Optimization of Sonication Parameters to Produce a Cashew Apple Bagasse Puree Rich in Superoxide Dismutase

Abstract

The effects of ultrasound processing parameters on the extraction of antioxidative enzymes and a toxicity assessment of cashew apple bagasse puree were investigated. Ultrasound directly affects the formation of reactive oxygen species such as H2O2, and consequently, superoxide dismutase, catalase, and ascorbate peroxidase activities. S.O.D. activity increased up to 280% after U.S. processing at 75 W/cm2, 1:3 bagasse: water ratio, and 10 min compared to non-processed bagasse. Therefore, the effect of ultrasound in delaying browning could be correlated to the enhanced antioxidant enzyme activity and decrease in peroxidase activity. At center point conditions (226 W/cm2, 1:3 bagasse: water ratio; 6 min), a decrease of 20% and 50% on POD and PPO activities was observed, respectively. No significant acute toxicity or protective effect was observed in unprocessed and sonicated cashew apple bagasse. Although cashew bagasse processed at 75 W/cm2 prevented nauplii death after 24 h of exposure, this data cannot assure the protective effect once the number of dead nauplii on 100 μg/mL was similar. However, these data indicate a possible protective effect, especially in higher cashew bagasse concentrations. The results suggest that sonicated cashew apple bagasse puree, a coproduct obtained from a traditional valued fruit in Brazil, may be used as a source of antioxidative enzymes, which further has great importance in therapeutics.

Optimizing Fucoidan Encapsulation in a W1/O/W2 Double Emulsion through an Ultrasound-Assisted Process and Response Surface Methodology

“…This is the argument with the study of Al-Maqtari et al 33 that found that increasing SA beyond the optimum value had an adverse effect on the stability of oil-inwater emulsions. In the study by Chedde et al, 34 the stability of the coconut milk emulsion was increased with longer sonication treatment time, resulting in an improved emulsion stability index (ESI).…”

“…Applying ultrasound at specified settings enhanced the activity of antioxidative enzymes, including superoxide dismutase, catalase, and ascorbate peroxidase, resulting in a reduction in the peroxide value. 34,35 The impact of process parameter on AOA and PV (Supporting Information Figures S1−S3) found that sonication time and amplitude increased the antioxidant activity while reducing the peroxide value. The reason for this increase in sonication amplitude for the preparation of emulsion leads to increased levels of agitation, resulting in cavity collapse and ultimately leading to reduction instability of the structure of the antioxidant agent.…”

Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace

“…Although there is little research about the use of ultrasound technology for extracting phenolic compounds [ 27 , 28 ], it has been applied previously to apple pomace with other aims such as isolating xyloglucans [ 29 ], or extracting pectin [ 30 ]. Further, ultrasound technology for optimizing the extraction of bioactive compounds has been performed by other authors in other matrices such as eggplant [ 31 ], orange peel [ 32 ], tangerine [ 33 ], cashew apple bagasse [ 34 ] or onion leaves [ 35 ].…”