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Handayati Y, Widyanata C. Effective food waste management model for the sustainable agricultural food supply chain. Sci Rep 2024; 14:10290. [PMID: 38704396 PMCID: PMC11069547 DOI: 10.1038/s41598-024-59482-w] [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: 09/05/2023] [Accepted: 04/11/2024] [Indexed: 05/06/2024] Open
Abstract
The extensive research examines the current state of agricultural food supply chains, with focus on waste management in Bandung Regency, Indonesia. The study reveals that a significant proportion of food within the agricultural supply chain goes to waste and discusses the various challenges and complexities involved in managing food waste. The research presents a conceptual model based on the ADKAR change management paradigm to promote waste utilization, increase awareness and change people's behaviors. The model emphasizes the importance of creating awareness, fostering desire, providing knowledge, implementing changes, and reinforcing and monitoring the transformation process. It also addresses the challenges, barriers, and drivers that influence waste utilization in the agricultural supply chain, highlighting the need for economic incentives and a shift in public awareness to drive meaningful change. Ultimately, this study serves as a comprehensive exploration of food waste management in Bandung Regency, shedding light on the complexities of the issue and offering a systematic approach to transition towards more sustainable waste utilization practices.
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Affiliation(s)
- Yuanita Handayati
- School of Business and Management (SBM), Bandung Institute of Technology, Bandung, 40116, Indonesia.
| | - Chryshella Widyanata
- School of Business and Management (SBM), Bandung Institute of Technology, Bandung, 40116, Indonesia
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2
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A systematic approach based on artificial intelligence techniques for simulating the ammonia removal by eighteen deep eutectic solvents. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2023.123292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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3
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Modeling and estimation of fouling factor on the hot wire probe by smart paradigms. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2022.09.036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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4
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Xu H, Fei Q, Manickam S, Li D, Xiao H, Han Y, Show PL, Zhang G, Tao Y. Mechanistic study of the solid-liquid extraction of phenolics from walnut pellicle fibers enhanced by ultrasound, microwave and mechanical agitation forces. CHEMOSPHERE 2022; 309:136451. [PMID: 36155014 DOI: 10.1016/j.chemosphere.2022.136451] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 08/21/2022] [Accepted: 09/11/2022] [Indexed: 06/16/2023]
Abstract
The molecular diffusion of phenolics inside walnut pellicle fiber particles under solid-liquid extraction enhanced by ultrasound (US), orbital agitation (OA), impeller agitation (IA), and the combined microwave and impeller agitation (MW-IA) were explored. Numerical modeling considering the temperature-dependent diffusivity revealed that the internal diffusivity of phenolics was the highest under MW-IA and the lowest under OA. At 35 °C, IA (126.246 mg/g, t = 10 min) was more effective to strengthen the phenolic diffusivity than the US-39W (95.538 mg/g, t = 10 min). Due to the simultaneous enhancement of internal diffusivity and external dissolution, the MW-IA extraction reached equilibrium within 16 min, reaching the highest yield among all the treatments (176.944 mg/g). The extraction was then divided into the increasing and falling driving force periods. The comparison of phenolic diffusivity among MW-IA and IA roughly indicated that the proportion of non-thermal effect of microwave at 315 W was 889% higher than 189 W at the extraction equilibrium. Moreover, some soluble polyphenols, i.e. quercitrin and syringic acid, could be adsorbed by the cell wall after equilibrium. The correlations between any two soluble phenolics varied with the phenolic type, deducing that soluble phenolics may interact with each other either positively or negatively. Besides, the mining of phenolic data also indicated that intensive impeller agitation is a good substitution for ultrasonication to extract phenolics effectively.
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Affiliation(s)
- Hebin Xu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China
| | - Qianwen Fei
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, BE1410, Brunei Darussalam
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China
| | - Hongmei Xiao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China
| | - Yongbin Han
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih, 43500, Selangor Darul Ehsan, Malaysia
| | - Guohua Zhang
- Wukangxuan Agriculture and Forestry Development Limited Company, Jining, Shandong, China
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095, Jiangsu, China.
