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Sun Y, Liang J, Zhang Z, Sun D, Li H, Chen L. Extraction, physicochemical properties, bioactivities and application of natural sweeteners: A review. Food Chem 2024; 457:140103. [PMID: 38905824 DOI: 10.1016/j.foodchem.2024.140103] [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: 02/07/2024] [Revised: 05/13/2024] [Accepted: 06/12/2024] [Indexed: 06/23/2024]
Abstract
Natural sweeteners generally refer to a sweet chemical component directly extracted from nature or obtained through appropriate modifications, mainly secondary metabolites of plants. Compared to the first-generation sweeteners represented by sucrose and the second-generation sweeteners represented by sodium cyclamate, natural sweeteners usually have high sweetness, low-calorie content, good solubility, high stability, and rarely toxic side effects. Historically, researchers mainly focus on the function of natural sweeteners as substitutes for sugars in the food industry. This paper reviews the bioactivities of several typical natural sweeteners, including anti-cancer, anti-inflammatory, antioxidant, anti-bacterial, and anti-hyperglycemic activities. In addition, we have summarized the extraction, physicochemical properties, and application of natural sweeteners. The article aimed to comprehensively collate vital information about natural sweeteners and review the potentiality of tapping bioactive compounds from natural products. Hopefully, this review provides insights into the further development of natural sweeteners as therapeutic agents and functional foods.
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Affiliation(s)
- Yanyu Sun
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China
| | - Jing Liang
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China
| | - Zhiruo Zhang
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China
| | - Dejuan Sun
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China.
| | - Hua Li
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China; Institute of Structural Pharmacology & TCM Chemical Biology, College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.
| | - Lixia Chen
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China.
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2
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Okonkwo CE, Adeyanju AA, Onyeaka H, Nwonuma CO, Olaniran AF, Alejolowo OO, Inyinbor AA, Oluyori AP, Zhou C. A review on rebaudioside M: The next generation steviol glycoside and noncaloric sweetener. J Food Sci 2024. [PMID: 39323262 DOI: 10.1111/1750-3841.17401] [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: 05/25/2024] [Revised: 08/06/2024] [Accepted: 09/01/2024] [Indexed: 09/27/2024]
Abstract
So far, the use of artificial low-calorie sweeteners, like sucralose, saccharin, and so on, to replace the conventional-based sugars has not succeeded due to the long-term adverse health effects, for example, hypertension, and not well-known safety stand. In this review, we discussed the next generation SvGl (rebaudioside M [Reb M]), their biosynthetic pathway in plant, high-yield production via microbial fermentation and enzyme engineering, physicochemical properties, taste modification, kinetic metabolism, application in food and beverages, safety and toxicological evaluation, regulation and dosage recommendation, and health benefits. In stevia, the biosynthesis of stevia glycosides, especially Reb M, is derived from the bifurcation of the pathway leading to gibberellin, followed by subsequent enzymatic modification of rubusoside. Reb M is more economically produced via microbial fermentation of modified yeast Yarrowia lipolytica and enzymatic bioconversion of rebaudioside A (Reb A) or Reb E. Reb M can serve as a suitable alternative to the conventional-based sugars.
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Affiliation(s)
- Clinton E Okonkwo
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al Ain, UAE
| | - Adeyemi A Adeyanju
- Department of Food Science and Microbiology, College of Pure and Applied Science, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Birmingham, UK
| | - Charles Obiora Nwonuma
- Department of Biochemistry, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Abiola F Olaniran
- Department of Food Science and Microbiology, College of Pure and Applied Science, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Omokolade Oluwaseyi Alejolowo
- Department of Biochemistry, College of Pure and Applied Sciences, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Adejumoke A Inyinbor
- Physical Sciences Department, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Abimbola Peter Oluyori
- Physical Sciences Department, Industrial Chemistry Programme, Landmark University, Omu-Aran, Kwara State, Nigeria
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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Iftikhar K, Siddique F, Ameer K, Arshad M, Kharal S, Mohamed Ahmed IA, Yasmin Z, Aziz N. Phytochemical profiling, antimicrobial, and antioxidant activities of hydroethanolic extracts of prickly pear ( Opuntia ficus indica) fruit and pulp. Food Sci Nutr 2023; 11:1916-1930. [PMID: 37051353 PMCID: PMC10084978 DOI: 10.1002/fsn3.3226] [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: 10/20/2022] [Revised: 12/28/2022] [Accepted: 12/31/2022] [Indexed: 01/24/2023] Open
Abstract
Phenolic compounds in prickly pear [Opuntia ficus indica (L.) Mill.] are known to contribute to the antioxidant and antimicrobial activities of the prickly pear. The present study aimed to evaluate the antioxidants and in vitro antimicrobial potential in the hydroethanolic extracts of different parts (fruit, cladode, and pulp) of prickly pear. Different polyphenolic compounds were analyzed by using high-performance liquid chromatography. The results indicated that cladode possessed a higher quantity of phenolics compared with that observed in fruit and pulp. The most important phenolic compound in high quantity was gallic acid (66.19 μg/g) in cladode. The 100% aqueous extract of cladode exhibited the highest antioxidant (92%) and antimicrobial activities against Salmonella typhi (3.40 mg/ml), Helicobacter pylori (1.37 mg/ml), Escherichia coli (1.41 mg/ml), and Staphylococcus aureus (1.41 mg/ml). Principal component analysis (PCA) indicated that antioxidant activity and minimum inhibitory concentration (MIC) responses had a significant negative correlation with each other. Overall, the current results provided basic data for choosing prickly pear cladode with high antioxidant capacity for the development and consumption of antioxidant-based alternative medicines and value addition of formulated foods.
