1
|
Dashtian K, Kamalabadi M, Ghoorchian A, Ganjali MR, Rahimi-Nasrabadi M. Integrated supercritical fluid extraction of essential oils. J Chromatogr A 2024; 1733:465240. [PMID: 39154494 DOI: 10.1016/j.chroma.2024.465240] [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: 04/23/2024] [Revised: 08/05/2024] [Accepted: 08/06/2024] [Indexed: 08/20/2024]
Abstract
Supercritical fluid extraction (SFE) stands out as an incredibly efficient, environmentally conscious, and fast method for obtaining essential oils (EOs) from plants. These EOs are abundant in aromatic compounds that play a crucial role in various industries such as food, fragrances, cosmetics, perfumery, pharmaceuticals, and healthcare. While there is a wealth of existing literature on using supercritical fluids for extracting plant essential oils, there's still much to explore in terms of combining different techniques to enhance the SFE process. This comprehensive review presents a sophisticated framework that merges SFE with EO extraction methods. This inclusive categorization encompasses a range of methods, including the integration of pressurized liquid processes, ultrasound assistance, steam distillation integration, microfluidic techniques, enzyme integration, adsorbent facilitation, supercritical antisolvent treatments, molecular distillation, microwave assistance, milling process and mechanical pressing integration. Throughout this in-depth exploration, we not only elucidate these combined techniques but also engage in a thoughtful discussion about the challenges they entail and the array of opportunities they offer within the realm of SFE for EOs. By dissecting these complexities, our objective is to tackle the current challenges associated with enhancing SFE for commercial purposes. This endeavor will not only streamline the production of premium-grade essential oils with improved safety measures but also pave the way for novel applications in various fields.
Collapse
Affiliation(s)
- Kheibar Dashtian
- Department of Chemistry, Iran University of Science and Technology, Tehran, Iran
| | - Mahdie Kamalabadi
- Department of Pharmaceutics, School of Pharmacy, Hamadan University of Medical Sciences, Hamadan, Iran
| | - Arash Ghoorchian
- Department of Chemistry, Research Center for Development of Advanced Technologies, Tehran, Iran
| | - Mohammad Reza Ganjali
- Center of Excellence in Electrochemistry, School of Chemistry, College of Science, University of Tehran, Tehran, Iran; National Institute of Genetic Engineering and Biotechnology (NIGEB), Tehran, Iran
| | - Mehdi Rahimi-Nasrabadi
- Center of Excellence in Electrochemistry, School of Chemistry, College of Science, University of Tehran, Tehran, Iran; Faculty of Pharmacy, Baqiyatallah University of Medical Sciences, Tehran, Iran.
| |
Collapse
|
2
|
Gigi AA, Praveena U, Pillai PS, Ragavan KV, Anandharamakrishnan C. Advances and challenges in the fractionation of edible oils and fats through supercritical fluid processing. Compr Rev Food Sci Food Saf 2024; 23:e70017. [PMID: 39289806 DOI: 10.1111/1541-4337.70017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2024] [Revised: 08/14/2024] [Accepted: 08/19/2024] [Indexed: 09/19/2024]
Abstract
Petrochemical solvents are widely used for the extraction and fractionation of biomolecules from edible oils and fats at an industrial scale. However, owing to its safety concerns, toxicity, price fluctuations, and sustainability, alternative solvents and technologies have been actively explored in recent years. Technologies, such as ultrasound and microwave-assisted extraction, supercritical carbon dioxide extraction, supercritical fluid fractionation, and sub-critical water extraction, and solvents, like ionic liquids and deep eutectic solvents, are reported for extraction and fractionation of biomolecules. Among them, supercritical carbon dioxide extraction and fractionation are some of the most promising green technologies with the potential to replace petrochemical-based conventional techniques. The addition of cosolvents, such as water, ethanol, and acetone, improves the extraction of amphiphilic and polar compounds from edible oils and fats. Supercritical fluid processing has diverse applications, including concentration of solutes, selective separation of desired molecules, and separation of undesirable compounds from the feed material. Temperature, pressure, particle size, porosity, flow rate, solvent-to-feed ratio, density, viscosity, diffusivity, solubility, partition coefficient, and separation factor are the fundamental factors governing the extraction and fractionation of desired biomolecules from lipids. Supercritical fluids stand alone compared to conventional fluids, because of their tunable solvent properties. Overall, it is to be noted that supercritical fluid-based methods have lots of scope to replace conventional solvent-based methods and progress toward the creation of sustainable food-processing techniques. This review critically evaluates the parameters responsible for the extraction and fractionation of biomolecules from edible oils and fats under supercritical conditions.
Collapse
Affiliation(s)
- A A Gigi
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Ug Praveena
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
| | - Prasanth S Pillai
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
| | - K V Ragavan
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - C Anandharamakrishnan
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| |
Collapse
|
3
|
Geng S, Wang Y, Liu B. Fabrication, characterization and application of Pickering emulsion gels stabilized by defatted grape seed powder. Food Chem X 2024; 22:101476. [PMID: 38813458 PMCID: PMC11134537 DOI: 10.1016/j.fochx.2024.101476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 05/12/2024] [Accepted: 05/13/2024] [Indexed: 05/31/2024] Open
Abstract
The feasibility of defatted grape seed powder (DGSP) stabilizing Pickering emulsion gels as butter substitute was investigated. The Pickering emulsion gel was constructed using DGSP through high-speed homogenization, and the effects of particle concentration (c) and oil-phase (Medium chain triglyceride) volume fraction (φ) on its structure and properties were investigated. Its application as a butter substitute was also evaluated. The results showed that DGSP had various particle shapes, a wide particle size distribution (3-130 μm), and a three-phase contact angle of 128.9 ± 2.3°. The O/W Pickering emulsion gels with φ ≥ 60% could be obtained at c ≥ 2%. The droplet diameter was negatively correlated with c and positively correlated with φ, while the gel strength was positively related to c and φ. The resulting emulsion gel demonstrated solid-like viscoelastic behavior and pseudoplasticity, and had the potential to serve as a butter substitute. The results can promote the application of grape seeds in food.
Collapse
Affiliation(s)
- Sheng Geng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Yuxiang Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| |
Collapse
|
4
|
Siol M, Dudek A, Bryś J, Mańko-Jurkowska D, Gruczyńska-Sękowska E, Makouie S, Palani BK, Obranović M, Koczoń P. Chromatographic and Thermal Characteristics, and Hydrolytic and Oxidative Stability of Commercial Pomegranate Seed Oil. Foods 2024; 13:1370. [PMID: 38731741 PMCID: PMC11083541 DOI: 10.3390/foods13091370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 04/18/2024] [Accepted: 04/26/2024] [Indexed: 05/13/2024] Open
Abstract
The current investigations were aimed at the determination of the hydrolytic and oxidative stability of commercial pomegranate seed oils provided by four different producers, and to assess the oils' primary quality parameters. During storage, many changes occur in oils that can significantly affect their quality. The oils were tested for acid and peroxide values, fatty acid profile, and their distribution between the sn-1,3 and sn-2 positions of triacylglycerols. The oxidative stability was also determined, and melting curves were plotted for the oils. The analyzed oils were stored for one month in a dark place at refrigerator temperature. Based on the obtained results, it was found that the acid values for most oils did not exceed the permissible level determined by the Codex Alimentarius. However, in all oils, the peroxide value exceeded the permissible level set by the standard EN ISO 3960:2017-03 and the Codex Alimentarius after the one-month storage period. The examined pomegranate seed oils were found to be valuable sources of polyunsaturated fatty acids, especially punicic acid, which was the most abundant fatty acid present in these oils. In all analyzed oils, linoleic acid predominated in the sn-2 position of the triacylglycerols. Pomegranate seed oils did not exhibit good oxidative stability, as the oxidation induction times for all tested oils were very short. The storage period significantly affected the content of the primary oxidation products and oxidative stability of the oils.
Collapse
Affiliation(s)
- Marta Siol
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.S.); (A.D.); (J.B.); (D.M.-J.); (E.G.-S.); (S.M.); (B.K.P.)
| | - Agnieszka Dudek
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.S.); (A.D.); (J.B.); (D.M.-J.); (E.G.-S.); (S.M.); (B.K.P.)
| | - Joanna Bryś
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.S.); (A.D.); (J.B.); (D.M.-J.); (E.G.-S.); (S.M.); (B.K.P.)
| | - Diana Mańko-Jurkowska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.S.); (A.D.); (J.B.); (D.M.-J.); (E.G.-S.); (S.M.); (B.K.P.)
| | - Eliza Gruczyńska-Sękowska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.S.); (A.D.); (J.B.); (D.M.-J.); (E.G.-S.); (S.M.); (B.K.P.)
| | - Sina Makouie
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.S.); (A.D.); (J.B.); (D.M.-J.); (E.G.-S.); (S.M.); (B.K.P.)
| | - Bharani Kumar Palani
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.S.); (A.D.); (J.B.); (D.M.-J.); (E.G.-S.); (S.M.); (B.K.P.)
| | - Marko Obranović
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Piotr Koczoń
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.S.); (A.D.); (J.B.); (D.M.-J.); (E.G.-S.); (S.M.); (B.K.P.)
| |
Collapse
|
5
|
Benites-Mena J, Vargas-De-La-Cruz C, Vergara-Valdés C, Jave-Nakayo J, Ortiz-Viedma J, Char C, Inga-Guevara M, Flores M, Cepeda A. Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans ( Phaseolus vulgaris L.) by Supercritical CO 2 Extraction. Foods 2023; 13:36. [PMID: 38201064 PMCID: PMC10778339 DOI: 10.3390/foods13010036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 11/13/2023] [Accepted: 11/13/2023] [Indexed: 01/12/2024] Open
Abstract
The objective of this work was to carry out a preliminary study of the fractionation by supercritical CO2 (sc-CO2) extraction of two varieties of Peruvian beans (Phaseolus vulgaris L.), white (WB) and red (RB), to obtain two novel products: an oil rich in essential fatty acids and tocopherols and a defatted flour with high nutritional value and amino acids. The extraction temperature and pressure were optimized using the response surface methodology (RSM) and the extraction kinetics were optimized using the Spline equation. The results revealed that the best extraction conditions for WB and RB were 396.36 Bar, 40.46 °C, with an efficiency of 1.65%; and 391.995 Bar, 44.00 °C, with an efficiency of 1.12%, respectively. The WB and RB oils presented a high degree of polyunsaturation (63.2 and 52.8%, respectively), with oleic, linoleic, and linolenic fatty acids prevailing. Gamma-tocopherol was the predominant antioxidant in both oils. The residual flours (WB and RB) obtained after extraction with sc-CO2 had a high average content of proteins (23%), carbohydrates (61%), and minerals (3%). The limiting amino acids of WB were: Fen + Tyr, Leu, Lys, and in RB, only Leu was limiting. The viscosity of the solutions (20%) of the WB and RB flours mainly adjusted to the Waele's Ostwald model (r = 0.988). It is concluded that both products (oil and bean flour) obtained in an optimized manner using an eco-friendly technology with sc-CO2 have high nutrient and bioactive component content and can be used in the development of new ingredients and healthy foods of plant origin.
Collapse
Affiliation(s)
- Jesus Benites-Mena
- Departamento Académico de Farmacología, Facultad de Farmacia y Bioquímica, Bromatología y Toxicología, Universidad Nacional Mayor de San Marcos, Jirón Huanta 1182, Cercado de Lima, Lima 15001, Peru; (J.B.-M.); (J.J.-N.)
| | - Celia Vargas-De-La-Cruz
- Departamento Académico de Farmacología, Facultad de Farmacia y Bioquímica, Bromatología y Toxicología, Universidad Nacional Mayor de San Marcos, Jirón Huanta 1182, Cercado de Lima, Lima 15001, Peru; (J.B.-M.); (J.J.-N.)
| | - Claudia Vergara-Valdés
- Departamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Talca 3460000, Chile;
| | - Jorge Jave-Nakayo
- Departamento Académico de Farmacología, Facultad de Farmacia y Bioquímica, Bromatología y Toxicología, Universidad Nacional Mayor de San Marcos, Jirón Huanta 1182, Cercado de Lima, Lima 15001, Peru; (J.B.-M.); (J.J.-N.)
| | - Jaime Ortiz-Viedma
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca Tobar 964, Santiago 8391063, Chile;
| | - Cielo Char
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Dr. Carlos Lorca Tobar 964, Santiago 8391063, Chile;
| | - Marianela Inga-Guevara
- Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima 8380000, Peru;
| | - Marcos Flores
- Departamento de Horticultura, Facultad de Ciencias Agrarias, Universidad de Talca, Talca 3460000, Chile;
| | - Alberto Cepeda
- Laboratorio de Higiene, Inspección y Control de Alimentos (LHICA), Departamento de Química, Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002 Lugo, Spain;
| |
Collapse
|
6
|
Putra NR, Rizkiyah DN, Aziz AHA, Mamat H, Jusoh WMSW, Idham Z, Yunus MAC, Irianto I. Influence of particle size in supercritical carbon dioxide extraction of roselle (Hibiscus sabdariffa) on bioactive compound recovery, extraction rate, diffusivity, and solubility. Sci Rep 2023; 13:10871. [PMID: 37407592 DOI: 10.1038/s41598-023-32181-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Accepted: 03/23/2023] [Indexed: 07/07/2023] Open
Abstract
The purpose of this work was to establish the best particle size for recovering high yields of total phenolic compounds (TPC), total anthocyanin compounds(TAC) and total flavonoid compounds (TFC) from roselle (Hibiscus sabdariffa) by applying supercritical carbon dioxide (ScCO2). The extraction rate, diffusivity and solubility of yield in ScCO2 were also studied and calculated utilizing models. Pressure (10 and 30 MPa), temperature (40 and 60 °C), and particle size (250 µm < dp < 355 µm, 355 µm < dp < 425 µm and 425 µm < dp < 500 µm) were employed as variables in this experiment. The greatest recovery was 11.96% yield, 7.16 mg/100 g TAC, 42.93 mg/100 g TPC and 239.36 mg/100 g TFC under the conditions of 30 MPA, 40 °C and 250 µm < dp < 355 µm, respectively. The extraction rate of supercritical carbon dioxide in roselle extraction ranged from 5.19 E-03 to 1.35 E-03 mg/s fitted using the Esquivel model. The diffusivity coefficient of ScCO2 ranged from 2.17E-12 to 3.72E-11 mg/s2, as fitted by a single sphere model. The greatest solubility of global yield, TAC, TPC and TFC in ScCO2 was 1.50 g/L, 0.3 mg/L, 1.69 mg/L and 9.97 mg/L, respectively, with a particle size of 250 µm < dp < 355 µm. The smaller particle size of roselle provides the maximum bioactive compound recovery and solubility. Furthermore, the diffusivity and extraction of ScCO2 are increased by decreasing the particle size. Therefore, a smaller particle size is appropriate for roselle extraction by ScCO2 based on the experimental and modelling data.
Collapse
Affiliation(s)
- Nicky Rahmana Putra
- Centre of Lipid Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, UTM Johor Bahru Campus, 81310, Johor Bahru, Malaysia
| | - Dwila Nur Rizkiyah
- Centre of Lipid Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, UTM Johor Bahru Campus, 81310, Johor Bahru, Malaysia
| | - Ahmad Hazim Abdul Aziz
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400, Kota Kinabalu, Malaysia
| | - Hasmadi Mamat
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400, Kota Kinabalu, Malaysia
| | - Wan Muhammad Syahir Wan Jusoh
- Centre of Lipid Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, UTM Johor Bahru Campus, 81310, Johor Bahru, Malaysia
| | - Zuhaili Idham
- Centre of Lipid Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, UTM Johor Bahru Campus, 81310, Johor Bahru, Malaysia
| | - Mohd Azizi Che Yunus
- Centre of Lipid Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, UTM Johor Bahru Campus, 81310, Johor Bahru, Malaysia.
| | - Irianto Irianto
- Department General Education, Faculty of Resilience, Rabdan Academy, Abu Dhabi, United Arab Emirates
| |
Collapse
|
7
|
Mahdipour R, Ebrahimzadeh-Bideskan A, Hosseini M, Shahba S, Lombardi G, Malvandi AM, Mohammadipour A. The benefits of grape seed extract in neurological disorders and brain aging. Nutr Neurosci 2023; 26:369-383. [PMID: 35343876 DOI: 10.1080/1028415x.2022.2051954] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Common neurological disorders, including neurodegenerative diseases, stroke, epilepsy, autism and psychiatric disorders, affect many people worldwide and threaten their lives and health by inducing movement disorders, behavioral disorders, or a combination of both. Oxidative stress and neuroinflammation play a central role in neuronal damage and neurological diseases induction and progression. In addition, protein homeostasis (proteostasis) impairment occurs in many neurodegenerative diseases, which plays a critical role in the progression of the pathology. Grape seed contains several flavonoids and non-flavonoids and exerts potent antioxidant and anti-inflammatory effects. In addition, polyphenols and flavanols can maintain cellular proteostasis. Since impaired proteostasis is closely involved in all amyloid diseases, particularly neurodegenerative diseases, grape seeds extract can be a valuable therapeutic agent. Therefore, this review discusses the protective and therapeutic mechanisms of grape seed against neurological disorders and, in the end, links GSE to microRNAs as future therapeutic developments.
