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Slimani C, Rais C, Mansouri F, Rais S, Benjelloun M, Ullah R, Iqbal Z, Goh KW, Lee LH, Bouyahya A, Lazraq A. Optimization of ultrasound-assisted extraction of phenols from Crocus sativus by-products using sunflower oil as a sustainable solvent alternative. Food Chem X 2024; 23:101579. [PMID: 39027683 PMCID: PMC11254944 DOI: 10.1016/j.fochx.2024.101579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 06/09/2024] [Accepted: 06/17/2024] [Indexed: 07/20/2024] Open
Abstract
In the last decade, there's been a rising emphasis on eco-friendly solvents in industry and academia due to environmental concerns. Vegetable oils are now recognized as a practical, non-toxic option for extracting phytochemicals from herbs. This study presents a novel, green, and user-friendly method for extracting phenolic content from Crocus sativus L. waste using ultrasound. It replaces conventional organic solvents with sustainable sunflower oil, making the process eco-friendly and cost-effective. The effects of temperature (18-52 °C), ultrasonic time (5-55 min), and solid-solvent ratio (5-31 g/100 mL) were assessed by applying response surface methodology (RSM) and Central composite design. The combined impact of solid-solvent ratio, temperature, and ultrasonic time led to heightened phenolic content and antioxidant activity in the enriched oil. However, when these variables were at their maximum levels, there was a decline in these attributes. The specific conditions found to be ideal were a solid-to-liquid ratio of 26 g/100 mL, a temperature of 45 °C, and a duration of 45 min. The optimum extraction condition yielded the expected highest phenolic content (317.15 mg/ Kg), and antioxidant activity (89.34%). The enriched oil with flower saffron enabled the utilization of renewable natural ingredients, ensuring the production of a healthy extract or product. Also, enriched oils find diverse applications in areas such as food, aquaculture, and cosmetics.
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Affiliation(s)
- Chaimae Slimani
- Laboratory of Functional Ecology and Environmental Engineering, Sidi Mohamed Ben Abdellah University, Faculty of Sciences and Technologies, Department of Biology, P.O. Box 2202 - route d'Imouzzer, Fez, Morocco
- Laboratory of Botany, National Agency for Medicinal and Aromatic Plants, P.O. Box 159 Taounate, 34025, 10, Morocco
| | - Chaimae Rais
- Laboratory of Botany, National Agency for Medicinal and Aromatic Plants, P.O. Box 159 Taounate, 34025, 10, Morocco
| | - Farid Mansouri
- Laboratory of applied sciences and sciences of education and training, Higher School of Education and Training, Oujda, Mohammed Premier University, Morocco
| | - Saadia Rais
- Laboratory of Functional Ecology and Environmental Engineering, Sidi Mohamed Ben Abdellah University, Faculty of Sciences and Technologies, Department of Biology, P.O. Box 2202 - route d'Imouzzer, Fez, Morocco
| | - Meryem Benjelloun
- Laboratory of Functional Ecology and Environmental Engineering, Sidi Mohamed Ben Abdellah University, Faculty of Sciences and Technologies, Department of Biology, P.O. Box 2202 - route d'Imouzzer, Fez, Morocco
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy King Saud University, Riyadh, Saudi Arabia
| | - Zafar Iqbal
- Department of Surgery, College of Medicine, King Saud University P.O.Box 7805, Riyadh, 11472, Saudi Arabia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai, Malaysia
- Faculty of Engineering, Shinawatra University, Samkhok, Pathum Thani, Thailand
| | - Learn-Han Lee
- Microbiome Research Group, Research Centre for Life Science and Healthcare, Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute (CBI), University of Nottingham Ningbo China, 315000, Ningbo, China
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Subang Jaya, Selangor 47500, Malaysia
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10106, Morocco
| | - Abderrahim Lazraq
- Laboratory of Functional Ecology and Environmental Engineering, Sidi Mohamed Ben Abdellah University, Faculty of Sciences and Technologies, Department of Biology, P.O. Box 2202 - route d'Imouzzer, Fez, Morocco
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Rodríguez-Rodríguez E, Herrero-Lodares C, Sánchez-Prieto M, Olmedilla-Alonso B, Sánchez-Moreno C, de Ancos B. Sustainable extraction methods of carotenoids from mango (Mangifera indica L. 'Kent') pulp: Ultrasound assisted extraction and green solvents. Food Chem 2024; 450:139253. [PMID: 38653056 DOI: 10.1016/j.foodchem.2024.139253] [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: 12/22/2023] [Revised: 03/14/2024] [Accepted: 04/02/2024] [Indexed: 04/25/2024]
Abstract
Mango is a good source of carotenoids for use in food, cosmetic, and pharmaceutical products because of their organoleptic and health-promoting properties. Safe and sustainable methods for their extraction is required. The present investigation was aimed to study concentration and carotenoid profile of 'Kent' mango pulp through a conventional extraction (CE) and ultrasound-assisted extraction (UAE) using traditional solvents (tetrahydrofuran-THF and diethyl ether: petroleum ether-DE:PE) and green solvents (GS) (2-metiltetrahydrofuran, 2 m-THF; cyclopentyl methyl ether, CPME). Mango showed (μg/g d.w.) β-carotene (29.4), zeaxanthin (1.28), β-cryptoxanthin (2.8), phytoene (18.68) and phytofluene (7.45) in a CE using DE:PE. Similar results were obtained applying DE:PE in UAE and GS in a CE, so CPME and 2-mTHF seem suitable solvents to replace DE:PE in CE. The yield of total carotenes, xanthophylls and carotenoids using GS combined with UAE was lower than with CE, but important enough to be used as a sustainable procedure for obtaining carotenoids from mango pulp.
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Affiliation(s)
- Elena Rodríguez-Rodríguez
- Department of Chemistry in Pharmaceutical Sciences, Analytical Chemistry, Pharmacy School, Universidad Complutense de Madrid (UCM), Avenida Complutense, ES-28040 Madrid, Spain..
| | - Clara Herrero-Lodares
- Department of Chemistry in Pharmaceutical Sciences, Analytical Chemistry, Pharmacy School, Universidad Complutense de Madrid (UCM), Avenida Complutense, ES-28040 Madrid, Spain.; Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC). José Antonio Novais 6, ES-28040 Madrid, Spain
| | - Milagros Sánchez-Prieto
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC). José Antonio Novais 6, ES-28040 Madrid, Spain
| | - Begoña Olmedilla-Alonso
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC). José Antonio Novais 6, ES-28040 Madrid, Spain
| | - Concepción Sánchez-Moreno
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC). José Antonio Novais 6, ES-28040 Madrid, Spain
| | - Begoña de Ancos
- Department of Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC). José Antonio Novais 6, ES-28040 Madrid, Spain
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3
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Kumar R, Oruna-Concha MJ, Niranjan K, Vimaleswaran KS. A review on vitamin A deficiency and depleted immunity in South Asia: From deficiency to resilience. Nutrition 2024; 124:112452. [PMID: 38669831 DOI: 10.1016/j.nut.2024.112452] [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: 01/17/2024] [Revised: 03/19/2024] [Accepted: 04/01/2024] [Indexed: 04/28/2024]
Abstract
In the developing world, the twin challenges of depleted health and growing issue of food waste management loom large, demanding simultaneous attention and innovative solutions. This review explores how these issues can be effectively mitigated while shedding light on the transformative impact of food waste valorization on health management. A spotlight is cast on vitamin A deficiency (VAD), an acute public health concern, especially prevalent in South Asia, driven by economic constraints, sociocultural factors, inadequate diets, and poor nutrient absorption. VAD's devastating effects are exacerbated by limited education, lack of sanitation, ineffective food regulations, and fragile monitoring systems, disproportionately affecting children and women of childbearing age. Recent studies in South Asian countries have revealed rising rates of illness and death, notably among children and women of childbearing age, due to VAD. To address inadequate dietary intake in children utilizing vegetable waste, particularly from carrots and beetroot, which are rich in β-carotene, and betalains, respectively, offers a sustainable solution. Extracting these compounds from vegetable waste for supplementation, fortification, and dietary diversification could significantly improve public health, addressing both food waste and health disparities economically. This approach presents a compelling avenue for exploration and implementation. In summary, this review presents an integrated approach to tackle health and food waste challenges in the developing world. By tapping into the nutritional treasure troves within vegetable waste, we can enhance health outcomes while addressing food waste, forging a brighter and healthier future for communities in need.
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Affiliation(s)
- Rahul Kumar
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | | | - Keshavan Niranjan
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Karani S Vimaleswaran
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK; Institute for Food, Nutrition and Health (IFNH), University of Reading, Reading, UK.
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Martínez-Girón J, Cafarella C, Rigano F, Giuffrida D, Mondello L, Baena Y, Osorio C, Ordóñez-Santos LE. Peach Palm Fruit ( Bactris gasipaes) Peel: A Source of Provitamin A Carotenoids to Develop Emulsion-Based Delivery Systems. ACS OMEGA 2024; 9:28738-28753. [PMID: 38973829 PMCID: PMC11223146 DOI: 10.1021/acsomega.4c03095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2024] [Revised: 06/08/2024] [Accepted: 06/11/2024] [Indexed: 07/09/2024]
Abstract
The peach palm fruit (Bactris gasipaes) peel is a byproduct after fruit consumption. The peel flour of two varieties (yellow and red) was separately obtained by hot air drying and was subsequently milled. The proximate analysis showed that the red variety exhibited higher protein, fat, and fiber contents than the yellow one. A higher carotenoid (836.5 ± 24.5 μg/g), phenolic compounds (83.17 ± 1.76 mg GAE/100 g), and provitamin A activity (33.10 ± 0.83 μg retinol/g) were found in the cooked red variety. The carotenoid and phenolic compositions were analyzed by HPLC-PDA-MS, finding β-carotene and γ-carotene to be major compounds. The effect of thermal treatment increased the amount of these provitamin A carotenoids and lycopene, which were detected only in the red variety. Among phenolic compounds, procyanidin dimer (isomer I), feruloyl quinic acid, and several apigenin C-hexosides were identified as major constituents of peach palm epicarp. A carotenoid-rich emulsion-based delivery system was obtained after the optimization (RSM model) of carotenoid extraction with ultraturrax and sunflower oil and further development of an ultrasound-assisted emulsion. The best conditions for a stable emulsion were 73.75% water, 25% carotenoid-rich oil extract, 1.25% emulsifiers, and 480 W of ultrasonic power for 5 min. The optimized emulsion had a total carotenoid content of 67.61 μg/g, Provitamin A activity of 3.23 ± 0.56 μg RAE/g, droplet size of 502.23 nm, polydispersity index of 0.170, and zeta potential of -32.26 mV. This emulsion was chemically and physically stable for 35 days at 30 ± 2 °C, showing potential as a food additive with biofunctional properties. The strategy here developed is an economical and environmentally friendly process that allows the reuse of the byproduct of B. gasipaes.
