Publication
Microwave hydrodiffusion and gravity: a green extraction technology for phenylethyl isothiocyanate from watercress by-products
| dc.contributor.author | Sousa, Ana Sofia | |
| dc.contributor.author | Sousa, Sérgio | |
| dc.contributor.author | Silva, Inês V. | |
| dc.contributor.author | Reis, Celso A. | |
| dc.contributor.author | Coscueta, Ezequiel R. | |
| dc.contributor.author | Pintado, Maria Manuela | |
| dc.date.accessioned | 2025-05-15T17:10:42Z | |
| dc.date.available | 2025-05-15T17:10:42Z | |
| dc.date.issued | 2025-09-15 | |
| dc.description.abstract | Watercress is a cruciferous vegetable and the primary natural source of phenylethyl isothiocyanate (PEITC), a powerful health-promoting agent. Conventional extraction of PEITC relies on harmful solvents, which limits sustainability. This study introduces a novel, solvent-free method—microwave hydrodiffusion and gravity (MHG)—to extract PEITC from watercress by-products (WCBP). Results showed that freezing WCBP is fundamental for effective PEITC extraction via MHG. Using a three-level factorial experimental design, optimal MHG extraction conditions were determined (microwave power: 1.91 W g -1 ; extraction time: 29 min), yielding a PEITC content of 1818.26 μg g -1 WCBP (dry basis), along with extracts rich in polyphenols and possessing antioxidant properties. This work demonstrates that MHG is a sustainable method for extracting isothiocyanates, supporting a zero-waste approach since the clean residue from the extraction process can be reused to obtain new ingredients, thus enhancing resource efficiency and promoting a circular economy in the agro-food industry. | eng |
| dc.identifier.doi | 10.1016/j.foodchem.2025.144551 | |
| dc.identifier.eid | 105004259898 | |
| dc.identifier.issn | 1873-7072 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/53279 | |
| dc.identifier.wos | 001494465300001 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Phenylethyl isothiocyanate – PEITC | |
| dc.subject | Microwave hydrodiffusion and gravity – MHG | |
| dc.subject | Multifactorial optimisation | |
| dc.subject | Microgreens | |
| dc.subject | Freezing process | |
| dc.subject | Solvent-free technology | |
| dc.subject | Antioxidant activity | |
| dc.title | Microwave hydrodiffusion and gravity: a green extraction technology for phenylethyl isothiocyanate from watercress by-products | eng |
| dc.type | research article | |
| dspace.entity.type | Publication | |
| oaire.citation.title | Food Chemistry | |
| oaire.citation.volume | 486 | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |