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Mounya KS, Chowdary AR. Optimization of ultrasound-assisted pectin recovery from cocoa by-products using response surface methodology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6714-6723. [PMID: 38551402 DOI: 10.1002/jsfa.13498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 02/21/2024] [Accepted: 03/13/2024] [Indexed: 04/23/2024]
Abstract
BACKGROUND This study aimed to address the significant challenges associated with agricultural and cocoa waste disposal within the context of global food waste concerns. The magnitude of global food waste is staggering, estimated at 1.6 Gt of primary product equivalents, with 1.3 Gt attributed specifically to the edible parts of food. Focusing on cocoa waste, which constitutes around 80% of total cocoa production, management poses a considerable environmental challenge, with over 60% of this waste either burnt or left to rot in plantations. METHOD Ultrasound-assisted extraction of pectin from cocoa pulp mucilage (CPM), cocoa pod husk (CPH), and cocoa bean shell (CBS) was achieved with a central composite design (CCD) using response surface methodology (RSM). RESULTS Ultrasound-assisted extraction takes into consideration independent factors such as temperature, sonication time, pH, solid-liquid ratio, and ultrasonic power intensity. This study achieved the highest yield, anhydrouronic acid content, and degree of esterification under optimum conditions - sonication time of 20 min, pH of 2.5, solid-solvent ratio of 1:40 g mL-1, and ultrasonic power intensity of 64 W cm-2. The composition and characterization of pectin showed that its anhydrouronic acid content was 68.59 ± 0.2% when extracted from CPH, 50.7 ± 0.5% when extracted from CBS, and 43.97 ± 0.17% when extracted from CPM with citric acid. CONCLUSION This study underscored the potential to reduce the environmental impact of cocoa waste, offering improved pectin extraction and sustainable methods for handling agricultural by-products. It is relevant for individuals interested in waste reduction and resource efficiency within the broader agricultural industry, showcasing the potential for practical and sustainable solutions in cocoa waste management. © 2024 Society of Chemical Industry.
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Affiliation(s)
- K Sumana Mounya
- Department of Microbiology and Food Science and Technology, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
| | - Akkina Rajani Chowdary
- Department of Microbiology and Food Science and Technology, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
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Yu Q, Yang M, Yang L, Li M, Yang Y. Optimization and Spectrum-Effect Analysis of Ultrasonically Extracted Antioxidant Flavonoids from Persicae Ramulus. Molecules 2024; 29:3860. [PMID: 39202938 PMCID: PMC11356933 DOI: 10.3390/molecules29163860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2024] [Revised: 07/19/2024] [Accepted: 08/12/2024] [Indexed: 09/03/2024] Open
Abstract
The objectives of this study were to optimize the ultrasonic-assisted flavonoid extraction process from PR and to establish fingerprints in order to analyze the spectrum-effect relationship of antioxidant activity. The ultrasonic-assisted flavonoid extraction process from PR was optimized using RSM, and the fingerprints of twenty-eight batches of flavonoids from PR were established using UHPLC. Meanwhile, the in vitro antioxidant activity of PR was evaluated in DPPH and ABTS free radical-scavenging experiments. Then, the peaks of the effective antioxidant components were screened using the spectrum-effect relationships. The results show that the optimal extraction yield of flavonoids from PR was 3.24 ± 0.01 mg/g when using 53% ethanol, a 1:26 (g/mL) solid-liquid ratio, and 60 min of ultrasonic extraction. Additionally, the clearance of two antioxidant indices by the flavonoids extracted from PR had different degrees of correlation and showed concentration dependence. Simultaneously, the similarity of the UHPLC fingerprints of twenty-eight batches of PR samples ranged from 0.801 to 0.949, and four characteristic peaks, namely peaks 4, 12, 21, and 24, were screened as the peaks of the components responsible for the antioxidant effect of PR using a GRA, a Pearson correlation analysis, and a PLS-DA. In this study, characteristic peaks of the antioxidant effects of PR were screened in an investigation of the spectrum-effect relationship to provide a scientific basis for the study of pharmacodynamic substances and the elucidation of the mechanism of action of the antioxidant effect of PR.
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Affiliation(s)
- Qihua Yu
- College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Dong Qing Nan Road, Guiyang 550025, China; (Q.Y.); (M.Y.); (L.Y.)
- Guizhou Key Laboratory for Raw Material of Traditional Chinese Medicine, Guizhou University of Traditional Chinese Medicine, Guiyang 550025, China
| | - Mingyu Yang
- College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Dong Qing Nan Road, Guiyang 550025, China; (Q.Y.); (M.Y.); (L.Y.)
- Guizhou Key Laboratory for Raw Material of Traditional Chinese Medicine, Guizhou University of Traditional Chinese Medicine, Guiyang 550025, China
| | - Liyong Yang
- College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Dong Qing Nan Road, Guiyang 550025, China; (Q.Y.); (M.Y.); (L.Y.)
| | - Mengyu Li
- College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Dong Qing Nan Road, Guiyang 550025, China; (Q.Y.); (M.Y.); (L.Y.)
- Guizhou Key Laboratory for Raw Material of Traditional Chinese Medicine, Guizhou University of Traditional Chinese Medicine, Guiyang 550025, China
| | - Ye Yang
- College of Pharmacy, Guizhou University of Traditional Chinese Medicine, Dong Qing Nan Road, Guiyang 550025, China; (Q.Y.); (M.Y.); (L.Y.)
- Guizhou Key Laboratory for Raw Material of Traditional Chinese Medicine, Guizhou University of Traditional Chinese Medicine, Guiyang 550025, China
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Nabi BG, Mukhtar K, Ansar S, Hassan SA, Hafeez MA, Bhat ZF, Mousavi Khaneghah A, Haq AU, Aadil RM. Application of ultrasound technology for the effective management of waste from fruit and vegetable. ULTRASONICS SONOCHEMISTRY 2024; 102:106744. [PMID: 38219546 PMCID: PMC10825644 DOI: 10.1016/j.ultsonch.2023.106744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 12/13/2023] [Accepted: 12/20/2023] [Indexed: 01/16/2024]
Abstract
Food waste presents a continuous challenge for the food industry, leading to environmental pollution and economic issues. A substantial amount of waste, including by-products from fruits and vegetables, non-edible food items, and other waste materials, is produced throughout the food supply chain, from production to consumption. Recycling and valorizing waste from perishable goods is emerging as a key multidisciplinary approach within the circular bio-economy framework. This waste, rich in raw by-products, can be repurposed as a natural source of ingredients. Researchers increasingly focus on biomass valorization to extract and use components that add significant value. Traditional methods for extracting these bio-compounds typically require the use of solvents and are time-consuming, underscoring the need for innovative techniques like ultrasound (US) extraction. Wastes from the processing of fruits and vegetables in the food industry can be used to develop functional foods and edible coatings, offering protection against various environmental factors. This comprehensive review paper discusses the valorization of waste from perishable items like fruits and vegetables using US technology, not only to extract valuable components from waste but also to treat wastewater in the beverage industry. It also covers the application of biomolecules recovered from this process in the development of functional foods and packaging.
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Affiliation(s)
- Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Sadia Ansar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Syed Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Adnan Hafeez
- Department of Human Nutrition and Food Technology, Faculty of Allied Health Sciences, Superior University Lahore, Pakistan
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, Skuast-J, Jammu, India
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland; Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran.
| | - Ahsan Ul Haq
- Department of Forestry & Range Management, Faculty of Agriculture, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
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Aishah Baharuddin S, Nadiah Abd Karim Shah N, Saiful Yazan L, Abd Rashed A, Kadota K, Al-Awaadh AM, Aniza Yusof Y. Optimization of Pluchea indica (L.) leaf extract using ultrasound-assisted extraction and its cytotoxicity on the HT-29 colorectal cancer cell line. ULTRASONICS SONOCHEMISTRY 2023; 101:106702. [PMID: 38041881 PMCID: PMC10701412 DOI: 10.1016/j.ultsonch.2023.106702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 11/12/2023] [Accepted: 11/17/2023] [Indexed: 12/04/2023]
Abstract
Colorectal cancer (CRC) is the most common malignancy and the third primary cause of cancer-related mortalities caused by unhealthy diet, hectic lifestyle, and genetic damage. People aged ≥ 50 are more at risk for CRC. Nowadays, bioactive compounds from plants have been widely studied in preventing CRC because of their anticancer and antioxidant properties. Herein, ultrasound-assisted extraction (UAE) was used to extract the bioactive compounds of Pluchea indica (L.) leaves. The resultant total phenolic content (TPC) and total flavonoid content (TFC) of P. indica (L.) leaves were analyzed using a response surface methodology (RSM). The central composite design was implemented to evaluate the amplitude (10 %-70 %) and treatment time (2-10 min) on both responses, i.e., TPC and TFC of P. indica (L.) leaves. The optimum UAE conditions were observed 40 % amplitude and 6 min of treatment, where the TPC and TFC were 3.26 ± 0.00 mg GAE/g d.w. and 67.58 ± 1.46 mg QE/g d.w., respectively. The optimum P. indica (L.) leaf extract was then screened for its cytotoxicity on the HT-29 colorectal cancer cell line. This extract had strong cytotoxicity with a half-maximal inhibitory concentration value (IC50) of 12 µg/mL. The phytochemical screening of bioactive compounds revealed that the optimal P. indica (L.) leaf extract contains flavonoids, namely, kaempferol 3-[2''',3''',5'''-triacetyl]-alpha-L-arabinofuranosyl-(1->6)-glucoside, myricetin 3-glucoside-7-galactoside, quercetin 3-(3''-sulfatoglucoside), and kaempferol 7,4'-dimethyl ether 3-O-sulfate, which could be good sources for promising anticancer agents. This study employs the RSM approach to utilize UAE for bioactive compounds extraction of P. indica (L.) leaves, identified the specific compounds present in the optimized extract and revealed its potential in preventing CRC.
