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D'Amore T, Chaari M, Falco G, De Gregorio G, Zaraî Jaouadi N, Ali DS, Sarkar T, Smaoui S. When sustainability meets health and innovation: The case of Citrus by-products for cancer chemoprevention and applications in functional foods. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2024; 58:103163. [DOI: 10.1016/j.bcab.2024.103163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/18/2024]
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2
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Anoopkumar AN, Aneesh EM, Sirohi R, Tarafdar A, Kuriakose LL, Surendhar A, Madhavan A, Kumar V, Awasthi MK, Binod P, Sindhu R. Bioactives from citrus food waste: types, extraction technologies and application. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:444-458. [PMID: 38327864 PMCID: PMC10844169 DOI: 10.1007/s13197-023-05753-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/04/2023] [Accepted: 04/11/2023] [Indexed: 02/09/2024]
Abstract
The Citrus fruits belong to the category where the groups of fruits are recognized to be an admirable repository of bioactive elements and phytochemical constituents, with strong biological potentials. The prominent use of Citrus fruits for nutrition as well as food processing has led to the release of a large amount of waste into the environment and surrounding, and it simultaneously burdens the nature and existence of many organisms including the human population. In order to rectify such consequences, the reuse of food waste from citrus for various advantageous effects. In this regard, the first part of the article primarily focussed on the various strategies available for the extraction of chemical elements from citrus waste and the remaining strand of the article focussed on the various bioactive compounds with special reference to their pharmacological as well as the medicinal benefits and future prospects. Graphical abstract
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Affiliation(s)
- A. N. Anoopkumar
- Centre for Research in Emerging Tropical Diseases (CRET-D), Department of Zoology, University of Calicut, Malappuram, Kerala India
| | - Embalil Mathachan Aneesh
- Centre for Research in Emerging Tropical Diseases (CRET-D), Department of Zoology, University of Calicut, Malappuram, Kerala India
| | - Ranjna Sirohi
- School of Health Sciences and Technology, University of Petroleum and Energy Studies, Dehradun, Uttarakhand 248 001 India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243 122 India
| | - Laya Liz Kuriakose
- Department of Food Technology, T K M Institute of Technology, Kollam, Kerala 691505 India
| | - A. Surendhar
- Department of Food Technology, T K M Institute of Technology, Kollam, Kerala 691505 India
| | - Aravind Madhavan
- School of Biotechnology, Amrita Vishwa Vidyapeetham, Amritapuri, Kollam, Kerala 690525 India
| | - Vinod Kumar
- Fermentation Technology Division, CSIR- Indian Institute of Integrative Medicine (CSIR-IIIM), Jammu, UT of Jammu and Kashmir 180 001 India
| | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A & F University, Yangling, 712 100 Shaanxi China
| | - Parameswaran Binod
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Trivandrum, Kerala 695 019 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, Kerala 691505 India
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3
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Rodrigues CV, Pintado M. Hesperidin from Orange Peel as a Promising Skincare Bioactive: An Overview. Int J Mol Sci 2024; 25:1890. [PMID: 38339165 PMCID: PMC10856249 DOI: 10.3390/ijms25031890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 01/28/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024] Open
Abstract
The pursuit for better skin health, driven by collective and individual perceptions, has led to the demand for sustainable skincare products. Environmental factors and lifestyle choices can accelerate skin aging, causing issues like inflammation, wrinkles, elasticity loss, hyperpigmentation, and dryness. The skincare industry is innovating to meet consumers' requests for cleaner and natural options. Simultaneously, environmental issues concerning waste generation have been leading to sustainable strategies based on the circular economy. A noteworthy solution consists of citrus by-product valorization, as such by-products can be used as a source of bioactive molecules. Citrus processing, particularly, generates substantial waste amounts (around 50% of the whole fruit), causing unprecedented environmental burdens. Hesperidin, a flavonoid abundant in orange peels, is considered to hold immense potential for clean skin health product applications due to its antioxidant, anti-inflammatory, and anticarcinogenic properties. This review explores hesperidin extraction and purification methodologies as well as key skincare application areas: (i) antiaging and skin barrier enhancement, (ii) UV radiation-induced damage, (iii) hyperpigmentation and depigmentation conditions, (iv) wound healing, and (v) skin cancer and other cutaneous diseases. This work's novelty lies in the comprehensive coverage of hesperidin's promising skincare applications while also demonstrating its potential as a sustainable ingredient from a circular economy approach.
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Affiliation(s)
| | - Manuela Pintado
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal;
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Thiruvalluvan M, Kaur BP, Singh A, Kumari S. Enhancement of the bioavailability of phenolic compounds from fruit and vegetable waste by liposomal nanocarriers. Food Sci Biotechnol 2024; 33:307-325. [PMID: 38222914 PMCID: PMC10786787 DOI: 10.1007/s10068-023-01458-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] [Received: 05/11/2023] [Revised: 09/25/2023] [Accepted: 10/10/2023] [Indexed: 01/16/2024] Open
Abstract
Fruits and vegetables are one of the most consumed and processed commodities globally and comprise abundant phenolic compounds, one of the main nutraceuticals in the food industry. Comparably elevated rates of these compounds are found in waste (peel, seeds, leaf, stem, etc.) in the food processing industry. They are being investigated for their potential use in functional foods. However, phenolic compounds' low bioavailability limits their application, which can be approached by loading the phenolic compounds into an encapsulation system such as liposomal carriers. This review aims to elucidate the recent trend in extracting phenolic compounds from the waste stream and the means to load them in stable liposomes. Furthermore, the application of these liposomes with only natural extracts in food matrices is also presented. Many studies have indicated that liposomes can be a proper candidate for encapsulating and delivering phenolic compounds and as a means to increase their bioavailability.
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Affiliation(s)
- Manonmani Thiruvalluvan
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Barjinder Pal Kaur
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Anupama Singh
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
| | - Sanjana Kumari
- Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Kundli, Haryana India
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5
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Tan SSY, Shanmugham M, Chin YL, An J, Chua CK, Ong ES, Leo CH. Pressurized Hot Water Extraction of Mangosteen Pericarp and Its Associated Molecular Signatures in Endothelial Cells. Antioxidants (Basel) 2023; 12:1932. [PMID: 38001785 PMCID: PMC10669822 DOI: 10.3390/antiox12111932] [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: 09/07/2023] [Revised: 10/17/2023] [Accepted: 10/27/2023] [Indexed: 11/26/2023] Open
Abstract
The mangosteen (Garcinia mangostana L.) pericarp is known to be rich in potent bioactive phytochemical compounds such as xanthones, which possess pharmacologically important antioxidant activity and beneficial cardiometabolic properties. Mangosteen pericarp is typically classified as unavoidable food waste and discarded, despite being rich in bioactive phytochemical compounds that therefore present an exciting opportunity for valorization. Thus, this study aims to extract phytochemical compounds from mangosteen pericarp using pressurized hot water extraction (PHWE) and determine its biological effects in endothelial cells using RNA sequencing. Liquid chromatography with MS/MS (LC/MSMS) and UV detection (LC/UV) was subsequently used to identify three key phytochemical compounds extracted from the mangosteen pericarp: α-Mangostin, γ-Mangostin, and Gartanin. Within the tested range of extraction temperatures by PHWE, our results demonstrated that an extraction temperature of 120 °C yielded the highest concentrations of α-Mangostin, γ-Mangostin, and Gartanin with a concomitant improvement in antioxidant capacity compared to other extraction temperatures. Using global transcriptomic profiling and bioinformatic analysis, the treatment of endothelial cells with mangosteen pericarp extracts (120 °C PHWE) for 48 h caused 408 genes to be differentially expressed. Furthermore, our results demonstrated that key biological processes related to "steroid biosynthesis and metabolism", likely involving the activation of the AMPK signaling pathway, were upregulated by mangosteen pericarp extract treatment. In conclusion, our study suggests a green extraction method to valorize phytochemical compounds from mangosteen pericarp as a natural product with potential beneficial effects on cardiometabolic health.
