Extract from pomegranate waste as an 1 alternative natural antioxidant in foods K. Kaderides, I. Patsopoulou, L. Sorovakou, A.M. Goula Department of Food Science and T echnology, School of Agriculture, Forestry and Natural Environment, Aristotle University, Thessaloniki, Greece
Pomegranate Pomegranate is an ancient fruit 2 originating from the Middle East and nowadays the global pomegranate production is around 2 million tons The most important growing regions are: China T urkey Iran Spain Egypt U.S.A. 24% Peel 14% Seeds 62% Juice
3 Composition-Polyphenol Content of Pomegranate Peel Content Component (%) Content Phenolic (mg/100 g T otal solids 96.00 compound dry matter) Moisture 4.00 Ellagic acid 44.19 T otal sugars 31.38 Catechin 868.40 Proteins 8.72 Punicalagin 1667.00 Crude Fiber 21.06 Gallic acid 125.80 Fat 9.40 Protocatechol 4.17 Ash 5.00 Aguilar et al., 2008; Vanilline 3.91 T otal 8.10 Ullah et al., 2012 phenolics Cafgeic acid 60.46 Antioxidant activity Ferulic acid 5.89 Anti-mutagenic activity p-coumaric acid 17.64 Anti-hypertension activity Others 8.20 Anti-infmammatory activity Anti-atherosclerotic activity Rowayshed et al., 2013; Gullon et al., 2016
Exploitation of Pomegranate Peels 4 Pomegranat 100 kg e Peels Seeds 24 kg 14 kg Food Cosmetic Fodder Industry s Ice cream Tea
Proposed Process for Pomegranate Peels Application in Food Industry 5 Pomegranate Peels Drying Solvent Grinding Ultrasound-assisted extraction Fodder or Filtration Recycled solvent Biosorbent Evaporation Food Food additives additives Drying Wall material Microcapsules Phenolics of phenolics Emulsifjcation Encapsulation by spray drying Kaderides et al., 2015
Why Encapsulation of Phenolic 6 Compounds 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 Fang & Bhandari, 2010
Encapsulation Methods 7 Method of Encapsulation Reference encapsulation efficiency Extrusion 89.39% Belščak-Cvitanovic et al., 2011 Rapid extraction of 79.78% Santos et al., 2013 supercritical solution Formation of 80.00% Akhtar et al., 2014 multiple emulsion using a rotating disk reactor Freeze drying 75.50% da Rosa et al., 2014 97.22% Saikia et al., 2015 Freeze drying 63.19% Marin et al., 2018 liposomes Spray drying 72.40% Bustamante et al., 99.80% 2017 Kaderides et al., 2015
Wall material characteristics 8 1 Good rheological properties at high concentration Disperse or emulsify the active material and stabilize the 2 emulsion produced 3 Chemical non reactivity with the active core materials Seal and hold the active material within its structure during 4 processing/storage Provide maximum protection to the active material against 5 environmental conditions 6 Acceptable solubility of the solvent to the food industry Desai & Park, 2005
9 Wall Materials Used for Encapsulation of Phenolics Phenolic extract Wall material References Spray drying Pomegranate peel extract Maltodextrin; Whey protein; Skim milk Kaderides et al., 2015 powder Cam et al., 2014 Maltodextrin Bustamante et al., 2017 Modifjed starch 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; Sodium caseinate; Lecithin Kosaraju et al., 2008 Olive leaf extract Co-crystallization 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 Freeze 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
Wall Materials Suitable for Encapsulation of Phenolic 1 Compounds 0 Carbohydrates Undesired taste Carbohydrates Undesired taste Unnatural additives Proteins Unnatural additives Proteins Wall material with Wall material with appropriate appropriate Replacement with Replacement with alternative encapsulation alternative encapsulation products products properties properties Insoluble Complex dietary fjbres carbohydrates Strong absorption properties Assist regular bowel movements Assist regular bowel movements Soluble dietary Soluble dietary and fmushing the intestinal system and fmushing the intestinal system fjbres fjbres of undesirable materials of undesirable materials Natural dietary Natural dietary fjbres fjbres Slow down the metabolism rates Slow down the metabolism rates Insoluble dietary Insoluble dietary of sugars and form a lining gel of sugars and form a lining gel fjbres fjbres within the intestines within the intestines
