Fractionation of Stevia rebaudiana aqueous extracts via two-step ultrafiltration process: towards rebaudioside a extraction

Díaz‐Montes, Elsa; Gutiérrez-Macías, Paulina; Orozco-Álvarez, Carlos; Castro‐Muñoz, Roberto

doi:10.1016/j.fbp.2020.06.010

Cited by 32 publications

(30 citation statements)

References 75 publications

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“…As part of the characterization of the process, the permeate flux (J p , L/m 2 h) was determined as the permeate volume per unit area and time (at 25 °C, feed flow rate (Q f ) of 58 L/h), as represented in Eq. (1) :

where V p (expressed in L) corresponds to permeate volume, A (m 2 ) corresponds to the membrane area, and t (h) corresponds to the operating time ( Díaz-Montes et al, 2020a ). The volume reduction factor (VRF), as denoted by Eq.…”

Section: Methodsmentioning

confidence: 99%

“…Conventional technologies fulfill the purpose of extracting components from plant sources in a shorter time and controlled temperature ( Sarfarazi et al, 2020 ); however, most of them need large amounts of inputs, have high production costs, and generate low process performance ( Galanakis et al, 2016 ). In this way, membrane-based technologies have been implemented in the recovery of high added-value components (e.g., proteins, fibers, sugars, and phenolic compounds) ( Galanakis, 2015 ) from different systems, such as plant sources ( Arboleda Mejia et al, 2020 ; Conidi et al, 2020 ; Díaz-Montes et al, 2020a ), fermentation broths ( Díaz-Montes et al, 2020b ; Díaz-Montes and Castro-Muñoz, 2019 ; Prochaska et al, 2018 ), and agro-industrial waste by-products ( Castro-Muñoz et al, 2021 ; Chen et al, 2019 ; Díaz-Montes et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

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Analyzing the phenolic enriched fractions from Nixtamalization wastewater (Nejayote) fractionated in a three-step membrane process

Díaz‐Montes

Castro‐Muñoz

2022

Current Research in Food Science

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Nejayote is recognized as the main by-product resulting from the nixtamalization process of maize kernels, which is categorized as an alkaline residue with a chemical composition based on carbohydrates (37.8–55.7%), fiber (22.8–25.5%), protein (4.9–7.4%), and lipids (0.4–1.5%). In addition, Nejayote has an extensive content of simple (e.g., phenolic acids) and complex phenolic compounds (e.g., anthocyanins), which are responsible for the pigmentation and antioxidant activity of maize; therefore, there is a need of their identification depending on the type of maize. The current research has focused on the efficient extraction and identification of the phenolic acids contained in Nejayote after the processing of different types of maize. The target of this work was to fractionate Nejayote from white (NWM), red (NRM), and purple maize (NPM), using three different membranes, such as microfiltration (MF with a pore size of 1 μm) and ultrafiltration (UF100 and UF1 with a molecular weight cut-off of 100 kDa and 1 kDa, respectively), which were strategically applied to extract phenolic acids while retaining other molecules. Such a membrane system exhibited a retention in the first stage of almost all carbohydrates (MF-Retentate: ca. 12–19 g GE/L), while second stage (UF100-Permeate) a concentration of phenolic components was recovered ranging from 768 to 800 mg GAE/L. Finally, in the third stage (UF1-Permeate), 14 phenolic acids were identified, including ferulic and p- coumaric acids, derived from caffeic and ferulic acids, along with other molecules (e.g., glucose and fructose).

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Analyzing the phenolic enriched fractions from Nixtamalization wastewater (Nejayote) fractionated in a three-step membrane process

Díaz‐Montes

Castro‐Muñoz

2022

Current Research in Food Science

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“…According to the definition given by Kris-Etherton et al [ 73 ], a bioactive component is any constituent contained in small amounts in food which can display effects on the health after their consumption. Epidemiological studies have analyzed different bioactive molecules (e.g., flavonoids and phytoestrogens), which in fact have been recognized by their antioxidant, antimutagenic, anti-inflammatory, anti-cancer, apoptotic, and anti-cholesterol effects [ 74 , 75 , 76 , 77 , 78 , 79 ]. Thus, various researches have been specifically focused on incorporating a wide variety of these bioactive compounds into edible films, as enlisted in Table 3 .…”

