| Title |
Multi-objective optimization of sustainable red prickly pear (Opuntia streptacantha) peel drying and biocompounds extraction using a hybrid stochastic algorithm |
| ID_Doc |
13558 |
| Authors |
Gómez-Salazar, JA; Patlán-González, J; Sosa-Morales, ME; Segovia-Hernandez, JG; Sánchez-Ramírez, E; Ramírez-Márquez, C |
| Title |
Multi-objective optimization of sustainable red prickly pear (Opuntia streptacantha) peel drying and biocompounds extraction using a hybrid stochastic algorithm |
| Year |
2022 |
| Published |
|
| DOI |
10.1016/j.fbp.2022.01.003 |
| Abstract |
Prickly pear (Opuntia streptacantha) peel is a potential source of biocompounds, such as flavonoids, anthocyanins, betacyanins, and betalains. To obtain its biocompounds, two consecutive processes are commonly used: drying and extraction. Nevertheless, these conventional processes often lack the principles of sustainability and circular economy. This work demonstrates the design and multi-objective optimization to achieve sustainable processes. The foregoing is based on a hybrid stochastic algorithm of a drying process and the subsequent extraction of the biocomponents present in the red prickly pear peel, considering multi-objective minimization of the cost of the process and the reduction of CO2 emission. The model was generated from experimental data obtained at different drying conditions (65, 75, 80, and 85 degrees C during 6-9 h), and subsequently, subjected to one of two extraction methods, conventional or Microwave-Assisted Extraction (MAE). Conventional extraction was considered using two solvents, water and 70% EtOH (50 min of extraction time), while MAE was applied for 5 or 10 min (using water as the only solvent). Both the cost of the process and CO2 emission increased with the amount of compound extracted. Multi-objective optimization led to obtaining the best condition for biocompounds extraction from red prickly pear peel in a sustainable way. The results indicate that the choice of the most suitable operating parameter for the drying process is a temperature of 72 degrees C. In addition, the extraction process by the MAE method is the best option. (C) 2022 Institution of Chemical Engineers. Published by Elsevier Ltd. All rights reserved. |
| Author Keywords |
Red prickly pear Peel; Drying and extraction; Optimization; Sustainable processes |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000820171900012 |
| WoS Category |
Biotechnology & Applied Microbiology; Engineering, Chemical; Food Science & Technology |
| Research Area |
Biotechnology & Applied Microbiology; Engineering; Food Science & Technology |
| PDF |
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