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Tian F, Lu J, Qiao C, Wang C, Pang T, Guo L, Li J, Pang R, Xie H. Effects of storage and processing on the residual distribution and behavior of five preservatives and their metabolites in pomegranate. Food Chem 2024; 455:139905. [PMID: 38833870 DOI: 10.1016/j.foodchem.2024.139905] [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: 03/21/2024] [Revised: 05/12/2024] [Accepted: 05/28/2024] [Indexed: 06/06/2024]
Abstract
Pomegranate are often treated with preservatives during storage. This study investigated the effects of storage and food processing on the residual behavior of the five commonly used preservatives (prochloraz, thiophanate-methyl, pyrimethanil, imazalil, and difenoconazole) and their metabolites in pomegranate and its products. The LOQs for all target compounds were 0.001 mg kg-1. The residue levels of five preservatives in the calyx was highest, followed by the peel, stalk, septum, umbilicus, and seed. For the migration ability, the five preservatives from pomegranate peel to seed was negatively correlated with their octanol/water partition coefficients. The processing factors of each procedures of juice, wine, vinegar, and pectin processing were <1. Nevertheless, the PF values in drying peel during the overall process ranged from 1.26 to 4.09. Hence, it is worth noting that consumption of pomegranate essential oil and drying peel may pose a potential risk to the health of consumers.
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Affiliation(s)
- Fajun Tian
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang 453514, China.
| | - Junfeng Lu
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
| | - Chengkui Qiao
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang 453514, China
| | - Caixia Wang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
| | - Tao Pang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
| | - Linlin Guo
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang 453514, China
| | - Jun Li
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
| | - Rongli Pang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang 453514, China
| | - Hanzhong Xie
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China.
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2
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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.
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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.
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3
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Bernini R, Campo M, Cassiani C, Fochetti A, Ieri F, Lombardi A, Urciuoli S, Vignolini P, Villanova N, Vita C. Polyphenol-Rich Extracts from Agroindustrial Waste and Byproducts: Results and Perspectives According to the Green Chemistry and Circular Economy. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12871-12895. [PMID: 38829927 DOI: 10.1021/acs.jafc.4c00945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
Polyphenols are natural secondary metabolites found in plants endowed with multiple biological activities (antioxidant, anti-inflammatory, antimicrobial, cardioprotective, and anticancer). In view of these properties, they find many applications and are used as active ingredients in nutraceutical, food, pharmaceutical, and cosmetic formulations. In accordance with green chemistry and circular economy strategies, they can also be recovered from agroindustrial waste and reused in various sectors, promoting sustainable processes. This review described structural characteristics, methods for extraction, biological properties, and applications of polyphenolic extracts obtained from two selected plant materials of the Mediterranean area as olive (Olea europaea L.) and pomegranate (Punica granatum L.) based on recent literature, highlighting future research perspectives.
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Affiliation(s)
- Roberta Bernini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy
| | - Margherita Campo
- Department of Statistics, Informatics, Applications "G. Parenti" (DiSIA), PHYTOLAB Laboratory, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Chiara Cassiani
- Department of Statistics, Informatics, Applications "G. Parenti" (DiSIA), PHYTOLAB Laboratory, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Andrea Fochetti
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy
| | - Francesca Ieri
- Institute of Bioscience and BioResources (IBBR), National Research Council of Italy (CNR), 50019 Sesto Fiorentino, Florence, Italy
| | - Andrea Lombardi
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy
| | - Silvia Urciuoli
- Department of Statistics, Informatics, Applications "G. Parenti" (DiSIA), PHYTOLAB Laboratory, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Pamela Vignolini
- Department of Statistics, Informatics, Applications "G. Parenti" (DiSIA), PHYTOLAB Laboratory, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Florence, Italy
| | - Noemi Villanova
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, 01100 Viterbo, Italy
| | - Chiara Vita
- QuMAP - PIN, University Center "Città di Prato" Educational and Scientific Services for the University of Florence, 59100 Prato, Italy
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4
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Mikšovsky P, Kornpointner C, Parandeh Z, Goessinger M, Bica-Schröder K, Halbwirth H. Enzyme-Assisted Supercritical Fluid Extraction of Flavonoids from Apple Pomace (Malus×domestica). CHEMSUSCHEM 2024; 17:e202301094. [PMID: 38084785 DOI: 10.1002/cssc.202301094] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 12/04/2023] [Indexed: 01/23/2024]
Abstract
Herein an enzyme-assisted supercritical fluid extraction (EA-SFE) was developed using the enzyme mix snailase to obtain flavonols and dihydrochalcones, subgroups of flavonoids, from globally abundant waste product apple pomace. Snailase, a commercially available mix of 20-30 enzymes, was successfully used to remove the sugar moieties from quercetin glycosides, kaempferol glycosides, phloridzin and 3-hydroxyphloridzin. The resulting flavonoid aglycones quercetin, kaempferol, phloretin and 3-hydroxyphloretin were extracted using supercritical carbon dioxide (scCO2) and minimum amounts of polar cosolvents. A sequential process of enzymatic hydrolysis and supercritical fluid extraction was developed, and the influence of the amount of snailase, pre-treatment of apple pomace, the time for enzymatic hydrolysis, the amount and type of cosolvent and the time for extraction, was studied. This revealed that even small amounts of snailase (0.25 %) provide a successful cleavage of sugar moieties up to 96 % after 2 h of enzymatic hydrolysis followed by supercritical fluid extraction with small amounts of methanol as cosolvent, leading up to 90 % of the total extraction yields after 1 h extraction time. Ultimately, a simultaneous process of EA-SFE successfully demonstrates the potential of snailase in scalable scCO2 extraction processes for dry and wet apple pomace with satisfactory enzyme activity, even under pressurized conditions.
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Affiliation(s)
- Philipp Mikšovsky
- TU Wien, Institute of Applied Synthetic Chemistry (E163), Getreidemarkt 9, 1060, Vienna, Austria
| | - Christoph Kornpointner
- TU Wien, Institute of Chemical, Environmental and Bioscience Engineering (E166), Getreidemarkt 9, 1060, Vienna, Austria
| | - Zahra Parandeh
- TU Wien, Institute of Applied Synthetic Chemistry (E163), Getreidemarkt 9, 1060, Vienna, Austria
| | - Manfred Goessinger
- Department of Fruit Processing, Federal College and Institute for Viticulture and Pomology, Wiener Strasse 74, 3400, Klosterneuburg, Austria
| | - Katharina Bica-Schröder
- TU Wien, Institute of Applied Synthetic Chemistry (E163), Getreidemarkt 9, 1060, Vienna, Austria
| | - Heidi Halbwirth
- TU Wien, Institute of Chemical, Environmental and Bioscience Engineering (E166), Getreidemarkt 9, 1060, Vienna, Austria
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5
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Singh J, Kaur HP, Verma A, Chahal AS, Jajoria K, Rasane P, Kaur S, Kaur J, Gunjal M, Ercisli S, Choudhary R, Bozhuyuk MR, Sakar E, Karatas N, Durul MS. Pomegranate Peel Phytochemistry, Pharmacological Properties, Methods of Extraction, and Its Application: A Comprehensive Review. ACS OMEGA 2023; 8:35452-35469. [PMID: 37810640 PMCID: PMC10551920 DOI: 10.1021/acsomega.3c02586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Accepted: 08/01/2023] [Indexed: 10/10/2023]
Abstract
Pomegranate peel, derived from the processing of Punica granatum L. (pomegranate), has traditionally been considered agricultural waste. However, recent studies have revealed its potential as a rich source of bioactive compounds with diverse pharmacological effects. Pomegranate peel is a rich reservoir of antioxidants, polyphenols, dietary fiber, and vitamins, which contribute to its remarkable bioactivity. Studies have demonstrated the anti-inflammatory, cardioprotective, wound healing, anticancer, and antimicrobial properties of pomegranate peel owing to the presence of phytochemicals, such as gallic acid, ellagic acid, and punicalagin. The extraction of bioactive compounds from pomegranate peel requires a careful selection of techniques to maximize the yield and quality. Green extraction methods, including pressurized liquid extraction (PLE), ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and enzyme-assisted extraction (EAE), offer efficient and sustainable alternatives to traditional methods. Furthermore, pomegranate peel has been utilized in the food industry, where it can significantly enhance the nutritional value, organoleptic characteristics, and shelf life of food products. Pomegranate peel has the potential to be used to develop innovative functional foods, nutraceuticals, and other value-added products, providing new opportunities for the pharmaceutical, cosmetic, and food industries.
