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Nicolescu A, Babotă M, Aranda Cañada E, Inês Dias M, Añibarro-Ortega M, Cornea-Cipcigan M, Tanase C, Radu Sisea C, Mocan A, Barros L, Crișan G. Association of enzymatic and optimized ultrasound-assisted aqueous extraction of flavonoid glycosides from dried Hippophae rhamnoides L. (Sea Buckthorn) berries. ULTRASONICS SONOCHEMISTRY 2024; 108:106955. [PMID: 38909597 DOI: 10.1016/j.ultsonch.2024.106955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 06/05/2024] [Accepted: 06/13/2024] [Indexed: 06/25/2024]
Abstract
The main purpose of the present study was to determine the effect of associating an optimized ultrasound-assisted extraction (UAE) protocol with enzyme-assisted extraction (EAE) in aqueous media, using the dried berries of Hippophae rhamnoides L. (sea buckthorn) as plant material. A specialized software was used for the determination of potential optimal extraction parameters, leading to the development of four optimized extracts with different characteristics (UAE ± EAE). For these extracts, buffered or non-buffered solutions have been used, with the aim to determine the influence of adjustable pH on extractability. As enzymatic solution, a pectinase, cellulase, and hemicellulase mix (2:1:1) has been applied, acting as pre-treatment for the optimized protocol. The highest extractive yields have been identified for non-buffered extracts, and the E-UAE combination obtained extracts with the highest overall in vitro antioxidant activity. The HPLC-MSn analysis demonstrated a rich composition in different types of isorhamnetin-O-glycosides, as well as some quercetin-O-glycosides, showing a high recovery of specific flavonol-type polyphenolic species. Moreover, we have tentatively identified two flavanols (i.e., catechin and epigallocatechin) and one flavone derivative (i.e., luteolin).
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Affiliation(s)
- Alexandru Nicolescu
- Department of Pharmaceutical Botany, "Iuliu Hațieganu" University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania; Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Mihai Babotă
- Research Center of Medicinal and Aromatic Plants, "George Emil Palade" University of Medicine, Pharmacy, Sciences and Technology, 38 Gheorghe Marinescu Street, 540139 Târgu Mures, Romania
| | | | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Mikel Añibarro-Ortega
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Mihaiela Cornea-Cipcigan
- Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Corneliu Tanase
- Research Center of Medicinal and Aromatic Plants, "George Emil Palade" University of Medicine, Pharmacy, Sciences and Technology, 38 Gheorghe Marinescu Street, 540139 Târgu Mures, Romania
| | - Cristian Radu Sisea
- Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Andrei Mocan
- Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; Research Center of Medicinal and Aromatic Plants, "George Emil Palade" University of Medicine, Pharmacy, Sciences and Technology, 38 Gheorghe Marinescu Street, 540139 Târgu Mures, Romania.
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Gianina Crișan
- Department of Pharmaceutical Botany, "Iuliu Hațieganu" University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania
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Roselli V, Pugliese G, Leuci R, Brunetti L, Gambacorta L, Tufarelli V, Piemontese L. Green Methods to Recover Bioactive Compounds from Food Industry Waste: A Sustainable Practice from the Perspective of the Circular Economy. Molecules 2024; 29:2682. [PMID: 38893556 PMCID: PMC11173532 DOI: 10.3390/molecules29112682] [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: 04/29/2024] [Revised: 06/02/2024] [Accepted: 06/03/2024] [Indexed: 06/21/2024] Open
Abstract
The worrying and constant increase in the quantities of food and beverage industry by-products and wastes is one of the main factors contributing to global environmental pollution. Since this is a direct consequence of continuous population growth, it is imperative to reduce waste production and keep it under control. Re-purposing agro-industrial wastes, giving them new life and new directions of use, is a good first step in this direction, and, in global food production, vegetables and fruits account for a significant percentage. In this paper, brewery waste, cocoa bean shells, banana and citrus peels and pineapple wastes are examined. These are sources of bioactive molecules such as polyphenols, whose regular intake in the human diet is related to the prevention of various diseases linked to oxidative stress. In order to recover such bioactive compounds using more sustainable methods than conventional extraction, innovative solutions have been evaluated in the past decades. Of particular interest is the use of deep eutectic solvents (DESs) and compressed solvents, associated with green techniques such as microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), pressurized liquid extraction (PLE) and pulsed-electric-field-assisted extraction (PEF). These novel techniques are gaining importance because, in most cases, they allow for optimizing the extraction yield, quality, costs and time.
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Affiliation(s)
- Vincenzo Roselli
- Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, Campus E. Quagliariello, Via E. Orabona 4, 70126 Bari, Italy
| | - Gianluca Pugliese
- Department of Precision and Regenerative Medicine and Jonian Area (DiMePRe-J), Section of Veterinary Science and Animal Production, University of Bari Aldo Moro, 70010 Valenzano, Italy
| | - Rosalba Leuci
- Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, Campus E. Quagliariello, Via E. Orabona 4, 70126 Bari, Italy
| | - Leonardo Brunetti
- Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, Campus E. Quagliariello, Via E. Orabona 4, 70126 Bari, Italy
| | - Lucia Gambacorta
- Institute of Science of Food Production (ISPA), Research National Council (CNR), Via Amendola 122/O, 70126 Bari, Italy
| | - Vincenzo Tufarelli
- Department of Precision and Regenerative Medicine and Jonian Area (DiMePRe-J), Section of Veterinary Science and Animal Production, University of Bari Aldo Moro, 70010 Valenzano, Italy
| | - Luca Piemontese
- Department of Pharmacy-Pharmaceutical Science, University of Bari Aldo Moro, Campus E. Quagliariello, Via E. Orabona 4, 70126 Bari, Italy
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Asif M, Javaid T, Razzaq ZU, Khan MKI, Maan AA, Yousaf S, Usman A, Shahid S. Sustainable utilization of apple pomace and its emerging potential for development of functional foods. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:17932-17950. [PMID: 37458891 DOI: 10.1007/s11356-023-28479-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Accepted: 06/23/2023] [Indexed: 03/09/2024]
Abstract
Apple pomace, a byproduct of apple processing industry, possesses nutritional components which are of great interests for health aspects. Apple pomace is a good source of dietary fiber, minerals, carbohydrates, phenolic, and antioxidant compounds. These bioactive compounds can be extracted by different extraction techniques which have been comprehensively described in this review article. Furthermore, the incorporation of apple pomace as functional ingredients in different food products like bakery items, extrusion-based snacks, meat, dairy, and confectionary products to improve the commercial value and health benefits has been discussed briefly. This review article can be a helpful tool for industrialists, innovative researchers, and waste management authorities to manage the apple waste in an appropriate and sustainable way.
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Affiliation(s)
- Muhammad Asif
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Tahreem Javaid
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Zafar Ullah Razzaq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhmmad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan.
| | - Abid Aslam Maan
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Saria Yousaf
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Ayesha Usman
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Sidra Shahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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Afoakwah NA, Tchabo W, Owusu-Ansah P. Ultrasound-assisted extraction (UAE) of Jerusalem artichoke tuber bio-active ingredient using optimized conditions of Box-Behnken response surface methodology. Heliyon 2024; 10:e25645. [PMID: 38390185 PMCID: PMC10881531 DOI: 10.1016/j.heliyon.2024.e25645] [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: 07/20/2023] [Revised: 01/31/2024] [Accepted: 01/31/2024] [Indexed: 02/24/2024] Open
Abstract
The method of ultrasound-assisted extraction (UAE) was utilized to extract polyphenols from Jerusalem artichokes tuber (JAT). To determine the ideal values for ultrasound power (UP), extraction time (ET), and temperature (TP), a response surface methodology was utilized. JAT extracts were prepared using UAE and their content of total flavonoids (TFC), total polyphenols (TPC), ferric reducing-antioxidant activity (FRAP), and 2, 2'-diphenyl-1-picrylhydrazyl (DPPH) were determined. Accordingly, optimal settings were obtained where TP = 80.0 °C, ET = 14.99 min, and UP = 99.2 °C. These conditions caused TPC, TFC, FRAP, and % DPPH values to reach 4163.6 mg GAE/kg, 2731.6 mg RE/kg, 2.16 mmol/L, and 85.2% respectively, with general-desirability values of 1.00. In addition, DPPH (R = 0.950) and FRAP (R = 0.962) correlated with TPC, indicating that TPC contributed significantly to antioxidant activity. It was found that UAE extraction yields were higher than conventional extraction yields.
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Affiliation(s)
- Newlove A Afoakwah
- Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, P. O. Box 1882, Tamale, Ghana
| | - William Tchabo
- Department of Food Science and Nutrition, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, Ngaoundere, Cameroon
| | - Patrick Owusu-Ansah
- Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, P. O. Box 1882, Tamale, Ghana
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Ardakani MH, Rezadoost H, Norouzi HR. Sequential purification of cannabidiol by two-dimensional liquid chromatography combined with modeling and simulation of elution profiles. J Chromatogr A 2024; 1717:464702. [PMID: 38310701 DOI: 10.1016/j.chroma.2024.464702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 12/15/2023] [Accepted: 01/30/2024] [Indexed: 02/06/2024]
Abstract
Cannabidiol (CBD) has garnered significant attention for its neuroprotective properties, and research on its therapeutic effects has increased dramatically in recent years. However, the systematic purification of CBD through scalable processes has remained bottleneck due to the structural similarities of the cannabinoids. Although preparative chromatography is considered as a potential solution, it is usually time-consuming and expensive. Therefore, the development of scalable strategy via fast and accurate optimization approach is crucial. The present study aimed to develop a sequential process for the scalable purification of CBD through an eco-friendly ethanolic extraction using ultrasonic assisted extraction, decarboxylation of cannabidiolic acid optimized by response surface methodology, followed by the development of off-line two-dimensional semi-preparative chromatography, boosted with stacked injection overloading. In the first dimension, a column packed with macroporous resin allows to enrich the target substance and then, the behavior of resin column for scale-up procedure were predicted and optimized by developed mathematical model. A C18 column was used in the second dimension. The CBD purity and recovery obtained were 94.3 and 82.1 %, respectively. A robust and reliable method was employed for CBD enrichment/purification, which can be generalized to other bioactive compounds in complex matrices.
