20/01/2013 WORKSHOP: VALORISATION OF TRADITIONAL PROCESSING OF INDIGENOUS AND AUTORS : UNDERUTILISED FRUITS Fernando Antonio PINTO DE ABREU (phD research work), Institute of Technology of Cambodia, Phnomenh, Cambodia January 14-16, 2013. Embrapa Brezil Manuel Dornier, Claudie Dhuique, Fabrice Vaillant ,Max The workshop is funded under the project "International network on preserving Reynes safety and n utrition of indigenousfruits and their derivatives", by the Leverhulme Trust, UK presented by Max Reynes Evaluation of some innovative process for extraction of functional extract from cashew apple waste ( Anacardium UMR (Research Unit)CIRAD-QUALISUD occidentale , L.) Agroindústria Tropical Agroindústria Tropical 01 01 INTEREST INTEREST of the presentation For this seminary (2) of the presentation For this seminary (1) THIS PROCESS IS ACTUALLY EVALUATED FOR VALORISATION OF OTHER INDOGENOUS FRUITS: -STEVIA ( stevioside& sweeetener) -PRESENTATION OF A EXTRACTION AND PURIFICATION PROCESS WAY -ELAGITANIN ( fruits rich in polifenols) FOR ANY OTHER FUNCIONAL MOLECULE -?? - COLORANT MOLECULES WITH HIGHT POTENTIAL MARKET : - RED. GREEN etc… - TECHNOLOGY PRESENTED HAVE *TO BE COUPLED WITH OTHERS TECHNOLOGIES - HEALTHY MOLECULES AGAINST TRIGLICERIDES? ANTI-INFLAMATORY, ANTIGLYCEMIA? ANTI OBESITY * TO BE EVALUATE FOR OTHER RAW MATERIALS * TO BE EVALUATE FOR OTHER RAW MATERIALS - - Agroindústria Tropical Agroindústria Tropical 01 01 Main antioxydants in fruits (remember…) INTEREST of the presentation For this seminary (3) Ref: E.Rock-INRA France 2009 Yellow Red Blue Green White Orange Purple - - COLORANT MOLECULES WITH HIGHT POTENTIAL MARKET / RED. GREEN Lutein Beta-Carotene Vitamin C Anthocyanins Allium Vitamin A Lycopene Vitamin C Zeaxanthin Allicin Bioflavonoids Anthocyanins Phenolics - HEALTHY MOLECULES AGAINST TRIGLICERIDES? ANTI-INFLAMATORY, Indoles Vitamin C Potassium ANTIGLYCEMIA? ANTI OBESITY Vitamin K Potassium -IN EACH COUNTRY? WHATS IS THE TRADITIONAL KNOW HOW? Radishes Spinach Carrots Blueberries Garlic Tomatoes Cabbage Oranges Eggplant Onions Strawberries Lettuce Bananas Broccoli Agroindústria Tropical 01 1
20/01/2013 IMPORTANT PHYSICAL AND CHEMICAL PROPERTIES OBJECTIVES OF THE RESEARCH WORK OF CAROTENOIDS Kimura, M. & Rodriguez-Amaya, D.B. (1999), Brazil; PRESENTED GENERAL EVALUATE A INNOVATIVE PROCESS FOR EXTRACTION AND PURIFICATION OF Quench singlet Scavenge or interact CAROTENOIDS EXTRACTS FROM CAHEW APPLE WASTE FOR A COLORANT USE oxygen with free radicals WITHOUT ANY SOLVANT WITHOUT HEAT SPECIFICS CARACTERIZE AND QUANTIFY CAROTENOIDS CONTENTS AN THE Cahew apple WASTE CAROTENOIDS Absorb light Lipophilic EXTRACTS OPTIMISE PROCESS PARAMETERS FOR EXTRACTION CARTENOIDES COUPLING Bind to hydrophobic Easily isomerized MACERATION AND ENZIMATIC TREATEMENT AND PRESS surfaces And oxidized EVALUATION OF TANGENTIAL MICROFILTRATION OF THE OBTAINED CAROTENOIDS EXTRACTS FOR CONCENTRATION AND DIAFILTRATION PROCESS FOR PURIFICATION 07 PRINCIPAL CAROTENOIDS IN FOODS b -Carotene The molecules…………. OH b -Cryptoxanthin Lycopene OH OH HO HO Lutein 07 CAROTENOIDS CONSIDERED IMPORTANT TO HUMAN HEALTH Lycopene OH OH The indogenous fruit…… HO HO Lutein OH OH HO HO Zeaxanthin 07 2
20/01/2013 Area of cashew growth in the word cashew varieties : view of CCP 76 - EMBRAPA Cashew apple “fruit” Mainly in Viet Nam , India , etc… Nigeria , Côte d’Ivoire , Brésil � Cashew apple Nuts ( fruit) * In the world 3.350.929 tons of nuts :year It is 2 millions of tons of cahew apple by year * Exemple of Brésil : 220.505 tonnes 02 03 The process The raw product Use of waste? DIFFICULT TO TAKE OFF Cashew apple Juice extraction Raw juice CASHEW APPLE with press CASHEW APPLE ON THE TREE Apple waste APPLE PRESS Carotenoids EXTRACTION fibers maceration EXTRAIT BRUT (Emulsion) CONCENTRATION WASTE Microfiltration Extract concentrated NOIX DE CAJOU CASHEW JUICE PURIFICATION Diafiltration Purified extract 09 08 CAROTENOIDS EXTRACTION MACERATION PRESSURAGE ENZYMES ( pectinase / amylase RATIO EAU / FIBRES DOSIS) FORCE APPLIQUÉE TEMPERATURE VITESSE DE TIME ROTATION The process…………. SCREW PRESS VUE 07 10 3
