Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

“…Heat treatments have been shown to significantly decrease the concentration of polyphenols in apple juice (Aguilar-Rosas et al 2007). Khanal et al (2010) reported lower contents of proanthocyanidins from grape and blueberry pomaces heated at 60, 105 C and 125°C. The components with antioxidant capacity present in strawberry and fig jelly showed to be heat-resistant.…”

Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products

“…As blueberry press cake is mainly composed of berry skins, it is likely that it still retains high amounts of anthocyanins and other phenolics (Khanal et al 2010). Therefore, the extraction process of these compounds from blueberry press cake could represent a crucial step in obtaining natural pigments and nutraceuticals to be further used in the food and pharmaceutical industries.…”

“…Likewise, it is expected that the amount of blueberry by-products, derived from the industrial processing of this fruit, will increase in the near future. Although these by-products, which mainly consist of skins and seeds, can create greater environmental problems, they also represents a low-cost source of anthocyanins and other phenolics with great potential industrial applications as natural colorants or nutraceuticals (Khanal et al 2010;Puértolas et al 2013). Blueberry anthocyanin extracts are already used in several clinical applications, mainly in the areas of ophthalmology and vasoprotection (Kalt and Dufour 1997;Ulbricht et al 2009), and there are hundreds of pharmaceutical products on the market containing extracts of Vaccinium myrtillus berries (Yamamoto et al 2013).…”

Influence of Temperature and Drying Time on Extraction Yield of Phenolic Compounds from Grape Pomace Variety “Portogizac”

“…Otherwise, convection drying based on heated air in different designed drying devices (cabinet driers, tunnel driers, fluid-bed driers), vacuum drying, freeze-drying, and alternative methods, such as infrared drying and microwave drying, ensure better process control, shelf-stability and microbiologically safe dried product, with minimal degradation of nutrients and sensory quality 21,22 . Several studies have investigated the effects of different drying methods on the recovery of phenolic compounds from grape pomace [32][33][34][35][36][37] . These studies have compared conventional hot air or vacuum drying with freeze-drying as a more effective drying method for by-products where material is not exposed to high temperatures resulting with preservation of organoleptic and nutritive properties of the products.…”