Ultrasound-homogenization-assisted extraction of polyphenols from coconut mesocarp: Optimization study

Yang, Jing; Li, Nana; Wang, Qianqian; Chang, Tao; Jiang, Huichuan

doi:10.1016/j.ultsonch.2021.105739

Cited by 34 publications

(15 citation statements)

References 33 publications

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“…Compared with traditional extraction methods, ultrasound-assisted extraction (UAE) can utilize the mechanical, cavitation and thermal effects of ultrasonic waves to overcome the weaknesses of traditional extraction and significantly improve the extraction efficiency with lower consumption [ 13 , 14 , 15 ]. Exactly, the propagation of ultrasonic mechanical thermal vibration contributes to the dissolution and diffusion of plant active ingredients [ 16 ]. The cavitation releases energy and generates instantaneous pressure and high temperature to cause the cell wall to be cracked, which prompts the contents that are directly dissolved and fully contacted with the solvent [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Ultrasonic-Assisted Extraction of Active Components and Antioxidant Activity from Polygala tenuifolia: A Comparative Study of the Response Surface Methodology and Least Squares Support Vector Machine

Chen

Zhang

et al. 2022

Molecules

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Dried roots of Polygala tenuifolia (YuanZhi in Chinese) are widely used in Chinese herbal medicine. These components in YuanZhi have significant anti-oxidation properties owing to high levels of 3,6’-disinapoylsucrose (DISS) and Polygalaxanthone III (PolyIII). In order to efficiently extract natural medicines, response surface methodology (RSM) and least squares support vector machine (LSSVM) were used for the modeling and optimization of ultrasound-assisted extraction of DISS and PolyIII together to determine the antioxidant activity of the extracts obtained from YuanZhi. For the optimal combination of the comprehensive yield of DISS and PolyIII (Y), the Box-Behnken design (BBD) was used to improve extraction time (X1), extraction temperature (X2), liquid–solid ratio (X3), and ethanol concentration (X4). The optimal process parameters were determined to be as follows: extraction time, 93 min; liquid–solid ratio, 40 mL/g; extraction temperature, 48 °C; and ethanol concentration, 67%. With these conditions, the predictive optimal combination comprehensive evaluation value is 13.0217. It was clear that the LS-SVM model had higher accuracy in predictive and optimization capabilities, with higher antioxidant activity and lower relative deviations values, than did RSM. Hence, the LS-SVM model proved to be more effective for the analysis and improvement of the extraction process.

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Section: Introductionmentioning

confidence: 99%

Optimization of Ultrasonic-Assisted Extraction of Active Components and Antioxidant Activity from Polygala tenuifolia: A Comparative Study of the Response Surface Methodology and Least Squares Support Vector Machine

Chen

Zhang

et al. 2022

Molecules

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“…Therefore, the combined extraction (HUAEo and UHAEo) has synergistic effect, which is more conducive to the extraction of active ingredients. Our previous study on the extraction of polyphenols from coconut mesocarp also showed that the combined extraction improved the yield of total phenols and total flavonoids, especially UHAEo (Yang et al, 2021).…”

Section: The Hae and Combined Extractionmentioning

confidence: 81%

“…Coincidentally, the PPO activity and TFC of coconut mesocarp The combined extraction (HUAEo and UHAEo) is more conducive to the release of phenolic compounds in peony by-product. gradually increased in HUAE and UHAE during 10 min, however, the TPC reached the maximum at 5 min (Yang et al, 2021). In addition, the PR-TFC was significantly higher than PL-TFC, while the PR-TPC was the opposite.…”

Section: The Hae and Combined Extractionmentioning

confidence: 87%

“…This high-speed shear force leads to cell disruption and the release of various active components, including polyphenol oxidase (PPO) in the cytoplasm. The PPO combines with phenols in the solution, resulting in the decomposition of polyphenols (Yang et al, 2021). Coincidentally, the PPO activity and TFC of coconut mesocarp The combined extraction (HUAEo and UHAEo) is more conducive to the release of phenolic compounds in peony by-product.…”

