دورية أكاديمية
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Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace.

التفاصيل البيبلوغرافية
العنوان: Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace.
المؤلفون: Macedo GA; Bioprocesses Laboratory, DEPAN/FEA (School of Food Engineering), Unicamp (University of Campinas), R. Monteiro Lobato, 80, Campinas 13083970, Brazil.; Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA., Barbosa PPM; Bioprocesses Laboratory, DEPAN/FEA (School of Food Engineering), Unicamp (University of Campinas), R. Monteiro Lobato, 80, Campinas 13083970, Brazil., Dias FFG; Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA., Crawford LM; Blount Fine Foods, Fall River, MA 02720, USA., Wang SC; Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA., Bell JMLNM; Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.; Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
المصدر: Foods (Basel, Switzerland) [Foods] 2023 Oct 12; Vol. 12 (20). Date of Electronic Publication: 2023 Oct 12.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101670569 Publication Model: Electronic Cited Medium: Print ISSN: 2304-8158 (Print) Linking ISSN: 23048158 NLM ISO Abbreviation: Foods Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI AG, [2012]-
مستخلص: The integration of green technologies such as microwave- and enzyme-assisted extraction (MEAE) has been shown to improve the extraction efficiency of bioactive compounds while reducing processing time and costs. MEAE using tannase alone (MEAE-Tan), or in combination with cellulase and pectinase (MEAE-Tan-Cel-Pec), was optimized to produce enriched phenolic and antioxidant extracts from olive pomace. The individual and integrated impact of enzyme concentration, temperature, and pomace/water ratio were determined using a central composite rotatable design. Optimal extraction conditions for MEAE-Tan (60 °C, 15 min, 2.34% of enzyme ( w / w ), and 1:15 pomace/water ratio) and MEAE-Tan-Cel-Pec (46 °C, 15 min, 2% of enzymes ( w / w ), in the proportion of 1:1:1, and 1:20 pomace/water ratio) resulted in extracts containing 7110.6 and 2938.25 mg GAE/kg, respectively. The antioxidant activity of the extracts was correlated with phenolic acid release, which was enzyme-dependent, as determined with HPLC-DAD analysis. Enzyme selection had a significant impact on the phenolic profile of extracts, with tannase releasing high concentrations of chlorogenic acid and the combined use of enzymes releasing high concentrations of hydroxytyrosol and chlorogenic and ferulic acids. The novelty of this study relies on the integration and optimization of two green technologies (microwave- and enzyme-assisted extraction) to improve the extraction efficiency of bioactive phenolics from olive pomace while reducing processing time and costs. While these techniques have been evaluated isolated, the benefits of using both processing strategies simultaneously remain largely unexplored. This study demonstrates the effectiveness of the integration and processing optimization of two environmentally friendly technologies as a promising alternative to treat agro-industrial byproducts.
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معلومات مُعتمدة: 1023517 USDA National Institute of Food and Agriculture, Hatch/Multi State project.; 2017-2017/13059-4 Fapesp
فهرسة مساهمة: Keywords: enzymes; green extraction; olive pomace; phenolic compounds
تواريخ الأحداث: Date Created: 20231028 Latest Revision: 20231030
رمز التحديث: 20231030
مُعرف محوري في PubMed: PMC10606511
DOI: 10.3390/foods12203754
PMID: 37893645
قاعدة البيانات: MEDLINE
الوصف
تدمد:2304-8158
DOI:10.3390/foods12203754