Bioactivities of Pilot-Scale Extracted Cranberry Juice and Pomace

Abstract

Fresh cranberries were processed by two pilot-scale methods to recover juice and extracts from cranberry pomace. Press cake was extracted with three successive ethanol soaks followed by decanting in trial 1 versus one ethanol soak and solvent removal by decanting and compressing with the bladder press in trial 2. Yields and recoveries of juice, dry juice solids, press cake, press cake extractives (PCEs), polyphenolics and antioxidant capacity were determined relative to the input material of fresh cranberries or press cake. PCEs from both processes exhibited strong dose-dependant vasorelaxant effects on rat aorta rings with EC50 of 2.3-3.9 mg/mL and Emax of 96-98%. PCEs contained three to four times the phenolic acids, tartaric esters and antioxidant activities plus five to 10 times the flavonols and anthocyanins of their respective juice powders. The polyphenolic levels were 121-142, 7-10, 9-11 and 10-19 mg equivalents of catechin, caffeic acid, quercetin and cyanidin-3-glucoside/g of extract, respectively. Antioxidant activities of the PCEs and juices were 201-296 and 64-75 mg trolox equivalents/g powder. Juice yields of 47-58% accounted for only 18-50% of the bioactives recovered from whole fruit. Sequential extraction of the press cake with 95% ethanol and removal of the extract with the bladder press favored high recoveries of polyphenolics with increased antioxidant and vasorelaxant benefits. PRACTICAL APPLICATIONSCranberries are a rich source of polyphenolics, which correlate positively with bioactivities related to multiple health benefits. These compounds are found not only in the juice, but also to a large extent in the pomace. Green technology was utilized at pilot scale to successfully adapt laboratory methods to extract cranberry pomace and produce water-soluble powders with significantly higher bioactivities than the juices. Yields and recoveries of juice, juice solids, press cake, press cake extractives, polyphenolics and antioxidant capacity were determined relative to the input material of fresh cranberries or press cake. The results could be useful for the industry in determining process feasibility and the economic value of producing products for commercial use. Recovery of these components from cranberry press residues for food, feed and cosmetic uses may be an important step in increasing the overall profitability of the cranberry industry.Canada is a major producer of cranberries, second only to the United States (FAO 2010), producing over 86,000 metric tons worth 94 million dollars (m$) in British Columbia (47.5 m$) and Quebec (39.3 m$) with smaller amounts contributed by New Brunswick and Nova Scotia (Statistics Canada, Agriculture Division, Crops Section 2010). Current research indicates the juice and phenol-rich extracts from cranberries have preventative effects related to urinary tract infections,

In vitro and in vivo antibacterial activities of cranberry press cake extracts alone or in combination with β-lactams against Staphylococcus aureus

“…The total phenolics, tartaric esters and flavonols compared well with the composition of the pilot scale sample FC111 [17]. Laboratory- and pilot-scale prepared FC111 provided identical antibacterial activity against S. aureus strains as reported above.…”

“…The NC90 contained at least 88% carbohydrates, 30% organic acids, 2 to 3.8% total phenolic compounds, 0.3 to 1% anthocyanins, 0.8 to 1.5% proanthocyanidins, 300 to 435 μg/g of quercetin, and was 100% soluble in water as described by the manufacturer. Laboratory and pilot-scale preparations of extracts were performed with fresh Ben Lear cranberries obtained from a local farm (Agassiz, British Columbia, Canada) or from Ocean Spray (Langley, BC, Canada) as described previously [17]. Chloramphenicol, oxacillin, amoxicillin, norfloxacin, rifampicin and vancomycin were purchased from Sigma Aldrich (Oakville, Ontario, Canada).…”

“…Replicate PC mashes were used for one and two other extractions with 95% ethanol, and the soluble fractions were freeze dried (fractions FC121 and FC131, respectively). Pilot-scale extraction procedures were previously described [17]. In brief, the fresh cranberries were pressed in a hydraulic rack and cloth press and the juice was separated from the PC.…”

“…Antioxidant activity was measured through oxygen radical absorbance capacity (ORAC), as described previously [23]. The polyphenolics and antioxidant activities of the fresh cranberry fruit fractions obtained by pilot-scale ethanol extraction of the PC was previously reported [17]. As described, PC extracts including FC111 showed three to four times the phenolic acid, tartaric ester contents and antioxidant activities, as well as five to 10 times the flavonols and anthocyanins of their respective juice powders [17].…”

“…The polyphenolics and antioxidant activities of the fresh cranberry fruit fractions obtained by pilot-scale ethanol extraction of the PC was previously reported [17]. As described, PC extracts including FC111 showed three to four times the phenolic acid, tartaric ester contents and antioxidant activities, as well as five to 10 times the flavonols and anthocyanins of their respective juice powders [17]. There was good similarity between the amounts of measured chemical constituents of laboratory- and pilot-scale preparations, as well as their antimicrobial activity (see result section).…”