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Affiliation(s)
- Mohammad Hooshyari Ardakani
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, G.C., Evin, Tehran, Iran
| | - Hassan Rezadoost
- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, G.C., Evin, Tehran, Iran.
| | - Hamid Reza Norouzi
- Center of Engineering and Multiscale Modeling of Fluid Flow (CEMF), Department of Chemical Engineering, Amirkabir University of Technology (Tehran Poly Technique), Tehran, Iran
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Ozsefil IC, Ziylan-Yavas A. Green approach for polyphenol extraction from waste tea biomass: Single and hybrid application of conventional and ultrasound-assisted extraction. ENVIRONMENTAL RESEARCH 2023; 235:116703. [PMID: 37474089 DOI: 10.1016/j.envres.2023.116703] [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: 03/01/2023] [Revised: 07/08/2023] [Accepted: 07/18/2023] [Indexed: 07/22/2023]
Abstract
Based on a green approach, the potential use of waste tea biomass (fiber and second sieving) with rich polyphenol content was investigated as an alternative source of polyphenol to achieve an economic added value. In addition, this study demonstrated a comparative approach to explore the most sustainable green extraction method by the assessment of single ultrasound-assisted extraction (UAE) at various frequencies (20, 35, and 200 kHz) and the hybrid operations of ultrasound (US) and thermal extraction (50 °C and 80 °C). As a result, it has been determined that waste tea biomass, with a polyphenol extraction rate of more than 80%, provides a higher recovery capacity than tea leaf (the highest polyphenol recovery rate of 72.5%) in almost all single operations. Among the single UAE, 20 kHz was expressed as the method succeeding with high recovery rates (84%) within 30 min for fiber waste. In contrast, the hybrid operation consisting of 20 kHz US (20 min) with heating at 80 °C (10 min) yielded the highest extraction efficiency with 92% in the same time interval more economically for second sieving waste tea biomass. Therefore, this study has shown that it is possible to utilize UAE alone or in combination with heat extraction from tea waste for environmentally friendly, rapid, and effective polyphenol extraction.
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Affiliation(s)
- Ibrahim Cem Ozsefil
- Bogazici University, Institute of Environmental Sciences, Bebek, 34342, Istanbul, Turkey
| | - Asu Ziylan-Yavas
- Bogazici University, Institute of Environmental Sciences, Bebek, 34342, Istanbul, Turkey.
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Zgórka G, Adamska-Szewczyk A, Baj T. Response Surface Methodology in Optimising the Extraction of Polyphenolic Antioxidants from Flower Buds of Magnolia × soulangeana Soul.-Bod. var. 'Lennei' and Their Detailed Qualitative and Quantitative Profiling. Molecules 2023; 28:6335. [PMID: 37687163 PMCID: PMC10488917 DOI: 10.3390/molecules28176335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
A response surface methodology (RSM) with a central composite design (CCD) was developed to predict and apply the best ultrasound-assisted extraction (UAE) conditions, including the extraction time, the composition of aqueous-ethanolic extractants, and the solvent-to-plant-material ratio, for obtaining the highest yields of different types of polyphenolic components from the dried flower buds of Magnolia × soulangeana Soul.-Bod. var. 'Lennei' (MSL). The novel approach in the RSM procedure resulted from the simultaneous optimisation of UAE conditions to obtain extracts with the highest antioxidant and antiradical potential (examined as dependent variables), using appropriate spectrophotometric assays, with Folin-Ciocâlteu and 2,2-diphenyl-1-picrylhydrazyl reagents, respectively. The use of 66.8% (V/V) ethanol as the extraction solvent during the 55.2 min extraction protocol and the ratio of extractant volume to herbal substance of 46.8 mL/g gave the highest total yield of bioactive antioxidant phenolics in the extract obtained. For this herbal preparation, a qualitative and quantitative analysis was performed using combined chromatographic (LC), spectroscopic (PDA), and tandem mass spectrometric (ESI-QToF-MS/MS) techniques. A detailed phytochemical profiling, conducted for the first time, documented substantial amounts of various polyphenolic antioxidants, especially phenylethanoids and flavonoids, in the MSL flower buds. Their average total content exceeded 30.3 and 36.5 mg/g dry weight, respectively.
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Affiliation(s)
- Grażyna Zgórka
- Department of Pharmacognosy with the Medicinal Plant Garden, Faculty of Pharmacy, Medical University of Lublin, 1 Chodźki Str., 20-093 Lublin, Poland;
| | | | - Tomasz Baj
- Department of Pharmacognosy with the Medicinal Plant Garden, Faculty of Pharmacy, Medical University of Lublin, 1 Chodźki Str., 20-093 Lublin, Poland;
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Asma U, Morozova K, Ferrentino G, Scampicchio M. Apples and Apple By-Products: Antioxidant Properties and Food Applications. Antioxidants (Basel) 2023; 12:1456. [PMID: 37507993 PMCID: PMC10376361 DOI: 10.3390/antiox12071456] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/08/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
In recent years, there has been a growing interest in utilizing natural antioxidants as alternatives to synthetic additives in food products. Apples and apple by-products have gained attention as a potential source of natural antioxidants due to their rich phenolic content. However, the extraction techniques applied for the recovery of phenolic compounds need to be chosen carefully. Studies show that ultrasound-assisted extraction is the most promising technique. High yields of phenolic compounds with antioxidant properties have been obtained by applying ultrasound on both apples and their by-products. Promising results have also been reported for green technologies such as supercritical fluid extraction, especially when a co-solvent is used. Once extracted, recent studies also indicate the feasibility of using these compounds in food products and packaging materials. The present review aims to provide a comprehensive overview of the antioxidant properties of apples and apple by-products, their extraction techniques, and potential applications in food products because of their antioxidant or nutritional properties. The findings reported here highlight the proper utilization of apples and their by-products in food to reduce the detrimental effect on the environment and provide a positive impact on the economy.
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Affiliation(s)
- Umme Asma
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Ksenia Morozova
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Giovanna Ferrentino
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - Matteo Scampicchio
- Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
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Rachpirom M, Pichayakorn W, Puttarak P. Preparation, development, and scale-up of standardized pentacyclic triterpenoid-rich extract from Centella asiatica (L.) Urb. and study of its wound healing activity. Heliyon 2023; 9:e17807. [PMID: 37539271 PMCID: PMC10395139 DOI: 10.1016/j.heliyon.2023.e17807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/16/2023] [Accepted: 06/28/2023] [Indexed: 08/05/2023] Open
Abstract
This pilot-scale study of an innovative green extraction method shows increased biomarker content in plant extracts. Moreover, green extraction methods decrease the effects on the environment and human health and promote industrial growth. This study optimized the process conditions to obtain a pentacyclic triterpenoid-rich extract (PRE) from Centella asiatica (L.) Urb., which contains asiatic acid, madecassic acid, asiaticoside, and madecassoside, and evaluated its biological activities. PRE preparation was scaled up from laboratory to pilot scale. In the pilot scale, a combination of microwave-assisted extraction with an irradiation power of 4 kW and an ultrasonic-assisted extraction at 0.55 kW was used for C. asiatica extraction. The total pentacyclic triterpene content was 106.02 mg/g of crude extract. Then, the C. asiatica extract was fractionated by a macroporous resin (Diaion® HP-20). The PRE preparation method used 50% and 75% EtOH fractions. This PRE produced a high content of pentacyclic triterpenoids at 681.12 mg/g of crude extract. It presented a high anti-inflammatory effect with an IC50 value of 23.88 μg/mL for nitric oxide inhibition and induced wound healing processes (proliferation, migration, and collagen synthesis) in human dermal fibroblast cells. The information gained from this study can advance the industrial extraction of physiologically active substances from various plant sources for use as medicines or components of supplemental food and cosmeceutical products.
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Affiliation(s)
- Mingkwan Rachpirom
- Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat-Yai, Songkhla, 90112, Thailand
- Phytomedicine and Pharmaceutical Biotechnology Research Center, Prince of Songkla University, Hat-Yai, Songkhla, 90112, Thailand
| | - Wiwat Pichayakorn
- Department of Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat-Yai, Songkhla, 90112, Thailand
| | - Panupong Puttarak
- Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat-Yai, Songkhla, 90112, Thailand
- Phytomedicine and Pharmaceutical Biotechnology Research Center, Prince of Songkla University, Hat-Yai, Songkhla, 90112, Thailand
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Bucur MP, Radulescu MC, Radu GL, Bucur B. Cavitation-Effect-Based Treatments and Extractions for Superior Fruit and Milk Valorisation. Molecules 2023; 28:4677. [PMID: 37375232 DOI: 10.3390/molecules28124677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Ultrasound generates cavities in liquids with high-energy behaviour due to large pressure variations, leading to (bio)chemical effects and material modification. Numerous cavity-based treatments in food processes have been reported, but the transition from research to industrial applications is hampered by specific engineering factors, such as the combination of several ultrasound sources, more powerful wave generators or tank geometry. The challenges and development of cavity-based treatments developed for the food industry are reviewed with examples limited to two representative raw materials (fruit and milk) with significantly different properties. Both active compound extraction and food processing techniques based on ultrasound are taken into consideration.