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Affiliation(s)
- Jyoti Singh
- Department
of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Hamita Preet Kaur
- Department
of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Anjali Verma
- Department
of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Arshminder Singh Chahal
- Department
of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Kaushal Jajoria
- Department
of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Prasad Rasane
- Department
of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Sawinder Kaur
- Department
of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Jaspreet Kaur
- Department
of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Mahendra Gunjal
- Department
of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Sezai Ercisli
- Department
of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Türkiye
- HGF
Agro, ATA Teknokent, 25240 Erzurum, Türkiye
| | - Ravish Choudhary
- Division
of Seed Science and Technology, ICAR-Indian
Agricultural Research Institute, New Delhi 110012, India
| | | | - Ebru Sakar
- Department
of Horticulture, Faculty of Agriculture, Harran University, 63290 Sanliurfa, Türkiye
| | - Neva Karatas
- Department
of Nutrition and Dietetics, Faculty of Health Sciences, Ataturk University, 25240 Erzurum, Türkiye
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6
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Khan U, Hayat F, Khanum F, Shao Y, Iqbal S, Munir S, Abdin M, Li L, Ahmad RM, Qiu J, Xin Z. Optimizing extraction conditions and isolation of bound phenolic compounds from corn silk (Stigma maydis) and their antioxidant effects. J Food Sci 2023. [PMID: 37421346 DOI: 10.1111/1750-3841.16682] [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: 02/02/2023] [Revised: 05/10/2023] [Accepted: 06/01/2023] [Indexed: 07/10/2023]
Abstract
During the processing of maize, Stigma maydis, also known as corn silk, is normally discarded as waste. Phytochemical research was carried out on the S. maydis to use it as a valuable source of bioactive components. This research aimed to maximize the recovery of free and bound phenolic compounds from corn silk under optimal experimental conditions. Response surface design was operated to optimize the alkaline hydrolysis extraction of bound phytochemicals from corn silk based on total phenolic content and DPPH radical scavenging activity. The optimum conditions (i.e., NaOH concentration 2 M, digestion time 135 min, digestion temperature of 37.5°C, the solid-to-solvent ratio of 1:17.5, and acetone) were obtained. The optimum parameters were used to extract the corn silk. The structures of two compounds isolated from ethyl acetate extracts were then identified as friedelin (1) and (E)-4-(4-hydroxy-3-methoxyphenyl) but-3-en-2-one (2). The DPPH, H2 O2 , and ABTS % inhibition of the compounds is as follows: compound (1) 74.81%, 76.8%, 70.33% and compound (2) 70.37%, 56.70% and 57.46%, respectively. The current study has opened previously unexplored perspectives of the composition of bound compounds in corn silk and established the foundations for more effective processing and utilization of corn waste. PRACTICAL APPLICATION: Bound phenolic compounds from corn silk under optimal experimental conditions were obtained. Corn silk can be utilized as a type of medicinal herb as well as a source of inexpensive natural antioxidants.
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Affiliation(s)
- Ummara Khan
- Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Faisal Hayat
- College of Horticulture, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Fakhara Khanum
- Department of Food Science and Technology, Faculty of Food Sciences, The University of Agriculture Dera Ismail Khan, Dera Ismail Khan, Pakistan
| | - Yuting Shao
- Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Shahid Iqbal
- Horticultural Science Department, North Florida Research and Education Center, University of Florida/IFAS, Quincy, Florida, USA
| | - Sadia Munir
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Mohamed Abdin
- Agricultural Research Center, Food Technology Research Institute, Giza, Egypt
| | - Longxiang Li
- Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Ramala Masood Ahmad
- Department of Plant Breeding and Genetics, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Jiarong Qiu
- School of Advanced Manufacturing, Fuzhou University, Jinjiang, China
| | - Zhihong Xin
- Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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7
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Exploring the Potential of Pomegranate Peel Extract as a Natural Food Additive: A Review. Curr Nutr Rep 2023:10.1007/s13668-023-00466-z. [PMID: 36920686 DOI: 10.1007/s13668-023-00466-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/14/2023] [Indexed: 03/16/2023]
Abstract
PURPOSE OF THE REVIEW Pomegranate is one of the super fruit and a storehouse of several antioxidants and health-promoting compounds which can act as a natural food additive. The pomegranate processing industry generates huge quantities of by-products, particularly peels (50% of fresh fruit weight), that cause environmental pollution due to improper disposal. In this perspective, the present review article focuses on the chemical composition of pomegranate peel and its application as a natural food additive in different food products such as bakery, dairy, meat/meat products, fish/fish products, edible oils, and packaging materials. RECENT FINDINGS There is a continuous demand for processed foods exhibiting natural food additives over foods containing synthetic additives/colorants, which can cause serious health implications such as cancer with regular consumption. The food industry is looking for an alternative to synthetic/artificial food additives. To overcome these problems, pomegranate peel or its extract can be used as a natural biopreservative in food products that are prone to fat oxidation and microbial growth. Pomegranate peel contains bioactive compounds, especially tannins, phenolic acids, and flavonoids, which have nutraceutical value and possess higher antioxidant activity and antimicrobial properties. Due to these properties, pomegranate peel prevents lipid oxidation in fatty foods and can also retard the microbial growth.
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8
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Kaur S, Ubeyitogullari A. Extraction of phenolic compounds from rice husk via ethanol-water-modified supercritical carbon dioxide. Heliyon 2023; 9:e14196. [PMID: 36938479 PMCID: PMC10018476 DOI: 10.1016/j.heliyon.2023.e14196] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 02/14/2023] [Accepted: 02/24/2023] [Indexed: 03/06/2023] Open
Abstract
Rice husk, a rice processing byproduct generated in large quantities (∼20% of the grain weight), creates a major disposal problem for the rice industry. However, rice husk contains high-value bioactive compounds that can provide potential health benefits. The objective of this study was to extract high-value phenolic compounds from rice husk using supercritical carbon dioxide (SC-CO2) technology. In this study, the effects of different extraction conditions, namely, temperature (40 and 60 °C), pressure (30 and 40 MPa), and ethanol concentration (15 and 25%, w/w) on the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (AA) were investigated. The extraction of phenolic compounds was also studied using different SC-CO2 modifiers, i.e., ethanol and ethanol-water. The highest TPC, TFC, and AA were achieved with 30 MPa, 60 °C, and 25% ethanol-water (50%, v/v) cosolvent mixture as 1.29 mg gallic acid equivalent (GAE)/g, 0.40 mg catechin equivalent (CE)/g, and 0.23 mg Trolox equivalent (TE)/g, respectively. Increasing water content up to 50% (v/v) in the cosolvent significantly improved the extraction yield. p-Coumaric, ferulic, and syringic acids were the predominant phenolic acids in the extracts obtained by cosolvent-modified SC-CO2 and methanol extractions. In addition, ethanol-water-modified SC-CO2 increased rice husk's porosity, which could be a potential pretreatment to enhance cellulose extraction. Thus, ethanol-water-modified SC-CO2 can be utilized to recover polar bioactive compounds from food processing byproducts for developing functional foods while eliminating the use of toxic organic solvents.
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Affiliation(s)
- Sumanjot Kaur
- Department of Food Science, University of Arkansas, Fayetteville, AR, 72704, USA
| | - Ali Ubeyitogullari
- Department of Food Science, University of Arkansas, Fayetteville, AR, 72704, USA
- Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR, 72701, USA
- Corresponding author.Department of Food Science, University of Arkansas, Fayetteville, AR, 72704, USA
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9
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Anticancer Effect of Pomegranate Peel Polyphenols against Cervical Cancer. Antioxidants (Basel) 2023; 12:antiox12010127. [PMID: 36670990 PMCID: PMC9854619 DOI: 10.3390/antiox12010127] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/28/2022] [Accepted: 01/03/2023] [Indexed: 01/06/2023] Open
Abstract
Polyphenols are a broad group of bioactive phytochemicals with powerful antioxidant, anti-inflammatory, immunomodulatory, and antiviral activities. Numerous studies have demonstrated that polyphenol extracts obtained from natural sources can be used for the prevention and treatment of cancer. Pomegranate peel extract is an excellent source of polyphenols, such as punicalagin, punicalin, ellagic acid, and caffeic acid, among others. These phenolic compounds have antineoplastic activity in in vitro models of cervical cancer through the regulation of cellular redox balance, induction of apoptosis, cell cycle arrest, and modulation of different signaling pathways. The current review summarizes recent data from scientific reports that address the anticancer activity of the predominant polyphenol compounds present in PPE and their different mechanisms of action in cervical cancer models.
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10
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Ray A, Dubey KK, Marathe SJ, Singhal R. Supercritical fluid extraction of bioactives from fruit waste and its therapeutic potential. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102418] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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11
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Arun KB, Madhavan A, Anoopkumar AN, Surendhar A, Liz Kuriakose L, Tiwari A, Sirohi R, Kuddus M, Rebello S, Kumar Awasthi M, Varjani S, Reshmy R, Mathachan Aneesh E, Binod P, Sindhu R. Integrated biorefinery development for pomegranate peel: Prospects for the production of fuel, chemicals and bioactive molecules. BIORESOURCE TECHNOLOGY 2022; 362:127833. [PMID: 36029981 DOI: 10.1016/j.biortech.2022.127833] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/17/2022] [Accepted: 08/21/2022] [Indexed: 06/15/2023]
Abstract
Current experimental evidence has revealed that pomegranate peel is a significant source of essential bio compounds, and many of them can be transformed into valorized products. Pomegranate peel can also be used as feedstock to produce fuels and biochemicals. We herein review this pomegranate peel conversion technology and the prospective valorized product that can be synthesized from this frequently disposed fruit waste. The review also discusses its usage as a carbon substrate to synthesize bioactive compounds like phenolics, flavonoids and its use in enzyme biosynthesis. Based on reported experimental evidence, it is apparent that pomegranate peel has a large number of applications, and therefore, the development of an integrated biorefinery concept to use pomegranate peel will aid in effectively utilizing its significant advantages. The biorefinery method displays a promising approach for efficiently using pomegranate peel; nevertheless, further studies should be needed in this area.