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Affiliation(s)
- Sakeena Si Yu Tan
- Pillar of Engineering Product Development, Singapore University of Technology & Design, Singapore 487372, Singapore; (S.S.Y.T.); (C.K.C.)
- Center for Healthcare Education, Entrepreneurship and Research (CHEERS), Singapore University of Technology & Design, Singapore 487372, Singapore; (J.A.); (E.S.O.)
| | - Meyammai Shanmugham
- Science, Math & Technology, Singapore University of Technology & Design, Singapore 487372, Singapore; (M.S.); (Y.L.C.)
| | - Yu Ling Chin
- Science, Math & Technology, Singapore University of Technology & Design, Singapore 487372, Singapore; (M.S.); (Y.L.C.)
| | - Jia An
- Center for Healthcare Education, Entrepreneurship and Research (CHEERS), Singapore University of Technology & Design, Singapore 487372, Singapore; (J.A.); (E.S.O.)
| | - Chee Kai Chua
- Pillar of Engineering Product Development, Singapore University of Technology & Design, Singapore 487372, Singapore; (S.S.Y.T.); (C.K.C.)
- Center for Healthcare Education, Entrepreneurship and Research (CHEERS), Singapore University of Technology & Design, Singapore 487372, Singapore; (J.A.); (E.S.O.)
| | - Eng Shi Ong
- Center for Healthcare Education, Entrepreneurship and Research (CHEERS), Singapore University of Technology & Design, Singapore 487372, Singapore; (J.A.); (E.S.O.)
- Science, Math & Technology, Singapore University of Technology & Design, Singapore 487372, Singapore; (M.S.); (Y.L.C.)
| | - Chen Huei Leo
- Center for Healthcare Education, Entrepreneurship and Research (CHEERS), Singapore University of Technology & Design, Singapore 487372, Singapore; (J.A.); (E.S.O.)
- Science, Math & Technology, Singapore University of Technology & Design, Singapore 487372, Singapore; (M.S.); (Y.L.C.)
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6
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Afraz MT, Xu X, Adil M, Manzoor MF, Zeng XA, Han Z, Aadil RM. Subcritical and Supercritical Fluids to Valorize Industrial Fruit and Vegetable Waste. Foods 2023; 12:2417. [PMID: 37372628 DOI: 10.3390/foods12122417] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 06/29/2023] Open
Abstract
The valorization of industrial fruit and vegetable waste has gained significant attention due to the environmental concerns and economic opportunities associated with its effective utilization. This review article comprehensively discusses the application of subcritical and supercritical fluid technologies in the valorization process, highlighting the potential benefits of these advanced extraction techniques for the recovery of bioactive compounds and unconventional oils from waste materials. Novel pressurized fluid extraction techniques offer significant advantages over conventional methods, enabling effective and sustainable processes that contribute to greener production in the global manufacturing sector. Recovered bio-extract compounds can be used to uplift the nutritional profile of other food products and determine their application in the food, pharmaceutical, and nutraceutical industries. Valorization processes also play an important role in coping with the increasing demand for bioactive compounds and natural substitutes. Moreover, the integration of spent material in biorefinery and biorefining processes is also explored in terms of energy generation, such as biofuels or electricity, thus showcasing the potential for a circular economy approach in the management of waste streams. An economic evaluation is presented, detailing the cost analysis and potential barriers in the implementation of these valorization strategies. The article emphasizes the importance of fostering collaboration between academia, industry, and policymakers to enable the widespread adoption of these promising technologies. This, in turn, will contribute to a more sustainable and circular economy, maximizing the potential of fruit and vegetable waste as a source of valuable products.
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Affiliation(s)
- Muhammad Talha Afraz
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Yangjiang Research Institute, South China University of Technology, Yangjiang 529500, China
| | - Xindong Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Yangjiang Research Institute, South China University of Technology, Yangjiang 529500, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Muhammad Adil
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
- School of Food Science and Engineering, Foshan University, Foshan 528225, China
| | - Xin-An Zeng
- Yangjiang Research Institute, South China University of Technology, Yangjiang 529500, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
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Costa JM, Strieder MM, Saldaña MDA, Rostagno MA, Forster-Carneiro T. Recent Advances in the Processing of Agri-food By-products by Subcritical Water. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03071-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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8
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Bitwell C, Sen IS, Luke C, Kakoma MK. A review of Modern and Conventional Extraction Techniques and their Applications for Extracting Phytochemicals from Plants. SCIENTIFIC AFRICAN 2023. [DOI: 10.1016/j.sciaf.2023.e01585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023] Open
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9
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Krstić M, Teslić N, Bošković P, Obradović D, Zeković Z, Milić A, Pavlić B. Isolation of Garlic Bioactives by Pressurized Liquid and Subcritical Water Extraction. Molecules 2023; 28:molecules28010369. [PMID: 36615563 PMCID: PMC9822463 DOI: 10.3390/molecules28010369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/22/2022] [Accepted: 12/29/2022] [Indexed: 01/03/2023] Open
Abstract
Garlic (Allium sativum L.) is widely used in various food products and traditional medicine. Besides unique taste and flavour, it is well known for its chemical profile and bioactive potential. The aim of this study was to apply subcritical water extraction (SWE) and pressurized liquid extraction (PLE) for the extraction of bioactive compounds from the Ranco genotype of garlic. Moreover, PLE process was optimized using response surface methodology (RSM) in order to determine effects and optimize ethanol concentration (45-75%), number of cycles (1-3), extraction time (1-3 min) and temperature (70-110 °C) for maximized total phenols content (TP) and antioxidant activity evaluated by various in vitro assays. Furthermore, temperature effect in SWE process on all responses was evaluated, while allicin content (AC), as a major organosulphur compound, was determined in all samples. Results indicated that PLE provided tremendous advantage over SWE in terms of improved yield and antioxidant activity of garlic extracts. Therefore, high-pressure processes could be used as clean and green procedures for the isolation of garlic bioactives.
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Affiliation(s)
- Marko Krstić
- AU “Julija Nova”, Save Mrkalja 26a, 11000 Belgrade, Serbia
- Faculty of Chemistry, University of Belgrade, Studenski Trg 16, 11000 Belgrade, Serbia
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Perica Bošković
- Department of Chemistry, Faculty of Science, 21000 Split, Croatia
| | - Darija Obradović
- Institute of Physics Belgrade, University of Belgrade, Pregrevica 118, 11080 Belgrade, Serbia
| | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Anita Milić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence:
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10
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Hydrothermal pretreatment based on semi-continuous flow-through sequential reactors for the recovery of bioproducts from jabuticaba (Myrciaria cauliflora) peel. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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11
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Liu Y, Weng P, Liu Y, Wu Z, Wang L, Liu L. Citrus pectin research advances: Derived as a biomaterial in the construction and applications of micro/nano-delivery systems. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107910] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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12
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New Perspectives on the Sustainable Employment of Chestnut Shells as Active Ingredient against Oral Mucositis: A First Screening. Int J Mol Sci 2022; 23:ijms232314956. [PMID: 36499282 PMCID: PMC9737246 DOI: 10.3390/ijms232314956] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 11/24/2022] [Accepted: 11/26/2022] [Indexed: 12/02/2022] Open
Abstract
Oral mucositis (OM), a common side effect of oncological treatment, is an oral mucosal disorder characterized by painful ulcerations and increased risk of infection. The use of natural antioxidants to suppress the redox imbalance responsible for the OM condition has emerged as an interesting approach to prevent/treat OM. This study aims to explore the chestnut (Castana sativa) shells as potential active ingredient against OM. Therefore, chestnut shells were extracted at different temperatures (110-180 °C) by Subcritical Water Extraction (SWE), aiming to recover antioxidants. The extracts were also evaluated against microorganisms present in the oral cavity as well as on human oral cell lines (TR146 and HSC3). The highest phenolic content was obtained with the extraction temperature of 110 °C, exhibiting the best antioxidant/antiradical activities and scavenging efficiencies against HOCl (IC50 = 4.47 μg/mL) and ROO• (0.73 μmol TE/mg DW). High concentrations of phenolic acids (e.g., gallic and protocatechuic acids) and flavanoids (catechin, epicatechin and rutin) characterized the phenolic profile. The antimicrobial activity against several oral microorganisms present in the oral cavity during OM, such as Streptococcus, Staphylococcus, Enterococcus, and Escherichia, was demonstrated. Finally, the effects on HSC3 and TR146 cell lines revealed that the extract prepared at 110 °C had the lowest IC50 (1325.03 and 468.15 µg/mL, respectively). This study highlights the potential effects of chestnut shells on OM.
