11: Extraction, Isolation and Utilisation of Bioactive Compounds from Fruit Juice Industry Waste

The pisco industry in Peru generates large amounts of grape pomace, which is a natural source of bioactive compounds with potential nutraceutical applications. Hot pressurized liquid extraction (HPLE) with water-ethanol solvent mixtures (20–60%) at high temperatures (100–160 °C) was applied to recover polyphenols from the skin and seeds of a Peruvian pisco-industry grape-pomace waste. At the same HPLE conditions (60% ethanol, 160 °C), the seed fraction extracts contained ~6 times more total polyphenol and presented ~5 times more antioxidant activity than the extract from the skin fraction. The lowest ethanol concentration (20%) and the highest temperature (160 °C) achieved the highest recovery of flavanols with 163.61 µg/g dw from seeds and 10.37 µg/g dw from skins. The recovery of phenolic acids was maximized at the highest ethanol concentration and temperature with 45.34 µg/g dw from seeds and 6.93 µg/g dw from skins. Flavonols were only recovered from the skin, maximized (17.53 µg/g dw) at 20% of ethanol and the highest temperature. The recovery of specific polyphenols is maximized at specific extraction conditions. These conditions are the same for seed and skin extractions. This alternative method can be used in other agroindustrial wastes in order to recover bioactive compounds with potential applications in the pharmaceutical and food industry.

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Bioactive compounds and hepatoprotective effect of Hancornia speciosa gomes fruit juice on acetaminophen-induced hepatotoxicity in vivo

Natural Product Research ◽

10.1080/14786419.2021.1902324 ◽

2021 ◽

pp. 1-5

Author(s):

Rosangela S. Santos ◽

Adriano B. Chaves-Filho ◽

Luiz A. S. Silva ◽

Carlos A. B. Garcia ◽

Audrey R. S. T. Silva ◽

...

Keyword(s):

Bioactive Compounds ◽

Fruit Juice ◽

Hepatoprotective Effect ◽

Hancornia Speciosa

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Influence of Different Coffee Brewing Methods on the Biochemical Composition of Fruit Juice and Coffee Drink

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. ◽

10.2478/prolas-2021-0070 ◽

2021 ◽

Vol 75 (6) ◽

pp. 469-475

Author(s):

Klinta Kārkliņa ◽

Solvita Kampuse

Keyword(s):

Vitamin C ◽

Bioactive Compounds ◽

Fruit Juice ◽

Antiradical Activity ◽

Total Phenol ◽

Sensory Profile ◽

Soluble Solids ◽

Preparation Technique ◽

Coffee Beans ◽

Coffee Brewing

Abstract A fruit juice and coffee drink is an interesting combination that provides the necessary bioactive compounds and caffeine for the whole day. The coffee brewing method changes not only the amount of caffeine but also the taste of fruit juice and coffee drink. The least bitter taste is felt in cold brewed coffee, making it an ideal ingredient for a fruit juice and coffee drink. The aim of this study was to evaluate the influence of preparing technologies for creating an innovative fruit juice and coffee drink with a high content of bioactive compounds. Four different types of medium-roasted “Lofbergs” coffee beans were compared, as well as two brewing techniques: French press (hot coffee) and cold-brew. Concentration of vitamin C, pH, soluble solids content, titratable acids, total phenol content, DPPH antiradical activity, and sensory analyses were determined for all prepared samples. Concentration of vitamin C in juice with coffee was from 10.36 to 22.60 mg·100 g−1, and the highest vitamin C concentration was preserved in the pasteurised juice and coffee drink with cold-brew coffee preparation technique. Concentration of soluble solids was from 12.3 to 12.6%, titratable acids from 0.79 to 0.87%, pH from 2.68 to 2.88, total phenols from 54.31 to 129.26 mg·100 g−1, and the highest total phenol concentration was obtained in the pasteurised fruit and coffee drink with smooth and sweet coffee beans prepared using the cold-brew technique. DPPH antiradical activity was from 126.24 to 177.89 mg·100 g−1 in the tested samples, and the highest DPPH antiradical activity was detected in the pasteurised fruit and coffee drink with sweet and nutty coffee beans prepared with cold-brew technique. The best sensory profile was for coffee and juice drinks with “Lofbergs” Medium roast Fruity and Velvety Rwanda coffee beans and “Lofbergs” Medium roast prepared with cold-brew technology.