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Affiliation(s)
- K B Arun
- Department of Life Sciences, CHRIST (Deemed to be University), Bengaluru 560029, Karnataka, India
| | - Aravind Madhavan
- School of Biotechnology, Amrita Vishwa Vidyapeetham, Amritapuri, Kollam, Kerala 690525, India
| | - A N Anoopkumar
- Centre for Research in Emerging Tropical Diseases (CRET-D), Department of Zoology, University of Calicut, Malappuram, Kerala, India
| | - A Surendhar
- Department of Food Technology, T K M Institute of Technology, Kollam 691 505, Kerala, India
| | - Laya Liz Kuriakose
- Department of Food Technology, T K M Institute of Technology, Kollam 691 505, Kerala, India
| | - Archana Tiwari
- Diatom Research Laboratory, Amity Institute of Biotechnology, Amity University, Noida, Uttar Pradesh 201 301, India
| | - Ranjna Sirohi
- Department of Chemical & Biological Engineering, Korea University, Seoul 136713, 11 Republic of Korea; Centre for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India
| | - Mohammed Kuddus
- Department of Biochemistry, University of Hail, Kingdom of Saudi Arabia
| | - Sharrel Rebello
- School of Food Science and Technology, Mahatma Gandhi University, Kottayam, Kerala 686 560, India
| | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A & F University, Yangling, Shaanxi 712 100, China
| | - Sunita Varjani
- Gujarat Pollution Control Board, Gandhinagar, Gujarat 382 010, India
| | - R Reshmy
- Department of Science and Humanities, Providence College of Engineering, Chengannur 689 122, Kerala, India
| | - Embalil Mathachan Aneesh
- Centre for Research in Emerging Tropical Diseases (CRET-D), Department of Zoology, University of Calicut, Malappuram, Kerala, India
| | - Parameswaran Binod
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Trivandrum 695 019, Kerala, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201 002, India
| | - Raveendran Sindhu
- Department of Food Technology, T K M Institute of Technology, Kollam 691 505, Kerala, India.
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12
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Qadir R, Anwar F, Naseem K, Tahir MH, Alhumade H. Enzyme-Assisted Extraction of Phenolics from Capparis spinosa Fruit: Modeling and Optimization of the Process by RSM and ANN. ACS OMEGA 2022; 7:33031-33038. [PMID: 36157770 PMCID: PMC9494429 DOI: 10.1021/acsomega.2c02850] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Accepted: 07/15/2022] [Indexed: 06/16/2023]
Abstract
The current study intends to appraise the effect of enzyme complexes on the recovery of phenolics from Capparis spinosa fruit extract using the response surface methodology (RSM) and artificial neural networking (ANN). Enzymatic treatment of C. spinosa fruit extract was optimized under a set of conditions (enzyme concentration, pH, temperature, and time) against each enzyme formulation such as Kemzyme Plus Dry, Natuzyme, and Zympex-014. The extract yield observed for Kemzyme Plus Dry (42.00%) was noted to be higher than those for Zympex-014 (39.80%) and Natuzyme (38.50%). Based on the higher results, the values of Kemzyme Plus Dry-based extract were further employed in different parameters of RSM. The F-value (16.03) and p-values (<0.05) implied that the selected model is significant. Similarly, the higher values for the coefficient of determination (R 2) at 0.9740 and adjusted R 2 (adj. R 2) at 0.9132 indicated that the model is significant in relation to given experimental parameters. ANN-predicted values were very close to the experimental values, which demonstrated the applicability of the ANN model. Antioxidant activities also exhibited profound results in terms of total phenolic content values (24.76 mg GAE/g), total flavonoid content values (24.56 mg CE/g), and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay (IC50) (5.12 mg/mL). Scanning electron microscopy revealed that after enzymatic hydrolysis, the cell walls were broken as compared with nonhydrolyzed materials. Five phenolics, namely, quercetin, m-coumaric acid, sinapic acid, kaempferol, and p-coumaric acid, were identified from C. spinosa extract by gas chromatography-mass spectrometry (GC/MS). The results of this study reveal that the proposed optimization techniques, using Kemzyme Plus Dry among others, had a positive effect on the recovery of phenolic bioactive compounds and thus increased the antioxidant potential of C. spinosa fruit extract.
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Affiliation(s)
- Rahman Qadir
- Institute
of Chemistry, University of Sargodha, Sargodha 41000, Pakistan
| | - Farooq Anwar
- Institute
of Chemistry, University of Sargodha, Sargodha 41000, Pakistan
| | - Khalida Naseem
- Department
of Chemistry, Faculty of Science and Technology, University of Central Punjab, Lahore 54000, Pakistan
| | - Mudassir Hussain Tahir
- Department
of Chemistry, Division of Science and Technology, University of Education, Lahore 54000, Pakistan
| | - Hesham Alhumade
- K.A.CARE
Energy Research and Innovation Center, King
Abdulaziz University, Jeddah 21589, Saudi Arabia
- Department
of Chemical and Materials Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia
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Gharat NN, Rathod VK. Extraction of ferulic acid from rice bran using
NADES
‐ultrasound‐assisted extraction: Kinetics and optimization. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Neha N. Gharat
- Department of Chemical Engineering Institute of Chemical Technology Mumbai India
| | - Virendra K. Rathod
- Department of Chemical Engineering Institute of Chemical Technology Mumbai India
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14
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Cano-Lamadrid M, Martínez-Zamora L, Castillejo N, Artés-Hernández F. From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization. Foods 2022; 11:foods11172596. [PMID: 36076782 PMCID: PMC9455765 DOI: 10.3390/foods11172596] [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: 07/29/2022] [Revised: 08/16/2022] [Accepted: 08/20/2022] [Indexed: 11/16/2022] Open
Abstract
The food industry is quite interested in the use of (techno)-functional bioactive compounds from byproducts to develop ‘clean label’ foods in a circular economy. The aim of this review is to evaluate the state of the knowledge and scientific evidence on the use of green extraction technologies (ultrasound-, microwave-, and enzymatic-assisted) of bioactive compounds from pomegranate peel byproducts, and their potential application via the supplementation/fortification of vegetal matrixes to improve their quality, functional properties, and safety. Most studies are mainly focused on ultrasound extraction, which has been widely developed compared to microwave or enzymatic extractions, which should be studied in depth, including their combinations. After extraction, pomegranate peel byproducts (in the form of powders, liquid extracts, and/or encapsulated, among others) have been incorporated into several food matrixes, as a good tool to preserve ‘clean label’ foods without altering their composition and improving their functional properties. Future studies must clearly evaluate the energy efficiency/consumption, the cost, and the environmental impact leading to the sustainable extraction of the key bio-compounds. Moreover, predictive models are needed to optimize the phytochemical extraction and to help in decision-making along the supply chain.
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Affiliation(s)
- Marina Cano-Lamadrid
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
| | - Lorena Martínez-Zamora
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
- Department of Food Technology, Nutrition, and Food Science, Faculty of Veterinary Sciences, University of Murcia, Espinardo, 30071 Murcia, Spain
| | - Noelia Castillejo
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
- Correspondence: ; Tel.: +34-968325509
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15
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Pomegranate Peels and Seeds as a Source of Phenolic Compounds: Effect of Cultivar, By-Product, and Extraction Solvent. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:9189575. [PMID: 35898417 PMCID: PMC9314001 DOI: 10.1155/2022/9189575] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 05/04/2022] [Accepted: 06/24/2022] [Indexed: 12/30/2022]
Abstract
The nutraceutical properties of Punica granatum L. are not restricted to the edible portion of the fruit but also to the peels and seeds, flowers, leaves, and tree bark. The recovery and valorization of the peel and seeds (ca. 50% of the whole fruit), besides the positive environmental impact, can be viewed as a source of natural bioactive compounds. Thus, the bioactive properties of extracts of pomegranate peel and seeds from Acco and Wonderful known cultivars, as well as of the novel Big Full cultivar, were evaluated. The dried and ground pomegranate by-products were submitted to a conventional solid/liquid extraction with ethanol/water mixtures (0%, 25%, 50%, and 75% of EtOH, v/v). The obtained extracts were characterized in terms of total phenolic compounds (TPC), total flavonoids (TF), and antioxidant activity (AA), determined by the DPPH radical scavenging activity and expressed as IC50 (half maximum inhibitory concentration). With the exception of the Acco cultivar, the extraction yield (EY) was higher for peels, whose extracts showed higher TPC, TF, and IC50 (lower AA). The extracts obtained from the by-products of the Big Full cultivar had a statistically higher overall bioactive potential (TPC: 0.36 mg GAE/mg extract; TF: 0.031 mg CATE/mg extract; IC50: 0.51 mg/mL) compared to the other two studied cultivars. Furthermore, the EY was enhanced by solvents richer in ethanol (50-75%), allowing obtaining extracts richer in TPC and TF with higher AA. Finally, it was shown that EY combined with bioactive data allowed a satisfactory principal component unsupervised differentiation of the pomegranate extracts according to the type of by-product used.
