Sustainable Ultrasound-Assisted Extraction and Encapsulation of Phenolic Compounds from Sacha Inchi Shell for Future Application

Shilka Kumari Mehta, Saeid Jafari, Khursheed Ahmad Shiekh, Saqib Gulzar and Kitipong Assatarakul ()
Additional contact information
Shilka Kumari Mehta: Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
Saeid Jafari: Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
Khursheed Ahmad Shiekh: Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
Saqib Gulzar: Department of Food Technology, Engineering and Science, University of Lleida, Avda. Rovira Roure 191, 25198 Lleida, Spain
Kitipong Assatarakul: Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand

Sustainability, 2024, vol. 16, issue 5, 1-13

Abstract: Sacha inchi shell (SIS), an underutilized by-product of sacha inchi oil processing, is a rich source of phenolic compounds. In this study, ultrasound-assisted extraction (UAE) was optimized by response surface methodology (RSM) with a Box–Behnken design to investigate the effects of time (15–25 min), temperature (25–45 °C), and ethanol concentration (40–80%) on the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity by DPPH assay of the obtained extracts. The maximum TPC was at 15 min, 45 °C and 60%, TFC at 25 min, 45 °C and 60% and DPPH at 15 min, 35 °C and 80%. The optimized condition selected for encapsulation purposes was at 25 min, 35 °C and 80% ethanol concentration. RSM analysis showed that all models analyzed for all three assays were significant at 95% confidence. The SIS extract had a greater inhibitory zone against Escherichia coli measuring 15.34 mm at a concentration of 30 µg/mL than Staphylococcus aureus among the samples. The spray-dried microcapsules using different combinations of gum arabic and maltodextrin (GMM 1 and GMM2) resulted in a proper encapsulation layer and a smoother surface and shape obtained at 1000× magnification. Also, GMM 1 and GMM2 had particle sizes ranging from 2.95 ± 0.02 to 27.73 ± 0.38 and from 5.20 ± 0.01 to 29.30 ± 0.42 µm, respectively. The microcapsules were in the acceptable ranges for moisture content (<5%) and water activity (<0.6). It has been concluded that SIS extract showed high antioxidant and antimicrobial properties and its encapsulation could be further used in food and nutraceutical formulations.

Keywords: agricultural waste; extraction; functional foods; microencapsulation; sustainable development goals (SDGs); ultrasound (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/16/5/1820/pdf (application/pdf)
https://www.mdpi.com/2071-1050/16/5/1820/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:16:y:2024:i:5:p:1820-:d:1343998

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().