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Luca SV, Kittl T, Minceva M. Supercritical CO 2 extraction of spices: A systematic study with focus on terpenes and piperamides from black pepper (Piper nigrum L.). Food Chem 2023; 406:135090. [PMID: 36462355 DOI: 10.1016/j.foodchem.2022.135090] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 10/19/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022]
Abstract
Black pepper (P. nigrum L.) is considered one of the most valuable spices and a promising candidate in natural product research. In this study, the influence of different combinations of pressures (100-300 bar) and temperatures (40-60 °C) on the supercritical CO2 (SC-CO2) recovery of several key compounds from black pepper was evaluated systematically. The extraction curves showed that terpenes were recovered in a short time under all studied conditions. In contrast, higher pressure values were required to extract piperamides efficiently. Furthermore, the differences in the extraction kinetics of piperine, piperettine, pellitorine, guineensine, and N-isobutyl-2,4,14-eicosatrienamide were linked with several structural features, such as the nature of the amine group or the terminal part of the fatty acid. The data from the isocratic experiments represented the starting point for designing a two-step pressure gradient SC-CO2 process in which one terpene-rich and one piperamide-rich product were successively obtained.
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Affiliation(s)
- Simon Vlad Luca
- Biothermodynamics, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany.
| | - Thomas Kittl
- Biothermodynamics, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
| | - Mirjana Minceva
- Biothermodynamics, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
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Renita AA, Gajaria TK, Sathish S, Kumar JA, Lakshmi DS, Kujawa J, Kujawski W. Progress and Prospective of the Industrial Development and Applications of Eco-Friendly Colorants: An Insight into Environmental Impact and Sustainability Issues. Foods 2023; 12:foods12071521. [PMID: 37048342 PMCID: PMC10093929 DOI: 10.3390/foods12071521] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 02/19/2023] [Accepted: 03/01/2023] [Indexed: 04/14/2023] Open
Abstract
Color is the prime feature directly associated with the consumer's attraction and choice of their food. The flavor, safety, and nutritional value of any food product are directly associated with the food color. Natural and synthetic colorants (dyes and pigments) have diversified applications in various sectors such as food, feed, pharmaceutical, textiles, cosmetics, and others. Concerning the food industry, different types of natural and synthetic colorants are available in the market. Synthetic food colorants have gained popularity as they are highly stable and cheaply available. Consumers worldwide prefer delightful foodstuffs but are more concerned about the safety of the food. After its disposal, the colloidal particles present in the synthetic colorants do not allow sunlight to penetrate aquatic bodies. This causes a foul smell and turbidity formation and gives a bad appearance. Furthermore, different studies carried out previously have presented the toxicological, carcinogenic effects, hypersensitivity reactions, and behavioral changes linked to the usage of synthetic colorants. Natural food colorings, however, have nutraceutical qualities that are valuable to human health such as curcumin extracted from turmeric and beta-carotene extracted from carrots. In addition, natural colorants have beneficial properties such as excellent antioxidant properties, antimutagenic, anti-inflammatory, antineoplastic, and antiarthritic effects. This review summarizes the sources of natural and synthetic colorants, their production rate, demand, extraction, and characterization of food colorants, their industrial applications, environmental impact, challenges in the sustainable utilization of natural colorants, and their prospects.
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Affiliation(s)
- A Annam Renita
- Department of Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai 600119, India
| | - Tejal K Gajaria
- Division of Biomedical and Life Sciences, School of Science, Navrachana University, Vadodara 391410, India
| | - S Sathish
- Department of Chemical Engineering, Sathyabama Institute of Science and Technology, Chennai 600119, India
| | - J Aravind Kumar
- Department of Energy and Environmental Engineering, Saveetha School of Engineering, SIMATS, Chennai 600119, India
| | | | - Joanna Kujawa
- Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarina Street, 87-100 Toruń, Poland
| | - Wojciech Kujawski
- Faculty of Chemistry, Nicolaus Copernicus University in Toruń, 7 Gagarina Street, 87-100 Toruń, Poland
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Zhang C, Gu F, Hu W, Wu G, Chen W, Dong C, Niu Z. Effect of extraction technique on chemical compositions and antioxidant activities of freeze-dried green pepper. Front Nutr 2022; 9:998840. [PMID: 36118756 PMCID: PMC9479182 DOI: 10.3389/fnut.2022.998840] [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: 07/21/2022] [Accepted: 08/18/2022] [Indexed: 11/13/2022] Open
Abstract
In this study, the yield, content of piperine, and antioxidant activity of pepper oleoresin obtained with the methods of maceration, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and ultrasound-MAE (UMAE) were analyzed, and the microstructure of pepper residue was observed. For the yield and piperine content, the UMAE method had the best extraction capacity among the four methods. While, the oleoresin obtained with maceration had the highest total phenolic content, and the antioxidant activity of the oleoresin obtained by maceration was higher than that of the extracts acquired by UAE, MAE, and UMAE, and a high positive correlation was observed between the antioxidant activity and total phenolic content of the oleoresin obtained by these extraction methods. The ideal parameters for UMAE were an 80-mesh particle size and a 1 g/10 mL solid–liquid ratio. The kinetic parameters and models of the UMAE extraction process were also compared using first- and second-order models. The second-order kinetic equation with the lowest root mean square deviation and highest adjusted correlation coefficient proved to be more suitable for describing the extraction kinetics of pepper oleoresin. This study showed that UMAE is a fast, efficient, and cost-effective technique for the extraction of green pepper oleoresin.
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Affiliation(s)
- Chaohua Zhang
- College of Food Science and Engineering, Hainan University, Haikou, China
- Sanya Research Institute of Chinese Academy of Tropical Agricultural Sciences, San Ya, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China
| | - Fenglin Gu
- Sanya Research Institute of Chinese Academy of Tropical Agricultural Sciences, San Ya, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China
- Hainan Key Laboratory for Biosafety Monitoring and Molecular Breeding in Off-Season Reproduction Regions, San Ya, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, China
- *Correspondence: Fenglin Gu
| | - Weicheng Hu
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Huaian, China
- Weicheng Hu
| | - Guiping Wu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, China
| | - Weijun Chen
- College of Food Science and Engineering, Hainan University, Haikou, China
| | - Conghui Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China
| | - Zhiqiang Niu
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaiyin Normal University, Huaian, China
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Qiu Y, Ruan H. Supercritical CO 2 extraction, chemical composition, and antioxidant effects of Coreopsis tinctoria Nutt. oleoresin. Open Life Sci 2022; 17:816-826. [PMID: 35993096 PMCID: PMC9360582 DOI: 10.1515/biol-2022-0092] [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: 02/16/2022] [Revised: 04/30/2022] [Accepted: 05/03/2022] [Indexed: 11/21/2022] Open
Abstract
Coreopsis tinctoria Nutt. was used to extract oleoresin through supercritical CO2 extraction technology. The extraction conditions were optimized using response surface methodology, and the chemical composition of C. tinctoria Nutt. oleoresin (CTO) was analyzed. Under the optimal conditions, the antioxidant activity of oleoresin was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH˙) and 2,2′-azino-bis-(3-ethylbenzo-thiazoline-6-sulphonic acid)diammonium salt (ABTS˙+) free radical scavenging assays. The optimal extraction conditions were a 27.5 MPa extraction pressure, a 45°C extraction temperature, and a 3 h extraction time. Under these extraction conditions, oleoresin yield was up to 3.163%. Compared to steam distillation extraction, the CTO extracted using supercritical CO2 had more abundant components. The EC50 of CTO for DPPH˙ and ABTS˙+ free radical scavengers was 1.54 and 1.07 mg/mL, respectively.
