Micronization Combined Ultrasound-Assisted Extraction Enhances the Sustainability of Polyphenols from Pineapple and Lemon Peels Utilizing Acidified Ethanol
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Key Points
Enhanced extraction yielded 65.7 µg/mg of hesperidin from lemon peel, significantly increasing antioxidant levels.
Optimal extraction required 30 minutes using 75% acidified ethanol at pH 4 for lemon peel and pH 5 for pineapple peel.
Micronization and ultrasound-assisted extraction improved solute release based on particle size and extraction conditions.
Analyses like principal component enabled a refined understanding of factors influencing antioxidant extraction efficiency.
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Implication
Micronization and UAE improved antioxidant activity and polyphenol yields in pineapple and lemon peels, suggesting sustainable bioprocessing strategies.