Evaluating the Effectiveness of β-Carotene Extraction from Pulsed Electric Field-Treated Carrot Pomace Using Oil-in-Water Microemulsion

Food and Bioprocess Technology

Volumn 7, Issue 11, 2014, Pages 3336-3348

  Roohinejad, S ^a   Oey, I ^a   Everett, D W ^a,b   Niven, B E ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b RIDDET INSTITUTE   (New Zealand)

Author keywords

Extraction; Microemulsion; Optimization; Particle size; Polydispersity index; Carotene

Indexed keywords

ELECTRIC FIELDS; MICROEMULSIONS; OPTIMIZATION; PARTICLE SIZE; POLYDISPERSITY;

EXTRACTION CONDITIONS; EXTRACTION EFFICIENCIES; EXTRACTION TEMPERATURES; EXTRACTION TIME; OIL-IN-WATER MICROEMULSIONS; POLYDISPERSITY INDICES; PULSED ELECTRIC FIELD; THERMODYNAMICALLY STABLE;

EXTRACTION;

EID: 84911006374     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1334-6     Document Type: Article

References (48)

1. Arvanitoyannis, I. S. (2009). Encapsulation and controlled release technologies in food systems. [Article]. International Journal of Food Science & Technology, 44(7), 1462.
2. Bayraktar, E. (2001). Response surface optimization of the separation of dl-tryptophan using an emulsion liquid membrane. Process Biochemistry, 37(2), 169–175.
3. 2 extraction of β-carotene and lycopene from tomato paste waste. Journal of Agricultural and Food Chemistry, 48(11), 5507–5511.
4. Budker, V. G., Slattum, P. M., Monahan, S. D., & Wolff, J. A. (2002). Entrapment and condensation of DNA in neutral reverse micelles. Biophysical Journal, 82(3), 1570–1579.
5. Cai, Y.-Z., Sun, M., & Corke, H. (2005). Characterization and application of betalain pigments from plants of the Amaranthaceae. Trends in Food Science & Technology, 16(9), 370–376.
6. Chen, G., & Djuric, Z. (2001). Carotenoids are degraded by free radicals but do not affect lipid peroxidation in unilamellar liposomes under different oxygen tensions. FEBS Letters, 505(1), 151–154.
7. Cho, H. J., Lee, D. W., Marasini, N., Poudel, B. K., Kim, J. H., Ramasamy, T., et al. (2013). Optimization of self-microemulsifying drug delivery system for telmisartan using Box–Behnken design and desirability function. Journal of Pharmacy and Pharmacology, 65(10), 1440–1450.
8. Cortez, E. V., Pessoa, A., Jr., Felipe, M., Roberto, I. C., & Vitolo, M. (2004). Liquid–liquid extraction of xylitol dehydrogenase from Candida guilliermondii homogenate by reversed micelles. Journal of Chromatography B, 807(1), 55–60.
9. Dantas, T. N. C., Neto, A. A. D., Moura, M. C. P. A., Neto, E. L. B., Forte, K. R., & Leite, R. H. L. (2003). Heavy metals extraction by microemulsions. Water Research, 37(11), 2709–2717.
10. Donsì, F., Ferrari, G., & Pataro, G. (2010). Applications of pulsed electric field treatments for the enhancement of mass transfer from vegetable tissue. Food Engineering Reviews, 2(2), 109–130.
11. Ehen, H. M., & Meyers, S. P. (1982). Extraction of astaxanthin pigment from crawfish waste using a soy oil process. Journal of Food Science, 47(3), 892–896.
12. El Darra, N., Grimi, N., Maroun, R., Louka, N., & Vorobiev, E. (2013). Pulsed electric field, ultrasound, and thermal pretreatments for better phenolic extraction during red fermentation. European Food Research and Technology, 236(1), 47–56.
13. Ersus, S., & Barrett, D. M. (2010). Determination of membrane integrity in onion tissues treated by pulsed electric fields: use of microscopic images and ion leakage measurements. Innovative Food Science & Emerging Technologies, 11(4), 598–603.
