Effects of ultrasound treatment and concentration of ethanol on selectivity of phenolic extraction from apple pomace

The effect of ultrasound on the extraction of bioactive aglycone isoflavones for the valorization of black soybean okara was investigated. A high extraction efficiency for total isoflavones was achieved with the total isoflavones extracted using water being 77.8% of that using 80% methanol as the solvent. The fraction of bioactive aglycones (daidzein and genistein) in total isoflavones using ultrasound (40 kHz/300 W) for 10 min was 81.7%, and further enhanced to 86.7% for 30 min. The profile of isoflavones was significantly influenced by temperature with the amounts of 351.00 μg/g‐okara of aglycones and 91.43 μg/g‐okara of glycosides using ultrasound at 60°C for 3 hr, and the fractions of aglycones in isoflavones were 96.4, 89.6, and 79.3% for 35, 50, and 60°C, respectively. An extraction model was proposed to successfully correlate the extraction rate coefficients and the limit concentrations of the four isoflavones in water. Practical applications The bioactive aglycone isoflavones are beneficial for human health. The okara produced from food industries contains high‐quality isoflavones, which have to be recovered for the potential use in functional foods. The process developed in this study allows the recovery of high‐content aglycone isoflavones from black soybean okara without further biotransformation of glycoside isoflavones, and provides the effective valorization of okara and process sustainability in food applications.

Section: Resultsmentioning

confidence: 99%

Effect of ultrasound on the extraction of bioactive aglycone isoflavones for the green valorization of black soybean residue (okara)

Yang

2019

“…The phenolic compounds present in the plant‐based foods have been proposed as food supplements for the management of type 2 diabetes mellitus due to their promising antioxidant and hypoglycemic effect reported in various in vitro, in vivo researches and clincial trials (Lin et al, ). The recent increasing trend of research to produce novel plant food products rich in phenolic compounds, such as Tartary buckwheat flour (Liu, He, Wang, & Wang, ), lettuce waste flour (Plazzotta, Sillani, & Manzocco, ), pomegranate peel extract chewing gum (Palabiyik et al, ), jambolan (Singh, Singh, Kaur, & Singh, ), and apple pomace (Wang, Boussetta, Lebovka, & Vorobiev, ) may suggest the role of plant‐based foods in human health.…”

Section: Introductionmentioning

confidence: 99%

“…The recent increasing trend of research to produce novel plant food products rich in phenolic compounds, such as Tartary buckwheat flour (Liu, He, Wang, & Wang, 2018), lettuce waste flour (Plazzotta, Sillani, & Manzocco, 2018), pomegranate peel extract chewing gum (Palabiyik et al, 2018), jambolan (Singh, Singh, Kaur, & Singh, 2018), and apple pomace (Wang, Boussetta, Lebovka, & Vorobiev, 2018) may suggest the role of plant-based foods in human health.…”

Section: Introductionmentioning

confidence: 99%

Effect of in vitro digestion on the total polyphenol and flavonoid, antioxidant activity and carbohydrate hydrolyzing enzymes inhibitory potential of selected functional plant‐based foods

See

2019

This study aimed to investigate the effect of in vitro digestion on the total antioxidant activity and carbohydrate hydrolyzing enzymes inhibitory potential of 12 functional plant‐based foods. Undigested Centella asiatica showed the highest total antioxidant activity, phenolic and flavonoid content while Morus Alba and Dioscorea polystachya displayed the highest α‐glucosidase and α‐amylase inhibitory potential, respectively. In vitro digestion significantly (p < 0.05) increased the radical scavenging and carbohydrate hydrolyzing enzymes inhibitory activities in all plant extracts. Both phenolic (r = 0.840, p < 0.001) and flavonoid (r = 0.549, p < 0.01) contents were positively correlated with the total antioxidant activity. The activity in the aerial part of plants were significantly affected by digestion process when compared to tuber part. Principle component analysis showed that in vitro digestion contributed to 47% of total activity variation. In vitro digestion could induce the reducing power, radical scavenging, and carbohydrate hydrolyzing enzymes inhibitory potential of functional plant‐based foods involving fruit, flower, seed, root, and tuber. Practical applications Functional plant‐based foods with promising therapeutic potential are widely consumed in Southeast Asia countries either as raw ingredient or food additives due to their health‐oriented composition and good environmental sustainability. Comparison of antioxidant activity and carbohydrate hydrolyzing enzymes inhibitory potential of functional plant‐based foods before and after in vitro digestion could reveal the importance of food digestion process in modulating their health benefit. This study shows that in vitro digestion process could produce functional plant‐based food products with high antioxidant and carbohydrate hydrolyzing enzymes inhibitory activity which are potential alternatives to control postprandial hyperglycemia in the early stage of type 2 diabetes with minimal side effect. The data could also serve as a reference for both consumers and food manufacturers who favor the use of functional plants as food ingredient, additives, or flavoring in food processing for health promoting purpose.

“…Results of many scientific researches pointed out positive effects of ultrasound, whether applied as pretreatment or treatment, on nutritional quality of food commodities, especially for fruit and vegetable-based products (Abid et al, 2013;Chemat, Zill-e, & Khan, 2011;Sae-leaw & Benjakul, 2018;Wang, Boussetta, Lebovka, & Vorobiev, 2018). Ultrasound is recognized as extremely effective processing method, and unlike thermal treatments, tends to have no significant losses of BACs.…”

mentioning

confidence: 99%

High‐power ultrasound altered the polyphenolic content and antioxidant capacity in cloudy apple juice during storage

Kovačević

Bilobrk

Buntić

et al. 2019

The aim was to investigate the influence of high‐power ultrasound treatment (HPU) on polyphenolic stability and antioxidant capacity in cloudy apple juice during 7 days of storage at 4°C. HPU (100 W, 30 kHz frequency) was operated at: (i) amplitude 40 versus 80%, (ii) the probe diameter 7 versus 10 mm, and (iii) treatment time of 3, 6, and 9 min. Total phenols (TP), total flavan‐3‐ols (TFL), and in vitro antioxidant capacity (DPPH and FRAP) were determined spectrophotometrically. Findings revealed that HPU significantly decreased TP, TFL, and antioxidant capacity in the samples. However, results indicated that examined sonication parameters, represented as the probe diameter and treatment time, significantly contributed to the stability of TFL. With respect to shelf‐life, the greatest stability of both, polyphenols and antioxidant capacity, was observed in all un‐treated samples, whereas significant lower amounts of TP, TFL, DPPH, and FRAP were found in sonicated samples. Practical applications The global fruit juice market is constantly growing due to the increased consumer preferences toward healthier foods. Consumption of fruit juices, like cloudy apple juice, is a convenient way to get more servings of fruits per day for increased health benefits from dieting. Thermal processing of this juice may negatively influence the nutritive and biological value, so high‐power ultrasound technology (e.g., nonthermal processing), could be useful tool to ensure stability during cold storage. Therefore, enhanced phenolic and antioxidant stability obtained with innovative nonthermal approach is directly related with economic and nutritive cost‐benefits of industrial processing.