Article
Food Science & Technology
Brahmeet Kaur, Parmjit S. Panesar, Anil K. Anal
Summary: Ultrasound-assisted extraction is an efficient technique for recovering phenolic compounds from mango peels, achieving the highest phenolic content at 45 degrees Celsius. With a treatment time of 10 minutes, ultrasound amplitude set at 30%, and using an ethanol-water solution with a solid to liquid ratio of 1:30, the best results can be obtained.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Deborah Cristina Barcelos Flores, Caroline Pagnossim Boeira, Grazielle Castagna Cezimbra Weis, Renius de Oliveira Mello, Frederico Luiz Reis, Liziane Maria Barassuol Morandini, Ademir Farias Morel, Daniel dos Santos, Erico Marlon de Moraes Flores, Renato Aquino Zachia, Daniele Rubert Nogueira-Librelotto, Clarice Madalena Bueno Rolim, Claudia Severo da Rosa
Summary: This study aimed to find the optimal extraction method for obtaining bioactive compounds from Inga marginata Willd fruits, and evaluate their antimicrobial and cytotoxic activity. The extraction efficiency was measured by the total phenolic and total flavonoid content, as well as antioxidant activity using different methods. Ultrasonic extraction at 5 minutes and 60 degrees Celsius yielded the highest bioactive compound content, which showed inhibitory effects on the growth of microorganisms. Thirteen chemical compounds were identified, confirming the extract's high phytochemical capacity. Furthermore, the extract exhibited no cytotoxicity at the tested concentrations.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Acoustics
Elizabeth Macias-Cortes, Jose Alberto Gallegos-Infante, Nuria Elizabeth Rocha-Guzman, Martha Rocio Moreno-Jimenez, Veronica Cervantes-Cardoza, Gustavo Adolfo Castillo-Herrera, Ruben Francisco Gonzalez-Laredo
Summary: Salvilla is widely used in treatments against gastrointestinal disorders due to its antioxidant and anti-inflammatory potential. In this study, ultrasound-assisted extraction and ethanolic solutions were used to extract salvilla. The extracts contained a high amount of flavonoids and exhibited good antioxidant and anti-inflammatory activities. Treatment T6 (75% ethanol, 30% amplitude and 10 min extraction time) showed the highest flavonoid content, antioxidant activity, and anti-inflammatory potential.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Food Science & Technology
Maria alvarez-Romero, Ana Ruiz-Rodriguez, Gerardo F. F. Barbero, Mercedes Vazquez-Espinosa, Fouad El-Mansouri, Jamal Brigui, Miguel Palma
Summary: Barley is an important cereal crop used for animal feed and human consumption. Its grains are rich in phenolic compounds, which have health-promoting antioxidant properties. Ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) were optimized and compared to determine the antioxidant power and phenolic compound levels of barley extracts. The solvent composition and its interaction with temperature were found to be the most significant variables. Both methods showed short extraction times, high precision, and good recoveries. Significant differences in phenolic compounds and antioxidant power were observed among different barley varieties, with MAE being slightly more efficient than UAE in terms of phenolic compound extraction.
Article
Energy & Fuels
Angelica Galviz-Quezada, Ana Maria Ochoa-Aristizabal, Mario E. Arias Zabala, Susana Ochoa, J. Felipe Osorio-Tobon
Summary: This study aimed to extract phenolic compounds from iraca waste using ultrasound-assisted extraction (UAE) and evaluate their content and biological activity. The results showed that higher phenolic content and antioxidant activity were obtained at 60 degrees C, 10 min, and 40% amplitude. The extract also exhibited antimicrobial activity against Escherichia coli and Staphylococcus aureus.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Plant Sciences
Antonio Ruano-Gonzalez, Ana A. Pinto, Nuria Chinchilla, Miguel Palma, Gerardo F. Barbero, Ceferino Carrera, Mercedes Vazquez-Espinosa
Summary: This study identified the major phenolic compounds in tagarnina, including 5-caffeoylquinic acid (5-CQA) and 3,5-dicaffeoylquinic acid (3,5-diCQA). An ultrasound-assisted extraction method was developed to extract these compounds, with methanol percentage, sample-to-solvent ratio, and pH being the most influential factors. The concentration of 5-CQA and 3,5-diCQA in Scolymus hispanicus collected from six different locations in southern Spain was determined, and the antioxidant activity of the samples was correlated with their caffeoylquinic compound content, showing an antioxidant effect.
