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Athirojthanakij W, Rashidinejad A. Optimizing catechin extraction from green tea waste: Comparative analysis of hot water, ultrasound-assisted, and ethanol methods for enhanced antioxidant recovery. Food Sci Nutr 2024; 12:5121-5130. [PMID: 39055189 PMCID: PMC11266887 DOI: 10.1002/fsn3.4161] [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: 11/21/2023] [Revised: 02/28/2024] [Accepted: 03/28/2024] [Indexed: 07/27/2024] Open
Abstract
This study aimed to develop an efficient method for the extraction of bioactive compounds from green tea waste (GTW) toward its potential application in the food industry. GTW, which is generated during the harvesting and processing of green tea products, accounts for a global annual loss of nearly 1 million tonnes. Notably, this waste is rich in polyphenolic compounds, particularly catechins, which are renowned for their significant health benefits. We assessed the optimization of catechin extraction from GTW employing hot water extraction (HWE), ultrasound-assisted extraction (UAE), and ethanol extraction (EthE) techniques at different sample-to-solvent ratios (1:100, 1:50, and 1:20 w/v). The extraction temperature was set at 80°C for both HWE and UAE; however, for EthE, the temperature was slightly lower at 70°C, adhering to the boiling point of ethanol. High-performance liquid chromatography was used to determine the extraction efficiency by quantifying various catechins (i.e., catechin, epicatechin [EC], epicatechin gallate [ECG], epigallocatechin [EGC], and epigallocatechin gallate [EGCG]). In terms of the concentration for individual catechins, EC was found to be the highest concentration detected, ranging from 30.58 ± 1.17 to 37.95 ± 0.84 mg/L in all extraction techniques and ratios of solvents, followed by EGCG (9.71 ± 1.40-20.99 ± 1.11 mg/L), EGC + C (7.95 ± 0.66-12.58 ± 0.56 mg/L), and ECG (1.85 ± 0.71-6.05 ± 0.06 mg/L). The findings of DPPH (2,2-diphenyl-1-picryl-hydrazyl) free radical assay illustrated that HWE demonstrated the highest extraction efficiency at all ratios, ranging from 61.41 ± 1.00 to 70.36 ± 1.47 mg/L. The 1:50 ratio exhibited the highest extraction yield (25.98% ± 0.75%) compared to UAE (24.16% ± 0.95%) and EthE (22.59% ± 0.26%). Moreover, this method of extraction (i.e., HWE) produced the highest total catechins and %DPPH reduction. Consequently, HWE was the most efficient method for extracting catechins from GTW, underscoring its potential for valorizing waste within the food manufacturing industry.
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Tan MJ, Li Y, Zhao SQ, Yue FH, Cai DJ, Wu JT, Zeng XA, Li J, Han Z. Synergistic ultrasound pulsed electric field extraction of litchi peel polyphenols and determination of their properties. Int J Biol Macromol 2024; 260:129613. [PMID: 38246440 DOI: 10.1016/j.ijbiomac.2024.129613] [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: 08/21/2023] [Revised: 01/16/2024] [Accepted: 01/17/2024] [Indexed: 01/23/2024]
Abstract
The effects of pulsed electric field combined with ultrasound (PEF-US) on the recovery of polyphenols from litchi peels were investigated. In addition, the optimal purification parameters for polyphenol extracts and their biological activities were also explored in this study. Single-factor and orthogonal experiments were used to optimize the extraction conditions of polyphenols. After optimization, the total phenol content (TPC) of the sample extracted by PEF-US was 2.30 times higher than that of the sample extracted by traditional hot-water extraction. The mechanism of PEF-US enhancing polyphenol recovery was also revealed by morphological analysis of the powder surface. LX-7 was the best resin by comparing the purification effect of nine macroporous resins. The optimum conditions for purification of litchi peel polyphenols by LX-7 resin were also optimized through adsorption and desorption experiments. UHPLC-MS and HPLC results revealed that gentisic acid, catechin, procyanidin A2 and procyanidin B1 are four main substances in purified samples. The results of bioactivity experiments showed that the purified polyphenol samples had strong antioxidant and antibacterial activity. Overall, PEF-US is an efficient method for recovering polyphenols from litchi peels. Our study also provides a strategy for the comprehensive utilization of fruit processing waste.
