Synergistic ultrasound pulsed electric field extraction of litchi peel polyphenols and determination of their properties.

Autor: Tan MJ; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Li Y; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Zhao SQ; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Yue FH; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Cai DJ; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Wu JT; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China., Zeng XA; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China., Li J; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China. Electronic address: li_jian@fosu.edu.cn., Han Z; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China; Yangjiang Research Institute, South China University of Technology, Yangjiang 529500, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China. Electronic address: fezhonghan@scut.edu.cn.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2024 Mar; Vol. 260 (Pt 2), pp. 129613. Date of Electronic Publication: 2024 Jan 20.
DOI: 10.1016/j.ijbiomac.2024.129613
Abstrakt: The effects of pulsed electric field combined with ultrasound (PEF-US) on the recovery of polyphenols from litchi peels were investigated. In addition, the optimal purification parameters for polyphenol extracts and their biological activities were also explored in this study. Single-factor and orthogonal experiments were used to optimize the extraction conditions of polyphenols. After optimization, the total phenol content (TPC) of the sample extracted by PEF-US was 2.30 times higher than that of the sample extracted by traditional hot-water extraction. The mechanism of PEF-US enhancing polyphenol recovery was also revealed by morphological analysis of the powder surface. LX-7 was the best resin by comparing the purification effect of nine macroporous resins. The optimum conditions for purification of litchi peel polyphenols by LX-7 resin were also optimized through adsorption and desorption experiments. UHPLC-MS and HPLC results revealed that gentisic acid, catechin, procyanidin A2 and procyanidin B1 are four main substances in purified samples. The results of bioactivity experiments showed that the purified polyphenol samples had strong antioxidant and antibacterial activity. Overall, PEF-US is an efficient method for recovering polyphenols from litchi peels. Our study also provides a strategy for the comprehensive utilization of fruit processing waste.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024. Published by Elsevier B.V.)
Databáze: MEDLINE
Externí odkaz: