LWT - Food Science and Technology最新文献

Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-28 DOI: 10.1016/j.lwt.2024.117125

Zixiao Jiang , Wencheng Hou , Jian Feng, Shunan Zhang, Meiran Wang, Yangyang Liu

{"title":"Optimized green extraction of agarwood essential oil using custom natural deep eutectic solvents: Chemical analysis and bioactivity evaluation","authors":"Zixiao Jiang , Wencheng Hou , Jian Feng, Shunan Zhang, Meiran Wang, Yangyang Liu","doi":"10.1016/j.lwt.2024.117125","DOIUrl":"10.1016/j.lwt.2024.117125","url":null,"abstract":"<div><div>This study explores an innovative and environmentally friendly method for extracting essential oils (EOs) from agarwood using custom natural deep eutectic solvents (DESs), and the optimal DES-solvent system was choline chloride and lactic acid. Compared with the traditional water distillation method, the extraction efficiency of essential oil of agarwood was increased 2.12 times by using the DESs system in this study. Gas chromatography-mass spectrometry (GC-MS) analysis revealed a richer profile of sesquiterpenes and alkane hydrocarbons in DES-extracted oils, and the results of the antioxidant activity experiments showed that the DES agarwood essential oil (IC<sub>50</sub> = 9.3602 mg/mL) had higher antioxidant activity than the essential oil extracted by traditional water distillation (IC<sub>50</sub> = 10.2261 mg/mL). Scanning electron microscopy (SEM) confirmed that DESs effectively disrupt agarwood cell walls, facilitating a more complete release of aromatic compounds while preserving volatile components. Additionally, DESs are biodegradable and exhibit reduced toxicity, offering a sustainable alternative in the essential oil extraction industry. This research underscores the potential of DES-based extraction techniques as a viable and superior method for producing high-quality agarwood EO, with significant implications for sustainable practices in the fragrance and pharmaceutical industries.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117125"},"PeriodicalIF":6.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Infrared drying effects on the quality of jujube and process optimization using response surface methodology

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-28 DOI: 10.1016/j.lwt.2024.117089

Jiamin Song , Xinwen Jin , Yaru Han , Shunjie Zhai , Kexin Zhang , Wenting Jia , Jiluan Chen

{"title":"Infrared drying effects on the quality of jujube and process optimization using response surface methodology","authors":"Jiamin Song , Xinwen Jin , Yaru Han , Shunjie Zhai , Kexin Zhang , Wenting Jia , Jiluan Chen","doi":"10.1016/j.lwt.2024.117089","DOIUrl":"10.1016/j.lwt.2024.117089","url":null,"abstract":"<div><div>This study developed a specialized laboratory-scale apparatus utilizing infrared technology to optimize the infrared drying process and investigate water transfer dynamics and structural transformations during infrared radiation drying (IRD) of jujube. Key parameters, including rehydration ratio, color deviation, and Vitamin C (VC) retention rate, were assessed for Xinjiang gray jujube were assessed. Additionally. Comparative analyses were conducted to evaluate microstructural, physicochemical, and volatile component differences between IRD and hot air drying (HAD) methodologies. Response surface analysis was employed to optimize IRD parameters. The results identified optimal conditions as an infrared temperature of 55 °C, a loading capacity of 490 g, and an infrared radiation distance of 11 cm, resulting in a rehydration ratio of 1.75, a color deviation of 3.01, and a VC retention rate of 59.10g/100g. IRD demonstrated superior performance compared to HAD, with a 34.88g/100g improvement in VC retention rate and a 42.90g/100g reduction in drying time. Additionally, jujube dried using IRD exhibited a denser microstructure than those dried by HAD. These findings highlight the effectiveness of IRD in accelerating drying processes while maintaining high jujube quality, thereby providing a robust theoretical foundation for future jujube drying research.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117089"},"PeriodicalIF":6.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757233","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of steam explosion pretreatment on the physicochemical properties, phenolic profile and its antioxidant activities of Baphicacanthus cusia (Nees) Bremek. leaves

