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Constantin OE, Stoica F, Rațu RN, Stănciuc N, Bahrim GE, Râpeanu G. Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review. Antioxidants (Basel) 2024; 13:100. [PMID: 38247524 PMCID: PMC10812587 DOI: 10.3390/antiox13010100] [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: 11/27/2023] [Revised: 12/22/2023] [Accepted: 01/12/2024] [Indexed: 01/23/2024] Open
Abstract
Significant waste streams produced during winemaking include winery by-products such as pomace, skins, leaves, stems, lees, and seeds. These waste by-products were frequently disposed of in the past, causing resource waste and environmental issues. However, interest has risen in valorizing vineyard by-products to tap into their latent potential and turn them into high-value products. Wine industry by-products serve as a potential economic interest, given that they are typically significant natural bioactive sources that may exhibit significant biological properties related to human wellness and health. This review emphasizes the significance of winery by-product valorization as a sustainable management resource and waste management method. The novelty of this review lies in its comprehensive analysis of the potential of winery by-products as a source of bioactive compounds, extraction techniques, health benefits, and applications in various sectors. Chemical components in winery by-products include bioactive substances, antioxidants, dietary fibers, organic acids, and proteins, all of which have important industrial and therapeutic applications. The bioactives from winery by-products act as antioxidant, antidiabetic, and anticancer agents that have proven potential health-promoting effects. Wineries can switch from a linear waste management pattern to a more sustainable and practical method by adopting a circular bioeconomy strategy. Consequently, the recovery of bioactive compounds that function as antioxidants and health-promoting agents could promote various industries concomitant within the circular economy.
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Affiliation(s)
- Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Florina Stoica
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Roxana Nicoleta Rațu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
- Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domnească Street, 800201 Galati, Romania; (O.E.C.); (R.N.R.); (N.S.); (G.E.B.)
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Grigaliūnaitė I, Ruiz-Méndez MV. Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO2) and short path distillation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023. [PMID: 37516465 DOI: 10.1016/bs.afnr.2022.12.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Abstract
Today, regulations and consumer awareness demand production technologies with minimum impact on the environment and maximum utilization of available resources. In the field of lipids, two well-known technologies for avoiding the use of organic solvents and chemicals stand out: supercritical (Sc) fluids and short path distillation (SPD). To date, both technologies involve high operating costs that have limited their application to selected high value-added products which are high temperature sensitive. However, improvements in process control and materials make further implementation of these techniques possible. In this chapter, an integrative review has been carried out with the aim of compiling the literature on the application of these technologies to lipid extraction, micronization and fractionation of liquid mixtures. Special attention has been paid to the separation of compounds by both technologies: deacidification, partial purification of acylglycerol compounds, isolation of unsaponifiable compounds and separation of toxic and polluting compounds.
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The Utilization of Physiologically Active Molecular Components of Grape Seeds and Grape Marc. Int J Mol Sci 2022; 23:ijms231911165. [PMID: 36232467 PMCID: PMC9570270 DOI: 10.3390/ijms231911165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 09/01/2022] [Accepted: 09/16/2022] [Indexed: 11/18/2022] Open
Abstract
Nutritional interventions may highly contribute to the maintenance or restoration of human health. Grapes (Vitis vinifera) are one of the oldest known beneficial nutritional components of the human diet. Their high polyphenol content has been proven to enhance human health beyond doubt in statistics-based public health studies, especially in the prevention of cardiovascular disease and cancer. The current review concentrates on presenting and classifying polyphenol bioactive molecules (resveratrol, quercetin, catechin/epicatechin, etc.) available in high quantities in Vitis vinifera grapes or their byproducts. The molecular pathways and cellular signaling cascades involved in the effects of these polyphenol molecules are also presented in this review, which summarizes currently available in vitro and in vivo experimental literature data on their biological activities mostly in easily accessible tabular form. New molecules for different therapeutic purposes can also be synthesized based on existing polyphenol compound classes available in high quantities in grape, wine, and grape marc. Therefore an overview of these molecular structures is provided. Novel possibilities as dendrimer nanobioconjugates are reviewed, too. Currently available in vitro and in vivo experimental literature data on polyphenol biological activities are presented in easily accessible tabular form. The scope of the review details the antidiabetic, anticarcinogenic, antiviral, vasoprotective, and neuroprotective roles of grape-origin flavonoids. The novelty of the study lies in the description of the processing of agricultural by-products (grape seeds and skins) of industrial relevance, and the detailed description of the molecular mechanisms of action. In addition, the review of the clinical therapeutic applications of polyphenols is unique as no summary study has yet been done.
