Fractionation of black chokeberry pomace into functional ingredients using high pressure extraction methods and evaluation of their antioxidant capacity and chemical composition

Grunovaitė, Lina; Pukalskienė, Milda; Pukalskas, Audrius; Venskutonis, Petras Rimantas

doi:10.1016/j.jff.2016.03.018

Cited by 72 publications

(51 citation statements)

References 62 publications

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“…HPE could be used to extract several bioactive compounds from the chokeberry pomace. (Grunovaitė et al, ) HPE can be efficiently used in the extraction of bioactive compounds from these fruits too. HPE was studied for valorizing Bergenia crassifolia roots and leaves for the presence of natural antioxidants in them, Polyphenolic compounds present in Crassifolia roots and leaves have high antioxidant activity, as demonstrated by the in vitro chemical assays.…”

Section: High Pressure Extraction (Hpe) Of Bioactive Compounds From Vmentioning

confidence: 99%

“…(Chen, Meng, Zhang, & Liu, ). High pressure extraction (HPE) has been recently applied to extract various compounds, such as polysaccharides from the Ligusticum rhizome (Liu et al, ), anthocyanins from black chokeberry (Grunovaitė, Pukalskienė, Pukalskas, & Venskutonis, ), ginsenosides from ginseng powder (Shin et al, ), rutin from Amaranthus leaves (Kraujalis, Venskutonis, Ibanez, & Herrero, ), flavonoids and phenolic compounds from Camellia leaf extracts (Joo et al, ) corilagin from the pericarp of longan fruit (Prasad, Yang, Zhao, Ruenroengklin et al, ), and various other bioactive materials from different plant parts, such as the extraction of green tea phenolic compounds and caffeine (Jun, ; Xi et al, ; Xi, Shen, Li, & Zhang, ), flavonoids from propolis (Shouqin, Jun, & Changzheng, ) and xanthohumol from hop (Santos et al, ). Studies have shown a number of advantages of HPE technique, such as shortened processing time, lower power consumption (Corrales et al, ; Jun, ; Liao, Liu, He, Chen, & Zhang, ), higher extraction yields, and fewer impurities in the extraction liquid over the other extraction methods.…”

Section: Introductionmentioning

confidence: 99%

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High pressure extraction and its application in the extraction of bio‐active compounds: A review

Khan

Aslam

Makroo

2018

J Food Process Engineering

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Extraction of bio‐active compounds has become very important as these compounds show various characteristics which are beneficial to health, such as antioxidant, anti‐carcinogenic and antimicrobial properties. High pressure extraction (HPE) can be included among the recent and novel methods for extracting bioactive compounds from natural materials. The high pressure is applied to stimulate various phenomena (such as transition of phase from one form to another, change in reaction dynamics, change in molecular structure, etc.) which induces a reaction in a direction promoting a decrease in volume hence resulting in the enhancement of extraction efficiency. This article presents a comprehensive review of HPE and its applications in various food products and wastes. The review highlights that HPE is potential option for conventional extraction methods to meet the industrial demand. As most of the research has been conducted at laboratory scale level therefore recommendations for scaling up of the HPE process are made to evaluate the performance at commercial levels. Practical applications Extraction is considered to be a vital unit operation in downstream processes. However the conventional methods of extraction have various disadvantages viz. time and solvent consuming, energy deficient, poor extraction, risky to environment. High pressure extraction has a huge potential to partially or fully overcome these disadvantages. This review article presents the working mechanism and principle of HPE, and recent research conducted to evaluate the HPE process of potential bio‐active compounds from various plant and animal sources. HPE has been found to facilitate the recovery of these potential bio‐active compounds in their best natural form. Also it is recommended that HPE could be scaled up to make the extraction process relatively easy and efficient at commercial level.

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Section: High Pressure Extraction (Hpe) Of Bioactive Compounds From Vmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

High pressure extraction and its application in the extraction of bio‐active compounds: A review

Khan

Aslam

Makroo

2018

J Food Process Engineering

View full text Add to dashboard Cite

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“…The main antioxidant characteristics of BCPE and the content of anthocyanins are given in Table 1. The extract demonstrated strong antioxidant potential in the applied assays although for DPPH • and ABTS •+ scavenging it was lower than in the previously reported study, which used a different extraction process (Grunovaitė et al, 2016). Polyphenolic compounds are considered as particularly valuable group of bioactive phytochemicals in berries.…”

Section: Characterization Of Bcpementioning

confidence: 72%

“…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, 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).…”

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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Novel food processing technologies for retaining nutrition of horticultural food products

Toy,

Chin,

Zhang

et al. 2024

Future Postharvest and Food

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With growing health awareness among consumers, the food industry faces the challenge of developing processing methods that ensure not only safety but also preservation of essential nutrients and attractive appearances. Due to intense competition in response to the rising market demand, innovative food processing technologies have been developed, particularly for horticultural food products. In this review, we present an overview of four recently established processing technologies, including high‐pressure processing (HPP), pulsed electric fields (PEF), ultrasound‐assisted extraction, and ohmic heating. The pros and cons of each method are discussed in the context of detailed examples, connecting their design principles to real‐life applications. Collectively, these novel food processing technologies highlight the potential of improving food quality, reliability, and functionality in an era of the modern food industry.

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Fractionation of black chokeberry pomace into functional ingredients using high pressure extraction methods and evaluation of their antioxidant capacity and chemical composition

Cited by 72 publications

References 62 publications

High pressure extraction and its application in the extraction of bio‐active compounds: A review

High pressure extraction and its application in the extraction of bio‐active compounds: A review

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

Novel food processing technologies for retaining nutrition of horticultural food products

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