Food Engineering Research

Current Issue

By Issue

By Author

By Subject

Author Index

Keyword Index

About Journal

Aims and Scope

Publication Ethics

Indexing and Abstracting

FAQ

Peer Review Process

Journal Metrics

News

The effect of ultrasound and microencapsulation on characteristics of bioactive compounds of extracted from grape pomace Rashe Sardasht cultivar

Document Type : Research Paper

Authors

1 Associate Professor, Department of Engineering Research, West Azerbaijan Agricultural, Education and Natural Resources Research Center, Agricultural Research, Education and Extension Organization (AREEO), Urmia, Iran.

2 Assistant Professor, Department of Engineering Research, Khorasan Agricultural, Education and Natural Resources Research Center, Agricultural Research, Education and Extension Organization (AREEO), Mashhad, Iran.

3 Associate Professor, Department of Engineering Research, Khorasan Agricultural, Education and Natural Resources Research Center, Agricultural Research, Education and Extension Organization (AREEO), Mashhad, Iran.

Abstract

In this research, the effects of ultrasound and microencapsulation on quantitative and qualitative characteristics of bioactive compounds extracted from red grape of Roshe Sardasht cultivar were investigated. Response surface method was used to study the effects of intensity and process time of ultrasound. Independent variables included ultrasound intensity at three levels 20, 60 and 100% and process time also at three levels 5, 10, and 15 minutes. The results showed that with increasing ultrasound intensity, total phenolic compounds, Ferric reducing activity of plasma (RRAP) and DPPH free radical-scavenging assay increased, but then decreased (p < 0.05). Also with increasing the process time, the RRAP and DPPH assay decreased (P <0.05). , Ultrasound intensity at level of 60% and process time at level of 8.78 minutes were determined as optimum conditions for extraction of aqueous grape pomace. In this condition, the extraction efficiency, total phenolic compounds, the RRAP and DPPH assay were obtained 14.99%, 55.56 mg/g, 1608.94 μmole Fe2+/L and 78.80% respectively.
 Using the mixture of calcium alginate (0.1%) and maltodextrin with three concentration (5, 10 and 15%), the optimal extract of red grape pomace was microencapsulated by freeze drying method.
 The results of statistical analysis of the data showed that encapsulation yield, moisture, bulk density and particle size of the microencapsulated powders increased (P <0.05) with increasing the concentration of wall materials. The glass transition temperature of all microcapsules was higher than the ambient temperature. Microencapsulated powder with 15% maltodextrin had the highest phenolic content, FRAP, DPPH assay and glass transition temperature.

