Review
Acoustics
Kshitiz Kumar, Shivmurti Srivastav, Vijay Singh Sharanagat
Summary: Growing fruit and vegetable processing industries produce significant amounts of by-products with bioactive compounds. Ultrasound assisted extraction (UAE) is an efficient technique for extracting these compounds, but requires optimization of various variables for each type of by-product.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Environmental Sciences
Ibrahim Cem Ozsefil, Asu Ziylan-Yavas
Summary: Based on a green approach, this study investigated the potential use of waste tea biomass as an alternative source of polyphenol. It compared different extraction methods and found that waste tea biomass has a higher recovery capacity than tea leaf. The study showed that ultrasound-assisted extraction and hybrid operations of ultrasound and thermal extraction can be used for rapid and effective polyphenol extraction from tea waste.
ENVIRONMENTAL RESEARCH
(2023)
Article
Chemistry, Applied
Veronica Lolli, Pio Viscusi, Francesca Bonzanini, Alessandro Conte, Andrea Fuso, Susanna Larocca, Giulia Leni, Augusta Caligiani
Summary: This research evaluated the application of a one-pot enzymatic extraction using a protease for the simultaneous and sustainable extraction of oils and proteins from different species of fruit seeds/kernels. Proteolysis improved the oil solvent-extractability of certain fruit species, leading to direct recovery of fat from mango, lemon, and pumpkin seeds. Good protein extraction yields were obtained, with a high degree of hydrolysis observed in lemon and pumpkin seed protein hydrolysates. The nutritional quality of the protein hydrolysates was low due to their limited amino acids, while the fruit seed/kernel oils had high nutritional value, primarily rich in unsaturated fatty acids.
Article
Food Science & Technology
Lais Benvenutti, Acacio Antonio Ferreira Zielinski, Sandra Regina Salvador Ferreira
Summary: Jaboticaba fruit and its by-products can be utilized for creating novel products with health and technological benefits, applying concepts like circular economy and biorefinery. The processing of jaboticaba takes advantage of the raw material for developing innovative and healthier products. Additionally, utilizing jaboticaba by-products can lead to a more efficient utilization of natural resources.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Francisco Artes-Hernandez, Lorena Martinez-Zamora, Marina Cano-Lamadrid, Seyedehzeinab Hashemi, Noelia Castillejo
Summary: Food losses and waste reduction pose a global challenge that requires the collaboration of governments, researchers, and food industries. This review focuses on the use of green technologies to extract bioactive compounds from Brassica by-products, specifically looking at their potential application in developing new foods. Various extraction methods, including ultrasound and microwave-assisted extraction, have been studied, with enzymes, supercritical fluids, ultrafiltration, and pressurized liquids also proving to be effective. Further optimization and the development of predictive models are necessary to enhance the extraction procedures. The extracted biocompounds can be utilized to develop fortified new foods, while considering the efficiency, cost, and environmental impact of the extraction processes.
Article
Environmental Sciences
P. Selvakumar, V Karthik, P. Senthil Kumar, P. Asaithambi, S. Kavitha, P. Sivashanmugam
Summary: Efficient extraction of polyphenolic compounds from pomegranate peel waste is achieved through ultrasound pre-treatment and surfactant assisted extraction, showing potential for commercial production.
Review
Acoustics
Arthur Luiz Baiao Dias, Ana Carolina de Aguiar, Mauricio A. Rostagno
Summary: This study provides a comprehensive assessment of high-pressure systems, specifically supercritical fluid extraction and pressurized liquid extraction assisted by ultrasound, as emerging technologies for extracting bioactive compounds from natural products. The extraction mechanisms, applications, and the influence of operational parameters in the process are addressed, along with an analysis of the main challenges for widespread application.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Yunfeng Hu, Keyi Li, Yahui Bai, Haichuan Li, Junran Chen
Summary: This study aimed to optimize the conditions for combined ultrasonication and enzymatic treatment of whole fruit Lycium barbarum. The synergistic effects of ultrasonication and enzymatic treatment on the fermentation process, bioactive compounds, and antioxidant activity were investigated. The optimal combination of sonication time, enzyme ratio, and enzyme concentration was determined to be 10 min, 1:1:1, and 0.75%, respectively.
Article
Nutrition & Dietetics
Serena Carpentieri, Anet Rezek Jambrak, Giovanna Ferrari, Gianpiero Pataro
Summary: The effect of pulsed electric field (PEF) pre-treatment on the extractability of target aroma and bioactive compounds in green solvents was investigated. PEF treatment significantly enhanced the extraction yield of the target compounds in both solvents, indicating potential for sustainable recovery of natural compounds.
