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Systematic Review

Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products—A Systematic Review

by
Marina Cano-Lamadrid
1,
Lorena Martínez-Zamora
1,2,
Laleh Mozafari
1,
María Carmen Bueso
3,
Mathieu Kessler
3 and
Francisco Artés-Hernández
1,*
1
Postharvest and Refrigeration Group, Department of Agricultural Engineering, Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Murcia, Spain
2
Department of Food Technology, Nutrition and Food Science, Faculty of Veterinary Sciences, University of Murcia, 30071 Espinardo, Murcia, Spain
3
Department of Applied Mathematics and Statistics, Universidad Politécnica de Cartagena, 30202 Cartagena, Murcia, Spain
*
Author to whom correspondence should be addressed.
Foods 2023, 12(24), 4456; https://doi.org/10.3390/foods12244456
Submission received: 17 November 2023 / Revised: 4 December 2023 / Accepted: 7 December 2023 / Published: 12 December 2023

Abstract

Response Surface Methodology (RSM) is a widely used mathematical tool for process optimization, setting their main factorial variables. The current research analyzes and summarizes the current knowledge about the RSM in the extraction of carotenoids from fruit and vegetable by-products, following a systematic review protocol (Prisma 2020 Statement). After an identification of manuscripts in Web of Science (September 2023) using inclusion search terms (“carotenoids”, “extraction”, “response-surface methodology”, “ultrasound”, “microwave” and “enzyme”), they were screened by titles and abstracts. Finally, 29 manuscripts were selected according to the PRISMA methodology (an evidence-based minimum set of items for reporting in systematic reviews), then, 16 questions related to the quality criteria developed by authors were applied. All studies were classified as having an acceptable level of quality criteria (≤50% “yes answers”), with four of them reaching a moderate level (>50 to ≤70% “yes answers”). No studies were cataloged as complete (>70% “yes answers”). Most studies are mainly focused on ultrasound-assisted extraction, which has been widely developed compared to microwave or enzymatic-assisted extractions. Most evidence shows that it is important to provide information when RSM is applied, such as the rationale for selecting a particular design, the specification of input variables and their potential levels, a discussion on the statistical model’s validity, and an explanation of the optimization procedure. In addition, the principles of open science, specifically data availability, should be included in future scientific manuscripts related to RSM and revalorization.
Keywords: by-products revalorization; food loss; food waste; green technology; circular economy; RSM by-products revalorization; food loss; food waste; green technology; circular economy; RSM
Graphical Abstract

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MDPI and ACS Style

Cano-Lamadrid, M.; Martínez-Zamora, L.; Mozafari, L.; Bueso, M.C.; Kessler, M.; Artés-Hernández, F. Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products—A Systematic Review. Foods 2023, 12, 4456. https://doi.org/10.3390/foods12244456

AMA Style

Cano-Lamadrid M, Martínez-Zamora L, Mozafari L, Bueso MC, Kessler M, Artés-Hernández F. Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products—A Systematic Review. Foods. 2023; 12(24):4456. https://doi.org/10.3390/foods12244456

Chicago/Turabian Style

Cano-Lamadrid, Marina, Lorena Martínez-Zamora, Laleh Mozafari, María Carmen Bueso, Mathieu Kessler, and Francisco Artés-Hernández. 2023. "Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products—A Systematic Review" Foods 12, no. 24: 4456. https://doi.org/10.3390/foods12244456

APA Style

Cano-Lamadrid, M., Martínez-Zamora, L., Mozafari, L., Bueso, M. C., Kessler, M., & Artés-Hernández, F. (2023). Response Surface Methodology to Optimize the Extraction of Carotenoids from Horticultural By-Products—A Systematic Review. Foods, 12(24), 4456. https://doi.org/10.3390/foods12244456

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