Rice husk, a rice processing byproduct generated in large quantities (∼20% of the grain weight), creates a major disposal problem for the rice industry. However, rice husk contains high-value ...bioactive compounds that can provide potential health benefits. The objective of this study was to extract high-value phenolic compounds from rice husk using supercritical carbon dioxide (SC–CO2) technology. In this study, the effects of different extraction conditions, namely, temperature (40 and 60 °C), pressure (30 and 40 MPa), and ethanol concentration (15 and 25%, w/w) on the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (AA) were investigated. The extraction of phenolic compounds was also studied using different SC-CO2 modifiers, i.e., ethanol and ethanol-water. The highest TPC, TFC, and AA were achieved with 30 MPa, 60 °C, and 25% ethanol-water (50%, v/v) cosolvent mixture as 1.29 mg gallic acid equivalent (GAE)/g, 0.40 mg catechin equivalent (CE)/g, and 0.23 mg Trolox equivalent (TE)/g, respectively. Increasing water content up to 50% (v/v) in the cosolvent significantly improved the extraction yield. p-Coumaric, ferulic, and syringic acids were the predominant phenolic acids in the extracts obtained by cosolvent-modified SC-CO2 and methanol extractions. In addition, ethanol-water-modified SC-CO2 increased rice husk's porosity, which could be a potential pretreatment to enhance cellulose extraction. Thus, ethanol-water-modified SC-CO2 can be utilized to recover polar bioactive compounds from food processing byproducts for developing functional foods while eliminating the use of toxic organic solvents.
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•Cosolvent-modified supercritical carbon dioxide (SC–CO2) extractions were studied.•Phenolic compounds were extracted from rice husk using cosolvent-modified SC-CO2.•Cosolvent-modified SC-CO2 extractions were compared with methanol extractions.•The highest yield was obtained using ethanol-water (50/50, v/v) as a cosolvent.
A novel green method to concentrate β-carotene was developed by (i) ethanolysis of triolein using a commercial immobilized lipase (Novozym 435) in a supercritical carbon dioxide (SC-CO2) bioreactor, ...and (ii) isolation of the produced fatty acid ethyl esters (FAEEs) from the reaction mixtures by taking the advantage of the tunable solvent properties of SC-CO2. The effects of enzymatic reaction conditions (temperature (45–65 °C), pressure (8–15 MPa), enzyme load (10–20%), and substrate mole ratio of triolein to ethanol (1:3–1:9)) on the conversion were investigated and optimized based on the FAEE content of the reaction products. The reaction carried out at 55 °C, 15 MPa, 20% enzyme load, and 1:6 substrate mole ratio in 8 h resulted in the highest FAEE content (93.3%). The isolation of FAEEs from the reaction mixtures was studied using both static and continuous SC-CO2 extractions at various temperatures (40–60 °C) and pressures (10–20 MPa). The highest FAEEs yield (89.9%) was achieved with a continuous extraction at 40 °C and 20 MPa for 4 h, where the FAEE extract (96.3% purity) has a great potential to be used as biodiesel, a sustainable alternative to petroleum diesel. Owing to the high extraction yield of FAEEs from the reaction mixture, the concentration of β-carotene was significantly increased by 9.3-fold. The proposed approach is a green, food-grade approach to produce β-carotene concentrate that can be utilized in smaller amounts to develop functional foods with health-promoting effects.
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•Ethanolysis reactions were performed in supercritical carbon dioxide (SC-CO2).•Immobilized lipase (Novozym 435) was used as a catalyst.•The highest fatty acid ethyl ester (FAEE) content was 94.7%.•Continuous SC-CO2 extraction (40 °C and 20 MPa) gave the best separation of FAEEs.•The concentration of β-carotene was increased by 9.3-fold.
This study introduces a 3D food printing approach to fabricate spherical starch beads with small sizes and high porosity for the first time. The results illustrated that 3D food printing could ...generate starch beads in different sizes depending on the nozzle diameter, printing pressure, and ink viscosity. The 3D-printed beads were characterized for their morphology, crystallinity, and textural properties, while the starch-based ink was analyzed for its rheological properties. A suitable printing was attained when viscosity was in the range of 1000-1200 Pa.s at a low shear rate (˂0.1 s
). Among the starch concentrations (10-15%,
/
) investigated, 15% starch concentration provided the best control over the shape of the beads due to its high storage modulus (8947 Pa), indicating higher gel strength. At this condition, the starch beads revealed an average size of ~650 µm, which was significantly smaller than the beads produced with other starch concentrations (10 and 12.5%), and had a density of 0.23 g/cm
. However, at lower starch concentrations (10%), the beads were not able to retain their spherical shape, resulting in larger beads (812-3501 µm). Starch crystallinity decreased by gelatinization, and the starch beads exhibited a porous structure, as observed from their SEM images. Overall, 3D food printing can be an alternative approach to preparing porous beads for the delivery of bioactive compounds with high precision.
