Pilot scale demonstration of integrated extraction–adsorption eco-process for selective recovery of antioxidants from berries wastes

Vauchel, Peggy; D’Alessandro, Leandro Galván; Dhulster, Pascal; Nikov, Iordan; Dimitrov, Krasimir

doi:10.1016/j.jfoodeng.2015.02.023

Cited by 15 publications

(6 citation statements)

References 23 publications

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“…Recently, a new integrated extraction-adsorption process has been developed for production of large quantities of extracts rich in antioxidants. This process was proposed for a selective recovery of antioxidants from black chokeberry wastes at pilot scale, by applying a scale-up factor of 50, but the results were similar to those obtained at laboratory scale [30].…”

Section: Extraction and Identification Of Antioxidants From Food Wastessupporting

confidence: 53%

Antioxidant Compounds Recovered from Food Wastes

Socaci¹,

Rugină²,

MariaDiaconeasa³

et al. 2017

Functional Food - Improve Health Through Adequate Food

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The increase awareness of nowadays consumers regarding the food they purchase and consume and the health has led to an increase demand of foods containing biologically active compounds, namely antioxidants, which can help the body to fight against oxidative stress. As a consequence finding, new or nonconventional sources of antioxidants are a priority for food and also pharmaceutical industries. Wastes from fruits and vegetable processing are shown to contained valuable molecules (antioxidants, dietary fibers, proteins, natural colorants, aroma compounds, etc.) which can be extracted, purified and valorized in value-added products. The present chapter is underlying the great potential of food wastes to be exploited as sources of antioxidants based on the scientific evidences regarding the possibilities of extraction and purification, health benefits and envisaged applications of antioxidants recovered from these wastes.

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Section: Extraction and Identification Of Antioxidants From Food Wastessupporting

confidence: 53%

Antioxidant Compounds Recovered from Food Wastes

Socaci¹,

Rugină²,

MariaDiaconeasa³

et al. 2017

Functional Food - Improve Health Through Adequate Food

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“…Fruit extracts cannot always replace traditional preservatives, as antioxidant power and stability are more sensitive. Some pilot-scale extractions and simulations of real processes have been performed [45,99,102], but further studies are needed to assess the potential application of each red fruit, as new berries with interesting properties are continuously appearing. Although there are some in vivo studies [103,104], and reviews [35,105], it is necessary to evaluate the obtained extracts in specific products such as creams, nutraceuticals or functional foods.…”

Section: Applicationsmentioning

confidence: 99%

Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review

2017

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Red fruits, as rich antioxidant foods, have gained over recent years capital importance for consumers and manufacturers. The industrial extraction of the phenolic molecules from this source has been taking place with the conventional solvent extraction method. New non-conventional extraction methods have been devised as environmentally friendly alternatives to the former method, such as ultrasound, microwave, and pressure assisted extractions. The aim of this review is to compile the results of recent studies using different extraction methodologies, identify the red fruits with higher antioxidant activity, and give a global overview of the research trends regarding this topic. As the amount of data available is overwhelming, only results referring to berries are included, leaving aside other plant parts such as roots, stems, or even buds and flowers. Several researchers have drawn attention to the efficacy of non-conventional extraction methods, accomplishing similar or even better results using these new techniques. Some pilot-scale trials have been performed, corroborating the applicability of green alternative methods to the industrial scale. Blueberries (Vaccinium corymbosum L.) and bilberries (Vaccinium myrtillus L.) emerge as the berries with the highest antioxidant content and capacity. However, several new up and coming berries are gaining attention due to global availability and elevated anthocyanin content.

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“…To extract polyphenols with supercritical CO 2 , a fair amount of polar cosolvent such as ethanol is needed. Extraction has also been combined with extrusion to make a polyphenol‐rich product (White et al ., ) and with adsorption chromatography to further isolate the high‐value polyphenols (Juśkiewicz et al ., ; Vauchel et al ., ).…”

Section: Extraction Of Polyphenols From Berry Pomacementioning

confidence: 99%

Berry pomace – a review of processing and chemical analysis of its polyphenols

Struck

Plaza

Turner

et al. 2016

Int J of Food Sci Tech

143

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Summary This article gives an overview on the work available on methods for berry pomace processing, on methods for polyphenol extraction and on methods for polyphenol analysis. Additionally, previous reviews on fruit pomace have been identified and categorised with respect to pomace origin, and the scientific focus of the work. Data on berry pomace proximate composition are compiled, as are methods applied for processing and stabilising pomace. The article also discusses how processing methods influence juice and pomace yield, the transfer of value compounds from the fruit to either juice or pomace and the techno‐functional properties of the pomace. Methods for polyphenol extraction are summarised and interpreted, and the state‐of‐the‐art methods for polyphenol analysis are presented in line with respective sample preparation procedures. Knowledge gaps that were identified strongly indicate that systematic work has to be done to make berry pomace available as a valuable plant‐based ingredient for processed foods.

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Pilot scale demonstration of integrated extraction–adsorption eco-process for selective recovery of antioxidants from berries wastes

Cited by 15 publications

References 23 publications

Antioxidant Compounds Recovered from Food Wastes

Antioxidant Compounds Recovered from Food Wastes

Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review

Berry pomace – a review of processing and chemical analysis of its polyphenols

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