Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL) (CSIC-UAM), 28001 Madrid, Spain.
Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Monterrey 64000, Mexico.
Molecules. 2022 Jan 19;27(3):638. doi: 10.3390/molecules27030638.
By-products from fruits and are of great interest for their potential use in the food industry due to their high content of bioactive compounds. Herein, we examined the ultrasound-assisted extraction (UAE) of carotenoid and carotenoid esters from papaya pulp and peel using soybean oil and sunflower oil as alternative green solvents. Response surface methodology (RSM) was established to optimize the UAE process. Three independent variables, ultrasonic amplitude (20-60%), time (10-60 min), and co-solvent percentage (ethanol) (5-20%, /), were applied. The highest total carotenoid content in the UAE extracts was obtained from papaya pulp extracts (58.7 ± 1.6 and 56.0 ± 1.5 μg carotenoids/g oil) using soybean oil and sunflower oil, respectively (60% amplitude/ 10 min/ 20% ethanol). On the other hand, the highest carotenoid content (52.0 ± 0.9 μg carotenoids/g oil) was obtained from papaya peel using soybean oil applying the UAE process (20% amplitude/ 77 min/ 20% ethanol); a minor content of 39.3 ± 0.5 μg carotenoids/g oil was obtained from papaya peel using sunflower oil at 60% amplitude/ 60 min/ 5% ethanol. Lycopene was the most abundant carotenoid among all individual carotenoids observed in papaya oil extracts, obtaining the highest yields of this carotenoid when papaya pulp and peel were extracted using soybean oil (94% and 81%, respectively) and sunflower oil (95% and 82%, respectively). Great extraction of xanthophyll esters was detected using 20% of ethanol in the vegetable oil extraction solvent (/). High correlations (>0.85) was obtained between total carotenoid content and color determination in the UAE oil extracts. UAE vegetable oil extracts enriched with carotenoids from papaya by-products could be useful to formulate new food ingredients based on emulsions with interesting potential health benefits.
水果加工副产物因其富含生物活性化合物而备受关注，在食品工业中有很大的应用潜力。本文采用大豆油和葵花籽油作为替代绿色溶剂，研究了超声辅助提取（UAE）番木瓜果肉和果皮中类胡萝卜素和类胡萝卜素酯的方法。采用响应面法（RSM）对 UAE 工艺进行优化。考察了超声幅度（20-60%）、时间（10-60min）和共溶剂（乙醇）浓度（5-20%）三个独立变量。从番木瓜果肉提取物中获得了最高的总类胡萝卜素含量（用大豆油和葵花籽油分别为 58.7±1.6 和 56.0±1.5μg 类胡萝卜素/g 油），分别为 60%超声幅度/10min/20%乙醇。另一方面，从番木瓜皮中用大豆油获得了最高的类胡萝卜素含量（52.0±0.9μg 类胡萝卜素/g 油），采用的 UAE 工艺为 20%超声幅度/77min/20%乙醇；而用葵花籽油在 60%超声幅度/60min/5%乙醇条件下仅获得 39.3±0.5μg 类胡萝卜素/g 油。番茄红素是番木瓜油提取物中含量最丰富的类胡萝卜素，用大豆油和葵花籽油提取番木瓜果肉和果皮时，番茄红素的产率最高（分别为 94%和 81%）。在植物油提取溶剂中添加 20%的乙醇可以很好地提取叶黄素酯。UAE 油提取物中的总类胡萝卜素含量与颜色测定之间存在高度相关性（>0.85）。番木瓜加工副产物富含类胡萝卜素的 UAE 植物油提取物可用于配制新型食品配料，基于乳化剂的食品配料具有潜在的健康益处。