Collapse
Affiliation(s)
- Ramin Mahdipour
- Department of Anatomy and Cell Biology, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Alireza Ebrahimzadeh-Bideskan
- Department of Anatomy and Cell Biology, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
- Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mahmoud Hosseini
- Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
- Division of Neurocognitive Sciences, Psychiatry and Behavioral Sciences Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
- Neuroscience Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Sara Shahba
- Medical Biotechnology Research Center, School of Paramedicine, Guilan University of Medical Sciences, Rasht, Iran
| | - Giovanni Lombardi
- Laboratory of Experimental Biochemistry & Molecular Biology, IRCCS Istituto Ortopedico Galeazzi, Milano, Italy
- Department of Athletics, Strength and Conditioning, Poznań University of Physical Education, Poznań, Poland
| | - Amir Mohammad Malvandi
- Laboratory of Experimental Biochemistry & Molecular Biology, IRCCS Istituto Ortopedico Galeazzi, Milano, Italy
| | - Abbas Mohammadipour
- Department of Anatomy and Cell Biology, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
- Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| |
Collapse
|
8
|
A Review on Berry Seeds—A Special Emphasis on Their Chemical Content and Health-Promoting Properties. Nutrients 2023; 15:nu15061422. [PMID: 36986152 PMCID: PMC10058722 DOI: 10.3390/nu15061422] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 03/11/2023] [Accepted: 03/13/2023] [Indexed: 03/18/2023] Open
Abstract
Berries are important components of the human diet, valued for their high content of nutrients and active compounds. Berry seeds are also important objects of scientific investigation as, in some cases, they can have a higher concentration of certain phytochemicals than other parts of the fruit. Moreover, they are often byproducts of the food industry that can be reused to make oil, extracts, or flour. We have reviewed available literature related to the chemical content and biological activity of seeds from five different berry species—red raspberry (Rubus idaeus L. and Rubus coreanus Miq.), strawberry (Fragaria x ananassa), grape (Vitis vinifera L.), sea buckthorn (Hippophae rhamnoides L.), and cranberry (Vaccinium macrocarpon Ait.). We have searched various databases, including PubMed, Web of Knowledge, ScienceDirect, and Scopus. Last search was conducted on 16.01.2023. Various preparations from berry seeds are valuable sources of bioactive phytochemicals and could be used as functional foods or to make pharmaceuticals or cosmetics. Some products, like oil, flour, or extracts, are already available on the market. However, many preparations and compounds still lack appropriate evidence for their effectiveness in vivo, so their activity should first be assessed in animal studies and clinical trials.
Collapse
|
9
|
Screening the extraction process of phenolic compounds from pressed grape seed residue: Towards an integrated and sustainable management of viticultural waste. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
10
|
Alfaia CM, Costa MM, Lopes PA, Pestana JM, Prates JAM. Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics. Foods 2022; 11:2754. [PMID: 36140881 PMCID: PMC9497639 DOI: 10.3390/foods11182754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/23/2022] [Accepted: 09/05/2022] [Indexed: 11/25/2022] Open
Abstract
Grape by-products could be used in monogastric animals' nutrition to reduce feeding costs with conventional crops (e.g., maize and soybean meal) and to improve meat quality. The main grape by-products with the largest expression worldwide, particularly in the Mediterranean region, are grape pomace, grape seed, grape seed oil and grape skins. These by-products are rich sources of bioactive polyphenols, dietary fiber and polyunsaturated fatty acids (PUFA), more specifically, the beneficial n-3 PUFA, that could be transferred to pork and poultry meat. The potential biological activities, mainly associated with antimicrobial and antioxidant properties, make them putative candidates as feed supplements and/or ingredients capable of enhancing meat quality traits, such as color, lipid oxidation and shelf life. However, grape by-products face several limitations, namely, the high level of lignified cell wall and tannin content, both antinutritional compounds that limit nutrients absorption. Therefore, it is imperative to improve grape by-products' bioavailability, taking advantage of enzyme supplementation or pretreatment processes, to use them as feed alternatives contributing to boost a circular agricultural economy. The present review summarizes the current applications and challenges of using grape by-products from the agro-industrial sector in pig and poultry diets aiming at improving meat quality and nutritional value.
Collapse
Affiliation(s)
- Cristina M. Alfaia
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - Mónica M. Costa
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - Paula A. Lopes
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - José M. Pestana
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - José A. M. Prates
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para Ciência Animal e Veterinária (AL4AnimalS), Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| |
Collapse
|
11
|
Lončarević I, Petrović J, Teslić N, Nikolić I, Maravić N, Pajin B, Pavlić B. Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content. Foods 2022; 11:foods11182730. [PMID: 36140858 PMCID: PMC9497820 DOI: 10.3390/foods11182730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/26/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to utilize grape pomace, as a polyphenol-rich by-product of wine production, in the manufacture of enriched cocoa spread. The formulation of the cocoa spread has been modified by substitution of refined sunflower oil with cold-pressed grape seed oil. The spread with grape seed oil (Cg) was further enriched with grape seed extract encapsulated on maltodextrins (E), where 10% and 15% of E was added to Cg obtaining the samples Cg10 and Cg15. The results showed an increase in volume-weighted mean in spread samples, from 19.17 μm in Cg to 19.71 μm in Cg10 and 21.04 μm in Cg15. Casson yield stress and Casson viscosity significantly (p ˂ 0.05) increased from 16.41 Pa and 1.58 Pa·s in Cg to 29.45 Pa and 5.70 Pa·s in Cg15 due to the reduction of the fat-phase content in enriched spreads. The addition of E had no significant effect on the melting temperature (Tpeak) of the enriched spreads, while increasing the amount of E significantly (p ˂ 0.05) increased their hardness. The incorporation of grape seed oil in the cocoa spread formulation contributed to an increase in total polyphenols and flavonoids. Moreover, the addition of 10% and 15% of E to Cg resulted in approximately 1.5× and 2× higher content of phenolic compounds in Cg10 and Cg15 compared to control spread with sunflower oil (Cs). Flavonoids increased from 0.43 mg CE/g in Cs to 0.74 mg CE/g in Cg 10 and 1.24 mg CE/g in Cg15. Encapsulates positively affected sensory characteristics of enriched spread samples by reducing their grape seed oil aroma and sweetness.
Collapse
Affiliation(s)
- Ivana Lončarević
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jovana Petrović
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivana Nikolić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nikola Maravić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Biljana Pajin
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence:
| |
Collapse
|
12
|
Ma H, Hou A, Tang J, Zhong A, Li K, Xiao Y, Li Z. Antioxidant Activity of Vitis davidii Foex Seed and Its Effects on Gut Microbiota during Colonic Fermentation after In Vitro Simulated Digestion. Foods 2022; 11:foods11172615. [PMID: 36076800 PMCID: PMC9455166 DOI: 10.3390/foods11172615] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/16/2022] [Accepted: 08/23/2022] [Indexed: 11/16/2022] Open
Abstract
Vitis davidii Foex whole seed (VWS) is a by-product during the processing of grape products, which is rich in bioactive compounds that have great potential in the food industry. In this study, the bioactive compounds and antioxidant activity of VWS were determined, and their dynamic changes during in vitro colonic fermentation were also investigated after VWS subjected to in vitro simulated digestion. Results showed that VWS were rich in polyphenols (23.67 ± 0.52 mg GAE/g), flavonoids (13.13 ± 1.22 mg RE/g), and proanthocyanidins (8.36 ± 0.14 mg CE/g). It also had good DPPH and ABTS radical scavenging activity, which reached 82.10% and 76.10% at 1000 μg/mL. The alteration trend of the antioxidant activity during in vitro fermentation for 24 h was consistent with that of the content of bioactive substances, such as polyphenols, with the extension of fermentation time. The bioactive compounds and antioxidant activity showed a trend of increasing and then decreasing, reaching the highest value at 8 h. The high-throughput sequencing analysis of the regulatory effect of VWS on intestinal micro-organisms revealed that VWS influenced intestinal microbiota diversity. The relative abundance of beneficial microbiota, such as Blautia and Parabacteroides, increased by 4.1- and 1.65-fold after 24 h of fermentation compared with that of the control group. It also reduced Escherichia-Shigella by 11.23% and effectively reduced host inflammation, while increasing the contents of acetic acid, propionic acid, and other metabolites. Taken together, these results reveal the value of VWS utilization and provide new insights into the nutritional and microbiota modulation effects of VWS, which could therefore serve as a nutraceutical ingredient in health promotion.
