Food and Bioprocess Technology最新文献_第3页

Enhancing Okra Drying Quality and Efficiency Through Combined Freeze and Pulsed Spouted Microwave Vacuum Drying

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-10-05 DOI: 10.1007/s11947-024-03618-3

Wei Li, Nan-nan An, Hao-ze Yu, Dong Li, Li-jun Wang, Yong Wang

{"title":"Enhancing Okra Drying Quality and Efficiency Through Combined Freeze and Pulsed Spouted Microwave Vacuum Drying","authors":"Wei Li, Nan-nan An, Hao-ze Yu, Dong Li, Li-jun Wang, Yong Wang","doi":"10.1007/s11947-024-03618-3","DOIUrl":"10.1007/s11947-024-03618-3","url":null,"abstract":"<div><p>Freeze drying (FD) is known for providing high-quality products but with low efficiency. To address this issue, this study explores the combination of FD and pulsed spouted microwave vacuum drying (PSMVD) for drying okra. The effect of applying PSMVD before (PSMVD-FD) or after (FD-PSMVD) FD on the quality, physicochemical properties, and microstructure of okra was investigated. Compared to FD alone, the combined drying reduced the drying time by 51.4–82.1%. The Weibull model was identified as the most suitable for the rehydration process of dried okra among the four models evaluated. Products from FD and combined drying exhibited higher rehydration capacity, chlorophyll content, and antioxidant capacity than other drying methods. PSMVD-FD resulted in the highest total phenol content (3.370 ± 0.014 mg GAE/g). FTIR revealed that the combined dried okra had no production of new functional groups. Additionally, combined drying products minimized color change, maintained brittle texture, and preserved porous structure. Overall, the combined drying methods enhanced the efficiency of FD while maintaining the substantial product quality.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2585 - 2601"},"PeriodicalIF":5.3,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361620","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}

引用次数: 0

Effects of Dielectric Barrier Discharge Cold Plasma on the Extraction of Bioactive Compounds from Colombian Arabica Coffee Powder

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-10-03 DOI: 10.1007/s11947-024-03605-8

Motahare Monfaredi, Mohammadhossein Mohajer, Ahmad Khademi, Mehrnaz Salavati, Yousef Ramezan, Hamid Ghomi

{"title":"Effects of Dielectric Barrier Discharge Cold Plasma on the Extraction of Bioactive Compounds from Colombian Arabica Coffee Powder","authors":"Motahare Monfaredi, Mohammadhossein Mohajer, Ahmad Khademi, Mehrnaz Salavati, Yousef Ramezan, Hamid Ghomi","doi":"10.1007/s11947-024-03605-8","DOIUrl":"10.1007/s11947-024-03605-8","url":null,"abstract":"<div><p>This study investigates the application of dielectric barrier discharge plasma with argon gas to extract valuable bioactive compounds from Arabica coffee powder. The impact of different treatment durations (4, 8, 12, and 16 min) and applied voltages (12 and 18 kV) on the efficiency of extraction was assessed through spectrophotometric analysis. The total phenolic content (TPC) exhibited non-monotonic fluctuations at 12 kV. Initially, there was a fall of 15.59% after 4 min, followed by a large rise of 14.82% at 8 min, and then a decline over longer durations. At 18 kV, TPC rose by 29.34% after 4 min of treatment, but gradually decreased with prolonged exposure. The extraction of caffeine exhibited a complex pattern, with all samples treated at 12 kV showing reduced levels compared to the control. The highest concentration of caffeine was seen after 8 min under 18 kV, surpassing the control by 12% before declining. Antioxidant activity, assessed through DPPH inhibition, reached its maximum at 31.90% after 8 min at 12 kV and at 47.87% after just 4 min at 18 kV. Beyond these peak times, a marked decline in activity was observed with prolonged treatment durations. Furthermore, plasma treatment altered the fatty acid profile, increasing saturated and polyunsaturated fatty acids while decreasing monounsaturated ones. These results highlight the potential of cold plasma as a sustainable and effective method for enhancing the extraction of bioactive compounds from coffee powder, offering promising applications in the food industry for improving the nutritional and functional properties of coffee-based products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2574 - 2584"},"PeriodicalIF":5.3,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361676","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}

