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Deng Y, Fan L, Wang W, Lv R, Liu D. Exogenous microbubbles contribute to valorization of microalgal compounds by ultrasound-assisted extraction. BIORESOURCE TECHNOLOGY 2024:131253. [PMID: 39128641 DOI: 10.1016/j.biortech.2024.131253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2024] [Revised: 08/06/2024] [Accepted: 08/07/2024] [Indexed: 08/13/2024]
Abstract
Ultrasound-assisted extraction (UAE) shows great potential in exploiting microalgal compounds. However, upgrading the extraction system lacks concerns. This study proposes a novel sono-reactor featuring a microbubble distributor for increasing bubble abundance and correspondingly improving microalgal compound extraction. Results indicate that protein concentrations increase with ultrasound powers and extraction time while an optimized gas flow rate exists. The optimal parameters by Box-Behnken design are power 646.0 W, nitrogen flow rate 25.0 mL/min, and time 40.0 min, with an optimal protein concentration of 249.1 mg/L - a substantial improvement over gas-free extraction. The strategic increase in bubble abundance enhances microalgal compound extraction efficiency and extraction kinetics The system innovation will contribute to the advancement of bioresource utilization and sustainability.
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Affiliation(s)
- Yong Deng
- College of Biosystems Engineering and Food Science, Zhejiang University, 310058 Hangzhou, China
| | - Lihua Fan
- College of Biosystems Engineering and Food Science, Zhejiang University, 310058 Hangzhou, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, 310058 Hangzhou, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ruiling Lv
- College of Biosystems Engineering and Food Science, Zhejiang University, 310058 Hangzhou, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, 310058 Hangzhou, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China.
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2
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Deng Y, Yang X, Yan T, Xu W, Li J, Niu R, Zhao R, Wang H, Wang H, Chen T, Guo M, Wang W, Liu D. Ultrasound-induced cell disintegration and its ultrastructure characterization for the valorisation of Chlorella pyrenoidosa protein. BIORESOURCE TECHNOLOGY 2023; 381:129046. [PMID: 37044154 DOI: 10.1016/j.biortech.2023.129046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 04/06/2023] [Accepted: 04/09/2023] [Indexed: 05/08/2023]
Abstract
Chlorella pyrenoidosa (CP) has great potential for feeding future demands in food, environment, energy, and pharmaceuticals. To achieve this goal, the exploitation of emerging efficient technique such as ultrasound-assisted extraction (UAE) for CP nutrient enrichment is crucial. Here, UAE is deployed for high-efficient CP protein (CPP) valorisation. Compared to conventional solvent extraction (CSE), remarkable mass transfer enhancements with 9-time protein yields and 3-time extraction rate are achieved by ultrasonic cavitation in UAE, indicating UAE can drastically shift intracellular nutrients including proteins and pigments to solvent. Cell morphology and ultrastructure show the different responses of cell wall and membrane, indicating that the cell membrane may play a role in the extraction process, based on which the extremely-low efficiency of CSE and high efficiency of UAE are highlighted. This study provides a solution for future food crisis by extracting CPP and may open a new discussion field in ultrasonic extraction.
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Affiliation(s)
- Yong Deng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xiaoling Yang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tianyi Yan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Weidong Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jiaheng Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ruihao Niu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Runan Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Han Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Hao Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tingting Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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3
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Banafi A, Wee SK, Tiong ANT, Kong ZY, Saptoro A, Sunarso J. Modeling of supercritical fluid extraction bed: A Critical Review. Chem Eng Res Des 2023. [DOI: 10.1016/j.cherd.2023.04.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023]
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4
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Šojić B, Putnik P, Danilović B, Teslić N, Bursać Kovačević D, Pavlić B. Lipid Extracts Obtained by Supercritical Fluid Extraction and Their Application in Meat Products. Antioxidants (Basel) 2022; 11:antiox11040716. [PMID: 35453401 PMCID: PMC9024703 DOI: 10.3390/antiox11040716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/30/2022] [Accepted: 04/04/2022] [Indexed: 02/04/2023] Open
Abstract
Supercritical fluid extraction (SFE) has been recognized as the green and clean technique without any negative impact on the environment. Although this technique has shown high selectivity towards lipophilic bioactive compounds, very few case studies on the application of these extracts in final products and different food matrices were observed. Considering the recent developments in food science and the increasing application of supercritical extracts in meat products in the last decade (2012–2022), the aim of this manuscript was to provide a systematic review of the lipid extracts and bioactives successfully obtained by supercritical fluid extraction and their application in meat products as antioxidant and/or antimicrobial agents. Lipophilic bioactives from natural resources were explained in the first step, which was followed by the fundamentals of supercritical fluid extraction and application on recovery of these bioactives. Finally, the application of natural extracts and bioactives obtained by this technique as functional additives in meat and meat products were thoroughly discussed in order to review the state-of-the-art techniques and set the challenges for further studies.
