Article
Biochemistry & Molecular Biology
Chao-Hui Feng
Summary: The effects of solvent concentration, treated times, treated temperatures, type of solvents, and ultrasonic frequency on the yield of ultrasonic-assisted extraction from waste orange peels were evaluated using response surface methodology. FTIR spectroscopy was used to rapidly identify the orange extracts. Polynomial regression models were established for crude extraction, sediments after evaporation, and precipitation yield. The results indicated that solvent concentration had a linear effect on crude extraction and precipitation yield. The optimal conditions for increasing precipitation yield were identified as 61.42% methanol concentration, 85 min treatment time, 55 degrees C temperature, and 40 kHz ultrasonic frequency.
Article
Chemistry, Analytical
Filipa A. Fernandes, Sandrina A. Heleno, Jose Pinela, Marcio Carocho, Miguel A. Prieto, Isabel C. F. R. Ferreira, Lillian Barros
Summary: This study aimed to effectively utilize citric acid from orange and lime peels through ultrasonic-assisted extraction. The results showed that ultrasonic power, extraction time, and ethanol proportion significantly influenced the extraction yield and citric acid content. The optimal extraction conditions were determined for orange and lime peels using low power ultrasonication.
Article
Engineering, Chemical
Amanda Yanez-Fernandez, Maria Jose Inestrosa-Izurieta, Julio I. Urzua
Summary: This study developed a system for simultaneous extraction of Mg2+ and B3+, and optimized it to maximize extraction efficiency. The results demonstrated the high extraction capacity of the system while validating the effectiveness of the statistical model.
Article
Food Science & Technology
Vassilis Athanasiadis, Theodoros Chatzimitakos, Eleni Bozinou, Konstantina Kotsou, Dimitrios Palaiogiannis, Stavros I. Lalas
Summary: Quince peels are shown to be a great source of bioactive compounds with high antioxidant activity. The study explores the effects of different extraction parameters and techniques to optimize the extraction of these compounds. The results highlight the potential of utilizing quince peels as an eco-friendly and cost-effective source for various applications.
Article
Nutrition & Dietetics
Guoqiang Li, Shuxun Liu, Qingqing Zhou, Jiarun Han, Cheng Qian, Yongquan Li, Xia Meng, Xin Gao, Tao Zhou, Ping Li, Qing Gu
Summary: This study compared traditional hydrodistillation with ultrasound-assisted pretreatment extraction methods for obtaining essential oil from Tribute citrus peels, showing that UAPE method has higher extraction efficiency and is time-saving.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Tanje Mada, Ramesh Duraisamy, Fisseha Guesh
Summary: This study focuses on the extraction of pectin from banana-papaya peel using microwave-assisted extraction. The optimal operating conditions were determined, and the physicochemical properties and functional properties of the extracted pectin were analyzed.
FOOD SCIENCE & NUTRITION
(2022)
Article
Chemistry, Multidisciplinary
Truc Cong Ho, Anley Teferra Kiddane, Fazlurrahman Khan, Yeon-Jin Cho, Jin-Seok Park, Hee-Jeong Lee, Gun-Do Kim, Young-Mog Kim, Byung-Soo Chun
Summary: This study optimized the pressurized liquid extraction (PLE) of total phenolic content (TPC), gallic acid (GA), and p-hydroxybenzoic acid (PHBA) from Pseuderanthemum palatiferum (Nees) Radlk. leaves using response surface methodology. The extract at the optimum conditions of TPC was characterized and its bio-functional properties were investigated. The results showed that the extraction models were appropriate in predicting the extraction processes of the target compounds, and the extract exhibited high biological activities and was non-toxic on HaCaT cells.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Benya Supasatyankul, Maythee Saisriyoot, Utai Klinkesorn, Kittipong Rattanaporn, Sudathip Sae-Tan
Summary: This research investigated the optimal conditions for extracting phenolic and flavonoid compounds from mung bean seed coat using pressurized liquid extraction. The study found that this method can efficiently extract compounds with therapeutic and antioxidant properties. The results showed that under the optimal conditions, the extract had high levels of phenolic and flavonoid compounds and exhibited strong antioxidant activity.
