Optimization of microwave-assisted extraction of polysaccharide from Psidium guajava L. fruits

Arasi, Michael Antony Samy Amutha Gnana; Rao, Manchineela Gopal; Bagyalakshmi, J

doi:10.1016/j.ijbiomac.2016.05.039

Cited by 26 publications

(6 citation statements)

References 8 publications

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“…The findings suggest that the extraction process has the potential to disrupt the structure of plant tissue, hence increasing the reactivity of the extraction site. This enhanced reactivity is achieved through the combined use of ultrasonic cavitation and microwave irradiation, as demonstrated by Arasi et al [31]. The observed pattern can be attributed to the effects of sonic cavitation on the surface of plant cells.…”

Section: Content Of Antioxidant Compoundsmentioning

confidence: 83%

Elucidation of antioxidant compounds recovery capacity from “Cam” purple rice bran by different sustainable extraction techniques

Loan,

Vinh,

Tai

2024

J App Biol Biotech

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“Cam” rice is a pigmented rice with the purple color that was well known as local cultivar in Tien Giang province (Vietnam). The bran of this rice is usually not properly used; however, it contains rich antioxidants that could be utilized for demanding healthy and nutritional foods. This study is aimed to study the different green and sustainable extraction methods for rice bran’s antioxidants, including microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), ultrasound followed by microwave (U+MAE), microwave followed by ultrasound (M+UAE), and conventional method as the control. The results showed that high extraction efficiency was found when Cam rice bran was extracted with the aid of sustainable extraction techniques such as sonication or microwave. The study also reported that dual synergistic-assisted extraction presented a higher content of bioactive compounds and their antioxidant activities compared with single-assisted extraction. In addition, U+MAE was shown to have a higher capacity to extract and maintain antioxidant activities than M+UAE. This study provides the fundamental information for further application and optimization process of extract of antioxidant compounds from Cam rice bran, as source of antioxidant and nutraceutical ingredient.

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Section: Content Of Antioxidant Compoundsmentioning

confidence: 83%

Elucidation of antioxidant compounds recovery capacity from “Cam” purple rice bran by different sustainable extraction techniques

Loan,

Vinh,

Tai

2024

J App Biol Biotech

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“…However, its extraction process is time-consuming and low in yield [25] . In contrast, physical-assisted extraction methods, such as pressurized hot water extraction (PHWE), ultrasonic-assisted extraction (UAE) and microwave-assisted extraction (MAE), can extract polysaccharides more efficiently and increase the yield of sea buckthorn crude polysaccharides while ensuring environmental protection [26][27][28][29][30][31] . Nevertheless, care should be taken to control a reasonable temperature range, as high temperature may lead to degradation of polysaccharides, leading to a lower extraction yield.…”

Section: Extraction Methodsmentioning

confidence: 99%

Prospects of sea buckthorn ( Hippophae rhamnoides L.) polysaccharides: preparation, structural characterization, and bioactivities diversity

Shi,

Wu,

Han

et al. 2024

Food Science and Human Wellness

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Sea buckthorn (Hippophae rhamnoides L.) is a natural homologous substance of medicine and food. Polysaccharide, as one of its primary active components, has very superior biological activity and can be used as a dietary supplement for functional foods, with good commercial prospects. Although initial progress has been made in the study of sea buckthorn polysaccharides, related studies have been fragmented and lacked systematic and generalization. This manuscript presents a critical analysis and systematic summary of the extraction and purification methods, structural characterization and physicochemical properties, biological activity and potential mechanisms, and structure-activity relationships of sea buckthorn polysaccharides. Accumulating evidence has indicated that sea buckthorn polysaccharides, which were widely prepared by water extraction and column chromatography purifications, exhibited exhibit superior biological activities in vitro and in vivo, including antioxidant, immunomodulatory, anti-inflammatory, hepatorenal protective, antibacterial, antiviral, and prebiotic activities. After analysis, it was concluded that there is a correlation between the relevant activities of sea buckthorn polysaccharides and that the structure of sea buckthorn polysaccharides has a great influence on their biological activity. We reviewed the challenges and limitations of sea buckthorn polysaccharides, summarized the critical aspects, and provided suggestions for potential breakthroughs in the research and application of sea buckthorn polysaccharide.

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“…In India, the guava processing industry is progressing and developing expertise in manufacturing various guava-related products [15]. Efforts are being made through different industrial initiatives and research to improve the quality of guava products, leading to increased demand and preference in the market [16].…”

Section: Review Articlementioning

confidence: 99%

Revolutionizing Guava Food Processing: A Fresh Perspective

Vikram,

Gautam,

Tondihal

et al. 2024

IJECC

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This study investigates the contemporary shift in guava processing paradigms, capitalizing on technological advancements, sustainable practices and value addition. Exploring novel methods, the research aims to revolutionize traditional guava processing by enhancing efficiency, quality and sustainability. Through the integration of cutting-edge techniques, the article envisions a transformative era in guava processing, fostering advancements in production and product utilization. This innovative approach responds to consumer demands for healthier, sustainable choices, promising a future in guava processing that aligns with dynamic global culinary preferences.

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Optimization of microwave-assisted extraction of polysaccharide from Psidium guajava L. fruits

Cited by 26 publications

References 8 publications

Elucidation of antioxidant compounds recovery capacity from “Cam” purple rice bran by different sustainable extraction techniques

Elucidation of antioxidant compounds recovery capacity from “Cam” purple rice bran by different sustainable extraction techniques

Prospects of sea buckthorn ( Hippophae rhamnoides L.) polysaccharides: preparation, structural characterization, and bioactivities diversity

Revolutionizing Guava Food Processing: A Fresh Perspective

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