Production and Exploitation of Orange 1 Fruit 1 Production of oranges in E.U. Tons Country (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 Food industry Animal feed Fertilizer (source of dietary fjber) No economic value
Incorporation of 1 Pomegranate Peel Extract in 2 Foods Product Activity Reference Encapsulated pomegranate peel extract Hazelnut paste Antioxidant Kaderides et al., 2015 Ice cream Antioxidant Cam et al., 2014 Pomegranate peel extract 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 T urgut et al., 2017 Bread Antioxidant Paari et al., 2012; Altunkaya et al., 2013 Sunfmower oil Antioxidant & Iqbal et al., 2008; Kanatt et al., 2010 Antimicrobial Cooked chicken Antioxidant & Naveena et al., 2008 patties Antimicrobial
Incorporation of 1 Pomegranate Peel Extract in 3 Foods Product Activity Reference Encapsulated pomegranate peel extract Hazelnut paste Antioxidant Kaderides et al., 2015 Ice cream Antioxidant Cam et al., 2014 Pomegranate peel extract 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 T urgut et al., 2017 Bread Antioxidant Paari et al., 2012; Altunkaya et al., 2013 Sunfmower oil Antioxidant & Iqbal et al., 2008; Kanatt et al., 2010 Antimicrobial Cooked chicken Antioxidant & Naveena et al., 2008 patties Antimicrobial
Objective 1 4 The exploitation of pomegranate and orange wastes based on: Ultrasound-assisted extraction of phenolic compounds from pomegranate peel Encapsulation of extract by spray drying using orange juice industry by-product as wall material Study of: Incorporation of crude and encapsulated extract in foods: a. Fresh juice b. Sunfmower oil c. Cookies
Integrated Process for Orange Wastes 1 Application as Wall Material for 5 Encapsulation Orange Juice production Juice Orange wastes Boiling Hot water – 100 °C 20 min Washing 60 °C, 48 h Drying Grinding Sieving Orange wastes powder
Pomegranate Peel Extract – Optimized 1 Conditions of Ultrasound Assisted 6 Extraction 1. Extraction temperature: 35 °C 2. Solvent type: Water 3. Solvent/Solid ratio: 32/1 4. Amplitude level: 40% (50 W) 5. Pulse duration/Pulse interval ratio : 7/6 130 W, 20 kHz VCX-130 6. Extraction time: 10 min Sonics and Materials (Danbury, CT, USA) with Ti–Al– Kaderides et al., 2015 V probe (13 mm)
Integrated Process for 1 Encapsulation of Pomegranate 7 Peel Extract in Orange Wastes Powder Drying Pomegranate Washing 40 o C , 48 h Peel Solvent Ultrasound- assisted Filtration Grinding extraction Wall material (Orange wastes powder) Encapsulation by Evaporation Emulsifjcation spray drying
Encapsulation of Pomegranate Peels 1 Extract – Optimized Conditions of 8 Spray Drying 1. Wall material: Orange wastes 2. Inlet air temperature: 162 °C 3. Feed solids concentration: 5 % w/w 4. Ratio of core to wall material: 1/9 5. Drying air fmow rate: 17.5 m 3 /h 6. Flow rate of compressed air for atomization: 0.80 m 3 /h Buchi, B-191, • Concurrent Buchi Laboratoriums-T echnik, • T wo – fmuid nozzle Flawil, Switzerland atomization • Peristaltic pump for feed
Incorporation of Phenolic 1 Capsules in Foods 9 PRODUCT: a. Fresh juice Shelf-life test at 4°C for 20 days b. Sunfmower oil Shelf-life test at 60°C for 20 days c. Cookies Shelf-life test at 25°C for 21 days ADDITIVE: Phenolic extract (Crude and encapsulated) 3 samples were Measurement of: Antioxidant activity tested: Sample with encapsulated T otal phenolics content extract Oxidation stability Sample with crude extract Color Control sample
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