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Ballistreri G, Amenta M, Fabroni S, Timpanaro N, Platania GM. Sustainable Extraction Protocols for the Recovery of Bioactive Compounds from By-Products of Pomegranate Fruit Processing. Foods 2024; 13:1793. [PMID: 38928735 PMCID: PMC11203178 DOI: 10.3390/foods13121793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 06/04/2024] [Accepted: 06/05/2024] [Indexed: 06/28/2024] Open
Abstract
This study investigates sustainable extraction protocols for the recovery of bioactive compounds from by-products of various pomegranate (Punica granatum L.) cultivars, including Acco, Hicaz, Jolly Red, Parfianka, Valenciana, and Wonderful, generated during the industrial processing of the fruits. Advanced extraction technologies, including ultrasounds, microwaves, and hydrodynamic cavitation, have been compared to conventional extraction procedures and utilized to enhance extraction efficiency while also minimizing environmental impact. Water-based extraction methods have been utilized to promote the development of sustainable and eco-friendly processes. The comparison between conventional extractions and ultrasound-assisted extractions (UAEs) and microwave-assisted extractions (MAEs) demonstrated notable improvements in extraction yields, particularly for ellagitannins (punicalins, punicalagins, and ellagic acid) and total polyphenols, with increases ranging from about 45 to 200%. However, the increases directly comparing UAEs to MAEs ranged from about 4 to 6%. This indicates that while both UAEs and MAEs offer notable improvements over conventional extractions, the differences in extraction efficiency between the two advanced methods were relatively modest. These advancements were observed across various pomegranate cultivars, highlighting the versatility and effectiveness of these methods. Notably, hydrodynamic cavitation-based extractions (HC) emerged as particularly promising, consistently yielding the highest levels of bioactive compounds (ellagitannins and total polyphenols), especially when operated at higher frequencies. Compared to conventional extractions, HC exhibited substantial increases in extraction yields for Wonderful pomegranate by-products, surpassing the efficiency of both UAEs and MAEs (approximately 45 and 57% for UAE and MAE, respectively, versus about 80% for HC). Among these advanced techniques, HC has emerged as particularly promising, yielding the most favorable results and leading to significant improvements in the yield of bioactive compounds. When directly compared to UAEs and MAEs, HC increased extraction yields by over 20%. Furthermore, HC allowed for shorter extraction times. The Wonderful cultivar consistently exhibited the highest levels of ellagitannins and the highest total polyphenol content among all types of extraction procedures used, whether conventional or advanced. This highlights the great potential of the Wonderful cultivar in terms of bioactive compound extraction and underscores its significance in research and applications related to pomegranate processing and utilization. This study suggests that the implementation of these advanced technologies into extraction processes represents a significant advancement in the field, offering a promising avenue for the development of efficient and environmentally friendly extraction methods for obtaining valuable bioactive compounds from pomegranate processing by-products.
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Affiliation(s)
- Gabriele Ballistreri
- Council for Agricultural Research and Economics (CREA), Research Center for Olive, Fruit and Citrus Crops, Corso Savoia 190, 95024 Acireale, Italy
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Boateng ID, Clark K. Trends in extracting Agro-byproducts' phenolics using non-thermal technologies and their combinative effect: Mechanisms, potentials, drawbacks, and safety evaluation. Food Chem 2024; 437:137841. [PMID: 37918151 DOI: 10.1016/j.foodchem.2023.137841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 10/20/2023] [Accepted: 10/22/2023] [Indexed: 11/04/2023]
Abstract
The agro-food industries generate significant waste with adverse effects. However, these byproducts are rich in polyphenols with diverse bioactivities. Innovative non-thermal extraction (NTE) technologies (Naviglio extractor®, cold plasma (CP), high hydrostatic pressure (HHP), pulse-electric field (PEF), ultrasound-assisted extraction (UAE), etc.) and their combinative effect (integrated UAE + HPPE, integrated PEF + enzyme-assisted extraction, etc.) could improve polyphenolic extraction. Hence, this article comprehensively reviewed the mechanisms, applications, drawbacks, and safety assessment of emerging NTE technologies and their combinative effects in the last 5 years, emphasizing their efficacy in improving agro-byproduct polyphenols' extraction. According to the review, incorporating cutting-edge NTE might promote the extraction ofmore phenolic extractfrom agro-byproducts due to numerous benefits,such as increased extractability,preserved thermo-sensitive phenolics, and low energy consumption. The next five years should investigate combined novel NTE technologies as they increase extractability. Besides, more research must be done on extracting free and bound phenolics, phenolic acids, flavonoids, and lignans from agro by-products. Finally, the safety of the extraction technology on the polyphenolic extract needs a lot of studies (in vivo and in vitro), and their mechanisms need to be explored.
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Affiliation(s)
- Isaac Duah Boateng
- College of Agriculture, Food, and Natural Resources, University of Missouri, Columbia, MO 65211, United States of America; Certified Group, 199 W Rhapsody Dr, San Antonio, TX 78216, United States of America; Kumasi Cheshire Home, Off Edwenase Road, Kumasi, Ghana.
| | - Kerry Clark
- College of Agriculture, Food, and Natural Resources, University of Missouri, Columbia, MO 65211, United States of America.
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3
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Islam M, Malakar S, Rao MV, Kumar N, Sahu JK. Recent advancement in ultrasound-assisted novel technologies for the extraction of bioactive compounds from herbal plants: a review. Food Sci Biotechnol 2023; 32:1763-1782. [PMID: 37781053 PMCID: PMC10541372 DOI: 10.1007/s10068-023-01346-6] [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: 01/11/2023] [Revised: 04/20/2023] [Accepted: 05/17/2023] [Indexed: 10/03/2023] Open
Abstract
Herbal plants comprise potent bioactives, and they have a potential for the development of functional foods. Ultrasonication technology can be used to enhance the efficiency and quality of these bioactivities. The present review discussed the ultrasound-assisted novel extraction technologies (supercritical carbon dioxide (CO2) and high pressurized liquid), including mechanistic understanding, influencing factors, extract process efficiency, and the recovery of bioactives with an industrial perspective. The strong observations of this study are the novel ultrasound-induced extraction process variables, such as ultrasound amplitude, sonication time, temperature, solid-solvent ratio, and pressure, are significantly influenced and must be optimized for maximum recovery of bioactives. The novel green technologies (ultrasound and assisted) could remarkably improve the extraction efficiency and enhance the quality of green extract. This review will support technological understanding about the impact on process parameters for the extraction of bioactives for the development of functional foods and nutraceuticals.
