14 research outputs found
Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds
Improving the Extraction of Juice and Anthocyanin Compounds from Blueberry Fruits and Their By-products by Pulsed Electric Fields
The aim of the study was to investigate the influence
of PEF pre-treatment (1, 3, 5 kV/cm and 10 kJ/kg) of
blueberry fruits on the extraction yield, anthocyanins content
and antioxidant activity of the juice obtained by pressing (1.32
bar for 8 min). Additionally, the extraction with solvent of
anthocyanins from the berry by-products (pressed cakes) was
also evaluated. Blueberry juice obtained from PEF treated
berries at 1 and 3 kV/cm showed the highest increase in juice
yield (+32%), total anthocyanins content (+55%) and DPPHRSC
(+ 40%), compared with the untreated sample. The extracts
from press cakes obtained after PEF assisted-pressing of
berry fruits showed a significant higher content of total anthocyanins
(+95%) and DPPH-RSC (+138%) when compared
with the control sample. The higher the field strength applied
the greater the recovery of antioxidant compound in the extracts.
Significant differences in the contents of anthocyanin
glycosides were detected between blueberry juice and press
cake extracts. The results obtained from this study demonstrate
that PEF-assisted pressing is promising for production
of higher quality juices and for the valorization of berry byproducts