FRONTIERS IN NUTRITION
(2022)
Article
Engineering, Environmental
Maryam Jouyandeh, Omid Tavakoli, Reza Sarkhanpour, S. Mohammad Sajadi, Payam Zarrintaj, Navid Rabiee, Omid Akhavan, Eder C. Lima, Mohammad Reza Saeb
Summary: Herbal medicine wastes (HMWs) are mainly landfilled for environmental problems, but their conversion to green products through subcritical water treatment proves to be effective, with about 99% of HMWs efficiently converted to clean products at low extraction times and high temperatures. Substances such as organic acids, amino acids, and sugars are produced, showing potential as new material sources.
JOURNAL OF HAZARDOUS MATERIALS
(2022)
Article
Chemistry, Analytical
Marjan Mazrouei Sebdani, Hajar Abbasi
Summary: This study aimed to extract carotenoids from pumpkin using ultrasound and sunflower oil as a green solvent. The optimal extraction conditions were found to be a solid-solvent ratio of 0.08 g/mL, a temperature of 30°C, and an extraction time of 55 min. These conditions resulted in the highest carotenoid content, 8 -carotene, phenolic content, and antioxidant activity.
MICROCHEMICAL JOURNAL
(2023)
Review
Biochemistry & Molecular Biology
Ewelina Kultys, Marcin Andrzej Kurek
Summary: Carotenoids have various health-promoting properties and are used in the food industry, cosmetics, animal feed, and pharmaceuticals. Extracting carotenoids from by-products of fruit and vegetable processing can reduce food waste. The latest extraction methods include solvent-free extraction, green extraction using ultrasound and microwaves, and supercritical CO2 extraction.
Article
Engineering, Chemical
Debora Tamires Vitor Pererira, Francisco Manuel Barrales, Ericsem Pereira, Juliane Vigano, Amadeu Hoshi Iglesias, Felix Guillermo Reyes Reyes, Julian Martinez
Summary: Ultrasound-Assisted Pressurized Liquid Extraction (UAPLE) and Nanofiltration (NF) in 70% ethanol were found effective in recovering and concentrating bioactive compounds, mainly isoorientin, from passion fruit rinds. However, membrane surface fouling was observed during filtration process, leading to reduced permeate mass fluxes. Overall, integrated UAPLE and NF process shows promise for phenolic compounds recovery from passion fruit rinds.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Acoustics
Rahul Biswas, Animesh Sarkar, Mahabub Alam, Mukta Roy, M. M. Mahdi Hasan
Summary: In this study, a sustainable and eco-friendly extraction method using the microwave pretreated ultrasound-assisted extraction (MPUAE) process was investigated. The optimized variables for the MPUAE process were determined and compared to the conventional ultrasound-associated extraction (UAE) technique. The MPUAE process was found to be more energy-efficient and environmentally friendly, making it a promising alternative for the industrial extraction of bioactive compounds.
ULTRASONICS SONOCHEMISTRY
(2023)
Review
Biochemistry & Molecular Biology
Muhammad Modassar A. N. Ranjha, Rabia Kanwal, Bakhtawar Shafique, Rai Naveed Arshad, Shafeeqa Irfan, Marek Kieliszek, Przemyslaw Lukasz Kowalczewski, Muhammad Irfan, Muhammad Zubair Khalid, Ume Roobab, Rana Muhammad Aadil
Summary: PEF technology facilitates the extraction of bioactive components from plants in a more efficient and faster manner, increasing yields and saving time and resources, making it the best extraction solution for the food and pharmaceutical industries currently.
Article
Biochemistry & Molecular Biology
Agnieszka Ciurzynska, Magdalena Trusinska, Katarzyna Rybak, Artur Wiktor, Malgorzata Nowacka
Summary: Pulsed electric field pretreatment combined with hot air drying at optimal parameters of an intensity of 3.5 kJ/kg and a temperature of 70 degrees C can result in high-quality dried apple tissue in a short time. PEF pretreatment affects the degradation of bioactive compounds in the apple tissue.
Review
Biochemistry & Molecular Biology
Malgorzata Nowacka, Magdalena Trusinska, Paulina Chraniuk, Federico Drudi, Jakub Lukasiewicz, Nam Phuong Nguyen, Adrianna Przybyszewska, Katarzyna Pobiega, Silvia Tappi, Urszula Tylewicz, Katarzyna Rybak, Artur Wiktor
Summary: In recent years, there have been significant advancements in producing plant proteins for meat and fish substitutes. These advancements include the use of alternative plant protein sources such as soy, legumes, grains, potatoes, seaweed, insects, leaf proteins, mushrooms, and microbial proteins. Various treatments, both traditional and unconventional, can be used to enhance the technological and functional properties of plant proteins. Additionally, the inclusion of other ingredients such as water, fat, flavors, binders, and vitamins is necessary to achieve the desired texture and quality of the final product. Technologies like extrusion, shear cell technology, spinning, and 3D printing are used for the production of meat and fish substitutes.
