Extraction of phenolic compounds and production of biomethane from strawberry and raspberry extrudates

Trujillo-Reyes, Ángeles; Cubero-Cardoso, Juan; Rodríguez-Gutiérrez, Guillermo; García‐Martín, Juan Francisco; Rodríguez‐Galán, Mónica; Borja, R.; Serrano, Antonio

doi:10.1016/j.bej.2019.03.023

Cited by 27 publications

(23 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The extraction of the phenolic compounds solubilized during the hydrothermal treatments would be beneficial for the subsequent anaerobic digestion process due to the inhibitory effect of these compounds over the anaerobic microorganisms, especially the methanogens [22,23]. Previous studies have demonstrated that a hydrothermal treatment at 150 • C allowed the extraction of 392 mg of gallic acid eq./kg RSE in relation to the phenols, and has been able to increase 19.1% of the methane potential compared to the untreated strawberry extrudate, showing that the biorefinery process proposed is a good option for handling this substrate [17]. Nevertheless, it must be borne in mind that the temperature increases can release soluble sugar-derived by-products such as furfural, 5-hydroxymethylfurfural (5-HMF), etc., which can be inhibitory for anaerobic digestion processes at certain concentrations [11,22].…”

Section: Introductionmentioning

confidence: 98%

“…In addition, an adequate hydrothermal treatment could increase the concentration of valuable compounds to be extracted from the liquid phase, such as phenols or sugars, from the breakdown of the lignocellulosic fibers [15]. The recovery of phenolic compounds of the RSE would be of great relevance, not only from the environmental point of view but also due to their application in different sectors of the alimentary and pharmaceutical industries [16,17]. Previously, Rodriguez-Gutiérrez et al [11] studied the effect of different hydrothermal treatments, i.e., at 90, 120, 150, and 170 • C during 60 min, and steam explosion at 200 • C (2 and 5 min), with and without acid addition, over strawberry extrudate.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate

Cubero-Cardoso

Trujillo-Reyes

Serrano

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

This study was on the comparison of hydrothermal treatments at 170 °C (steam injection) and 220 °C (steam explosion) to solubilize the organic matter contained in residual strawberry extrudate, focusing on phenolic compounds that were susceptible to be extracted and on sugars. After the extraction step, the remaining strawberry extrudate phases were subjected to anaerobic digestion to generate biogas that would compensate the energy requirements of the suggested hydrothermal treatments and to stabilize the remaining waste. Hydrothermal treatment at 220 °C allowed the recovery of 2053 mg of gallic acid eq. per kg of residual strawberry extrudate. By contrast, after hydrothermal treatment at 170 °C, only 394 mg of gallic acid eq. per kg of residual strawberry extrudate was recovered. Anaerobic digestion processes were applied to the de-phenolized liquid phase and the solid phase together, which generated similar methane productions, i.e., around 430 mL CH4/g volatile solids, after both 170 °C and 220 °C hydrothermal treatments. Considering the latest observation, hydrothermal treatment at 220 °C is a preferable option for the valorization of residual strawberry extrudate (RSE) due to the high solubilization of valuable phenolic compounds that can be recovered.

show abstract

Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate

Cubero-Cardoso

Trujillo-Reyes

Serrano

et al. 2020

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Sample No. 2, which belongs to the extract of water powder from morphological particles of raspberry and strawberry, brought to a boil and boiled for 3-5 minutes on the content of phenolic components and aroma was suitable for further research [16,20]. Next, we conducted a study of the time of extraction by boiling, as evidenced by the data of Table 2.…”

Section: Resultsmentioning

confidence: 99%

“…Berries and their products are very often recognized as "superfoods" [9] They possess high concentrations of phenolic compounds, which have been found in in vitro and in vivo studies to possess a range of biological activities, including anticancer and antiplatelet activities, as well as antioxidant properties [20]. However, these compounds may not influence the levels of oxidative stress biomarkers, and may even have prooxidative effects.…”

Section: Literature Reviewmentioning

confidence: 99%

Improving technology of producing non-alcoholic drinks using non-traditional raw materials

Romanova¹,

Karputina²,

Kharkovska³

2019

UJFS

View full text Add to dashboard Cite

Introduction. The technology for the production of soft drinks using non-traditional raw materials with the aim of improving and expanding the range of products was investigated.Materials and methods. Non-traditional raw materials were used to create the basis of a soft drink, in particular, strawberry and raspberry extract. The number of polyphenols in the objects of study were determined by spectrophotometric method. The optical density was measured in a cuvette with a layer thickness of 10 mm on a SF-46 spectrophotometer.Results and discussion. The content of phenolic compounds is crucial for the stability of beverages. The usіng of morphological particles of raw materials makes it possible not only to improve the sensory properties of beverages, but also to extend their stability. Raspberry powder extract (2.30 and 1.02) had better phenolic compounds and rutin content than strawberry powder extract (1.50 and 0.30).Available data indicate that the vegetative parts of plants contain no less biologically active substances, and sometimes even more than fruits, berries and vegetables, and their using allows to get concentrates and drinks from them with soft, piquant, harmoniously individual flavor and aroma.Focusing on the rich content of valuable components, the leaves and stems of raspberries and strawberries were investigated for the using of additives to the concentrate of soft drinks.Extract, which is prepared by boiling the chopped leaves and twigs in water for 3 minutes, has better sensory properties compared to other samples, so this method of preparing raspberry extract is optimal. Strawberries were excluded from the experiment due to the rich grassy tones in the taste and the corresponding aroma. 0.75 g and 1.0 g in 100 cm3 of raspberry extract are best suited for use in order to create the basis for a soft drink.Conclusions. Using of extracts of non-traditional plant materials will help to improve the sensory properties of the soft drink and expand the range.

show abstract

“…The organic matter contained in different phases obtained after the hydrothermal treatment, contains high added-value compounds that can be recovered with these treatments as well as other organic compounds that could extracted by other techniques such as anaerobic digestion, as was recently proposed by Trujillo-Reyes et al [38]. Table 2.…”

Section: Characterization Of the Untreated Raspberry Extrudate And Thmentioning

confidence: 92%

Solubilization of Phenols and Sugars from Raspberry Extrudate by Hydrothermal Treatments

et al. 2020

Self Cite

View full text Add to dashboard Cite

Raspberry extrudate residue has bioactive compounds in its matrix that are considered high-added value compounds. In the present study, different hydrothermal treatments were carried out using different operational systems, temperatures and times to solubilize raspberry extrudate in order to obtain these bioactive compounds (i.e., sugars and phenolic compounds). Hydrothermal treatment conditions were assessed in the range of 60 °C to 210 °C, with increments of 30 °C. The hydrothermal treatment at 210 °C for 5 min with direct steam and decompression was the most efficient process based on the solubilization of sugars and phenols, as well as on the antioxidant capacity of the products recovered in the liquid phase after treatment. Under these conditions, the concentration of soluble phenols was more than double the concentration in the raw raspberry extrudate, with more than 5000 mg phenols per kilogram of raspberry extrudate. The obtained values demonstrate the potential of applying this treatment for recovering valuable bioactive compounds from raspberry extrudate.

show abstract

Extraction of phenolic compounds and production of biomethane from strawberry and raspberry extrudates

Cited by 27 publications

References 37 publications

High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate

High-Value-Added Compound Recovery with High-Temperature Hydrothermal Treatment and Steam Explosion, and Subsequent Biomethanization of Residual Strawberry Extrudate

Improving technology of producing non-alcoholic drinks using non-traditional raw materials

Solubilization of Phenols and Sugars from Raspberry Extrudate by Hydrothermal Treatments

Contact Info

Product

Resources

About