Food and Bioproducts Processing最新文献

{"title":"Pre-drying strategies for French fries: Enhancing quality and reducing PAH4 migration","authors":"Guoyan Liu ,&nbsp;Xiaowei Xu ,&nbsp;Xiangxin Xu ,&nbsp;Li Liang ,&nbsp;Jixian Zhang ,&nbsp;Chaoting Wen ,&nbsp;Youdong Li ,&nbsp;Xudong He ,&nbsp;Xiaofang Liu ,&nbsp;Xin Xu","doi":"10.1016/j.fbp.2025.03.013","DOIUrl":"10.1016/j.fbp.2025.03.013","url":null,"abstract":"<div><div>French fries are widely consumed globally; however, their high oil content and the presence of lipophilic pollutants, such as polycyclic aromatic hydrocarbons (PAHs), which are linked to carcinogenic and mutagenic effects, pose significant health concerns. This study investigated the effects of three pre-drying methods- hot air drying (HAD), vacuum drying (VD), and microwave drying (MD) on PAH4 migration and key quality parameters of French fries, including oil content, hardness, and microstructural changes. The stable isotope-labeled PAH4 (PAH4-d12) were employed to simulate the migration of PAH4 from frying oil to French fries. SEM and CLSM 3D imaging revealed that HAD and VD had a denser microstructure in the fries, reducing oil absorption and PAH4 migration, while MD caused structural damage, increasing porosity and PAH4 migration. The results demonstrated that HAD and VD significantly minimized PAH4 migration, resulting in a firmer French fry with reduced oil absorption and improved oil retention. Specifically, these methods significantly reduced the oil content in French fries by 16.00–37.54 % and increased their hardness by 37.10–91.05 %. In contrast, MD increased PAH4 migration due to structural degradation, including the formation of larger pores, which facilitated significantly higher oil absorption. This study demonstrates that pre-drying methods such as HAD and VD can effectively reduce PAH4 exposure, enhance food safety, and improve the textural properties of French fries, offering a practical approach for producing healthier fried products.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 222-230"},"PeriodicalIF":3.5,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143768240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Green biosynthesis of silver nanoparticles using anthocyanins-rich extract from Euterpe edulis fruits (AnthocyanOx®): assessment in vitro of antioxidant and antiglycation activities, and in silico anti-aging activity","authors":"Valter Henrique Marinho dos Santos ,&nbsp;Monique Maria de Oliveira Costa ,&nbsp;Filipe Oliveira Granero ,&nbsp;Célia Cristina Malaguti Figueiredo ,&nbsp;Hugo Henrique Santos ,&nbsp;Paulo José Coelho Benevides ,&nbsp;Nilson Nicolau-Junior ,&nbsp;Paulo Eduardo Amaral Debiagi ,&nbsp;Luciana Pereira Silva ,&nbsp;Regildo Márcio Gonçalves da Silva","doi":"10.1016/j.fbp.2025.03.017","DOIUrl":"10.1016/j.fbp.2025.03.017","url":null,"abstract":"<div><div>The standardized plant extract rich in anthocyanins (approximately 15,000 ppm) extracted from <em>E. edulis</em> fruits (AnthocyanOx®) has demonstrated potential uses and applications for the development of new products in food, cosmetic, and pharmaceutical industries. Anthocyanins provide several health benefits, showing potential to prevent damage and diseases caused by oxidative stress, protein glycation, and premature aging. New formulations enhancing benefits of standardized extract have been developed and green synthesis of metallic nanoparticles have attracted great interest. Techniques such as UV-Visible spectroscopy, Dynamic Light Scattering (DLS), and Scanning Electron Microscopy (SEM) were conducted to characterize silver nanoparticles (AgNPs) synthesized using AnthocyanOx® aqueous extract (EeAE). Antioxidant activity was assessed through DPPH radical scavenging, Ferric Reducing Antioxidant Power (FRAP), ABTS radical scavenging, and Oxygen Radical Absorbance Capacity (ORAC). Molecular docking analyses were conducted to evaluate molecular interactions. The characterization demonstrated AgNPs formation. Antioxidant evaluations showed high antioxidant activity for both EeAE and AgNPs. <em>In silico</em> assays demonstrated that anthocyanins interacted with all enzymes evaluated. These results represent an important indicator for the development and discovery of new nanostructured formulations using standardized extracts rich in anthocyanins extracted from <em>E. edulis</em> for food, cosmetic, and pharmaceutical industries.