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In this study, we performed supercritical CO2 extraction of oleoresin from Peruvian ginger, focusing on the extraction yield, total polyphenol content, antioxidant capacity, and contents of gingerol and shogaol. The temperature (40 to 50 ◦C), pressure (80 to 250 bar), CO2 flow rate (2 and 8 ft3/h) and extraction time (10 to 360 min) were evaluated in three steps. The extraction yield was influenced by the temperature, pressure, flow rate and extraction time. Oleoresin extracts were obtained from 150 to 250 bar. The supercritical extraction conditions selected for the recovery of the oleoresin extract were 50 ◦C, 250 bar, 8 ft3/h and 360 min, resulting in an extraction yield of 25.99 ± 0.13 mg extracts/g dry basis, a total polyphenol content of 171.65 ± 2.12 mg of gallic acid equivalent (GAE)/g extract, an antioxidant capacity expressed as a half-maximal inhibitory concentration (IC50) of 1.02 ± 0.01 mg extract/mL methanol and a Ferric Reducing Antioxidant Power (FRAP) value of 368.14 ± 60.95 mg Trolox/g extract. The contents of gingerols and shogaols in the supercritical extract were 254.71 ± 33.79 mg of 6-gingerol/g extract, 24.46 ± 3.41 mg of 6-shogaol/g extract, 9.63 ± 2.51 mg of 8-gingerol/g extract, 51.01 ± 9.39 mg of 8-shogaol/g extract, 27.47 ± 5.06 mg of 10-gingerol/g extract and 20.11 ± 4.62 mg of 10-shogaol/g extract. There was no reduction in the total polyphenol content or antioxidant capacity according to the IC50 and FRAP assays, under storage conditions of 0 ◦C, 20 ◦C and 40 ◦C after 180 days; this indicates that the oleoresin obtained using supercritical CO2 extraction could be used as an additive in food products.

Interest in phenolic compounds has recently increased due to their potential as antioxidant agents. Moringa leaves (Moringa oleifera) have a high content of phenolic compounds, which presents them as a promising source for the extraction of these compounds. However, it is necessary to use analytical techniques to identify and quantify their actual compound content to determine the quality of the raw material and the potential of the final product. Ultrasound assisted extraction is a green, rapid and environmentally friendly extraction technique that produces high quality extracts from natural products. Hence, the aim of this research is to optimize the variables of the ultrasound-assisted extraction (UAE) process for the extraction of moringa leaves using response surface methodology (RSM) to extract the main flavonoids using methanol as the extraction solvent. A Box-Behnken design (BBD) has been used to evaluate the effect of the ultrasound extraction process variables. Finally, the optimal extraction time in the range between 2 and 30 min was determined. The results revealed that the methanol concentration was the most influential variable. The optimal extraction time was established at 15 min. Six of the main flavonoids were quantified by UHPLC-DAD and identified by UHPLC-QToF-MS. The results confirmed that UAE is an efficient method for the extraction and subsequent analysis and quality control of the flavonoids that can be found in moringa leaves.

The goal of this study is to optimize a UAE method for the extraction of the main bioactive compounds present in the ginger rhizome (gingerols and shogaols). Ginger rhizome (Zingiber officinale) has a considerable content of bioactive compounds, in particular gingerols and shogaols, with interesting pharmacological activities such as anti-inflammatory, antioxidant, anti-cancer, and antimicrobial properties, among others. The isolation of these compounds requires an efficient extraction process with short extraction times and the employment of specific non-toxic solvents for humans. In this work, the optimization of an ultrasound-assisted extraction (UAE) method for the extraction of the main pungent compounds in the ginger rhizome, i.e., gingerols and shogaols, has been carried out. For this purpose, a Box–Behnken design (BBD) has been used to optimize the experimental design through a response surface methodology (RSM). The percentage of ethanol in the extraction solvent, the temperature, the amplitude, and the cycle of the ultrasounds, as well as the sample-to-solvent ratio, were the variables to be studied. Thus, the percentage of ethanol in the extraction solvent was identified as the most influential factor. Once the compounds were extracted, the identification of gingerols and shogaols was performed by ultra-high-performance liquid chromatography (UHPLC) coupled to a quadrupole-time-of-flight mass spectrometer (Q-ToF-MS), and the quantification by UHPLC coupled to a diode array detector (DAD) detector. Finally, the optimized UAE method required only 10 min of extraction time, presenting good repeatability and intermediate precision levels (<5%). The method was applied to extract gingerols and shogaols from diverse sources, thereby demonstrating its applicability and highlighting the potential variations in compound concentrations across different samples based on factors such as origin, and growing conditions, among others.

