Work

Green extraction of total flavonoids (TF) from Citrus pericarp using novel air nanobubbles (NBs) stabilized with biosurfactants assisted by ultrasonic disruption (UD)

Year: 2025

Type: article

Abstract: In this study, air nanobubbles (NBs) generated with a new device were stabilised by a complex of arabic gum (AG) and stevioside (STE). Some basic metrics of NBs produced by biosurfactants at different concentrations were characterized to determine the stability of NBs. The mixture solution rich in NBs was assisted by ultrasonic disruption (UD) to extract total phenols (TP) and total flavonoids (TF) from 7 citrus pericarp. We evaluated four key factors affecting the TF extraction of ‘Citrus reticulata 'Chachiensis'’ (‘Chazhigan’) pericarp. The optimal extraction conditions were further predicted by Box-Behnken response surface experiments. Under the conditions of 135 w capacity, 4.1 C mixture solution concentration, 30.5°C water bath temperature, and 31min ultrasonic time, the TF content of ‘Chazhigan’ pericarp (20.82±0.85 mg/g DW) was significantly better than that extracted by 80% ethanol (12.22±0.90 mg/g DW). Finally, fourier transform infrared (FT-IR) spectroscopy, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) were utilised to provide a preliminary exploration of the potential mechanisms involved in the extraction process. The flavonoid extracts were qualitatively analysed, and the differences in the chemical antioxidant activity were investigated. In conclusion, we established a novel approach that is eco-friendly, which could effectively extract flavonoids from citrus peels.

Source: Future Foods

DOI: 10.1016/j.fufo.2025.100814