Optimized ultrasound-assisted extraction of glycyrrhizic acid from Glycyrrhiza glabra followed by one-pot hydrolysis to and nanoemulsified separation of glycyrrhetinic acid for food applications.
Maysam Habibi, Hossein Dehghan, Masoud Rahimi, Hasan Rafati
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引用次数: 0
Abstract
The superior bioavailability and bioactivity of glycyrrhetinic acid (GT) as a food supplement, has always been a research focus in the food industry. This study aims to extract glycyrrhizic acid (GA) from Glycyrrhiza glabra using ultrasound radiation and then simultaneously hydrolyze to and separate GT using a novel approach involving a nanoemulsion medium. The extraction of GA was optimized using response surface methodology (RSM) to determine the optimal time, liquid-to-solid ratio, and ammonia percentage, resulting in a 9% extraction yield. Additionally, the parameters for the simultaneous hydrolysis and separation steps were optimized, achieving 92.6% and 63.7% efficiency, respectively. The use of immiscible and nanoemulsified organic solvent, produced through ultrasound radiation, significantly improved the efficiency, as confirmed by particle size analysis and microscopic magnification. The extraction yield of GA and the resulting product of GA hydrolysis were analyzed using HPLC, and the product's chemical structure was confirmed by mass spectrometry. The results demonstrated that the sonication technique reduced extraction time by nearly half compared to conventional solvent extraction, and selecting the appropriate organic solvent through making a nanoemulsion medium, greatly improved GT purity.
Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06123-9.
期刊介绍:
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.