Optimization of Vacuum-Microwave-Assisted Extraction of Natural Polyphenols and Flavonoids from Raw Solid Waste of the Orange Juice Producing Industry at Industrial Scale

Petrotos, Konstantinos; Giavasis, Ioannis; Gerasopoulos, Konstantinos; Mitsagga, Chrysanthi; Papaioannou, Chryssoula; Gkoutsidis, Paschalis

doi:10.3390/molecules26010246

Cited by 23 publications

(8 citation statements)

References 42 publications

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“…The other two aqueous extracts were derived from the Punica granatum (pomegranate) juice pomace and from Citrus sinensis (L.) (orange) juice pomace, which are the solid by-products of the pomegranate and orange juice industry, respectively. Before obtaining the pomegranate and orange pomace aqueous extracts by "green" vacuum microwave extraction, the two extraction processes were optimized by a novel method, which has been described previously [22,23]. The two initial optimized extracts from pomegranate and orange pomace were treated with reverse osmosis at ambient conditions (temp 25 • C) under pressure of 26 bars, in order to achieve a 5-fold concentration of each extract.…”

Section: Preparation Of Novel Olive Pomegranate and Orange Extracts A...mentioning

confidence: 99%

“…In the present study, polyphenol-rich extracts of OMW, orange and pomegranate peel were combined in different ratios and encapsulated into lyophilized powders, with the scope of utilizing simultaneously the main byproducts of three large agricultural industries and also enhancing the already documented antimicrobial activity of encapsulated olive polyphenols [5,12], by a potential synergistic affect with pomegranate and/or orange pulp extracts, which can also be rich phenols and flavonoids, especially after appropriate optimization of extraction conditions [22,23].…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

2021

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Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilization, their antimicrobial activity and potential synergistic effects were evaluated in vitro and in food samples against foodborne pathogenic and spoilage bacteria and fungi. The Minimum Inhibitory of the tested bacteria was 7.5% or 10%, while fungi were inhibited at a concentration of 10% or above. The optical density of bacterial and yeast cultures was reduced to a different extent with all tested antimicrobial powders, compared to a control without antimicrobials, and mycelium growth of fungi was also restricted with extracts containing at least 90% olive extract. In food samples with inoculated pathogens and spoilage bacteria and fungi, the 100% olive extract was most inhibitory against E. coli, S. typhimurium, and L. monocytogenes in fresh burger and cheese spread samples (by 0.6 to 1.8 log cfu/g), except that S. typhimurium was better inhibited by a 90% olive and 10% pomegranate extract in burgers. The latter extract was also the most effective in controlling the growth of inoculated fungi (Aspergillus niger, Penicillium italicum, Rhodotorula mucilaginosa) in both yogurt and tomato juice samples, where it reduced fungal growth by 1–2.2 log cfu/g at the end of storage period. The results demonstrate that these novel encapsulated extracts could serve as natural antimicrobials of wide spectrum, in order to replace synthetic preservatives in foods and cosmetics.

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Section: Preparation Of Novel Olive Pomegranate and Orange Extracts A...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

2021

Self Cite

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“…A possible explanation for this phenomenon might be that the increase in the ethanol proportion in the extraction solvent will gradually reduce the solvent polarity (Butsat and Siriamornpun 2016). Furthermore, a high concentration of ethanol may hold back the dissolution of polyphenols, thereby affecting the extraction yield (Bouras et al 2015;Ghaffar et al 2020;Petrotos et al 2021). In consideration to the limitation of the ethanol proportion, a 60% to 80% (v/v) ethanol concentration was used as the optimal range for the Plackett-Burman experiment.…”

