Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction

Abstract

Apple pomace, a by-product of the cider production, has been studied as a potential source of polyphenols, compounds of great interest for the industry. Ultrasound has been used to improve extraction efficiency in terms of time needed and total polyphenol content. A preliminary study has been first investigated to optimize ethanol proportion of aqueous extractant (50%, v/v) and solid/liquid ratio (<15%, w/v). A response surface methodology has then been used to maximize total polyphenol content of extracts and investigate influence of parameters involved in extraction procedures for both total polyphenols content and composition of extracts. Optimal settings reached from a central composite design were applied for ultrasound-assisted extraction and were compared to conventional procedure: yields were increased by more than 20%. Ultrasound-assisted polyphenols extraction from apple pomace appears to be a relevant, rapid, sustainable alternative to conventional procedure, and that scale up of the process is possible.

Ultrasound-Assisted Extraction of Natural Products

“…Moreover, the extraction of bioactive compounds can increase the value of some food industry byproducts, one example being the extraction of flavonoids from citrus peel that could be further exploited by both the pharmaceutical and food industries (Sun et al 2011), another being the obtainment of natural extracts from marine sources (Ferraro et al 2010), from the residues of the distillation of essential oils (Velickovic et al 2008) or from apple pomace (Virot et al 2010). …”

Comparison of Conventional and Ultrasound-assisted Extraction Techniques on Mass Fraction of Phenolic Compounds from Sage (Salvia officinalis L.)

“…10 Ultrasound-assisted extraction is an upcoming extraction technique that can offer high reproducibility in shorter time, higher yields of bioactive compounds, simplified manipulation, decreased temperature during processing, reduced solvent consumption, and lower energy input. [11][12][13] In our previous paper, 5 the influence of solvent polarity and composition, time and temperature of conventional extraction on mass fraction of polyphenols from sage were researched. The mixtures of ethanol and water are possibly the most suitable solvents for the extraction of sage due to different polarities of the active constituents, and acceptability of this solvent system for human consumption.…”

Effect of Drying Methods and Ultrasonication in Improving the Antioxidant Activity and Total Phenolic Content of Apple Pomace Powder

“…Therefore, prior to extrusion, an effort is required to enhance the nutritive values, specially, TPC, and AA in AP. In past few years, ultrasonication and fermentation have been used for accelerating the extraction of phenolic antioxidants from AP (Ajila, Brar, Verma, Tyagi, & Valéro, 2011;Ajila et al, 2012;Opalić et al, 2009;Vasantha Rupasinghe, Kathirvel, & Huber, 2011;Virot, Tomao, Le Bourvellec, Renard, & Chemat, 2010). Fermentation also brings about numerous biochemicals, nutritional and organoleptic changes in the raw materials including the breakdown of certain constituents (Murekatete, Hua, Kong, & Zhang, 2012;Oboh & Amusan, 2009).…”