Elsevier

Food Research International

Volume 116, February 2019, Pages 827-839
Food Research International

Review
Influence of conventional and recent extraction technologies on physicochemical properties of bioactive macromolecules from natural sources: A review

https://doi.org/10.1016/j.foodres.2018.09.018Get rights and content

Highlights

  • Yield, structural, and functional properties are influenced by techniques used.

  • Extraction processes influence the bioactivity of macromolecules.

  • Recent extraction technologies have positively enhanced extraction efficiency.

  • Novel extraction technologies come with merits and demerits of application.

Abstract

The incorporation of bioactive macromolecules from natural sources into marketable functional foods and nutraceuticals is of major significance to the agri-food sector. Interest in this area of research stems from the application of purified bioactive macromolecules in enhancing food quality and as an alternative to some pharmaceutical drugs for delivery of potential health benefits, with less associated adverse effects. To obtain bioactive macromolecules of high quality, appropriate use of extraction techniques and its influence on sensory and physicochemical properties is paramount. With the advent of technology-aided processes, there has been remarkable improvement in the extraction efficiency of these bioactive agents. An overview of the influence of these new techniques on extraction efficiency and physicochemical properties of proteins, lipids and fibers, which this detailed review provides, will prove to be a valuable resource to food industries aiming to maximize production of bioactive macromolecules from natural sources as well as the scientific community.

Introduction

It is no news that food provides health-promoting benefits by virtue of its socio-cultural, nutritive, vocational and aesthetic values, and also quenches the rumbling cry of a hungry stomach. Early notions of possible health promoting effects of food was heralded over 2500 years ago by the father of medicine, Hippocrates, in his famous quote “let food be thy medicine” (Hasler, 2002). However, active research in food-based bioactive compounds did not begin until around the 20th century (Hasler, 2002). With increased scientific exploration of the agri-food sector, it has been discovered that food sources (plants, animals, and microorganisms) contain bioactive components with health promoting and disease preventing potentials.

Current trends reveal that, experts in the health sector are actively exploring the option of using natural bioactive compounds, as alternatives to synthetic drugs, due to their health ameliorating prospects and minimal side-effect. Bioactive macromolecules obtained from natural sources, such as peptides, dietary fibers/prebiotics, and lipids, are added to foods such as beverages, yoghurts and cereals to enhance their bio-functionality, or in food supplements as nutraceuticals for dose regulated delivery of bioactive effects. Multiple biological activities, at in vitro, in vivo, and clinical trial stages, have been reported for a good number of these bioactive macromolecules including antioxidative, antidiabetic, antihypertensive, immunomodulatory, anti-inflammatory and anticancer properties (Aryee & Boye, 2015a; Cudennec et al., 2015; McClements et al., 2009; Udenigwe & Aluko, 2012; Vieira Da Silva, Barreira, & Oliveira, 2016). Whilst some of these bioactives have already been commercialized, translation from laboratory-scale research into marketable products remains a major challenge (Udenigwe, 2014). To aid the translation of these bioactive macromolecules into functional foods or nutraceuticals, some major steps are required. They include extraction of bioactive compounds from the parent source, purification of the active ingredient/separation from contaminants, characterization of both physical and chemical properties, toxicity studies, assessment of bioactivities at in vitro, in vivo and human studies (digestion simulation, bioaccessibility, bioavailability), and development of efficient delivery systems (Aryee & Boye, 2015b; Azmir et al., 2013).

An understanding of the influence of extraction processes (old and new) on the physicochemical properties of these active ingredients will guarantees a suitable qualitative and quantitative end product (Azmir et al., 2013). Effective extraction of bioactive macromolecules is also dependent on several factors including temperature, pressure, extraction time, particle size, pH, and choice of solvent, hence, these conditions should be considered when selecting a method for extracting bioactive agents, so as to obtain high extract yields while maintaining the structural integrity of the desired compound. All extraction techniques share the common goal of (1) improving the selectivity of analytical techniques; (2) extracting target compound(s); (3) converting functional ingredients into more suitable forms; and (4) providing reproducible methods independent of variations in sample matrix (Azmir et al., 2013). Interesting reviews outlining the mechanisms and benefits of newer extraction technologies are available (Azmir et al., 2013; Bleakley & Hayes, 2017; Torres, Santos, & Meireles, 2015), however, an in-depth study of the influence of these techniques on the extraction efficiency and physicochemical properties of bioactive macromolecules is lacking.