The present investigation endeavors to optimize a method based on enzyme-assisted extraction for the efficient retrieval of bioactive compounds from mulberry, leveraging its notable health-promoting properties. A combined approach of Plackett–Burman design followed by Box–Behnken design was employed for determining the crucial extraction parameters and subsequently, refining the process. Optimal conditions consisted of heating 0.15 g of mulberry at 40 °C, using 15 mL of 70% EtOH as a solvent at pH 4, 38.46 enzyme units per g of sample, and shaking at 200 rpm. The optimum extraction time study revealed that 5 min of extraction was sufficient to reach the maximum concentration of the bioactive compound. The repeatability and intermediate precision assessment exhibited a coefficient of variation below 5%. Among the diverse mulberry varieties scrutinized, Morus nigra showed the highest anthocyanin content (27.90 ± 2.14 mg/100 g), while Morus rubra showed the highest concentration of phenolic compounds (121.10 ± 19.56 mg/100 g). Moreover, the extracted compounds showcased significant antioxidant and antimicrobial properties.

The intake of mushrooms provides numerous beneficial properties for the correct functioning of the human body due to their rich content in carbohydrates, proteins, fibers, vitamins, and minerals. However, most of the reports are focused on the determination of bioactive compounds and only a few regarding the essential mineral content and the evaluation of the RDI. Thus, the aim of this study was to determine the mineral composition of different cultivated (A. bisporus and P. ostreatus) and wild edible mushrooms (A. crocodilinus, A. arvensis, A. silvicola, A. impudicus, M. mastoidea, M. rhacodes, and P. ostreatus) collected in the south of Spain and north of Morocco. First, the optimization of a microwave-assisted digestion method was carried out using a Box–Behnken design with a response surface methodology to quantify the total content of five metals: Fe, Mg, Na, K, and Ca in mushrooms. The samples were analyzed by FAAS and ICP-OES. The percentage of the RDI of each mineral covered by the intake of mushrooms was calculated. It was observed that a high percentage of RDI levels are covered and just exceeded for Fe. Thence, due to their beneficial properties and high content of essential minerals, mushrooms would be proposed as a valuable source of nutrients to manufacture some food supplements.

Natural dyes can be extracted from fruits, flowers, leaves, and roots. Exploring new sources of natural dyes, especially from underutilized plants, emerges as a promising strategy. The main advantages of exploiting unconventional plants include local availability, specialty food production, cultural significance, sustainable production, technological feasibility, and new fundamental insights. Finding and exploiting such underutilized plants is significant as unfavorable climatic and human conditions put natural vegetation at risk worldwide. Thus, this study aims to review plants with potential applications as natural dyes and pigments, highlighting their potential applications, benefits, and prospects. An integrative review was conducted by searching Web of Science, ScienceDirect, and SpringerLink for all studies published up to December 2024. For this review, a total of 133 references that presented the information and data of interest to the authors were selected. This review highlighted their potential applications in food, cosmetic, pharmaceutical, and textile industries. Despite the growing interest in natural dyes, challenges related to their stability, seasonality, and extraction efficiency continue to limit their commercial use. However, advancements in extraction technologies have improved the applicability of these compounds. Additionally, utilizing underexplored plant sources presents a strategic opportunity to diversify dye production, reduce reliance on traditional sources, and promote more sustainable practices.

The extraction of bioactive compounds from wine lees involves a variety of methods, the selection of which is crucial to ensure optimal yields. This systematic review, following PRISMA guidelines and utilizing the Web of Science database, aimed to examine the current state of this field, providing insights for future investigations. The search employed strategies with truncation techniques and Boolean operators, followed by a three-step screening using well-defined eligibility criteria. A bibliometric analysis was conducted to identify authors, affiliations, countries/regions, and research trends. Thirty references were selected for analysis, with Spain standing out as the main source of research on the topic. The majority of studies (66%) focused on the extraction of bioactive compounds from alcoholic fermentation lees, while 33% were directed towards malolactic fermentation lees. Binary mixtures (ethanol–water) were the predominant solvents, with ultrasound being the most used extraction method (31.3%), providing the highest average yields (288.6%) for the various evaluated compounds, especially flavonoids. The potential of wine lees as a source of bioactive compounds is highlighted, along with the need for further research exploring alternative extraction technologies and the combination of methods. Additionally, the importance of “in vitro” and “in vivo” tests to assess the bioactive potential of lees, as well as the use of computational tools to optimize extraction and identify the molecules responsible for bioactive activity, is emphasized.