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16
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Usman I, Hussain M, Imran A, Afzaal M, Saeed F, Javed M, Afzal A, Ashfaq I, Al Jbawi E, A. Saewan S. Traditional and innovative approaches for the extraction of bioactive compounds. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2074030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ifrah Usman
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muzzamal Hussain
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Ali Imran
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Farhan Saeed
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Mehak Javed
- Medicine and Allied, Faisalabad Medical University, Faisalabad, Pakistan
| | - Atka Afzal
- Department of Food Sciences, Government College University, Faisalabad, Pakistan
| | - Iqra Ashfaq
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | | | - Shamaail A. Saewan
- Department of Food Sciences, College of Agriculture, University of Basrah, Basrah, Iraq
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17
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Ling JKU, Chan YS, Nandong J. Insights into the release mechanisms of antioxidants from nanoemulsion droplets. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1677-1691. [PMID: 35531405 PMCID: PMC9046499 DOI: 10.1007/s13197-021-05128-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/24/2021] [Accepted: 05/04/2021] [Indexed: 05/03/2023]
Abstract
The therapeutic effects of antioxidant-loaded nanoemulsion can be often optimized by controlling the release rate in human body. Release kinetic models can be used to predict the release profile of antioxidant compounds and allow identification of key parameters that affect the release rate. It is known that one of the critical aspects in establishing a reliable release kinetic model is to understand the underlying release mechanisms. Presently, the underlying release mechanisms of antioxidants from nanoemulsion droplets are not yet fully understood. In this context, this review scrutinized the current formulation strategies to encapsulate antioxidant compounds and provide an outlook into the future of this research area by elucidating possible release mechanisms of antioxidant compounds from nanoemulsion system.
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Affiliation(s)
- Jordy Kim Ung Ling
- Department of Chemical Engineering, Curtin University Malaysia, CDT 250, 98009 Miri, Sarawak Malaysia
| | - Yen San Chan
- Department of Chemical Engineering, Curtin University Malaysia, CDT 250, 98009 Miri, Sarawak Malaysia
| | - Jobrun Nandong
- Department of Chemical Engineering, Curtin University Malaysia, CDT 250, 98009 Miri, Sarawak Malaysia
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Kupnik K, Leitgeb M, Primožič M, Postružnik V, Kotnik P, Kučuk N, Knez Ž, Marevci MK. Supercritical Fluid and Conventional Extractions of High Value-Added Compounds from Pomegranate Peels Waste: Production, Quantification and Antimicrobial Activity of Bioactive Constituents. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11070928. [PMID: 35406908 PMCID: PMC9002918 DOI: 10.3390/plants11070928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 03/24/2022] [Accepted: 03/28/2022] [Indexed: 05/04/2023]
Abstract
This study is focused on different extractions (Cold Maceration (CM), Ultrasonic Extraction (UE), Soxhlet Extraction (SE) and Supercritical Fluid Extraction (SFE)) of bioactive compounds from pomegranate (Punica Granatum L.) fruit peels using methanol, ethanol, and acetone as solvents in conventional extractions and changing operating pressure (10, 15, 20, 25 MPa) in SFE, respectively. The extraction yields, total phenols (TP) and proanthocyanidins (PAC) contents, and antioxidant activity of different extracts are revealed. TP and PAC recovered by extracts ranged from 24.22 to 42.92 mg gallic acid equivalents (GAE)/g and 2.01 to 5.82 mg PAC/g, respectively. The antioxidant activity of extracts ranged from 84.70% to 94.35%. The phenolic compound identification and quantification in selective extracts was done using the LC-MS/MS method. The contents of different flavonoids and phenolic acids have been determined. SFE extract, obtained at 20 MPa, contained the highest content (11,561.84 μg/g) of analyzed total polyphenols, with predominant ellagic acid (7492.53 μg/g). For the first time, Microbial Growth Inhibition Rates (MGIRs) were determined at five different concentrations of pomegranate SFE extract against seven microorganisms. Minimal Inhibitory Concentration (MIC90) was determined as 2.7 mg/mL of SFE pomegranate peel extract in the case of five different Gram-negative and Gram-positive bacteria.
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Affiliation(s)
- Kaja Kupnik
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (K.K.); (M.L.); (M.P.); (V.P.); (P.K.); (N.K.); (Ž.K.)
- Faculty of Mechanical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia
| | - Maja Leitgeb
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (K.K.); (M.L.); (M.P.); (V.P.); (P.K.); (N.K.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia
| | - Mateja Primožič
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (K.K.); (M.L.); (M.P.); (V.P.); (P.K.); (N.K.); (Ž.K.)
| | - Vesna Postružnik
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (K.K.); (M.L.); (M.P.); (V.P.); (P.K.); (N.K.); (Ž.K.)
| | - Petra Kotnik
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (K.K.); (M.L.); (M.P.); (V.P.); (P.K.); (N.K.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia
| | - Nika Kučuk
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (K.K.); (M.L.); (M.P.); (V.P.); (P.K.); (N.K.); (Ž.K.)
| | - Željko Knez
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (K.K.); (M.L.); (M.P.); (V.P.); (P.K.); (N.K.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska ulica 8, 2000 Maribor, Slovenia
| | - Maša Knez Marevci
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova ulica 17, 2000 Maribor, Slovenia; (K.K.); (M.L.); (M.P.); (V.P.); (P.K.); (N.K.); (Ž.K.)
- Correspondence: ; Tel.: +386-2-2294-477
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19
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Beladhadi RV, Shankar K, Jayalakshmi SK, Sreeramulu K. Valorization of rice biomass by a green approach to release phenolic compounds and their antioxidant activities. Prep Biochem Biotechnol 2022; 53:93-100. [PMID: 35262459 DOI: 10.1080/10826068.2022.2042821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
In the present context, we have assessed the green approach for the extraction of phenolics from agro-residues of rice viz., rice bran, and rice straw using water as an extracting solvent. The extraction was optimized with respect to time, temperature, pH, and solid (agro-residues) to liquid (water) ratio. The hydrolysates obtained were determined for phenolics and their antioxidant activities. The maximum total phenolic content (61.32 mg/100 g GAE), flavonoid content (13.19 mg/100 g QE), and tannin content (58.33 mg/100 g TAE) were obtained for rice bran followed by rice straw at pH 5, 1:20 (solid: liquid) for 10 min of extraction. Also, higher antioxidant properties (78.03% for DPPH, 86.45% for ABTS, and 0.85 absorbance at 700 nm for FRAP) were observed for the extracts of rice bran. Caffeic acid, gallic acid, p-coumaric acid, syringic acid, ferulic acid, 2,5-dihydroxy benzoic acid, kaemferol, quercetin, and epicatechin were analyzed by HPLC in both the rice biomass used. This study significantly converts rice biomass to antioxidative phenolic compounds under simple extraction conditions favoring the waste management process and also adding value to the waste biomass.
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Affiliation(s)
- R V Beladhadi
- Department of Biochemistry, Gulbarga University, Kalaburagi, India.,University of Agriculture Sciences, Raichur, India
| | - Kumar Shankar
- Department of Biochemistry, Gulbarga University, Kalaburagi, India
| | - S K Jayalakshmi
- College of Agriculture, University of Agricultural Sciences-Raichur, Kalaburagi, India
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20
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Circular Hazelnut Protection by Lignocellulosic Waste Valorization for Nanopesticides Development. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12052604] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Hazelnut represents a relevant agro-food supply chain in many countries worldwide. Several biological adversities threaten hazelnut cultivation, but among them bacterial blight is one of the most feared and pernicious since its control can be achieved only by prevention through the observation of good agricultural practices and the use of cupric salts. The aim of this work was to evaluate the lignocellulosic biomasses obtained from hazelnut pruning and shelling residues as a renewable source of cellulose nanocrystals and lignin nanoparticles and to investigate their antimicrobial properties against hazelnut bacterial blight. Cellulose nanocrystals were obtained through an acid hydrolysis after a chemical bleaching, while lignin nanoparticles were synthesized by a solvent–antisolvent method after an enzymatic digestion. Both collected nanomaterials were chemically and morphologically characterized before being tested for their in vitro and in vivo antibacterial activity and biocompatibility on hazelnut plants. Results indicated the selected biomasses as a promising starting material for lignocellulosic nanocarriers synthesis, confirming at the same time the potential of cellulose nanocrystals and lignin nanoparticles as innovative tools to control hazelnut bacterial blight infections without showing any detrimental effects on the biological development of treated hazelnut plants.
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21
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Patra A, Abdullah S, Pradhan RC. Review on the extraction of bioactive compounds and characterization of fruit industry by-products. BIORESOUR BIOPROCESS 2022; 9:14. [PMID: 38647620 PMCID: PMC10992780 DOI: 10.1186/s40643-022-00498-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Accepted: 01/19/2022] [Indexed: 12/19/2022] Open
Abstract
The by-products produced from fruit processing industries could be a potential hazard to environmental pollution. However, these by-products contain several biologically active molecules (essential fatty acid, phenolic compounds, flavonoids, coloring pigments, pectin, proteins, dietary fibers, and vitamins), which can be utilized for various applications in the food, pharmaceutical, cosmetic and textile industries. Nevertheless, during extraction, these bioactive compounds' recovery must be maximized using proper extraction technologies, keeping both economy and environment under consideration. In addition, the characteristics of the extract obtained from those by-products depend mainly on the parameters considered during the extraction process. In this review, an overview of different technologies used to extract bioactive compounds from fruit industry by-products such as seeds and peels has been briefly discussed, along with their mechanisms, process, advantages, disadvantages, and process parameters. In addition, the characteristics of the extracted bioactive compounds have also been briefly discussed in this review.
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Affiliation(s)
- Abhipriya Patra
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India
| | - S Abdullah
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India.
