Kinetic modelling of ultrasound-assisted extraction of phenolics from cereal brans.

Cereal brans Extraction kinetics Peleg’s model Total phenolic content (TPC) Ultrasound-assisted extraction (UAE)

Journal

Ultrasonics sonochemistry
ISSN: 1873-2828
Titre abrégé: Ultrason Sonochem
Pays: Netherlands
ID NLM: 9433356

Informations de publication

Date de publication:
Nov 2021
Historique:
received: 01 07 2021
revised: 11 08 2021
accepted: 14 09 2021
pubmed: 4 10 2021
medline: 21 12 2021
entrez: 3 10 2021
Statut: ppublish

Résumé

Cereal brans are by-products of the milling of cereal grains, which are mainly used as low value ingredients in animal feed. Wheat and oat bran is a rich source of bioactives and phytochemicals, especially phenolic compounds. Within this study, the application of ultrasound (US) technology to assist the extraction of phenolics from oat and wheat bran was investigated (20-45 kHz). Peleg's mathematical model was used to study the kinetics of ultrasound-assisted extraction (UAE) and subsequent stirring of total phenolic compounds (TPC). The surface morphology of cereal brans after extraction was studied using SEM analysis. The excellent agreement was determined between the values of TPC calculated from Peleg's mathematical model and actual experimental results. The constant that represents a time required for the initial phenolic concentration to be extracted to one-half of its initial value has been introduced (K

Identifiants

pubmed: 34601448
pii: S1350-4177(21)00303-5
doi: 10.1016/j.ultsonch.2021.105761
pmc: PMC8531846
pii:
doi:

Substances chimiques

Antioxidants 0
Dietary Fiber 0
Phenols 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

105761

Informations de copyright

Copyright © 2021 The Authors. Published by Elsevier B.V. All rights reserved.

Références

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pubmed: 18534894
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pubmed: 32920300
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pubmed: 22716911

Auteurs

Nataša Milićević (N)

University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.

Predrag Kojić (P)

University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, Novi Sad, Serbia.

Marijana Sakač (M)

University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.

Aleksandra Mišan (A)

University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.

Jovana Kojić (J)

University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.

Camila Perussello (C)

Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland.

Vojislav Banjac (V)

University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.

Milica Pojić (M)

University of Novi Sad, Institute of Food Technology in Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia. Electronic address: milica.pojic@fins.uns.ac.rs.

Brijesh Tiwari (B)

Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, Ireland.

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Classifications MeSH