TY - JOUR
T1 - Microwave-Vacuum Extraction Technique as a Green and Clean Label Technology
T2 - Kinetics, Efficiency Analysis, and Effect on Bioactive Compounds
AU - Hameed, Abdul
AU - Maan, Abid Aslam
AU - Nazir, Akmal
AU - Amin, Usman
AU - Khan, Muhammad Kashif Iqbal
AU - Khan, Muhammad Usman
AU - Shariati, Mohammad Ali
AU - Rebezov, Maksim
AU - Lorenzo, José M.
N1 - Funding Information:
Funding for open access charge Universidade de Vigo/CISUG. Open Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. We are thankful to Higher Education Commission, Islamabad-Pakistan for funding this research under the project number TDF-03–146. Thanks to GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01).
Publisher Copyright:
© 2022, The Author(s).
PY - 2023/3
Y1 - 2023/3
N2 - Grape pomace is a rich source of bioactive compounds and dietary fiber. This study aims to valorize the grape pomace by microwave-vacuum-assisted drying and extraction, which is a novel, green, and clean label technology. The drying and extraction of bioactive compounds from the grape pomace was optimized using response surface methodology. Box-Behnken design was used for three process variables, i.e., time, power, and vacuum levels. The highest drying rate was observed (5.53 g/100 g min after 10 min of drying) at the combination of 80 W and 20 inHg. This combination significantly reduced the drying time (25%) and resulted in the highest yield (64.5%) of bioactive compounds. Equally, changes in moisture ratio behavior were rapid under these processing conditions. Furthermore, Midilli model (R2 = 0.999, RMSE = 0.002, SSE = 3.71 × 10−6) was the best to justify the fitness of experimental values with predicted values. In addition, the diffusion coefficient, activation energy, and extraction yield were increased with increase in power and pressure. The concentration of bioactive components was higher in dried pomace compared to the extract. The extraction was successfully achieved without the use of solvent and the characteristics of extracted phenolics remained unaltered. Based on these findings, the microwave-vacuum-assisted drying and extraction process can be claimed as a sustainable approach.
AB - Grape pomace is a rich source of bioactive compounds and dietary fiber. This study aims to valorize the grape pomace by microwave-vacuum-assisted drying and extraction, which is a novel, green, and clean label technology. The drying and extraction of bioactive compounds from the grape pomace was optimized using response surface methodology. Box-Behnken design was used for three process variables, i.e., time, power, and vacuum levels. The highest drying rate was observed (5.53 g/100 g min after 10 min of drying) at the combination of 80 W and 20 inHg. This combination significantly reduced the drying time (25%) and resulted in the highest yield (64.5%) of bioactive compounds. Equally, changes in moisture ratio behavior were rapid under these processing conditions. Furthermore, Midilli model (R2 = 0.999, RMSE = 0.002, SSE = 3.71 × 10−6) was the best to justify the fitness of experimental values with predicted values. In addition, the diffusion coefficient, activation energy, and extraction yield were increased with increase in power and pressure. The concentration of bioactive components was higher in dried pomace compared to the extract. The extraction was successfully achieved without the use of solvent and the characteristics of extracted phenolics remained unaltered. Based on these findings, the microwave-vacuum-assisted drying and extraction process can be claimed as a sustainable approach.
KW - Bioactive compounds
KW - Grape pomace
KW - Green extraction
KW - Kinetics modeling
KW - Microwave-vacuum drying
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U2 - 10.1007/s12161-022-02437-6
DO - 10.1007/s12161-022-02437-6
M3 - Article
AN - SCOPUS:85143981353
SN - 1936-9751
VL - 16
SP - 525
EP - 540
JO - Food Analytical Methods
JF - Food Analytical Methods
IS - 3
ER -