1
|
Boghossian M, Brassesco ME, Miller FA, Silva CLM, Brandão TRS. Thermosonication Applied to Kiwi Peel: Impact on Nutritional and Microbiological Indicators. Foods 2023; 12:foods12030622. [PMID: 36766150 PMCID: PMC9914669 DOI: 10.3390/foods12030622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023] Open
Abstract
The peels of many fruits are rich sources of nutrients, although they are not commonly consumed. If they are properly decontaminated, they can be used as healthy food ingredients reducing food waste. The objective was to apply thermosonication processes to kiwi peel and evaluate the impact on Listeria innocua survival (a non-pathogenic surrogate of L. monocytogenes) and key nutrients and quality indicators: proteins, fibers, minerals (Ca, K, Mg, Na, and P), chlorophylls, and phenolic contents. Kiwi peels were artificially inoculated with L. innocua and thermal and thermosonication treatments were performed at 55 °C and 60 °C for 30 and 15 min maximum, respectively. Bacteria were enumerated through treatment time, and quality indicators were assessed before and at the end of treatments. A Weibull model with a decimal reduction time (D-value) was successfully used in L. innocua survival data fits. Results showed that coupling temperature to ultrasound had a synergistic effect on bacteria inactivation with significant decreases in D-values. Thermosonication at 60 °C was the most effective in terms of protein, fiber, chlorophylls, and phenolics retention. Minerals were not significantly affected by all treatments. Applying thermosonication to kiwi peel was more effective for decontamination than thermal treatments at the same temperature while allowing the retention of healthy compounds.
Collapse
|
2
|
Wang L, Huang J, Li Z, Liu D, Fan J. A review of the polyphenols extraction from apple pomace: novel technologies and techniques of cell disintegration. Crit Rev Food Sci Nutr 2022; 63:9752-9765. [PMID: 35522079 DOI: 10.1080/10408398.2022.2071203] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Apple pomace, a solid waste produced during industrial processing of apple juice or cider, is a rich source of high value-added compounds such as polyphenols. This review summarizes present studies on the qualitative and quantitative methods, including Folin-Ciocalteu colorimetric, high pressure liquid chromatography (HPLC) and fluorescence spectrum, as well as enhanced extraction methods of polyphenols in apple pomace by different traditional and novel technologies, including ultrasounds (US), microwave (MW), pulsed electric fields (PEF), high voltage electrical discharges (HVED) and enzyme. The principles and characteristics of different effective enhanced extraction technologies of polyphenols in apple pomace were compared. In addition, the different cell disruption analysis methods, such as destructive detection method (electrical conductivity disintegration index, Zc), image analysis method (including scanning electron microscopy, SEM, and confocal laser scanning microscopy, CLSM), and nondestructive method (such as magnetic resonance imaging, MRI) are presented in this review. The study proved that there was a correlation between destructive detection method and image analysis method. However, each of the technologies reviewed in this study has some disadvantages to overcome, and some mechanisms need to be further substantiated. Therefore, more competitive techniques for polyphenols extraction and analysis of cell disintegration are needed to emerge in the future.
Collapse
Affiliation(s)
- Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
- bSorbonne Université, Université de Technologie de Compiègne, Laboratoire de Transformations Intégrées de la Matière Renouvelable, Compiègne Cedex, France
| | - Jingzhe Huang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Zonghao Li
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Dan Liu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, People's Republic of China
| | - Jianhua Fan
- School of Mechanical and Aerospace Engineering, Jilin University, Changchun, People's Republic of China
| |
Collapse
|
3
|
Wang L, Li Z, Huang J, Liu D, Lefebvre C, Fan J. Effect of Ultrasound-Assisted Extraction of Polyphenols from Apple Peels in Water CO2 Systems. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02809-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
4
|
Koval I. Synergistic Effect of Ultrasound Cavitation and Gas in the Water Disinfection. CHEMISTRY & CHEMICAL TECHNOLOGY 2021. [DOI: 10.23939/chcht15.04.575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The paper considers water purification processes from Bacillus bacteria type under the conditions of gases bubbling only (argon, helium, oxygen, and carbon dioxide), cavitation and combined action of gas and cavitation. The synergistic effect was found under conditions of simultaneous action of gas and cavitation (kd(gas/US ) >kd(gas) + kd(US) almost double) and it was shown that kd(gas/US) >kd(gas) by almost an order of magnitude. Relative series of effective destruction of microbial cells was established: Ar/US > О2/US >Не/US > СО2/US. Destruction degree of the cells reaches 70 %at the short-term Ar/US exposure (~8 min), which is 7 times more active than cavitation action and 13.5 times more than bubbling of Aralone.