引用次数: 0

Effect of Different Coating Materials on Black Périgord Truffle (Tuber melanosporum) Aroma Profile and Its Shelf Life

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-10-03 DOI: 10.1007/s11947-024-03609-4

Kenny S. O. Choo, Maike Bollen, Gary A. Dykes, Ranil Coorey

{"title":"Effect of Different Coating Materials on Black Périgord Truffle (Tuber melanosporum) Aroma Profile and Its Shelf Life","authors":"Kenny S. O. Choo, Maike Bollen, Gary A. Dykes, Ranil Coorey","doi":"10.1007/s11947-024-03609-4","DOIUrl":"10.1007/s11947-024-03609-4","url":null,"abstract":"<div><p>Black <i>Périgord</i> truffles (<i>Tuber melanosporum</i>) are the highest-priced edible fungus in the world due to their unique flavour, rarity, short growing season, difficulty in mass cultivating, and short shelf-life. The current industrial practices have not been effective in extending truffle shelf-life while preserving its aroma profiles. This study aimed to determine the effectiveness of several preservation methods on Australian-grown black <i>Périgord</i> truffles, which include assessing the changes in the volatile organic compounds (VOCs) of truffles treated with edible coatings, antimicrobial agents, or antioxidants such as chitosan, gum Arabic, kafirin, natamycin, tocopherol, vitamin C, and citric acid at the interval of 0, 7, and 14 days of storage. The study also aimed to assess the capability of gamma-cyclodextrin (γ-CD) in encapsulating truffle VOCs at the intervals of 0, 14, and 28 days of storage. Among all the edible coatings, chitosan-treated truffles had the least change in VOCs, especially the black truffle aroma volatile markers, 2-methyl-1-butanal, 2,4-dithiapentane, and dimethyl sulphide. Chitosan also resulted in no significant changes (<i>P</i> < 0.05) in the carbon dioxide emissions of truffle. The PCA plots showed that chitosan-coated samples displayed the least changes. The sole application of antimicrobial agents or antioxidants was ineffective in delaying the deterioration process. On the other hand, the results show that γ-CD was able to encapsulate 30 truffle’s VOCs, which included 3-methyl-1-butanal, 2-methyl-1-butanol, dimethyl sulphide, and 2,4-dithiapentane with no significant changes over the storage period.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2561 - 2573"},"PeriodicalIF":5.3,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03609-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143361675","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}

引用次数: 0

Mitigating Toxic Compounds in Deep-Fried Meat: The Antioxidant Potential of Edible Coatings

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-30 DOI: 10.1007/s11947-024-03606-7

William Oyom, Ruth Boahemaah Awuku, Yang Bi, Reza Tahergorabi

引用次数: 0

Isolation and Characterization of Lytic Bacteriophages Specific to Foodborne Pathogenic Pseudomonas aeruginosa and Use as a Biopreservative in Chicken Meat

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-30 DOI: 10.1007/s11947-024-03613-8

Nazife Yilmaz, Zeliha Yildirim, Tuba Sakin Sahin, Mert Karaoğlan

{"title":"Isolation and Characterization of Lytic Bacteriophages Specific to Foodborne Pathogenic Pseudomonas aeruginosa and Use as a Biopreservative in Chicken Meat","authors":"Nazife Yilmaz, Zeliha Yildirim, Tuba Sakin Sahin, Mert Karaoğlan","doi":"10.1007/s11947-024-03613-8","DOIUrl":"10.1007/s11947-024-03613-8","url":null,"abstract":"<div><p>In this study, bacteriophages specific to <i>Pseudomonas aeruginosa</i> strains were isolated from wastewaters, and their potential to be used as a bioprotective in chicken meat was investigated. Then, among the 35 isolated bacteriophages, two phages (vB_PaeS-K10 and vB_PaeS-K13) with a wide host cell range and strong clear plaque formation were selected and their morphological, physical–chemical, and genetic properties and their inhibitory effects against the host cell in chicken meat were determined. As a consequence of the examination by TEM (transmission electron microscopy), vB_PaeS-K10 and vB_PaeS-K13 phages belong to the family <i>Siphoviridae</i> of the order Caudovirales. The genome size, multiplicity of infection value, latent period, burst time, and burst size of vB_PaeS-K10 phage were 54.20 kb, 10, 75 min, 30 min, and 34.86, respectively, whereas those of vB_PaeS-K13 phage were 44.06 kb, 0.01, 20 min, 35 min, and 35.95. Both of them were resistant to high temperature and entirely active between pH 3 and 12, and the rate of absorption of the phages against their host cells increased with Ca<sup>2+</sup> ions. Lytic activity test revealed that both phages reduced host cell density in LB broth at 4 °C and 37 °C. Moreover, vB_PaeS-K10 and vB_PaeS-K13 phages lethally infect <i>P. aeruginosa</i> at 4 °C in chicken meat, and this situation is the evidence of their potential to be utilized as bioprotective in chicken meat.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2545 - 2560"},"PeriodicalIF":5.3,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362222","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}

