Optimizing the antioxidant biocompound recovery from peach waste extraction assisted by ultrasounds or microwaves

Plazzotta, Stella; Ibarz, Raquel; Manzocco, Lara; Martı́n-Belloso, Olga

doi:10.1016/j.ultsonch.2019.104954

Cited by 78 publications

(48 citation statements)

References 41 publications

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“…Thus, UAE proved to be energy efficient. Present result is in agreement with the results reported by Chen et al (2018 ) and Plazzotta et al (2020 ). These investigations used Orthosiphon stamineus fruit, citrus peel and peach waste as matrix for the UAE.…”

Section: Resultssupporting

confidence: 94%

“…Both UAE and MAE generates significant amount of heat during extraction in short time leads to better solubility of extractants and better extraction ( Plazzotta, Ibarz, Manzocco, & Martín-Belloso, 2020 ; Saikia, Mahnot, & Mahanta, 2016 ). Yansheng et al (2011 ) reported neither particle size nor solid to solvent ratio influence the extraction efficiency but variation in microwave power influenced the extraction of lactones from Ligusticum chuanxiong .…”

Section: Resultsmentioning

confidence: 99%

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Inulin from Pachyrhizus erosus root and its production intensification using evolutionary algorithm approach and response surface methodology

Sarkar

Bhowmik

Kundu

et al. 2021

Carbohydrate Polymers

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Highlights The ultrasound assisted extraction of inulin from Pachyrhizus erosus roots. Compared with microwave assisted and conventional extraction technique. Optimization the extraction by RSM and genetic algorithm. Purity profiling and degree of polymerization of extracted inulin. Significant prebiotic activity recorded using Lactobacillus fermentum .

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Section: Resultssupporting

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Inulin from Pachyrhizus erosus root and its production intensification using evolutionary algorithm approach and response surface methodology

Sarkar

Bhowmik

Kundu

et al. 2021

Carbohydrate Polymers

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“…MW application increased anthocyanin extraction from peach pomace by up to 26-fold compared to control extraction. However, the intensification of microwave power (180–900 W) drastically and progressively reduced anthocyanin extraction yields, while irradiation time (10–50 s) had the opposite effect [ 127 ]. Higher anthocyanin yield was also found in MW-treated black carrot pomace compared to conventional (133%) and US (24.12%) extractions.…”

Section: Innovative Processes For Anthocyanin Extraction From Agri-food By-productsmentioning

confidence: 99%

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

et al. 2021

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Anthocyanins are naturally occurring phytochemicals that have attracted growing interest from consumers and the food industry due to their multiple biological properties and technological applications. Nevertheless, conventional extraction techniques based on thermal technologies can compromise both the recovery and stability of anthocyanins, reducing their global yield and/or limiting their application in food systems. The current review provides an overview of the main innovative processes (e.g., pulsed electric field, microwave, and ultrasound) used to recover anthocyanins from agri-food waste/by-products and the mechanisms involved in anthocyanin extraction and their impacts on the stability of these compounds. Moreover, trends and perspectives of anthocyanins’ applications in food systems, such as antioxidants, natural colorants, preservatives, and active and smart packaging components, are addressed. Challenges behind anthocyanin implementation in food systems are displayed and potential solutions to overcome these drawbacks are proposed.

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“…So, the antioxidant biocompound recovery from peach waste extraction assisted by microwaves or US was investigated by Plazzotta, et al . [44] US and microwave can assist the extraction of peach waste BC and US develop higher energy in a larger time than microwaves.…”

Section: Peach Juice (Pej)mentioning

confidence: 99%

Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review

Salehi

2020

International Journal of Food Properties

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In recent years, the consumers' demands for fruit and vegetable juices (FVJ), such as higher nutritive values, minimal processing and high quality have been growing rapidly. Sonication is considered as non-thermal food processing technology and it has gained considerable attention because of its capacity to keep original freshness and nutritional contents in foods, with minor energy utilization and high sensory acceptability, compared to the conventional heat treatment. This review summarized the effect of ultrasound (US) on the physical and chemical parameters, color change, rheological behavior (RB), bioactive compounds (BC) and sensorial properties of apple, citrus, grape, kiwifruit, melon, peach, pineapple, and tomato juices. US processing can be applied in FVJ industry to improve physicochemical properties (i.e., physical stability, changes particle size, and modifying color attributes and turbidity), RB (i.e., texture, viscosity, and consistency), antioxidant properties, emulsifying capacity, microbial and enzymatic stability, and inactivation (i.e., pectinmethylesterase (PME), polyphenol oxidase , and polygalacturonase) of juices. US has positive impact on nutritional status and sensory acceptance of juices as it enhanced the functional properties of FVJ. The rheological properties (RP) of juices including shear stress, apparent viscosity (AV), storage and loss modulus increases with the rise of US time. Therefore, US treatment can be an alternative to thermal treatment to obtain FVJ with high nutritional quality and good sensorial attributes.

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Optimizing the antioxidant biocompound recovery from peach waste extraction assisted by ultrasounds or microwaves

Cited by 78 publications

References 41 publications

Inulin from Pachyrhizus erosus root and its production intensification using evolutionary algorithm approach and response surface methodology

Inulin from Pachyrhizus erosus root and its production intensification using evolutionary algorithm approach and response surface methodology

Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

Physico-chemical properties of fruit and vegetable juices as affected by ultrasound: a review

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