Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins

Altemimi, Ammar B.; Watson, Dennis G.; Choudhary, Ruplal; Dasari, Mallika; Lightfoot, David A.

doi:10.1371/journal.pone.0148758

Cited by 162 publications

(120 citation statements)

References 35 publications

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“…The maximum phenols were observed at 90% amplitude, 11 min ultrasound treatment time, 0.05% w/w, enzyme concentration, and 60 min incubation time. Similar kind of results were observed for orange, peaches, and pumpkins, where ultrasound‐assisted extraction significanlty increased the total phenols (Altemimi, Watson, Choudhary, Dasari, & Lightfoot, ; Khan, Abert‐Vian, Fabiano‐Tixier, Dangles, & Chemat, ). The enzymatic liquefaction increased the total phenols content in blackcurrant and Jatropha dioica (Altemimi et al, ).…”

Section: Resultssupporting

confidence: 72%

Optimization of ultrasound‐assisted enzymatic extraction of Sohiong (Prunus nepalensis) juice

Vivek

Mishra

Pradhan

2018

J Food Process Engineering

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Sohiong (Prunus nepalensis) fruit is an underutilized fruit of Northeastern part of India and is known as a rich source of micronutrients, polyphenols, and anthocyanin. The synergistic effect of ultrasound and enzymatic treatment on extraction of Sohiong fruit juice was investigated for maximum juice yield. The process variables in juice extraction were modeled and optimized by Box–Behnken design. The combined impact of ultrasound and pectinase enzyme on various quality characteristics was studied. The juice recovery and the quality of juice were found to be optimum at 90% ultrasound amplitude with ultrasound treatment time of 9.95 min, enzyme concentration of 0.03% w/w, and incubation time of 57.44 min. This process was then compared with only enzymatic extraction. As a whole ultrasound pretreatment significantly increases the juice yield by 20%, total soluble solids by 24%, anthocyanin by 25%, total phenols by 8%, and DPPH radical scavenging activity by 4.4%. Moreover, combined ultrasound and pectinase enzyme treatment significantly reduces the juice extraction time by 22 min compared with enzyme treatment alone. Hence, this could be an efficient alternative emerging technique to extract juice from the fruit. Practical applications Good quality juice production from fruits is difficult with enzyme treatment alone. Therefore, there has been an increasing research trend toward extracting the fruit juice with maximum recovery of phytochemicals. This study provides an insight on synergistic effect of ultrasound‐assisted enzymatic extraction of Sohiong fruit juice with improved quality with maximum juice yield. This study also provides an optimization of the process and possible solution for scaling up the process in the industrial level for increased juice yields.

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Section: Resultssupporting

confidence: 72%

Optimization of ultrasound‐assisted enzymatic extraction of Sohiong (Prunus nepalensis) juice

Vivek

Mishra

Pradhan

2018

J Food Process Engineering

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“…With the increase in ultrasonic power at high temperature, the greater mechanical effect of ultrasonic waves would aggravate cell damage in pear slices, and the oxidative reaction occurred more easily under the action of catalytic enzymes such as oxidase and peroxidase, causing the reduction in the TPC of pear slices (Mohideen et al, ). Altemimi, Watson, Choudhary, Dasari, and Lightfoot () found the retention rate of phenolics under ultrasound at low temperature was higher than that at high temperature in the drying process of peach and pumpkin.…”

Section: Resultsmentioning

confidence: 99%

“…causing the reduction in the TPC of pear slices (Mohideen et al, 2015). Altemimi, Watson, Choudhary, Dasari, and Lightfoot (2016) found the retention rate of phenolics under ultrasound at low temperature was higher than that at high temperature in the drying process of peach and pumpkin.…”

Section: Total Phenolic Componentmentioning

confidence: 98%

Drying characteristics, microstructure, glass transition temperature, and quality of ultrasound‐strengthened hot air drying on pear slices