14. Fan, Y., Ma, L., Zhang, W., Wang, J., Chen, Y., Gao, Y., et al. (2014). The design of propolis flavone microemulsion and its effect on enhancing the immunity and antioxidant activity in mice. International Journal of Biological Macromolecules, 65, 200–207.
15. Flanagan, J., & Singh, H. (2006). Microemulsions: a potential delivery system for bioactives in food. Critical Reviews in Food Science and Nutrition, 46(3), 221–237.
16. Fratianni, A., Cinquanta, L., & Panfili, G. (2010). Degradation of carotenoids in orange juice during microwave heating. LWT - Food Science and Technology, 43(6), 867–871.
17. Gachovska, T., Cassada, D., Subbiah, J., Hanna, M., Thippareddi, H., & Snow, D. (2010). Enhanced anthocyanin extraction from red cabbage using pulsed electric field processing. Journal of Food Science, 75(6), E323–E329.
18. Grimi, N., Praporscic, I., Lebovka, N., & Vorobiev, E. (2007). Selective extraction from carrot slices by pressing and washing enhanced by pulsed electric fields. Separation and Purification Technology, 58(2), 267–273.
19. Hedrén, E., Diaz, V., & Svanberg, U. (2002). Estimation of carotenoid accessibility from carrots determined by an in vitro digestion method. European Journal of Clinical Nutrition, 56(5), 425–430.
20. Hiranvarachat, B., & Devahastin, S. (2014). Enhancement of microwave-assisted extraction via intermittent radiation: extraction of carotenoids from carrot peels. Journal of Food Engineering, 126, 17–26.
21. 2 and subcritical propane extraction of spice red pepper oil with special regard to carotenoid and tocopherol content. Journal of Chromatographic Science, 37(9), 345–352.
22. Khajeh, M. (2011). Response surface modelling of lead pre-concentration from food samples by miniaturised homogenous liquid–liquid solvent extraction: Box–Behnken design. Food Chemistry, 129(4), 1832–1838.
23. Kritchevsky, S. B. (1999). β-Carotene, carotenoids and the prevention of coronary heart disease. The Journal of Nutrition, 129(1), 5–8.
24. Lemmens, L., Van Buggenhout, S., Oey, I., Van Loey, A., & Hendrickx, M. (2009). Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: a case study on carrots. Food Research International, 42(9), 1323–1330.
25. Liu, H.-L., Lan, Y.-W., & Cheng, Y.-C. (2004). Optimal production of sulphuric acid by Thiobacillus thiooxidans using response surface methodology. Process Biochemistry, 39(12), 1953–1961.
26. López, N., Puértolas, E., Condón, S., Raso, J., & Alvarez, I. (2009). Enhancement of the extraction of betanine from red beetroot by pulsed electric fields. Journal of Food Engineering, 90(1), 60–66.
27. Mustafa, A., Trevino, L. M., & Turner, C. (2012). Pressurized hot ethanol extraction of carotenoids from carrot by-products. Molecules (Basel, Switzerland), 17(2), 1809–1818.
28. Ofori-Boateng, C., & Lee, K. T. (2013). Response surface optimization of ultrasonic-assisted extraction of carotenoids from oil palm (Elaeis guineensis Jacq.) fronds. Food Science and Nutrition, 1(3), 209–221.
29. Patel, M. R., Patel, R. B., Parikh, J. R., Solanki, A. B., & Patel, B. G. (2009). Effect of formulation components on the in vitro permeation of microemulsion drug delivery system of fluconazole. AAPS PharmSciTech, 10(3), 917–923.
30. Paul, B. K., & Moulik, S. P. (2001). Uses and applications of microemulsions. Current Science, 80(8), 990–1001.
31. Puértolas, E., Cregenzán, O., Luengo, E., Álvarez, I., & Raso, J. (2013). Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato. Food Chemistry, 136(3–4), 1330–1336.
32. Qu, D., He, J., Liu, C., Zhou, J., & Chen, Y. (2014). Triterpene-loaded microemulsion using Coix lacryma-jobi seed extract as oil phase for enhanced antitumor efficacy: preparation and in vivo evaluation. International Journal of Nanomedicine, 9, 109.