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Duan F, Zhang Y, Wang Y, Zhang X, Zhao W, Zhang H. Study on stability of grape seed oil/rice hydrolyzed protein emulsion. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, the stability mechanism of grape seed oil/rice hydrolyzed protein emulsion was studied. The grape seed oil (10% v/v) and rice hydrolyzed protein (2% w/v) were homogenized under high pressure to prepare the emulsion. It was observed by CLSM and Multiple light scatterometer that the emulsion had long-term storage stability, and the average particle size of droplets was 0.984–1.363 µm. ζ-potential ranged from −37.733 mV to −25.633 mV. It is found that the emulsion has strong resistance to temperature, ions and other environmental factors from the macroscopic and microscopic structure, and no emulsion stratification phenomenon occurs. The composite emulsion can be used in the field of food industry and fine chemical industry, which can provide nutrition and functionality of products, its research has certain value and has a wide space for development.
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Affiliation(s)
- Fangyu Duan
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Ying Zhang
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Yue Wang
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Xu Zhang
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Wei Zhao
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Hao Zhang
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
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Chew SC, Ali MA. Recent advances in ultrasound technology applications of vegetable oil refining. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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6
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Zhou D, Shi Q, Pan J, Liu M, Long Y, Ge F. Effectively improve the quality of camellia oil by the combination of supercritical fluid extraction and molecular distillation (SFE-MD). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.075] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Molecular Distillation-Induced Deacidification of Soybean Oil Isolated by Enzyme-Assisted Aqueous Extraction: Effect of Distillation Parameters. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9102123] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Soybean oil isolated by enzyme-assisted aqueous extraction (EAE) was subjected to molecular distillation-induced deacidification, and the effects of evaporator temperature, scraper speed, and feed flow rate on oil quality (acid value, color, peroxide value, p-anisidine value, tocopherol content, and fatty acid content) were evaluated to determine the suitable deacidification conditions. Fatty acid content was largely unaffected by evaporator temperature and scraper speed, while an increase of these parameters decreased tocopherol content as well as acid, peroxide, and p-anisidine values and resulted in Lovibond color deepening. The increase of feed flow rate had an opposite effect on the above quality indices. As a result, molecular distillation of EAE-produced soybean oil under suitable conditions (evaporator temperature = 180 °C, scraper speed = 220 rpm, feed flow rate = 4 mL/min) was found to afford a high-quality deacidified product in an environmentally friendly way.
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Ketenoglu O, Sahin Ozkan K, Yorulmaz A, Tekin A. Molecular distillation of olive pomace oil ─ Multiobjective optimization for tocopherol and squalene. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.051] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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de Oliveira VF, Parente EJS, Cavalcante CL, Luna FMT. Short-chain esters enriched biofuel obtained from vegetable oil using molecular distillation. CAN J CHEM ENG 2017. [DOI: 10.1002/cjce.23044] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Vanessa F. de Oliveira
- Universidade Federal do Ceará, Depto. de Engenharia Química, Grupo de Pesquisa em Separações por Adsorção; Campus do Pici; Bl. 709, Fortaleza CE, 60.455-900 Brazil
| | - Expedito J. S. Parente
- Universidade Federal do Ceará, Depto. de Engenharia Química, Grupo de Pesquisa em Separações por Adsorção; Campus do Pici; Bl. 709, Fortaleza CE, 60.455-900 Brazil
| | - Célio L. Cavalcante
- Universidade Federal do Ceará, Depto. de Engenharia Química, Grupo de Pesquisa em Separações por Adsorção; Campus do Pici; Bl. 709, Fortaleza CE, 60.455-900 Brazil
| | - F. Murilo T. Luna
- Universidade Federal do Ceará, Depto. de Engenharia Química, Grupo de Pesquisa em Separações por Adsorção; Campus do Pici; Bl. 709, Fortaleza CE, 60.455-900 Brazil
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Li J, Sun D, Qian L, Liu Y. Subcritical Butane Extraction of Wheat Germ Oil and Its Deacidification by Molecular Distillation. Molecules 2016; 21:molecules21121675. [PMID: 27941610 PMCID: PMC6272929 DOI: 10.3390/molecules21121675] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2016] [Revised: 11/29/2016] [Accepted: 11/30/2016] [Indexed: 11/23/2022] Open
Abstract
Extraction and deacidification are important stages for wheat germ oil (WGO) production. Crude WGO was extracted using subcritical butane extraction (SBE) and compared with traditional solvent extraction (SE) and supercritical carbon dioxide extraction (SCE) based on the yield, chemical index and fatty acid profile. Furthermore, the effects of the molecular distillation temperature on the quality of WGO were also investigated in this study. Results indicated that WGO extracted by SBE has a higher yield of 9.10% and better quality; at the same time, its fatty acid composition has no significant difference compared with that of SE and SCE. The molecular distillation experiment showed that the acid value, peroxide value and p-anisidine value of WGO were reduced with the increase of the evaporation temperatures, and the contents of the active constituents of tocopherol, polyphenols and phytosterols are simultaneously decreased. Generally, the distillation temperature of 150 °C is an appropriate condition for WGO deacidification with the higher deacidification efficiency of 77.78% and the higher retention rate of active constituents.