Collapse
|
5
|
Peixoto Araujo NM, Silva EK, Arruda HS, Rodrigues de Morais D, Angela A. Meireles M, Pereira GA, Pastore GM. Recovering phenolic compounds from Eugenia calycina Cambess employing high-intensity ultrasound treatments: A comparison among its leaves, fruit pulp, and seed as promising sources of bioactive compounds. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.118920] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
6
|
Optimization of Microwave and Ultrasound Extraction Methods of Açai Berries in Terms of Highest Content of Phenolic Compounds and Antioxidant Activity. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10238325] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Rapid technological progress focuses on lowering costs, labor and time. Thus, in order to minimize the expenses of bioactive compound production, great effort is undertaken to optimize the extraction of these compounds. Green extraction is popular and relatively inexpensive. However, the same extraction method does not always work for all types of matrixes due to the biological diversity of the tissue. Therefore, the purpose of this study was to identify the optimal green extraction method of açai berries (ultrasound or microwaves) able to isolate extracts containing the highest possible number of phenolic compounds with the highest antioxidant activity. The results show that the highest content of total phenolic compounds in the extracts was obtained after the application of a temperature of 45 °C, using ultrasound for 25 min and 45 min, microwaves for 3.16 min and a water bath for 25 min. Ultrasound turned out to be the most effective method of flavonoid extraction. In turn, the highest anthocyanin content was obtained for microwave extraction. Additionally, the application of microwaves for 4.33 min (45 °C) guaranteed the highest ferric-reducing antioxidant activity (FRAP) among the extracts. The results show that the use of microwaves shortens the açai extraction time and ensures both a high content of total phenolic compounds and strong antioxidant activity in the extract.
Collapse
|
7
|
Degradation behavior of polyphenols in model aqueous extraction system based on mechanical and sonochemical effects induced by ultrasound. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.116967] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
8
|
Wu H, Huang Q, Chao S, Yu J, Xu S, Wang F, Shang X, Zhu Y. Determination of Ferulic Acid in Angelica sinensis by Temperature-Controlled Hydrophobic Ionic Liquids-Based Ultrasound/Heating-Assisted Extraction Coupled with High Performance Liquid Chromatography. Molecules 2020; 25:molecules25153356. [PMID: 32722063 PMCID: PMC7436256 DOI: 10.3390/molecules25153356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 07/16/2020] [Accepted: 07/22/2020] [Indexed: 11/24/2022] Open
Abstract
Hydrophilic ionic liquids are often used to extract the active ingredients of medicinal plants, while hydrophobic ionic liquids are rarely used to directly extract solid samples. In this paper, a simple, novel and efficient temperature-controlled hydrophobic ionic liquids-based ultrasound/heating-assisted extraction (TC-ILs-UHAE) procedure coupled with high-performance liquid chromatography (HPLC) was developed and applied to the determination of ferulic acid (FA) in Chinese herbal medicine Angelica sinensis. During the extraction procedure, hydrophobic ionic liquids (ILs) were dispersed into water to form cloudy solution (fine droplets) with the aid of ultrasound and heating simultaneous. After extraction, phase separation was easily achieved by centrifuging at 0 °C. Among all ILs used, 1-butyl-3-methylimidazolium bis(trifluoromethanesulphonyl)imide ([C4mim]NTf2) exhibited the highest extraction ability and the possible extraction mechanism was discussed. Additionally, the synergistic effect of heating and ultrasound on the extraction efficiency was investigated. Under the optimized conditions, a good linearity was observed with correlation coefficient (r) of 0.9995. The limit of detection of FA (LOD, S/N = 3) was 9.6 µg/L and the spiked recoveries of FA for real samples were in the range of 91.67 to 102.00% with relative standard deviation (RSD) lower than 3.87%. Compared with the traditional extraction methods, the proposed method gave the highest yield of FA and had the shortest extraction time. Therefore, this method is a potential simple, green and highly efficient technique and expected to be applied to the extraction of other bioactive ingredients in medicinal plants.
Collapse
Affiliation(s)
- Hongwei Wu
- School of Basic Medical Sciences, Xinxiang Medical University, Xinxiang 453003, China; (Q.H.); (S.C.); (J.Y.); (F.W.); (X.S.)
