Kinetics of ultrasound-assisted extraction of antioxidant polyphenols from food by-products: Extraction and energy consumption optimization

Abstract

Ultrasound-assisted extraction (UAE) of antioxidant polyphenols from chicory grounds was studied in order to propose a suitable valorization of this food industry by-product. The main parameters influencing the extraction process were identified. A new mathematical model for multi-criteria optimization of UAE was proposed. This kinetic model permitted the following and the prediction of the yield of extracted polyphenols, the antioxidant activity of the obtained extracts and the energy consumption during the extraction process in wide ranges of temperature (20-60°C), ethanol content in the solvent (0-60% (vol.) in ethanol-water mixtures) and ultrasound power (0-100W). After experimental validation of the model, several simulations at different technological restrictions were performed to illustrate the potentiality of the model to find the optimal conditions for obtaining a given yield within minimal process duration or with minimal energy consumption. The advantage of ultrasound assistance was clearly demonstrated both for the reduction of extraction duration and for the reduction of energy consumption.

Effect of Solvent Polarity on the Efficiency of Ultrasound-Assisted Extraction of Polyphenols From Apple Pomace

“…Galván d'Alessandro et al, (2012) and Virot et al, (2010) studying the solubility of polyphenols in various mixtures of water and ethanol achieved the highest solubility of these compounds in a 50% ethanol solution. Pradal et al, (2016) examining ultrasonic extraction of polyphenols from the root of chicory found the highest antioxidant activity in the case of 60% ethanol extracts. Wijngaard and Brunton (2010) extracting apple polyphenols (without the use of ultrasound) achieved the highest ability to sweep free radicals for extracts with an alcohol concentration from 50 to 60%.…”

“…The ultrasonic assisted extraction method significantly shortens the time of the process and increases the extraction of phenolic compounds from fruit waste including apple pomace (Pradal et al, 2016). The ultrasonic extraction mechanism itself is widely known, but still different research is conducted into factors affecting the process efficiency such as: frequency and intensity of ultrasound, time and temperature of the process and nature of the solvent (Kobus and Kusińska 2008).…”

“…The selection of a suitable solvent during ultrasonic extraction has a significant effect on the content of polyphenol compounds obtained from apple pomace and reduces the energy consumption (Pradal et al, 2016). The polar nature of the solvent affects the content of substances extracted from the solid and passing to the solvent.…”

Optimization of ultrasound assisted extraction of protein from sunflower meal and its physicochemical and functional properties

“…Depending on the frequency, ultrasound can be categorized into three main classes: these include low, high, and diagnostic ultrasonic at respective frequency ranges of 20–100 kHz, 100–1000 kHz, and 1–500 MHz (Pilli et al, ). Power ultrasound (20–100 kHz) is widely applied in the food industry for various extraction processes including protein extraction (Pradal, Vauchel, Decossin, Dhulster, & Dimitrov, ).…”

Extraction of Natural Antioxidants from the Thelephora ganbajun Mushroom by an Ultrasound-Assisted Extraction Technique and Evaluation of Antiproliferative Activity of the Extract against Human Cancer Cells

“…Consequently, the bioactive components could rapidly diffuse from the material to the solvent [21]. The advantages of UAE have been shown in the extraction of antioxidants from Stachys parviflora [22], the polyphenols from chicory grounds [23], as well as the phenolics and the anthocyanins from blueberry ( Vaccinium ashei ) wine pomace [24]. …”