Ultrasound‐assisted extraction of red beet pigments (
            <i>Beta vulgaris</i>
            L.): Influence of operational parameters and kinetic modeling

Silva, João Paulo Prenhaca; Barros, Beatriz Cervejeira Bolanho; Stevanato, Natália; Massa, Thainara Bovo; Silva, Camila da

doi:10.1111/jfpp.14762

Cited by 22 publications

(22 citation statements)

References 58 publications

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“…The extraction of anthocyanins and anthraquinones from different fruits and plants assisted by ultrasound was reported by researchers from Chile, Southern Brazil and Argentina [174] , [175] , [176] , [177] , [178] , [179] , [180] , [181] . Alcoholic or hydroalcoholic solutions were commonly utilized as extractants of anthocyanins due to their hydrophilicity [182] .…”

Section: Ultrasound-assisted Analytical Methodsmentioning

confidence: 96%

“…citric acid solution USB 200 W(Q5.9/37A Eco-Sonics) 45 min 70 ◦C, 180 bar Complementary method for PLE [179] Anthocyanins Blackthorn UAE ES: ethanol/water The powdered epicarp samples (2.5 g) were placed in a reactor (QSonica sonicators, model CL-334, 40 kHz) with 50 mL of ES acidified with citric acid (pH = 3), and extracted maintaining the S/L constant at 50 g/L. The extraction capability of UAE is attributed to mechanical and cavitation phenomena, which lead to cells’ disruption, particle size reduction, and enhanced mass transfer across the cell membrane [180] Betalains Red beet (Beta vulgaris L.) UAE ES: water USB (Ultronique, Q 5.9/40A) the samples and the solvent, in a solvent/sample ratio of 25 mL/g, were sonicated for 30 min at 30 °C Acoustic cavitation substantially reduced extraction time [181] Curcuminoids Curcurcuma longa UAE ES: NADES (FCH) 5 g of sample, solid components of FCH and water, sonicated (UP) by means of cycles (20 s on, 10 s off) at 91 W of power (70% of amplitude), during 3.40 min 20 kHz [184] Curcuminoids Curcurcuma longa UAE ES: DES-based menthol and cholinium chloride The samples (dried and ground) were individually mixed in ES in a 1:20 ratio (w/w) and packed in dark bottles. The mixtures were immersed in an USB at 50 to 60 Hz (FS30D, Fisher Scientific Co.).…”

Section: Ultrasound-assisted Analytical Methodsmentioning

confidence: 99%

See 1 more Smart Citation

The use of ultrasound in the South Cone region. Advances in organic and inorganic synthesis and in analytical methods

Fiego

Lorenzetti

Silbestri

et al. 2021

Ultrasonics Sonochemistry

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Section: Ultrasound-assisted Analytical Methodsmentioning

confidence: 96%

Section: Ultrasound-assisted Analytical Methodsmentioning

confidence: 99%

The use of ultrasound in the South Cone region. Advances in organic and inorganic synthesis and in analytical methods

Fiego

Lorenzetti

Silbestri

et al. 2021

Ultrasonics Sonochemistry

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“…Furthermore, US can be an interesting tool in pigments extraction. A study conducted by Silva, Bolanho, Stevanato, Massa, and da Silva (2020) investigated the extraction of betalains from red beet ( Beta vulgaris L.) by an US‐assisted process using water as solvent. Results indicated thermal susceptibility of the target compounds, stablishing the need of mild conditions (30°C/30 min) to extraction procedures.…”

Section: Ultrasound In the Food Industrymentioning

confidence: 99%

What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications

Arruda

Vieira

Silva

et al. 2021

J Food Process Engineering

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Ultrasound is a promising technology that emerges as a sustainable and low‐cost alternative to conventional food processing. Various advantages are related to this technology, including the improvement of food quality, maintenance of food preservation, reduced processing time, and monitoring of food processes. Despite the extensive knowledge about ultrasonic technologies, it is continually updated, and new applications are constantly discovered. Reported results show that ultrasound can be applied, alone or in assisted conditions, to several food matrices, such as meats, fresh products, juices, cereals, and fermented products. However, its use still presents some challenges that include the difficulty of large‐scale applications. Recent studies evidenced current prospects for ultrasound technology, especially by improving novel food processes, such as depolymerization, extraction, emulsion production, and even assisting the removal of pesticides in fresh foods. This review summarizes the main applications and strategies of ultrasound technology in food processing. In addition, the challenges and future perspectives of this technology are also updated. Practical applications Ultrasound is a widespread technology in food processing, and a great number of applications have been attributed to ultrasound in last decades. This low‐cost alternative offers several advantages, such as reduction in time processing (e.g., elimination of process steps), enhanced efficiency, better attributes to different food products, also, its nondestructive nature allows the retention of product characteristics (textural, nutritional, and sensorial aspects). All these properties made ultrasound an interesting tool for improving food shelf life. Recently, new ultrasound utilities had been discovered, especially in association other processing techniques. An update on ultrasound applications is currently required, providing further essential scope for industrial implementation of ultrasound (i.e., processing operations, food matrix, benefits, limitations).

