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Podetti C, Riveros-Gomez M, Román MC, Zalazar-García D, Fabani MP, Mazza G, Rodríguez R. Polyphenol-Enriched Pectin from Pomegranate Peel: Multi-Objective Optimization of the Eco-Friendly Extraction Process. Molecules 2023; 28:7656. [PMID: 38005378 PMCID: PMC10675440 DOI: 10.3390/molecules28227656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 11/05/2023] [Accepted: 11/16/2023] [Indexed: 11/26/2023] Open
Abstract
A multi-objective optimization was performed using response surface methodology to obtain a high-value-added product, pectin enriched in polyphenols, from pomegranate peel. For this purpose, a green extraction technique that combines citric acid and ultrasound was carried out considering three variables: time, pH, and temperature. The extraction procedure was optimized using the Box-Behnken design, these being the most suitable conditions, with an extraction time of 34.16 min, a pH of 2.2, and a temperature of 89.87 °C. At this point, the pectin yield was 31.89%, with a total retained polyphenol content of 15.84 mg GAE/g pectin. In addition, the water activity, ash content, equivalent weight, methoxyl content, and degree of esterification were determined for the pectin obtained at the optimal point. This study demonstrates that polyphenol-enriched pectin can be obtained from pomegranate peel via an eco-friendly and efficient method, and that it presents similar properties to commercial pectin, preserving its quality and with potential use as an ingredient or food supplement with a high nutritional value. This work contributes to developing sustainable strategies to valorize pomegranate agro-industrial waste and produce high-value functional ingredients.
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Affiliation(s)
- Celina Podetti
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
| | - Mathias Riveros-Gomez
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
| | - María Celia Román
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
| | - Daniela Zalazar-García
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
| | - María Paula Fabani
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
- Instituto de Biotecnología, Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina
| | - Germán Mazza
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN (Consejo Nacional de Investigaciones Científicas y Técnicas—CONICET and Universidad Nacional del Comahue) Buenos Aires 1400, Neuquén 8300, Argentina
| | - Rosa Rodríguez
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
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Pérez‐González E, Severiano‐Pérez P, Aviña‐Jiménez HM, Velázquez‐Madrazo ODC. Geothermal food dehydrator system, operation and sensory analysis, and dehydrated pineapple quality. Food Sci Nutr 2023; 11:6711-6727. [PMID: 37970432 PMCID: PMC10630830 DOI: 10.1002/fsn3.3249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 01/16/2023] [Accepted: 01/18/2023] [Indexed: 11/17/2023] Open
Abstract
Food dehydration is a preservation technique that guarantees its supply. Food like vegetables and fruits are traditionally dehydrated with natural gas or solar energy, however, this work demonstrates the feasibility of doing it with energy from a geothermal power plant in Nayarit, Mexico. Different species of pineapple (Miel, Cayenne, and Esmeralda) were dehydrated at different temperatures from 64 to 80°C and the safety of the product was subsequently verified, for these aerobic mesophiles (<230 ufc/g), total coliforms (<0.3 s.m.), molds and yeasts (<120 v.e.), and salmonella spp (Absent in 25 g), and results were obtained within the proposed specifications, which were generated taking as reference the national and international guidance standards. A sensory evaluation, a modified Flash Profile (mFP), was carried out with a group of judges trained in descriptive methodology, since a better consensus of responses was obtained, thus demonstrating the usability of mFP for food dehydration. The studies of pineapple allowed the evaluation of production with the DGA 200 technology, and the microbiological standards, as well as sensory and physicochemical parameters, were considering just to verify that product is suitable for human consumption. The technology is a system that takes advantage of the heat of the earth, with which it is possible to work 7 days a week or the entire pineapple season. Physicochemical changes caused by its dehydration with respect to the content of vitamin C, carbohydrates, and dietary fiber in the three species of dehydrated pineapple were measured. In the fresh samples, an average concentration of vitamin C 9 mg/100 g, carbohydrates 11.6 g sugar/100 g, and dietary fiber 0.96% were measured. The dehydrated samples presented an average value of vitamin C of 95 mg/100 g, carbohydrates 72.6 g sugar/100 g, and dietary fiber 8.6%, these results were similar to Mühlbauer and Müller, 2020, Drying atlas, drying kinetics and quality of agricultural products, Elsevier.