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Green Extraction Processes for Complex Samples from Vegetable Matrices Coupled with On-Line Detection System: A Critical Review. Molecules 2022; 27:molecules27196272. [PMID: 36234823 PMCID: PMC9571248 DOI: 10.3390/molecules27196272] [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: 08/22/2022] [Revised: 09/15/2022] [Accepted: 09/17/2022] [Indexed: 12/02/2022] Open
Abstract
The detection of analytes in complex organic matrices requires a series of analytical steps to obtain a reliable analysis. Sample preparation can be the most time-consuming, prolonged, and error-prone step, reducing the reliability of the investigation. This review aims to discuss the advantages and limitations of extracting bioactive compounds, sample preparation techniques, automation, and coupling with on-line detection. This review also evaluates all publications on this topic through a longitudinal bibliometric analysis, applying statistical and mathematical methods to analyze the trends, perspectives, and hot topics of this research area. Furthermore, state-of-the-art green extraction techniques for complex samples from vegetable matrices coupled with analysis systems are presented. Among the extraction techniques for liquid samples, solid-phase extraction was the most common for combined systems in the scientific literature. In contrast, for on-line extraction systems applied for solid samples, supercritical fluid extraction, ultrasound-assisted extraction, microwave-assisted extraction, and pressurized liquid extraction were the most frequent green extraction techniques.
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14
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Comparison of Alliin Recovery from Allium sativum L. Using Soxhlet Extraction and Subcritical Water Extraction. CHEMENGINEERING 2022. [DOI: 10.3390/chemengineering6050073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Garlic (Allium sativum L.) is an herbaceous plant and is recognised for its numerous medicinal and culinary properties, and it is used in diverse food preparations for its characteristic flavour and aroma. High alliin content increases the formation of allicin, a bioactive compound of garlic. Therefore, this research aimed to compare different extraction methods for garlic (Allium sativum L.) between subcritical water extraction (SWE) and Soxhlet extraction to obtain a high extraction yield and alliin content. The SWE conditions were 120 °C and 180 °C temperatures and 2 mL/min and 6 mL/min flow rates at a constant pressure of 15 MPa for a 10 min extraction time, respectively. In the meanwhile, the extraction time for Soxhlet extraction with various solvents, namely, distilled water, ethanol–water (1:1), and 100% ethanol, was two hours. High-performance liquid chromatography (HPLC) was used to analyse alliin. Soxhlet extraction had the best yield (1.96 g) using ethanol–water (1:1) as the solvent in comparison to SWE extraction (1.28 g) at 180 °C and 6 mL/min. In contrast, SWE yielded a greater concentration of alliin (136.82 mg/g) at 120 °C and 2 mL/min than the Soxhlet method when using distilled water as the solvent (65.18 mg/g). Therefore, SWE may replace Soxhlet extraction as the conventional method for extracting alliin from garlic at a high concentration, and SWE has advantages that favour garlic extracts.
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15
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Leo CH, Foo SY, Tan JCW, Tan UX, Chua CK, Ong ES. Green Extraction of Orange Peel Waste Reduces TNFα-Induced Vascular Inflammation and Endothelial Dysfunction. Antioxidants (Basel) 2022; 11:antiox11091768. [PMID: 36139842 PMCID: PMC9495443 DOI: 10.3390/antiox11091768] [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: 07/20/2022] [Revised: 08/30/2022] [Accepted: 09/02/2022] [Indexed: 11/16/2022] Open
Abstract
Orange peel waste (OPW) is known to contain an abundant amount of polyphenols compounds such as flavonoids, well-reported for their antioxidant and anti-inflammatory properties. While OPW is generally regarded as a food waste, the opportunity to extract bioactive compounds from these “wastes” arises due to their abundance, allowing the investigation of their potential effects on endothelial cells. Hence, this study aims to use a green extraction method and pressurized hot water extraction (PHWE) to extract bioactive compounds from OPW. Liquid chromatography with UV detection (LC/UV) and liquid chromatography mass spectrometry (LC/MS) were subsequently used to identify the bioactive compounds present. Through the optimization of the extraction temperature for PHWE, our results demonstrated that extraction temperatures of 60 °C and 80 °C yield distinct bioactive compounds and resulted in better antioxidant capacity compared to other extraction temperatures or organic solvent extraction. Despite having similar antioxidant capacity, their effects on endothelial cells were distinct. Specifically, treatment of endothelial cells with 60 °C OPW extracts inhibited TNFα-induced vascular inflammation and endothelial dysfunction in vitro, suggesting that OPW possess vasoprotective effects likely mediated by anti-inflammatory effects.
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Affiliation(s)
- Chen Huei Leo
- Science, Math & Technology, Singapore University of Technology & Design, Singapore 487372, Singapore
- Correspondence: ; Tel.: +65-6434-8213
| | - Su Yi Foo
- Science, Math & Technology, Singapore University of Technology & Design, Singapore 487372, Singapore
| | - Joseph Choon Wee Tan
- Science, Math & Technology, Singapore University of Technology & Design, Singapore 487372, Singapore
| | - U-Xuan Tan
- Pillar of Engineering Product Development, Singapore University of Technology & Design, Singapore 487372, Singapore
| | - Chee Kai Chua
- Pillar of Engineering Product Development, Singapore University of Technology & Design, Singapore 487372, Singapore
| | - Eng Shi Ong
- Science, Math & Technology, Singapore University of Technology & Design, Singapore 487372, Singapore
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16
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Barroso T, Sganzerla W, Rosa R, Castro L, Maciel-Silva F, Rostagno M, Forster-Carneiro T. Semi-continuous flow-through hydrothermal pretreatment for the recovery of bioproducts from jabuticaba (Myrciaria cauliflora) agro-industrial by-product. Food Res Int 2022; 158:111547. [DOI: 10.1016/j.foodres.2022.111547] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 06/09/2022] [Accepted: 06/21/2022] [Indexed: 11/15/2022]
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17
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Chemical modification of subcritical water for the dissolution of Si3N4 layer in the fabrication of microelectronic devices. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Oliveira AMB, Viganó J, Sanches VL, Rostagno MA, Martínez J. Extraction of potential bioactive compounds from industrial Tahiti lime (Citrus latifólia Tan.) by-product using pressurized liquids and ultrasound-assisted extraction. Food Res Int 2022; 157:111381. [DOI: 10.1016/j.foodres.2022.111381] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 05/10/2022] [Accepted: 05/12/2022] [Indexed: 11/04/2022]
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19
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Das I, Arora A. One stage hydrothermal treatment: A green strategy for simultaneous extraction of food hydrocolloid and co-products from sweet lime (Citrus Limetta) peels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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20
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Alasalvar H, Kaya M, Berktas S, Basyigit B, Cam M. Pressurised hot water extraction of phenolic compounds with a focus on eriocitrin and hesperidin from lemon peel. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hamza Alasalvar
- Department of Food Engineering, Faculty of Engineering Nigde Omer Halisdemir University 51240 Niğde Turkey
| | - Murat Kaya
- Department of Food Engineering, Faculty of Engineering Erciyes University 38039 Kayseri Turkey
| | - Serap Berktas
- Department of Food Engineering, Faculty of Engineering Erciyes University 38039 Kayseri Turkey
| | - Bülent Basyigit
- Department of Food Engineering Faculty of Engineering, Harran University 63300 Sanlıurfa Turkey
| | - Mustafa Cam
- Department of Food Engineering, Faculty of Engineering Erciyes University 38039 Kayseri Turkey
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21
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Hesperidin: A Review on Extraction Methods, Stability and Biological Activities. Nutrients 2022; 14:nu14122387. [PMID: 35745117 PMCID: PMC9227685 DOI: 10.3390/nu14122387] [Citation(s) in RCA: 58] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 06/04/2022] [Accepted: 06/07/2022] [Indexed: 02/04/2023] Open
Abstract
Hesperidin is a bioflavonoid occurring in high concentrations in citrus fruits. Its use has been associated with a great number of health benefits, including antioxidant, antibacterial, antimicrobial, anti-inflammatory and anticarcinogenic properties. The food industry uses large quantities of citrus fruit, especially for the production of juice. It results in the accumulation of huge amounts of by-products such as peels, seeds, cell and membrane residues, which are also a good source of hesperidin. Thus, its extraction from these by-products has attracted considerable scientific interest with aim to use as natural antioxidants. In this review, the extraction and determination methods for quantification of hesperidin in fruits and by-products are presented and discussed as well as its stability and biological activities.
