This work investigated the influence of process variables of extraction temperature (35–55 °C), solid to liquid ratio (1:20–1:50 g/mL) and time (100–200 min) on the total phenolic content (TPC) and yield (EY) of Carica papaya leaves (CPL) extracts using Box-Behnken experimental design available in Design Expert software. Bi-objective process optimization was also carried out using the desirability function algorithm. The optimum process variables were later used to design an integrated process for the production of CPL extracts with the assistance of SuperPro Designer software. Scale-up studies and economic analysis for CPL extracts production were investigated in the range of 0.638–20.431 × 10³ kg CPL extracts/y to determine the most economically feasible production capacity based on the minimum unit production cost (UPC) of CPL extracts. The risk and sensitivity analyses of the most economically feasible production scale were carried out using the Monte Carlo simulation in Oracle Crystal Ball software. Process variables had notable influences on the TPC and EY of CPL extracts. The extraction temperature of 35 °C, solid to liquid ratio of 40.25 g/mL and time of 100 min gave the optimum TPC of 74.65 mg GAE/g d.b and EY of 18.76 % (w/w). HPLC results indicated that CPL extracts were rich in gallic, betulinic, chlorogenic, ellagic, ferulic and caffeic acids. The designed integrated process showed similar behavior with the laboratory scale of 0.18758 g CPL extracts/batch. The preliminary techno-economic analysis indicated that plant capacity has a strong dependence on the material & energy demands and process economics. Plant capacity of 19.857 × 10³ kg CPL extracts/y possessed the least UPC and was selected as the most economically feasible scale. The certainty of obtaining base case UPC value of 525.21 US$/kg CPL extracts was 75.20%. Sensitivity analysis showed that extracts recovery, CPL/water, centrifuge purchase cost, extraction time, extractor purchase cost and extraction temperature contributed -5.3 %, +42.8%, +4.0%, +47.1%, +0.1%, and +0.5%, respectively to the variance in UPC of CPL extracts.

This work designed, modeled and performed economic analysis of the base case extraction and recovery of catechin mix (CM) from Camellia sinensis leaves (CSL) using deep eutectic solvent (DES) and microwave assisted extraction (MAE) with the assistance of SuperPro Designer software. Techno-economic analysis of three commercial scales of manufacture was also investigated and compared using profitability parameters. Sensitivity and uncertainty analyses were further carried out on the most viable commercial scale to determine input variable (s) of highest significance on the profitability of the process. The 3.30 kg CM/batch is the most economically desirable scale with return on investment of 324.65%, payback period of 0.31 year, internal rate of return of 163.83% and net present value of 1,059,595,224. Out of the input variables selected for the sensitivity and uncertainty analyses, CSL and DES costs have the least effect on the selected profitability parameters of the process.

The influence of vinegar concentrations on the rheological properties of 40% (w/w) sunflower oil-in-water emulsions stabilized with 7% (w/w) gelatinized bambara groundnut flour (BGNF) was investigated. The rheological properties of interest were steady shear, time dependent and viscoelastic characteristics. Rheological characterizations of the emulsions were carried out using a shear rate controlled rheometer. Both emulsions with and without vinegar were pseudoplastic, thixotropic and viscoelastic fluids. Vinegar however, significantly (p < 0.05) affected rheological properties of BGNF-stabilized emulsion. Presence of vinegar in the emulsion decreased extent of thixotropy, pseudoplasticity and viscoelasticity of BGNF-stabilized emulsions. The results indicated that the rheological properties of BGNF-stabilized emulsion can be controlled and manipulated using vinegar however, the presence of vinegar in BGNF-stabilized emulsion may be deleterious to the emulsion. The result provided the information to understand the influence of vinegar on the rheological properties of BGNF-stabilized emulsions for product and process development.