Biorefining of blackcurrant pomace into high value functional ingredients using supercritical CO 2 , pressurized liquid and enzyme assisted extractions

Basegmez, Hatice Imge Oktay; Povilaitis, Darius; Kitrytė, Vaida; Kraujalienė, Vaida; Šulniūtė, Vaida; Alasalvar, Cesarettin; Venskutonis, Petras Rimantas

doi:10.1016/j.supflu.2017.01.003

Cited by 59 publications

(33 citation statements)

References 34 publications

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“…BC are relatively expensive fruits containing concentrated amounts of compounds in the skins and seeds that are beneficial to health, all of which are typically discarded. Included in these compounds are not only polyphenols but also polyunsaturated fatty acids (PUFA), tocopherols, phytosterols, polycosanols, and fiber (Basegmez et al., ). One way of maximizing the many benefits of BC is to find ways in which the BCP can be processed and repurposed for use.…”

Section: Processing Methodsmentioning

confidence: 99%

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Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits

Cortez

Mejía

2019

Journal of Food Science

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Blackcurrants (BC; Ribes nigrum) are relatively new to the U.S. market; however, they are well known and popular in Europe and Asia. The use of BC has been trending worldwide, particularly in the United States. We believe that demand for BC will grow as consumers become aware of the several potential health benefits these berries offer. The objectives of this review were to provide an up‐to‐date summary of information on BC based on articles published within the last decade; furthermore, to provide the food industry insights into possibilities for the utilization of BC. The chemistry, processing methods, and health benefits have been highlighted in addition to how the environment and variety impact the chemical constituents of BC. A search for journal publications on BC was conducted, which included keywords such as chemical characterization, health benefits, processing, technologies, anthocyanins (ANC), and proanthocyanidins. This review provides up‐to‐date information available on the subject. In conclusion, BC and their products have industrial uses from which extractions can be made to produce natural pigments to be used as food additives. BC contain flavonoids, specifically ANC, which provide the fruits with their purple color. BC are a rich source of phytochemicals with potent antioxidant, antimicrobial, and anti‐inflammatory properties. Also, BC have the potential to improve overall human health particularly with diseases associated with inflammation and regulation of blood glucose.

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Section: Processing Methodsmentioning

confidence: 99%

“…fatty acids (PUFA), tocopherols, phytosterols, polycosanols, and fiber (Basegmez et al, 2017). One way of maximizing the many benefits of BC is to find ways in which the BCP can be processed and repurposed for use.…”

Section: Technological Methods For Bc Processing Enzymatic Treatmentsmentioning

confidence: 99%

Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits

Cortez

Mejía

2019

Journal of Food Science

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“…The extracts were weighed and stored at −20°C. PLE-EtOH parameters were selected based on the previously reported studies (Grunovaitė et al, 2016;Oktay Basegmez et al, 2017).…”

Section: Materials and Reagentsmentioning

confidence: 99%

“…For instance, pressing juice results in a discharge of approximately 30% berry dry matter, which is currently used rather inefficiently or even discarded as waste, thus causing the loss of valuable nutrients and creating environmental problems. Therefore, an increasing number of studies have focused on the development of effective berry pomace biorefining processes for obtaining several valuable products (Brazdauskas, Montero, Venskutonis, Ibañez, & Herrero, ; Grunovaitė, Pukalskienė, Pukalskas, & Venskutonis, ; Kitrytė, Kraujalienė, Šulniūtė, & Venskutonis, ; Kitrytė, Povilaitis, et al., ; Kraujalis, Kraujalienė, Kazernavičiūtė, & Venskutonis, ; Kryževičiūtė, Kraujalis, & Venskutonis, ; Oktay Basegmez et al., ; Ravi, Breil, Vian, Chemat, & Venskutonis, ). Some of them were successfully tested in meat products as effective natural antioxidants and antimicrobial agents (Kryževičiūtė, Jaime, Diez, Rovira, & Venskutonis, ; Tamkutė, Melero Gil, Rovira Carballido, Pukalskienė, & Venskutonis, ).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, an increasing number of studies have focused on the development of effective berry pomace biorefining processes for obtaining several valuable products (Brazdauskas, Montero, Venskutonis, Ibañez, & Herrero, 2016;Grunovaitė, Pukalskienė, Pukalskas, & Venskutonis, 2016;Kitrytė, Povilaitis, et al, 2017;Kraujalis, Kraujalienė, JFDS-2019-1053Submitted 7/2/2019, Accepted 11/14/2019. Kazernavičiūtė, & Venskutonis, 2017;Kryževičiūtė, Kraujalis, & Venskutonis, 2016;Oktay Basegmez et al, 2017;Ravi, Breil, Vian, Chemat, & Venskutonis, 2018). Some of them were successfully tested in meat products as effective natural antioxidants and antimicrobial agents (Kryževičiūtė, Jaime, Diez, Rovira, & Venskutonis, 2017;Tamkutė, Melero Gil, Rovira Carballido, Pukalskienė, & Venskutonis, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Freeze‐drying of black chokeberry pomace extract–loaded double emulsions to obtain dispersible powders

