1
|
Hai A, Rambabu K, Al Dhaheri AS, Kurup SS, Banat F. Tapping into Palm Sap: Insights into extraction practices, quality profiles, fermentation chemistry, and preservation techniques. Heliyon 2024; 10:e35611. [PMID: 39170275 PMCID: PMC11336882 DOI: 10.1016/j.heliyon.2024.e35611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 07/28/2024] [Accepted: 07/31/2024] [Indexed: 08/23/2024] Open
Abstract
The quality profile, extraction yield, and fermentation chemistry of palm sap depend on various factors such as extraction technique, weather conditions, and preservation methods. This review aims to provide a detailed overview of palm sap extraction techniques and the methods for its preservation. The compositional analysis of palm sap, including physical and chemical parameters such as sugar content, acidity, and mineral composition, is discussed thoroughly. The role of microorganisms in fermentation and the effects of various influencing factors are also critically examined. Additionally, this review evaluates different preservation methods, including thermal processes, refrigeration, and electrical techniques, highlighting their effectiveness in extending the shelf life of palm sap. The review further explores the emerging impact of nanotechnology on palm sap preservation, offering insights into the latest industry challenges, developments, and future prospects. By presenting these findings, this review aims to enhance the scientific understanding of palm sap and stimulate additional research and innovation in the field, paving the way for improved production practices and product quality.
Collapse
Affiliation(s)
- Abdul Hai
- Department of Chemical and Petroleum Engineering, Khalifa University of Science & Technology, Abu Dhabi, 127788, United Arab Emirates
| | - K. Rambabu
- Department of Chemical and Petroleum Engineering, Khalifa University of Science & Technology, Abu Dhabi, 127788, United Arab Emirates
| | - Ayesha S. Al Dhaheri
- Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Shyam S. Kurup
- Department of Integrative Agriculture, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551, United Arab Emirates
| | - Fawzi Banat
- Department of Chemical and Petroleum Engineering, Khalifa University of Science & Technology, Abu Dhabi, 127788, United Arab Emirates
| |
Collapse
|
2
|
Veiga GCD, Mafaldo ÍM, Barão CE, Baú TR, Magnani M, Pimentel TC. Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects. Compr Rev Food Sci Food Saf 2024; 23:e13345. [PMID: 38638070 DOI: 10.1111/1541-4337.13345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2023] [Revised: 03/16/2024] [Accepted: 03/25/2024] [Indexed: 04/20/2024]
Abstract
Supercritical carbon dioxide (SC-CO2) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC-CO2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food products' quality parameters and bioactive compounds. Furthermore, the main advantages and gaps are denoted. SC-CO2 technology application causes adequate microbial reductions (>5 log cfu/mL) of spoilage and pathogenic microorganisms, enzyme inactivation, and improvements in the storage stability in fruit and vegetable products (mainly fruit juices), meat products, and dairy derivatives. SC-CO2-treated products maintain the physicochemical, technological, and sensory properties, bioactive compound concentrations, and biological activity (antioxidant and angiotensin-converting enzyme-inhibitory activities) similar to the untreated products. The optimization of processing parameters (temperature, pressure, CO2 volume, and processing times) is mandatory for achieving the desired results. Further studies should consider the expansion to different food matrices, shelf-life evaluation, bioaccessibility of bioactive compounds, and in vitro and in vivo studies to prove the benefits of using SC-CO2 technology. Moreover, the impact on sensory characteristics and, mainly, the consumer perception of SC-CO2-treated foods need to be elucidated. We highlight the opportunity for studies in postbiotic production. In conclusion, SC-CO2 technology may be used for microbial inactivation to ensure food safety without losing the quality parameters.