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Affiliation(s)
- Ming-Jun Tan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Ying Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Si-Qi Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Fu-Hao Yue
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Die-Jia Cai
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Jin-Tao Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Jian Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China.
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Yangjiang Research Institute, South China University of Technology, Yangjiang 529500, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China.
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Islam M, Malakar S, Rao MV, Kumar N, Sahu JK. Recent advancement in ultrasound-assisted novel technologies for the extraction of bioactive compounds from herbal plants: a review. Food Sci Biotechnol 2023; 32:1763-1782. [PMID: 37781053 PMCID: PMC10541372 DOI: 10.1007/s10068-023-01346-6] [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: 01/11/2023] [Revised: 04/20/2023] [Accepted: 05/17/2023] [Indexed: 10/03/2023] Open
Abstract
Herbal plants comprise potent bioactives, and they have a potential for the development of functional foods. Ultrasonication technology can be used to enhance the efficiency and quality of these bioactivities. The present review discussed the ultrasound-assisted novel extraction technologies (supercritical carbon dioxide (CO2) and high pressurized liquid), including mechanistic understanding, influencing factors, extract process efficiency, and the recovery of bioactives with an industrial perspective. The strong observations of this study are the novel ultrasound-induced extraction process variables, such as ultrasound amplitude, sonication time, temperature, solid-solvent ratio, and pressure, are significantly influenced and must be optimized for maximum recovery of bioactives. The novel green technologies (ultrasound and assisted) could remarkably improve the extraction efficiency and enhance the quality of green extract. This review will support technological understanding about the impact on process parameters for the extraction of bioactives for the development of functional foods and nutraceuticals.
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Affiliation(s)
- Makdud Islam
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, 131028 India
| | - Santanu Malakar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, 131028 India
| | - Madaraboina Venkateswara Rao
- Department of Food Technology, Vignan’s Foundation for Science Technology and Research, Vadlamudi, Andhra Pradesh India 522213
| | - Nitin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, 131028 India
| | - Jatindra K. Sahu
- Food Customization Research Lab, Centre for Rural Development and Technology, Indian Institute of Technology, Delhi New Delhi, India
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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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Chen S, Zhang H, Yang L, Zhang S, Jiang H. Optimization of Ultrasonic-Assisted Extraction Conditions for Bioactive Components and Antioxidant Activity of Poria cocos (Schw.) Wolf by an RSM-ANN-GA Hybrid Approach. Foods 2023; 12:foods12030619. [PMID: 36766147 PMCID: PMC9914185 DOI: 10.3390/foods12030619] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 01/13/2023] [Accepted: 01/15/2023] [Indexed: 02/05/2023] Open
Abstract
In this study, a response surface methodology and an artificial neural network coupled with a genetic algorithm (RSM-ANN-GA) was used to predict and estimate the optimized ultrasonic-assisted extraction conditions of Poria cocos. The ingredient yield and antioxidant potential were determined with different independent variables of ethanol concentration (X1; 25-75%), extraction time (X2; 30-50 min), and extraction solution volume (mL) (X3; 20-60 mL). The optimal conditions were predicted by the RSM-ANN-GA model to be 55.53% ethanol concentration for 48.64 min in 60.00 mL solvent for four triterpenoid acids, and 40.49% ethanol concentration for 30.25 min in 20.00 mL solvent for antioxidant activity and total polysaccharide and phenolic contents. The evaluation of the two modeling strategies showed that RSM-ANN-GA provided better predictability and greater accuracy than the response surface methodology for ultrasonic-assisted extraction of P. cocos. These findings provided guidance on efficient extraction of P. cocos and a feasible analysis/modeling optimization process for the extraction of natural products.