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Affiliation(s)
- Makdud Islam
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, 131028 India
| | - Santanu Malakar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, 131028 India
| | - Madaraboina Venkateswara Rao
- Department of Food Technology, Vignan’s Foundation for Science Technology and Research, Vadlamudi, Andhra Pradesh India 522213
| | - Nitin Kumar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, 131028 India
| | - Jatindra K. Sahu
- Food Customization Research Lab, Centre for Rural Development and Technology, Indian Institute of Technology, Delhi New Delhi, India
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4
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Da Silva LC, Viganó J, Sanches VL, De Souza Mesquita LM, Pizani R, Rostagno MA. Simultaneous extraction and analysis of apple pomace by gradient pressurized liquid extraction coupled in-line with solid-phase extraction and on-line with HPLC. Food Chem 2023; 407:135117. [PMID: 36512911 DOI: 10.1016/j.foodchem.2022.135117] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 11/10/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022]
Abstract
Due to the complex characteristics and variable composition of apple pomace, sample preparation for chromatographic analysis is a great challenge. To solve this problem, we proposed using a solvent gradient using Pressurized Liquid Extraction (PLE), where the solvent gradually changes from water to ethanol during the extraction. Different dynamic gradients, static time, and temperatures were evaluated and showed relevant effects on the yields of target analytes. It was possible to improve extraction yields of compounds with different characteristics using the extraction solvent gradient. By coupling solid-phase extraction in-line, it was possible to separate compounds into fractions, where furfural, HMF, and chlorogenic acid gradually eluted from the adsorbent. At the same time, flavonoids were retained and eluted in the later fractions. On-line analysis by HPLC provided real-time information about the process and permitted the creation of a 3D chromatogram of the sample.
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Affiliation(s)
- Laise C Da Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Juliane Viganó
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil; Centro de Ciências da Natureza, Universidade Federal de São Carlos, Rod. Lauri Simões de Barros, km 12 - SP 189, Buri, SP 18290-000, Brazil
| | - Vitor L Sanches
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil.
| | - Leonardo M De Souza Mesquita
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Rodrigo Pizani
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Mauricio A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil.
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5
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Recent progress on the recovery of bioactive compounds obtained from propolis as a natural resource: Processes, and applications. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.121640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Cano-Lamadrid M, Martínez-Zamora L, Castillejo N, Artés-Hernández F. From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization. Foods 2022; 11:foods11172596. [PMID: 36076782 PMCID: PMC9455765 DOI: 10.3390/foods11172596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/16/2022] [Accepted: 08/20/2022] [Indexed: 11/16/2022] Open
Abstract
The food industry is quite interested in the use of (techno)-functional bioactive compounds from byproducts to develop ‘clean label’ foods in a circular economy. The aim of this review is to evaluate the state of the knowledge and scientific evidence on the use of green extraction technologies (ultrasound-, microwave-, and enzymatic-assisted) of bioactive compounds from pomegranate peel byproducts, and their potential application via the supplementation/fortification of vegetal matrixes to improve their quality, functional properties, and safety. Most studies are mainly focused on ultrasound extraction, which has been widely developed compared to microwave or enzymatic extractions, which should be studied in depth, including their combinations. After extraction, pomegranate peel byproducts (in the form of powders, liquid extracts, and/or encapsulated, among others) have been incorporated into several food matrixes, as a good tool to preserve ‘clean label’ foods without altering their composition and improving their functional properties. Future studies must clearly evaluate the energy efficiency/consumption, the cost, and the environmental impact leading to the sustainable extraction of the key bio-compounds. Moreover, predictive models are needed to optimize the phytochemical extraction and to help in decision-making along the supply chain.
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Affiliation(s)
- Marina Cano-Lamadrid
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
| | - Lorena Martínez-Zamora
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
- Department of Food Technology, Nutrition, and Food Science, Faculty of Veterinary Sciences, University of Murcia, Espinardo, 30071 Murcia, Spain
| | - Noelia Castillejo
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain
- Correspondence: ; Tel.: +34-968325509
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7
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Hooper M, McNeilly AD, Schaschke C, Wilkin JD. Is high frequency ultrasound a useful process to add value to out of specification strawberries, raspberries, and blackberries industrially? Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Matthew Hooper
- Division of Engineering and Food Science School of Applied Sciences, Abertay University, Bell Street Dundee Scotland DD1 1HG
| | - Alison D McNeilly
- Division of Molecular and clinical Medicine School of Medicine, Ninewells Hospital and Medical School Dundee DD1 9SY
| | | | - Jonathan D Wilkin
- Division of Engineering and Food Science School of Applied Sciences, Abertay University, Bell Street Dundee Scotland DD1 1HG
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8
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Pomegranate Peels and Seeds as a Source of Phenolic Compounds: Effect of Cultivar, By-Product, and Extraction Solvent. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:9189575. [PMID: 35898417 PMCID: PMC9314001 DOI: 10.1155/2022/9189575] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 05/04/2022] [Accepted: 06/24/2022] [Indexed: 12/30/2022]
Abstract
The nutraceutical properties of Punica granatum L. are not restricted to the edible portion of the fruit but also to the peels and seeds, flowers, leaves, and tree bark. The recovery and valorization of the peel and seeds (ca. 50% of the whole fruit), besides the positive environmental impact, can be viewed as a source of natural bioactive compounds. Thus, the bioactive properties of extracts of pomegranate peel and seeds from Acco and Wonderful known cultivars, as well as of the novel Big Full cultivar, were evaluated. The dried and ground pomegranate by-products were submitted to a conventional solid/liquid extraction with ethanol/water mixtures (0%, 25%, 50%, and 75% of EtOH, v/v). The obtained extracts were characterized in terms of total phenolic compounds (TPC), total flavonoids (TF), and antioxidant activity (AA), determined by the DPPH radical scavenging activity and expressed as IC50 (half maximum inhibitory concentration). With the exception of the Acco cultivar, the extraction yield (EY) was higher for peels, whose extracts showed higher TPC, TF, and IC50 (lower AA). The extracts obtained from the by-products of the Big Full cultivar had a statistically higher overall bioactive potential (TPC: 0.36 mg GAE/mg extract; TF: 0.031 mg CATE/mg extract; IC50: 0.51 mg/mL) compared to the other two studied cultivars. Furthermore, the EY was enhanced by solvents richer in ethanol (50-75%), allowing obtaining extracts richer in TPC and TF with higher AA. Finally, it was shown that EY combined with bioactive data allowed a satisfactory principal component unsupervised differentiation of the pomegranate extracts according to the type of by-product used.