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Affiliation(s)
- Jinwei Li
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China.
| | - Dewei Sun
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China.
| | - Lige Qian
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China.
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China.
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Ovcharova T, Zlatanov M, Dimitrova R. Chemical composition of seeds of four Bulgarian grape varieties. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2016. [DOI: 10.1051/ctv/20163101031] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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12
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Yalcin H, Kavuncuoglu H, Ekici L, Sagdic O. Determination of Fatty Acid Composition, Volatile Components, Physico-Chemical and Bioactive Properties of Grape (Vitis vinifera) Seed and Seed Oil. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12854] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hasan Yalcin
- Erciyes University, Engineering Faculty, Department of Food Engineering; Kayseri Turkey
| | - Hatice Kavuncuoglu
- Erciyes University, Engineering Faculty, Department of Food Engineering; Kayseri Turkey
| | - Lutfiye Ekici
- Erciyes University, Engineering Faculty, Department of Food Engineering; Kayseri Turkey
| | - Osman Sagdic
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Istanbul; Yildiz Technical University; Turkey
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Borgarello AV, Mezza GN, Pramparo MC, Gayol MF. Thymol enrichment from oregano essential oil by molecular distillation. Sep Purif Technol 2015. [DOI: 10.1016/j.seppur.2015.08.035] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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14
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Zhang H, Li HM, Wang S, Feng F. Optimizing conditions for refining unsaturated fatty acids fromHippophae rhamnoidesL. seed oil by molecular distillation using response surface methodology. ACTA ALIMENTARIA 2015. [DOI: 10.1556/aalim.2014.0010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Mironeasa S, Codină GG, Mironeasa C. Optimization of Wheat-Grape Seed Composite Flour to Improve Alpha-Amylase Activity and Dough Rheological Behavior. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1045516] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Vaisali C, Charanyaa S, Belur PD, Regupathi I. Refining of edible oils: a critical appraisal of current and potential technologies. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12657] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chandrasekar Vaisali
- Department of Chemical Engineering; National Institute of Technology Karnataka; Surathkal, Srinivasnagar Mangalore 575 025 India
| | - Sampath Charanyaa
- Department of Chemical Engineering; National Institute of Technology Karnataka; Surathkal, Srinivasnagar Mangalore 575 025 India
| | - Prasanna D. Belur
- Department of Chemical Engineering; National Institute of Technology Karnataka; Surathkal, Srinivasnagar Mangalore 575 025 India
| | - I. Regupathi
- Department of Chemical Engineering; National Institute of Technology Karnataka; Surathkal, Srinivasnagar Mangalore 575 025 India
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Landucci G, Lovicu G, Barontini F, Guidi L, Nicolella C. Safety issues related to the maintenance operations in a vegetable oil refinery: A case study. J Loss Prev Process Ind 2014. [DOI: 10.1016/j.jlp.2014.05.005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Zhao L, Zhang Y, He L, Dai W, Lai Y, Yao X, Cao Y. Soy Sauce Residue Oil Extracted by a Novel Continuous Phase Transition Extraction under Low Temperature and Its Refining Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3230-3235. [PMID: 24650165 DOI: 10.1021/jf405459v] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
On the basis of previous single-factor experiments, extraction parameters of soy sauce residue (SSR) oil extracted using a self-developed continuous phase transition extraction method at low temperature was optimized using the response surface methodology. The established optimal conditions for maximum oil yield were n-butane solvent, 0.5 MPa extraction pressure, 45 °C temperature, 62 min extraction time, and 45 mesh raw material granularity. Under these conditions, the actual yield was 28.43% ± 0.17%, which is relatively close to the predicted yield. Meanwhile, isoflavone was extracted from defatted SSR using the same method, but the parameters and solvent used were altered. The new solvent was 95% (v/v) ethanol, and extraction was performed under 1.0 MPa at 60 °C for 90 min. The extracted isoflavones, with 0.18% ± 0.012% yield, mainly comprised daidzein and genistein, two kinds of aglycones. The novel continuous phase transition extraction under low temperature could provide favorable conditions for the extraction of nonpolar or strongly polar substances. The oil physicochemical properties and fatty acids compositions were analyzed. Results showed that the main drawback of the crude oil was the excess of acid value (AV, 63.9 ± 0.1 mg KOH/g) and peroxide value (POV, 9.05 ± 0.3 mmol/kg), compared with that of normal soybean oil. However, through molecular distillation, AV and POV dropped to 1.78 ± 0.12 mg KOH/g and 5.9 ± 0.08 mmol/kg, respectively. This refined oil may be used as feedstuff oil.