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Affiliation(s)
| | | | | | | | - Haiyang Jiang
- Correspondence: ; Tel.: +86-010-62734478; Fax: +86-010-62731032
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Ultrasonication Effects on Quality of Tea-Based Beverages. BEVERAGES 2022. [DOI: 10.3390/beverages9010001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Tea is the most popular consumed drink after water. Teas and tea-based beverages have grown in popularity due to bioactive compounds. Tea-based beverages have started to take their place in the market. Extraction is a crucial step for the production of functional tea-based beverages. Compared to conventional methods, ultrasound is attractive due to its lower energy requirements, and shorter extraction time. This review aimed to discuss recent marketing aspects of tea-based beverages as well as the potential and challenges of a novel infusion technique. This review describes the health benefits and technological aspects of tea-based beverages in relation to how to best solve nutritional and microbial concerns. Current and future challenges and opportunities of the novel infusion technique and its scaling-up for the extraction of bioactive compounds are also covered in the present review.
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Ali A, Ali A, Tahir A, Bakht MA, Ahsan MJ. Ultrasound promoted green synthesis, anticancer evaluation, and molecular docking studies of hydrazines: a pilot trial. J Enzyme Inhib Med Chem 2022; 37:135-144. [PMID: 34894970 PMCID: PMC8741255 DOI: 10.1080/14756366.2021.1995727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 09/28/2021] [Accepted: 10/10/2021] [Indexed: 11/13/2022] Open
Abstract
We reported herein an efficient, environmentally friendly synthesis of hydrazine carboxamides (6a-l) in a water-glycerol (6:4) solvent system using ultrasonic irradiation. Ultrasonicated reactions were found to be much faster and more productive than conventional synthesis. The prepared compounds (6a-l) were tested against nine panels of 60 cancer cell lines according to the National Cancer Institute (NCI US) protocol. N-(4-Chlorophenyl)-2-(2-oxoindolin-3-ylidene)hydrazine-1-carboxamide (6b) was discovered to be promising anticancer agents with higher sensitivity against CCRF-CEM, HOP-92, UO-31, RMPI-8226, HL-60(TB), and MDA-MB-468 with percent growth inhibitions (%GIs) of 143.44, 33.46, 33.21, 33.09, 29.81, and 29.55 respectively. Compounds (6a-l) tested showed greater anticancer activity than Imatinib, except for compound 6k. Compounds 6b and 6c were found to be lethal on the CCRF-CEM leukaemia cell line, with %GIs of 143.44 and 108.91, respectively. Furthermore, molecular docking analysis was performed to investigate ligand binding affinity at the active site of epidermal growth factor (EGFR).
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Affiliation(s)
- Amena Ali
- Department of Pharmaceutical Chemistry, College of Pharmacy, Taif University, Taif, Saudi Arabia
| | - Abuzer Ali
- Department of Pharmacognosy, College of Pharmacy, Taif University, Taif, Saudi Arabia
| | - Abu Tahir
- Department of Pharmacology, Raghukul College of Pharmacy, Bhopal, India
| | - Mohammed Afroz Bakht
- Department of Chemistry, College of Science and Humanity Studies, Prince Sattam Bin Abdulaziz University, Al-Kharj, Saudi Arabia
| | - Mohamed Jawed Ahsan
- Department of Pharmaceutical Chemistry, Maharishi Arvind College of Pharmacy, Jaipur, India
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Application of High Pressure Processing on Ultrasonically Treated Extract from Wild Bitter Gourd. Processes (Basel) 2022. [DOI: 10.3390/pr10101926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Wild bitter gourd extracts, such as saponins, polysaccharides, and peptides, could be used to adjust blood sugar. The objective of this research was to explore the use of high pressure processing (HPP) for sterilization and acceleration of enzyme hydrolysis in the ultrasonic preparation of peptide extracts from wild bitter gourd. The results showed that the wild bitter gourd powder could be extracted via ultrasonic processing with water at 70 °C for only 20 min with a solid to liquid ratio of 1:20 to obtain the total protein content of 1.514 mg/g. The two sterilization methods for wild bitter gourd extract treated with papaya enzyme—for 2 h in the traditional autoclave at 121 °C for 15 min, or under HPP 300 MPa for 5 min—showed no significant effect on protein content, and both sterilization methods were effective. However, the extract sterilized with HPP had a significantly higher ability to scavenge DPPH free radicals. In addition, HPP (300 MPa for 5 min), combined with papaya enzyme to hydrolyze the wild bitter gourd extract, simultaneously pasteurized the extract and acquired the peptides from the wild bitter gourd extract Therefore, the ultrasonic extraction of wild bitter gourd, combined with HPP and enzyme hydrolysis, could greatly shorten the operation time (to only 5 min) for extracting the active peptides.
