Surfactant-assisted enzymatic extraction of piperine from Piper nigrum L

Abstract

Surfactant-assisted enzymatic hydrolysis was used to extract the flavor compounds from piper nigrum L. The extraction conditions were optimized through orthogonal and single-factor experiments. The extracted piperine content, measured with High-Performance Liquid Chromatography (HPLC) and UV spectrophotometric, was used as experimental index. The optimized conditions were as follows: the amount of cellulase, neutral protease and surfactant (sodium stearoyl lactylate) addition was 0.08%, 0.1% and 0.4% (w/w) respectively. The solid-liquid ratio was 1:5 (g/mL), the enzymolysis temperature and time were 60°C and 4 h, and the granularity was less than 10 mesh. Under these conditions, the content of the extracted piperine was 4.54% (UV spectrophotometric) and 4.42% (HPLC), respectively. Meanwhile, the mechanisms of the enzymatic reaction, as well as the role of the surfactant in enzymatic hydrolysis process were discussed.

Preparation of <i>Piper nigrum</i> Microcapsules by Spray Drying and Optimization with Response Surface Methodology

“…3.1 Microencapsulation efficiency and its condition optimization The experimental results reported in our previous work indicated that surfactant-assisted enzymatic hydrolysis could promote the effective release of piperine in Piper nigrum. For the composition of the emulsion, the content of the extracted piperine markedly increased from 0.14％ to 4.42％ (HPLC) , from 0.16％ to 4.54％ (UV spectrophotometric) , respectively 17) . With the enhancement of the enzymatic hydrolysis, the content of piperine in the core material (enzymolysis solution) was greatly increased, so that the active ingredients of Piper nigrum were distributed in a large amount in the emulsion and the prepared microcapsules contain more piperine, which greatly preserved the original ingredients and the biological activities of Piper nigrum.…”

“…Our previous work has shown that enzymatic hydrolysis can increase the extraction efficiency of piperine from Piper nigrum 17) . Therefore, enzymatic hydrolysate containing Piper nigrum flavor compounds was as the core material.…”

Innovative Green Approach for Extraction of Piperine from Black Pepper Based on Response Surface Methodology

“…The yields of piperine were determined in order to select the most effective NADES for piperine extraction. We used a UV-Vis spectrophotometer to evaluate the yield of piperine, which is one of the most abundant bioactive compounds in black pepper, with absorbance at 345 nm [26,44].…”

“…Extraction of bioactive compounds from seeds, e.g., polyphenols and flavonoids using NADES coupled with UAE has been reported [21][22][23]. The extraction, isolation, characterization, and biological properties of piperine from pepper fruits including Piper nigrum L. and Piper longum have also been studied [24][25][26]. This broad research has led to significant advances in the discovery of pharmacological activities with therapeutic potential and significant drug-like properties of piperine [27].…”

Molecular and pharmacological aspects of piperine as a potential molecule for disease prevention and management: evidence from clinical trials

“…This accelerates the extraction, while the addition of the surfactant promotes enzymatic hydrolysis by affecting the process of adsorption and desorption of enzymes from the substrate. This could reduce the inefficient adsorption of the enzyme, leading to its inactivation due to which an increase in the yield of piperine from 0.14 to 4.42% through HPLC is observed in surfactant-assisted enzymatic extraction of piperine [ 29 ]. In microwave-assisted extraction (MAE), the microwave power and extraction temperature are two important factors to be considered seriously as the extraction yield increases proportionally to the power increase until the increase becomes insignificant or the yield declines.…”