大豆油作为从香蕉皮中回收类胡萝卜素的绿色溶剂:评估储存和加工对最终产品的影响

IF 3.6 Q2 ENVIRONMENTAL SCIENCES
Nara Michi de Faria Ishikiriyama, Isabele Policarpo da Silveira, Joyce Viana Silva, Beatriz Pereira de Freitas, C. N. Kunigami, E. P. Jung, L. O. Ribeiro
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引用次数: 0

摘要

本研究旨在采用固液萃取法,以大豆油为绿色溶剂,从香蕉皮中回收类胡萝卜素。对总类胡萝卜素含量最高的油进行了储存稳定性(30 °C/90天)和热处理(100和200 °C/1-2小时)评估。综合改变温度(33-67 °C)、固液比(1:6-1:74 w/w)和搅拌(132-468 rpm)的结果,对萃取 1 小时后香蕉皮中类胡萝卜素的回收率进行了评估。在 50 °C、固液比为 1:6 和搅拌转速为 300 rpm 的条件下,从残留水分为 13% 的香蕉皮中获得的类胡萝卜素总浓度最高,为 756 µg β-胡萝卜素/毫升油,回收率为 55%,优于以丙酮为溶剂的提取率(50%)。从营养学角度来看,富含类胡萝卜素的橄榄油可以大大增加维生素 A 的摄入量,因为对于不同人群来说,13 毫升的食用量相当于维生素 A 每日摄入量的 63-117%。在储存方面,富含类胡萝卜素的油和对照组(纯大豆油)的脂肪酸含量在 90 天后没有差异(p > 0.05)。热处理后,无论温度和暴露时间如何,除亚麻酸外,脂肪酸谱也保持不变。储藏后,总类胡萝卜素的保留率为 84%。在 100 和 200 °C 温度下进行热处理时,无论处理时间长短,分别观察到 91% 和 31% 的保留率。因此,使用香蕉皮作为原料,以大豆油作为绿色溶剂来获取类胡萝卜素,可以增加生产链的价值,而且符合联合国 2030 年议程的可持续发展目标 2 和 12,这两个目标分别旨在消除饥饿、实现粮食安全、促进可持续农业以及确保可持续消费和生产模式。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Soybean Oil as a Green Solvent for the Recovery of Carotenoids from Banana Peel: Evaluation of the Storage and Processing on Final Product
This study aimed to recover carotenoids from banana peel by employing a solid-liquid extraction using soybean oil as a green solvent. The oil with the highest total carotenoid content was evaluated for storage stability (30 °C/90 days) and thermal processing (100 and 200 °C/1–2 h). The results for changing temperature (33–67 °C), solid-liquid ratio (1:6–1:74 w/w), and agitation (132–468 rpm) were combined to evaluate the recovery of carotenoids from banana peel in extractions performed for 1 h. The highest total carotenoid concentration obtained from banana peel with 13% residual moisture was 756 µg of β-carotene/mL of oil at 50 °C with a solid-liquid ratio of 1:6 and 300 rpm agitation, resulting in a 55% recovery, which is superior to the extraction using acetone as the solvent (50%). Nutritionally, the carotenoid-rich oil can substantially increase vitamin A intake since a 13-mL serving can correspond to 63–117% of the daily intake of vitamin A for different groups. Regarding storage, no differences were observed in the fatty acid profile of the carotenoid-rich oil and the control (pure soybean oil) after 90 days (p > 0.05). The fatty acid profile also remained the same after thermal processing, regardless of temperature and exposure time, except for linolenic acid. 84% retention of total carotenoids was observed after storage. For thermal processing at 100 and 200 °C, regardless of the processing time, a 91 and 31% retention were observed, respectively. Therefore, the use of banana peel as a raw material to obtain carotenoids using soybean oil as a green solvent can add value to production chains, and it is aligned with Sustainable Development Goals 2 and 12 of the UN 2030 Agenda, which aims to end hunger, achieve food security, promote sustainable agriculture and ensure sustainable consumption and production patterns, respectively.
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来源期刊
Resources
Resources Environmental Science-Nature and Landscape Conservation
CiteScore
7.20
自引率
6.10%
发文量
0
审稿时长
11 weeks
期刊介绍: Resources (ISSN 2079-9276) is an international, scholarly open access journal on the topic of natural resources. It publishes reviews, regular research papers, communications and short notes, and there is no restriction on the length of the papers. Our aim is to encourage scientists to publish their experimental and theoretical research in as much detail as possible. Full experimental and methodical details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed, electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material. Subject Areas: natural resources, water resources, mineral resources, energy resources, land resources, plant and animal resources, genetic resources, ecology resources, resource management and policy, resources conservation and recycling.
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