scholarly journals Extraction of Anthocyanins from Red Raspberry for Natural Food Colorants Development: Processes Optimization and In Vitro Bioactivity

Processes ◽  
2020 ◽  
Vol 8 (11) ◽  
pp. 1447
Author(s):  
Rosiane Rocha ◽  
José Pinela ◽  
Rui M.V. Abreu ◽  
Mikel Añibarro-Ortega ◽  
Tânia C.S.P. Pires ◽  
...  
Keyword(s):  
Theoretical Models ◽  
Extraction Methods ◽  
Extraction Yield ◽  
Natural Food ◽  
Ultrasonic Power ◽  
Red Raspberry ◽  
Food Colorants ◽  
Assisted Extraction ◽  
Central Composite Designs

Heat (HAE)- and ultrasound (UAE)-assisted extraction methods were implemented to recover anthocyanins from red raspberry. Processing time, ethanol concentration, and temperature or ultrasonic power were the independent variables combined in five-level rotatable central composite designs coupled with response surface methodology (RSM) for processes optimization. The extraction yield and levels of cyanidin-3-O-sophoroside (C3S) and cyanidin-3-O-glucoside (C3G) were monitored by gravimetric and HPLC-DAD-ESI/MSn methods, respectively, and used as response criteria. The constructed theoretical models were successfully fitted to the experimental data and used to determine the optimal extraction conditions. When maximizing all responses simultaneously, HAE originated slightly higher response values (61% extract weight and 8.7 mg anthocyanins/g extract) but needed 76 min processing at 38 °C, with 21% ethanol (v/v), while the UAE process required 16 min sonication at 466 W, using 38% ethanol (v/v). The predictive models were experimentally validated, and the purple-red extracts obtained under optimal condition showed antioxidant activity through lipid peroxidation and oxidative hemolysis inhibition, and antibacterial effects against food-related microorganisms, such as Escherichia coli and Enterococcus faecalis. These results highlight the potential of red raspberry extracts as natural food colorants with bioactive effects and could be exploited by industries interested in the production of anthocyanin-based products.

scholarly journals Ultrasonic Thermal-Assisted Extraction of Phosvitin from Egg Yolk and Evaluation of Its Properties

Polymers ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1353 ◽  
Author(s):  
Bin Jiang ◽  
Linlin Wang ◽  
Xiaojing Wang ◽  
Shuang Wu ◽  
Dongmei Li ◽  
...  
Keyword(s):  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Egg Yolk ◽  
Extraction Methods ◽  
Natural Food ◽  
Ionization Mass ◽  
Ultrasonic Power ◽  
Assisted Extraction ◽  
Ultrasonic Time ◽  
Significant Difference

Phosvitin (Pv) is the principal phosphoprotein in chicken egg yolk and the most highly phosphorylated protein in nature. Pv is a good natural food antioxidant and emulsifier. However, the current extraction methods present disadvantages of complicated operation and are time-consuming. In this paper, Pv was extracted from the egg yolk by ultrasonic thermal-assisted extraction (UTAE). The effects of heating time, ultrasonic power and ultrasonic time on the extraction of Pv were investigated by a single factor. The purity of Pv, ratio of nitrogen to phosphorus (N/P), and activity were used as evaluation indexes. An efficient extraction of Pv was achieved when the sample was heated for 15 min at 80 °C and then processed for 10 min of ultrasonic treatment with an ultrasonic power of 600 W. Under optimal conditions, the purity and activity of Pv were 80% and 98%, respectively, whereas the ratio of N/P was 3.1. The obtained Pv was identified by sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), Fluorescence analyses, fourier-transform infrared (FT-IR), and liquid chromatography-nanoelectrospray ionization mass spectrometry (Nano LC-ESI-MS/MS) analysis. The results showed there is no significant difference in the properties of Pv obtained by UTAE and Pv standard. The developed extraction approach is a simple, industrial compatible method without the use of any organic solvents.

scholarly journals Polyphenolic-Protein-Polysaccharide Complexes from Hovenia dulcis: Insights into Extraction Methods on Their Physicochemical Properties and In Vitro Bioactivities

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 456 ◽  
Author(s):  
Ding-Tao Wu ◽  
Wen Liu ◽  
Mei-Lin Xian ◽  
Gang Du ◽  
Xin Liu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Activities ◽  
Extraction Methods ◽  
Water Extraction ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Ultrasound Assisted ◽  
Hovenia Dulcis

