A new approach for the recovery of polyphenols from Arthrospira platensis: advancement of green process through high pressure/temperature extraction

The cyanobacterium Arthrospira (Spirulina) platensis was used as raw material for the recovery of polyphenols by the high temperature/high pressure extraction process, to be used as ingrediet for fuctional foods preparation

Influence of Temperature and Drying Time on Extraction Yield of Phenolic Compounds from Grape Pomace Variety “Portogizac”

The influence of drying temperature (60 °C, 70 °C, 80 °C) and fluid-bed drying time (90 min, 135 min, 180 min) on the extraction yield of phenolic compounds and antioxidant activity of extracts were investigated. The content of phenolic compounds and antioxidant activity of extracts obtained from wet grape pomace (WGP) were 73.83 mgGAE gdb–1, 42.24 mgCE gdb–1, 30.53 mg gdb–1, and 0.35 ginhDPPH gdb–1 for total phenolic compounds (TPC), total flavonoids (TF), total extractible proanthocyanidins (TPA), and antioxidant activity (AA), respectively. The applied drying conditions caused the reduction of content of all phenolic compounds down to 13.2 %, 43.1 %, 15.3 % and 21.0 % for TPC, TPA, TF and AA, respectively. The most abundant individual phenolic compound in grape pomace extracts was catechin (5.14 – 8.52 mg gdb–1). The highest content of observed compounds was retained when applying drying temperature below 70 °C for 90 minutes

Recovery of phenolic compounds from Arthrospira (Spirulina) platensis: an approach on green extraction through innovative alternative techniques for food application

New innovating extraction technology for the recovery of phenolic compounds from biomass of the cyanobacterium Arthrospira (Spirulina) platensis have been used. The extracts have been evaluated as ingredient to fortify functional foods

Recupero di antiossidanti da Arthrospira platensis. Estrazione di polifenoli mediante alte pressioni e temperature e successiva purificazione

Nel presente lavoro \ue8 stata confermata la capacit\ue0 di A. platensis di crescere in presenza di intenso stress ossidativo indotto da UV e TiO2. L\u2019induzione di stress ossidativo, oltre a modificare la composizione fenolica, induce il cianobatterio a rilasciare polifenoli nelterreno di crescita.Le prove di coagulazione delle proteine ed estrazione con acetato di etile dell\u2019estratto portano ad un campione contenente una frazione fenolica pi\uf9 concentrata

Utilizzo di tecniche estrattive non convenzionali per il recupero di polifenoli da Arthrospira (Spirulina) platensis

Sono state impiegate varie tecniche di estrazione non convenzionali per il recupero e la successiva analisi dei polifenoli contenuti nella biomassa del cianobatterio Arthrospira (Spirulina) platensi

Impact of heat treatment and acid gelation on polyphenol enriched milk samples

The effects of heat treatment and the stage of polyphenol addition to milk before or after heat treatment on the total phenolic content (TPC), ferric-ion reducing antioxidant power (FRAP), pH, casein micelle size (CMS) and whey protein denaturation content of milk-polyphenol mixtures were investigated. Four sources of phenolic compounds (green tea, white grape, tannic acid, gallic acid) were incorporated into pasteurized-skim milk. A heat treatment (85 °C for 30 min) was applied to pasteurized-skim milk either before (MhP) or after polyphenols addition (MhPh). Acid milk gels were produced using MhPh samples, and their TPC and FRAP were determined. Heat treatment decreased the TPC and FRAP values of the samples, except for tannic acid, probably due to increased polyphenol-protein interactions. However, MhPh tannic acid sample resulted in significantly higher FRAP value than MhP. The addition of gallic acid before heat treatment (MhPh) significantly increased CMS due to the lower pH of this sample during heating. Acid gelation decreased the extractable polyphenols, however there was no significant different on FRAP between acid gel and MhPh milk samples. This study showed that the properties of phenolic source, particularly pH, and the stage of polyphenol addition to milk had an impact on selected properties

Optimization of lipase production by solid-state fermentation of olive pomace: from flask to laboratory-scale packed-bed bioreactor

Lipases are versatile catalysts with many applications and can be produced by solid-state fermentation (SSF) using agro-industrial wastes. The aim of this work was to maximize the production of Aspergillus ibericus lipase under SSF of olive pomace (OP) and wheat bran (WB), evaluating the effect on lipase production of C/N ratio, lipids, phenols, content of sugars of substrates and nitrogen source addition. Moreover, the implementation of the SSF process in a packed-bed bioreactor and the improvement of lipase extraction conditions were assessed. Low C/N ratios and high content of lipids led to maximum lipase production. Optimum SSF conditions were achieved with a C/N mass ratio of 25.2 and 10.2% (w/w) lipids in substrate, by the mixture of OP:WB (1:1) and supplemented with 1.33% (w/w) (NH4)2SO4. Studies in a packed-bed bioreactor showed that the lower aeration rates tested prevented substrate dehydration, improving lipase production. In this work, the important role of Triton X-100 on lipase extraction from the fermented solid substrate has been shown. A final lipase activity of 223 ± 5 U g1 (dry basis) was obtained after 7 days of fermentation.Felisbela Oliveira acknowledges the financial support from Fundação para a Ciência e Tecnologia (FCT) of Portugal through grant SFRH/BD/87953/2012. José Manuel Salgado was supported by grant CEB/N2020–INV/01/2016 from Project ‘‘BIOTECNORTE-Underpinning Biotechnology to foster the north of Portugal bioeconomy’’ (NORTE-01-0145-FEDER-000004). Luı ´s Abrunhosa was supported by grant UMINHO/BPD/51/2015 from project UID/BIO/04469/2013 financed by FCT/MEC (OE). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER006684) and BioTecNorte operation (NORTE-01-0145-FEDER000004) funded by the European Regional Development Fund under the scope of Norte2020–Programa Operacional Regional do Norte. Noelia Pérez-Rodríguez acknowledges the financial support of FPU fellowship from the Spanish Ministry of Education, Culture and Sports. The authors thank the Spanish Ministry of Economy and Competitiveness for the financial support of this work (Project CTQ2015-71436-C2-1-R), which has partial financial support from the FEDER funds of the European Union.info:eu-repo/semantics/publishedVersio

Valorisation of olive oil solid waste using high pressure-high temperature reactor

Response surface methodology was used to optimise the combined effects of malaxation time (t) and aqueous citric acid solution (CA) added at the beginning of the malaxation step on total polyphenols (TP) and o-diphenols (OD) content and the antiradical power (ARP) of the olive oil extracted from the Italian olive fruits of Coratina cultivar. Different tests were performed according to a 32 full factorial design, varying t from 30 to 90 min and the CA from 5 to 15 ml/kgpaste. Overall optimal conditions identified by a numerical optimisation for the three responses were found to be at t = 30 min and CA = 13.79 ml/kgpaste under which the model predicted TP = 604.52 lgCAE/goil, OD = 80.44 lgCAE/goil and ARP = 28.73 lgDPPH/llextract. There were also linear correlations between TP (R2 = 0.8176) and OD (R2 = 0.8633) values of olive oil and waste water. The results of this study demonstrate that considerably short malaxation time and relatively small amounts of citric acid were required to enhance the quality of olive oil. The outcome of our study will therefore be of great value for the commercial production of olive oil with high level of polyphenols and o-diphenols