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Affiliation(s)
- Siti Aishah Baharuddin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Department of Engineering and Built Environment, Tunku Abdul Rahman University of Management and Technology, Penang Branch, 11200 Tanjong Bungah, Penang, Malaysia
| | - Nor Nadiah Abd Karim Shah
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 Serdang, Selangor, Malaysia
| | - Latifah Saiful Yazan
- Department of Biomedical Sciences, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Aswir Abd Rashed
- Nutrition Unit, Institute for Medical Research, National Institutes of Health, Seksyen U13 Setia Alam, 40170 Shah Alam, Selangor, Malaysia
| | - Kazunori Kadota
- Department of Formulation Design and Pharmaceutical Technology, Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, 4-20-1 Nasahara, Takatsuki, Osaka 569-1094, Japan.
| | - Alhussein M Al-Awaadh
- Department of Agricultural Engineering, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Yus Aniza Yusof
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 Serdang, Selangor, Malaysia.
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Muñoz-Almagro N, Molina-Tijeras JA, Montilla A, Vezza T, Sánchez-Milla M, Rico-Rodríguez F, Villamiel M. Pectin from sunflower by-products obtained by ultrasound: Chemical characterization and in vivo evaluation of properties in inflammatory bowel disease. Int J Biol Macromol 2023; 246:125505. [PMID: 37355071 DOI: 10.1016/j.ijbiomac.2023.125505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 06/08/2023] [Accepted: 06/20/2023] [Indexed: 06/26/2023]
Abstract
Inflammatory bowel disease (IBD) is a public health challenge and the use of pectin for symptom amelioration is a promising option. In this work, sunflower pectin has been extracted without (CHP) and with assistance of ultrasound (USP) using sodium citrate as a food-grade extracting agent. At optimal conditions (64 °C, 23 min) the highest yield was obtained with ultrasound application (15.5 vs. 8.1 %). Both pectins were structurally characterized by 1H NMR, HPSEC-ELSD, FT-IR and GC-FID. Unlike CHP, USP showed a lower molecular weight, higher galacturonic acid, lower degree of methyl-esterification and, overall, higher viscosity. These characteristics could affect the anti-inflammatory activity of pectins, evaluated using DSS-induced IBD model mice. So, USP promoted the defence (ICAM-1) and repair of the gastrointestinal mucosa (TFF3, ZO-1) more effectively than CHP. These results demonstrate the potential amelioration of acute colitis in IBD mice through USP supplementation. Taking into account the biomarkers analysed, these results demonstrate, for the first time, the positive impact of sunflower pectin extracted by ultrasound under very soft conditions on inflammatory bowel disease that might open up new possibilities in the treatment of this serious pathology.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Jose Alberto Molina-Tijeras
- Departamento de Farmacología, Centro de Investigación Biomédica (CIBM), Facultad de Farmacia, Universidad de Granada, 18071 Granada, Spain
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Teresa Vezza
- Departamento de Farmacología, Centro de Investigación Biomédica (CIBM), Facultad de Farmacia, Universidad de Granada, 18071 Granada, Spain
| | - María Sánchez-Milla
- Departamento de Química Orgánica y Química Inorgánica, Universidad de Alcalá, Campus Universitario, E-28871 Alcalá de Henares, Spain
| | - Fabián Rico-Rodríguez
- Facultad de Ingeniería, Programa de Ingeniería de Alimentos, Universidad de Cartagena, Cartagena de Indias - Colombia
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
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Huo D, Dai J, Yuan S, Cheng X, Pan Y, Wang L, Wang R. Eco-friendly simultaneous extraction of pectins and phenolics from passion fruit (Passiflora edulis Sims) peel: Process optimization, physicochemical properties, and antioxidant activity. Int J Biol Macromol 2023:125229. [PMID: 37301339 DOI: 10.1016/j.ijbiomac.2023.125229] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 05/25/2023] [Accepted: 06/03/2023] [Indexed: 06/12/2023]
Abstract
The objective of this study was to simultaneously extract passion fruit (Passiflora edulis) peel pectins and phenolics using deep eutectic solvents, to evaluate their physicochemical properties and antioxidant activity. By taking L-proline: citric acid (Pro-CA) as the optimal solvent, the effect of extraction parameters on the yields of extracted passion fruit peel pectins (PFPP) and total phenolic content (TPC) was. and the highest TPC (9.68 mg GAE/g DW) were attained under 90 °C, extraction solvent pH = 2, extraction time of 120 min and L/S ratio of 20 mL/g. In addition, Pro-CA-extracted pectins (Pro-CA-PFPP) and HCl-extracted pectins (HCl-PFPP) were subjected to high performance gel permeation chromatography (HPGPC), Fourier transform infrared spectroscopy (FT-IR), thermogram analysis (TG/DTG) and rheological measurements. Results verified that the Mw and thermal stability of Pro-CA-PFPP were higher than those of HCl-PFPP. The PFPP solutions featured a non-Newtonian behavior, and compared with commercially pectin solution, PFPP solution exhibited a stronger antioxidant activity. Additionally, passion fruit peel extract (PFPE) exhibited stronger antioxidant effects than PFPP. The results of ultra-performance liquid chromatography hybrid triple quadrupole-linear ion trap mass spectrometry (UPLC-Qtrap-MS) and high performance liquid chromatography (HPLC) analysis showed that (-)-epigallocatechin, gallic acid, epicatechin, kaempferol-3-O-rutin and myricetin were the main phenolic compounds in PFPE and PFPP. Our results suggest that Pro-CA can be considered as an eco-friendly solvent for high-efficient extraction of high-value compounds from agricultural by-products.
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Affiliation(s)
- Dongxue Huo
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jincheng Dai
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Siyu Yuan
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Xiaoqing Cheng
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Yonggui Pan
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Lu Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
| | - Ruimin Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
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Li Q, Putra NR, Rizkiyah DN, Abdul Aziz AH, Irianto I, Qomariyah L. Orange Pomace and Peel Extraction Processes towards Sustainable Utilization: A Short Review. Molecules 2023; 28:molecules28083550. [PMID: 37110784 PMCID: PMC10145211 DOI: 10.3390/molecules28083550] [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: 02/07/2023] [Revised: 03/01/2023] [Accepted: 03/02/2023] [Indexed: 04/29/2023] Open
Abstract
More than 58 million metric tonnes of oranges were produced in 2021, and the peels, which account for around one-fifth of the fruit weight, are often discarded as waste in the orange juice industry. Orange pomace and peels as wastes are used as a sustainable raw material to make valuable products for nutraceuticals. The orange peels and pomace contain pectin, phenolics, and limonene, which have been linked to various health benefits. Various green extraction methods, including supercritical carbon dioxide (ScCO2) extraction, subcritical water extraction (SWE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE), are applied to valorize the orange peels and pomace. Therefore, this short review will give insight into the valorization of orange peels/pomace extraction using different extraction methods for health and wellness. This review extracts information from articles written in English and published from 2004 to 2022. The review also discusses orange production, bioactive compounds in orange peels/pomaces, green extractions, and potential uses in the food industry. Based on this review, the valorization of orange peels and pomaces can be carried out using green extraction methods with high quantities and qualities of extracts. Therefore, the extract can be used for health and wellness products.
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Affiliation(s)
- Qingxiao Li
- College of Grain Engineering, Henan Industry and Trade Vocational College, Zhengzhou 451191, China
| | - Nicky Rahmana Putra
- Centre of Lipid Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, Johor Bahru 81310, Malaysia
| | - Dwila Nur Rizkiyah
- Centre of Lipid Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, Johor Bahru 81310, Malaysia
| | - Ahmad Hazim Abdul Aziz
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Malaysia
| | - Irianto Irianto
- Department General Education, Faculty of Resilience, Rabdan Academy, Abu Dhabi 114646, United Arab Emirates
| | - Lailatul Qomariyah
- Department of Industrial Chemical Engineering, Institut Teknologi Sepuluh Nopember, Surabaya 60111, Indonesia
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Kumar S, Konwar J, Purkayastha MD, Kalita S, Mukherjee A, Dutta J. Current progress in valorization of food processing waste and by-products for pectin extraction. Int J Biol Macromol 2023; 239:124332. [PMID: 37028618 DOI: 10.1016/j.ijbiomac.2023.124332] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/15/2023] [Accepted: 04/01/2023] [Indexed: 04/08/2023]
Abstract
Food processing waste and by-products such as peel of citrus fruit, melon, mango, pineapple, etc. and fruit pomace can be utilized for manufacturing of several high-value products. Valorization of these waste and by-products for extraction of pectin, can help offset growing environmental concerns, facilitate value-addition of by-products and their sustainable uses. Pectin has many applications in food industries such as gelling, thickening, stabilizing, and emulsifying agent, and as a dietary fibre. This review elaborates on various conventional and advanced, sustainable pectin extraction techniques, and paints a comparative picture between them considering extraction efficiency, quality, and functionality of the pectin. Conventional acid, alkali, and chelating agents-assisted extraction have been profusely used for pectin extraction, but advanced extraction technologies e.g., enzyme, microwave, supercritical water, ultrasonication, pulse electric field and high-pressure extraction are preferred due to less energy consumption, better quality product, higher yield, and minimal or no generation of harmful effluent.