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-28 DOI: 10.1016/j.lwt.2024.117126

Xingying Xue , Zhiwen Qi , Changwei Zhang , Xianghui Kong , Jiandu Lei , Hao Zhou , Chengzhang Wang

{"title":"Effects of steam explosion pretreatment on the physicochemical properties, phenolic profile and its antioxidant activities of Baphicacanthus cusia (Nees) Bremek. leaves","authors":"Xingying Xue , Zhiwen Qi , Changwei Zhang , Xianghui Kong , Jiandu Lei , Hao Zhou , Chengzhang Wang","doi":"10.1016/j.lwt.2024.117126","DOIUrl":"10.1016/j.lwt.2024.117126","url":null,"abstract":"<div><div>The intention of this work is to explore the effects of steam explosion (SE) pretreatment on physical properties, phenolic components and antioxidant activities of <em>Baphicacanthus cusia</em> (Nees) Bremek (BCB) Leaves. Under optimal SE condition of 1.3 MPa for 30s, a significant 74.52 % increase in total phenolic content and 38.16–109.14 % rise in antioxidant activities were achieved. According to Fick's second law, the increase in SE intensity improved the diffusion efficiency of phenolics, increasing the rate constant from 2.79 × 10<sup>−2</sup> min<sup>−1</sup> to 21.85 × 10<sup>−2</sup> min<sup>−1</sup>. In addition, 9 main phenolic components of BCB leaves extracts were further identified by HPLC-IT-TOF-MS<sup>2</sup>, and the effects of SE treatment on their contents were analyzed. The results suggested SE process enhanced the dissolution of phenolics and caused the degradation of primary flavonoid glycosides into aglycones. Moreover, SE also induced the isomerization of chlorogenic acid into neochlorogenic acid. This study will help to advance the high-value development and application of phenolics in BCB leaves.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117126"},"PeriodicalIF":6.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characteristic lipids and their potential functions generated during the aging process of yak ghee

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-28 DOI: 10.1016/j.lwt.2024.117129

Yufang Li , Jinze He , Wentao Zheng, Yanan Shi, Aixiang Huang

{"title":"Characteristic lipids and their potential functions generated during the aging process of yak ghee","authors":"Yufang Li , Jinze He , Wentao Zheng, Yanan Shi, Aixiang Huang","doi":"10.1016/j.lwt.2024.117129","DOIUrl":"10.1016/j.lwt.2024.117129","url":null,"abstract":"<div><div>Yak ghee is an important food source for Tibetan herdsmen; however, the lipid composition, functional lipids changed and best consumption period during the aging process of yak ghee have not been determined. In this study, we identified a total of 386 lipids in Zhongdian yak ghee during aging, including glycerolipids (292 species), glycerophospholipids (47 species), sphingolipids (24 species), and fatty acyls (23 species). The lipids in yak ghee dynamically changed during aging, with the final product containing several polyunsaturated fatty acids (including linolenic acid, docosahexaenoic acid, and eicosapentaenoic acid), indicating its high nutritional value. Lipid fingerprints of yak ghee during aging revealed that triglyceride (16:0/16:0/20:5) and triglyceride (18:1/18:3/21:0) etc. were the characteristic lipids in aged yak ghee. The characteristic lipids in yak ghee were mainly enriched in the biosynthesis of unsaturated fatty acids, glycerolipid metabolism, and ether lipid metabolism pathways. This study provides insight into the lipid changes of yak ghee during aging, which offers a theoretical basis for the development of high-value yak ghee products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117129"},"PeriodicalIF":6.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Untargeted metabolomics profiling of purple rice phenolics and their antioxidant activities

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-27 DOI: 10.1016/j.lwt.2024.117127

Xianbao Li , Binxu Li , Natalia S. Podio , Xiao-Yin Wang , Suhang Jiang , Shuyan Xu , Xuemei Qiu , Zheng Zeng , Wei Gong , Shirui Wang , Er Sheng Gong

