Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment

Li, Shuyi; Lei, Dan; Zhu, Zhenzhou; Cai, Jie; Manzoli, Maela; Jicsinszky, László; Grillo, Giorgio; Cravotto, Giancarlo

doi:10.1016/j.ultsonch.2021.105568

Cited by 24 publications

(16 citation statements)

References 53 publications

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“…Ghavidel et al also optimized the conditions for the extraction of anthocyanins using an ultrasonic power of 35 kHz, and the extracted concentration of anthocyanins was 9.468158 mg/L, with an ethanol-to-hydrochloric acid (15:85) at 60.94°C for 40 min ( 128 ). The anthocyanin yield was maximum (20.9 mg/L) using water as a solvent at 30 min of extraction at 15°C and 100 W using the UAE method because higher temperature and longer time of extraction degraded anthocyanins ( 124 , 129 , 130 ). Ravanfar et al also revealed the optimal condition for extraction using water as a solvent at a different temperature, extraction time, ultrasonic power, and ultrasonic pulse duration for maximum anthocyanin yield (60 mg/L): power of 100 W, 15°C of temperature, 90 min of extraction time, and pulsation mode of 30 s ( 131 ).…”

Section: Extraction Technology Of Anthocyaninsmentioning

confidence: 99%

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

et al. 2022

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Anthocyanins are high-value compounds, and their use as functional foods and their natural colorant have potential health benefits. Anthocyanins seem to possess antioxidant properties, which help prevent neuronal diseases and thereby exhibit anti-inflammatory, chemotherapeutic, cardioprotective, hepatoprotective, and neuroprotective activities. They also show different therapeutic effects against various chronic diseases. Anthocyanins are present in high concentrations in onion. In recent years, although both conventional and improved methods have been used for extraction of anthocyanins, nowadays, improved methods are of great importance because of their higher yield and stability of anthocyanins. In this review, we compile anthocyanins and their derivatives found in onion and the factors affecting their stability. We also analyze different extraction techniques of anthocyanins. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability and subsequently potentiate its bioavailability or beneficial health effects. We present up-to-date information on bioavailability, dietary effects, and health implications of anthocyanins such as antioxidant, antidiabetic, anticancerous, antiobesity, cardioprotective, and hepatoprotective activities.

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Section: Extraction Technology Of Anthocyaninsmentioning

confidence: 99%

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

et al. 2022

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“…Enzyme modification is a promising tool for obtaining more defined targeted biomolecules, although some enzymes can be expensive. Another approach that could be employed to enhance the biological properties and the potential applications of SP is the complexation with other molecules, like polyphenols (Li et al 2021).…”

Section: Final Remarks and Future Perspectivesmentioning

confidence: 99%

Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties

Otero

Carpena

García-Oliveira

et al. 2021

Critical Reviews in Food Science and Nutrition

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“…Ultrasonic therapy has attracted more attention than other novel approaches due to its favorable impact on the physicochemical and functional properties of food components, as indicated by recent studies. (Li, Lei et al, 2021). The efficiency of the UAE method, on the other hand, is dependent on the kind of solvent and the concentration of the solvent.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound‐assisted extraction of anthocyanin from black rice bran using natural deep eutectic solvents: Optimization, diffusivity, and stability

Thakur

Gupta

Dhar

et al. 2022

Food Processing Preservation

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The present study was aimed to establish a green extraction method for anthocyanins from black rice bran using natural deep eutectic solvents (NADES) coupled with ultrasound-assisted extraction (UAE). Initially, five NADES were used and lactic acid: fructose was screened as an efficient extractant for anthocyanin from black rice bran.The extraction condition was optimized using an artificial neural network-genetic algorithm and the best condition was found to be time 11.25 min, water 12.63%, solventto-solid ratio 18.75 ml/g, amplitude 21.31%. The UAE-NADES extraction kinetics of anthocyanin was suitable for the pseudo second order model (0.94 ≤ R 2 ≤ 0.99).The UAE-NADES showed higher effective diffusivity (1.14 × 10 -12 m/s 2 ) of anthocyanin than the conventional extraction process. The enthalpy, entropy, and Gibbs free energy were negative irrespective of temperature. The stability of anthocyanin in NADES was higher than aqueous medium. This result indicates that the proposed method is an excellent alternative for the extraction and stabilization of anthocyanin. Practical applicationsAnthocyanin pigments are used as food colorants, antioxidants, and anticancer agents.However, anthocyanin is sensitive to processing factors, and the majority of regularly used extractant solvents are hazardous to the environment and reduce anthocyanin stability. The present study demonstrated that using a natural deep eutectic solvent to extract anthocyanin minimizes pollutants, lowers expenses, and improves extraction efficiency. Moreover, the study also demonstrated the non-thermal extraction as well as valorization of black rice bran.

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Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment

Abstract: Highlights The complexation of inulin and tea polyphenols (TPP) was focused under different ultrasonic conditions. The interaction of inulin and TPP was characterized by a series of studies. Proper ultrasonic pretreatment can promote the formation of inulin-TPP complex.

Cited by 24 publications

References 53 publications

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

Seaweed polysaccharides: Emerging extraction technologies, chemical modifications and bioactive properties

Ultrasound‐assisted extraction of anthocyanin from black rice bran using natural deep eutectic solvents: Optimization, diffusivity, and stability

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