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9
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Wang F, Zhao W, Chen J, Zhou Y. Allelopathic inhibitory effect on the growth of microcystis aeruginosa by improved ultrasonic-cellulase extract of Vallisneria. CHEMOSPHERE 2022; 298:134245. [PMID: 35278451 DOI: 10.1016/j.chemosphere.2022.134245] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/01/2022] [Revised: 02/16/2022] [Accepted: 03/04/2022] [Indexed: 06/14/2023]
Abstract
The unique and efficient characteristics of allelopathy in submerged plants make it an environmentally friendly method to control harmful algal blooms. Increased research focus has been placed on the improved allelochemical extraction methods of submerged plants because of their cost-utility relationships. In this study, the growth inhibition effect of Vallisneria extract on Microcystis aeruginosa (M. aeruginosa) cells through the combination of enzyme and ultrasonic-assisted extraction method was analyzed. By establishing a co-cultivation experiment, the growth indicators, photosynthetic system, and oxidative stress system of M. aeruginosa were determined. The reactive oxygen species (ROS) and superoxide dismutase (SOD) activity, as well as the catalase (CAT) and Malondialdehyde (MDA) levels of algal cells were found to have increased significantly after co-cultivation, which indicated that the Vallisneria ultrasonic-cellulase extract could induce oxidative stress in Microcystis aeruginosa cells. The Vallisneria extract could promote at low concentrations and inhibit at high concentrations on the growth of Microcystis aeruginosa. The effective suppression of growth of algae cells with the extract was observed at 5 g/L (fresh weight). The results showed that the Vallisneria ultrasonic-cellulase extract had a significant inhibitory effect on M. aeruginosa, making the effective ingredients a useful reference for algae inhibitors.
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Affiliation(s)
- Fan Wang
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, 311121, China.
| | - Wenjing Zhao
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, 311121, China
| | - Jiaqi Chen
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, 311121, China
| | - Yuhang Zhou
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou, 311121, China
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10
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Integration of pressurized liquid extraction and in-line solid-phase extraction to simultaneously extract and concentrate phenolic compounds from lemon peel (Citrus limon L.). Food Res Int 2022; 157:111252. [DOI: 10.1016/j.foodres.2022.111252] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 04/12/2022] [Accepted: 04/14/2022] [Indexed: 01/17/2023]
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Almeida-Couto JMFDE, Ressutte JB, Cardozo-Filho L, Cabral VF. Current extraction methods and potential use of essential oils for quality and safety assurance of foods. AN ACAD BRAS CIENC 2022; 94:e20191270. [PMID: 35544845 DOI: 10.1590/0001-3765202220191270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/28/2020] [Indexed: 11/21/2022] Open
Abstract
Essential oils (EOs) or vegetable oils have become the focus of several studies because of their interesting bioactive properties. Their application has been successfully explored in active packaging, edible coatings, and as natural flavoring to extend the shelf life of various types of food products. In addition, alternative methods of extraction of EOs (ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction and supercritical fluid extraction) have been shown to be more attractive than traditional methods since they present better efficiency, shorter extraction times and do not use toxic solvents. This review paper provides a concise and critical view of extraction methods of EOs and their application in food products. The researchers involved in the studies approached in this review were motivated mainly by concern about food quality. Here, we recognize and discuss the major advances and technologies recently used to enable shelf life extension of food products.
