functional foods and nutraceuticals

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ENZYME ASSISTED EXTRACTION
NEW TECHNOLOGIES REPORT - 06 Date5th November
, 2022
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INTRODUCTION

• The initial stage in separating the desired
  natural products from the base materials is
  extraction.
• general method of extraction involves
• solvent extraction
• distillation method
• pressing
• sublimation

GENERAL STAGES OF EXTRACTION

• The solvent penetrates into the solid matrix
• The solute dissolves in the solvents
• The solute is diffused out of the solid matrix
• The extracted solutes are collected

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ENZYME-ASSISTED EXTRACTION

• Enzyme-assisted extraction represents a potential
  bioprocess for the production/extraction of
  phenolic compounds with high stability and high
  antioxidant activity for pharmaceutical and food
  applications.
• Advanced extraction technologies are needed to
  meet the emerging requirements. The most recent
  method for removing bio ingredients from plant
  materials uses enzyme assisted extraction.
• Enzymes are categorised according to the
  compounds they act upon. Some of the most common
  types include

1. Pro-teases (Which Break Down Proteins),
2. Cellulases (Which Break Down Cellulose),
3. Lipases (Which Split Fats Into Glycerol And Fatty
   Acids),
4. Amylases (which break down starch into simple
   sugars).

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THE BASIC PRINCIPLE OF ENZYME ASSISTED EXTRACTION
Extraction of Z-lingustilide
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ENZYMATIC EXTRACTION OF POLYPHENOLS FROM GREEN
YERBA MATE

• Ana Carolina Winkler Heemann etal.,2019
• Aim of this work was to evaluate the
  enzyme-assisted extraction of polyphenols from
  green yerba mate employing response surface
  methodology (RSM), in order to determine the best
  extraction conditions.
• The use of carbohydrases increased the extraction
  of polyphenols from about 38.67 to 52.08. 
• The enzyme-assisted extraction of polyphenols
  from green yerba mate was considered a good
  alternative to conventional solvent extraction,
  since enzymes are renewable matter that further
  contribute to sustainable practices.

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ENZYMATIC EXTRACTION OF POLYSACCHARIDE

1. Polysaccharides are the most widely studied group
   of metabolitesapart from polyphenols.
2. Blanco-Pascual et al. extracted carrageenan from
   Mastocarpus stellatus using Alcalase (a type of
   protease). The extracted polysaccharides showed
   excellent gelling properties. The extraction
   process led to a simultaneous extraction of
   valuable phytochemicals such as polyphenols,
   thereby adding value to the extract

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ENZYMATIC EXTRACTION OF OILS
Conventional techniques such as hydraulic
pressing, expeller pressing and solvent
extraction are used in oil extraction from seeds
Boulila et al. extracted essential oils and
phenolics from bay leaves (Laurus nobilis L.).
The enzyme mixture of cellulase, hemicellulase,
xylanase proved to be useful to improve the
extraction efficiency of biomolecules from plant
matrix by degrading plant cell wall. When the
substrate was pretreated with cellulase,
hemicellulase, xylanase separately and their
ternary mixture, extraction yield of
essential oils increased by 243, 227, 240.54 and
248, respectively. Further analysis revealed
that enzyme pretreated substrates showed
enhancement in antioxidant activity due to
essential oils.
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ENZYMATIC EXTRACTION OF COLOURS
Commercially available enzymes such as
cellulase, amylase and pectinase have been
explored in the past, to solubilise the cell
wall, leading to the extraction of pigments and
flavours Enzyme-Assisted Extraction of
Carotenoid-Rich Extract from Red Capsicum
(Capsicum annuum) Observation Three
carbohydrases enzymes viz. viscozyme L, pectinase
and cellulase were tested for their liquefaction
effects and ability to recover higher carotenoids
in aqueous extract.  Incremental increase in
dosage of enzymes significantly (p lt 0.05)
improved the extract yield, total carotenoids,
phenolics, ascorbic acid content and antioxidant
activity. Viscozyme and pectinase caused
significantly higher recovery of carotenoids and
other bioactives than cellulase.
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ADVANTAGES

• These green extraction methods not only reduce
  the requirement of hazardous solvents but also
  require short extraction time.
• faster extraction rate
• simpler recovery with reduced solvent
• Additionally, as this extraction is carried out
  under controlled temperature condition, it is
  very useful for extraction of thermo-sensitive
  molecules such as flavours, pigments, oil, etc

• Critical Operational Conditions
• Temperature of reaction,
• Time of extraction,
• pH of system,
• Enzyme concentration, and
• Particle size of substrate

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REFERENCES

• Nadar, S. S., Rao, P., Rathod, V. K. (2018).
  Enzyme assisted extraction of biomolecules as an
  approach to novel extraction technology A
  review. Food Research International, 108,
  309330. doi10.1016/j.foodres.2018.03.006
• https//www.researchgate.net/publication/258212363
  _Enzyme_-Assisted_extraction_of_Bioingredients
• https//cmjournal.biomedcentral.com/articles/10.11
  86/s13020-018-0177-x

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