引用次数: 0

Selective Separation of α-Punicalagin, β-Punicalagin, and Ellagic Acid from Pomegranate Husk Aqueous Extract by an Optimized Adsorption Process Employing a (Deep) Eutectic Solvent

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-28 DOI: 10.1007/s11947-024-03608-5

Isadora Lopes de Oliveira, Monique Martins Strieder, Felipe Sanchez Bragagnolo, Vitor Lacerda Sanches, Leonardo Mendes de Souza Mesquita, Juliane Viganó, Mauricio Ariel Rostagno

{"title":"Selective Separation of α-Punicalagin, β-Punicalagin, and Ellagic Acid from Pomegranate Husk Aqueous Extract by an Optimized Adsorption Process Employing a (Deep) Eutectic Solvent","authors":"Isadora Lopes de Oliveira, Monique Martins Strieder, Felipe Sanchez Bragagnolo, Vitor Lacerda Sanches, Leonardo Mendes de Souza Mesquita, Juliane Viganó, Mauricio Ariel Rostagno","doi":"10.1007/s11947-024-03608-5","DOIUrl":"10.1007/s11947-024-03608-5","url":null,"abstract":"<div><p>This research proposes an innovative and simplified adsorption/desorption method using renewable solvents to obtain punicalagin and ellagic acid–rich fractions from pomegranate husk. The type of adsorbents (PoraPak Rxn and Sepra C18-E), adsorbent mass (0.1, 0.2, 0.3, 0.4, and 0.5 g), adsorption temperature (20, 40, and 60 °C), pH of the extract (4, 6, and 8), and desorption solvents (a 1:2 betaine eutectic mixture and hydroalcoholic solutions) were evaluated. The optimized adsorption process involved 0.5 g of PoraPak Rxn and 7.5 mL extract at pH 4 and 20 °C for 5 min. Notably, PoraPak Rxn outperformed Sepra C18, exhibiting superior adsorption due to its favorable hydrophobic properties, porous structure, and affinity for the target compounds. The optimized method adsorbed 93% α-punicalagin, 95% β-punicalagin, and 100% ellagic acid. Betaine:glycerol at a 1:2 molar ratio was selected using COSMO-RS for desorption. The eutectic mixture with 50 wt.% water desorbed 91% α-punicalagin, 73% β-punicalagin, and 6% ellagic acid during the first three desorption cycles. Subsequent three desorption cycles using ethanol yielded a desorption of 62% ellagic acid free of punicalagins. This strategy of employing different desorption solvents proved efficient in recovering fractions with high concentrations of the desired compounds. Overall, this research demonstrates a promising approach for the efficient separation of punicalagins and ellagic acid from pomegranate husk extract.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2519 - 2530"},"PeriodicalIF":5.3,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362215","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}

引用次数: 0

A Novel and Environmentally Friendly Technique for Extracting Pectin from Black Carrot Pomace: Optimization of Microwave-Assisted High-Pressure CO2/H2O and Characterization of Pectin

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-28 DOI: 10.1007/s11947-024-03615-6