Collapse
Affiliation(s)
- Huiqin Ma
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Aixiang Hou
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Jiaojiao Tang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Aiai Zhong
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Ke Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha 410128, China
- Correspondence: (Y.X.); (Z.L.); Tel.: +86-731-8461-7007 (Z.L.)
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
- Correspondence: (Y.X.); (Z.L.); Tel.: +86-731-8461-7007 (Z.L.)
| |
Collapse
|
13
|
Parrotia persica Yellow and Amber Leaves’ Lipophilic Phytochemicals Obtained by Supercritical Carbon Dioxide Extraction. Molecules 2022; 27:molecules27165237. [PMID: 36014477 PMCID: PMC9412279 DOI: 10.3390/molecules27165237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/03/2022] [Accepted: 08/12/2022] [Indexed: 11/19/2022] Open
Abstract
Supercritical carbon dioxide extraction was used for the extraction of Parrotia persica yellow and amber leaves. The lipophilic phytochemicals present in the analyzed leaves were as follows: neophytadiene, hexahydrofarnesyl acetone, octadecanal, 1-octadecanol, phytol, squalene and α-tocopherol. α-cadinol was present in yellow and β-sitosterol in amber leaves. The Box–Behnken design was used for the optimization of pressure, temperature and CO2 flow rate and response surface methodology for the total extraction yield and α-tocopherol relative amount. The total extraction yield was 1.62% for yellow and 1.52% for amber leaves. The α-tocopherol relative amount was 80.03 mg per 100 g of dry plant material for yellow leaves and 315.30 mg per 100 g of dry plant material for amber leaves. The effects of temperature and CO2 flow rate were found to have a significant influence on the total extraction yield for both plant materials analyzed. The effects of pressure and temperature significantly influenced the α-tocopherol relative amount in both plant materials used. The optimum extraction conditions for the total extraction yield were 30 MPa, 40 °C and 3 kg·h−1 CO2 flow rate for both plant samples. In the case of the α-tocopherol relative amount, the optimum temperature was 40 °C, while the pressure and CO2 flow rate were slightly different. The predicted values matched well with the experimental values for the total extraction yield and α-tocopherol relative amount in all plant materials used for the experiment.
Collapse
|
14
|
Vardanega R, Osorio-Tobón JF, Duba K. Contributions of Supercritical Fluid Extraction to Sustainable Development Goal 9 in South America: Industry, innovation, and infrastructure. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
15
|
Research progress of industrial application based on two-phase flow system of supercritical carbon dioxide and particles. POWDER TECHNOL 2022. [DOI: 10.1016/j.powtec.2022.117621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
|
16
|
Morya S, Menaa F, Jiménez-López C, Lourenço-Lopes C, BinMowyna MN, Alqahtani A. Nutraceutical and Pharmaceutical Behavior of Bioactive Compounds of Miracle Oilseeds: An Overview. Foods 2022; 11:foods11131824. [PMID: 35804639 PMCID: PMC9265468 DOI: 10.3390/foods11131824] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 06/14/2022] [Accepted: 06/15/2022] [Indexed: 02/01/2023] Open
Abstract
India plays an important role in the production of oilseeds, which are mainly cultivated for future extraction of their oil. In addition to the energic and nutritional contribution of these seeds, oilseeds are rich sources of bioactive compounds (e.g., phenolic compounds, proteins, minerals). A regular and moderate dietary supplementation of oilseeds promotes health, prevents the appearance of certain diseases (e.g., cardiovascular diseases (CVDs), cancers) and delays the aging process. Due to their relevant content in nutraceutical molecules, oilseeds and some of their associated processing wastes have raised interest in food and pharmaceutical industries searching for innovative products whose application provides health benefits to consumers. Furthermore, a circular economy approach could be considered regarding the re-use of oilseeds’ processing waste. The present article highlights the different oilseed types, the oilseeds-derived bioactive compounds as well as the health benefits associated with their consumption. In addition, the different types of extractive techniques that can be used to obtain vegetable oils rich from oilseeds, such as microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE) and supercritical fluid extraction (SFE), are reported. We conclude that the development and improvement of oilseed markets and their byproducts could offer even more health benefits in the future, when added to other foods.
Collapse
Affiliation(s)
- Sonia Morya
- Department of Food Technology & Nutrition, School of Agriculture, Lovely Professional University (LPU), Punjab 144001, India
- Correspondence: (S.M.); (F.M.)
| | - Farid Menaa
- Department of Internal Medicine and Nanomedicine, California Innovations Corporation (Fluorotronics-CIC), San Diego 92037, CA, USA
- Correspondence: (S.M.); (F.M.)
| | | | - Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Vigo 36310, Spain;
| | | | - Ali Alqahtani
- Department of Pharmacology, College of Pharmacy, King Khalid University, Abha 62529, Saudi Arabia;
| |
Collapse
|
17
|
Duan F, Zhang Y, Wang Y, Zhang X, Zhao W, Zhang H. Study on stability of grape seed oil/rice hydrolyzed protein emulsion. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, the stability mechanism of grape seed oil/rice hydrolyzed protein emulsion was studied. The grape seed oil (10% v/v) and rice hydrolyzed protein (2% w/v) were homogenized under high pressure to prepare the emulsion. It was observed by CLSM and Multiple light scatterometer that the emulsion had long-term storage stability, and the average particle size of droplets was 0.984–1.363 µm. ζ-potential ranged from −37.733 mV to −25.633 mV. It is found that the emulsion has strong resistance to temperature, ions and other environmental factors from the macroscopic and microscopic structure, and no emulsion stratification phenomenon occurs. The composite emulsion can be used in the field of food industry and fine chemical industry, which can provide nutrition and functionality of products, its research has certain value and has a wide space for development.
Collapse
Affiliation(s)
- Fangyu Duan
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Ying Zhang
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Yue Wang
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Xu Zhang
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Wei Zhao
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| | - Hao Zhang
- College of Food Science and Engineering , Jilin Agricultural University , Changchun 130118 , Jilin , China
| |
Collapse
|
18
|
Chitosan Film Functionalized with Grape Seed Oil—Preliminary Evaluation of Antimicrobial Activity. SUSTAINABILITY 2022. [DOI: 10.3390/su14095410] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Although the fishing and wine industries undoubtedly contribute significantly to the economy, they also generate large waste streams with considerable repercussions on both economic and environmental levels. Scientific literature has shown products can be extracted from these streams which have properties of interest to the cosmetics, pharmaceutical and food industries. Antimicrobial activity is undoubtedly among the most interesting of these properties, and particularly useful in the production of food packaging to increase the shelf life of food products. In this study, film for food packaging was produced for the first time using chitosan extracted from the exoskeletons of red shrimp (Aristomorpha foliacea) and oil obtained from red grape seeds (Vitis vinifera). The antimicrobial activity of two films was analyzed: chitosan-only film and chitosan film with the addition of red grape seed oil at two different concentrations (0.5 mL and 1 mL). Our results showed noteworthy antimicrobial activity resulting from functionalized chitosan films; no activity was observed against pathogen and spoilage Gram-positive and Gram-negative bacteria, although the antimicrobial effects observed were species-dependent. The preliminary results of this study could contribute to developing the circular economy, helping to promote the reuse of waste to produce innovative films for food packaging.