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143768237","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Carbon and water footprints of the revalorisation of glucosinolates from broccoli by-products: Case study from Spain","authors":"Josemi G. Penalver ,&nbsp;Maite M. Aldaya ,&nbsp;Ane Maite Muez ,&nbsp;Andrea Martín-Guindal ,&nbsp;Maria J. Beriain","doi":"10.1016/j.fbp.2025.03.014","DOIUrl":"10.1016/j.fbp.2025.03.014","url":null,"abstract":"<div><div>Assessing the costs, benefits, and externalities of circular economy measures from a life cycle perspective is increasingly important for developing sustainable agro-food strategies. This study evaluates the carbon and water implications of revalorising glucosinolates from broccoli by-products through two distinct life-cycle scenarios in a case study conducted in Navarra, Spain. In the first scenario, glucosinolates are obtained from conventional broccoli production, where they are naturally present in the edible inflorescences. The second scenario introduces an innovative step: extracting glucosinolates from otherwise discarded broccoli by-products, such as stalks and inflorescence detachments. Carbon and water footprints were analysed for both scenarios based on the production of 1000 grams of glucosinolates. The results reveal that while the second scenario enhances resource efficiency by utilizing agricultural waste, the environmental costs of the extraction process outweigh the benefits, leading to a 37.6 % increase in greenhouse gas emissions and a 4.6 % rise in water usage compared to the first scenario. To address this, an improvement scenario is proposed, featuring a more efficient use of solvents during extraction, which significantly reduces both emissions and water use. This study underscores that circular economy strategies in agro-food systems do not always translate into environmental benefits accross all resources. A detailed analysis of various carbon and water indicators has provided valuable insights to enhance the environmental performance of such strategies, reinforcing the importance of life-cycle assessments in shaping more effective agro-food policies.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 211-221"},"PeriodicalIF":3.5,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143768239","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aerogels based on proteins extracted from plant sources: Different production methodologies","authors":"Stefania Mottola ,&nbsp;Stefano Cardea ,&nbsp;Federica Montella ,&nbsp;Mariarosa Scognamiglio ,&nbsp;Mecit Halil Öztop ,&nbsp;Iolanda De Marco ,&nbsp;Seda Ersus","doi":"10.1016/j.fbp.2025.03.011","DOIUrl":"10.1016/j.fbp.2025.03.011","url":null,"abstract":"<div><div>Aerogels based on protein offer an exciting and biodegradable solution for the delivery of proteins and nutrients in food supplements, and they can also be used as carriers for drug delivery. Comparing freeze drying with supercritical drying and five different protein sources (mallow leaves, sugar beet leaves, faba beans, pumpkin seeds, and sunflower seeds), it is observed that aerogels obtained by supercritical drying from mallow leaves and sugar beet leaves show a good homogeneous porosity, higher adsorption capacity (3.48 % after 48 h), and higher surface areas (127.2 and 259 m²/g). Consequently, these aerogels were chosen to conduct the impregnation of α-tocopherol (α-TOC), which was selected as a model drug to explore the feasibility of utilizing this aerogel for drug delivery. The amount of α-TOC loaded through the supercritical impregnation technique is approximately 0.5 mg_α-TOC/mg_aerogel for both the sugar beet and mallow aerogels. From the dissolution test, both aerogels allow a prolonged release of about 24 hours with respect to the pure α-TOC that occurs in 1 hour. By adjusting the pH value of the starting aqueous solution, the solubility of the protein in water was increased to obtain a homogeneous porosity dispersion.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 148-157"},"PeriodicalIF":3.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738343","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of ohmic heating extraction of pectin from apple pomace and comparison with conventional method","authors":"Runze Wang ,&nbsp;Zhihang Xu ,&nbsp;Daming Jiang ,&nbsp;Xiufang Xiong ,&nbsp;Yudong Li ,&nbsp;Xingshu Li","doi":"10.1016/j.fbp.2025.03.010","DOIUrl":"10.1016/j.fbp.2025.03.010","url":null,"abstract":"<div><div>Apple pomace have economic potential for industry because of valuable components such as pectin. To enhance the extraction efficiency of apple pectin, in this study, pectin was obtained from apple pomace by Ohmic heating extraction (OHE) and the extraction conditions were optimized using response surface methodology (RSM). The yield and energy consumption of OHE and conventional extraction (CE) were compared under optimal conditions. The physicochemical properties of the two kinds of pectin and the commercial apple pectin (CAP) were characterized by analyzing their GalA content, degree of esterification (DE), crystallinity, thermal properties, functional groups, color, rheological and morphological characteristics. The optimized OHE conditions were voltage gradient of 14 V/cm, time of 102 min and temperature of 93 ℃. The pectin yield (PY) of OHE at the optimal conditions was 25.02 %, which was close to the predicted value (24.97 %). Compared with CE, OHE provided a 19.87 % increase in PY and a 37.53 % reduction in energy consumption. It can be considered that the non-thermal effect of ohmic heating might have accounted for these differences. FTIR analysis confirmed that there was no significant difference in the structure of the three kinds of pectin. CAP exhibited higher GalA content and DE while the extracted pectin had better thermal stability and viscoelastic properties. Overall, OHE can be considered as a promising pectin extraction technique with increased yield and reduced energy consumption compared to conventional methods.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 231-241"},"PeriodicalIF":3.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143776847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Purification of sinapic acid from mustard bran enzymatic hydrolysate by adsorption on macroporous resins","authors":"Ying Yan ,&nbsp;Morad Chadni ,&nbsp;Marwen Moussa ,&nbsp;Abdouramane Dosso ,&nbsp;Irina Ioannou ,&nbsp;Violaine Athès ,&nbsp;Claire Fargues","doi":"10.1016/j.fbp.2025.03.012","DOIUrl":"10.1016/j.fbp.2025.03.012","url":null,"abstract":"<div><div>This work focuses on the adsorption chromatography process to purify sinapic acid from mustard bran hydrolysate, an agro-industrial by-product generated in large quantities during mustard seed processing. The adsorption and desorption capacities of sinapic acid on four macroporous adsorbent resins were determined in batch mode, for both a real hydrolysate and model solutions. The results showed that the best adsorption capacity was obtained with XAD16 and FPX66 resins and adsorption isotherm data were well represented by a Langmuir model. The desorption ratios by ethanol were high, with a maximum value of 98 ± 1 % at 90 % (v/v) ethanol fraction for XAD16 resin. XAD16 resin was selected for the dynamic purification, and optimized results showed an adsorption capacity of 75.6 mg/g for sinapic acid, corresponding to a breakthrough volume of around 50-fold of the resin bed volume (BV) at the feed flow rate of 2 BV/h. Complete desorption was achieved with 8 BV of 90 % (v/v) ethanol at the elution flow rate of 2 BV/h, resulting in a recovery yield of around 97 %. The purification process achieved an 8.6-fold concentration of sinapic acid, with a 37-fold increase in purity (from 0.50 % to 18.4 %) and a 7.4-fold enhancement in potential antioxidant activity, reaching 341 ± 24 mg of Trolox equivalents/100 mL. This process has been proven to be highly efficient and could contribute to the design of industrial-scale purification of sinapic acid from mustard bran hydrolysate.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 202-210"},"PeriodicalIF":3.5,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143768238","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Revealing the efficacy of postbiotics on the functional and nutritional characteristics of bioprocessed Nendran banana (Musa paradisiaca) flour for optimization of weaning mix","authors":"Krishnasree V ,&nbsp;Arya Sajayan ,&nbsp;Abina A ,&nbsp;Manju Mary Paul ,&nbsp;Sumesh KV","doi":"10.1016/j.fbp.2025.03.007","DOIUrl":"10.1016/j.fbp.2025.03.007","url":null,"abstract":"<div><div>The hidden hunger and micronutrient deficiency currently prevailing across the globe affecting nearly 45 million children, presents a worrying scenario, notwithstanding the ambitious target of the SDGs to eradicate all forms of malnutrition by 2023. Bioprocessing is being utilized as a promising tool for optimization of functional foods, controlled fermentation could be applied to foods to improve their nutritional and therapeutic potential. Nendran banana (<em>Musa paradisiaca</em>) flour is a complementary food introduced to children during the weaning phase. However, fortification is recommended for this weaning mix to compensate for the lack of certain essential nutrients. In this regard, the present study deals with the optimal bioprocessing conditions for Nendran banana flour via controlled fermentation with probiotic strain <em>Lactobacillus rhamnosus GG 347</em> for