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Affiliation(s)
- Jader Martínez-Girón
- Facultad
de Ingeniería y Administración, Departamento de Ingeniería, Universidad Nacional de Colombia-Sede Palmira, Palmira, Valle del Cauca 763533, Colombia
- Tecnología
de Procesamiento de Alimentos, Universidad
del Valle-Seccional Palmira, Palmira, Valle del Cauca 763531, Colombia
| | - Cinzia Cafarella
- Messina
Institute of Technology c/o Department of Chemical Biological, Pharmaceutical
and Environmental Sciences, former Veterinary School, University of Messina, Messina 98122, Italy
| | - Francesca Rigano
- Messina
Institute of Technology c/o Department of Chemical Biological, Pharmaceutical
and Environmental Sciences, former Veterinary School, University of Messina, Messina 98122, Italy
| | - Daniele Giuffrida
- Department
of Biomedical, Dental, Morphological and Functional Imaging Sciences, University of Messina, Messina 98122, Italy
| | - Luigi Mondello
- Messina
Institute of Technology c/o Department of Chemical Biological, Pharmaceutical
and Environmental Sciences, former Veterinary School, University of Messina, Messina 98122, Italy
- Chromaleont
s.r.l., c/o Department of Chemical, Biological, Pharmaceutical and
Environmental Sciences, former Veterinary School, University of Messina, Messina 98122, Italy
| | - Yolima Baena
- Departamento
de Farmacia, Facultad de Ciencias, Universidad
Nacional de Colombia-Sede Bogotá, Bogotá 111321, Colombia
| | - Coralia Osorio
- Departamento
de Química, Universidad Nacional
de Colombia-Sede Bogotá, Bogotá 111321, Colombia
| | - Luis Eduardo Ordóñez-Santos
- Facultad
de Ingeniería y Administración, Departamento de Ingeniería, Universidad Nacional de Colombia-Sede Palmira, Palmira, Valle del Cauca 763533, Colombia
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5
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Belayneh Asfaw T, Getachew Tadesse M, Beshah Tessema F, Woldemichael Woldemariam H, V. Chinchkar A, Singh A, Upadhyay A, Mehari B. Ultrasonic-assisted extraction and UHPLC determination of ascorbic acid, polyphenols, and half-maximum effective concentration in Citrus medica and Ziziphus spina-christi fruits using multivariate experimental design. Food Chem X 2024; 22:101310. [PMID: 38645936 PMCID: PMC11031790 DOI: 10.1016/j.fochx.2024.101310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 03/08/2024] [Accepted: 03/17/2024] [Indexed: 04/23/2024] Open
Abstract
This study aimed to determine the concentrations of ascorbic acid and polyphenols in fruits and peels of Citrus medica and Ziziphus spina-christi grown in Ethiopia. Conditions of ultrasound-assisted extraction (UAE) and ultra-high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD) were optimized, using a multivariate experimental design. The optimum conditions of UAE were 15 min extraction time at 35 ℃, with 75 % aqueous methanol as solvent, and a fruit powder-to-solvent ratio (m/v) of 1:15. Among the different drying conditions investigated, freeze-drying was found to be appropriate for analyzing ascorbic acid, polyphenols, and antioxidant potential. The overall ranges, across the fruits and peels, of ascorbic acid, total polyphenols, and antioxidant potentials (EC50) obtained were 8.7 ± 1.4-91.2 ± 2.6 mg/100 g, 253.0 ± 6.3-764.1 ± 25.8 mg GAE/100 g and 2.4 ± 0.1-26.1 ± 2.9 mg/mL, respectively. This indicates that the fruits and peels of the studied plants are advantageous as sources of ascorbic acid and polyphenols.
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Affiliation(s)
- Tilahun Belayneh Asfaw
- Department of Chemistry, College of Natural and Computational Sciences, University of Gondar, P.O.Box 196, Gondar, Ethiopia
| | - Mesfin Getachew Tadesse
- Department of Industrial Chemistry, College of Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| | - Fekade Beshah Tessema
- Department of Chemistry, College of Natural and Computational Sciences, Woldia University, Woldia, Ethiopia
| | - Henock Woldemichael Woldemariam
- Department of Chemical Engineering, College of Engineering, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| | - Ajay V. Chinchkar
- National Institute of Food Technology Entrepreneurship and Management, Department of Food Science and Technology, Haryana, India
| | - Anurag Singh
- National Institute of Food Technology Entrepreneurship and Management, Department of Food Science and Technology, Haryana, India
- Department of Food Technology, Harcourt Butler Technical University, Nawabganj, Kanpur, Uttar Pradesh 208002, India
| | - Ashutosh Upadhyay
- National Institute of Food Technology Entrepreneurship and Management, Department of Food Science and Technology, Haryana, India
| | - Bewketu Mehari
- Department of Chemistry, College of Natural and Computational Sciences, University of Gondar, P.O.Box 196, Gondar, Ethiopia
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Viñas-Ospino A, Rita Jesus A, Paiva A, Esteve MJ, Frígola A, Blesa J, López-Malo D. Comparison of green solvents for the revalorization of orange by-products: Carotenoid extraction and in vitro antioxidant activity. Food Chem 2024; 442:138530. [PMID: 38271911 DOI: 10.1016/j.foodchem.2024.138530] [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: 11/03/2023] [Revised: 01/17/2024] [Accepted: 01/19/2024] [Indexed: 01/27/2024]
Abstract
Orange peels contain a considerable number of bioactive compounds such as carotenoids, that can be used as ingredients in high-value products. The aim of this study was to compare orange peel extracts obtained with different green solvents (vegetable oils, fatty acids, and deep eutectic solvents (DES)). In addition, the chemical characterization of a new hydrophobic DES formed by octanoic acid and l-proline (C8:Pro) was performed. The extracts were compared in terms of carotenoid extraction, antioxidant activity by three methods, color, and environmental impact. The results confirmed that the mixture of C8:Pro is a DES and showed the highest carotenoid extraction (46.01 µg/g) compared to hexane (39.28 µg/g). The antioxidant activity was also the highest in C8:Pro (2438.8 µM TE/mL). Finally, two assessment models were used to evaluate the greenness and sustainability of the proposed extractions. These results demonstrated the potential use of orange peels in the circular economy and industry.
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Affiliation(s)
- Adriana Viñas-Ospino
- Nutrition and Food Chemistry, University of Valencia, Avda., Vicent Andrés Estellés, s/n., 46100 Burjassot (Valencia), Spain; Universidad Tecnológica del Perú (UTP), Avda. Arequipa 265, Lima 15046, Peru
| | - Ana Rita Jesus
- LAQV, REQUIMTE, Chemistry Department, NOVA - School of Science and Technology, 2829-516 Caparica, Portugal
| | - Alexandre Paiva
- LAQV, REQUIMTE, Chemistry Department, NOVA - School of Science and Technology, 2829-516 Caparica, Portugal
| | - Maria J Esteve
- Nutrition and Food Chemistry, University of Valencia, Avda., Vicent Andrés Estellés, s/n., 46100 Burjassot (Valencia), Spain.
| | - Ana Frígola
- Nutrition and Food Chemistry, University of Valencia, Avda., Vicent Andrés Estellés, s/n., 46100 Burjassot (Valencia), Spain
| | - Jesús Blesa
- Nutrition and Food Chemistry, University of Valencia, Avda., Vicent Andrés Estellés, s/n., 46100 Burjassot (Valencia), Spain
| | - Daniel López-Malo
- Department of Biomedical Sciences, Faculty of Health Sciences, European University of Valencia, Paseo de La Alameda, 7, 46010 Valencia, Spain
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Gavril (Rațu) RN, Constantin OE, Enachi E, Stoica F, Lipșa FD, Stănciuc N, Aprodu I, Râpeanu G. Optimization of the Parameters Influencing the Antioxidant Activity and Concentration of Carotenoids Extracted from Pumpkin Peel Using a Central Composite Design. PLANTS (BASEL, SWITZERLAND) 2024; 13:1447. [PMID: 38891255 PMCID: PMC11174748 DOI: 10.3390/plants13111447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 05/10/2024] [Accepted: 05/19/2024] [Indexed: 06/21/2024]
Abstract
It has been discovered that the peel of a pumpkin (Cucurbita maxima), regarded as a waste product of pumpkin processing, has significant amounts of carotenoids and other antioxidants. This study aims to identify the most effective extraction parameters for an ultrasonic-assisted extraction method to extract the total carotenoids (TCs) and assess the antioxidant activity (AA) of pumpkin peel. To determine the effects of the extraction time, temperature, and material-to-solvent ratio on the recovery of TCs and AA, a response surface methodology utilizing the central composite design (CCD) was used. The extraction temperature (6.25-98.75 °C), extraction duration (13.98-128.98 min), and solvent ratio (0.23-50.23 mL) were the variables studied in the coded form of the experimental plan. The carotenoid concentration varied from 0.53 to 1.06 mg/g DW, while the AA varied from 0.34 to 7.28 µM TE/g DW. The findings indicated that the optimal extraction parameters were an 80 °C temperature, a 10 mL solvent ratio, and a 100 min extraction time. The study confirmed that the optimum extraction conditions resulted in an experimental TC yield of 0.97 mg/g DW and an AA of 7.25 µM TE/g DW. Overall, it should be emphasized that the extraction process can be enhanced by setting the operating factors to maximize the model responses.
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Affiliation(s)
- Roxana Nicoleta Gavril (Rațu)
- Department of Food Technologies, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania; (R.N.G.); (F.D.L.)