Section: The Hae and Combined Extractionmentioning

confidence: 99%

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Optimization of ultrasound-homogenization combined extraction of phenolics in peony roots and leaves

Wang

et al. 2022

Food Sci. Technol

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Paeonia ostii is the representative of oil-utilized peony, its roots (PR) and leaves (PL) are discarded as by-products, resulting in a waste of resources. The exploration of extraction process of active ingredients from PR/PL is beneficial to the comprehensive utilization. In this work, the optimum process of Ultrasound-Assisted Extraction (UAEo) of total flavonoids content (TFC) from PR and PL was determined by single factor and response surface methodology. The results showed that UAEo was 80 min, 1:5 g/mL, 250 W, 33.83 mg Rutin/g dw for PR and 60 min, 1:10 g/mL, 250 W, 25.85 mg Rutin/g dw for PL. Then, Homogenization-Assisted Extraction (HAE), Homogenization-Ultrasound-Assisted Extraction (HUAEo) and Ultrasound-Homogenization-Assisted Extraction (UHAEo) were further analyzed. The highest PR(PL)-TFC by HUAEo at homogenization 5 min was 49.58 ± 0.25 mg/g with an increase of 46.6% (33.02 ± 0.04 mg/g with an increase of 27.7%). The highest PR/PL-total phenolic content by the HUAEo reached 77.84 ± 0.52 mg/g dw and 146.62 ± 2.77 mg/g dw for homogenization 3 min. However, there was no significant difference between HUAEo and UHAEo. In conclusion, the TFC increased with the extension of HAE time, and the combined extraction was higher yield than the single extraction.

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“…The turbulent collapse of cavitation bubbles on the surface of the product creates micro jetting, generating surface peeling, erosion, and particle breakdown [ 77 ]. This further increases the area exposed to the ultrasonic field and facilitates the release of the compound inside the raw material into the solvent [ 78 ]. Since the mechanism of bubble formation and collapse is localised and short-lived, very little quantity of heat is transferred from the cavitational bubbles to the medium, causing only a gradual temperature increase in the medium.…”

Section: Applications Of Ultrasonic Waves In Food Processingmentioning

confidence: 99%

Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

Chavan

Sharma

et al. 2022

Foods

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The use of non-thermal processing technologies has grown in response to an ever-increasing demand for high-quality, convenient meals with natural taste and flavour that are free of chemical additions and preservatives. Food processing plays a crucial role in addressing food security issues by reducing loss and controlling spoilage. Among the several non-thermal processing methods, ultrasound technology has shown to be very beneficial. Ultrasound processing, whether used alone or in combination with other methods, improves food quality significantly and is thus considered beneficial. Cutting, freezing, drying, homogenization, foaming and defoaming, filtration, emulsification, and extraction are just a few of the applications for ultrasound in the food business. Ultrasounds can be used to destroy germs and inactivate enzymes without affecting the quality of the food. As a result, ultrasonography is being hailed as a game-changing processing technique for reducing organoleptic and nutritional waste. This review intends to investigate the underlying principles of ultrasonic generation and to improve understanding of their applications in food processing to make ultrasonic generation a safe, viable, and innovative food processing technology, as well as investigate the technology’s benefits and downsides. The breadth of ultrasound’s application in the industry has also been examined. This will also help researchers and the food sector develop more efficient strategies for frequency-controlled power ultrasound in food processing applications.

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Ultrasound-homogenization-assisted extraction of polyphenols from coconut mesocarp: Optimization study

Abstract: Graphical abstract

Cited by 34 publications

References 33 publications

Optimization of Ultrasonic-Assisted Extraction of Active Components and Antioxidant Activity from Polygala tenuifolia: A Comparative Study of the Response Surface Methodology and Least Squares Support Vector Machine

Optimization of Ultrasonic-Assisted Extraction of Active Components and Antioxidant Activity from Polygala tenuifolia: A Comparative Study of the Response Surface Methodology and Least Squares Support Vector Machine

Optimization of ultrasound-homogenization combined extraction of phenolics in peony roots and leaves

Application of High-Intensity Ultrasound to Improve Food Processing Efficiency: A Review

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