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Comparative study of phenolic profile, antioxidant and antimicrobial activities of aqueous extract of white and green tea. Z NATURFORSCH C 2022; 77:483-492. [DOI: 10.1515/znc-2021-0321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Accepted: 04/30/2022] [Indexed: 11/15/2022]
Abstract
Abstract
The sole difference between white tea (WT) and green tea (GT) is the former that made only from the buds and young leaves of the Camelia sinensis plant, whilst the latter is made from matured tea leaves. The phytochemical profiles, phenolic compounds, antioxidant, and antimicrobial activity of two varieties of Camellia sinensis teas, white and green, were compared in this study. Total antioxidant capacity, reducing power, DPPH radical scavenging, and Fe+2 chelating activities were used to determine antioxidant activities in water extract of GT and WT. The largest level of phenolic content was discovered in WGTE compared with the lowest amount was found in WWTE (290.67 mg/100 g tea and 185.96 mg/100 g tea, respectively). Phenoilc acids (gallic, benzoic, chlorogenic, ellagic, and ρ-coumaric acids) and flavonoids (rutin and kampherol) were found in the two extracts. The findings of DPPH radical scavenging assays were 84.06 and 82.37% inhibition. In vitro antimicrobial activity was indicated that (WWTE and WGTE) had a high level of activity against Staphylococcus aureus, and gave negative activity against Salmonella typhimurium, and Aspergillus Niger. The WT and GT extracts are a great source of natural antioxidants with biological effects on human health.
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Ahmadi E, Elhamirad AH, Mollania N, Saeidi Asl MR, Pedramnia A. Incorporation of white tea extract in nano-liposomes: optimization, characterization, and stability. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2050-2060. [PMID: 34562028 DOI: 10.1002/jsfa.11544] [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: 06/05/2021] [Revised: 08/20/2021] [Accepted: 09/25/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND In the present study, an extraction method affected by sonication intensity (40%, 70% and 100%), sonication time (5, 10 and 15 min) and different solvents (ethanol, methanol and a combination of ethanol/methanol) was optimized to extract the white tea with the greatest polyphenolic compounds using a response surface methodology. To prepare the nano-liposomal vesicles, phospholipids and cholesterol in various proportions (60:0, 40:20, 30:30 and 20:40) were applied based on thin-film hydration and ultrasound method. The nano-capsules enriched in bioactive compounds were examined through particle characteristics, encapsulation efficiency, morphological analysis, thermal properties and Fourier transform infrared spectroscopy. RESULTS The observations showed that the extraction yield highly depended on the type of solvent with varying permeability, sonication time and power. The highest total phenolic content (68.38 mg GA g-1 ) and free radical scavenging activity (77.65%) were observed for the following optimal conditions: 70% for sonication intensity, 15 min for sonication time and methanol as solvent. Characteristics of nanoliposomes within a compositional ratio of lecithin/cholesterol (40:20) and with a zeta potential of -56 ± 0.01 mV, as well as white tea extract (WTE) samples with an average particle diameter of 82.20 ± 0.08, microencapsulation efficiency of 76.5% ± 0.081, polydispersity index of 0.06 ± 0.02 and span value of 0.69 ± 0.03. are used as the optimal formulation for microencapsulation of antioxidant WTE. The results demonstrated an increment in thermal stability of liposomal WTE samples compared to other samples. CONCLUSION The findings of the present study indicated that nano-liposomes comprise an effective technology for coating the WTE, as well as to increasing its stability and thermal properties. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Elham Ahmadi
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Amir Hossein Elhamirad
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Nasrin Mollania
- Department of Biology, Faculty of Basic Sciences, Hakim Sabzevari University, Sabzevar, Iran
| | - Mohammad Reza Saeidi Asl
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Ahmad Pedramnia
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
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Yucetepe A. A combination of osmotic shock and ultrasound pre-treatments and the use of enzyme for extraction of proteins from Chlorella vulgaris microalgae: Optimization of extraction conditions by RSM. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01258-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Li H, Guo H, Luo Q, Wu DT, Zou L, Liu Y, Li HB, Gan RY. Current extraction, purification, and identification techniques of tea polyphenols: An updated review. Crit Rev Food Sci Nutr 2021:1-19. [PMID: 34702110 DOI: 10.1080/10408398.2021.1995843] [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] [Indexed: 11/09/2022]
