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Athanasiadis V, Chatzimitakos T, Mantiniotou M, Kalompatsios D, Kotsou K, Makrygiannis I, Bozinou E, Lalas SI. Optimization of Four Different Rosemary Extraction Techniques Using Plackett-Burman Design and Comparison of Their Antioxidant Compounds. Int J Mol Sci 2024; 25:7708. [PMID: 39062951 PMCID: PMC11277211 DOI: 10.3390/ijms25147708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2024] [Revised: 07/12/2024] [Accepted: 07/12/2024] [Indexed: 07/28/2024] Open
Abstract
Rosemary has many medicinal and therapeutic properties and therefore it is important to study how to maximize the recovery of its bioactive compounds. In the present study, four different extraction techniques were used, namely stirring extraction (STE), pulsed electric field-assisted extraction (PEF), ultrasound probe-assisted extraction (UPAE), and ultrasound bath-assisted extraction (UBAE). First, some primary experiments were carried out in order to optimize each technique individually through the Plackett-Burman design. Then, each technique was applied under optimal conditions and the results were compared with each other. The optimal total polyphenol content (TPC) of STE is ~19 mg gallic acid equivalents per gram of dry weight (dw), while the antioxidant activity of the extract is 162 μmol ascorbic acid equivalents (AAEs) per gram of dw via FRAP and ~110 μmol AAE per gram of dw via DPPH. As for PEF, the optimal TPC is ~12 mg GAE/g dw, and the FRAP and DPPH values are ~102 and ~70 μmol AAE per gram of dw, respectively. When it comes to UPAE, the optimal TPC is ~16 mg GAE/g dw and the antioxidant capacity of the extract is ~128 μmol AAE/g dw through FRAP and ~98 μmol AAE/g dw through DPPH. UBAE optimal extract yielded ~17 mg GAE/g dw TPC, ~146 μmol AAE/g dw for FRAP, and ~143 μmol AAE/g dw for DPPH. The highest flavonoid content (~6.5 mg rutin equivalent/g dw) and DPPH (~143 μmol ascorbic acid equivalent/g dw) is obtained through UBAE. UPAE has been shown to be more efficient in recovering ascorbic acid (~20 mg/g dw). Additionally, the chlorophyll-to-carotenoid ratios of UPAE and UBAE were 2.98 and 2.96, respectively, indicating that the extracts had a generally positive impact on health. Considering the environmental impact of each extraction technique but also which antioxidant factor needs to be maximized, the most suitable extraction technique will be chosen.
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Affiliation(s)
| | - Theodoros Chatzimitakos
- Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece; (V.A.); (M.M.); (D.K.); (K.K.); (I.M.); (E.B.); (S.I.L.)
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Athanasiadis V, Chatzimitakos T, Kotsou K, Kalompatsios D, Bozinou E, Lalas SI. Polyphenol Extraction from Food (by) Products by Pulsed Electric Field: A Review. Int J Mol Sci 2023; 24:15914. [PMID: 37958898 PMCID: PMC10650265 DOI: 10.3390/ijms242115914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 10/30/2023] [Accepted: 11/01/2023] [Indexed: 11/15/2023] Open
Abstract
Nowadays, more and more researchers engage in studies regarding the extraction of bioactive compounds from natural sources. To this end, plenty of studies have been published on this topic, with the interest in the field growing exponentially. One major aim of such studies is to maximize the extraction yield and, simultaneously, to use procedures that adhere to the principles of green chemistry, as much as possible. It was not until recently that pulsed electric field (PEF) technology has been put to good use to achieve this goal. This new technique exhibits many advantages, compared to other techniques, and they have successfully been reaped for the production of extracts with enhanced concentrations in bioactive compounds. In this advancing field of research, a good understanding of the existing literature is mandatory to develop more advanced concepts in the future. The aim of this review is to provide a thorough discussion of the most important applications of PEF for the enhancement of polyphenols extraction from fresh food products and by-products, as well as to discuss the current limitations and the prospects of the field.
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Affiliation(s)
| | - Theodoros Chatzimitakos
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera str., 43100 Karditsa, Greece; (V.A.); (K.K.); (D.K.); (E.B.); (S.I.L.)
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Kolonas A, Vareltzis P, Kiroglou S, Goutzourelas N, Stagos D, Trachana V, Tsadila C, Mossialos D, Mourtakos S, Gortzi O. Antioxidant and Antibacterial Properties of a Functional Sports Beverage Formulation. Int J Mol Sci 2023; 24:ijms24043558. [PMID: 36834967 PMCID: PMC9959907 DOI: 10.3390/ijms24043558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 02/04/2023] [Accepted: 02/07/2023] [Indexed: 02/12/2023] Open
Abstract
Athletes often consume functional beverages in order to improve performance and reduce oxidative stress caused by high-intensity exercise. The present study aimed to evaluate the antioxidant and antibacterial properties of a functional sports beverage formulation. The beverage's antioxidant effects were assessed on human mesenchymal stem cells (MSCs) by determining thiobarbituric acid reactive substances (TBARS; TBARS levels decreased significantly by 52.67% at 2.0 mg/mL), total antioxidant capacity (TAC; TAC levels increased significantly by 80.82% at 2.0 mg/mL) and reduced glutathione (GSH; GSH levels increased significantly by 24.13% at 2.0 mg/mL) levels. Furthermore, the beverage underwent simulated digestion following the INFOGEST protocol to assess its oxidative stability. The analysis of the total phenolic content (TPC) using the Folin-Ciocalteu assay revealed that the beverage contained a TPC of 7.58 ± 0.066 mg GAE/mL, while the phenolics identified by HPLC were catechin (2.149 mg/mL), epicatechin (0.024 mg/mL), protocatechuic acid (0.012 mg/mL), luteolin 7-glucoside (0.001 mg/mL), and kaempferol-3-O-β-rutinoside (0.001 mg/mL). The beverage's TPC was strongly correlated with TAC (R2 = 896). Moreover, the beverage showcased inhibitory and bacteriostatic effects against Staphylococcus aureus and Pseudomonas aeruginosa. Lastly, the sensory acceptance test demonstrated that the functional sports beverage was well accepted by the assessors.
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Affiliation(s)
- Alexandros Kolonas
- Department of Agriculture Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, 384 46 Volos, Greece
| | - Patroklos Vareltzis
- Laboratory of Food and Agricultural Industries Technologies, Chemical Engineering Department, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Smaro Kiroglou
- Laboratory of Food and Agricultural Industries Technologies, Chemical Engineering Department, Aristotle University of Thessaloniki, 541 24 Thessaloniki, Greece
| | - Nikolaos Goutzourelas
- Department of Biochemistry and Biotechnology, School of Health Sciences, University of Thessaly, Biopolis, 415 00 Larissa, Greece
| | - Dimitrios Stagos
- Department of Biochemistry and Biotechnology, School of Health Sciences, University of Thessaly, Biopolis, 415 00 Larissa, Greece
| | - Varvara Trachana
- Department of Biology, Faculty of Medicine, University of Thessaly, Biopolis, 415 00 Larissa, Greece
| | - Christina Tsadila
- Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 415 00 Larissa, Greece
| | - Dimitris Mossialos
- Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 415 00 Larissa, Greece
| | - Stamatis Mourtakos
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University of Athens, 176 71 Athens, Greece
| | - Olga Gortzi
- Department of Agriculture Crop Production and Rural Environment, School of Agricultural Sciences, University of Thessaly, 384 46 Volos, Greece
- Correspondence:
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Kantala C, Supasin S, Intra P, Rattanadecho P. Evaluation of Pulsed Electric Field and Conventional Thermal Processing for Microbial Inactivation in Thai Orange Juice. Foods 2022; 11:foods11081102. [PMID: 35454689 PMCID: PMC9031134 DOI: 10.3390/foods11081102] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 04/01/2022] [Accepted: 04/04/2022] [Indexed: 12/10/2022] Open
Abstract
A pulsed electric field (PEF) is a technology used for microbial inactivation in food and beverages. This study aimed to examine the effect of PEF treatment on microbial inactivation and quality parameters in Thai orange juice (TOJ). The results showed that PEF and conventional thermal pasteurization (CTP) can be performed for inactivation of Staphylococcus aureus and Escherichia coli in TOJ. A 5-log reduction was obtained after 10 pulses of PEF treatment when using and electrical field strength of 30 kV cm−1, and the microbial inactivation by the PEF treatment resulted from the electroporation more than the temperature. Moreover, PEF treatment affects the quality parameters less than CTP. Moreover, PEF treatment did not affect the TOJ quality parameters such as pH, commission international de l’eclairage (CIE), viscosity, and total soluble solid (TSS), but saved vitamin C and all sugar and all mineral (sucrose, glucose, fructose, sodium, lithium, potassium, magnesium, and calcium) values more than CTP treatment.
