Department of Food Science and Technology, School of Agriculture, - - PowerPoint PPT Presentation
K. Ka de ride s, L . Pa pa oikonomou, I. Pa tsopoulou, L . Sorova kou, A.M. Goula Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, Thessaloniki, Greece Pomegranate is an
Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, Thessaloniki, Greece
. Pa pa oikonomou, I. Pa tsopoulou, L . Sorova kou, A.M. Goula
24% Peel 14% Seeds 62% Juice
Pomegranate is an ancient fruit
nowadays the global pomegranate production is around 2 million tons
T he most importa nt g rowing re g ions a re :
Compone nt Conte nt (% )
Total solids 96.00 Moisture 4.00 Total sugars 31.38 Proteins 8.72 Crude Fiber 21.06 Fat 9.40 Ash 5.00 Total phenolics 8.10
Ag uilar e t al., 2008; Ullah e t al., 2012
Phe nolic c ompound Conte nt (mg / 100 g dry ma tte r)
Ellagic acid
44.19
Catechin
868.40
Punicalagin
1667.00
Gallic acid
125.80
Protocatechol
4.17
Vanilline
3.91
Caffeic acid
60.46
Ferulic acid
5.89
p-coumaric acid
17.64
Others
8.20
Ro wayshe d e t al., 2013; Gullo n e t al., 2016
Antioxidant activity Anti-mutagenic activity Anti-hypertension activity Anti-inflammatory activity Anti-atherosclerotic activity
Pome g ra na te Se e ds Pe e ls
F
Industry Cosme tic s F
e a
14 kg 24 kg 100 kg
Pome g ra na te Pe e ls
Grinding E mulsific a tion Drying E va pora tion F iltra tion Ultra sound- a ssiste d e xtra c tion Drying E nc a psula tion by spra y drying
Solvent Recycled solvent Fodder
Phenolics
Wall material
Mic roc a psule s
Kade ride s e t al., 2015
F
additive s
F ang & Bhandari, 2010
Increase of their stability during storage and passage through the gastrointestinal tract Improvement of color Masking of astringency Suitability for use as an additive in functional foods
Me thod of e nc a psula tion
Encapsulation efficiency Reference
E xtrusion
89.39% Belščak-Cvitanovic et al., 2011
Ra pid e xtra c tion of supe rc ritic a l solution
79.78% Santos et al., 2013
F
e mulsion using a rota ting disk re a c tor
80.00% Akhtar et al., 2014
F re e ze drying
75.50% 97.22% da Rosa et al., 2014 Saikia et al., 2015
F re e ze drying liposome s
63.19% Marin et al., 2018
Spra y drying
72.40% 99.80% Bustamante et al., 2017 Kaderides et al., 2015
Good rheological properties at high concentration Acceptable solubility of the solvent to the food industry Seal and hold the active material within its structure during processing/storage Provide maximum protection to the active material against environmental conditions Chemical non reactivity with the active core materials Disperse or emulsify the active material and stabilize the emulsion produced
1 2 3 4 5 6
De sai & Park, 2005
Phe nolic e xtra c t Wa ll ma te ria l Re fe re nc e s
Spra y drying Pomegranate peel extract Maltodextrin; Whey protein; Skim milk powder Maltodextrin Modified starch Kaderides et al., 2015 Cam et al., 2014 Bustamante et al., 2017 Carrot extract Maltodextrin Ersus &Yurdagel, 2008 Grape juice Maltodextrin; Soy protein; Whey protein Moser et al., 2017 Olive leaf extract Chitosan Kosaraju et al., 2006 Barberry extract Maltodextrin; Gum Arabic; Gelatin Mahdavi et al., 2016 Mutle plant extract Maltodextrin; Gum Arabic; Mesquite gum Pavón-García et al., 2011 Soybean extract Maltodextrin; Starch