- Correspondence: (H.W.); (Y.Z.); Tel.: +86-373-302-9128 (H.W.); +86-571-8827-3637(Y.Z.)
| | - Qianqian Huang
- School of Basic Medical Sciences, Xinxiang Medical University, Xinxiang 453003, China; (Q.H.); (S.C.); (J.Y.); (F.W.); (X.S.)
| | - Shujun Chao
- School of Basic Medical Sciences, Xinxiang Medical University, Xinxiang 453003, China; (Q.H.); (S.C.); (J.Y.); (F.W.); (X.S.)
| | - Jie Yu
- School of Basic Medical Sciences, Xinxiang Medical University, Xinxiang 453003, China; (Q.H.); (S.C.); (J.Y.); (F.W.); (X.S.)
| | - Shengrui Xu
- School of Chemistry and Chemical Engineering, Henan Normal University, Xinxiang 453003, China;
| | - Feng Wang
- School of Basic Medical Sciences, Xinxiang Medical University, Xinxiang 453003, China; (Q.H.); (S.C.); (J.Y.); (F.W.); (X.S.)
| | - Xuefang Shang
- School of Basic Medical Sciences, Xinxiang Medical University, Xinxiang 453003, China; (Q.H.); (S.C.); (J.Y.); (F.W.); (X.S.)
| | - Yan Zhu
- Department of Chemistry, Zhejiang University, Hangzhou 310028, China
- Correspondence: (H.W.); (Y.Z.); Tel.: +86-373-302-9128 (H.W.); +86-571-8827-3637(Y.Z.)
| |
Collapse
|
9
|
Cell disintegration of apple peels induced by pulsed electric field and efficiency of bio-compound extraction. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.03.004] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
10
|
Shuai L, Li L, Sun J, Liao L, Duan Z, Li C, He X. Role of phospholipase C in banana in response to anthracnose infection. Food Sci Nutr 2020; 8:1038-1045. [PMID: 32148812 PMCID: PMC7020292 DOI: 10.1002/fsn3.1388] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 11/27/2019] [Accepted: 12/09/2019] [Indexed: 12/25/2022] Open
Abstract
Phospholipase C (PLC) plays an important role in plant immunity, and anthracnose caused by the Colletotrichum species is a common postharvest disease of the banana fruit. This study aims to evaluate the role of PLC in anthrax resistance in banana. The experimental group of banana samples was treated with a banana anthracnose conidia suspension, and the control group was treated with distilled water. After inoculation, the groups were sprayed with ethephon, and indicators, such as hardness and conductivity changes; PLC activity, 1,2-diacylglycerol (DAG) and phosphatidic acid (PA)content; and MaPLC-1and MaPLC-2 expression levels, were assessed at 0, 3, 6, 9, 12, and 15 days. Moreover, the expression levels of MaPLC-1 and MaPLC-2 were detected in various tissues. The hardness of banana fruits in the experimental group decreased faster than that in the control group. Furthermore, the conductivity was higher in the experimental group than in the control group. Regarding PLC activity, DAG, and PA content, bananas in the experimental group showed higher activities than those in the control group. Moreover, relatively higher expression of PLC mRNA was detected in anthracnose-inoculated tissues. The evaluation of MaPLC-1 and MaPLC-2 expression levels showed that the mature peel had the highest MaPLC-1 expression level. However, the MaPLC-2 gene was expressed at relatively low levels in the fruit and at relatively high levels in the flower organs. PLC might play a role in fruit ripening in response to anthracnose resistance.
Collapse
Affiliation(s)
- Liang Shuai
- Guangxi Crop Genetic Improvement and Biotechnology Key LaboratoryGuangxi Academy of Agricultural SciencesNanningChina
- College of Food and Biological Engineering/Institute of Food Science and Engineering TechnologyHezhou UniversityHezhouGuangxiChina
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyGuangxi Academy of Agricultural SciencesNanningChina
| | - Li Li
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyGuangxi Academy of Agricultural SciencesNanningChina
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Jian Sun
- Guangxi Crop Genetic Improvement and Biotechnology Key LaboratoryGuangxi Academy of Agricultural SciencesNanningChina
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyGuangxi Academy of Agricultural SciencesNanningChina
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Lingyan Liao
- College of Food and Biological Engineering/Institute of Food Science and Engineering TechnologyHezhou UniversityHezhouGuangxiChina
| | - Zhenhua Duan
- College of Food and Biological Engineering/Institute of Food Science and Engineering TechnologyHezhou UniversityHezhouGuangxiChina
| | - Changbao Li
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyGuangxi Academy of Agricultural SciencesNanningChina
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| | - Xuemei He
- Guangxi Key Laboratory of Fruits and Vegetables Storage‐processing TechnologyGuangxi Academy of Agricultural SciencesNanningChina
- Agro‐food Science and Technology Research InstituteGuangxi Academy of Agricultural SciencesNanningChina
| |
Collapse
|