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Affiliation(s)
- Madalina-Petruta Bucur
- National Institute of Research and Development for Biological Sciences, Centre of Bioanalysis, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Maria-Cristina Radulescu
- National Institute of Research and Development for Biological Sciences, Centre of Bioanalysis, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Gabriel Lucian Radu
- National Institute of Research and Development for Biological Sciences, Centre of Bioanalysis, 296 Splaiul Independentei, 060031 Bucharest, Romania
| | - Bogdan Bucur
- National Institute of Research and Development for Biological Sciences, Centre of Bioanalysis, 296 Splaiul Independentei, 060031 Bucharest, Romania
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Afifi SM, Gök R, Eikenberg I, Krygier D, Rottmann E, Stübler AS, Aganovic K, Hillebrand S, Esatbeyoglu T. Comparative flavonoid profile of orange ( Citrus sinensis) flavedo and albedo extracted by conventional and emerging techniques using UPLC-IMS-MS, chemometrics and antioxidant effects. Front Nutr 2023; 10:1158473. [PMID: 37346911 PMCID: PMC10279959 DOI: 10.3389/fnut.2023.1158473] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Accepted: 05/16/2023] [Indexed: 06/23/2023] Open
Abstract
Introduction Citrus fruits are one of the most frequently counterfeited processed products in the world. In the juice production alone, the peels, divided into flavedo and albedo, are the main waste product. The extracts of this by-product are enriched with many bioactive substances. Newer extraction techniques generally have milder extraction conditions with simultaneous improvement of the extraction process. Methods This study presents a combinatorial approach utilizing data-independent acquisition-based ion mobility spectrometry coupled to tandem mass spectrometry. Integrating orthogonal collision cross section (CCS) data matching simultaneously improves the confidence in metabolite identification in flavedo and albedo tissues from Citrus sinensis. Furthermore, four different extraction approaches [conventional, ultrasonic, High Hydrostatic Pressure (HHP) and Pulsed Electric Field (PEF)] with various optimized processing conditions were compared in terms of antioxidant effects and flavonoid profile particularly polymethoxy flavones (PMFs). Results A total number of 57 metabolites were identified, 15 of which were present in both flavedo and albedo, forming a good qualitative overlapping of distributed flavonoids. For flavedo samples, the antioxidant activity was higher for PEF and HHP treated samples compared to other extraction methods. However, ethyl acetate extract exhibited the highest antioxidant effects in albedo samples attributed to different qualitative composition content rather than various quantities of same metabolites. The optimum processing conditions for albedo extraction using HHP and PEF were 200 MPa and 15 kJ/kg at 10 kV, respectively. While, HHP at medium pressure (400 MPa) and PEF at 15 kJ/kg/3 kV were the optimum conditions for flavedo extraction. Conclusion Chemometric analysis of the dataset indicated that orange flavedo can be a valid source of soluble phenolic compounds especially PMFs. In order to achieve cross-application of production, future study should concentrate on how citrus PMFs correlate with biological engineering techniques such as breeding, genetic engineering, and fermentation engineering.
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Affiliation(s)
- Sherif M. Afifi
- Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz Universität Hannover, Hannover, Germany
- Pharmacognosy Department, Faculty of Pharmacy, University of Sadat City, Sadat City, Egypt
| | - Recep Gök
- Institute of Food Chemistry, Technische Universität Braunschweig, Braunschweig, Germany
| | | | - Dennis Krygier
- Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz Universität Hannover, Hannover, Germany
| | | | | | - Kemal Aganovic
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | | | - Tuba Esatbeyoglu
- Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz Universität Hannover, Hannover, Germany
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12
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Zhang X, Zhang L, Zhang Y, Xiong T, Niu Y, Huang Y. Extracting myricetin and dihydromyricetin simultaneously from Hovenia acerba seed by Ultrasound-Assisted extraction on a lab and small Pilot-Scale. ULTRASONICS SONOCHEMISTRY 2023; 93:106304. [PMID: 36682213 PMCID: PMC9876941 DOI: 10.1016/j.ultsonch.2023.106304] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 01/11/2023] [Accepted: 01/16/2023] [Indexed: 05/26/2023]
Abstract
The flavonoids myricetin and dihydromyricetin are significant components of Hovenia acerba seed. In this work, myricetin and dihydromyricetin were extracted from Hovenia acerba seed using an ultrasound-assisted technique, and the extraction parameters were adjusted using the response surface design approach. HPLC was used to assess the yield of myricetin and dihydromyricetin. According to the data, myricetin and dihydromyricetin yields were 0.53 mg/g and 4.06 mg/g at a 60 % ethanol solution concentration, 180 W of ultrasonic irradiation power, a 20 mL/g ratio of liquid to solid, and a 40 °C optimal extraction temperature. The aforementioned findings are virtually in agreement with the experimental findings suggested by the model. The study mentioned above thus offers a means of separating and developing useful components of natural goods.
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Affiliation(s)
- Xiaonan Zhang
- Jiaying University, Meizhou 514015, China
- Guangdong Provincial Key Laboratory of Conservation and Precision Utilization of Characteristic, Agricultural Resources in Mountainous Areas, Meizhou 514015, China
- Northeast Agricultural University, Food Science College, Harbin 150030, China
| | - Lubin Zhang
- Jiaying University, Meizhou 514015, China
- Guangdong Provincial Key Laboratory of Conservation and Precision Utilization of Characteristic, Agricultural Resources in Mountainous Areas, Meizhou 514015, China
| | - Yingdi Zhang
- Jiaying University, Meizhou 514015, China
- Guangdong Provincial Key Laboratory of Conservation and Precision Utilization of Characteristic, Agricultural Resources in Mountainous Areas, Meizhou 514015, China
- Northeast Agricultural University, Food Science College, Harbin 150030, China
| | - Tingting Xiong
- Jiaying University, Meizhou 514015, China
- Guangdong Provincial Key Laboratory of Conservation and Precision Utilization of Characteristic, Agricultural Resources in Mountainous Areas, Meizhou 514015, China
- Northeast Agricultural University, Food Science College, Harbin 150030, China
| | - Yaqian Niu
- Jiaying University, Meizhou 514015, China
- Guangdong Provincial Key Laboratory of Conservation and Precision Utilization of Characteristic, Agricultural Resources in Mountainous Areas, Meizhou 514015, China
- Northeast Agricultural University, Food Science College, Harbin 150030, China
| | - Yan Huang
- Jiaying University, Meizhou 514015, China
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13
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Nguyen SV, Lee BK. Multifunctional nanocomposite based on polyvinyl alcohol, cellulose nanocrystals, titanium dioxide, and apple peel extract for food packaging. Int J Biol Macromol 2023; 227:551-563. [PMID: 36528148 DOI: 10.1016/j.ijbiomac.2022.12.073] [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: 09/14/2022] [Revised: 11/29/2022] [Accepted: 12/07/2022] [Indexed: 12/15/2022]
Abstract
Although polyvinyl alcohol (PVA) is a potential biodegradable food packaging material, it has several critical limitations: low mechanical strength, poor ultraviolet (UV) and water vapor barrier properties, and lack of antioxidant and antimicrobial properties. Previous studies have used cellulose nanocrystals (CNCs) to improve the mechanical and water vapor barrier properties of the PVA matrix. In this study, a multifunctional nanocomposite for food packaging applications was developed by incorporating titanium dioxide (TiO2) and apple peel extract (APE) into a PVA/CNC matrix. The combination of TiO2 and APE in the nanocomposites not only enhanced multifunctionality but also improved mechanical and barrier properties. The mechanical strength and water vapor barrier properties of PVA/CNC/TiO2/APE (5 wt% TiO2 and 20 wt% APE in the PVA/CNC matrix containing 5 wt% of CNCs) increased by 49.9 % and 36.6 % compared to PVA. Furthermore, PVA/CNC/TiO2/APE exhibited an excellent UV barrier (UV-protection factor of 1012.73) and high antioxidant and antimicrobial properties. In food packaging tests with fresh cherry tomatoes and potatoes, PVA/CNC/TiO2/APE effectively protected samples from external influences and prolonged their self-life, demonstrating the potential use of this nanocomposite as a biodegradable and multifunctional food packaging material.
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Affiliation(s)
- Son Van Nguyen
- School of Mechanical Engineering, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 61186, Republic of Korea
| | - Bong-Kee Lee
- School of Mechanical Engineering, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 61186, Republic of Korea.
