Cvanić Teodora, Sulejmanović Mirjana, Perović Milica, Vulić Jelena, Pezo Lato, Ćetković Gordana, Travičić Vanja
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 11;13(18):2880. doi: 10.3390/foods13182880.
Around 20-30% of the horned melon's weight is peel. This peel is often discarded or underutilized despite containing valuable bioactive compounds. Conventional methods for extracting polyphenols and carotenoids from horned melon peel are typically inefficient, environmentally harmful, or require significant time and energy. The potential of green cloud point extraction (CPE) or green surfactant-based extraction for recovering bioactives with different polarities from this kind of by-product has not been thoroughly investigated. Therefore, this study focused on optimizing CPE process parameters using a one-variable-at-a-time (OVAT) approach. Optimal CPE demonstrated superior yields compared to conventional, ultrasound, microwave, ultrasound-assisted CPE, and microwave-assisted CPE methods. Further, a Plackett-Burman design identified key factors influencing optimal CPE conditions, while artificial neural network (ANN) analysis assessed each input variable's impact on outcomes. Maximum extraction efficiency for total phenolics (352.49 mg GAE/100 g), total carotenoids (16.59 mg β-carotene/100 g), and antioxidant activity (989.02 μmol TE/100 g) was achieved under conditions of: surfactant type = Tween 80, surfactant concentration = 2%; solid:liquid ratio = 1:100; pH = 6612; equilibration temperature = 35 °C; equilibration time = 60 min; salt type = NaCl; salt concentration = 16.4%; centrifugation speed = 7906× ; centrifugation time = 13.358 min; and No. of CPE steps = Step 1. This comprehensive approach aimed to enhance the understanding and optimization of CPE for maximizing the recovery of bioactives from the horned melon peel, addressing the inefficiencies of traditional extraction methods.
角瓜约20%-30%的重量是果皮。尽管这种果皮含有有价值的生物活性化合物，但通常被丢弃或未得到充分利用。从角瓜果皮中提取多酚和类胡萝卜素的传统方法通常效率低下、对环境有害，或者需要大量时间和精力。利用绿色浊点萃取（CPE）或基于绿色表面活性剂的萃取方法从这类副产品中回收不同极性生物活性物质的潜力尚未得到充分研究。因此，本研究着重采用一次改变一个变量（OVAT）的方法优化CPE工艺参数。与传统、超声、微波、超声辅助CPE和微波辅助CPE方法相比，优化后的CPE显示出更高的产率。此外，Plackett-Burman设计确定了影响最佳CPE条件的关键因素，而人工神经网络（ANN）分析评估了每个输入变量对结果的影响。在以下条件下实现了总酚（352.49毫克没食子酸当量/100克）、总类胡萝卜素（16.59毫克β-胡萝卜素/100克）和抗氧化活性（989.02微摩尔TE/100克）的最大提取效率：表面活性剂类型=Tween 80，表面活性剂浓度=2%；固液比=1:100；pH=6612；平衡温度=35℃；平衡时间=60分钟；盐类型=NaCl；盐浓度=16.4%；离心速度=7906×；离心时间=13.358分钟；CPE步骤数=步骤1。这种综合方法旨在加强对CPE的理解和优化，以最大限度地从角瓜果皮中回收生物活性物质，解决传统提取方法的低效问题。