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22
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Subcritical Water Hydrolysis of Comb Pen Shell (Atrina pectinata) Edible Parts to Produce High-Value Amino Acid Products. Mar Drugs 2022; 20:md20060357. [PMID: 35736160 PMCID: PMC9228840 DOI: 10.3390/md20060357] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/23/2022] [Accepted: 05/26/2022] [Indexed: 02/01/2023] Open
Abstract
Artina pectinata (Comb pen shell, CPS) is a high-protein source that contains a variety of essential amino acids. Subcritical water hydrolysis (SWH) was used to recover amino acids from the posterior adductor muscle (PAM), anterior adductor muscle (ADM), and mantle. The temperatures ranged from 120 °C to 200 °C, and the pressure and time of hydrolysis were 3 MPa and 30 min, respectively. Further characterization of the hydrolysates was performed to ascertain amino acid profiles and biofunctional properties. The hydrolysates contained more free amino acids than the untreated samples. Antioxidant activity of treated samples increased as SW temperatures increased. At 200 °C, those inhibiting ACE had a maximum antihypertensive activity of 200 °C in 1% PAM, ADM, and mantle with 85.85 ± 0.67, 84.55 ± 0.18, and 82.15 ± 0.85%, respectively, compared to 97.57 ± 0.67% in 1% standard captopril. Perhaps the most significant finding was the predominance of taurine in the three parts following SW treatment at 120 °C. The hydrolysates may be of considerable interest for use in food or energy drinks. SWH demonstrates efficacy in recovering amino acids, particularly taurine, from edible parts of A. pectinata.
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23
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Citrus Fruit Processing by Pressure Intensified Technologies: A Review. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Taghian Dinani S, van der Goot AJ. Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review. Crit Rev Food Sci Nutr 2022; 63:7749-7771. [PMID: 35275755 DOI: 10.1080/10408398.2022.2049692] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Every year, huge amounts of fruit and vegetable by-products in the food processing factories are produced. These by-products have great potential to be used for different targets especially the extraction of value-added ingredients. The target of this study is to review the challenges of extraction of value-added ingredients from fruit and vegetable by-products on the industrial scale and to describe current trends in solving these problems. In addition, some strategies such as multi-component extraction as well as application of fermentation before or after the extraction process, and production of biofuel, organic fertilizers, animal feeds, etc. on final residues after extraction of value-added ingredients are discussed in this review paper. In fact, simultaneous extraction of different value-added ingredients from fruit and vegetable by-products can increase the extraction efficiency and reduce the cost of value-added ingredients as well as the final volume of these by-products. After extraction of value-added ingredients, the residues can be used to produce biofuels, or they can be used to produce organic fertilizers, animal feeds, etc. Therefore, the application of several appropriate strategies to treat the fruit and vegetable by-products can increase their application, protect the environment, and improve the food economy.
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Affiliation(s)
| | - Atze Jan van der Goot
- Food Process Engineering, Wageningen University & Research, Wageningen, the Netherlands
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25
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Imeneo V, Romeo R, De Bruno A, Piscopo A. Green-sustainable extraction techniques for the recovery of antioxidant compounds from "citrus Limon" by-products. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2022; 57:220-232. [PMID: 35277119 DOI: 10.1080/03601234.2022.2046993] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
In this work, optimized techniques of conventional, ultrasound and microwave-assisted extraction were applied for the recovery of antioxidant compounds from lemon by-products (Citrus limon L). Specifically, the effect of solvent, temperature, microwave power, time and their interaction on the extraction was investigated. Among the tested solvents, the hydroalcoholic mixture (ethanol:water, 50:50) was the optimal one for all extraction techniques: in particular assisted by ultrasounds at 70 °C for 30 minutes (total phenolic content: 6.93 mg GAE g-1, total flavonoids: 2.07 mg CE g-1, ABTS assay: 18.36 µM TE g-1). Also, the other techniques allowed to obtain valuable extracts, although with relative lower amounts. The analyses of individual phenols revealed hesperidin and eriocitrin as the main compounds (respectively about 1650 and 1150 mg kg-1) after ultrasound assisted and conventional extraction. Results of this work can be useful to valorize an industrial by-product by sustainable techniques for the high-added value substances recovery.
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Affiliation(s)
- Valeria Imeneo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, Reggio Calabria, Italy
| | - Rosa Romeo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, Reggio Calabria, Italy
| | - Alessandra De Bruno
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, Reggio Calabria, Italy
| | - Amalia Piscopo
- Department of AGRARIA, University Mediterranea of Reggio Calabria, Vito, Reggio Calabria, Italy
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26
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Di Domenico Ziero H, Ampese LC, Sganzerla WG, Torres-Mayanga PC, Timko MT, Mussatto SI, Forster-Carneiro T. Subcritical water hydrolysis of poultry feathers for amino acids production. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105492] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Park JS, Han JM, Surendhiran D, Chun BS. Physicochemical and biofunctional properties of Sargassum thunbergii extracts obtained from subcritical water extraction and conventional solvent extraction. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105535] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Recent advances in valorization of citrus fruits processing waste: a way forward towards environmental sustainability. Food Sci Biotechnol 2021; 30:1601-1626. [PMID: 34925937 DOI: 10.1007/s10068-021-00984-y] [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: 07/26/2021] [Revised: 09/06/2021] [Accepted: 09/10/2021] [Indexed: 02/07/2023] Open
Abstract
Citrus fruits are well known for their medicinal and therapeutic potential due to the presence of immense bioactive components. With the enormous consumption of citrus juice, citrus processing industries are focused on the production of juice but at the same time, a large amount of waste is produced mainly in the form of peel, seeds, pomace, and wastewater. This waste left after processing leads to environmental pollution and health-related hazards. However, it could be exploited for the recovery of essential oils, pectin, nutraceuticals, macro and micronutrients, ethanol, and biofuel generation. In view of the importance and health benefits of bioactive compounds found in citrus waste, the present review summarizes the recent work done on the citrus fruit waste valorization for recovery of value-added compounds leading to zero wastage. Therefore, instead of calling it waste, these could be a good resource of significant valuable components, in this way encouraging the zero-waste theory.