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Affiliation(s)
- Branislav Šojić
- Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Predrag Putnik
- Department of Food Technology, University North, 48000 Koprivnica, Croatia;
| | - Bojana Danilović
- Faculty of Technology, University of Niš, 16000 Leskovac, Serbia;
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia;
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, 10000 Zagreb, Croatia
- Correspondence: (D.B.K.); (B.P.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Serbia;
- Correspondence: (D.B.K.); (B.P.)
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Đurović S, Šorgić S, Popov S, Pezo L, Mašković P, Blagojević S, Zeković Z. Recovery of biologically active compounds from stinging nettle leaves part I: Supercritical carbon dioxide extraction. Food Chem 2022; 373:131724. [PMID: 34863600 DOI: 10.1016/j.foodchem.2021.131724] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 11/06/2021] [Accepted: 11/27/2021] [Indexed: 11/04/2022]
Abstract
Stinging nettle is annual plant from Urticaceae family used as food and medicine. Due to the nonsufficient data, this work aimed to isolate the bioactive compounds from the stinging nettle leaves by supercritical carbon dioxide. Extracts were analyzed and assessed for antioxidant and cytotoxic activities. Main fatty acids were α-linolenic (31.06-58.42 mg/g E), palmitic (9.17-13.12 mg/g E), and linoleic (10.93-16.51 mg/g E) acids. Chlorophylls (33.00-7365.11 mg/100 g E) and carotenoids (166.88-722.62 mg/100 g E) were also found in all samples. Four empirical kinetic equations were effectively utilized for kinetic modeling of supercritical fluid extraction. As per proper statistical features, empirical models show good concurrence with experimental data. The numerical modeling of a process is gainful to foresee the process conduct and furthermore extend the methodology from laboratory to industrial scales. The principal component analysis was used to visualize the fatty acids profile, antioxidant capacity, and cytotoxic activity of extract.
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Affiliation(s)
- Saša Đurović
- Institute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, Serbia.
| | - Saša Šorgić
- Oenological Laboratory, Heroja Pinkija, 26300 Vršac, Serbia
| | - Saša Popov
- Oenological Laboratory, Heroja Pinkija, 26300 Vršac, Serbia; MS Enviro, Njegoševa 22, 26300 Vršac, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, Serbia
| | - Pavle Mašković
- University of Kragujevac, Faculty of Agronomy, Department of Chemistry and Chemical Engineering, Čačak, Cara Dušana 34, 32000 Čačak, Serbia
| | - Stevan Blagojević
- Institute of General and Physical Chemistry, Studentski trg 12/V, 11158 Belgrade, Serbia
| | - Zoran Zeković
- University of Novi Sad, Faculty of Technology, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
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Medeiros Vicentini-Polette C, Rodolfo Ramos P, Bernardo Gonçalves C, Lopes De Oliveira A. Determination of free fatty acids in crude vegetable oil samples obtained by high-pressure processes. Food Chem X 2021; 12:100166. [PMID: 34825173 PMCID: PMC8604745 DOI: 10.1016/j.fochx.2021.100166] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 11/04/2021] [Accepted: 11/15/2021] [Indexed: 11/29/2022] Open
Abstract
Free fatty acid profile in vegetable oils was determined. The extraction process may influence the free fatty acid profile. Linoleic and oleic acids were present in higher proportions. The methodology applied was satisfactory for qualitative analysis.
This study determined the total acidity, fatty acids profile (TFAs), and free fatty acids (FFAs) present in sunflower and soybean oils obtained by green processes (supercritical carbon dioxide-scCO2 and pressurized liquid extraction-PLE). The determination of the primary fatty acids responsible for product acidity can provide a higher quality product. Sunflower (scCO2/PLE-ethanol) and soybean (PLE-ethanol/PLE-hexane) samples were evaluated. The TFAs profile was determined by gas chromatography - mass spectrometry. The total FFAs content was determined by titrimetric method. For the qualitative determination of the FFAs present in the oils, a new technique capable of repeatably identifying the main FFAs was applied, using GC/MS. The primary fatty acids (palmitic, stearic, oleic, linoleic, eicosenoic, and linolenic) were present in all samples, both as TFAs and FFAs. However, fatty acids of lesser intensity showed variations. The applied methodology provided relevant data on the FAs that cause acidity in vegetable oils obtained by green processes.
