nutraceutical formulation

2. ENZYME ASSISTED EXTRACTION NEW TECHNOLOGIES REPORT - #06 Date:5th November , 2022 www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires © 2023 |

3. 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 www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires © 2023 |

4. 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). www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires © 2023 |

5. THE BASIC PRINCIPLE OF ENZYME ASSISTED EXTRACTION Extraction of Z-lingustilide www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires © 2023 |

6. ENZYMATIC EXTRACTION OF POLYPHENOLS FROM GREEN YERBA MATE Ana Carolina Winkler Heemann etal.,2019 1. 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. 2. The use of carbohydrases increased the extraction of polyphenols from about 38.67% to 52.08%. 3. 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. www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires © 2023 |

7. 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 www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires © 2023 |

8. 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. www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires © 2023 |

9. 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 < 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. www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires © 2023 |

10. 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 1. Temperature of reaction, 2. Time of extraction, 3. pH of system, 4. Enzyme concentration, and 5. Particle size of substrate www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires © 2023 |

11. 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, 309– 330. doi:10.1016/j.foodres.2018.03.006 • https://www.researchgate.net/publication/258212363_Enzyme_- Assisted_extraction_of_Bioingredients • https://cmjournal.biomedcentral.com/articles/10.1186/s13020-018-0177-x www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires © 2023 |

12. THANK YOU M1. 20% www.foodresearchlab.com |Info@foodresearchlab.com A Unit of Guires © 2023 |