An Inclusive Overview of Advanced Thermal and Nonthermal Extraction Techniques for Bioactive Compounds in Food and Food-related Matrices

Zia, Sania; Khan, Moazzam Rafiq; Shabbir, Muhammad Asim; Maan, Abid Aslam; Khan, Muhammad Kashif; Nadeem, Muhammad; Khalil, Anees Ahmed; Din, Ahmad; Aadil, Rana Muhammad

doi:10.1080/87559129.2020.1772283

Cited by 96 publications

(60 citation statements)

References 207 publications

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“…The health concerns are increasing day by day in the consumers that leads to a dynamic increase in the demand for natural antioxidants extracted from various natural sources (Tomšik et al., 2016; Zia et al., 2020). During the processing of fruits and vegetables, agricultural waste is generated, which has been emerged as an ideal substrate for the extraction of bioactive compounds (Kammerer et al., 2014).…”

Section: Resultsmentioning

confidence: 99%

Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry ( Fragaria ananassa cv Hongyan) fruit

Riaz

Aadil

Amoussa

et al. 2020

J Food Process Preserv

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This study was determined to investigate the efficacy of chitosan (CS)‐based apple peel polyphenols (APP) composite coatings to enhance the storage quality of strawberries. Strawberries were coated with CS‐APP1 (0.25% APP), CS‐APP2 (0.50%), CS‐APP3 (0.75%), CS‐APP4 (1.0%), and stored at 20°C and 35–40% RH. The uncoated fruit was considered as control. The fruits were evaluated for weight loss, decay, firmness, bioactive compounds, titratable acidity, and total soluble solids (TSS). The results revealed that CS‐APP coatings had a significant effect on all the tested parameters. The weight loss and decay percentage were reduced to 10.91% and 19%, respectively, in the CS‐APP4 treatment group. The highest value of TSS (6.8%) was observed in the CS‐APP3 treatment group on the 6th day of storage. Coatings with CS‐APP4 exhibited the maximum acid content (0.78 g/100 g) as compared to the CS only (0.68 g/100 g). The total phenol content was highest (1.3 mg/g) in the CS‐APP2 treatment group at the end of storage. CS‐APP2 composite coating could be effectively utilized to extend the postharvest life of strawberries as it retarded the senescence and maintained quality attributes of the fruits during storage. Practical applications Strawberry is a nutritionally rich fruit. However, it has a short shelf‐life and can deteriorate quickly. Chitosan (CS) is a biopolymer that is widely used for the application of edible coating with different antioxidant agents. Although apple fruit peel is discarded as industrial waste, yet it is a good source of polyphenols and natural antioxidants. Chitosan‐based APP edible coating can be used to prolong the postharvest life of strawberry as well as to minimize food processing industrial waste by utilizing apple peel as an antioxidant ingredient.

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Section: Resultsmentioning

confidence: 99%

Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry ( Fragaria ananassa cv Hongyan) fruit

Riaz

Aadil

Amoussa

et al. 2020

J Food Process Preserv

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“…Conventional extraction techniques such as solvent extraction need a lot of time, solvent and energy [ 10 ]. Therefore, the development and the usage of environmentally friendly extraction methods have become popular due to their reduced solvent consumption, decreased energy usage, shorter operation time and higher extraction yield [ 11 , 12 , 13 ]. Some of these techniques are high hydrostatic pressure-assisted extraction (HHPE) and ultrasound-assisted extraction (UAE).…”

Section: Introductionmentioning

confidence: 99%

Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques

et al. 2021

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The aim of this study was to investigate and compare the effects of different extraction techniques (high hydrostatic pressure-assisted extraction (HHPE), ultrasound-assisted extraction (UAE), and classical solvent extraction (CSE)) on phenolic compounds from spent coffee grounds (SCG). Different HHPE parameters (300, 400 and 500 MPa at 25 °C for 5, 10 and 15 min) and UAE parameters (40%, 50%, and 60% amplitude at 25 °C for 5, 10 and 15 min) were used. These techniques were compared with CSE (at 50 °C for 30 min) according to total phenolic content (TPC), antioxidant activity (AA), high-performance liquid chromatography (HPLC), scanning electron microscopy (SEM), and infrared (IR) spectroscopy. The results showed that eco-friendly techniques increased the TPC and AA compared to CSE and morphological changes were verified by SEM results. Furthermore, chlorogenic and caffeic acid were also quantified by using HPLC. Chlorogenic acid was found as the main phenolic compound in spent coffee grounds (SCG). The highest chlorogenic acid was detected as 85.0 ± 0.6 mg/kg FW with UAE at 60% amplitude for 15 min. In brief, for the extraction of phenolic compounds from waste SCG eco-friendly techniques such as HHPE and/or UAE were more convenient than CSE.

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“…During the last decade, the use of PEF‐based extraction has been verified in several food industries and biomass feedstock (Baiano, 2014; Baiano & Del Nobile, 2016; Barba et al, 2015; Koubaa et al, 2016; Roselló‐Soto et al, 2015; Teh, Niven, Bekhit, Carne, & Birch, 2015). PEF‐based technologies are more effective and sustainable extraction than many of the food industry's current techniques (Barba, Parniakov, et al, 2015; Golberg et al, 2016; Ma & Liu, 2019; Zia et al, 2020). For example, PEF‐treated juices are purer relative to the un‐treated juices, most likely resulting from selective extraction of permeated cells (Vorobiev, Praporscic, & Lebovka, 2007).…”

Section: Introductionmentioning

confidence: 99%

Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review

Arshad

Abdul‐Malek

Roobab

et al. 2020

J Food Process Engineering

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Utilize food waste and by‐products generated from food processing is a developing concern to upgrade economic performance and ensure environmental sustainability. The compounds recovered from the food wastes could have the potential to be employed in different food and biotechnological applications. As a substitute to the conventional method such as Soxhlet extraction, liquid–liquid extraction, and mechanical shaking, the development of green extraction techniques (microwave, ultrasound, and pulsed electric field [PEF]) is seen as a significant step in recovering by‐products from food wastes. Among these, PEF is reported as a novel technique that can decrease solvent usage, heating steps, and extraction time to recover by‐products. The current review covers recent developments in PEF‐based industrial food waste through a systematic literature review. Recent literature was critically evaluated to examine the possibility of this emerging technology in providing sustainable and novel uses of agro‐foods waste and animal‐food waste. Limited literature is available on industrial scale studies of PEF valorization of food waste and food co‐products. Generally, PEF‐based processing is consistently reported as a superior technology that provides high efficiency and better‐quality products due to the low temperature of food compounds. This technique has several spectacular possible applications in food processing methods that provide the food industry with better efficiency and high‐quality products than existing extraction methods. Practical Applications This review suggests that PEF treatment of food wastes needs urgent models for optimum processing operation at the industrial level, particularly economic viability under practical working conditions. This innovative processing is generally accepted for more selective, quicker, and sustainable bio‐active compounds but still not satisfactorily verified for industrial applications. There are ethical and economic needs for the management of bio‐waste, and proper legislation appears to be an essential requirement to effectively and fruitfully utilize food waste.

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An Inclusive Overview of Advanced Thermal and Nonthermal Extraction Techniques for Bioactive Compounds in Food and Food-related Matrices

Cited by 96 publications

References 207 publications

Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry ( Fragaria ananassa cv Hongyan) fruit

Application of chitosan‐based apple peel polyphenols edible coating on the preservation of strawberry ( Fragaria ananassa cv Hongyan) fruit

Improving the Recovery of Phenolic Compounds from Spent Coffee Grounds (SCG) by Environmentally Friendly Extraction Techniques

Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review

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