Süheyla İlgün Biltekin, Aysel Elik Demir, Derya Koçak Yanik, Fahrettin Göğüş

{"title":"A Novel and Environmentally Friendly Technique for Extracting Pectin from Black Carrot Pomace: Optimization of Microwave-Assisted High-Pressure CO2/H2O and Characterization of Pectin","authors":"Süheyla İlgün Biltekin, Aysel Elik Demir, Derya Koçak Yanik, Fahrettin Göğüş","doi":"10.1007/s11947-024-03615-6","DOIUrl":"10.1007/s11947-024-03615-6","url":null,"abstract":"<div><p>Pectin is a valuable polysaccharide used in the food industry as a gelling, stabilizing, and emulsifying agent. It is one of the main components found in fruits and vegetables; however, it is mostly disposed of as waste during their processing. This study aims to optimize the extraction conditions of pectin from black carrot pomace by microwave-assisted high-pressure CO<sub>2</sub>/H<sub>2</sub>O method. This novel technique is based on the use of a combination of microwave with pressurized CO<sub>2</sub> in water to increase extraction yield and produce high-quality pectin. The effects of temperature (95–130 °C), time (2–12 min), and liquid/solid ratio (15–30 ml/g) on pectin yield were examined by using RSM. Optimum conditions obtained for microwave-assisted high-pressure CO<sub>2</sub>/H<sub>2</sub>O extraction were 130 °C of temperature, 2.0 min of extraction time, and 22.5:1 ml/g of liquid-to-solid ratio, which yielded a pectin recovery of 28.4%. The use of microwave-assisted high-pressure CO<sub>2</sub>/H<sub>2</sub>O extraction technique allowed 45% higher pectin recovery and about 97% time saving compared to the conventional acid hydrolysis method using acidified water (0.1 N HCl) (yield 19.55% and time 90 min). Pectin extracted by microwave-assisted high-pressure CO<sub>2</sub>/H<sub>2</sub>O was found to possess better characteristics compared to conventionally extracted pectin in terms of composition and physical, chemical, emulsion, and flow properties.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2531 - 2544"},"PeriodicalIF":5.3,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362213","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}

引用次数: 0

Evaluation of the Effects of Plasmolysis, Solvent, and Ultrasonication on Encapsulation of Lycopene in Saccharomyces cerevisiae Cells

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-28 DOI: 10.1007/s11947-024-03611-w

İnci Cerit

{"title":"Evaluation of the Effects of Plasmolysis, Solvent, and Ultrasonication on Encapsulation of Lycopene in Saccharomyces cerevisiae Cells","authors":"İnci Cerit","doi":"10.1007/s11947-024-03611-w","DOIUrl":"10.1007/s11947-024-03611-w","url":null,"abstract":"<div><p>Lycopene is one of the members of carotenoids and is used in various food formulations due to its outstanding effects on human health. However, the sensitivity of lycopene to oxygen, light, and heat is the main drawback in its utilization. Encapsulation can be applied to protect the bioactivity of lycopene. Yeast cells are suitable materials for encapsulation because they are biodegradable and safe carriers. In the current study, <i>Saccharomyces cerevisiae</i> was used for lycopene encapsulation, and various strategies, including plasmolysis, solvent, and ultrasonication, were tested to improve loading capacity. The amount of lycopene in the non-plasmolyzed cells was 111.18 µg lycopene/g yeast; however, it was determined as 14.67 µg lycopene/g yeast in the plasmolyzed capsules. The results showed that plasmolysis decreased the loading capacity. The best lycopene retention (324.95 µg lycopene/g yeast) after the encapsulation of non-plasmolyzed cells was achieved by applying both ultrasonication (120 W, 20 min) and solvent (ethyl acetate). Moreover, morphological and conformational characterizations were carried out for yeast samples, and the presence of lycopene within yeast cells was confirmed with Fourier transform infrared spectroscopy and differential scanning calorimetry analysis. Yeast cells, as a low-cost and convenient bio-vehicle, showed promising properties for the encapsulation of lycopene.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2507 - 2518"},"PeriodicalIF":5.3,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362214","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}

引用次数: 0

Fabrication of Grape Pomace Extract–Loaded Electrospun Nanofiber Films as Active Packaging Material for Walnut

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-27 DOI: 10.1007/s11947-024-03595-7

