Ankit Patras

Optimization of Ultrasound Assisted Extraction of Antioxidant Compounds from Marjoram (Origanum majorana L.) Using Response Surface Methodology

The present study optimized the ultrasound assisted extraction (UAE) conditions to maximize the antioxidant activity [Ferric ion Reducing Antioxidant Power (FRAP)], total phenol content (TP) and content of individual polyphenols of extracts from marjoram. Optimal conditions with regard to amplitude of sonication (24.4-61.0 μm) and extraction temperature (15-35 °C) and extraction time (5-15 min) were identified using response surface methodology (RSM). The results showed that the combined treatment conditions of 61 μm, 35 °C and 15 min were optimal for maximizing TP, FRAP, rosmarinic acid, luteolin-7-O-glucoside, apigenin-7-O-glucoside, caffeic acid, carnosic acid and carnosol values of the extracts. The predicted values from the developed quadratic polynomial equation were in close agreement with the actual experimental values with low average mean deviations (E%) ranging from 0.45% to 1.55%. The extraction yields of the optimal UAE were significantly (p < 0.05) higher than solid/liquid extracts. Predicted models were highly significant (p < 0.05) for all the parameters studied with high regression coefficients (R(2)) ranging from 0.58 to 0.989.

Effect of ultrasound processing on anthocyanins and color of red grape juice.

Grape juice samples were sonicated with processing variables of amplitude level (24.4-61.0microm) and treatment time (0-10min) at a constant frequency of 20kHz and pulse durations of 5s on and 5s off. A full factorial experimental design with regression modeling was employed to investigate the main effects of amplitude level and treatment time on anthocyanins and color parameters. Significant effects of sonication on major anthocyanins cyanidin-3-O-glucosides (CA), malvanidin-3-O-glucosides (MA) and delphinidin-3-O-glucosides (DA), color values (L*, a*, b*) and color index (CI) were observed. Prediction models were found to be significant (p<0.05) with low standard errors and high coefficients of determination (R(2)). Model predictions for critical quality parameters of anthocyanins (CA; MA; DA), color values (L*, a*, b*), TCD and CI inactivation were closely correlated to the experimental results obtained. Significant retention of anthocyanin content in grape juice was observed for CA (97.5 %); MA (48.2 %) and DA (80.9%) during sonication. CI and other color combinations (L*a*b*, L*a*/b* and L*b*/a*) were found to be strongly correlated with anthocyanin content. This study shows that sonication could be employed for as a preservation technique for fruit juice processing where anthocyanin retention is desired.

Anthocyanin and ascorbic acid degradation in sonicated strawberry juice.

Strawberry juice samples were sonicated at amplitude levels ranging from 40 to 100% at a constant frequency of 20 kHz for treatment times (2-10 min) and pulse durations of 5 s on and 5 s off. Sonication was found to reduce anthocyanin and ascorbic acid contents by 3.2 and 11%, respectively, at the maximum treatment conditions. Response surface methodology (RSM) based on a two-factor, five-level central composite design was employed to determine the effect of amplitude level and treatment time on anthocyanins (P3G), ascorbic acid (AA) content, and color values (L*, a*, and b*). The model predictions for the selected nutritional and quality parameters were closely correlated to the experimental results. RSM was demonstrated to be an effective technique to model the effect of sonication on strawberry juice quality while minimizing the number of experiments required.

Anthocyanins and color degradation in ozonated grape juice

Grape juice samples were ozonated with processing variables of ozone concentration (1.6-7.8% w/w) and treatment time (0-10 min). Effects of processing variables on grape juice color values (L, a and b) and anthocyanins were determined. The changes in lightness (L) values and total color difference (TCD) values were fitted well to zero-order kinetics whereas, a and b followed first-order kinetics. Three major anthocyanins were observed in the grape juice namely cyanidin-3-O-glucoside (Cy3Gl, 133.9 mg/L), delphinidin-3-O-glucoside (Dy3Gl, 21.4) and malvidin-3-O-glucoside (My3Gl, 3.2mg/L). Significant reductions in anthocyanin content were observed during ozonation. During ozonation Cy3Gl was found to be stable compared to Dy3Gl and My3Gl. Changes in Cy3Gl were fitted well to the fraction conversion model. The results presented in this study indicate that both color and anthocyanin content are significantly affected during ozone processing. Thus, the effects of ozonation on the grape juice should be considered by processors prior to its adoption as a preservation technique.

Application of Non-conventional Extraction Methods: Toward a Sustainable and Green Production of Valuable Compounds from Mushrooms

Mushrooms are a great source of nutritionally valuable compounds, including proteins, lipids, polysaccharides, polyphenols, micronutrients and vitamins. In particular, they are a significant dietary source of B group vitamins and can be an ideal vehicle in order to supply these vitamins for vegetarians. Conventional extraction methods usually involve water or organic solvents and may results in the noticeable degradation of components. This review describes the potential use of the novel non-conventional methods including enzyme-assisted extraction, pulsed electric fields, ultrasounds, microwaves, subcritical and supercritical fluid extraction for recovery of valuable compounds from mushrooms. Recent studies have shown the great potential of these environmentally friendly methods for green production of specific compounds for use as nutraceuticals or as ingredients for functional foods.

Chemistry of pulses

This chapter focuses on the current knowledge around certain classes of proteins, carbohydrates, lipids, and pulse phytochemicals including phytosterols, phenolic compounds, saponins, and oxalate and phytic acid. The potential for these metabolites to influence human health is also briefly discussed. Pulse grains are an excellent source of protein, carbohydrates, dietary fiber, vitamins, minerals, and phytochemicals. Pulses contain a number of bioactive substances including enzyme inhibitors, lectins, phytates, oligosaccharides, and phenolic compounds that play metabolic roles in humans or animals that frequently consume these foods. They supply significant amounts of protein and calories for both rural and urban populations of developing and developed countries. These pulses contain up to 60% carbohydrates (mainly starch). Pulses are also a good source of major and minor (polyphenols, vitamins, minerals) compounds, which may have important metabolic and/or physiological effects.

