Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste

Grassino, Antonela Ninčević; Ostojić, Jelena; Miletić, Vicenzia; Djaković, Senka; Bosiljkov, Tomislav; Zorić, Zoran; Ježek, Damir; Brnčić, Suzana Rimac; Brnčić, Mladen

doi:10.1016/j.ifset.2020.102424

Cited by 80 publications

(36 citation statements)

References 44 publications

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“…de Jesus et al ( 169 ) reported that HHP is not only effective in the reduction of the microbial load but it can also be effectively utilized for the extraction of antioxidant, anthocyanin, and phenolic compounds with various nutraceutical properties in food. Similar studies on extraction were reported from tomato waste ( 170 ), pomace of grapes ( 171 ), red microalgae ( 172 ), egg yolk ( 173 ), and from gooseberry juice ( 110 ). HHP also enhances the physical and chemical properties of fermented juices and increases bioactives in the fermented juice ( 174 ).…”

Section: Non-thermal Technologiessupporting

confidence: 68%

Non-thermal Technologies for Food Processing

2021

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Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food. With the change in the lifestyle of people around the globe, their food needs have changed as well. Today's consumer demand is for clean and safe food without compromising the nutritional and sensory qualities of food. This directed the attention of food professionals toward the development of non-thermal technologies that are green, safe, and environment-friendly. In non-thermal processing, food is processed at near room temperature, so there is no damage to food because heat-sensitive nutritious materials are intact in the food, contrary to thermal processing of food. These non-thermal technologies can be utilized for treating all kinds of food like fruits, vegetables, pulses, spices, meat, fish, etc. Non-thermal technologies have emerged largely in the last few decades in food sector.

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Section: Non-thermal Technologiessupporting

confidence: 68%

Non-thermal Technologies for Food Processing

2021

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“…The extraction and application of bioactive compounds from plant biomass ( Table 1 ) can be helpful to the food industry for various health benefits. Bioactive compounds enhance the stability, nutritional values, pharmaceuticals, and nutraceuticals values of the products; further, they are used for the preparation of drugs and health supplements ( Vilkhu et al, 2008 , Ninčević Grassino et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Enrichment of flaxseed (Linum usitatissimum) oil with carotenoids of sea buckthorn pomace via ultrasound-assisted extraction technique

Bhimjiyani

Borugadda

Naik

et al. 2021

Current Research in Food Science

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Currently, flaxseed oil is used as an important functional food constituent owing to its large content of omega-3 fatty acids. However, flaxseed oil does not contain carotenoids that could enhance the oxidative stability of the oil. In this study, carotenoids extracted from sea buckthorn pomace were used to enrich cold-pressed flaxseed oil via an ultrasound-assisted extraction technique (UAE). The process parameters were optimized through Box-Behnken design to maximize the carotenoid content in the flaxseed oil. The results obtained by statistical analysis indicated that the yield of 14.02 mg/L of carotenoid content was found in the enriched flaxseed oil at 75.6 min, feed to oil ratio of 19.9 (wt. basis), and amplitude 80.81%. Further, UAE at optimum process parameters was compared with the conventional extraction (CE) method, and it was found that UAE had ~ 49 wt% of higher carotenoid content relative to CE. The physicochemical properties of the enriched flaxseed oil were determined to evaluate the effects of carotenoid enrichment in the flaxseed oil. Based on the outcomes of the present investigation, enriched flaxseed oil could be the potential source for the pharmaceuticals and nutraceuticals industry.

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“…step to the existing method with fewer changes and replaces a generally recognized as safe solvent in place of a toxic solvent in aqueous extraction process with less solvent consumption. Grassino et al (2020) conducted UAE of tomato peel with pectin and without pectin after high hydrostatic pressure extraction and observed higher phenol and flavonoid content at 70% ethanol compared to 93% ethanol. The sample porosity and mass diffusivity were increased at higher extraction temperature, which enhanced the yield of anthocyanin, flavonoid, and phenolic content of Nephelium lappaceum peel by UAE (Dzah et al, 2020).…”

Section: Application Of Uae For High Value-added Compounds From Vegmentioning

confidence: 99%

Improvement in novel ultrasound‐assisted extraction technology of high value‐added components from fruit and vegetable peels

Dash

Pathak

Pradhan

2021

J Food Process Engineering

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This review gives a summary of the present-day understanding of the ultrasoundassisted extraction process, principle and mechanism, and its utilization for the extraction of high value-added components from fruit and vegetable peels. Besides, the design and development of the ultrasonic device and factors affecting its performance are also covered, along with advantages and demerits. Increasing buyers'

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Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste

Cited by 80 publications

References 44 publications

Non-thermal Technologies for Food Processing

Non-thermal Technologies for Food Processing

Enrichment of flaxseed (Linum usitatissimum) oil with carotenoids of sea buckthorn pomace via ultrasound-assisted extraction technique

Improvement in novel ultrasound‐assisted extraction technology of high value‐added components from fruit and vegetable peels

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