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania; (O.E.C.); (E.E.); (N.S.); (I.A.)
| | - Oana Emilia Constantin
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania; (O.E.C.); (E.E.); (N.S.); (I.A.)
| | - Elena Enachi
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania; (O.E.C.); (E.E.); (N.S.); (I.A.)
| | - Florina Stoica
- Department of Pedotechnics, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Florin Daniel Lipșa
- Department of Food Technologies, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania; (R.N.G.); (F.D.L.)
| | - Nicoleta Stănciuc
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania; (O.E.C.); (E.E.); (N.S.); (I.A.)
| | - Iuliana Aprodu
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania; (O.E.C.); (E.E.); (N.S.); (I.A.)
| | - Gabriela Râpeanu
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania; (O.E.C.); (E.E.); (N.S.); (I.A.)
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8
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dos Santos MPL, dos Santos OV, da Conceição LRV, Teixeira-Costa BE, Lourenço LDFH, de Sousa CLL. Characterization of Lipid Extracts from Different Colors of Peach Palm Fruits-Red, Yellow, Green, and White-Obtained through Ultrasound-Assisted Green Extraction. Foods 2024; 13:1475. [PMID: 38790775 PMCID: PMC11119073 DOI: 10.3390/foods13101475] [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: 02/16/2024] [Revised: 03/23/2024] [Accepted: 03/24/2024] [Indexed: 05/26/2024] Open
Abstract
This study represents a pioneering investigation and comparative analysis of lipid extracts from four different colors of peach palm (Bactris gasipaes Kunt) fruits-red, yellow, green, and white-by employing a green method based on ethanolic ultrasound-assisted extraction. This study examined the extraction yield, physico-chemical-quality attributes, chromatographic profiles (GC), color measurements, total carotenoid content, differential thermogravimetry (TG/DTA), and infrared spectroscopy (FTIR). The obtained lipid extracts displayed a high quality, considering the physico-chemical parameters of the Codex Alimentarius, and a fatty acids profile characterized by unsaturated fatty acids, notably omegas (ω-3, ω-6, and ω-9). The indices of atherogenicity (A.I.), thrombogenicity (I.T.), and hypocholesterolemic and hypercholesterolemic ratios revealed superior outcomes for the red peach palm lipid extract (approximately 0.35, 0.52, and 2.75, respectively), along with higher levels of β-carotene (748.36 µg of β-carotene per 100 g-1 of lipid extract) compared to the yellow, green, and white counterparts. Consequently, this research successfully demonstrates the efficacy of using a green extraction method in preserving the lipid's quality, which can display cardiovascular functionality and thermal stability. These findings underscore the considerable potential of peach palm lipid extract as a valuable raw material for diverse industrial applications across various sectors. The results support its utilization in the production of functional food products and nutraceuticals due to its favorable fatty acid composition, potent antioxidant properties exhibited by its high β-carotene content, and notable cardiovascular functionality indices.
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Affiliation(s)
- Mayara Priscila Lima dos Santos
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Belém 66075-110, PA, Brazil (O.V.d.S.)
| | - Orquídea Vasconcelos dos Santos
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Belém 66075-110, PA, Brazil (O.V.d.S.)
| | | | - Barbara Elisabeth Teixeira-Costa
- Programa de Pós-Graduação em Biotecnologia, Universidade Federal do Amazonas, Manaus 69067-005, AM, Brazil
- Faculdade de Nutrição Emília de Jesus Ferreiro, Universidade Federal Fluminense, Niterói 24020-140, RJ, Brazil
| | - Lúcia de Fátima Henriques Lourenço
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Belém 66075-110, PA, Brazil (O.V.d.S.)
| | - Consuelo Lucia Lima de Sousa
- Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Instituto de Tecnologia, Universidade Federal do Pará, Belém 66075-110, PA, Brazil (O.V.d.S.)
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9
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Rahbari S, Tavakolipour H, Kalbasi-Ashtari A. Application of electro-spraying technique and mathematical modelling for nanoencapsulation of curcumin. Heliyon 2024; 10:e25680. [PMID: 38390193 PMCID: PMC10881552 DOI: 10.1016/j.heliyon.2024.e25680] [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: 03/22/2023] [Revised: 01/30/2024] [Accepted: 01/31/2024] [Indexed: 02/24/2024] Open
Abstract
Electro-spraying Process (ESP) was used to coat extracted curcumin (CUR) with milk protein isolate (MPI) at equal concentration. The variables were applied voltage (AV), pumps flow rate ratio (PFRR) for coating (CUR with MPI), travelling distance (TD for coating and dehydration), ESE and MPI concentrations. They changed respectively from 7.5 to 27.5 kV, 2-10 times, and 5-25 cm, and 1.5-3.5% (w/w). When the MPI concentration, TD, PFRR, and AV of ESE reached respectively to 2.56 %, 16.64 cm, 6.77 times, and 19.06 kV; the resulting nanoparticle diameter and encapsulation efficiency of CUR coated (with MPI) became 232 nm (minimum) and 80.7% (maximum) values. The scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FTIR) analysis confirmed that the produced nanoparticles were bead-free, homogeneous, smooth surfaces, and >50% uniformity. While the nanoparticles of CUR had >70% heat resistance (up to 10 min at 120 °C against degradation), it had more than 100% antioxidant capacity in aqueous solution than its free form (because of its appropriate and intact coating). In-vitro studies showed that the nano encapsulated particles released >80% of CUR into the intestinal tract without significant release in simulated gastric fluid.
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Affiliation(s)
- Siamak Rahbari
- Islamic Azad University (Tehran Campus), City of Tehran, Iran
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10
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Tzanova MT, Yaneva Z, Ivanova D, Toneva M, Grozeva N, Memdueva N. Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues. Foods 2024; 13:605. [PMID: 38397582 PMCID: PMC10887973 DOI: 10.3390/foods13040605] [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: 01/11/2024] [Revised: 02/09/2024] [Accepted: 02/13/2024] [Indexed: 02/25/2024] Open
Abstract
Consumers associate the color of food with its freshness and quality. More and more attention is being paid to natural colorants that bring additional health benefits to humans. Such natural substances are the carotenoids (yellow to orange), the anthocyanins (red to blue), and the betalains (red and yellow), which are very sensitive to exposure to light, air, high temperatures, and chemicals. Stability and diversity in terms of color can be optimized by using environmentally friendly and selective extraction processes that provide a balance between efficacy, safety, and stability of the resulting extracts. Green solvents like water, supercritical fluids, natural deep eutectic solvents, and ionic liquids are the most proper green solvents when combined with different extraction techniques like maceration, supercritical extraction, and ultrasound-assisted or microwave-assisted extraction. The choice of the right extracting agent is crucial for the selectivity of the extraction method and the stability of the prepared colorant. The present work reviews the green solvents used for the extraction of natural food colorants from plants and focuses on the issues related to the selectivity and stability of the products extracted.
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Affiliation(s)
- Milena Tankova Tzanova
- Faculty of Agriculture, Department of Biological Sciences, Trakia University, 6000 Stara Zagora, Bulgaria; (N.G.); (N.M.)
| | - Zvezdelina Yaneva
- Faculty of Veterinary Medicine, Department of Pharmacology, Animal Physiology and Physiological Chemistry, Trakia University, 6000 Stara Zagora, Bulgaria; (Z.Y.); (D.I.); (M.T.)
| | - Donika Ivanova
- Faculty of Veterinary Medicine, Department of Pharmacology, Animal Physiology and Physiological Chemistry, Trakia University, 6000 Stara Zagora, Bulgaria; (Z.Y.); (D.I.); (M.T.)
- Medical Faculty, Department of Medicinal Chemistry and Biochemistry, Trakia University, 6000 Stara Zagora, Bulgaria
| | - Monika Toneva
- Faculty of Veterinary Medicine, Department of Pharmacology, Animal Physiology and Physiological Chemistry, Trakia University, 6000 Stara Zagora, Bulgaria; (Z.Y.); (D.I.); (M.T.)
| | - Neli Grozeva
- Faculty of Agriculture, Department of Biological Sciences, Trakia University, 6000 Stara Zagora, Bulgaria; (N.G.); (N.M.)
| | - Neli Memdueva
- Faculty of Agriculture, Department of Biological Sciences, Trakia University, 6000 Stara Zagora, Bulgaria; (N.G.); (N.M.)
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11
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Cano-Lamadrid M, Martínez-Zamora L, Mozafari L, Bueso MC, Kessler M, Artés-Hernández F. Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products-A Systematic Review. Foods 2023; 12:4456. [PMID: 38137260 PMCID: PMC10742715 DOI: 10.3390/foods12244456] [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: 11/17/2023] [Revised: 12/04/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
Response Surface Methodology (RSM) is a widely used mathematical tool for process optimization, setting their main factorial variables. The current research analyzes and summarizes the current knowledge about the RSM in the extraction of carotenoids from fruit and vegetable by-products, following a systematic review protocol (Prisma 2020 Statement). After an identification of manuscripts in Web of Science (September 2023) using inclusion search terms ("carotenoids", "extraction", "response-surface methodology", "ultrasound", "microwave" and "enzyme"), they were screened by titles and abstracts. Finally, 29 manuscripts were selected according to the PRISMA methodology (an evidence-based minimum set of items for reporting in systematic reviews), then, 16 questions related to the quality criteria developed by authors were applied. All studies were classified as having an acceptable level of quality criteria (≤50% "yes answers"), with four of them reaching a moderate level (>50 to ≤70% "yes answers"). No studies were cataloged as complete (>70% "yes answers"). Most studies are mainly focused on ultrasound-assisted extraction, which has been widely developed compared to microwave or enzymatic-assisted extractions. Most evidence shows that it is important to provide information when RSM is applied, such as the rationale for selecting a particular design, the specification of input variables and their potential levels, a discussion on the statistical model's validity, and an explanation of the optimization procedure. In addition, the principles of open science, specifically data availability, should be included in future scientific manuscripts related to RSM and revalorization.
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Affiliation(s)
- Marina Cano-Lamadrid
- Postharvest and Refrigeration Group, Department of Agricultural Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (M.C.-L.); (L.M.-Z.); (L.M.)
| | - Lorena Martínez-Zamora
- Postharvest and Refrigeration Group, Department of Agricultural Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (M.C.-L.); (L.M.-Z.); (L.M.)
- Department of Food Technology, Nutrition and Food Science, Faculty of Veterinary Sciences, University of Murcia, 30071 Espinardo, Murcia, Spain
| | - Laleh Mozafari
- Postharvest and Refrigeration Group, Department of Agricultural Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (M.C.-L.); (L.M.-Z.); (L.M.)
| | - María Carmen Bueso
- Department of Applied Mathematics and Statistics, Universidad Politécnica de Cartagena, 30202 Cartagena, Murcia, Spain; (M.C.B.); (M.K.)
| | - Mathieu Kessler
- Department of Applied Mathematics and Statistics, Universidad Politécnica de Cartagena, 30202 Cartagena, Murcia, Spain; (M.C.B.); (M.K.)