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Xie G, Shen J, Luo J, Li D, Tao Y, Song C, Han Y. Simultaneous extraction and preliminary purification of polyphenols from grape pomace using an aqueous two-phase system exposed to ultrasound irradiation: Process characterization and simulation. Front Nutr 2022; 9:993475. [PMID: 36451741 PMCID: PMC9702536 DOI: 10.3389/fnut.2022.993475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Accepted: 09/16/2022] [Indexed: 07/19/2024] Open
Abstract
In this study, an ultrasound-assisted aqueous two-phase (ATP) extraction method was used for the extraction and purification of phenolic compounds from grape pomace. The effect of acoustic energy densities (AED, 41.1, 63.5, 96.1, 111.2 W/L) and temperatures (20, 30, 40°C) on the yield of phenolics was investigated. An artificial neural network (ANN) was successfully used to correlate the extraction parameters with phenolic yield. Then, a diffusion model based on Fick's second law was used to model the mass transfer process during ultrasound-assisted ATP extraction and evaluate the effective diffusion coefficient of phenolics. The results revealed the increase in AED, and the temperature increased the effective diffusivity of phenolics. The HPLC analysis of anthocyanins and flavonols showed that ultrasound significantly increased the extraction yield of anthocyanins compared with the traditional method. High amounts of rutin and myricetin were recovered using the ATPS systems. Sugars were mainly distributed in the bottom phase, whereas phenolics were located in the top phase. Conclusively, ultrasound-assisted aqueous two-phase (ATP) extraction can be used as an effective method to achieve the simultaneous separation and preliminary purification of phenolics from grape pomace.
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Affiliation(s)
- Guangjie Xie
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Juan Shen
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Ji Luo
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Dandan Li
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yang Tao
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Changnian Song
- College of Horticulture of Nanjing agricultural University, Nanjing, China
| | - Yongbin Han
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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6
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Ning K, Wang J, Zeng X, Liu X, Yu R, Zhao Z. Organic removal from coal-to-chemical brine by a multistage system of adsorption-regeneration and electrochemically driven UV/chlorine processes. JOURNAL OF HAZARDOUS MATERIALS 2022; 430:128379. [PMID: 35152102 DOI: 10.1016/j.jhazmat.2022.128379] [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: 11/23/2021] [Revised: 01/17/2022] [Accepted: 01/26/2022] [Indexed: 06/14/2023]
Abstract
Treatment of coal-to-gas brine (CGB) is a great challenge since it contains elevated inorganic salts and a high level of toxic and bio-accumulative organics. In this study, CGB treatment was conducted by adsorptionregeneration and electrochemically driven UV/chlorine (E-UV/Cl2) processes. LS-109D macroporous resin was optimal adsorbent primarily due to unique pore structure, which preferably adsorbed the aromatic fluorescent components with quenching Cl∙ effect and low molecular weight acids recalcitrant to ∙OH. The E-UV/Cl2 process outperformed the UV photolysis process and electrochemical advanced oxidation processes (EAOPs) for oxidation of organic compounds due to its full utilization of Cl- in CGB to produce highly active oxidation agents. Thanks to the synergy between process units in organic matter removal, dissolved organic carbon (DOC) of CGB was reduced from 163.41 mg/L to 26.58 mg/L by the multistage system. Furthermore, the CGB with characteristics of high fluorescence and molecular weight (MW) distribution was converted to effluent with low fluorescence and MW distribution. The exhausted LS-109D was regenerated by ultrasound-assisted hot water elution at 363 K. After pretreated by ozonation, the eluate can be easily treated by biological process. The study suggests that the multistage system can provide an effective treatment option for removing organics from CGB.
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Affiliation(s)
- Kejia Ning
- School of Chemical and Environmental Engineering, Beijing Campus, China University of Mining and Technology, Beijing 100083, PR China
| | - Jianbing Wang
- School of Chemical and Environmental Engineering, Beijing Campus, China University of Mining and Technology, Beijing 100083, PR China.
| | - Xiaofeng Zeng
- School of Chemical and Environmental Engineering, Beijing Campus, China University of Mining and Technology, Beijing 100083, PR China
| | - Xiangyu Liu
- School of Chemical and Environmental Engineering, Beijing Campus, China University of Mining and Technology, Beijing 100083, PR China
| | - Rongzhen Yu
- School of Chemical and Environmental Engineering, Beijing Campus, China University of Mining and Technology, Beijing 100083, PR China
| | - Ziqi Zhao
- School of Chemical and Environmental Engineering, Beijing Campus, China University of Mining and Technology, Beijing 100083, PR China
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Liu B, Tao Y, Manickam S, Li D, Han Y, Yu Y, Liu D. Influence of sequential exogenous pretreatment and contact ultrasound-assisted air drying on the metabolic pathway of glucoraphanin in broccoli florets. ULTRASONICS SONOCHEMISTRY 2022; 84:105977. [PMID: 35279633 PMCID: PMC8915014 DOI: 10.1016/j.ultsonch.2022.105977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 02/27/2022] [Accepted: 03/04/2022] [Indexed: 06/14/2023]
Abstract
In this investigation, the combinations of exogenous pretreatment (melatonin or vitamin C) and contact ultrasound-assisted air drying were utilized to dry broccoli florets. To understand the influences of the studied dehydration methods on the conversion of glucoraphanin to bioactive sulforaphane in broccoli, various components (like glucoraphanin, sulforaphane, myrosinase, etc.) and factors (temperature and moisture) involved in the metabolism pathway were analyzed. The results showed that compared with direct air drying, the sequential exogenous pretreatment and contact ultrasound drying shortened the drying time by 19.0-22.7%. Meanwhile, contact sonication could promote the degradation of glucoraphanin. Both melatonin pretreatment and vitamin C pretreatment showed protective effects on the sulforaphane content and myrosinase activity during the subsequent drying process. At the end of drying, the sulforaphane content in samples dehydrated by the sequential melatonin (or vitamin C) pretreatment and ultrasound-intensified drying was 14.4% (or 26.5%) higher than only air-dried samples. The correlation analysis revealed that the exogenous pretreatment or ultrasound could affect the enzymatic degradation of glucoraphanin and the generation of sulforaphane through weakening the connections of sulforaphane-myrosinase, sulforaphane-VC, and VC-myrosinase. Overall, the reported results can enrich the biochemistry knowledge about the transformation of glucoraphanin to sulforaphane in cruciferous vegetables during drying, and the combined VC/melatonin pretreatment and ultrasound drying is conducive to protect bioactive sulforaphane in dehydrated broccoli.
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Affiliation(s)
- Beini Liu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yongbin Han
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Ying Yu
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Dongfeng Liu
- Zelang Postgraduate Working Station, Nanjing, Jiangsu, China
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8
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Catalkaya G, Guldiken B, Capanoglu E. Encapsulation of anthocyanin-rich extract from black chokeberry ( Aronia melanocarpa) pomace by spray drying using different coating materials. Food Funct 2022; 13:11579-11591. [DOI: 10.1039/d2fo02569h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to encapsulate the anthocyanin-rich extract from black chokeberry pomace by using maltodextrin with different DE values as the base coating material and its blends with gum Arabic, xanthan gum or whey protein isolate.
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Affiliation(s)
- Gizem Catalkaya
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey
| | - Burcu Guldiken
- Botaneco Inc., 2985 23rd Avenue NE, Calgary, AB, T1Y 7L3, Canada
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey
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9
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Gong W, Li D, Wu Y, Manickam S, Sun X, Han Y, Tao Y, Liu X. Sequential phenolic acid co-pigmentation pretreatment and contact ultrasound-assisted air drying to intensify blackberry drying and enhance anthocyanin retention: A study on mass transfer and phenolic distribution. ULTRASONICS SONOCHEMISTRY 2021; 80:105788. [PMID: 34688142 PMCID: PMC8536790 DOI: 10.1016/j.ultsonch.2021.105788] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/05/2021] [Accepted: 10/09/2021] [Indexed: 05/17/2023]
Abstract
In this work, the spraying of ethanol solution containing phenolic acid (ferulic acid or caffeic acid) was performed before subjecting to contact ultrasound-assisted air drying of blackberry. The mass transfer modeling results revealed that sonication intensified both internal water diffusion and external water exchange during drying, and ethanol pretreatment enhanced the effective diffusivity of water. Compared with air drying alone, the drying time for sequential ferulic acid pretreatment and drying with sonication was shortened by 89.2%. Owing to the co-pigmentation between phenolic acid and anthocyanins, the retention of anthocyanins was significantly enhanced after dehydration. At the end of drying, the total anthocyanin contents in the ultrasound-dried samples pretreated with ferulic acid and caffeic acid were 25.3% and 10.5% higher than the sonicated samples without pretreatments, respectively. Furthermore, drying simultaneously with sonication promoted the preservation of non-anthocyaninic soluble phenolics including catechin, phloretic acid, rutin in blackberry compared to air drying alone. Besides, bound phenolics in blackberry were less influences by the applied dehydration treatments. This study demonstrates that the combination of phenolic acid co-pigmentation pretreatment and ultrasound drying could be a promising method to protect anthocyanin pigments during dehydration of berry fruits.
