Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace

Abstract

This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. In most cases authors are permitted to post their version of the article (e.g. in Word or Tex form) to their personal website or institutional repository. Authors requiring further information regarding Elsevier's archiving and manuscript policies are encouraged to visit: http://www.elsevier.com/copyright

Effect of ultrasonic treatment on extraction and fatty acid profile of flaxseed oil

“…Some previous researchers have reported that the appearance of off-flavors in some food products containing lipids when subjected to ultrasounds (Pingret et al, 2012(Pingret et al, , 2013. These off flavour may be due to the oxidation of fatty acid present in the product.…”

“…Among the others, many advantages can be pointed out when taking into account UAE of oil from flaxseed: (i) the operating procedure is faster, operative and cost reduction (time needed, energy required, equipment size) and (ii) no additional treatment and/or chemicals are required to realize experiments. An experimental pilot study was carried out in a 30 L extraction tank consisting of a quadriple output of ultrasound at 25 kHz and 4200 Watts by Virot et al (2010) and Pingret et al (2012). From the previous lab study, the selected conditions for the ultrasound extraction pilot study were at the optimum conditions.…”

Determination of acoustic fields in acidic suspensions of peanut shell during pretreatment with high-intensity ultrasound

“…On the other hand, unabsorbed energy is the energy lost during the process and should not be taken into account during cavitation measurement. Studies of the efficiency of input energy conversion into absorbed power in the liquid volume have been developed to evaluate the energy output in different food processes, e. g., bioactive compounds extraction and meat brining (Cárcel et al, 2007a;McDonnell et al, 2014;Pingret et al, 2012). However, studies involving biomass treatment with ultrasound are still missing in the literature.…”

Food Wastes as Valuable Sources of Bioactive Molecules

“…Mild-acidic protein extraction with adsorptive removal of phenolic compounds [38] Fruits and vegetables Tomato pomace and skin Enzymatic-assisted extraction/solvent extraction [16] Potato peels and tubers Pressurized liquid extractor [39] Solvent extraction (stirring) [40] Ultrasound extraction [41] Orange peels Nanofiltration [42] Forest fruits pomaces Supercritical fluid extraction [43] Apple pomace Ultrasound extraction [44] Grape seeds Supercritical fluid extraction [45] Carotenoids Fruits and vegetables Tomato pomace and skin Enzymatic-assisted extraction [16] Citrus technique for the bioactive compounds. When an extraction technique is chosen, several criteria have to be considered, such as waste composition, aggregation state, homogeneity, and so on.…”