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‘Aqilah NMN, Rovina K, Felicia WXL, Vonnie JM. A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry. Molecules 2023; 28:molecules28062631. [PMID: 36985603 PMCID: PMC10052168 DOI: 10.3390/molecules28062631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/28/2023] [Accepted: 03/01/2023] [Indexed: 03/15/2023] Open
Abstract
The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which are rich in high-added-value compounds, has become a focal point. By efficiently utilizing food waste, such as waste from the fruit and vegetable industries, we can adopt a sustainable consumption and production pattern that aligns with the Sustainable Development Goals (SDGs). This paper provides an overview of the high-added-value compounds derived from fruit and vegetable waste and their sources. The inclusion of bioactive compounds with antioxidant, antimicrobial, and antibrowning properties can enhance the quality of materials due to the high phenolic content present in them. Waste materials such as peels, seeds, kernels, and pomace are also actively employed as adsorbents, natural colorants, indicators, and enzymes in the food industry. Therefore, this article compiles all consumer-applicable uses of fruit and vegetable waste into a single document.
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Affiliation(s)
| | - Kobun Rovina
- Correspondence: ; Tel.: +006-088-320000 (ext. 8713); Fax: +006-088-320993
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Food and fruit waste valorisation for pectin recovery: Recent process technologies and future prospects. Int J Biol Macromol 2023; 235:123929. [PMID: 36882142 DOI: 10.1016/j.ijbiomac.2023.123929] [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: 11/28/2022] [Revised: 01/17/2023] [Accepted: 03/01/2023] [Indexed: 03/09/2023]
Abstract
Pectin possesses a dual property of resistance and flexibility and thus has diverse commercial value which has generated research interest on this versatile biopolymer. Formulated products using pectin could be useful in food, pharma, foam, plasticiser and paper substitute industries. Pectin is structurally tailor-made for greater bioactivity and diverse applications. Sustainable biorefinery leaves greener footprints while producing high-value bioproducts like pectin. The essential oils and polyphenols obtained as byproducts from a pectin-based biorefinery are useful in cosmetics, toiletries and fragrance industries. Pectin can be extracted from organic sources following eco-friendly strategies, and the extraction techniques, structural alterations and the applications are continually being upgraded and standardized. Pectin has great applications in diverse areas, and its green synthesis is a welcome development. In future, growing industrial application of pectin is anticipated as research orients on biopolymers, biotechnologies and renewable source-based processes. As the world is gradually adopting greener strategies in sync with the global sustainable development goal, active involvement of policy makers and public participation are prime. Governance and policy framing are essential in the transition of the world economy towards circularity since green circular bioeconomy is ill-understood among the public in general and within the administrative circles in particular. Concerted efforts by researchers, investors, innovators, and policy and decision makers to integrate biorefinery technologies as loops within loop of biological structures and bioprocesses is suggested. The review focusses on generation of the different nature of food wastes including fruits and vegetables with cauterization of their components. It discusses the innovative extraction and biotransformation approaches for these waste conversions into value-added products at cost-effective and eco-friendly way. This article compiles numerous effective and efficient and green way pectin extraction techniques with their advantages with varying success in an integrated manner.
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Mamiru D, Gonfa G. Extraction and characterization of pectin from watermelon rind using acetic acid. Heliyon 2023; 9:e13525. [PMID: 36825180 PMCID: PMC9942000 DOI: 10.1016/j.heliyon.2023.e13525] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 01/24/2023] [Accepted: 02/02/2023] [Indexed: 02/11/2023] Open
Abstract
In this work, watermelon rind was used for extraction of pectin with acetic acid solution. The effects of pH, temperature and extraction time on the pectin yield were investigated. Response surface based on Box-Behnken model was employed to optimize the extraction parameters. The model shows an optimum pectin yield of 18.21%, which is in agreement with the value confirmed through experiment (18.20%). The moisture content, ash content, degree of esterification, degree of methylation, equivalent weight, methoxy content, and anhydrouronic acid of the extracted pectin were determined. The values of the moisture content, ash content, degree of esterification, degree of methylation, equivalent weight, methoxy content, anhydrouronic acid are 8.42%, 5.1%, 57.30%, 23.5%, 983.9 mg/mol, 7.3% and 72.36%, respectively. The results show watermelon peel can be an alternative source for pectin production with reasonable pectin yield and pectin quality.
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Affiliation(s)
- Dawit Mamiru
- Department of Chemical Engineering, Addis Ababa Science and Technology University, 16417 Addis Ababa, Ethiopia
| | - Girma Gonfa
- Department of Chemical Engineering, Addis Ababa Science and Technology University, 16417 Addis Ababa, Ethiopia,Biotechnology and Bioprocess Center of Excellence, Addis Ababa Science and Technology University, 16417 Addis Ababa, Ethiopia,Corresponding author. Department of Chemical Engineering, Addis Ababa Science and Technology University, 16417 Addis Ababa, Ethiopia.
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12
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Jayanthi Antonisamy A, Marimuthu S, Malayandi S, Rajendran K, Lin YC, Andaluri G, Lee SL, Ponnusamy VK. Sustainable approaches on industrial food wastes to value-added products - A review on extraction methods, characterizations, and its biomedical applications. ENVIRONMENTAL RESEARCH 2023; 217:114758. [PMID: 36400225 DOI: 10.1016/j.envres.2022.114758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 10/21/2022] [Accepted: 11/05/2022] [Indexed: 06/16/2023]
Abstract
The concept of zero waste discharge has been gaining importance in recent years towards attaining a sustainable environment. Fruit processing industries generate millions of tons of byproducts like fruit peels and seeds, and their disposal poses an environmental threat. The concept of extracting value-added bioactive compounds from bio-waste is an excellent opportunity to mitigate environmental issues. To date, significant research has been carried out on the extraction of essential biomolecules, particularly polysaccharides from waste generated by fruit processing industries. In this review article, we aim to summarize the different extraction methodologies, characterization methods, and biomedical applications of polysaccharides extracted from seeds and peels of different fruit sources. The review also focuses on the general scheme of extraction of polysaccharides from fruit waste with special emphasis on various methods used in extraction. Also, the various types of polysaccharides obtained from fruit processing industrial wastes are explained in consonance with the important techniques related to the structural elucidation of polysaccharides obtained from seed and peel waste. The use of seed polysaccharides as pharmaceutical excipients and the application of peel polysaccharides possessing biological activities are also elaborated.
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Affiliation(s)
- Arul Jayanthi Antonisamy
- Department of Biotechnology, Mepco Schlenk Engineering College, Sivakasi, Tamilnadu, 626005, India
| | - Sivasankari Marimuthu
- Department of Biotechnology, Mepco Schlenk Engineering College, Sivakasi, Tamilnadu, 626005, India
| | - Sankar Malayandi
- Department of Biotechnology, Mepco Schlenk Engineering College, Sivakasi, Tamilnadu, 626005, India
| | - Karthikeyan Rajendran
- Department of Biotechnology, Mepco Schlenk Engineering College, Sivakasi, Tamilnadu, 626005, India
| | - Yuan-Chung Lin
- Institute of Environmental Engineering, National Sun Yat-sen University, Kaohsiung, 804, Taiwan; Center for Emerging Contaminants Research, National Sun Yat-sen University, Kaohsiung, 804, Taiwan; Department of Public Health, College of Health Science, Kaohsiung Medical University, Kaohsiung, 807, Taiwan.
| | - Gangadhar Andaluri
- Civil and Environmental Engineering Department, College of Engineering, Temple University, Philadelphia, PA, USA
| | - Siew Ling Lee
- Department of Chemistry, Faculty of Science, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia; Centre for Sustainable Nanomaterials, Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia.
| | - Vinoth Kumar Ponnusamy
- Center for Emerging Contaminants Research, National Sun Yat-sen University, Kaohsiung, 804, Taiwan; Department of Medicinal and Applied Chemistry, Kaohsiung Medical University (KMU), Kaohsiung, 807, Taiwan; Research Center for Precision Environmental Medicine, Kaohsiung Medical University (KMU), Kaohsiung, 807, Taiwan; Department of Medical Research, Kaohsiung Medical University Hospital (KMUH), Kaohsiung, 807, Taiwan.
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13
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Wang WY, Gao JH, Qin Z, Liu HM. Structural variation of lignin-carbohydrate complexes (LCC) in Chinese quince (Chaenomeles sinensis) fruit as it ripens. Int J Biol Macromol 2022; 223:26-35. [PMID: 36336153 DOI: 10.1016/j.ijbiomac.2022.10.259] [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: 07/27/2022] [Revised: 10/08/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022]
Abstract
Chinese quince (Chaenomeles sinensis) fruits are rich in lignin, and too sour, astringent and woody to be eaten raw. More than 50 % of lignin in plant cell walls is covalently associated with carbohydrates to form lignin-carbohydrate complexes (LCC). In this study, LCC preparations were extracted from fruits harvested on the 15th day of the month from May-October 2019. A variety of chemical and instrumental analytical approaches were used to characterize the LCC fractions, including HPAEC, TGA, GPC, FT-IR, and 2D HSQC NMR. Antioxidant activities were evaluated by DPPH radical scavenging assays. Results showed that the LCC fractions from October fruits had better thermal stability and homogeneity. NMR results revealed that the lignin-lignin linkages in LCC-AcOH preparations included β-O-4', β-β' and β-5', but β-5' linkages were not present in LCC preparations. And the NMR signals of carbohydrate confirmed the presence of lignin-pectin complexes, which was consistent with sugar analysis. All LCC preparations showed good antioxidant activity, among which Björkman LCC from October fruits showed best. This study will facilitate understanding the chemical bonds of LCC macromolecules in the plant cell wall. More specifically, it provides information critical for specific industrial applications of quince fruits.
