Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, Thessaloniki, Greece K. Kaderides, L. Papaoikonomou, I. Patsopoulou, L. Sorovakou, A.M. Goula
Welcome message from author
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, Thessaloniki, Greece
K. Kaderides, L. Papaoikonomou, I. Patsopoulou, L. Sorovakou, A.M. Goula
24% Peel 14% Seeds 62% Juice
Pomegranate is an ancient fruit originating from the Middle East and nowadays the global pomegranate production is around 2 million tons
The most important growingregions are:
China Iran Egypt
Turkey Spain U.S.A.
Component Content (%)Total solids 96.00Moisture 4.00Total sugars 31.38Proteins 8.72Crude Fiber 21.06Fat 9.40Ash 5.00Totalphenolics
8.10 Aguilar et al., 2008; Ullah et al., 2012
Phenolic compound
Content (mg/100 g dry matter)
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 8.20Rowayshed et al., 2013; Gullon et al., 2016
Antioxidant activity
Anti-mutagenic activity
Anti-hypertension activity
Anti-inflammatory activity
Anti-atherosclerotic activity
Pomegranate
SeedsPeels
Food Industry CosmeticsFodder
Ice cream
Tea
14 kg24 kg
100 kg
Pomegranate Peels
Grinding
Emulsification
Drying
Evaporation
Filtration
Ultrasound-assisted extraction
Drying
Encapsulation by spray drying
Solvent
Recycled solventFodder
PhenolicsWall material
Microcapsules of phenolics
Kaderides et al., 2015
Food additives
Fang & 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
Method of encapsulation
Encapsulationefficiency
Reference
Extrusion 89.39% Belščak-Cvitanovic et al., 2011
Rapid extraction of supercritical solution
79.78% Santos et al., 2013
Formation of multiple emulsion using a
rotating disk reactor
80.00% Akhtar et al., 2014
Freeze drying 75.50%97.22%
da Rosa et al., 2014Saikia et al., 2015
Freeze drying liposomes 63.19% Marin et al., 2018
Spray drying 72.40%99.80%
Bustamante et al., 2017Kaderides 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
Desai & Park, 2005
Phenolic extract Wall material ReferencesSpray drying
Pomegranate peel extract Maltodextrin; Whey protein; Skim milk powderMaltodextrinModified starch
Kaderides et al., 2015Cam et al., 2014Bustamante 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-crystallizationYerba 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 dryingCloudberry 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
CarbohydratesCarbohydrates
ProteinsProteins
Undesired tasteUnnatural additives
Undesired tasteUnnatural additives
Wall material with appropriate
encapsulation properties Insoluble
dietary fibres
Replacement with alternative products
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 Tons (2013)
Spain 2.933.800
Italy 1.950.000
Greece 914.000
Portugal 206.300
Production of oranges in E.U.
50% juice50% by-product
(peel, seed, pulp)
FertilizerAnimal feedFood industry(source of dietary fiber)
Wastes
No economic value
Highly pollutedwastewater
Product Activity Reference
Encapsulated pomegranate peel extractHazelnut 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 Turgut et al., 2017
Bread Antioxidant Paari et al., 2012; Altunkaya et al., 2013
Sunflower oil Antioxidant &
AntimicrobialIqbal et al., 2008; Kanatt et al., 2010
Cooked chicken
patties
Antioxidant &
AntimicrobialNaveena et al., 2008
Product Activity Reference
Encapsulated pomegranate peel extractHazelnut 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 Turgut et al., 2017
Bread Antioxidant Paari et al., 2012; Altunkaya et al., 2013
Sunflower oil Antioxidant &
AntimicrobialIqbal et al., 2008; Kanatt et al., 2010
Cooked chicken
patties
Antioxidant &
AntimicrobialNaveena et al., 2008
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. Cake
b. Smoothie
c. Sunflower oil
Orange
Orange wastes
Sieving
Grinding
Drying
Washing
Boiling
Juice production
Orange wastes powder
Hot water – 100 °C
60 °C, 48 h
20 min
Juice
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
6. Extraction time: 10 min130 W, 20 kHz VCX‐130 Sonics and
Materials (Danbury, CT, USA) with Ti–Al–V probe (13 mm)
Kaderides et al., 2015
Pomegranate Peel Washing
Drying40 oC , 48 h
GrindingUltrasound-assisted extractionFiltration
Evaporation EmulsificationEncapsulation by
spray drying
Solvent
Wall material (Orange wastes powder)
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 flow rate: 17.5 m3/h
6. Flow rate of compressed air for atomization: 0.80 m3/h
Buchi, B-191, Buchi Laboratoriums-Technik,
Flawil, Switzerland
• Concurrent• Two – fluid nozzle atomization• Peristaltic pump for feed
PRODUCT:
a. Cake
b. Smoothie