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22
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Talari K, Ganji SK, Mutyam S, Tiruveedula RR. Gas chromatography-mass spectrometric determination of organic acids by ion pair liquid extraction followed by in-situ butylation from aqua feed samples. EUROPEAN JOURNAL OF MASS SPECTROMETRY (CHICHESTER, ENGLAND) 2022; 28:25-34. [PMID: 35746850 DOI: 10.1177/14690667221103227] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
A rapid and sensitive analytical method was developed to quantitatively determine organic acids (OAs) from fish feed samples extracted by ion-pair (IP) solvent extraction, followed by in-situ butylation and gas chromatography-mass spectrometric (GC-MS) analysis. The extraction of OAs was carried out with acetonitrile containing 10 mM tetrabutylammonium hydroxide (TBAH), and the analytes were derivatized to their butyl esters in the injection port of the GC-MS system. The developed method was validated in the range of 1-5000 ng/g, with recoveries ranging from 93-117%. The limit of detection (LOD) and limit of quantification (LOQ) of the method was 1-5 ng/g and 2-10 ng/g, respectively, yielding good linearity (R2 > 0.9990) and precision with a relative standard deviation less than 10%. The proposed method was successfully applied to analyze OAs in sinking and floating fish feed samples. The analyzed samples showed the presence of benzoic, succinic, fumaric, glutaric, adipic, and phthalic acids in sinking feed samples; and benzoic, succinic, adipic, phthalic acids in floating feed samples, respectively.
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Affiliation(s)
- Kalpana Talari
- Department of Chemistry, 28629Acharya Nagarjuna University, Nagarjuna Nagar, Guntur, Andhra Pradesh, India
- Department of Chemistry, Government College for Women (A), Guntur, Andhra Pradesh, India
| | - Sai Krishna Ganji
- Analytical and Structural Chemistry Division, Centre for Mass Spectrometry, 62391CSIR-Indian Institute of Chemical Technology, Tarnaka, Hyderabad, Telangana, India
| | - Satish Mutyam
- Analytical and Structural Chemistry Division, Centre for Mass Spectrometry, 62391CSIR-Indian Institute of Chemical Technology, Tarnaka, Hyderabad, Telangana, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
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Tena N, Asuero AG. Up-To-Date Analysis of the Extraction Methods for Anthocyanins: Principles of the Techniques, Optimization, Technical Progress, and Industrial Application. Antioxidants (Basel) 2022; 11:antiox11020286. [PMID: 35204169 PMCID: PMC8868086 DOI: 10.3390/antiox11020286] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 01/27/2022] [Accepted: 01/27/2022] [Indexed: 01/24/2023] Open
Abstract
Nowadays, food industries are concerned about satisfying legal requirements related to waste policy and environmental protection. In addition, they take steps to ensure food safety and quality products that have high nutritional properties. Anthocyanins are considered high added-value compounds due to their sensory qualities, colors, and nutritional properties; they are considered bioactive ingredients. They are found in high concentrations in many by-products across the food industry. Thus, the non-conventional extraction techniques presented here are useful in satisfying the current food industry requirements. However, selecting more convenient extraction techniques is not easy. Multiple factors are implicated in the decision. In this review, we compile the most recent applications (since 2015) used to extract anthocyanins from different natural matrices, via conventional and non-conventional extraction techniques. We analyze the main advantages and disadvantages of anthocyanin extraction techniques from different natural matrices and discuss the selection criteria for sustainability of the processes. We present an up-to-date analysis of the principles of the techniques and an optimization of the extraction conditions, technical progress, and industrial applications. Finally, we provide a critical comparison between these techniques and some recommendations, to select and optimize the techniques for industrial applications.
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Das S, Nadar SS, Rathod VK. Integrated strategies for enzyme assisted extraction of bioactive molecules: A review. Int J Biol Macromol 2021; 191:899-917. [PMID: 34534588 DOI: 10.1016/j.ijbiomac.2021.09.060] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/16/2022]
Abstract
Conventional methods of extracting bioactive molecules are gradually losing pace due to their numerous disadvantages, such as product degradation, lower efficiency, and toxicity. Thus, in light of the rising demand for these bioactive, enzymes have garnered much attention for their efficiency in extraction. However, enzyme-assisted extraction is also plagued with a high capital cost that cannot justify the extraction yields obtained. In order to mitigate these problems, enzyme-assisted extraction can be consorted with non-conventional methods. This review includes current progress concerning the combined approaches while converging the recent advancements in the field that outperformed conventional extraction processes. It also highlights the design of biocatalyst and key parameters involved in the effective extraction of bioactive molecules. An integrated approach for efficiently extracting polyphenols, essential oils, pigments, and vitamins has been comprehensively reviewed. Furthermore, the different immobilization strategies have been discussed for large-scale implementation of enzymes for extraction. The integration of advanced non-conventional methods with enzyme-assisted extraction will open new avenues to enhance the overall extraction efficiency.
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Affiliation(s)
- Srija Das
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga (E) Mumbai 400019, India
| | - Shamraja S Nadar
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga (E) Mumbai 400019, India
| | - Virendra K Rathod
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga (E) Mumbai 400019, India.
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Lucarini M, Durazzo A, Bernini R, Campo M, Vita C, Souto EB, Lombardi-Boccia G, Ramadan MF, Santini A, Romani A. Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Perspective. Molecules 2021; 26:6338. [PMID: 34770747 PMCID: PMC8586962 DOI: 10.3390/molecules26216338] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 09/26/2021] [Accepted: 10/13/2021] [Indexed: 01/06/2023] Open
Abstract
The by-products/wastes from agro-food and in particular the fruit industry represents from one side an issue since they cannot be disposed as such for their impact on the environment but they need to be treated as a waste. However, on the other side, they are a source of bioactive healthy useful compounds which can be recovered and be the starting material for other products in the view of sustainability and a circular economy addressing the global goal of "zero waste" in the environment. An updated view of the state of art of the research on fruit wastes is here given under this perspective. The topic is defined as follows: (i) literature quantitative analysis of fruit waste/by-products, with particular regards to linkage with health; (ii) an updated view of conventional and innovative extraction procedures; (iii) high-value added compounds obtained from fruit waste and associated biological properties; (iv) fruit wastes presence and relevance in updated databases. Nowadays, the investigation of the main components and related bioactivities of fruit wastes is being continuously explored throughout integrated and multidisciplinary approaches towards the exploitation of emerging fields of application which may allow to create economic, environmental, and social value in the design of an eco-friendly approach of the fruit wastes.
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Affiliation(s)
- Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy;
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy;
| | - Roberta Bernini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
| | - Margherita Campo
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement Technology and Analysis)-DiSIA, Department of Statistics, Computer Science, Applications “G. Parenti”, University of Florence, Via U. Schiff, 6-50019 Sesto Fiorentino, 50121 Florence, Italy; (M.C.); (A.R.)
| | - Chiara Vita
- QuMAP-PIN S.c.r.l.-Polo Universitario “Città di Prato” Servizi didattici e scientifici per l’Università di Firenze, Piazza Giovanni Ciardi, 25-59100 Prato, Italy;
| | - Eliana B. Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal;
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | | | - Mohamed Fawzy Ramadan
- Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt;
- Deanship of Scientific Research, Umm Al-Qura University, Makkah 24231, Saudi Arabia
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy;
| | - Annalisa Romani
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement Technology and Analysis)-DiSIA, Department of Statistics, Computer Science, Applications “G. Parenti”, University of Florence, Via U. Schiff, 6-50019 Sesto Fiorentino, 50121 Florence, Italy; (M.C.); (A.R.)
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26
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Extraction Methods of Oils and Phytochemicals from Seeds and Their Environmental and Economic Impacts. Processes (Basel) 2021. [DOI: 10.3390/pr9101839] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Over recent years, the food industry has striven to reduce waste, mostly because of rising awareness of the detrimental environmental impacts of food waste. While the edible oils market (mostly represented by soybean oil) is forecasted to reach 632 million tons by 2022, there is increasing interest to produce non-soybean, plant-based oils including, but not limited to, coconut, flaxseed and hemp seed. Expeller pressing and organic solvent extractions are common methods for oil extraction in the food industry. However, these two methods come with some concerns, such as lower yields for expeller pressing and environmental concerns for organic solvents. Meanwhile, supercritical CO2 and enzyme-assisted extractions are recognized as green alternatives, but their practicality and economic feasibility are questioned. Finding the right balance between oil extraction and phytochemical yields and environmental and economic impacts is challenging. This review explores the advantages and disadvantages of various extraction methods from an economic, environmental and practical standpoint. The novelty of this work is how it emphasizes the valorization of seed by-products, as well as the discussion on life cycle, environmental and techno-economic analyses of oil extraction methods.
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27
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Harscoat-Schiavo C, Khoualdia B, Savoire R, Hobloss S, Buré C, Samia BA, Subra-Paternault P. Extraction of phenolics from pomegranate residues: Selectivity induced by the methods. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105300] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Patil PD, Patil SP, Kelkar RK, Patil NP, Pise PV, Nadar SS. Enzyme-assisted supercritical fluid extraction: An integral approach to extract bioactive compounds. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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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.
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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.)
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El-Shamy S, Farag MA. Novel trends in extraction and optimization methods of bioactives recovery from pomegranate fruit biowastes: Valorization purposes for industrial applications. Food Chem 2021; 365:130465. [PMID: 34243129 DOI: 10.1016/j.foodchem.2021.130465] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 12/11/2022]
Abstract
Pomegranate biowastes present potential economic value worldwide owing to their several health benefits mediated by a complex mixture of unique bioactives. The exploitation of these bioactives has motivated the exploration of eco-friendly, efficient, and cost-effective extraction techniques to maximize their recovery. The current review aims to provide updated technical information about bioactives extraction mechanisms from pomegranate wastes (seeds and peel), their advantages and disadvantages, and factors towards optimization. A comparative overview of the modern green extraction techniques viz., supercritical fluid extraction, ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction, and eutectic solvent mixture as alternatives to conventional extraction methods for seeds and peel is presented. Approaches focused on biowastes modification for properties improvement are also discussed. Such comprehensive review shall provide the best valorization practices of pomegranate biowastes and its application in food and non-food areas focusing on original methods, innovation, protocols, and development to be considered for other fruit biowastes.