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Affiliation(s)
- Yiyi Qiu
- Department of Application Engineering, Zhejiang Institute of Economics and Trade, Xuelin Rd. 280, Hangzhou 310018, P. R. China
| | - Hui Ruan
- College of Biosystems Engineering and Food Science, Zhejiang University, Yuhangtang Rd. 866, Hangzhou 310058, P. R. China.,Ningbo Innovation Center, Zhejiang University, Qianhunan Rd. 1, Ningbo 315100, P. R. China
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Ogwaro BA, O’Gara EA, Hill DJ, Gibson H. A Study of the Antimicrobial Activity of Combined Black Pepper and Cinnamon Essential Oils against Escherichia fergusonii in Traditional African Yoghurt. Foods 2021; 10:foods10112847. [PMID: 34829130 PMCID: PMC8618451 DOI: 10.3390/foods10112847] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/05/2021] [Accepted: 11/15/2021] [Indexed: 11/25/2022] Open
Abstract
The antimicrobial activity of the essential oils of black pepper (BPE) and cinnamon bark (CE) extracts against E. fergusonii was assessed in pasteurized full cream milk during and post-fermentation. The milk was fermented with 1% (v/v) of Lactobacillus delbrueckii subspecies bulgaricus (NCIMB 11778) and Streptococcus thermophilus (NCIMB 10387) (approx. 106 cfu/mL each) and incubated and stored at 25 °C for 5 days (144 h) or at 43 °C for 24 h and then stored at 25 °C for 120 h. The milk was spiked with E. fergusonii at the start of fermentation by the lactic acid bacteria (pre-fermentation contamination) for after fermentation (post fermentation contamination). BPE and CE were applied at concentrations based on their minimum inhibitory concentration of 0.5% and 0.25% respectively as follows: 0.5% BPE alone; 0.125% BPE with 0.1875% CE; 0.25% BPE with 0.125% CE; 0.375% BPE with 0.0625% CE; 0.25% CE alone. Results showed that during fermentation at 25 °C, E. fergusonii grew to a similar level (approx. 109 CFU/mL) in control samples and 108 CFU/mL when BPE or CE were added alone. Whereas, in the samples with the combined essential oils, the bacterium grew to 106–107 CFU/mL only. During the milk fermentation at 43 °C, E. fergusonii grew to approx. 109 CFU/mL in samples without treatment. However, it was not detected in samples containing mixed BPE with CE after 8, 10 and 12 h of fermentation. Subsequent storage at 25 °C resulted in undetectable levels of the bacterium in all the samples treated with BPE or CE after 24 h of storage. These results indicated that BPE in combination with CE reduced growth during fermentation and was bactericidal during storage.
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Affiliation(s)
- Betty A. Ogwaro
- Faculty of Science and Engineering, Wolverhampton School of Sciences, University of Wolverhampton, Wulfruna Street, Wolverhampton WV1 1LY, UK; (B.A.O.); (D.J.H.)
- Faculty of Science and Engineering, Research Institute for Healthcare Science, University of Wolverhampton, Wulfruna Street, Wolverhampton WV1 1LY, UK;
| | - Elizabeth A. O’Gara
- Faculty of Science and Engineering, Research Institute for Healthcare Science, University of Wolverhampton, Wulfruna Street, Wolverhampton WV1 1LY, UK;
- Faculty of Science and Engineering, School of Medicine and Clinical Practice, University of Wolverhampton, Wufruna Street, Wolverhampton WV1 1LY, UK
| | - David J. Hill
- Faculty of Science and Engineering, Wolverhampton School of Sciences, University of Wolverhampton, Wulfruna Street, Wolverhampton WV1 1LY, UK; (B.A.O.); (D.J.H.)
- Faculty of Science and Engineering, Research Institute for Healthcare Science, University of Wolverhampton, Wulfruna Street, Wolverhampton WV1 1LY, UK;
| | - Hazel Gibson
- Faculty of Science and Engineering, Wolverhampton School of Sciences, University of Wolverhampton, Wulfruna Street, Wolverhampton WV1 1LY, UK; (B.A.O.); (D.J.H.)
- Faculty of Science and Engineering, Research Institute for Healthcare Science, University of Wolverhampton, Wulfruna Street, Wolverhampton WV1 1LY, UK;
- Correspondence:
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Patil PD, Patil SP, Kelkar RK, Patil NP, Pise PV, Nadar SS. Enzyme-assisted supercritical fluid extraction: An integral approach to extract bioactive compounds. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Mishra J, Khan W, Ahmad S, Misra K. Supercritical Carbon Dioxide Extracts of Cordyceps sinensis: Chromatography-based Metabolite Profiling and Protective Efficacy Against Hypobaric Hypoxia. Front Pharmacol 2021; 12:628924. [PMID: 34512317 PMCID: PMC8426348 DOI: 10.3389/fphar.2021.628924] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Accepted: 08/10/2021] [Indexed: 11/18/2022] Open
Abstract