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14
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Rashid R, Mohd Wani S, Manzoor S, Masoodi F, Masarat Dar M. Green extraction of bioactive compounds from apple pomace by ultrasound assisted natural deep eutectic solvent extraction: Optimisation, comparison and bioactivity. Food Chem 2023; 398:133871. [DOI: 10.1016/j.foodchem.2022.133871] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 07/19/2022] [Accepted: 08/04/2022] [Indexed: 01/08/2023]
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15
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Oleszek M, Kowalska I, Bertuzzi T, Oleszek W. Phytochemicals Derived from Agricultural Residues and Their Valuable Properties and Applications. Molecules 2023; 28:342. [PMID: 36615534 PMCID: PMC9823944 DOI: 10.3390/molecules28010342] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/21/2022] [Accepted: 12/25/2022] [Indexed: 01/04/2023] Open
Abstract
Billions of tons of agro-industrial residues are produced worldwide. This is associated with the risk of pollution as well as management and economic problems. Simultaneously, non-edible portions of many crops are rich in bioactive compounds with valuable properties. For this reason, developing various methods for utilizing agro-industrial residues as a source of high-value by-products is very important. The main objective of the paper is a review of the newest studies on biologically active compounds included in non-edible parts of crops with the highest amount of waste generated annually in the world. The review also provides the newest data on the chemical and biological properties, as well as the potential application of phytochemicals from such waste. The review shows that, in 2020, there were above 6 billion tonnes of residues only from the most popular crops. The greatest amount is generated during sugar, oil, and flour production. All described residues contain valuable phytochemicals that exhibit antioxidant, antimicrobial and very often anti-cancer activity. Many studies show interesting applications, mainly in pharmaceuticals and food production, but also in agriculture and wastewater remediation, as well as metal and steel industries.
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Affiliation(s)
- Marta Oleszek
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Iwona Kowalska
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
| | - Terenzio Bertuzzi
- DIANA, Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy
| | - Wiesław Oleszek
- Department of Biochemistry and Crop Quality, Institute of Soil Science and Plant Cultivation, State Research Institute, 24-100 Puławy, Poland
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16
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A comparison of conventional and novel phytonutrient extraction techniques from various sources and their potential applications. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01697-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple. Molecules 2022; 27:molecules27206937. [PMID: 36296530 PMCID: PMC9610383 DOI: 10.3390/molecules27206937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/12/2022] [Accepted: 10/13/2022] [Indexed: 11/07/2022] Open
Abstract
The apple has been recognised as the most culturally important fruit crop in temperate land areas. Centuries of human exploitation and development led to the production of thousands of apple cultivars. Nowadays, the apple represents the third most widely cultivated fruit in the world. About 30% of the total production of apples is processed, being juice and cider the main resulting products. Regarding this procedure, a large quantity of apple by-product is generated, which tends to be undervalued, and commonly remains underutilised, landfilled, or incinerated. However, apple by-product is a proven source of bioactive compounds, namely dietary fibre, fatty acids, triterpenes, or polyphenols. Therefore, the application of green technologies should be considered in order to improve the functionality of apple by-product while promoting its use as the raw material of a novel product line. The present work provides a holistic view of the apple’s historical evolution, characterises apple by-product, and reviews the application of green technologies for improving its functionality. These sustainable procedures can enable the transformation of this perishable material into a novel ingredient opening up new prospects for the apple’s potential use and consumption.
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18
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Patil SS, Deshannavar UB, Ramasamy M, Hegde PG. Modeling and optimisation studies on the ultrasound-assisted extraction of phenolic compounds from Azadirachta indica. CHEM ENG COMMUN 2022. [DOI: 10.1080/00986445.2021.1976164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Sunita S. Patil
- Department of Chemical Engineering, KLE Dr. M. S. Sheshgiri College of Engineering and Technology, Belagavi, Karnataka, India
| | - Umesh B. Deshannavar
- Department of Chemical Engineering, KLE Dr. M. S. Sheshgiri College of Engineering and Technology, Belagavi, Karnataka, India
| | - M. Ramasamy
- Chemical Engineering Department, Universiti Teknologi PETRONAS, Perak, Malaysia
- Centre for Systems Engineering, Institute of Autonomous Systems, Universiti Teknologi PETRONAS, Perak, Malaysia
| | - Prasad G. Hegde
- Department of Chemical Engineering, KLE Dr. M. S. Sheshgiri College of Engineering and Technology, Belagavi, Karnataka, India
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19
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Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications. Foods 2022; 11:foods11192973. [PMID: 36230050 PMCID: PMC9564298 DOI: 10.3390/foods11192973] [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: 08/09/2022] [Revised: 09/11/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.
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20
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Leyva-Jiménez FJ, Fernández-Ochoa Á, Cádiz-Gurrea MDLL, Lozano-Sánchez J, Oliver-Simancas R, Alañón ME, Castangia I, Segura-Carretero A, Arráez-Román D. Application of Response Surface Methodologies to Optimize High-Added Value Products Developments: Cosmetic Formulations as an Example. Antioxidants (Basel) 2022; 11:antiox11081552. [PMID: 36009270 PMCID: PMC9404794 DOI: 10.3390/antiox11081552] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/07/2022] [Accepted: 08/09/2022] [Indexed: 11/20/2022] Open
Abstract
In recent years, green and advanced extraction technologies have gained great interest to revalue several food by-products. This by-product revaluation is currently allowing the development of high value-added products, such as functional foods, nutraceuticals, or cosmeceuticals. Among the high valued-added products, cosmeceuticals are innovative cosmetic formulations which have incorporated bioactive natural ingredients providing multiple benefits on skin health. In this context, the extraction techniques are an important step during the elaboration of cosmetic ingredients since they represent the beginning of the formulation process and have a great influence on the quality of the final product. Indeed, these technologies are claimed as efficient methods to retrieve bioactive compounds from natural sources in terms of resource utilization, environmental impact, and costs. This review offers a summary of the most-used green and advanced methodologies to obtain cosmetic ingredients with the maximum performance of these extraction techniques. Response surface methodologies may be applied to enhance the optimization processes, providing a simple way to understand the extraction process as well as to reach the optimum conditions to increase the extraction efficiency. The combination of both assumes an economic improvement to attain high value products that may be applied to develop functional ingredients for cosmetics purposes.
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Affiliation(s)
- Francisco-Javier Leyva-Jiménez
- Department of Analytical Chemistry and Food Science and Technology, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain
- Regional Institute for Applied Scientific Research (IRICA), Area of Food Science, University of Castilla-La Mancha, Avenida Camilo Jose Cela 10, 13071 Ciudad Real, Spain
- Correspondence: (F.-J.L.-J.); (M.d.l.L.C.-G.)
| | - Álvaro Fernández-Ochoa
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, 18071 Granada, Spain
| | - María de la Luz Cádiz-Gurrea
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, 18071 Granada, Spain
- Correspondence: (F.-J.L.-J.); (M.d.l.L.C.-G.)
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, Faculty of Pharmacy, University of Granada, Campus of Cartuja, 18071 Granada, Spain
| | - Rodrigo Oliver-Simancas
- Department of Analytical Chemistry and Food Science and Technology, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain
- Regional Institute for Applied Scientific Research (IRICA), Area of Food Science, University of Castilla-La Mancha, Avenida Camilo Jose Cela 10, 13071 Ciudad Real, Spain
| | - M. Elena Alañón
- Department of Analytical Chemistry and Food Science and Technology, University of Castilla-La Mancha, Ronda de Calatrava 7, 13071 Ciudad Real, Spain
- Regional Institute for Applied Scientific Research (IRICA), Area of Food Science, University of Castilla-La Mancha, Avenida Camilo Jose Cela 10, 13071 Ciudad Real, Spain
| | - Ines Castangia
- Deparment of Scienze della Vita e dell’Ambiente, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, 18071 Granada, Spain
| | - David Arráez-Román
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Fuentenueva s/n, 18071 Granada, Spain
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21
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Akyüz E. Optimizing Pulsed Ultrasound-Assisted Extraction of Antioxidants from Linden and Quantification by HPLC–PDA. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02388-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Kandemir K, Piskin E, Xiao J, Tomas M, Capanoglu E. Fruit Juice Industry Wastes as a Source of Bioactives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6805-6832. [PMID: 35544590 PMCID: PMC9204825 DOI: 10.1021/acs.jafc.2c00756] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry each year. In addition to the economic losses caused by the removal of these wastes, its impact on the environment is undeniable. Therefore, researchers have focused on recovering the bioactive components from fruit juice processing, in which a great number of phytochemicals still exist in the agro-industrial wastes, to help minimize the waste burden as well as provide new sources of bioactive compounds, which are believed to be protective agents against certain diseases such as cardiovascular diseases, cancer, and diabetes. Although these wastes contain non-negligible amounts of bioactive compounds, information on the utilization of these byproducts in functional ingredient/food production and their impact on the sensory quality of food products is still scarce. In this regard, this review summarizes the most recent literature on bioactive compounds present in the wastes of apple, citrus fruits, berries, stoned fruits, melons, and tropical fruit juices, together with their extraction techniques and valorization approaches. Besides, on the one hand, examples of different current food applications with the use of these wastes are provided. On the other hand, the challenges with respect to economic, sensory, and safety issues are also discussed.