Seven extraction methods, including hot water extraction (HWE), pressurized water extraction (PWE), ultrasound-assisted extraction, microwave-assisted extraction, ultrasound-assisted enzymatic extraction, high-speed shearing homogenization extraction, and ultrasound-microwave-assisted extraction, were utilized to extract polyphenolic-protein-polysaccharide complexes (PPPs) from Hovenia dulcis. Next, their physicochemical properties and in vitro antioxidant activities, antiglycation effects, and inhibition activities on α-glucosidase and α-amylase were studied and compared. The findings from this study indicate that various extraction processes exhibit notable influences on the physicochemical properties and in vitro bioactivities of PPPs. Extraction yields, contents of polyphenolics and flavonoids, apparent viscosities, molecular weights, molar ratios of monosaccharide compositions, and ratios of amino acid compositions in PPPs varied in different extraction methods. Furthermore, 13 phenolic compounds in PPPs, including rutin, myricitrin, myricetin, quercetin, kaempferol, protocatechuic acid, gallocatechin, p-hydroxybenzoic acid, ampelopsin, quercetin-7,4′-diglucoside, dihydroquercetin, 5-methylmyricetin, and naringenin, were identified. The relatively strong in vitro antioxidant activities, antiglycation effects, and inhibition activities on α-glucosidase and α-amylase were determined in both PPP-W and PPP-P obtained by HWE and PWE, respectively. The high content of total polyphenolics may be one of the main contributors to their in vitro bioactivities. The findings have shown that the PWE method can be an appropriate method to prepare PPPs with strong bioactivities for application in the functional food industry.

scholarly journals Ultrasonic-assisted Extraction, Antioxidant Activity and Structural Characterization of Polysaccharides from Oenothera Biennis L. Leaves

2020 ◽  
Vol 189 ◽  
pp. 02025
Author(s):  
Zhou Yong Dong ◽  
Xin Song Yin ◽  
Shu Lin Liu ◽  
Tie Hua Zhang ◽  
Hui Ren ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Average Molecular Weight ◽  
Reducing Power ◽  
Ultrasonic Power ◽  
Oenothera Biennis ◽  
Scavenging Effect ◽  
Assisted Extraction ◽  
Ultrasonic Assisted ◽  
Ultrasonic Assisted Extraction

This paper studies the optimization of ultrasonic-assisted extraction of polysaccharides from Oenothera biennis L. leaves using Box-Behnken design, and their in vitro antioxidant activity and structure. It is demonstrated that the optimum extraction conditions are: the ultrasonic power at 400 W, solvent-tosample ratio of 23:1 (mL/g), ultrasonication temperature at 53 °C, and time for 36 min, under which the yield of polysaccharides from Oenothera biennis L. leaves, namely 3.54%, remains close to the predicted value in the model. The assays of the scavenging effect on DPPH and hydroxyl free radicals, and of the reducing power indicate that polysaccharides from Oenothera biennis L. leaves possess strong antioxidant activity and certain relationship exists between their dose and effect in the concentration range of the experiment; Fourier IR spectroscopy reveals that characteristic absorption peak of polysaccharides can be seen from the sample; the DE-52 cellulose column chromatography, HPLC profiles, and GC-MS chromatogram identify the obtained OCP-2 as heteropolysaccharides, whose major components, including arabinose, mannose, galactose, and talose, have an average molecular weight of 5435 Da.

Optimization of the Ultrasonic Wave-Assisted Extraction Condition of Peanut Protein Isolate

2011 ◽  
Vol 189-193 ◽  
pp. 3904-3911 ◽  
Author(s):  
Hui Cui Zhang ◽  
Lin Tang ◽  
Qing Li Yang
Keyword(s):  
Ultrasonic Wave ◽  
Protein Isolate ◽  
Extraction Yield ◽  
Peanut Protein ◽  
Ultrasonic Power ◽  
Liquid Ratio ◽  
Extraction Condition ◽  
Peanut Protein Isolate ◽  
Assisted Extraction ◽  
Ultrasonic Time

Ultrasonic Wave was used to assist alkali extraction and acid precipitation of peanut protein isolate from defatted peanut powder. Based on the single factor test, the response surface analysis results shows that the Ultrasonic Wave-assisted Extraction condition is: ultrasonic power 210W, ultrasonic time 30min, ultrasonic temperature 40°C ,solid to liquid ratio 1:10.7, and under this improved condition the extraction yield could reach 80.09%.