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Concentration and Separation of Active Proteins from Potato Industry Waste Based on Low-Temperature Evaporation and Ethanol Precipitation

Scientifica ◽

10.1155/2017/5120947 ◽

2017 ◽

Vol 2017 ◽

pp. 1-6 ◽

Cited By ~ 2

Author(s):

Sanna Taskila ◽

Mikko Ahokas ◽

Juho Järvinen ◽

Juho Toivanen ◽

Juha P. Tanskanen

Keyword(s):

Low Temperature ◽

Protease Inhibitors ◽

Fruit Juice ◽

Raw Materials ◽

Potato Industry ◽

Industry Waste ◽

Ethanol Precipitation ◽

Modeling Methodology ◽

Active Protease ◽

Starch Industry

Purpose. Potato fruit juice, a residue of starch industry, contains up to 2.5% [w/w] of proteins that are potentially valuable raw-materials of food, cosmetic, and pharma industries. The recovery of protein from the potato fruit juice is limited by the lack of industrially feasible concentration and separation technologies. The present research thus aimed at development of such process for the separation of active protease inhibitors from potato fruit juice.Methods. Low temperature mechanical vapor recompression evaporation was applied for concentration of potato fruit juice followed by ethanol precipitation for recovery of active proteins. The effects of precipitation temperature and precipitative agents were investigated employing response surface modeling methodology.Results. Concentration of potato fruit juice by evaporation was successful without loss of trypsin inhibition activity. Precipitation using 6.5 M ethanol at low temperature (0–+4°C) was found suitable for the recovery of active protease inhibitors from the concentrate. Piloting at starch industry yielded 50% of total proteins, with a high quantity of active protease inhibitors and a minor inclusion of other proteins.Conclusion. Concentration by low-temperature evaporation, followed by ethanol precipitation of protease inhibitors at optimized temperature, is an attractive option for valorization of potato fruit juice.

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Bioactive Compounds from Norway Spruce Bark: Comparison Among Sustainable Extraction Techniques for Potential Food Applications

Foods ◽

10.3390/foods8110524 ◽

2019 ◽

Vol 8 (11) ◽

pp. 524 ◽

Cited By ~ 2

Author(s):

Spinelli ◽

Costa ◽

Conte ◽

Porta ◽

Padalino ◽

...

Keyword(s):

Antioxidant Activity ◽

Norway Spruce ◽

Bioactive Compounds ◽

Ultrasound Assisted Extraction ◽

Antioxidant Power ◽

Industry Waste ◽

Spruce Bark ◽

Assisted Extraction ◽

Ferric Reducing Antioxidant Power ◽

Food Applications

Picea abies (L.) Karst, (Norway spruce) bark, generally considered as wood industry waste, could potentially be used as a valuable source of antioxidants for food applications. In this study, supercritical fluid extraction (SFE), pressurized liquid extraction (PLE), and ultrasound-assisted extraction (UAE) were carried out in order to recover bioactive compounds from bark of Norway spruce. Obtained results show that PLE with ethanol as solvent was the most effective method for extracting total flavonoid compounds (21.14 ± 1.42 mg quercetin g−1 sample) and consequently exerted the highest antioxidant activity measured by 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (257.11 ± 13.31 mg Trolox g−1 sample). On the other hand, UAE extract contained the maximum phenolic concentration (54.97 ± 2.00 mg gallic acid g−1 sample) and the most interesting antioxidant activity measured by the ferric-reducing antioxidant power (580.25 ± 25.18 µmol FeSO4 g−1 sample). Additionally, PLE and UAE have demonstrated great efficiency in the extraction of trans-resveratrol, quantified by HPLC (0.19 and 0.29 mg trans-RSV g−1 sample, respectively).

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Nutritional and therapeutic potential of bael (Aegle marmelos Corr.) fruit juice: a review

Nutrition & Food Science ◽

10.1108/nfs-05-2015-0058 ◽

2015 ◽

Vol 45 (6) ◽

pp. 895-919 ◽

Cited By ~ 11

Author(s):

R. L. Bhardwaj ◽

Urvashi Nandal

Keyword(s):

