Towards a “dry” bio-refinery without solvents or added water using microwaves and ultrasound for total valorization of fruit and vegetable by-products

Jacotet-Navarro, Magali; Rombaut, Natacha; Deslis, S.; Fabiano‐Tixier, Anne‐Sylvie; Pierre, François-Xavier; Bily, Antoine; Chémat, Farid

doi:10.1039/c5gc02542g

Cited by 124 publications

(64 citation statements)

References 47 publications

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“…Therefore, in the experiment, no significant degradation was observed in the obtained fats and oils. From above results, UAAE can improve oil extraction yield, which could be due to a solubilization and degradation of macromolecules, such as fibers 46 , rather than degradation of other biologically active substances. 3.9 Up-scaling and Cost UAAE compared to Soxhlet extraction provides numerous advantages from an industrial point of view.…”

Section: Evaluation Of Ultrasonic Degradationmentioning

confidence: 84%

Ultrasonic-assisted Aqueous Extraction and Physicochemical Characterization of Oil from <i>Clanis bilineata</i>

Sun

Zhang

et al. 2018

J. Oleo Sci.

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Section: Evaluation Of Ultrasonic Degradationmentioning

confidence: 84%

Ultrasonic-assisted Aqueous Extraction and Physicochemical Characterization of Oil from <i>Clanis bilineata</i>

Sun

Zhang

et al. 2018

J. Oleo Sci.

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“…Although some reports indicate that long-time ultrasonic treatments, even with a cooling system to maintain the temperature, cause alteration on the bioactive compounds, probably due to competition between extraction and degradation of compounds (Saleh et al 2016). Thus, short sonication times are preferred for minimising this possible effect while simultaneously maintaining the green character of the extraction (Achat et al 2012;Jacotet-Navarro et al 2016). As commented before, x´kijit is a mostly unknown fruit; to the best of our knowledge, no scientific data on it have been generated.…”

Section: Resultsmentioning

confidence: 99%

Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel

Vega-Arroy¹,

Ruíz-Espinosa²,

Luna-Guevara³

et al. 2017

Czech J. Food Sci.

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The effect of different solvents and extraction methods on total anthoc yanins, phenolic compounds, and antioxidant capacity from x´kijit (renealmia alpinia Rottb. Maas) peels was evaluated. In order to evaluate the effect of solvents on the bioactive compounds extraction efficienc y and antioxidant capacity, a special cubic mixture design model was implemented with ethanol, methanol, and acetone as solvents and conventional (agitation – 1 and 6 h; Soxhlet – 2 and 4 h), novel (power ultrasound – 2.5 and 5 min) methods, and combination of extraction methods. Acceptable correla - tions between predicted and experimental data were obtained for total anthoc yanins ( r2 = 0.95), phenolic compounds (r2 = 0.78), and antioxidant capacity (r2 = 0.97), with methanol exhibiting the highest extraction yield of bioactive compounds and resultant antioxidant capacity. Although the extraction of total anthocyanins (82.2–85.8 mg cyanidine/ kg) and phenolic compounds (183.6–207.0 mg GAE/kg) was best carried out through Soxhlet, the ultrasonic treat- ment showed similar antioxidant capacity values (27.4–34.3 mg Trolox/kg) to those of 2-h Soxhlet. Moreover, a 5-min ultrasound pretreatment significantly increased (p < 0.05) phenolic compounds by 11, 21 and 12% when combined with agitation 1, 6, and 2-h Soxhlet treatments, respectively ; while the antioxidant capacity increased by 26, 48, and 22% for the same treatments. Ultrasound might be used as a valuable, green alternative procedure for improving the solvent extraction of bioactive compounds.

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“…In future studies, it is desirable to test these effects for other types of polyphenols. The potential towards the use of the UAE on a commercial scale for extraction of polyphenols from apple pomace has been demonstrated in the previous studies (Virot et al ., ; Pingret et al ., ; Jacotet‐Navarro et al ., ). We believe that the obtained laboratory‐scale results on extraction selectivity will help for the scale‐up of the UAE processes.…”

Section: Discussionmentioning

confidence: 97%

Effects of ultrasound treatment and concentration of ethanol on selectivity of phenolic extraction from apple pomace

Wang

Boussetta

Lebovka

et al. 2018

Int J of Food Sci Tech

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Summary The extraction of polyphenols from apple pomace was studied using ultrasound, ethanol/water mixtures and moderate temperatures, 20–37 °C. The extraction kinetics and extraction yields of catechin and total phenolic content (TPC) were evaluated at different times of ultrasound treatment (tu) and concentrations of ethanol (Ce). The highest extraction efficiency of TPC was observed at tu = 30 min, Ce = 50% and total extraction time of te = 60 min. The high selectivity of catechin extraction was demonstrated by analysing the relative content of catechin (R = Cc/TPC) in dependence of applied extraction protocol. The initial portions of extracts at small levels of TPC (≤50 mg per 100 DM) were richer in catechin content (R ≈ 15%–31%), whereas the last portions of extracts with high level of TPS were more exhausted in catechin (R ≈ 2%).

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Towards a “dry” bio-refinery without solvents or added water using microwaves and ultrasound for total valorization of fruit and vegetable by-products

Abstract: This study aims at total valorization of fruit and vegetable by-products, moving towards developing an original concept of “dry” bio-refinery (DBR).

Cited by 124 publications

References 47 publications

Ultrasonic-assisted Aqueous Extraction and Physicochemical Characterization of Oil from <i>Clanis bilineata</i>

Ultrasonic-assisted Aqueous Extraction and Physicochemical Characterization of Oil from <i>Clanis bilineata</i>

Effect of solvents and extraction methods on total anthocyanins, phenolic compounds and antioxidant capacity of Renealmia alpinia (Rottb.) Maas peel

Effects of ultrasound treatment and concentration of ethanol on selectivity of phenolic extraction from apple pomace

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