Extraction of potential bioactive compounds from industrial Tahiti lime (Citrus latifólia Tan.) by-product using pressurized liquids and ultrasound-assisted extraction

Oliveira, Amanda Mellissa Bezerra; Viganó, Juliane; Sanches, Vitor L.; Rostagno, Maurı́cio A.

doi:10.1016/j.foodres.2022.111381

Cited by 28 publications

(7 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It has been reported that the yield of ultrasonic-assisted extraction is influenced by several factors, such as pH, power, solid-liquid ratio, time and temperature [ 36 ]. Based on our preliminary experiment, the following three factors were investigated by a single-factor experiment, with other conditions unchanged: the power of ultrasound (250, 300, 350, 400, and 450 W), the pH of extraction (5.5, 6.5, 7.5, 8.5, and 9.5), and the solid-liquid ratio (6%, 8%, 10%, 12%, and 14%).…”

Section: Methodsmentioning

confidence: 99%

Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer Yeast

Zhu

Wang²,

Feng

et al. 2022

Molecules

View full text Add to dashboard Cite

Repurposing of waste beer yeast (WBY) that a main by-product of brewing industry has attracted considerable attention in recent years. In this study, the protein and polypeptide were extracted by ultrasonic-assisted extraction and enzymatic hydrolysis with process optimization, which resulted in a maximum yield of 73.94% and 61.24%, respectively. Both protein and polypeptide of WBY were composed of 17 Amino acids (AA) that included seven essential amino acids (EAA), and typically rich in glutamic acid (Glu) (6.46% and 6.13%) and glycine (Gly) (5.26% and 6.02%). AA score (AAS) revealed that the threonine (Thr) and SAA (methionine + cysteine) were the limiting AA of WBY protein and polypeptide. Furthermore, the antioxidant activities of WBY polypeptide that lower than 10 kDa against hydroxyl radical, DPPH radical, and ABTS radical were 95.10%, 98.37%, and 69.41%, respectively, which was significantly higher than that of WBY protein (25–50 kDa). Therefore, the protein and polypeptide extracted from WBY can be a source of high-quality AA applying in food and feed industry. Due to small molecular weight, abundant AA, and great antioxidant activity, WBY polypeptide can be promisingly used as functional additives in the pharmaceutical and healthcare industry.

show abstract

Section: Methodsmentioning

confidence: 99%

Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer Yeast

Zhu

Wang²,

Feng

et al. 2022

Molecules

View full text Add to dashboard Cite

show abstract

“…Though, PLE was strongly impacted by temperature and extraction time, UAE showed a weak reliance on power, solvent to feed mass ratio, and time. Ultrasound-assisted extraction mechanisms were compared with maceration, and it was revealed that the total phenolic yield was influenced by mechanisms that only ultrasound can provide [116].…”

Section: Uae Of Carotenoids and Polyphenolsmentioning

confidence: 99%

Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications

Mehta

Jeyapriya.

Kumar

et al. 2022

Foods

View full text Add to dashboard Cite

Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.

show abstract

“…Since water content highly impacts the degradation of sensitive compounds, knowing the content of moisture and water activity of raw material is essential [27]. The results show that there are significant differences (p ≤ 0.05) between the moisture content and water activity of fresh SBLs (FL) and other treatments.…”

Section: Proximate Composition and Water Activity Of Sblsmentioning

confidence: 99%

“…Furthermore, Kiskini et al (2016) reported that SBLs aged three months have a lipid content of 4.20 g/100 g [25]. Since the leaves were going to be subjected to the extraction of polyphenols in the next stage of the project, estimating the lipid content is essential because the first step in extracting polyphenols is the removal of lipids (defatting) from the food matrix [27]. In the present paper, the lipid content of raw material is low (1.16 ± 0.05 g/100 g), and there was no need to remove lipids from the leaves before the extraction of polyphenols.…”

Section: Proximate Composition and Water Activity Of Sblsmentioning

confidence: 99%

Impact of Sample Pretreatment and Extraction Methods on the Bioactive Compounds of Sugar Beet (Beta vulgaris L.) Leaves

et al. 2022

View full text Add to dashboard Cite

To find the most optimal green valorization process of food by-products, sugar beet (Beta vulgaris L.) leaves (SBLs) were freeze-dried and ground with/without liquid nitrogen (LN), as a simple sample pretreatment method, before ultrasound-assisted extraction (UAE) of polyphenols. First, the water activity, proximate composition, amino acid (AA) and fatty acid (FA) profiles, and polyphenol oxidase (PPO) activity of dried and fresh SBLs were evaluated. Then, conventional extraction (CE) and UAE of polyphenols from SBLs using water/EtOH:water 14:6 (v/v) as extracting solvents were performed to determine the individual and combined effects of the sample preparation method and UAE. In all the freeze-dried samples, the specific activity of PPO decreased significantly (p ≤ 0.05). Freeze-drying significantly increased (p ≤ 0.05) the fiber and essential FA contents of SBLs. The FA profile of SBLs revealed that they are rich sources of oleic, linoleic, and α-linolenic acids. Although freeze-drying changed the contents of most AAs insignificantly, lysine increased significantly from 7.06 ± 0.46% to 8.32 ± 0.38%. The aqueous UAE of the freeze-dried samples without LN pretreatment yielded the most optimal total phenolic content (TPC) (69.44 ± 0.15 mg gallic acid equivalent/g dry matter (mg GAE/g DM)) and excellent antioxidant activities. Thus, combining freeze-drying with the aqueous UAE method could be proposed as a sustainable strategy for extracting bioactive compounds from food by-products.

show abstract

Extraction of potential bioactive compounds from industrial Tahiti lime (Citrus latifólia Tan.) by-product using pressurized liquids and ultrasound-assisted extraction

Cited by 28 publications

References 30 publications

Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer Yeast

Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer Yeast

Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications

Impact of Sample Pretreatment and Extraction Methods on the Bioactive Compounds of Sugar Beet (Beta vulgaris L.) Leaves

Contact Info

Product

Resources

About