{"title":"Untargeted metabolomics profiling of purple rice phenolics and their antioxidant activities","authors":"Xianbao Li , Binxu Li , Natalia S. Podio , Xiao-Yin Wang , Suhang Jiang , Shuyan Xu , Xuemei Qiu , Zheng Zeng , Wei Gong , Shirui Wang , Er Sheng Gong","doi":"10.1016/j.lwt.2024.117127","DOIUrl":"10.1016/j.lwt.2024.117127","url":null,"abstract":"<div><div>Phenolics in three purple rice varieties were qualitatively and quantitatively analyzed using untargeted metabolomics, and their antioxidant activities were also investigated. Jixuenuo showed the highest antioxidant activity and phenolic content among the three varieties. Ninety-three phenolics across four categories (flavonoids, phenolic acids, stilbenes, and lignans) were identified, with Jixuenuo showing the highest anthocyanin content. Cyanidin-3<em>-O-</em>glucoside (C3G) accounted for over 90% of total anthocyanin content. The volcano plot analysis identified 53 differential phenolics, 22 of which were classified as major. KEGG pathway analysis revealed significant enrichment in flavonoids biosynthesis pathways. Jixuenuo showed significantly enhanced biosynthesis in the pathways for cyanidin, dihydromyricetin, epicatechin, C3G, myricetin, and rutin. Correlation analysis indicated that these flavonoids were significantly positively correlated with antioxidant activity and total phenolic content. These findings suggest that specific flavonoids in Jixuenuo may serve as markers for evaluating the antioxidant potential of purple rice.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117127"},"PeriodicalIF":6.0,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757188","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive analysis of oils and remaining solid matrices from supercritical fluid extraction of salmon side streams: Fatty acids, bioactive peptides, minerals, and heavy metals

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-27 DOI: 10.1016/j.lwt.2024.117116

Yixuan Liu , Houda Berrada , Noelia Pallarés , Francisco J. Marti-Quijal , Juan Manuel Castagnini , Francisco J. Barba

{"title":"Comprehensive analysis of oils and remaining solid matrices from supercritical fluid extraction of salmon side streams: Fatty acids, bioactive peptides, minerals, and heavy metals","authors":"Yixuan Liu , Houda Berrada , Noelia Pallarés , Francisco J. Marti-Quijal , Juan Manuel Castagnini , Francisco J. Barba","doi":"10.1016/j.lwt.2024.117116","DOIUrl":"10.1016/j.lwt.2024.117116","url":null,"abstract":"<div><div>Atlantic salmon (Salmo salar) side streams (head, backbone, and viscera) are nutrient-rich and offer potential for valorization. This study evaluates supercritical fluid extraction (SFE) and solvent extraction (SE) methods for recovering oils, fatty acids, bioactive peptides, minerals, heavy metals, and antioxidants from these byproducts. Both the oil and the remaining solid resulting from the extraction process were analyzed. SFE was more effective in extracting fatty acids from heads and backbones. However, SE yielded a higher peptide content, with SE backbone solids containing 281 peptides, and SE viscera and heads containing 220 peptides each. In contrast, SFE-derived solids had significantly fewer peptides: 9 in heads, 129 in backbones, and 130 in viscera. The identified peptides exhibit potential functional properties, including antioxidant, anti-inflammatory, antithrombotic, immunomodulating, anticancer, and hypolipidemic effects. Mineral and heavy metal content in all extracts met safety standards. SFE-derived matrices had the highest calcium levels (49.7 mg/g in heads, 24.2 mg/g in backbones) and lower heavy metal concentrations than SE. Arsenic, cadmium, mercury, and lead levels were 1.8 mg/kg, 1.8 μg/kg, 55.0 μg/kg, and 25.7 μg/kg, respectively, for SFE, compared to SE's higher values (e.g., 3.5 mg/kg for arsenic). Both methods produced extracts with promising antioxidant activity.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117116"},"PeriodicalIF":6.0,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Increased thermal sensitivity of Escherichia coli O157:H7 in sous vide cooked ground beef supplemented with celery (Apium graveolens L.) seed oil or root powder

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-27 DOI: 10.1016/j.lwt.2024.117121

