Exploring the antioxidant potential of fermented turmeric pulp: effect of extraction methods and microencapsulation.

Curcumin is one of the major constituents of turmeric which possess multifarious therapeutic properties. However, owing of its limited solubility in water its bioavailability is poor. Thus, attempts have been made to increase the solubility of curcumin by fermenting turmeric followed by extraction and encapsulation. Lactobacillus fermentum was used for the fermentation of raw turmeric pulp. The influence of Lactobacillus fermentation and different extraction methods (conventional solvent extraction (CSE), ultrasound (UAE) and microwave-assisted extraction (MAE)) on total phenolic content (TPC), flavonoid content, antioxidant activity and curcumin content were analyzed. Further, to increase the stability of extract, different concentrations of maltodextrin were used to microencapsulate the curcumin extract. The results showed that, Lactobacillus fermentation increased the TPC and antioxidant activity from 5.59 ± 0.20 to 6.27 ± 0.28 mg GAE/g and 67.49 ± 1.51 to 79.00 ± 2.20%, respectively. MAE showed highest TPC (7.88 ± 0.08 mg GAE/g), antioxidant activity (94 ± 1.57%) and curcumin content (0.866 ± 0.05 mg/g) followed by UAE and CSE. Maximum yield of curcumin extract was observed in MAE, UAE and CSE as 59.93, 47.09 and 29.44% respectively, higher than non-fermented turmeric pulp. Maltodextrin percentage showed a significant influence on bio-functional properties of encapsulated powder. However, 20% maltodextrin exhibited better bio-functional properties as compared to other concentrations.

Intensifying Effect of Instant Controlled Pressure Drop (DIC) Pre-Treatment on Hesperidin Recovery from Orange Byproducts: In Vitro Antioxidant and Antidiabetic Activities of the Extracts.

The orange byproduct is a widely accessible and valuable source of functional phenolic compounds, particularly hesperidin. Hesperidin extraction remains a challenging phase in its valorization chain due to its low solubility and limited extractability in solvents. This work aims to examine the effect of conventional solvent extraction (CSE) compared to emerging and innovative extraction methods: accelerated solvent extraction (ASE) and ultrasound-assisted extraction (UAE) when applied with or without a pretreatment process of instant controlled pressure drop (DIC) to intensify extraction, antioxidant, and antidiabetic activities. The total phenols, flavonoids, hesperidin contents, radical scavenging activities, iron chelating activity, and in vitro α-amylase inhibition of the extracts were determined for CSE (80%, 70 °C), UAE (ethanol 80%, 70 °C, 200 W), and ASE (ethanol 60%, 100 °C, 100 bars) with or without DIC pretreatment (pressure = 0.4 MPa, total thermal time = 30 s). The hesperidin amounts obtained were 0.771 ± 0.008 g/100 g DM, 0.823 ± 0.054 g/100 g DM, and 1.368 ± 0.058 g/100 g DM, for CSE, UAE, and ASE, respectively. DIC pretreatment of orange byproducts increased hesperidin recovery by 67%, 25.6%, and 141% for DIC-CSE, DIC-UAE, and DIC-ASE, respectively. The DPPH and ABTS radical scavenging and iron chelating activities of extracts were also significantly enhanced, and the in vitro antidiabetic activity of extracts was preserved.

Ultrasound Treatment on Stability of Total and Individual Anthocyanin Extraction from Blueberry Pomace: Optimization and Comparison.

Blueberry pomace is abundant in anthocyanins. This work characterized the anthocyanins in blueberry pomace, discussed the stability of anthocyanins under ultrasound treatment, and compared the extraction conditions for different anthocyanin compositions. Thirteen anthocyanins were identified, and malvidin-3-galactoside (18.56%), which represented the most abundant anthocyanin, was selected as the individual analyte. The general linear model univariate analysis revealed that ultrasound-assisted extraction (UAE) resulted in higher recoveries of both total anthocyanins (TA) and individual anthocyanins (IA) when compared with conventional solvent extraction. The optimized extraction conditions for TA and IA were UAE in pure methanol (12.49 mg/g dry weight) at 25 °C for 30 min and UAE in 70% ethanol (3.57 mg/g dry weight) at 40 °C for 40 min, respectively. Moreover, IA was more vulnerable to degradation compared with TA. Therefore, a specific extraction process of IA is significant for monomer preparation, and harsh conditions should be avoided in UAE.

A Comprehensive Overview of Tomato Processing By-Product Valorization by Conventional Methods versus Emerging Technologies.