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Affiliation(s)
- Jéssica M F DE Almeida-Couto
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia Química, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
| | - Jéssica B Ressutte
- Universidade Estadual de Londrina/UEL, Departamento de Ciência e Tecnologia de Alimentos/UEL, Rodovia Celso Garcia Cid, 86057970 Londrina, PR, Brazil
| | - Lúcio Cardozo-Filho
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia Química, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
| | - Vladimir F Cabral
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia de Alimentos, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
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12
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Liang S, Gao Y, Fu YQ, Chen JX, Yin JF, Xu YQ. Innovative technologies in tea beverage processing for quality improvement. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100870] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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13
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Gigliobianco MR, Cortese M, Nannini S, Di Nicolantonio L, Peregrina DV, Lupidi G, Vitali LA, Bocchietto E, Di Martino P, Censi R. Chemical, Antioxidant, and Antimicrobial Properties of the Peel and Male Flower By-Products of Four Varieties of Punica granatum L. Cultivated in the Marche Region for Their Use in Cosmetic Products. Antioxidants (Basel) 2022; 11:antiox11040768. [PMID: 35453453 PMCID: PMC9030693 DOI: 10.3390/antiox11040768] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/09/2022] [Accepted: 04/10/2022] [Indexed: 12/29/2022] Open
Abstract
We are now seeing an increase in the production of agri-food waste, which is an essential resource for the recovery of bioactive compounds that may be employed as innovative natural ingredients in cosmetics. To date, the approach to cosmetics preservation has seen a significant shift in the search for biological components that give healthier alternatives for customers and help businesses operate in an environmentally friendly manner. To achieve this goal, we studied pomegranate extracts using the peel and, for the first time, extracts from the male flowers of a wide pomegranate variety cultivated in the Marche region, specifically, the Wonderful, Mollar de Elche, Parfianka, and less-studied G1 varieties. We studied the phenol compounds profile, antioxidant capacity, antimicrobial activity, and cell viability of the obtained pomegranate extracts. The identification and quantification of phenol compounds belonging to different classes, such as hydrolysable tannins, hydroxybenzoic acid, hydroxycinnamic acid, dihydroflavonol, gallocatechin, and anthocyanins, were performed using UPLC-ESI-MS/MS. Punicalagin isomers and punicalin resulted in the most abundant polyphenols found in the peel and male flower extracts. Mollar de Elche 2020 peel extract revealed a high concentration of punicalagin A and B (7206.4 mg/kg and 5812.9), while the content of gallic acid revealed high results in the G1 and Parfianka varieties. All extracts were spectrophotometrically analysed to determine their total phenol content (TPC) using the Folin–Ciocalteu method and their antioxidant capacity (AC). In terms of the total phenol obtained by the Folin–Ciocalteu colorimetric method, Mollar de Elche 2020 extracts reported the highest TPC content of 12.341 µmol GAE/g. Results revealed that the Mollar de Elche and Wonderful 2020 peel extracts demonstrated the highest TPC and AC. Furthermore, AC results indicated that the peel extracts displayed higher AC than the male flower extract due to the high punicalagin content detected by UPLC analysis. The antimicrobial activity testing revealed that the Wonderful and G1 2020 peel extracts resulted active against Escherichia coli, while all extracts exhibited promising anticandidal activity. Additionally, the cytocompatibility was evaluated in keratinocytes HaCaT cells by testing concentrations of pomegranate extracts ranging from 0.15 to 5.00 mg/mL. Extracts were non-toxic for the cells in the tested concentration range. The acquired results may help exploit pomegranate agri-food waste products provided by the Marche region’s short supply chain for their use as an antimicrobial and antioxidant booster in the formulation of cosmetic products.
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Affiliation(s)
| | - Manuela Cortese
- CHiP Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (M.C.); (L.D.N.); (G.L.); (L.A.V.); (R.C.)
| | - Samanta Nannini
- ABICH Srl, Biological and Chemical Toxicology Research Laboratory, 28924 Verbania, Italy; (S.N.); (E.B.)
| | - Lucrezia Di Nicolantonio
- CHiP Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (M.C.); (L.D.N.); (G.L.); (L.A.V.); (R.C.)
- Recusol Srl, 62032 Camerino, Italy;
| | | | - Giulio Lupidi
- CHiP Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (M.C.); (L.D.N.); (G.L.); (L.A.V.); (R.C.)
| | - Luca Agostino Vitali
- CHiP Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (M.C.); (L.D.N.); (G.L.); (L.A.V.); (R.C.)
| | - Elena Bocchietto
- ABICH Srl, Biological and Chemical Toxicology Research Laboratory, 28924 Verbania, Italy; (S.N.); (E.B.)
| | - Piera Di Martino
- Department of Pharmacy, Università “G. D’Annunzio” Chieti e Pescara, Via dei Vestini, 1, 66100 Chieti, Italy
- Correspondence:
| | - Roberta Censi
- CHiP Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy; (M.C.); (L.D.N.); (G.L.); (L.A.V.); (R.C.)
- Recusol Srl, 62032 Camerino, Italy;
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14
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High-Pressure Technologies for the Recovery of Bioactive Molecules from Agro-Industrial Waste. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073642] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
Large amounts of food waste are produced each year. These residues require appropriate management to reduce their environmental impact and, at the same time, economic loss. However, this waste is still rich in compounds (e.g., colorants, antioxidants, polyphenols, fatty acids, vitamins, and proteins) that can find potential applications in food, pharmaceutical, and cosmetic industries. Conventional extraction techniques suffer some drawbacks when applied to the exploitation of food residues, including large amounts of polluting solvents, increased time of extraction, possible degradation of the active molecules during extraction, low yields, and reduced extraction selectivity. For these reasons, advanced extraction techniques have emerged in order to obtain efficient residue exploitation using more sustainable processes. In particular, performing extraction under high-pressure conditions, such as supercritical fluids and pressurized liquid extraction, offers several advantages for the extraction of bioactive molecules. These include the reduced use of toxic solvents, reduced extraction time, high selectivity, and the possibility of being applied in combination in a cascade of progressive extractions. In this review, an overview of high-pressure extraction techniques related to the recovery of high added value compounds from waste generated in food industries is presented and a critical discussion of the advantages and disadvantages of each process is reported. Furthermore, the possibility of combined multi-stage extractions, as well as economic and environmental aspects, are discussed in order to provide a complete overview of the topic.
