Organic solvent-free extraction of carotenoids from carrot bio-waste and its physico-chemical properties

Tiwari, Swati; Upadhyay, Neelam; Singh, Ashish Kumar; Meena, Ganga Sahay; Arora, Sumit

doi:10.1007/s13197-019-03920-5

Cited by 56 publications

(22 citation statements)

References 29 publications

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“…Edible oils are characterised by a significant amount of polyunsaturated bonds and are thus more likely to be oxidised. The enrichment of oils with antioxidant compounds, such as carotenoids, extends the shelf life of the product without the need for synthetic antioxidants [25].The findings presented in Tiwari et al (2019) and Baria et al (2019) indicate that the method is more effective in extracting carotenoids even than ultrasonic-assisted extraction.…”

Section: Extraction Using a High Shear Dispersant (Hsd)mentioning

confidence: 99%

“…The production of juices, for example, generates about 5.5 million metric tons of byproducts, and the production of canned and frozen foods generates up to 6 million metric tons of vegetable waste [19]. During carrot juice production alone, up to 50% of the weight of the raw material is lost, which still has a high carotenoid content in the form of pomace, but is not further processed for economic and logistical reasons [22].…”

Section: Utilization Of Byproducts In Carotenoid Extractionmentioning

confidence: 99%

“…The extraction was carried out with a high shear disperser (HSD); the following parameters were used: 20,000 rpm, 12 min, solvent to expeller ratio was 1:1. As a result, 82.66 ± 0.06 µg/g of carotenoids were obtained [22]. Baria et al (2019) developed a method to extract carotenoids from enzyme-treated mango pulp (pectinase and cellulase).…”

Section: Extraction Using a High Shear Dispersant (Hsd)mentioning

confidence: 99%

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Green Extraction of Carotenoids from Fruit and Vegetable Byproducts: A Review

Kultys

Kurek

2022

Molecules

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Carotenoids are characterized by a wide range of health-promoting properties. For example, they support the immune system and wound healing process and protect against UV radiation’s harmful effects. Therefore, they are used in the food industry and cosmetics, animal feed, and pharmaceuticals. The main sources of carotenoids are the edible and non-edible parts of fruit and vegetables. Therefore, the extraction of bioactive substances from the by-products of vegetable and fruit processing can greatly reduce food waste. This article describes the latest methods for the extraction of carotenoids from fruit and vegetable byproducts, such as solvent-free extraction—which avoids the costs and risks associated with the use of petrochemical solvents, reduces the impact on the external environment, and additionally increases the purity of the extract—or green extraction using ultrasound and microwaves, which enables a significant improvement in process efficiency and reduction in extraction time. Another method is supercritical extraction with CO2, an ideal supercritical fluid that is non-toxic, inexpensive, readily available, and easily removable from the product, with a high penetration capacity.

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Section: Extraction Using a High Shear Dispersant (Hsd)mentioning

confidence: 99%

Section: Utilization Of Byproducts In Carotenoid Extractionmentioning

confidence: 99%

Section: Extraction Using a High Shear Dispersant (Hsd)mentioning

confidence: 99%

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Green Extraction of Carotenoids from Fruit and Vegetable Byproducts: A Review

Kultys

Kurek

2022

Molecules

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“…Fresh, not processed fruits and vegetables are the richest sources of bioactive components and health-improving ingredients. Carrots include dietary fiber and carotenoids [21]. Kale is primarily a source of phytochemicals, such as polyphenols and vitamins.…”

Section: Introductionmentioning

confidence: 99%

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

Lisiecka

Wójtowicz

2020

Processes

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The aim of the study was to examine the effect of fresh vegetable addition on processing efficiency, and to ascertain the energy and water consumption during production of potato-based snack pellets. The extrusion-cooking process with a modified single screw extruder was applied at variable screw speeds and amounts of vegetable additives. A mixture of potato flakes, potato grits and starch was used as a basic recipe. The potato composition was supplemented with fresh pulp of onion, leek, kale and carrot in amounts of 2.5–30.0% as replacement of a related amount of potato starch. The water consumption, as well as processing indicators: the production efficiency, the specific mechanical energy (SME), and the total SME requirements during snack pellets processing at the laboratory scale were evaluated. As a result of this work, we found that the amount of applied vegetable additives had little impact on both processing efficiency and SME depending on the screw speeds applied. Moreover, we saw increased processing efficiency with increased screw speed during extrusion. Of particular note, maximum value of processing efficiency was observed if fresh onion was used as an additive at the highest speed screw. Furthermore, the lowest specific mechanical energy consumption was noted for extrudates supplemented with fresh onion addition processed at the lowest screw speed. The most important limiting of water consumption during processing without negative effects on processing efficiency and quality of the final snack pellets was observed if 20% to 30% of fresh vegetables were used in the recipe. We believe that application of fresh vegetable pulp limited the energy requirements by mitigating the drying process of additives.

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“…Due to this problem, nowadays, RSM is a generally used statistical tool for process optimization that can reduce cost, resources, and time [26,27]. Previously, most scientists extracted only polyphenols [15] or beta carotene from carrot pomace by sonication or other techniques as shown in Table 1 [28,29]. Therefore, this study was conducted with the aim to obtain the optimum conditions of different experimental factors, such as extraction temperature, time, and solvent concentration during ultrasonic extraction of carotenoids (β-carotene, lutein, and lycopene) from carrot pomace by using RSM with CCD.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-Assisted Extraction of Carotenoids from Carrot Pomace and Their Optimization through Response Surface Methodology

et al. 2021

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Ultrasound-assisted extraction (UAE) was used to extract carotenoids from the carrot pomace. To investigate the effect of independent variables on the UAE, the response surface methodology (RSM) with central-composite design (CCD) was employed. The study was conducted with three independent variables including extraction time (min), temperature (°C), and ethanol concentration (%). The results showed that the optimal conditions for UAE were achieved with an extraction time of 17 min, temperature of 32 °C, and ethanol concentration of 51% of total carotenoids (31.82 ± 0.55); extraction time of 16 min, temperature of 29 °C, and ethanol concentration of 59% for a combination of β-carotene (14.89 ± 0.40), lutein (5.77 ± 0.19), and lycopene (2.65 ± 0.12). The non-significant (p > 0.05) correlation under optimal extraction conditions between predicted and experimental values suggested that UAE is the more productive process than conventional techniques for the extraction of carotenoids from the carrot pomace.

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Organic solvent-free extraction of carotenoids from carrot bio-waste and its physico-chemical properties

Cited by 56 publications

References 29 publications

Green Extraction of Carotenoids from Fruit and Vegetable Byproducts: A Review

Green Extraction of Carotenoids from Fruit and Vegetable Byproducts: A Review

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

Ultrasound-Assisted Extraction of Carotenoids from Carrot Pomace and Their Optimization through Response Surface Methodology

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