Abstract
Tea, as a beverage, has been reputed for its health benefits and gained worldwide popularity. Tea polyphenols, especially catechins, as the main bioactive compounds in tea, exhibit diverse health benefits and have wide applications in the food industry. The development of tea polyphenol-incorporated products is dependent on the extraction, purification, and identification of tea polyphenols. Recent years, many green and novel extraction, purification, and identification techniques have been developed for the preparation of tea polyphenols. This review, therefore, introduces the classification of tea and summarizes the main conventional and novel techniques for the extraction of polyphenols from various tea products. The advantages and disadvantages of these techniques are also intensively discussed and compared. In addition, the purification and identification techniques are summarized. It is hoped that this updated review can provide a research basis for the green and efficient extraction, purification, and identification of tea polyphenols, which can facilitate their utilization in the production of various functional food products and nutraceuticals.
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Affiliation(s)
- Hang Li
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Huan Guo
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Qiong Luo
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China.,Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
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13
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Ali A, Ali A, Bakht MA, Ahsan MJ. Ultrasound promoted synthesis of N-(substituted phenyl)-2-(7‑hydroxy-4-methyl-2H-chromen-2-ylidene)hydrazine-1-carboxamides as cytotoxic and antioxidant agents. J Mol Struct 2021. [DOI: 10.1016/j.molstruc.2021.130452] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Li S, Lei D, Zhu Z, Cai J, Manzoli M, Jicsinszky L, Grillo G, Cravotto G. Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment. ULTRASONICS SONOCHEMISTRY 2021; 74:105568. [PMID: 33915483 PMCID: PMC8093945 DOI: 10.1016/j.ultsonch.2021.105568] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 04/07/2021] [Accepted: 04/13/2021] [Indexed: 05/07/2023]
Abstract
Ultrasound has been applied in food processing for various purpose, showing potential to advance the physical and chemical modification of natural compounds. In order to explore the effect of ultrasonic pretreatment on the complexation of inulin and tea polyphenols (TPP), different frequencies (25, 40, 80 kHz) and output power (40, 80, 120 W) were carried out. According to the comparison in particle size distribution and phenolic content of different inulin-TPP complexes, it was indicated that high-intensity ultrasonic (HIU) treatment (25 kHz, 40 W, 10 min) could accelerate the interaction of polysaccharides and polyphenols. Moreover, a series of spectral analysis including UV-Vis, FT-IR and NMR jointly evidenced the formation of hydrogen bond between saccharides and phenols. However, the primary structure of inulin and the polysaccharide skeleton were not altered by the combination. Referring to field emission scanning electron microscopy (FESEM), the morphology of ultrasound treated-complex presented a slight agglomeration in the form of bent sheets, compared to non-treated sample. The inulin-TPP complex also revealed better stability based on thermogravimetric analysis (TGA). Thus, it can be speculated from the identifications that proper ultrasonic treatment is promising to promote the complexation of some food components during processing.
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Affiliation(s)
- Shuyi Li
- National R&D Center for Se-rich Agricultural Products Processing Technology, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Dan Lei
- National R&D Center for Se-rich Agricultural Products Processing Technology, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Zhenzhou Zhu
- National R&D Center for Se-rich Agricultural Products Processing Technology, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China.
| | - Jie Cai
- National R&D Center for Se-rich Agricultural Products Processing Technology, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Maela Manzoli
- Department of Drug Science and Technology, University of Turin, Turin 10125, Italy
| | - Laszlo Jicsinszky
- Department of Drug Science and Technology, University of Turin, Turin 10125, Italy
| | - Giorgio Grillo
- Department of Drug Science and Technology, University of Turin, Turin 10125, Italy
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Turin 10125, Italy.
