scholarly journals Recovery of Anthocyanins and Monosaccharides from Grape Marc Extract by Nanofiltration Membranes

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2003
Author(s):  
Paul Muñoz ◽  
Karla Pérez ◽  
Alfredo Cassano ◽  
René Ruby-Figueroa
Keyword(s):  
Functional Foods ◽  
General Trend ◽  
Value Added ◽  
Operating Conditions ◽  
Permeate Flux ◽  
Ultrasound Assisted Extraction ◽  
Grape Marc ◽  
Assisted Extraction ◽  
The One ◽  
By Products

Wastewaters and by-products generated in the winemaking process are important and inexpensive sources of value-added compounds that can be potentially reused for the development of new products of commercial interest (i.e., functional foods). This research was undertaken in order to evaluate the potential of nanofiltration (NF) membranes in the recovery of anthocyanins and monosaccharides from a clarified Carménère grape marc obtained through a combination of ultrasound-assisted extraction and microfiltration. Three different flat-sheet nanofiltration (NF) membranes, covering the range of molecular weight cut-off (MWCO) from 150 to 800 Da, were evaluated for their productivity as well as for their rejection towards anthocyanins (malvidin-3-O-glucoside, malvidin 3-(acetyl)-glucoside, and malvidin 3-(coumaroyl)-glucoside) and sugars (glucose and fructose) in selected operating conditions. The selected membranes showed differences in their performance in terms of permeate flux and rejection of target compounds. The NFX membrane, with the lowest MWCO (150–300 Da), showed a lower flux decay in comparison to the other investigated membranes. All the membranes showed rejection higher than 99.42% for the quantified anthocyanins. Regarding sugars rejection, the NFX membrane showed the highest rejection for glucose and fructose (100 and 92.60%, respectively), whereas the NFW membrane (MWCO 300–500 Da) was the one with the lowest rejection for these compounds (80.57 and 71.62%, respectively). As a general trend, the tested membranes did not show a preferential rejection of anthocyanins over sugars. Therefore, all tested membranes were suitable for concentration purposes.

scholarly journals Extraction of Phenolic Compounds and Terpenes from Cannabis sativa L. By-Products: From Conventional to Intensified Processes

Antioxidants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 942
Author(s):  
Emilie Isidore ◽  
Hamza Karim ◽  
Irina Ioannou
Keyword(s):  
Phenolic Compounds ◽  
Cannabis Sativa ◽  
Biological Activities ◽  
Operating Conditions ◽  
Extraction Techniques ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Whole Plant ◽  
Conventional Solvent Extraction ◽  
By Products

Cannabis sativa L. is a controversial crop due to its high tetrahydrocannabinol content varieties; however, the hemp varieties get an increased interest. This paper describes (i) the main categories of phenolic compounds (flavonoids, stilbenoids and lignans) and terpenes (monoterpenes and sesquiterpenes) from C. sativa by-products and their biological activities and (ii) the main extraction techniques for their recovery. It includes not only common techniques such as conventional solvent extraction, and hydrodistillation, but also intensification and emerging techniques such as ultrasound-assisted extraction or supercritical CO2 extraction. The effect of the operating conditions on the yield and composition of these categories of phenolic compounds and terpenes was discussed. A thorough investigation of innovative extraction techniques is indeed crucial for the extraction of phenolic compounds and terpenes from cannabis toward a sustainable industrial valorization of the whole plant.

scholarly journals New Approach to Enrich Pasta with Polyphenols from Grape Marc

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
V. Marinelli ◽  
L. Padalino ◽  
D. Nardiello ◽  
M. A. Del Nobile ◽  
A. Conte
Keyword(s):  
Antioxidant Activity ◽  
Food Industry ◽  
Cooking Quality ◽  
Total Phenolic ◽  
Ultrasound Assisted Extraction ◽  
New Approach ◽  
Grape Marc ◽  
Assisted Extraction ◽  
Water As Solvent ◽  
By Products

Food industry produces significant amount of waste that represents a problem for the sector. However, by-products are also promising sources of compounds which may be reused for their nutritional properties. The aim of this work is to exploit wine-making by-products, obtaining an extract by ultrasound-assisted extraction only using water as solvent. The characteristics of spaghetti enriched with grape marc were assessed and compared to control samples. In particular, total phenolic and flavonoids contents, the antioxidant activity, the cooking quality, and the sensory acceptability were evaluated at various steps of pasta production. The enriched spaghetti showed higher total phenolic and flavonoids contents and higher antioxidant activity than the control pasta. In addition, low cooking losses were found. In terms of sensory properties fortified pasta is acceptable as the traditional product, thus demonstrating that it is possible to exploit food waste to better satisfy consumer demand for healthy food products in a more sustainable perspective.