Article
Chemistry, Multidisciplinary
Marcony Edson Silva Junior, Maria Vitoria R. L. Araujo, Anderson Andrade Santana, Flavio Luiz H. Silva, Maria Ines S. Maciel
Summary: This study optimized the ultrasound-assisted extraction process of phenolic compounds from ciriguela peel, demonstrating its effectiveness and superior performance compared to conventional and microwave-assisted extraction methods. The results highlight the potential for utilizing ciriguela residue in obtaining bioactive compound extracts through ultrasound-assisted extraction.
ARABIAN JOURNAL OF CHEMISTRY
(2021)
Article
Plant Sciences
Murat Ozdemir, Veranur Gungor, Mehmet Melikoglu, Coskun Aydiner
Summary: This study aimed to identify the appropriate extraction solvent and investigate the effect of various extraction conditions on the content of phenolic compounds in galangal extracts. The study found that ethanol/water (50%) was the most suitable solvent for extraction. The optimal extraction conditions were determined to be temperature of 25 degrees C, extraction time of 20 min, ethanol/water concentration of 50%, solvent/solid ratio of 10, ultrasound power of 50% and ultrasound cycle of 5. The study also revealed significant correlations between the content of phenolic compounds and antioxidant activity in galangal extracts.
JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS
(2024)
Article
Chemistry, Multidisciplinary
Manel Elakremi, Leyre Sillero, Lazher Ayed, Mongi ben Mosbah, Jalel Labidi, Ridha ben Salem, Younes Moussaoui
Summary: This study investigated the extraction of bioactive compounds from pistachio leaves using microwave-assisted extraction (MAE). Response surface methodology (RSM) was used to optimize the extraction conditions. The results showed that MAE extracts had better antioxidant and antimicrobial activities compared to extracts obtained by maceration. UPLC-DAD-ESI-MS analysis confirmed the presence of phenolic compounds in the MAE extracts.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2022)
Article
Food Science & Technology
Virendra K. Rathod
Summary: This study demonstrates the extraction of total phenolic compounds from waste Syzygium cumini leaves using the ultrasound-assisted aqueous extraction technique. The optimized parameters for extraction resulted in high yields of total phenolic contents and total flavonoid contents. Compared to the traditional Soxhlet technique, the ultrasound-assisted aqueous extraction process has significantly lower cost and energy requirement. The extracted compounds show antioxidant, enzyme inhibition, and anticancer activities, suggesting their potential applications in treating oxidative stress, diabetes, and cancer.
Article
Biochemistry & Molecular Biology
Abdelkrim Gueffai, Diego J. Gonzalez-Serrano, Marios C. Christodoulou, Jose C. Orellana-Palacios, Maria Lopez S. Ortega, Aoumria Ouldmoumna, Fatima Zohra Kiari, Georgia D. Ioannou, Constantina P. Kapnissi-Christodoulou, Andres Moreno, Milad Hadidi
Summary: An ultrasound-assisted method was used to extract phenolic compounds from defatted black cumin seeds, and the optimal extraction conditions were determined to be an ethanol concentration of 59.1%, extraction temperature of 44.6 degrees C, and extraction time of 32.5 min. Under these conditions, the total phenolic content and DPPH radical scavenging activity increased significantly compared to conventional extraction. The HPLC-UV analysis showed that the black cumin seed extracts contained high levels of epicatechin and rutin. Ultrasound-assisted extraction is a useful method for recovering polyphenols from defatted black cumin seeds.
Article
Food Science & Technology
Maria del Carmen Razola-Diaz, Eduardo Jesus Guerra-Hernandez, Celia Rodriguez-Perez, Ana Maria Gomez-Caravaca, Belen Garcia-Villanova, Vito Verardo
Summary: Orange peel is a rich source of bioactive compounds, particularly phenolic compounds, which have been extensively studied for their health benefits. This research focuses on the ultrasound-assisted extraction of phenolic compounds in orange peel, establishing optimal extraction conditions using a sonotrode. The study showed that the highest phenolic content and antioxidant activity were achieved under specific extraction parameters, with 74 polar compounds identified in the extracts.