Throughout the past decade, there has been a rapid growth in the development of protein/peptide-based therapeutics. These therapeutics have found widespread applications in the treatment of cancer, ...infectious diseases, and other metabolic disorders owing to their several desirable attributes, such as reduced toxicity, diverse biological activities, high specificity, and potency. Most protein/peptide-based drugs are still administered parenterally, and there is an unprecedented demand in the pharmaceutical industry to develop oral delivery routes to increase patient acceptability and convenience. Recent advancements in nanomedicine discoveries have led to the development of several nano and micro-particle-based oral delivery platforms for protein/peptide-based therapeutics and among these, liposomes have emerged as a prominent candidate. Liposomes are spherical vesicles composed of one or more phospholipid bilayers enclosing a core aqueous phase. Their unique amphiphilic nature enables encapsulation of a diverse range of bioactives/drugs including both hydrophobic and hydrophilic compounds for delivery. Against this backdrop, this review provides an overview of the current approaches and challenges associated with the routes and methods of oral administration of protein/peptide-based therapeutics by using liposomes as a potential vehicle. First, the conventional and innovative liposome formation approaches have been discussed along with their applications. Next, the challenges associated with current approaches for oral delivery of protein and peptide-derived therapeutics have been thoroughly addressed. Lastly, we have critically reviewed the potential of liposomes utilization as vehicles for oral delivery of proteins emphasizing the current status and future directions in this area.
Schematic representation describing the fate of protein/peptide-based therapeutics loaded liposomes from oral administration to site-specific intestinal delivery to circulation.
A new approach via extrusion-based 3D food printing (3DP) was developed to fabricate porous spherical beads from corn starches with different amylose contents (i.e., 25, 55, and 72 %). The effects of ...amylose content and drying method, i.e., freeze-drying and supercritical carbon dioxide (SC-CO2), on the structural properties of the starch beads were investigated. The shape and size of the 3D-printed beads highly depended on the starches' amylose content as it affected the rheological properties of the inks. The smallest 3D-printed bead size was ∼980 μm generated from high amylose (72 %) corn starch. 3DP of starch with high amylose content along with SC-CO2 drying resulted in starch beads with superior properties. The SC-CO2-dried beads showed a significantly higher surface area (175 m2/g) than the freeze-dried ones (<1 m2/g).
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•Volatile compounds were removed from sorghum via supercritical carbon dioxide.•The optimized extraction conditions (60 °C, 15 MPa, 2 h) were determined with RSM.•Low pressures (∼15 MPa) were ...effective in removing the volatile compounds.•About 89% of the analyzed volatile compounds were removed from sorghum flour.•The functional properties of sorghum flour were determined.
Removal of undesired odor-active compounds from sorghum flour is vital for the widespread production of sorghum-based foods. This study investigated the use of supercritical carbon dioxide (SCCO2) for the extraction of volatile compounds (VCs) from white sorghum flour. The extraction temperature (33.18–66.81 °C), pressure (8.18–41.82 MPa), and time (1.32–4.68 h) were optimized for the removal of 11 VCs (decane, undecane, tetradecane, dodecane, hexanal, nonanal, hexanol, dodecanol, limonene, styrene, and butylated hydroxytoluene) from whole white sorghum flour using a central composite response surface design. The maximum VC removal (∼89%) was obtained at 60 °C and 15 MPa with 2 h extraction time. SCCO2 extraction at higher pressures (> 15 MPa) or lower temperatures (<60 °C) did not improve the VC removal. After SCCO2 treatment, water absorption index, oil absorption capacity, and swelling power increased, whereas moisture/lipid contents, water solubility index, and particle size reduced significantly (p<0.05). The lightness of the sorghum flour treated with SCCO2 increased significantly compared to untreated sorghum flour, while the yellowness decreased after SCCO2 extraction (p<0.05). Overall, this study developed a novel green approach to enhancing the aroma of sorghum flour, which has a high potential for scale-up, and generating sorghum flours with more neutral flavors for numerous food applications.
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Tomato peel and seed from tomato processing industry are treated as waste; however, they contain lycopene, a high-value bioactive compound. In this study, lycopene was extracted from tomato peel and ...seed using supercritical carbon dioxide (SC–CO2) and hexane, and the bioaccessibilities of lycopene in the SC-CO2- and hexane-extracted oleoresins were investigated for the first time. The (Z)-lycopene content of the SC-CO2-extracted oleoresin (69%) was higher than that of hexane-extracted oleoresin (45%). Separation of the insoluble fraction from the oleoresins increased the (Z)-lycopene contents of the SC-CO2- and hexane-extracted oil fractions to 80% and 49%, respectively. The bioaccessibility of total-lycopene in the oleoresins was increased by 3.3-fold via SC-CO2 extraction, which was attributed to higher (Z)-lycopene content, and small-sized uniform distribution of lycopene in the oleoresin. SC-CO2 extraction is not only a green method for extraction of bioactive compounds, but also has the potential to improve health benefits of bioactive compounds.