Georgetti et al., 2008 Βlack currant extract Maltodextrin; Inulin Bakowska & Kolodziejczyk, 2011 Bilberry extract Whey protein concentrate Betz et al., 2012 Apple extract; Olive leaf extract Sodium caseinate; Lecithin Kosaraju et al., 2008 Co- c rysta lliza tion Yerba Mate extract Calcium alginate Deladino et al., 2008 Green tea EGCG extract Gelatin Shutava et al., 2009 Blackcurrant extract Glucan Xiong et al., 2006 F re e ze drying Cloudberry extract Maltodextrin DE 5-8 & DE18,5 Laine et al., 2008 Grape pomace extract Maltodextrin; Gum Arabic Stoll et al., 2016 Blueberries extract Maltodextrin Celli et al., 2016 Hibiscus tea extract Pullulan Gradinaru et al., 2003
Carbohydrates Carbohydrates Proteins Proteins
Undesired taste Unnatural additives Undesired taste Unnatural additives Wall material with appropriate encapsulation properties
Insoluble dietary fibres
Re pla c e me nt with a lte rna tive produc ts
Complex carbohydrates Strong absorption properties Natural dietary fibres Soluble dietary fibres Assist regular bowel movements and flushing the intestinal system of undesirable materials Insoluble dietary fibres Slow down the metabolism rates of sugars and form a lining gel within the intestines
Country T
Spain 2.933.800 Italy 1.950.000 Greece 914.000 Portugal 206.300
Production of oranges in E.U.
50% juice 50% by-product (peel, seed, pulp) Fertilizer Animal feed
F
(source of dietary fiber)
Wastes
No economic value Highly polluted wastewater
Produc t Ac tivity Re fe re nc e E nc a psula te d pome g ra na te pe e l e xtra c t Hazelnut paste Antioxidant Kaderides et al., 2015 Ice cream Antioxidant Cam et al., 2014
Pome g ra na te pe e l e xtra c t
Shrimps Antimicrobial Basiri et al., 2015 Meat pate Antimicrobial Hayrapetyan et al., 2012 Curd Antioxidant Sandhya et al., 2018 Pork meat Antioxidant Qin et al., 2013 Beef meatballs Antioxidant Turgut et al., 2017 Bread Antioxidant Paari et al., 2012; Altunkaya et al., 2013 Sunflower oil Antioxidant & Antimicrobial Iqbal et al., 2008; Kanatt et al., 2010 Cooked chicken patties Antioxidant & Antimicrobial Naveena et al., 2008
Produc t Ac tivity Re fe re nc e E nc a psula te d pome g ra na te pe e l e xtra c t Hazelnut paste Antioxidant Kaderides et al., 2015 Ice cream Antioxidant Cam et al., 2014
Pome g ra na te pe e l e xtra c t
Shrimps Antimicrobial Basiri et al., 2015 Meat pate Antimicrobial Hayrapetyan et al., 2012 Curd Antioxidant Sandhya et al., 2018 Pork meat Antioxidant Qin et al., 2013 Beef meatballs Antioxidant Turgut et al., 2017 Bread Antioxidant Paari et al., 2012; Altunkaya et al., 2013 Sunflower oil Antioxidant & Antimicrobial Iqbal et al., 2008; Kanatt et al., 2010 Cooked chicken patties Antioxidant & Antimicrobial Naveena et al., 2008
T he e xploita tion of pome g ra na te a nd ora ng e wa ste s base d o n:
e xtrac tio n
phe no lic c o mpo unds fro m po me g ranate pe e l
nc apsulatio n o f e xtrac t by spray drying using o rang e juic e industry by-pro duc t as wall mate rial
Study of:
I nc o rpo ratio n o f c rude and e nc apsulate d e xtrac t in fo o ds:
mo o thie c . S unflo we r o il
Ora ng e
Ora ng e wa ste s Sie ving Grinding Drying Wa shing Boiling Juic e produc tion Ora ng e wa ste s powde r
Hot water – 100 °C 60 °C, 48 h 20 min Juice
1.
