Effect of ultrasonic-assisted extraction on physicochemical and functional properties of dietary fiber from honey pomelo endocarp

2011 ◽  
Author(s):  
Yimei Zheng ◽  
Dingli Peng ◽  
Ting Chen ◽  
Huihua Shi
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Assisted Extraction ◽  
Ultrasonic Assisted ◽  
Ultrasonic Assisted Extraction ◽  
Physicochemical And Functional Properties

scholarly journals Ultrasonic-assisted extraction and functional properties of wampee seed protein

2019 ◽  
Vol 39 (suppl 1) ◽  
pp. 324-331
Author(s):  
Yong LIU ◽  
Xiu-Yun MA ◽  
Lin-Na LIU ◽  
Yu-Ping XIE ◽  
Yong-Jian KE ◽  
...  
Keyword(s):  
Functional Properties ◽  
Seed Protein ◽  
Assisted Extraction ◽  
Ultrasonic Assisted ◽  
Ultrasonic Assisted Extraction

scholarly journals Physicochemical, functional properties and antioxidant activity of protein extract from spent coffee grounds using ultrasonic-assisted extraction

2021 ◽  
Vol 6 (3) ◽  
pp. 864-878
Author(s):  
Namfon Samsalee ◽  
◽  
Rungsinee Sothornvit ◽  
Keyword(s):  
Antioxidant Activity ◽  
Functional Properties ◽  
Total Phenolic ◽  
Spent Coffee Grounds ◽  
Protein Extract ◽  
Assisted Extraction ◽  
Coffee Grounds ◽  
Spent Coffee Ground ◽  
Ultrasonic Assisted ◽  
Ultrasonic Assisted Extraction

<abstract> <p>Spent coffee grounds, the residue from coffee brewing, are still underutilized even though they contain several useful organic compounds including proteins. To valorize the spent coffee grounds, the spent coffee ground protein was investigated using ultrasonic-assisted extraction as a pretreatment to conventional extraction. The pretreatments involved different ultrasound amplitudes (40%, 60% and 80%) and extraction times (10, 20 and 30 min) and their effects on the physicochemical and functional properties including antioxidant activity of protein extract. It was found that the protein content extracted was increased approximately 2 times, compared to the initial spent coffee grounds. Furthermore, the ultrasonic-assisted extraction affected the physicochemical properties, functional properties and antioxidant activity of the protein extract. The 80% amplitude for 10 min extraction time improved the foaming capacity, foaming stability, emulsifying activity index and the emulsifying stability index of protein extract. The pretreatment at 20 min extraction time provided the highest antioxidant activity (933.92-976.03 mM Trolox eq/g protein extract) and the highest total phenolic content (267.66-304.81 mg GAE/g protein extract). Nonetheless, protein extract using ultrasonic-assisted extraction resulted in higher total phenolic content and antioxidant activity without changes in the protein structure as confirmed by changes in FT-IR spectra and SDS-PAGE profiles. Thus, the spent coffee ground protein can be an interesting and alternative plant protein with functional properties for food application. Moreover, this work showed the feasibility to reduce waste and the food waste valorization.</p> </abstract>

Physicochemical and functional properties of extruded dietary fiber from mushroom Lentinula edodes residues

2019 ◽  
Vol 32 ◽  
pp. 100452
Author(s):  
Zihan Xue ◽  
Qiqi Ma ◽  
Qingwen Guo ◽  
Ramesh Kumar Santhanam ◽  
Xudong Gao ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Lentinula Edodes ◽  
Physicochemical And Functional Properties

scholarly journals Optimizing the ultrasonic-assisted extraction of antioxidants from Ulva lactuca algal biomass using factorial design

2021 ◽  
Author(s):  
Sayed Rashad ◽  
Ghadir El-Chaghaby ◽  
Eder C. Lima ◽  
Glaydson Simoes dos reis
Keyword(s):  
Factorial Design ◽  
Algal Biomass ◽  
Ulva Lactuca ◽  
Extraction Technique ◽  
Extraction Solvent ◽  
Assisted Extraction ◽  
Study Results ◽  
Ultrasonic Assisted ◽  
Ultrasonic Assisted Extraction ◽  
Optimum Extraction

