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 ancient fruit originating from the Middle East and nowadays the global pomegranate production is around 2 million tons T he most importa nt g rowing re g ions a re : China Turkey Iran Spain Egypt U.S.A. 24% Peel 14% Seeds 62% Juice
Compone nt Conte nt (% ) Total solids 96.00 Conte nt Phe nolic (mg / 100 g Moisture 4.00 c ompound dry ma tte r) Total sugars 31.38 Ellagic acid 44.19 Proteins 8.72 Catechin 868.40 Crude Fiber 21.06 Punicalagin 1667.00 Fat 9.40 Gallic acid 125.80 Ash 5.00 Protocatechol 4.17 Total 8.10 Ag uilar e t al., 2008; phenolics Ullah e t al., 2012 Vanilline 3.91 Antioxidant activity Caffeic acid 60.46 Anti-mutagenic activity Ferulic acid 5.89 Anti-hypertension activity p-coumaric acid 17.64 Anti-inflammatory activity Others 8.20 Anti-atherosclerotic activity Ro wayshe d e t al., 2013; Gullo n e t al., 2016
Pome g ra na te 100 kg Pe e ls Se e ds 24 kg 14 kg F ood F odde r Cosme tic s Industry Ic e c re a m T e a
Pome g ra na te Pe e ls Drying Solvent Grinding Ultra sound- a ssiste d e xtra c tion Fodder F iltra tion Recycled solvent E va pora tion F o o d additive s Wall material Drying Phenolics Mic roc a psule s of phe nolic s E mulsific a tion E nc a psula tion by spra y drying Kade ride s e t al., 2015
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 F ang & Bhandari, 2010
Encapsulation Me thod of Reference efficiency e nc a psula tion 89.39% Belš č ak-Cvitanovic et E xtrusion al., 2011 79.78% Santos et al., 2013 Ra pid e xtra c tion of supe rc ritic a l solution 80.00% Akhtar et al., 2014 F orma tion of multiple e mulsion using a rota ting disk re a c tor 75.50% da Rosa et al., 2014 F re e ze drying 97.22% Saikia et al., 2015 63.19% Marin et al., 2018 F re e ze drying liposome s 72.40% Bustamante et al., 2017 Spra y drying 99.80% Kaderides et al., 2015
Good rheological properties at high concentration 1 Disperse or emulsify the active material and stabilize the 2 emulsion produced Chemical non reactivity with the active core materials 3 Seal and hold the active material within its structure during 4 processing/storage Provide maximum protection to the active material against 5 environmental conditions Acceptable solubility of the solvent to the food industry 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 Kaderides et al., 2015 Maltodextrin Cam et al., 2014 Modified starch 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 Β lack currant extract Maltodextrin; Inulin Bakowska & Kolodziejczyk, 2011 Bilberry extract Whey protein concentrate Betz et al., 2012 Apple extract; Sodium caseinate; Lecithin Kosaraju et al., 2008 Olive leaf extract 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 Undesired taste Undesired taste Unnatural additives Unnatural additives Proteins Proteins Wall material with appropriate Re pla c e me nt with encapsulation a lte rna tive produc ts properties Insoluble Complex dietary fibres carbohydrates Strong absorption properties Assist regular bowel movements and Soluble dietary flushing the intestinal system of fibres undesirable materials Natural dietary fibres Slow down the metabolism rates of Insoluble dietary sugars and form a lining gel within fibres the intestines
Production of oranges in E.U. Country T ons (2013) Spain 2.933.800 Highly polluted wastewater 50% by-product Italy 1.950.000 50% juice (peel, seed, pulp) Greece 914.000 Wastes Portugal 206.300 Animal feed Fertilizer F ood industry (source of dietary fiber) No economic value
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 Hayrapetyan et al., 2012 Meat pate Antimicrobial 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 & Iqbal et al., 2008; Kanatt et al., 2010 Antimicrobial Cooked chicken Antioxidant & Naveena et al., 2008 patties Antimicrobial
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 Hayrapetyan et al., 2012 Meat pate Antimicrobial 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 & Iqbal et al., 2008; Kanatt et al., 2010 Antimicrobial Cooked chicken Antioxidant & Naveena et al., 2008 patties Antimicrobial
he e xploita tion of pome g ra na te a nd ora ng e wa ste s base d o n: T Ultraso und-assiste d e xtrac tio n o f phe no lic c o mpo unds fro m po me g ranate pe e l E 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: a. Cake b. S mo o thie c . S unflo we r o il
Ora ng e Juice Juic e produc tion Ora ng e wa ste s Hot water – 100 °C 20 min Boiling Wa shing 60 °C, 48 h Drying Grinding Sie ving Ora ng e wa ste s powde r
1. xtra c tion te mpe ra ture : 35 °C E 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/ 6 130 W, 20 kHz VCX ‐ 130 Sonics and 6. xtra c tion time : 10 min E Materials (Danbury, CT, USA) with Ti– Al–V probe (13 mm) Kade ride s e t al., 2015
Drying Pomegranate Washing Peel 40 o C , 48 h Solvent Ultrasound- Filtration Grinding assisted extraction Wall material (Orange wastes powder) Encapsulation by Evaporation Emulsification spray drying
Wa ll ma te ria l: Orange wastes 1. Inle t a ir te mpe ra ture : 162 °C 2. e e d solids c onc e ntra tion: 5 % w/w 3. F Ra tio of c ore to wa ll ma te ria l: 1/9 4. Drying a ir flow ra te : 17.5 m 3 /h 5. 6. F low ra te of c ompre sse d a ir for a tomiza tion: 0.80 m 3 /h Buchi, B-191, • Concurrent Buchi Laboratoriums-Technik, • Two – fluid nozzle atomization Flawil, Switzerland • Peristaltic pump for feed
PRODUCT : a. Cake Shelf-life test at 25 ° C for 18 days b. Smoothie Shelf-life test at 4 ° C for 12 days c. Sunflower oil Shelf-life test at 60 ° C for 20 days : Phenolic extract (Crude and encapsulated) ADDIT IVE 3 samples were tested: Measurement of: Antioxidant activity Sample with encapsulated extract T otal phenolics content Sample with crude extract Oxidation stability Control sample
Shelf-life test at 4 ° C for 12 days Shelf-life test at 25 ° C for 18 days Ca ke Smoothie Phenolics concentration: Phenolics concentration: 5000 ppm 5000 ppm Eggs 26.0 % Pineapple 42.8 % Sugar 22.9 % Banana 40.8 % Margarine 19.1 % Water 14.1 % Flour 19.1 % Spearmint 1.4 % Milk 13.0 % Cilantro 0.8 % Phenolics concentration: 500 ppm Shelf-life test at 60 ° C for 20 days Sunflowe r oil Phenolics concentration: 1000 ppm
Re sults
Optimum c onditions for ma ximum e xtra c tion yie ld Pulse ( o C) Solve nt T A (% ) t (min) L / P (se c / se c ) Yield: 13.85 Water 35 40 10 7/6 32/1 mg GAE/g DM Optimum c onditions for ma ximum e nc a psula tion yie ld ( o C) Q s (m 3 / h) Wa ll ma te ria l T Q a (% ) w/ c Orange wastes 162 50 0.80 9/1 Yield: 12.96% powder
Crude extract 138.88 mg Punic a la g in/ g dry pe e l Standard Peak: 1. Punicalagin B 2. Punicalagin A
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