Ultrasound-assisted extraction of cranberry seed oil: food waste valorization approach

Abstract

Cranberry pomace considered as a by-product of fruit industry contains seeds which may be processed to highly nutritive oil. Conventional extraction methods may be, however, harmful to natural environment, thus alternative, ultrasound-assisted extraction method may be useful tool to reduce environmental impact. In the following study, sonication was applied to extract oil from cranberry seeds. The aim of the study was to determine the most efficient conditions of ultrasound-assisted extraction of oil and to investigate sonication influence on the properties of final product. Ultrasound amplitude and extraction time were independent variables; yield and maximum induction time of oils were responses. The most efficient conditions were amplitude of 95% and extraction time of 11.38 min. Model predicted extraction yield of 22.55 ± 0.36% (vs. actual 21.98 ± 0.08%) and induction time of 52.60 ± 0.95 min (vs. actual 61.95 ± 3.06 min). Detailed analyses of oil extracted in the most efficient conditions and the control sample were performed. Kinetic parameters of oil oxidation, fatty acid profile and distribution, melting characteristics studies were carried out. Sonication influenced activation energy of oxidation reaction, contribution of chosen fatty acids (oleic, α-linolenic and eicosenoic fatty acids) and distribution of oleic and α-linolenic fatty acids in sn-2 position of triacylglycerols. Slight changes in melting profile of oils were also recorded. Scanning electron microscopy of cranberry seeds revealed that ultrasound treatment resulted in pore enlargement and fat agglomeration damage. Additional studies of thermal properties of cranberry seeds: differential scanning calorimetry and modulated differential scanning calorimetry were performed, which confirmed that cranberry seeds may be a new source of oil with unique properties.

Unconventional Extraction Methods of Oleaginous Yeast Cell Pretreatment and Disruption

“…The mechanisms of ultrasound-assisted extraction are based on fragmentation, erosion, sonoporation, and detexturation [38]. The mass transfer to the liquid phase is improved due to the collapse of cavitation bubbles, and moreover, this process is characterized primarily by a much shorter time and lower energy consumption compared to conventional extraction methods [39].…”

Application of ultrasound technology for the effective management of waste from fruit and vegetable

“…The objective of that research was to determine optimum conditions for oil extraction. The outcomes showed that optimal conditions were amplitude (95 %) and extraction time (11.38 min), which resulted in maximum extraction yields (22.55 ± 0.36 %) [138] . Hence, it has been proved that the UAE is an effective technology for recovering and enhancing essential oil from fruits and vegetable seeds.…”