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Gouda M, El-Din Bekhit A, Tang Y, Huang Y, Huang L, He Y, Li X. Recent innovations of ultrasound green technology in herbal phytochemistry: A review. ULTRASONICS SONOCHEMISTRY 2021; 73:105538. [PMID: 33819867 PMCID: PMC8048006 DOI: 10.1016/j.ultsonch.2021.105538] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 03/16/2021] [Accepted: 03/20/2021] [Indexed: 05/10/2023]
Abstract
Ultrasound (US) has become one of the most important techniques in green chemistry and emerging technologies. Many research investigations documented the usefulness of US in a wide range of applications in food science, nanotechnology, and complementary medicine, where effective extraction of natural products is important. However, as with all novel technologies, US has advantages and limitations that require clarification for full adaptation at an industrial scale. The present review discusses recent applications of US in herbal phytochemistry with the emphasis on US effects on chemical structures of bioactive compounds extracted from herbs and their bioactivities. The impact of different US processing conditions such as frequency, intensity, duration, temperature, and pressure on the effectiveness of the extraction process and the properties of the extracted materials are also discussed. Different frequencies and intensities of US have demonstrated its potential applications in modifying, determining, and predicting the physicochemical properties of herbs and their extracts. US has important applications in nanotechnology where it supports the fabrication of inexpensive and eco-friendly herbal nanostructures, as well as acoustic-based biosensors for chemical imaging of the herbal tissues. The application of US enhances the rates of chemical processes such as hydrolysis of herbal fibers, which reduces the time and energy consumed without affecting the quality of the final products. Overall, the use of US in herbal science has great potential to create novel chemical constructions and to be used as an innovative diagnostic system in various biomedical, food, and analytical applications.
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Affiliation(s)
- Mostafa Gouda
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Department of Nutrition & Food Science, National Research Centre, Dokki, Giza, Egypt
| | | | - Yu Tang
- College of Automation, Guangdong Polytechnic Normal University, Guangzhou 510665, China
| | - Yifeng Huang
- College of Civil Engineering and Architecture, East China Jiaotong University, Nanchang 330013, China
| | - Lingxia Huang
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Yong He
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Xiaoli Li
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
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16
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Amirabbasi S, Elhamirad AH, Saeediasl MR, Armin M, Ziaolhagh SHR. Optimization of polyphenolic compounds extraction methods from Okra stem. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00641-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Hu AJ, Hao ST, Zheng J, Chen L, Sun PP. Multi-Frequency Ultrasonic Extraction of Anthocyanins from Blueberry Pomace and Evaluation of Its Antioxidant Activity. J AOAC Int 2020; 104:811-817. [DOI: 10.1093/jaoacint/qsaa150] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 09/14/2020] [Accepted: 10/18/2020] [Indexed: 12/20/2022]
Abstract
Abstract
Background
A large amount of blueberry pomace is discarded and wasted.
Objective
To make full use of blueberry pomace and extract anthocyanins.
Method
Multi-frequency ultrasound was used to extract anthocyanins from blueberry pomace. The effects of different extraction conditions on the anthocyanin yields were studied. The antioxidant activity of anthocyanins was evaluated, and the main anthocyanin components were identified by HPLC-electrospray ionization (ESI)-MS/MS.
Results
The optimal anthocyanin extraction conditions were as follows: dual-frequency ultrasound of 40 + 80 kHz, ultrasonic power of 350 W, extraction temperature of 50°C, and extraction time of 40 min. Compared with single frequency (25 kHz) and tri-frequency ultrasound (25 + 40 + 80 kHz), the anthocyanin yield with dual-frequency ultrasound increased by 15.26% and 5.45% respectively. Furthermore, the antioxidant activities (DPPH, hydroxyl radical scavenging ability, and reducing power) of anthocyanins extracted with dual-frequency ultrasound were all higher than those without ultrasound. Seven kinds of anthocyanins were identified by HPLC-ESI-MS/MS.
Conclusions
Dual-frequency ultrasound had a higher extraction yield than single frequency ultrasound, tri-frequency ultrasound, and no ultrasound.