Collapse
|
19
|
Dat TD, Viet ND, Thanh VH, Linh NTT, Ngan NTK, Nam HM, Phong MT, Hieu NH. Optimization of Triterpenoid Extraction from
Ganoderma lucidum
by Ethanol‐Modified Supercritical Carbon Dioxide andthe Biological Properties of the Extract. ChemistrySelect 2022. [DOI: 10.1002/slct.202103444] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Tran Do Dat
- VNU-HCMC, Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab) Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc City Ho Chi Minh City Vietnam
| | - Nguyen Duc Viet
- VNU-HCMC, Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab) Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc City Ho Chi Minh City Vietnam
| | - Vuong Hoai Thanh
- VNU-HCMC, Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab) Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc City Ho Chi Minh City Vietnam
| | - Ngo Thi Thuy Linh
- VNU-HCMC, Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab) Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc City Ho Chi Minh City Vietnam
| | - Nguyen Thi Kim Ngan
- VNU-HCMC, Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab) Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc City Ho Chi Minh City Vietnam
| | - Hoang Minh Nam
- VNU-HCMC, Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab) Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc City Ho Chi Minh City Vietnam
| | - Mai Thanh Phong
- VNU-HCMC, Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab) Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc City Ho Chi Minh City Vietnam
| | - Nguyen Huu Hieu
- VNU-HCMC, Key Laboratory of Chemical Engineering and Petroleum Processing (Key CEPP Lab) Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Faculty of Chemical Engineering Ho Chi Minh City University of Technology (HCMUT) 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCM), Linh Trung Ward, Thu Duc City Ho Chi Minh City Vietnam
| |
Collapse
|
20
|
Dat TD, Viet ND, Thanh VH, Nhi HND, Linh NTT, Ngan NTK, Nam HM, Thanh Phong M, Hieu NH. Optimization of Triterpenoid Extracted from Vietnamese Ganoderma lucidum via Supercritical Extraction Method and Biological Tests. SEP SCI TECHNOL 2022. [DOI: 10.1080/01496395.2022.2032750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Tran Do Dat
- Vnu-hcmc Key Laboratory of Chemical Engineering and Petroleum Processing (Key Cepp Lab), Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
- Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCm), Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam
| | - Nguyen Duc Viet
- Vnu-hcmc Key Laboratory of Chemical Engineering and Petroleum Processing (Key Cepp Lab), Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
- Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCm), Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam
| | - Vuong Hoai Thanh
- Vnu-hcmc Key Laboratory of Chemical Engineering and Petroleum Processing (Key Cepp Lab), Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
- Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCm), Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam
| | - Ho Nguyen Dieu Nhi
- Vnu-hcmc Key Laboratory of Chemical Engineering and Petroleum Processing (Key Cepp Lab), Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
- Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCm), Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam
| | - Ngo Thi Thuy Linh
- Vnu-hcmc Key Laboratory of Chemical Engineering and Petroleum Processing (Key Cepp Lab), Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
- Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCm), Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam
| | - Nguyen Thi Kim Ngan
- Vnu-hcmc Key Laboratory of Chemical Engineering and Petroleum Processing (Key Cepp Lab), Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
- Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCm), Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam
| | - Hoang Minh Nam
- Vnu-hcmc Key Laboratory of Chemical Engineering and Petroleum Processing (Key Cepp Lab), Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
- Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCm), Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam
| | - Mai Thanh Phong
- Vnu-hcmc Key Laboratory of Chemical Engineering and Petroleum Processing (Key Cepp Lab), Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
- Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCm), Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam
| | - Nguyen Huu Hieu
- Vnu-hcmc Key Laboratory of Chemical Engineering and Petroleum Processing (Key Cepp Lab), Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City, Vietnam
- Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, Ward 14, District 10, Ho Chi Minh City, Vietnam
- Vietnam National University Ho Chi Minh City (VNU-HCm), Linh Trung Ward, Thu Duc City, Ho Chi Minh City, Vietnam
| |
Collapse
|
21
|
Toledo FR, Lorca CA, del Valle JM, Fiori L. Temperature gradients within the packed bed affect cumulative supercritical CO2 extraction plots for oilseeds. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
22
|
Comparison of Drying Methods and Their Effect on the Stability of Graševina Grape Pomace Biologically Active Compounds. Foods 2022; 11:foods11010112. [PMID: 35010238 PMCID: PMC8750427 DOI: 10.3390/foods11010112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 12/23/2021] [Accepted: 12/29/2021] [Indexed: 01/23/2023] Open
Abstract
Valorisation of grape pomace, a by-product of the winery industry, has been pushed into the spotlight in recent years since it can enable lower environmental impact, but it can also bring an added value to the wine production process by recovering several grape pomace biologically active compounds. The first step that allows for grape pomace reuse is its drying, which should be carefully performed in order to preserve the biologically active compounds' stability. In this study, the effects of different drying methods on the stability of polyphenols, tannins and tartaric acid in grape pomace (Vitis vinifera) cv. Graševina were investigated. In particular, vacuum drying (at different temperatures: 35, 50 and 70 °C), conventional drying at 70 °C and open sun drying were performed and the drying kinetics was described using Peleg's model. Considering the processing time and thermodynamics, vacuum drying at 70 °C was the most convenient processing method. Polyphenols were highly stable during drying, and slight degradation occurred during vacuum drying at 35 and 50 °C. Tannins and tartaric acid were more prone to degradation depending on the drying method applied and showed the greatest stability during vacuum drying at 70 °C.
Collapse
|
23
|
Wenceslau BR, Santos KA, da Silva EA, Cardozo-Filho L, da Silva C, Favareto R. Guariroba (Syagrus oleracea) kernel oil extraction using supercritical CO2 and compressed propane and its characterization. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
24
|
Khan Y, Mulk Khan S, ul Haq I, Farzana F, Abdullah A, Mehmood Abbasi A, Alamri S, Hashem M, Sakhi S, Asif M, Shah H. Antioxidant potential in the leaves of grape varieties (Vitis vinifera L.) grown in different soil compositions. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103412] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
|
25
|
Yang C, Shang K, Lin C, Wang C, Shi X, Wang H, Li H. Processing technologies, phytochemical constituents, and biological activities of grape seed oil (GSO): A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
26
|
Awad AM, Kumar P, Ismail-Fitry MR, Jusoh S, Ab Aziz MF, Sazili AQ. Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant. Antioxidants (Basel) 2021; 10:1465. [PMID: 34573097 PMCID: PMC8466011 DOI: 10.3390/antiox10091465] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/06/2021] [Accepted: 09/10/2021] [Indexed: 12/21/2022] Open
Abstract
Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic acid, carnosic acid, and carnosol. The extraction processing protocols such as solvent, time, temperature, and plant powder should be optimized to obtain the optimum yield with the maximum concentration of active ingredients. The application of novel green extraction technologies has improved extraction yields with a high concentration of active compounds, heat-labile compounds at a lower environmental cost, in a short duration, and with efficient utilization of the solvent. The application of various combinations of extraction technologies has proved to exert a synergistic effect or to act as an adjunct. There is a need for proper identification, segregation, and purification of the active ingredients in plant extracts for their efficient utilization in the meat industry, as natural antioxidants. The present review has critically analyzed the conventional and green extraction technologies in extracting bioactive compounds from plant biomass and their utilization in meat as natural antioxidants.
Collapse
Affiliation(s)
- Alzaidi Mohammed Awad
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
| | - Pavan Kumar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, Punjab, India
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia;
| | - Shokri Jusoh
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
| | - Muhamad Faris Ab Aziz
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
| | - Awis Qurni Sazili
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (A.M.A.); (P.K.)
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan 43400, Malaysia; (S.J.); (M.F.A.A.)
| |
Collapse
|
27
|
Martínez-Galán JP, Ontibón-Echeverri CM, Campos Costa M, Batista-Duharte A, Guerso Batista V, Mesa V, Monti R, Veloso de Paula A, Martins Baviera A. Enzymatic synthesis of capric acid-rich structured lipids and their effects on mice with high-fat diet-induced obesity. Food Res Int 2021; 148:110602. [PMID: 34507747 DOI: 10.1016/j.foodres.2021.110602] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 07/07/2021] [Accepted: 07/08/2021] [Indexed: 10/20/2022]
Abstract
The objective of this study was to produce structured lipids (SLs) by enzymatic acidolysis using Rhizopus oryzae lipase covalently immobilized in a low-cost material. Grape seed oil was used to synthesize SLs containing the medium-chain fatty acid (C10:0) capric acid. SL synthesis led to 38.8% medium-chain fatty acid incorporation with 5 reuses of the enzymatic derivative. The reaction conditions for the synthesis of MLM-TAGs (triacylglycerols with one long- and two medium-chain acyl residues) were at a molar ratio of fatty acid:oil of 3:1, performed at 40 °C and lipase immobilized load of 5% (w/w). The in vivo effects of SLs were studied in Swiss mice fed premade diets: control (C) diet, high-fat diet (HFD) with 100% lipid content as lard, HFD with 50% lipid content as grape seed oil (HG) or HFD with 50% lipid content as capric acid-containing SLs produced from grape seed oil (HG-MCT). Mice from HG and HG-MCT groups had decreases in body weight gain and reductions in the weights of white adipose tissues. In addition, HG and HG-MCT mice had low plasma levels of glucose and total cholesterol, and improvements in the glucose tolerance. HG and HG-MCT diets have remarkable antioxidant properties, since low plasma levels of TBARS (thiobarbituric acid reactive substances, biomarkers of lipid peroxidation) were found in mice fed these diets. Interestingly, TBARS levels in HG-MCT mice were further decreased than values of HG mice. Mice fed HG and HG-MCT diets also showed preservation in the activity of the antioxidant enzyme paraoxonase 1. Both HG and HG-MCT diets promoted reduction of IL-6 and IL-10 production by splenocytes. The capric acid-containing SLs produced from grape seed oil emerges as a functional oil capable to mitigate obesity complications resulting from oxidative stress and inflammation.