Collapse
Affiliation(s)
- Géssica Cristina da Veiga
- Department of Food Science and Technology, Post-Graduation Program in Food Science, State University of Londrina, Londrina, Brazil
| | - Ísis Meireles Mafaldo
- Department of Food Engineering, Laboratory of Microbial Process in Foods, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Tahis Regina Baú
- Food Technology Coordination, Federal Institute of Santa Catarina, São Miguel do Oeste, Santa Catarina, Brazil
| | - Marciane Magnani
- Department of Food Engineering, Laboratory of Microbial Process in Foods, Federal University of Paraíba, João Pessoa, Brazil
| | - Tatiana Colombo Pimentel
- Department of Food Science and Technology, Post-Graduation Program in Food Science, State University of Londrina, Londrina, Brazil
- Federal Institute of Paraná (IFPR), Campus Paranavaí, Paranavaí, Paraná, Brazil
| |
Collapse
|
3
|
Khalil AA, Rahman MM, Rauf A, Islam MR, Manna SJ, Khan AA, Ullah S, Akhtar MN, Aljohani ASM, Abdulmonem WA, Simal-Gandara J. Oleuropein: Chemistry, extraction techniques and nutraceutical perspectives-An update. Crit Rev Food Sci Nutr 2023; 64:9933-9954. [PMID: 37272499 DOI: 10.1080/10408398.2023.2218495] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Olive family (Oleaceae) contains several species among which Olea europaea L. is mostly used for production of olive oils. Various parts of olive tree are rich source of diverse bioactive compounds such as Apigenin, elenolic acid, Hydroxytyrosol, Ligstroside, Oleoside, Oleuropein, Oleuropein aglycone, Tyrosol, etc. Among these, oleuropein, a secoiridoid is predominantly found in olive leaves and young olive fruits of different species of Oleaceae family. Scientists have adopted numerous extraction methods (conventional & latest) to increase the yield of oleuropein. Among these techniques, maceration, soxhlet, microwave-assisted, ultrasonication, and supercritical fluid methods are most commonly employed for extraction of oleuropein. Evidently, this review emphasizes on various in-vitro and in-vivo studies focusing on nutraceutical properties of oleuropein. Available literature highlights the pharmaceutical potential of oleuropein against various diseases such as obesity, diabetes, cardiovascular complications, neurodegenerative diseases, cancer, inflammation, microbial infections, and oxidation. This review will benefit the scientific community as it narrates comprehensive literature regarding absorption, metabolism, bioavailability, extraction techniques, and nutraceutical perspectives associated with oleuropein.
Collapse
Affiliation(s)
- Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
| | - Md Mominur Rahman
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka, Bangladesh
| | - Abdur Rauf
- Department of Chemistry, University of Swabi, Anbar, Khyber Pakhtunkhwa, Pakistan
| | - Md Rezaul Islam
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka, Bangladesh
| | - Sultana Juhara Manna
- Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka, Bangladesh
| | - Ammar Ahmed Khan
- University Institute of Food Science and Technology, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
| | - Samee Ullah
- University Institute of Food Science and Technology, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
| | - Muhammad Nadeem Akhtar
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan
| | - Abdullah S M Aljohani
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia
| | - Waleed Al Abdulmonem
- Department of Pathology, College of Medicine, Qassim University, Buraydah, Saudi Arabia
| | - Jesus Simal-Gandara
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| |
Collapse
|
4
|
Sodeifian G, Usefi MMB. Solubility, Extraction, and Nanoparticles Production in Supercritical Carbon Dioxide: A Mini‐Review. CHEMBIOENG REVIEWS 2022. [DOI: 10.1002/cben.202200020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Gholamhossein Sodeifian
- University of Kashan Faculty of Engineering, Department of Chemical Engineering 87317-53153 Kashan Iran
- University of Kashan Laboratory of Supercritical Fluids and Nanotechnology 87317-53153 Kashan Iran
| | - Mohammad Mahdi Behvand Usefi
- University of Kashan Faculty of Engineering, Department of Chemical Engineering 87317-53153 Kashan Iran
- University of Kashan Laboratory of Supercritical Fluids and Nanotechnology 87317-53153 Kashan Iran
| |
Collapse
|
5
|
Kumar S, Rajan A, Sunil CK, Radhakrishnan M, Rawson A. Recent Advances in The Utilization of Industrial Byproduct and Wastes Generated at Different Stages of Tomato Processing: Status Report. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sumit Kumar
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - Anbarasan Rajan
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - C. K. Sunil
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - Ashish Rawson
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| |
Collapse
|
6
|
Citrus Fruit Processing by Pressure Intensified Technologies: A Review. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
7
|
Duarte MM, Silva IV, Eisenhut AR, Bionda N, Duarte ARC, Oliveira AL. Contributions of supercritical fluid technology for advancing decellularization and postprocessing of viable biological materials. MATERIALS HORIZONS 2022; 9:864-891. [PMID: 34931632 DOI: 10.1039/d1mh01720a] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The demand for tissue and organ transplantation worldwide has led to an increased interest in the development of new therapies to restore normal tissue function through transplantation of injured tissue with biomedically engineered matrices. Among these developments is decellularization, a process that focuses on the removal of immunogenic cellular material from a tissue or organ. However, decellularization is a complex and often harsh process that frequently employs techniques that can negatively impact the properties of the materials subjected to it. The need for a more benign alternative has driven research on supercritical carbon dioxide (scCO2) assisted decellularization. scCO2 can achieve its critical point at relatively low temperature and pressure conditions, and for its high transfer rate and permeability. These properties make scCO2 an appealing methodology that can replace or diminish the exposure of harsh chemicals to sensitive materials, which in turn could lead to better preservation of their biochemical and mechanical properties. The presented review covers relevant literature over the last years where scCO2-assisted decellularization is employed, as well as discussing major topics such as the mechanism of action behind scCO2-assisted decellularization, CO2 and cosolvents' solvent properties, effect of the operational parameters on decellularization efficacy and on the material's properties.