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Affiliation(s)
- Lichao Zhao
- College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China
| | - Yong Zhang
- College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China
| | - Liping He
- College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China
| | - Weijie Dai
- College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China
| | - Yingyi Lai
- College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China
| | - Xueyi Yao
- College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China
| | - Yong Cao
- College of Food Science and ‡Instrumental Analysis & Reasearch Center, South China Agricultural University , NO. 483 Wushan Road, Guangzhou 510642, People's Republic of China
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Xiong Y, Zhao Z, Zhu L, Chen Y, Ji H, Yang D. Removal of three kinds of phthalates from sweet orange oil by molecular distillation. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.04.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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21
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Landucci G, Pannocchia G, Pelagagge L, Nicolella C. Analysis and simulation of an industrial vegetable oil refining process. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.01.034] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Martins PF, Carmona C, Martinez EL, Sbaite P, Filho RM, Maciel MRW. Evaluation of methyl chavicol concentration by different evaporation processes using central composite experimental design. Sep Purif Technol 2012. [DOI: 10.1016/j.seppur.2012.08.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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23
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Enrichment of cuminaldehyde and p-mentha-1,4-dien-7-al in cumin (Cuminum cyminum L.) oil by molecular distillation. Sep Purif Technol 2012. [DOI: 10.1016/j.seppur.2012.06.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Liang G, Qiao X, Bi Y, Zou B, Zheng Z. Studies on purification of allicin by molecular distillation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1475-1478. [PMID: 22228257 DOI: 10.1002/jsfa.4729] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2011] [Revised: 09/19/2011] [Accepted: 09/26/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND With recent improvements in living standards, people have been giving more consideration to the healthcare effects of foods. In this respect, allicin, which is the most important organosulfur compound in garlic and plays a key role in physiological function, has been receiving much attention. RESULTS Allicin obtained from garlic by supercritical CO(2) extraction was purified by molecular distillation (MD). The effects of operating conditions such as absolute pressure (AP), distillation temperature (DT) and feed flow rate (FFR) on allicin purity and yield were studied. The optimal AP, DT and FFR levels in first-stage MD were found to be 200 Pa, 50 °C and 15 mL min(-1) respectively. After three stages of MD the contents of allicin, diallyl disulfide (DADS) and diallyl trisulfide (DATS) were 68.04, 9.19 and 5.91% (w/w) respectively. CONCLUSION This study has provided a safe and effective method for the purification of allicin.