scholarly journals Microwave-assisted extraction of flavonoids from Phyllostachys heterocycla leaves: Optimization, mechanism, and antioxidant activity in vitro

BioResources ◽  
2021 ◽  
Vol 16 (4) ◽  
pp. 8060-8081
Author(s):  
Jie Xu ◽  
Jianjun Wu ◽  
Juan Qi ◽  
Juan Li ◽  
Yongju Liu ◽  
...  
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Soxhlet Extraction ◽  
Extraction Yield ◽  
Microwave Assisted Extraction ◽  
Extraction Technology ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Phyllostachys Heterocycla

Flavonoids were extracted from Phyllostachys heterocycla leaves by adopting microwave-assisted extraction technology. Based on the single factor experiment and Plackett-Burman design results, the extraction process of flavonoids was further optimized using the response surface methodology. The optimum conditions were as follows: an ethanol concentration of 78.1%, an extraction time of 24.9 min, and a microwave power of 559 W. Under these conditions, the extraction yield of flavonoids was 4.67%, which was in close proximity to the predicted value (4.70%) and higher than the extraction yield from traditional Soxhlet extraction (3.35%). Moreover, the possible extraction mechanisms of these two extraction methods were further derived to explain why the microwave-assisted extraction of flavonoids was more efficient compared with traditional Soxhlet extraction. Ultimately, the antioxidant activities in vitro of flavonoids from Phyllostachys heterocycla leaves were evaluated via DPPH and ABTS radical scavenging assay. The flavonoids from Phyllostachys heterocycla leaves exhibited excellent antioxidant activities in vitro and Phyllostachys heterocycla leaves could be a new natural source for developing antioxidants. Overall, the findings of this research could provide a theoretical reference for the further comprehensive development and utilization of bamboo resources.

scholarly journals Advantageous Preparation of Digested Proteic Extracts from Spirulina platensis Biomass

Catalysts ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 145 ◽  
Author(s):  
Carlos Verdasco-Martín ◽  
Lea Echevarrieta ◽  
Cristina Otero
Keyword(s):  
Extraction Methods ◽  
Extraction Yield ◽  
Efficient Production ◽  
Cell Integrity ◽  
Food Ingredients ◽  
Operation Conditions ◽  
Transmission Electron ◽  
Assisted Extraction ◽  
Pharmaceutical Industries ◽  
Pre Treatment

Spirulina biomass has great nutritional value, but its proteins are not as well adsorbed as animal ones are. New functional food ingredients and metabolites can be obtained from spirulina, using different selective biodegradations of its biomass. Four enzyme-assisted extraction methods were independently studied, and their best operation conditions were determined. Enzymes were employed to increase the yield of easily adsorbed proteic extracts. A biomass pre-treatment using Alcalase® (pH 6.5, 1% v/w, and 30 °C) is described, which increased the extraction yield of hydrophilic biocomponents by 90% w/w compared to the simple solvent extraction. Alcalase® gives rise to 2.5–6.1 times more amino acids than the others and eight differential short peptides (438–1493 Da). These processes were scaled up and the extracts were analyzed. Higher destruction of cell integrity in the case of Alcalase® was also visualized by transmission electron microscopy. The described extractive technology uses cheap, commercial, food grade enzymes and hexane, accepted for food and drug safety. It is a promising process for a competitive biofactory, thanks to an efficient production of extracts with high applied potential in the nutrition, cosmetic, and pharmaceutical industries.

scholarly journals Optimisation of ultrasound-assisted extraction of protein from Spirulina platensis using RSM

2018 ◽  
Vol 36 (No. 1) ◽  
pp. 98-108 ◽  
Author(s):  
Aysun Yucetepe ◽  
Oznur Saroglu ◽  
Fatih Bildik ◽  
Beraat Ozcelik ◽  
Ceren Daskaya-Dikmen
Keyword(s):  
Spirulina Platensis ◽  
Phenolic Content ◽  
Protein Digestibility ◽  
Extraction Yield ◽  
Total Phenolic ◽  
In Vitro Protein Digestibility ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Vitro Protein

The protein extraction from the blue-green microalgae Spirulina platensis was carried out using ultrasound-assisted extraction and response surface methodology (RSM) was used to optimise extraction conditions. Extraction yield, total phenolic content, antioxidant activity and in vitro protein digestibility of protein extracts were determined. A three factors Box-Behnken design (BBD) of experiments was employed at pH values of 7, 8 and 9; temperatures of 25, 35, and 45°C; and for durations of 60, 90 and 120 minutes. Based on the RSM analysis, optimum extraction conditions (temperature 45°C, pH 7.46 and time 120 min) were obtained for extraction yield (29.05%), total phenolic content (3.52 mg caffeic acid equivalent/g dw), antioxidant activity (11.32 mg Trolox equivalent/g dw) and in vitro protein digestibility (99.36%). We report the first evaluation of the in vitro protein digestibility of Spirulina platensis and find it to be over 90%. This value is higher than the in vitro protein digestibility values of proteins obtained from other algae and plant species, and, in particular, is greater than that of commercial soybean protein isolate.

