{"title":"通过亚临界水从坎布奇果皮中获取提取物和水解物:在线检测方法","authors":"Juver Andrey Jimenez Moreno, Leonardo de Freitas Marinho, Letícia Sanches Contieri, Tiago Linhares Cruz Tabosa Barroso, Mauricio Ariel Rostagno, Tânia Forster Carneiro","doi":"10.1007/s11947-024-03410-3","DOIUrl":null,"url":null,"abstract":"<p>The cambuci is a fruit that has been attracting interest due to its rich composition of phenolic compounds. However, the fruit’s peel is an understudied agro-industrial by-product. This study is aimed at assessing the effects of temperature and pH in an innovative system. This system integrates an in-line UV-VIS analysis detector into the process of extracting and hydrolyzing bioactive compounds from cambuci peel, enhancing process monitoring. The system operated with 2 g of cambuci peel in the reactor for 60 min, using a water flow rate of 2 mL min<sup>−1</sup>, 15 MPa, temperatures ranging from 40 to 160 °C, and pH levels from 4 to 7. The results indicated that increasing the temperature led to a more favorable response in total phenolic compounds (TPC) and the antioxidant capacity of the samples. At the same time, the selected pH range had a minimal impact. Furthermore, the obtained material revealed the presence of citric acid, glucose, arabinose, and fructose, with fructose showing the highest concentration. The in-line coupling system proved to be highly effective in real-time monitoring and determining the completion of the extraction or hydrolysis process, as it allowed for the observation of decreasing concentrations of the compounds of interest. Thus, this study contributes to the understanding and optimization of the extraction of bioactive compounds from cambuci peel, providing valuable insights for future applications in the food and natural products industry.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Obtaining Extracts and Hydrolysates from Cambuci Peel Through Subcritical Water: An In-line Detection Approach\",\"authors\":\"Juver Andrey Jimenez Moreno, Leonardo de Freitas Marinho, Letícia Sanches Contieri, Tiago Linhares Cruz Tabosa Barroso, Mauricio Ariel Rostagno, Tânia Forster Carneiro\",\"doi\":\"10.1007/s11947-024-03410-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The cambuci is a fruit that has been attracting interest due to its rich composition of phenolic compounds. However, the fruit’s peel is an understudied agro-industrial by-product. This study is aimed at assessing the effects of temperature and pH in an innovative system. This system integrates an in-line UV-VIS analysis detector into the process of extracting and hydrolyzing bioactive compounds from cambuci peel, enhancing process monitoring. The system operated with 2 g of cambuci peel in the reactor for 60 min, using a water flow rate of 2 mL min<sup>−1</sup>, 15 MPa, temperatures ranging from 40 to 160 °C, and pH levels from 4 to 7. The results indicated that increasing the temperature led to a more favorable response in total phenolic compounds (TPC) and the antioxidant capacity of the samples. At the same time, the selected pH range had a minimal impact. Furthermore, the obtained material revealed the presence of citric acid, glucose, arabinose, and fructose, with fructose showing the highest concentration. The in-line coupling system proved to be highly effective in real-time monitoring and determining the completion of the extraction or hydrolysis process, as it allowed for the observation of decreasing concentrations of the compounds of interest. Thus, this study contributes to the understanding and optimization of the extraction of bioactive compounds from cambuci peel, providing valuable insights for future applications in the food and natural products industry.</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-05-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03410-3\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03410-3","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Obtaining Extracts and Hydrolysates from Cambuci Peel Through Subcritical Water: An In-line Detection Approach
The cambuci is a fruit that has been attracting interest due to its rich composition of phenolic compounds. However, the fruit’s peel is an understudied agro-industrial by-product. This study is aimed at assessing the effects of temperature and pH in an innovative system. This system integrates an in-line UV-VIS analysis detector into the process of extracting and hydrolyzing bioactive compounds from cambuci peel, enhancing process monitoring. The system operated with 2 g of cambuci peel in the reactor for 60 min, using a water flow rate of 2 mL min−1, 15 MPa, temperatures ranging from 40 to 160 °C, and pH levels from 4 to 7. The results indicated that increasing the temperature led to a more favorable response in total phenolic compounds (TPC) and the antioxidant capacity of the samples. At the same time, the selected pH range had a minimal impact. Furthermore, the obtained material revealed the presence of citric acid, glucose, arabinose, and fructose, with fructose showing the highest concentration. The in-line coupling system proved to be highly effective in real-time monitoring and determining the completion of the extraction or hydrolysis process, as it allowed for the observation of decreasing concentrations of the compounds of interest. Thus, this study contributes to the understanding and optimization of the extraction of bioactive compounds from cambuci peel, providing valuable insights for future applications in the food and natural products industry.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.