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Affiliation(s)
- Wenjin Gong
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam
| | - Xun Sun
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China
| | - Yongbin Han
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Xiaoli Liu
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
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Ding Y, Ma H, Wang K, Azam SR, Wang Y, Zhou J, Qu W. Ultrasound frequency effect on soybean protein: Acoustic field simulation, extraction rate and structure. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111320] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Wang H, Tao Y, Li Y, Wu S, Li D, Liu X, Han Y, Manickam S, Show PL. Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response. ULTRASONICS SONOCHEMISTRY 2021; 73:105486. [PMID: 33639530 PMCID: PMC7921625 DOI: 10.1016/j.ultsonch.2021.105486] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 01/25/2021] [Accepted: 01/28/2021] [Indexed: 05/02/2023]
Abstract
In this work, low-intensity ultrasonication (58.3 and 93.6 W/L) was performed at lag, logarithmic and stationary growth phases of Lactobacillus plantarum in apple juice fermentation, separately. Microbial responses to sonication, including microbial growth, profiles of organic acids profile, amino acids, phenolics, and antioxidant capacity, were examined. The results revealed that obvious responses were made by Lactobacillus plantarum to ultrasonication at lag and logarithmic phases, whereas sonication at stationary phase had a negligible impact. Sonication at lag and logarithmic phases promoted microbial growth and intensified biotransformation of malic acid to lactic acid. For example, after sonication at lag phase for 0.5 h, microbial count and lactic acid content in the ultrasound-treated samples at 58.3 W/L reached 7.91 ± 0.01 Log CFU/mL and 133.70 ± 7.39 mg/L, which were significantly higher than that in the non-sonicated samples. However, the ultrasonic effect on microbial growth and metabolism of organic acids attenuated with fermentation. Moreover, ultrasonication at lag and logarithmic phases had complex influences on the metabolism of apple phenolics such as chlorogenic acid, caffeic acid, procyanidin B2, catechin and gallic acid. Ultrasound could positively affect the hydrolysis of chlorogenic acid to caffeic acid, the transformation of procyanidin B2 and decarboxylation of gallic acid. The metabolism of organic acids and free amino acids in the sonicated samples was statistically correlated with phenolic metabolism, implying that ultrasound may benefit phenolic derivation by improving the microbial metabolism of organic acids and amino acids.
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Affiliation(s)
- Hongmei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Yiting Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Shasha Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Xuwei Liu
- INRAE, UMR408, Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), F-84000 Avignon, France
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, BE1410, Brunei Darussalam
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor Darul Ehsan, Malaysia
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Tao Y, Li D, Siong Chai W, Show PL, Yang X, Manickam S, Xie G, Han Y. Comparison between airborne ultrasound and contact ultrasound to intensify air drying of blackberry: Heat and mass transfer simulation, energy consumption and quality evaluation. ULTRASONICS SONOCHEMISTRY 2021; 72:105410. [PMID: 33341708 PMCID: PMC7803686 DOI: 10.1016/j.ultsonch.2020.105410] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 11/08/2020] [Accepted: 11/12/2020] [Indexed: 05/03/2023]
Abstract
This study aimed at investigating the performances of air drying of blackberries assisted by airborne ultrasound and contact ultrasound. The drying experiments were conducted in a self-designed dryer coupled with a 20-kHz ultrasound probe. A numerical model for unsteady heat and mass transfer considering temperature dependent diffusivity, shrinkage pattern and input ultrasonic energies were applied to explore the drying mechanism, while the energy consumption and quality were analyzed experimentally. Generally, both airborne ultrasound and contact ultrasound accelerated the drying process, reduced the energy consumption and enhanced the retentions of blackberry anthocyanins and organic acids in comparison to air drying alone. At the same input ultrasound intensity level, blackberries received more ultrasound energies under contact sonication (0.299 W) than airborne sonication (0.245 W), thus avoiding the attenuation of ultrasonic energies by air. The modeling results revealed that contact ultrasound was more capable than airborne ultrasound to intensify the inner moisture diffusion and heat conduction, as well as surface exchange of heat and moisture with air. During air drying, contact ultrasound treatment eliminated the gradients of temperature and moisture inside blackberry easier than airborne ultrasound, leading to more homogenous distributions. Moreover, the total energy consumption under air drying with contact ultrasound assistance was 27.0% lower than that with airborne ultrasound assistance. Besides, blackberries dehydrated by contact ultrasound contained more anthocyanins and organic acids than those dried by airborne ultrasound, implying a higher quality. Overall, direct contact sonication can well benefit blackberry drying in both energy and quality aspects.
