Enzyme-assisted extraction of bioactive non-extractable polyphenols from sweet cherry (Prunus avium L.) pomace

Domínguez-Rodríguez, Gloria; Marina, Marı́a Luisa; Plaza, Merichel

doi:10.1016/j.foodchem.2020.128086

Cited by 79 publications

(80 citation statements)

References 38 publications

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“…Since bioactive compounds, polyphenols and other phytochemicals exist inside the cells and are difficult to extract, this technique helps to release such compounds. The enzymes mainly used for extraction are cellulose (Yuliarti et al 2015;Wikiera et al 2016), protease (Oliveira et al 2020) and pectinase (Marić et al 2018;Domínguez-Rodríguez et al 2021). Table 3 shows the estimation of total phenolic content extracted from food samples using different enzymes.…”

Section: Enzyme-assisted Extractionmentioning

confidence: 99%

Techniques and modeling of polyphenol extraction from food: a review

et al. 2021

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There is a growing demand for vegetal food having health benefits such as improving the immune system. This is due in particular to the presence of polyphenols present in small amounts in many fruits, vegetables and functional foods. Extracting polyphenols is challenging because extraction techniques should not alter food quality. Here, we review technologies for extracting polyphenolic compounds from foods. Conventional techniques include percolation, decoction, heat reflux extraction, Soxhlet extraction and maceration, whereas advanced techniques are ultrasound-assisted extraction, microwave-assisted extraction, supercritical fluid extraction, high-voltage electric discharge, pulse electric field extraction and enzyme-assisted extraction. Advanced techniques are 32-36% more efficient with approximately 15 times less energy consumption and producing higher-quality extracts. Membrane separation and encapsulation appear promising to improve the sustainability of separating polyphenolic compounds. We present kinetic models and their influence on process parameters such as solvent type, solid and solvent ratio, temperature and particle size.

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Section: Enzyme-assisted Extractionmentioning

confidence: 99%

Techniques and modeling of polyphenol extraction from food: a review

et al. 2021

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“…To enhance extraction efficiency, it is essential to work under optimized conditions. In this sense, several authors have suggested RSM to evaluate and optimize enzymatic hydrolysis factors such as enzyme concentration, temperature, time, and pH [ 28 , 29 , 30 ]. Herein, in order to select optimal extraction conditions, the effects of four independent variables, namely temperature (°C), pH, time (hours), and enzyme concentration (AU/g), on the EAE extract yield (g/100 g DW), TPC, and TEAC ABTS were determined employing RSM and CCD.…”

Section: Resultsmentioning

confidence: 99%

Valorization of Bilberry (Vaccinium myrtillus L.) Pomace by Enzyme-Assisted Extraction: Process Optimization and Comparison with Conventional Solid-Liquid Extraction

et al. 2021

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Bilberry (Vaccinium myrtillus L.) pomace contains a significant amount of polyphenols and can serve as a basis for food additives, nutraceuticals, and functional foods. Although various techniques can be employed to recover bioactive fractions from berry pomaces, data on enzyme-assisted extraction (EAE) of bilberry pomace are rather scarce. This study aimed to optimize critical EAE parameters using Viscozyme L to obtain a high-yield extract with enhanced antioxidant capacity. Central composite design and response surface methodology evaluating the effect of four independent variables, namely, pH, temperature, extraction time, and enzyme concentration on three responses, were employed to define optimal EAE conditions. Under the optimal conditions (pH: 4.5, temperature 46 °C, 1 h of extraction, and 2 active units (AU) of Viscozyme L/g of pomace), EAE yielded 56.15 g/ 100 g DW of the water-soluble fraction. Comparison with conventional maceration indicated that EAE, besides the yield, significantly increased the in vitro antioxidant capacity measured by the total phenolic content, ABTS, ORAC, and CUPRAC assays. Moreover, an increase was observed for the measured mono- and disaccharide as well as anthocyanin content. Overall, this study demonstrates the improved efficiency of EAE over conventional solid–liquid extraction to recover fractions with a higher yield and enhanced functional properties in a fast and sustainable manner.

