Intensification of polyphenols extraction from orange peels using infrared as a novel and energy saving pretreatment

Abstract

This study aims to evaluate the impact of a nonconventional pretreatment technique "infrareds free solvent" on the intensification of polyphenols extraction from orange peels. Orange peels were pretreated with infrared heating using a ceramic infrared transmitter from 5 to 25 min at 50°C. After the addition of the solvent on the pretreated peels, ultrasound treatment was applied on the mixture using an ultrasound generator connected to a titanium ultrasound probe, from 5 to 30 min, at 50°C. Results showed that the application of ultrasounds on untreated peels enhanced the extraction of polyphenols by 62.5% compared to the conventional solid-liquid extraction. Twenty minutes of infrared pretreatment improved the extraction of polyphenols by 47% with solid-liquid extraction, and 112% with ultrasounds after 30 min compared to solid-liquid extraction from untreated peels. Different combinations of infrared pretreatment and ultrasound assisted extraction were then applied on orange peels. The most advantageous combination in terms of energy consumption and polyphenols extraction has been found for a 20 min infrared pretreatment time and 5 min ultrasound assisted extraction of polyphenols.Practical Application: Orange peels are valuable sources of natural antioxidants such as polyphenols. Ultrasound-assisted extraction can improve the extraction of polyphenols compared to conventional solid-liquid extraction. To intensify the extraction process, infrared heating can be used as a simple, low cost, and energy saving method. The combined effect of "infrareds free solvent" and ultrasounds allowed the extraction of the highest yields of polyphenols with a high antiradical capacity and a low energy consumption in comparison to conventional extraction.

Effect of batch infrared extraction pasteurizer (BIREP)‐based processing on the quality preservation of dried lime juice

“…However, Azad, Piao, Park, and Cho (2018) reported that the antioxidant activity of Angelica gigas Nakai extracts was two times higher (79%) using IR treatment at 220°C compared to control (37%). This result was in agreement with El KantarRajha, Maroun, and Louka (2020) who illustrated that infrared treatment had the ability to improve the polyphenol diffusivities and increase the inhibition percentage of the free radical DPPH.…”

Environmentally Friendly Methods for Flavonoid Extraction from Plant Material: Impact of Their Operating Conditions on Yield and Antioxidant Properties

“…Adequate control of power and temperature is necessary in order to identify the power effects in the solid. Recently, IR equipment was developed and patented by the Saint-Joseph University of Beirut [ 184 , 185 ]. In one of the experiments carried out with this equipment, the extraction of polyphenols from orange peels was tested at 60 W of power and 50°C.…”

“…In one of the experiments carried out with this equipment, the extraction of polyphenols from orange peels was tested at 60 W of power and 50°C. The time of exposition to IR can be a determinant to increase the extraction of polyphenols but prolonged time might be a detriment to antioxidant properties due to degradation [ 185 ]. It is important to note that in this and other recent studies, the exposition to IR is also related with mass.…”

“…It is important to note that in this and other recent studies, the exposition to IR is also related with mass. If the amount of mass exposed to IR is excessive, the energy cannot match the solids and interaction of IR radiation with mass is ineffective to some extent [ 176 , 185 , 186 ].…”

Hydroxypropyl-β-Cyclodextrin as a Green Co-Solvent in the Aqueous Extraction of Polyphenols from Waste Orange Peels

“…Over the pH range of 2 to 5, the difference in YTP between deionized water and HP-β-CD was from 33.6% (pH 3) to 54% (pH 4), highlighting the effect of HP-β-CD on WOP polyphenol recovery. For the extraction with HP-β-CD, The maximum Y TP attained (26.30 ± 1.49 mg GAE g −1 dm) was comparable to 26.88 mg GAE g −1 [23] and 23.63 mg GAE g −1 dm [24], both achieved with microwave-assisted extraction, but far higher than the 7 mg GAE g −1 dm achieved with high voltage electrical discharges combined with enzymic hydrolysis [25], 7.29 mg GAE g −1 dm with aqueous extraction [26], 13.89 mg GAE g −1 dm with ultrasound-assisted extraction [27], and approximately 16 mg GAE g −1 dm achieved with infrared heating pretreatment and ultrasonication extraction [28]. Despite differences in the polyphenol peel content, which may arise from the influence of factors such as sun exposure, soil type, cultivation practices, maturation stage, etc.…”