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Agricultural Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain; (M.C.-L.); (L.M.-Z.); (L.M.)
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12
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Rodriguez-Amaya DB, Esquivel P, Meléndez-Martínez AJ. Comprehensive Update on Carotenoid Colorants from Plants and Microalgae: Challenges and Advances from Research Laboratories to Industry. Foods 2023; 12:4080. [PMID: 38002140 PMCID: PMC10670565 DOI: 10.3390/foods12224080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 11/03/2023] [Accepted: 11/04/2023] [Indexed: 11/26/2023] Open
Abstract
The substitution of synthetic food dyes with natural colorants continues to be assiduously pursued. The current list of natural carotenoid colorants consists of plant-derived annatto (bixin and norbixin), paprika (capsanthin and capsorubin), saffron (crocin), tomato and gac fruit lycopene, marigold lutein, and red palm oil (α- and β-carotene), along with microalgal Dunaliella β-carotene and Haematococcus astaxanthin and fungal Blakeslea trispora β-carotene and lycopene. Potential microalgal sources are being sought, especially in relation to lutein, for which commercial plant sources are lacking. Research efforts, manifested in numerous reviews and research papers published in the last decade, have been directed to green extraction, microencapsulation/nanoencapsulation, and valorization of processing by-products. Extraction is shifting from conventional extraction with organic solvents to supercritical CO2 extraction and different types of assisted extraction. Initially intended for the stabilization of the highly degradable carotenoids, additional benefits of encapsulation have been demonstrated, especially the improvement of carotenoid solubility and bioavailability. Instead of searching for new higher plant sources, enormous effort has been directed to the utilization of by-products of the fruit and vegetable processing industry, with the application of biorefinery and circular economy concepts. Amidst enormous research activities, however, the gap between research and industrial implementation remains wide.
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Affiliation(s)
- Delia B. Rodriguez-Amaya
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
| | - Patricia Esquivel
- Centro Nacional de Ciencia y Tecnología (CITA), Universidad de Costa Rica, San José 11501, Costa Rica;
- Escuela de Tecnología de Alimentos, Universidad de Costa Rica, San José 11501, Costa Rica
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13
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Rojas-Orduña E, Hernández-Carrión M, Gómez-Franco JD, Narváez-Cuenca CE, Sánchez-Camargo ADP. Utilization of red and yellow Coffea arabica var. Caturra pulp: macronutrient analysis, carotenoid extraction, and encapsulation for dairy product enrichment. Front Nutr 2023; 10:1231049. [PMID: 37720375 PMCID: PMC10501141 DOI: 10.3389/fnut.2023.1231049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Accepted: 08/14/2023] [Indexed: 09/19/2023] Open
Abstract
This study aimed to investigate the macronutrient and carotenoid content of red and yellow Coffea arabica var. Caturra pulp, a by-product of coffee processing in Colombia. The study employed ultra-sound-assisted extraction (UAE) to extract carotenoids, and a 23 factorial design was used to evaluate the effects of pulp color, biomass-solvent ratio, and solvent mixture composition on carotenoid content and extraction yield. The condition that provided the highest carotenoid extraction was further encapsulated by spray drying and added to a dairy product. The results showed that coffee pulp has significant dietary fiber content and high levels of carotenoids, with yellow pulp having a higher content than red pulp. Lutein isomers and lutein esters were the most abundant carotenoids found in both red and yellow coffee pulp. The highest carotenoid extraction was achieved using a 1:40 (g/mL) biomass:solvent ratio and a 20:80% v/v Ethanol:Ethyl Acetate solvent mixture for the yellow pulp. The carotenoid extract also demonstrated high encapsulation efficiency (46.57 ± 4.03%) and was found to be stable when added to a fermented milk product. This study presents an alternative solution for utilizing coffee by-products in Colombia, which could positively impact the families of over half a million Colombian coffee producers.
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Affiliation(s)
- Elkin Rojas-Orduña
- Group of Product and Process Design, Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá, Colombia
| | - María Hernández-Carrión
- Group of Product and Process Design, Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá, Colombia
| | - Juan David Gómez-Franco
- Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Bogotá, Colombia
| | - Carlos-Eduardo Narváez-Cuenca
- Food Chemistry Research Group, Departamento de Química, Facultad de Ciencias, Universidad Nacional de Colombia, Bogotá, Colombia
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14
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Viñas-Ospino A, Panić M, Radojčić- Redovniković I, Blesa J, Esteve M. Using novel hydrophobic deep eutectic solvents to improve a sustainable carotenoid extraction from orange peels. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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15
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Menezes Silva JV, Silva Santos A, Araujo Pereira G, Campos Chisté R. Ultrasound-assisted extraction using ethanol efficiently extracted carotenoids from peels of peach palm fruits (Bactris gasipaes Kunth) without altering qualitative carotenoid profile. Heliyon 2023; 9:e14933. [PMID: 37089291 PMCID: PMC10114151 DOI: 10.1016/j.heliyon.2023.e14933] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 03/09/2023] [Accepted: 03/22/2023] [Indexed: 04/08/2023] Open
Abstract
Peach palm (Bactris gasipaes Kunth) is an amazonian fruit in which its peel has been appointed as a carotenoid-rich byproduct with biological properties. For analytical purposes, carotenoids are frequently extracted by non-green (use of toxic organic solvents) and time-consuming methods, which can affect the quality (carotenoid profile) and safety of extracts for direct food applications. We investigated herein the effect of different extraction methods on the individual carotenoid profile of extracts of peach palm peels by HPLC-DAD. Carotenoid extractions were carried out by maceration in mortar with pestle (with acetone or ethanol), magnetic stirring, shaker and ultrasound-assisted extraction (UAE) using ethanol. UAE provided the highest carotenoid contents (67 mg/100 g), followed by maceration with acetone and ethanol (63 and 52 mg/100 g, respectively), while the lowest contents were observed for the magnetic stirring and shaker extractions (44 mg/100 g), being (all-E)-β-carotene and a Z-isomer of γ-carotene accounted 54-73% of the carotenoid composition. HPLC-DAD data showed the same carotenoid profile regardless the extraction method, yet the percentage of Z-isomers of β-carotene was higher for the shaking (18%), UAE (17%) and magnetic stirring (15%) than for both maceration methods (7 and 8%, with acetone and ethanol, respectively). Thus, the tested extraction methods affected the total carotenoid contents, whereas the chromatographic profile did not change. Furthermore, a carotenoid-rich extract was effectively obtained by using ethanol associated with ultrasound technique (less time-consuming) instead of toxic and non-safe solvents.
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16
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Green Solvents: Emerging Alternatives for Carotenoid Extraction from Fruit and Vegetable By-Products. Foods 2023; 12:foods12040863. [PMID: 36832938 PMCID: PMC9956085 DOI: 10.3390/foods12040863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/14/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
Carotenoids have important implications for human health and the food industry due to their antioxidant and functional properties. Their extraction is a crucial step for being able to concentrate them and potentially include them in food products. Traditionally, the extraction of carotenoids is performed using organic solvents that have toxicological effects. Developing greener solvents and techniques for extracting high-value compounds is one of the principles of green chemistry and a challenge for the food industry. This review will analyze the use of green solvents, namely, vegetable oils, supercritical fluids, deep eutectic solvents, ionic liquids, and limonene, combined with nonconventional techniques (ultrasound-assisted extraction and microwave), for carotenoid extraction from fruit and vegetable by-products as upcoming alternatives to organic solvents. Recent developments in the isolation of carotenoids from green solvents and their inclusion in food products will also be discussed. The use of green solvents offers significant advantages in extracting carotenoids, both by decreasing the downstream process of solvent elimination, and the fact that the carotenoids can be included directly in food products without posing a risk to human health.
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Hladnik L, Vicente FA, Košir A, Grilc M, Likozar B. Stirred, ultrasound-assisted and microwave-assisted extraction process of β-carotene from Rhodotorula glutinis in biorefinery downstream. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2023.123293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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18
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Current Challenges in the Sustainable Valorisation of Agri-Food Wastes: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr11010020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
In the upcoming years, the world will face societal challenges arising, in particular, from the impact of climate change and the inefficient use of natural resources, in addition to an exponential growth of the world population, which according to the United Nations (UN) estimations will be 9.8 billion in 2050. This increasing trend requires optimized management of natural resources with the use of value-added waste and a significant reduction in food loss and food waste. Moreover, the recent pandemic situation, COVID-19, has contributed indisputably. Along with the agri-food supply chain, several amounts of waste or by-products are generated. In most cases, these biomass wastes cause serious environmental concerns and high costs to enterprises. The valorisation of the agri-food loss and food industry wastes emerged as a useful strategy to produce certain value-added compounds with several potential applications, namely in the food, health, pharmaceutical, cosmetic, and environmental fields. Therefore, in this review, some of the crucial sustainable challenges with impacts on the valorisation of agri-food loss/wastes and by-products are discussed and identified, in addition to several opportunities, trends and innovations. Potential applications and usages of the most important compounds found in food loss/waste will be highlighted, with a focus on the food industry, pharmaceutical industry, and the environment.
