Kinetic modelling of ultrasound-assisted extraction of phenolics from cereal brans

Miličević, Nataša; Kojić, Predrag; Sakač, Marijana; Mišan, Aleksandra; Kojić, Jovana; Perussello, Camila Augusto; Banjac, Vojislav; Pojić, Milica; Tiwari, Brijesh K.

doi:10.1016/j.ultsonch.2021.105761

Cited by 31 publications

(31 citation statements)

References 39 publications

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“…Moreover, NSP and starch-degrading enzyme mixture incorporation is common in brewing; NSP enzymes degrade the endosperm cell wall to increase the viability of starch, which is degradable by amylases and improves mashing [ 15 ]. In contrast, SEM pictures of the ultrasound-assisted extraction of oat bran at 45 Hz showed increased permeability but a consistent structure that was not seen in enzyme-assisted extraction [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

“…Enzyme assistance is widely applicable for enhancing total phenolic content, antioxidant activity, and peptide number [ 46 , 47 , 48 , 49 ]. A. sativa enzyme usage is recommended due to the residual starch particles, which may lower the extraction of phenols [ 44 ]. The samples in Figure 2 and Table 1 were extracted using α-amylase (AL), GL, and NSP cocktails.…”

Section: Resultsmentioning

confidence: 99%

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The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

Štreimikytė

Kailiuviene²,

Mazoniene³

et al. 2022

Foods

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Avena sativa (A. sativa) oats have recently made a comeback as suitable alternative raw materials for dairy substitutes due to their functional properties. Amylolytic and cellulolytic enzyme-assisted modifications of oats produce new products that are more appealing to consumers. However, the biochemical and functional alteration of products and extracts requires careful selection of raw materials, enzyme cocktails, and technological aspects. This study compares the biochemical composition of different A. sativa enzyme-assisted water extracts and evaluates their microbial growth using spontaneous fermentation and the antimicrobial properties of the ferment extracts. Fibre content, total phenolic content, and antioxidant activity were evaluated using traditional methodologies. The degradation of A. sativa flour was captured using scanning electron microscopy (SEM); moreover, sugar and oligosaccharide alteration were identified using HPLC and HPLC-SEC after INFOGEST in vitro digestion (IVD). Additionally, taste differentiation was performed using an electronic tongue with principal component analysis. The oat liquid extracts were continuously fermented using two ancient fermentation starters, birch sap and Tibetan kefir grains. Both starters contain lactic acid bacteria (LAB), which has major potential for use in bio-preservation. In fermented extracts, antimicrobial properties against Gram-positive Staphylococcus aureus and group A streptococci as well as Gram-negative opportunistic bacteria such as Escherichia coli and Pseudomonas aeruginosa were also determined. SEM images confirmed the successful incorporation of enzymes into the oat flour. The results indicate that using enzyme-assisted extraction significantly increased TPC and antioxidant activity in both the extract and residues. Additionally, carbohydrates with a molecular mass (MM) of over 70,000 kDa were reduced to 7000 kDa and lower after the incorporation of amylolytic and cellulolytic enzymes. The MM impacted the variation in microbial fermentation, which demonstrated favourable antimicrobial properties. The results demonstrated promising applications for developing functional products and components using bioprocessing as an innovative tool.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

Štreimikytė

Kailiuviene²,

Mazoniene³

et al. 2022

Foods

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“…An increase of 12.36 and 2.13% in TPC content and AA of the BKO were obtained by the UAE, compared to the Soxhlet, respectively (Table 4). The result that can be explained by the ruptures caused to the cellular wall of the matrix and the emergence of microfents on its surface, resulting from the cavitation promoted by ultrasound during the extraction process (Milićević et al, 2021) and with, this the removal of the compounds is intensified (Shirsath et al, 2012). Also, this result may be due to the fact that the phenolic compounds, as well as the other active compounds responsible for promoting AA in oil, are thermolabilbilities and can be degraded by the interactive effect between a long time and high temperature of Soxhlet extraction (Chanioti & Tzia, 2017).…”

Section: Resultsmentioning

confidence: 99%

Babassu kernel oil: Enhanced extraction and chemical characterization

Rasmussen

Stevanato

Raspe

et al. 2022

Food Processing Preservation

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The ultrasound-assisted extraction (UAE) was applied to enhance the extraction efficiency of oil from babassu kernel (BKO) using n-hexane as solvent. For this purpose, the effects of temperature (30 to 60°C), solvent to kernel ratio (6 to 10 ml g −1 ), and time (10 to 30 min) on oil yield (Y o ) were determined, in addition to assessing the effect of these variables in the characteristics of the obtained oil. In the condition of maximum extraction, the chemical composition of the oil was determined and the results were compared with the Soxhlet extraction. In the evaluated experimental range, the amount of solvent used in the process influenced the Y o , while time and temperature had no effect on the response variable. With this, a high oil removal of kernels (89.5% obtained by Soxhlet) was obtained in low conditions of time (10 min) and temperature (30°C), in addition to using a smaller amount of solvent (10 ml g −1 ) in relation to conventional technique (30 ml g −1 ). The lowest evaluated temperature (30°C) was also indicated to obtain an oil with higher content of phenolic compounds and antioxidant activity. BKO showed a predominance of lauric (~49.9%) and myristic acids (~15.6%), and high oxidative stability. The quality of the oil extracted by the UAE

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“…The main inadequacy of conventional methods is the high-energy utilization and low extraction yield. Novel techniques, such as ultrasound-assisted extraction (UAE) and enzyme-assisted extraction (EAE) are more efficient, capable of producing high quantities of polysaccharides, and are eco-friendly, emerging as ideal alternatives to conventional techniques [ 75 ]. High-power ultrasound can be used as a tool for the extraction of essential components.…”

Section: Applications Of Ultrasonic Waves In Food Processingmentioning

confidence: 99%

Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

Chavan

Sharma

et al. 2022

Foods

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The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.

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Kinetic modelling of ultrasound-assisted extraction of phenolics from cereal brans

Cited by 31 publications

References 39 publications

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria

Babassu kernel oil: Enhanced extraction and chemical characterization

Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

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