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Affiliation(s)
- Chatchawan Kantala
- Department of Mechanical Engineering, Faculty of Engineering, Thammasat University, Rangsit Centre, Pathum Thani 12121, Thailand; (C.K.); (S.S.)
| | - Supakiat Supasin
- Department of Mechanical Engineering, Faculty of Engineering, Thammasat University, Rangsit Centre, Pathum Thani 12121, Thailand; (C.K.); (S.S.)
| | - Panich Intra
- Research Unit of Applied Electric Field in Engineering (RUEE), College of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50220, Thailand;
| | - Phadungsak Rattanadecho
- Department of Mechanical Engineering, Faculty of Engineering, Thammasat University, Rangsit Centre, Pathum Thani 12121, Thailand; (C.K.); (S.S.)
- Correspondence:
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Reversible Electroporation and Post-Electroporation Resting of Thai Basil Leaves Prior to Convective and Vacuum Drying. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12052343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Pretreatment by reversible electroporation followed by resting (storage under saturated moisture at 21 ± 2 °C) was evaluated for modification of the properties of dried and rehydrated Thai basil leaves. The treated leaves were dried by convection at 40 °C or in a vacuum at room temperature. The results showed that vacuum drying provoked more cell damage and tissue collapse than convective air drying at a moisture ratio (MR) of 0.2 and 0.1. Under this level of MR, the pulsed electric field (PEF) and resting pretreatment exerts a protective effect of the tissue for both drying methods. However, under complete dehydration (water activity, aw = 0.05) damage seems to be similar for both drying methods despite the PEF pretreatment. Remarkably, reversible electroporation followed by resting resulted in higher trichome preservation. At MR of 0.05, the area of trichomes on the surface of convective-dried, PEF-rested and fresh samples were not statistically different at 2267 ± 89 µm2 and 2218 ± 65 µm2, respectively, showing that this pretreatment still exerts a protective effect on trichomes when complete dehydration is achieved.
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Pappas VM, Lakka A, Palaiogiannis D, Athanasiadis V, Bozinou E, Ntourtoglou G, Makris DP, Dourtoglou VG, Lalas SI. Optimization of Pulsed Electric Field as Standalone "Green" Extraction Procedure for the Recovery of High Value-Added Compounds from Fresh Olive Leaves. Antioxidants (Basel) 2021; 10:1554. [PMID: 34679689 PMCID: PMC8533100 DOI: 10.3390/antiox10101554] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 09/23/2021] [Accepted: 09/27/2021] [Indexed: 11/17/2022] Open
Abstract
Olive leaves (OLL) are reported as a source of valuable antioxidants and as an agricultural by-product/waste. Thus, a twofold objective with multi-level cost and environmental benefits arises for a "green" standalone extraction technology. This study evaluates the OLL waste valorization through maximizing OLL extracts polyphenol concentration utilizing an emerging "green" non-thermal technology, Pulsed Electric Field (PEF). It also provides further insight into the PEF assistance span for static solid-liquid extraction of OLL by choosing and fine-tuning important PEF parameters such as the extraction chamber geometry, electric field strength, pulse duration, pulse period (and frequency), and extraction duration. The produced extracts were evaluated via comparison amongst them and against extracts obtained without the application of PEF. The Folin-Ciocalteu method, high-performance liquid chromatography, and differential scanning calorimetry were used to determine the extraction efficiency. The optimal PEF contribution on the total polyphenols extractability (38% increase with a 117% increase for specific metabolites) was presented for rectangular extraction chamber, 25% v/v ethanol:water solvent, pulse duration (tpulse) 2 μs, electric field strength (E) 0.85 kV cm-1, 100 μs period (Τ), and 15 min extraction duration (textraction), ascertaining a significant dependence of PEF assisting extraction performance to the parameters chosen.
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Affiliation(s)
- Vasileios M. Pappas
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - Achillia Lakka
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - Dimitrios Palaiogiannis
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - Vassilis Athanasiadis
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - Eleni Bozinou
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - George Ntourtoglou
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
- Department of Wine, Vine & Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos Str., Egaleo, GR-12243 Athens, Greece;
| | - Dimitris P. Makris
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
| | - Vassilis G. Dourtoglou
- Department of Wine, Vine & Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos Str., Egaleo, GR-12243 Athens, Greece;
| | - Stavros I. Lalas
- Department of Food Science & Nutrition, University of Thessaly, Terma N. Temponera Str., GR-43100 Karditsa, Greece; (V.M.P.); (A.L.); (D.P.); (V.A.); (E.B.); (G.N.); (D.P.M.)
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