Article
Engineering, Chemical
Thalles Allan Andrade, Fabiane Hamerski, Damian Estuardo Lopez Fetzer, Maria Cinta Roda-Serrat, Marcos Lucio Corazza, Birgir Norddahl, Massimiliano Errico
Summary: This study aimed to investigate the optimum conditions for ultrasonic-assisted pressurized liquid extraction of anthocyanins from Aronia melanocarpa pomace. Through optimization of pressure, temperature, ultrasound intensity, and solvent concentration, the total anthocyanin content extracted was increased by 19% at 80 degrees Celsius.
SEPARATION AND PURIFICATION TECHNOLOGY
(2021)
Article
Green & Sustainable Science & Technology
Jose S. Martinez-Fernandez, Xiangyu Gu, Shulin Chen
Summary: The study evaluated the economic performance of SeqHTE and SWE for recovering bioactive compounds from potato peels, with the two-stage system showing cost advantages in terms of unit production costs compared to the one-stage approach.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Energy & Fuels
Melisa Lalikoglu
Summary: Research on deep eutectic solvents in various roles in chemistry has gained significant interest in the past decade. The study found that these solvents are commonly used as green extraction media for recovering biomass conversion products. Experimental results showed that HDES containing menthol and TOPO could efficiently extract butyric acid from the aqueous phase.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Chemistry, Physical
Jose S. Martinez-Fernandez, Xiangyu Gu, Anna Berim, David R. Gang, Shulin Chen
Summary: Sequential Hydrothermal Extraction (SeqHTE) is a versatile platform for producing phytochemicals from potato peels. This study investigates the chemistry of SeqHTE and its potential for recovering valuable bioactives from peels. The results show that the first stage of SeqHTE favors the retrieval of free form polyphenols, polysaccharides, and glycoalkaloids, while the second stage is preferred for the recovery of bound-type polyphenols and solanidine. Acid-catalyzed acyl bimolecular and unimolecular nucleophilic substitution reaction mechanisms were identified, and the ideal temperature ranges for bioactive recovery were determined.
JOURNAL OF SUPERCRITICAL FLUIDS
(2023)
Article
Chemistry, Multidisciplinary
Micael de Andrade Lima, Rafaela Andreou, Dimitris Charalampopoulos, Afroditi Chatzifragkou
Summary: In this study, supercritical CO2 was used for extracting phenolic acids from potato peels, with a focus on optimizing the process parameters to achieve high recovery rates. The main compound extracted was caffeic acid, which showed significant antioxidant activity. The need for using water and organic solvents as co-solvents in supercritical fluid extraction to enable the recovery of chlorogenic acid was highlighted.
APPLIED SCIENCES-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Luiz Bruno de Sousa Sabino, Elenilson Godoy Alves Filho, Fabiano Andre Narciso Fernandes, Edy Sousa de Brito, Ivanildo Jose da Silva Junior
Summary: This study evaluated and optimized the experimental conditions for anthocyanin extraction from jambolan using different methods, and successfully optimized the extraction parameters for PUE using response surface methodology, achieving the best conditions and extraction efficiency.
FOOD AND BIOPRODUCTS PROCESSING
(2021)
Article
Food Science & Technology
Giorgio Grillo, Silvia Tabasso, Giorgio Capaldi, Kristina Radosevic, Ivana Radojcic-Redovnikovic, Veronika Gunjevic, Emanuela Calcio Gaudino, Giancarlo Cravotto
Summary: This paper explores the potential of recovering antioxidants from violet potato peels (VPPs) using natural deep eutectic solvents (NaDES) under ultrasound (US) and microwave (MW)-assisted extraction. The performances of these enabling technologies surpass those of conventional extractions in terms of antioxidant activity. Long-term storage experiments show that NaDES extracts have a 5.6-fold extension in shelf-life. Furthermore, in vitro studies demonstrate that NaDES extracts exhibit significantly higher antiproliferative activity on both Caco-2 cells and HaCaT cells compared to ethanolic extracts.
