Dehydrated olive-waste cake as a source of high value-added bioproduct: Drying kinetics, physicochemical properties, and bioactive compounds

: In the recent scenario, nanotechnology-based therapeutics intervention has gained tremendous impetus all across the globe. Nano-based pharmacological intervention of various bioactive compounds has been explored on an increasing scale. Sesquiterpenes are major constituents of essential oils (EOs) present in various plant species which possess intriguing therapeutic potentials. However, owing to their poor physicochemical properties; they have pharmacological limitations. Recent advances in nano-based therapeutic interventions offer various avenues to improve their therapeutic applicability. Reckoning with these, the present review collates various nano-based therapeutic intervention of sesquiterpenes with prospective potential against various debilitating diseases especially cancer. In our viewpoint, considering the burgeoning advancement in the field of nanomedicine; in the near future, the clinical applicability of these nano-formulated sesquiterpenes can be foreseen with great enthusiasm.

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Ultrasonication of Thawed Huyou Juice: Effects on Cloud Stability, Physicochemical Properties and Bioactive Compounds

Foods ◽

10.3390/foods10081695 ◽

2021 ◽

Vol 10 (8) ◽

pp. 1695

Author(s):

Xinyue Zhou ◽

Wenjun Wang ◽

Xiaobin Ma ◽

Enbo Xu ◽

Donghong Liu

Keyword(s):

Physicochemical Properties ◽

Bioactive Compounds ◽

Ultrasonic Treatment ◽

Frozen Storage ◽

Titratable Acidity ◽

Soluble Solids ◽

Ultrasonic Power ◽

Minimal Impact ◽

Sedimentation Behavior ◽

Thawing Process

In order to remove the flocculent precipitation in Huyou juice after frozen storage and thawing process, the thawed juice was ultrasonically treated with different power (45–360 W) and time (10–60 min) in ice bath (~0 °C), and its sedimentation behavior during storage was observed. After optimization, the cloud stability of juice could be improved by ultrasonic treatment with ultrasonic power of 360 W or more for at least 30 min, which could be stable during 7 days of storage at 4 °C. Under this optimal condition (360 W, 30 min), the effects of ultrasound on the physicochemical properties and bioactive compounds of thawed Huyou juice during storage were investigated. The results showed that with smaller particle size and lower polymer dispersity index, ultrasonic treatment did not significantly change the color, soluble solids, titratable acidity, and bioactive compounds including flavonoids and other phenolics. In addition, all properties of samples were at the same level during storage. Thus, ultrasound was applicable since it can improve the cloud stability of Huyou juice with minimal impact on its physicochemical properties and nutritional quality compared to the untreated one.

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Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds

Foods ◽

10.3390/foods10040788 ◽

2021 ◽

Vol 10 (4) ◽

pp. 788

Author(s):

João Paulo de Lima Ferreira ◽

Alexandre José de Melo Queiroz ◽

Rossana Maria Feitosa de Figueirêdo ◽

Wilton Pereira da Silva ◽

Josivanda Palmeira Gomes ◽

...

Keyword(s):

Phenolic Compounds ◽

Bioactive Compounds ◽

Fixed Bed ◽

Drying Kinetics ◽

Raw Material ◽

Process Conditions ◽

Temperature Range ◽

Water Diffusivity ◽

Pharmaceutical Industries ◽

Effective Water

The residue generated from the processing of Tacinga inamoena (cumbeba) fruit pulp represents a large amount of material that is discarded without proper application. Despite that, it is a raw material that is source of ascorbic acid, carotenoids and phenolic compounds, which are valued in nutraceutical diets for allegedly combating free radicals generated in metabolism. This research paper presents a study focused on the mathematical modeling of drying kinetics and the effect of the process on the level of bioactive of cumbeba residue. The experiments of cumbeba residue drying (untreated or whole residue (WR), crushed residue (CR) and residue in the form of foam (FR)) were carried out in a fixed-bed dryer at four air temperatures (50, 60, 70 and 80 °C). Effective water diffusivity (Deff) was determined by the inverse method and its dependence on temperature was described by an Arrhenius-type equation. It was observed that, regardless of the type of pretreatment, the increase in air temperature resulted in higher rate of water removal. The Midilli model showed better simulation of cumbeba residue drying kinetics than the other models tested within the experimental temperature range studied. Effective water diffusivity (Deff) ranged from 6.4890 to 11.1900 × 10−6 m2/s, 2.9285 to 12.754 × 10−9 m2/s and 1.5393 × 10−8 to 12.4270 × 10−6 m2/s with activation energy of 22.3078, 46.7115 and 58.0736 kJ/mol within the temperature range of 50–80 °C obtained for the whole cumbeba, crushed cumbeba and cumbeba residue in the form of foam, respectively. In relation to bioactive compounds, it was observed that for a fixed temperature the whole residue had higher retention of bioactive compounds, especially phenolic compounds, whereas the crushed residue and the residue in the form of foam had intermediate and lower levels, respectively. This study provides evidence that cumbeba residue in its whole form can be used for the recovery of natural antioxidant bioactive compounds, mainly phenolic compounds, with the possibility of application in the food and pharmaceutical industries.

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