Eisinaitė

Leskauskaitė

Pukalskienė

et al. 2020

Journal of Food Science

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Black chokeberry pomace extract is rich in polyphenolic antioxidants, including anthocyanins. Added to foods, bioactive compounds of the extract can undergo undesirable changes both during food handling and digestion. In this study, we examined the possibility of encapsulating a considerable amount of black chokeberry pomace extract in the inner water phase of double emulsion (water‐in‐oil‐in‐water), for intended use in food applications. Furthermore, this study investigated the feasibility of double emulsions loaded with the extract for freeze‐drying to obtain dispersible powders. A substantial amount (2.1%) of black chokeberry pomace extract was efficiently encapsulated in the inner water phase of double emulsion and remained entrapped during 60 days of storage (<97%) as well as during the freeze‐drying of emulsions. Reconstituted emulsions obtained after the rehydration process were found to show monomodal droplet size distribution, decent creaming stability (approximately 97%), and good encapsulation efficiency (95.36%). Such characteristics of powdered double emulsions loaded by black chokeberry pomace extract make them suitable for food application as retainer and preservative of bioactive polyphenolic–rich extracts. Practical Application Powders of double emulsions loaded by black chokeberry pomace extract could be used as a source of bioactive polyphenolic compounds.

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Enzyme‐Assisted Supercritical Fluid Extraction of Flavonoids from Apple Pomace (Malus×domestica)

Mikšovsky,

Kornpointner,

Parandeh

et al. 2024

ChemSusChem

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Herein an enzyme‐assisted supercritical fluid extraction (EA‐SFE) was developed using the enzyme mix snailase to obtain flavonols and dihydrochalcones, subgroups of flavonoids, from globally abundant waste product apple pomace. Snailase, a commercially available mix of 20—30 enzymes, was successfully used to remove the sugar moieties from quercetin glycosides, kaempferol glycosides, phloridzin and 3‐hydroxyphloridzin. The resulting flavonoid aglycones quercetin, kaempferol, phloretin and 3‐hydroxyphloretin were extracted using supercritical carbon dioxide (scCO2) and minimum amounts of polar cosolvents. A sequential process of enzymatic hydrolysis and supercritical fluid extraction was developed, and the influence of the amount of snailase, pre‐treatment of apple pomace, the time for enzymatic hydrolysis, the amount and type of cosolvent and the time for extraction, was studied. This revealed that even small amounts of snailase (0.25%) provide a successful cleavage of sugar moieties up to 96% after 2 h of enzymatic hydrolysis followed by supercritical fluid extraction with small amounts of methanol as cosolvent, leading up to 90% of the total extraction yields after 1 h extraction time. Ultimately, a simultaneous process of EA‐SFE successfully demonstrates the potential of snailase in scalable scCO2 extraction processes for dry and wet apple pomace with satisfactory enzyme activity, even under pressurized conditions.

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Biorefining of blackcurrant pomace into high value functional ingredients using supercritical CO 2 , pressurized liquid and enzyme assisted extractions

Cited by 59 publications

References 34 publications

Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits

Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health Benefits

Freeze‐drying of black chokeberry pomace extract–loaded double emulsions to obtain dispersible powders

Enzyme‐Assisted Supercritical Fluid Extraction of Flavonoids from Apple Pomace (Malus×domestica)

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