Standardization of ultrasound-assisted extraction of bioactive compounds from kinnow mandarin peel

Kaur, Samandeep; Panesar, Parmjit S.; Chopra, Harish Kumar

doi:10.1007/s13399-021-01674-9

Cited by 33 publications

(12 citation statements)

References 34 publications

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“…After a certain concentration, solvent reaches its threshold limit, beyond which the solution cannot be concentrated any further, and hence there is no significant change (Table 1) in TPC yield, whereas TAA as LSR increased from 50 to 60 ml/g, no significant change is noted, a decrease is observed as solvent increased from 60 to 70 ml/g, a significant decrease has been noted, but beyond 70 ml/g no significant difference was observed. Higher yield of bioactives at higher LSR has been observed due to an increase in diffusivity at higher LSR, and hence higher yield, but the time required to reach constant concentration decreased with an increase in LSR (Cacace & Mazza, 2003; Kaur et al, 2021b). A decrease beyond the threshold level may also be due to the absorption of the majority of microwave power by the excessive solvent; thus, required energy is not available to disintegrate the solid matrix and diffusion of bioactive compounds.…”

Section: Resultsmentioning

confidence: 99%

Exploration of microwaves for biorefining of phenolic antioxidants from Citrus reticulata peels: Spectrophotometric and spectroscopic analyses

Kaur

Panesar

Chopra

2022

Food Processing Preservation

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Citrus industries discard an enormous waste as a by‐product during juice processing, which is attracting researchers due to its functional/nutraceutical properties. To utilize the functional potential of kinnow peels, bioactives have been extracted using several green extraction techniques. In the present research, the microwave‐assisted technique has been used to extract bioactive phytochemicals (phenolic and total antioxidants) from kinnow peels. Process variables, such as microwave power, solvent concentration, liquid to solid ratio (LSR), and time, were studied to maximize the extract yield of phenolic and antioxidant compounds from kinnow peels. Maximum phenolic content (2.48 mg GAE/g peels) with antioxidant activity of 63.20% and 6.38 mmol Fe2+/100 g peels for DPPH and FRAP assays, respectively, was observed at 300 W, 80% ethanol, and LSR of 50 ml/g after 6 min extraction time. The presence of phenolic and antioxidant compounds was confirmed by FT‐IR and GC‐EI MS techniques. Novelty impact statement Microwave‐assisted extraction has emerged as an efficient non‐contact heating extraction technique. But there is inadequate data on the valorization of kinnow processing by‐products using microwave‐assisted extraction. The present research has been conducted to investigate the effect of process parameters of microwave‐assisted technique on the extraction of phenolic and antioxidant compounds from kinnow peels. This study could encourage the scale‐up process for the value addition of agro‐industrial waste by efficient extraction of bioactive compounds from citrus processing by‐products.

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Section: Resultsmentioning

confidence: 99%

Exploration of microwaves for biorefining of phenolic antioxidants from Citrus reticulata peels: Spectrophotometric and spectroscopic analyses

Kaur

Panesar

Chopra

2022

Food Processing Preservation

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“…The TPC of dried muskmelon seeds was estimated using the Folin–Ciocalteu method as described by Kaur et al. (2021). Solvent extract (0.5 ml each), sodium carbonate (2.5 ml, 7.5%), and Folin–Ciocalteu reagent (2.5 ml, tenfold) were added to the test tubes.…”

Section: Methodsmentioning

confidence: 99%

“…The TPC of dried muskmelon seeds was estimated using the Folin-Ciocalteu method as described by Kaur et al (2021).…”

Section: Total Phenolic Contentmentioning

confidence: 99%

Statistical approach to investigate the effect of vibro‐fluidized bed drying on bioactive compounds of muskmelon ( Cucumis melo ) seeds

Kaur

Dhurve

Arora

2022

Food Processing Preservation

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Muskmelon seeds hold tremendous potential to be utilized as a source of bioactive compounds as these seeds are discarded as waste during melon processing. Hence, the present study aims to optimize the process parameters of a vibro-fluidized bed drying i.e., temperature (40-60°C), vibration strength (0.55-1.23), and air velocity (7-11 m/s) on bioactive compound of muskmelon seeds. Maximum retention total phenolic content (977.56 mg GAE/100 g), total antioxidant activity (47.84% DPPH reduction), oil yield (50.40%), and linoleic acid content (39.54%) were obtained at optimal conditions of 54.20°C drying temperature, 10.98 m/s air velocity, and 1.23 vibration intensity with the desirability of 0.917. The effect of temperature in comparison to air velocity and vibration strength is predominant on bioactive compounds retention. Practical applicationsMuskmelon seeds have been recognized as the proficient source of essential oils and bioactive compounds such as polyphenols and antioxidants, due to which they hold an immense potential to be utilized as a nutritional source in the food and pharmaceutical industries. From optimization of vibro-fluidized bed drying process of muskmelon seeds, it has been confirmed that intervention of vibration in fluidization could produce high-quality dried seeds. Vibro-fluidized bed dryer can be implemented as an alternative drying method to reduce drying time, processing costs, and provide a better quality of the product.

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“…Mandarin peel powders can be used as a substitute for synthetic antioxidants to extend the shelf life of food products containing fats and oils, according to several research (Costanzo et al 2022;Diaz-Uribe et al 2022;Kaur et al 2021;Lin et al 2021) and (Balaky et al 2020). Citrus peel has a higher polyphenol content than edible components, making it the most important source of bioactive phenolic compounds, particularly avonoids.…”

Section: Introductionmentioning

confidence: 99%

Mandarin peel antioxidants and their application in enhanced probiotic ultra-filtration soft cheese

Ebid

Mohamed

Roby

2022

Preprint

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Mandarin peel powder (MPP), which has a higher polyphenol concentration than edible parts, is the most major source of bioactive ingredients. The total phenolic (TPC) and antioxidant content of several mandarin peel extracts were evaluated. A starter containing Lactobacillus acidophilus LA5 and Streptococcus thermophilus as a mixed strain (1:1) with the addition of 1, 3 and 5% of MPP and a control without MPP, was used to make UF soft cheese. The total solid content, pH values, acidity, protein and fat contents, and organoleptic properties during storage at 5±2°C for 21 days of soft cheeses were evaluated. The results revealed that the total phenolic contents in methanol extract were the highest and the lowest recorded in acetone extraction, the same trend found in antioxidant activity. The inclusion of both probiotic strains and MPP improved cheese quality; symbiotic cheese had considerably higher relative degrees of titratable acidity and total solids than control cheese. The sensory examination revealed that adding the MPP at a ratio of 1% increased the score. Finally, it is proposed that probiotic-fortified cheese and MPP oriented functional food have acceptable composition and sensory features.

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Standardization of ultrasound-assisted extraction of bioactive compounds from kinnow mandarin peel

Cited by 33 publications

References 34 publications

Exploration of microwaves for biorefining of phenolic antioxidants from Citrus reticulata peels: Spectrophotometric and spectroscopic analyses

Exploration of microwaves for biorefining of phenolic antioxidants from Citrus reticulata peels: Spectrophotometric and spectroscopic analyses

Statistical approach to investigate the effect of vibro‐fluidized bed drying on bioactive compounds of muskmelon ( Cucumis melo ) seeds

Mandarin peel antioxidants and their application in enhanced probiotic ultra-filtration soft cheese

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