varying time duration from 0 to 72 h to develop a weaning mix with postbiotic benefits. A notable improvement in the protein and starch digestibility were noticed in Nendran flour upon fermentation. Minerals including sodium, potassium, and magnesium found to be increased over the fermentation period. The in vitro protein digestibility was enhanced during fermentation from 31.06 ± 2.62–70.23 ± 3.47 %, while the percentage of starch hydrolysis also improved from 21 % to 73 %, rendering the complex starches in the raw Nendran flour into more easily digestible fractions. The polysaccharide content and the FTIR (Fourier Transmission Infrared Spectroscopy) analysis further validates the pattern of starch degradation over time. A distinct picture of structure degradation and deformities was observed on the surface of the particles via scanning electron microscopy. The efficacy of postbiotics in enhancing the antioxidant potential of the flour after <em>L. rhamnosus</em> fermentation was determined using a DPPH scavenging assay. 94.22 % radical scavenging activity was observed with 3 mg/mL crude extract concentration at a 36 h fermented sample. Thus, a weaning mix was optimized using Nendran banana flour fermented for 36 h with <em>L. rhamnosus</em> via D-optimal mixture design.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 158-171"},"PeriodicalIF":3.5,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738344","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Incorporation of low-pH purple-fleshed sweet potato (Ipomoea batatas L.) anthocyanin extract into a sucrose matrix: Characterization and application in powdered beverage","authors":"Umi Laila ,&nbsp;Ponco Yuliyanto ,&nbsp;Sugeng Hariyadi ,&nbsp;Bekti Juligani ,&nbsp;Anastasia Wheni Indrianingsih ,&nbsp;Dita Kristanti ,&nbsp;Dini Ariani ,&nbsp;Ervika Rahayu Novita Herawati ,&nbsp;Ade Chandra Iwansyah ,&nbsp;Muslih Anwar ,&nbsp;Erliana Ginting ,&nbsp;Alit Pangestu ,&nbsp;Yusuf Andriana ,&nbsp;Heni Purwaningsih ,&nbsp;Siti Dewi Indrasari ,&nbsp;Nurmahmudi Nurmahmudi ,&nbsp;Hari Hariadi ,&nbsp;Arie Widjaja Hoo ,&nbsp;Riuh Wardhani","doi":"10.1016/j.fbp.2025.03.008","DOIUrl":"10.1016/j.fbp.2025.03.008","url":null,"abstract":"<div><div>This study investigates incorporating the remarkable color, bioactive compounds, and physiological properties of purple-fleshed sweet potato anthocyanin (PSPA) into sucrose as a carrier for developing anthocyanin-enriched powdered beverages. The effects of PSPA extract on the physicochemical and sensory characteristics of anthocyanin-enriched powdered beverages were evaluated, focusing on two factors: the pH of the extract (2.18 and 2.39) and the ratio of anthocyanin extract to sucrose (E/S) (7.14 %, 10.7 %, and 14.3 % v/w). The results showed that the anthocyanin entrapment efficiency ranged from 58.4 % to 82.5 %, with increasing E/S ratio or decreasing pH enhancing the redness (a*), chroma (Ch), total anthocyanin content (TAC), and solubility. However, these conditions also led to less favorable characteristics in moisture content, hygroscopicity, bulk density, and tapped density. Meanwhile, higher total phenolic content (TPC) and antiradical power (ARP) were observed with increased E/S and pH levels. FTIR analysis confirmed that PSPA was incorporated into the sucrose matrix without reacting chemically with the sucrose. We classified the formation of anthocyanin-enriched sucrose powder as co-precipitation based on the high nucleation rate, surface morphology, and other characteristics. Morphological analysis revealed that the anthocyanin-enriched sucrose powder comprised agglomerates with irregular, porous, and rough surfaces. DSC thermogram indicated an endothermic peak around 190 °C, suggesting the anthocyanin-enriched sucrose powder still had crystalline regions, as further supported by X-ray diffraction data. Beverages formulated with anthocyanin extract at a pH of 2.18 showed higher color preferences than those at 2.39. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) revealed correlations and clustering of the physicochemical and sensory properties of the anthocyanin-enriched sucrose powder.