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Affiliation(s)
- Sherine El-Shamy
- Pharmacognosy Department, Faculty of Pharmacy, Modern University for Technology & Information, Cairo, Egypt
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, 11562, Egypt; Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt.
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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.
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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
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32
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Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable Approach. Foods 2021; 10:foods10061359. [PMID: 34208320 PMCID: PMC8231101 DOI: 10.3390/foods10061359] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 06/07/2021] [Accepted: 06/08/2021] [Indexed: 12/28/2022] Open
Abstract
This study aimed to assess the potential of pomegranate peel powder as a natural preservative. Its effects were tested on fruit salad quality decay during refrigerated storage. Nectarine and pineapple, equally portioned in polypropylene containers and covered with fructose syrup, were closed using a screw cap in air, with and without the addition of a by-product peel powder. Specifically, amounts of 2.5% and 5% (w/v) of pomegranate peel powder were put into each container. Both the microbiological and sensory qualities of the fruit salad were monitored during storage at 5 °C for 28 days. The results demonstrated that the fruit salad with the by-products showed lower counts of total mesophilic bacteria, total psychrotrophic microorganisms, yeasts, and lactic acid bacteria compared to the control, thus confirming the recognized antimicrobial properties of pomegranate peel. The other interesting finding of this study is that the addition of the investigated by-product in fruit salad did not worsen the main sensory attributes of fresh-cut fruit. Therefore, these preliminary results suggest that pomegranate peel powder has potential applications as a natural preservative in the fresh-cut food sector.
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33
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Effect of Solvent Extraction and Blanching Pre-Treatment on Phytochemical, Antioxidant Properties, Enzyme Inactivation and Antibacterial Activities of ‘Wonderful’ Pomegranate Peel Extracts. Processes (Basel) 2021. [DOI: 10.3390/pr9061012] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
‘Wonderful’ pomegranate (Punica granatum L.) peel is rich in phytochemicals which are responsible for its strong antioxidant and antimicrobial activities, but it has low economic value as it is mainly discarded, causing an environmental waste management problem. To examine the best processing regime for pomegranate peel wastes, different solvents (ethanol, methanol and acetone) at various concentrations (50%, 70% and 100%) and blanching at 60, 80 and 100 °C for 1, 3 and 5 min, for each temperature, were tested. Ethanol at 70% (v/v) provided the highest extract yield, total phenolic and total tannin content at 29.46%, 10.61 ± 0.15, and 0.76 ± 0.02 mg GAE/g DM, respectively. Antioxidant activity using the 2,2 diphenyl-1-picryl hydrazyl assay (DPPH), ferric-reducing antioxidant power assay (FRAP) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid assay (ABTS) were reported at 243.97 ± 2.43, 478.04 ± 73.98 and 718.79 ± 2.42 µmol Trolox/g DM, respectively. A blanching temperature of 80 °C for 3 min led to the highest extract that had a total phenolic content of 12.22 ± 0.08 mg GAE/g DM and total tannin content of 1.06 ± 0.06 mg GAE/g DM. This extract also exhibited the best antioxidant activity for the DPPH, FRAP and ABTS assays. Two blanching temperatures, 80 or 100 °C, significantly reduced polyphenol oxidase and peroxidase activities (p < 0.05). Although blanched peel extracts showed a broad-spectrum activity against test bacteria, blanching at 80 °C for 3 or 5 min was most effective. Hot water blanching is thus a suitable environmentally friendly post-harvesting processing method for pomegranate peels that are intended for use as extracts in value-added products with good antioxidant and antibacterial effects.
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34
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Physical Properties of Chitosan Films Containing Pomegranate Peel Extracts Obtained by Deep Eutectic Solvents. Foods 2021; 10:foods10061262. [PMID: 34199363 PMCID: PMC8229160 DOI: 10.3390/foods10061262] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 05/27/2021] [Accepted: 05/28/2021] [Indexed: 01/23/2023] Open
Abstract
Pomegranate peel is a byproduct of pomegranate juice production, and is rich in polyphenol compounds. The objective of this study was to investigate the incorporation of pomegranate peel extract in chitosan films. Green deep eutectic solvents (DESs) were used as extraction solvents. Choline chloride (ChCl) and glycerol (Gly) were used as the hydrogen bond acceptor and hydrogen bond donor, respectively; the molar ratio of the DES ingredients, ChCl:Gly, was 1:11. The extraction process was optimized by deploying response surface methodology. Under the optimized conditions, the extraction yield in total polyphenols amounted to 272.98 mg of gallic acid equivalents per g of dry matter and, for total flavonoids, 20.12 mg of quercetin equivalents per g of dry matter, with a liquid to solid ratio of 47 mL g−1, time of 70 min, and 30% (v/v) water concentration in the DES. Afterwards, composite chitosan films were prepared by using five different formulations; the DES containing extract was incorporated as a plasticizer in the chitosan films. Specimens of every recipe were submitted to large deformation tensile testing in Texture Analyzer. Furthermore, water sorption behavior and color parameters of the films were determined.
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35
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Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18115937. [PMID: 34205897 PMCID: PMC8198840 DOI: 10.3390/ijerph18115937] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/14/2021] [Accepted: 05/27/2021] [Indexed: 12/31/2022]
Abstract
Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.
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36
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Functional properties of extracts and residual dietary fibre from pomegranate (Punica granatum L.) peel obtained with different supercritical fluid conditions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111305] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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37
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Pagano I, Campone L, Celano R, Piccinelli AL, Rastrelli L. Green non-conventional techniques for the extraction of polyphenols from agricultural food by-products: A review. J Chromatogr A 2021; 1651:462295. [PMID: 34118529 DOI: 10.1016/j.chroma.2021.462295] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Revised: 05/22/2021] [Accepted: 05/25/2021] [Indexed: 12/19/2022]
Abstract
Food processing industry is accompanied with the generation of a great production of wastes and by-products exceptionally rich in bioactive compounds (especially phenolics), with antioxidant activity. The recovery of these health molecules constitutes a key point for the valorization of by-products, with the possibility of creating new ingredients to be used for the formulation of food and cosmetic products. One of the main limitations to reuse by-products is linked to the high cost to obtain bioactive compounds, consequently in order to exploit these resources commercially valuable it is necessary to develop innovative, economic and environmentally friendly extraction strategies. These extraction methods should be able to reduce petroleum solvents, energy consumption and chemical wastes, protecting both environment and consumers and ensuring safe and high-quality final products. The purpose of this review is to summarize current knowledge and applications of the new extraction techniques such as supercritical fluid extraction, pressurized liquid extraction, ultrasound assisted extraction applied to polyphenols extraction from agricultural food by-products. Particular attention has been paid to theoretical background, highlighting mechanisms and safety precautions. Authors concluded that relevant results of these techniques represent an opportunity to industrial scale-up, improving the extraction yields, minimizing time, costs and environmental impact.
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Affiliation(s)
- Imma Pagano
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano, (SA) 84084, Italy
| | - Luca Campone
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, Milano 20126, Italy.
| | - Rita Celano
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano, (SA) 84084, Italy
| | - Anna Lisa Piccinelli
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano, (SA) 84084, Italy
| | - Luca Rastrelli
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, Fisciano, (SA) 84084, Italy
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38
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Silva LDO, Garrett R, Monteiro MLG, Conte-Junior CA, Torres AG. Pomegranate (Punica granatum) peel fractions obtained by supercritical CO 2 increase oxidative and colour stability of bluefish (Pomatomus saltatrix) patties treated by UV-C irradiation. Food Chem 2021; 362:130159. [PMID: 34167065 DOI: 10.1016/j.foodchem.2021.130159] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 04/21/2021] [Accepted: 05/17/2021] [Indexed: 01/28/2023]
Abstract
The sequential fractionation by supercritical-CO2 (SC-CO2) was applied to obtain fractions enriched in bioactive compounds of pomegranate peel, and we investigated if pomegranate peel extract and fractions would be effective to inhibit lipid and protein oxidation, and discolouration of bluefish patties stored at 4 °C for 9 days, after UV-C irradiation. The non-fractionated SC-CO2 extract from pomegranate peel was rich in phenolic compounds, mainly ellagitannins, besides, it possessed lipophilic compounds such as tocopherols and β-carotene. These compounds were successfully separated by the fractionation protocols, in a lipid fraction concentrated in lipophilic compounds, and one or two fractions enriched with phenolic compounds, especially ellagitannins. The lipid fraction and the high phenolics fraction from pomegranate peel were then as effective as the synthetic antioxidant BHT in avoiding bluefish patties oxidation during refrigerated storage. Our data indicates that pomegranate peel fractions could be used to replace a synthetic antioxidant in fish meat.
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Affiliation(s)
- Laís de O Silva
- Laboratory of Nutritional Biochemistry and Food Science and Lipid Biochemistry and Lipidomics Laboratory, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-909, Brazil
| | - Rafael Garrett
- Laboratory of Metabolomics, Laboratory for the Support of Technological Development, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-598, Brazil.
| | - Maria Lúcia G Monteiro
- Center for Food Analysis, Laboratory for the Support of Technological Development, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-598, Brazil
| | - Carlos A Conte-Junior
- Center for Food Analysis, Laboratory for the Support of Technological Development, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-598, Brazil.
| | - Alexandre G Torres
- Laboratory of Nutritional Biochemistry and Food Science and Lipid Biochemistry and Lipidomics Laboratory, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro, RJ 21941-909, Brazil.
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Shen D, Kou X, Wu C, Fan G, Li T, Dou J, Wang H, Zhu J. Cocktail enzyme-assisted alkaline extraction and identification of jujube peel pigments. Food Chem 2021; 357:129747. [PMID: 33892359 DOI: 10.1016/j.foodchem.2021.129747] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 03/25/2021] [Accepted: 04/02/2021] [Indexed: 01/31/2023]
Abstract
Jujube peel (JP) is rich in pigments, which appears red to deep red in color. This study optimized conditions for cocktail enzyme-assisted extraction of jujube peel pigments based on response surface method (RSM). A Box-Behnken design (BBD) was utilized to analyze the effects of buffer liquid volume (BLV), pH, temperature, and incubation time on the total polyphenols content (TPC), total flavonoids content (TFC) and color (L*, a*, b*). Optimal extraction conditions, for the highest concentrations of TPC, TFC and a* values, were 16 mL BLV, pH 7.0, temperature 43 °C, and incubation time 97 min. Finally, concentrations and identities of the eight main constituents (p-coumaric acid, (-)-epicatechin, quercetin-3-O-robinobioside, rutin, kaempferol 3-O-robinobioside, quercetin 3-O-α-l-arabinosyl-(1 → 2)-α-l-rhamnoside, quercetin 3-O-β-d-xylosyl-(1 → 2)-α-l-rhamnoside, quercetin) in jujube peel pigments were determined using UPLC-MS/MS. The study provides guidance for valorisation of jujube peel, specifically valuable food-safe pigments, during industrial production.
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Affiliation(s)
- Dongbei Shen
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, PR China.
| | - Xiaohong Kou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China
| | - Caie Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, PR China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Gongjian Fan
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, PR China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Tingting Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, PR China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Jinfeng Dou
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, PR China; College of Life and Health Sciences, Anhui Science and Technology University, Fengyang 233100, China
| | - Hanbo Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, PR China
| | - Jinpeng Zhu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, PR China
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40
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Rodríguez García SL, Raghavan V. Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds-A review. Crit Rev Food Sci Nutr 2021; 62:6446-6466. [PMID: 33792417 DOI: 10.1080/10408398.2021.1901651] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Food wastes imply significant greenhouse gas emissions, that increase the challenge of climate change and impact food security. According to FAO (2019), one of the main food wastes come from fruit and vegetables, representing 0.5 billion tons per year, of the 1.3 billion tons of total waste. The wastes obtained from fruit and vegetables have plenty of valuable components, known as bioactive compounds, with many properties that impact positively in human health. Some bioactive compounds hold antioxidant, anti-inflammatory, and anti-cancer properties and they have the capacity of modulating metabolic processes. Currently, the use of fruit and vegetable waste is studied to obtain bioactive compounds, through non-conventional techniques, also known as green extraction techniques. These extraction techniques report higher yields, reduce the use of solvents, employ less extraction time, and improve the efficiency of the process for obtaining bioactive compounds. Once extracted, these compounds can be used in the cosmetic, pharmaceutical, or food industry, the last one being focused on improving food quality.
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Affiliation(s)
- Sheila Lucía Rodríguez García
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, Quebec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, Quebec, Canada
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Martillanes S, Ayuso-Yuste MC, Bernalte MJ, Gil MV, Delgado-Adámez J. Cellulase-assisted extraction of phenolic compounds from rice bran (Oryza sativa L.): process optimization and characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00773-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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42
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Petrotos K, Giavasis I, Gerasopoulos K, Mitsagga C, Papaioannou C, Gkoutsidis P. Optimization of the Vacuum Microwave Assisted Extraction of the Natural Polyphenols and Flavonoids from the Raw Solid Waste of the Pomegranate Juice Producing Industry at Industrial Scale. Molecules 2021; 26:1033. [PMID: 33669172 PMCID: PMC7919679 DOI: 10.3390/molecules26041033] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Revised: 02/07/2021] [Accepted: 02/12/2021] [Indexed: 12/02/2022] Open
Abstract
Pomegranate pomace (PP) is the solid waste produced in bulk by the pomegranate juice industry which is rich in polyphenols and flavonoids that can replace the hazardous chemical antioxidants/antimicrobials currently used in the agro-food and cosmetics sectors. In the present work, the vacuum microwave assisted extraction (VMAE) of natural antioxidants from raw pomegranate pomace was investigated and successfully optimized at an industrial scale. For the optimization of PP VMAE a novel, highly accurate response surface methodology (RSM) based on a comprehensive multi-point historical design was employed. The optimization showed that the maximum recovery of PP total polyphenols as well as total PP flavonoids were obtained at microwave power = 4961.07 W, water to pomace ratio = 29.9, extraction time = 119.53 min and microwave power = 4147.76 W, water to pomace ratio = 19.32, extraction time = 63.32 min respectively. Moreover, the optimal VMAE conditions on economic grounds were determined to be: microwave power = 2048.62 W, water to pomace ratio = 23.11, extraction time = 15.04 min and microwave power = 4008.62 W, water to pomace ratio = 18.08, extraction time = 15.29 min for PP total polyphenols and PP total flavonoids respectively. The main conclusion of this study is that the VMAE extraction can be successfully used at industrial scale to produce, in economic manner, high added value natural extracts from PP pomace.
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Affiliation(s)
- Konstantinos Petrotos
- Department of Agrotechnology, School of Agricultural Sciences, Geopolis Campus, University of Thessaly, Periferiaki Odos Larisas Trikalon, 41500 Larisa, Greece; (K.G.); (C.P.); (P.G.)
| | - Ioannis Giavasis
- Department of Food Science and Human Nutrition, School of Agricultural Sciences, Karditsa Campus, University of Thessaly, Terma Odou N. Temponera, 43100 Karditsa, Greece; (I.G.); (C.M.)
| | - Konstantinos Gerasopoulos
- Department of Agrotechnology, School of Agricultural Sciences, Geopolis Campus, University of Thessaly, Periferiaki Odos Larisas Trikalon, 41500 Larisa, Greece; (K.G.); (C.P.); (P.G.)
| | - Chrysanthi Mitsagga
- Department of Food Science and Human Nutrition, School of Agricultural Sciences, Karditsa Campus, University of Thessaly, Terma Odou N. Temponera, 43100 Karditsa, Greece; (I.G.); (C.M.)
| | - Chryssoula Papaioannou
- Department of Agrotechnology, School of Agricultural Sciences, Geopolis Campus, University of Thessaly, Periferiaki Odos Larisas Trikalon, 41500 Larisa, Greece; (K.G.); (C.P.); (P.G.)
| | - Paschalis Gkoutsidis
- Department of Agrotechnology, School of Agricultural Sciences, Geopolis Campus, University of Thessaly, Periferiaki Odos Larisas Trikalon, 41500 Larisa, Greece; (K.G.); (C.P.); (P.G.)
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Sun S, Huang S, Shi Y, Shao Y, Qiu J, Sedjoah RCAA, Yan Z, Ding L, Zou D, Xin Z. Extraction, isolation, characterization and antimicrobial activities of non-extractable polyphenols from pomegranate peel. Food Chem 2021; 351:129232. [PMID: 33639429 DOI: 10.1016/j.foodchem.2021.129232] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 01/25/2021] [Accepted: 01/26/2021] [Indexed: 01/27/2023]
Abstract
Non-extractable polyphenols (NEPPs) in pomegranate peel were released by acid hydrolysis followed by extraction using ethyl acetate (EtOAc). Ten NEPPs were identified in the hydrolysate using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). Six compounds were then isolated from the EtOAc extracts whose structures were identified as β-sitosterol-3-O-glycoside (1), β-sitosterol (2), ursolic acid (3), corosolic acid (4), asiatic acid (5) and arjunolic acid (6) using a wide range of spectroscopic analyses. Compounds 4-6 were isolated for the first time from pomegranate peel. Antimicrobial experiments revealed that compound 3 and 5 showed significant antimicrobial activity against a range of pathogens, particularly compound 5 which exhibited selective inhibitive activity towards Staphylococcus aureus with a minimum inhibitory concentration (MIC) of 16 μg/ml. The present study has provided new insights into the composition of bound chemicals in pomegranate peel and laid a foundation for improving its further processing and utilization.
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Affiliation(s)
- Shengwei Sun
- Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Siqi Huang
- Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yaning Shi
- Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yuting Shao
- Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Jiarong Qiu
- Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Rita-Cindy Aye-Ayire Sedjoah
- Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zhenzhen Yan
- Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Liping Ding
- Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Dandan Zou
- Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zhihong Xin
- Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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Technologies and Extraction Methods of Polyphenolic Compounds Derived from Pomegranate (Punica granatum) Peels. A Mini Review. Processes (Basel) 2021. [DOI: 10.3390/pr9020236] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
The interest in using plant by-product extracts as functional ingredients is continuously rising due to environmental and financial prospects. The development of new technologies has led to the achievement of aqueous extracts with high bioactivity that is preferable due to organic solvents nonuse. Recently, widely applied and emerging technologies, such as Simple Stirring, Pressure-Applied Extraction, Enzymatic Extraction, Ultrasound-Assisted Extraction, Pulsed Electric Fields, High Hydrostatic Pressure, Ohmic Heating, Microwave Assistant Extraction and the use of “green” solvents such as the deep eutectic solvents, have been investigated in order to contribute to the minimization of disadvantages on the extraction of bioactive compounds. This review is focused on bioactive compounds derived from pomegranate (Punica granatum) peels and highlighted the most attractive extraction methods. It is believed that these findings could be a useful tool for the pomegranate juices industry to apply an effective and economically viable extraction process, transforming a by-product to a high added value functional product.