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19
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Kumar G, Upadhyay S, Yadav DK, Malakar S, Dhurve P, Suri S. Application of ultrasound technology for extraction of color pigments from plant sources and their potential bio‐functional properties: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Gaurav Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Srishti Upadhyay
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Dhiraj Kumar Yadav
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Santanu Malakar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
- Department of Food Technology Rajiv Gandhi University Doimukh India
| | - Priyanka Dhurve
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Shweta Suri
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
- Amity Institute of Food Technology (AIFT) Amity University Uttar Pradesh Noida India
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20
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de Cássia Spacki K, Corrêa RCG, Uber TM, Barros L, Ferreira ICFR, Peralta RA, de Fátima Peralta Muniz Moreira R, Helm CV, de Lima EA, Bracht A, Peralta RM. Full Exploitation of Peach Palm ( Bactris gasipaes Kunth): State of the Art and Perspectives. PLANTS (BASEL, SWITZERLAND) 2022; 11:3175. [PMID: 36432904 PMCID: PMC9696370 DOI: 10.3390/plants11223175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 11/14/2022] [Accepted: 11/16/2022] [Indexed: 06/16/2023]
Abstract
The peach palm (Bactris gasipaes Kunth) is a palm tree native to the Amazon region, with plantations expanding to the Brazilian Southwest and South regions. This work is a critical review of historical, botanical, social, environmental, and nutritional aspects of edible and nonedible parts of the plant. In Brazil, the importance of the cultivation of B. gasipaes to produce palm heart has grown considerably, due to its advantages in relation to other palm species, such as precocity, rusticity and tillering. The last one is especially important, as it makes the exploitation of peach palm hearts, contrary to what happens with other palm tree species, a non-predatory practice. Of special interest are the recent efforts aiming at the valorization of the fruit as a source of carotenoids and starch. Further developments indicate that the B. gasipaes lignocellulosic wastes hold great potential for being upcycled into valuable biotechnological products such as prebiotics, enzymes, cellulose nanofibrils and high fiber flours. Clean technologies are protagonists of the recovery processes, ensuring the closure of the product's life cycle in a "green" way. Future research should focus on expanding and making the recovery processes economically viable, which would be of great importance for stimulating the peach palm production chain.
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Affiliation(s)
| | - Rúbia Carvalho Gomes Corrêa
- Programa de Pós-Graduação em Tecnologias Limpas, Instituto Cesumar de Ciência, Tecnologia e Inovação—ICETI, Universidade Cesumar—UNICESUMAR, Maringá 87050-900, Brazil
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Thaís Marques Uber
- Departamento de Bioquímica, Universidade Estadual de Maringá, Maringá 87020-900, Brazil
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Rosely Aparecida Peralta
- Departamento de Química, Universidade Federal de Santa Catarina, Florianópolis 88040-900, Brazil
| | | | | | | | - Adelar Bracht
- Departamento de Bioquímica, Universidade Estadual de Maringá, Maringá 87020-900, Brazil
| | - Rosane Marina Peralta
- Departamento de Bioquímica, Universidade Estadual de Maringá, Maringá 87020-900, Brazil
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González-Jaramillo N, Bailon-Moscoso N, Duarte-Casar R, Romero-Benavides JC. Peach Palm ( Bactris gasipaes Kunth.): Ancestral Tropical Staple with Future Potential. PLANTS (BASEL, SWITZERLAND) 2022; 11:3134. [PMID: 36432863 PMCID: PMC9695847 DOI: 10.3390/plants11223134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/08/2022] [Accepted: 11/13/2022] [Indexed: 06/16/2023]
Abstract
A pre-Columbian staple, Bactris gasipaes Kunth. is a palm tree domesticated around 4000 years ago, so appreciated that a Spanish chronicler wrote in 1545, "only their wives and children were held in higher regard" by the Mesoamerican natives. The peach palm is an integral part of the foodways and gastronomy of Ecuador, Colombia, Bolivia, Peru, Brazil, and other tropical American countries; meanwhile, it is almost unknown in the rest of the world, except for hearts of palm. Although abundant, the species faces anthropogenic threats. The purpose of this study is to describe and summarize the physicochemical, nutritional, and bioactive characteristics of the peach palm and its two main alimentary products: hearts of palm and fruits, highlighting the functional and antioxidant potential of the latter, showing both ancestral and modern uses. There is active research on peach palm products and coproducts that aim for better, more sustainable uses of its traditional and recently found properties. The review and presentation of studies on this strategically relevant species can motivate the protection of endangered populations and stimulate new lines of research to advance development in the food, pharmaceutical, and cosmetic industries, with fair trade, sustainable development goals, and adaptation to climate change in mind.
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Affiliation(s)
- Nancy González-Jaramillo
- Maestría en Alimentos, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador
- Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador
| | - Natalia Bailon-Moscoso
- Facultad de Ciencias de la Salud, Universidad Técnica Particular de Loja, Loja 110108, Ecuador
| | - Rodrigo Duarte-Casar
- Departamento de Turismo y Gastronomía, Facultad de Ciencias Administrativas y Económicas, Universidad Técnica de Manabí, Portoviejo 130105, Ecuador
| | - Juan Carlos Romero-Benavides
- Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador
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22
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Han J, Jia W, Wan Y, Sun X, Liang M, Wei C, Liu W. Ultrasonic-assisted extraction of carotenoids using cottonseed oil: optimization, physicochemical properties, and flavor studies. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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Guidance for formulating ingredients/products from Chlorella vulgaris and Arthrospira platensis considering carotenoid and chlorophyll bioaccessibility and cellular uptake. Food Res Int 2022; 157:111469. [DOI: 10.1016/j.foodres.2022.111469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 05/27/2022] [Accepted: 06/02/2022] [Indexed: 11/18/2022]
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do Nascimento TC, Pinheiro PN, Fernandes AS, Caetano PA, Jacob-Lopes E, Zepka LQ. Insights on the Bioaccessibility of Natural Pigments from Diatom Chaetoceros calcitrans. Molecules 2022; 27:3305. [PMID: 35630782 PMCID: PMC9147772 DOI: 10.3390/molecules27103305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/05/2022] [Accepted: 03/09/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to investigate the bioaccessibility of carotenoids and chlorophylls from the biomass of microalgae Chaetoceros calcitrans. The samples were submitted to an in vitro digestion protocol, and the compounds were determined by HPLC-PDA-MS/MS. A total of 13 compounds were identified in all tests. After in vitro digestion, the relative bioaccessibility of carotenoids and chlorophylls ranged from 4 to 58%. The qualitative profile of carotenoids reflected the initial sample, with all-E-zeaxanthin (57.2%) being the most bioaccessible compound, followed by all-E-neochrome (31.26%), the latter being reported for the first time in the micellar fraction. On the other hand, among the chlorophylls only pheophytin a (15.01%) was bioaccessible. Furthermore, a chlorophyll derivative (Hydroxypheophytin a’) was formed after in vitro digestion. Considering all compounds, xanthophylls (12.03%) and chlorophylls (12.22%) were significantly (p < 0.05) more bioaccessible than carotenes (11.22%). Finally, the considerable individual bioaccessibilities found, especially for zeaxanthin, demonstrate the bioactive potential of this bioresource. However, the large reduction in the totality of compounds after in vitro digestion suggests that additional technological strategies should be explored in the future to increase the efficiency of micellarization and enhance its bioactive effects.
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Affiliation(s)
| | | | | | | | | | - Leila Q. Zepka
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, RS, Brazil; (T.C.d.N.); (P.N.P.); (A.S.F.); (P.A.C.); (E.J.-L.)
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Le-Tan H, Fauster T, Haas K, Jaeger H. Aqueous Extraction of Curcuminoids from Curcuma longa: Effect of Cell Disintegration Pre-treatment and Extraction Condition. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02820-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AbstractCell structure modification techniques have the potential to improve curcuminoid recovery in Curcuma longa. In this study, different pre-treatments such as high hydrostatic pressure (HPP, high pressure processing), ultrasound (US), pulsed electric field (PEF), and ohmic heating (OH) were used on dried C. longa before aqueous extraction at pH 2.0, 5.0, and 8.0. The released curcuminoids, cell disintegration index (Zp), particle size distribution (PSD), and color (CIE L*, a*, b*) were used to evaluate the different pre-treatment impacts on plant structure and extract properties. In untreated turmeric, the highest amount of released curcuminoids (3.89 mg/g dry matter) was obtained after extraction for 30 min at 95° in the aqueous phase. After pre-treatments, the acidic conditions showed a considerable improvement in curcuminoid recovery; PEF, HPP, and OH improved the curcuminoid recovery by 3.39-, 3.13-, and 1.24-fold, respectively; while US did not lead to an increased release of curcuminoids compared to the untreated material. The highest curcuminoid recovery (with PEF and extraction at pH 5.0) was 6.6% w/w of the total curcuminoids. The non-thermal pre-treatments have less impact on the extract’s color compared to the extraction pH, with alkaline conditions reducing the lightness of the extract.
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26
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Yu J, Liu X, Zhang L, Shao P, Wu W, Chen Z, Li J, Renard CM. An overview of carotenoid extractions using green solvents assisted by Z-isomerization. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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27
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Coelho TLS, Silva DSN, Dos Santos Junior JM, Dantas C, Nogueira ARDA, Lopes Júnior CA, Vieira EC. Multivariate optimization and comparison between conventional extraction (CE) and ultrasonic-assisted extraction (UAE) of carotenoid extraction from cashew apple. ULTRASONICS SONOCHEMISTRY 2022; 84:105980. [PMID: 35288329 PMCID: PMC8921489 DOI: 10.1016/j.ultsonch.2022.105980] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 02/23/2022] [Accepted: 03/08/2022] [Indexed: 05/05/2023]
Abstract
Carotenoids are an essential component of cashew and can be used in pharmaceuticals, cosmetics, natural pigment, food additives, among other applications. The present work focuses on optimizing and comparing conventional and ultrasound-assisted extraction methods. Every optimization step took place with a 1:1 (w:w) mixture of yellow and red cashew apples lyophilized and ground in a cryogenic mill. A Simplex-centroid design was applied for both methods, and the solvents acetone, methanol, ethanol, and petroleum ether were evaluated. After choosing the extractor solvent, a central composite design was applied to optimize the sample mass (59-201 mg) and extraction time (6-34 min). The optimum conditions for the extractor solvent were 38% acetone, 30% ethanol, and 32% petroleum ether for CE and a mixture of 44% acetone and 56% methanol for UAE. The best experimental conditions for UAE were a sonication time of 19 min and a sample mass of 153 mg, while the CE was 23 min and 136 mg. Comparing red and yellow cashews, red cashews showed a higher carotenoid content in both methodologies. The UAE methodology was ca. 21% faster, presented a more straightforward composition of extracting solution, showed an average yield of superior carotenoid content in all samples compared to CE. Therefore, UAE has demonstrated a simple, efficient, fast, low-cost adjustment methodology and a reliable alternative for other applications involving these bioactive compounds in the studied or similar matrix.
