Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review.

Natural antioxidants are widely distributed in food and medicinal plants. These natural antioxidants, especially polyphenols and carotenoids, exhibit a wide range of biological effects, including anti-inflammatory, anti-aging, anti-atherosclerosis and anticancer. The effective extraction and proper assessment of antioxidants from food and medicinal plants are crucial to explore the potential antioxidant sources and promote the application in functional foods, pharmaceuticals and food additives. The present paper provides comprehensive information on the green extraction technologies of natural antioxidants, assessment of antioxidant activity at chemical and cellular based levels and their main resources from food and medicinal plants.

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Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources

The objective of this review is to discuss the ultrasound-assisted extraction (UAE) of various compounds using clean, green solvents. We also outline fundamental mechanisms and factors associated with the design and the development of clean, green UAE systems. Growing consumer demands for greener alternatives and natural ingredients that do not involve toxic chemicals and the environmental and health risk associated with the use of chemical solvents have attracted the interest of industries to sustainable, non-toxic routes of extraction. UAE can benefit the chemical industry in multiple ways: • enhancing extraction yield; • enhancing aqueous extraction processes without using solvents; • providing the opportunity to use alternative clean and/or green solvents by improving their extraction performance; and, • enhancing extraction of heat-sensitive components under conditions that would otherwise have low or unacceptable yields.

Ultrasound: A clean, green extraction technology

Part A: Preservation of Fresh Food Products Food Preservation: an Overview, Dr. M.S. Rahman Postharvest Physiology of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage Postharvest Handling and Treatments of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage Post-Harvest Handling of Grains and Pulses, Dr. Y. Lan and Dr. A. K Mahapatra Minimal Processing of Fruits and Vegetables, Dr. C.O. Perera Postharvest Handling and Preservation of Fish and Seafood, Dr. L.Opara, Dr. S. M. Al-Jufaili, and Dr. M.S. Rahman Postharvest Handing of Red Meat, Dr. I. Kadim and Dr. O.Mahgoub Postharvest Handling of Milk, Dr. N.Guizani Part B: Preservation Using Chemicals and Microbes Fermentation as a Method for Food Preservation, Dr. N. Guizani and Dr. A. Mothershaw Natural Antimicrobials for Food Preservation, Dr. L. Gorris Antioxidants in Food Preservation, Dr. J. Pokorny pH in Food Preservation, Dr. M.S. Rahman Nitrides in Food Preservation, Dr. M.S. Rahman Part C: Preservation by Controlling Water, Structure, and Atmosphere Modified-Atmosphere Packaging of Produce, Dr. L. Gorris Glass Transition and State Diagram of Foods, Dr. M.S. Rahman Food Preservation and Processing using Membranes, Dr. S.S. Sablani Stickiness and Caking in Food Preservation, Dr. B. Bhandari Drying and Food Preservation, Dr. M.S. Rahman and Dr. C. Perera Osmotic Dehydration of Foods, Dr. M.S. Rahman Water Activity and Food Preservation, Dr. M.S. Rahman and Dr. T.P. Labuza Surface Treatments and Edible Coating in Food Preservation, Dr. E.A. Baldwin Encapsulation and Controlled Release of Food Ingredients and Bioactives, Dr. F. Shahidi and Dr. R. Pegg Part D: Preservation Using Heat and Energy Pasteurization and Food Preservation, Dr. M. N. Ramesh Canning and Sterilization of Foods, Dr. M. N. Ramesh Cooking and Frying of Foods, Dr. M. N. Ramesh Food Preservation by Freezing, Dr. M.S. Rahman and Dr. J.F. Velez Ruiz Freezing-Melting (FM) Process in Food Concentration, Dr. M.S. Rahman, Dr. M. Ahmed, and Dr. X.D. Chen Microwave Pasteurization and Sterilization of Foods, Dr. J. Ahmed and Dr. H. Ramaswamy Ultrasound in Food Processing and Preservation, Dr. P. J. Torley and Dr. B.R. Bhandari Food Preservation Aspects of Ohmic Heating, Dr. M. Lima Light Energy in Food Preservation, Dr. M.S. Rahman Irradiation Preservation of Foods, Dr. M.S. Rahman Pulsed Electric Field in Food Preservation, Dr. G.V. Barbosa-Canovas, Dr. H. Vega-Mercado, Dr. M.M. Gongora-Nieto, Dr. B.G. Swanson High Pressure Treatment in Food Preservation, Dr. G.V. Barbosa-Canovas, Dr. E. Palou, Dr. A. Lopez-Malo, and Dr. B. G. Swanson Applications of Magnetic Field in Food Preservation, Dr. J. Ahmed and Dr. H. Ramaswamy Combined Methods for Food Preservation, Dr. L. Leistner Update on Hurdle Technology for Mild and Effective Preservation of Foods, Dr. L. Leistner Part E: Enhancing Food Preservation by Indirect Approach Packaging as a Preservation Technique, Dr. M.S. Rahman Types of Packaging Materials Used for Foods, Dr. R.H. Driscoll and Dr. M.S. Rahman Food Packaging Interaction, Dr. S.S. Sablani and Dr. M.S. Rahman Hygienic Design and Sanitation, Dr. M.S. Rahman Hazard Analysis and Critical Control Point (HACCP), Mr. T. De Silva Good Manufacturing Practice (GMP), Mr. T.De Silva Commercial Considerations: Managing Profit and Quality, Dr. A. Perera and Mr. G. La Rooy

Handbook of Food Preservation

Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges

Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel.