Highlights
Dual-frequency ultrasonic technology provides an effective approach for improving the extraction yield of anthocyanins from blueberry pomace.
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Affiliation(s)
- Ai-Jun Hu
- Tianjin University of Science & Technology, College of Food Science and Engineering, State Key Laboratory of Food Nutrition and Safety, Tianjin 300457, P. R. China
| | - Shu-Ting Hao
- Tianjin University of Science & Technology, College of Food Science and Engineering, State Key Laboratory of Food Nutrition and Safety, Tianjin 300457, P. R. China
| | - Jie Zheng
- Tianjin University of Science & Technology, College of Food Science and Engineering, State Key Laboratory of Food Nutrition and Safety, Tianjin 300457, P. R. China
| | - Lin Chen
- Tianjin University of Science & Technology, College of Food Science and Engineering, State Key Laboratory of Food Nutrition and Safety, Tianjin 300457, P. R. China
| | - Peng-Peng Sun
- Tianjin University of Science & Technology, College of Food Science and Engineering, State Key Laboratory of Food Nutrition and Safety, Tianjin 300457, P. R. China
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18
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Raghunath S, Mallikarjunan K. Optimization of ultrasound‐assisted extraction of cold‐brewed black tea using response surface methodology. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13540] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sonali Raghunath
- Department of Food Science and Nutrition, College of Food, Agricultural and Natural Resource Sciences University of Minnesota St. Paul Minnesota USA
| | - Kumar Mallikarjunan
- Department of Food Science and Nutrition, College of Food, Agricultural and Natural Resource Sciences University of Minnesota St. Paul Minnesota USA
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19
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Sanz V, Flórez-Fernández N, Domínguez H, Torres MD. Clean technologies applied to the recovery of bioactive extracts from Camellia sinensis leaves agricultural wastes. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.05.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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20
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Candela L, Formato M, Crescente G, Piccolella S, Pacifico S. Coumaroyl Flavonol Glycosides and More in Marketed Green Teas: An Intrinsic Value beyond Much-Lauded Catechins. Molecules 2020; 25:molecules25081765. [PMID: 32290396 PMCID: PMC7221963 DOI: 10.3390/molecules25081765] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/09/2020] [Accepted: 04/09/2020] [Indexed: 12/22/2022] Open
Abstract
Marketed green teas (GTs) can highly vary in their chemical composition, due to different origins, processing methods, and a lack of standardization of GT-based products. Consequently, biological activities become difficult to correlate to the presence/content of certain constituents. Herein, ultra-high-performance liquid chromatography (UHPLC) combined with high-resolution tandem mass spectrometry (HR MS/MS) was successfully applied to six commercial GT products, extracted by ethanol sonication, to disclose their polyphenol profile beyond the well-known catechins. The relative abundance of each class of metabolites was correlated to antiradical and antilipoperoxidant data through hierarchical clustering analysis, since it reasonably affects the beneficial properties of the product that reaches the consumer. The thiobarbituric acid reactive substances (TBARS) assay demonstrated that GT extracts effectively counteracted the UV-induced lipoperoxidation of hemp oil, which is highly rich in Polyunsaturated Fatty Acids (PUFAs), and therefore highly unstable. The Relative Antioxidant Capacity Index (RACI) comprehensively emphasized that gunpower and blend in filter GTs appeared to be the less active matrices, and except for a GT-based supplement, the Sencha GT, which was particularly rich in flavonol glycosides, was the most active, followed by Bancha GT.
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21
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An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice. Molecules 2020; 25:molecules25071669. [PMID: 32260375 PMCID: PMC7180934 DOI: 10.3390/molecules25071669] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 03/31/2020] [Accepted: 04/02/2020] [Indexed: 12/22/2022] Open
Abstract
In juice processing, ultrasound treatment has been tested as a potential alternative to conventional thermal methods to inactivate microorganisms and to enhance the nutritional status of juice. In this study, the impact of pasteurization and high-power ultrasound treatment on the quality of red grape juice was investigated in terms of the content of bioactive compounds such as phenolic compounds and l-ascorbic acid as well as regarding the microbiological and physicochemical properties. The grape juice was subjected to pasteurization (80 °C, 2 min) as well as to ultrasound treatment with an amplitude of 50 and 70% for 5 and 10 min. The results indicated the same level of total phenolic content for pasteurized and sonicated samples for 10 min with an amplitude of 70%, while the highest level of l-ascorbic acid was recorded for sonicated samples with an amplitude of 70% for 10 min. pH of sonicated samples decreased with amplitude and treatment time while total soluble solids and titratable acidity increased with amplitude and time. Moreover, the results indicated the usefulness of juice sonication to enhance the inactivation of microorganisms. Thus, the high-power ultrasound treatment might represent a viable technique to replace the conventional thermal treatment in grape juice processing.