Collapse
Affiliation(s)
- Marta M Duarte
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | - Inês V Silva
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| | | | - Nina Bionda
- iFyber, LLC, 950 Danby Road, Ithaca, NY 14850, USA
| | - Ana Rita C Duarte
- LAQV/REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal
| | - Ana L Oliveira
- CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Universidade Católica Portuguesa, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
| |
Collapse
|
8
|
Sarma C, Mummaleti G, Sivanandham V, Kalakandan S, Rawson A, Anandharaj A. Anthology of palm sap: The global status, nutritional composition, health benefits & value added products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
9
|
Rao MV, Sengar AS, C K S, Rawson A. Ultrasonication - A green technology extraction technique for spices: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
10
|
Dense phase carbon dioxide treatment of mango in syrup: Microbial and enzyme inactivation, and associated quality change. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102688] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
11
|
Buszewski B, Wrona O, Mayya RP, Zakharenko AM, Kalenik TK, Golokhvast KS, Piekoszewski W, Rafińska K. The potential application of supercritical CO 2 in microbial inactivation of food raw materials and products. Crit Rev Food Sci Nutr 2021; 62:6535-6548. [PMID: 33938772 DOI: 10.1080/10408398.2021.1902939] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Abstract
The purpose of this study was to review the possibility of using supercritical CO2 as a green and sustainable technology for microbial inactivation of raw material for further application in the food industry. The history of the development of supercritical CO2 microbial inactivation has been widely described in this article. The fundamental scientific part of the process like mechanism of bactericidal action of CO2 or inactivation of key enzymes were characterized in detail. In summary, this study provides an overview of the latest literature on the use of supercritical carbon dioxide in microbial inactivation of food raw materials and products.
Collapse
Affiliation(s)
- Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Poland.,Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Toruń, Poland
| | - Olga Wrona
- Łukasiewicz Research Network - New Chemical Synthesis Institute, Puławy, Poland
| | - Razgonova P Mayya
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, Sankt-Petersburg, Russia.,Far-Eastern Federal University, Vladivostok, Russia
| | - Alexander Mikhailovich Zakharenko
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, Sankt-Petersburg, Russia.,Far-Eastern Federal University, Vladivostok, Russia
| | | | - Kirill Sergeevich Golokhvast
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, Sankt-Petersburg, Russia.,Far-Eastern Federal University, Vladivostok, Russia.,Pacific Geographical Institute, Far-Eastern Branch of the Russian Academy of Sciences, Centralnaya, Presidium, Krasnoobsk, Russia.,Siberian Federal Scientific Centre of Agrobiotechnology, Centralnaya, Presidium, Krasnoobsk, Russia
| | - Wojciech Piekoszewski
- Far-Eastern Federal University, Vladivostok, Russia.,Department of Analytical Chemistry, Faculty of Chemistry, Jagiellonien University, Gronostajowa, Kraków, Poland
| | - Katarzyna Rafińska
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Poland.,Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Toruń, Poland
| |
Collapse
|
12
|
Bioactive Compounds Obtained from Polish "Marynka" Hop Variety Using Efficient Two-Step Supercritical Fluid Extraction and Comparison of Their Antibacterial, Cytotoxic, and Anti-Proliferative Activities In Vitro. Molecules 2021; 26:molecules26082366. [PMID: 33921703 PMCID: PMC8073632 DOI: 10.3390/molecules26082366] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/15/2021] [Accepted: 04/17/2021] [Indexed: 12/14/2022] Open
Abstract
