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Optimization of ultrasound-microwave synergistic extraction of prebiotic oligosaccharides from sweet potatoes (Ipomoea batatas L.)
Guo, Zebin Zhao, Beibei Li, Huang Miao, Song Zheng, Baodong
Guo, Zebin
Zhao, Beibei
Li, Huang
Miao, Song
Zheng, Baodong
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2019-03-19
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Guo, Z., Zhao, B., Li, H., Miao, S. and Zheng, B. Optimization of ultrasound-microwave synergistic extraction of prebiotic oligosaccharides from sweet potatoes (Ipomoea batatas L.). Innovative Food Science & Emerging Technologies, 2019, 54, 51-63. doi: https://doi.org/10.1016/j.ifset.2019.03.009
Abstract
In this study, efficient ultrasound–microwave-assisted extraction (UMAE) of prebiotic oligosaccharides from sweet potatoes (Ipomoea batatas L.) was investigated. Response surface methodology was used to optimize the extraction conditions: extraction time, ultrasonic power, and microwave power. The prebiotic effect of extracted oligosaccharides on Bifidobacterium adolescentis was also investigated. The results show that the processing conditions of UMAE for optimum the yields of prebiotic oligosaccharides from sweet potatoes (PPOS4 and PPOS5) and corresponding absorbance (OD) are 100 s extraction time, 300 W ultrasonic power, and 200 W microwave power. Under these conditions, the experimental yields of PPOS4 and PPOS5 and the corresponding OD were 1.472%, 5.476%, and 2.966, respectively, which match the predicted values well. Compared with the conventional hot-water extraction (HWE), microwave-assisted extraction (MAE), and ultrasound assisted extraction (UAE) methods, the UMAE procedure exhibited significantly high extraction efficiency (p < 0.05). Comparison of SEM images of tissues of the sweet potatoes after extractions indicate microfractures and disruption of cell walls in the potato tissues. These results confirm that UMAE has great potential and efficiency in the extraction of bioactive substances in the food and medicinal industries.