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•Lycopene-rich oleoresins were extracted from tomato processing byproducts.•Supercritical carbon dioxide (SC–CO2) and hexane extractions were compared.•SC-CO2 extraction increased the cis-lycopene content of the oleoresins up to 69%.•SC-CO2-extracted oleoresins contained uniform well-dispersed lycopene.•The bioaccessibility of lycopene was enhanced by 3.3-fold by SC-CO2 ext.
Vegetables are healthy foods with nutritional benefits; however, nearly one‐third of the world's vegetables are lost each year, and some of the losses happen due to the imperfect shape of the ...vegetables. In this study, imperfect vegetables (i.e., broccoli and carrots) were upcycled into freeze‐dried powders to improve their shelf‐life before they were formed into food inks for 3D printing. The rheology of the food inks, color analysis of the uncooked and cooked designs, and texture analysis of the cooked designs were determined. The inks with 50% and 75% vegetables provided the best printability and shape fidelity. 3D printing at these conditions retained a volume comparable to the digital file (14.4 and 14.3 cm3 vs. 14.6 cm3, respectively). The control, a wheat flour‐based formulation, showed the lowest level of stability after 3D printing. The viscosity results showed that all the food inks displayed shear‐thinning behavior, with broccoli having the greatest effect on viscosity. There was a significant color difference between uncooked and cooked samples, as well as between different formulations. The hardness of the baked 3D‐printed samples was affected by the type and content of vegetable powders, where carrot‐based snacks were notably harder than snacks containing broccoli. Overall, the results show that 3D food printing can be potentially used to reduce the loss and waste of imperfect vegetables.
Although vegetables provide numerous health benefits, they are lost and wasted at a very high rate (i.e., about one‐third of the total production), with some being due to their imperfect shape. This study aimed to upcycle imperfect broccoli and carrots using an innovative approach based on 3D food printing to generate nutritious, healthy snacks. The results revealed that a 75% carrot/broccoli to 25% flour ratio produced the best shape fidelity and volume, comparable to the 3D digital model.
This study investigated the in vitro digestibility of starch and protein aerogels produced from defatted rice bran (DRB), an underutilized rice processing byproduct, using supercritical carbon ...dioxide (SC-CO2) drying. The extracted starch (i.e., purified starch), crude starch, and proteins were used for the aerogel formation at 15% (w/w) concentration and further characterized. All aerogels exhibited three-dimensional open porous structures with high surface areas of 36–47 m2/g, densities lower than 0.3 g/cm3, and porosities higher than 84%. The starch hydrolyses in starch and crude starch aerogels were 86 and 73%, respectively, while the protein hydrolysis in protein aerogels reached up to 82% after sequential oral, gastric, and intestinal digestion. Thus, the hydrolysis rates achieved in simulated digestions suggest that the developed aerogels from DRB have the potential to serve as vehicles for delivering bioactive compounds and add value to the underutilized DRB.
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•Starch and protein-based nanoporous aerogels were generated from defatted rice bran.•Aerogels showed 3D open porous structures with high surface areas and porosities.•Aerogel formation reduced the crystallinity of the starch/protein-based samples.•Starch and protein aerogels showed hydrolyses of 86 and 83%, respectively.
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•Supercritical carbon dioxide (SC-CO2) altered the surface morphology of the flours.•The SC-CO2-treated sorghum flours were used for the 3D printing of cookies.•Rheological properties ...of cookie dough were determined before and after treatment.•Quality parameters of doughs and cookies were minimally affected by the SC-CO2.
Sorghum is a promising ingredient for new food products due to its high fiber content, slow digestibility, drought resistance, and gluten-free nature. One of the main challenges in sorghum-based products is the unpleasant aroma compounds found in grain sorghum. Therefore, in this study, sorghum flour was treated via supercritical carbon dioxide (SC-CO2) to remove undesired aroma compounds. The resulting SC-CO2-treated flours were used to generate dough for 3D food printing. At the optimized conditions, sorghum cookies were 3D-printed using 60 % water and a nozzle diameter of 1.5 mm. All dough samples produced with untreated and SC-CO2-treated sorghum flours exhibited shear-thinning behavior. Changing the treatment pressure (8–15 MPa) or temperature (40–60 °C) did not significantly affect the viscosity of the dough samples. Moreover, the sorghum cookie doughs had higher G′ and G″ values after the SC-CO2 treatments (G′ >G″). Doughs generated from flours treated at 15 MPa − 40 °C and 8 MPa − 60 °C showed lower adhesiveness compared to the ones produced from untreated flour, whereas 15 MPa − 60 °C treatment did not affect the adhesiveness. After baking, the 3D-printed cookies from SC-CO2-treated flour exhibited significantly lower redness (a*), but the hardness of the cookies was not affected by SC-CO2 treatment. Overall, the SC-CO2 treatment of sorghum flour did not negatively affect the quality parameters of the 3D-printed cookies while enhancing the aroma of the flour.
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