Enzyme and high pressure assisted extraction of carotenoids from tomato waste

Strati, Irini F.; Gogou, Eleni; Oreopoulou, Vassiliki

doi:10.1016/j.fbp.2014.09.012

Cited by 171 publications

(67 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…By the same token, the HHPE vs. CE for the longan fruit pericarp and litchi showed higher extraction yield of phenolic compounds (Prasad, Yang, Yi, Zhao, & Jiang, ; Prasad et al, ). Similar observations were reported for the extraction of carotenoids from tomato waste (Strati, Gogou, & Oreopoulou, ). However, there is lack of data related with the use of the HHPE for the recovery of the polyphenols from the grape pomace under moderate temperatures.…”

Section: Introductionsupporting

confidence: 87%

High-pressure recovery of anthocyanins from grape skin pomace (Vitis viniferacv. Teran) at moderate temperature

Putnik

Kovačević

Ježek

et al. 2017

J Food Process Preserv

View full text Add to dashboard Cite

The objective was to evaluate the influences of the high hydrostatic pressure extraction parameters on the recovery of anthocyanins from the grape skin pomace extracts (Vitis vinifera cv. Teran) under moderate temperatures. Studied parameters were: solvents (methanol and ethanol); solvent concentrations (30, 50, and 70%); pressures (300, 400, and 500 MPa); times (3, 6.5, 10 min); and temperatures (22, 26, 30 8C). Predominant anthocyanins in all extracts were malvidins (malvidin-3-glucoside as the main compound) representing 55.77% of overall anthocyanin content. The type of solvent did not significantly influence anthocyanin extraction yield, while decreased solvent concentration (increased solvent-to-water ratio) significantly improved extraction of anthocyanins.Increase of pressure enhanced extraction yield of the anthocyanins but temperature showed stronger impact on the anthocyanins recovery. This investigation evidenced that the best conditions for HHPE of anthocyanins from grape pomace were extraction time 3.39 min, extraction temperature 29.48 8C, pressure 268.44 MPa and solvent concentration 70%. Practical applicationsDue to increased interest for the use of cheap winery byproducts as a source of expensive polyphenols for functional food production, skins from grape pomace became valuable raw material.Therefore, there is a need to evaluate the influence of HHPE innovative extraction technology on its nutritive value during processing. Optimizing parameters for polyphenolic recovery from grape pomace is directly related with nutritional value and economics of food engineering during industrial processing. Obtained results showed that the HHPE under lower temperatures is suitable for the extraction process of anthocyanins from grape skin pomace, but more research is needed to identify other food-grade solvents with their corresponding concentrations that are useful for the extraction assisted with high hydrostatic pressure.anthocyanin, concentration/polarity, grape skin pomace, low temperature high hydrostatic pressure extraction (HHPE), solvent | I N TR ODU C TI ONThe winemaking industry is one of the most important segments in the food processing with side production of the large quantities of heterogeneous solid by-products and residues. The pomace (marc) is the main by-product of the winemaking, remained after pressing of the grapes.

show abstract

Section: Introductionsupporting

confidence: 87%

High-pressure recovery of anthocyanins from grape skin pomace (Vitis viniferacv. Teran) at moderate temperature

Putnik

Kovačević

Ježek

et al. 2017

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Strati et al . () extracted carotenoids from tomato and it was for higher pressures wherethe highest extraction yields were observed. For 10 min and 700 MPa, the carotenoids extraction increased between 2% and 26% depending on the solvent used.…”

Section: Resultsmentioning

confidence: 99%

Bioactive compounds, pigments, antioxidant activity and antimicrobial activity of yellow prickly pear peels

