Application of ultrasound technology for extraction of color pigments from plant sources and their potential bio‐functional properties: A review

Kumar, Gaurav; Upadhyay, Srishti; Yadav, Dhiraj Kumar; Malakar, Santanu; Dhurve, Priyanka; Suri, Shweta

doi:10.1111/jfpe.14238

Cited by 16 publications

(6 citation statements)

References 150 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this sense, the synergistic effect resulting from the using enzymes led to the highest amount of carotenoids being attained in the extracts obtained through the UAEE method. Studies on the increase of extraction efficiency with the use of enzymes also support the results obtained (Kumar et al, 2023;Singla et al, 2023). Pectin lyase and polygalacturonase, which are used as enzyme in this study, due to their pectindegrading activity, increase the breakdown of the pectic substance.…”

Section: Extraction Of Carotenoid From Lemon Peelsupporting

confidence: 84%

Green Extraction of Carotenoids From Lemon Peels

Meral,

Demirdöven

2024

Gıda

View full text Add to dashboard Cite

Nowadays, there is a growing interest in fully utilizing agro-industrial wastes, with carotenoids gaining attention as valuable coloring agents. One of the potential sources for carotenoid extraction is lemon peel. The purpose of this study was to determine optimal extraction techniques for extracting as much carotenoids as possible from lemon peel. In this context, a comparison was conducted among extracts obtained via conventional, ultrasound-assisted (UAE), and ultrasound-assisted enzymatic (UAEE) extraction methods. The highest carotenoid content (0.792±0.01 mg/L) was achieved with UAEE, while the lowest (0.493±0.01 mg/L) was obtained conventionally. UAEE exhibited the highest antioxidant activity values among three methods: 753.80±5.79 mg TE/L (ABTS), 624.64±10.52 mg TE/L (DPPH), and 186.64±1.66 μmol TE/L (FRAP). In conclusion, UAEE showed promise in extracting carotenoids from lemon peel. Thus, by carotenoid extraction using green technology from waste lemon peels, with higher added value, richer in terms of phenolic composition and antioxidant properties, has been obtained.

show abstract

Section: Extraction Of Carotenoid From Lemon Peelsupporting

confidence: 84%

Green Extraction of Carotenoids From Lemon Peels

Meral,

Demirdöven

2024

Gıda

View full text Add to dashboard Cite

show abstract

“…Those changes can be prevented by alkaline conditions in which chlorophylls are maintained [ 44 ]. In addition, the integration of ultrasound might be beneficial for extracting not only chlorophyll but also carotenoids, which can also be found in the chloroplasts of duckweed to support photosynthesis [ 40 , 45 , 46 ].…”

Section: Resultsmentioning

confidence: 99%

The Effect of Ultrasound on the Extraction and Functionality of Proteins from Duckweed (Lemna minor)

Mirón-Mérida,

Soria-Hernández,

Richards-Chávez

et al. 2024

Molecules

View full text Add to dashboard Cite

The inclusion of protein in the regular human diet is important for the prevention of several chronic diseases. In the search for novel alternative protein sources, plant-based proteins are widely explored from a sustainable and ecological point of view. Duckweed (Lemna minor), also known as water lentil, is an aquatic plant with potential applications for human consumption due to its protein content and carbohydrate contents. Among all the conventional and novel protein extraction methods, the utilization of ultrasound has attracted the attention of scientists because of its effects on improving protein extraction and its functionalities. In this work, a Box–Behnken experimental design was proposed to optimize the alkaline extraction of protein from duckweed. In addition, an exploration of the effects of ultrasound on the morphological, structural, and functional properties of the extracted protein was also addressed. The optimal extraction parameters were a pH of 11.5 and an ultrasound amplitude and processing time of 60% and 20 min, respectively. These process conditions doubled the protein content extracted in comparison to the value from the initial duckweed sample. Furthermore, the application of ultrasound during the extraction of protein generated changes in the FTIR spectra, color, and structure of the duckweed protein, which resulted in improvements in its solubility, emulsifying properties, and foaming capacity.

show abstract

“…Recent advancements in ultrasound-assisted extraction (UAE) of plant pigments, such as anthocyanins, betalains, carotenoids, and chlorophyll, have revealed improved extraction efficiency attributed to cavitation, costeffectiveness, and energy reduction. This emphasizes the importance of optimizing conditions, stability, and bioaccessibility for enhanced performance (Kumar et al, 2023). UAE emerges as a promising method for efficiently extracting bioactive compounds from agri-food sources to produce bio-based colorants, catering to the increasing consumer demand for natural additives in food products.…”

Section: Extractionmentioning

confidence: 99%

Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review

Amal Sudaraka Samarasinghe,

Dharmaprema,

Manodya

et al. 2024

Turkish JAF Sci.Tech.

View full text Add to dashboard Cite

As a response to the evolving consumer demand for healthier food choices, ultrasound application in food processing emerges as a sustainable and green solution with no residual effects. This method, known for its cost-efficiency and sustainability, holds significant promise in meeting the increasing need for high-quality, chemical-free, and natural-tasting convenience foods in the ever-changing landscape of the food industry. Ultrasound, leveraging mechanical sound waves, spans across various frequencies: power ultrasound (20–100 kHz), high-frequency ultrasound (100 kHz-1 MHz), and diagnostic ultrasound (1–500 MHz). This study focuses on investigating the impact of ultrasound and combined treatments on food quality, summarizing their diverse applications across different unit operations such as texture and rheology, emulsification and homogenization, crystal formation and modification, dehydration and drying, fermentation, filtration, preservation and shelf-life extension, flavor enhancement, color and appearance, antioxidant activity, enzyme activity and food digestibility, bioavailability and bio-accessibility, and specific food divisions including unprocessed, minimally processed, processed, and ultra-processed foods, as well as culinary ingredients. It delves into their effects on technological and functional aspects of food products, explores emerging trends, offers possible recommendations in ultrasound technology for the food industry, while also recognizing existing challenges and limitations associated with ultrasound and related technologies.

show abstract

Application of ultrasound technology for extraction of color pigments from plant sources and their potential bio‐functional properties: A review

Cited by 16 publications

References 150 publications

Green Extraction of Carotenoids From Lemon Peels

Green Extraction of Carotenoids From Lemon Peels

The Effect of Ultrasound on the Extraction and Functionality of Proteins from Duckweed (Lemna minor)

Exploring Impact of the Ultrasound and Combined Treatments on Food Quality: A Comprehensive Review

Contact Info

Product

Resources

About