Evaluation of a Microwave-Assisted Extraction Method for Lignan Quantification in Flaxseed Cultivars and Selected Oil Seeds

Nemes, Simona M.; Orsat, Valérie

doi:10.1007/s12161-011-9281-6

Cited by 21 publications

(8 citation statements)

References 32 publications

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“…Valdés et al [45] optimized a MAE procedure using a three-factor Box-Behnken design for the extraction of phenolic compounds from ASKs, demonstrating the effectiveness of this method. The use of MAE has also been described for obtaining lignan and lignin from almond and ASHs, respectively, highlighting the use of microwave technology as a fast, efficient and cost-effective technology for lignocellulosic biomass fractionation within a sustainable biorefinery concept [47].…”

Section: Microwave-assisted Extractionmentioning

confidence: 99%

Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review

García-Pérez

Xiao

Munekata³

et al. 2021

Foods

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The search for waste minimization and the valorization of by-products are key to good management and improved sustainability in the food industry. The great production of almonds, based on their high nutritional value as food, especially almond kernels, generates tons of waste yearly. The remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. The interest in these by-products has been increasing, as they possess beneficial properties, caused by the presence of different bioactive compounds, and can be used as promising sources of new ingredients for the food, cosmetic and pharmaceutical industry. Additionally, the use of almond by-products is being increasingly applied for the fortification of already-existing food products, but there are some limitations, including the presence of allergens and mycotoxins that harden their applicability. This review focuses on the extraction technologies applied to the valorization of almond by-products for the development of new value-added products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.

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Section: Microwave-assisted Extractionmentioning

confidence: 99%

Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review

García-Pérez

Xiao

Munekata³

et al. 2021

Foods

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“…So, for example, the bis‐glycosylated lignan 91 , known as secoisolariciresinaol diglucoside (SDG), together with matairesinol ( 92 ) are notable components of oil seeds such flaxseed (linseed) [53] . 1°‐PM 91 , which is an anti‐oxidant phytoestrogen, can be extracted from, for example, flaxseed hulls using microwave techniques at up to 40 mg/g [54] . Such compounds can manipulated in various ways [55] so to generate a range of 2°‐PMs.…”

Section: Ligninmentioning

confidence: 99%

Exploiting Nature's Most Abundant Polymers: Developing New Pathways for the Conversion of Cellulose, Hemicellulose, Lignin and Chitin into Platform Molecules (and Beyond)

Banwell

Pollard

Liu

et al. 2021

Chemistry An Asian Journal

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The four most prominent forms of biomass are cellulose, hemicellulose, lignin and chitin. In efforts to develop sustainable sources of platform molecules there has been an increasing focus on examining how these biopolymers could be exploited as feedstocks that support the chemical supply chain, including in the production of fine chemicals. Many different approaches are possible and some of the ones being developed in the authors’ laboratories are emphasised.

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“…2011a). An optimized microwave‐assisted extraction method was efficient for extracting lignans from the plant matrix, and it achieved significantly higher extraction yields than the two established reference methods (Nemes and Orsat ). The oil extraction from chia seeds using supercritical (SC) CO 2 appears to be a good alternative because it operates at low temperature with good mass‐transfer rates and with no solvent residual in the final product (Uribe et al .…”

Section: Introductionmentioning

confidence: 98%

Processing and Physical Properties of Chia-Oat Hydrocolloids

Inglett

Chen

2013

Journal of Food Processing and Preservation

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Chia‐oat dry blended composites and their processed hydrocolloids containing Ω3 and Ω6 fatty acids from chia along with soluble β‐glucan from three oat products were developed and studied. Chia's Ω3 fatty acids and soluble β‐glucan from oat products are recognized for preventing heart disease. Chia‐oat dry blended composites (DBC) at ratios 1:4 and 1:1 were prepared by high‐shearing Polytron homogenizer (P), hydrothermal jet‐cooking (J), sieving (S) and drum‐drying (D), respectively, prior to preparing chia hydrocolloids (P‐S‐D; P‐J‐S‐D). The pasting property measurement by a Rapid Visco Analyzer and water‐holding capacity (WHC) evaluation provided useful information on their interesting physical properties. P‐S‐D and P‐J‐S‐D products gave unexpectedly low viscosities compared with DBC. These viscoelastic properties make chia‐oat hydrocolloids unique for use in beverages containing the functional components Ω3 fatty acids and β‐glucan. All chia‐oat dry blend composites and hydrocolloids provide exceptional nutritional properties and texture qualities for functional food products. Practical Applications The hydrocolloids of chia with oat provide improved smooth texture and WHC for food products. The unique chia‐oat hydrocolloids contain omega‐3 polyunsaturated fatty acids from chia and high β‐glucan content from oat that are well known for lowering blood cholesterol and preventing coronary heart disease. Chia‐oat hydrocolloids appear to have excellent great potential in functional foods for health‐concerned consumers. These unique smooth products are applicable and useful for developing health functional food, including yogurt, instant puddings, custard, batter smoothies, ice cream, drinks, along with various baking products.

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Evaluation of a Microwave-Assisted Extraction Method for Lignan Quantification in Flaxseed Cultivars and Selected Oil Seeds

Cited by 21 publications

References 32 publications

Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review

Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review

Exploiting Nature's Most Abundant Polymers: Developing New Pathways for the Conversion of Cellulose, Hemicellulose, Lignin and Chitin into Platform Molecules (and Beyond)

Processing and Physical Properties of Chia-Oat Hydrocolloids

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