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15
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Campos L, Seixas L, Dias S, Peres AM, Veloso ACA, Henriques M. Effect of Extraction Method on the Bioactive Composition, Antimicrobial Activity and Phytotoxicity of Pomegranate By-Products. Foods 2022; 11:foods11070992. [PMID: 35407079 PMCID: PMC8997943 DOI: 10.3390/foods11070992] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 03/25/2022] [Accepted: 03/26/2022] [Indexed: 12/13/2022] Open
Abstract
Pomegranate by-products can be an asset to the food industry due to the richness in bioactive and antimicrobial compounds. This work studied the influence of conventional solvent and sonication-assisted extraction methods on the bioactive profile, antimicrobial properties, and phytotoxicity effect of the peels and seeds extracts from Acco, Big Full, and Wonderful pomegranate cultivars. The bioactive composition of the extracts was evaluated for the content of total phenolics, total flavonoids, and antioxidant activity (expressed as the half-maximal inhibitory concentration—IC50) by spectrophotometric methods, while the tannins were determined by titration and the anthocyanins were estimated by the pH-differential method. For the evaluation of the antimicrobial activity, the disk diffusion method of Kirby-Bauer was adapted through inhibition halos against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus cereus, and Yarrowia lipolytica. The extracts’ phytotoxicity was evaluated in vitro on garden-cress seeds. Extracts from conventional extraction were richer in total phenolics, expressed as gallic acid equivalents (0.16–0.73 mg GAE/mg extract), while those from sonication-assisted extraction had higher contents of total flavonoids, expressed as catechin equivalents (0.019–0.068 mg CATE/mg extract); anthocyanins, expressed as cyanidin-3-glucoside (0.06–0.60 µg C3G/mg, dry basis); and antioxidant activity (IC50, 0.01–0.20 mg/mL). All extracts were more effective against Gram-positive bacteria and yeasts than Gram-negative bacteria. In general, the sonication-assisted extracts led to higher inhibition halos (8.7 to 11.4 mm). All extracts presented phytotoxicity against garden-cress seeds in the tested concentrations. Only the lowest concentration (0.003 mg/mL) enabled the germination of seeds and root growth, and the sonication-assisted extracts showed the highest Munoo-Liisa vitality index (51.3%). Overall, sonication-assisted extraction obtained extracts with greater bioactive and antimicrobial potential and less phytotoxicity.
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Affiliation(s)
- Lara Campos
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal; (S.D.); (M.H.)
- CERNAS, Research Centre for Natural Resources, Environment and Society, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
- Correspondence:
| | - Luana Seixas
- Polytechnic Institute of Coimbra, ISEC, DEQB, Rua Pedro Nunes—Quinta da Nora, 3030-199 Coimbra, Portugal; (L.S.); (A.C.A.V.)
| | - Susana Dias
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal; (S.D.); (M.H.)
- CERNAS, Research Centre for Natural Resources, Environment and Society, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
| | - António M. Peres
- Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal;
| | - Ana C. A. Veloso
- Polytechnic Institute of Coimbra, ISEC, DEQB, Rua Pedro Nunes—Quinta da Nora, 3030-199 Coimbra, Portugal; (L.S.); (A.C.A.V.)
- CEB—Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4715-057 Braga, Portugal
- LABBELS—Associate Laboratory, Braga/Guimarães, Portugal
| | - Marta Henriques
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal; (S.D.); (M.H.)
- CERNAS, Research Centre for Natural Resources, Environment and Society, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
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Vitor Pereira DT, Barrales FM, Pereira E, Viganó J, Iglesias AH, Reyes Reyes FG, Martínez J. Phenolic compounds from passion fruit rinds using ultrasound-assisted pressurized liquid extraction and nanofiltration. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.110977] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Extraction of Pecan nut (Carya illinoinensis) oil using different techniques and its antitumor potential in human cancer cells. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105409] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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18
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da Silva LC, Viganó J, de Souza Mesquita LM, Dias ALB, de Souza MC, Sanches VL, Chaves JO, Pizani RS, Contieri LS, Rostagno MA. Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products. FOOD CHEMISTRY-X 2021; 12:100133. [PMID: 34632369 PMCID: PMC8493574 DOI: 10.1016/j.fochx.2021.100133] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 09/03/2021] [Accepted: 09/22/2021] [Indexed: 12/24/2022]
Abstract
Apple by-products are a source of phenolic compounds associated with bioactivities. Apple processing industries generate by-products that could be better used. This work provides an up-to-date literature overview on extraction techniques. Gaps and future trends related to apple by-products are critically presented.
Apple is one of the most consumed fruits worldwide and has recognized nutritional properties. Besides being consumed fresh, it is the raw material for several food products, whose production chain generates a considerable amount of by-products that currently have an underestimated use. These by-products are a rich source of chemical compounds with several potential applications. Therefore, new ambitious platforms focused on reusing are needed, targeting a process chain that achieves well-defined products and mitigates waste generation. This review covers an essential part of the apple by-products reuse chain. The apple composition regarding phenolic compounds subclasses is addressed and related to biological activities. The extraction processes to recover apple biocompounds have been revised, and an up-to-date overview of the scientific literature on conventional and emerging extraction techniques adopted over the past decade is reported. Finally, gaps and future trends related to the management of apple by-products are critically presented.
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Affiliation(s)
- Laise C da Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Juliane Viganó
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Leonardo M de Souza Mesquita
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Arthur L Baião Dias
- Laboratory of High Pressure in Food Engineering, School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
| | - Mariana C de Souza
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Vitor L Sanches
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Jaisa O Chaves
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Rodrigo S Pizani
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Leticia S Contieri
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
| | - Mauricio A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil
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19
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Babu AS, Sangeetha A, Jaganmohan R. Green Solvents for Food Processing Applications. Food Chem 2021. [DOI: 10.1002/9781119792130.ch11] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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20
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Andrade TA, Hamerski F, López Fetzer DE, Roda-Serrat MC, Corazza ML, Norddahl B, Errico M. Ultrasound-assisted pressurized liquid extraction of anthocyanins from Aronia melanocarpa pomace. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.119290] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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21
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Gao H, Pei K, Lei D, Hu G, Chao Y, Meng A, Wang H, Shentu W. Ultrasonic cavitation in CO 2-expanded N, N-dimethylformamide (DMF). ULTRASONICS SONOCHEMISTRY 2021; 78:105713. [PMID: 34399130 PMCID: PMC8369071 DOI: 10.1016/j.ultsonch.2021.105713] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 07/25/2021] [Accepted: 08/04/2021] [Indexed: 05/21/2023]
Abstract
Due to the tunability in mass transfer, solvation and solubility, gas-expanded liquids show advantages over traditional organic solvents in many characteristics. Ultrasonication is a commonly used method to promote heat and mass transfer. The introduction of ultrasonic technology into the gas-expanded liquid system can promote the polymerization of polymer monomers, enhance extraction efficiency, and control the growth size of nanocrystals, etc. Although acoustic cavitation has been extensively explored in aqueous solutions, there are still few studies on cavitation in organic liquids, especially in gas-expanded liquid systems. In this article, the development of cavitation bubble cloud structure in CO2-expanded N, N-dimethylformamide (DMF) was observed by a high-speed camera, and the cavitation intensity was recorded using a spherical hydrophone. It was found that the magnitude of the transient cavitation energy was not only related to input power, but also closely related to CO2 content. The combination of ultrasound (causing a rapid alternation of gas solubility) and gas-expanded liquid system (causing a decrease in viscosity and surface tension of liquids) is expected to provide a perfect platform for high-speed mass transfer.