Section: Analysis Of the Singal Factor And Plackett-burman Experimental Resultsmentioning

confidence: 99%

“…Microwave-assisted extraction is one of the advanced methods of extraction, which has been increasingly applied for the extraction of bioactive compounds. When compared with the traditional heat reflux extraction method, microwave-assisted extraction is more efficient in many cases and has many advantages, including a strong penetrating force, high selectivity, shorter extraction time, reduced solvent consumption, and a higher yield with a high quality of the targeted compound (Routray and Orsat 2012;Routray and Orsat 2014;Odabas and Koca 2021;Petrotos et al 2021). Many reports have been published on the application of microwave-assisted extraction of secondary metabolites from plants (Zhong et al 2016;Alara et al 2019;Alirezalu et al 2020;Carbone et al 2020;Chaves et al 2020;Yadav et al 2020;Kaanin-Boudraa et al 2021).…”

Section: Introductionmentioning

confidence: 99%

Microwave-assisted extraction of flavonoids from Phyllostachys heterocycla leaves: Optimization, mechanism, and antioxidant activity in vitro

Qin

et al. 2021

BioRes

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Flavonoids were extracted from Phyllostachys heterocycla leaves by adopting microwave-assisted extraction technology. Based on the single factor experiment and Plackett-Burman design results, the extraction process of flavonoids was further optimized using the response surface methodology. The optimum conditions were as follows: an ethanol concentration of 78.1%, an extraction time of 24.9 min, and a microwave power of 559 W. Under these conditions, the extraction yield of flavonoids was 4.67%, which was in close proximity to the predicted value (4.70%) and higher than the extraction yield from traditional Soxhlet extraction (3.35%). Moreover, the possible extraction mechanisms of these two extraction methods were further derived to explain why the microwave-assisted extraction of flavonoids was more efficient compared with traditional Soxhlet extraction. Ultimately, the antioxidant activities in vitro of flavonoids from Phyllostachys heterocycla leaves were evaluated via DPPH and ABTS radical scavenging assay. The flavonoids from Phyllostachys heterocycla leaves exhibited excellent antioxidant activities in vitro and Phyllostachys heterocycla leaves could be a new natural source for developing antioxidants. Overall, the findings of this research could provide a theoretical reference for the further comprehensive development and utilization of bamboo resources.

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“…As well as extracting hydrophilic compounds such as polyphenols [ 46 ], the use of MWAE has also been used to obtain essential oils. This procedure dramatically reduces the extraction time (minutes rather than hours) and solvent amounts, lowers the energy consumption and costs, and increases the essential oil yields in comparison with conventional procedures (hydrodistillation) [ 30 ].…”

Section: Isolation Of Bioactive Agents From Botanical Sourcesmentioning

confidence: 99%

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

Domínguez¹,

Pateiro²,

Munekata³

et al. 2021

Molecules

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The development of plant-based functional food ingredients has become a major focus of the modern food industry as a response to changes in consumer attitudes. In particular, many consumers are switching to a plant-based diet because of their concerns about animal-derived foods on the environment, human health, and animal welfare. There has therefore been great interest in identifying, isolating, and characterizing functional ingredients from botanical sources, especially waste streams from food and agricultural production. However, many of these functional ingredients cannot simply be incorporated into foods because of their poor solubility, stability, or activity characteristics. In this article, we begin by reviewing conventional and emerging methods of extracting plant-based bioactive agents from natural resources including ultrasound-, microwave-, pulsed electric field- and supercritical fluid-based methods. We then provide a brief overview of different methods to characterize these plant-derived ingredients, including conventional, chromatographic, spectroscopic, and mass spectrometry methods. Finally, we discuss the design of plant-based delivery systems to encapsulate, protect, and deliver these functional ingredients, including micelles, liposomes, emulsions, solid lipid nanoparticles, and microgels. The potential benefits of these plant-based delivery systems are highlighted by discussing their use for incorporating functional ingredients into traditional meat products. However, the same technologies could also be employed to introduce functional ingredients into plant-based meat analogs.

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Optimization of Vacuum-Microwave-Assisted Extraction of Natural Polyphenols and Flavonoids from Raw Solid Waste of the Orange Juice Producing Industry at Industrial Scale

Cited by 23 publications

References 42 publications

Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

Microwave-assisted extraction of flavonoids from Phyllostachys heterocycla leaves: Optimization, mechanism, and antioxidant activity in vitro

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products

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