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Affiliation(s)
- Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Wai Siong Chai
- School of Chemical and Environmental Engineering, The University of Nottingham, Malaysia Campus, Semenyih, Selangor, Malaysia
| | - Pau Loke Show
- School of Chemical and Environmental Engineering, The University of Nottingham, Malaysia Campus, Semenyih, Selangor, Malaysia
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832000, China
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam
| | - Guangjie Xie
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China; Zhihai Postgraduate Working Station, Zhenjiang, Jiangsu 212000, China
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
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Gadioli Tarone A, Keven Silva E, Dias de Freitas Queiroz Barros H, Baú Betim Cazarin C, Roberto Marostica Junior M. High-intensity ultrasound-assisted recovery of anthocyanins from jabuticaba by-products using green solvents: Effects of ultrasound intensity and solvent composition on the extraction of phenolic compounds. Food Res Int 2021; 140:110048. [PMID: 33648273 DOI: 10.1016/j.foodres.2020.110048] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 12/13/2020] [Accepted: 12/16/2020] [Indexed: 12/24/2022]
Abstract
This study proposes an update for the jabuticaba processing chain to obtain valuable coproducts from jabuticaba peels. High-intensity ultrasound (HIUS) technology was evaluated as a more efficient extraction process to obtain two high added-value coproducts: pectin and an anthocyanins-rich extract. The HIUS-assisted extraction of bioactive compounds like anthocyanins from the jabuticaba peels was evaluated. The effects of ultrasound intensity (1.1, 3.7, 7.3, and 13.0 W/cm2) and solvent composition concerning water/ethanol ratio (0, 25, 50, 75, and 100 g water/100 g) were examined. One-step HIUS processing promoted the best recovery of bioactive compounds at an ultrasound intensity of 3.7 W/cm2 and 50 g water/100 g, thus proofing the interaction between ultrasound intensity and the solvent composition has a strong influence on the extraction efficiency of the groups of compounds studied and in the jabuticaba peel antioxidant potential. The confocal laser scanning microscopy confirmed bioactive compounds' exhaustion in the dried jabuticaba peel after the HIUS processing, proving its best recovery. The jabuticaba peel extract exhibited an intense reddish color typical of anthocyanin-rich products at acid pH (4.5). The HIUS technology turned out a promising way to recover these valuable phenolic compounds as a quick, relatively inexpensive, and simple technology that improves the yields and decreases the costs and environmental impacts compared to conventional extraction processes.
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Affiliation(s)
- Adriana Gadioli Tarone
- LANUM (Laboratory of Nutrition and Metabolism)/FEA (School of Food Engineering)/UNICAMP (University of Campinas); Rua Monteiro Lobato, 80, Campinas-SP CEP:13083-862, Brazil
| | - Eric Keven Silva
- LASEFI/DEA/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas-SP CEP:13083-862, Brazil
| | - Helena Dias de Freitas Queiroz Barros
- LANUM (Laboratory of Nutrition and Metabolism)/FEA (School of Food Engineering)/UNICAMP (University of Campinas); Rua Monteiro Lobato, 80, Campinas-SP CEP:13083-862, Brazil
| | - Cinthia Baú Betim Cazarin
- LAFOP (Laboratory of Protein Source)/FEA (School of Food Engineering)/UNICAMP (University of Campinas), Rua Monteiro Lobato, 80, Campinas-SP CEP:13083-862, Brazil.
| | - Mario Roberto Marostica Junior
- LANUM (Laboratory of Nutrition and Metabolism)/FEA (School of Food Engineering)/UNICAMP (University of Campinas); Rua Monteiro Lobato, 80, Campinas-SP CEP:13083-862, Brazil.
