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Microwave-Assisted Extraction of Polyphenols from Blackcurrant By-Products and Possible Uses of the Extracts in Active Packaging

The design of experiment (DoE) approach was used to optimize the extraction of polyphenols from blackcurrant by-products with microwave-assisted extraction and deionized water as a green solvent. Three factors (microwave power, extraction time, and solvent/matrix ratio) were evauated, and a central...

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Autores principales: Alchera, Federica, Ginepro, Marco, Giacalone, Giovanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497836/
https://www.ncbi.nlm.nih.gov/pubmed/36140857
http://dx.doi.org/10.3390/foods11182727
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author Alchera, Federica
Ginepro, Marco
Giacalone, Giovanna
author_facet Alchera, Federica
Ginepro, Marco
Giacalone, Giovanna
author_sort Alchera, Federica
collection PubMed
description The design of experiment (DoE) approach was used to optimize the extraction of polyphenols from blackcurrant by-products with microwave-assisted extraction and deionized water as a green solvent. Three factors (microwave power, extraction time, and solvent/matrix ratio) were evauated, and a central composite orthogonal design (CCO) was applied in order to reduce experimental runs. Empirical models relating the response and process parameters were developed. The validity of the models was tested using an analysis of variance (ANOVA). The optimal extraction conditions were found using the highest value of microwave power (780–800 W) and the lowest extraction time (60 min) and solvent/matrix ratio (10 m/g). Compared with conventional solvent extraction, the polyphenol yield increased by 25% after applying the optimized MAE process. The obtained extract was used to realize a sustainable active maltodextrin (Glucidex 2) pad using an electrospinning technique. The antimicrobial and antioxidant activities of the pads were tested on the post-harvest storage of raspberries. Two set of experiments were carried out. The recorded results showed that the pad had antimicrobial activity on the tested fruit samples and implied the possibility of using it to extend the shelf-life of the fruits.
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spelling pubmed-94978362022-09-23 Microwave-Assisted Extraction of Polyphenols from Blackcurrant By-Products and Possible Uses of the Extracts in Active Packaging Alchera, Federica Ginepro, Marco Giacalone, Giovanna Foods Article The design of experiment (DoE) approach was used to optimize the extraction of polyphenols from blackcurrant by-products with microwave-assisted extraction and deionized water as a green solvent. Three factors (microwave power, extraction time, and solvent/matrix ratio) were evauated, and a central composite orthogonal design (CCO) was applied in order to reduce experimental runs. Empirical models relating the response and process parameters were developed. The validity of the models was tested using an analysis of variance (ANOVA). The optimal extraction conditions were found using the highest value of microwave power (780–800 W) and the lowest extraction time (60 min) and solvent/matrix ratio (10 m/g). Compared with conventional solvent extraction, the polyphenol yield increased by 25% after applying the optimized MAE process. The obtained extract was used to realize a sustainable active maltodextrin (Glucidex 2) pad using an electrospinning technique. The antimicrobial and antioxidant activities of the pads were tested on the post-harvest storage of raspberries. Two set of experiments were carried out. The recorded results showed that the pad had antimicrobial activity on the tested fruit samples and implied the possibility of using it to extend the shelf-life of the fruits. MDPI 2022-09-06 /pmc/articles/PMC9497836/ /pubmed/36140857 http://dx.doi.org/10.3390/foods11182727 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Alchera, Federica
Ginepro, Marco
Giacalone, Giovanna
Microwave-Assisted Extraction of Polyphenols from Blackcurrant By-Products and Possible Uses of the Extracts in Active Packaging
title Microwave-Assisted Extraction of Polyphenols from Blackcurrant By-Products and Possible Uses of the Extracts in Active Packaging
title_full Microwave-Assisted Extraction of Polyphenols from Blackcurrant By-Products and Possible Uses of the Extracts in Active Packaging
title_fullStr Microwave-Assisted Extraction of Polyphenols from Blackcurrant By-Products and Possible Uses of the Extracts in Active Packaging
title_full_unstemmed Microwave-Assisted Extraction of Polyphenols from Blackcurrant By-Products and Possible Uses of the Extracts in Active Packaging
title_short Microwave-Assisted Extraction of Polyphenols from Blackcurrant By-Products and Possible Uses of the Extracts in Active Packaging
title_sort microwave-assisted extraction of polyphenols from blackcurrant by-products and possible uses of the extracts in active packaging
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497836/
https://www.ncbi.nlm.nih.gov/pubmed/36140857
http://dx.doi.org/10.3390/foods11182727
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