Given the health-beneficial properties of compounds from hop, there is still a growing trend towards developing successful extraction methods with the highest yield and also receiving the products with high added value. The aim of this study was to develop efficient extraction method for isolation of bioactive compounds from the Polish "Marynka" hop variety. The modified two-step supercritical fluid extraction allowed to obtain two hop samples, namely crude extract (E1), composed of α-acids, β-acids, and terpene derivatives, as well as pure xanthohumol with higher yield than that of other available methods. The post-extraction residues (R1) were re-extracted in order to obtain extract E2 enriched in xanthohumol. Then, both samples were subjected to investigation of their antibacterial (anti-acne, anti-caries), cytotoxic, and anti-proliferative activities in vitro. It was demonstrated that extract (E1) possessed more beneficial biological properties than xanthohumol. It exhibited not only better antibacterial activity against Gram-positive bacteria strains (MIC, MBC) but also possessed a higher synergistic effect with commercial antibiotics when compared to xanthohumol. Moreover, cell culture experiments revealed that crude extract neither inhibited viability nor divisions of normal skin fibroblasts as strongly as xanthohumol. In turn, calculated selectivity indexes showed that the crude extract had from slightly to significantly better selective anti-proliferative activity towards cancer cells in comparison with xanthohumol.
Collapse
|
13
|
Conventional and ultrasound-assisted methods for extraction of bioactive compounds from red araçá peel (Psidium cattleianum Sabine). ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.04.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
|
14
|
Carradori S, Cairone F, Garzoli S, Fabrizi G, Iazzetti A, Giusti AM, Menghini L, Uysal S, Ak G, Zengin G, Cesa S. Phytocomplex Characterization and Biological Evaluation of Powdered Fruits and Leaves from Elaeagnus angustifolia. Molecules 2020; 25:molecules25092021. [PMID: 32357533 PMCID: PMC7248930 DOI: 10.3390/molecules25092021] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 04/16/2020] [Accepted: 04/22/2020] [Indexed: 12/18/2022] Open
Abstract
Fully ripe fruits and mature leaves of Elaeagnus angustifolia were harvested and analyzed by means of analytical and biological tests to better comprehend the chemical composition and therapeutic/nutraceutical potential of this plant. Fruits and leaves were dried and the obtained powders were analyzed to study their color character and (via headspace gas chromatography) describe the chemical profile. Subsequently, they were submitted to a chloroform-methanol extraction, to a hydroalcoholic extraction procedure assisted or not by microwaves, and to an extraction with supercritical CO2, assisted or not by ethanol as the co-solvent, to detect the polyphenolic and the volatile content. The resulting extracts were evaluated in terms of chlorophyll and carotenoid content, polyphenolic content, volatile fraction, total phenolic content, total flavonoid content, antioxidant activity, radical scavenging activity, and enzymatic inhibition activity. The results confirmed the correlation between the chemical composition and the high antioxidant potential of leaf extracts compared to the fruit extracts in terms of the phenolic and pigment content. A promising effect against tyrosinase emerged for all the extracts, suggesting a therapeutic/nutraceutical use for this plant. Conversely, the volatile content from both natural matrices was similar.
Collapse
Affiliation(s)
- Simone Carradori
- Department of Pharmacy, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy;
- Correspondence: (S.C.); (S.C.)
| | - Francesco Cairone
- Department of Drug Chemistry and Technologies, “Sapienza” University of Rome, 00185 Rome, Italy; (F.C.); (S.G.); (G.F.); (A.I.)
| | - Stefania Garzoli
- Department of Drug Chemistry and Technologies, “Sapienza” University of Rome, 00185 Rome, Italy; (F.C.); (S.G.); (G.F.); (A.I.)
| | - Giancarlo Fabrizi
- Department of Drug Chemistry and Technologies, “Sapienza” University of Rome, 00185 Rome, Italy; (F.C.); (S.G.); (G.F.); (A.I.)