Article
Chemistry, Multidisciplinary
Hanna Kowalska, Magdalena Trusinska, Katarzyna Rybak, Artur Wiktor, Dorota Witrowa-Rajchert, Malgorzata Nowacka
Summary: Fruit juice concentrates can be used as an alternative osmotic agent to enhance the nutritional value and characteristics of dehydrated fruits. Strawberry and chokeberry juice concentrates have a positive effect on the color, sensory profile, and antioxidant activity of osmodehydrated strawberries. The use of fruit juice concentrates enriches the final product with bioactive compounds and improves the sugar profile of dehydrated strawberries.
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Ewa Ostrowska-Ligeza, Karolina Dolatowska-Zebrowska, Rita Brzezinska, Magdalena Wirkowska-Wojdyla, Joanna Brys, Iga Piasecka, Agata Gorska
Summary: This study explored the thermal properties of ruby chocolate, which had been rarely studied in prior literature. Gas chromatography was used to determine the fatty acid composition of ruby chocolate fat. Differential scanning calorimetry (DSC) successfully determined the melting behavior and polymorphic forms of cocoa fat and milk fat in ruby chocolate. Pressurized differential scanning calorimetry (PDSC) was used to investigate the oxidative stability of the fat extracted from ruby chocolate. Thermogravimetry (TGA) was employed to study the thermal behavior of the chocolate and the fat. The results showed the thermal profile and characteristics of ruby chocolate in comparison to dark and milk chocolate. The melting temperature of ruby chocolate was found to be more similar to milk chocolate than dark chocolate. Regression analysis of PDSC data for the fat extracted from ruby chocolate exhibited a high correlation coefficient (>0.99). It was observed that there was no statistically significant difference in the activation energy (E-a) values for the oxidation process of the fat extracted from ruby chocolate obtained through maximum temperature (dynamic mode) and maximum induction time (isothermal mode).
APPLIED SCIENCES-BASEL
(2023)
Article
Chemistry, Multidisciplinary
Rita Brzezinska, Magdalena Wirkowska-Wojdyla, Iga Piasecka, Agata Gorska
Summary: The present research optimized the extraction of bioactive compounds from coffee silverskin (CS), a by-product generated during coffee roasting. The response surface methodology (RSM) was used to investigate the effect of different extraction conditions. The CS extracts showed high antioxidant activity and were rich in caffeine and chlorogenic acids. This research demonstrates the potential applications of CS in the food industry.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Iga Piasecka, Rita Brzezinska, Ewa Ostrowska-Ligeza, Artur Wiktor, Agata Gorska
Summary: Cranberry pomace, a by-product of the fruit industry, contains seeds that can be processed into highly nutritious oil. Conventional extraction methods may harm the environment, so ultrasound-assisted extraction is a useful alternative. This study used ultrasound to extract oil from cranberry seeds and investigated the optimal conditions and the effects on the final product's properties.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Rita Brzezinska, Agata Gorska, Magdalena Wirkowska-Wojdyla, Iga Piasecka
Summary: The coffee processing industry is facing challenges in managing plant waste and is exploring the potential use of coffee by-products, specifically spent coffee grounds, in various applications. The goal of this research was to optimize the extraction process of bioactive compounds from spent coffee grounds. The results showed that spent coffee grounds have abundant antioxidant components and can be used in agri-food processing.
APPLIED SCIENCES-BASEL
(2023)
Article
Engineering, Chemical
Magdalena Dadan, Alicja Baranska, Aleksandra Matys, Katarzyna Rybak, Dorota Witrowa-Rajchert, Artur Wiktor, Malgorzata Nowacka
Summary: This study investigated the effects of pulsed electric field treatment on the kinetics and properties of convective-dried mushrooms using different drying agents. Results showed that increasing drying air temperature reduced drying time, while using dehumidified air resulted in faster water removal. PEF treatment had varying effects on drying time, depending on the parameters used.
Article
Chemistry, Multidisciplinary
Agata Gorska, Iga Piasecka, Magdalena Wirkowska-Wojdyla, Joanna Brys, Kinga Kienc, Rita Brzezinska, Ewa Ostrowska-Ligeza
Summary: Fruit seeds, such as black currant, strawberry, and cranberry seeds, can be a valuable source of oils with favorable nutritional characteristics. This study aimed to determine the quality of these oils, including fatty acid composition, distribution of fatty acids in triacylglycerols, oxidative stability, and melting characteristics. Cranberry seed oil was found to be the most favorable option in terms of nutritional benefits and human health due to its low atherogenicity and thrombogenicity values, high hypocholesterolemic/hypercholesterolemic ratio, and high oxidative stability.
APPLIED SCIENCES-BASEL
(2023)