c. Sunflower oil
ADDITIVE: 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
Total phenolics content
Oxidation stability
Sample with encapsulated extract
Sample with crude extract
Control sample
Shelf-life test at 4°C for 12 days
CakePhenolics concentration:
5000 ppm
Eggs 26.0 %
Sugar 22.9 %
Margarine 19.1 %
Flour 19.1 %
Milk 13.0 %
SmoothiePhenolics concentration:
5000 ppm
Pineapple 42.8 %
Banana 40.8 %
Water 14.1 %
Spearmint 1.4 %
Cilantro 0.8 %
Sunflower 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
Results
Wall material T (oC) Qa (%) Qs (m3/h) w/c
Orange wastes powder 162 50 0.80 9/1
Optimum conditions for maximum encapsulation yield
Yield: 12.96%
Optimum conditions for maximum extraction yield
Solvent T (oC) A (%) t (min) Pulse(sec/sec) L/P
Water 35 40 10 7/6 32/1 Yield: 13.85 mg GAE/g DM
Crude extract
Peak: 1. Punicalagin B2. Punicalagin A
Standard
138.88 mg Punicalagin/g dry peel
Crude extract
Peak: 1. Punicalagin B2. Punicalagin A
Standard
138.88 mg punicalagin/g dry peel
Cam & Hisil, 2010
Gullon et al., 2016
Zivkovic et al., 2018
Lu et al., 2008
Kharchoufi et al., 2018
Conventional Extraction
Ultrasound Ass. Extraction
PressurisedWater Extraction
Day 7
Day 0
Day 14 Day 21
Time(day)
Punicalagin (mg/g dry
peel)
Scavenging capacity
(%)
Total Phenolics
(mg GAE/g dry peel)
0 138.88 94.78 100.687 77.12 91.93 83.9714 85.15 85.38 80.2921 75.83 84.93 72.82
Day 7
Day 0
Day 14 Day 21
Time(day)
Punicalagin (mg/g dry
peel)
Scavenging capacity
(%)
Total Phenolics
(mg GAE/g dry peel)
0 138.88 94.78 100.687 77.12 91.93 83.9714 85.15 85.38 80.2921 75.83 84.93 72.82
Gil et al., 2000
Shelf-life test at 60°C for 20 days
0
0,1
0,2
0,3
0,4
0,5
0,6
0,7
0,8
0,9
1
0 5 10 15 20
Total Phe
nolic con
tent (m
g GAE
/g oil)
Time (days)
Folin Ciocalteu Method‐Oil (1000 ppm)
Encapsulated TPC
Blank
Crude TPC
0
0,05
0,1
0,15
0,2
0,25
0,3
0,35
0,4
0,45
0,5
0 5 10 15 20
Total Phe
nolic con
tent (m
g GAE
/g oil)
Time (days)
Folin Ciocalteu Method‐Oil (500 ppm)
Encapsulated TPC
Blank
Crude TPC
0
10
20
30
40
50
60
70
80
90
100
0 5 10 15 20
Scaven
ging
capacity
(%)
Time (days)
DPPH Method‐Oil (500 ppm)
Blank
Encapsulated TPC
Crude TPC
0
10
20
30
40
50
60
70
80
90
100
0 5 10 15 20
Scaven
ging
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
0
20
40
60
80
100
120
140
160
180
200
0 2 4 6 8 10 12 14 16 18 20
Peroxide
value
, PV (m
eq O
2/kg oil)
Time (days)
Peroxide Value‐Oil (500 ppm)
Blank
Encapsulated TPC
Crude TPC
p-value = 0.000
0
20
40
60
80
100
120
140
160
180
200
0 2 4 6 8 10 12 14 16 18 20Peroxide
value
, PV (m
eq O
2/kg oil)
Time (days)
Peroxide Value‐Oil (1000 ppm)
Blank
Encapsulated TPC
Crude TPCp-value = 0.003
ANTIOXIDANT ACTIVITY TOTAL PHENOLICS CONTENT
Shelf-life test at 25°C for 18 days
0
0,5
1
1,5
2
2,5
3
0 5 10 15 20
Total phe
nolic con
tent (m
g GAE
/g Cake)
Time (days)
Folin Ciocalteu Method‐Cake (5000ppm)
Blank
Encapsulated TPC
Crude TPC
0
10
20
30
40
50
60
70
80
90
100
0 5 10 15 20
Scaven
ging
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
0
5
10
15
20
25
0 2 4 6 8 10 12 14 16 18
Peroxide
value
, PV (m
eq O
2/kg Cake extract)
Time (days)
Peroxide Value‐Cake (5000ppm)
p-value = 0.013
ANTIOXIDANT ACTIVITY
TOTAL PHENOLICS CONTENT
Shelf-life test at4°C for 12 days
0
0,2
0,4
0,6
0,8
1
1,2
1,4
1,6
1,8
0 2 4 6 8 10 12 14
Total phe
nlic con
tent (m
g GAE
/g Smoo
thie)
Time (days)
Folin Ciocalteu Method‐Smoothie (5000ppm)
Blank
Encapsulated TPC
Crude TPC
0
20
40
60
80
100
120
0 2 4 6 8 10 12 14
Scaven
ging
capacity
(%)
Time (days)
DPPH Method‐Smoothie (5000ppm)
Blank
Encapsulated TPC
Crude TPC
p-value = 0.220
p-value = 0.420
Pomegranate peel extract was found to be rich in punicalagin
The extract (crude and encapsulated) was found efficient in
improving the shelf-life of sunflower oil, cake and smoothie
The extract changed the texture and the color of cake
significantly
An integrated approach for utilization of pomegranate peels is suggested
based on the spray drying encapsulation of their phenolics compounds
using an alternative wall material (orange wastes)
This work is supported by the General Secretariat for
Research and Technology (GSRT) and the Hellenic
Foundation for Research and Innovation (HFRI)
Thank you!
Related Documents
![Projeto e Análise de Algoritmosedirlei.3dgb.com.br/aulas/paa/PAA_Aula_08... · Algoritmo de Kosaraju 1. Chama BuscaEmProfundidade(G) para obter os tempos de término t[u] para cada](https://static.cupdf.com/doc/110x72/5f0268927e708231d40421d0/projeto-e-anlise-de-algoritmosedirlei3dgbcombraulaspaapaaaula08-algoritmo.jpg)
