ABSTRACT
The concepts of "green chemistry" are gaining importance in the agri-food sector due to the need to minimize pollution from toxic chemicals, improve the safety and sustainability of industrial processes, and provide "clean-labeled products" required by consumers. The application of the cloud point extraction (CPE) is considered a promising alternative to conventional organic solvents. In the CPE, the separation of compounds from the bulk solution occurs by adding a surfactant (either non-ionic or ionic). When the solution is heated to or above a critical temperature, referred to as the cloud point, two phases are formed-micellar and aqueous. Recently, the horizons of the traditional CPE have been increasingly expanding by improved procedures and integration with other techniques, such as the microwave- and ultrasonic-assisted extraction. This article provides an updated overview of the theory and research articles on the CPE from 2018 to 2023 and critically discusses the issues relevant to the potential applicability of the CPE as a promising and green technique for antioxidants recovered from plant materials. Finally, some future perspectives and research needs for improved CPE are presented.
ABSTRACT
Fresh fruits and vegetables are important sources of minerals, vitamins, fibers, and antioxidants, essential for human well-being. However, some fruits and vegetables are highly perishable with a very short shelf life during storage. Serious consumer concern over the use of chemical preservatives for this purpose has led to a green revolution and a sustainable era where the design and fabrication of edible coatings have attracted considerable interest. In recent years, scientific communities have paid great attention to the development of bio-based edible coatings to extend the postharvest shelf life of fruits and vegetables. Furthermore, nanotechnology has been distinguished as a great strategy for improving coating properties, including a better water barrier and better mechanical, optical, and microstructural properties, as well as gradual and controlled release of bioactive compounds. In this work, patent articles on plant-based nano-emulsions as edible coatings in the extension of fruit and vegetable shelf life were reviewed. The Patentscope search service and Espacenet portal were used, applying a query strategy composed of mesh terms and inclusion criteria. Through database searching, a total of 16 patent documents met the inclusion criteria. Further, to demonstrate the innovation trends in this topic, all relevant patents are described at the end of the study, along with the components, technology, application, and advantages of developed preparations.
ABSTRACT
Artificial neural intelligence was established for the estimation, prediction, and optimization of many agricultural and food processes to enable enhanced and balanced utilization of fresh and processed fruits. The predictive capabilities of artificial neural networks (ANNs) are evaluated to estimate the phytochemical composition and the antioxidant and antimicrobial activity of horned melon (Cucumis metuliferus) pulp, peel, and seed. Using multiobjective optimization, the main goals were successively achieved through analysis of antimicrobial potential against sensitive microorganisms for peel (Bacillus cereus, Pseudomonas aeruginosa, Aspergillus brasiliensis, and Penicillium aurantiogriseum), pulp (Salmonella enterica subsp. enterica serotype Typhimurium), and seed samples (Saccharomyces cerevisiae and Candida albicans), and its connection with phytochemical and nutritional composition and antioxidant activity. The highly potent extracts were obtained from peels which represent a waste part with strong antioxidant and antifungal capacity. Briefly, the calculated inhibition zone minimums for sensitive microorganisms were 25.3−30.7 mm, while the optimal results achieved with carotenoids, phenolics, vitamin C, proteins, lipids, DPPH, ABTS, and RP were: 332.01 mg ß-car/100 g, 1923.52 mg GAE/100 g, 928.15 mg/100 g, 5.73 g/100 g, 2.3 g/100 g, 226.56 µmol TE/100 g, 8042.55 µmol TE/100 g, and 7526.36 µmol TE/100 g, respectively. These results imply the possibility of using horned melon peel extract as an antioxidant and antifungal agent for food safety and quality.