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Oke E, Okolo B, Adeyi O, Agbede O, Nnaji P, Adeyi J, Osoh K, Ude C. Black-box modelling, bi-objective optimization and ASPEN batch simulation of phenolic compound extraction from Nauclea latifolia root. Heliyon 2020; 7:e05856. [PMID: 33437887 PMCID: PMC7788104 DOI: 10.1016/j.heliyon.2020.e05856] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Revised: 11/05/2020] [Accepted: 12/23/2020] [Indexed: 01/25/2023] Open
Abstract
Nauclea latifolia root (NLR) extract is one of phytochemicals used to treat various ailments in most of developing countries. This investigation focuses on modelling, optimization and computer-aided simulation of phenolic solid-liquid extraction from NLR. The extraction experiments were conducted at extraction temperature (ET: 33.79–76.21 °C), process time (PT: 2.79–4.21 h) and solid-liquid ratio (SLC: 0.007929–0.018355 g/ml). Regression models (RM) were developed, using Response Surface Methodology (RSM) in Design Expert software, for predicting and optimizing total phenolic content (TPC) and total flavonoid content (TFC) and also compared with adaptive neuro-fuzzy inference system (ANFIS) modelling in Matlab environment. Aspen Batch Process Developer (ABPD) V10 was used to simulate phenolic extract production and perform material balance of the process. Both Coefficients of determination (R2) of RSM (TFC: 0.9996, TPC: 0.9932) and ANFIS models (TFC: 0.99998, TPC: 0.9982) were compared and predicted satisfactorily. Optimization results show: ET (2.79 h), PT (38.8 °C), SLC (0.0198 g/ml), TFC (25.92 25.92 μg RE/g) and TPC (8.47 mg GAE/g). The phenolic extraction base case simulation results gave batch throughput, annual throughput, number of batches per year 0.0089 g/batch, 0.139 g/year and 1019 batches, respectively. The ABPD predicted TPC and experimental TPC results were compared and gave mean relative deviation error of 3.75%. Thus, ABPD simulation model is reasonably reliable for the scale-up design engineering of the phenolic extract production from NLR.
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Affiliation(s)
- E.O. Oke
- Chemical Engineering Department, Michael Okpara University of Agriculture, Nigeria
- Corresponding author.
| | - B.I. Okolo
- Chemical Engineering Department, Michael Okpara University of Agriculture, Nigeria
| | - O. Adeyi
- Chemical Engineering Department, Michael Okpara University of Agriculture, Nigeria
| | - O.O. Agbede
- Chemical Engineering Department, Ladoke Akintola University of Technology, Nigeria
| | - P.C. Nnaji
- Chemical Engineering Department, Michael Okpara University of Agriculture, Nigeria
| | - J.A. Adeyi
- Mechanical Engineering Department, Ladoke Akintola University of Technology, Nigeria
| | - K.A. Osoh
- Department of Chemistry, Akwa Ibom State College of Science and Technology, Nigeria
| | - C.J. Ude
- Chemical Engineering Department, Michael Okpara University of Agriculture, Nigeria
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15
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A One-Pot Ultrasound-Assisted Almond Skin Separation/Polyphenols Extraction and its Effects on Structure, Polyphenols, Lipids, and Proteins Quality. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10103628] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Almond skin is an important by-product in the almond processing industry, rich in potentially health-promoting phenolic compounds. The objective of this present study is to separate the skin from the almond and extract its polyphenol contents using Ultrasound-Assisted Extraction (UAE) at room temperature. Optimization was performed according to a two-variable central composite design (CCD), and the optimum combination of ultrasonic intensity and extraction temperature was obtained through multi-response optimization: ultrasonic intensity (UI), 9.47 W.cm−2; and temperature, 20 °C for an extraction time of 20 min. Under the above-mentioned conditions, total phenolic content was 258% higher with UAE than silent experiment. Mathematic modelling and microscopic investigations were achieved to enable understanding physical and structural effects of ultrasound on almond skins and comprehension of the mechanism behind the enhancement of mass transfer phenomena. Scanning Electron Microscopy (SEM) showed different acoustic cavitation impacts including fragmentation, sonoporation, and erosion. Extracts were analyzed by ultra-performance liquid chromatography coupled with mass spectrometry (UPLC-MS), identifying a combination of flavanols, flavanones and non-flavonoids. UAE shows no negative effect on almond proteins and lipids when compared to natural almonds (NS).
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16
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Che-Galicia G, Váquiro-Herrera HA, Sampieri Á, Corona-Jiménez E. Ultrasound-assisted extraction of phenolic compounds from avocado leaves (Persea americana Mill. var. Drymifolia): optimization and modeling. INTERNATIONAL JOURNAL OF CHEMICAL REACTOR ENGINEERING 2020. [DOI: 10.1515/ijcre-2020-0023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractUltrasonic-assisted extraction (UAE) was performed to extract the total phenolic compounds from avocado (Persea americana Mill. var. Drymifolia; Lauraceae) leaves with different electric powers (UAE 0%, UAE 60%, and UAE 100%) and extraction times. Ultrasonic extraction parameters were optimized by using a mathematical model made by stepwise regression (SWR) for the determination of the maximum total phenolic content (TPC) and their antioxidant activity. Moreover, TPC extraction was modeled applying heterogeneous models to elucidate the involved mechanisms phenomena that determine the extraction rates. Optimization results found that the maximum value of TPC reached 48,732 mg GAE/100 g D.M. at 84.5% electric power and 29.7 min of extraction, which was superior to 0% electric power UAE. It was also found that the ultrasound causes the degradation of phenolic compounds, whereas the final extraction yield of TPC increases and their antioxidant activity decreased with the increase of ultrasound electric power. Proposed models gave a satisfactory quality of fit data using a second-order reaction for the degradation kinetics of TPC under ultrasound application. The estimated effective diffusivity values were in a range from 1.3889 × 10−11 m2/s to 2.2128 × 10−11 m2/s for the UAE 0% and UAE 100%, respectively. UAE significantly increased the extraction yield through the enhancement of the effective diffusivity, demonstrating that it is a promising technology to extract phenolic substances from avocado leaves.