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Affiliation(s)
- Wen-Yue Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jing-Hao Gao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Zhao Qin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Hua-Min Liu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
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14
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Liang Y, Yang Y, Zheng L, Zheng X, Xiao D, Wang S, Ai B, Sheng Z. Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability. Foods 2022; 11:foods11243995. [PMID: 36553737 PMCID: PMC9777908 DOI: 10.3390/foods11243995] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/05/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022] Open
Abstract
Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) and ultrasonic-assisted SEA (USEA) on the yield, structure, and properties of passion fruit pectin were studied. The pectin yield of UA was 6.5%, equivalent to that of AE at 60 min (5.3%), but the emulsion stability of UA pectin was poor. The pectin obtained by USEA improved emulsion stability. Compared with UA, it had higher protein content (0.62%), rhamnogalacturonan I (18.44%) and lower molecular weight (0.72 × 105 Da). In addition, SEA and USEA had high pectin extraction yields (9.9% and 10.7%) and the pectin obtained from them had lower degrees of esterification (59.3% and 68.5%), but poor thermal stability. The results showed that ultrasonic-assisted steam explosion pretreatment combined with acid extraction is a high-efficiency and high-yield method. This method obtains pectin with good emulsifying stability from passion fruit peel.
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Affiliation(s)
- Yonglun Liang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Yang Yang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Lili Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Xiaoyan Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Dao Xiao
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Shenwan Wang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Binling Ai
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Zhanwu Sheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
- Correspondence:
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15
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Rizwan K, Babar ZB, Munir S, Arshad A, Rauf A. Recent advancements in engineered biopolymeric-nanohybrids: A greener approach for adsorptive-remediation of noxious metals from aqueous matrices. ENVIRONMENTAL RESEARCH 2022; 215:114398. [PMID: 36174757 DOI: 10.1016/j.envres.2022.114398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 09/14/2022] [Accepted: 09/18/2022] [Indexed: 06/16/2023]
Abstract
Industrial wastewater is causing serious health problems due to presence of large concentrations of toxic metals. Removal of these metals is still a big challenge using pristine natural biopolymers due to their low surface area, water solubility, and poor recovery. Developing biopolymeric composites with other materials has attained attention because they possess a high surface area and structural porosity, high reactivity, and less water solubility. In simple words, biopolymeric nanohybrids have great adsorption capacity for heavy metals. Biopolymeric materials are abundant, low cost, biodegradable, and possess different functional moieties (carboxyl, amine, hydroxyl, and carbonyl) which play a vital role to adsorb metal ions through various inter-linkages (i.e., electrostatic, hydrogen bonding, ion exchange, chelation, etc.). Biopolymeric nanohybrids have been proven a potent tool in environmental remediation such as the abatement of heavy metal ions from polluted water. Herein, we have reported the adsorption potential of various biopolymers (cellulose, chitosan, pectin, gelatin, and silk proteins) for the removal of heavy metals. This review discusses the suitability of biopolymeric nanohybrids as an adsorbent for heavy metals, their synthesis, modification, adsorption potential, and adsorption mechanism along with best fitted thermodynamic and kinetic models. The influence of pH, contact time, and adsorbent dose on adsorption potential has also been discussed in detail. Lastly, the challenges, research gaps and recommendations have been presented. This review concludes that biopolymers in combination with other materials such as metal-based nanoparticles, clay, and carbon-based materials are excellent materials to remove metallic ions from wastewater. Significant adsorption of heavy metals was obtained at a moderate pH (5-6). Contact time and adsorbent dose also affect the adsorption of heavy metals in certain ways. The Pseudo-first order model fits the data for the initial period of the first step of the reaction. Kinetic studies of different adsorption processes of various biopolymeric nanohybrids described that for majority of bionanohybrids, Pseudo-second order fitted the experimental data very well. Functionalized biopolymeric nanohybrids being biodegradable, environment friendly, cost-effective materials have great potential to adsorb heavy metal ions. These may be the future materials for environmental remediation.
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Affiliation(s)
- Komal Rizwan
- Department of Chemistry, University of Sahiwal, Sahiwal, 57000, Pakistan.
| | - Zaeem Bin Babar
- Institute of Environmental Sciences and Engineering (IESE), School of Civil and Environmental Engineering (SCEE), National University of Sciences and Technology (NUST), Islamabad, 44000, Pakistan
| | - Shahid Munir
- Institute of Energy and Environmental Engineering, University of the Punjab, Lahore, 54590, Pakistan
| | - Ali Arshad
- Institute of Energy and Environmental Engineering, University of the Punjab, Lahore, 54590, Pakistan
| | - Abdul Rauf
- Institute of Energy and Environmental Engineering, University of the Punjab, Lahore, 54590, Pakistan
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Optimization of pectin extraction using response surface methodology: A bibliometric analysis. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100229] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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17
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Panwar D, Panesar PS, Chopra HK. Ultrasound -assisted valorization of Citrus limetta peels for extraction of pectin: Optimization, characterization, and its comparison with commercial pectin. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Villamil-Galindo E, Piagentini AM. Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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19
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Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications. Foods 2022; 11:foods11192973. [PMID: 36230050 PMCID: PMC9564298 DOI: 10.3390/foods11192973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/11/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.
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Valorization of Agro-Industrial Wastes by Ultrasound-Assisted Extraction as a Source of Proteins, Antioxidants and Cutin: A Cascade Approach. Antioxidants (Basel) 2022; 11:antiox11091739. [PMID: 36139813 PMCID: PMC9495669 DOI: 10.3390/antiox11091739] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/19/2022] [Accepted: 08/28/2022] [Indexed: 11/30/2022] Open
Abstract
The use of agro-industrial wastes to obtain compounds with a high added-value is increasing in the last few years in accordance with the circular economy concept. In this work, a cascade extraction approach was developed based on ultrasound-assisted extraction (UAE) for tomato, watermelon, and apple peel wastes. The protein and antioxidant compounds were obtained during the first extraction step (NaOH 3 wt.%, 98.6 W, 100% amplitude, 6.48 W/cm2, 6 min). The watermelon peels (WP) showed higher proteins and total phenolic contents (857 ± 1 mg BSA/g extract and 107.2 ± 0.2 mg GAE/100 g dm, respectively), whereas the highest antioxidant activity was obtained for apple peels (1559 ± 20 µmol TE/100 g dm, 1767 ± 5 µmol TE/100 g dm, and 902 ± 16 µmol TE/100 g dm for ABTS, FRAP and DPPH assays, respectively). The remaining residue obtained from the first extraction was subsequently extracted to obtain cutin (ethanol 40 wt.%, 58 W, 100% amplitude, 2 W/cm2, 17 min, 1/80 g/mL, pH 2.5). The morphological studies confirmed the great efficiency of UAE in damaging the vegetal cell walls. WP showed a higher non-hydrolysable cutin content (55 wt.% of the initial cutin). A different monomers’ profile was obtained for the cutin composition by GC-MS, with the cutin from tomato and apple peels being rich in polyhydroxy fatty acids whereas the cutin extracted from WP was mainly based on unsaturated fatty acids. All of the cutin samples showed an initial degradation temperature higher than 200 °C, presenting an excellent thermal stability. The strategy followed in this work has proved to be an effective valorization methodology with a high scaling-up potential for applications in the food, pharmaceutical, nutraceutical, cosmetics and biopolymer sectors.
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21
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A Systematic Review on Waste as Sustainable Feedstock for Bioactive Molecules—Extraction as Isolation Technology. Processes (Basel) 2022. [DOI: 10.3390/pr10081668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In today’s linear economy, waste streams, environmental pollution, and social–economic differences are increasing with population growth. The need to develop towards a circular economy is obvious, especially since waste streams are composed of valuable compounds. Waste is a heterogeneous and complex matrix, the selective isolation of, for example, polyphenolic compounds, is challenging due to its energy efficiency and at least partially its selectivity. Extraction is handled as an emerging technology in biorefinery approaches. Conventional solid liquid extraction with organic solvents is hazardous and environmentally unfriendly. New extraction methods and green solvents open a wider scope of applications. This research focuses on the question of whether these methods and solvents are suitable to replace their organic counterparts and on the definition of parameters to optimize the processes. This review deals with the process development of agro-food industrial waste streams for biorefineries. It gives a short overview of the classification of waste streams and focuses on the extraction methods and important process parameters for the isolation of secondary metabolites.
