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<p>This study explored eco-friendly technology to optimize the production of hydroalcoholic peppermint natural extracts (NEP) and extend the shelf life of strawberries with natural, nontoxic substances while preserving their characteristics. Validated Response Surface Models for solid-liquid extraction demonstrated that optimal yields of total phenolic compounds (TPC<sub>op</sub>) at 38% ethanol and 65&#xa0;°C and total flavonoids (TFC<sub>op</sub>) at 92% ethanol and 48&#xa0;°C were influenced by ethanol concentration and temperature. Rosmarinic acid was the dominant compound in the lyophilized peppermint extract (L-)NEP with concentrations of 1.3&#xa0;g/100&#xa0;g central point, 1.2&#xa0;g/100&#xa0;g (L-)TPC<sub>op</sub>, and 5.4&#xa0;g/100&#xa0;g (L-)TFC<sub>op</sub>. Extraction conditions significantly impacted the metabolic profile, critical for food preservation and quality enhancement. Cell viability assays showed that (L-) NEP in aqueous solutions (A-)NEP have good biocompatibility, with IG<sub>50</sub> values (concentrations able to decrease 50% of cell viability) at concentrations higher than 0.75&#xa0;mg/mL. Strawberries treated with 0.5&#xa0;mg/mL of (A-)NEP rich in phenols and stored at 2&#xa0;°C had their shelf life extended by 77%. In contrast, treatment with 0.75&#xa0;mg/mL rich in flavonoids extended it by 92% without affecting ripeness, epidermal firmness, total acidity, or soluble solids. This approach aligns with sustainable practices for green food technology, promoting health-conscious consumption and supporting socioeconomic development.</p> Graphical Abstract <p></p>

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Optimization of Hydroalcoholic Peppermint Extracts for Extending Strawberry Shelf Life Using Eco-Friendly Technology: Impact on Phenolic Compounds, Metabolic Profiles, and Safety

  • 期刊论文

  • 发表日期：

    2025年5月26日

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  • Geanesson Alberto de Oliveira Santos,
  • Isadora da Silva Zanzarini,
  • Glaucio Valdameri,
  • Vivian Rotuno Moure Valdameri,
  • Thiago Alessandre da Silva,
  • Arion Zandoná Filho,
  • Regina Maria Matos Jorge,
  • Alvaro Luiz Mathias,
  • Fabiane Oliveira Farias

摘要

This study explored eco-friendly technology to optimize the production of hydroalcoholic peppermint natural extracts (NEP) and extend the shelf life of strawberries with natural, nontoxic substances while preserving their characteristics. Validated Response Surface Models for solid-liquid extraction demonstrated that optimal yields of total phenolic compounds (TPCop) at 38% ethanol and 65 °C and total flavonoids (TFCop) at 92% ethanol and 48 °C were influenced by ethanol concentration and temperature. Rosmarinic acid was the dominant compound in the lyophilized peppermint extract (L-)NEP with concentrations of 1.3 g/100 g central point, 1.2 g/100 g (L-)TPCop, and 5.4 g/100 g (L-)TFCop. Extraction conditions significantly impacted the metabolic profile, critical for food preservation and quality enhancement. Cell viability assays showed that (L-) NEP in aqueous solutions (A-)NEP have good biocompatibility, with IG50 values (concentrations able to decrease 50% of cell viability) at concentrations higher than 0.75 mg/mL. Strawberries treated with 0.5 mg/mL of (A-)NEP rich in phenols and stored at 2 °C had their shelf life extended by 77%. In contrast, treatment with 0.75 mg/mL rich in flavonoids extended it by 92% without affecting ripeness, epidermal firmness, total acidity, or soluble solids. This approach aligns with sustainable practices for green food technology, promoting health-conscious consumption and supporting socioeconomic development.

Graphical Abstract