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Affiliation(s)
| | - Patricia Severiano‐Pérez
- Laboratorios de Evaluación Sensorial y Microbiología, Departamento de Alimentos y Biotecnología, Facultad de QuímicaUniversidad Nacional Autónoma de MéxicoMexico CityMexico
| | | | - Olga Del C. Velázquez‐Madrazo
- Laboratorios de Evaluación Sensorial y Microbiología, Departamento de Alimentos y Biotecnología, Facultad de QuímicaUniversidad Nacional Autónoma de MéxicoMexico CityMexico
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Riveros-Gomez M, Baldán Y, Román MC, Fabani MP, Mazza G, Rodríguez R. Drying and rehydration kinetics of peeled and unpeeled green apple slices (Granny Smith cv). JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2022; 57:835-847. [PMID: 36134516 DOI: 10.1080/03601234.2022.2126246] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
In this work, the kinetics of drying and rehydration of green apple slices peeled and unpeeled (Granny Smith cv) were studied. The apple slices were dried at 50, 60, and 70 °C, and after that, rehydrated at ambient (Ta) and boiling temperature (Tb). The drying kinetics were adjusted with the Dincer and Dost model, giving a good fit. Effective diffusivity (Deff) and the convective mass transfer coefficient (hm) were also determined, both coefficients increase with drying temperature, being 1.25 × 10-9 m2 s-1 and 9.53 × 10-7 m2 s-1 the highest values obtained for the peeled apple slices respectively. Peleg and Weibull models were adjusted to the rehydration experimental data obtaining a good fit (R2 > 0.99). Deff values increase significantly with rehydration temperature but take similar values between peeled and unpeeled samples. Acidity, pH, moisture content, solid soluble content, and equivalent diameter were determined to compare the fresh apple slices with those after dehydration and the post-rehydration process. The apple slices rehydrated at boiling temperature better preserved the characteristics of fresh samples due to the short immersion times in water, no significant differences were observed between peeled and unpeeled apples. According to the results, it is convenient to dry the apple slices unpeeled at 70 °C and rehydrate them at Tb.
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Affiliation(s)
- Mathias Riveros-Gomez
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
| | - Yanina Baldán
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
| | - María Celia Román
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
| | - María Paula Fabani
- Facultad de Ingeniería (UNSJ), Instituto de Biotecnología, San Juan, Argentina
| | - Germán Mazza
- Biotecnología y Energías Alternativas, PROBIEN (CONICET-UNCo), Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Neuquén, Argentina
- Patagonia Confluencia, Centro Científico Tecnológico CONICET, Neuquén, Argentina
| | - Rosa Rodríguez
- Grupo Vinculado al PROBIEN (CONICET-UNCo), Instituto de Ingeniería Química, Facultad de Ingeniería (UNSJ), San Juan, Argentina
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Sustainable Solar Drying of Brewer’s Spent Grains: A Comparison with Conventional Electric Convective Drying. Processes (Basel) 2022. [DOI: 10.3390/pr10020339] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
Spent grains from microbreweries are mostly formed by malting barley (or malt) and are suitable for a further valorization process. Transforming spent grains from waste to raw materials, for instance, in the production of nontraditional flour, requires a previous drying process. A natural convection solar dryer (NCSD) was evaluated as an alternative to a conventional electric convective dryer (CECD) for the dehydration process of local microbrewers’ spent grains. Two types of brewer’s spent grains (BSG; Golden ale and Red ale) were dried with both systems, and sustainability indices, specific energy consumption (eC), and CO2 emissions were calculated and used to assess the environmental advantages and disadvantages of the NCSD. Then, suitable models (empirical, neural networks, and computational fluid dynamics) were used to simulate both types of drying processes under different conditions. The drying times were 30–85 min (depending on the drying temperature, 363.15 K and 333.15 K) and 345–430 min (depending on the starting daytime hour at which the drying process began) for the CECD and the NCSD, respectively. However, eC and CO2 emissions for the CECD were 1.68–1.88 · 10−3 (kW h)/kg and 294.80–410.73 kg/(kW h) for the different drying temperatures. Using the NCSD, both indicators were null, considering this aspect as an environmental benefit.
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A Case Study of Turbulent Free Jet Flows Issuing from Rectangular Slots on Process Performances and Quality of Hot-Air-Dried Apple. Processes (Basel) 2021. [DOI: 10.3390/pr9111900] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
This study deals with the improvement in drying process performances and the quality of the final product for industrial equipment in the food industry. Designers need to optimize the design parameters of devices to create synergies between the greater energy efficiency of the process and high-quality dried products. Air impingement drying was carried out on apple cylinders at 323 K and with air velocities ranging between 30 and 60 m s−1. The studied drying process presents a particular setup of jets as they are multiple rectangular slot jets issued from triangular nozzles. The effect of four design jet parameters (slot width, nozzle-to-surface height, nozzle-to-nozzle spacing, and airflow) on the drying process performances and the quality of the final product was analyzed and optimized using response surface methodology (RSM). A minimal influence of design jet parameters on the process performances was shown, while an important impact was observed on the quality of dried apple. The slot width and the nozzle-to-nozzle spacing had a significant effect on the textural and functional properties. Predictive models were established and good agreements were found between predictive and observed values. Sorption isotherms were properly modeled by the Guggenheim–Anderson–de Boer (GAB) model.