Collapse
Affiliation(s)
- Julián Paul Martínez-Galán
- School of Nutrition and Dietetic, University of Antioquia (UdeA), Calle 70 No. 52-21, Medellín, Colombia.
| | | | - Mariana Campos Costa
- School of Pharmaceutical Sciences, Department of Clinical Analysis, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil
| | - Alexander Batista-Duharte
- School of Pharmaceutical Sciences, Department of Clinical Analysis, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil
| | - Vinicius Guerso Batista
- School of Pharmaceutical Sciences, Department of Bioprocess Engineering and Biotechnology, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil
| | - Victoria Mesa
- School of Nutrition and Dietetic, University of Antioquia (UdeA), Calle 70 No. 52-21, Medellín, Colombia
| | - Rubens Monti
- School of Pharmaceutical Sciences, Department of Bioprocess Engineering and Biotechnology, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil
| | - Ariela Veloso de Paula
- School of Pharmaceutical Sciences, Department of Bioprocess Engineering and Biotechnology, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil.
| | - Amanda Martins Baviera
- School of Pharmaceutical Sciences, Department of Clinical Analysis, São Paulo State University (Unesp), Araraquara, São Paulo, Brazil.
| |
Collapse
|
28
|
Yield and quality parameters of pretreated crambe seed oil extracted using C3H8, CO2 and C3H8+CO2 mixtures under pressurized conditions. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105277] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
29
|
Ellison C, Moreno T, Catchpole O, Fenton T, Lagutin K, MacKenzie A, Mitchell K, Scott D. Extraction of hemp seed using near-critical CO2, propane and dimethyl ether. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105218] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
30
|
Supercritical Fluid Extraction Kinetics of Cherry Seed Oil: Kinetics Modeling and ANN Optimization. Foods 2021; 10:foods10071513. [PMID: 34209239 PMCID: PMC8307763 DOI: 10.3390/foods10071513] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/22/2021] [Accepted: 06/28/2021] [Indexed: 01/24/2023] Open
Abstract
This study was primarily focused on the supercritical fluid extraction (SFE) of cherry seed oil and the optimization of the process using sequential extraction kinetics modeling and artificial neural networks (ANN). The SFE study was organized according to Box-Behnken design of experiment, with additional runs. Pressure, temperature and flow rate were chosen as independent variables. Five well known empirical kinetic models and three mass-transfer kinetics models based on the Sovová’s solution of SFE equations were successfully applied for kinetics modeling. The developed mass-transfer models exhibited better fit of experimental data, according to the calculated statistical tests (R2, SSE and AARD). The initial slope of the SFE curve was evaluated as an output variable in the ANN optimization. The obtained results suggested that it is advisable to lead SFE process at an increased pressure and CO2 flow rate with lower temperature and particle size values to reach a maximal initial slope.
Collapse
|
31
|
Kim BS, Kim JU, So KH, Hwang NS. Supercritical Fluid-Based Decellularization Technologies for Regenerative Medicine Applications. Macromol Biosci 2021; 21:e2100160. [PMID: 34121330 DOI: 10.1002/mabi.202100160] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 05/24/2021] [Indexed: 12/14/2022]
Abstract
Supercritical fluid-based extraction technologies are currently being increasingly utilized in high purity extract products for food industries. In recent years, supercritical fluid-based extraction technology is transformed in biomaterials process fields to be further utilized for tissue engineering and other biomedical applications. In particular, supercritical fluid-based decellularization protocols have great advantage over the conventional decellularization as it may allow preservation of extracellular matrix components and structures. In this review, the latest technological development utilizing the supercritical fluid-based decellularization for regenerative medicine is introduced.
Collapse
Affiliation(s)
- Beom-Seok Kim
- Interdisciplinary Program in Bioengineering, Seoul National University, Seoul, 08826, Republic of Korea
| | - Jeong-Uk Kim
- School of Chemical and Biological Engineering, Institute of Chemical Processes, Seoul National University, Seoul, 08826, Republic of Korea
| | - Kyoung-Ha So
- School of Chemical and Biological Engineering, Institute of Chemical Processes, Seoul National University, Seoul, 08826, Republic of Korea
| | - Nathaniel S Hwang
- Interdisciplinary Program in Bioengineering, Seoul National University, Seoul, 08826, Republic of Korea.,School of Chemical and Biological Engineering, Institute of Chemical Processes, Seoul National University, Seoul, 08826, Republic of Korea.,Bio-MAX Institute, Institute of Bio-Engineering, Seoul National University, Seoul, 08826, Republic of Korea
| |
Collapse
|
32
|
A Dissolution Kinetic Study of Disperse Dye in Supercritical Carbon Dioxide to Design an Efficient Supercritical Dyeing Process. Processes (Basel) 2021. [DOI: 10.3390/pr9060977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
Abstract
The dissolution behavior of dye in supercritical carbon dioxide influences the overall mass transfer that controls a supercritical dyeing process. Increasing the dissolution rate of the dye leads to shortening of the dyeing process time and can improve the efficiency of the process. Controlling the properties of the carbon dioxide flow is a good method to improve the dissolution rate of dyes. In this study, a dissolution kinetic model was designed by quantitatively analyzing and formulating the dissolution phenomenon of dyes using an in situ UV/Vis spectrometer. Through this model, the dissolution rate was compared by varying the geometric shape of the column containing the dye and the flow rate of carbon dioxide. Moreover, the correlation equation between the Reynolds number and Sherwood number was obtained through mass transfer coefficients derived under various conditions. In order to verify the utility of this equation, it was applied to a scaled-up device and the precise result could be predicted. This study can be useful in the design of dyeing processes and make-up equipment.
Collapse
|
33
|
Moro KIB, Bender ABB, da Silva LP, Penna NG. Green Extraction Methods and Microencapsulation Technologies of Phenolic Compounds From Grape Pomace: A Review. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02665-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
34
|
Ahangari H, King JW, Ehsani A, Yousefi M. Supercritical fluid extraction of seed oils – A short review of current trends. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.066] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
35
|
The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances. Foods 2021; 10:foods10040867. [PMID: 33921097 PMCID: PMC8071402 DOI: 10.3390/foods10040867] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/11/2021] [Accepted: 04/13/2021] [Indexed: 11/24/2022] Open
Abstract
Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest in the field of fiber extraction, especially pectin, as an alternative source to conventional ones, such as apple pomace and citrus peels, from which pectin is obtained by acid extraction and precipitation using alcohols. Understanding the structural and functional components of grape pomace will significantly aid in developing efficient extraction of pectin from unconventional sources. In recent years, natural biodegradable polymers, like pectin has invoked a big interest due to versatile properties and diverse applications in food industry and other fields. Thus, pectin extraction from grape pomace could afford a new reason for the decrease of environmental pollution and waste generation. This paper briefly describes the structure and composition of grape pomace of different varieties for the utilization of grape pomace as a source of pectin in food industry.
Collapse
|
36
|
Supercritical CO2 extraction of V. vinifera leaves: Influence of cosolvents and particle size on removal kinetics and selectivity to target compounds. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104959] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
37
|
Sirohi R, Tarafdar A, Singh S, Negi T, Gaur VK, Gnansounou E, Bharathiraja B. Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery. BIORESOURCE TECHNOLOGY 2020; 314:123771. [PMID: 32653247 DOI: 10.1016/j.biortech.2020.123771] [Citation(s) in RCA: 66] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 06/25/2020] [Accepted: 06/27/2020] [Indexed: 06/11/2023]
Abstract
Grape pomace is a high quality biodegradable residue of the winery industry. It is comprised of grape seed, skin and stalks, and is blessed with substantial quantities of phenols, flavonoids and anthocyanins with high antioxidant potential. Currently, there is huge emphasis on the isolation of bioactive molecules of grape pomace using green technologies such as microwave, ultrasound, supercritical fluids, high voltage discharge, enzymatic methods and other hybrid techniques. The major applications of these bioactives are contemplatedas nutraceuticals and extension in shelf-life of perishable foodstuffs. Alternatively, the crude form of grape pomace residues can be used for the production of energy, biofertilizers, biochar, biopolymers, composites, feed for ruminants and also, mushroom cultivation through microbial processing. This review discusses value-addition to grape pomace through biotechnological interventions and green processing, providing state-of-art knowledge on current scenario and opportunities for sustainability.