| | - Antonia Iazzetti
- Department of Drug Chemistry and Technologies, “Sapienza” University of Rome, 00185 Rome, Italy; (F.C.); (S.G.); (G.F.); (A.I.)
| | - Anna Maria Giusti
- Department of Experimental Medicine, “Sapienza” University of Rome, 00185 Rome, Italy;
| | - Luigi Menghini
- Department of Pharmacy, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy;
| | - Sengul Uysal
- Erciyes University Halil Bayraktar Health Services Vocational College, Kayseri 38039, Turkey;
- Ziya Eren Drug Application and Research Center, Erciyes University, Kayseri 38039, Turkey
| | - Gunes Ak
- Department of Biology, Science Faculty, Selcuk University, Konya 42130, Turkey; (G.A.); (G.Z.)
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Konya 42130, Turkey; (G.A.); (G.Z.)
| | - Stefania Cesa
- Department of Drug Chemistry and Technologies, “Sapienza” University of Rome, 00185 Rome, Italy; (F.C.); (S.G.); (G.F.); (A.I.)
- Correspondence: (S.C.); (S.C.)
| |
Collapse
|
15
|
Sengar AS, Rawson A, Muthiah M, Kalakandan SK. Comparison of different ultrasound assisted extraction techniques for pectin from tomato processing waste. ULTRASONICS SONOCHEMISTRY 2020; 61:104812. [PMID: 31704498 DOI: 10.1016/j.ultsonch.2019.104812] [Citation(s) in RCA: 76] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 09/24/2019] [Accepted: 09/27/2019] [Indexed: 05/09/2023]
Abstract
Concept of waste to wealth is a hot topic with research ongoing globally to reduce carbon footprint. In an effort to follow up this cause present study focused on tomato industry waste specifically the peel of tomatoes for extraction of pectin. Pectin extraction was performed using five different extraction techniques (Ultrasound assisted extraction (UAE); microwave assisted extraction (MAE); ohmic heating assisted extraction (OHAE); ultrasound assisted microwave extraction (UAME) and ultrasound assisted ohmic heating extraction (UAOHE) at different power levels to study its extraction and degradation kinetics and in turn to optimize the extraction process. The extracted pectin yield ranged from 9.30% for OHAE to 25.42% for MAE. Also, there was very less difference in the yield of MAE and UAME extracted pectin, but at the cost of major difference in degree of esterification 59.76 ± 0.70 and 73.33 ± 1.76%, respectively. In addition, all the pectin extracted under optimized conditions was having acceptable purity, [Galacturonic acid (GalA) content ranged from 675.8 ± 11.31 to 913.3 ± 20.50 g/kg of pectin]. FTIR analysis confirmed the presence of functional groups in the finger print region of identification for polysaccharide in all the extracted pectin. According to obtained results, UAME can be considered as better green extraction technology in terms of extraction yield as well as in quality of pectin compared to the other treatments used. Therefore, results suggest that UAME can be used as an efficient pectin extraction method from tomato processing waste.
Collapse
Affiliation(s)
- Animesh Singh Sengar
- Indian Institute of Food Processing Technology, Thanjavur 613 005, Tamil Nadu, India
| | - Ashish Rawson
- Indian Institute of Food Processing Technology, Thanjavur 613 005, Tamil Nadu, India.