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Affiliation(s)
- Khansa Iftikhar
- Institute of Food Science and Nutrition, University of SargodhaSargodhaPakistan
| | - Farzana Siddique
- Institute of Food Science and Nutrition, University of SargodhaSargodhaPakistan
| | - Kashif Ameer
- Institute of Food Science and Nutrition, University of SargodhaSargodhaPakistan
| | - Muhammad Arshad
- Department of ZoologyUniversity of SargodhaSargodhaPunjabPakistan
| | - Sadia Kharal
- Institute of Food Science and Nutrition, University of SargodhaSargodhaPakistan
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Technology, Faculty of AgricultureUniversity of KhartoumShambatSudan
- Department of Food Science and NutritionCollege of Food and Agricultural Sciences, King Saud UniversityRiyadhSaudi Arabia
| | - Zarina Yasmin
- Post Harvest Research CentreAyub Agricultural Research InstituteFaisalabadPakistan
| | - Nida Aziz
- Department of ZoologyUniversity of PunjabLahorePakistan
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Yang H, Ameer K, Chung YB, Min S, Eun J. Optimization of spray drying process for recovery of onion-stevia leaf hot water extract powder using response surface methodology. Food Sci Nutr 2023; 11:1770-1784. [PMID: 37051362 PMCID: PMC10084984 DOI: 10.1002/fsn3.3207] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 12/06/2022] [Accepted: 12/13/2022] [Indexed: 01/06/2023] Open
Abstract
It is important to optimize the drying process, along with the concentration of drying aid and the inlet air temperature, in order to obtain products with better physicochemical properties. Onion-stevia leaf hot extract powders were prepared using gum arabic (GA) and whey protein concentrate (WPC). Inlet air temperature and carrier concentrations were optimized using response surface methodology. The drying yield of powdered extracts was 14.39-74.32%, L*- value was 52.66-66.98, bulk density was 0.36-0.75 (g/cm3), moisture content was 2.40-11.57%, water solubility index was 30.32%-97.46%, and mean particle size D[4,3] was 9.13-88.01 (μm). For both GA- and WPC-based powders, optimal inlet air temperatures and carrier concentrations were 148.81 and 144.62°C, and 11.58 and 12.03% (w/v), respectively. GA powders had a higher glass transition temperature (76.49°C) as compared to WPC powders (48.12°C) or maltodextrin as control (55.49°C). Sweetness (5.0/7.0) and overall acceptability (4.3/7.0) scores were higher for GA powders as compared to WPC powders (3.7/7.0 and 3.4/7.0), respectively. Conclusively, GA is a better carrier than whey protein for preparing spray-dried onion-stevia powder that can be used as a natural sweetener.
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Affiliation(s)
- Hae‐Il Yang
- Department of Integrative Food, Bioscience and BiotechnologyChonnam National UniversityGwangjuRepublic of Korea
- Practical Technology Research GroupWorld Institute of KimchiGwangjuRepublic of Korea
| | - Kashif Ameer
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Young Bae Chung
- Practical Technology Research GroupWorld Institute of KimchiGwangjuRepublic of Korea
| | - Sung‐Gi Min
- Practical Technology Research GroupWorld Institute of KimchiGwangjuRepublic of Korea
| | - Jong‐Bang Eun
- Department of Integrative Food, Bioscience and BiotechnologyChonnam National UniversityGwangjuRepublic of Korea
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Li C, Huang X, Xi J. Steam explosion pretreatment to enhance extraction of active ingredients: current progress and future prospects. Crit Rev Food Sci Nutr 2023; 64:7172-7180. [PMID: 36803016 DOI: 10.1080/10408398.2023.2181760] [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] [Indexed: 02/22/2023]
Abstract
The active ingredients extracted from plant materials play an important role in human life and health, and the extraction is a critical step in the preparation of them. It is necessary to develop a sustainable and green extraction. Steam explosion pretreatment enhanced extraction is a higher efficiency, lower equipment investment, less hazardous chemicals and environment-friendly technique, which has been widely used to extract active ingredients from various plant materials. In this paper, current progress and future prospects of steam explosion pretreatment enhanced extraction are overviewed. The equipment, operating steps, strengthening mechanism, critical process factors are comprehensively introduced. Furthermore, recent applications and comparisons with other techniques are discussed in depth. Finally, the future development trends are prospected. The current results show that steam explosion pretreatment enhanced extraction has the advantage of high efficiency. Moreover, steam explosion is simple in equipment, and easy to operate. In conclusion, steam explosion pretreatment can be effectively used to enhance the extraction of active ingredients from plant materials.