Serap Coşansu , Ebrar Gündoğdu , Evrim Güneş Altuntaş , Vijay K. Juneja

{"title":"Increased thermal sensitivity of Escherichia coli O157:H7 in sous vide cooked ground beef supplemented with celery (Apium graveolens L.) seed oil or root powder","authors":"Serap Coşansu , Ebrar Gündoğdu , Evrim Güneş Altuntaş , Vijay K. Juneja","doi":"10.1016/j.lwt.2024.117121","DOIUrl":"10.1016/j.lwt.2024.117121","url":null,"abstract":"<div><div><em>Escherichia coli</em> O157:H7, a major cause of foodborne illness, is primarily associated with undercooked ground beef. Celery root powder (CP) and celery seed oil (CSO), rich in bioactive compounds such as essential oils and phenolic compounds, can enhance bacterial susceptibility to heat treatments. This study aimed to assess the effectiveness of CP (3 g/100 g) and CSO (2 mL/100 g) in reducing the thermal resistance of <em>Escherichia coli</em> O157:H7 in sous vide-cooked ground beef. The D-values of <em>E. coli</em> O157:H7 at 55–62.5 °C in samples without CP or CSO ranged from 11.64 to 0.99 min. In samples with CP or CSO, D-values ranged from 10.59 to 0.35 min and 11.11 to 0.41 min, respectively. The effect of CP and CSO on D-values was temperature-dependent. The D-values at 55 °C reduced slightly by CP or CSO adding (<em>p</em> > 0.05); however, at temperatures equal to or higher than 57.5 °C, the D values reduced significantly (<em>p</em> < 0.05). The control samples had a z-value of 7.06 °C, whereas CP and CSO-added samples had z-values of 5.18 °C and 5.57 °C, respectively. These findings indicate that adding 3 g/100 g CP or 2 mL/100 g CSO to ground beef may shorten heating time or reduce the temperature needed to inactivate <em>E. coli</em> O157:H7.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117121"},"PeriodicalIF":6.0,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Identification of fermentation time markers in caipu, a kind of traditional Chinese food

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-26 DOI: 10.1016/j.lwt.2024.117104

Junjun Sun , Yisheng Huang , Xianghui Zou, Qinghan Wu, Hui Zhu, Fei Zhou, Qiulan Luo

{"title":"Identification of fermentation time markers in caipu, a kind of traditional Chinese food","authors":"Junjun Sun , Yisheng Huang , Xianghui Zou, Qinghan Wu, Hui Zhu, Fei Zhou, Qiulan Luo","doi":"10.1016/j.lwt.2024.117104","DOIUrl":"10.1016/j.lwt.2024.117104","url":null,"abstract":"<div><div>Caipu is a popular pickled dry radish originated in China with promoting digestion and anticancer effects. The older caipu is considered to possess greater edible and medicinal values. But its composition changes during long term storage are still unclear. In this study, the properties of caipu stored for different years were compared to identified markers of different storage time points. Caipu undergoes significant color change during fermentation, turning dark after 10 years. The SEM results showed that cell structures in caipu were gradually destroyed over time. The protein and fat contents of 10 to 40-year-old caipu were significantly higher than those of 1-year-old caipu, and that the protein and fat contents of 20-year-old caipu reached peaks, at 14.0% and 13.2%, respectively. Moreover, the 16S rRNA and ITS analysis results showed that bacterial and fungal diversity decreased after fermentation. Finally, 67 kinds of volatile organic compound (VOCs) were identified by GC-MS. Among them, benzoic acid, furfural and tetradecamethyl cycloheptasiloxane were the most accumulated VOCs after fermentation and contributed to the distinctive aroma and flavor of caipu. In all, this study revealed the composition changes of caipu at different fermentation times, which will be beneficial for improving the processing of radish-based foods.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117104"},"PeriodicalIF":6.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757179","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nanoencapsulation of flaxseed oil: Fabrication, characterization, and storage stability

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-26 DOI: 10.1016/j.lwt.2024.117113