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22
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Sukhikh S, Ivanova S, Babich O, Larina V, Krol O, Prosekov A, Popov A, Kriger O. Antimicrobial Screening and Fungicidal Properties of Eucalýptus globulus Ultrasonic Extracts. PLANTS 2022; 11:plants11111441. [PMID: 35684214 PMCID: PMC9182981 DOI: 10.3390/plants11111441] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 05/25/2022] [Accepted: 05/25/2022] [Indexed: 11/21/2022]
Abstract
The prohibition of antibiotics has led to extensive research and use of phytogenic feed additives. James Barrie Kirkpatrick described four subspecies of eucalyptus (family Myrtaceae), including Eucalýptus globulus, in 1974. The maximum concentrations of quercetin-3D-glycoside (1703.30 g/mL), astragalin (1737.82 g/mL), chlorogenic acid (342.14 g/mL), catechin (282.54 g/mL), rosmarinic acid (36.39 g/mL), and 3,4-dihydroxybenzoic acid (27.55 g/mL) were found in samples of ultrasonic extraction with ethyl alcohol (extraction module 1:5, temperature of 32 °C, an ultrasonic exposure time of 25 min). Antimicrobial activity was observed in all studied samples after 12 h of incubation (against gram-positive (Bacillus subtilis) and gram-negative (Pseudomonas aeruginosa) bacteria, as well as representatives of yeast fungi (Candida albicans)); a more pronounced antimicrobial effect (lysis zone) was observed after ultrasonic processing of extracts for 20 and 25 min. Bacillus subtilis, Pseudomonas aeruginosa, and Candida albicans had lysis areas of 10.0 mm (20 min extraction with ultrasonic treatment), 13.0 mm (20 min extraction without ultrasonic treatment), and 15.5 mm (25 min extraction with ultrasonic treatment), respectively. E. globulus was demonstrated to be a source of biologically active phenolic compounds with antibacterial and fungicidal activity. More research on the use of E. globulus in feed additives is required.
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Affiliation(s)
- Stanislav Sukhikh
- Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia; (S.S.); (O.B.); (V.L.); (O.K.); (A.P.); (O.K.)
| | - Svetlana Ivanova
- Natural Nutraceutical Biotesting Laboratory, Kemerovo State University, Krasnaya Street 6, 650043 Kemerovo, Russia
- Department of General Mathematics and Informatics, Kemerovo State University, Krasnaya Street 6, 650043 Kemerovo, Russia
- Correspondence: ; Tel.: +7-384-239-6832
| | - Olga Babich
- Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia; (S.S.); (O.B.); (V.L.); (O.K.); (A.P.); (O.K.)
| | - Viktoria Larina
- Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia; (S.S.); (O.B.); (V.L.); (O.K.); (A.P.); (O.K.)
| | - Olesia Krol
- Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia; (S.S.); (O.B.); (V.L.); (O.K.); (A.P.); (O.K.)
| | - Alexander Prosekov
- Laboratory of Biocatalysis, Kemerovo State University, Krasnaya Street 6, 650043 Kemerovo, Russia;
| | - Alexander Popov
- Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia; (S.S.); (O.B.); (V.L.); (O.K.); (A.P.); (O.K.)
| | - Olga Kriger
- Institute of Living Systems, Immanuel Kant Baltic Federal University, A. Nevskogo Street 14, 236016 Kaliningrad, Russia; (S.S.); (O.B.); (V.L.); (O.K.); (A.P.); (O.K.)
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Buvaneshwaran M, Radhakrishnan M, Natarajan V. Influence of ultrasound‐assisted extraction techniques on the valorization of agro‐based industrial organic waste – A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Malini Buvaneshwaran
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM‐T) Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM‐T) Thanjavur India
| | - Venkatachalapathy Natarajan
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM‐T) Thanjavur India
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Lucarini M, Durazzo A, Bernini R, Campo M, Vita C, Souto EB, Lombardi-Boccia G, Ramadan MF, Santini A, Romani A. Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Perspective. Molecules 2021; 26:6338. [PMID: 34770747 PMCID: PMC8586962 DOI: 10.3390/molecules26216338] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 09/26/2021] [Accepted: 10/13/2021] [Indexed: 01/06/2023] Open
Abstract
The by-products/wastes from agro-food and in particular the fruit industry represents from one side an issue since they cannot be disposed as such for their impact on the environment but they need to be treated as a waste. However, on the other side, they are a source of bioactive healthy useful compounds which can be recovered and be the starting material for other products in the view of sustainability and a circular economy addressing the global goal of "zero waste" in the environment. An updated view of the state of art of the research on fruit wastes is here given under this perspective. The topic is defined as follows: (i) literature quantitative analysis of fruit waste/by-products, with particular regards to linkage with health; (ii) an updated view of conventional and innovative extraction procedures; (iii) high-value added compounds obtained from fruit waste and associated biological properties; (iv) fruit wastes presence and relevance in updated databases. Nowadays, the investigation of the main components and related bioactivities of fruit wastes is being continuously explored throughout integrated and multidisciplinary approaches towards the exploitation of emerging fields of application which may allow to create economic, environmental, and social value in the design of an eco-friendly approach of the fruit wastes.
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Affiliation(s)
- Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy;
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy;
| | - Roberta Bernini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
| | - Margherita Campo
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement Technology and Analysis)-DiSIA, Department of Statistics, Computer Science, Applications “G. Parenti”, University of Florence, Via U. Schiff, 6-50019 Sesto Fiorentino, 50121 Florence, Italy; (M.C.); (A.R.)
| | - Chiara Vita
- QuMAP-PIN S.c.r.l.-Polo Universitario “Città di Prato” Servizi didattici e scientifici per l’Università di Firenze, Piazza Giovanni Ciardi, 25-59100 Prato, Italy;
| | - Eliana B. Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal;
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | | | - Mohamed Fawzy Ramadan
- Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt;
- Deanship of Scientific Research, Umm Al-Qura University, Makkah 24231, Saudi Arabia
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy;
| | - Annalisa Romani
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement Technology and Analysis)-DiSIA, Department of Statistics, Computer Science, Applications “G. Parenti”, University of Florence, Via U. Schiff, 6-50019 Sesto Fiorentino, 50121 Florence, Italy; (M.C.); (A.R.)
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25
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Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction. Polymers (Basel) 2021; 13:polym13203503. [PMID: 34685262 PMCID: PMC8539143 DOI: 10.3390/polym13203503] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 12/16/2022] Open
Abstract
According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits and 25% of all vegetables are wasted at the base of the food production chain. The significant losses and wastes in the fresh and processing industries is becoming a serious environmental issue, mainly due to the microbial degradation impacts. There has been a recent surge in research and innovation related to food, packaging, and pharmaceutical applications to address these problems. The underutilized wastes (seed, skin, rind, and pomace) potentially present good sources of valuable bioactive compounds, including functional nutrients, amylopectin, phytochemicals, vitamins, enzymes, dietary fibers, and oils. Fruit and vegetable wastes (FVW) are rich in nutrients and extra nutritional compounds that contribute to the development of animal feed, bioactive ingredients, and ethanol production. In the development of active packaging films, pectin and other biopolymers are commonly used. In addition, the most recent research studies dealing with FVW have enhanced the physical, mechanical, antioxidant, and antimicrobial properties of packaging and biocomposite systems. Innovative technologies that can be used for sensitive bioactive compound extraction and fortification will be crucial in valorizing FVW completely; thus, this article aims to report the progress made in terms of the valorization of FVW and to emphasize the applications of FVW in active packaging and biocomposites, their by-products, and the innovative technologies (both thermal and non-thermal) that can be used for bioactive compounds extraction.
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Bringas‐Gonzalez V, Contreras‐Oliva A, López‐Espíndola M, Bello‐Pérez LA, Herrera‐Corredor JA. Familiarity, attitudes and behaviours as key factors to explore plantain and amaranth flours as potential ingredients for sandwich bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15284] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Valeria Bringas‐Gonzalez
- Colegio de Postgraduados Campus Córdoba Postgrado en Innovación Agroalimentaria Sustentable Km 348 Carretera Córdoba‐Veracruz. 94946 Amatlán de los Reyes Veracruz, C.P México
| | - Adriana Contreras‐Oliva
- Colegio de Postgraduados Campus Córdoba Postgrado en Innovación Agroalimentaria Sustentable Km 348 Carretera Córdoba‐Veracruz. 94946 Amatlán de los Reyes Veracruz, C.P México
| | - Mirna López‐Espíndola
- Colegio de Postgraduados Campus Córdoba Postgrado en Innovación Agroalimentaria Sustentable Km 348 Carretera Córdoba‐Veracruz. 94946 Amatlán de los Reyes Veracruz, C.P México
| | - Luis Arturo Bello‐Pérez
- Instituto Politécnico Nacional CEPROBI Km. 6.5 Carr. Yautepec‐Jojutla Col. San Isidro, Calle CEPROBI No. 8 Yautepec Morelos México
| | - José Andrés Herrera‐Corredor
- Colegio de Postgraduados Campus Córdoba Postgrado en Innovación Agroalimentaria Sustentable Km 348 Carretera Córdoba‐Veracruz. 94946 Amatlán de los Reyes Veracruz, C.P México
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Gerschenson LN, Fissore EN, Rojas AM, Idrovo Encalada AM, Zukowski EF, Higuera Coelho RA. Pectins obtained by ultrasound from agroindustrial by-products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106799] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review. Processes (Basel) 2021. [DOI: 10.3390/pr9081406] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Traditional extraction techniques have lost their optimum performance because of rising consumer demand and novel technologies. In this regard, several techniques were developed by humans for the extraction of plant materials from various indigenous sources, which are no longer in use. Many of the techniques are not efficient enough to extract maximum plant material. By this time, evolution in extraction has led to development of various techniques including microfiltration, pulsed electric fields, high pressure, microwave assistance, enzyme assistance, supercritical fluid, subcritical fluid and ultrasonication. These innovations in food processing/extraction are known as “Green Food Processing”. These technologies were basically developed by focusing on three universal parameters: simplicity, energy efficiency and economy. These green technologies are practical in a number of different food sectors, mostly for preservation, inhibition of microorganisms, inactivation of enzymes and extraction of plant material. Like the others, ultrasonication could also be used for the said purposes. The primary objective of this review is to confine the potential use of ultrasonication for extraction of oils, pectin and phytochemicals by reviewing the literature systematically.