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45
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Recovery of Bioactive Compounds from Pomegranate ( Punica granatum L.) Peel Using Pressurized Liquid Extraction. Foods 2021; 10:foods10020203. [PMID: 33498325 PMCID: PMC7909278 DOI: 10.3390/foods10020203] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 01/09/2021] [Accepted: 01/13/2021] [Indexed: 12/21/2022] Open
Abstract
Pressurized liquid extraction (PLE) is a clean and environmentally friendly alternative for the recovery of bioactive compounds from fruit by-products. Herein we focused on PLE for the extraction of bioactive compounds from pomegranate peel using a combination of pressurized water and ethanol. The main aim was to determine the optimal PLE conditions, i.e., ethanol percentage and process temperature, to obtain a pomegranate peel extract (PPE) with maximum total phenolic content (TPC), punicalagin content, and antimicrobial activity (AMA). The experimental design was conducted using a central composite design with axial points. Response surface methodology was applied to optimize the response variables using the desirability function. Multiple response optimization indicated a process temperature of 200 °C and ethanol of 77% as optimal conditions. The TPC and the punicalagin content of PPE-PLE obtained under optimal conditions were 164.3 ± 10.7 mg GAE/g DW and 17 ± 3.6 mg/g DW, respectively. Our findings support the efficacy of PLE on TPC recovery but not in punicalagin recovery. The AMA against S. aureus was 14 mm. The efficacy of PPE-PLE in food applications must continue to be studied in order to achieve adequate information on its potential for developing new food additives.
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Farag RS, Abdel-Latif MS, Abd El Baky HH, Tawfeek LS. Phytochemical screening and antioxidant activity of some medicinal plants' crude juices. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2020; 28:e00536. [PMID: 33088732 PMCID: PMC7559852 DOI: 10.1016/j.btre.2020.e00536] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 10/04/2020] [Accepted: 10/05/2020] [Indexed: 11/18/2022]
Abstract
Leaves of fig, guava, olive and pomegranate and peels of ripe pomegranate fruits were mechanically pressed to obtain the crude juices. The resultant crude juices were subjected to the estimation of certain phytochemicals, i.e. total phenols, flavonoids, tannins and anthocyanins by HPLC. The assessment of their antioxidant activities were performed by three methods, i.e. DPPH, reducing power and metal chelating assays. The results indicated that the amounts of polyphenols, flavonoids, tannins and anthocyanins in crude pomegranate peels juices were markedly higher than those of other medicinal plants crude juices. The polyphenolic constituents in fig leaves, pomegranate leaves and peels, guava leaves and olive leaves were distinguished using HPLC. The major compounds found in all crude juices were gallic acid, ellagic acid, naringenin, ferulic acid and methyl gallate, respectively. Pomegranate peels crude juice exhibited the highest antioxidant activity assessed by the aforementioned methods in comparison with other medicinal plants crude juices.
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Affiliation(s)
- Radwan S. Farag
- Biochemistry Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt
| | | | - Hanaa H. Abd El Baky
- Plant Biochemistry Department, National Research Centre, Dokki, Giza, 12622, Egypt
| | - Layla S. Tawfeek
- Biochemistry Department, Faculty of Agriculture, Cairo University, Giza, 12613, Egypt
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Rakshit M, Srivastav PP. Optimization of pulsed ultrasonic‐assisted extraction of punicalagin from pomegranate (
Punica granatum
) peel: A comparison between response surface methodology and artificial neural network‐multiobjective genetic algorithm. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15078] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Madhulekha Rakshit
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur India
| | - P. P. Srivastav
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur India
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Skenderidis P, Leontopoulos S, Petrotos K, Giavasis I. Optimization of Vacuum Microwave-Assisted Extraction of Pomegranate Fruits Peels by the Evaluation of Extracts' Phenolic Content and Antioxidant Activity. Foods 2020; 9:E1655. [PMID: 33198283 PMCID: PMC7696156 DOI: 10.3390/foods9111655] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 11/06/2020] [Accepted: 11/09/2020] [Indexed: 12/13/2022] Open
Abstract
The global interest in the use of plant by-product extracts as functional ingredients is continuously rising due to environmental, financial and health benefits. The latest advances in extraction technology have led to the production of aqueous extracts with high bioactive properties, which do not require the use of organic solvents. The purpose of this study was to optimize the conditions applied for the extraction of pomegranate peels (PP) via a "green" industrial type of vacuum microwave-assisted aqueous extraction (VMAAE), by assessing the potential bioactivity of the extracts (in terms of phenolic content and antioxidant activity), using a response surface methodology. The extraction conditions of temperature, microwave power, time and water/PP ratio were determined by the response surface methodology, in order to yield extracts with optimal total phenolics concentrations (TPC) and high antioxidant activity, based on the IC50 value of the scavenging of the 2,2-diphenyl-1-picrylhydrazyl (DPPH●) radical. The values of the optimum extraction parameters, such as extraction temperature (61.48 and 79.158 °C), time (10 and 12.17 min), microwave power (3797.24 and 3576.47 W) and ratio of water to raw material (39.92% and 38.2%), were estimated statistically for the two responses (TPC and IC50 values), respectively. Under these optimal extraction conditions, PP extracts with high TPC ((5.542 mg Gallic Acid Equivalent (GAE)/g fresh PP))/min and radical scavenging activity (100 mg/L (1.6 L/min)) could be obtained. Our results highlighted that the optimized industrial type of VMAAE could be a promising solution for the valorization of the PP by-products.
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Affiliation(s)
- Prodromos Skenderidis
- Department of Agrotechnology, Laboratory of Food and Biosystems Engineering, University of Thessaly, 41110 Larissa, Greece; (S.L.); (K.P.)
| | - Stefanos Leontopoulos
- Department of Agrotechnology, Laboratory of Food and Biosystems Engineering, University of Thessaly, 41110 Larissa, Greece; (S.L.); (K.P.)
| | - Konstantinos Petrotos
- Department of Agrotechnology, Laboratory of Food and Biosystems Engineering, University of Thessaly, 41110 Larissa, Greece; (S.L.); (K.P.)
| | - Ioannis Giavasis
- Department of Food Technology, Laboratory of Food Microbiology and Biotechnology, University of Thessaly, End of N. Temponera Street, 43100 Karditsa, Greece;
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Kori AH, Mahesar SA, Sherazi STH, Laghari ZH, Panhwar T. A review on techniques employed for encapsulation of the bioactive components of
Punicagranatum
L. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14848] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Abdul Hameed Kori
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | - Sarfaraz Ahmed Mahesar
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | | | - Zahid Hussain Laghari
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
| | - Tarique Panhwar
- National Centre of Excellence in Analytical Chemistry University of Sindh Jamshoro Pakistan
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50
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Magangana TP, Makunga NP, Fawole OA, Opara UL. Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate ( Punica granatum L.) Peel Waste: A Review. Molecules 2020; 25:E4690. [PMID: 33066412 PMCID: PMC7587354 DOI: 10.3390/molecules25204690] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 10/04/2020] [Accepted: 10/07/2020] [Indexed: 01/09/2023] Open
Abstract
Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and catechins), and nutrients, which are responsible for its biological activity. However, during processing, the level of peel compounds can be significantly altered depending on the peel processing technique used, for example, ranging from 38.6 to 50.3 mg/g for punicalagins. This review focuses on the influence of postharvest processing factors on the pharmacological, phytochemical, and nutritional properties of pomegranate (Punica granatum L.) peel. Various peel drying strategies (sun drying, microwave drying, vacuum drying, and oven drying) and different extraction protocols (solvent, super-critical fluid, ultrasound-assisted, microwave-assisted, and pressurized liquid extractions) that are used to recover phytochemical compounds of the pomegranate peel are described. A total phenolic content of 40.8 mg gallic acid equivalent (GAE)/g DM was recorded when sun drying was used, but the recovery of the total phenolic content was higher at 264.3 mg TAE/g when pressurised liquid extraction was performed. However, pressurised liquid extraction is costly due to the high initial investment costs and the limited possibility of carrying out selective extractions of organic compounds from complex peel samples. The effects of these methods on the phytochemical profiles of pomegranate peel extracts are also influenced by the cultivar and conditions used, making it difficult to determine best practice. For example, oven drying at 60 °C resulted in higher levels of punicalin of 888.04 mg CE/kg DM compared to those obtained 40 °C of 768.11 mg CE/kg DM for the Wonderful cultivar. Processes that are easy to set up, cost-effective, and do not compromise the quality and safety aspects of the peel are, thus, more desirable. From the literature survey, we identified a lack of studies testing pretreatment protocols that may result in a lower loss of the valuable biological compounds of pomegranate peels to allow for full exploitation of their health-promoting properties in potentially new value-added products.
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Affiliation(s)
- Tandokazi Pamela Magangana
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.)
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Nokwanda Pearl Makunga
- Department of Botany and Zoology, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch 7602, South Africa; (T.P.M.); (N.P.M.)
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
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