Section: Recent Advances In Edible Films and Coatingsmentioning

confidence: 99%

Edible Films and Coatings as Food-Quality Preservers: An Overview

Díaz‐Montes

Castro-Muñoz

2021

Foods

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Food preservation technologies are currently facing important challenges at extending the shelf-life of perishable food products (e.g., meat, fish, milk, eggs, and many raw fruits and vegetables) that help to meet the daily nutrient requirement demand. In addition, food preservation has gone beyond only preservation; the current techniques are focused on the fulfillment of two additional objectives, the suitability of the used processes and generation of environmentally friendly products with non-presence of any side effect on health. Moreover, they are also looking for additional nutritional properties. One of these preservation protocols deals with the use of edible films and coatings. Therefore, this review shows an overview of synthetic materials (e.g., glass, aluminum, plastic, and paperboard), as well as the regulations that limit their application in food packaging. Further, this review releases the current-state-of-the-art of the use of films and edible coatings as an alternative to conventional packaging, providing the main features that these biodegradable packaging should meet towards specific uses for the conservation and improvement of various food products. Herein, particular attention has been paid to the main used components (e.g., biopolymers, additives, bioactive, and probiotic components), manufacturing methods (for edible films or coatings) and their application to specific products. In addition, an outlook of the application of edible films and coatings as quality indicators of perishable products is shown.

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“…Innovative extraction technology including pressurised hot water extraction (Kovačević, et al, 2018b) and deep eutectic solvents (Milani, et al, 2020) can also produce the extract of high SG and low impurity content; thus, they are promising alternatives to aqueous extraction once the commercial equipment is available. Membrane technologies can effectively purify stevia extract (Mondal, et al, 2012;Das, et al, 2015;Dıáz-Montes, et al, 2020), however, the SGs recovery is only about 40~50%, and the phenolic compounds cannot be completely isolated. A very recent investigation on stevia extract using Ca-based silica microspheres (Meric, et al, 2019), which showed a high clarity efficiency of > 95%.…”

Section: Comparison Of the Two-step Technology With The Other Approachesmentioning

confidence: 99%

“…Chhaya et al, (2012) clarified stevia extract by cross flow ultrafiltration, but the overall purity and recovery of 60% was unsatisfactory. Dıáz-Montes et al, (2020) used integrated membranes to recover rebaudioside A (RA), but the polyphenols were also retained. Despite the good productivity, some disadvantages of membrane technology still need to be overcome, including the physical and biological fouling on membrane surface and the unsatisfactory membrane life for long-term production (Castro-Muñoz et al, 2020b;Castro-Muñoz et al, 2020c).…”

Section: Introductionmentioning

confidence: 99%

Purification of stevia extract by chitosan precipitation and reversed‐phase chromatography

Zhang

Xiao

Liu

et al. 2021

Int J of Food Sci Tech

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To improve the shortness of the current purification technology of steviol glycosides (SG) extract, a twostep purification procedure consisting of chitosan precipitation and reversed-phase chromatography (RPC) was investigated. The impurity-to-SG ratio in the SG extract obtained from non-destructive soaking was 5:1~6:1. It was found that 80.90% of the impurities could be removed by RPC using 20% (v/v) ethanol solution as the eluent with a high SG recovery of 96.98%. When 25% ethanol was applied, the SG recovery was reduced to 71.23%. An adsorption test using D280 anionic resin suggested that the impurities were negatively charged; thus, chitosan was used to co-precipitate the impurities. An optimal decolourisation result of~70% was obtained at 0.06 gÁg −1 (w/w, to solids in extract) chitosan addition, shaking at 28°C for 1 h. Afterwards, the extract was further purified by RPC. The total removal rate of impurities was increased to 91.20%, and the SG recovery was 85.15%.

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Fractionation of Stevia rebaudiana aqueous extracts via two-step ultrafiltration process: towards rebaudioside a extraction

Cited by 32 publications

References 75 publications

Analyzing the phenolic enriched fractions from Nixtamalization wastewater (Nejayote) fractionated in a three-step membrane process

Analyzing the phenolic enriched fractions from Nixtamalization wastewater (Nejayote) fractionated in a three-step membrane process

Edible Films and Coatings as Food-Quality Preservers: An Overview

Purification of stevia extract by chitosan precipitation and reversed‐phase chromatography

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