The tomato processing industry can be considered one of the most widespread food manufacturing industries all over the world, annually generating considerable quantities of residue and determining disposal issues associated not only with the wasting of invaluable resources but also with the rise of significant environmental burdens. In this regard, previous studies have widely ascertained that tomato by-products are still rich in valuable compounds, which, once recovered, could be utilized in different industrial sectors. Currently, conventional solvent extraction is the most widely used method for the recovery of these compounds from tomato pomace. Nevertheless, several well-known drawbacks derive from this process, including the use of large quantities of solvents and the difficulties of utilizing the residual biomass. To overcome these limitations, the recent advances in extraction techniques, including the modification of the process configuration and the use of complementary novel methods to modify or destroy vegetable cells, have greatly and effectively influenced the recovery of different compounds from plant matrices. This review contributes a comprehensive overview on the valorization of tomato processing by-products with a specific focus on the use of "green technologies", including high-pressure homogenization (HPH), pulsed electric fields (PEF), supercritical fluid (SFE-CO2), ultrasounds (UAE), and microwaves (MAE), suitable to enhancing the extractability of target compounds while reducing the solvent requirement and shortening the extraction time. The effects of conventional processes and the application of green technologies are critically analyzed, and their effectiveness on the recovery of lycopene, polyphenols, cutin, pectin, oil, and proteins from tomato residues is discussed, focusing on their strengths, drawbacks, and critical factors that contribute to maximizing the extraction yields of the target compounds. Moreover, to follow the "near zero discharge concept", the utilization of a cascade approach to recover different valuable compounds and the exploitation of the residual biomass for biogas generation are also pointed out.

Comparison and optimization of conventional and ultrasound-assisted solvent extraction for synthetization of lemongrass (Cymbopogon)-infused cooking oil.

The lemongrass plant, which is widely cultivated in Asia, Australia, and Africa, has been reported to have many significant health benefits such as antimicrobial, insecticide, anticancer, fight fever, and disinfection. Therefore, it is an added benefit to have lemongrass compounds in cooking oil. This study was aimed to compare the conventional (CSE), and ultrasound-assisted solvent extraction (UASE) for citral compounds from lemongrass (Cymbopogon) leaves and to optimize the best extraction method using the response surface methodology (RSM) and ANOVA. RSM design of experiments using three types of cooking oils; palm oil, sunflower oil, and corn oil. The effect of three independent variables, which are temperature (48.2-81.8°C), extraction time (4.8-55.2 min), and solvent to leaves ratio (5.3-18.7), was investigated. The characterization of lemongrass-infused cooking oil was evaluated by Fourier transform infrared spectroscopy (FT-IR), Gas Chromatography-Mass Spectrometry (GC-MS) and Scanning Electron Microscopy (SEM) analysis for confirmation of the citral compound extraction. This extraction process is optimized using Response Surface Methodology (RSM) for producing the lemongrass-infused cooking oil. After optimization, the UASE process gives 1.009 × 106 maximum citral area for palm oil and 1.767 × 106 maximum citral area for sunflower oil. CSE process only can give 2.025 × 105 and 2.179 × 105 citral area in the GC-MS spectrum for palm oil and sunflower oil respectively. For both the UASE and the CSE, the optimum operating conditions are 81.8°C of extraction temperature and 55.2 min of extraction time except for lemongrass-infused palm oil in the CSE process with 45 min extraction time. The optimum solvent to leaves ratio varies from 5.3:1 to 12.9:1. This study found that corn oil cannot be used as a solvent to extract lemongrass-infused cooking oil due to the insignificant changes and no citral peak. The lemongrass (Cymbopogon)-infused palm oil and sunflower oil extracted using the UASE have a higher maximum citral area than the CSE process.

Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace.

Ultrasound-Assisted Extraction (UAE) of total anthocyanins (TA) and phenolics (TP) from Blueberry Wine Pomace (BWP) was optimized using Response Surface Methodology (RSM). A Box-Behnken design was used to predict that the optimized conditions were an extraction temperature of 61.03°C, a liquid-solid ratio of 21.70mL/g and a sonication time of 23.67min. Using the modeled optimized conditions, the predicted and experimental yields of TA and TP were within a 2% difference. The yields of TA and TP obtained through the optimized UAE method were higher than those using a Conventional Solvent Extraction (CSE) method. Seven anthocyanins, namely delphinidin-3-O-glucoside, delphindin-3-O-arabinoside, petunidin-3-O-glucoside, cyanidin-3-O-arabinoside, cyanidin-3-O-glucoside, malvidin-3-O-glucoside and malvidin-3-O-arabinoside, were found in the BWP extract from both the UAE and CSE methods.