Liu

Zeng

Wang

et al. 2019

J Food Process Preserv

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In order to explore the reinforcement effect of contact ultrasound on hot air drying (HAD), the effects of different ultrasonic powers and drying temperatures on drying characteristics and quality of pear slices were studied. The results showed that the increase in ultrasonic power and drying temperature could significantly shorten drying time. The drying process of pear was internal diffusion control, and ultrasound application could reduce internal diffusion resistance as well as improve dehydration rates. SEM results illustrated that ultrasound’s cavitation and mechanical effects could produce more microchannels and dilate intercellular spaces in pear slices. DSC results revealed that ultrasound application during drying could improve water mobility and then reduce glass transition temperature. Both drying temperature and ultrasonic power had significant effects on total phenolic, total flavonoids, VC, and rehydration ratio, and contact ultrasound application in HAD was beneficial to increasing the nutrient component contents. Practical applications Hot air drying (HAD) is a traditional and frequently used drying method. Yet it has the defects of low thermal efficiency, lengthy time, and unacceptable product quality. Nowadays, the application of contact ultrasound strengthening technology has drawn great attention in drying enhancement. When contact ultrasound is applied in HAD of pear, ultrasonic energy is directly transmitted into materials without passing through any medium, so as to enhance the utilization and enhancement effect of the ultrasound. The ultrasound application could enlarge and even produce more microchannels in pear slices, which could accelerate moisture migration. Contact ultrasound application in drying process was beneficial to improving the drying rate as well as increasing nutrient components. Therefore, contact ultrasound‐strengthened HAD technology is promising and could be applied for drying agricultural products.

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“…UAE has been proved to be an effective technique for extraction especially by a drastic reduction of extraction time (Liu, Zhang, & Wei, 2015). Also it is reproducible and could be used to recover many compounds contained in the vegetal matrices (Altemimi, Watson, Choudhary, Dasari, & Lightfoot, 2016;Chanioti & Tzia, 2017;Clodoveo, Durante, La Notte, Punzi, & Gambacorta, 2013;Goldsmith, Vuong, Stathopoulos, Roach, & Scarlett, 2018;Nour, Trandafir, & Cosmulescu, 2016;Perrier et al, 2017;Zhao, Liu, Wang, & Ma, 2017). Combining several mechanisms such as erosion, shear forces, sonoporation, fragmentation, capillary effect, and detexturation, resulting in a gradual physical damage of the plant material, UAE technique eventually improves solvent penetration to inner structures (Chemat et al, 2017;Esclapez, García-Pérez, Mulet, & Cárcel, 2011;Khadhraoui et al, 2018;Shirsath et al, 2017).…”

mentioning

confidence: 99%

Optimization of ultrasound and microwave assisted oil extraction from sea buckthorn seeds by response surface methodology

Isopencu

Stroescu

Brosteanu

et al. 2018

J Food Process Engineering

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Sea buckthorn (SB) seeds were used as raw material to obtain SB oil using two extraction methods: ultrasound and microwave assisted extraction. The favorable experimental conditions that maximize the extraction efficiency were investigated by applying response surface methodology (RSM). The selected key independent variables were ultrasonic intensity (UI), temperature, and time for ultrasound assisted extraction (UAE) and microwave power, time, and solid/liquid ratio for microwave assisted extraction (MAE). The results obtained for extraction efficiency under optimal conditions are comparable for the two extraction methods (89.2 ± 0.50% for MAE and 87.4 ± 0.44% for UAE). The operation conditions for maximum extraction efficiency were: 13.77 W/cm2 UI, 40 °C temperature, and 10 min extraction time for UAE and 225 W microwave power, 15 ml/ g solid/liquid ratio, and 20 min extraction time for MAE. The extraction kinetics was characterized using a second order model for optimal conditions for UAE and MAE of SB seed oil. Practical applications This article describes two modern methods of sea buckthorn seed oil extraction: ultrasound assisted extraction (UAE) and microwave assisted extraction. Both methods offer many advantages if they are likened with conventional oil extraction. The results illustrated that both methods give comparable values for extraction efficiency, but with an advantage for UAE. The extraction time for UAE is shorter in comparison with MAE (10 min in comparison with 20 min).

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Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins

Cited by 162 publications

References 35 publications

Optimization of ultrasound‐assisted enzymatic extraction of Sohiong (Prunus nepalensis) juice

Optimization of ultrasound‐assisted enzymatic extraction of Sohiong (Prunus nepalensis) juice

Drying characteristics, microstructure, glass transition temperature, and quality of ultrasound‐strengthened hot air drying on pear slices

Optimization of ultrasound and microwave assisted oil extraction from sea buckthorn seeds by response surface methodology

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