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Boateng ID, Kumar R, Daubert CR, Flint-Garcia S, Mustapha A, Kuehnel L, Agliata J, Li Q, Wan C, Somavat P. Sonoprocessing improves phenolics profile, antioxidant capacity, structure, and product qualities of purple corn pericarp extract. ULTRASONICS SONOCHEMISTRY 2023; 95:106418. [PMID: 37094478 PMCID: PMC10149314 DOI: 10.1016/j.ultsonch.2023.106418] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 04/14/2023] [Accepted: 04/18/2023] [Indexed: 05/03/2023]
Abstract
For the first time, purple corn pericarp (PCP) was converted to polyphenol-rich extract using two-pot ultrasound extraction technique. According to Plackett-Burman design (PBD), the significant extraction factors were ethanol concentration, extraction time, temperature, and ultrasonic amplitude that affected total anthocyanins (TAC), total phenolic content (TPC), and condensed tannins (CT). These parameters were further optimized using the Box-Behnken design (BBD) method for response surface methodology (RSM). The RSM showed a linear curvature for TAC and a quadratic curvature for TPC and CT with a lack of fit > 0.05. Under the optimum conditions (ethanol (50%, v/v), time (21 min), temperature (28 °C), and ultrasonic amplitude (50%)), a maximum TAC, TPC, and CT of 34.99 g cyanidin/kg, 121.26 g GAE/kg, and 260.59 of EE/kg, respectively were obtained with a desirability value 0.952. Comparing UAE to microwave extraction (MAE), it was found that although UAE had a lower extraction yield, TAC, TPC, and CT, the UAE gave a higher individual anthocyanin, flavonoid, phenolic acid profile, and antioxidant activity. The UAE took 21 min, whereas MAE took 30 min for maximum extraction. Regarding product qualities, UAE extract was superior, with a lower total color change (ΔE) and a higher chromaticity. Structural characterization using SEM showed that MAE extract had severe creases and ruptures, whereas UAE extract had less noticeable alterations and was attested by an optical profilometer. This shows that ultrasound, might be used to extract phenolics from PCP as it requires lesser time and improves phenolics, structure, and product qualities.
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Affiliation(s)
- Isaac Duah Boateng
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Ravinder Kumar
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Christopher R Daubert
- College of Agriculture, Food, and Natural Resources, University of Missouri, Columbia, MO 65211, United States of America.
| | - Sherry Flint-Garcia
- US Department of Agriculture, Plant Genetics Research Unit, Columbia, MO 65211, United States of America.
| | - Azlin Mustapha
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Lucas Kuehnel
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Joseph Agliata
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America.
| | - Qianwei Li
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Caixia Wan
- Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
| | - Pavel Somavat
- Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO 65211, United States of America; Department of Chemical and Biomedical Engineering, University of Missouri, Columbia, MO 65211, United States of America.
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Boateng ID, Kuehnel L, Daubert CR, Agliata J, Zhang W, Kumar R, Flint-Garcia S, Azlin M, Somavat P, Wan C. Updating the status quo on the extraction of bioactive compounds in agro-products using a two-pot multivariate design. A comprehensive review. Food Funct 2023; 14:569-601. [PMID: 36537225 DOI: 10.1039/d2fo02520e] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Extraction is regarded as the most crucial stage in analyzing bioactive compounds. Nonetheless, due to the intricacy of the matrix, numerous aspects must be optimized during the extraction of bioactive components. Although one variable at a time (OVAT) is mainly used, this is time-consuming and laborious. As a result, using an experimental design in the optimization process is beneficial with few experiments and low costs. This article critically reviewed two-pot multivariate techniques employed in extracting bioactive compounds in food in the last decade. First, a comparison of the parametric screening methods (factorial design, Taguchi, and Plackett-Burman design) was delved into, and its advantages and limitations in helping to select the critical extraction parameters were discussed. This was followed by a discussion of the response surface methodologies (central composite (CCD), Doehlert (DD), orthogonal array (OAD), mixture, D-optimal, and Box-Behnken designs (BBD), etc.), which are used to optimize the most critical variables in the extraction of bioactive compounds in food, providing a sequential comprehension of the linear and complex interactions and multiple responses and robustness tests. Next, the benefits, drawbacks, and possibilities of various response surface methodologies (RSM) and some of their usages were discussed, with food chemistry, analysis, and processing from the literature. Finally, extraction of food bioactive compounds using RSM was compared to artificial neural network modeling with their drawbacks discussed. We recommended that future experiments could compare these designs (BBD vs. CCD vs. DD, etc.) in the extraction of food-bioactive compounds. Besides, more research should be done comparing response surface methodologies and artificial neural networks regarding their practicality and limitations in extracting food-bioactive compounds.
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Affiliation(s)
- Isaac Duah Boateng
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA.
| | - Lucas Kuehnel
- Department of Biomedical, Biological, and Chemical Engineering, University of Missouri, Columbia, MO, 65211, USA
| | - Christopher R Daubert
- College of Agriculture, Food, and Natural Resources, University of Missouri, Columbia, MO, 65211, USA
| | - Joseph Agliata
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA.
| | - Wenxue Zhang
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA.
| | - Ravinder Kumar
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA.
| | - Sherry Flint-Garcia
- US Department of Agriculture, Plant Genetics Research Unit, Columbia, MO, 65211, USA
| | - Mustapha Azlin
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA.
| | - Pavel Somavat
- Food Science Program, Division of Food, Nutrition and Exercise Science, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA. .,Department of Biomedical, Biological, and Chemical Engineering, University of Missouri, Columbia, MO, 65211, USA
| | - Caixia Wan
- Department of Biomedical, Biological, and Chemical Engineering, University of Missouri, Columbia, MO, 65211, USA
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Hybridising plasma functionalized water and ultrasound pretreatment for enzymatic protein hydrolysis of Larimichthys polyactis: Parametric screening and optimization. Food Chem 2022; 385:132677. [PMID: 35334341 DOI: 10.1016/j.foodchem.2022.132677] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 03/08/2022] [Accepted: 03/08/2022] [Indexed: 12/23/2022]
Abstract
Hybridising plasma functionalized water and ultrasound pretreatment for the enzymatic hydrolysis (HPUEH) of Larimichthys polyactis was evaluated by adopting Plackett-Burman design for parametric screening of six key variables, and Box-Behnken design for optimizing three most significant variables including plasma generating voltage (PV), ultrasound treatment time (UT), and enzyme concentration (EC). The models developed for predicting the degree of hydrolysis (DoH), protein recovery (PVY), and soluble protein content (SPC) were sufficiently fitted to the experimental data (R2 ≥ 0.966) with non-significant lack of fit and used for determining the optimum conditions as PV of 70 V, UT of 15 min, and EC of 1.787%, with predictive values of 27.74%, 85.62%, and 3.28 mg/mL for DoH, PVY, and SPC, respectively. HPUEH presented hydrolysates with smaller peptide sizes and molecular weights, enhanced DoH, PVY, SPC, amino acids and antioxidant activity, but reduced emulsifying and foaming properties when compared with conventional enzymatic hydrolysis.
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Akpabli-Tsigbe NDK, Ma Y, Ekumah JN, Osabutey J, Hu J, Xu M, Johnson NAN, Mintah BK. Ultrasonic-assisted extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and evaluation of physicochemical and bioactive properties. Food Sci Nutr 2022; 10:985-1002. [PMID: 35432983 PMCID: PMC9007310 DOI: 10.1002/fsn3.2670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 11/06/2021] [Accepted: 11/08/2021] [Indexed: 11/24/2022] Open
Abstract
Chlorogenic acid (CA), especially that found in soybeans, is a rich bioactive compound but has received very little attention in research settings in past decades. Ultrasonic‐assisted extraction (UAE) could be an efficient method to increase CA release from soybeans. Hence, this study aimed to optimize UAE parameters for CA extraction from heilong48 soybean (HS) variety and evaluate the physicochemical and bioactive properties of the soybean. Optimization of ultrasound parameters with a Box–Behnken design found a frequency of 20.0 kHz, a power density of 30.0 W/L), a temperature of 37.9°C, and a time of 28.0 min to be the best conditions, which gave a CA yield of 5.007 ± 0.033 mg/g and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity of 93.197 ± 0.213 μmol of AA eq/g dry sample; these were higher than those of a non–ultrasound‐treated (raw) HS sample (CA yield of 1.627 ± 0.528 mg/g and DPPH radical scavenging activity of 10.760 ± 0.207 μmol of AA eq/g dry sample). A satisfactory model was obtained. Scanning electron microscopy results confirmed the structural changes of the HS variety caused by the optimized UAE parameters. High total polyphenol contents (TPCs; 4.726 ± 0.002 mg GAE/g) and total phenolic acids (1.883 ± 0.005 mg GAE/g) and low total flavonoid contents (0.040 ± 0.008 mg RE/g) were obtained. A positive linear correlation between antioxidant activity and TPC was established. A protein–phenolic interaction in the HS variety was observed. The results established that polyphenols should be considered a significant component of the HS variety. Likewise, the HS variety could be used for CA extraction.
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Affiliation(s)
- Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China.,Department of Nutrition and Food Science College of Basic and Applied Sciences University of Ghana Legon Ghana
| | - Yongkun Ma
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China
| | - John-Nelson Ekumah
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China.,Department of Nutrition and Food Science College of Basic and Applied Sciences University of Ghana Legon Ghana
| | - Juliet Osabutey
- Department of Early Childhood Education University of Education Winneba Ghana.,Virtuous Experimental School Achimota-Accra Ghana
| | - Jie Hu
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China
| | - Manqing Xu
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China
| | - Nana Adwoa Nkuma Johnson
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China
| | - Benjamin Kumah Mintah
- Department of Nutrition and Food Science College of Basic and Applied Sciences University of Ghana Legon Ghana.,Council for Scientific and Industrial Research (CSIR) Food Research Institute Accra Ghana
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