Review
Food Science & Technology
Madaraboina Venkateswara Rao, C. K. Sunil, Ashish Rawson, D. Chidanand, N. Venkatachlapathy
Summary: Plant proteins are in high demand due to their environmentally friendly origins and health advantages. However, their limited techno-functionalities and digestibility have led to the application of thermal and non-thermal treatments for modification. Novel physical processing technologies (NPPT) show promise in enhancing protein functionality and reducing anti-nutritional compounds.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Ekta Rajput, Ashish Rawson, Srinivasan Krishnamoorthy, Jaganmohan Rangarajan
Summary: Byproducts generated during jackfruit processing, rich in fiber and protein, can be used in bakery products. The formulation of flatbread using different parts of jackfruit flour and wheat flour significantly affects dough springiness, flatbread color, flatbread overall acceptability, and shear force.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
(2023)
Article
Engineering, Chemical
Mohan Naik, Venkatachalapathy Natarajan, Suka Thangaraju, Nikitha Modupalli, Ashish Rawson
Summary: This study evaluated the effects of blending ratio, thermo-sonication, and storage conditions on the quality characteristics of blended oils. The results showed that blending bitter gourd seeds oil with sunflower oil and applying thermo-sonication can improve the quality attributes and enhance storage stability.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Engineering, Chemical
Suka Thangaraju, Nikitha Modupalli, Mohan Naik, Ashish Rawson, Venkatachalapathy Natarajan
Summary: This study compared the effects of mechanical-stirring and ultrasonic-assisted systems on enzymatic degumming of crude rice bran oil. The optimal conditions for mechanical-stirring degumming were observed at 40 degrees C with 3% water and 3.6 ml/kg enzyme dosage. Ultrasonic-assisted degumming with a power level of 325 W (50% amplitude) showed the highest phospholipid removal. Compared to mechanical-stirring degumming, ultrasonic-assisted degumming had a higher cavitational yield, enhanced enzyme activity, and better phospholipid removal. However, it also induced hydrolytic rancidity and primary oil oxidation, reducing the oxidative stability of the oil.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Sumit Kumar, Ashish Rawson, Anand Kumar, C. K. Sunil, Sivanandham Vignesh, Natarajan Venkatachalapathy
Summary: This study aimed to extract lycopene from tomato processing waste using emerging technologies such as ultrasound-assisted extraction, microwave-assisted extraction, and pulsed electric field-assisted extraction. The results showed that the combination of ultrasound and pulsed electric field (UPAE) had the highest extraction yield and antioxidant capacity. The use of a green solvent and UPAE technology presents a sustainable and promising approach for lycopene recovery.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
Narayanaswamy Navyashree, Malini Buvaneswaran, Chikkaballapur Krishnappa Sunil, Ashish Rawson, Venkatachalapathy Natarajan
Summary: This study aims to develop a white finger millet probiotic beverage and optimize its formulation. The study found that levels of white finger millet flour and microbial inoculum had a significant impact on microbial load and pH, while sugar levels affected viscosity and total solid content. The optimal formulation consisted of 14% white finger millet flour, 1% microbial inoculum, and 5% sugar, with the highest sensory score and nutritional properties.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Chavan Priyanka Yashwant, Vijay Rajendran, Srinivasan Krishnamoorthy, Baskaran Nagarathinam, Ashish Rawson, Arunkumar Anandharaj, Vignesh Sivanandham
Summary: The present study assessed antibiotic resistance (ABR) in bacteria isolated from various food wastes. More than half of the strains showed resistance to Vancomycin, Neomycin, and Methicilin, which are third-generation antibiotics. Two ABR-free lactic acid bacteria (LAB) strains were selected as starter cultures in media made from food waste. The combination of food waste (FWC-4) was comparable to nutrient broth in terms of biomass production. Non-ABR LAB strains exhibited probiotic properties, and the addition of a nitrogen source (soya protein) increased microbial biomass (3.7 g/l) during fed-batch fermentation. Moreover, exopolysaccharide production was 2.3 g/l. This study emphasizes the prevalence of ABR in food waste medium and its economic advantage in biomass production for starter cultures.
