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Author: Lu Wang Publisher: ISBN: Category : Languages : en Pages : 0
Book Description
This thesis focuses on the intensification of polyphenols extraction from apple products (flesh, peel, and pomace) by ultrasound (US) and the purification of apple peel extracts by adsorption/desorption and membrane technology. The selective extraction of phenolic contents from apple products has been analyzed. The obtained data evidenced the possibility of fine regulation of selective extraction of soluble matter, catechin and total polyphenolic compounds using different temperatures, ultrasound-assisted extraction (UAE) protocols, ethanol/aqueous mixtures. The selectivity of catechin extraction was also depended on the type of the tissue (flesh, peel or pomace) and apple variety (green or red). The cavitation phenomenon generated by ultrasound could increase extraction of valuable components from fruit peels by damaging cell membranes of samples and accelerating heat and mass transfer by disrupted cell walls of samples. Meanwhile, the gas water solvents could enhance the extraction efficiency of polyphenols and antioxidant activity from apple peels by enhancing cavitation phenomenon generated by ultrasound. The efficiency of polyphenols purification from apple peel extracts with adsorption/desorption process by ultrasound treatment with the polyaromatic amberlite adsorbent XAD-16 and with membrane electro-filtration were studied. The obtained data demonstrated that the sonication significantly facilitated adsorption kinetics and increased activation energy of polyphenols adsorption. In addition, the desorption ratio was positively affected by the sonication during the adsorption step. On the other hand, the results demonstrated that the membrane electro-filtration allowed the purification of polyphenols in the anode (+) space and obtaining larger volume of filtrates.
Author: Lu Wang Publisher: ISBN: Category : Languages : en Pages : 0
Book Description
This thesis focuses on the intensification of polyphenols extraction from apple products (flesh, peel, and pomace) by ultrasound (US) and the purification of apple peel extracts by adsorption/desorption and membrane technology. The selective extraction of phenolic contents from apple products has been analyzed. The obtained data evidenced the possibility of fine regulation of selective extraction of soluble matter, catechin and total polyphenolic compounds using different temperatures, ultrasound-assisted extraction (UAE) protocols, ethanol/aqueous mixtures. The selectivity of catechin extraction was also depended on the type of the tissue (flesh, peel or pomace) and apple variety (green or red). The cavitation phenomenon generated by ultrasound could increase extraction of valuable components from fruit peels by damaging cell membranes of samples and accelerating heat and mass transfer by disrupted cell walls of samples. Meanwhile, the gas water solvents could enhance the extraction efficiency of polyphenols and antioxidant activity from apple peels by enhancing cavitation phenomenon generated by ultrasound. The efficiency of polyphenols purification from apple peel extracts with adsorption/desorption process by ultrasound treatment with the polyaromatic amberlite adsorbent XAD-16 and with membrane electro-filtration were studied. The obtained data demonstrated that the sonication significantly facilitated adsorption kinetics and increased activation energy of polyphenols adsorption. In addition, the desorption ratio was positively affected by the sonication during the adsorption step. On the other hand, the results demonstrated that the membrane electro-filtration allowed the purification of polyphenols in the anode (+) space and obtaining larger volume of filtrates.
Author: Xiaolei Kou Publisher: ISBN: Category : Apple products Languages : en Pages : 240
Book Description
Apple pomace is a by-product from agro-industry and it is usually discarded as a waste despite having some health-promoting bioactive compounds. Polyphenol is one of the most valuable bioactive compounds present in the apple pomace. In this study, polyphenol extraction and purification were conducted from pomace of four apple cultivars including one from cider apple and three from dessert apples (Braeburn, Royal gala and NZ Rose). The study also investigated the effect of exogenous addition of pomace extracts into the cider prepared in the lab in terms of phenolics content, antioxidant activity and sensory profiling of the cider. Solvent extraction was applied to recover phenolic compounds from apple pomace samples. Two solvents were used for this purpose, namely water and 50% ethanol solution. The results indicated that extracts obtained by 50% ethanol contained significantly higher polyphenols than the water extracts. A higher antioxidant activity was also found in the ethanol extracts. However, higher level of some individual phenolics were present in water extracts. Comparing the extracts from the four different apple cultivars, extracts obtained from cider apple pomace was consistently better than those from the dessert apple cultivars. Phenolic purification was conducted on Amberlite XAD-2 resin by conducting batch adsorption and dynamic adsorption experiments. The adsorption kinetics, isotherms and thermodynamics constants were determined in the batch adsorption experiments. The results showed that the second-order pseudo-second order kinetics model gave a better fit for the experimental data. The mechanism of adsorption was revealed by particle diffusion model. For the equilibrium data, the Freundlich model described the isotherms well with R2> 0.95 and it is applied in determination of thermodynamic constants. In desorption study, acidic methanol with 0.1% acetic acid was found to be a better solvent to elute the phenolics than the acidic water with 0.1% acetic acid. The dynamic adsorption/desorption study was conducted on a fix-bed column. The results indicated that the most phenolic was eluted by the acidic methanol (0.1% acetic acid) solution, and flanovols were the major phenolic found in eluted fractions. Crude extracts from apple pomace were used to change the phenolic profiling and antioxidant activity of cider fermented in the lab. The results indicated that post-fermentation addition was better than pre-fermentative addition. The water extracts were better than the ethanol extracts in improving the phenolic content and antioxidant activity of the cider. Comparing the extracts from different apple pomace samples, cider apple pomace was consistently a better source than the dessert apple. Addition level of 500 mg/L crude extracts in cider had more influence on cider polyphenols. Sensory study indicated the enhanced ferment aroma, bitterness and sourness taste after adding exogenous extracts which is desirable for cider. Overall, this work shows that it is possible to enhance the sensory profile of cider prepared from dessert apple by adding exogenous phenolic extract, especially after the fermentation process. It also lays a foundation on the potential recovery of phenolic from a common waste by-product from apple juice processing industry.