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Affiliation(s)
- Tiago Linus Silva Coelho
- Grupo de Instrumentação Analítica e Preparo de Amostra (GRIAPA), Department of Chemistry, Federal University of Piauí - UFPI, 64049-550 Teresina, Piauí, Brazil
| | - Darlisson Slag Neri Silva
- Grupo de Instrumentação Analítica e Preparo de Amostra (GRIAPA), Department of Chemistry, Federal University of Piauí - UFPI, 64049-550 Teresina, Piauí, Brazil
| | - Jedaias Marreiros Dos Santos Junior
- Grupo de Instrumentação Analítica e Preparo de Amostra (GRIAPA), Department of Chemistry, Federal University of Piauí - UFPI, 64049-550 Teresina, Piauí, Brazil
| | - Clecio Dantas
- Laboratório de Química Computacional Inorgânica e Quimiometria - (LQCINMETRIA), State University of Maranhão - UEMA, 65604-380 Caxias, Maranhão, Brazil
| | | | - Cícero Alves Lopes Júnior
- Institute for Chemistry, TESLA - Analytical Chemistry, University of Graz, Universitätsplatz 1/I, 8010 Graz, Austria; Grupo de Estudo em Bioanalítica (GEBIO), Department of Chemistry, Federal University of Piauí - UFPI, 64049-550 Teresina, Piauí, Brazil.
| | - Edivan Carvalho Vieira
- Grupo de Instrumentação Analítica e Preparo de Amostra (GRIAPA), Department of Chemistry, Federal University of Piauí - UFPI, 64049-550 Teresina, Piauí, Brazil.
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Lara-Abia S, Welti-Chanes J, Cano MP. Effect of Ultrasound-Assisted Extraction of Carotenoids from Papaya ( Carica papaya L. cv. Sweet Mary) Using Vegetable Oils. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030638. [PMID: 35163902 PMCID: PMC8839964 DOI: 10.3390/molecules27030638] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 01/28/2023]
Abstract
By-products from fruits and are of great interest for their potential use in the food industry due to their high content of bioactive compounds. Herein, we examined the ultrasound-assisted extraction (UAE) of carotenoid and carotenoid esters from papaya pulp and peel using soybean oil and sunflower oil as alternative green solvents. Response surface methodology (RSM) was established to optimize the UAE process. Three independent variables, ultrasonic amplitude (20–60%), time (10–60 min), and co-solvent percentage (ethanol) (5–20%, v/v), were applied. The highest total carotenoid content in the UAE extracts was obtained from papaya pulp extracts (58.7 ± 1.6 and 56.0 ± 1.5 μg carotenoids/g oil) using soybean oil and sunflower oil, respectively (60% amplitude/ 10 min/ 20% ethanol). On the other hand, the highest carotenoid content (52.0 ± 0.9 μg carotenoids/g oil) was obtained from papaya peel using soybean oil applying the UAE process (20% amplitude/ 77 min/ 20% ethanol); a minor content of 39.3 ± 0.5 μg carotenoids/g oil was obtained from papaya peel using sunflower oil at 60% amplitude/ 60 min/ 5% ethanol. Lycopene was the most abundant carotenoid among all individual carotenoids observed in papaya oil extracts, obtaining the highest yields of this carotenoid when papaya pulp and peel were extracted using soybean oil (94% and 81%, respectively) and sunflower oil (95% and 82%, respectively). Great extraction of xanthophyll esters was detected using 20% of ethanol in the vegetable oil extraction solvent (v/v). High correlations (>0.85) was obtained between total carotenoid content and color determination in the UAE oil extracts. UAE vegetable oil extracts enriched with carotenoids from papaya by-products could be useful to formulate new food ingredients based on emulsions with interesting potential health benefits.
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Affiliation(s)
- Sara Lara-Abia
- Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL) (CSIC-UAM), 28001 Madrid, Spain;
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Monterrey 64000, Mexico;
| | - Jorge Welti-Chanes
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Monterrey 64000, Mexico;
| | - M. Pilar Cano
- Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL) (CSIC-UAM), 28001 Madrid, Spain;
- Correspondence:
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MONTEIRO SF, COSTA ELN, FERREIRA RSB, CHISTÉ RC. Simultaneous extraction of carotenoids and phenolic compounds from pulps of orange and yellow peach palm fruits (Bactris gasipaes) by ultrasound-assisted extraction. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.34021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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30
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Fernandes AS, Nascimento TC, Pinheiro PN, Vendruscolo RG, Wagner R, de Rosso VV, Jacob-Lopes E, Zepka LQ. Bioaccessibility of microalgae-based carotenoids and their association with the lipid matrix. Food Res Int 2021; 148:110596. [PMID: 34507741 DOI: 10.1016/j.foodres.2021.110596] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 07/02/2021] [Accepted: 07/07/2021] [Indexed: 01/05/2023]
Abstract
The composition of microalgae can contribute to nutritious and functional diets. Among the functional compounds, carotenoids are in focus since positive effects on human health have been established, which are in turn related to their bioaccessibility. In addition to essential nutrients, our hypothesis was that microalgae biomasses could be used as sources of bioaccessible carotenoids. Thus, this study determined for the first time the bioaccessibility of carotenoids from biomass of Scenedesmus bijuga and Chlorella sorokiniana and their possible relationship with the lipid composition of the matrix. The samples were submitted to in vitro digestion protocol, and carotenoids were determined by HPLC-PDA-MS/MS. Individual bioaccessibility of carotenoids was ≥ 3.25%. In general, compounds in their cis conformation were more bioaccessible than trans; and total carotenes more than total xanthophylls. Twelve compounds were bioaccessible from the biomass of S. bijuga, and eight in C. sorokiniana. In S. bijuga, the bioaccessibility of total carotenoids was 7.30%, and the major bioaccessible carotenoids were 9-cis-β-carotene (43.78%), 9-cis-zeaxanthin (42.30%) followed by 9-cis-lutein (26.73%); while in C. sorokiniana, the total bioaccessibility was 8.03%, and 9-cis-β-carotene (26.18%), all-trans-β-carotene (13.56%), followed by 13-cis-lutein (10.71%) were the major compounds. Overall, the total content of lipids does not influence the bioaccessibility of total carotenoids. Still, the lipid composition, including structural characteristics such as degree of saturation and chain length of the fatty acid, impacts the promotion of individual bioaccessibility of carotenes and xanthophylls of microalgae. Finally, the results of this study can assist the development of microalgae-based functional food ingredients and products.
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Affiliation(s)
- Andrêssa S Fernandes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Tatiele C Nascimento
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Pricila N Pinheiro
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Raquel G Vendruscolo
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Roger Wagner
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Veridiana V de Rosso
- Department of Biosciences, Federal University of São Paulo (UNIFESP), Rua Silva Jardim 136, Santos 11015-020, Brazil
| | - Eduardo Jacob-Lopes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Leila Q Zepka
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil.
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Peixoto Araujo NM, Arruda HS, Marques DRP, de Oliveira WQ, Pereira GA, Pastore GM. Functional and nutritional properties of selected Amazon fruits: A review. Food Res Int 2021; 147:110520. [PMID: 34399498 DOI: 10.1016/j.foodres.2021.110520] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 05/26/2021] [Accepted: 06/10/2021] [Indexed: 01/23/2023]
Abstract
This review reports the nutritional, phytochemical compounds and biological properties of 4 fruits commonly consumed by people living in Amazon region, namely Biribá (Rollinia mucosa Jacq.), Rambutan (Nephelium lappaceum L.), Pupunha (Bactris gasipaes Kunth) and Tucumã (Astrocaryum aculeatum Meyer). These fruits have been high held nutritional, functional and economic potential and contribute to the daily intake of nutrients, energy and bioactive compounds by people living in Amazon rainforest region. Phytochemical compounds with biological properties were detected in these fruits, for instance (but not limited to), annonaceous acetogenins in Biribá, geraniin and corilagin in Rambutan, rutin and catechin in Pupunha, and β-carotene and flavonoids in Tucumã. The biological properties of Biribá, Rambutan, Pupunha and Tucumã have been evaluated by in vitro and in vivo assays, especially antioxidant and antimicrobial activities. Therefore, these Amazonian fruits can be exploited by the food industry as a food and therapeutic plant-material to develop valuable products, such as medicine products and can be used as sources for obtaining compounds for the food, cosmetics and pharmaceutical applications.
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Affiliation(s)
- Nayara Macêdo Peixoto Araujo
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
| | - Henrique Silvano Arruda
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil; Nutrition and Metabolism Laboratory, Department of Food and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - David Roger Paixão Marques
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Williara Queiroz de Oliveira
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
| | - Gustavo Araujo Pereira
- Institute of Technology, School of Food Engineering, Federal University of Pará (UFPA), 66075-110 Belém, PA, Brazil
| | - Glaucia Maria Pastore
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil
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Patra A, Abdullah S, Pradhan RC. Application of artificial neural
network‐genetic
algorithm and response surface methodology for optimization of
ultrasound‐assisted
extraction of phenolic compounds from cashew apple bagasse. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13828] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Abhipriya Patra
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| | - S Abdullah
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
| | - Rama Chandra Pradhan
- Department of Food Process Engineering National Institute of Technology Rourkela Odisha India
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High Hydrostatic Pressure-Assisted Extraction of Carotenoids from Papaya (Carica papaya L. cv. Maradol) Tissues Using Soybean and Sunflower Oil as Potential Green Solvents. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09289-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Jayesree N, Hang PK, Priyangaa A, Krishnamurthy NP, Ramanan RN, Turki MSA, Charis MG, Ooi CW. Valorisation of carrot peel waste by water-induced hydrocolloidal complexation for extraction of carotene and pectin. CHEMOSPHERE 2021; 272:129919. [PMID: 35534975 DOI: 10.1016/j.chemosphere.2021.129919] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 01/29/2021] [Accepted: 02/06/2021] [Indexed: 06/14/2023]
Abstract
Food processing waste is a potential resource of a variety of bioactive compounds. Carrot peel is a good example of phytonutrient-rich agroindustrial byproducts generated from the processing of carrots. The conventional methods for the extraction of phytonutrients typically involve large volume of organic solvents, complex procedures and expensive equipment. Hence, the development of green and simpler extraction method is advantageous to the valorisation of agroindustrial waste in terms of economic and sustainability. In this study, the applicability of carotene-pectin hydrocolloidal complexation to the co-extraction of carotenoids and pectin from carrot peel waste was evaluated. Carrot peel waste is a potential feedstock for this extraction method because it is rich in carotenoids and pectin, which could form the colloidal complex induced by water. The operating conditions of complexation process were optimized using response surface methodology. The maximum yield and purity of β-carotenes extracted from carrot peel are 1.17 mg/100 g wet sample and 96%, respectively. In comparison to the conventional solvent extraction method, the number of operating steps in carotene-pectin hydrocolloidal complexation is significantly lower and the antioxidant activity of β-carotenes was higher. The carotene-pectin hydrocolloidal complexation method is therefore a green extraction method that enables the valorisation of agricultural waste to recover carotenoids.
