Modified Waste Orange Peels Biomass Residues for Sustainable and Promising As(V) Removal: Insights into Batch and Column Adsorption Experiments and Box-Behnken Design (BBD) Analysis

Colloids and Surfaces A Physicochemical and Engineering Aspects, Год журнала: 2025, Номер unknown, С. 136352 - 136352

Опубликована: Фев. 1, 2025

Язык: Английский

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Novel methods for extraction of monomeric phenols from plants and fruits with potential anti-obesity activity

Journal of Food Composition and Analysis, Год журнала: 2025, Номер unknown, С. 107383 - 107383

Опубликована: Фев. 1, 2025

Язык: Английский

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Efficacy of Ultrasound-Assisted Lactic Acid Fermentation and Its Effect on the Nutritional and Sensory Quality of Novel Chickpea-Based Beverage

Fermentation, Год журнала: 2023, Номер 9(6), С. 495 - 495

Опубликована: Май 23, 2023

Ultrasound-assisted fermentation is a promising approach for improving food products’ nutritional and sensory qualities. This study compared the effects of ultrasound-assisted on chickpea-based beverages’ nutritive components. Proximate, phytochemical, microstructural data were examined to evaluate effectiveness processing techniques. The processed samples demonstrated significantly higher (p < 0.05) outcomes unfermented sample. sample had total phytochemical level 55.41 g/mL, whereas fermented contents 66.71 64.51 µg/mL, respectively. With values 8.37 ± 0.11 7.21 0.06, respectively, 9-point hedonic scale, evaluation revealed that traditionally greater acceptability rate than ultrasound-treated presence organic acids in final product was shown be impacted by fermentation, with propanoic having highest concentrations 1.79 3 × 10−5a, 5.56 2 10−5b, 3.50 0.00344c mg/mL unfermented, fermented, beverages, According these results, using reduced time can improve functional benefits.

Язык: Английский

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Phytochemical and Structural Changes of Chickpea Beverage Prepared Using Ultrasound-Assisted Fermentation with Optimized Ultrasound Parameters Modelled by Response Surface Methodology

Beverages, Год журнала: 2023, Номер 9(3), С. 62 - 62

Опубликована: Июль 28, 2023

To improve the quality of fermented chickpea beverages, a highly nutritious substitute for dairy, Box-Behnken design and response surface methodology were used to obtain optimized ultrasonic parameters producing ultrasound-assisted beverages. The determining lactic acid, reducing sugar content, cell viability treated product. most significant obtained frequency treatment duration, while power density was relatively insignificant. optimum fermentation start time 3 h, duration 80 min, 27.5 kHz, 100 W/L with yields 0.23096 mg/mL, 2.92898 0.488189 sugar, index, respectively, desirability above 0.95. Further analysis ultrasound treatment’s effect on product’s structure showed beverage more structurally stable homogenous, even distribution macromolecules present.

Язык: Английский

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Single‐frequency ultrasonic extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and comprehensive evaluation of physicochemical and bioactive properties

Food Science & Nutrition, Год журнала: 2021, Номер 10(2), С. 374 - 387

Опубликована: Окт. 31, 2021

Abstract Chlorogenic acid (CA), especially that found in soybean, is a rich bioactive compound but has received very little attention research settings past decades. Ultrasonic‐assisted extraction (UAE) could be an efficient method to increase CA release from soybean. Hence, this study aimed optimize UAE parameters for heilong48 soybean (HS) variety with comprehensive physicochemical and properties evaluation. Optimization of ultrasound Box‐Behnken design (BBD) frequency (20.0 kHz), power density (30.0 W/L), temperature (37.9℃), time (28.0 min) as the significant optimized parameters, which gave yield 5.007 ± 0.033 mg/g DPPH 93.197 0.213 μmol AA eq/g dry sample were higher than nonultrasound‐treated (raw) HS (CA yield, 1.627 0.528 mg/g, DPPH, 10.760 0.207 sample). A satisfactory model was obtained. SEM results confirmed structural alterations caused by parameters. High TPC (4.726 0.002 mg GAE/g), TPA (1.883 0.005 low TFC (0.040 0.008 RE/g) positive linear correlation between antioxidant activity established. Protein–phenolic interaction observed. The proposed polyphenols should considered component variety. Likewise, utilized extraction.

Язык: Английский

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Ultrasound-assisted extraction of bioactive compounds

Elsevier eBooks, Год журнала: 2024, Номер unknown, С. 1 - 56

Опубликована: Ноя. 1, 2024

Язык: Английский

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