Article
Chemistry, Multidisciplinary
Lucio Gonzalez-Montiel, Ana Cristina Figueira, Gabriela Medina-Perez, Fabian Fernandez-Luqueno, Gabriel Aguirre-Alvarez, Elizabeth Perez-Soto, Sergio Perez-Rios, Rafael G. Campos-Montiel
Summary: This research aimed to determine the content of total phenols, total flavonoids, and the antioxidant and antimicrobial activity of ethanolic extracts of propolis during in vitro digestion obtained by two methods. The results showed significant differences in the content of phenols and flavonoids in the ethanolic extracts, with the antioxidant and antimicrobial activity being affected.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Shengwei Sun, Yiwen Zhao, Luyao Wang, Yuzhi Tan, Yaning Shi, Yuting Shao, Longxiang Li, Mengxi Wang, Jiashuai Wan, Xia Fan, Rong Guo, Zhihong Xin
Summary: This study represents the first investigation of bound phenolic compounds with potential health benefits in the residue of A. venetum tea. Eleven individual compounds were isolated, and compounds 1, 7, and 8 displayed strong antioxidant activities.
Article
Acoustics
Jennifer Osamede Airouyuwa, Hussein Mostafa, Asad Riaz, Sajid Maqsood
Summary: The study investigated the green extraction of bioactive compounds from date seeds using seven natural deep eutectic solvents (NADES) coupled with ultrasound-assisted extraction (UAE), with lactic acid-based NADES showing the highest extraction efficiency. The extraction conditions were optimized using the response surface method and Box-Behnken design, with NADES content and solid-to-solvent ratio identified as major factors influencing the extraction efficiency of total phenolic content (TPC) and DPPH radical scavenging activity. The study demonstrates that the combination of NADES and UAE technique is able to significantly recover higher amounts of phenolic compounds from date seeds, with potential applications in food, pharmaceutical, and cosmetics industries.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Environmental Sciences
Sepideh Arbabi Bidgoli, Peyman Arabshahi, Yousef Ramezan
Summary: The study found that both genetically modified and non-genetically modified plant-derived oils have reproductive effects in female rats, indicating potential endocrine-disrupting substances in oil samples. Further analytical studies and human population research are recommended.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Review
Food Science & Technology
Forough Shavakhi, Anosheh Rahmani, Zahra Piravi-Vanak
Summary: This study evaluated the occurrence of aflatoxin B1 in olive oil using a systematic review and meta-analysis approach. The results showed that 32% of olive oil samples had detectable levels of aflatoxin B1, while 68% were free of this contaminant.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Physics, Applied
Aida Gholamazad, Sepideh Hosseini, Somaye Hosseini, Yousef Ramezan, Alireza Rahmanabadi
Summary: Edible films based on sodium alginate enriched with different percentages of Dunaliella salina powder were treated by cold plasma in the presence of oxygen and argon. The results showed that plasma treatment improved film tensile strength and Young's modulus but reduced flexibility. Surface morphologies and topography were affected by plasma etching, resulting in increased surface roughness and contact angle. Water vapor permeability decreased due to reduced film pores and increased surface hydrophilicity. The total phenolic content and antioxidant activity of the treated films were increased by both O-2 and Ar plasma. Furthermore, plasma increased the intensity of redness and made the samples more vivid.
PLASMA PROCESSES AND POLYMERS
(2022)
Article
Food Science & Technology
Donya Moradi, Yousef Ramezan, Soheyl Eskandari, Hossein Mirsaeedghazi, Majid Javanmard Dakheli
Summary: This study optimized the best conditions for extracting polyphenols from onion peel using RSM, including UAE and CME methods, achieving the highest yield and antioxidant activity under the optimum conditions.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Chemistry, Applied
Yousef Ramezan, Homayun Hematabadi, Mina Ramezan, Mohammad Reza Khani, Amir Kamkari, Abbas Najafi Tabrizi
Summary: This study aimed to investigate the effect of cold atmospheric plasma torch (CAPT) nozzle distance and treatment time on microbial load and sensory properties of Olivier salad. The results showed that reducing the distance and increasing the plasma treatment time both decreased the microbial load of the product. CAPT treatment had no significant effect on the sensory characteristics of the product. The treatment at a distance of 3 cm for 90 s resulted in an acceptable microbial reduction and high acceptability from sensory evaluators. CAPT could be successfully used in ready-to-eat products.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Majid Javanmard Dakheli, Mahdi Shavandi
Summary: This study evaluated the effects of pulsed infrared (PIR) irradiation on saffron in terms of microbial, chemical, and sensory properties. The results showed that PIR irradiation effectively reduced the bacterial and mold and yeast counts in saffron, and maintained the quality of the food at an acceptable level.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Seyedeh Akram Mousavi, Laila Nateghi, Majid Javanmard Dakheli, Yousef Ramezan, Zahra Piravi-Vanak, Saeed Paidari, Aborreza Mohammadi Nafchi
Summary: Ultrasound and macerated Chavir extract added to virgin olive oil improved its flavor and oxidative stability, with the 300 ppm ultrasound extract showing the highest antioxidant activity and induction period. The use of natural herbal extracts instead of synthetic antioxidants enhances the oxidative stability of edible oils.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Food Science & Technology
Mahdi Shavandi, Majid Javanmard, Alireza Basiri
Summary: This study investigated the effect of novel infrared puffing on the physicochemical characteristics of puffed rice. The results showed that reducing the distance and increasing the infrared power significantly increased the volume puffing and decreased the bulk density. Infrared puffing had significant effects on color, total phenolic content, antioxidant activity, and food compounds. Increasing the infrared power and decreasing the sample distance from the infrared source increased the size of protrusions.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Sahra Farhadi, Majid Javanmard
Summary: An active packaging system with antioxidant properties using sugarcane bagasse-based fibrous casings loaded with thyme and rosemary extract has been developed for extending the shelf life of sausage. The active films exhibited improved water vapor permeability and increased antioxidant activity, leading to enhanced lipid oxidative stability of the sausage. The use of fibrous casings based on sugarcane bagasse with loaded rosemary and thyme extract was found to affect meat product storage changes and lipid oxidation.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Kasra Afshari, Majid Javanmard Dakheli, Yousef Ramezan, Alireza Bassiri, Hossein Ahmadi Chenarbon
Summary: This study investigated the effect of different ethanol/water solvents on the extraction of phenolic compounds from date pit powder, as well as the microencapsulation of the extract. The results showed that the highest total phenolic compounds were observed in a water-ethanol composite solvent, while the lowest was observed in water solvent. The solubility of the microencapsulated extract powder increased with increasing temperature. The optimal physicochemical properties of the microcapsules were determined at a temperature of 45 degrees Celsius and a concentration of 20% of each of the maltodextrin and A. maurorum gum. Scanning electron images showed that the powder particles had a spherical shape with a relatively smooth surface. The release rate of phenolic compounds reached its maximum after 24 hours.
FOOD SCIENCE & NUTRITION
(2023)
Article
Energy & Fuels
Donya Moradi, Yousef Ramezan, Soheyl Eskandari, Hossein Mirsaeedghazi, Majid Javanmard Dakheli
Summary: In this study, the optimal conditions for polyphenol extraction from potato peel were determined using conventional solvent extraction (CSE) and ultrasound-assisted extraction (UAE) methods. The extracted polyphenols were then incorporated into a polymeric film using plasma treatment. The results showed that the highest amounts of polyphenols were achieved under the optimal conditions, and the polyphenols were properly attached to the film surface.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Food Science & Technology
Donya Moradi, Yousef Ramezan, Soheyl Eskandari, Hossein Mirsaeedghazi, Majid Javanmard Dakheli
Summary: This study aimed to develop a new antimicrobial food packaging using low-density polyethylene (LDPE) film containing natural extracts. The LDPE film surface was treated with atmospheric plasma to improve its wettability properties and enhance the attachment of the extracts. The film samples containing onion peel extract (OPE) showed the highest phenolic content and antioxidant activity, demonstrating superior antibacterial activity compared to samples containing potato peel extract (PPE). The plasma-treated film containing 20% OPE was found to be the most effective antimicrobial film for packaging chicken thighs, leading to improved storage quality.
FOOD PACKAGING AND SHELF LIFE
(2023)