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Udayakumar GP, Muthusamy S, Selvaganesh B, Sivarajasekar N, Rambabu K, Sivamani S, Sivakumar N, Maran JP, Hosseini-Bandegharaei A. Ecofriendly biopolymers and composites: Preparation and their applications in water-treatment. Biotechnol Adv 2021; 52:107815. [PMID: 34400260 DOI: 10.1016/j.biotechadv.2021.107815] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 02/16/2021] [Accepted: 08/10/2021] [Indexed: 01/06/2023]
Abstract
Over the past few decades, the term polymer has been repeatedly used in several industries for their immense characteristics in different applications. Polymers and their composites which were prepared from chemical monomer sources turned out to be potentially harmful to the environment due to their tedious degradation process. Biopolymers are natural substitutes for synthetic polymers which can be efficiently extricated from natural sources. They are predominantly available as polymeric units as well as monomeric units that are linked covalently. These environment-friendly biopolymers and their composites can be categorized based on their numerous sources, different methods of preparation and their potential form of usage. They were found to be biocompatible and biodegradable which make them exceptionally useful in environment based applications, mainly in the process of water treatment, both potable and wastewater. Further, the biopolymer and biopolymer composites easily fit into different parts of the treatment process by acting as filtration media, adsorbents, coagulants and as flocculants. The primary focus of this review is to provide a comprehensive information of biopolymers and biopolymer composites from synthesis to their usefulness for their productive application in water treatment processes. On the whole, it can be substantiated that the biopolymers were identified to play a notable adversary to the synthetic polymers in treating waters with an indispensable need for an elaborative study in the production of the biopolymers.
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Affiliation(s)
- Gowthama Prabu Udayakumar
- Laboratory for Bioremediation Research, Unit Operations Laboratory, Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, Tamil Nadu, India
| | - Subbulakshmi Muthusamy
- Laboratory for Bioremediation Research, Unit Operations Laboratory, Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, Tamil Nadu, India
| | - Bharathi Selvaganesh
- Laboratory for Bioremediation Research, Unit Operations Laboratory, Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, Tamil Nadu, India
| | - N Sivarajasekar
- Laboratory for Bioremediation Research, Unit Operations Laboratory, Department of Biotechnology, Kumaraguru College of Technology, Coimbatore, Tamil Nadu, India.
| | | | - Selvaraju Sivamani
- Chemical Engineering Section, Engineering Department, Salalah College of Technology, Salalah, Oman.
| | - Nallusamy Sivakumar
- Department of Biology, College of Science, Sultan Qaboos University, Muscat, Oman
| | - J Prakash Maran
- Department of Food Science and Nutrition, Periyar University, Salem. India.
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Sani IK, Geshlaghi SP, Pirsa S, Asdagh A. Composite film based on potato starch/apple peel pectin/ZrO2 nanoparticles/ microencapsulated Zataria multiflora essential oil; investigation of physicochemical properties and use in quail meat packaging. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106719] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Extraction, Characterization, and Applications of Pectins from Plant By-Products. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146596] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Currently, pectins are widely used in the cosmetic, pharmaceutical, and food industries, mainly as texturizing, emulsifying, stabilizing, and gelling agents. Pectins are polysaccharides composed of a large linear segment of α-(1,4) linked d-galactopyranosyluronic acids interrupted by β-(1,2)-linked l-rhamnoses and ramified by short chains composed of neutral hexoses and pentoses. The characteristics and applications of pectins are strongly influenced by their structures depending on plant species and tissues but also extraction methods. The aim of this review is therefore to highlight the structures of pectins and the various methods used to extract them, including conventional ones but also microwave heating, ultrasonic treatment, and dielectric barrier discharge techniques, assessing physico-chemical parameters which have significant effects on pectin characteristics and applications as techno-functional and bioactive agents.
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Kasemiire A, Avohou HT, De Bleye C, Sacre PY, Dumont E, Hubert P, Ziemons E. Design of experiments and design space approaches in the pharmaceutical bioprocess optimization. Eur J Pharm Biopharm 2021; 166:144-154. [PMID: 34147574 DOI: 10.1016/j.ejpb.2021.06.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Revised: 06/10/2021] [Accepted: 06/11/2021] [Indexed: 01/04/2023]
Abstract
The optimization of pharmaceutical bioprocesses suffers from several challenges like complexity, upscaling costs, regulatory approval, leading to the risk of delivering substandard drugs to patients. Bioprocess is very complex and requires the evaluation of multiple components that need to be monitored and controlled in order to attain the desired state when the process ends. Statistical design of experiments (DoE) is a powerful tool for optimizing bioprocesses because it plays a critical role in the quality by design strategy as it is useful in exploring the experimental domain and providing statistics of interest that enable scientists to understand the impact of critical process parameters on the critical quality attributes. This review summarizes selected publications in which DoE methodology was used to optimize bioprocess. The main objective of the critical review was to clearly demonstrate potential benefits of using the DoE and design space methodologies in bioprocess optimization.
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Affiliation(s)
- Alice Kasemiire
- University of Liege (ULiege), CIRM, ViBra-Sante Hub, Department of Pharmacy, Pharmaceutical Analytical Chemistry, Avenue Hippocrate 15, 4000 Liege, Belgium.
| | - Hermane T Avohou
- University of Liege (ULiege), CIRM, ViBra-Sante Hub, Department of Pharmacy, Pharmaceutical Analytical Chemistry, Avenue Hippocrate 15, 4000 Liege, Belgium
| | - Charlotte De Bleye
- University of Liege (ULiege), CIRM, ViBra-Sante Hub, Department of Pharmacy, Pharmaceutical Analytical Chemistry, Avenue Hippocrate 15, 4000 Liege, Belgium
| | - Pierre-Yves Sacre
- University of Liege (ULiege), CIRM, ViBra-Sante Hub, Department of Pharmacy, Pharmaceutical Analytical Chemistry, Avenue Hippocrate 15, 4000 Liege, Belgium
| | - Elodie Dumont
- University of Liege (ULiege), CIRM, ViBra-Sante Hub, Department of Pharmacy, Pharmaceutical Analytical Chemistry, Avenue Hippocrate 15, 4000 Liege, Belgium
| | - Philippe Hubert
- University of Liege (ULiege), CIRM, ViBra-Sante Hub, Department of Pharmacy, Pharmaceutical Analytical Chemistry, Avenue Hippocrate 15, 4000 Liege, Belgium
| | - Eric Ziemons
- University of Liege (ULiege), CIRM, ViBra-Sante Hub, Department of Pharmacy, Pharmaceutical Analytical Chemistry, Avenue Hippocrate 15, 4000 Liege, Belgium
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Calvete-Torre I, Muñoz-Almagro N, Pacheco MT, Antón MJ, Dapena E, Ruiz L, Margolles A, Villamiel M, Moreno FJ. Apple pomaces derived from mono-varietal Asturian ciders production are potential source of pectins with appealing functional properties. Carbohydr Polym 2021; 264:117980. [PMID: 33910710 DOI: 10.1016/j.carbpol.2021.117980] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 03/17/2021] [Accepted: 03/19/2021] [Indexed: 12/22/2022]
Abstract
Comprehensive chemical characterization of nine mono-varietal apple pomaces obtained from the production of ciders with PDO is described. They were rich in essential minerals, fibers (35-52.9 %), and polyphenols. High levels in GalA (11.8-21.6 %), revealed the suitability of these apple pomaces as efficient sources of pectins. Extracted pectins showed high variability in monomer composition, with degrees of methylesterification, strongly associated with pectins functional properties, ranging from 58 to 88 %. For a subset of apple pomace varieties, pectin extraction was accomplished by conventional acid heat treatment or ultrasound. Despite ultrasound-assisted extraction did not improve pectin yield, it minimized levels of "non-pectin" components as revealed by the low content of Glc/Man, leading to the obtainment of high-purity pectin. Our work highlights the key role played by the selection of the apple variety to streamline the potential food applications (gelling/thickening agents or prebiotics) of the extracted pectins that largely depend on their structural features.