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22
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Lončarić A, Jozinović A, Kovač T, Kojić N, Babić J, Šubarić D. High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/117716] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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23
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Optimization of ultrasound-assisted extraction (UAE) process for the recovery of bioactive compounds from bitter gourd using response surface methodology (RSM). FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.01.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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24
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Dzah CS, Duan Y, Zhang H, Golly MK, Ma H. Enhanced screening of key ultrasonication parameters: total phenol content and antioxidant activity assessment of Tartary buckwheat (Fagopyrum tataricum) water extract. SEP SCI TECHNOL 2019. [DOI: 10.1080/01496395.2019.1675704] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Courage Sedem Dzah
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Department of Food Science and Technology, Faculty of Applied Sciences and Technology, Ho Technical University, Ho, Ghana
| | - Yuqing Duan
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haihui Zhang
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Moses Kwaku Golly
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Faculty of Applied Sciences and Technology, Sunyani Technical University, Sunyani, Ghana
| | - Haile Ma
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
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25
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Figueroa-Lopez KJ, Vicente AA, Reis MAM, Torres-Giner S, Lagaron JM. Antimicrobial and Antioxidant Performance of Various Essential Oils and Natural Extracts and Their Incorporation into Biowaste Derived Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) Layers Made from Electrospun Ultrathin Fibers. NANOMATERIALS (BASEL, SWITZERLAND) 2019; 9:E144. [PMID: 30678126 PMCID: PMC6410073 DOI: 10.3390/nano9020144] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 01/17/2019] [Accepted: 01/19/2019] [Indexed: 12/15/2022]
Abstract
In this research, the antibacterial and antioxidant properties of oregano essential oil (OEO), rosemary extract (RE), and green tea extract (GTE) were evaluated. These active substances were encapsulated into ultrathin fibers of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) derived from fruit waste using solution electrospinning, and the resultant electrospun mats were annealed to produce continuous films. The incorporation of the active substances resulted in PHBV films with a relatively high contact transparency, but it also induced a slightly yellow appearance and increased the films opacity. Whereas OEO significantly reduced the onset of thermal degradation of PHBV, both the RE and GTE-containing PHBV films showed a thermal stability profile that was similar to the neat PHBV film. In any case, all the active PHBV films were stable up to approximately 200 °C. The incorporation of the active substances also resulted in a significant decrease in hydrophobicity. The antimicrobial and antioxidant activity of the films were finally evaluated in both open and closed systems for up to 15 days in order to anticipate the real packaging conditions. The results showed that the electrospun OEO-containing PHBV films presented the highest antimicrobial activity against two strains of food-borne bacteria, as well as the most significant antioxidant performance, ascribed to the films high content in carvacrol and thymol. Therefore, the PHBV films developed in this study presented high antimicrobial and antioxidant properties, and they can be applied as active layers to prolong the shelf life of the foods in biopackaging applications.
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Affiliation(s)
- Kelly J Figueroa-Lopez
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish National Research Council (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Valencia, Spain.
| | - António A Vicente
- Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal.
| | - Maria A M Reis
- UCIBIO-REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Campus de Caparica, 2829-516 Caparica, Portugal.
| | - Sergio Torres-Giner
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish National Research Council (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Valencia, Spain.
| | - Jose M Lagaron
- Novel Materials and Nanotechnology Group, Institute of Agrochemistry and Food Technology (IATA), Spanish National Research Council (CSIC), Calle Catedrático Agustín Escardino Benlloch 7, 46980 Paterna, Valencia, Spain.
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