Enzyme-assisted extractions of polyphenols – A comprehensive review

Gligor, Octavia; Mocan, Andrei; Moldovan, Cadmiel; Locatelli, Marcello; Crișan, Gianina; Ferreira, Isabel C.F.R.

doi:10.1016/j.tifs.2019.03.029

Cited by 211 publications

(128 citation statements)

References 85 publications

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“…Enzyme-assisted extraction processes rely on the capacity of cell-wall degrading enzymes to hydrolyze the structural components of plant tissues, thus facilitating the release of bioactive compounds into the surrounding medium [33,34]. Cellulose, hemicellulose, and pectin are the main structural components of plant cell walls [35].…”

Section: Discussionmentioning

confidence: 99%

Optimization of Enzyme-Assisted Extraction of Flavonoids from Corn Husks

et al. 2019

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Corn husks are an important byproduct of the corn processing industry. Although they are a rich source of bioactive compounds, especially flavonoids, corn husks are usually disposed of or used as animal feed. In this paper, we investigate their recovery by an enzyme-assisted extraction process consisting of a pretreatment of the plant material with cellulase followed by solvent extraction with aqueous ethanol. A four-factor, three-level Box–Behnken design combined with the response surface methodology was used to optimize the enzyme dosage (0.3–0.5 g/100 g), incubation time (1.5–2.5 h), liquid-to-solid ratio (30–40 mL g−1) and ethanol concentration in the solvent (60–80% v/v). Under the optimal conditions, about 1.3 g of total flavonoids per 100 g of dry waste were recovered. A statistical analysis of the results was performed to provide a quantitative estimation of the influence of the four factors, alone or in combination, on the extraction yields. Overall, the results from this study indicate that corn husks are a valuable source of flavonoids and that they can be easily recovered by a sustainable and environmentally friendly extraction process.

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Section: Discussionmentioning

confidence: 99%

Optimization of Enzyme-Assisted Extraction of Flavonoids from Corn Husks

et al. 2019

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“…The review on enzyme assisted extraction of phenolic compounds showed that cellulase and pectinase are the most common enzyme utilized in foods (Gligor et al, 2019). However, this review was limited to a single extraction methods.…”

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confidence: 99%

Concept, mechanism, and applications of phenolic antioxidants in foods

2020

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In this review, the concept of phenolic antioxidants, mechanisms of action, and applications have been reviewed. Phenolic compounds (PCs) acts as an antioxidant by reacting with a variety of free radicals. The mechanism of antioxidant actions involved either by hydrogen atom transfer, transfer of a single electron, sequential proton loss electron transfer, and chelation of transition metals. In foods, the PCs act as antioxidants which are measured with several in vitro spectroscopic methods. The PCs have been found in milk and a wide range of dairy products with sole purposes of color, taste, storage stability, and quality enhancement. The role of PCs in three types of food additives, that is, antimicrobial, antioxidant, and flavoring agents have been critically reviewed. The literature revealed that PCs present in a variety of foods possess several health benefits such as antibacterial, antihyperlipidemic, anticancer, antioxidants, cardioprotective, neuroprotective, and antidiabetic properties. Practical applications Phenolic compounds are strong antioxidants and are safer than synthetic antioxidants. The wide occurrence in plant foods warranted continuous review applications. This review, therefore, presented an updated comprehensive overview of the concept, mechanism, and applications of phenolic antioxidants in foods.

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“…Other authors use β-glucanase, xylanase, polygalacturonase to extract also polyphenols from winegrapes skins and pomace (Benucci et al, 2017). Despite the high extraction yield and being an environmentally friendly nature, the high costs of the process and the low popularity in the food application has caused disinterest from the industry (Fernández et al, 2015;Gligor et al, 2019)…”

Section: Solid-liquid Extractionmentioning

confidence: 99%

“…Microwave-assisted extraction (MAE) is similar to solid-liquid extraction combined with microwave heating (Gligor et al, 2019;Sarfarazi et al, 2020). Nevertheless, it allows increased yields, better process monitoring, and reduces the volume of solvent, extraction time, energy consumption, and cost, which constitute the significant advantages of MAE comparatively to conventional methods (Kwiatkowski, Kravchuk, Skouroumounis, & Taylor, 2020;Maroun et al, 2017;Sarfarazi et al, 2020).…”

Section: Microwave-assisted Extractionmentioning

confidence: 99%

“…Some studies refer to both advantages and disadvantages of MAE use in the recovery of BCs from grape by-products. MAE conditions applied (power, time, and temperature) can improve the polyphenols' recovery or their degradation (Chemat et al, 2020;Gligor et al, 2019). Varadharajan, Shanmugam, and Ramaswamy (2017) extracted anthocyanins from grape juice wastes with the application of MAE power up to 400 W. Authors observed a gradual increase of Trolox equivalent antioxidant capacity, but when the power exceeded the 400 W, the Trolox equivalent antioxidant capacity value dropped gradually.…”

Section: Microwave-assisted Extractionmentioning

confidence: 99%

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The use of emergent technologies to extract added value compounds from grape by-products

Damasceno

Pereira

Rodrigues

et al. 2020

Trends in Food Science & Technology

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Background: The current circular economy system-based sustainability and the social lifestyle trends, have led to a developed structure that is restorative or regenerative by purpose and innovation. It substitutes the end-of-life idea of a by-product adding value to it, shifts towards the usage of environmentally friendly solutions, eliminating the harmful chemicals, which impair reuse. Scope and approach: Considering the wine production, which is one of the most critical agro-industrial sectors worldwide, generating large amounts of by-products with environmental impact, but also with high economic and nutritional potential. This review aims to evaluate the effects of alternative green technologies on the functionality and recovery of bioactive compounds (BCs) from wine by-products. Key findings and conclusions: These agro-industrial by-products, e.g., skins and pulp remnants, are rich in BCs with health benefits such as supporting the immune system, anti-tumoral, and preventing cardiovascular diseases. Besides, the consumer has increased interest in diet and health, demanding suppliers to consider the reuse of agro-food by-products. Thus, the application of green recovery technologies eliminates the harmful effects comparing to conventional technologies, can be recycled into the food chain as functional additives for different products and applications, guaranteeing the sustainability and reducing the winemaking by-products.

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Enzyme-assisted extractions of polyphenols – A comprehensive review

Cited by 211 publications

References 85 publications

Optimization of Enzyme-Assisted Extraction of Flavonoids from Corn Husks

Optimization of Enzyme-Assisted Extraction of Flavonoids from Corn Husks

Concept, mechanism, and applications of phenolic antioxidants in foods

The use of emergent technologies to extract added value compounds from grape by-products

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