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Affiliation(s)
- Inés Calvete-Torre
- Group of Functionality and Ecology of Beneficial Microorganisms (MicroHealth), Dairy Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares s/n, 3300, Villaviciosa, Asturias, Spain; Health Research Institute of Asturias (ISPA), Avenida Hospital Universitario s/n, 33011, Oviedo, Asturias, Spain
| | - Nerea Muñoz-Almagro
- Group of Chemistry and Functionality of Carbohydrates and Derivatives, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - M Teresa Pacheco
- Group of Chemistry and Functionality of Carbohydrates and Derivatives, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María José Antón
- The Regional Agrifood Research and Development Service (SERIDA), Carretera AS-267 PK 19, 33300, Villaviciosa, Asturias, Spain
| | - Enrique Dapena
- The Regional Agrifood Research and Development Service (SERIDA), Carretera AS-267 PK 19, 33300, Villaviciosa, Asturias, Spain
| | - Lorena Ruiz
- Group of Functionality and Ecology of Beneficial Microorganisms (MicroHealth), Dairy Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares s/n, 3300, Villaviciosa, Asturias, Spain; Health Research Institute of Asturias (ISPA), Avenida Hospital Universitario s/n, 33011, Oviedo, Asturias, Spain
| | - Abelardo Margolles
- Group of Functionality and Ecology of Beneficial Microorganisms (MicroHealth), Dairy Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares s/n, 3300, Villaviciosa, Asturias, Spain; Health Research Institute of Asturias (ISPA), Avenida Hospital Universitario s/n, 33011, Oviedo, Asturias, Spain
| | - Mar Villamiel
- Group of Chemistry and Functionality of Carbohydrates and Derivatives, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
| | - F Javier Moreno
- Group of Chemistry and Functionality of Carbohydrates and Derivatives, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain
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Arias D, Rodríguez J, López B, Méndez P. Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticles. Heliyon 2021; 7:e06059. [PMID: 33537485 PMCID: PMC7841364 DOI: 10.1016/j.heliyon.2021.e06059] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 09/26/2020] [Accepted: 01/19/2021] [Indexed: 11/18/2022] Open
Abstract
Colombia is one of the major producers and exporters of banana Musa paradisiaca. Its consumption is high then its agro-industrial wastes are important source to extract pectin. In the present study, inorganic acids (nitric acid and hydrochloride acid) and organic acids (citric acid and acetic acid) were evaluated to extract pectin from banana peels at pH 2 and 3, through acid hydrolysis during 1h at the temperature of 85 °C. The extraction yield, degree of esterification (DE) and intrinsic viscosity of the pectin were characterized. Nitric acid (NA) allowed to obtain higher extraction yield (54 ± 10%) and citric acid (CA) allowed to obtain higher DE (76.7 ± 2%). Additionally, the effect of polymer concentration and degree esterification, low degree of esterification (LDE, 33.1%) and high degree of esterification (HDE, 76.7%) were evaluated in the pectin nanoparticles formation. The pectin with HDE formed stable nanoparticles with a particle size of 255 ± 11 nm and the zeta potential value of -45 ± 3 mV, independently of the polymer concentration. Morphology analysis showed aggregated of the pectin nanoparticles.
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Affiliation(s)
- David Arias
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá, Colombia
| | - Johny Rodríguez
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá, Colombia
| | - Betty López
- Grupo de Investigación Ciencia de los Materiales, Instituto de Química, Facultad de Ciencias Exactas y Naturales, Universidad de Antioquia, Calle 70 N° 52-21, Medellín, Colombia
| | - Paula Méndez
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá, Colombia
- Corresponding author.
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Kumar K, Srivastav S, Sharanagat VS. Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review. ULTRASONICS SONOCHEMISTRY 2021; 70:105325. [PMID: 32920300 PMCID: PMC7786612 DOI: 10.1016/j.ultsonch.2020.105325] [Citation(s) in RCA: 292] [Impact Index Per Article: 97.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 07/24/2020] [Accepted: 08/27/2020] [Indexed: 05/08/2023]
Abstract
Growing fruit and vegetable processing industries generates a huge amount of by-products in the form of seed, skin, pomace, and rind containing a substantial quantity of bioactive compounds such as polysaccharides, polyphenols, carotenoids, and dietary fiber. These processing wastes are considered to be of negligible value compared to the processed fruit or vegetable due to lack of sustainable extraction technique. Conventional extraction has certain limitations in terms of time, energy, and solvent requirements. Ultrasound assisted extraction (UAE) can extract bioactive components in very less time, at low temperature, with lesser energy and solvent requirement. UAE as a non-thermal extraction technique is better equipped to retain the functionality of the bioactive compounds. However, the variables associated with UAE such as frequency, power, duty cycle, temperature, time, solvent type, liquid-solid ratio needs to be understood and optimized for each by-product. This article provides a review of mechanism, concept, factor affecting extraction of bioactive compounds with particular focus on fruit and vegetable by-products.
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Affiliation(s)
- Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Shivmurti Srivastav
- Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, India.
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NADES as potential solvents for anthocyanin and pectin extraction from Myrciaria cauliflora fruit by-product: In silico and experimental approaches for solvent selection. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.113761] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Chaves JO, de Souza MC, da Silva LC, Lachos-Perez D, Torres-Mayanga PC, Machado APDF, Forster-Carneiro T, Vázquez-Espinosa M, González-de-Peredo AV, Barbero GF, Rostagno MA. Extraction of Flavonoids From Natural Sources Using Modern Techniques. Front Chem 2020; 8:507887. [PMID: 33102442 PMCID: PMC7546908 DOI: 10.3389/fchem.2020.507887] [Citation(s) in RCA: 155] [Impact Index Per Article: 38.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 08/18/2020] [Indexed: 12/13/2022] Open
Abstract
Flavonoids are one of the main groups of polyphenols found in natural products. Traditional flavonoid extraction techniques are being replaced by advanced techniques to reduce energy and solvent consumption, increase efficiency and selectivity, to meet increased market demand and environmental regulations. Advanced technologies, such as microwaves, ultrasound, pressurized liquids, supercritical fluids, and electric fields, are alternatives currently being used. These modern techniques are generally faster, more environmentally friendly, and with higher automation levels compared to conventional extraction techniques. This review will discuss the different methods available for flavonoid extraction from natural sources and the main parameters involved (temperature, solvent, sample quantity, extraction time, among others). Recent trends and their industrial importance are also discussed in detail, providing insight into their potential. Thus, this paper seeks to review the innovations of compound extraction techniques, presenting in each of them their advantages and disadvantages, trying to offer a broader scope in the understanding of flavonoid extraction from different plant matrices.
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Affiliation(s)
- Jaísa Oliveira Chaves
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil
| | - Mariana Corrêa de Souza
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil
| | - Laise Capelasso da Silva
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil
| | - Daniel Lachos-Perez
- Laboratory of Optimization, Design and Advanced Control - Bioenergy Research Program, School of Chemical Engineering, University of Campinas, Campinas, Brazil
| | - Paulo César Torres-Mayanga
- School of Food Engineering, University of Campinas, Campinas, Brazil
- Facultad de Ingeniería, Universidad Nacional Micaela Bastidas de Apurímac, Abancay, Peru
| | | | | | | | | | | | - Mauricio Ariel Rostagno
- Multidisciplinary Laboratory in Food and Health, School of Applied Sciences, University of Campinas, Limeira, Brazil
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Deconstruction of banana peel for carbohydrate fractionation. Bioprocess Biosyst Eng 2020; 44:297-306. [PMID: 32948889 DOI: 10.1007/s00449-020-02442-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Accepted: 09/06/2020] [Indexed: 10/23/2022]
Abstract
The deconstruction of banana peel for carbohydrate recovery was performed by sequential treatment (acid, alkaline, and enzymatic). The pretreatment with citric acid promoted the extraction of pectin, resulting in a yield of 8%. In addition, xylose and XOS, 348.5 and 17.3 mg/g xylan, respectively, were also quantified in acidic liquor as a result of partial depolymerization of hemicellulose. The spent solid was pretreated with alkaline solution (NaOH or KOH) for delignification and release of residual carbohydrates from the hemicellulose. The yields of xylose and arabinose (225.2 and 174.0 mg/g hemicellulose) were approximately 40% higher in the pretreatment with KOH, while pretreatment with NaOH promoted higher delignification (67%), XOS yield (32.6 mg/g xylan), and preservation of cellulosic fraction. Finally, the spent alkaline solid, rich in cellulose (76%), was treated enzymatically to release glucose, reaching the final concentration of 28.2 g/L. The mass balance showed that through sequential treatment, 9.9 g of xylose, 0.5 g of XOS, and 8.2 g of glucose were obtained from 100 g of raw banana peels, representing 65.8% and 46.5% conversion of hemicellulose and cellulose, respectively. The study of the fractionation of carbohydrates in banana peel proved to be a useful tool for valorization, mainly of the hemicellulose fraction for the production of XOS and xylose with high value applications in the food industry.
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Morais ES, Lopes AMDC, Freire MG, Freire CSR, Coutinho JAP, Silvestre AJD. Use of Ionic Liquids and Deep Eutectic Solvents in Polysaccharides Dissolution and Extraction Processes towards Sustainable Biomass Valorization. Molecules 2020; 25:E3652. [PMID: 32796649 PMCID: PMC7465760 DOI: 10.3390/molecules25163652] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 08/04/2020] [Accepted: 08/06/2020] [Indexed: 12/14/2022] Open
Abstract
A shift to a bioeconomy development model has been evolving, conducting the scientific community to investigate new ways of producing chemicals, materials and fuels from renewable resources, i.e., biomass. Specifically, technologies that provide high performance and maximal use of biomass feedstocks into commodities with reduced environmental impact have been highly pursued. A key example comprises the extraction and/or dissolution of polysaccharides, one of the most abundant fractions of biomass, which still need to be improved regarding these processes' efficiency and selectivity parameters. In this context, the use of alternative solvents and the application of less energy-intensive processes in the extraction of polysaccharides might play an important role to reach higher efficiency and sustainability in biomass valorization. This review debates the latest achievements in sustainable processes for the extraction of polysaccharides from a myriad of biomass resources, including lignocellulosic materials and food residues. Particularly, the ability of ionic liquids (ILs) and deep eutectic solvents (DESs) to dissolve and extract the most abundant polysaccharides from natural sources, namely cellulose, chitin, starch, hemicelluloses and pectins, is scrutinized and the efficiencies between solvents are compared. The interaction mechanisms between solvent and polysaccharide are described, paving the way for the design of selective extraction processes. A detailed discussion of the work developed for each polysaccharide as well as the innovation degree and the development stage of dissolution and extraction technologies is presented. Their advantages and disadvantages are also identified, and possible synergies by integrating microwave- and ultrasound-assisted extraction (MAE and UAE) or a combination of both (UMAE) are briefly described. Overall, this review provides key information towards the design of more efficient, selective and sustainable extraction and dissolution processes of polysaccharides from biomass.