Inadequately managed agricultural waste significantly impacts the environment, health, and economy. This pollution stems from the underutilization, inadequate awareness, and insufficient treatment of agricultural waste. Fruit and vegetable wastes are valuable sources of bioactive compounds. This study aimed to revalorize discarded waste from red habanero chili peppers (Capsicum chinense Jacq.) by extracting bioactive compounds through different extraction processes: maceration (ME), maceration assisted by ultrasound (US), Soxhlet extraction (SE), supercritical fluid extraction (SFE), and supercritical fluid extraction with a co-solvent (SFEC). The extraction processes had significant effects on extraction efficiency and phytochemical profile (capsaicinoids and carotenoids recovery). The results indicated that the highest-efficiency process was SFEC, in addition to its high phytochemicals recovery (14.9 mg of total capsaicinoids and total carotenoids 292.09 µg per gram of sample). Concerning the phytochemical profile of the extract, the maceration process yielded the highest concentration of compounds, followed by US and SFEC. These data reveal that the use of the SFE and SFEC processes is recommended for extracting phytochemicals with biological activity from red habanero chili pepper waste for diverse industrial applications.

Consumers are increasingly asking for products with better organoleptic character- istics, flavors, aromas, colors, attractiveness, etc. Farmers must estimate, with maximum precision, the optimum harvest time, so that their product reaches the consumer or industry in the best condition, thus providing a product with the highest quality. In addition, once the fruit or food has been collected, it must be ensured that the quality, organoleptic and food safety characteristics remain in within the optimal range until it reaches the consumer or the food processing plant. With respect to the optimal ripening time of the fruit, in recent decades there have been hundreds of works that study the optimum time for fruit harvesting based on its compositional and organoleptic characteristics. In addition to genetic factors, there are many other factors (both environmental conditions and agronomic factors) involved in the development of fruits and plants regarding the optimum stage of ripening or harvesting depending on the specific characteristics to be achieved. Among these factors, the availabil- ity of water, the growth temperature, the type of soil, the fertilization of the soil, the irradiance, irrigation, the age of the plant, among many others, stand out. With all these factors, farmers have multiple tools to modulate the growth of their crops and harvest them under optimal conditions according to the desired characteristics. Once the crop has been collected in the best conditions, it must be ensured that these characteristics are preserved in the best possible way until it reaches the consumer or the crop is processed. There are many factors that can affect the stability of crops once harvested, such as time after harvest, storage temperature, storage humidity, thermal drying treatments, amount of oxygen, microbiological contamination, addition of chemical agents, postharvest treatments (washing, cutting, and waxing), etc. The instability that can affect the harvested crops can produce a loss of organoleptic characteristics, the degradation or loss of compounds with biological interest, such as antioxidant compounds, or the complete degradation of the product. In any case, farmers have a large number of tools and scientific knowledge at their disposal in order to minimize these effects.

Phenolic compounds are the main components of green propolis, including its chemical marker Artepellin C. These compounds are well known for their antioxidant, antimicrobial, anti-inflammatory, and anticancer properties, which have prompted numerous studies investigating both their chemical composition and biological activities. In this study, ultrasound-assisted extraction (UAE) and response surface methodology (RSM) were applied to optimize the process of extracting phenolic compounds in Brazilian green propolis using methanol and ethanol as extraction solvents. The results showed that the ideal conditions for extracting simple phenolics with ethanol were 50% ethanol/water, 20 °C, 20% amplitude, and a 0.6 s−1 cycle; for complex phenolics, the ideal conditions were 80% ethanol, 60 °C, a 43% amplitude, and a 0.8 s−1 cycle. Using methanol, the ideal conditions were 100% solvent, 37 °C, a 38% amplitude, and a 0.2 s−1 cycles. These findings have significant practical applications in the pharmaceutical, food, and cosmetic industries, enabling the standardized and efficient extraction of bioactive compounds from propolis for the development of functional products, such as dietary supplements, natural preservatives, and therapeutic formulations. This approach also minimizes solvent use and reduces environmental impact.