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Babu AS, Sangeetha A, Jaganmohan R. Green Solvents for Food Processing Applications. Food Chem 2021. [DOI: 10.1002/9781119792130.ch11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Mohsin A, Hussain MH, Zaman WQ, Mohsin MZ, Zhang J, Liu Z, Tian X, Salim-Ur-Rehman, Khan IM, Niazi S, Zhuang Y, Guo M. Advances in sustainable approaches utilizing orange peel waste to produce highly value-added bioproducts. Crit Rev Biotechnol 2021; 42:1284-1303. [PMID: 34856847 DOI: 10.1080/07388551.2021.2002805] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Orange peel waste (OPW), a discarded part of orange fruit, is a rich source of essential constituents that can be transformed into highly value-added bioproducts. OPW is being generated in million tonnes globally and returns to the environment without complete benefit. Thus, a high volume of annually produced OPW in the industry requires effective valorization. In this regard, limited data is available that summarizes the broader spectrum for the sustainable fate of OPW to produce value-added bioproducts. The main objective of this treatise is to explore the sustainable production of bioproducts from OPW. Therefore, this review covers all the aspects of OPW, from its production to complete valorization. The review encompasses the extraction technologies employed for extracting different valuable bioactive compounds, such as: essential oil (EO), pectin, and carotenoids, from OPW. Furthermore, the suitability of bioconversion technologies (digestion/fermentation) in transforming OPW to other useful bioproducts, such as: biochemicals (lactic acid and succinic acid), biopolysaccharides (xanthan and curdlan gum), and bioenergy (biomethane and bioethanol) is discussed. Also, it includes the concept of OPW-based biorefineries and their development that shall play a definite role in future to cover demands for: food, chemicals, materials, fuels, power, and heat. Lastly, this review focuses on OPW-supplemented functional food products such as: beverages, yogurts, and extruded products. In conclusion, insights provided in this review maximize the potential of OPW for commercial purposes, leading to a safe, and waste-free environment.
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Affiliation(s)
- Ali Mohsin
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Muhammad Hammad Hussain
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Waqas Qamar Zaman
- Institute of Environment Science and Engineering, School of Civil and Environment Engineering, National University of Sciences and Technology, Islamabad, Pakistan
| | - Muhammad Zubair Mohsin
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Junhong Zhang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Zebo Liu
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Xiwei Tian
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Salim-Ur-Rehman
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Imran Mehmood Khan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Sobia Niazi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China
| | - Yingping Zhuang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
| | - Meijin Guo
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, People's Republic of China
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Castro-Vázquez L, Lozano MV, Rodríguez-Robledo V, González-Fuentes J, Marcos P, Villaseca N, Arroyo-Jiménez MM, Santander-Ortega MJ. Pressurized Extraction as an Opportunity to Recover Antioxidants from Orange Peels: Heat treatment and Nanoemulsion Design for Modulating Oxidative Stress. Molecules 2021; 26:molecules26195928. [PMID: 34641471 PMCID: PMC8512928 DOI: 10.3390/molecules26195928] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 11/17/2022] Open
Abstract
Orange peel by-products generated in the food industry are an important source of value-added compounds that can be potentially reused. In the current research, the effect of oven-drying (50–70 °C) and freeze-drying on the bioactive compounds and antioxidant potential from Navelina, Salustriana, and Sanguina peel waste was investigated using pressurized extraction (ASE). Sixty volatile components were identified by ASE-GC-MS. The levels of terpene derivatives (sesquitenenes, alcohols, aldehydes, hydrocarbons, and esters) remained practically unaffected among fresh and freeze-dried orange peels, whereas drying at 70 °C caused significative decreases in Navelina, Salustriana, and Sanguina peels. Hesperidin and narirutin were the main flavonoids quantified by HPLC-MS. Freeze-dried Sanguina peels showed the highest levels of total-polyphenols (113.3 mg GAE·g−1), total flavonoids (39.0 mg QE·g−1), outstanding values of hesperedin (187.6 µg·g−1), phenol acids (16.54 mg·g−1 DW), and the greatest antioxidant values (DPPH•, FRAP, and ABTS•+ assays) in comparison with oven-dried samples and the other varieties. Nanotechnology approaches allowed the formulation of antioxidant-loaded nanoemulsions, stabilized with lecithin, starting from orange peel extracts. Those provided 70–80% of protection against oxidative UV-radiation, also decreasing the ROS levels into the Caco-2 cells. Overall, pressurized extracts from freeze-drying orange peel can be considered a good source of natural antioxidants that could be exploited in food applications for the development of new products of commercial interest.
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Affiliation(s)
- Lucía Castro-Vázquez
- Analytical Chemistry and Food Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain; (M.V.L.); (V.R.-R.); (J.G.-F.); (P.M.); (N.V.); (M.M.A.-J.)
- Correspondence: (L.C.-V.); (M.J.S.-O.)
| | - María Victoria Lozano
- Analytical Chemistry and Food Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain; (M.V.L.); (V.R.-R.); (J.G.-F.); (P.M.); (N.V.); (M.M.A.-J.)
| | - Virginia Rodríguez-Robledo
- Analytical Chemistry and Food Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain; (M.V.L.); (V.R.-R.); (J.G.-F.); (P.M.); (N.V.); (M.M.A.-J.)
| | - Joaquín González-Fuentes
- Analytical Chemistry and Food Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain; (M.V.L.); (V.R.-R.); (J.G.-F.); (P.M.); (N.V.); (M.M.A.-J.)
| | - Pilar Marcos
- Analytical Chemistry and Food Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain; (M.V.L.); (V.R.-R.); (J.G.-F.); (P.M.); (N.V.); (M.M.A.-J.)
| | - Noemí Villaseca
- Analytical Chemistry and Food Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain; (M.V.L.); (V.R.-R.); (J.G.-F.); (P.M.); (N.V.); (M.M.A.-J.)
| | - Maria Mar Arroyo-Jiménez
- Analytical Chemistry and Food Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain; (M.V.L.); (V.R.-R.); (J.G.-F.); (P.M.); (N.V.); (M.M.A.-J.)
| | - Manuel J. Santander-Ortega
- Pharmaceutical Technology Area, Faculty of Pharmacy, University of Castilla-La Mancha (UCLM), Avda. Doctor Jose María Sanchez Ibañez. S/N c.p., 02008 Albacete, Spain
- Correspondence: (L.C.-V.); (M.J.S.-O.)
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Conditions of enzyme-assisted extraction to increase the recovery of flavanone aglycones from pectin waste. Journal of Food Science and Technology 2021; 58:4303-4312. [PMID: 34538913 DOI: 10.1007/s13197-020-04906-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/05/2020] [Accepted: 11/13/2020] [Indexed: 10/22/2022]
Abstract
The citrus pectin by-product (CPB), generated from pectin industry, is a rich-source of flavanones, but not explored until now. As most of these compounds are inside vacuoles or bound to cell wall matrix, enzymatic hydrolysis was applied on their recovery, followed by hydroalcoholic and ultrasound extraction. Different parameters were studied: enzymes (β-glucosidase, tannase, and cellulase), their concentration (5, 10, and 20 U g-1 CPB), and reaction time (6, 12, and 24 h). Extracts were characterized in total phenolic content (TPC), antioxidant capacity (ORAC and DPPH assays), and polyphenolic profile (HPLC-DAD). All enzymatic treatments significantly improved CPB antioxidant capacity and TPC, compared with hydroalcoholic and ultrasound extraction. β-glucosidase (5 U) for 24 h was the most effective in polyphenol extraction and bioconversion, followed by β-glucosidase (5 U) for 12 h and tannase (5 U) for 24 h. Thus, the concentration of these enzymes was increased (10 and 20 U) to improve flavanones extraction. β-glucosidase at 20 U offered the highest amount of naringenin (77.63 mg 100 g-1 of CPB) and hesperetin (766.44 mg 100 g-1) obtained so far by biological processes. According to Person's correlation analysis, TPC and antioxidant activity were highly correlated with CPB contents of hesperetin and naringenin. The aglycone flavanones are rarely found in natural sources and have higher biological potential than their glycosylated forms. Our results indicated enzyme-assisted extraction as a good choice for recovering aglycone flavanones from CPB, and increased knowledge on the biological activity of this agroindustrial waste, amplifying their application in food and pharmaceutical field.
