Travičić Vanja, Cvanić Teodora, Vidović Senka, Pezo Lato, Hidalgo Alyssa, Šovljanski Olja, Ćetković Gordana
Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia.
Engineering Department, Institute of General and Physical Chemistry, Studentski trg 12/V, 11000 Belgrade, Serbia.
Foods. 2024 Sep 10;13(18):2863. doi: 10.3390/foods13182863.
Using natural plant extracts as food additives is a promising approach for improving food products' quality, nutritional value, and safety, offering advantages for both consumers and the environment. Therefore, the main goal of this study was to develop a sustainable method for extracting polyphenols and carotenoids from horned melon peel using the cloud point extraction (CPE) technique, intending to utilize it as a natural food additive. CPE is novel promising extraction method for separation and pre-concentration of different compounds while being simple, inexpensive, and low-toxic. Three parameters within the CPE approach, i.e., pH, equilibrium temperature, and equilibrium time, were investigated as independent variables through the implementation of Box-Behnken design and statistical analyses. The optimized conditions for the maximum recovery of both polyphenols and carotenoids, reaching 236.14 mg GAE/100 g and 13.80 mg β carotene/100 g, respectively, were a pH value of 7.32, an equilibrium temperature of 55 °C, and an equilibrium time of 43.03 min. The obtained bioactives' recovery values under the optimized conditions corresponded to the predicted ones, indicating the suitability of the employed RSM model. These results highlight the effectiveness of CPE in extracting bioactive compounds with varying polarities from agricultural by-products, underscoring its potential for enhancing the value of food waste and advancing sustainable practices in food processing. According to microbiological food safety parameters, the optimal CPE extract is suitable for food applications, while its storage under refrigerated and dark conditions is particularly beneficial. The CPE extract's enhanced stability under these conditions makes it a more viable option for long-term storage, preserving both safety and quality.
使用天然植物提取物作为食品添加剂是提高食品质量、营养价值和安全性的一种有前景的方法，对消费者和环境都有好处。因此，本研究的主要目标是开发一种可持续的方法，利用浊点萃取（CPE）技术从角瓜皮中提取多酚和类胡萝卜素，旨在将其用作天然食品添加剂。CPE是一种新型的有前景的萃取方法，用于分离和预浓缩不同化合物，具有操作简单、成本低廉和低毒的特点。通过实施Box-Behnken设计和统计分析，研究了CPE方法中的三个参数，即pH值、平衡温度和平衡时间，作为自变量。多酚和类胡萝卜素最大回收率的优化条件分别为pH值7.32、平衡温度55℃和平衡时间43.03分钟，多酚回收率达到236.14mg GAE/100g，类胡萝卜素回收率达到13.80mg β-胡萝卜素/100g。在优化条件下获得的生物活性物质回收率与预测值相符，表明所采用的响应面模型是合适的。这些结果突出了CPE从农业副产品中提取不同极性生物活性化合物的有效性，强调了其在提高食品废弃物价值和推进食品加工可持续实践方面的潜力。根据微生物食品安全参数，最佳的CPE提取物适用于食品应用，而在冷藏和黑暗条件下储存尤其有益。在这些条件下，CPE提取物增强的稳定性使其成为长期储存更可行的选择，既能保证安全性又能保证质量。