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Affiliation(s)
- Gamaliel Che-Galicia
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, 72570, Puebla, Mexico
| | - Henry A. Váquiro-Herrera
- Facultad de Ingeniería Agronómica, Universidad del Tolima, Barrio Santa Helena, A.A. 546, Ibagué, Tolima, Colombia
| | - Álvaro Sampieri
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, 72570, Puebla, Mexico
| | - Edith Corona-Jiménez
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Av. San Claudio y 18 Sur, Ciudad Universitaria, 72570, Puebla, Mexico
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Cortés-Antonio P, Batyrshin I, Martínez-Cruz A, Villa-Vargas LA, Ramírez-Salinas MA, Rudas I, Castillo O, Molina-Lozano H. Learning rules for Sugeno ANFIS with parametric conjunction operations. Appl Soft Comput 2020. [DOI: 10.1016/j.asoc.2020.106095] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Wu Y, Han Y, Tao Y, Li D, Xie G, Show PL, Lee SY. In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota of blueberry anthocyanin extract. Food Res Int 2020; 132:109098. [PMID: 32331662 DOI: 10.1016/j.foodres.2020.109098] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 02/02/2020] [Accepted: 02/11/2020] [Indexed: 02/06/2023]
Abstract
In this study, four different selected wall materials (namely gelatin, soy protein isolate, maltodextrin and Arabic gum) were applied for blueberry anthocyanin extract encapsulation. The effect of these wall material types on the release and degradation of anthocyanin and the modulation of gut microbiota during in vitro simulated gastrointestinal digestion and colonic fermentation were investigated. It was found that the encapsulation of anthocyanin extract using appropriate wall material could significantly enhance the colonic accessibility of anthocyanins. Soy protein isolate and gelatin delayed the release of anthocyanins, whereas the other two wall materials displayed no significant effect on the release time of anthocyanins. Gut microbiota mainly metabolized some phenolic compounds such as 4-hydroxycinnamic acid and chlorogenic acid. Meanwhile, different fermented anthocyanin extract microcapsule broth could significantly decrease the composition and abundance of Firmicutes and increase that of Bacteroidetes. Furthermore, the presence of anthocyanin extract microcapsules, especially those encapsulated with soy protein isolate, promoted the biosynthesis of short-chain fatty acids by gut microbiota. It is concluded that, amongst the wall materials studied, soy protein isolate appeared to be a functional and suitable candidate to delay anthocyanin release and prevent disease through the promotion of gut health.