E xtra c tion te mpe ra ture : 35 °C
2.
Solve nt type : Wate r
3.
Solve nt/ Solid ra tio: 32/
1
4.
Amplitude le ve l: 40% (50 W)
5.
Pulse dura tion/ Pulse inte rva l ra tio: 7/
6
6.
E xtra c tion time : 10 min
130 W, 20 kHz VCX‐130 Sonics and Materials (Danbury, CT, USA) with Ti– Al–V probe (13 mm) Kade ride s e t al., 2015
Pomegranate Peel Washing Drying 40 oC , 48 h Grinding Ultrasound- assisted extraction Filtration Evaporation Emulsification Encapsulation by spray drying Solvent Wall material (Orange wastes powder)
1.
Wa ll ma te ria l: Orange wastes
2.
Inle t a ir te mpe ra ture : 162 °C
3.
F e e d solids c onc e ntra tion: 5 % w/w
4.
Ra tio of c ore to wa ll ma te ria l: 1/9
5.
Drying a ir flow ra te : 17.5 m3/h
6.
F low ra te of c ompre sse d a ir for a tomiza tion: 0.80 m3/h
Buchi, B-191, Buchi Laboratoriums-Technik, Flawil, Switzerland
PRODUCT
:
ADDIT
IVE : Phenolic extract (Crude and encapsulated)
Shelf-life test at 60°C for 20 days Shelf-life test at 25°C for 18 days
3 samples were tested:
Measurement of: Antioxidant activity T
Oxidation stability
Shelf-life test at 4°C for 12 days
Ca ke
Phenolics concentration: 5000 ppm
Eggs 26.0 % Sugar 22.9 % Margarine 19.1 % Flour 19.1 % Milk 13.0 %
Smoothie
Phenolics concentration: 5000 ppm
Pineapple 42.8 % Banana 40.8 % Water 14.1 % Spearmint 1.4 % Cilantro 0.8 %
Sunflowe r oil
Phenolics concentration: 500 ppm Phenolics concentration: 1000 ppm Shelf-life test at 25°C for 18 days Shelf-life test at 4°C for 12 days Shelf-life test at 60°C for 20 days
Wa ll ma te ria l T (oC) Q a (% ) Q s (m 3/ h) w/ c
Orange wastes powder 162 50 0.80 9/1
Optimum c onditions for ma ximum e nc a psula tion yie ld
Yield: 12.96%
Optimum c onditions for ma ximum e xtra c tion yie ld
Solve nt T (oC) A (% ) t (min) Pulse (se c / se c ) L / P
Water 35 40 10 7/6 32/1
Yield: 13.85 mg GAE/g DM
Crude extract
Peak: 1. Punicalagin B
Standard
138.88 mg Punic a la g in/ g dry pe e l
Crude extract Peak: 1. Punicalagin B
Standard
138.88 mg punic a la g in/ g dry pe e l
Ca m & Hisil, 2010 Gullon e t a l., 2016
Zivkovic e t a l., 2018
L u e t a l., 2008 Kha rc houfi e t a l., 2018
Conve ntiona l E xtra c tion Ultra sound Ass. E xtra c tion Pre ssurise d Wa te r E xtra c tion
Da y 7 Da y 0 Da y 14 Da y 21
T ime (da y) Punic a la g in (mg / g dry pe e l) Sc a ve ng ing c a pa c ity (% ) T
Phe nolic s (mg GAE / g dry pe e l)
138.88 94.78 100.68 7 77.12 91.93 83.97 14 85.15 85.38 80.29 21 75.83 84.93 72.82
Da y 7 Da y 0 Da y 14 Da y 21
T ime (da y) Punic a la g in (mg / g dry pe e l) Sc a ve ng ing c a pa c ity (% ) T
Phe nolic s (mg GAE / g dry pe e l)
138.88 94.78 100.68 7 77.12 91.93 83.97 14 85.15 85.38 80.29 21 75.83 84.93 72.82
