| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1269448 | Ultrasonics Sonochemistry | 2016 | 10 Pages |
•Valorization of food by-product by extracting antioxidant polyphenols.•Acceleration of antioxidants extraction by ultrasound assistance.•Evaluation of the effect of main process parameters on the extraction.•New multi-criteria mathematical model proposed to optimize polyphenols extraction.•Extraction yield, antioxidant activity and energy consumption considered in the model.
Ultrasound-assisted extraction (UAE) of antioxidant polyphenols from chicory grounds was studied in order to propose a suitable valorization of this food industry by-product. The main parameters influencing the extraction process were identified. A new mathematical model for multi-criteria optimization of UAE was proposed. This kinetic model permitted the following and the prediction of the yield of extracted polyphenols, the antioxidant activity of the obtained extracts and the energy consumption during the extraction process in wide ranges of temperature (20–60 °C), ethanol content in the solvent (0–60% (vol.) in ethanol–water mixtures) and ultrasound power (0–100 W). After experimental validation of the model, several simulations at different technological restrictions were performed to illustrate the potentiality of the model to find the optimal conditions for obtaining a given yield within minimal process duration or with minimal energy consumption. The advantage of ultrasound assistance was clearly demonstrated both for the reduction of extraction duration and for the reduction of energy consumption.