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Affiliation(s)
- Hanyang Gao
- School of Mechanical Engineering, Hangzhou Dianzi University, Xiasha Higher Education Zone, 310018 Hangzhou, Zhejiang Province, China.
| | - Kunkun Pei
- School of Mechanical Engineering, Hangzhou Dianzi University, Xiasha Higher Education Zone, 310018 Hangzhou, Zhejiang Province, China
| | - Dong Lei
- School of Mechanical Engineering, Hangzhou Dianzi University, Xiasha Higher Education Zone, 310018 Hangzhou, Zhejiang Province, China
| | - Guoxin Hu
- School of Mechanical and Power Engineering, Shanghai Jiao Tong University, 800 Dongchuan Road, 200240 Shanghai, China
| | - Yan Chao
- School of Mechanical Engineering, Hangzhou Dianzi University, Xiasha Higher Education Zone, 310018 Hangzhou, Zhejiang Province, China
| | - Aihua Meng
- School of Mechanical Engineering, Hangzhou Dianzi University, Xiasha Higher Education Zone, 310018 Hangzhou, Zhejiang Province, China
| | - Hongcheng Wang
- School of Mechanical Engineering, Hangzhou Dianzi University, Xiasha Higher Education Zone, 310018 Hangzhou, Zhejiang Province, China
| | - Wei Shentu
- School of Mechanical Engineering, Hangzhou Dianzi University, Xiasha Higher Education Zone, 310018 Hangzhou, Zhejiang Province, China
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22
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Viganó J, Sanches VL, de Souza Mesquita LM, de Souza MC, da Silva LC, Chaves JO, Forster-Carneiro T, Rostagno MA. Comprehensive analysis of phenolic compounds from natural products: Integrating sample preparation and analysis. Anal Chim Acta 2021; 1178:338845. [PMID: 34482871 DOI: 10.1016/j.aca.2021.338845] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 07/04/2021] [Accepted: 07/06/2021] [Indexed: 11/26/2022]
Abstract
The comprehensive analysis of phenolic compounds from natural products comprises critical steps, including quantitative extraction, extract preparation, and chromatographic procedure. Performing these steps off-line requires a long time to obtain results, besides being laborious and more error-prone. This work discusses the concept and presents the details of assembling and validating a new system to comprehensively analyze phenolic compounds in natural products. The system is based on a bidimensional separation through the combination of pressurized liquid extraction with in-line solid-phase extraction coupled online with HPLC-PDA. The system proved to be able to perform a bidimensional separation to characterize the sample and ensure quantitative extraction of all detected components using the most appropriate extraction solvent gradient depending on the raw sample analyzed. The 1st dimension separation is achieved by PLE-SPE with a solvent gradient and differential interactions of extracted compounds with the adsorbent. The 2nd dimension presents the HPLC-PDA separation. The extraction/separation process can be monitored in real-time, and kinetic extraction curves for individual compounds can also be obtained to ensure quantitative extraction. Thus, the 2D PLE-SPE × HPLC-PDA may provide fast and precise comprehensive analyses of a large plethora of phenolic compounds, finding relevant applications in the chemical, food, pharmaceutical, and agricultural fields.
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Affiliation(s)
- Juliane Viganó
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350, Limeira, São Paulo, Brazil
| | - Vitor L Sanches
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350, Limeira, São Paulo, Brazil
| | - Leonardo M de Souza Mesquita
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350, Limeira, São Paulo, Brazil
| | - Mariana C de Souza
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350, Limeira, São Paulo, Brazil
| | - Laise C da Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350, Limeira, São Paulo, Brazil
| | - Jaísa O Chaves
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350, Limeira, São Paulo, Brazil
| | - Tânia Forster-Carneiro
- School of Food Engineering, University of Campinas (FEA/UNICAMP), Rua Monteiro Lobato 80, 13083-862, Campinas, São Paulo, Brazil
| | - Mauricio A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, Rua Pedro Zaccaria 1300, 13484-350, Limeira, São Paulo, Brazil.
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23
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Zabot GL, Viganó J, Silva EK. Low-Frequency Ultrasound Coupled with High-Pressure Technologies: Impact of Hybridized Techniques on the Recovery of Phytochemical Compounds. Molecules 2021; 26:5117. [PMID: 34500551 PMCID: PMC8434444 DOI: 10.3390/molecules26175117] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/12/2021] [Accepted: 08/13/2021] [Indexed: 11/16/2022] Open
Abstract
The coupling of innovative technologies has emerged as a smart alternative for the process intensification of bioactive compound extraction from plant matrices. In this regard, the development of hybridized techniques based on the low-frequency and high-power ultrasound and high-pressure technologies, such as supercritical fluid extraction, pressurized liquids extraction, and gas-expanded liquids extraction, can enhance the recovery yields of phytochemicals due to their different action mechanisms. Therefore, this paper reviewed and discussed the current scenario in this field where ultrasound-related technologies are coupled with high-pressure techniques. The main findings, gaps, challenges, advances in knowledge, innovations, and future perspectives were highlighted.