AbstractUltrasonic-assisted extraction (UAE) is increasingly emerging as a highly effective extraction technique. This extraction technique is affected by several experimental factors. The present work aimed to optimize the ultrasonic-assisted extraction of antioxidants from Ulva lactuca (sea lettuce), widespread macroalgae growing along the Mediterranean coast. In this respect, a full-factorial design (23) was employed to assess the effect of three different factors at two levels and their interactions on the extraction of antioxidants from sea lettuce algal biomass. The studied factors were extraction solvent, time of extraction, and temperature. The two levels chosen for extraction solvent were 100% ethanol and 50% ethanol, for the sonication time (1 h and 3 h) and temperature (25 °C and 40 °C). All experiments were done using an ultrasonic bath, and the biomass to solvent ratio was kept at 1:5. Total antioxidant capacity and quercetin concentration were set as the two responses for optimum output. The results showed that the temperature and solvent were the dominating factors that significantly affect the extraction process. The optimum extraction parameters were extraction time of 1 h, 50% ethanol, and temperature of 25 °C. Under these conditions, the maximum value for TAA was calculated as 2166.51 mg of ascorbic acid equivalent per gram (mg/g of AAE), and quercetin showed a maximum calculated value of 42.5 mg/g with combined desirability of 0.91 for the two responses. The present study results indicate that U. lactuca can be used as a source of antioxidants and phenolic compounds that can be applied in food and medicine at optimum extraction conditions. Graphical abstract

scholarly journals Optimization of Ultrasonic-Assisted Extraction, Characterization, and Antioxidant Activities of Polysaccharides From Sojae Semen Praeparatum

2021 ◽  
Vol 16 (5) ◽  
pp. 1934578X2110206
Author(s):  
Yongshuai Jing ◽  
Ruijuan Zhang ◽  
Lan Li ◽  
Danshen Zhang ◽  
Yu Liu ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Deae Cellulose ◽  
Chemical Compositions ◽  
Hydroxyl Groups ◽  
Ultrasonic Frequency ◽  
Ultrasonic Power ◽  
Assisted Extraction ◽  
Ultrasonic Time ◽  
Ultrasonic Assisted ◽  
Ultrasonic Assisted Extraction

In this study, response surface methodology (RSM) was used to optimize the ultrasonic-assisted extraction parameters of Sojae Semen Praeparatum polysaccharides (SSPP-80), the optimum conditions were determined as follows: ultrasonic frequency of 100 W, ultrasonic power of 80 Hz, ultrasonic temperature of 52℃, ultrasonic time of 23 minutes, and liquid to raw material ratio of 40 mL/g. Based on these conditions, polysaccharides extraction rate was 7.72% ± 0.26%. Then, 2 novel polysaccharides (SSPP-80‐1, SSPP-80‐2) were isolated from SSPP by DEAE-cellulose 52 chromatography. The chemical compositions, physicochemical properties, and structure of SSPPs were investigated by simultaneous thermal analyzer (TGA), scanning electron microscopy (SEM), fourier transform infrared spectroscopy (FI-IR), and high-performance liquid chromatography (HPLC). The results showed that SSPP-80 and 2 fractions were mainly composed of mannose (Man), glucose (Glc), galactose (Gal), xylose (Xyl), and arabinose (Ara). In addition, the antioxidant activities were evaluated against the DPPH and hydroxyl radical in vitro, the IC50 of SSPP-80, SSPP-80‐1 and SSPP-80‐2 against DPPH free radical were 4.407, 8.267, and 5.204 mg/mL, respectively, whereas the IC50values for removing hydroxyl groups were 5.318, 3.516, and 4.016 mg/mL, respectively. It demonstrated that SSPP-80 and 2 fractions had certain antioxidant activity. Theoretical basis for use of Sojae Semen Praeparatum polysaccharides was provided by this study.

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