Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace
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 (MEA...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/20/3754 |
| _version_ | 1797573819494301696 |
|---|---|
| author | Gabriela A. Macedo Paula de P. M. Barbosa Fernanda F. G. Dias Lauren M. Crawford Selina C. Wang Juliana M. L. N. De Moura Bell |
| author_facet | Gabriela A. Macedo Paula de P. M. Barbosa Fernanda F. G. Dias Lauren M. Crawford Selina C. Wang Juliana M. L. N. De Moura Bell |
| author_sort | Gabriela A. Macedo |
| collection | DOAJ |
| description | 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 (<i>w</i>/<i>w</i>), and 1:15 pomace/water ratio) and MEAE-Tan-Cel-Pec (46 °C, 15 min, 2% of enzymes (<i>w</i>/<i>w</i>), 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. |
| first_indexed | 2024-03-10T21:15:23Z |
| format | Article |
| id | doaj.art-234881e780b44236b449983ae3296c96 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:15:23Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-234881e780b44236b449983ae3296c962023-11-19T16:29:16ZengMDPI AGFoods2304-81582023-10-011220375410.3390/foods12203754Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive PomaceGabriela A. Macedo0Paula de P. M. Barbosa1Fernanda F. G. Dias2Lauren M. Crawford3Selina C. Wang4Juliana M. L. N. De Moura Bell5Bioprocesses Laboratory, DEPAN/FEA (School of Food Engineering), Unicamp (University of Campinas), R. Monteiro Lobato, 80, Campinas 13083970, BrazilBioprocesses Laboratory, DEPAN/FEA (School of Food Engineering), Unicamp (University of Campinas), R. Monteiro Lobato, 80, Campinas 13083970, BrazilDepartment of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USABlount Fine Foods, Fall River, MA 02720, USADepartment of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USADepartment of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USAThe 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 (<i>w</i>/<i>w</i>), and 1:15 pomace/water ratio) and MEAE-Tan-Cel-Pec (46 °C, 15 min, 2% of enzymes (<i>w</i>/<i>w</i>), 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.https://www.mdpi.com/2304-8158/12/20/3754green extractionenzymesolive pomacephenolic compounds |
| spellingShingle | Gabriela A. Macedo Paula de P. M. Barbosa Fernanda F. G. Dias Lauren M. Crawford Selina C. Wang Juliana M. L. N. De Moura Bell Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace Foods green extraction enzymes olive pomace phenolic compounds |
| title | Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace |
| title_full | Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace |
| title_fullStr | Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace |
| title_full_unstemmed | Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace |
| title_short | Optimizing the Integration of Microwave Processing and Enzymatic Extraction to Produce Polyphenol-Rich Extracts from Olive Pomace |
| title_sort | optimizing the integration of microwave processing and enzymatic extraction to produce polyphenol rich extracts from olive pomace |
| topic | green extraction enzymes olive pomace phenolic compounds |
| url | https://www.mdpi.com/2304-8158/12/20/3754 |
| work_keys_str_mv | AT gabrielaamacedo optimizingtheintegrationofmicrowaveprocessingandenzymaticextractiontoproducepolyphenolrichextractsfromolivepomace AT pauladepmbarbosa optimizingtheintegrationofmicrowaveprocessingandenzymaticextractiontoproducepolyphenolrichextractsfromolivepomace AT fernandafgdias optimizingtheintegrationofmicrowaveprocessingandenzymaticextractiontoproducepolyphenolrichextractsfromolivepomace AT laurenmcrawford optimizingtheintegrationofmicrowaveprocessingandenzymaticextractiontoproducepolyphenolrichextractsfromolivepomace AT selinacwang optimizingtheintegrationofmicrowaveprocessingandenzymaticextractiontoproducepolyphenolrichextractsfromolivepomace AT julianamlndemourabell optimizingtheintegrationofmicrowaveprocessingandenzymaticextractiontoproducepolyphenolrichextractsfromolivepomace |