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Affiliation(s)
- Giovani Leone Zabot
- Laboratory of Agroindustrial Processes Engineering (LAPE), Federal University of Santa Maria (UFSM), Cachoeira do Sul 96508-010, Brazil;
| | - Juliane Viganó
- School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira 13484-350, Brazil;
- School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, Brazil
| | - Eric Keven Silva
- School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, Brazil
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24
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Souza MC, Silva LC, Chaves JO, Salvador MP, Sanches VL, da Cunha DT, Foster Carneiro T, Rostagno MA. Simultaneous extraction and separation of compounds from mate ( Ilex paraguariensis) leaves by pressurized liquid extraction coupled with solid-phase extraction and in-line UV detection. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 2:100008. [PMID: 35415638 PMCID: PMC8991615 DOI: 10.1016/j.fochms.2020.100008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/24/2020] [Accepted: 12/19/2020] [Indexed: 11/25/2022]
Abstract
pH and temperature are the main variables affecting recovery and separation. The selection of the adsorbent is critical for the recovery of less polar compounds. Excellent separation of compounds in different fractions was achieved. The use of a UV–Vis detector allowed monitoring the process in real-time. The developed method provided higher recoveries than conventional methods.
The in-line coupling of the pressurized liquid extraction with a solid-phase adsorbent and a UV–Vis detector for the simultaneous extraction and separation of bioactive compounds from yerba mate (PLE-SPE-UV) was carried out in two stages. In the first stage, water was used as a solvent, while in the second stage, ethanol was used. For the optimization of the method, different adsorbents (Sepra C18-E, Isolute C18-EC, and Strata-X C18), temperatures (40–80 °C), solvent flow-rate (1–3 mL/min), and pH (4.0 and 8.0) were evaluated. By using a UV–Vis detector on-line, it is possible to monitor the process in real-time. The developed method allowed obtaining similar or higher recoveries of all the compounds classes than other methods, such as ultrasound-assisted extraction, stirring, maceration, and pressurized liquid extraction alone, in addition to separating them into fractions. The developed method could be used as sample preparation for the analysis of different compounds classes from mate.
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Affiliation(s)
- Mariana C Souza
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Laise C Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Jaisa O Chaves
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Mayara P Salvador
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Vitor L Sanches
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Diogo T da Cunha
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Tânia Foster Carneiro
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
| | - Mauricio A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Limeira, Brazil
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25
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Dias ALB, de Aguiar AC, Rostagno MA. Extraction of natural products using supercritical fluids and pressurized liquids assisted by ultrasound: Current status and trends. ULTRASONICS SONOCHEMISTRY 2021; 74:105584. [PMID: 33975187 PMCID: PMC8122360 DOI: 10.1016/j.ultsonch.2021.105584] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 04/12/2021] [Accepted: 05/03/2021] [Indexed: 05/16/2023]
Abstract
Natural products are a source of a wide range of chemical compounds, from pigments to bioactive compounds, which can be extracted and used in different applications. Due to consumer awareness, the interest in natural compounds significantly increased in the last decades, prompting the search for more efficient and environmentally friendly extraction techniques and methods. Pressurized liquids and fluids (sub and supercritical) are being explored to extract natural compounds within the green process concept. The combination of these techniques with ultrasound has emerged as an alternative to intensify the extraction process efficiently. In this context, this work presents a comprehensive review and current insights into the use of high-pressure systems, specifically supercritical fluid extraction and pressurized liquid extraction assisted by ultrasound, as emerging technologies for extracting bioactive compounds from natural products. The extraction mechanisms, applications, and the influence of operational parameters in the process are addressed, in addition to an analysis of the main challenges to be overcome for widespread application.
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Affiliation(s)
- Arthur Luiz Baião Dias
- Laboratory of High Pressure in Food Engineering, Department of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, Brazil
| | - Ana Carolina de Aguiar
- Laboratory of High Pressure in Food Engineering, Department of Food Engineering, University of Campinas, UNICAMP, 13083-862 Campinas, Brazil
| | - Maurício A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas, UNICAMP, 13484-350 Limeira, SP, Brazil.
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26
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Pereira DTV, Zabot GL, Reyes FGR, Iglesias AH, Martínez J. Integration of pressurized liquids and ultrasound in the extraction of bioactive compounds from passion fruit rinds: Impact on phenolic yield, extraction kinetics and technical-economic evaluation. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102549] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Viganó J, Assis BFDP, Náthia-Neves G, Dos Santos P, Meireles MAA, Veggi PC, Martínez J. Extraction of bioactive compounds from defatted passion fruit bagasse (Passiflora edulis sp.) applying pressurized liquids assisted by ultrasound. ULTRASONICS SONOCHEMISTRY 2020; 64:104999. [PMID: 32092695 DOI: 10.1016/j.ultsonch.2020.104999] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 01/16/2020] [Accepted: 02/03/2020] [Indexed: 05/28/2023]
Abstract
Passion fruit bagasse is a rich source of phenolic compounds, including piceatannol, a stilbene to which several biological activities are conferred. This work reports the application of pressurized liquid extraction (PLE) assisted by ultrasound (US) to intensify the extraction of phenolic compounds from defatted passion fruit bagasse (DPFB). PLE at different temperatures (65-75 °C) without and with different US powers (240-640 W) was performed to investigate the mechanism of the assisted process. The extracts were evaluated in terms of global, total phenolic (TP), piceatannol and total reducing sugar yields. The antioxidant capacity of the extracts was determined by FRAP and ORAC assays. PLE assisted by US increased the yields, resulting in 60% more TP and piceatannol. The observed yields suggest that the main mechanism driving PLE assisted by US from DPFB was the rise in temperature caused by the ultrasonic waves. Pearson coefficient revealed a strong correlation between antioxidant capacity and total phenolics and piceatannol yield. The three-line spline model was adequately fitted to the experimental curves, showing three extraction periods in which the recovery of TP and piceatannol was higher than 70% at the end of the falling extraction rate period. PLE assisted or not by US showed to be clean, efficient and green alternatives for the recovery of phenolic compounds. The findings of this work indicate that PLE assisted by US has a great potential to improve the extraction of bioactive compounds from natural products.
