Application of an Ultrasound-Assisted Extraction Method to Recover Betalains and Polyphenols from Red Beetroot Waste

Fernando, Ganwarige Sumali N.; Wood, Kelly; Papaioannou, Emmanouil H.; Marshall, L.; Sergeeva, Natalia N.; Bosch, Christine

doi:10.1021/acssuschemeng.1c01203

Cited by 40 publications

(27 citation statements)

References 84 publications

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“…The highest one also was obtained at run 10 (amplitude 50%, 15% ethanol in solvent ( v / v ) and 20 °C): 249.91 ± 0.45% for extraction yield and 2.32 ± 0.08 mg/g dry weight of piscidic acid ( Table 2 ). These results agreed with those reported by Melgar et al [ 17 ] and Righi Pessoa da Silva et al [ 30 ], who concluded that in the ultrasonic extraction of phenolic compounds, a higher ethanol volume in the solvent did not favor the extraction.…”

Section: Resultssupporting

confidence: 93%

“…These results also agreed with those reported by Melgar et al [ 17 ] and Righi Pessoa da Silva et al [ 29 ], which affirmed that the volume of the organic solvent in the solvent (mixtures methanol/water) had a major influence on betalain extraction. Betalains are hydrophilic pigments; for this reason, in the betalain and polyphenol UAE extraction from beetroot by-products, Fernando et al [ 30 ] concluded that the ethanol/water mixture used as the solvent produced a more efficient extraction yield than the solvent composed only of ethanol (without water). In addition, Cejudo-Bastante et al [ 31 ] reported the effect of pH and temperature on the betalain content and color of the extracts obtained from pitaya peel and concluded that temperature was the main factor for an efficient extraction process, showing a greater effect on the degradation of betalains.…”

Section: Resultsmentioning

confidence: 99%

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Ultrasound-Assisted “Green” Extraction (UAE) of Antioxidant Compounds (Betalains and Phenolics) from Opuntia stricta var. Dilenii’s Fruits: Optimization and Biological Activities

et al. 2021

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Opuntia stricta var. Dillenii’s prickly pears are an underutilized fruit with a high content of betalains and phenolic compounds that could bring potential health benefits for humans. The aim of this study is the optimization of the “green” extraction of betalains and phenolic compounds from Opuntia stricta var. Dillenii’s whole fruits by ultrasound-assisted extraction (UAE), using a response surface methodology (RSM) by a central composite design (CCD) in order to obtain extracts rich in betalains and phenolic compounds with proven biological activities. For UAE optimization, the extraction temperature (20–50 °C), the amplitude (20–50%) and the ethanol volume in extraction solvent (15–80%, v/v) were selected as independent variables. All combinations were conducted at 2, 5, 10, 20 and 30 min to determinate the time effect. The betalain and phenolic compound content in Opuntia stricta var. Dillenii’s whole fruits and UAE extracts were identified by HPLC-DAD-ESI/MS and HPLC-DAD-MS/QTOF and the antioxidant (ORAC method) and the anti-inflammatory (hyaluronidase inhibition method) in vitro biological activities also were determined. The most efficient extraction time was 5 min and the best UAE parameter combination was 50% amplitude, 15% ethanol in solvent (ethanol/water, 15/85, v/v) and 20 °C temperature, obtaining 10.06 ± 0.10 mg of total major betalains/g dry weight, 2.32 ± 0.08 mg of piscidic acid/g dry weight and 0.38 ± 0.00 mg of total major flavonoids/g dry weight. All applied UAE combinations significantly improved the in vitro bioactive activities (antioxidant and anti-inflammatory) of the Opuntia stricta var. Dillenii’s extracts compared to the bioactivities of the extracts obtained by standard homogenization processes.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Ultrasound-Assisted “Green” Extraction (UAE) of Antioxidant Compounds (Betalains and Phenolics) from Opuntia stricta var. Dilenii’s Fruits: Optimization and Biological Activities

et al. 2021

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“…EAE has been widely applied by using commercially available enzymes (e.g., cellulase, amylase, and pectinase) (Table 2). Prokopov et al (2017) proved an enhanced recovery yield of carotenoids from tomato peels by an enzymatic mix (cellulase 100 U g −1 and hemicellulase 400 (Jing & Giusti, 2007) Betalains Unsold beetroot Polygalacturonase, Cellulase, Xylanase 11.37-14.67 mg/mL U (Lombardelli et al, 2021a) Dragon fruit Pectinex Ultra SP-L 550 mg/L (Naderi et al, 2010) Red beetroot waste Celluclast 1.5 L, Pectinex Ultra Mash 3.06 mg/g dry basis (Fernando et al, 2021) Chlorophylls Spinach Pectinex Ultra SP-L 50.7 mg TCC/100 g pulp (Özkan & Bilek, 2015) Pandan leaf Pectinex Ultra SP-L 17.82 mg/g fresh weight (Senklang & Anprung, 2010) Abbreviations: GAE, gallic acid equivalents; MGE, malvidin glucoside equivalent; TCC total chlorophyll content.…”