Collapse
Affiliation(s)
- Ranjna Sirohi
- Department of Postharvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145, India.
| | - Ayon Tarafdar
- Division of Livestock Production and Management, ICAR-Indian Veterinary Research Institute, Izzatnagar, Bareilly, Uttar Pradesh 243 122, India
| | - Shikhangi Singh
- Department of Postharvest Process and Food Engineering, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145, India
| | - Taru Negi
- Department of Food Science and Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand 263 145, India
| | - Vivek Kumar Gaur
- Environmental Biotechnology Division, Environmental Toxicology Group, CSIR-Indian Institute of Toxicology Research, Lucknow 226 001, India; Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow Campus, Lucknow, India
| | - Edgard Gnansounou
- Bioenergy and Energy Planning Research Group, Ecole Polytechnique Federale de Lausanne, Lausanne, Switzerland
| | - B Bharathiraja
- Vel Tech High Tech Dr. Rangarajan Dr. Sakunthala Engineering College, Chennai 600 062, India
| |
Collapse
|
38
|
Grape ( Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry. Foods 2020; 9:foods9101360. [PMID: 32992712 PMCID: PMC7599587 DOI: 10.3390/foods9101360] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/18/2020] [Accepted: 09/21/2020] [Indexed: 12/14/2022] Open
Abstract
Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.
Collapse
|
39
|
Dimić I, Teslić N, Putnik P, Bursać Kovačević D, Zeković Z, Šojić B, Mrkonjić Ž, Čolović D, Montesano D, Pavlić B. Innovative and Conventional Valorizations of Grape Seeds from Winery By-Products as Sustainable Source of Lipophilic Antioxidants. Antioxidants (Basel) 2020; 9:E568. [PMID: 32630185 PMCID: PMC7402152 DOI: 10.3390/antiox9070568] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 01/01/2023] Open
Abstract
The aim of this study was to valorize the oil recovery from red and white grape seeds (Vitis vinifera L.) that remains as by-product after the winemaking process. Oils were extracted by modern techniques, ultrasound assisted (UAE), microwave assisted (MAE) and supercritical fluid extraction (SFE), and compared to the Soxhlet extraction (SE). Firstly, SFE was optimized at different operating conditions: pressure (250-350 bar), temperature (40-60 °C), CO2 flow rate (0.2, 0.3 and 0.4 kg h-1), and particle size (315-800 µm and >800 µm). The highest extraction yields were achieved by SFE at the optimal conditions: 350 bar, 60 °C, 0.4 kg h-1. Afterwards, SFE was compared to SE, UAE and MAE with respect to oil extraction yields, and analyzed for fatty acid composition and antioxidant capacity. Considering the general classification of fatty acids, it was found that samples had high content of polyunsaturated fatty acids, regardless of extraction technology. Tocopherol content was significantly influenced by all extraction methods, whereas UAE and MAE resulted in extracts richer with lipophilic antioxidants. In conclusion, modern extractions that are suited for industrial applications had better performance as compared to SE, as judging by the oil yield and quality.
Collapse
Affiliation(s)
- Ivana Dimić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (D.Č.)
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (P.P.); (D.B.K.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (P.P.); (D.B.K.)
| | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Branislav Šojić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Živan Mrkonjić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Dušica Čolović
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (D.Č.)
| | - Domenico Montesano
- Section of Food Science and Nutrition, Department of Pharmaceutical Sciences, University of Perugia, Via San Costanzo 1, 06126 Perugia, Italy
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| |
Collapse
|
40
|
Yousefi M, Rahimi-Nasrabadi M, Mirsadeghi S, Pourmortazavi SM. Supercritical Fluid Extraction of Pesticides and Insecticides from Food Samples and Plant Materials. Crit Rev Anal Chem 2020; 51:482-501. [PMID: 32295402 DOI: 10.1080/10408347.2020.1743965] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The principal intention of this study is presenting the attempts carried out for extracting, separating, and determining of the pesticide and insecticide residues existing in food and plant samples. In this regard, a set of content, including the explanations about the supercritical fluid extraction (SFE), supercritical fluid chromatography, and various types of pesticides are indicated. Besides, the parameters affecting the pesticides extraction composed of temperature, pressure, modifier, drying agent, and so on are discussed. Also, examples of insecticides extraction by SFE technique as an important subset of pesticides are indicated. Along with these items, some interesting works, concerning the innovations implemented in the field of SFE of pesticide and insecticide residues from foodstuff and plants are depicted.
Collapse
Affiliation(s)
- Mohammad Yousefi
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mehdi Rahimi-Nasrabadi
- Chemical Injuries Research Center, Systems Biology and Poisonings Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran.,Faculty of Pharmacy, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Somayeh Mirsadeghi
- Endocrinology and Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, 1411713137, Tehran, Iran
| | | |
Collapse
|
41
|
Jafarian Asl P, Niazmand R, Yahyavi F. Extraction of phytosterols and tocopherols from rapeseed oil waste by supercritical CO 2 plus co-solvent: A comparison with conventional solvent extraction. Heliyon 2020; 6:e03592. [PMID: 32258458 PMCID: PMC7103770 DOI: 10.1016/j.heliyon.2020.e03592] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 01/31/2020] [Accepted: 03/11/2020] [Indexed: 11/23/2022] Open
Abstract
In the present study, modified extraction methods using supercritical CO2 were investigated in order to obtain high-added value compounds from rapeseed oil deodorizer distillate and comparisons were done with modified Soxhlet extraction (solvent extraction + silica). For supercritical fluid extraction (SFE), the optimal extraction parameters were temperature of 40 °C, pressure of 350 bar (for phytosterols), 400 bar (for tocopherol), 5 wt% ethanol as co-solvent, and saponification pretreatment. The optimized SFE procedure led to the recovery of three main phytosterols (50 wt % β-sitosterol, 23.91 wt % Brassicasterol, and 36.25 wt % Campesterol) and only α-tocopherol. Moreover, there was no synergistic effect with saponification pretreatment + co-solvent and the efficiency and concentration of target compounds were less than supercritical CO2 + co-solvent. Also, comparative Data showed that the efficiency of phytosterols and tocopherols was approximately three times higher (p < 0.05) in SFE relative to modified Soxhlet extraction. Furthermore, the use of ethanol (5 wt %) as co-solvent, improved phytosterols and tocopherol efficiency and purity. The SFE technique offers various advantages over the modified Soxhlet extraction technique, including increasing the solubility of tocopherols and sterols by using CO2+ co-solvent, minimized usage of toxic organic solvents and increased purity of extracted products.
Collapse
Affiliation(s)
- Parisa Jafarian Asl
- Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Razieh Niazmand
- Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Farnaz Yahyavi
- Department of Food Science, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran
| |
Collapse
|
42
|
de Souza RDC, Machado BAS, Barreto GDA, Leal IL, dos Anjos JP, Umsza-Guez MA. Effect of Experimental Parameters on the Extraction of Grape Seed Oil Obtained by Low Pressure and Supercritical Fluid Extraction. Molecules 2020; 25:E1634. [PMID: 32252316 PMCID: PMC7180707 DOI: 10.3390/molecules25071634] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 03/23/2020] [Accepted: 03/26/2020] [Indexed: 11/17/2022] Open
Abstract
Grape seeds are an important byproduct from the grape process. The objective of this work was to evaluate the effect of experimental parameters (temperature and time of pretreatment with ultrasound) to obtain grape seed oil using low pressure (Soxhlet-Sox and Bligh Dyer-BD) and high pressure (supercritical carbon dioxide-SFE) methods. The best condition for pretreatment of samples was 30 min of sonication at 30 °C before extraction by Sox or BD. Ultrasound pretreatment was efficient to increase oil extraction yield by 32.10 (Sox), 20.31 (BD) and 12.54% (SFE), depending on the extraction method used as well as, and certainly influenced the total phenolic concentration in 311 (Sox), 234 (BD), and 184 (SFE)%. Ten fatty acids were identified in the oils, the major ones being 18:2ω-6cis (linoleic 52.39%-63.12%), 16:0 (palmitic 20.22%-26.80%) and 18:0 (stearic 8.52%-13.68%). The highest epicatechin concentration was identified in the BD sample: 30-30 (150.49 ± 5.98mg/kg), which presented a concentration of ≥3 times compared to the control (56.68 ± 1.81mg/kg). Ultrasound pretreatment also contributed positively (56% and 99% increase) in the α-tocopherol content of the SFE: 30-30 and BD: 30-30 samples, respectively. The results indicate that the ultrasound pretreatment is a suitable technology to improve the quality of the oil from the grape seed.