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“…Antioxidants are divided into two main groups: natural and synthetic (Bera et al, 2006). Butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), and propyl gallate (PG) are the most commonly used synthetic antioxidants, which have many detrimental effects, including difficulty in being metabolized, toxicity, and carcinogenicity, interference in the synthesis and activity of enzymes, adhesion, and damage to nucleic acids (Śpitalniak-Bajerska et al, 2018). However, the use of natural antioxidants is expanding in the world.…”

Section: Introductionmentioning

confidence: 99%

“…One of the ways to increase the oxidative stability of edible oils is to use antioxidant extracts of various plants, whose beneficial results have been reported in many researches (Roshanpour et al, 2021). The antioxidants allowed to be used in edible oils include carotenoids, ascorbic acid, and tocopherol, which are more accepted by consumers than the synthetic ones, and elevate the nutritional value of edible oils without the need for safety experiments (Sharma et al, 2019;Śpitalniak-Bajerska et al, 2018). The applications of soybean oil are limited as it is unsaturated and prone to oxidation, often leading to rancid odors.…”

Section: Introductionmentioning

confidence: 99%

Investigation of the antioxidant effect of red quinoa ( Chenopodium formosanum Koidz) carotenoid extracted on the oxidative stability of soybean oil

Alkami

Kenari

Farahmandfar

et al. 2022

Food Processing Preservation

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The purpose of this work was ultrasound‐assisted extraction of red quinoa carotenoid, and antioxidant effect of the purified carotenoid on soybean oil stability was compared with that of commercial carotenoid. Red quinoa carotenoid was extracted using 50 ml ethanol as the solvent in an ultrasonic bath at 45 ± 1°C and 20 kHz for 3 min. After the carotenoid purification, its effect on the oxidative stability of soybean oil was compared with that of commercial β‐carotene during 8 days of storage at 60°C. Peroxide value (PV), conjugated diene value (CV), thiobarbituric acid (TBA) value, and color parameters were measured. 100 mg/kg of the commercial and natural carotenoids was the best concentration to decrease the TBA value during the 8 days of storage, compared with the other concentrations (200 and 300 mg/kg). On the last day, the samples containing 100 mg/kg of the commercial and natural carotenoids had the lowest CV, and TBA value, and lowest PV was in samples containing 200 mg/kg. In addition, the lowest PV (7.8 meq/kg) was obtained on the eighth day, owing to the performance of β‐carotene at 200 mg/kg, while the samples free of the carotenoids had the highest PV, CV, and TBA value. The samples containing the commercial antioxidant had higher b* values than those with the natural antioxidant because the commercial β‐carotene was yellower than the natural carotenoid. The samples containing the commercial carotenoid had lower a* values than those containing the natural one. Carotenoid extracted from red quinoa could influence the oxidative stability of soybean oil. Practical applications The oxidation of fats and oils can be inhibited by using natural and synthetic antioxidants. Antioxidants, which are considered food additives, are used in the food industry to extend the shelf‐life and prevent the oxidation and degradation of edible oils. The legally allowed antioxidants to be used in edible oils are carotenoids, ascorbic acid, and tocopherol, which are more accepted by consumers than synthetic ones. Red quinoa is a rich source of carotenoids with high antioxidant activity. In this work, high‐intensity ultrasound was used as a non‐thermal and non‐destructive method to improve the extraction rate and efficiency of carotenoids from red quinoa. This technique can be used extensively in the food industry with high economical efficiency.

show abstract

Ultrasound‐assisted extraction of red beet pigments ( Beta vulgaris L.): Influence of operational parameters and kinetic modeling

Cited by 22 publications

References 58 publications

The use of ultrasound in the South Cone region. Advances in organic and inorganic synthesis and in analytical methods

The use of ultrasound in the South Cone region. Advances in organic and inorganic synthesis and in analytical methods

What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications

Investigation of the antioxidant effect of red quinoa ( Chenopodium formosanum Koidz) carotenoid extracted on the oxidative stability of soybean oil

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