Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction: A strategy for enhancing the extraction efficacy of bioactive compounds and their stability in food models

Tutunchi, Parizad; Roufegarinejad, Leila; Hamishehkar, Hamed; Alizadeh, Ainaz

doi:10.1016/j.foodchem.2019.124994

Cited by 77 publications

(33 citation statements)

References 34 publications

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“…The FTIR spectrum of the physical mixture of diuron was a simple superposition of diuron and β -CD. The diagram of the diuron– β -CD inclusion complex was similar to that of β -CD, and the N–H and C=O characteristic peaks of diuron completely disappeared, indicating that diuron completely entered the hydrophobic cavity of β -CD, which caused changes in the peak position and intensity [20]. FTIR spectrum analysis was one of the favorable types of evidence for explaining the formation of the diuron– β -CD inclusion complex [21].…”

Section: Resultsmentioning

confidence: 99%

Enhanced Solubility, Stability, and Herbicidal Activity of the Herbicide Diuron by Complex Formation with β-Cyclodextrin

et al. 2019

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The herbicide diuron is hardly soluble in water and most organic solvents and is usually made into a wettable powder or mixed with soil when used, which causes environmental risk and a reduction in herbicidal efficacy. In this study, the physicochemical properties were changed by using β-cyclodextrin (β-CD) to encapsulate diuron to form an inclusion complex. Some key technologies, including X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and nuclear magnetic resonance (1H NMR), were used to characterize the inclusion complex. The stoichiometry of the inclusion complex was determined by recording the 1H NMR spectrum or by using a diagram of inclusion ratios. A phase solubility study proved that the formed inclusion complex exhibited higher water solubility. Thermogravimetric analysis (TGA) demonstrated that the formed inclusion complex exhibited better thermal stability. Biological activity studies indicated that the herbicidal activity, in terms of herbicide removal, of the formed inclusion complex was higher than that of the original diuron. In general, the formation of the inclusion complex could reduce the environmental damage caused by diuron and enhance its herbicidal activity, providing an environmentally friendly method for using diuron.

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Section: Resultsmentioning

confidence: 99%

Enhanced Solubility, Stability, and Herbicidal Activity of the Herbicide Diuron by Complex Formation with β-Cyclodextrin

et al. 2019

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“…β‐CD can absorb free water, and thus it was studied to suitably enhance the stability of betanin (17), improving the pigment retention. Probably, the β‐CD effects are due to the formation of a 1:1 inclusion complex (Tutunchi, Roufegarinejad, Hamishehkar, & Alizadeh, 2019). For betacyanins, it was observed that acylation with aliphatic acids, by a bathochromic shift of absorption from 543 to 550 nm (Heuer, Wray, Metzger, & Strack, 1992), stabilizes them through co‐pigmentation such as intramolecular interactions.…”

Section: Chemical Modification Improving the Stabilitymentioning

confidence: 99%

Available technologies on improving the stability of polyphenols in food processing

et al. 2021

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Polyphenols are the most important phytochemicals in our diets and have received great attention due to their broad benefits for human health by suppressing oxidative stress and playing a protective role in preventing different pathologies such as cardiovascular disease, cancer, diabetes, and obesity. The stability of polyphenols depends on their environments of processing and storage, such as pH and temperature. A wide range of technologies has been developed to stabilize polyphenols during processing. This review will provide an overview of the stability of polyphenols in relation to their structure, the factors impacting the stability of polyphenols, the new products deriving from unstable polyphenols, and the effect of a series of technologies for the stabilization of polyphenols, such as chemical modification, nanotechnology, lyophilization, encapsulation, cold plasma treatment, polyphenol–protein interaction, and emulsion as a means of improving stability. Finally, the effects of cooking and storage on the stability of polyphenols were discussed.

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“…Riciputi et al (2018) extrajeron compuestos fenólicos de subproductos de la industria de fritura de cinco variedades de papa, optimizando las condiciones de extracción con un baño ultrasónico, encontrando que el ácido clorogénico representaba el 49.3 -61 % del total de estos compuestos y una alta correlación con la actividad antioxidante, se observó que la extracción asistida con ultrasonido (EAU) mejoró el rendimiento de la extracción de compuestos bioactivos del interior de la matriz vegetal, debido a los efectos de disrupción celular y cavitación que mejoran el contacto soluto/solvente. Por otra parte, Tutunchi et al (2019), encontraron que el uso de ultrasonido redujo la degradación de los compuestos fenólicos extraídos de remolacha (Beta vulgaris L.). Esta tecnología emergente puede abrir nuevos horizontes para la extracción de compuestos bioactivos y su aplicación en los campos alimentario, nutracéutico y médico.…”

Section: Introductionunclassified

Extracción asistida con ultrasonido de compuestos fenólicos de dos variedades de papas (Solanum phureja) nativas andinas y evaluación de su actividad antioxidante

et al. 2020

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El objetivo de este estudio fue evaluar el contenido de fenoles totales (FT) y actividad antioxidante de dos variedades de papas (Solanum phujera) nativas cultivadas al sur de Colombia. Las papas nativas tienen un gran potencial debido a su alto contenido de compuestos bioactivos. Se realizaron dos diseños experimentales, el primero para determinar el mejor solvente para extraer los FT y el segundo para evaluar el efecto del uso de ultrasonido en la extracción de FT. La actividad antioxidante se evaluó por los métodos de ABTS + y DPPH. El mejor solvente fue acetona al 70 % (v/v). La utilización de ultrasonido aumentó 118-195 % la extracción de FT. El contenido de FT fue mayor en la piel que en la pulpa. Se concluye que las variedades de S. phujera estudiadas son una buena fuente de compuestos antioxidantes, pero se requiere identificar y cuantificar los compuestos presentes, tales como antocianinas.

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Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction: A strategy for enhancing the extraction efficacy of bioactive compounds and their stability in food models

Cited by 77 publications

References 34 publications

Enhanced Solubility, Stability, and Herbicidal Activity of the Herbicide Diuron by Complex Formation with β-Cyclodextrin

Enhanced Solubility, Stability, and Herbicidal Activity of the Herbicide Diuron by Complex Formation with β-Cyclodextrin

Available technologies on improving the stability of polyphenols in food processing

Extracción asistida con ultrasonido de compuestos fenólicos de dos variedades de papas (Solanum phureja) nativas andinas y evaluación de su actividad antioxidante

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