Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction

Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction

Apple pomace, a by-product of the cider production, has been studied as a potential source of polyphenols, compounds of great interest for the industry. Ultrasound has been used to improve extraction efficiency in terms of time needed and total polyphenol content. A preliminary study has been first...

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Veröffentlicht in:Ultrasonics sonochemistry 2010-08, Vol.17 (6), p.1066-1074
Hauptverfasser: Virot, Matthieu, Tomao, Valérie, Le Bourvellec, Carine, Renard, Catherine M.C.G., Chemat, Farid
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidants - isolation & purification
Apple pomace
Chemical Fractionation - methods
Chemical Sciences
Experimental design
Flavonoids - isolation & purification
Food Handling
Food Industry
Green Chemistry Technology
Malus - chemistry
Material chemistry
Phenols - isolation & purification
Polyphenol
Polyphenols
Sonication - economics
Sonication - methods
Ultrasound
Up-scaling
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Beschreibung
Zusammenfassung:Apple pomace, a by-product of the cider production, has been studied as a potential source of polyphenols, compounds of great interest for the industry. Ultrasound has been used to improve extraction efficiency in terms of time needed and total polyphenol content. A preliminary study has been first investigated to optimize ethanol proportion of aqueous extractant (50%, v/v) and solid/liquid ratio (
ISSN:1350-4177
1873-2828
DOI:10.1016/j.ultsonch.2009.10.015