This review takes a critical look at the role of some of these extraction processes; in enhancing the yield and quality of extracts, their comparative efficiencies, underlying mechanisms of operation, and the pros and cons of new extraction methods, and analytical methods.

Section snippets

Overview of protein and peptide extraction techniques

Proteins and peptides are important bio-functional ingredients in the nutraceutical and functional food market. In general, peptide-based drugs are currently valued at $75 billion/year with sales increasing at a rapid pace, and an annual revenue of $20 billion corresponding to 2% of global drug sales (Kadam, Tiwari, Alvarez, & Donnell, 2015). Proteins are natural polymers of amino acids joined together by peptide bonds. The physicochemical properties of proteins; hydrophobicity, isoelectric

Overview of extraction techniques for bioactive lipids

Lipids are a diverse group of chemical compounds that are soluble in organic solvents but sparingly soluble in polar solvents. They include fatty acids, phospholipids, acylglycerols, phytosterols, fat soluble vitamins, and carotenoids (McClements et al., 2009). In biological systems, lipids function as structural components of cell membranes, important signalling molecules, and storage energy (Bernal, Mendiola, Ibanez, & Cifuentes, 2011). Various lipid groups play beneficial roles in disease

Overview of extraction techniques for dietary fibers and prebiotics

Dietary fibers and prebiotics are similar in composition and biological activities but differ slightly. All prebiotics are dietary fibers but not all dietary fibers are prebiotic (Slavin, 2013). The Institute of Medicine defined dietary fibers as “non-digestible carbohydrates and lignin that are intrinsic and intact in plants” whereas functional fibers are “isolated, non-digestible carbohydrates that have physiological benefits” (Trumbo, Schlicker, Yates, & Poos, 2002). Some examples of fiber

Future direction

Extraction is key to obtaining bio-functional ingredients of adequate amount and quality. From this review, it is obvious that the inclusion of technology-aided processes has significantly enhanced extraction efficiency and physicochemical properties, although not without some challenges. This is good news for both the scientific community and industries. Hence, food industries should take steps to maximizing the multiple benefits from the application of these active agents in our food, by

Acknowledgments

C.L. Okolie's MSc. research program was supported by MITACS and Acadian Seaplants Limited, Canada.

References (159)

  • J. Azmir et al.

    Techniques for extraction of bioactive compounds from plant materials : A review

    Journal of Food Engineering

    (2013)
  • C. Baldasso et al.

    Concentration and purification of whey proteins by ultrafiltration

    Desalination

    (2011)
  • R. Balti et al.

    Nine novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis) muscle protein hydrolysates and antihypertensive effect of the potent active peptide in spontaneously hypertensive rats

    Food Chemistry

    (2015)
  • M. Balzano et al.

    Bioactive fatty acids in mantis shrimp, crab and caramote prawn: Their content and distribution among the main lipid classes

    Journal of Food Composition and Analysis

    (2017)
  • M.S. Benhabiles et al.

    Protein recovery by ultrafiltration during isolation of chitin from shrimp shells Parapenaeus longirostris

    Food Hydrocolloids

    (2013)
  • J. Bernal et al.

    Advanced analysis of nutraceuticals

    Journal of Pharmaceutical and Biomedical Analysis

    (2011)
  • J.M. Billakanti et al.

    Enzyme-assisted extraction of fucoxanthin and lipids containing polyunsaturated fatty acids from Undaria pinnatifida using dimethyl ether and ethanol

    Process Biochemistry

    (2013)
  • F. Bouaziz et al.

    Water-soluble polysaccharides and hemicelluloses from almond gum: Functional and prebiotic properties

    International Journal of Biological Macromolecules

    (2016)
  • A.M. Brownawell et al.

    Prebiotics and the health benefits of fiber: Current regulatory status, future research, and goals

    The Journal of Nutrition

    (2012)
  • X. Chen et al.

    Potential of high pressure homogenization to solubilize chicken breast myo fi brillar proteins in water

    Innovative Food Science and Emerging Technologies

    (2016)
  • C. Cheng et al.

    Comparative study of lipid extraction from microalgae by organic solvent and supercritical CO2

    Bioresource Technology

    (2011)
  • L. Cheng et al.

    Characterisation of physicochemical and functional properties of soluble dietary fibrefrom potato pulp obtained by enzyme-assisted extraction

    International Journal of Biological Macromolecules

    (2017)
  • B. Cudennec et al.

