Response Surface Modeling and Optimization of the Extraction of Phenolic Antioxidants from Olive Mill Pomace

Paulo, Filipa; Tavares, Loleny; Santos, Lúcia

doi:10.3390/molecules27238620

Cited by 9 publications

(9 citation statements)

References 41 publications

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“…The models' capacity to be repeated and reproduced is tested using the CV. The CV illustrates the relationship between the standard error of the estimate and the mean value of the observed response, demonstrating the model's repeatability (Paulo et al, 2022).…”

Section: Resultsmentioning

confidence: 95%

Development of ready‐to‐reconstitute carrot pomace blended sweet corn porridge

Nayi

Kumar

Chen

2023

eFood

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The demand for the development of functional and nutrients‐rich products for boosting immunity is the prime focus of consumers. The carrot pomace, a potential by‐product of carrot juice, was used to develop fortified sweet corn porridge. Response surface methodologies used for the optimization process parameters, like, the proportion of carrot pomace (10–50 g/100 g), milk (50–250 mL/100 g), sugar (12–20 g/100 g), and cooking time (10–20 min) were selected for to assess the product quality parameters, like, color L*, a*, and b* value, pH, total soluble solids, ascorbic acid, reducing sugar, total sugar, moisture content, and ash content of carrot pomace‐fortified sweet corn porridge. The sweetness of sweet corn and carrot minimized the need for additional sugar, which is an essential part of the preparation of porridge. The R2 value for the various models ranged from 0.7062 to 0.8739. The optimized sample based on a maximum value of ascorbic acid (20.19 mg/100 g) and overall acceptability (7.82) was finalized at 35 g carrot pomace, 100 mL milk, 16.00 g sugar, and 13 min cooking time of the final product. The optimized product was dehydrated, which can be stored for a longer duration and used after reconstitution.

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Section: Resultsmentioning

confidence: 95%

Development of ready‐to‐reconstitute carrot pomace blended sweet corn porridge

Nayi

Kumar

Chen

2023

eFood

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“…The axial points are additional designs to show if the experimental points are at some distance from the centre point. A complete routable central composite designs are characterized as (1) experimental numbers should be calculated as N = 2 k +2k + cp, where k is for the number of extraction process factors, 2 k is for the number of designed factorial points, 2k the number of axial points at a distance of ±α, and cp for the replicate number of the central point; (2) considering the number of variables the α/axial points should be calculated as α = 2 (k)1/4 ; and (3) factors should be investigated at five levels (-α, -1, 0, +1, +α) [39,50].…”

Section: Central Composite Designmentioning

confidence: 99%

“…Fitted/developed models of RSM coupled with CCD optimizations from experimental studies conducted on the extraction of bioactive compounds from seafood byproducts were selected to see their effect on the response or extraction yields. Individual percentage contributions (PC) of extraction variables from RSM coupling CCRD equations can be calculated using the Equation 7 [50,51,52] Total percentage contributions (TPC) of linear, quadratic and interactive terms of the selected independent variables were calculated using Equations 8-10 for better understanding of the effect of extraction variables on yield/response [53,54].…”

Section: Central Composite Designmentioning

confidence: 99%

Statistical Optimization Strategies for the Extraction Process Parameters of Bioactive Molecules from Seafood Byproducts

Tsegay,

Agriopoulou,

Chaari

et al. 2024

Preprint

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Extraction techniques of important bioactive molecules from the major concern of Seafood byproducts are getting emphasis for better valorization. Employing green extraction technologies for efficient and quality production of these bioactive molecules is also strictly required. Hence, understanding the extraction process parameters to effectively design an applicable optimization strategy could make this real. In this review, statistical optimization strategies applied for the extraction process parameters of bioactive molecules from Seafood byproducts are focused. The type of experimental designs, and techniques applied to criticize and validate the effects of independent variables on the extraction output was addressed. Dominant parameters studied were enzyme/substrate ratio, pH, time, temperature and power of extraction instruments. The yield of bioactive compounds, chitin and chitosan, proteins and peptides, enzymes and carotenoids (Astaxanthins) were the most studied responses. Efficiency and/or economic and quality considerations and their selected optimization strategies that favour the production of potential bioactive molecules were also reviewed.

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“…The normal plot of residuals in Figure 2a shows that the model accurately explained the relationship between drying factors and D e value. However, the Box-Cox transformation, which uses a power function to adjust experimental data for statistical analysis [30], shows that the current lambda (1) was not in the confidence interval of 95% (−0.99 ≤ λ ≤ 0.19). In this case, an inverse square transformation (lambda = −0.5) was recommended.…”

Section: Influences Of Drying Factors On Drying Efficiency and Energy...mentioning

confidence: 99%

Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques

Thonglit,

Suanjan,

Chupawa

et al. 2024

Foods

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This research introduced an energy-efficient drying method combining hot-air drying with stepwise microwave heating for producing quick-cooking red beans. Crucial parameters such as the effective diffusivity coefficient (De), and specific energy consumption (SEC) were examined across varying conditions with the aim of optimizing the drying condition. The results showed that De and SEC varied in a range of 0.53 × 10−9–3.18 × 10−9 m2·s−1 and 16.58–68.06 MJ·(kg·h−1)−1, respectively. The findings from the response surface methodology indicated that optimal drying conditions for cooked red beans are achieved at a hot air temperature of 90 °C, a microwave power of 450 W (corresponding to an initial intensity of 2.25 W·g−1), and a rotational speed of 0.2 Hz. These conditions lead to the maximum effective diffusivity coefficient and the lowest specific energy consumption. Further investigations into step-up (150–300 W to 300–450 W) and step-down (300–450 W to 150–300 W) microwave heating modes were conducted to refine the drying process for enhanced energy efficiency. The synthetic evaluation index revealed that step-down microwave heating strategies of 450 W-to-150 W and 300 W-to-150 W, applied at a temperature of 90 °C and a rotational speed of 0.2 Hz, were notably effective. These methods successfully minimized energy use while preserving the quality attributes of the final product, which were comparable to those of traditionally cooked and freeze-dried red beans. The combined approach of hot-air drying with step-down microwave heating presents a promising, energy-saving technique for producing quick-cooking beans that retain their rehydration qualities and texture.

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Response Surface Modeling and Optimization of the Extraction of Phenolic Antioxidants from Olive Mill Pomace

Cited by 9 publications

References 41 publications

Development of ready‐to‐reconstitute carrot pomace blended sweet corn porridge

Development of ready‐to‐reconstitute carrot pomace blended sweet corn porridge

Statistical Optimization Strategies for the Extraction Process Parameters of Bioactive Molecules from Seafood Byproducts

Enhanced Quick-Cooking Red Beans: An Energy-Efficient Drying Method with Hot Air and Stepwise Microwave Techniques

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