| | - Manimekalai Muthiah
- Indian Institute of Food Processing Technology, Thanjavur 613 005, Tamil Nadu, India
| | | |
Collapse
|
16
|
Monhemi H, Dolatabadi S. Molecular dynamics simulation of high-pressure CO2 pasteurization reveals the interfacial denaturation of proteins at CO2/water interface. J CO2 UTIL 2020. [DOI: 10.1016/j.jcou.2019.10.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
17
|
Fabela-Morón MF, Cuevas-Bernardino JC, Ayora-Talavera T, Pacheco N. Trends in Capsaicinoids Extraction from Habanero Chili Pepper (Capsicum ChinenseJacq.): Recent Advanced Techniques. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630635] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Miriam Fabiola Fabela-Morón
- Sede Sureste, Food Department, Cátedra CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
| | - Juan C. Cuevas-Bernardino
- Sede Sureste, Food Department, Cátedra CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
| | - Teresa Ayora-Talavera
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
| | - Neith Pacheco
- Sede Sureste, Food department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, México, Mérida, Yucatán, México
| |
Collapse
|
18
|
Ravetti Duran R, Escudero Falsetti P, Muhr L, Privat R, Barth D. Phase Equilibrium Study of the Ternary System CO2 + H2O + Ethanol At Elevated Pressure: Thermodynamic Model Selection. Application to Supercritical Extraction of Polar Compounds. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2018.03.016] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
19
|
Chen CY, Wang LH, Hsieh CM, Lin ST. Prediction of solid-liquid-gas equilibrium for binary mixtures of carbon dioxide + organic compounds from approaches based on the COSMO-SAC model. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2017.08.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
20
|
Urbonaviciene D, Viskelis P. The cis-lycopene isomers composition in supercritical CO2 extracted tomato by-products. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.034] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
21
|
Pinela J, Ferreira ICFR. Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety. Crit Rev Food Sci Nutr 2017; 57:2095-2111. [PMID: 26192014 DOI: 10.1080/10408398.2015.1046547] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Minimally processed fruits and vegetables are one of the major growing sectors in food industry. This growing demand for healthy and convenient foods with fresh-like properties is accompanied by concerns surrounding efficacy of the available sanitizing methods to appropriately deal with food-borne diseases. In fact, chemical sanitizers do not provide an efficient microbial reduction, besides being perceived negatively by the consumers, dangerous for human health, and harmful to the environment, and the conventional thermal treatments may negatively affect physical, nutritional, or bioactive properties of these perishable foods. For these reasons, the industry is investigating alternative nonthermal physical technologies, namely innovative packaging systems, ionizing and ultraviolet radiation, pulsed light, high-power ultrasound, cold plasma, high hydrostatic pressure, and dense phase carbon dioxide, as well as possible combinations between them or with other preservation factors (hurdles). This review discusses the potential of these novel or emerging technologies for decontamination and shelf-life extension of fresh and minimally processed fruits and vegetables. Advantages, limitations, and challenges related to its use in this sector are also highlighted.
Collapse
Affiliation(s)
- José Pinela
- a Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança , Bragança , Portugal
| | - Isabel C F R Ferreira
- a Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança , Bragança , Portugal
| |
Collapse
|
22
|
Porębska I, Sokołowska B, Skąpska S, Rzoska SJ. Treatment with high hydrostatic pressure and supercritical carbon dioxide to control Alicyclobacillus acidoterrestris spores in apple juice. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.06.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
23
|
Koubaa M, Mhemdi H, Barba FJ, Angelotti A, Bouaziz F, Chaabouni SE, Vorobiev E. Seed oil extraction from red prickly pear using hexane and supercritical CO 2 : assessment of phenolic compound composition, antioxidant and antibacterial activities. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:613-620. [PMID: 27106858 DOI: 10.1002/jsfa.7774] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2015] [Revised: 03/22/2016] [Accepted: 04/18/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Investigating Opuntia species for their seed oil content is of much importance owing to their potential use for food and in cosmetic applications. These oils have an important content in unsaturated fatty acids as well as antioxidant compounds (e.g. polyphenols, vitamin E), which have been associated with the prevention of some chronic diseases. Moreover, Opuntia stricta oils possess important antimicrobial activities. For instance, the main focus of this study was to compare the effectiveness of conventional (hexane extraction) and novel (supercritical (SC)-CO2 ) extraction methods for the recovery of oil and phenolic compounds from O. stricta seeds. The oil yield of both extracts was then compared and the polyphenol content and composition of both extracts were determined by liquid chromatography-high-resolution mass spectrometry. Additionally, antioxidant (DPPH assay) and antimicrobial activities (disc diffusion method) of O. stricta seed oils were determined. RESULTS The oil yield (based on Soxhlet's method) of O. stricta seeds was determined using SC-CO2 (49.9 ± 2.2%), and hexane (49.0 ± 1.5%). Although obtaining similar oil extraction yields using the two methods, the extracted oil using SC-CO2 was more enriched in polyphenols (172.2 ± 11.9 µg gallic acid equivalents (GAE) g-1 oil) than that extracted using hexane (76.0 ± 6.9 µg GAE g-1 of oil). Polyphenol profiles showed that the SC-CO2 process led to the yield of more compounds (45) than that using hexane extraction (11). Moreover, the antioxidant and antimicrobial activities of SC-CO2 extract showed a high percentage of inhibition. CONCLUSION SC-CO2 extraction of O. stricta seed oil led to extraction of oil with a similar yield to that with hexane extraction, but with higher polyphenol content. The extract containing polyphenols exhibited high antioxidant and antibacterial properties, demonstrating their great potential as feedstock for high-oil quality. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Mohamed Koubaa
- Laboratoire Transformations Intégrées de la Matière Renouvelable, Département Génie des Procédés Industriels, Centre de Recherche de Royallieu, Université de Technologie de Compiègne, 60205, Compiègne, France
| | - Houcine Mhemdi
- Laboratoire Transformations Intégrées de la Matière Renouvelable, Département Génie des Procédés Industriels, Centre de Recherche de Royallieu, Université de Technologie de Compiègne, 60205, Compiègne, France
| | - Francisco J Barba
- Faculty of Pharmacy, Nutrition and Food Science Area, Universitat de València, s/n 46100 Burjassot, València, Spain
| | - Armel Angelotti
- Laboratoire Transformations Intégrées de la Matière Renouvelable, Département Génie des Procédés Industriels, Centre de Recherche de Royallieu, Université de Technologie de Compiègne, 60205, Compiègne, France
| | - Fatma Bouaziz
- Enzyme Bioconversion Unit, National School of Engineering, 3038, Sfax University, Tunisia
| | - Semia Ellouz Chaabouni
- Enzyme Bioconversion Unit, National School of Engineering, 3038, Sfax University, Tunisia
| | - Eugène Vorobiev
- Laboratoire Transformations Intégrées de la Matière Renouvelable, Département Génie des Procédés Industriels, Centre de Recherche de Royallieu, Université de Technologie de Compiègne, 60205, Compiègne, France
| |
Collapse
|
24
|
Antonio AL, Pereira E, Pinela J, Heleno S, Pereira C, Ferreira IC. Determination of Antioxidant Compounds in Foodstuff. Food Saf (Tokyo) 2016. [DOI: 10.1002/9781119160588.ch6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
|
25
|
Ben Rahal N, Barba FJ, Barth D, Chevalot I. Supercritical CO₂ extraction of oil, fatty acids and flavonolignans from milk thistle seeds: Evaluation of their antioxidant and cytotoxic activities in Caco-2 cells. Food Chem Toxicol 2015; 83:275-82. [PMID: 26172510 DOI: 10.1016/j.fct.2015.07.006] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 06/22/2015] [Accepted: 07/08/2015] [Indexed: 12/26/2022]
Abstract
The optimal conditions of supercritical carbon dioxide (SC-CO2) (160-220 bars, 40-80 °C) technology combined with co-solvent (ethanol), to recover oil, flavonolignans (silychristin, silydianin and silybinin) and fatty acids from milk thistle seeds, to be used as food additives and/or nutraceuticals, were studied. Moreover, the antioxidant and cytotoxic activities of the SC-CO2 oil seeds extracts were evaluated in Caco-2 carcinoma cells. Pressure and temperature had a significant effect on oil and flavonolignans recovery, although there was not observed a clear trend. SC-CO2 with co-solvent extraction at 220 bars, 40 °C was the optimum treatment to recover oil (30.8%) and flavonolignans from milk thistle seeds. Moreover, linoleic (47.64-66.70%), and oleic (19.68-24.83%) acids were the predominant fatty acids in the oil extracts recovered from milk thistle under SC-CO2. In addition, SC-CO2 extract showed a high antioxidant activity determined by DPPH and ABTS tests. Cytotoxic activities of silychristin, silydianin and silybinin and the obtained SC-CO2 extract (220 bars, 40 °C) were evaluated against Caco-2 cells. The SC-CO2 extract inhibited the proliferation of Caco-2 cells in a dose-responsive manner and induced the highest percentage of mortality of Caco-2 cells (from 43 to 71% for concentrations from 10 up to 100 μg/ml of SC-CO2 oil seeds).
