Kinetics of ultrasound-assisted extraction of antioxidant polyphenols from food by-products: Extraction and energy consumption optimization |
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| Institution: | 1. ICAM site de Lille, 6 rue Auber, 59016 Lille Cedex, France;2. Univ. Lille, INRA, ISA, Univ. Artois, Univ. Littoral Côte d’Opale, EA 7394 – ICV – Institut Charles Viollette, F-59000 Lille, France;1. School of Pharmacy, Jiangsu University, Zhenjiang, 212013, PR China;2. Affiliated Hospital of Jiangsu University, Zhenjiang, 212001, PR China;3. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China;1. Laboratoire de Biologie des Ligneux et des Grandes Cultures (LBLGC), UPRES EA 1207, Université d’Orléans, Chartres, France;2. Conditions Extrêmes et Matériaux: Haute Température et Irradiation (CEMHTI) UPR3079, CNRS Orléans, France;3. Ecole Sciences industrielles et technologies de l’information (SITI), Département Chimie Alimentation Santé Environnement Risque (CASER), Le CNAM Paris, France;4. Service de Transformations Chimiques et Pharmaceutiques, ERL CNRS 3193, Le CNAM Paris, France;1. Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China;2. School of Chinese Medicine, The University of Hong Kong, Hong Kong, China;3. South China Sea Bioresource Exploitation and Utilization Collaborative Innovation Center, Sun Yat-sen University, Guangzhou 510006, China |
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| Abstract: | Ultrasound-assisted extraction (UAE) of antioxidant polyphenols from chicory grounds was studied in order to propose a suitable valorization of this food industry by-product. The main parameters influencing the extraction process were identified. A new mathematical model for multi-criteria optimization of UAE was proposed. This kinetic model permitted the following and the prediction of the yield of extracted polyphenols, the antioxidant activity of the obtained extracts and the energy consumption during the extraction process in wide ranges of temperature (20–60 °C), ethanol content in the solvent (0–60% (vol.) in ethanol–water mixtures) and ultrasound power (0–100 W). After experimental validation of the model, several simulations at different technological restrictions were performed to illustrate the potentiality of the model to find the optimal conditions for obtaining a given yield within minimal process duration or with minimal energy consumption. The advantage of ultrasound assistance was clearly demonstrated both for the reduction of extraction duration and for the reduction of energy consumption. |
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| Keywords: | Ultrasound-assisted extraction Extraction kinetics Mathematical model Energy consumption Polyphenols |
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