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Ultrasound-Assisted Extraction of Semi-Defatted Unripe Genipap (Genipa americana L.): Selective Conditions for the Recovery of Natural Colorants. Processes (Basel) 2021. [DOI: 10.3390/pr9081435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Ultrasound-assisted extraction (UAE) of semi-defatted unripe genipap (SDG) using supercritical CO2 was performed to enhance the recovery of natural colorant iridoids genipin and geniposide. There are currently few natural sources of iridoids, and their application as colorants is scarce. The UAE resulted in extracts with blue and green colors using water and ethanol, respectively. The highest global yield and genipin content was recovered with water, and the geniposide was significantly recovered with ethanol. With water at 450 W, the UAE raised the maximum global yield (25.50 g/100 g raw material). At 150 W and 7 min, the maximum content of genipin (121.7 mg/g extract) and geniposide (312 mg/g extract) was recovered. The total phenolic content (TPC) and antioxidant capacity with the oxygen reactive antioxidant capacity (ORAC) assay were also high in aqueous extracts. Ethanolic extracts showed high ferric-reducing ability antioxidant potential (FRAP) values. UAE showed an efficient and fast method to obtain different extracts’ fractions from SDG, which have a wide spectrum of applications, especially as natural food colorants.
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Novel extraction methods and potential applications of polyphenols in fruit waste: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00901-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Claudia Leites L, Julia Menegotto Frick P, Isabel Cristina T. Influence of the incorporation form of waste from the production of orange juice in the properties of cassava starch-based films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106730] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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36
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Cheng Y, Xue F, Yu S, Du S, Yang Y. Subcritical Water Extraction of Natural Products. Molecules 2021; 26:4004. [PMID: 34209151 PMCID: PMC8271798 DOI: 10.3390/molecules26134004] [Citation(s) in RCA: 59] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/20/2021] [Accepted: 06/20/2021] [Indexed: 12/13/2022] Open
Abstract
Subcritical water refers to high-temperature and high-pressure water. A unique and useful characteristic of subcritical water is that its polarity can be dramatically decreased with increasing temperature. Therefore, subcritical water can behave similar to methanol or ethanol. This makes subcritical water a green extraction fluid used for a variety of organic species. This review focuses on the subcritical water extraction (SBWE) of natural products. The extracted materials include medicinal and seasoning herbs, vegetables, fruits, food by-products, algae, shrubs, tea leaves, grains, and seeds. A wide range of natural products such as alkaloids, carbohydrates, essential oil, flavonoids, glycosides, lignans, organic acids, polyphenolics, quinones, steroids, and terpenes have been extracted using subcritical water. Various SBWE systems and their advantages and drawbacks have also been discussed in this review. In addition, we have reviewed co-solvents including ethanol, methanol, salts, and ionic liquids used to assist SBWE. Other extraction techniques such as microwave and sonication combined with SBWE are also covered in this review. It is very clear that temperature has the most significant effect on SBWE efficiency, and thus, it can be optimized. The optimal temperature ranges from 130 to 240 °C for extracting the natural products mentioned above. This review can help readers learn more about the SBWE technology, especially for readers with an interest in the field of green extraction of natural products. The major advantage of SBWE of natural products is that water is nontoxic, and therefore, it is more suitable for the extraction of herbs, vegetables, and fruits. Another advantage is that no liquid waste disposal is required after SBWE. Compared with organic solvents, subcritical water not only has advantages in ecology, economy, and safety, but also its density, ion product, and dielectric constant can be adjusted by temperature. These tunable properties allow subcritical water to carry out class selective extractions such as extracting polar compounds at lower temperatures and less polar ingredients at higher temperatures. SBWE can mimic the traditional herbal decoction for preparing herbal medication and with higher extraction efficiency. Since SBWE employs high-temperature and high-pressure, great caution is needed for safe operation. Another challenge for application of SBWE is potential organic degradation under high temperature conditions. We highly recommend conducting analyte stability checks when carrying out SBWE. For analytes with poor SBWE efficiency, a small number of organic modifiers such as ethanol, surfactants, or ionic liquids may be added.
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Affiliation(s)
- Yan Cheng
- School of Pharmaceutical Sciences, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China; (Y.C.); (F.X.); (S.Y.); (S.D.)
- Shandong Analysis and Test Centre, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China
- Department of Chemistry, East Carolina University, Greenville, NC 27858, USA
| | - Fumin Xue
- School of Pharmaceutical Sciences, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China; (Y.C.); (F.X.); (S.Y.); (S.D.)
- Shandong Analysis and Test Centre, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China
| | - Shuai Yu
- School of Pharmaceutical Sciences, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China; (Y.C.); (F.X.); (S.Y.); (S.D.)
- Shandong Analysis and Test Centre, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China
| | - Shichao Du
- School of Pharmaceutical Sciences, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China; (Y.C.); (F.X.); (S.Y.); (S.D.)
- Shandong Analysis and Test Centre, Qilu University of Technology (Former Shandong Academy of Sciences), Jinan 250353, China
| | - Yu Yang
- Department of Chemistry, East Carolina University, Greenville, NC 27858, USA
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Optimization of Ultrasound-Assisted Extraction via Sonotrode of Phenolic Compounds from Orange By-Products. Foods 2021; 10:foods10051120. [PMID: 34070065 PMCID: PMC8158112 DOI: 10.3390/foods10051120] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 05/06/2021] [Accepted: 05/13/2021] [Indexed: 11/17/2022] Open
Abstract
Orange peel is the main by-product from orange juice industry. It is a known source of bioactive compounds, mostly phenolic compounds, and it has been widely studied for its healthy activities. Thus, this research focuses on the establishment of ultrasound-assisted extraction of phenolic compounds in orange peel using a sonotrode. For this purpose, a Box–Behnken design of 27 experiments was carried out with four independent factors—ratio ethanol/water (v/v), time (min), amplitude (%), and pulse (%). Quantitative analyses of phenolic compounds were performed and the antioxidant activity was measured by ABTS and DPPH methods. The validity of the experimental design was confirmed by ANOVA and the optimal sonotrode extraction conditions were obtained by response surface methodology (RSM). The extracts obtained in the established conditions were analyzed by High Performance Liquid Chromatography (HPLC) coupled to mass spectrometer detector and 74 polar compounds were identified. The highest phenolic content and antioxidant activity were obtained using 45/55 ethanol/water (v/v), 35 min, amplitude 90% (110 W), and pulse 100%. The established method allows an increment of phenolics recovery up to 60% higher than a conventional extraction. Moreover, the effect of drying on phenolic content was also evaluated.
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Green Extraction Techniques for Obtaining Bioactive Compounds from Mandarin Peel ( Citrus unshiu var. Kuno): Phytochemical Analysis and Process Optimization. Foods 2021; 10:foods10051043. [PMID: 34064619 PMCID: PMC8150917 DOI: 10.3390/foods10051043] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 05/07/2021] [Accepted: 05/08/2021] [Indexed: 12/11/2022] Open
Abstract
In this study, an efficient utilization and valorization of mandarin peel (Citrus unshiu Marc. var. Kuno) was investigated using innovative and green extraction techniques. The first step of this study included the extraction and analysis of the volatile compounds by performing a supercritical CO2 (SC-CO2) extraction under different operating pressure conditions (100 and 300 bar). The analysis of volatile compounds of the obtained extracts was conducted by gas chromatography-mass spectrometry (GC-MS), and limonene was found to be the dominant volatile component (13.16% at 100 bar; 30.65% at 300 bar). After SC-CO2 treatment, the exhausted citrus peel waste enriched with bioactive compounds was subjected to subcritical water extraction (SWE) in a wide temperature range (130–220 °C) using different solvent-solid ratio (10–30 mL/g) in time periods from 5 to 15 min, in order to obtain bioflavonoids. Identification and quantification of present bioflavonoids was conducted by high-performance liquid chromatography with a with a diode array detector (HPLC), and hesperidin (0.16–15.07 mg/g) was determined as the most abundant flavanon in mandarin peel with other polyphenolic compounds that were possible by-products of thermal degradation. At higher temperatures, the presence of 5-hydroxymethylfurfural (5-HMF) and chlorogenic acid were detected. Antiradical activity and total phenolic content in the extracts were determined using spectrophotometric methods, while the process optimization was performed by response surface methodology (RSM).