Collapse
Affiliation(s)
- Naila Ben Rahal
- Laboratoire Réactions et Génie des Procédés UMR CNRS 7274, Université de Lorraine, 1, rue Grandville BP20451, 54001 Nancy, France.
| | - Francisco J Barba
- Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n., 46100 Burjassot, Spain
| | - Danielle Barth
- Laboratoire Réactions et Génie des Procédés UMR CNRS 7274, Université de Lorraine, 1, rue Grandville BP20451, 54001 Nancy, France
| | - Isabelle Chevalot
- Laboratoire Réactions et Génie des Procédés UMR CNRS 7274, Université de Lorraine, 1, rue Grandville BP20451, 54001 Nancy, France
| |
Collapse
|
26
|
The Fatty Acid Profile and Phenolic Composition of Descurainia sophia Seeds Extracted by Supercritical CO2. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2693-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
27
|
Rahmanian N, Jafari SM, Wani TA. Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.12.009] [Citation(s) in RCA: 157] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
28
|
Feliciano RP, Meudt JJ, Shanmuganayagam D, Metzger BT, Krueger CG, Reed JD. Supercritical fluid extraction (SFE) of cranberries does not extract oligomeric proanthocyanidins (PAC) but does alter the chromatography and bioactivity of PAC fractions extracted from SFE residues. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7730-7737. [PMID: 25019644 DOI: 10.1021/jf502296b] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Supercritical fluid extraction (SFE) removed lipophilic compounds and low molecular weight flavonoids from cranberries. However, SFE did not extract proanthocyanidins (PAC). The SFE PAC-enriched residue was submitted to fractionation on Sephadex LH-20 using ethanol, ethanol/methanol, and 80% acetone. PAC degree of polymerization (DP) and ratios of "A-type" to "B-type" interflavan bonds were compared with those of PAC fractions without SFE. Mass spectrometry showed that when SFE was used, PAC distribution was shifted toward higher DP and contained higher amounts of two and three "A-type" bonds compared to PAC fractions without SFE. The 80% acetone fraction with SFE had significantly greater extraintestinal pathogenic Escherichia coli (ExPEC) agglutination and significantly lower ExPEC invasion of enterocytes than the fraction without SFE. Cranberry PAC with higher numbers of "A-type" interflavan bonds are more bioactive in agglutinating ExPEC and inhibiting ExPEC enterocyte invasion.
Collapse
Affiliation(s)
- Rodrigo P Feliciano
- Department of Food Science, University of Wisconsin-Madison , 1605 Linden Drive, Madison, Wisconsin 53706, United States
| | | | | | | | | | | |
Collapse
|
29
|
Su CS, Ciou JL. Correlation of solid solubility of 1-hydroxy-9,10-anthraquinone derivatives in supercritical carbon dioxide. ASIA-PAC J CHEM ENG 2014. [DOI: 10.1002/apj.1818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Chie-Shaan Su
- Department of Chemical Engineering and Biotechnology; National Taipei University of Technology; Taipei Taiwan
| | - Jhih-Long Ciou
- Department of Chemical Engineering and Biotechnology; National Taipei University of Technology; Taipei Taiwan
| |
Collapse
|
30
|
Manzocco L, Spilimbergo S, Ignat A, Ferrentino G, Panozzo A, Mirolo G, Anese M, Nicoli MC. Effect of dense-phase CO2on polyphenoloxidase in model solutions. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12420] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Lara Manzocco
- Dipartimento di Scienze degli Alimenti; Università di Udine; Via Sondrio 2/A Udine Italy
| | - Sara Spilimbergo
- Dipartimento di Ingegneria Industriale; Università di Trento; Via Mesiano 77 Trento Italy
| | - Alexandra Ignat
- Dipartimento di Scienze degli Alimenti; Università di Udine; Via Sondrio 2/A Udine Italy
| | - Giovanna Ferrentino
- Dipartimento di Ingegneria Industriale; Università di Trento; Via Mesiano 77 Trento Italy
| | - Agnese Panozzo
- Dipartimento di Scienze degli Alimenti; Università di Udine; Via Sondrio 2/A Udine Italy
| | - Giorgio Mirolo
- Dipartimento di Scienze degli Alimenti; Università di Udine; Via Sondrio 2/A Udine Italy
| | - Monica Anese
- Dipartimento di Scienze degli Alimenti; Università di Udine; Via Sondrio 2/A Udine Italy
| | - Maria Cristina Nicoli
- Dipartimento di Scienze degli Alimenti; Università di Udine; Via Sondrio 2/A Udine Italy
| |
Collapse
|