Optimization of Vacuum-Microwave-Assisted Extraction of Natural Polyphenols and Flavonoids from Raw Solid Waste of the Orange Juice Producing Industry at Industrial Scale
Orange pomace (OP) is a solid waste produced in bulk as a byproduct of the orange juice industry and accounts for approximately 50% of the quantity of the fruits processed into juice. In numerous literature references there is information about diverse uses of orange pomace for the production of hig...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/1/246 |
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| author | Konstantinos Petrotos Ioannis Giavasis Konstantinos Gerasopoulos Chrysanthi Mitsagga Chryssoula Papaioannou Paschalis Gkoutsidis |
| author_facet | Konstantinos Petrotos Ioannis Giavasis Konstantinos Gerasopoulos Chrysanthi Mitsagga Chryssoula Papaioannou Paschalis Gkoutsidis |
| author_sort | Konstantinos Petrotos |
| collection | DOAJ |
| description | Orange pomace (OP) is a solid waste produced in bulk as a byproduct of the orange juice industry and accounts for approximately 50% of the quantity of the fruits processed into juice. In numerous literature references there is information about diverse uses of orange pomace for the production of high-added-value products including production of natural antioxidant and antimicrobial extracts rich in polyphenols and flavonoids which can substitute the hazardous chemical antioxidants/antimicrobials used in agro-food and cosmetics sectors. In this work and for the first time, according to our knowledge, the eco-friendly aqueous vacuum microwave assisted extraction of orange pomace was investigated and optimized at real industrial scale in order to produce aqueous antioxidant/antimicrobial extracts. A Response Surface Optimization methodology with a multipoint historical data experimental design was employed to obtain the optimal values of the process parameters in order to achieve the maximum rates of extraction of OP total polyphenols and/or total flavonoids for economically optimum production at industrial scale. The three factors used for the optimization were: (a) microwave power (b) water to raw pomace ratio and (c) extraction time. Moreover, the effectiveness and statistical soundness of the derived cubic polynomial predictive models were verified by ANOVA. |
| first_indexed | 2024-03-10T13:27:42Z |
| format | Article |
| id | doaj.art-07b8383925a841c0bbd0de7f4f930e19 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T13:27:42Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-07b8383925a841c0bbd0de7f4f930e192023-11-21T08:33:11ZengMDPI AGMolecules1420-30492021-01-0126124610.3390/molecules26010246Optimization of Vacuum-Microwave-Assisted Extraction of Natural Polyphenols and Flavonoids from Raw Solid Waste of the Orange Juice Producing Industry at Industrial ScaleKonstantinos Petrotos0Ioannis Giavasis1Konstantinos Gerasopoulos2Chrysanthi Mitsagga3Chryssoula Papaioannou4Paschalis Gkoutsidis5Department of Agrotechnology, School of Agricultural Sciences, University of Thessaly, Geopolis Campus, Periferiaki Odos Larisas Trikalon, 41500 Larisa, GreeceDepartment of Food Science and Human Nutrition, School of Agricultural Sciences, University of Thessaly, Karditsa Campus, Terma Odou N. Temponera, 43100 Karditsa, GreeceDepartment of Agrotechnology, School of Agricultural Sciences, University of Thessaly, Geopolis Campus, Periferiaki Odos Larisas Trikalon, 41500 Larisa, GreeceDepartment of Food Science and Human Nutrition, School of Agricultural Sciences, University of Thessaly, Karditsa Campus, Terma Odou N. Temponera, 43100 Karditsa, GreeceDepartment of Agrotechnology, School of Agricultural Sciences, University of Thessaly, Geopolis Campus, Periferiaki Odos Larisas Trikalon, 41500 Larisa, GreeceDepartment of Agrotechnology, School of Agricultural Sciences, University of Thessaly, Geopolis Campus, Periferiaki Odos Larisas Trikalon, 41500 Larisa, GreeceOrange pomace (OP) is a solid waste produced in bulk as a byproduct of the orange juice industry and accounts for approximately 50% of the quantity of the fruits processed into juice. In numerous literature references there is information about diverse uses of orange pomace for the production of high-added-value products including production of natural antioxidant and antimicrobial extracts rich in polyphenols and flavonoids which can substitute the hazardous chemical antioxidants/antimicrobials used in agro-food and cosmetics sectors. In this work and for the first time, according to our knowledge, the eco-friendly aqueous vacuum microwave assisted extraction of orange pomace was investigated and optimized at real industrial scale in order to produce aqueous antioxidant/antimicrobial extracts. A Response Surface Optimization methodology with a multipoint historical data experimental design was employed to obtain the optimal values of the process parameters in order to achieve the maximum rates of extraction of OP total polyphenols and/or total flavonoids for economically optimum production at industrial scale. The three factors used for the optimization were: (a) microwave power (b) water to raw pomace ratio and (c) extraction time. Moreover, the effectiveness and statistical soundness of the derived cubic polynomial predictive models were verified by ANOVA.https://www.mdpi.com/1420-3049/26/1/246orange pomacevacuum-microwave-assisted extraction (VMAE)response surface optimizationhistorical data designpolyphenolsflavonoids |
| spellingShingle | Konstantinos Petrotos Ioannis Giavasis Konstantinos Gerasopoulos Chrysanthi Mitsagga Chryssoula Papaioannou Paschalis Gkoutsidis Optimization of Vacuum-Microwave-Assisted Extraction of Natural Polyphenols and Flavonoids from Raw Solid Waste of the Orange Juice Producing Industry at Industrial Scale Molecules orange pomace vacuum-microwave-assisted extraction (VMAE) response surface optimization historical data design polyphenols flavonoids |
| title | Optimization of Vacuum-Microwave-Assisted Extraction of Natural Polyphenols and Flavonoids from Raw Solid Waste of the Orange Juice Producing Industry at Industrial Scale |
| title_full | Optimization of Vacuum-Microwave-Assisted Extraction of Natural Polyphenols and Flavonoids from Raw Solid Waste of the Orange Juice Producing Industry at Industrial Scale |
| title_fullStr | Optimization of Vacuum-Microwave-Assisted Extraction of Natural Polyphenols and Flavonoids from Raw Solid Waste of the Orange Juice Producing Industry at Industrial Scale |
| title_full_unstemmed | Optimization of Vacuum-Microwave-Assisted Extraction of Natural Polyphenols and Flavonoids from Raw Solid Waste of the Orange Juice Producing Industry at Industrial Scale |
| title_short | Optimization of Vacuum-Microwave-Assisted Extraction of Natural Polyphenols and Flavonoids from Raw Solid Waste of the Orange Juice Producing Industry at Industrial Scale |
| title_sort | optimization of vacuum microwave assisted extraction of natural polyphenols and flavonoids from raw solid waste of the orange juice producing industry at industrial scale |
| topic | orange pomace vacuum-microwave-assisted extraction (VMAE) response surface optimization historical data design polyphenols flavonoids |
| url | https://www.mdpi.com/1420-3049/26/1/246 |
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