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Obtaining Extracts and Hydrolysates from Cambuci Peel Through Subcritical Water: An In-line Detection Approach

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Abstract

The cambuci is a fruit that has been attracting interest due to its rich composition of phenolic compounds. However, the fruit’s peel is an understudied agro-industrial by-product. This study is aimed at assessing the effects of temperature and pH in an innovative system. This system integrates an in-line UV-VIS analysis detector into the process of extracting and hydrolyzing bioactive compounds from cambuci peel, enhancing process monitoring. The system operated with 2 g of cambuci peel in the reactor for 60 min, using a water flow rate of 2 mL min−1, 15 MPa, temperatures ranging from 40 to 160 °C, and pH levels from 4 to 7. The results indicated that increasing the temperature led to a more favorable response in total phenolic compounds (TPC) and the antioxidant capacity of the samples. At the same time, the selected pH range had a minimal impact. Furthermore, the obtained material revealed the presence of citric acid, glucose, arabinose, and fructose, with fructose showing the highest concentration. The in-line coupling system proved to be highly effective in real-time monitoring and determining the completion of the extraction or hydrolysis process, as it allowed for the observation of decreasing concentrations of the compounds of interest. Thus, this study contributes to the understanding and optimization of the extraction of bioactive compounds from cambuci peel, providing valuable insights for future applications in the food and natural products industry.

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Acknowledgements

This study received support from Brazilian Science and Research Foundation (CNPq) (productivity grant 302451/2021-8 and 302610/2021-9) and São Paulo Research Foundation (FAPESP) number 2018/14938-4 (Tânia Forster Carneiro), 2018/14582-5 (Mauricio Ariel Rostagno), 2020/03623-2 (Letícia Sanches Contieri), 2022/11690-7 (Leonardo de Freitas Marinho), 2023/02064-8 (Tiago Linhares Cruz Tabosa Barroso), and 2023/04479-0 (Juver Andrey Jimenez Moreno). The authors thank the Multiuser Central Facilities (UFABC) for the experimental support.

Funding

This study received support from Brazilian Science and Research Foundation (CNPq) (productivity grant 302451/2021-8 and 302610/2021-9) and São Paulo Research Foundation (FAPESP) number 2018/14938-4 (Tânia Forster Carneiro), 2018/14582-5 (Mauricio Ariel Rostagno), 2020/03623-2 (Letícia Sanches Contieri), 2022/11690-7 (Leonardo de Freitas Marinho), 2023/02064-8 (Tiago Linhares Cruz Tabosa Barroso), and 2023/04479-0 (Juver Andrey Jimenez Moreno).

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Authors and Affiliations

  1. School of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil

    Juver Andrey Jimenez Moreno, Leonardo de Freitas Marinho, Tiago Linhares Cruz Tabosa Barroso & Tânia Forster Carneiro

  2. School of Applied Sciences (FCA), University of Campinas (UNICAMP), 13484-350, Limeira, SP, Brazil

    Letícia Sanches Contieri & Mauricio Ariel Rostagno

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  1. Juver Andrey Jimenez Moreno
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  2. Leonardo de Freitas Marinho
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  3. Letícia Sanches Contieri
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  4. Tiago Linhares Cruz Tabosa Barroso
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  5. Mauricio Ariel Rostagno
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  6. Tânia Forster Carneiro
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Contributions

J.A.J.M: Conceptualization, Methodology, Investigation, Validation, Writing - Original draft, Writing - review &; editing. L.F.M: Investigation, Validation, Writing - review &; editing. L.S.C: Validation, Writing - review &; editing. T.L.C.T.B: Validation, Writing - review &; editing. M.A.R: Supervision, Resources, Writing - review &; editing. T.F.C: Conceptualization, Methodology, Supervision, Resources, Project administration, Funding acquisition, Writing - review &; editing.

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Correspondence to Mauricio Ariel Rostagno or Tânia Forster Carneiro.

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Jimenez Moreno, J.A., de Freitas Marinho, L., Sanches Contieri, L. et al. Obtaining Extracts and Hydrolysates from Cambuci Peel Through Subcritical Water: An In-line Detection Approach. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03410-3

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