Green and Sustainable Extraction of Bioactive Compounds from Centella asiatica leaves using Microwave Pretreatment and Ultrasonication: Kinetics, Process Optimization, and Biological Activity

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-03-12 DOI:10.1007/s11483-025-09948-9

Sarthak Nakra, Soubhagya Tripathy, Prem Prakash Srivastav

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引用次数: 0

Abstract

Centella asiatica is a medicinal plant rich in bioactive compounds with potential health benefits. However, its processing conditions significantly influence the retention of these compounds. Therefore, this study investigated the effect of microwave pretreatment on the drying, extraction, and encapsulation of Centella asiatica bioactive compounds. Leaves were subjected to steam and microwave blanching for 30, 45, and 60 s, followed by drying at 30, 40, and 50 °C. Drying kinetics were analyzed using different mathematical models. Ultrasound-assisted extraction was employed to enhance bioactive compound yield, with optimization conducted using a Central Composite Rotatable Design (CCRD). The independent variables included sonication time (15–30 min), solvent-to-solid ratio (10:1–30:1), and solvent concentration (60–90%). The optimized extract was encapsulated using aloe vera mucilage with varying concentrations of maltodextrin and gum acacia, and freeze-dried powders were evaluated for encapsulation efficiency and physicochemical properties. Microwave blanching resulted in a higher drying rate compared to steam blanching and control samples. Blanching for 45 s followed by drying at 50 °C effectively retained bioactive compounds, making it the optimal condition for extraction. The best extraction conditions were identified as 30 min sonication, a solvent-to-solid ratio of 29:1, and a solvent concentration of 90%. The second-order polynomial model fitted well with the experimental data, and multiple regression and ANOVA confirmed the model's reliability. Among the encapsulation formulations, S4 exhibited the highest encapsulation efficiency and superior physicochemical properties. This study highlights the effectiveness of microwave blanching, optimized ultrasound-assisted extraction, and aloe vera-based encapsulation for preserving Centella asiatica bioactive compounds. These findings provide a foundation for industrial-scale processing, ensuring enhanced product stability and quality.

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微波预处理与超声联合提取积雪草叶中生物活性物质：动力学、工艺优化及生物活性研究

积雪草是一种富含生物活性化合物的药用植物，具有潜在的健康益处。然而，其加工条件显著影响这些化合物的保留。因此，本研究考察了微波预处理对积雪草生物活性成分的干燥、提取和包封的影响。叶片经过蒸汽和微波烫烫30,45和60 s，然后在30,40和50°C下干燥。用不同的数学模型分析了干燥动力学。采用超声辅助提取提高生物活性化合物得率，并采用中心复合可旋转设计（CCRD）进行优化。自变量包括超声时间（15-30 min）、溶剂固比（10:1-30:1）和溶剂浓度（60-90%）。以不同浓度的麦芽糖糊精和阿拉伯胶为原料，用芦荟胶包封最佳提取物，并对冻干粉的包封效率和理化性质进行评价。微波焯水比蒸汽焯水和对照样品的干燥率高。焯水45s后在50℃下干燥，有效保留了生物活性成分，是提取的最佳条件。最佳提取条件为超声时间30 min，料液比29:1，溶剂浓度90%。二阶多项式模型与实验数据拟合良好，多元回归和方差分析验证了模型的可靠性。其中，S4包封效率最高，具有较好的理化性质。本研究强调了微波焯水、优化超声辅助提取和芦荟包封对积雪草生物活性成分的保存效果。这些发现为工业规模的加工提供了基础，确保了产品的稳定性和质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.