Author: Charis M. Galanakis Publisher: Academic Press ISBN: 0128173734 Category : Technology & Engineering Languages : en Pages : 325
Book Description
Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling of by-products with another perspective, e.g. by adapting more profitable options. This book covers the latest developments in this particular direction. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus, date, mango, melon, passion fruit, pineapple, pink guava, pomegranate and watermelon), giving emphasis on the recovery of polyphenols, antioxidants and dietary fiber. Written by a team of experts in food processing and engineering, chemistry and food waste, this title is the definite guide for all the involved partners, engineers, professionals and producers active in the field. - Explores fruit processing techniques, scale up limitations and economical evaluation for each source of fruit processing by-product - Discusses the valorization of by-products derived from different fruits - Features the following fruits, including apple, avocado, chestnut, citrus, date, mango, melon and watermelon, passion fruit, pineapple, pink guava and pomegranate
Author: Ronald Ross Watson Publisher: Academic Press ISBN: 012813769X Category : Science Languages : en Pages : 444
Book Description
Polyphenols in Plants: Isolation, Purification and Extract Preparation, 2nd edition, provides a detailed insight into polyphenols that occur naturally in plants and how they can be affected during growth and development, then effectively removed and optimized for various applications in food production. Historically, plants have been the major sources for drugs and health promotion. While there are a small number of nutrients contained, the growing focus is on the very diverse, complex ring structures: polyphenols that are not nutritious. In order to study or use them in patient treatment, the polyphenols need to be isolated, identified, and purified for application and study. This book brings together experts in the field who share their ongoing examination of isolation and purification of polyphenols as well as determination of their structures and composition. Polyphenols in Plants covers a range of new topics including polyphenols in vegetable waste and agricultural byproducts, extraction methods and characterization of polyphenols, and isolation techniques in the development of new compounds and their use in cancer therapy. This book will be useful to plant scientists and dietary supplement producers, as well as scientists in the food industry and alternative medicine who are interested in the specific health benefits of various dietary extracts and other polyphenol resources. - Fully revised and updated to present the latest developments in the field - Advances understanding of isolation, characterization, and identification of critical polyphenols vital to industrial development as therapies - Defines conditions of growth affecting polyphenol levels - Describes techniques critical to identifying and defining polyphenols
Author: Reinhold Carle Publisher: ISBN: Category : Languages : en Pages : 0
Book Description
Prof. Carle will give a short introduction about Hohenheim University, the Faculty of Natural Sciences, the Institute of Food Science and Biotechnology and his chair "Plant Foodstuff Technology". As an example of his research activities he will present results obtained within the Special Research Programme (SFB 564) in cooperation with Thailand and Vietnam entitled "Research for Sustainable Land Use and Rural Development in Mountainous Regions of Southeast Asia" on mango and lychee cultivation and processing. Furthermore, he will cover a project on the valorization of by-products of apple processing by recovering both polyphenols and pectins.Dr. Dietmar will present results of their projects dealing with the recovery of phenolic compounds from grape pomace by enzyme-assisted extraction of polyphenols and purification and concentration of the crude extracts by resin adsorption. Furthermore, he will show the outcomes of a project aiming at the valorization of the press residues from sunflower oil production by recovering the proteins and the phenolic compounds, also making use of adsorption technology. Finally, he will cover the collaborative project with Dr. Zaid Saleh on the application of adsorption technology.