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“…Extractable polyphenols were obtained from the cherry pomace through the method employed by Condezo-Hoyos et al [16] with some modifications [9]. Briefly, 15 g of cherry pomace were mixed with 20 mL of methanol/water (50:50, v/v) acidified to pH 2 with 2 N of HCl for 1 h at room temperature under shaking.…”

Section: Conventional Extraction Of Extractable Polyphenols (Epps)mentioning

confidence: 99%

“…Recovery of bioactive NEPs requires an additional treatment to break these interactions. In this sense, acid and alkaline hydrolysis are the most used treatments to release NEPs from the residue of conventional extractions [9]. Nevertheless, these hydrolysis treatments are non-specific and use aggressive extraction conditions that might change the conformation of NEPs [11].…”

Section: Introductionmentioning

confidence: 99%

“…For this reason, this work aimed to increase the efficiency in the extraction of antioxidant NEPs from the residue of conventional extraction of sweet cherry pomace (Prunus avium L.) developing an optimum extraction method based on the combination of PLE with EAE. Promod enzyme with protease activity was selected because it was the most appropriate enzyme, based on previous researches, to extract NEPs from sweet cherry pomace [9]. A Box-Behnken experimental design was used to determine the influence of time, temperature, and solvent pH on the extraction conditions to obtain high phenolic and proanthocyanidin contents with high antioxidant capacity.…”

Section: Introductionmentioning

confidence: 99%

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Combining Pressurized Liquid Extraction and Enzymatic-Assisted Extraction to Obtain Bioactive Non-Extractable Polyphenols from Sweet Cherry (<em>Prunus avium</em> L.) Pomace

Domínguez-Rodríguez¹,

García²,

Marina³

et al. 2021

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Sweet cherry pomace is a by-product that can be a source of bioactive phenolic compounds. Usually, polyphenols have been extracted using conventional extraction methodologies. However, a significant fraction, called non-extractable polyphenols (NEPs), remains retained in the conventional extraction residues. Therefore, this work is aimed, for the first time, to investigate the release of NEPs from cherry pomace combining pressurized liquid extraction (PLE) and enzyme-assisted extraction (EAE) using Promod enzyme. A response surface methodology was employed to study the influence of temperature, time, and pH on the NEPs extraction. The response variables were the total phenolic content (TPC) measured by Folin-Ciocalteu method, total proanthocyanidin (PA) content evaluated by vanillin, DMAC, and butanol/HCl assays, and total antioxidant capacity determined by Trolox equivalent antioxidant capacity and inhibition of hydroxyl radical assays. The results indicated that PLE-EAE was more suitable and selective to obtain NEPs from sweet cherry pomace than PLE alone. In fact, the extracts obtained by PLE-EAE displayed higher TPC, PA content, and bioactivity than the extracts obtained by PLE under the same extraction conditions, and those obtained by conventional methods. Moreover, size-exclusion chromatography profiles showed that the combination of PLE and EAE enabled the recovery of NEPs with higher molecular weight than PLE without EAE treatment.

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Enzyme-assisted extraction of bioactive non-extractable polyphenols from sweet cherry (Prunus avium L.) pomace

Cited by 79 publications

References 38 publications

Techniques and modeling of polyphenol extraction from food: a review

Techniques and modeling of polyphenol extraction from food: a review

Valorization of Bilberry (Vaccinium myrtillus L.) Pomace by Enzyme-Assisted Extraction: Process Optimization and Comparison with Conventional Solid-Liquid Extraction

Combining Pressurized Liquid Extraction and Enzymatic-Assisted Extraction to Obtain Bioactive Non-Extractable Polyphenols from Sweet Cherry (<em>Prunus avium</em> L.) Pomace

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