro effects on cells due to the best results achieved in the previous assays. This extract presented the ability to scavenge reactive oxygen species (O2●-, HOCl and ROO●). No adverse effects were observed in HFF-1 viability after exposure to extract concentrations below 100 μg/mL. This work demonstrated that vine-canes extracts could be a potential ingredient to nutraceutical industry
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37
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Cell disintegration of apple peels induced by pulsed electric field and efficiency of bio-compound extraction. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.03.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Biologically Active Compounds from Goji ( Lycium Barbarum L.) Leaves Aqueous Extracts: Purification and Concentration by Membrane Processes. Biomolecules 2020; 10:biom10060935. [PMID: 32575842 PMCID: PMC7355830 DOI: 10.3390/biom10060935] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 06/16/2020] [Accepted: 06/19/2020] [Indexed: 02/06/2023] Open
Abstract
Goji (Lycium barbarum L.) leaves and fruits have been described as a valuable source of bioactive compounds with a great potential for the development of health-promoting formulations. The present study aimed to evaluate the potential of a sustainable process for the recovery of phenolic compounds from Goji leaves through a combination of aqueous extraction and membrane-based operations. Water was used as a safe, cheap, and non-hazardous extraction solvent, and parameters of extraction of dried Goji leaves were optimized in order to maximize the yield of polyphenols, total soluble solids (TSS), and total antioxidants simultaneously. The aqueous extract was clarified by ultrafiltration and then processed with three flat-sheet polyethersulphone (PES) membranes with molecular weight cut-off (MWCO) values in the range of 0.3–4.0 kDa, in order to remove sugar compounds from polyphenols and improve the antioxidant activity of the produced fractions. Among the selected membranes, a 1 kDa membrane exhibited the best performance in terms of purification of polyphenols from the clarified aqueous extract. The rejection by this membrane of TSS and total carbohydrates was in the range of 15.8–25.3%, and was decreased by increasing the volume reduction factor (VRF). On the other hand, the retention values for total polyphenols and total antioxidant activity (TAA) were in the range of 73–80%, and were increased by increasing the VRF.
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Oroian M, Ursachi F, Dranca F. Influence of ultrasonic amplitude, temperature, time and solvent concentration on bioactive compounds extraction from propolis. ULTRASONICS SONOCHEMISTRY 2020; 64:105021. [PMID: 32070901 DOI: 10.1016/j.ultsonch.2020.105021] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 01/22/2020] [Accepted: 02/11/2020] [Indexed: 05/28/2023]
Abstract
An ultrasound assisted method was investigated to extract bioactive compounds from propolis. This method was based on a simple ultrasound treatment using ethanol as an extraction medium to facilitate the disruption of the propolis cells. Four different variables were chosen for determining the influence on the extraction efficiency: ultrasonic amplitude, ethanol concentration, temperature and time; the variables were selected by Box-Behnken design experiments. These parameters were optimised in order to obtain the highest yield, and the results exhibited the optimum conditions for achieving the goal as 100% amplitude of ultrasonic treatment, 70% solvent concentration, 58 °C and 30 min. The extraction yield under modified optimum extraction conditions was, as follows: 459.92 mg GAE/g of TPC, 220.62 mg QE/g of TFC and 1.95% of balsam content. The results showed that the ultrasound assisted extraction was suitable for bioactive compounds extraction from propolis. The most abundant phenolic compound was kaempferol (228.8 mg/g propolis) followed by myricetin (115.5 mg/g propolis), luteolin (27.2 mg/g propolis) and quercetin (25.2 mg/g propolis).
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Affiliation(s)
- Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania.
| | - Florin Ursachi
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania
| | - Florina Dranca
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania
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40
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Li Z, Liu L, Fan Y, Xi J. Kinetic modeling for high voltage electrical discharge extraction based on discharge energy input. Food Chem 2020; 314:126168. [DOI: 10.1016/j.foodchem.2020.126168] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 01/05/2020] [Accepted: 01/05/2020] [Indexed: 11/27/2022]
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41
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Fierascu RC, Sieniawska E, Ortan A, Fierascu I, Xiao J. Fruits By-Products - A Source of Valuable Active Principles. A Short Review. Front Bioeng Biotechnol 2020; 8:319. [PMID: 32351951 PMCID: PMC7174504 DOI: 10.3389/fbioe.2020.00319] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Accepted: 03/24/2020] [Indexed: 02/05/2023] Open
Abstract
The growing demand for more sustainable, alternative processes leading to production of plant-derived preparations imposes the use of plants waste generated mainly by agri-food and pharmaceutical industries. These mostly unexploited but large quantities of plants waste also increase the interest in developing alternative approaches for sustainable production of therapeutic molecules. In order to reduce the amount of plant waste by further processing, different novel extraction techniques can be applied. Fruits and their industrial by-products are rich sources of different classes of compounds with therapeutic properties. The processed fruits waste can be reused and lead to novel pharmaceuticals, food supplements or functional foods. This review intends to briefly summarize recent aspects regarding the production of different active compounds from fruit by-products, and their therapeutic properties. The potential use of fruits by-products in different industries will be also discussed.
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Affiliation(s)
- Radu C. Fierascu
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
- The National Institute for Research & Development in Chemistry and Petrochemistry-ICECHIM, Emerging Nanotechnologies Group, Bucharest, Romania
| | - Elwira Sieniawska
- Department of Pharmacognosy, Medical University of Lublin, Lublin, Poland
| | - Alina Ortan
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
| | - Irina Fierascu
- University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bucharest, Romania
- The National Institute for Research & Development in Chemistry and Petrochemistry-ICECHIM, Emerging Nanotechnologies Group, Bucharest, Romania
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
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42
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Dorosh O, Moreira MM, Rodrigues F, Peixoto AF, Freire C, Morais S, Delerue-Matos C. Vine-Canes Valorisation: Ultrasound-Assisted Extraction from Lab to Pilot Scale. Molecules 2020; 25:molecules25071739. [PMID: 32290053 PMCID: PMC7181219 DOI: 10.3390/molecules25071739] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/06/2020] [Accepted: 04/08/2020] [Indexed: 11/16/2022] Open
Abstract
Wine production generates large amounts of vine-canes, a devalued by-product that could be used for the recovery of bioactive compounds. In this work, two vine-canes varieties, namely Touriga Nacional (TN) and Tinta Roriz (TR), were submitted to different ultrasound-assisted extraction (UAE) conditions. The highest phenolic and flavonoid content was observed for TR extract obtained at lab-scale without an ice bath and pilot-scale after 60 min of extraction (32.6 ± 2.1 and 26.0 ± 1.5 mg gallic acid equivalent/g dry weight (dw) and 9.5 ± 0.6 and 8.3 ± 0.8 mg epicatechin equivalents/g dw, respectively). Further, all extracts demonstrated a high antioxidant activity to scavenge DPPH free radicals with the best value reached by TR at the lab-scale without an ice bath after 30 min and pilot-scale extraction after 60 min (34.2 ± 2.4 and 33.4 ± 2.1 mg trolox equivalents/g dw, respectively). Extracts phenolic composition were also evaluated by HPLC, demonstrating that resveratrol, myricetin and catechin were the main compounds. According to our knowledge, this is the first time that a pilot scale of UAE of phenolic compounds from vine-canes was performed. This paper represents an important step to the use of UAE as an industrial process to recover bioactive compounds.
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Affiliation(s)
- Olena Dorosh
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (O.D.); (F.R.); (S.M.); (C.D.-M.)
| | - Manuela M. Moreira
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (O.D.); (F.R.); (S.M.); (C.D.-M.)
- Correspondence: ; Tel.: +351-228340500
| | - Francisca Rodrigues
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (O.D.); (F.R.); (S.M.); (C.D.-M.)
| | - Andreia F. Peixoto
- REQUIMTE/LAQV, Departamento. de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal; (A.F.P.); (C.F.)
| | - Cristina Freire
- REQUIMTE/LAQV, Departamento. de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal; (A.F.P.); (C.F.)
| | - Simone Morais
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (O.D.); (F.R.); (S.M.); (C.D.-M.)
| | - Cristina Delerue-Matos
- REQUIMTE/LAQV, Instituto Superior de Engenharia do Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015 Porto, Portugal; (O.D.); (F.R.); (S.M.); (C.D.-M.)