Gil et al., 2000
Shelf-life test at 60°C for 20 days
0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8 0,9 1 5 10 15 20
Total Phenolic content (mg GAE/g oil) Time (days)
Folin Ciocalteu Method‐Oil (1000 ppm)
Encapsulated TPC Blank Crude TPC
0,05 0,1 0,15 0,2 0,25 0,3 0,35 0,4 0,45 0,5 5 10 15 20
Total Phenolic content (mg GAE/g oil) Time (days)
Folin Ciocalteu Method‐Oil (500 ppm)
Encapsulated TPC Blank Crude TPC
10 20 30 40 50 60 70 80 90 100 5 10 15 20
Scavenging capacity (%) Time (days)
DPPH Method‐Oil (500 ppm)
Blank Encapsulated TPC Crude TPC
10 20 30 40 50 60 70 80 90 100 5 10 15 20
Scavenging capacity (%) Time (days)
DPPH Method‐Oil (1000 ppm)
Blank Encapsulated TPC Crude TPC
p-value = 0.912 p-value = 0.086 p-value = 0.001 p-value = 0.014
Shelf-life test at 60°C for 20 days
20 40 60 80 100 120 140 160 180 200 2 4 6 8 10 12 14 16 18 20
Peroxide value, PV (meq O2/kg oil) Time (days)
Peroxide Value‐Oil (500 ppm)
Blank Encapsulated TPC Crude TPC
p-value = 0.000
20 40 60 80 100 120 140 160 180 200 2 4 6 8 10 12 14 16 18 20
Peroxide value, PV (meq O2/kg oil) Time (days)
Peroxide Value‐Oil (1000 ppm)
Blank Encapsulated TPC Crude TPC
p-value = 0.003
ANTIOXIDANT ACTIVITY TOTAL PHENOLICS CONTENT Shelf-life test at 25°C for 18 days
0,5 1 1,5 2 2,5 3 5 10 15 20
Total phenolic content (mg GAE/g Cake) Time (days)
Folin Ciocalteu Method‐Cake (5000ppm)
Blank Encapsulated TPC Crude TPC
10 20 30 40 50 60 70 80 90 100 5 10 15 20
Scavenging capacity (%) Time (days)
DPPH Method‐Cake (5000ppm)
Blank Encapsulated TPC Crude TPC
p-value = 0.001 p-value = 0.040
Shelf-life test at 25°C for 18 days
5 10 15 20 25 2 4 6 8 10 12 14 16 18
Peroxide value, PV (meq O2/kg Cake extract) Time (days)
Peroxide Value‐Cake (5000ppm)
p-value = 0.013
ANTIOXIDANT ACTIVITY TOTAL PHENOLICS CONTENT Shelf-life test at 4°C for 12 days
0,2 0,4 0,6 0,8 1 1,2 1,4 1,6 1,8 2 4 6 8 10 12 14
Total phenlic content (mg GAE/g Smoothie) Time (days)
Folin Ciocalteu Method‐Smoothie (5000ppm)
Blank Encapsulated TPC Crude TPC
20 40 60 80 100 120 2 4 6 8 10 12 14
Scavenging capacity (%) Time (days)
DPPH Method‐Smoothie (5000ppm)
Blank Encapsulated TPC Crude TPC
p-value = 0.220 p-value = 0.420
improving the shelf-life of sunflower oil, cake and smoothie
extract changed the texture and the color
cake significantly
An inte g ra te d a pproa c h for utiliza tion of pome g ra na te pe e ls is sug g e ste d ba se d on the spra y drying e nc a psula tion of the ir phe nolic s c ompounds using a n a lte rna tive wa ll ma te ria l (ora ng e wa ste s)
This work is supported by the General Secretariat for Research and Technology (GSRT) and the Hellenic Foundation for Research and Innovation (HFRI)