33. Reiter, M., Neidhart, S., & Carle, R. (2003). Sedimentation behaviour and turbidity of carrot juices in relation to the characteristics of their cloud particles. Journal of the Science of Food and Agriculture, 83(8), 745–751.
34. Roohinejad, S., Oey, I., & Everett, D. W. (2014). Effect of pulsed electric field processing on carotenoid extractability of carrot purée. International Journal of Food Sciences and Nutrition. doi:10.1111/ijfs.12510.
35. Sachindra, N. M., & Mahendrakar, N. S. (2005). Process optimization for extraction of carotenoids from shrimp waste with vegetable oils. Bioresource Technology, 96(10), 1195–1200.
36. Sanchez-Moreno, C., Plaza, L., Elez-Martinez, P., De Ancos, B., Martin-Belloso, O., & Cano, M. P. (2005). Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing. Journal of Agricultural and Food Chemistry, 53(11), 4403–4409.
37. Schmidts, T., Dobler, D., von den Hoff, S., Schlupp, P., Garn, H., & Runkel, F. (2011). Protective effect of drug delivery systems against the enzymatic degradation of dermally applied DNAzyme. International Journal of Pharmaceutics, 410(1–2), 75–82.
38. Sen, R., & Swaminathan, T. (2004). Response surface modeling and optimization to elucidate and analyze the effects of inoculum age and size on surfactin production. Biochemical Engineering Journal, 21(2), 141–148.
39. Spernath, A., Yaghmur, A., Aserin, A., Hoffman, R. E., & Garti, N. (2002). Food-grade microemulsions based on nonionic emulsifiers: media to enhance lycopene solubilization. Journal of Agricultural and Food Chemistry, 50(23), 6917–6922.
40. Sun, Y., Liu, D., Chen, J., Ye, X., & Yu, D. (2011). Effects of different factors of ultrasound treatment on the extraction yield of the all-trans-beta-carotene from citrus peels. Ultrasonics Sonochemistry, 18(1), 243–249.
41. Talcott, S. T., & Howard, L. R. (1999). Phenolic autoxidation is responsible for color degradation in processed carrot puree. Journal of Agricultural and Food Chemistry, 47(5), 2109–2115.
42. Talegaonkar, S., Azeem, A., Ahmad, F. J., Khar, R. K., Pathan, S. A., & Khan, Z. I. (2008). Microemulsions: a novel approach to enhanced drug delivery. Recent Patents on Drug Delivery & Formulation, 2(3), 238–257.
43. Tsubaki, S., Sakamoto, M., & Azuma, J.-i. (2010). Microwave-assisted extraction of phenolic compounds from tea residues under autohydrolytic conditions. Food Chemistry, 123(4), 1255–1258.
44. Van Poppel, G., & Goldbohm, R. A. (1995). Epidemiologic evidence for beta-carotene and cancer prevention. The American Journal of Clinical Nutrition, 62(6), 1393S–1402S.
45. Wright, A. J., Pietrangelo, C., & MacNaughton, A. (2008). Influence of simulated upper intestinal parameters on the efficiency of beta carotene micellarisation using an in vitro model of digestion. Food Chemistry, 107(3), 1253–1260.
46. Yetilmezsoy, K., Demirel, S., & Vanderbei, R. J. (2009). Response surface modeling of Pb(II) removal from aqueous solution by Pistacia vera L.: Box–Behnken experimental design. Journal of Hazardous Materials, 171(1–3), 551–562.
47. Yi, C., Zhong, H., Tong, S., Cao, X., Firempong, C. K., Liu, H., et al. (2012). Enhanced oral bioavailability of a sterol-loaded microemulsion formulation of Flammulina velutipes, a potential antitumor drug. International Journal of Nanomedicine, 7, 5067–5078.
48. Zhao, L., Zhao, G., Chen, F., Wang, Z., Wu, J., & Hu, X. (2006). Different effects of microwave and ultrasound on the stability of (all-E)-astaxanthin. Journal of Agricultural and Food Chemistry, 54(21), 8346–8351.