Macedo Gabriela A, Barbosa Paula de P M, Dias Fernanda F G, Crawford Lauren M, Wang Selina C, Bell Juliana M L N De Moura
Bioprocesses Laboratory, DEPAN/FEA (School of Food Engineering), Unicamp (University of Campinas), R. Monteiro Lobato, 80, Campinas 13083970, Brazil.
Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
Foods. 2023 Oct 12;12(20):3754. doi: 10.3390/foods12203754.
The integration of green technologies such as microwave- and enzyme-assisted extraction (MEAE) has been shown to improve the extraction efficiency of bioactive compounds while reducing processing time and costs. MEAE using tannase alone (MEAE-Tan), or in combination with cellulase and pectinase (MEAE-Tan-Cel-Pec), was optimized to produce enriched phenolic and antioxidant extracts from olive pomace. The individual and integrated impact of enzyme concentration, temperature, and pomace/water ratio were determined using a central composite rotatable design. Optimal extraction conditions for MEAE-Tan (60 °C, 15 min, 2.34% of enzyme (/), and 1:15 pomace/water ratio) and MEAE-Tan-Cel-Pec (46 °C, 15 min, 2% of enzymes (/), in the proportion of 1:1:1, and 1:20 pomace/water ratio) resulted in extracts containing 7110.6 and 2938.25 mg GAE/kg, respectively. The antioxidant activity of the extracts was correlated with phenolic acid release, which was enzyme-dependent, as determined with HPLC-DAD analysis. Enzyme selection had a significant impact on the phenolic profile of extracts, with tannase releasing high concentrations of chlorogenic acid and the combined use of enzymes releasing high concentrations of hydroxytyrosol and chlorogenic and ferulic acids. The novelty of this study relies on the integration and optimization of two green technologies (microwave- and enzyme-assisted extraction) to improve the extraction efficiency of bioactive phenolics from olive pomace while reducing processing time and costs. While these techniques have been evaluated isolated, the benefits of using both processing strategies simultaneously remain largely unexplored. This study demonstrates the effectiveness of the integration and processing optimization of two environmentally friendly technologies as a promising alternative to treat agro-industrial byproducts.
微波辅助提取和酶辅助提取（MEAE）等绿色技术的整合已被证明可以提高生物活性化合物的提取效率，同时减少加工时间和成本。单独使用单宁酶（MEAE-Tan）或与纤维素酶和果胶酶联合使用（MEAE-Tan-Cel-Pec）的MEAE被优化，以从橄榄果渣中生产富含酚类和抗氧化剂的提取物。使用中心复合旋转设计确定了酶浓度、温度和果渣/水比例的单独和综合影响。MEAE-Tan（60℃，15分钟，2.34%的酶（/），果渣/水比例为1:15）和MEAE-Tan-Cel-Pec（46℃，15分钟，2%的酶（/），比例为1:1:1，果渣/水比例为1:20）的最佳提取条件分别产生了含有7110.6和2938.25毫克没食子酸当量/千克的提取物。提取物的抗氧化活性与酚酸释放相关，酚酸释放取决于酶，这是通过HPLC-DAD分析确定的。酶的选择对提取物的酚类谱有显著影响，单宁酶释放高浓度的绿原酸，而酶的联合使用释放高浓度的羟基酪醇、绿原酸和阿魏酸。本研究的新颖之处在于整合和优化了两种绿色技术（微波辅助提取和酶辅助提取），以提高从橄榄果渣中提取生物活性酚类的效率，同时减少加工时间和成本。虽然这些技术已被单独评估，但同时使用这两种加工策略的好处在很大程度上仍未得到探索。这项研究证明了整合和加工优化两种环境友好技术作为处理农业工业副产品的一种有前途的替代方法的有效性。