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Fabani MP, Capossio JP, Román MC, Zhu W, Rodriguez R, Mazza G. Producing non-traditional flour from watermelon rind pomace: Artificial neural network (ANN) modeling of the drying process. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2021; 281:111915. [PMID: 33434761 DOI: 10.1016/j.jenvman.2020.111915] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/25/2020] [Accepted: 12/26/2020] [Indexed: 06/12/2023]
Abstract
An artificial neural network (ANN) model was developed to simulate the convective drying process of watermelon rind pomace used in the fabrication of non-traditional flour. Also, the drying curves obtained experimentally were fitted with eleven different empirical models to compare both modeling approaches. Lastly, to reduce the required fossil fuel in the convective drying process, two types of solar air heaters (SAH) were presented and experimentally evaluated. The optimization of the ANN by a genetic algorithm (GA) resulted in an optimal number of neurons of nine (9) for the first hidden layer and ten (10) for the second hidden layer. Also, the ANN performed better than the best fitted empirical model. Simulations with the trained ANN showed very promising generalization capabilities. The type II SAH showed the best performance and the highest air temperature it reached was 45 °C. The specific energy consumption (SEC) needed to dry the watermelon rind at this temperature and the CO2 emissions were 609 kWh.kg-1 and 318 kg CO2.kWh-1, respectively. Using the type II SAH, this energy amount would be saved without CO2 emissions. To reach higher drying temperatures the combination of the SAH and the electrical convective dryer is possible.
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Affiliation(s)
- María Paula Fabani
- Instituto de Biotecnología, Facultad de Ingeniería, UNSJ, San Juan, Argentina
| | - Juan Pablo Capossio
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN (CONICET-UNCo), Neuquén, Argentina
| | - María Celia Román
- Instituto de Ingeniería Química - Facultad de Ingeniería, UNSJ - Grupo Vinculado al PROBIEN (CONICET-UNCo), San Juan, Argentina
| | - Wenlei Zhu
- Beijing Key Lab of Bioprocess, College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, China
| | - Rosa Rodriguez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN (CONICET-UNCo), Neuquén, Argentina
| | - Germán Mazza
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN (CONICET-UNCo), Neuquén, Argentina; Centro Científico Tecnológico CONICET - Patagonia Confluencia, Neuquén, Argentina.
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Zalazar-García D, Torres E, Rodriguez-Ortiz L, Deng Y, Soria J, Bucalá V, Rodriguez R, Mazza G. Cleaner and sustainable processes for extracting phenolic compounds from bio-waste. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2020; 273:111154. [PMID: 32771852 DOI: 10.1016/j.jenvman.2020.111154] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 07/22/2020] [Accepted: 07/29/2020] [Indexed: 06/11/2023]
Abstract
The frequent environment-unfriendly treatments of agro-industrial bio-wastes cause severe pollution through air pollution and through residual effluents and hazardous solid waste. These bio-wastes can contain phenolic compounds, forms of phenolic acids and flavonoids in plants. They are however the most abundant class of many phytochemicals and have been given great interest due to their health advantage and high economic value. An interesting upgrading of these bio-wastes may consist in obtaining a concentrated extract of phenolic compounds using no-toxic solvents, hence protecting the environment and human health. In this work, different alternatives of the extraction process were evaluated using an exergetic analysis. The energy and water consumptions, CO2 emissions, exergetic yield, wasted and destroyed exergy were calculated. It was found that several alternatives for recycle streams were convenient (streams with higher chemical exergy were not discharged into the environment). The energy and water consumption for the best alternative (ethanol-water ratio 1/1 including recycle stream, named E-W 1/1 Rec) were 567 MJ/h and 105 kg/h, respectively and the CO2 emission was 105 kg/h. The calculated exergy destruction indicated that the evaporation and distillation stages may be optimized towards a more sustainable operation. It is not advisable to dry the bio-waste if it will be immediately processed once generated.
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Affiliation(s)
- Daniela Zalazar-García
- Instituto de Ingeniería Química - Facultad de Ingeniería (UNSJ) - Grupo Vinculado al PROBIEN (CONICET-UNCo), San Juan, Argentina
| | - Erick Torres
- Instituto de Ingeniería Química - Facultad de Ingeniería (UNSJ) - Grupo Vinculado al PROBIEN (CONICET-UNCo), San Juan, Argentina
| | - Leandro Rodriguez-Ortiz
- Instituto de Ingeniería Química - Facultad de Ingeniería (UNSJ) - Grupo Vinculado al PROBIEN (CONICET-UNCo), San Juan, Argentina
| | - Yimin Deng
- KULeuven, Department of Chemical Engineering, Laboratory of Process Technology, Sint-Katelijne-Waver, Belgium; Beijing University of Chemical Technology, Beijing Advanced Innovation Centre for Smart Matter Science and Engineering, Beijing, China
| | - José Soria
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN (CONICET-UNCo), Neuquén, Argentina
| | - Verónica Bucalá
- Departamento de Ingeniería Química, Universidad Nacional Del Sur, Bahía Blanca, Argentina; Planta Piloto de Ingeniería Química, PLAPIQUI (CONICET-UNS), Bahía Blanca, Argentina
| | - Rosa Rodriguez
- Instituto de Ingeniería Química - Facultad de Ingeniería (UNSJ) - Grupo Vinculado al PROBIEN (CONICET-UNCo), San Juan, Argentina
| | - Germán Mazza
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN (CONICET-UNCo), Neuquén, Argentina.
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