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Affiliation(s)
- Guo Liang
- College of Food Sciences and Engineering, Shandong Agricultural University, Taian, China
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Wu W, Wang C, Zheng J. Optimization of deacidification of low-calorie cocoa butter by molecular distillation. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.028] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Tovar LP, Maciel MRW, Winter A, Batistella CB, Filho RM, Medina LC. Reliability–Based Optimization using Surface Response Methodology to Split Heavy Petroleum Fractions by Centrifugal Molecular Distillation Process. SEP SCI TECHNOL 2012. [DOI: 10.1080/01496395.2011.644612] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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MIRONEASA SILVIA, CODINĂ GEORGIANAGABRIELA, MIRONEASA COSTEL. THE EFFECTS OF WHEAT FLOUR SUBSTITUTION WITH GRAPE SEED FLOUR ON THE RHEOLOGICAL PARAMETERS OF THE DOUGH ASSESSED BY MIXOLAB. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2011.00315.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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28
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Tovar LP, Pinto GMF, Wolf-Maciel MR, Batistella CB, Maciel-Filho R. Short-Path-Distillation Process of Lemongrass Essential Oil: Physicochemical Characterization and Assessment Quality of the Distillate and the Residue Products. Ind Eng Chem Res 2011. [DOI: 10.1021/ie101503n] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Laura P. Tovar
- Laboratory of Separation Process Development and ‡Laboratory of Optimization, Project and Advanced Control, School of Chemical Engineering, State University of Campinas, 13083-852 Campinas, Brazil
| | - Gláucia M. F. Pinto
- Laboratory of Separation Process Development and ‡Laboratory of Optimization, Project and Advanced Control, School of Chemical Engineering, State University of Campinas, 13083-852 Campinas, Brazil
| | - Maria R. Wolf-Maciel
- Laboratory of Separation Process Development and ‡Laboratory of Optimization, Project and Advanced Control, School of Chemical Engineering, State University of Campinas, 13083-852 Campinas, Brazil
| | - César B. Batistella
- Laboratory of Separation Process Development and ‡Laboratory of Optimization, Project and Advanced Control, School of Chemical Engineering, State University of Campinas, 13083-852 Campinas, Brazil
| | - Rubens Maciel-Filho
- Laboratory of Separation Process Development and ‡Laboratory of Optimization, Project and Advanced Control, School of Chemical Engineering, State University of Campinas, 13083-852 Campinas, Brazil
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Factorial design applied to concentrate bioactive component of Cymbopogon citratus essential oil using short path distillation. Chem Eng Res Des 2010. [DOI: 10.1016/j.cherd.2009.07.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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EIKANI MOHAMMADH, GOLMOHAMMAD FERESHTEH. OPTIMIZED SUPERHEATED HEXANE EXTRACTION OF GRAPESEED OIL. ACTA ACUST UNITED AC 2009. [DOI: 10.1111/j.1745-4522.2009.01163.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Rubio M, Alvarez-Ortí M, Alvarruiz A, Fernández E, Pardo JE. Characterization of oil obtained from grape seeds collected during berry development. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:2812-2815. [PMID: 19256538 DOI: 10.1021/jf803627t] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The surpluses of the wine industry that originate from wine production in the European countries must be reduced. Green harvesting, consisting in collecting the grapes when they are still green, could contribute to the reduction of the yield of vineyards. The green grapes are not suitable for wine production, but they can be used for seed oil extraction. Grape seed oil is a linoleic acid rich oil that has been suggested as an alternative to traditional vegetable edible oils. In this work, grape samples were collected at different stages during berry development for seed oil extraction. The grapes collected at a very early stage showed a very low oil extraction yield compared with that of the samples collected at later stages. The oil from the grapes collected at an early stage had considerably higher sterols content and had a significantly different fatty acid composition compared with those of the oil extracted from grapes collected at later stages. However, the oil samples from grapes collected before veraison did not show significant differences with samples collected after veraison as regards oil extraction yield, fatty acids composition, and total sterol content and composition. Our data suggest that grapes collected from green harvesting near veraison could be suitable for seed oil extraction, with characteristics similar to those of the oil extracted from the seeds of mature grapes.
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Affiliation(s)
- Manuela Rubio
- Escuela Técnica Superior de Ingenieros Agrónomos, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071-Albacete, Spain
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Abstract
Traditional Chinese medicines (TCMs) are getting more and more popular nowadays in the whole world for improving health condition of human beings as well as preventing and healing diseases. TCM is a multi-component system with components mostly unknown, and only a few compounds are responsible for the pharmaceutical and/or toxic effects. The large numbers of other components in the TCM make the screening and analysis of the bioactive components extremely difficult. So, separation and analysis of the desired chemical components in TCM are very important subjects for modernization research of TCM. Thus, many novel separation techniques with significant advantages over conventional methods were introduced and applied to separation and analysis of the chemical constituents in TCM. This review presents just a brief outline of the applications of different separation methods for the isolation and analysis of TCM constituents.
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Affiliation(s)
- Shao Liu
- College of Chemistry and Chemical Engineering, Research Center of Modernization of Chinese Medicines, Central South University, Changsha, PR China
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