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Affiliation(s)
- Chenyue Li
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Xinyi Huang
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Jun Xi
- School of Chemical Engineering, Sichuan University, Chengdu, China
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Ameer K, Ameer S, Kim YM, Nadeem M, Park MK, Murtaza MA, Khan MA, Nasir MA, Mueen-ud-Din G, Mahmood S, Kausar T, Abubakar M. A Hybrid RSM-ANN-GA Approach on Optimization of Ultrasound-Assisted Extraction Conditions for Bioactive Component-Rich Stevia rebaudiana (Bertoni) Leaves Extract. Foods 2022; 11:foods11060883. [PMID: 35327305 PMCID: PMC8950805 DOI: 10.3390/foods11060883] [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: 02/16/2022] [Revised: 03/15/2022] [Accepted: 03/17/2022] [Indexed: 02/01/2023] Open
Abstract
Stevia rebaudiana (Bertoni) leaves consist of dietetically important diterpene steviol glycosides (SGs): stevioside (ST) and rebaudioside-A (Reb-A). ST and Reb-A are key sweetening compounds exhibiting a sweetening potential of 100 to 300 times more intense than that of table sucrose. Ultrasound-assisted extraction (UAE) of SGs was optimized by effective process optimization techniques, such as response surface methodology (RSM) and artificial neural network (ANN) modeling coupled with genetic algorithm (GA) as a function of ethanol concentration (X1: 0–100%), sonication time (X2: 10–54 min), and leaf–solvent ratio (X3: 0.148–0.313 g·mL−1). The maximum target responses were obtained at optimum UAE conditions of 75% (X1), 43 min (X2), and 0.28 g·mL−1 (X3). ANN-GA as a potential alternative indicated superiority to RSM. UAE as a green technology proved superior to conventional maceration extraction (CME) with reduced resource consumption. Moreover, UAE resulted in a higher total extract yield (TEY) and SGs including Reb-A and ST yields as compared to those that were obtained by CME with a marked reduction in resource consumption and CO2 emission. The findings of the present study evidenced the significance of UAE as an ecofriendly extraction method for extracting SGs, and UAE scale-up could be employed for effectiveness on an industrial scale. These findings evidenced that the UAE is a high-efficiency extraction method with an improved statistical approach.
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Affiliation(s)
- Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
- Correspondence: (K.A.); (Y.-M.K.)
| | - Saqib Ameer
- Department of Computer Science & Information Technology, Faculty of Information Technology, The University of Lahore, Lahore Campus, Defense Road, Lahore 54000, Pakistan;
| | - Young-Min Kim
- Department of Food Science & Technology, Chonnam National University, Gwangju 61186, Korea
- Correspondence: (K.A.); (Y.-M.K.)
| | - Muhammad Nadeem
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
| | - Mi-Kyung Park
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea;
| | - Mian Anjum Murtaza
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
| | - Muhammad Asif Khan
- Department of Food Science and Technology, Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan;
| | - Muhammad Adnan Nasir
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Gujrat Campus, Gujrat 50700, Pakistan;
- Department of Allied Health Sciences, The University of Chenab, G.T. Road, Gujrat 50700, Pakistan
| | - Ghulam Mueen-ud-Din
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
| | - Shahid Mahmood
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
| | - Tusneem Kausar
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan; (M.N.); (M.A.M.); (G.M.-u.-D.); (S.M.); (T.K.)
| | - Muhammad Abubakar
- Department of Electrical Engineering, Quaid-e-Azam College of Engineering & Technology, Sahiwal 57000, Pakistan;
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Chemical composition of dried Stevia rebaudiana Bertoni leaves and effect of ultrasound-assisted extraction on total steviosides content in extract. HERBA POLONICA 2021. [DOI: 10.2478/hepo-2021-0003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Summary
Introduction: Steviol stevioside, which has been used in the production of food products as a low-calorie sweeten, is one of the main glycoside groups in the leaves of the Stevia plants. It is useful for human health.
