EFFECTS OF MECHANICAL AND ENZYMATIC PRETREATMENTS ON EXTRACTION OF POLYPHENOLS FROM BLACKBERRY FRUITS

被引:12
|
作者
Soto, Marvin [1 ]
Acosta, Oscar [1 ]
Vaillant, Fabrice [2 ]
Perez, Ana [1 ]
机构
[1] Univ Costa Rica, Ctr Nacl Ciencia & Tecnol Alimentos, Ciudad Univ Rodrigo Facio, San Jose 115012060, Costa Rica
[2] Ctr Cooperat Int Rech Agron Dev CIRAD, QualiSud UMR95, 73 Rue Jean Francois Breton,TA B-95-16, F-34398 Montpellier 5, France
关键词
CROSS-FLOW MICROFILTRATION; ANTIOXIDANT CAPACITY; RUBUS-ADENOTRICHUS; ELLAGITANNIN COMPOSITION; BIOACTIVE COMPOUNDS; PHENOLIC CONTENT; DIETARY BURDEN; ANTHOCYANINS; JUICE; STORAGE;
D O I
10.1111/jfpe.12240
中图分类号
TQ [化学工业];
学科分类号
0817 ;
摘要
This study evaluated the effects of mechanical and enzymatic pretreatments on the extraction of anthocyanins and ellagitannins from blackberries. Continuous pressing yielded significantly higher turbidity values and content of anthocyanins and ellagitannins (P < 0.05) compared with discontinuous pressing. The use of enzymatic pretreatment also significantly increased the extraction of polyphenolic compounds (P < 0.05), in particular that of total ellagitannins, on average from 437 to 982 mg ellagic acid equivalents/100 g (dry basis) when using discontinuous pressing. When microfiltration was used, the content of ellagitannins and anthocyanins was found to be similar in both feed and permeate when discontinuous press was used to extract the juice, but a significant decrease of 34% (dry basis) was found in the concentration of ellagitannins when continuous pressing was used (P < 0.05). These results should be useful for future efforts to increase the extraction of polyphenolic compounds from fruits and vegetables. PRACTICAL APPLICATIONS Blackberries have high contents of potentially bioactive polyphenolic compounds, mainly anthocyanins and ellagitannins. Therefore, processes must be optimized not only to obtain large amounts of juice from this fruit, but also to efficiently extract the compounds of interest. The methodology and results presented in this study should be beneficial for processors that aim to increase the recovery of potentially bioactive polyphenolic compounds from fruit using mechanical and enzymatic pretreatments. Furthermore, this study evaluated the potential of cross-flow microfiltration as a viable operation for cold stabilization of blackberry juice, while obtaining acceptable permeate flux and membrane retention of the compounds of interest. It is envisioned that this technology could be used in the same manner to ensure the microbiological stability of polyphenolic-enriched fruit juices and extracts.
引用
收藏
页码:492 / 500
页数:9
相关论文
共 50 条
  • [1] Neuroprotective effects of digested polyphenols from wild blackberry species
    Lucélia Tavares
    Inês Figueira
    Gordon J. McDougall
    Helena L. A. Vieira
    Derek Stewart
    Paula M. Alves
    Ricardo B. Ferreira
    Cláudia N. Santos
    [J]. European Journal of Nutrition, 2013, 52 : 225 - 236
  • [2] Neuroprotective effects of digested polyphenols from wild blackberry species
    Tavares, Lucelia
    Figueira, Ines
    McDougall, Gordon J.
    Vieira, Helena L. A.
    Stewart, Derek
    Alves, Paula M.
    Ferreira, Ricardo B.
    Santos, Claudia N.
    [J]. EUROPEAN JOURNAL OF NUTRITION, 2013, 52 (01) : 225 - 236
  • [3] MODELLING OF PROCESS KINETICS FOR EXTRACTION OF POLYPHENOLS FROM ROSEHIP FRUITS
    Angelov, George
    Boyadzhieva, Stanislava S.
    Georgieva, Silviya S.
    [J]. COMPTES RENDUS DE L ACADEMIE BULGARE DES SCIENCES, 2014, 67 (06): : 783 - 788
  • [4] A comparative study of physical pretreatments for the extraction of polyphenols and proteins from vine shoots
    Rajha, Hiba N.
    Boussetta, Nadia
    Louka, Nicolas
    Maroun, Richard G.
    Vorobiev, Eugene
    [J]. FOOD RESEARCH INTERNATIONAL, 2014, 65 : 462 - 468
  • [5] Effects of Mechanical Pretreatments on Enzymatic Hydrolysis of Mixed Lignocellulosic Substrates for Biorefineries
    Hu, Yingying
    Wang, Bing
    Liu, Wei
    Wu, Ruijie
    Hou, Qingxi
    [J]. BIORESOURCES, 2019, 14 (02) : 4639 - 4652
  • [6] VARIOUS MECHANICAL PRETREATMENTS IN THE ENZYMATIC SACCHARIFICATION OF WOOD
    TOMIMURA, Y
    SUZUKI, I
    MATSUDA, T
    [J]. MOKUZAI GAKKAISHI, 1986, 32 (03): : 218 - 221
  • [7] ENZYMATIC PRETREATMENT TO ENHANCE OIL EXTRACTION FROM FRUITS AND OILSEEDS - A REVIEW
    DOMINGUEZ, H
    NUNEZ, MJ
    LEMA, JM
    [J]. FOOD CHEMISTRY, 1994, 49 (03) : 271 - 286
  • [8] BIOACCESSIBILITY OF POLYPHENOLS AND ANTIOXIDANT CAPACITY IN FRUITS AND VEGETABLES: IN VITRO ENZYMATIC EVALUATION
    Alvarez, R.
    Araya, H.
    [J]. ANNALS OF NUTRITION AND METABOLISM, 2013, 63 : 1796 - 1796
  • [9] Optimization of Enzymatic Extraction Process and in Vitro Hypoglycemic Activity of Blackberry Polysaccharides
    Duanmu, Chuanyu
    Sun, Yang
    Zhang, Yu
    Fan, Linlin
    Zhou, Jianzhong
    Su, Wei
    Luo, Runmeng
    Zhong, Liang
    Liu, Xiaoli
    [J]. Science and Technology of Food Industry, 2024, 45 (22) : 200 - 207
  • [10] DETERMINATION OF NATURAL ANTIOXIDANT IN BLACKBERRY FRUITS(RUBUS FRUCTICOSUS) BY SUPERCRITICAL FLUID EXTRACTION
    Oztas, Elif
    Galip, Fatma
    Murathan, Ayse
    [J]. JOURNAL OF THE FACULTY OF ENGINEERING AND ARCHITECTURE OF GAZI UNIVERSITY, 2011, 26 (04): : 801 - 805