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Kalantari S, Roufegarinejad L, Pirsa S, Gharekhani M. Green extraction of bioactive compounds of pomegranate peel using β-Cyclodextrin and ultrasound. MAIN GROUP CHEMISTRY 2020. [DOI: 10.3233/mgc-190821] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Affiliation(s)
- Sara Kalantari
- Department of Food Sciences, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Leila Roufegarinejad
- Department of Food Sciences, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Sajad Pirsa
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mehdi Gharekhani
- Department of Food Sciences, Tabriz Branch, Islamic Azad University, Tabriz, Iran
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Sun X, Wei X, Zhang J, Ge Q, Liang Y, Ju Y, Zhang A, Ma T, Fang Y. Biomass estimation and physicochemical characterization of winter vine prunings in the Chinese and global grape and wine industries. WASTE MANAGEMENT (NEW YORK, N.Y.) 2020; 104:119-129. [PMID: 31978830 DOI: 10.1016/j.wasman.2020.01.018] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 01/11/2020] [Accepted: 01/13/2020] [Indexed: 06/10/2023]
Abstract
The residual biomass of winter vine prunings (WVPs) in the Chinese and global grape and wine industries was investigated and estimated, and the physicochemical characteristics of Chinese WVPs were analyzed. The eight regions investigated within China showed a total annual regional WVP yield of 201-842 kt FW, with R1 and R6 region showing the highest and the lowest region yields, respectively. The R4 and R2 regions showed the highest and the lowest yield per tree. Table grapes showed considerably higher WVP yields than wine grapes, whereas the pergola systems showed considerably higher WVP yields than the hedge systems. In addition, older vines showed higher WVP yields than younger vines. Overall, the average WVP yield in China was 2.35 kg/tree FW with a range of 1.33-3.21 kg/tree FW. Globally, the estimated WVP yield has decreased gradually from 2000 to 2017 to 42.31 million ton FW; in contrast, estimated WVP yield in China has increased substantially over the same period to 6.04 million ton FW. Winter vine pruning was the leading source of solid grape waste in the grape and wine industry, both absolutely and proportionally, and was characterized by such properties as a high dry matter content, mild acidity, high levels of organic matter and nutrients, and low fat. It is clear that WVP represents a resource of immense value for generating additional wealth in China and in the global grape and wine industry.
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Affiliation(s)
- Xiangyu Sun
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Xiaofeng Wei
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Junxiang Zhang
- School of Vine and Wine, Ningxia University, Yinchuan 750021, China
| | - Qian Ge
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China; Quality Standards and Testing Institute of Agricultural Technology, Ningxia Academy of Agricultural Sciences, Yinchuan 750002, China
| | - Yanying Liang
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Yanlun Ju
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China
| | - Ang Zhang
- Qinhuangdao Entry-Exit Inspection and Quarantine Bureau, Qinhuangdao 066004, China
| | - Tingting Ma
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
| | - Yulin Fang
- College of Enology, College of Food Science and Engineering, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Northwest A&F University, Yangling 712100, China.
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Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity. Food Chem 2020; 316:126298. [PMID: 32062230 DOI: 10.1016/j.foodchem.2020.126298] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Revised: 01/15/2020] [Accepted: 01/25/2020] [Indexed: 01/29/2023]
Abstract
Vine Pruning residue was submitted to conventional heating and ohmic heating (OH) for the extraction of bioactive compounds and analyzed for total phenolic content (TPC), polyphenolic profile, antioxidant activity, antimicrobial activity and anticancer activity. The OH extracts were obtained using Low electric field (496.0 V/cm) or Intermediate electric field - IEF (840.0 V/cm). The tests were performed using 45% (v/v) ethanol-water extraction solution at 80 °C at different extraction times (20-90 min). The extract that stood out among the others concerning anticancer potential was the one obtained by OH when used, IEF, where the TPC was significantly higher than in the other extracts which correlated with higher antioxidant, antimicrobial and anti-proliferative activity on different tumor cell lines (HepG2, MDA-MB-231, MCF-7 and Caco2). Vine pruning OH extracts obtained using green solvents by an eco-friendly procedure were revealed as a source of compounds with relevant antioxidant and anticancer activity.
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Gençdağ E, Görgüç A, Yılmaz FM. Recent Advances in the Recovery Techniques of Plant-Based Proteins from Agro-Industrial By-Products. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2019.1709203] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Esra Gençdağ
- Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, Turkey
| | - Ahmet Görgüç
- Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, Turkey
| | - Fatih Mehmet Yılmaz
- Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Aydın, Turkey
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Pashazadeh B, Elhamirad AH, Hajnajari H, Sharayei P, Armin M. Optimization of the pulsed electric field -assisted extraction of functional compounds from cinnamon. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2019.101461] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Rajha HN, Abi-Khattar AM, El Kantar S, Boussetta N, Lebovka N, Maroun RG, Louka N, Vorobiev E. Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical discharges. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102212] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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El Kantar S, Rajha HN, Boussetta N, Vorobiev E, Maroun RG, Louka N. Green extraction of polyphenols from grapefruit peels using high voltage electrical discharges, deep eutectic solvents and aqueous glycerol. Food Chem 2019; 295:165-171. [DOI: 10.1016/j.foodchem.2019.05.111] [Citation(s) in RCA: 91] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 05/14/2019] [Accepted: 05/15/2019] [Indexed: 12/24/2022]
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High voltage electric discharges treatment for high molecular weight hemicelluloses extraction from spruce. Carbohydr Polym 2019; 222:115019. [DOI: 10.1016/j.carbpol.2019.115019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 05/16/2019] [Accepted: 06/21/2019] [Indexed: 11/21/2022]
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