Impact of High-Pressure Homogenization on Enhancing the Extractability of Phytochemicals from Agri-Food Residues
Abstract
:1. Introduction
2. Results and Discussion
2.1. Characterization of Agri-Food Residues
2.2. Conventional SLE Extraction Process
2.3. HPH-Assisted Extraction Process
2.3.1. Effect on Bioactive Compound Extraction
2.3.2. Effect on Physical Characteristics of Agri-Food Residue Suspensions
3. Materials and Methods
3.1. Raw Materials
3.2. Chemicals
3.3. Proximate Composition Analysis of Agri-Food Residues
3.4. Conventional Solid/Liquid Extraction (SLE)
3.5. HPH-Assisted Extraction
3.6. Qualitative and Quantitative Analyses of Extracts
3.6.1. Bioactivity Determination
3.6.2. Morphological Properties
3.6.3. Particle Size Distribution
3.7. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Moisture (%) | Ash (%) | Protein (%) | Fat (%) | Carbohydrates (%) | |
---|---|---|---|---|---|
Hemp cake | 7.99 ± 0.06 | 6.40 ± 0.04 | 24.78 ± 0.49 | 5.30 ± 0.09 | 63.52 ± 0.49 |
Sunflower cake | 10.75 ± 0.06 | 5.93 ± 0.03 | 24.30 ± 1.24 | 2.30 ± 0.21 | 68.47 ± 1.24 |
Roasted coffee beans | 5.97 ± 0.04 | 5.10 ± 0.81 | 16.96 ± 0.41 | 1.00 ± 0.02 | 76.94 ± 0.91 |
White grape pomace | 80.41 ± 1.99 | 10.52 ± 3.08 | 58.13 ± 7.95 | 1.55 ± 0.14 | 29.80 ± 9.84 |
Red grape pomace | 62.58 ± 2.21 | 35.88 ± 5.80 | 51.88 ± 1.77 | 2.70 ± 0.33 | 9.54 ± 3.55 |
Wheat middlings | 10.59 ± 0.01 | 3.79 ± 0.25 | 18.53 ± 1.21 | 0.79 ± 0.06 | 76.90 ± 1.23 |
Wheat bran | 11.54 ± 0.10 | 5.83 ± 0.60 | 19.10 ± 0.40 | 0.85 ± 0.10 | 74.22 ± 0.72 |
Tomato pomace | 80.70 ± 0.83 | 4.90 ± 0.27 | 14.65 ± 0.21 | 1.20 ± 0.14 | 79.25 ± 0.34 |
Rice husk | 6.72 ± 0.13 | 18.71 ± 0.23 | 2.56 ± 0.25 | 0.82 ± 0.15 | 76.44 ± 0.34 |
Treatment | d(0.1) | d(0.5) | d(0.9) | D[4,3] | D[3,2] | |
---|---|---|---|---|---|---|
Roasted coffee beans | HSM | 1.83 ± 0.14 | 451.45 ± 16.90 | 978.34 ± 18.41 | 468.85 ± 16.74 | 34.51 ± 2.13 |
HPH | 2.75 ± 0.01 | 21.31 ± 0.09 | 65.03 ± 0.30 | 29.90 ± 0.42 | 7.53 ± 0.05 | |
Wheat middlings | HSM | 8.55 ± 0.13 | 220.64 ± 3.02 | 595.37 ± 8.92 | 266.08 ± 5.17 | 21.80 ± 0.31 |
HPH | 4.40 ± 0.05 | 22.62 ± 0.25 | 59.55 ± 0.48 | 30.68 ± 0.36 | 10.43 ± 0.14 | |
Wheat bran | HSM | 36.28 ± 2.08 | 374.70 ± 4.63 | 898.21 ± 6.77 | 438.26 ± 3.54 | 52.85 ± 1.17 |
HPH | 5.04 ± 0.01 | 34.41 ± 0.11 | 97.22 ± 1.30 | 47.30 ± 1.20 | 13.23 ± 0.03 | |
Tomato pomace | HSM | 67.20 ± 0.89 | 349.43 ± 6.29 | 1089.82 ± 51.78 | 473.18 ± 16.09 | 113.74 ± 1.97 |
HPH | 7.78 ± 0.14 | 29.97 ± 0.25 | 78.22 ± 0.50 | 38.47 ± 1.06 | 14.47 ± 0.16 |
Run Number | Type of Solvent | Solvent–Water Mixture Ratios (% v/v) |
---|---|---|
1 | Acetone (1) | 31 |
2 | Acetone (1) | 100 |
3 | Ethanol (2) | 20 |
4 | Ethanol (2) | 65 |
5 | Ethanol (2) | 59 |
6 | Ethanol (2) | 100 |
7 | Ethanol (2) | 20 |
8 | Ethanol (2) | 66 |
9 | Methanol (3) | 20 |
10 | Methanol (3) | 100 |
11 | Methanol (3) | 57 |
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Pirozzi, A.; Donsì, F. Impact of High-Pressure Homogenization on Enhancing the Extractability of Phytochemicals from Agri-Food Residues. Molecules 2023, 28, 5657. https://doi.org/10.3390/molecules28155657
Pirozzi A, Donsì F. Impact of High-Pressure Homogenization on Enhancing the Extractability of Phytochemicals from Agri-Food Residues. Molecules. 2023; 28(15):5657. https://doi.org/10.3390/molecules28155657
Chicago/Turabian StylePirozzi, Annachiara, and Francesco Donsì. 2023. "Impact of High-Pressure Homogenization on Enhancing the Extractability of Phytochemicals from Agri-Food Residues" Molecules 28, no. 15: 5657. https://doi.org/10.3390/molecules28155657