The effects of different solvents, temperature conditions, solvent-solid ratios and particle sizes on solid-solvent extraction of the total phenolics, proanthocyanidins and flavonoids herein also referred to as antioxidant from pomegran- ate marc peel (PMP) was studied. Water, methanol, ethanol, acetone, and ethyl acetate extraction efficiencies at extraction times of 0.17 to 10 min, extraction temperatures of 25 to 95°C, ratios of solvent/solid of 5:1 to 50:1 and particle sizes of 10 to 40 mesh were evaluated. At 40 °C, solvent/solid ratio of 15:1, extraction time of 240 min and particle size of 40 mesh, methanol gave the highest extract yield of the total phenolics (8.26%), followed by water (5.90%), ethanol (1.55%), acetone (0.37%), and ethyl acetate (0.18%), respectively. However, at an extraction temperature of 95°C, the total phe- nolics extract yield with water was 11.15% for particle size of 40 mesh, solvent/solid ratio of 15:1, and extraction time of 2 min. Despite the lowest extract yield at extraction temperature of 40 °C, solvent/solid ratio of 15:1, extraction time of 240 min and particle size of 40 mesh, ethyl acetate extraction gave the highest content of the total phenolics (20.24%), proanthocyanidins (2.65%) and flavonoids (3.92%) in the extract. The DPPH antioxidant activity of extracts had a linear relationship with the total phenolics content in the extracts (R 2 =0.9779). This study revealed that water extraction, which has the economic and safety merits, can be used as an environmentally friendly method for producing antioxidants from the PMP.

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Extract of Phenolics From Pomegranate Peels

Disinfection efficacy of slightly acidic electrolyzed water on fresh cut cabbage.

Rice is one of the most economically important foods in the world today. The FAO has reported that managing rice processing and the resulting byproducts into more sustainable applications would be attractive for a variety of reasons. Rice processing involves several milling stages to produce edible final products. The milling process is the most important step in rice production because it sets the nutritional, cooking, and sensory qualities of crude rice. As crude rice goes through the milling process, it generates byproducts, such as bran, that have been shown to exhibit beneficial impacts on human and animal nutrition. While several rice byproducts have applications in agriculture, rice bran has probably received the most attention for its functional properties. Rice bran is a mixture of protein, fat, ash, and crude fiber. However, rice bran’s composition is largely dependent on the type of rice and the efficiency of the milling system. Based on studies with mice, rice bran has been shown to elicit prebiotic-like properties by preventing colonization of Salmonella in the gastrointestinal tract. More recently, in vitro incubation studies with chicken cecal contents have demonstrated that certain rice varieties are more inhibitory to Salmonella than others. Some of this may be related to impacts on cecal microbiome and production of certain metabolites. In this review, the byproducts of the milling process, how they are utilized, and potential application for conventional and alternative poultry production systems are discussed.

Current Trends of Rice Milling Byproducts for Agricultural Applications and Alternative Food Production Systems

Fundamentals and Theory of Infrared Radiation Soojin Jun, Kathiravan Krishnamurthy, Joseph Irudayaraj, and Ali Demirci Infrared Radiative Properties of Food Materials Griffiths Gregory Atungulu and Zhongli Pan Heat and Mass Transfer Modeling of Infrared Radiation for Heating Fumihiko Tanaka and Toshitaka Uchino Emitters and Infrared Heating System Design Ipsita Das and S.K. Das Infrared Drying Caleb Nindo and Gikuru Mwithiga Combined Infrared and Hot Air Drying Habib Kocabiyik Combined Infrared Radiation and Freeze-Drying Griffiths Gregory Atungulu and Zhongli Pan Vacuum Infrared Drying Chatchai Nimmol and Sakamon Devahastin Infrared Dry Blanching Zhongli Pan and Griffiths Gregory Atungulu Infrared Baking and Roasting Servet Gulum Sumnu and Semin Ozge Ozkoc Infrared Radiation Heating for Food Safety Improvement Kathiravan Krishnamurthy, Soojin Jun, Joseph Irudayaraj, and Ali Demirci Industrial Applications of Infrared Radiation Heating and Economic Benefits in Food and Agricultural Processing Belgin S. Erdogdu, Ibrahim H. Ekiz, Ferruh Erdogdu, Griffiths Gregory Atungulu, and Zhongli Pan

Griffiths G. Atungulu

Papers

Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel.

Extract of Phenolics From Pomegranate Peels

Disinfection efficacy of slightly acidic electrolyzed water on fresh cut cabbage.

Current Trends of Rice Milling Byproducts for Agricultural Applications and Alternative Food Production Systems

Infrared Heating for Food and Agricultural Processing