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 172-188"},"PeriodicalIF":3.5,"publicationDate":"2025-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Alternative industrial processing of seaweed meal from Ascophyllum nodosum: Value adding and product development potential of liquid side-streams obtained with different separation methods","authors":"Anna Þóra Hrólfsdóttir ,&nbsp;Hildur Inga Sveinsdóttir ,&nbsp;Sigurjón Arason ,&nbsp;María Gudjónsdóttir","doi":"10.1016/j.fbp.2025.03.006","DOIUrl":"10.1016/j.fbp.2025.03.006","url":null,"abstract":"<div><div>The brown algae <em>Ascophyllum nodosum</em> is harvested from wild sources and used in seaweed meal production. It contains multiple valuable compounds, including polyphenols, polysaccharides and carotenoids that have bioactive properties. In current uses of biomass e.g. as raw material for alginate production, these compounds are not of any special interest, hence there is an opportunity for better utilization of the biomass. Therefore, the aim of the study was to investigate the potential of producing and upscaling production of a byproduct (a targeted seaweed extract produced with mixture of fresh seaweed and water) from the unutilized liquid side-streams obtained within traditional seaweed meal processing. That was performed by evaluating the efficiency of the liquid/solid separation (screw press vs decanter), centrifugation as a secondary separation step, as well as drying methods (spray drying vs freeze drying) on the obtained liquid extracts. Chemical and antioxidant properties were evaluated throughout the alternative processing and mass balances calculated. The results suggest that the decanter was more efficient for separation compared to the screw press due to higher yield of liquid retrieved. The chemical composition and antioxidant properties did not differentiate significantly, neither between the separation methods nor during further processing of the liquids (e.g. centrifugation or drying methods). Furthermore, the alginate remained in the solid phase during separation, and main components extracted with the liquid phase included salt, minerals, polyphenols, and carbohydrates. The results indicate that alternative processing with a decanter as primary separation step could be a feasible solution to meet the demands of full utilization and no-waste policies within seaweed production.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 127-136"},"PeriodicalIF":3.5,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143683337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An approach to subcritical fluid and natural deep eutectic solvent-ultrasound assisted extractions as green alternatives for Pecan nutshell phenolic compounds recovery","authors":"Miguel Esteban Cardona Jimenez ,&nbsp;Andrea Carolina Rodríguez-Ruiz ,&nbsp;Alexis Velez ,&nbsp;Lina Marcela Agudelo-Laverde ,&nbsp;Romina Mariana Bodoira ,&nbsp;Patricio Román Santagapita","doi":"10.1016/j.fbp.2025.03.005","DOIUrl":"10.1016/j.fbp.2025.03.005","url":null,"abstract":"<div><div>Green alternatives for Pecan nutshell phenolic compounds recovery were assessed in the present work. Subcritical fluid extraction and ultrasound-assisted extraction with natural deep eutectic solvent were optimized to maximize phenolic compounds extraction and antioxidant activities. Subcritical fluid was analyzed by varying temperature (180–220°C), flow rate (2.5–7.5 g/min) and solvent composition (0–100 % (v/v) ethanol/water mixtures). The optimal Subcritical fluid method involved operating at 220°C with 50 % (v/v) ethanol/water at a flow rate of 5 g/min, resulting in a remarkable 200 % increase on total phenolic compounds and a substantial 500 % increase on antioxidant activity measured by ferric reducing ability of plasma when compared to stirring, a conventional method used as control. Moreover, several ultrasound-assisted extractions with natural deep eutectic solvent were produced with choline chloride and lactic or malic acids; after selecting choline chloride-malic acid, the ratio and water % were optimized through response surface methodology. The optimal ultrasound-assisted extraction with natural deep eutectic solvent employed a 1:1 mol:mol ratio, with a water content of 35.82 % (v/v), yielding a 39 % and 25 % increase on total phenolic compounds and ferric reducing ability of plasma compared to stirring, respectively. Finally, a full evaluation of the most relevant characteristics regarding process, estimation of equipment and extraction costs and a comparison regarding simplicity, safety, selectivity, cost vs. benefit and applicability among the employed methods was included. This research contributes to the development of environmentally friendly technologies and its advantages/drawbacks applied to phenolic compounds recovery from Pecan nutshell with potential applications in food, cosmetics and pharmaceutical industries.</div></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":"151 ","pages":"Pages 137-147"},"PeriodicalIF":3.5,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143697113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}