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Affiliation(s)
- Nagarajan Jayesree
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500, Bandar Sunway, Selangor, Malaysia
| | - Pui Kay Hang
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500, Bandar Sunway, Selangor, Malaysia
| | - Arumugam Priyangaa
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500, Bandar Sunway, Selangor, Malaysia
| | | | | | - M S Aldawoud Turki
- Department of Botany & Microbiology, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - M Galanakis Charis
- Department of Research & Innovation, Galanakis Laboratories, Skalidi 34, GR-73131, Chania, Greece; King Saud University, College of Sciences, Riyadh, Saudi Arabia; Food Waste Recovery Group, ISEKI Food Association, Vienna, Austria
| | - Chien Wei Ooi
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, 47500, Bandar Sunway, Selangor, Malaysia; Monash-Industry Palm Oil Education and Research Platform (MIPO), Monash University Malaysia, 47500, Bandar Sunway, Selangor, Malaysia.
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Velasco-Arango VA, Hleap-Zapata JI, Ordóñez-Santos LE. Effect of Adding Guava ( Psidium guajava) Epicarp Extract Flour on the Physicochemical, Textural, Colour and Sensory Properties of Frankfurters. Food Technol Biotechnol 2021; 59:185-193. [PMID: 34316279 PMCID: PMC8284103 DOI: 10.17113/ftb.59.02.21.7062] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Accepted: 04/21/2021] [Indexed: 11/25/2022] Open
Abstract
Research background The industrial transformation of tropical fruits, and in particular guava, generates a large quantity of by-products that are generally disposed of as organic waste. In these by-products a large quantity of bioactive substances is concentrated, such as carotenoids, which can be used for the partial substitution of nitrites in meat sausages without affecting their physicochemical, colour and conservation characteristics. Although there are some studies in this regard, there is still a lack of research, especially on guava residues, to verify this hypothesis. Therefore, the aim of this study is to investigate the influence of the components of the guava epicarp extract on the physicochemical, textural, colour and sensory properties of frankfurters. Experimental approach There treatments were investigated (25, 50 and 75% nitrite replacement with guava epicarp flour extract), along with a control treatment without the extract. The physicochemical properties, colour coordinates, and texture parameters were analysed, and a sensory evaluation was also carried out. The treatment that gave the best results was subjected to stability analysis over 30 days. Results and conclusions The addition of 25% guava epicarp flour extract gave the best results, since it did not affect the colouration of the sausages or their physicochemical and textural properties. Likewise, during the stability analysis over time, the parameters related to fat oxidation were not affected, and final products had a residual nitrite load of (23.6±0.2) mg/kg, lower than the maximum allowed (150 mg/kg). Novelty and scientific contribution The partial substitution of the nitrites in frankfurters with the carotenoids from the guava epicarp flour added in a mass fraction up to 25% can be a viable alternative to produce sausages with lower content of nitrites, without affecting their colouration or shelf life. This is important for the meat industry, which favours the development of new products using substances of natural origin.
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Affiliation(s)
- Viviana Andrea Velasco-Arango
- Facultad de Ingeniería y Administración, Departamento de Ingeniería Universidad Nacional de Colombia - Sede Palmira, Carrera 32 No. 12-00, Palmira, Valle del Cauca, Colombia
| | - José Igor Hleap-Zapata
- Facultad de Ingeniería y Administración, Departamento de Ingeniería Universidad Nacional de Colombia - Sede Palmira, Carrera 32 No. 12-00, Palmira, Valle del Cauca, Colombia
| | - Luis Eduardo Ordóñez-Santos
- Facultad de Ingeniería y Administración, Departamento de Ingeniería Universidad Nacional de Colombia - Sede Palmira, Carrera 32 No. 12-00, Palmira, Valle del Cauca, Colombia
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Ferreira LMDMC, Pereira RR, de Carvalho FB, Silva Santos A, Ribeiro-Costa RM, Carréra Silva Júnior JO. Green Extraction by Ultrasound, Microencapsulation by Spray Drying and Antioxidant Activity of the Tucuma Coproduct ( Astrocaryum vulgare Mart.) Almonds. Biomolecules 2021; 11:biom11040545. [PMID: 33917892 PMCID: PMC8068271 DOI: 10.3390/biom11040545] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/26/2021] [Accepted: 04/06/2021] [Indexed: 02/07/2023] Open
Abstract
The industrial processing amazon fruits, like tucuma, generates a large amount of coproducts with large nutritional potential. Thus, this work obtained the oily extract of the tucuma almonds coproducts by green extraction using palm oil by the ultrasound method and then microencapsulated by atomization and verification of its antioxidant activity. Thermogravimetric techniques, infrared spectroscopy, scanning electron microscopy, moisture content, water activity were applied to characterize the microparticles. Total carotenoids were determined by UV spectroscopy and antioxidant activity was measured by 2,2′-azino-di-(3-ethylbenzthiazoline sulfonic acid and co-oxidation in the system β-carotene/linoleic acid. The oily extract and microparticle had total carotenoid contents of 3.305 mg/100 g ± 0.01 and 2.559 mg/100 g ± 0.01, respectively. The antioxidant activity assessed through the 2,2′-azino-di-(3-ethylbenzthiazoline sulfonic acid value was 584.75 μM/trolox ± 0.01 (oily extract) and 537.12 μM/trolox ± 0.01 (microparticle) were determined. In the system β-carotene/linoleic acid showed oxidation of 49.9% ± 1.8 lipophilic extract and 43.3% ± 2.3 microparticle. The results showed that the oily extract of the tucuma almond coproduct can be used as a carotenoid-rich source and microencapsuled with possible application for functional foods production.
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Affiliation(s)
| | - Rayanne Rocha Pereira
- Laboratory of Pharmaceutical and Cosmetic R&D, College of Pharmacy, Federal University of Pará, Belém 66075-110, Brazil; (L.M.d.M.C.F.); (R.R.P.)
| | - Fernanda Brito de Carvalho
- Laboratory of Innovation and Development of Pharmaceutical Technology, Federal University of Amazonas, Manaus 69067-005, Brazil;
| | - Alberdan Silva Santos
- Laboratory of Systematic Investigation in Biotechnology and Molecular Biodiversity, Federal University of Pará, Belém 66075-110, Brazil;
| | | | - José Otávio Carréra Silva Júnior
- Laboratory of Pharmaceutical and Cosmetic R&D, College of Pharmacy, Federal University of Pará, Belém 66075-110, Brazil; (L.M.d.M.C.F.); (R.R.P.)
- Correspondence: ; Tel.: +55-(91)-3201-8345
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37
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do Nascimento TC, Pinheiro PN, Fernandes AS, Murador DC, Neves BV, de Menezes CR, de Rosso VV, Jacob-Lopes E, Zepka LQ. Bioaccessibility and intestinal uptake of carotenoids from microalgae Scenedesmus obliquus. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110780] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Ordóñez-Santos LE, Esparza-Estrada J, Vanegas-Mahecha P. Ultrasound-assisted extraction of total carotenoids from mandarin epicarp and application as natural colorant in bakery products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110598] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Wang J, Wang J, Kranthi Vanga S, Raghavan V. Influence of high-intensity ultrasound on the IgE binding capacity of Act d 2 allergen, secondary structure, and In-vitro digestibility of kiwifruit proteins. ULTRASONICS SONOCHEMISTRY 2021; 71:105409. [PMID: 33341536 PMCID: PMC8187882 DOI: 10.1016/j.ultsonch.2020.105409] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 11/08/2020] [Accepted: 11/09/2020] [Indexed: 05/02/2023]
Abstract
Kiwifruit can trigger allergic reactions that can lead to death, causing public health concerns worldwide. In the present study, we treated kiwifruit samples with high-intensity ultrasound (20 kHz, 400 W, 50% duty cycle) for 0 to 16 min to evaluate its effect on the IgE binding capacity of kiwifruit allergen Act d 2, secondary structure and in-vitro digestibility of kiwifruit proteins. The changes in the protein solubility and microstructures of kiwifruit were also analyzed. The results showed that treatment with powerful ultrasound caused a significant disruption in the microstructure of kiwifruit tissues, leading to the changes in the secondary structures of proteins, including a loss of alpha-helixes and an increase in beta-sheet structures. These structural changes were due to the ultrasound treatment, especially 16 min of treatment, resulted in a 50% reduction in Act d 2 allergen content and significantly improved in-vitro digestibility up to 62% from the initial level of 35%. Furthermore, the solubility of the total proteins present in kiwifruit samples was significantly decreased by 20% after 16-min ultrasound processing. The results of this work showed that high-intensity ultrasound treatment has a potential application in reducing the allergenicity of kiwifruit or related products.
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Affiliation(s)
- Jin Wang
- School of Advanced Agricultural Sciences, Peking University, Beijing 100871, China; Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Sai Kranthi Vanga
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada
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Kumar PC, Oberoi HS, Azeez S. Basella- an Underutilized Green Leafy Vegetable with a Potential for Functional Food Development. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1874410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Pushpa Chethan Kumar
- Division of Post Harvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Bengaluru, India
| | - Harinder Singh Oberoi
- Division of Post Harvest Technology and Agricultural Engineering, ICAR-Indian Institute of Horticultural Research, Bengaluru, India
- Food Safety and Standards Authority of India, New Delhi, India
| | - Shamina Azeez
- Division of Basic Sciences, ICAR-Indian Institute of Horticultural Research, Bengaluru, India
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Meléndez-Martínez AJ, Böhm V, Borge GIA, Cano MP, Fikselová M, Gruskiene R, Lavelli V, Loizzo MR, Mandić AI, Brahm PM, Mišan AČ, Pintea AM, Sereikaitė J, Vargas-Murga L, Vlaisavljević SS, Vulić JJ, O'Brien NM. Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate Change. Annu Rev Food Sci Technol 2021; 12:433-460. [PMID: 33467905 DOI: 10.1146/annurev-food-062220-013218] [Citation(s) in RCA: 59] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Carotenoids are versatile isoprenoids that are important in food quality and health promotion. There is a need to establish recommended dietary intakes/nutritional reference values for carotenoids. Research on carotenoids in agro-food and health is being propelled by the two multidisciplinary international networks, the Ibero-American Network for the Study of Carotenoids as Functional Foods Ingredients (IBERCAROT; http://www.cyted.org) and the European Network to Advance Carotenoid Research and Applications in Agro-Food and Health (EUROCAROTEN; http://www.eurocaroten.eu). In this review, considerations for their safe and sustainable use in products mostly intended for health promotion are provided. Specifically, information about sources, intakes, and factors affecting bioavailability is summarized. Furthermore, their health-promoting actions and importance in public health in relation to the contribution of reducing the risk of diverse ailments are synthesized. Definitions and regulatory and safety information for carotenoid-containing products are provided. Lastly, recent trends in research in the context of sustainable healthy diets are summarized.