Objective: The main objection of the present study was to find out some major chemical compositions of the dried Stevia rebaudiana Bertoni leaves and an effective, affordable, and environmentally friendly method to reach the high extraction yield of total steviosides from them. Therefore, a novel extraction, ultrasound-assisted extraction (UAE), was carried out to extract total steviosides from dried leaves of S. rebaudiana plant with ethanol of 70% (v/v) as a solvent.
Methods: Some major chemical compositions of the dried S. rebaudiana leaves were analyzed according to the AOAC (Association of Official Analytical Chemists) and total steviosides content (TSC) was measured by anthrone-sulphuric acid colorimetric assay with main influencing factors including material/solvent ratio, extraction temperature, and extraction time.
Results: The results referred that some chemical compounds such as protein, lipid, fibre, sugar, etc. existed in this material. The best extraction conditions were the sample/solvent ratio of 1:100 (g/ml), extraction temperature of 75oC, and extraction time of 30 min.
Conclusion: The highest amount of total steviosides content of 8.894 % was obtained at the optimal extraction condition. Consequently, these results demonstrated that the parameters of UAE were applied successfully for producing total glycosides.
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Yılmaz FM, Görgüç A, Uygun Ö, Bircan C. Steviol glycosides and polyphenols extraction from Stevia rebaudiana Bertoni leaves using maceration, microwave-, and ultrasound-assisted techniques. SEP SCI TECHNOL 2020. [DOI: 10.1080/01496395.2020.1743311] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Fatih Mehmet Yılmaz
- Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Efeler, Aydın, Turkey
| | - Ahmet Görgüç
- Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Efeler, Aydın, Turkey
| | - Özge Uygun
- Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Efeler, Aydın, Turkey
| | - Cavit Bircan
- Engineering Faculty, Food Engineering Department, Aydın Adnan Menderes University, Efeler, Aydın, Turkey
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Simple and Efficient Green Extraction of Steviol Glycosides from Stevia rebaudiana Leaves. Foods 2019; 8:foods8090402. [PMID: 31514310 PMCID: PMC6769585 DOI: 10.3390/foods8090402] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Revised: 08/23/2019] [Accepted: 09/06/2019] [Indexed: 12/27/2022] Open
Abstract
The food industry has currently shown great interest in alternative sweeteners to sugars with the aim of producing healthier products. In light of this, steviol glycosides are natural low-caloric sweeteners present in Stevia rebaudiana, which have additionally been described as bioactive components with potential therapeutic properties. In this work, a green method for the extraction of steviol glycosides from stevia leaves was optimized by applying a factorial screening design of five variables (time, temperature, agitation, grinding, and sample-solvent ratio) and the subsequent response surface design of Box-Behnken. The optimized extraction method allows for the recovery of stevia sweeteners in a simple and efficient manner by using tap water as the extractant, without the application of an auxiliary energy source to reduce costs, thus representing an interesting strategy for their industrial-scale production.
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Lee HG, Jo Y, Ameer K, Kwon JH. Optimization of green extraction methods for cinnamic acid and cinnamaldehyde from Cinnamon ( Cinnamomum cassia) by response surface methodology. Food Sci Biotechnol 2018; 27:1607-1617. [PMID: 30483424 PMCID: PMC6233399 DOI: 10.1007/s10068-018-0441-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 07/11/2018] [Accepted: 07/18/2018] [Indexed: 10/28/2022] Open
Abstract
The major compounds of cinnamon are cinnamic acid and cinnamaldehyde, for which the conditions of microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), and reflux extraction (RE) were optimized using response surface methodology for comparing their efficiencies in terms of extraction yield, consumption of time and energy, and CO2 emission. The results indicated MAE superiority to UAE and RE owing to the highest yield of target compounds (total yield: 0.89%, cinnamic acid: 6.48 mg/100 mL, and cinnamaldehyde: 244.45 mg/100 mL) at optimum MAE conditions: 59% ethanol, 147.5 W microwave power and 3.4 min of extraction time. RE resulted in comparable yields with the highest consumption of time, energy, and solvent, and least CO2 emission. Therefore, it is concluded that MAE is the most efficient method for green extraction of cinnamic acid and cinnamaldehyde from cinnamon powder compared to UAE and RE.
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Affiliation(s)
- Hyun-Gyu Lee
- School of Food Science and Biotechnology and Food Bio-industry Research Institute, Kyungpook National University, Daegu, 41566 Korea
- World Institute of Kimchi, Gwangju, 61755 Korea
| | - Yunhee Jo
- School of Food Science and Biotechnology and Food Bio-industry Research Institute, Kyungpook National University, Daegu, 41566 Korea
| | - Kashif Ameer
- School of Food Science and Biotechnology and Food Bio-industry Research Institute, Kyungpook National University, Daegu, 41566 Korea
- Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwangju, 61186 Korea
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology and Food Bio-industry Research Institute, Kyungpook National University, Daegu, 41566 Korea
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