High-Pressure Green Technologies for the Recovery and Functionalization of Bioactive Compounds from Petiveria alliacea
Source abstract
Abstract
The growing demand for sustainable technologies in the extraction and functionalization of bioactive compounds has driven the development of innovative, eco-efficient methodologies. This study assesses the feasibility of high-pressure green technologies—Enhanced Solvent Extraction (ESE) and Pressurized Liquid Extraction (PLE)—for extracting bioactive compounds from the leaves of Petiveria alliacea, a medicinal plant with significant pharmacological potential. The extracts obtained under optimal PLE conditions (100 bar, 75 °C, ethanol/water: 50:50 v/v) exhibited the highest total phenolic content (76.27 mg GAE/g) and notable antioxidant capacity. The same extract was tested for its antimicrobial activity against Escherichia coli, showing a minimum inhibitory concentration (MIC) of 9.48 µg/mL. Furthermore, the extract was successfully impregnated into polylactic acid (PLA) filaments via supercritical CO2 processing, achieving a maximum antioxidant inhibition of 6.81% under mild conditions (100 bar, 35 °C). The combination of pressurized extraction and supercritical impregnation provides a scalable and environmentally friendly pathway for producing functional biomaterials. These findings highlight the potential of integrating green extraction and material functionalization within the context of the circular bioeconomy and industrial biotechnology.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Essential Oils and Antimicrobial Activity · Phytochemicals and Antioxidant Activities · Biochemical and biochemical processes
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Chemical Processes, Food and Biotechnology Department, Faculty of Engineering and Applied Sciences, Technical University of Manabí, Urbina Avenue and Che Guevara, Portoviejo 130105, Manabí, Ecuador
Chemical Engineering and Food Technology Department, Faculty of Science, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, 11510 Puerto Real, Spain
Agroindustrial Processes Department, Faculty of Agro-Sciences, Technical University of Manabí, Urbina Avenue and Che Guevara, Portoviejo 130105, Manabí, Ecuador
Funding
The Spanish Ministry of Science and Technology · European Regional Development Fund
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