Optimization of the Vacuum Microwave Assisted Extraction of the Natural Polyphenols and Flavonoids from the Raw Solid Waste of the Pomegranate Juice Producing Industry at Industrial Scale

Petrotos, Konstantinos; Giavasis, Ioannis; Gerasopoulos, Konstantinos; Mitsagga, Chrysanthi; Papaioannou, Chryssoula; Gkoutsidis, Paschalis

doi:10.3390/molecules26041033

Cited by 16 publications

(7 citation statements)

References 59 publications

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“…The other two aqueous extracts were derived from the Punica granatum (pomegranate) juice pomace and from Citrus sinensis (L.) (orange) juice pomace, which are the solid by-products of the pomegranate and orange juice industry, respectively. Before obtaining the pomegranate and orange pomace aqueous extracts by "green" vacuum microwave extraction, the two extraction processes were optimized by a novel method, which has been described previously [22,23]. The two initial optimized extracts from pomegranate and orange pomace were treated with reverse osmosis at ambient conditions (temp 25 • C) under pressure of 26 bars, in order to achieve a 5-fold concentration of each extract.…”

Section: Preparation Of Novel Olive Pomegranate and Orange Extracts A...mentioning

confidence: 99%

“…In the present study, polyphenol-rich extracts of OMW, orange and pomegranate peel were combined in different ratios and encapsulated into lyophilized powders, with the scope of utilizing simultaneously the main byproducts of three large agricultural industries and also enhancing the already documented antimicrobial activity of encapsulated olive polyphenols [5,12], by a potential synergistic affect with pomegranate and/or orange pulp extracts, which can also be rich phenols and flavonoids, especially after appropriate optimization of extraction conditions [22,23].…”

Section: Introductionmentioning

confidence: 99%

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Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

2021

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Several novel antimicrobials with different concentrations of olive, pomegranate, and orange fruit pulp extracts were produced from agricultural byproducts and, after lyophilization, their antimicrobial activity and potential synergistic effects were evaluated in vitro and in food samples against foodborne pathogenic and spoilage bacteria and fungi. The Minimum Inhibitory of the tested bacteria was 7.5% or 10%, while fungi were inhibited at a concentration of 10% or above. The optical density of bacterial and yeast cultures was reduced to a different extent with all tested antimicrobial powders, compared to a control without antimicrobials, and mycelium growth of fungi was also restricted with extracts containing at least 90% olive extract. In food samples with inoculated pathogens and spoilage bacteria and fungi, the 100% olive extract was most inhibitory against E. coli, S. typhimurium, and L. monocytogenes in fresh burger and cheese spread samples (by 0.6 to 1.8 log cfu/g), except that S. typhimurium was better inhibited by a 90% olive and 10% pomegranate extract in burgers. The latter extract was also the most effective in controlling the growth of inoculated fungi (Aspergillus niger, Penicillium italicum, Rhodotorula mucilaginosa) in both yogurt and tomato juice samples, where it reduced fungal growth by 1–2.2 log cfu/g at the end of storage period. The results demonstrate that these novel encapsulated extracts could serve as natural antimicrobials of wide spectrum, in order to replace synthetic preservatives in foods and cosmetics.

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Section: Preparation Of Novel Olive Pomegranate and Orange Extracts A...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

2021

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“…New "green" extraction techniques, such as UAE, are being developed with the aim of reducing energy consumption during the extraction process, lowering operation temperatures, and using alternatives to petroleum-based solvents, in addition to keeping the process cost-effective while maintaining high safety and quality of the final extract [21,34]. In this study, the importance of ultrasound extraction and its effectiveness was highlighted compared to the conventional maceration method; in addition, the conditions under which ultrasonic extraction must take place were optimized.…”

Section: Discussionmentioning

confidence: 99%

Determination of the Antioxidant and Antiproliferative Properties of Pomegranate Peel Extract Obtained by Ultrasound on HCT-116 Colorectal Cancer Cell Line

