Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus)

Gancel, Anne Laure; Feneuil, Aurélien; Acosta, Oscar; Pérez, Ana Mercedes; Vaillant, Fabrice

doi:10.1016/j.foodres.2010.06.013

Cited by 74 publications

(71 citation statements)

References 28 publications

(30 reference statements)

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“…Rubus adenotrichos Schltdl. (tropical highland blackberry) contains high amounts of polyphenols, mainly anthocyanins (ATC) and ellagitannins (ET) (Acosta‐Montoya et al, ; Azofeifa et al, ; Gancel, Feneuil, Acosta, Pérez, & Vaillant, ; Soto, Acosta, Vaillant, & Pérez, ), compounds with putative beneficial effects on human health. The global availability of fruit processing waste (FPW) has been identified as a major concern and research to develop value‐added alternatives for this waste has been encouraged (Banerjee et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry (Rubus adenotrichos Schltdl.) by‐product

Quirós

Acosta

Thompson

et al. 2019

J Food Process Engineering

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Tropical highland blackberry by‐product (BBP) has high amounts of polyphenols including ellagitannins (ET) and anthocyanins (ATC). Information of the effect of different operations on ET is scarce. In this study, pseudo‐first and first order kinetic models and response surface methodology were applied to optimize the extraction of polyphenols from BBP using ethanol, a food grade solvent. Retention of total polyphenols, ET and ATC was analyzed considering their contents before and after the application of thermal vacuum concentration, ultrafiltration, and spray drying. The optimal conditions for extraction were: a 3.4 solvent/BBP ratio, 57.1% ethanol, 60.0°C, and 120 min extraction time. Thermal vacuum concentration showed a higher retention of ET. A higher purity of ET was accomplished with ultrafiltration. These results provide the basis for further research on the development of a powder enriched with polyphenols, mainly ET, from BBP for food and pharmacological purposes. Practical applications Ellagitannins (ET) are a group of polyphenols found in tropical highland blackberries grown in Costa Rica, mainly in their seeds that are discarded as a by‐product (BBP) during blackberry processing. The production process of an ingredient with high amounts of ET has not been widely reported. In this study, modeling and optimization of an ethanolic extraction of polyphenols from BBP, and the effects of thermal vacuum concentration, ultrafiltration and spray drying on polyphenolic compounds were analyzed. This information will lead to further experiments on the effective recovery of ET in order to produce a nutraceutical product, which is not only complementary to the diet, but may also aid in the prevention and treatment of diseases, or an ingredient to be used in the production of functional foods.

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Section: Introductionmentioning

confidence: 99%

Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry (Rubus adenotrichos Schltdl.) by‐product

Quirós

Acosta

Thompson

et al. 2019

J Food Process Engineering

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“…[18][19][20][21][22][23][24][25] The spray-drying process exposes the polyphenolic species to short durations of high temperature which can significantly reduce the levels of these important natural products. 26,27 Therefore, there remains a significant unmet need to produce stabilized extracts using spray-drying.…”

Section: Introductionmentioning

confidence: 99%

Retention of Polyphenolic Species in Spray-Dried Blackberry Extract Using Mannitol as a Thermoprotectant

Eldridge¹,

Debra²,

Mumper

2014

Journal of Medicinal Food

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The purpose of these studies was to determine if a Büchi Mini Spray Dryer B-290 (Büchi Corporation, New Castle, DE, USA) could be used to prepare blackberry extract powders containing mannitol as a thermoprotectant without extensively degrading anthocyanins and polyphenols in the resulting powders. Three blackberry puree extract samples were each prepared by sonication of puree in 30/70% ethanol/water containing 0.003% HCl. Blackberry puree extract sample 1 (S1) contained no mannitol, while blackberry puree extract sample 2 (S2) contained 3.0:1 (w/w) mannitol:berry extract, and blackberry puree extract sample 3 (S3) contained 6.3:1 (w/w) mannitol:berry extract. The levels of anthocyanins and polyphenols in reconstituted spray-dried powders produced from S1-S3 were compared to solutions of S1-S3 that were held at 4°C as controls. All extract samples could be spray-dried using the Büchi Mini Spray Dryer B-290. S1, with no mannitol, showed a 30.8% decrease in anthocyanins and a 24.1% decrease in polyphenols following spray-drying. However, S2 had a reduction in anthocyanins of only 13.8%, while polyphenols were reduced by only 6.1%. S3, with a ratio of mannitol to berry extract of 6.3:1, exhibited a 12.5% decrease in anthocyanins while the decrease in polyphenols after spray-drying was not statistically significant (P=.16). Collectively, these data indicate that a Büchi Mini Spray Dryer B-290 is a suitable platform for producing stable berry extract powders, and that mannitol is a suitable thermoprotectant that facilitates retention of thermosensitive polyphenolic species in berry extracts during spray-drying.

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“…Several other industrial processes are available, but some of them such as pasteurization present an important reduction of the health-promoting properties of processed-juice (Gancel et al, 2010). Microfiltration technique coupled to UHT packaging provides a sterile juice thanks to the pore used in the membranes.…”

Section: Discussionmentioning

confidence: 99%

“…Industrial processing with the addition of sugar and pectin; thermal treatments; and long term storage, can have marked effects on the phenolic content of berries, sometimes causing the increase of some compounds and the decrease of others (Zafrilla et al, 2001;Gancel et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of the microfiltration process on antioxidant activity and lipid peroxidation protection capacity of blackberry juice

Azofeifa¹,

Quesada²,

Pérez³

2011

Rev. bras. farmacogn.

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Phytochemicals are highly concentrated in berries, especially polyphenols as anthocyanins and ellagitannins. These compounds have been associated with antioxidant capacity, lipid peroxidation protection, anti-inflammatory activity, anticarcinogenic activity, obesity prevention and others. Blackberries are commonly grown and consumed as juice in Latin-American countries. However, blackberry juice is easily fermented and different industrial techniques are being applied to enable the juice to be stored for longer periods. One important issue required for these techniques is to preserve the health-promoting capacities of blackberries. This study compared the antioxidant activity and the lipid peroxidation protector effect between a fresh blackberry juice (FJ) and a microfiltrated blackberry juice (MJ). Chemical analysis of both juices show less polyphenols concentration in the MJ. Despite this difference, values for biological activities, such as protection of lipid peroxidation, was not significantly different between FJ and MJ. These results suggest that the compounds responsible for the antioxidant activity are maintained even after microfiltration and the free radical scavenging capacity of these compounds could protect the initiation of lipid peroxidation. Microfiltration could be used as an industrial technique to produce blackberry juice that maintains biological activities of polyphenols.

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Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus)

Cited by 74 publications

References 28 publications

Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry (Rubus adenotrichos Schltdl.) by‐product

Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry (Rubus adenotrichos Schltdl.) by‐product

Retention of Polyphenolic Species in Spray-Dried Blackberry Extract Using Mannitol as a Thermoprotectant

Effect of the microfiltration process on antioxidant activity and lipid peroxidation protection capacity of blackberry juice

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