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Affiliation(s)
- Juliane Viganó
- Department of Food Engineering, College of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil; Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo, R. São Nicolau 210, 09913-030 Diadema, SP, Brazil.
| | - Bruno Felipe de Paula Assis
- Department of Food Engineering, College of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
| | - Grazielle Náthia-Neves
- Department of Food Engineering, College of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
| | - Philipe Dos Santos
- Department of Food Engineering, College of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
| | - M Angela A Meireles
- Department of Food Engineering, College of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
| | - Priscilla Carvalho Veggi
- Department of Chemical Engineering, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo, R. São Nicolau 210, 09913-030 Diadema, SP, Brazil
| | - Julian Martínez
- Department of Food Engineering, College of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
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Pirzadeh M, Caporaso N, Rauf A, Shariati MA, Yessimbekov Z, Khan MU, Imran M, Mubarak MS. Pomegranate as a source of bioactive constituents: a review on their characterization, properties and applications. Crit Rev Food Sci Nutr 2020; 61:982-999. [PMID: 32314615 DOI: 10.1080/10408398.2020.1749825] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Increasing awareness about the use of compounds obtained from natural sources exerting health-beneficial properties, including antimicrobial and antioxidant effects, led to increased number of research papers focusing on the study of functional properties of target compounds to be used as functional foods or in preventive medicine. Pomegranate has shown positive health properties due to the presence of bioactive constituents such as polyphenols, tannins, and anthocyanins. Punicalagin is the major antioxidant, abundantly found in pomegranate's peel. Research has shown that pomegranate polyphenols not only have a strong antioxidant capacity but they also inhibit the growth of pathogenic bacteria like V. cholera, P. aeruginosa and S. aureus, B. cereus, E. coli, and S. virulence factor, and inhibits fungi such as A. Ochraceus, and P. citrinum. Compounds of natural origin inhibit the growth of various pathogens by extending the shelf life of foodstuffs and assuring their safety. Therefore, the need to find compounds to be used in combination with antibiotics or as new antimicrobial sources, such as plant extracts. On the basis of the above discussion, this review focuses on the health benefits of pomegranate, by summarizing the current body of research focusing on pomegranate bioactive constituents and their therapeutic potential against some pathogenic microbes.
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Affiliation(s)
- Maryam Pirzadeh
- Department of Food Science and Technology, Faculty of Agriculture, Sarvestan Branch, Islamic Azad University, Sarvestan, Iran
| | - Nicola Caporaso
- Department of Food Science, School of Biosciences, University of Nottingham, Leicestershire, UK.,Department of Agricultural Sciences, University of Naples "Federico II", Portici, NA, Italy
| | - Abdur Rauf
- Department of Chemistry, University of Swabi, Swabi, Khyber Pakhtunkhwa, Pakistan
| | - Mohammad Ali Shariati
- Laboratory of Biocontrol and Antimicrobial Resistance, Orel State, University Named After I.S. Turgenev, Orel, Russia.,Department of Technology of Food Products, K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University), Moscow, Russian Federation.,Kazakh Research Institute of Processing and Food Industry (Semey Branch), Semey, Kazakhstan
| | - Zhanibek Yessimbekov
- Food Engineering Department, Shakarim State University of Semey, Semey, Kazakhstan
| | - Muhammad Usman Khan
- Bioproducts Sciences and Engineering Laboratory (BSEL), Washington State University, Richland, WA, USA.,Department of Energy Systems Engineering, Faculty of Agricultural Engineering and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
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Hernández-Corroto E, Plaza M, Marina ML, García MC. Sustainable extraction of proteins and bioactive substances from pomegranate peel (Punica granatum L.) using pressurized liquids and deep eutectic solvents. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102314] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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da Silva LC, Souza MC, Sumere BR, Silva LGS, da Cunha DT, Barbero GF, Bezerra RMN, Rostagno MA. Simultaneous extraction and separation of bioactive compounds from apple pomace using pressurized liquids coupled on-line with solid-phase extraction. Food Chem 2020; 318:126450. [PMID: 32151921 DOI: 10.1016/j.foodchem.2020.126450] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 02/18/2020] [Accepted: 02/18/2020] [Indexed: 12/12/2022]
Abstract
The objective of this work was the development of an on-line extraction/fractionation method based on the coupling of pressurized liquid extraction and solid-phase extraction for the separation of phenolic compounds from apple pomace. Several variables of the process were evaluated, including the amount of water of the first stage (0-120 mL), temperature (60-80 °C), solid-phase extraction adsorbent (Sepra, Isolute, Strata X and Oasis) and activation/elution solvent (methanol and ethanol). The best results were observed with the adsorbent Sepra. The temperature had a small effect on recovery, but significant differences were observed for phlorizin and a quercetin derivative. Results indicate that ethanol can be used to replace methanol as an activation, extraction/elution solvent. While using mostly green solvents (water, ethanol, and a small amount of methanol that could be reused), the developed method produced higher or similar yields of acids (2.85 ± 0.19 mg/g) and flavonoids (0.97 ± 0.11 mg/g) than conventional methods.
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Affiliation(s)
- Laise C da Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Mariana C Souza
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Beatriz R Sumere
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Luiz G S Silva
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil
| | - Diogo T da Cunha
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil.
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, P.O. Box 40, 11510 Puerto Real, Cadiz, Spain.
| | - Rosangela M N Bezerra
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil.
| | - Mauricio A Rostagno
- Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria, n. 1300, 13484-350 Limeira, SP, Brazil.
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Souza MC, Santos MP, Sumere BR, Silva LC, Cunha DT, Martínez J, Barbero GF, Rostagno MA. Isolation of gallic acid, caffeine and flavonols from black tea by on-line coupling of pressurized liquid extraction with an adsorbent for the production of functional bakery products. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108661] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Foujdar R, Bera MB, Chopra HK. Optimization of process variables of probe ultrasonic‐assisted extraction of phenolic compounds from the peel of
Punica granatum
Var. Bhagwa and it's chemical and bioactivity characterization. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14317] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Rimpi Foujdar
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology, Longowal Sangrur India
| | - Manab Bandhu Bera
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology, Longowal Sangrur India
| | - Harish Kumar Chopra
- Department of Chemistry Sant Longowal Institute of Engineering and Technology, Longowal Sangrur India
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