Section: Enzyme-assisted Extractionmentioning

confidence: 99%

Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review

Benucci

Lombardelli

Mazzocchi

et al. 2022

Comp Rev Food Sci Food Safe

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Worldwide, approaches inspired by the Circular Economy model have been increasing steadily, generating new business opportunities such as the recovery of high‐added value molecules (e.g., pigments) from vegetable food waste that may be applied as food additives (e.g., colorants). Indeed, food waste is a global problem that does not seem to be decreasing, leading to economic, environmental, and social issues. Moreover, synthetic dyes have been associated with adverse effects on human health, encouraging research to explore much safer, natural, and eco‐friendly pigments. This state‐of‐the‐art review gives a brief overview of the regulatory aspects concerning food waste, Circular Economy, and natural versus synthetic colorants. We have critically reviewed the recent advances in pigment recovery from vegetable food waste bringing back the green/unconventional extraction methods. Among them, enzyme‐assisted extraction as a depth feature technique is highlighted, given that it allows the recovery of pigments in a mild, selective, efficient, and sustainable way. Furthermore, the stability issue of the different natural colorants has been critically discussed in relation to the extraction and application conditions. Several and tailored stabilization methods have been described and reported for each pigment although additional research is necessary on their long‐lasting stabilization and utilization in food matrices. Practical Application This review focuses on the main types of natural pigments in vegetable food waste, their legislative framework, extraction technologies and strategies to improve the stability , as well as their possible applications.

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“…For hydrophilic pigments, mixing organic solvents with water increases the extraction yield when compared to pure organic solvents such as alcohols. However, the concentration of water cannot be too high or too low since low yield or purification problems could occur respectively ( 44 , 46 , 47 ).…”

Section: Ultrasound Mechanisms Influencing Factors and Energy Consump...mentioning

confidence: 99%

“…UAE has been applied to obtain extracts rich in betalains from by-products such as beetroot peel and pomace ( 46 , 118 ), prickly pear peel ( 47 ), pitahaya or dragon fruit peel ( 119 ), quinoa seed husks ( 68 ), and harvest waste such as amaranth flowers ( 120 ) and beet leaves ( 121 ). Supplementary Table 3 shows the processing conditions by UAE of the works listed above, as well as the types of betalains identified in each by-product.…”

Section: Extraction Of Natural Pigments With Ultrasound-assisted Extr...mentioning

confidence: 99%

Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review

Linares

Rojas

2022

Front. Nutr.

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Ultrasound is an emerging technology, which has been highly explored in the food area to improve processes and products. When ultrasound is applied to a product with solid or fluid characteristics, the passage of acoustic waves and acoustic cavitation generates different mechanisms responsible for modifications in the original matrix of the sample. These effects of ultrasound can also be used to take advantage of by-products, for example by extracting compounds of interest, including natural pigments. Natural pigments or colorants are being highly demanded by different industries not only for color purposes but also due to their healthy properties, the greater demands in regulations and new consumer preferences. This review presents an updated critical analysis of the application of ultrasound-assisted extraction (UAE) to obtain natural pigments from food processing by-products. Initially, the ultrasound effects and mechanisms that improve the extraction of natural pigments in a fluid medium, as well as the factors that influence the extraction and the energy consumption of UAE are analyzed and described. Subsequently, the UAE application to obtain pigments belonging to the groups of carotenoids, chlorophyll, anthocyanins and betalains is evaluated. These sections detail the processing conditions, positive and negative effects, as well as possible applications of the extracted pigments. This review presents relevant information that may be useful to expand and explore new applications of ultrasound technology as well as promote the revaluation of by-products to obtain pigments that can be used in food, pharmaceutical or cosmetic industries.

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Application of an Ultrasound-Assisted Extraction Method to Recover Betalains and Polyphenols from Red Beetroot Waste

Abstract: EH et al. (3 more authors) (2021) Application of ultrasound-assisted extraction method to recover betalains and polyphenols from red beetroot waste. ACS Sustainable Chemistry and Engineering, 9 (26). pp. 8736-8747.

Cited by 40 publications

References 84 publications

Ultrasound-Assisted “Green” Extraction (UAE) of Antioxidant Compounds (Betalains and Phenolics) from Opuntia stricta var. Dilenii’s Fruits: Optimization and Biological Activities

Ultrasound-Assisted “Green” Extraction (UAE) of Antioxidant Compounds (Betalains and Phenolics) from Opuntia stricta var. Dilenii’s Fruits: Optimization and Biological Activities

Natural colorants from vegetable food waste: Recovery, regulatory aspects, and stability—A review

Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review

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