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Affiliation(s)
- Yue Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Guangjie Xie
- Zhihai Postgraduate Working Station, Zhenjiang, Jiangsu, 212000, China
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, 43500 Semenyih, Selangor, Malaysia
| | - Sze Ying Lee
- Department of Chemical Engineering, Faculty of Engineering and Science, Universiti Tunku Abdul Rahman, Sungai Long Campus, Kajang 43000, Selangor, Malaysia
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19
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Recent advances and applications in LC-HRMS for food and plant natural products: a critical review. Anal Bioanal Chem 2020; 412:1973-1991. [DOI: 10.1007/s00216-019-02328-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 11/25/2019] [Accepted: 12/04/2019] [Indexed: 12/21/2022]
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20
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Meng L, Zhu J, Ma Y, Sun X, Li D, Li L, Bai H, Xin G, Meng X. Composition and antioxidant activity of anthocyanins from Aronia melanocarpa cultivated in Haicheng, Liaoning, China. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100413] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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21
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Vernès L, Abert-Vian M, El Maâtaoui M, Tao Y, Bornard I, Chemat F. Application of ultrasound for green extraction of proteins from spirulina. Mechanism, optimization, modeling, and industrial prospects. ULTRASONICS SONOCHEMISTRY 2019; 54:48-60. [PMID: 30827903 DOI: 10.1016/j.ultsonch.2019.02.016] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 02/12/2019] [Accepted: 02/16/2019] [Indexed: 06/09/2023]
Abstract
A green and innovative method, manothermosonication (MTS), for proteins extraction from dry Arthrospira platensis cyanobacteria assisted by ultrasound was designed in this work. Manothermosonication (probe, 20 kHz) was compared to a conventional process performed in the same conditions without ultrasounds. The extraction was carried out with a continuous flow rate at 15 mL/hour. Extraction parameters were optimized using a central composite design. Moreover, mathematic modelling and microscopic investigations were realized to allow a better understanding of ultrasound physical and structural effects on spirulina filaments and mass transfer phenomena over time. Crude extract and sections stained with toluidine blue were analyzed with optical and scanning electron microscopies. According to experimental results, MTS promoted mass transfer (high effective diffusivity, De) and enabled to get 229% more proteins (28.42 ± 1.15 g/100 g DW) than conventional process without ultrasound (8.63 ± 1.15 g/100 g DW). With 28.42 g of proteins per 100 g of dry spirulina biomass in the extract, a protein recovery rate of 50% was achieved in 6 effective minutes with a continuous MTS process. Microscopic observations showed that acoustic cavitation impacted spirulina filaments by different mechanisms such as fragmentation, sonoporation, detexturation. These various phenomena make extraction, release and solubilization of spirulina bioactive compounds easier.
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Affiliation(s)
- L Vernès
- Avignon University, UMR 408, Green Extraction Team, 84000 Avignon, France
| | - M Abert-Vian
- Avignon University, UMR 408, Green Extraction Team, 84000 Avignon, France
| | - M El Maâtaoui
- Avignon University, Qualisud UMR95, 84000 Avignon, France
| | - Y Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - I Bornard
- INRA PACA, Pathologie végétale, 84143 Montfavet, France
| | - F Chemat
- Avignon University, UMR 408, Green Extraction Team, 84000 Avignon, France.
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22
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Tao Y, Han Y, Liu W, Peng L, Wang Y, Kadam S, Show PL, Ye X. Parametric and phenomenological studies about ultrasound-enhanced biosorption of phenolics from fruit pomace extract by waste yeast. ULTRASONICS SONOCHEMISTRY 2019; 52:193-204. [PMID: 30514598 DOI: 10.1016/j.ultsonch.2018.11.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2018] [Revised: 11/14/2018] [Accepted: 11/20/2018] [Indexed: 06/09/2023]
Abstract
In this work, sonication (20-kHz) was conducted to assist the biosorption of phenolics from blueberry pomace extracts by brewery waste yeast biomass. The adsorption capacity of yeast increased markedly under ultrasonic fields. After sonication at 394.2 W/L and 40 °C for 120 min, the adsorption capacity was increased by 62.7% compared with that under reciprocating shaking. An artificial neural network was used to model and visualize the effects of different parameters on yeast biosorption capacity. Both biosorption time and acoustic energy density had positive influences on yeast biosorption capacity, whereas no clear influence of temperature on biosorption process was observed. Regarding the mechanism of ultrasound-enhanced biosorption process, the amino and carboxyl groups in yeast were considered to be associated with the yeast biosorption property. Meanwhile, ultrasound promoted the decline of the structure order of yeast cells induced by phenolic uptake. The interactions between yeast cells and phenolics were also affected by the structures of phenolics. Moreover, the mass transfer process was simulated by a surface diffusional model considering the ultrasound-induced yeast cell disruption. The modeling results showed that the external mass transfer coefficient in liquid phase and the surface diffusion coefficient under sonication at 394.2 W/L and 40 °C were 128.5% and 74.3% higher than that under reciprocating shaking, respectively.
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Affiliation(s)
- Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Wangxin Liu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Lu Peng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yue Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shekhar Kadam
- Kerry Global Technology and Innovation Centre, Naas, Co. Kildare W91W923, Ireland
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham Malaysia Campus, Jalan Broga, Semenyih 43500, Malaysia
| | - Xiaosong Ye
- Zhihai Postgraduate Working Station, Zhenjiang, Jiangsu 212000, China
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23
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Gullón B, Lú-Chau TA, Moreira MT, Lema JM, Eibes G. Rutin: A review on extraction, identification and purification methods, biological activities and approaches to enhance its bioavailability. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.008] [Citation(s) in RCA: 169] [Impact Index Per Article: 24.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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