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Chamika WAS, Ho TC, Roy VC, Kiddane AT, Park JS, Kim GD, Chun BS. In vitro characterization of bioactive compounds extracted from sea urchin (Stomopneustes variolaris) using green and conventional techniques. Food Chem 2021; 361:129866. [PMID: 34091399 DOI: 10.1016/j.foodchem.2021.129866] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 03/28/2021] [Accepted: 04/13/2021] [Indexed: 02/06/2023]
Abstract
This study investigated the in vitro bioactivities of extracts obtained from viscera, spines, shells, and gonads of Stomopneustes variolaris using subcritical water extraction (SWE) at 110 °C, 150 °C, 190 °C, and 230 °C and Soxhlet extraction. The highest amounts of phenolics (22.68 ± 0.05 mg GAE/g), flavonoids (27.11 ± 0.10 mg RE/g), and proteins (40.25 ± 0.84 mg BSA/g) were recorded from gonads at 230 °C, whereas maximum sugar content (23.38 ± 1.30 mg glucose/g) was in viscera at 150 °C. Gonads at 230 °C exhibited the highest DPPH activity (78.68 ± 0.18%), whereas viscera at 150 °C exhibited the highest ABTS+ (98.92 ± 1.27%) and protein denaturation inhibition activity (37.13 ± 9.94%). Viscera at 110 °C claimed the highest amylase inhibition (42.46 ± 0.83%), and spines at 150 °C had the highest anticancer activity (IC50 = 767.47 μg/mL). SWE achieved superior results in bioactive compound recovery and detected higher levels of bioactivities (p < 0.05). Results suggest processing sea urchin extracts via SWE has potential application to the food and pharmaceutical industries.
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Affiliation(s)
- Weerathunga Arachchige Shiran Chamika
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Republic of Korea; Department of Fisheries and Marine Science, Faculty of Fisheries and Ocean Sciences, Ocean University of Sri Lanka, Mahawela Road, Tangalle 82200, Sri Lanka
| | - Truc Cong Ho
- Institute of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Republic of Korea
| | - Vikash Chandra Roy
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Republic of Korea; Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh
| | - Anley Teferra Kiddane
- Department of Microbiology, College of Natural Sciences, Pukyong National University, Busan 48513, Republic of Korea
| | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Republic of Korea
| | - Gun-Do Kim
- Department of Microbiology, College of Natural Sciences, Pukyong National University, Busan 48513, Republic of Korea
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Republic of Korea.
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Studies on Microbial Quality, Protein Yield, and Antioxidant Properties of Some Frozen Edible Insects. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:5580976. [PMID: 33834060 PMCID: PMC8012139 DOI: 10.1155/2021/5580976] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/31/2021] [Revised: 03/01/2021] [Accepted: 03/10/2021] [Indexed: 11/17/2022]
Abstract
This research investigated the microbial quality and the protein contents of Thai commercial frozen products of silkworm (Bombyx mori), bamboo caterpillar (Omphisa fuscidentalis), and field cricket (Gryllus bimaculatus). Total mesophilic aerobic counts were about 8-8.4 log cfu/g, while lactic acid bacteria numbers were up to 5.2 log cfu/g samples. Yeasts and mold as well as Enterobacteriaceae numbers were found to be no more than 6.3 and 6.6 log cfu/g, respectively, while Clostridium spp. enumeration detected 3.2-3.6 cfu per gram frozen insect samples. The protein content in cases of cricket and bamboo caterpillar after the Soxhlet defatting method and the Folch lipid extraction combined with isoelectric point precipitation were similar when compared at pH 3.5 or pH 4.5. In contrast, the protein yield from silkworm was higher at pH 3.5 in the Soxhlet defatted sample, as opposed to the Folch method treated sample where higher protein yield was obtained at pH 4.5. Furthermore, 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) of field cricket subcritical water (121 or 135°C for 15 or 30 minutes) hydrolysates were also measured on a pilot basis. These tests revealed higher antioxidant activities in treated samples than in the untreated control. The highest DPPH radical scavenging activity and FRAP values were detected in samples treated at 135°C, while the protein content of these samples was lower than that of the untreated control. These results indicate that hydrolytic compounds of proteins and probably other types of cricket materials are possibly involved in the antioxidant activities of the treated defatted cricket samples.
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Mariana OS, Camilo STJ, Ariel CAC. A comprehensive approach for biorefineries design based on experimental data, conceptual and optimization methodologies: The orange peel waste case. BIORESOURCE TECHNOLOGY 2021; 325:124682. [PMID: 33486411 DOI: 10.1016/j.biortech.2021.124682] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 01/03/2021] [Accepted: 01/04/2021] [Indexed: 06/12/2023]
Abstract
The aim of this work was to propose a comprehensive methodological approach integrating two of the most applied approaches to design biorefineries based on experimental data: conceptual design and optimization. The proposed methodology involves three critical aspects i) experimental procedures, ii) simulation approach, and iii) optimization tools. The proposed approach was applied to a specific case as an example. The orange peel waste (OPW) was studied as raw material to feed the biorefinery with the purpose of valorizing the residues produced by the orange juice factories in the Colombian context. After implementing the methodology, the results show how essential oil and biogas were the most profitable and reliable products to be obtained through the processing of OPW.In this case, it is demonstrated also, that the understanding of the biorefinery possibilities is higher when this design methodology is applied.
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Affiliation(s)
- Ortiz-Sanchez Mariana
- Instituto de Biotecnología y Agroindustria, Departamento de Ingeniería Química, Universidad Nacional de Colombia, Manizales, Caldas 170003, Colombia
| | - Solarte-Toro Juan Camilo
- Instituto de Biotecnología y Agroindustria, Departamento de Ingeniería Química, Universidad Nacional de Colombia, Manizales, Caldas 170003, Colombia
| | - Cardona-Alzate Carlos Ariel
- Instituto de Biotecnología y Agroindustria, Departamento de Ingeniería Química, Universidad Nacional de Colombia, Manizales, Caldas 170003, Colombia.
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Barbosa PDPM, Ruviaro AR, Martins IM, Macedo JA, LaPointe G, Macedo GA. Enzyme-assisted extraction of flavanones from citrus pomace: Obtention of natural compounds with anti-virulence and anti-adhesive effect against Salmonella enterica subsp. enterica serovar Typhimurium. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107525] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Facile green synthesis of ZnFe2O4/rGO nanohybrids and evaluation of its photocatalytic degradation of organic pollutant, photo antibacterial and cytotoxicity activities. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125835] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Kim DS, Lim SB. Kinetic study of subcritical water extraction of flavonoids from citrus unshiu peel. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.117259] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Li Z, Chen X, Qiu L, Wang Y, Zhou Z. Nano Porous Carbon Derived from Citrus Pomace for the Separation and Purification of PMFs in Citrus Processing Wastes. NANOMATERIALS (BASEL, SWITZERLAND) 2020; 10:nano10101914. [PMID: 32992899 PMCID: PMC7600721 DOI: 10.3390/nano10101914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 09/17/2020] [Accepted: 09/23/2020] [Indexed: 06/11/2023]
Abstract
The by-product of citrus juice processing is a huge source of bioactive compounds, especially polymethoxyflavones (PMFs) and fibers. In this study, a method for the separation and purification of PMFs from citrus pomace was established based on citrus nanoporous carbon (CNPC) enrichment. Different biomass porous carbons were synthesized, their adsorption/desorption characteristics were evaluated, and the CNPCs from the peel of Citrus tangerina Tanaka were found to be best for the enrichment of PMFs from the crude extracts of citrus pomace. Using this method, six PMF compounds including low-abundant PMFs in citrus fruits such as 5,6,7,4'-tetramethoxyflavone and 5-hydroxy-6,7,8,3',4'-pentamethoxyflavone can be simultaneously obtained, and the purities of these compounds were all higher than 95%, with the highest purity of nobiletin reaching 99.96%. Therefore, CNPCs have a great potential for the separation and purification of PMFs in citrus processing wastes, potentially improving the added value of citrus wastes. We also provide a method reference for disposing of citrus pomace in the future.
