Microwave-Assisted Extraction of Polyphenols from Blackcurrant By-Products and Possible Uses of the Extracts in Active Packaging
Abstract
:1. Introduction
2. Materials and Methods
2.1. Extraction Process
2.1.1. Raw Materials
2.1.2. Optimization of Microwave-Assisted Extraction (MAE) of Polyphenols from Blackcurrant Residuals (Experimental Design)
- Extraction time (from 60 to 180 min).
- Power of microwave (from 500 to 700 W).
- Solvent/solid sample ratio (from 10 to 15 mL/g).
2.1.3. Determination of TPC and Antioxidant Activity of the Extract
2.1.4. Extraction with Organic Solvent
2.2. Active Pad Production
2.2.1. Active Pad Production and Activation with Phenol Extract
- Pad F0: The electrospinning solution included maltodextrin and water at a 1:1 ratio (wt%) and citric acid as a cross-linker (16% wt of the amount of Glucidex). Active pads were created by impregnation with the phenol extract of the insoluble microfibers obtained as explained before. For the impregnation process, 3 mL of polyphenol extract was used.
- Pad F1: The phenol extract was added to the electrospinning solution that included maltodextrin, water, and extract at weight ratios of 1:0.6:0.3 (wt%), respectively, as well as citric acid (16 wt% of the amount of Glucidex).
2.2.2. Morphological Characterization (Scanning Electron Microscope, SEM)
2.3. Application Test of Active Pads on Fruit Packaging
2.3.1. Fruit
2.3.2. Application Test
- Control: Clamshell containing raspberries cv Clarita without the active pad (CP).
- F0: Clamshell containing raspberries cv Clarita with active pad F0.
- Control: Clamshell containing raspberries cv Grandeur without the active pad (CP).
- F0: Clamshell containing raspberries cv Grandeur with active pad F0.
- F1: Clamshell containing raspberries cv Grandeur with active pad F1.
2.3.3. Fruit Analysis
2.4. Statistical Analysis of the Experimental Results
3. Results and Discussion
3.1. Model Fitting and Refinement
3.2. Optimization of Polyphenol Extraction and Model Verification
3.3. Antioxidant Capability: FRAP Method
3.4. Solvent Extraction Efficiency: Comparison of Microwave-Assisted Polyphenol Extraction with Conventional Method Extraction
3.5. Characterization of Microfibers and Active Pad
Scanning Electron Microscopy (SEM)
3.6. Evaluation of the Effects of the Active Pad on Raspberries
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Runs | A Time (Min) | B Microwave Power (W) | C Solvent/Matrix (mL/g) | Response TPC 1 (g/L) |
---|---|---|---|---|
N1 | 60 | 500 | 10 | 4.28 ± 0.06 |
N2 | 60 | 800 | 10 | 4.64 ± 0.07 |
N3 | 180 | 500 | 10 | 2.24 ± 0.1 |
N4 | 180 | 800 | 10 | 2.58 ± 0.03 |
N5 | 60 | 500 | 15 | 2.52 ± 0.08 |
N6 | 60 | 800 | 15 | 1.85 ± 0.25 |
N7 | 180 | 500 | 15 | 2.22 ± 0.07 |
N8 | 180 | 800 | 15 | 1.9 ± 0.39 |