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Affiliation(s)
- Antonio J Meléndez-Martínez
- Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Volker Böhm
- Institute of Nutritional Sciences, Bioactive Plant Products Research Group, Friedrich-Schiller-Universität Jena, 07743 Jena, Germany
| | | | - M Pilar Cano
- Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL) (CSIC-UAM), 28049 Madrid, Spain
| | - Martina Fikselová
- Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, 94976 Nitra, Slovakia
| | - Ruta Gruskiene
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milano, Italy
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Arcavacata di Rende, Italy
| | - Anamarija I Mandić
- Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Paula Mapelli Brahm
- Nutrition and Food Science, Toxicology and Legal Medicine Department, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Aleksandra Č Mišan
- Institute of Food Technology in Novi Sad, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Adela M Pintea
- Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Jolanta Sereikaitė
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10223 Vilnius, Lithuania
| | | | - Sanja S Vlaisavljević
- Departmant of Chemistry, Biochemistry and Environmental Protection, Faculty of Natural Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Jelena J Vulić
- Department of Applied and Engineering Chemistry, Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Nora M O'Brien
- School of Food and Nutritional Sciences, University College Cork, T12 Cork, Ireland
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42
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Chutia H, Mahanta CL. Green ultrasound and microwave extraction of carotenoids from passion fruit peel using vegetable oils as a solvent: Optimization, comparison, kinetics, and thermodynamic studies. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102547] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Pereira DTV, Zabot GL, Reyes FGR, Iglesias AH, Martínez J. Integration of pressurized liquids and ultrasound in the extraction of bioactive compounds from passion fruit rinds: Impact on phenolic yield, extraction kinetics and technical-economic evaluation. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102549] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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44
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Fernandes AS, Nascimento TC, Pinheiro PN, de Rosso VV, de Menezes CR, Jacob-Lopes E, Zepka LQ. Insights on the intestinal absorption of chlorophyll series from microalgae. Food Res Int 2020; 140:110031. [PMID: 33648259 DOI: 10.1016/j.foodres.2020.110031] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 11/10/2020] [Accepted: 12/13/2020] [Indexed: 12/22/2022]
Abstract
The bioaccessibility and subsequent uptake by Caco-2 human intestinal cells of chlorophyll pigments from Scenedesmus obliquus were determined for the first time. In order to evaluate the impact of different types of the matrix on bioaccessibility of chlorophyll from microalgae, three different products were evaluated: isolated chlorophyll extract (ICE); wet ultrasonicated biomass (WUB); and whole dried biomass (WDB). The samples were submitted to in vitro digestion model according to the INFOGEST protocol, and Caco-2 cells determined the intestinal uptake. Chlorophyll pigments were determined by HPLC-PDA-MS/MS. A total of ten chlorophyll pigments (8,318.48 µg g-1) were separated in S. obliquus biomass, with chlorophyll a (3,507.76 µg g-1) and pheophytin a' (1,598.09 µg g-1) the major ones. After in vitro digestion, all tested products showed bioaccessible chlorophylls. However, the total bioaccessibility results were as follows: ICE (33.45%), WUB (2.65%), WDB (0.33%). Five compounds were bioaccessible in ICE, three in WUB, and one in WDB. The hydroxypheophytin a showed the highest bioaccessibility (212%) in ICE, while pheophytin a' in WUB (11%) and WDB (2%). As a result, bioavailability estimates of ICE using the Caco-2 cell showed hydroxypheophytin a (102.53%), followed by pheophytin a' (64.69%) as the chlorophyll pigments most abundant in intestinal cells. In summary, from a nutritional perspective, these three types of the matrix (WDB, WUB, and ICE) influence the promotion of chlorophyll bioaccessibility. In this way, the data suggest that chlorophylls bioaccessibility from ICE is greater than that in WDB and WUB. Therefore, ICE should be considered a product that provides bioavailable chlorophyll and could be the best choice, such as ingredients in the development of functional foods chlorophyll-based.
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Affiliation(s)
- Andrêssa S Fernandes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Tatiele C Nascimento
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Pricila N Pinheiro
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Veridiana V de Rosso
- Department of Biosciences, Federal University of São Paulo (UNIFESP), Rua Silva Jardim 136, Santos 11015-020, Brazil
| | - Cristiano R de Menezes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Eduardo Jacob-Lopes
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil
| | - Leila Q Zepka
- Department of Food Technology and Science, Federal University of Santa Maria (UFSM), P.O. Box 5021, Santa Maria 97105-900, Brazil.
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Souza Mesquita LM, Martins M, Pisani LP, Ventura SPM, Rosso VV. Insights on the use of alternative solvents and technologies to recover bio‐based food pigments. Compr Rev Food Sci Food Saf 2020; 20:787-818. [DOI: 10.1111/1541-4337.12685] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 09/24/2020] [Accepted: 11/06/2020] [Indexed: 01/01/2023]
Affiliation(s)
- Leonardo M. Souza Mesquita
- Department of Biosciences Federal University of São Paulo (UNIFESP) Santos Brazil
- Department of Chemistry CICECO − Aveiro Institute of Materials, Campus Universitário de Santiago University of Aveiro Portugal
| | - Margarida Martins
- Department of Chemistry CICECO − Aveiro Institute of Materials, Campus Universitário de Santiago University of Aveiro Portugal
| | - Luciana P. Pisani
- Department of Biosciences Federal University of São Paulo (UNIFESP) Santos Brazil
| | - Sónia P. M. Ventura
- Department of Chemistry CICECO − Aveiro Institute of Materials, Campus Universitário de Santiago University of Aveiro Portugal
| | - Veridiana V. Rosso
- Department of Biosciences Federal University of São Paulo (UNIFESP) Santos Brazil
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46
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Reyes-Giraldo AF, Gutierrez-Montero DJ, Rojano BA, Andrade-Mahecha MM, Martínez-Correa HA. SEQUENTIAL EXTRACTION PROCESS OF OIL AND ANTIOXIDANT COMPOUNDS FROM CHONTADURO EPICARP. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.105022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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47
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Valorization of peach palm by-product through subcritical water extraction of soluble sugars and phenolic compounds. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104985] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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48
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Rosa ACS, Stevanato N, Santos Garcia VA, Silva C. Simultaneous extraction of the oil from the kernel and pulp of macauba fruit using a green solvent. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14855] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Natália Stevanato
- Departamento de Engenharia Química Universidade Estadual de Maringá (UEM) Maringá Brasil
| | - Vitor Augusto Santos Garcia
- Departamento de Engenharia de Alimentos, Faculdade de Zootecnia e Engenharia de Alimentos Universidade de São Paulo (USP) Pirassununga Brasil
| | - Camila Silva
- Departamento de Engenharia Química Universidade Estadual de Maringá (UEM) Maringá Brasil
- Departamento de Tecnologia Universidade Estadual de Maringá (UEM) Umuarama Brasil
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49
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Ramli F, Hamid MA, Wahab RA, Ismail IS, Karunakaran T. Ultrasonic-Assisted Extraction of Phalerin from Phaleria macrocarpa: Response Surface Methodology and Artificial Neural Network Modelling. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2020. [DOI: 10.1007/s13369-020-04639-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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50
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Nagarajan J, Pui Kay H, Krishnamurthy NP, Ramakrishnan NR, Aldawoud TMS, Galanakis CM, Wei OC. Extraction of Carotenoids from Tomato Pomace via Water-Induced Hydrocolloidal Complexation. Biomolecules 2020; 10:E1019. [PMID: 32660080 PMCID: PMC7407187 DOI: 10.3390/biom10071019] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 07/06/2020] [Accepted: 07/08/2020] [Indexed: 12/20/2022] Open
Abstract
Agro-industrial waste is a largely untapped natural resource of bioactive compounds including carotenoids and pectin. However, conventional solvent extraction involves the excessive use of organic solvents, costly equipment, and tedious operation. These limitations of conventional extraction methods could be prospectively overcome by the carotenoid-pectin hydrocolloidal complexation. The complexation of lycopene and pectin was efficiently promoted in an aqueous environment, resulting in the colloidal complexes that can be subsequently recovered by sedimentation or centrifugation. In this study, the potential of carotenoid-pectin complexation on tomato pomace containing carotenoids and pectin was evaluated. Tomato pomace is a rich source of lycopene, β-carotene as well as pectin, making it suitable as the raw material for the carotenoid extraction. The extraction of carotenoid and pectin from tomato pomace was optimized using response surface methodology. The maximum recovery was 9.43 mg carotenoid fractions/100 g tomato pomace, while the purity of carotenoid-rich fractions was 92%. The antioxidant capacity of carotenoids extracted from the complexation method was found to be higher than that from the solvent extraction method. Moreover, extraction yield and antioxidant capacity of carotenoid obtained from the carotenoid-pectin complexation were comparable to that from solvent extraction. The carotenoid-pectin complexation is a promising green approach to valorize agro by-products for the extraction of valuable carotenoids.
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Affiliation(s)
- Jayesree Nagarajan
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia; (J.N.); (H.P.K.); (N.R.R.)
| | - Hang Pui Kay
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia; (J.N.); (H.P.K.); (N.R.R.)
| | | | - Nagasundara Ramanan Ramakrishnan
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia; (J.N.); (H.P.K.); (N.R.R.)
| | | | - Charis M. Galanakis
- College of Science, King Saud University, Riyadh 11451, Saudi Arabia;
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
| | - Ooi Chien Wei
- Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia; (J.N.); (H.P.K.); (N.R.R.)
- Monash-Industry Palm Oil Education and Research Platform (MIPO), Monash University Malaysia, Bandar Sunway, Selangor 47500, Malaysia
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