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Gupta R, Singh A, Nema PK, Roy T, Kumar S, Kumar AP. Implementation of RSM and ANN Optimization Approach for Natural Deep Eutectic Solvents-Based Extraction of Bioactive Compounds from Orange Peel. ACS OMEGA 2024; 9:34880-34892. [PMID: 39157128 PMCID: PMC11325521 DOI: 10.1021/acsomega.4c04468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 07/22/2024] [Accepted: 07/24/2024] [Indexed: 08/20/2024]
Abstract
The present investigation has focused on developing an eco-friendly method to extract bioactive compounds from orange peel using natural deep eutectic solvents (NADES). NADES-II composed of choline chloride (ChCl) and ethylene glycol (1:2) and 50% water shows the maximal extraction yield with higher antioxidant activity in terms of DPPH and ABTS scavenging activity with a high total phenolic content (TPC) and total flavonoid content (TFC). The microwave-assisted extraction (MAE) process was optimized using response surface methodology (RSM) and an artificial neural network (ANN). ANN showed a higher value of R 2 and lower values of other statistical parameters when compared to RSM. The ideal extraction conditions were optimized as a 13 min rising time, 52 °C temperature, a 21 min holding time, and a 20 mL/g liquid-to-solid ratio. MAE was compared with the conventional heating-stirring extraction (HSE) method using the NADES-II solvent under optimum conditions. The results show that higher extraction yield and antioxidant capacities (DPPH and ABTS), TPC, and TFC can be obtained from orange peel using the MAE process compared to the HSE process. Overall, this study shows an optimiztic approach for the extraction of bioactive compounds from an orange peel using eco-friendly solvents and microwave technology. It also highlights the potential of this approach for valorizing orange peel waste.
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Affiliation(s)
- Rachna Gupta
- Department
of Food Engineering, National Institute
of Food Technology, Entrepreneurship and Management (Institute of
National Importance, Under MoFPI, Govt. of India), Kundli, District - Sonipat, Haryana 131028, India
- School
of Biomedical Sciences, Galgotias University, Greater Noida 203201, India
| | - Anupama Singh
- Department
of Food Engineering, National Institute
of Food Technology, Entrepreneurship and Management (Institute of
National Importance, Under MoFPI, Govt. of India), Kundli, District - Sonipat, Haryana 131028, India
| | - Prabhat K. Nema
- Department
of Food Engineering, National Institute
of Food Technology, Entrepreneurship and Management (Institute of
National Importance, Under MoFPI, Govt. of India), Kundli, District - Sonipat, Haryana 131028, India
| | - Tapas Roy
- Department
of Food Engineering, National Institute
of Food Technology, Entrepreneurship and Management (Institute of
National Importance, Under MoFPI, Govt. of India), Kundli, District - Sonipat, Haryana 131028, India
| | - Sanjay Kumar
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Dehradun, Uttarakhand 248002, India
- Graphic
Era Hill University, Dehradun, Uttarakhand 248002, India
| | - Avvaru Praveen Kumar
- Department
of Chemistry, School of Applied Natural Science, Adama Science and Technology University, Adama 1888, Ethiopia
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Bursa K, Isik G, Yildirim RM, Ozulku G, Kian-Pour N, Toker OS, Palabiyik I, Gulcu M. Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This investigation aimed to valorize grape marc (GM) in the formulation of cakes for ideal technological, nutritional and organoleptic properties. The GM (0–20%) was used for the partial substitution of wheat flour (40–50%) and sugar (40–50%). Total polyphenols in the cake samples, their post digestion, and bioaccessibility varied from 65.49–462.07; 13.34–608.62 mg GAE/g, and 23.42–315.47%, respectively. The values of the elastic modulus of the batter were higher than those of the viscous modulus, indicating the elastic behavior of the cakes. The hardness and springiness ranged from 2.20–4.22 N, and 0.85–0.98 mm, respectively. The results predicted by mixture design revealed that the samples including 50% wheat flour, 48.73% sugar, and 1.94% GM were the best formulation for the optimization of organoleptic properties. According to the results, GM can be used to develop cakes with a good nutritional composition as well as functional, sensory, and quality attributes at the industrial scale.
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Affiliation(s)
- Kubra Bursa
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Goksen Isik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Rusen Metin Yildirim
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Gorkem Ozulku
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Nasim Kian-Pour
- Gastronomy and Culinary Arts, Faculty of Fine Arts , Istanbul Aydin University , 34295 , Istanbul , Turkey
| | - Omer Said Toker
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering , Yildiz Technical University , 34210 , Istanbul , Turkey
| | - Ibrahim Palabiyik
- Department of Food Engineering , Agricultural Faculty , Namik Kemal University , 59030 , Tekirdağ , Turkey
| | - Mehmet Gulcu
- Food Control Laboratory Directorate, Ministry of Agriculture and Forestry , Balikesir , Turkey
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