N9 | 120 | 447.03 | 12.5 | 2.55 ± 0.35 |
N10 | 120 | 852.97 | 12.5 | 2.08 ±0.24 |
N11 | 38.81 | 650 | 12.5 | 1.82 ± 0.18 |
N12 | 201 | 650 | 12.5 | 1.89 ± 0.42 |
N13 | 120 | 650 | 9 | 2.03 ± 0.09 |
N14 | 120 | 650 | 15.88 | 1.58 ± 0.27 |
N15 | 120 | 650 | 12.5 | 2.55 ± 0.53 |
N16 | 120 | 650 | 12.5 | 2.61 ± 0.05 |
N17 | 120 | 650 | 12.5 | 2.56 ± 0.07 |
Polyphenols | F-Value | p-Value |
---|---|---|
Coefficient 1 | ||
A | 958.09 | 0.001 |
B | 118.55 | 0.008 |
C | 2913.12 | 0.000 |
A2 | 14.09 | 0.064 |
B2 | 6.38 | 0.127 |
C2 | 2.28 | 0.270 |
AB | 0.10 | 0.785 |
AC | 1077.12 | 0.001 |
Polyphenols | DF a | SS b | MS (Variance) c | F | p | SD d |
---|---|---|---|---|---|---|
Total | 12 | 90.99 | 7.58 | |||
Constant | 1 | 81.28 | 81.28 | |||
Total corrected | 11 | 9.72 | 0.88 | 0.94 | ||
Regression | 5 | 9.68 | 1.94 | 350.14 | 0.00 e | 1.39 |
Residual | 6 | 0.03 | 0.01 | 0.07 | ||
Lake of fit | 4 | 0.03 | 0.01 | 7.53 | 0.12 e | 0.09 |
Pure error | 2 | 0.00 | 0.00 | 0.03 |
Extraction Factor | FRAP 1 (mmol Fe2+/kg) r | p-Value |
---|---|---|
Solv/matrix | −0.540 | 0.025 |
Time | −0.193 | 0.458 |
Power | 0.014 | 0.958 |
Extraction Method | TPC 1 (mgGAE/gdry Matrix) |
---|---|
Organic Solvent | 31.25 ± 0.41 B |
Water solvent (MAE 2) | 41.77 ± 0.6 A |
Day 3 | Day 5 | Day 5 + 3 | |
---|---|---|---|
Control | 2.2 | 4.7 | 10.4 |
F0 | 2.2 | 4.7 | 10.6 |
F1 | 1.9 | 3.8 | 9.2 |
TSS 1 (°brix) | |||||
---|---|---|---|---|---|
Day 0 | Day 3 | Day 5 | Day 5 + 3 | ||
Control | 10.1 ± 0.1 B | 10.5 ± 0.1 A | 10.7 ± 0.1 bA | 8.5 ± 0.1 cC | * |
F0 | 10.1 ± 0.1 B | 10.5 ± 0.3 B | 11 ± 0.1 aA | 9 ± 0 bC | * |
F1 | 10.1 ± 0.1 B | 10.8 ± 0.3 A | 11 ± 0.1 aA | 9.6 ± 0.1 aC | * |
n.s. | * | * |
TPC 1 (gGAE/L) | |||||
---|---|---|---|---|---|
Day 0 | Day 3 | Day 5 | Day 5 + 3 | ||
Control | 1.39 ± 0.01 C | 1.14 ± 0.0 cD | 1.66 ± 0.03 cB | 2.06 ± 0.01 aA | * |
F0 | 1.39 ± 0.01 D | 1.64 ± 0.01 aB | 1.67 ± 0.01 bA | 1.59 ± 0.03 cC | * |
F1 | 1.39 ± 0.01 D | 1.51 ± 0.05 bC | 1.7 ± 0.02 aB | 1.79 ± 0.01 bA | * |
* | * | * |
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Alchera, F.; Ginepro, M.; Giacalone, G. Microwave-Assisted Extraction of Polyphenols from Blackcurrant By-Products and Possible Uses of the Extracts in Active Packaging. Foods 2022, 11, 2727. https://doi.org/10.3390/foods11182727
Alchera F, Ginepro M, Giacalone G. Microwave-Assisted Extraction of Polyphenols from Blackcurrant By-Products and Possible Uses of the Extracts in Active Packaging. Foods. 2022; 11(18):2727. https://doi.org/10.3390/foods11182727
Chicago/Turabian StyleAlchera, Federica, Marco Ginepro, and Giovanna Giacalone. 2022. "Microwave-Assisted Extraction of Polyphenols from Blackcurrant By-Products and Possible Uses of the Extracts in Active Packaging" Foods 11, no. 18: 2727. https://doi.org/10.3390/foods11182727