Xu Fang , Xiao-Yu Ge , Zhi Qin , Kun He , Ruo-Yu Wang , Xiao-Shuang Cai , Hua-Min Liu , Xue-De Wang

{"title":"Nanoencapsulation of flaxseed oil: Fabrication, characterization, and storage stability","authors":"Xu Fang , Xiao-Yu Ge , Zhi Qin , Kun He , Ruo-Yu Wang , Xiao-Shuang Cai , Hua-Min Liu , Xue-De Wang","doi":"10.1016/j.lwt.2024.117113","DOIUrl":"10.1016/j.lwt.2024.117113","url":null,"abstract":"<div><div>As a class of oil with high polyunsaturated fatty acid content, the poor oxidative stability of flaxseed oil (FO) has been the key factor restricting its expanded use. FO was encapsulated using flaxseed gum nano-capsules loaded with secoisolariciresinol diglucoside as wall materials. Flaxseed oil nano-capsules (FO-NC) had a particle size of 208.22 nm, an encapsulation efficiency of 96%, a PDI value of 0.131, and a zeta potential of −21.98 mV. By monitoring the changes in the above indicators during accelerated storage of FO-NC, the mechanism of the change in stability of FO-NC was comprehensively analyzed. The study also showed that the nano-encapsulated FO improved its oxidative stability by determining the fatty acid composition, peroxide value and oxidative stability index. Transmission electron (TEM) micrographs showed that FO-NCs were spherical, with a smooth surface. FTIR showed that the FO had been successfully encapsulated. The FO-NC showed good stability over 0–7 days, with higher oxidative stability than unencapsulated FO emulsions. Encapsulation efficiency is a key factor in the stability of FO-NC. The results suggest that nano-encapsulation is an effective means to enhance the oxidative stability of FO.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117113"},"PeriodicalIF":6.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757701","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antioxidant and neuroprotective potential of extracts from Hass avocado peel obtained through a biorefinery process: A sustainable strategy for the valorization of agro-food waste

IF 6 1区农林科学

LWT - Food Science and Technology Pub Date : 2024-11-26 DOI: 10.1016/j.lwt.2024.117119

Juan Felipe Grisales-Mejía , Gerardo Álvarez-Rivera , Margarita M. Andrade-Mahecha , Hugo A. Martínez-Correa , Jose A. Mendiola , Alejandro Cifuentes , Elena Ibañez

{"title":"Antioxidant and neuroprotective potential of extracts from Hass avocado peel obtained through a biorefinery process: A sustainable strategy for the valorization of agro-food waste","authors":"Juan Felipe Grisales-Mejía , Gerardo Álvarez-Rivera , Margarita M. Andrade-Mahecha , Hugo A. Martínez-Correa , Jose A. Mendiola , Alejandro Cifuentes , Elena Ibañez","doi":"10.1016/j.lwt.2024.117119","DOIUrl":"10.1016/j.lwt.2024.117119","url":null,"abstract":"<div><div>This study presents a novel three-step biorefinery approach for extracting bioactive compounds from Hass avocado (<em>Persea americana</em>, Mill.) epicarp. By sequentially using supercritical CO<sub>2</sub>, CO<sub>2</sub>-expanded ethanol, and subcritical water, we efficiently recovered a diverse range of extracts with distinct phytochemical profiles and potent biological activities. Our innovative extraction strategy outperformed conventional methods, demonstrating the potential of biorefinery for sustainable valorization of agricultural byproducts. Medium and high extracts exhibited strong antioxidant and anticholinesterase activity. For example, the CO<sub>2</sub>-expanded ethanol extracts demonstrated an ABTS radical cation scavenging capacity of 3.01 ± 0.06 mmol Trolox equivalents/g and an SC50 value of 53.4 ± 1.2 μg/mL for anticholinesterase activity. These findings highlight the feasibility of integrating biorefinery processes into circular economy initiatives to create high-value bioproducts while minimizing waste.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"214 ","pages":"Article 117119"},"PeriodicalIF":6.0,"publicationDate":"2024-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142757186","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0