Author: Elisabete M.C. Alexandre Publisher: Academic Press ISBN: 0323852742 Category : Technology & Engineering Languages : en Pages : 386
Book Description
Technologies to Recover Polyphenols from AgroFood By-products and Wastes: Applications in Different Fields covers the most used technologies to extract and recover polyphenols from all kinds of by-products and wastes generated by the food industry, restaurant and agricultural sectors. Polyphenols are characterized by different AgroFood by-products and waste sources, hence this book explores the practical applications of these polyphenols in the development of functional foods and pharmaceutical and cosmetic products. Containing definitions, case studies, applications, literature reviews, and coverage of recent developments, this book will be a welcomed resource for food scientists, including those working in sustainability, agriculture and engineering. - Promotes a circular economy by discussing the valorization of these compounds - Features case studies that enable the reader to understand the potential of several polyphenols and the possibilities regarding their incorporation into several matrixes - Presents tools for the development of new lines of research or in support of ongoing investigations with solutions for existing challenges
Author: Ronald Ross Watson Publisher: Academic Press ISBN: 0123984912 Category : Science Languages : en Pages : 368
Book Description
Polyphenols in Plants assists plant scientists and dietary supplement producers in assessing polyphenol content and factors affecting their composition. It also aids in selecting sources and regulating environmental conditions affecting yield for more consistent and function dietary supplements. Polyphenols play key roles in the growth, regulation and structure of plants and vary widely within different plants. Stress, growth conditions and plant species modify polyphenol structure and content. This book describes techniques to identify, isolate and characterize polyphenols, taking mammalian toxicology into account as well. - Defines conditions of growth affecting the polyphenol levels - Describes assay and instrumentation techniques critical to identifying and defining polyphenols, critical to researchers and business development - Documents how some polyphenols are dangerous to consume, important to dietary supplement industry, government regulators and lay public users
Author: Rajeev Bhat Publisher: Academic Press ISBN: 0128242604 Category : Technology & Engineering Languages : en Pages : 1026
Book Description
Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its coverage on bioactive recovery, health benefits, biofuel production and environment issues, as well as recent technological developments surrounding state of the art of food waste management and innovation. The book also presents tools for value chain analysis and explores future sustainability challenges. In addition, the book offers theoretical and experimental information used to investigate different aspects of the valorization of agri-food wastes and by-products. Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges will be a great resource for food researchers, including those working in food loss or waste, agricultural processing, and engineering, food scientists, technologists, agricultural engineers, and students and professionals working on sustainable food production and effective management of food loss, wastes and by-products. - Covers recent trends, innovations, and sustainability challenges related to food wastes and by-products valorization - Explores various recovery processes, the functionality of targeted bioactive compounds, and green processing technologies - Presents emerging technologies for the valorization of agri-food wastes and by-products - Highlights potential industrial applications of food wastes and by-products to support circular economy concepts
Author: Mauricio A Rostagno Publisher: Royal Society of Chemistry ISBN: 1782626220 Category : Science Languages : en Pages : 1032
Book Description
Natural products are sought after by the food, pharmaceutical and cosmetics industries, and research continues into their potential for new applications. Extraction of natural products in an economic and environmentally-friendly way is of high importance to all industries involved. This book presents a holistic and in-depth view of the techniques available for extracting natural products, with modern and more environmentally-benign methods, such as ultrasound and supercritical fluids discussed alongside conventional methods. Examples and case studies are presented, along with the decision-making process needed to determine the most appropriate method. Where appropriate, scale-up and process integration is discussed. Relevant to researchers in academia and industry, and students aiming for either career path, Natural Product Extraction presents a handy digest of the current trends and latest developments in the field with concepts of Green Chemistry in mind.
Author: Charis M. Galanakis Publisher: Woodhead Publishing ISBN: 0128135735 Category : Technology & Engineering Languages : en Pages : 458
Book Description
Polyphenols: Properties, Recovery, and Applications covers polyphenol properties, health effects and new trends in recovery procedures and applications. Beginning with coverage of the metabolism and health effects of polyphenols, the book then addresses recovery, analysis, processing issues and industrial applications. The book not only connects the properties and health effects of polyphenols with recovery, processing and encapsulation issues, but also explores industrial applications that are affected by these aspects, including both current applications and those under development. - Covers the properties and health effects of polyphenols, along with trends in recovery procedures and applications - Addresses recovery, analysis and processing issues - Concludes with coverage of the industrial applications of polyphenols
Author: Lu Wang
Author: Lu Wang
Author: Xiaolei Kou
Author: Charis M. Galanakis
Author: Ronald Ross Watson
Author: Reinhold Carle
Author: Elisabete M.C. Alexandre
Author: Ronald Ross Watson
Author: Rajeev Bhat
Author: Mauricio A Rostagno
Author: Charis M. Galanakis