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Affiliation(s)
- Carolina Medeiros Vicentini-Polette
- LTAPPN, Department of Food Engineering, Faculty of Animals Sciences and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga, SP 13635-900, Brazil
| | - Paulo Rodolfo Ramos
- LTAPPN, Department of Food Engineering, Faculty of Animals Sciences and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga, SP 13635-900, Brazil
| | - Cintia Bernardo Gonçalves
- (in memoriam) LES, Department of Food Engineering, Faculty of Animals Sciences and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga, SP 13635-900, Brazil
| | - Alessandra Lopes De Oliveira
- LTAPPN, Department of Food Engineering, Faculty of Animals Sciences and Food Engineering (FZEA), University of São Paulo (USP), Av. Duque de Caxias Norte, 225, Pirassununga, SP 13635-900, Brazil
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7
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Supercritical Fluid Extraction Kinetics of Cherry Seed Oil: Kinetics Modeling and ANN Optimization. Foods 2021; 10:foods10071513. [PMID: 34209239 PMCID: PMC8307763 DOI: 10.3390/foods10071513] [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: 05/14/2021] [Revised: 06/22/2021] [Accepted: 06/28/2021] [Indexed: 01/24/2023] Open
Abstract
This study was primarily focused on the supercritical fluid extraction (SFE) of cherry seed oil and the optimization of the process using sequential extraction kinetics modeling and artificial neural networks (ANN). The SFE study was organized according to Box-Behnken design of experiment, with additional runs. Pressure, temperature and flow rate were chosen as independent variables. Five well known empirical kinetic models and three mass-transfer kinetics models based on the Sovová’s solution of SFE equations were successfully applied for kinetics modeling. The developed mass-transfer models exhibited better fit of experimental data, according to the calculated statistical tests (R2, SSE and AARD). The initial slope of the SFE curve was evaluated as an output variable in the ANN optimization. The obtained results suggested that it is advisable to lead SFE process at an increased pressure and CO2 flow rate with lower temperature and particle size values to reach a maximal initial slope.
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Radivojac A, Bera O, Zeković Z, Teslić N, Mrkonjić Ž, Bursać Kovačević D, Putnik P, Pavlić B. Extraction of Peppermint Essential Oils and Lipophilic Compounds: Assessment of Process Kinetics and Environmental Impacts with Multiple Techniques. MOLECULES (BASEL, SWITZERLAND) 2021; 26:molecules26102879. [PMID: 34068025 PMCID: PMC8152490 DOI: 10.3390/molecules26102879] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/07/2021] [Accepted: 05/10/2021] [Indexed: 11/16/2022]
Abstract
Consumers are becoming more mindful of their well-being. Increasing awareness of the many beneficial properties of peppermint essential oil (EO) has significantly increased product sales in recent years. Hydrodistillation (HD), a proven conventional method, and a possible alternative in the form of microwave-assisted hydrodistillation (MWHD) have been used to isolate peppermint EO. Standard Soxhlet and alternatively supercritical fluid (SFE), microwave-assisted, and ultrasound-assisted extraction separated the lipid extracts. The distillations employed various power settings, and the EO yield varied from 0.15 to 0.80%. The estimated environmental impact in terms of electricity consumption and CO2 emissions suggested that MWHD is an energy efficient way to reduce CO2 emissions. Different extraction methods and solvent properties affected the lipid extract yield, which ranged from 2.55 to 5.36%. According to the corresponding values of statistical parameters, empiric mathematical models were successfully applied to model the kinetics of MWHD and SFE processes.
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Affiliation(s)
- Aleksandar Radivojac
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (A.R.); (O.B.); (Z.Z.); (Ž.M.)
- Emergent BioSolutions, 5901 East Lombard St, Baltimore, MD 21224, USA
| | - Oskar Bera
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (A.R.); (O.B.); (Z.Z.); (Ž.M.)
| | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (A.R.); (O.B.); (Z.Z.); (Ž.M.)
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Živan Mrkonjić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (A.R.); (O.B.); (Z.Z.); (Ž.M.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Predrag Putnik
- Department of Food Technology, University North, Trg Dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
- Correspondence: (P.P.); (B.P.); Tel.: +381-63-874-34-20 (B.P.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia; (A.R.); (O.B.); (Z.Z.); (Ž.M.)
- Correspondence: (P.P.); (B.P.); Tel.: +381-63-874-34-20 (B.P.)
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Yousefi M, Rahimi-Nasrabadi M, Mirsadeghi S, Pourmortazavi SM. Supercritical Fluid Extraction of Pesticides and Insecticides from Food Samples and Plant Materials. Crit Rev Anal Chem 2020; 51:482-501. [PMID: 32295402 DOI: 10.1080/10408347.2020.1743965] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The principal intention of this study is presenting the attempts carried out for extracting, separating, and determining of the pesticide and insecticide residues existing in food and plant samples. In this regard, a set of content, including the explanations about the supercritical fluid extraction (SFE), supercritical fluid chromatography, and various types of pesticides are indicated. Besides, the parameters affecting the pesticides extraction composed of temperature, pressure, modifier, drying agent, and so on are discussed. Also, examples of insecticides extraction by SFE technique as an important subset of pesticides are indicated. Along with these items, some interesting works, concerning the innovations implemented in the field of SFE of pesticide and insecticide residues from foodstuff and plants are depicted.
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Affiliation(s)
- Mohammad Yousefi
- Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mehdi Rahimi-Nasrabadi
- Chemical Injuries Research Center, Systems Biology and Poisonings Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran.,Faculty of Pharmacy, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Somayeh Mirsadeghi
- Endocrinology and Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, 1411713137, Tehran, Iran
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