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Affiliation(s)
- Kevser Kandemir
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Elif Piskin
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Jianbo Xiao
- Department
of Analytical Chemistry and Food Science, Faculty of Food Science
and Technology, University of Vigo-Ourense
Campus, E-32004 Ourense, Spain
- International
Research Center for Food Nutrition and Safety, Jiangsu University, 212013 Zhenjiang, China
| | - Merve Tomas
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
- Merve Tomas:
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
- Esra
Capanoglu:
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23
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Park J, Nkurunziza D, Roy VC, Ho TC, Kim S, Lee S, Chun B. Pretreatment processes assisted subcritical water hydrolysis for valorisation of spent coffee grounds. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jin‐Seok Park
- Department of Food Science and Technology Pukyong National University 45 Yongso‐ro, Nam‐gu Busan 48513 Republic of Korea
| | - David Nkurunziza
- Department of Food Science and Technology Pukyong National University 45 Yongso‐ro, Nam‐gu Busan 48513 Republic of Korea
| | - Vikash Chandra Roy
- Department of Food Science and Technology Pukyong National University 45 Yongso‐ro, Nam‐gu Busan 48513 Republic of Korea
| | - Truc Cong Ho
- Department of Food Science and Technology Pukyong National University 45 Yongso‐ro, Nam‐gu Busan 48513 Republic of Korea
| | - Sung‐Yeoul Kim
- Department of Food Science and Technology Pukyong National University 45 Yongso‐ro, Nam‐gu Busan 48513 Republic of Korea
| | - Seung‐Chan Lee
- Department of Food Science and Technology Pukyong National University 45 Yongso‐ro, Nam‐gu Busan 48513 Republic of Korea
| | - Byung‐Soo Chun
- Department of Food Science and Technology Pukyong National University 45 Yongso‐ro, Nam‐gu Busan 48513 Republic of Korea
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24
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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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25
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Sarfarazi M, Rajabzadeh Q, Tavakoli R, Ibrahim SA, Jafari SM. Ultrasound-assisted extraction of saffron bioactive compounds; separation of crocins, picrocrocin, and safranal optimized by artificial bee colony. ULTRASONICS SONOCHEMISTRY 2022; 86:105971. [PMID: 35429897 PMCID: PMC9034390 DOI: 10.1016/j.ultsonch.2022.105971] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 02/19/2022] [Accepted: 03/01/2022] [Indexed: 05/20/2023]
Abstract
In this work, a four-factor five-level full factorial central composite design (CCD) was used to optimize the ultrasound-assisted extraction (UAE) of saffron major components, namely picrocrocin, safranal and crocin. The process parameters included ethanol concentration (0-100%), extraction time (2-10 min), duty cycle (0.2-1.0) and ultrasonic amplitude (20-100%). The extracted compounds were measured both by spectrophotometry and chromatography techniques. The results revealed that the middle concentrations of ethanol and relatively long process durations along with high duty cycles and ultrasonic amplitudes had the most profound impact on the yields of the extracted bioactives. UAE was optimized using response surface methodology (RSM) and artificial bee colony (ABC); a comparison between these methods indicated their optimization power was approximately the same. According to the RSM analysis, an ethanol concentration of 58.58%, extraction time of 6.85 min, duty cycle of 0.82 and amplitude of 91.11% were the optimum extraction conditions, while the optimal conditions resulting from ABC were 53.07%, 7.32 min, 0.93 and 100% for the UAE variables respectively. Finally, HPLC analysis was carried out on the UAE optimum extract resulting from RSM. Four crocetin esters were detected in the optimal extract.
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Affiliation(s)
- Messiah Sarfarazi
- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Qadir Rajabzadeh
- Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Razieh Tavakoli
- Department of Electrical and Medical Engineering, Khayyam University, Mashhad, Iran
| | - Salam A Ibrahim
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, E. Market Street, 1601, Greensboro, NC 24711, USA
| | - Seid Mahdi Jafari
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, E-32004 Ourense, Spain; Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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26
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Ordaz‐Rodríguez SB, Abadía‐García L, Huerta‐Manzanilla EL, Mendoza‐Sánchez M. Ultrasound‐assisted extraction of pomegranate peel antioxidants: a green process to obtain a meat preservative. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16712] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Silvia Betzabe Ordaz‐Rodríguez
- Research and Graduate Studies in Engineering, Faculty of Engineering Autonomous University of Queretaro C.U., Cerro de las Campanas, S/N. Queretaro, Queretaro.76010 Mexico
| | - Lucía Abadía‐García
- Research and Graduate Studies in Food Science and Technology, Faculty of Chemistry Autonomous University of Queretaro C.U., Cerro de las Campanas, S/N. Queretaro, Queretaro.76010 Mexico
| | - Eric Leonardo Huerta‐Manzanilla
- Research and Graduate Studies in Engineering, Faculty of Engineering Autonomous University of Queretaro C.U., Cerro de las Campanas, S/N. Queretaro, Queretaro.76010 Mexico
| | - Magdalena Mendoza‐Sánchez
- Research and Graduate Studies in Engineering, Faculty of Engineering Autonomous University of Queretaro C.U., Cerro de las Campanas, S/N. Queretaro, Queretaro.76010 Mexico
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27
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Chadni M, Isidore E, Diemer E, Ouguir O, Brunois F, Catteau R, Cassan L, Ioannou I. Optimization of Extraction Conditions to Improve Chlorogenic Acid Content and Antioxidant Activity of Extracts from Forced Witloof Chicory Roots. Foods 2022; 11:foods11091217. [PMID: 35563940 PMCID: PMC9102191 DOI: 10.3390/foods11091217] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 04/20/2022] [Accepted: 04/21/2022] [Indexed: 02/04/2023] Open
Abstract
Chlorogenic acids are major phenolic constituents in many herbal medicines and exhibit various bioactivities that explain the growing interest in extracting chlorogenic acids from biomass. In this context, the present study aims to maximize 3-O-Caffeoylquinic acid (3-CQA) and 3,5-O-di-caffeoylquinic acid (3,5-diCQA) contents from forced witloof chicory roots and to analyze the extraction kinetic modelling. First, the solid–liquid ratio, ethanol concentration, extraction time and temperature were studied. The extraction conditions were optimized to maximize the extraction of these compounds. The maximum yields reached 5 ± 0.11 and 5.97 ± 0.30 mg/g dry matter (DM) for 3-O-Caffeoylquinic acid and 3,5-O-di-caffeoylquinic acid, respectively, in less than 6 min at 70 °C. Extraction with water as a solvent was assessed with the aim of proposing a second greener and less-expensive solvent. This extraction is very fast from 90 °C, with a maximum of 6.22 ± 0.18 mg/gDM of 3-O-Caffeoylquinic acid, and instantaneous for 3,5-O-di-caffeoylquinic acid with a maximum of 6.44 ± 0.59 mg/gDM. In the second step, response surface methodology was employed to optimize the ultrasound-assisted extraction of antioxidants. The higher antioxidant activities were found at temperatures from 40 °C and at percentages of ethanol in the range of 35–70%.
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Affiliation(s)
- Morad Chadni
- URD Agro-Biotechnologies Industrielles, AgroParisTech, CEBB, 51110 Pomacle, France; (E.I.); (E.D.); (O.O.); (F.B.); (I.I.)
- Correspondence: ; Tel.: +33-(0)352620467
| | - Emilie Isidore
- URD Agro-Biotechnologies Industrielles, AgroParisTech, CEBB, 51110 Pomacle, France; (E.I.); (E.D.); (O.O.); (F.B.); (I.I.)
| | - Etienne Diemer
- URD Agro-Biotechnologies Industrielles, AgroParisTech, CEBB, 51110 Pomacle, France; (E.I.); (E.D.); (O.O.); (F.B.); (I.I.)
- Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche Royallieu, Université de Technologie de Compiègne, Sorbonne University Association, CS 60 319, CEDEX, 60203 Compiègne, France
| | - Otmane Ouguir
- URD Agro-Biotechnologies Industrielles, AgroParisTech, CEBB, 51110 Pomacle, France; (E.I.); (E.D.); (O.O.); (F.B.); (I.I.)
| | - Fanny Brunois
- URD Agro-Biotechnologies Industrielles, AgroParisTech, CEBB, 51110 Pomacle, France; (E.I.); (E.D.); (O.O.); (F.B.); (I.I.)
| | - Régis Catteau
- Association des Producteurs d’Endives de France (APEF), 2 Rue des Fleurs, 62000 Arras, France; (R.C.); (L.C.)
| | - Laurent Cassan
- Association des Producteurs d’Endives de France (APEF), 2 Rue des Fleurs, 62000 Arras, France; (R.C.); (L.C.)
| | - Irina Ioannou
- URD Agro-Biotechnologies Industrielles, AgroParisTech, CEBB, 51110 Pomacle, France; (E.I.); (E.D.); (O.O.); (F.B.); (I.I.)
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Wang L, Li Z, Huang J, Liu D, Lefebvre C, Fan J. Effect of Ultrasound-Assisted Extraction of Polyphenols from Apple Peels in Water CO2 Systems. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02809-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Taghian Dinani S, van der Goot AJ. Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review. Crit Rev Food Sci Nutr 2022; 63:7749-7771. [PMID: 35275755 DOI: 10.1080/10408398.2022.2049692] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Every year, huge amounts of fruit and vegetable by-products in the food processing factories are produced. These by-products have great potential to be used for different targets especially the extraction of value-added ingredients. The target of this study is to review the challenges of extraction of value-added ingredients from fruit and vegetable by-products on the industrial scale and to describe current trends in solving these problems. In addition, some strategies such as multi-component extraction as well as application of fermentation before or after the extraction process, and production of biofuel, organic fertilizers, animal feeds, etc. on final residues after extraction of value-added ingredients are discussed in this review paper. In fact, simultaneous extraction of different value-added ingredients from fruit and vegetable by-products can increase the extraction efficiency and reduce the cost of value-added ingredients as well as the final volume of these by-products. After extraction of value-added ingredients, the residues can be used to produce biofuels, or they can be used to produce organic fertilizers, animal feeds, etc. Therefore, the application of several appropriate strategies to treat the fruit and vegetable by-products can increase their application, protect the environment, and improve the food economy.