The toxicity and disposal concerns of organic solvents used in conventional extraction purposes has entailed the need for greener alternatives. Among such techniques, supercritical fluid extraction (SFE) has gained popularity by yielding extracts of high purity in a much faster manner. Carbon dioxide (CO2) is generally preferred as a supercritical solvent because of its lower temperature requirements, better diffusivity and easy removal. The present study describes the characterization of supercritical CO2 extracts of Indian variety of Cordyceps sinensis (CS)- a high-altitude medicinal mushroom widely revered in traditional medicine for its extensive anti-hypercholesterolemic, anti-inflammatory, anti-proliferative and energy-enhancing properties. Experimental parameters viz. 300 and 350 bar of extraction pressure, 60°C of temperature, 0.4°L/h CO2 of flow rate and use of 1% (v/v) of ethanol as entrainer were optimized to prepare three different extracts namely, CSF1, CSF2 and CSF3. High-performance thin-layer chromatography (HPTLC) was used for assessing the quality of all the extracts in terms of cordycepin, the pivot biomarker compound in CS. Characterization by HPTLC and GC-MS confirmed the presence of flavonoids and nucleobases and, volatile organic compounds (VOCs), respectively. The chromatographic data acquired from metabolite profiling were subjected to chemometric analysis in an open source R studio which illustrated interrelatedness between CSF1 and CSF2 in terms of two major principal components. i.e. Dim 1 and Dim 2 whose values were 40.33 and 30.52% in variables factor map plotted using the HPTLC-generated retardation factor values. The factor maps based on retention times of the VOCs exhibited a variance of Dim 1 = 43.95% and Dim 2 = 24.85%. Furthermore, the extracts demonstrated appreciable antibacterial activity against Escherichia coli and Salmonella typhi by generation of reactive oxygen species (ROS), protein leakage and efflux pump inhibition within bacterial pathogens. CSFs were elucidated to be significantly cytoprotective (p < 0.05) in a simulated hypobaric hypoxia milieu (0.5% oxygen). CSF2 showed the best results by effectively improving the viability of human embryonic kidney (HEK 293) cells to 82.36 ± 1.76% at an optimum dose of 100 µg/ml. Levels of hypoxia inducible factor-1 alpha (HIF-1α) were modulated four-fold upon supplementation with CSF2. The results collectively evinced that the CSF extracts are substantially bioactive and could be effectively utilized as mycotherapeutics for multiple bioeffects.
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Affiliation(s)
| | - Washim Khan
- Bioactive Natural Products Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India.,National Center for Natural Products Research, The University of Mississippi, Oxford, MS, United States
| | - Sayeed Ahmad
- Bioactive Natural Products Laboratory, Department of Pharmacognosy and Phytochemistry, School of Pharmaceutical Education and Research, Jamia Hamdard, New Delhi, India
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Nagavekar N, Singhal RS. Simultaneous extraction of flaxseed spice blend using supercritical carbon dioxide: Process optimization, bioactivity profile, and application as a functional seasoning. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.117030] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Vijayan UK, Varakumar S, Singhal RS. A comparative account of extraction of oleoresin from Curcuma aromatica Salisb by solvent and supercritical carbon dioxide: Characterization and bioactivities. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108564] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Patil SS, Bhasarkar S, Rathod VK. Extraction of curcuminoids from Curcuma longa: comparative study between batch extraction and novel three phase partitioning. Prep Biochem Biotechnol 2019; 49:407-418. [PMID: 30821198 DOI: 10.1080/10826068.2019.1575859] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Curcuminoids, the active components of dried rhizome of Curcuma longa have been extracted using batch extraction and three-phase partitioning (TPP) process. The effect of different processing parameters, namely different solvents, extraction time, ammonium sulfate concentration, slurry to tert-butanol ratio, and solute to aqueous ratio on extraction efficiency of TPP, was studied to attain maximum extraction yield. The highest yield of 58.38 mg/g was achieved at 40±2 °C in 150 min, with saturated ammonium sulfate 30% (w/v), slurry to tert-butanol ratio 1:1 (v/v), and turmeric powder to water ratio 1:40 (w/v) in TPP. However, batch extraction using ethanol as a solvent yielded 52.77 mg/g in 180 min extraction time at 40±2 °C with 1:40 (w/v) turmeric powder to water ratio and 400 rpm agitation speed. In view of reference method, i.e., Soxhlet extraction (100%), TPP showed 65.63% yield in 150 min and batch exhibited 59.92% in 180 min. The turmeric extracts obtained by different methods exhibited excellent antioxidant and anti-inflammatory activities equivalent to their respective reference standards. Hence, TPP extraction process assures a rapid and improved recovery of curcuminoids with excellent therapeutic properties.
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Affiliation(s)
- Sujata S Patil
- a Chemical Engineering Department , Institute of Chemical Technology , Mumbai , India
| | - Siddhant Bhasarkar
- a Chemical Engineering Department , Institute of Chemical Technology , Mumbai , India
| | - Virendra K Rathod
- a Chemical Engineering Department , Institute of Chemical Technology , Mumbai , India
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