Progress in ultrasound-assisted extraction of the value-added products from microorganisms

2021 ◽  
Vol 37 (4) ◽  
Author(s):  
Sijia Zheng ◽  
Guangming Zhang ◽  
HongJie Wang ◽  
Zeqing Long ◽  
Ting Wei ◽  
...  
Keyword(s):  
Value Added ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Value Added Products

scholarly journals Volarization of valuable compound from watermelon by-product using ultrasound-assisted extraction

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1995-2002
Author(s):  
W.Y.C. Lim ◽  
N.L. Yusof ◽  
Ismail-Fitry M.R. ◽  
N. Suleiman
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Galacturonic Acid ◽  
Value Added ◽  
Extraction Process ◽  
Ultrasound Assisted Extraction ◽  
Pectin Content ◽  
Watermelon Rind ◽  
Assisted Extraction ◽  
Confectionery Products

The aim of this study was to develop an efficient, reliable, and sustainable technology for the recovery of value-added compounds from by-product, in this case, is watermelon rinds. The properties of the watermelon rinds obtained from innovative ultrasoundassisted extraction (UAE) were evaluated. In regard to this, the pectin content, degree of esterification, and galacturonic acid content of the watermelon rind extracts were determined in order to verify the efficiency of the UAE. Initially, the UAE were conducted using two types of acid: citric and hydrochloric. The highest pectin content was obtained using citric acid. Additional UAE was then performed with citric acid at 50, 60, or 70°C for 10, 20, or 30 mins. Both UAE temperature and time significantly influenced the pectin extracts and galacturonic acid. The best findings for a high galacturonic acid content (47.41%) when the watermelon rinds were extracts at 70°C for 20 mins. According to the findings, the extraction process lasted 10 or 20 mins at all temperatures was mainly high-methoxyl pectin, which can form gels under acidic conditions. This suggests that pectins derived from watermelon rinds using UAE may be especially useful as an additive in some confectionery products.

scholarly journals Ultrasound-Assisted Extraction of Total Acetogenins from the Soursop Fruit by Response Surface Methodology

Molecules ◽  
2020 ◽  
Vol 25 (5) ◽  
pp. 1139 ◽  
Author(s):  
Gabriela Aguilar-Hernández ◽  
María de los Ángeles Vivar-Vera ◽  
María de Lourdes García-Magaña ◽  
Napoleón González-Silva ◽  
Alejandro Pérez-Larios ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Large Scale ◽  
Raw Material ◽  
Ultrasound Assisted Extraction ◽  
Fruit Peel ◽  
Optimal Method ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
By Products

The soursop fruit or Annona muricata (A. muricata) fruit is recognized by its bioactive compounds and acetogenins (ACG) are among the most important. The effect of ACGs, with greater importance in health, is that they present anti-tumor activity; however, the methods of extraction of ACGs are very slow and with a high expenditure of solvents. To our knowledge, there is no report of an optimal method for the extraction of acetogenins from the Annonaceae family by ultrasound-assisted extraction (UAE); therefore, the aim was to find the best UEA conditions of acetogenins from A. muricata fruit (peel, pulp, seed, and columella) by using response surface methodology. The effect of amplitude (40%, 70%, and 100%), time (5, 10, and 15 min), and pulse-cycle (0.4, 0.7, and 1 s) of ultrasound at 24 kHz was evaluated on the total acetogenin content (TAC). Optimal extraction conditions of acetogenins (ACGs) with UEA were compared with the extraction of ACGs by maceration. The optimal UEA conditions in the A. muricata pulp and by-products were dependent on each raw material. The highest TAC was found in the seed (13.01 mg/g dry weight (DW)), followed by the peel (1.69 mg/g DW), the pulp (1.67 mg/g DW), and columella (1.52 mg/g DW). The experimental TAC correlated well with the model (Adjusted R2 with values between 0.88 and 0.97). The highest effectiveness in ACG extraction was obtained in seeds and peels using UEA compared to extraction by maceration (993% and 650%, respectively). The results showed that A. muricata by-products are an important source of ACGs and that UAE could be a viable alternative, with high potential for large-scale extraction.

scholarly journals Modelling and Optimization of Ultrasound Assisted Extraction of Polyphenols Using Response Surface Methodology

2020 ◽  
Vol 5 (9) ◽  
pp. 1004-1012
Author(s):  
Junior Franck Ekorong Akouan Anta ◽  
Biloa Dorothée Marcelle ◽  
Bruno Fabrice Siewe ◽  
Raghavarao K. S. M. S.
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Reducing Power ◽  
Extraction Yield ◽  
Operating Conditions ◽  
Extraction Time ◽  
Ultrasound Assisted Extraction ◽  
Stirring Rate ◽  
Assisted Extraction ◽  
Ultrasound Assisted

Mango seed kernels are by-products of the consumption and transformation of mango fruits (Mangifera indica L.). Many ways of valorisation have been proposed, and among them, their phenolic compounds extraction. To increase the extraction yield, ultrasound-assisted extraction was modelled and optimized. The 4 factors Central Composite design associated with the Response Surface Methodology (RSM) were used to achieve that goal. The effect of extraction time, temperature, stirring rate and the Ultrasound Amplitude, on the total phenolic compound extraction yield and the total reducing power of the extract, were studied and modelled. The modelling allows us to do a multi-response optimization to identify the best-operating conditions to achieve at the same time the highest extraction yield and antioxidant capacity. The optimal operating conditions achieved were 41.82 min of extraction time, 54.75⁰C as extraction time, under 266.67 rpm as stirring rate, and 100% ultrasound amplitude. With an expected extraction yield of 71.35 mg GA/g, and 123.058 mg AA/g of total reducing power. 2 extraction cycles, under these conditions, are enough to extract a maximum of the phenolic content, under the described conditions.

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