Collapse
Affiliation(s)
| | - Bruna Aparecida Souza Machado
- University Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Bahia, Salvador 41650-010, Brazil; (G.d.A.B.); (I.L.L.); (J.P.d.A.)
| | - Gabriele de Abreu Barreto
- University Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Bahia, Salvador 41650-010, Brazil; (G.d.A.B.); (I.L.L.); (J.P.d.A.)
| | - Ingrid Lessa Leal
- University Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Bahia, Salvador 41650-010, Brazil; (G.d.A.B.); (I.L.L.); (J.P.d.A.)
| | - Jeancarlo Pereira dos Anjos
- University Center SENAI CIMATEC, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning–SENAI, Bahia, Salvador 41650-010, Brazil; (G.d.A.B.); (I.L.L.); (J.P.d.A.)
| | | |
Collapse
|
43
|
Supercritical fluid extraction and solubilization of Carica papaya linn. leaves in ternary system with CO2 + ethanol solvents. Chem Eng Res Des 2020. [DOI: 10.1016/j.cherd.2020.01.025] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
44
|
Pavlić B, Pezo L, Marić B, Tukuljac LP, Zeković Z, Solarov MB, Teslić N. Supercritical fluid extraction of raspberry seed oil: Experiments and modelling. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2019.104687] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
45
|
Ramazanov AS, Shakhbanov KS. Supercritical Fluid Extraction of Oils and Waxes from Grape Seeds with Carbon Dioxide. RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY B 2020. [DOI: 10.1134/s1990793119070212] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
46
|
Muangrat R, Jirarattanarangsri W. Physicochemical properties and antioxidant activity of oil extracted from Assam tea seeds (Camellia sinensisvar.assamica) by supercritical CO2extraction. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14364] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Rattana Muangrat
- Division of Food Process Engineering Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
- Food Drying Technology Research Unit Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
| | - Wachira Jirarattanarangsri
- Division of Food Science and Technology Faculty of Agro‐Industry Chiang Mai University Chiang Mai Thailand
| |
Collapse
|
47
|
Supercritical CO 2 Extraction of Extracted Oil from Pistacia lentiscus L.: Mathematical Modeling, Economic Evaluation and Scale-Up. Molecules 2020; 25:molecules25010199. [PMID: 31947791 PMCID: PMC6982823 DOI: 10.3390/molecules25010199] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 12/18/2019] [Accepted: 12/20/2019] [Indexed: 11/17/2022] Open
Abstract
In this study, the extracted oil of Pistacia lentiscus L. the Tunis region was extracted using supercritical carbon dioxide (SC-CO2) extraction containing different major components in the oil such as α-pinene (32%) and terpinene-4-ol (13%). The investigation of the effect of different variables on the extraction yield with 5% level of confidence interval showed that the CO2 pressure was the main significant variable to influence the oil yield. In order to better understand the phenomena, three parameters were considered to adjust all parameters of broken and intact cell (BIC) model: grinding efficiency (G), the internal mass transfer parameter (kSa0), and the external mass transfer parameter (kfa0), which were estimated by experimental extraction curves to calculate the diffusion coefficient. From an economic point of view, we found out that the high cost of production of the extracted oil was due to the low mass of extracted oil obtained from this type of plant.
Collapse
|
48
|
Fachri BA, Sari P, Yuwanti S, Subroto E. Experimental study and modeling on supercritical CO2 extraction of Indonesian raw propolis using response surface method: Influence of pressure, temperature and CO2 mass flowrate on extraction yield. Chem Eng Res Des 2020. [DOI: 10.1016/j.cherd.2019.11.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
49
|
Gong M, Hu Y, Wei W, Jin Q, Wang X. Production of conjugated fatty acids: A review of recent advances. Biotechnol Adv 2019; 37:107454. [PMID: 31639444 DOI: 10.1016/j.biotechadv.2019.107454] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 08/26/2019] [Accepted: 09/23/2019] [Indexed: 10/25/2022]
Abstract
Conjugated fatty acids (CFAs) have received a deal of attention due to the increasing understanding of their beneficial physiological effects, especially the anti-cancer effects and metabolism-regulation activities. However, the production of CFAs is generally difficult. Several challenges are the low CFAs content in natural sources, the difficulty to chemically synthesize target CFA isomers in high purity, and the sensitive characteristics of CFAs. In this article, the current technologies to produce CFAs, including physical, chemical, and biotechnical approaches were summarized, with a focus on the conjugated linoleic acids (CLAs) and conjugated linolenic acids (CLNAs) which are the most common investigated CFAs. CFAs usually demonstrate stronger physiological effects than other non-conjugated fatty acids; however, they are more sensitive to heat and oxidation. Consequently, the quality control throughout the entire production process of CFAs is significant. Special attention was given to the micro- or nano-encapsulation which presented as an emerging technique to improve the bioavailability and storage stability of CFAs. The current applications of CFAs and the potential research directions were also discussed.
Collapse
Affiliation(s)
- Mengyue Gong
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Yulin Hu
- Department of Chemical and Biochemical Engineering, Western University, London, ON N6A 3K7, Canada
| | - Wei Wei
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Qingzhe Jin
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Xingguo Wang
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
| |
Collapse
|
50
|
Rosa AD, Junges A, Fernandes IA, Cansian RL, Corazza ML, Franceschi E, Backes GT, Valduga E. High pressure extraction of olive leaves ( Olea europaea): bioactive compounds, bioactivity and kinetic modelling. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3864-3876. [PMID: 31413412 PMCID: PMC6675833 DOI: 10.1007/s13197-019-03856-w] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/24/2019] [Accepted: 05/27/2019] [Indexed: 10/26/2022]
Abstract
In this study, the extraction yield, the mathematical modeling of pressurized liquid extraction (PLE) kinetics with sub- and supercritical carbon dioxide (SC-CO2) of olive leaves (Olea europaea) and the biological activity of the extracts were evaluated. The extraction with PLE was conducted isobarically (10.3 MPa), varying the temperature (20, 40 and 60 °C) and the solvent (ethyl acetate, acetone, ethanol, ethanol:water-80:20, v:v), solvent flow (2 mL min-1) and time (110 min) and the extractions with SC-CO2, varying the temperature between 20 and 60 °C and the pressure between 8 and 25 MPa, keeping the time constant (210 min) and the CO2 flow of 2 mL min-1. In the extracts, antioxidant activity, total phenolic and flavonoid contents and oleuropein were evaluated. The highest total extract yield in the PLE was 30.91% at 60 °C, 10.3 MPa using ethanol:water (80:20, v:v). The yield obtained using the supercritical fluid was 0.68% at 60 °C and 25 MPa. The PLE extract obtained with ethanol at 60 °C presented the highest concentration of total phenolic content (386.42 mg GAE g-1 extract), total flavonoids content (33.43 mg CAT g-1 extract), oleuropein (73.65 mg g-1 extract) and antioxidant activity (82.87%). The overall extraction curves were modeled using the well-established Sovová model and kinetic extraction model based on the Brunauer-Emmett-Teller theory of adsorption. Both kinetic models used were able to correlate well with the experimental data with slightly better results obtained by the former. The alternative PLE extraction technique investigated in this work was found to be suitable for the extraction of olive leaves after short times of extraction obtaining an extract with high biological activities.
Collapse
Affiliation(s)
- Andréia Dalla Rosa
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro, 1621, Erechim, RS 99700-000 Brazil
- Center of Science and Food Technology of the Catarinense Federal Institute, Campus Concórdia – Vila Fragosos, Concórdia, SC 89703-720 Brazil
| | - Alexander Junges
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro, 1621, Erechim, RS 99700-000 Brazil
| | | | - Rogério Luis Cansian
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro, 1621, Erechim, RS 99700-000 Brazil
| | - Marcos L. Corazza
- Department of Chemical Engineering, Federal University of Paraná, Curitiba, PR 81531-990 Brazil
| | - Elton Franceschi
- Center for Research on Colloidal Systems (NUESC), Institute of Research and Technology (ITP), Tiradentes University (UNIT), Aracaju, SE 49032-490 Brazil
| | - Geciane Toniazzo Backes
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro, 1621, Erechim, RS 99700-000 Brazil
| | - Eunice Valduga
- Department of Food Engineering, URI Erechim, Av. Sete de Setembro, 1621, Erechim, RS 99700-000 Brazil
| |
Collapse
|