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Affiliation(s)
| | - Atze Jan van der Goot
- Food Process Engineering, Wageningen University & Research, Wageningen, the Netherlands
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Optimization of Phenolic Compound Extraction from Brewers’ Spent Grain Using Ultrasound Technologies Coupled with Response Surface Methodology. SUSTAINABILITY 2022. [DOI: 10.3390/su14063309] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Brewers’ spent grain (BSG) is the main solid by-product from the brewery industry, rich in valuable nutrients and bioactive compounds. The aim of this study was to valorize this by-product, recovering phenolic compounds from BSG using ultrasound-assisted extraction (UAE) and chemometric techniques, such as the response surface methodology (RSM). Therefore, UAE process parameters (temperature and time) and solvent composition (ethanol aqueous mixtures) were optimized using a three-level Box–Behnken design, in order to carry out the maximum yield in phenols. Then, the extract obtained under optimal conditions was characterized for the total phenolic content and antioxidant capacity (2,20-azino-bis(3-ethylbenothiazoline-6-sulphonic acid, ABTS, and 2,2-diphenyl-1-picrylhydrazyl, DPPH), and individual phenolic compounds were identified using HPLC-DAD. The results show the highest level of total soluble phenolic content (4.1 ± 0.1 mg GAE/g d.w.) at 80 °C, 50 min and 65:35% ethanol:water, with a high goodness of fit between experimental and predicted values (R2 = 0.987), and a high antioxidant potential (DPPH: 0.42 ± 0.01 mg TE eq/g d.w.; ABTS: 5.82 ± 0.04 mg TE eq/g d.w.). A comparison between the classic extraction techniques and the UAE with the same solvent showed an increase of 156% in the phenol yield. The characterization of phenolic profile revealed that ferulic acid (1.5 ± 0.2 mg/L), vanillic acid (0.78 ± 0.18 mg/L) and p-coumaric acid (0.12 ± 0.03 mg/L) were the prevalent ones. UAE coupled with RSM was a useful tool to inexpensively and quickly recover bioactive phenolic compounds from BSG, which can be used in the food, pharmaceutical or cosmetic industries.
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Buvaneshwaran M, Radhakrishnan M, Natarajan V. Influence of ultrasound‐assisted extraction techniques on the valorization of agro‐based industrial organic waste – A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Malini Buvaneshwaran
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM‐T) Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM‐T) Thanjavur India
| | - Venkatachalapathy Natarajan
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM‐T) Thanjavur India
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Gołębiewska E, Kalinowska M, Yildiz G. Sustainable Use of Apple Pomace (AP) in Different Industrial Sectors. MATERIALS 2022; 15:ma15051788. [PMID: 35269018 PMCID: PMC8911415 DOI: 10.3390/ma15051788] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/24/2022] [Accepted: 02/25/2022] [Indexed: 11/16/2022]
Abstract
In many countries, apple pomace (AP) is one of the most produced types of agri-food waste (globally, it is produced at a rate of ~4 million tons/year). If not managed properly, such bio-organic waste can cause serious pollution of the natural environment and public health hazards, mainly due to the risk of microbial contamination. This review shows that AP can be successfully reused in different industrial sectors—for example, as a source of energy and bio-materials—according to the idea of sustainable development. The recovered active compounds from AP can be applied as preservatives, antioxidants, anti-corrosion agents, wood protectors or biopolymers. Raw or processed forms of AP can also be considered as feedstocks for various bioenergy applications such as the production of intermediate bioenergy carriers (e.g., biogas and pyrolysis oil), and materials (e.g., biochar and activated carbon). In the future, AP and its active ingredients can be of great use due to their non-toxicity, biodegradability and biocompatibility. Given the increasing mass of produced AP, the commercial applications of AP could have a huge economic impact in the future.
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Affiliation(s)
- Ewelina Gołębiewska
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351 Bialystok, Poland
- Correspondence: (E.G.); (M.K.)
| | - Monika Kalinowska
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351 Bialystok, Poland
- Correspondence: (E.G.); (M.K.)
| | - Güray Yildiz
- Department of Energy Systems Engineering, Faculty of Engineering, Izmir Institute of Technology, Urla, Izmir 35430, Turkey;
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Kidoń M, Narasimhan G. Effect of Ultrasound and Enzymatic Mash Treatment on Bioactive Compounds and Antioxidant Capacity of Black, Red and White Currant Juices. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27010318. [PMID: 35011548 PMCID: PMC8746349 DOI: 10.3390/molecules27010318] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 12/25/2021] [Accepted: 12/31/2021] [Indexed: 02/04/2023]
Abstract
Ultrasound treatment is recognized as a potential technique for improvement in the nutritional values of fruit juices. This study was initiated with the objective of evaluating bioactive compounds and some important quality parameters of black (BC), red (RC) and white (WC) currant juices obtained from fruit mash preliminarily treated by enzymes combined with ultrasound. Individual and total phenolic content (TPC), anthocyanins, color parameters, ascorbic acid, antioxidant capacity (TEAC), juice yield, pH, titratable acidity, and soluble solids were investigated. Significant increases in the levels of TPC and antioxidant capacity of sonicated samples were observed. However, ultrasound treatment had no effect on individual phenolic compounds of juices. Sonication of mash before juice pressing did not cause any noticeable changes in ascorbic acid content. Only in the case of WC was an increase in content of vitamin C noticed. The color of juices obtained after treatment was similar to the control sample. It was demonstrated that enzymatic combined with ultrasound treatment of mash for different colored currant fruit did not have any dismissive effect and could even improve some parameters of the juice obtained.
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Yusof AHM, Gani SSA, Zaidan UH, Halmi MIE. Gel Textural Characteristics of Hair Gel with Cocoa Shell Extract by Using Mixture D-optimal Method. INTERNATIONAL JOURNAL OF BIOLOGY AND BIOMEDICAL ENGINEERING 2022; 16:112-119. [DOI: 10.46300/91011.2022.16.14] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
This study was used a mixture design to optimize the spreadability and viscosity of topical hair gel incorporates cocoa shell extract. The factor of the hair gel ingredient was thickener (0.2 – 0.8%), styling polymer A (2-5%), styling polymer B (2-6%), and solvent (84.63-91.63%) were studied on two responses selected spreadability and viscosity. The data collected were fitted to the model with high coefficient determination (R2= 0.994 for the spreadability and 0.9937 for the viscosity). The model can be predicted by showing the good lack of fit test result not significant with the p-value bigger than 0.05. From the ramp function simulation, the optimized formulation was selected and established at thickener (0.55%), styling polymer A (3.61%), styling polymer B (3.72%), and solvent (88.55%) with the spreadability and viscosity at 353.77 g.s and 39.91 pa.s respectively. The benefit of using mixture design in this experiment, it can help a formulator to understand the complex interaction between factors and can easily modify the formulation through ramp function simulation to obtain the desired result. The predicted validation test shows that both values were comparable. Under this condition showed that the model development could be used to predict future observations within the design range thickener (0.2 – 0.8%), styling polymer A (2-5%), styling polymer B (2-6%), and solvent (84.63-91.63%).
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Affiliation(s)
- Arief Huzaimi Md Yusof
- Malaysia Cocoa Board, Cocoa Innovative and Technology Centre, Lot 12621 Nilai Industrial Area, 71800 Nilai, Negeri Sembilan, Malaysia
| | - Siti Salwa Abd Gani
- Halal Products Research Institute, Universiti Putra Malaysia, Puta Infoport, 43400 Serdang, Selangor, Malaysia
| | - Uswatun Hasanah Zaidan
- Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia
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da Silva LC, Viganó J, de Souza Mesquita LM, Dias ALB, de Souza MC, Sanches VL, Chaves JO, Pizani RS, Contieri LS, Rostagno MA. Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products. FOOD CHEMISTRY-X 2021; 12:100133. [PMID: 34632369 PMCID: PMC8493574 DOI: 10.1016/j.fochx.2021.100133] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 09/03/2021] [Accepted: 09/22/2021] [Indexed: 12/24/2022]
Abstract
Apple by-products are a source of phenolic compounds associated with bioactivities. Apple processing industries generate by-products that could be better used. This work provides an up-to-date literature overview on extraction techniques. Gaps and future trends related to apple by-products are critically presented.
Apple is one of the most consumed fruits worldwide and has recognized nutritional properties. Besides being consumed fresh, it is the raw material for several food products, whose production chain generates a considerable amount of by-products that currently have an underestimated use. These by-products are a rich source of chemical compounds with several potential applications. Therefore, new ambitious platforms focused on reusing are needed, targeting a process chain that achieves well-defined products and mitigates waste generation. This review covers an essential part of the apple by-products reuse chain. The apple composition regarding phenolic compounds subclasses is addressed and related to biological activities. The extraction processes to recover apple biocompounds have been revised, and an up-to-date overview of the scientific literature on conventional and emerging extraction techniques adopted over the past decade is reported. Finally, gaps and future trends related to the management of apple by-products are critically presented.
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Affiliation(s)
- Laise C da Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Juliane Viganó
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Leonardo M de Souza Mesquita
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Arthur L Baião Dias
- Laboratory of High Pressure in Food Engineering, School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
| | - Mariana C de Souza
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Vitor L Sanches
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Jaisa O Chaves
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Rodrigo S Pizani
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Leticia S Contieri
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Mauricio A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
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López-Fernández O, Bohrer BM, Munekata PES, Domínguez R, Pateiro M, Lorenzo JM. Improving oxidative stability of foods with apple-derived polyphenols. Compr Rev Food Sci Food Saf 2021; 21:296-320. [PMID: 34897991 DOI: 10.1111/1541-4337.12869] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 09/24/2021] [Accepted: 10/19/2021] [Indexed: 01/09/2023]
Abstract
Consumers demand healthy and natural food products. Thus, naturally derived antioxidants are emerging as a promising alternative to the use of present ingredients. Apples and apple derivative products (e.g., apple juice, apple cider, apple sauce, and others) are widely consumed throughout the world for a variety of different reasons and supply a large quantity of polyphenolic compounds. The extraction of polyphenolic compounds from apples and their incorporation into processed foods as naturally sourced ingredients could be a preferred alternative to commonly used commercial antioxidants that are used in many foods. In addition, they could have a positive impact on the environment and on the economy due to the utilization of byproducts generated during processing of apples, like apple pomace. In terms of the extraction procedures for the antioxidant compounds found in apples, the most efficient processes are methods that use ultrasound as the extraction tool. With this technique, greater yields are achieved, and less extraction time is required when compared with other, more conventional, extraction methods. However, parameters such as the extraction solvent, temperature during extraction, and extraction time must be suitably optimized in order to obtain the best performance and the highest antioxidant capacity. From an application standpoint, the use of apple-derived polyphenol extracts as a naturally derived food additive has documented applications for bread, meat, fish, cookies, and juices and there is evidence of increased antioxidant capacity, reduced rate of lipid oxidation, and increased storage time without compromising on sensory properties.
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Affiliation(s)
| | - Benjamin M Bohrer
- Department of Animal Sciences, The Ohio State University, Columbus, Ohio, USA
| | | | | | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - José Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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Iqbal A, Schulz P, Rizvi SS. Valorization of bioactive compounds in fruit pomace from agro-fruit industries: Present Insights and future challenges. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101384] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Wang P, Ma Y, Zhang C, Jia M. Considering solubility disparity and acoustic-cavitation susceptivity of neoteric solvents to accurately predict sono-recovery yield of value-added compounds. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.119306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Hobbi P, Okoro OV, Delporte C, Alimoradi H, Podstawczyk D, Nie L, Bernaerts KV, Shavandi A. Kinetic modelling of the solid-liquid extraction process of polyphenolic compounds from apple pomace: influence of solvent composition and temperature. BIORESOUR BIOPROCESS 2021; 8:114. [PMID: 38650270 PMCID: PMC10991919 DOI: 10.1186/s40643-021-00465-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Accepted: 10/31/2021] [Indexed: 11/10/2022] Open
Abstract
This study aims to assess kinetic modelling of the solid-liquid extraction process of total polyphenolic compounds (TPC) from apple pomace (AP). In this regard, we investigated the effects of temperature and solvent (i.e. water, ethanol, and acetone) on TPC extraction over various periods. The highest TPC yield of 11.1 ± 0.49 mg gallic acid equivalent (GAE)/g db (dry basis) was achieved with a mixture of 65% acetone-35% water (v/v) at 60 °C. The kinetics of the solvent-based TPC extraction processes were assessed via first-order and second-order kinetic models, with an associated investigation of the kinetic parameters and rate constants, saturation concentrations, and activation energies. The second-order kinetic model was sufficient to describe the extraction mechanism of TPC from AP. This study provides an understanding of the mass transfer mechanism involved in the polyphenolic compound extraction process, thus facilitating future large-scale design, optimization, and process control to valorize pomace waste.
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Affiliation(s)
- Parinaz Hobbi
- Université Libre de Bruxelles (ULB), École polytechnique de Bruxelles - BioMatter unit, Avenue F.D. Roosevelt, 50 - CP 165/61, 1050, Brussels, Belgium
| | - Oseweuba Valentine Okoro
- Université Libre de Bruxelles (ULB), École polytechnique de Bruxelles - BioMatter unit, Avenue F.D. Roosevelt, 50 - CP 165/61, 1050, Brussels, Belgium
| | - Christine Delporte
- Laboratory of Pathophysiological and Nutritional Biochemistry, Université Libre de Bruxelles, Brussels, Belgium
| | - Houman Alimoradi
- School of Biomedical Sciences, University of Otago, Dunedin, New Zealand
| | - Daria Podstawczyk
- Department of Process Engineering and Technology of Polymer and Carbon Materials, Faculty of Chemistry, Wroclaw University of Science and Technology, Norwida 4/6, 50-373, Wroclaw, Poland
| | - Lei Nie
- College of Life Sciences, Xinyang Normal University (XYNU), Xinyang, 464000, China
| | - Katrien V Bernaerts
- Faculty of Science and Engineering, Brightlands Chemelot Campus, Aachen-Maastricht Institute for Biobased Materials (AMIBM), Maastricht University, Urmonderbaan 22, 6167 RD, Geleen, the Netherlands
| | - Amin Shavandi
- Université Libre de Bruxelles (ULB), École polytechnique de Bruxelles - BioMatter unit, Avenue F.D. Roosevelt, 50 - CP 165/61, 1050, Brussels, Belgium.
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Carreira-Casais A, Otero P, Garcia-Perez P, Garcia-Oliveira P, Pereira AG, Carpena M, Soria-Lopez A, Simal-Gandara J, Prieto MA. Benefits and Drawbacks of Ultrasound-Assisted Extraction for the Recovery of Bioactive Compounds from Marine Algae. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:9153. [PMID: 34501743 PMCID: PMC8431298 DOI: 10.3390/ijerph18179153] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/13/2021] [Accepted: 08/27/2021] [Indexed: 11/22/2022]
Abstract
The increase in life expectancy has led to the appearance of chronic diseases and interest in healthy aging, in turn promoting a growing interest in bioactive compounds (BCs) and functional ingredients. There are certain foods or products rich in functional ingredients, and algae are one of them. Algae consumption has been nominal in Europe until now. However, in recent years, it has grown significantly, partly due to globalization and the adoption of new food trends. With the aim of obtaining BCs from foods, multiple methods have been proposed, ranging from conventional ones, such as maceration or Soxhlet extraction, to more innovative methods, e.g., ultrasound-assisted extraction (UAE). UAE constitutes a novel method, belonging to so-called green chemistry, that enables the extraction of BCs requiring lower amounts of solvent and energy costs, preserving the integrity of such molecules. In recent years, this method has been often used for the extraction of different BCs from a wide range of algae, especially polysaccharides, such as carrageenans and alginate; pigments, including fucoxanthin, chlorophylls, or β-carotene; and phenolic compounds, among others. In this way, the application of UAE to marine algae is an efficient and sustainable strategy to pursue their deep characterization as a new source of BCs, especially suitable for vegetarian and vegan diets.
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Affiliation(s)
- Anxo Carreira-Casais
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
| | - Paz Otero
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
| | - Pascual Garcia-Perez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Antia G. Pereira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
| | - Anton Soria-Lopez
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, E-32004 Ourense, Spain; (A.C.-C.); (P.O.); (P.G.-P.); (P.G.-O.); (A.G.P.); (M.C.); (A.S.-L.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
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Comprehensive Utilization of Thinned Unripe Fruits from Horticultural Crops. Foods 2021; 10:foods10092043. [PMID: 34574153 PMCID: PMC8467360 DOI: 10.3390/foods10092043] [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: 07/15/2021] [Revised: 08/22/2021] [Accepted: 08/24/2021] [Indexed: 12/11/2022] Open
Abstract
Fruit thinning is a cultivation technique that is widely applied in horticulture in order to obtain high-quality horticultural crops. This practice results in the discarding of a large number of thinned unripe fruits in orchards each year, which produces a great waste of agricultural resources and causes soil pollution that may be an important reservoir for pest and plant diseases. Current studies showed that bioactive compounds such as polyphenols, organic acids, monosaccharides and starches are present in unripe fruits. Therefore, we reviewed the bioactive components obtained from thinned unripe fruits, their revalorization for the food industry, their beneficial effects for human health and the methods for obtaining these components. We also performed a calculation of the costs and benefits of obtaining these bioactive compounds, and we proposed future research directions. This review provides a reference for the effective utilization and industrial development of thinned unripe fruits obtained from horticultural crops. Furthermore, revalorizing the waste from this cultural practice may increase the economic benefits and relieve the environmental stress.
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Agregán R, Munekata PE, Feng X, Astray G, Gullón B, Lorenzo JM. Recent advances in the extraction of polyphenols from eggplant and their application in foods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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43
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Impact of Extraction Process in Non-Compliant ‘Bravo de Esmolfe’ Apples towards the Development of Natural Antioxidant Extracts. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11135916] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The ‘Bravo de Esmolfe’ apple (BE) is rich in antioxidants and represents one of the most important traditional cultivars in Portugal. A large amount of non-compliant BE, with no market value, it is generated every year. Thus, an effort to find value-added solutions is of utmost importance. For the first time, green extraction (microwave-assisted-extraction (MAE) and ultrasound-assisted-extraction (UAE)) were compared against conventional extraction (with (CET) and without temperature (CE)) to select the most efficient process to produce a natural antioxidant extract from non-compliant BE. The results showed that MAE and CET are good methodologies for developing a BE antioxidant extract. However, MAE is more sustainable than CET, requiring less time to reach high temperatures. The MAE-extract showed great antioxidant activity (14.80 ± 0.70 mg TE/g DE by ORAC, 3.92 ± 0.25 mg AAE/g DE by ABTS, and 5.11 ± 0.13 mg TE/g DE by DPPH). This extract revealed high amount of chlorogenic acid (0.48 ± 0.07 mg/g DE), (−)-epicatechin (0.30 ± 0.02 mg/g DE) and phloridzin (0.13 ± 0.01 mg/g DE). This study shows that non-compliant BE is a useful source of antioxidants, being a sustainable way for the recovery of value-added compounds from the rejected fruit in line with sustainable and circular bioeconomy principles.