Treating cell culture media with UV irradiation against adventitious agents: Minimal impact on CHO performance

Sterility of cell culture media is an important concern in biotherapeutic processing. In large scale biotherapeutic production, a unit contamination of cell culture media can have costly effects. Ultraviolet (UV) irradiation is a sterilization method effective against bacteria and viruses while being non‐thermal and non‐adulterating in its mechanism of action. This makes UV irradiation attractive for use in sterilization of cell culture media. The objective of this study was to evaluate the effect of UV irradiation of cell culture media in terms of chemical composition and the ability to grow cell cultures in the treated media. The results showed that UV irradiation of commercial cell culture media at relevant disinfection doses impacted the chemical composition of the media with respect to several carboxylic acids, and to a minimal extent, amino acids. The cumulative effect of these changes, however, did not negatively influence the ability to culture Chinese Hamster Ovary cells, as evaluated by cell viability, growth rate, and protein titer measurements in simple batch growth compared with the same cells cultured in control media exposed to visible light.

Microbial inactivation and cytotoxicity evaluation of UV irradiated coconut water in a novel continuous flow spiral reactor

A continuous-flow UV reactor operating at 254nm wave-length was used to investigate inactivation of microorganisms including bacteriophage in coconut water, a highly opaque liquid food. UV-C inactivation kinetics of two surrogate viruses (MS2, T1UV) and three bacteria (E. coli ATCC 25922, Salmonella Typhimurium ATCC 13311, Listeria monocytogenes ATCC 19115) in buffer and coconut water were investigated (D10 values ranging from 2.82 to 4.54mJ·cm-2). A series of known UV-C doses were delivered to the samples. Inactivation levels of all organisms were linearly proportional to UV-C dose (r2>0.97). At the highest dose of 30mJ·cm-2, the three pathogenic organisms were inactivated by >5 log10 (p<0.05). Results clearly demonstrated that UV-C irradiation effectively inactivated bacteriophage and pathogenic microbes in coconut water. The inactivation kinetics of microorganisms were best described by log linear model with a low root mean square error (RMSE) and high coefficient of determination (r2>0.97). Models for predicting log reduction as a function of UV-C irradiation dose were found to be significant (p<0.05) with low RMSE and high r2. The irradiated coconut water showed no cytotoxic effects on normal human intestinal cells and normal mouse liver cells. Overall, these results indicated that UV-C treatment did not generate cytotoxic compounds in the coconut water. This study clearly demonstrated that high levels of inactivation of pathogens can be achieved in coconut water, and suggested potential method for UV-C treatment of other liquid foods. INDUSTRIAL RELEVANCE This research paper provides scientific evidence of the potential benefits of UV-C irradiation in inactivating bacterial and viral surrogates at commercially relevant doses of 0-120mJ·cm-2. The irradiated coconut water showed no cytotoxic effects on normal intestinal and healthy mice liver cells. UV-C irradiation is an attractive food preservation technology and offers opportunities for horticultural and food processing industries to meet the growing demand from consumers for healthier and safe food products. This study would provide technical support for commercialization of UV-C treatment of beverages.

Effect of UV Irradiation on the Nutritional Quality and Cytotoxicity of Apple Juice.

UV-C irradiation operating at 254 nm wavelength on the polyphenolic and vitamin contents of apple juice including cytotoxicity analysis was studied. UV doses ranging from 0 to 150 mJ·cm-2 were selected for the treatments. Polyphenols (catechin, epicatechin, chlorogenic acid, and phloridzin) and vitamins (riboflavin, thiamine hydrochloride, pyridoxal hydrochloride, pyridoxine, pyridoxamine dihydrochloride, cyanocobalamin, choline chloride, biotin, niacin, and niacinamide) were chemically profiled. It was observed that UV treatment of apple juice at disinfection doses caused minor reductions (p < 0.05) in the concentrations of two main polyphenols (i.e., chlorogenic acid and epicatechin). In contrast, significant (p < 0.05) decreases in vitamin concentrations were observed (p < 0.05). The irradiated juice was evaluated for cytotoxic effects. The irradiated apple juice showed no cytotoxic effects on normal intestinal cells, and both irradiated and nonirradiated samples are significantly comparable in inhibiting the growth of human colon cancer cells. Overall, these results indicated that UV-C treatment of apple juice neither significantly degraded polyphenols nor generated cytotoxic compounds.

The effect of delactosed whey permeate on phytochemical content of canned tomatoes

The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical components of canned Irish plum tomatoes were investigated. Tomatoes were sterilised for 5 min (F(0)) at 120 °C and stored for 6 months. The DWP treatment retained significantly (p<0.05) higher levels of ascorbic acid and lycopene of tomatoes. The antioxidant activity of DWP treated tomatoes was higher (7%) than the control at the end of storage. The firmness in DWP-treated fruits was around 40% higher than that in control. All the parameters decreased significantly (p<0.05) during storage except lycopene and total phenols. Lycopene content showed no significant change and total phenols increased during storage. The changes in ascorbic acid, antioxidant activity and texture were fitted well to Weibull kinetic models with high coefficients of determination (R(2)) and low RMSE (root mean sum of squared error). The results clearly indicate that DWP enhanced the retention of antioxidant compounds in tomatoes during storage.