20/01/2013 Membrane technology and Membrane technology and juice(ref.Vaillant) juice(ref.Vaillant) For extract purification Membrane 0,2 mm Membrane 0,2 mm Pulpy juice Pulpy juice T < 35 °C T < 35 °C sterile Enzymatic Clarified Enzymatic Water… permeat treatment juice stable treatment • free enzymes • free enzymes • linked in bioreactor • linked in bioreactor rétentat rétentat Pulpy juice CAROTENOID stabilised EXTRACT Pasteurization With hight quality Tangential Microfiltration: MICROFILTRATION PILOT ESSAY various membranes 4 MEMBRANE TO BE ADAPTED - Membranes monotubulaires Al 2 O 3 - 0.2 µm 10 Perméat module 01 Perméat module 02 ∧ ↵ ∧ ∨ 8 9 Perméat module 03 Perméat module 04 7 ∨ ↵ Tubular multichannel ∨ ∨ ∨ ∨ 1 cm (ceramic) 1 5 6 ∧ LE MODE DE CONDUITE : 3 ∨ ∧ ∧ ∧ ETAPES 3 ∨ *Concentration volume not ∧ 2 variable *concentration volume variable *Diafiltration volume constant Hollow fibers 1 mm (organic) 11 CONCENTRATION using same VOLUME CONCENTRATION using VOLUME VARIABLE . . V eau V eau V p . FRV = 1 + V . V b V extrait brut Extrait brut extrait brut Perméat module 01 Perméat module 02 X ∧ X X ∧ ∧ ↵ V max V max V max ∨ ∧ ∨ ∨ ∧ ∧ Perméat module 03 ∨ Perméat module 04 ∨ ∨ ∨ ∨ ∨ ∨ ∨ ∨ ∨ ∨ ∨ ∨ ∨ ∨ ∨ ↵ ∨ ∨ ∨ . . ∧ ∧ ∧ ∨ ∨ ∨ ∧ V perméat ∧ ∧ V ∧ ∧ ∧ perméat ∧ ∧ ∧ V min V min V min ∨ ∨ ∨ ∧ ∧ ∧ CONCENTRATION A VOLUME CONSTANT : Q V ( extrait brut) = Q V ( perméat) ; Q V ( eau) = 0 . . . . . extrait brut = perméat ; eau = 0 V V V V extrait brut = 0 ; eau = 0 V 12 13 4
20/01/2013 EVOLUTION FRV (PTM = 3,2 BAR) CONCENTRATION and PURIFICATION OF THE EXTRACTS 260 260 260 260 Pressage CYCLE NUMBER Concentration (same Concentration ( volume variable) 240 240 240 240 volume ) Microfiltration à FRV 1 Optimisation extraction 220 220 220 220 Densité du Flux de Perméat (L.h -1 .m -1 ) 200 200 200 200 180 180 180 180 Pressage CYCLE NUMBER Impact : enzyme 160 160 160 160 With enzymatic treatment Microfiltration à FRV 5 et 10 Number of cycles 140 140 140 140 Pressure transmembrane 120 120 120 120 100 Pressage CYCLE NUMBER 100 100 100 Without enzyme treatment x Microfiltration à FRV maximal Impact FRV 80 80 80 80 60 60 60 60 40 40 40 40 Pressage CYCLE NUMBER 20 20 20 20 Impact on the quality extracted Purification par diafiltration 0 0 0 0 evaluated 1 1 3 3 5 5 7 7 9 9 11 11 13 13 15 15 17 17 19 19 21 21 1 1 3 3 5 5 7 7 9 9 11 11 13 13 15 15 17 17 19 19 21 21 Facteur de Réduction Volumique - FRV 29 16 CARACTERISATION CAROTENOIDES CONTENTS PROFILE (HPLC-DAD) cis - NEOXANTHINE mAU cis - VIOLAXANTHINE 200 Fresh cashew 150 450 nm apple 100 50 The molecules extracted quality…………. 0 0 10 20 30 40 50 60 min mAU 200 450 nm 150 100 Extracts 50 0 0 10 20 30 40 50 60 min mAU 200 400 nm 150 Extraits 100 50 0 0 10 20 30 40 50 60 min � 19 07 CARACTERISATION DU PROFIL DES CAROTENOIDES CARACTERISATION CAROTENOIDES CONTENTS PROFILE cis - NEOXANTHINE mAU cis - VIOLAXANTHINE mAU 200 200 Fresh cashew apple 150 450 nm 150 450 nm 100 100 Pomme de cajou fraîche 50 50 0 0 0 10 20 30 40 50 60 min 0 10 20 30 40 50 60 min β - CRYPTOXANTHINE b mAU mAU LUTEINE 200 200 MUTATOXANTHINE 450 nm 450 nm β - CAROTENE 150 150 100 100 Extraits extract 50 50 0 0 0 min 0 min 10 20 30 40 50 60 10 20 30 40 50 60 mAU mAU cis -AUROXANTHINE Extracts 200 200 trans -AUROXANTHINE 400 nm 400 nm 150 150 100 100 Extraits 50 50 0 0 0 10 20 30 40 50 60 min 0 10 20 30 40 50 60 min � � 19 19 5
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