Ultrasound-Assisted Extraction of Polysaccharides from Pleurotus eryngii (DC. ex Fr.) Quel

2012 ◽  
Vol 610-613 ◽  
pp. 3410-3415
Author(s):  
Yu Qin Tang ◽  
Yi Tao Zhao
Keyword(s):  
Orthogonal Experiment ◽  
Extraction Yield ◽  
Pleurotus Eryngii ◽  
Extraction Time ◽  
Ultrasonic Power ◽  
Extraction Temperature ◽  
Ultrasound Assisted Extraction ◽  
Power Extraction ◽  
Assisted Extraction ◽  
Ultrasound Assisted

The purpose of this study was to select the optimum ultrasound-assisted extraction (UAE) conditions for the extraction of polysaccharides from Pleurotus eryngii (DC. ex Fr.) Que (P. eryngii ). The main factors that affect the extraction yield of polysaccharides such as solid:liquid ratio, ultrasonic power, extraction time and extraction temperature were studied individually. An orthogonal experiment was designed to optimize the extraction parameters. It was found that UAE method was a reliable, simple and effective method for fast extraction of polysaccharides from P. eryngii. The optimum UAE conditions were as followings: Solid:liquid ratio of 1:35, Ultrasonic power of 55 W, Extraction time of 30 min and extraction temperature of 45°C.

Study on the Ultrasonic Extraction of Polysaccharides of Barley Rice

2014 ◽  
Vol 513-517 ◽  
pp. 332-335
Author(s):  
Yong Guang Bi ◽  
Yu Min Li
Keyword(s):  
Extraction Methods ◽  
Extraction Yield ◽  
Ultrasonic Extraction ◽  
Ultrasonic Power ◽  
Extraction Temperature ◽  
Upward Trend ◽  
Coix Seed ◽  
Ultrasonic Time ◽  
Solid Liquid

The paper discusses the role of ultrasonic time, ultrasonic power, solid-liquid ratio and extraction temperature on the extraction yield of coix seed, the results show that: with the increase of extraction time, extraction temperature with increasing rates of coix seed polysaccharides upward trend, coix seed polysaccharides first increased and then decreased with the increase of the amount of solvent, coix seed polysaccharides and first increased and then leveled off with the ultrasonic power increases, coix seed polysaccharides first increased and then decreased. Compared with conventional extraction methods, ultrasonic extraction of polysaccharides coix seed is fast, solvent savings, save time, extraction rate and so on.

scholarly journals The optimization of ultrasonic method for the extraction of Pumpkin seed (Cucurbita maxima)

2020 ◽  
pp. 45
Author(s):  
Irnawati Irnawati ◽  
Sugeng Riyanto ◽  
Sudibyo Martono ◽  
Abdul Rohman
Keyword(s):  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Solvent Ratio ◽  
Ultrasonic Power ◽  
Pumpkin Seed ◽  
Assisted Extraction ◽  
Dpph Scavenging Activity ◽  
Pumpkin Seed Oil ◽  
Dpph Scavenging

The purpose of the present study was to determine the optimal ultrasound-assisted extraction (UAE) conditions (sample-to-solvent ratio, ultrasonic power, and time) for the extraction of pumpkin seed oil.  Pumpkin seed oil was analyzed for yield, 2.2’-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, and total phenolic content.  Soxhlet extraction methods were assessed for comparison.  The Box Behnken design (BBD) was applied to optimize UAE conditions.  The optimum UAE conditions were obtained using sample-to-solvent ratio of 1:10 mL g-1, ultrasonic power of 150 Watt in 15 min extraction time.  Compared with Soxhlet extraction methods, UAE exhibited lower oil yield and total phenolic content but had higher DPPH scavenging activity.  The advantage of ultrasonic-assisted extraction was clearly reduction of extraction duration.

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