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Affiliation(s)
| | | | | | | | | | - Armando J. D. Silvestre
- Department of Chemistry, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (E.S.M.); (A.M.d.C.L.); (M.G.F.); (C.S.R.F.); (J.A.P.C.)
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Microwave and ultrasound assisted extraction of pectin from various fruits peel. Journal of Food Science and Technology 2020; 58:641-650. [PMID: 33568858 DOI: 10.1007/s13197-020-04578-0] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/24/2020] [Accepted: 06/12/2020] [Indexed: 01/24/2023]
Abstract
Pectin, found in the cell walls of fruits and vegetables, is a complex colloidal polysaccharide. In this study, pectin was extracted using ultrasound and microwave-assisted extraction methods from waste lemon, mandarin, and kiwi peel to investigate their use as alternative source of pectin. Hydrochloric acid (HCl) and nitric acid (HNO3) were used as the extracting agents. The effects of microwave power (360-600 W) and irradiation time (1, 2, 3 min) for microwave-assisted extraction (MAE) and of temperature (60 and 75 °C) and sonication time (15, 30, 45 min) on ultrasound-assisted extraction (UAE) on the yield of extracted pectin from the peels were investigated. Optimum conditions were determined for the extraction of pectin from all of the peel samples with the two extraction methods. The produced pectin yield and the degree of esterification were determined and, FT-IR and SEM analyses were performed. Kiwi peel gave the highest yield of extracted pectin using HCl as the solvent with 17.30% yield via UAE at 75 °C for 45 min and 17.97% yield via MAE at 360 W for, 3 min. It was concluded that lemon, mandarin, and kiwi peels all contained pectin and that MAE gave a better yield than UAE and could thus be used as an efficient and rapid technique for the extraction of pectin from the peels. The chemical structures of the pectin obtained using the two different extraction methods were similar and showed a high degree of methoxylation.
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Optimization of acid-extraction of pectic fraction from grape (Vitis vinifera cv. Chardonnay) pomace, a Winery Waste. Int J Biol Macromol 2020; 161:204-213. [PMID: 32522547 DOI: 10.1016/j.ijbiomac.2020.05.272] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 05/17/2020] [Accepted: 05/18/2020] [Indexed: 11/24/2022]
Abstract
Chardonnay grape pomace was evaluated as a source of pectin. A central composite design was used in order to determine the effect of pH, extraction time (Et) and liquid: solid ratio (LS) on the yield and uronic acid (UA) content of the pectins extracted using boiling HNO3 solution. The optimized extraction condition to reach the maximum yield and UA was pH = 2.08, Et = 135.23 min and LS = 35.11 ml/g, resulting in theoretical yield of 12.8% and UA of 64.4%. The experimental yield of the pectic fraction obtained under the optimized conditions (GPOP) was 11.1% and the UA was 56.8%. GPOP had ~25% glucose. It was treated with α-amylase and amyloglucosidase, resulting in the fraction α-GPOP. The starch-free pectic fraction was composed of 63.5% UA, 7.8% rhamnose, 6.0% arabinose, 13.6% galactose and minor amounts of other neutral monosaccharides. It contained a low-methoxyl pectin (degree of methyl-esterification 18.1%) and had an average molar mass of 154,100 g/mol. It consisted of 55.7% homogalacturonan and 35.2% rhamnogalacturonan I (RG-I). NMR analyses suggest that RG-I portion of α-GPOP is highly branched by short chains or single residues of arabinose and galactose.
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High-methylated pectin from walnut processing wastes as a potential resource: Ultrasound assisted extraction and physicochemical, structural and functional analysis. Int J Biol Macromol 2020; 152:1274-1282. [DOI: 10.1016/j.ijbiomac.2019.10.224] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2019] [Revised: 10/07/2019] [Accepted: 10/24/2019] [Indexed: 01/09/2023]
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Optimization of microwave-assisted extraction and structural characterization of pectin from sweet lemon peel. Int J Biol Macromol 2020; 147:1107-1115. [DOI: 10.1016/j.ijbiomac.2019.10.079] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 09/11/2019] [Accepted: 10/08/2019] [Indexed: 11/15/2022]
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Khedmat L, Izadi A, Mofid V, Mojtahedi SY. Recent advances in extracting pectin by single and combined ultrasound techniques: A review of techno-functional and bioactive health-promoting aspects. Carbohydr Polym 2020; 229:115474. [DOI: 10.1016/j.carbpol.2019.115474] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 10/05/2019] [Accepted: 10/13/2019] [Indexed: 12/17/2022]
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Shivamathi C, Moorthy IG, Kumar RV, Soosai MR, Maran JP, Kumar RS, Varalakshmi P. Optimization of ultrasound assisted extraction of pectin from custard apple peel: Potential and new source. Carbohydr Polym 2019; 225:115240. [DOI: 10.1016/j.carbpol.2019.115240] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 07/21/2019] [Accepted: 08/22/2019] [Indexed: 11/29/2022]
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46
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Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.11.001] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Umaña MM, Dalmau ME, Eim VS, Femenia A, Rosselló C. Effects of acoustic power and pH on pectin-enriched extracts obtained from citrus by-products. Modelling of the extraction process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6893-6902. [PMID: 31386201 DOI: 10.1002/jsfa.9975] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 06/12/2019] [Accepted: 07/30/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The ultrasound-assisted extraction of pectic polysaccharides from orange by-products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic (US1: 542 W L-1 and US2: 794 W L-1 ) extractions, were obtained and modelled at different pH values (1.5 and 2.0). All extractions were carried out at 25 °C, using citric acid as the extraction solvent. RESULTS Higher pectic polysaccharides extraction yields were obtained with ultrasonic assistance, in comparison with the results obtained using mechanical agitation. Moreover, yield increases were significantly higher using the more acidic pH. Thus, at pH 1.5, pectin yield increased from ∼19%, obtained with agitation, to ∼47%, applying ultrasound; whereas, at pH 2.0, this increase was from ∼10%, with agitation, to ∼18%, applying ultrasound. A considerable decrease of the galacturonic acid proportion was observed on the extracts when ultrasound were applied for 60 min under pH 2.0. High methoxyl pectins were extracted at pH 1.5 whereas at pH 2.0, pectins exhibited a low methylation degree. Curves of acoustic and mechanical agitation extractions were properly represented by a second-order rate model (average mean relative error ≤ 7.4%). The extraction rate constant, initial extraction rate and maximum yield were determined for all experimental conditions. CONCLUSION Overall, the results clearly indicated that the effect of ultrasound was highly dependent on the pH. Therefore, adequate acidic conditions must be applied in order to improve the efficiency of ultrasound on the pectin extraction process. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mónica M Umaña
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - María E Dalmau
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Valeria S Eim
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Antoni Femenia
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
| | - Carmen Rosselló
- Department of Chemistry, University of the Balearic Islands, Palma de Mallorca, Spain
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Zaid RM, Mishra P, Tabassum S, Wahid ZA, Sakinah AM. High methoxyl pectin extracts from Hylocereus polyrhizus's peels: Extraction kinetics and thermodynamic studies. Int J Biol Macromol 2019; 141:1147-1157. [DOI: 10.1016/j.ijbiomac.2019.09.017] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 08/27/2019] [Accepted: 09/04/2019] [Indexed: 10/26/2022]
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Kazemi M, Khodaiyan F, Hosseini SS, Najari Z. An integrated valorization of industrial waste of eggplant: Simultaneous recovery of pectin, phenolics and sequential production of pullulan. WASTE MANAGEMENT (NEW YORK, N.Y.) 2019; 100:101-111. [PMID: 31526957 DOI: 10.1016/j.wasman.2019.09.013] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 09/08/2019] [Accepted: 09/09/2019] [Indexed: 06/10/2023]
Abstract
Based on a bio-refinery concept, the valorization of eggplant peel wastes (EPW) in the production of multiple value-added products was aimed. The acid-free extraction process was applied in the simultaneous recovery of pectin and phenolic compounds. The extraction variables were optimized by response surface methodology using a Box-Behnken design and the maximum yield of pectin (26.1%) and phenolic compounds (20.2%) was obtained in the extraction temperature of 90 °C, time of 90 min and liquid/solid ratio of 40 mL/g. After recovery of pectin and phenolic compounds from EPW, the solid leftovers were enzymatic hydrolyzed and the hydrolysates were used as a carbon source in the microbial production of pullulan by Aureobasidium pullulans. The produced pectin and pullulan were characterized through the chemical and structural features. The results of FT-IR and H-NMR analysis approved the predominant presence of these two polysaccharides in the isolated samples. On the other hand, the antioxidant activity of the recovered phenolic compounds extract was evaluated by DPPH and ABTS radical scavenging activity and reducing power assay.
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Affiliation(s)
- Milad Kazemi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Zahra Najari
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
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Ultrasound-microwave assisted extraction of pectin from fig (Ficus carica L.) skin: Optimization, characterization and bioactivity. Carbohydr Polym 2019; 222:114992. [DOI: 10.1016/j.carbpol.2019.114992] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 06/10/2019] [Accepted: 06/11/2019] [Indexed: 12/14/2022]
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