Deep Eutectic Solvent-Based Cocoa (Theobroma cacao L.) Bean Shell Flavonoid Release: A Comparative Study of Extraction Kinetic Models

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering Pub Date : 2025-02-13 DOI:10.1111/jfpe.70054

Elaine Benítez-Correa, José Miguel Bastías-Montes, Sergio Acuña-Nelson, Roberto Quevedo-León

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Abstract

Mathematical models are the most cost-effective way to learn about a system. The objective of this study was to identify the model that best describes data for extraction kinetics of flavonoids released from cocoa (Theobroma cacao L.) bean shells (CBS) with nine choline chloride-based deep eutectic solvent (ChCl-DES) aqueous solutions. Conventional solvent extraction with an ethanol aqueous solution was used to compare results. Four phenomenological and two empirical models were compared. Flavonoid concentration in the extracts was measured spectrophotometrically and fitted by nonlinear regression. Model goodness-of-fit was evaluated by comparing the adjusted determination coefficient and root mean square error. All the studied models effectively captured the kinetic data by showing a coefficient of determination greater than 0.92. The DES composition influenced the most accurate model. The DES-based extraction notably enhanced the washing and diffusion stages and improved the extraction process.

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深共熔溶剂型可可（Theobroma Cocoa L.）豆壳类黄酮释放：提取动力学模型的比较研究

数学模型是了解系统的最经济有效的方法。本研究的目的是确定最能描述九氯胆碱基深共熔溶剂（ChCl-DES）水溶液从可可（Theobroma可可豆L.）豆壳（CBS）中提取黄酮类化合物动力学数据的模型。采用传统的乙醇水溶液萃取法对结果进行比较。比较了四种现象学模型和两种经验模型。采用分光光度法测定黄酮类化合物的含量，并用非线性回归进行拟合。通过比较调整后的决定系数和均方根误差来评价模型的拟合优度。所研究的模型均能有效捕获动力学数据，其决定系数均大于0.92。DES成分影响最精确的模型。des萃取明显增强了洗涤和扩散阶段，改善了萃取工艺。

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来源期刊

Journal of Food Process Engineering 工程技术-工程：化工

CiteScore

5.70

自引率

10.00%

发文量

259

审稿时长

2 months

期刊介绍： This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.