Habchi¹,

Badran

Srour³

et al. 2023

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Colorectal cancer (CRC) is one of the most common cancers in the world. When treating patients, therapeutic agents have side effects; hence, the use of natural compounds found in medicinal plants including pomegranate. Ultrasound assisted extraction (UAE) is a new technique evolving to the detriment of traditional methods such as maceration. In this study, we investigated the antioxidant and anticancer effect of pomegranate peel extracts obtained by maceration and UAE at three different ultrasonic power levels (P1 = 10 W; P2 = 50 W; P3 = 100 W) on HCT-116 colorectal cancer cells. Phytochemical screening highlighted the presence of primary and secondary metabolites in pomegranate peels. In addition, the ethanolic extract obtained by UAE at 50 W was shown to be the most concentrated in phenolic and flavonoid compounds and have the most powerful antioxidant activity, which reached a maximum activity of 92% as determined by DPPH test. Similarly, the MTT cell viability test showed that the extract obtained by UAE at 50 W had the most potent inhibitory effect compared to the other extracts. In conclusion, the UAE at 50 W was shown to be the most suitable and efficient extraction technique to obtain bioactive compounds from pomegranate peel extracts that can be used in the treatment of CRC.

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“…The TPC for MAE was 2.64 mg GAE/mL and was performed within 9.8 min (348 W, ethanol (19.8% v/v), and time (9.8 min)). Previous studies have reported comparable results regarding the extraction of phenolics from various sources, including orange juice byproduct [ 126 ], pomegranate fruit peels [ 127 ], chardonnay grape marc [ 128 ], apple fruit dust [ 129 ], black rice husk [ 130 ], chestnut waste [ 131 ] and T. serpyllum L. product [ 132 ].…”

Section: Thermal Extraction Methodsmentioning

confidence: 99%

Recent advances in combined Avant-garde technologies (thermal-thermal, non-thermal-non-thermal, and thermal-non-thermal matrix) to extract polyphenols from agro byproducts

Boateng

2023

Journal of Food and Drug Analysis

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Because food byproducts (waste) are rich in phytoconstituents, valorizing them is crucial for global food security. However, conventional extraction (CE), including decoction, maceration, Soxhlet, etc., for agro byproducts’ polyphenol extraction are time-consuming and rely significantly on vast volumes of potentially aggressive solvents. Hence, Avantgarde extraction technologies, including non-thermal (high hydrostatic pressure (HHPE), pulsed-electric field (PEF), high voltage electrical discharges (HVED), etc.) and thermal extraction (supercritical fluid (SCF), subcritical water extraction (SWE), microwave-assisted extraction (MAE), etc.), as well as their thermal combinations (SCF-PLE, SCCO 2 -SWE, SCCO 2 -MAE, etc.), non-thermal combinations (HHPE + UAE, PEF + UAE, HVED + UAE, etc.) and combined thermalnon-thermal (MAE-UAE, etc.) are increasingly replacing CE. However, a review of combined Avant-garde extraction escalation technologies (non-thermal/thermal extraction matrix) for extracting polyphenols from agro-byproducts is limited. Hence, this manuscript reviewed Avant-garde extraction technologies (non-thermal/thermal extraction matrix) for extracting phenolics from agro-byproducts in the last 5 years. The key factors affecting polyphenols’ extraction from the byproduct, the recent applications of Avant-garde technologies, and their principle were reviewed using databases from Web of Science and Lens.org . The results demonstrated that combined Avant-garde extraction escalation technologies increase extractability, resulting in polyphenols with higher extraction rates, fewer contaminants, and preservation of thermosensitive components. Therefore, combined Avant-garde extraction technologies should be explored over the next five years. Implementing an integrated process and the strategic sequencing of diverse Avant-garde extraction technologies are important. Thus, further investigation is required to explore the sequencing process and its potential impact on the extraction of phenolics from agro-byproducts.

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Optimization of the Vacuum Microwave Assisted Extraction of the Natural Polyphenols and Flavonoids from the Raw Solid Waste of the Pomegranate Juice Producing Industry at Industrial Scale

Cited by 16 publications

References 59 publications

Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices

Determination of the Antioxidant and Antiproliferative Properties of Pomegranate Peel Extract Obtained by Ultrasound on HCT-116 Colorectal Cancer Cell Line

Recent advances in combined Avant-garde technologies (thermal-thermal, non-thermal-non-thermal, and thermal-non-thermal matrix) to extract polyphenols from agro byproducts

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