Bioactive Compounds ◽

Fruit Juice ◽

Therapeutic Potential ◽

Scientific Information ◽

Key Factors ◽

Ripe Fruit ◽

Content Type ◽

Traditional System ◽

Medicinal Value ◽

Laxative Effects

Purpose – The purpose of this paper is to summarize the scientific information of various qualities of bael fruit juice used in traditional system of medicine for variety of purposes. Utilization of bael fruit juice in day-to-day life has great nutritional, therapeutic, and commercial importance. Bael fruit contains nutrients like vitamins (riboflavin), minerals, trace elements, energy and phytochemicals, including flavonoids, polyphenols and antioxidants, that have been shown to have varied health benefits. In past few decades, bael has been extensively studied for its medicinal properties by advanced scientific techniques, and a variety of bioactive compounds like marmelosin, tannins, alkaloids, coumarins, steroids, rutacine, y-sitosterol, psoralin, xanthotoxin, scopolotein, aegelemine, aegeline, marmeline, fragrine, dictamine, cinnamide and different derivatives of cinnamide have been isolated from its fruit juice. Design/methodology/approach – The medicinal value of bael fruit is very high when the harvests just begin to ripen. As a result, it has a high demand as alternative medicine for curing the diseases like diabetes, high cholesterol, peptic ulcer, inflammation, diarrhea and dysentery, constipation, respiratory infection. Furthermore, the bael fruit juice has anticancer, cardio protective, antibacterial, antifungal, radio protective, antipyretic, analgesic, antioxidant, antiviral, anthelmintic and anti-inflammatory, hepatoprotective, wound healing properties. The ripe fruit juice is aromatic, has cooling and laxative effects, and arrests secretion or bleeding. Findings – The unripe or half-ripe fruit juice is good for digestion, useful in preventing or curing scurvy, and it strengthens the stomach action. It helps in the healing of ulcerated intestinal surfaces and has appreciable activity against intestinal pathogenic organisms. The present review summarizes the scientific information of various qualities of bael fruit juice used in traditional system of medicine for a variety of purposes. Originality/value – It is quite evident from this review that bael is an important medicinal herb and extensively used in Ayurveda, Siddha and other medicinal systems. Bael fruit juice is an excellent source of water and natural sugar and is important principally for containing vitamins, minerals, phytochemicals, antioxidants, pigments, energy, organic acids, dietary fiber and other food components, which are the key factors in the medicinal value of this plant. Moreover, mechanisms of action of a few bioactive compounds have been identified so far.

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Enhancing Nutritional Value in Gelatin-Based Confectionery Products Through the Incorporation of Cryoconcentrated Blueberry Juice

Current Developments in Nutrition ◽

10.1093/cdn/nzaa052_009 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 740-740

Author(s):

Nidia Casas Forero ◽

Guillermo Petzold

Keyword(s):

Antioxidant Activity ◽

Bioactive Compounds ◽

Nutritional Value ◽

Fruit Juice ◽

High Hardness ◽

Consumer Preference ◽

Bioactive Compound ◽

Total Anthocyanin ◽

Blueberry Juice ◽

Confectionery Products

Abstract Objectives The objective was to analyze the effect of the cryoconcentrated blueberry juice (CBJ) as sugar and artificial colors substitute as well as a source of bioactive compounds in the development of gelatin-based confectionery products, in order to improve the nutritional value of these products. Methods Blueberry juice was concentrated by centrifugal block freeze concentration until the juice reached 45°Brix. Two groups of gelatin-based confectionery products were prepared: gelatin and aerated gelatin. This study assesses the addition of CBJ (ranging between 10 and 30%) with different percentages of gelatin (2–10%) by analyzing its effect on mechanical and optical properties, bioactive compounds content (total polyphenol, flavonoid, and anthocyanin) and antioxidant activity (DPPH, FRAP, and ORAC). Results Color is an important attribute of food that influences consumer preference. All samples show slightly reddish color due mainly to the contribution of the color of anthocyanins, responsible for the blueberry pigmentation (optical parameter: L* 3.2, a* 21, and b* 5.5). The texture results of the interactions between the food matrix components. Regarding texture, the incorporation of the CBJ led gelatin and aerated gelatin samples with high hardness and gumminess, without significant changes in springiness. The incorporation of fruit juice rich in bioactive compounds can improve the nutritional value of the confectionery products. CBJ had the following phenolic content: total polyphenols of 2400 mg GAE/L, total anthocyanin of 280 mg C3G/L, and total flavonoids of 750 mg CEQ/L. As expected, the bioactive compound content and antioxidant activity increased significantly (P < 0.05) with the increase of CBJ incorporated within confectionery products. Conclusions Our findings suggest that the enrichment of gelatin-based food matrices with CBJ proved to be useful in the production of confectionery products with higher nutritional characteristics without added artificial sweeteners and colors. Therefore, we propose the potential use of cryoconcentrated fruit juice as a functional ingredient to the development of food with improving nutritional value. Funding Sources University of Bío-Bío (Chile).

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