    In vitro evidence for gut hormone stimulation release and dipeptidyl-peptidase IV inhibitory activity of protein hydrolysate obtained from cuttlefish (Sepia officinalis) viscera

    Food Research International

    (2015)
  • Q. Deng et al.

    Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds

    Food Chemistry

    (2011)
  • X. Dong et al.

    Effects of combined high-pressure homogenization and enzymatic treatment on extraction yield, hydrolysis and function properties of peanut proteins

    Innovative Food Science and Emerging Technologies

    (2011)
  • M. Elleuch et al.

    Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

    Food Chemistry

    (2011)
  • M. Elleuch et al.

    Date flesh: Chemical composition and characteristics of the dietary fibre

    Food Chemistry

    (2008)
  • S.A. Elsohaimy et al.

    Physicochemical and functional properties of quinoa protein isolate

    Annals of Agricultural Sciences

    (2015)
  • F. Figuerola et al.

    Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment

    Food Chemistry

    (2005)
  • J.L. Garcia-Moscoso et al.

    Flash hydrolysis of microalgae (Scenedesmus sp.) for protein extraction and production of biofuels intermediates

    The Journal of Supercritical Fluids

    (2013)
  • N. Grigelmo-miguel et al.

    Characterisation of peach dietary fibre concentrate as a food ingredient

    Food Chemistry

    (1999)
  • P.A. Harnedy et al.

    Extraction of protein from the macroalga Palmaria palmata

    LWT - Food Science and Technology

    (2013)
  • C.M. Hasler

    Issues and Opinions Functional Foods : Benefits

    Concerns and Challenges — A Position Paper from the American Council on Science and Health

    (2002)
  • B. He et al.

    Supercritical CO2 extraction of docosahexaenoic acid from Schizochytrium limacinum using vegetable oils as entrainer

    Algal Research

    (2017)
  • Y. Hu et al.

    Identification of snake venom allergens by two-dimensional electrophoresis followed by immunoblotting

    Toxicon

    (2017)
  • D. Jin et al.

    Preparation of antioxidative corn protein hydrolysates, purification and evaluation of three novel corn antioxidant peptides

    Food Chemistry

    (2016)
  • R. Jovanovic-Malinovska et al.

    Application of ultrasound for enhanced extraction of prebiotic oligosaccharides from selected fruits and vegetables

    Ultrasonics Sonochemistry

    (2015)
  • S.U. Kadam et al.

    Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides

    Trends in Food Science & Technology

    (2015)
  • D.M. Kasote et al.

    Effect of mechanical press oil extraction processing on quality of linseed oil

    Industrial Crops and Products

    (2013)
  • Z. Khiari et al.

    Poultry protein isolate prepared using an acid solubilization/precipitation extraction influences the microstructure, the functionality and the consumer acceptability of a processed meat product

    Food Structure

    (2014)
  • Y.H. Kim et al.

    Ultrasound-assisted extraction of lipids from Chlorella vulgaris using [Bmim][MeSO4]

    Biomass and Bioenergy

    (2013)
  • H. Korhonen et al.

    Bioactive peptides : Production and functionality

    International Dairy Journal

    (2006)
  • J.Y. Lee et al.

    Comparison of several methods for effective lipid extraction from microalgae

    Bioresource Technology

    (2010)
  • Y. Li et al.

    Immunoprecipitation and mass spectrometry defines an extensive RBM45 protein-protein interaction network

    Brain Research

    (2016)
  • J. Lindner et al.

    Parameters influencing magnetically enhanced centrifugation for protein separation

    Chemical Engineering Science

    (2013)
  • W. Lingyun et al.

    Studies on the extracting technical conditions of inulin from Jerusalem artichoke tubers

    Journal of Food Engineering

    (2007)
  • M. Liu et al.

    Bioactive peptides derived from traditional Chinese medicine and traditional Chinese food : A review

    FRIN

    (2016)
  • Z. Lou et al.

    Preparation of inulin and phenols-rich dietary fibre powder from burdock root

    Carbohydrate Polymers

    (2009)
  • M.M. Ma et al.

    Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

    Food Chemistry

    (2016)
  • S.A. Malomo et al.

    Conversion of a low protein hemp seed meal into a functional protein concentrate through enzymatic digestion of fibre coupled with membrane ultrafiltration

    Innovative Food Science and Emerging Technologies

    (2015)
  • Cited by (45)

    • Green Extraction and Modification of Dietary Fiber From Traditional and Novel Sources

      2023, Sustainable Food Science - A Comprehensive Approach: Volumes 1-4
    View all citing articles on Scopus
    View full text