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Affiliation(s)
- Zhenqing Li
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China; (Z.L.); (X.C.); (L.Q.); (Y.W.)
| | - Xin Chen
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China; (Z.L.); (X.C.); (L.Q.); (Y.W.)
| | - Lulu Qiu
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China; (Z.L.); (X.C.); (L.Q.); (Y.W.)
| | - Yu Wang
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China; (Z.L.); (X.C.); (L.Q.); (Y.W.)
| | - Zhiqin Zhou
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China; (Z.L.); (X.C.); (L.Q.); (Y.W.)
- The Southwest Institute of Fruits Nutrition, Banan District, Chongqing 400054, China
- Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China
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Chaves JO, de Souza MC, da Silva LC, Lachos-Perez D, Torres-Mayanga PC, Machado APDF, Forster-Carneiro T, Vázquez-Espinosa M, González-de-Peredo AV, Barbero GF, Rostagno MA. Extraction of Flavonoids From Natural Sources Using Modern Techniques. Front Chem 2020; 8:507887. [PMID: 33102442 PMCID: PMC7546908 DOI: 10.3389/fchem.2020.507887] [Citation(s) in RCA: 132] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 08/18/2020] [Indexed: 12/13/2022] Open
Abstract
Flavonoids are one of the main groups of polyphenols found in natural products. Traditional flavonoid extraction techniques are being replaced by advanced techniques to reduce energy and solvent consumption, increase efficiency and selectivity, to meet increased market demand and environmental regulations. Advanced technologies, such as microwaves, ultrasound, pressurized liquids, supercritical fluids, and electric fields, are alternatives currently being used. These modern techniques are generally faster, more environmentally friendly, and with higher automation levels compared to conventional extraction techniques. This review will discuss the different methods available for flavonoid extraction from natural sources and the main parameters involved (temperature, solvent, sample quantity, extraction time, among others). Recent trends and their industrial importance are also discussed in detail, providing insight into their potential. Thus, this paper seeks to review the innovations of compound extraction techniques, presenting in each of them their advantages and disadvantages, trying to offer a broader scope in the understanding of flavonoid extraction from different plant matrices.
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Affiliation(s)
- Jaísa Oliveira Chaves
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil
| | - Mariana Corrêa de Souza
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil
| | - Laise Capelasso da Silva
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil
| | - Daniel Lachos-Perez
- Laboratory of Optimization, Design and Advanced Control - Bioenergy Research Program, School of Chemical Engineering, University of Campinas, Campinas, Brazil
| | - Paulo César Torres-Mayanga
- School of Food Engineering, University of Campinas, Campinas, Brazil
- Facultad de Ingeniería, Universidad Nacional Micaela Bastidas de Apurímac, Abancay, Peru
| | | | | | | | | | | | - Mauricio Ariel Rostagno
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil
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Environmentally Friendly Methods for Flavonoid Extraction from Plant Material: Impact of Their Operating Conditions on Yield and Antioxidant Properties. ScientificWorldJournal 2020; 2020:6792069. [PMID: 32908461 PMCID: PMC7474796 DOI: 10.1155/2020/6792069] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Revised: 06/20/2020] [Accepted: 07/27/2020] [Indexed: 01/27/2023] Open
Abstract
The flavonoids are compounds synthesized by plants, and they have properties such as antioxidant, anticancer, anti-inflammatory, and antibacterial, among others. One of the most important bioactive properties of flavonoids is their antioxidant effect. Synthetic antioxidants have side toxic effects whilst natural antioxidants, such as flavonoids from natural sources, have relatively low toxicity. Therefore, it is important to incorporate flavonoids derived from natural sources in several products such as foods, cosmetics, and drugs. For this reason, there is currently a need to extract flavonoids from plant resources. In this review are described the most important parameters involved in the extraction of flavonoids by unconventional methods such as ultrasound, pressurized liquid extraction, mechanochemical, high hydrostatic pressure, supercritical fluid, negative pressure cavitation, intensification of vaporization by decompression to the vacuum, microwave, infrared, pulsed electric field, high-voltage electrical discharges, and enzyme-assisted extraction. There are no unified operation conditions to achieve high yields and purity. Notwithstanding, progress has been achieved in the development of more advanced and environmentally friendly methods of extraction. Although in literature are found important advances, a complete understanding of the extraction process in each of the unconventional techniques is needed to determine the thermodynamic and kinetic mechanisms that govern each of the techniques.
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Hydroxypropyl-β-Cyclodextrin as a Green Co-Solvent in the Aqueous Extraction of Polyphenols from Waste Orange Peels. BEVERAGES 2020. [DOI: 10.3390/beverages6030050] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
There is, to-date, an expanding interest concerning the use of cyclodextrins as green food-grade co-solvents in the aqueous extraction of polyphenols, however, data regarding polyphenol extraction from waste orange peels (WOP) are lacking. On this ground, hydroxypropyl β-cyclodextrin (HP-β-CD), a highly water-soluble cyclodextrin, was used to develop a simple and straightforward methodology for the effective recovery of WOP polyphenols. Process optimization by response surface showed that maximum total polyphenol recovery (26.30 ± 1.49 mg gallic acid equivalents g−1 dry mass) could be accomplished with 15 mM HP-β-CD at 40 °C. On the other hand, integration of ultrasonication pretreatment was found unsuitable, as it resulted in reduced polyphenol yield. Examination of solvent acidity indicated that polyphenol extraction may be enhanced at pH 4, but the difference was non-significant (p > 0.05) compared to yields attained at pH 2, 3, and 5. Extraction of WOP polyphenols with HP-β-CD was shown to provide significantly higher hesperidin yield compared to 60% (v/v) aqueous ethanol, which suggested selectivity of HP-β-CD toward this polyphenolic metabolite.
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Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology. Food Chem 2020; 334:127521. [PMID: 32693333 DOI: 10.1016/j.foodchem.2020.127521] [Citation(s) in RCA: 79] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 06/24/2020] [Accepted: 07/05/2020] [Indexed: 12/30/2022]
Abstract
The objective of this study was to evaluate the optimal Subcritical Water Extraction (SWE) conditions of antioxidants and polyphenols from chestnut shells using Response Surface Methodology (RSM). A central composite design (CCD) was conducted to analyse the time (6-30 min) and temperature (51-249 °C) effects in antioxidant activity (ABTS, DPPH and FRAP) and Total Phenolic Compounds (TPC). TPC ranged from 315.21 to 496.80 mg gallic acid equivalents (GAE)/g DW; the DPPH from 549.23 to 1125.68 mg Trolox equivalents (TE)/g DW; ABTS varied between 631.16 and 965.45 mg ascorbic acid equivalents (AAE)/g DW and FRAP from 2793.95 to 11393.97 mg ferrous sulphate equivalents (FSE)/g DW. The optimal extraction conditions were 30 min/220 °C, revealing excelling scavenging efficiencies against HOCl (IC50 = 0.79 µg/mL) and O2- (IC50 = 12.92 µg/mL) without toxicity on intestinal cells (0.1 µg/mL). The phenolic composition revealed high amounts of pyrogallol and protocatechuic acid. SWE can be a useful extraction technique for the recovery of polyphenolics from chestnut shells.
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Zarate-Vilet N, Wisniewski C, Gué E, Delalonde M. Towards a better identification of naringin and narirutin dispersion state in grapefruit peel press liquor. Chem Eng Res Des 2020. [DOI: 10.1016/j.cherd.2020.03.023] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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