Castro

Alexandre

Pintado

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

The main goal of this research was to study the effects of pressure, extraction time and ethanol concentration on antioxidant activity, total phenolics, flavonoids, anthocyanins, carotenoids and betalains compounds extraction from yellow prickly pear peels. A Box-Behnken design and Response Surface Methodology were used to evaluate the effects and estimate the optimum extraction conditions. Antimicrobial activity was evaluated against Escherichia coli and Listeria innocua. Ethanol concentration was the variable that showed the highest effect on extraction yields but high-pressure increased extraction yields between 6% and 17%. Models showed good fitting and adequacy to the experimental data and the high correlation of models indicated that it can be employed to optimise extraction conditions. The experimental and predicted values differed <10% and the extracts inhibited the growth of both bacteria. High-pressure could be a promising extraction process to improve extraction of bioactives from prickly pear peels.

show abstract

“…Recent literature suggests that the HPE is a more efficient process than both, the Ultrasound Assisted Extraction (UAE) and the Conventional Extraction (CE), to extract the biologically active compounds from the seeds of papaya (Briones-Labarca et al, 2015). Similarly, the HPE showed higher extraction yield of phenolic compounds in longan fruit pericarp and litchi as compared to CE (Prasad, Yang, Zhao, Wei et al, 2009), Same results were observed by Strati, Gogou, and Oreopoulou (2015) in case of carotenoids recovery from tomato waste. Several other investigations favoring suitability of this technique are, extraction of anthocyanins from grape byproducts (Corrales et al, 2008) and grape skins (Corrales et al, 2008), the extraction of flavonoids from lichee (Prasad, Yang, Yi et al, 2009) recovery of ginsenosides from P. ginseng and P. quinquefolium (Zhang et al, 2006;Zhang et al, 2007) salidroside and flavones from Rhodiola sachalinensis (Zhang et al, 2007), corilagin from longan (Prasad, Yang, Zhao, Ruenroengklin et al, 2006), icariin from Epimedium and polyphenols from green tea (Shouqin et al, 2004).…”

Section: Fruits and Vegetablesmentioning

confidence: 86%

High pressure extraction and its application in the extraction of bio‐active compounds: A review

Khan

Aslam

Makroo

2018

J Food Process Engineering

View full text Add to dashboard Cite

Extraction of bio‐active compounds has become very important as these compounds show various characteristics which are beneficial to health, such as antioxidant, anti‐carcinogenic and antimicrobial properties. High pressure extraction (HPE) can be included among the recent and novel methods for extracting bioactive compounds from natural materials. The high pressure is applied to stimulate various phenomena (such as transition of phase from one form to another, change in reaction dynamics, change in molecular structure, etc.) which induces a reaction in a direction promoting a decrease in volume hence resulting in the enhancement of extraction efficiency. This article presents a comprehensive review of HPE and its applications in various food products and wastes. The review highlights that HPE is potential option for conventional extraction methods to meet the industrial demand. As most of the research has been conducted at laboratory scale level therefore recommendations for scaling up of the HPE process are made to evaluate the performance at commercial levels. Practical applications Extraction is considered to be a vital unit operation in downstream processes. However the conventional methods of extraction have various disadvantages viz. time and solvent consuming, energy deficient, poor extraction, risky to environment. High pressure extraction has a huge potential to partially or fully overcome these disadvantages. This review article presents the working mechanism and principle of HPE, and recent research conducted to evaluate the HPE process of potential bio‐active compounds from various plant and animal sources. HPE has been found to facilitate the recovery of these potential bio‐active compounds in their best natural form. Also it is recommended that HPE could be scaled up to make the extraction process relatively easy and efficient at commercial level.

show abstract

Enzyme and high pressure assisted extraction of carotenoids from tomato waste

Cited by 171 publications

References 24 publications

High-pressure recovery of anthocyanins from grape skin pomace (Vitis viniferacv. Teran) at moderate temperature

High-pressure recovery of anthocyanins from grape skin pomace (Vitis viniferacv. Teran) at moderate temperature

Bioactive compounds, pigments, antioxidant activity and antimicrobial activity of yellow prickly pear peels

High pressure extraction and its application in the extraction of bio‐active compounds: A review

Contact Info

Product

Resources

About