Burcin Yilmaz, Kevser Kahraman, Lutfiye Ekici

{"title":"Fabrication of Grape Pomace Extract–Loaded Electrospun Nanofiber Films as Active Packaging Material for Walnut","authors":"Burcin Yilmaz, Kevser Kahraman, Lutfiye Ekici","doi":"10.1007/s11947-024-03595-7","DOIUrl":"10.1007/s11947-024-03595-7","url":null,"abstract":"<div><p>Grape pomace is a valuable residue of wine, vinegar, juice, and molasses industries with its high phenolic compound content. In this study, fabrication of gelatin/zein nanofiber films with antioxidant properties due to addition of grape pomace extract (0–20%, GPE) was assessed. This nanofiber film is designed to be evaluated as an active packaging material for coating walnuts. SEM analysis revealed that the nanofibers were uniform and bead-free, with the diameter ranging from 239 to 343 nm, and the FT-IR spectra showed that the GPE was enclosed in nanofibers successfully. The thermal stability of the extract appeared to be improved by encapsulation. The nanofibers demonstrated DPPH scavenging activity with the one containing 20% GPE exhibiting 75% inhibition. Walnuts were placed into polyethylene bags including nanofibers, and after 21-day storage, a significant (<i>p</i> < 0.05) decrease in the peroxide values (from 1.92 meq 0<sub>2</sub>/kg walnut oil to 1.39 meq 0<sub>2</sub>/kg walnut oil) and Totox values (from 4.05 to 3.01) was shown by using GPE-loaded nanofiber. This study’s results indicate that nanofibers with GPE content could be a promising package material for preserving food quality.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2482 - 2492"},"PeriodicalIF":5.3,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362152","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}

引用次数: 0

A Strategy to Minimize the Chlorophyll Content in the Phenolic Extract of Sugar Beet Leaves: Can this Extract Work as a Natural Antioxidant in Vegetable Oils?

IF 5.3 2区农林科学

Food and Bioprocess Technology Pub Date : 2024-09-27 DOI: 10.1007/s11947-024-03601-y

Peyman Ebrahimi, Ipek Bayram, Dasha Mihaylova, Anna Lante

{"title":"A Strategy to Minimize the Chlorophyll Content in the Phenolic Extract of Sugar Beet Leaves: Can this Extract Work as a Natural Antioxidant in Vegetable Oils?","authors":"Peyman Ebrahimi, Ipek Bayram, Dasha Mihaylova, Anna Lante","doi":"10.1007/s11947-024-03601-y","DOIUrl":"10.1007/s11947-024-03601-y","url":null,"abstract":"<div><p>The presence of chlorophylls in phenolic extracts may limit their use in food products due to undesirable coloration. This project seeks to minimize the co-extraction of chlorophylls during the ultrasonic-assisted extraction (UAE) of polyphenols from sugar beet leaves (SBLs) by optimizing the extraction condition using response surface methodology (RSM). Optimization aimed to minimize the chlorophyll yield (CY) of the extraction while maximizing the total phenolic content (TPC) and total flavonoid content (TFC) with the lowest possible amount of sample. Optimized extraction parameters were 25% ethanol as solvent, 8 min extraction time, and 3.98% (w/v) solid:liquid ratio. The experimental values at optimized condition were 11.49 ± 0.66 mmol gallic acid equivalent (GAE)/L TPC, 2.09 ± 0.06 mmol quercetin equivalent/L TFC, and 0.05 ± 0.01 mg/g CY. In the optimized extract, the ferric reducing antioxidant power (FRAP) was 3.16 ± 0.25 mmol trolox equivalent/L, and <i>trans</i>-ferulic acid had the highest concentration (123.39 ± 4.13 µmol/L) among the detected phenolic compounds. The optimized extract, at a phenolic concentration of 300 µmol GAE/L, chelated cupric and ferrous ions by 48.95 ± 1.06%, and 66.18 ± 1.31%, respectively. Adding the optimized extract to vegetable oils increased their oxidative stability significantly (<i>p</i> < 0.05). The antioxidant activity index of the optimized extract in all the cases was comparable to butylated hydroxytoluene (BHT), confirming that the obtained extract could be a reliable substitute for synthetic antioxidants. The results of this study are important in enhancing the utilization of extracts recovered from food by-products in the food industry.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"18 3","pages":"2493 - 2506"},"PeriodicalIF":5.3,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-024-03601-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362153","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}

引用次数: 0