FOOD SCIENCE AND BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Sumit Kumar, S. Nirmal Thirunavookarasu, C. K. Sunil, S. Vignesh, N. Venkatachalapathy, Ashish Rawson
Summary: This study aimed to extract tomato seed oil using emerging technologies (moderate electric field, low temperature microwave, radio-frequency, power ultrasound, and combined low temperature microwave-power ultrasound) at different solid to liquid ratio and power level. The oil extracted by low temperature microwave-ultrasound assisted extraction had the highest yield (23.07%) and the best quality. This technology increased the content of linoleic acid, stearic acid, and oleic acid in tomato seed oil compared to conventional extraction methods.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Engineering, Chemical
Kavitha Lakshmipathy, Nirmal Thirunavookarasu, Najma Kalathil, Duggonahally Veeresh Chidanand, Ashish Rawson, Chikkaballapur Krishnappa Sunil
Summary: This study investigates the impact of microwave, Ohmic heating, and ultrasound pre-treatments on the extraction of bioactive compounds and the drying kinetics of ginger using a vacuum-assisted conductive drying system. The ultrasound pre-treatment enhanced the phenolic content and radical scavenging activity of the extracted ginger, while the Ohmic heating pre-treatment improved the flavonoid content. The pre-treatments also improved the moisture diffusivity ratio and resulted in more bioactive compounds in the pre-treated ginger extract.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Engineering, Chemical
Vidya D'cruz, Monisha Chandran, K. A. Athmaselvi, Ashish Rawson, Venkatachalapathy Natarajan
Summary: This study investigated the effect of salt concentration and voltage gradient on paddy parboiling using ohmic heating. The results showed that these factors significantly influenced the thermal profile, electrical conductivity, milled rice quality, and nutritional profile. The optimal conditions were found to be 0.7% salt concentration and 12 V/cm voltage gradient, which resulted in lower energy consumption and improved rice quality compared to conventional steaming.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Food Science & Technology
Heni Dallagi, Piyush Kumar Jha, Christine Faille, Alain Le -Bail, Ashish Rawson, Thierry Benezech
Summary: In the food industry, microbial contamination on equipment surfaces can lead to economic and public health issues. Cleaning processes are commonly used to ensure the hygiene of materials in contact with food, but traditional methods are resource-intensive and use chemicals. This literature review explores different physical strategies for effective biofilm removal, including conventional methods and newer, more eco-friendly approaches.
Editorial Material
Food Science & Technology
Ashish Rawson, Mahendran Radhakrishnan
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Thermodynamics
Gururaj Pejavara Narayana, Piyush Kumar Jha, Ashish Rawson, Alain Le -Bail
Summary: This manuscript investigates the effects of freezing rate, storage temperature, and duration on the quality of apples. The results indicate that freezing rate significantly affects firmness, drip loss, and ice crystal morphology. Storage at different temperatures for 90 days results in severe damage to the apples. The first 30 days of storage lead to the greatest reduction in firmness, while drip loss gradually increases over time. Microscopy after 90 days shows extensive tissue damage, making it difficult to distinguish freezing methods and storage temperatures.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2023)
Editorial Material
Engineering, Chemical
R. Mahendran, Ashish Rawson
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Engineering, Chemical
Praveen Kumar Dubey, K. Suresh Kumar, Ashish Rawson, Sugumar Anandakumar, N. Baskaran, Suman Thamburaj
Summary: This study investigated the effect of PEF treatment on fermented batter. PEF treatment inhibited the growth of microorganisms and improved the physicochemical properties of the batter. The results suggest that PEF treatment enhances the bioactivity and bioavailability of proteins and carbohydrates and avoids over-fermentation.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
