Optimization of ‘green’ extraction of carotenoids from mango pulp using split plot design and its characterization

Baria, Bhavesh; Upadhyay, Neelam; Singh, Ashish Kumar; Malhotra, Ravinder

doi:10.1016/j.lwt.2019.01.044

Cited by 40 publications

(15 citation statements)

References 32 publications

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“…Considering the benefits of β‐carotene, it becomes of interest the removal/concentration of this compound with subsequent application. For this purpose, vegetable oils may be used, as reported in the works of Purohit and Gogate (), Goula, Ververi, Adamopoulou, and Kaderides (), and Baria, Upadhyay, Singh, and Malhotra () which used coconut, sunflower, and linseed oil, respectively, to remove carotenoids. In addition, vegetable oils are biodegradable, nontoxic, perform similarly to petrochemical solvents (Goula et al, ) and the product obtained can still be used directly, without previous separation steps (Saini & Keum, ).…”

Section: Introductionmentioning

confidence: 99%

Enrichment of sunflower oil with β‐carotene from carrots: Maximization and thermodynamic parameters of the β‐carotene extraction and oil characterization

Silva

Iwassa

Marqués

et al. 2020

J Food Process Preserv

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The objective of this study was to maximize the ultrasonic‐assisted extraction (UAE) of β‐carotene for sunflower oil, by adjusting the combinations of the operational variables: temperature, time, and oil to carrot ratio, as well as obtaining extraction kinetics. Enriched sunflower oil and commercial sunflower oil was characterized. A polynomial model was developed to describe the β‐carotene content as a function of operating parameters and the results indicated that all variables had an influence on the β‐carotene extraction. The maximum values of temperature (55°C), time (60 min), and oil to carrot ratio (30 ml/g) promoted the highest removal of β‐carotene. UAE was endothermic, irreversible, and the increase in temperature favored the viability and spontaneity of the process. The oils presented linoleic and oleic acid as the main fatty acids and the enrichment of sunflower oil did not affect the fatty acid profile and the contents of phytosterols and tocopherols. Practical applications The demand for functional foods and the minimization of synthetic additives have stimulated the application of natural active compounds to products, such as β‐carotene, which is known for its antioxidant properties. To investigate the extraction of β‐carotene, it is important to use efficient technologies that maintain the characteristics of the extract and that overcome the disadvantages of conventional techniques, such as longer extraction time and high solvent consumption. In this context, the enrichment of the sunflower oil with β‐carotene from the ultrasound‐assisted extraction is highlighted. In addition, optimization studies and thermodynamic analysis contribute to the improvement in the process performance, through the systematic selection of the operational variables, and to the understanding of the behavior of the active compound with the interfaces of the extraction, respectively.

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Section: Introductionmentioning

confidence: 99%

Enrichment of sunflower oil with β‐carotene from carrots: Maximization and thermodynamic parameters of the β‐carotene extraction and oil characterization

Silva

Iwassa

Marqués

et al. 2020

J Food Process Preserv

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“…The band at 3007 cm −1 indicated the presence of sp 2 C–H stretching vibration. The characteristic 7- cis and 15- cis configuration of β -carotene was between 1234 and 722 cm −1 [ 39 ]. In addition to the already confirmed bands, the band originating from the OH group of alginate was also noticed in the spectrum of oil-loaded Ca-alginate beads ( Figure 5 d).…”

Section: Resultsmentioning

confidence: 99%

Ultrasound-Assisted Extraction of Carotenoids from Orange Peel Using Olive Oil and Its Encapsulation in Ca-Alginate Beads

Gajić

Gajić²,

Došić

2021

Biomolecules

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The paper was aimed at developing an ultrasound-assisted extraction of carotenoids from orange peel using olive oil as a solvent. A central composite design was used to define the optimal conditions for their extraction. Under the optimal conditions (extraction time of 35 min, extraction temperature of 42 ℃, and a liquid-to-solid ratio of 15 mL/g), the experimental and predicted values of carotenoid content were 1.85 and 1.83 mg/100 g dry weight, respectively. The agreement of these values indicated the adequacy of the proposed regression model. The extraction temperature only had a negative influence on carotenoid content. The impact of extraction parameters on the carotenoid content was decreased according to the following order: extraction time, liquid-to-solid ratio, and extraction temperature. Ca-alginate beads were prepared using the extrusion process to increase the stability and protect the antioxidant activity of olive oil enriched with carotenoids. The encapsulation efficiency and particle mean diameter were 89.5% and 0.78 mm, respectively. The presence of oil extract in Ca-alginate beads was confirmed by Fourier-transform infrared spectroscopy. The antioxidant activity of the oil enriched with carotenoids before and after encapsulation in the alginate beads was determined according to the DPPH assay.

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“…The main results obtained by using edible oils (vegetable oil as mentioned by the authors) have shown average extraction yields between 60% and 90% (Goula et al., 2017). For the recovery of carotenoids from different kinds of food matrices, some recent studies have reported high extraction efficiencies using edible oils, namely, sunflower, flaxseed, and groundnut oil (Baria, Upadhyay, Singh, & Malhotra, 2019; Li, Fabiano‐Tixier, Tomao, Cravotto, & Chemat, 2013; Ordóñez‐Santos et al., 2015). Recently, it was performed a simple and fast method of carotenoids’ extraction from the Amazonian Bactris gasipaes waste using sunflower oil assisted by applying ultrasonic homogenization technique (operational conditions: 400 W, 40 kHz, R (S/L) of 0.16, 5 min).…”

Section: (Solid–liquid) Extraction Of Natural Pigments From Biomassmentioning

confidence: 99%

Insights on the use of alternative solvents and technologies to recover bio‐based food pigments

Mesquita

Martins

Pisani

et al. 2020

Comp Rev Food Sci Food Safe

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This review will discuss, under the Circular Economy and Biorefinery concepts, the performance of the alternative solvents in the downstream process to recover natural pigments in a more sustainable way. Conventionally, pigments marketed on an industrial scale are produced through chemical synthesis by using petroleum derivatives as the main raw material. Also, the current production chain of the synthetic dyes is linear, with no solvent recycling and waste generation. Thus, the most promising processes of extraction and purification of natural pigments and strategies on the polishing of the solvents are here reviewed. In this review, the use of alternative solvents, namely, ionic liquids, eutectic solvents, aqueous solutions of surfactants, and edible oils, for recovering natural pigments was reviewed. Works discussing higher extraction yields and selectivity, while maintaining the stability of the target pigments, were reported. Also, a panorama between Sustainability and Circular Economy prospection was discussed for better comprehension of the main advances in the field. Behind the analysis of the works published so far on the theme, the most important lacunas to overcome in the next years on the field were pointed out and discussed. Also, the future trends and new perspectives to achieve the economic viability and sustainability of the processes using alternative solvents will be scrutinized.

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Optimization of ‘green’ extraction of carotenoids from mango pulp using split plot design and its characterization

Cited by 40 publications

References 32 publications

Enrichment of sunflower oil with β‐carotene from carrots: Maximization and thermodynamic parameters of the β‐carotene extraction and oil characterization

Enrichment of sunflower oil with β‐carotene from carrots: Maximization and thermodynamic parameters of the β‐carotene extraction and oil characterization

Ultrasound-Assisted Extraction of Carotenoids from Orange Peel Using Olive Oil and Its Encapsulation in Ca-Alginate Beads

Insights on the use of alternative solvents and technologies to recover bio‐based food pigments

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