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Analytical Methods for Extraction and Identification of Primary and Secondary Metabolites of Apple (Malus domestica) Fruits: A Review. SEPARATIONS 2021. [DOI: 10.3390/separations8070091] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
Apples represent a greater proportion of the worldwide fruit supply, due to their availability on the market and to the high number of existing cultivar varieties and apple-based products (fresh fruit, fruit juice, cider and crushed apples). Several studies on apple fruit metabolites are available, with most of them focusing on their healthy properties’ evaluation. In general, the metabolic profile of apple fruits strongly correlates with most of their peculiar characteristics, such as taste, flavor and color. At the same time, many bioactive molecules could be identified as markers of a specific apple variety. Therefore, a complete description of the analytical protocols commonly used for apple metabolites’ characterization and quantification could be useful for researchers involved in the identification of new phytochemical compounds from different apple varieties. This review describes the analytical methods published in the last ten years, in order to analyze the most important primary and secondary metabolites of Malus domestica fruits. In detail, this review gives an account of the spectrophotometric, chromatographic and mass spectrometric methods. A discussion on the quantitative and qualitative analytical shortcomings for the identification of sugars, fatty acids, polyphenols, organic acids, carotenoids and terpenes found in apple fruits is reported.
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Optimization of Ultrasound Assisted Extraction of Bioactive Compounds from Apple Pomace. Molecules 2021; 26:molecules26133783. [PMID: 34206325 PMCID: PMC8270251 DOI: 10.3390/molecules26133783] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 06/17/2021] [Accepted: 06/18/2021] [Indexed: 11/17/2022] Open
Abstract
In the present work, the optimization of the extraction of antioxidant compounds from apple pomace using ultrasound technology as an environmentally friendly and intensification process was developed. Different sonication powers, extraction temperatures and extraction times were studied and their influence on extraction yield and characteristics of the extracted samples (total phenolic compounds, flavonoid content and antioxidant capacity) are presented. The elaborated experimental design and the analysis of Pareto and response surface diagrams allowed us to determine the optimal extraction conditions. The conditions that allow the maximum extraction of phenolic compounds were found at 20 min, 90 °C and 50% ultrasound amplitude. Nevertheless, at these conditions, the antioxidant capacity measured by DPPH decreased in the extracted samples.
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Lau KQ, Sabran MR, Shafie SR. Utilization of Vegetable and Fruit By-products as Functional Ingredient and Food. Front Nutr 2021; 8:661693. [PMID: 34211995 PMCID: PMC8239155 DOI: 10.3389/fnut.2021.661693] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Accepted: 04/29/2021] [Indexed: 11/13/2022] Open
Abstract
With the constant growth of the human population, the global demand for food is increasing annually. Food security is an arising issue due to decreased resources and massive waste production from the agricultural sector. For example, not all parts of fruits and vegetables are consumed by consumers, and this phenomenon can lead to huge amounts of food wastes that are produced globally. Moreover, non-utilized agriculture by-products, including seed coat, hull, husk, peels, seeds, and pomace, can cause environmental issues. Hence, efficiently utilizing food wastes, such as vegetable and fruit by-products, could be a way to increase food sustainability, and in line with the United Nations Sustainable Development Goal (SDG) to ensure sustainable consumption and production patterns. Moreover, certain agriculture by-products are reported to have a high nutritional value and could be potentially used as functional ingredient and food in the food industry. This review article summarizes findings on the development of new functional foods by utilizing different types of agriculture by-products, that is, vegetable and fruit by-products as ingredients. Furthermore, the nutritional values, processing methods, product acceptability, and potential uses of these vegetable and fruit by-products are also discussed. These by-products can be an alternative source of nutrients to support the global demand for functional foods and as one of the strategies to cope with food insecurity. Studies have shown that different types of fruit and vegetable by-products were well-incorporated in the development of functional foods, such as bakery products and dairy products. Of great importance, this review article provides an insight of the nutritional value, health benefits, and utilization of fruit and vegetable by-products.
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Affiliation(s)
- Ke Qi Lau
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Mohd Redzwan Sabran
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Siti Raihanah Shafie
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Malaysia
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Awasthi MK, Ferreira JA, Sirohi R, Sarsaiya S, Khoshnevisan B, Baladi S, Sindhu R, Binod P, Pandey A, Juneja A, Kumar D, Zhang Z, Taherzadeh MJ. A critical review on the development stage of biorefinery systems towards the management of apple processing-derived waste. RENEWABLE AND SUSTAINABLE ENERGY REVIEWS 2021; 143:110972. [DOI: 10.1016/j.rser.2021.110972] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/20/2023]
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48
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Pagano I, Campone L, Celano R, Piccinelli AL, Rastrelli L. Green non-conventional techniques for the extraction of polyphenols from agricultural food by-products: A review. J Chromatogr A 2021; 1651:462295. [PMID: 34118529 DOI: 10.1016/j.chroma.2021.462295] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 05/22/2021] [Accepted: 05/25/2021] [Indexed: 12/19/2022]
Abstract
Food processing industry is accompanied with the generation of a great production of wastes and by-products exceptionally rich in bioactive compounds (especially phenolics), with antioxidant activity. The recovery of these health molecules constitutes a key point for the valorization of by-products, with the possibility of creating new ingredients to be used for the formulation of food and cosmetic products. One of the main limitations to reuse by-products is linked to the high cost to obtain bioactive compounds, consequently in order to exploit these resources commercially valuable it is necessary to develop innovative, economic and environmentally friendly extraction strategies. These extraction methods should be able to reduce petroleum solvents, energy consumption and chemical wastes, protecting both environment and consumers and ensuring safe and high-quality final products. The purpose of this review is to summarize current knowledge and applications of the new extraction techniques such as supercritical fluid extraction, pressurized liquid extraction, ultrasound assisted extraction applied to polyphenols extraction from agricultural food by-products. Particular attention has been paid to theoretical background, highlighting mechanisms and safety precautions. Authors concluded that relevant results of these techniques represent an opportunity to industrial scale-up, improving the extraction yields, minimizing time, costs and environmental impact.
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Affiliation(s)
- Imma Pagano
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano, (SA) 84084, Italy
| | - Luca Campone
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, Milano 20126, Italy.
| | - Rita Celano
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano, (SA) 84084, Italy
| | - Anna Lisa Piccinelli
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano, (SA) 84084, Italy
| | - Luca Rastrelli
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano, (SA) 84084, Italy
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Bordin Viera V, Piovesan N, Mello RDO, Barin JS, Fogaça ADO, Bizzi CA, De Moraes Flores ÉM, Dos Santos Costa AC, Pereira DE, Soares JKB, Hashime Kubota E. Ultrasonic _assisted extraction of phenolic compounds with evaluation of red onion skin (Allium cepa L.) antioxidant capacity. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1910095] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Vanessa Bordin Viera
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul, Brazil
- Departament of Nutrition, Federal University of Campina Grande (UFCG), Cuité, Paraíba, Brazil
| | - Natiéli Piovesan
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul, Brazil
| | - Renius De Oliveira Mello
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul, Brazil
| | - Juliano Smanioto Barin
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul, Brazil
| | | | - Cezar Augusto Bizzi
- Departament of Chemistry, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul, Brazil
| | | | | | - Diego Elias Pereira
- Departament of Nutrition, Federal University of Campina Grande (UFCG), Cuité, Paraíba, Brazil
| | | | - Ernesto Hashime Kubota
- Department of Food Science and Technology, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande Do Sul, Brazil
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Rodríguez García SL, Raghavan V. Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds-A review. Crit Rev Food Sci Nutr 2021; 62:6446-6466. [PMID: 33792417 DOI: 10.1080/10408398.2021.1901651] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Food wastes imply significant greenhouse gas emissions, that increase the challenge of climate change and impact food security. According to FAO (2019), one of the main food wastes come from fruit and vegetables, representing 0.5 billion tons per year, of the 1.3 billion tons of total waste. The wastes obtained from fruit and vegetables have plenty of valuable components, known as bioactive compounds, with many properties that impact positively in human health. Some bioactive compounds hold antioxidant, anti-inflammatory, and anti-cancer properties and they have the capacity of modulating metabolic processes. Currently, the use of fruit and vegetable waste is studied to obtain bioactive compounds, through non-conventional techniques, also known as green extraction techniques. These extraction techniques report higher yields, reduce the use of solvents, employ less extraction time, and improve the efficiency of the process for obtaining bioactive compounds. Once extracted, these compounds can be used in the cosmetic, pharmaceutical, or food industry, the last one being focused on improving food quality.
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Affiliation(s)
- Sheila Lucía Rodríguez García
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, Quebec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, Quebec, Canada
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