Keywords

Main Subjects

References
Abyari, M., Heidari, R. and Jamei, R. 2006. The Effects of Heating, UV Irradiation and pH on Stability of Siahe Sardasht Grape Anthocyanin-copigment Complex. Journal of Biological Sciences. 6(4): 638-645.
Almeida, M. L. B., de Souza Freitas, W. E., de Morais, P. L. D., Sarmento, J. D. A. and Alves, R. E. 2016. Bioactive compounds and antioxidant potential fruit of Ximenia Americana L. Food Chemistry. 192: 1078-1082.
Apintanapong, M. and Noomhorm, A. 2003. The use of spray-drying to microencapsulated 2-acetyl-1-pyroline, a major flavour component of aromatic rice. Food Science and Technology. 38(2): 95-102.
Azarpazhooh, E., Sharayei, P., Zomorodi, S. and Ramaswamy, H.S. 2018. Physicochemical and phytochemical characterization and storage stability of freeze-dried encapsulate pomegranate peel anthocyanin and in vitro evaluation of its antioxidant activity. Food and Bioprocess Technology. 12(2):199-210.
Baranauskiene, R., Bylaite, E., Zukauskaite, J. and Venskutonis, R. 2007. Flavor retention of peppermint (Mentha piperita L.) essential oil spray dried in modified starches during encapsulation and storage. Journal of Agricultural and Food Chemistry. 55(8): 3027-3036.
Biliaderis, C. G., Lazaridou, A. and Arvanitoyannis, I. 1999. Glass transition and physical properties of polyol-plasticized pullulan-starch blends at low moisture. Carbohydrate Polymers. 40(1): 29-47.
Chemat, F., Huma, Z. and Khan, M. K. 2011. Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry. 18(4): 813–835.
Csepregi, K., Neugart, S., Schreiner, M. and Hideg, É. 2016. Comparative evaluation of total antioxidant capacities of plant polyphenols. Molecules. 21(2): 208, 17 pages.
Domian, E. and Wasak, I. 2008. Microencapsulation of rapeseed oil based on the spray drying method. Journal of Food Nutrition Science. 58(4): 477-483.
Ersus, S. and Yurdagel, U. 2007. Microencapsulation of anthocyanin pigments of black carrot (Daucuscarota L.) by spray drier. Journal of Food Engineering. 80(3):805-812
Ghafoor, K., Choi, Y. H., Jeon, J. Y. and Jo, I. H. 2009. Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from grape (Vitis vinifera) seeds. Journal of Agricultural and Food Chemistry. 57(11): 4988-4994.
Goula, A.M. and Adamopoulos, K.G. 2008. Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: I. Drying kinetics and product recovery. Drying Technology. 26(6): 714–725.
Hammi, K. M., Jdey, A., Abdelly, C., Majdoub, H. and Ksouri, R. 2015. Optimization of ultrasound-assisted extraction of antioxidant compounds from Tunisian Zizyphus lotus fruits using response surface methodology. Food Chemistry. 184, 80-89.
Huang, J. and Ling, Y. 2011. Microencapsulation of anthocyanins from fruits of berberis kaschgarica rupr. Food Science. 32(16): 16-21.
Jadidi, M. and Motamedzadegan, A. 2012. Comparison of phenolic compounds and antioxidant properties of extracts, concentrates and pomace produced from black grape processing. The 21st National Congress of Food Science and Technology, Shiraz, Shiraz University. (in Persian).
Kaderides, K., Goula, A.M. and Adamopoulos, K.G. 2015. A process for turning pomegranate peels into a valuable food ingredient using ultrasound-assisted extraction and encapsulation. Innovative Food Science and Emerging Technologies. 31, 204-215.
Kanakdande, D., Bhosale, R.S. and Singhal, R. 2007. Stability of cumin oleoresin microencapsulated in different combination of gum Arabic, maltodextrin and modified starch. Carbohydrate Polymers. 67(4):536–541.
Li, B.B., Smith, B. and Hossain, M.M. 2006. Separation and purification in the food industry extraction of phenolics from citrus peels: II. Enzyme-assisted extraction method. Separation and Purification Technology. 48 (2): 189–196.
Liu, G., Xu, X., Hao, Q. and Gao, Y. 2009. Supercritical CO2 extraction optimization of pomegranate (Punica granatum L.) seed oil using response surface methodology. Lebensmittel-Wissenschaft & Technologie, 42: 1491–1495.
Montgomery, D.C. 2005. Design and Analysis of Experiments: Response Surface Method and Designs. New Jersey: John Wiley and Sons, Inc.
Nassiri Asl, M. and Hosseinzadeh, H. 2009. Review of the pharmacological effects of Vitis vinifera (Grape) and its bioactive compounds. Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives. 23(9): 1197-1204.‏
Nogala-Kalucka, M., Korczak, J., Dratwia, M., Lampart-Szczapa, E., Siger, A. and Buchowski, M. 2005. Changes in antioxidant activity and free radical scavenging potential of rosemary extract and tocopherols in isolated rapeseed oil triacylglycerols during accelerated tests. Food Chemistry. 93, 227–235.
Pan, Z., Qu, W., Ma, H., Atungulu, G. G. and McHugh, T. H. 2011. Continuous and pulsed ultrasound-assisted extractions of antioxidants from pomegranate peel. Ultrasonics Sonochemistry. 19(2):365-372.
Re, M. I. and Liu, Y. J. 1996. Microencapsulation by spray drying: Influence of wall system on the retention of the volatile compounds. Proceeding of the 10th International Drying Symposium, Krakow, Poland, 541-549.
Rocco, A., Fanali, C., Dugo, L. and Mondello, L. 2014. A nano LC/UV method for the analysis of principal phenolic compounds in commercial citrus juices and evaluation of antioxidant potential. Electrophoresis. 35(11): 1701-1708.
Rostagno, M.A., Palma, M. and Barroso, C.G. 2003. Ultrasound-assisted extraction of soy isoflavones. Journal of Chromatography A. 1012 (2): 119–128.
Sanchez, F.D., Santos Lopez, E.M., kerstupp, S.F., Ibarra, R.V. and scheinvar, l. 2006. Colorant extraction from red prickly pear (opuntia Lasiacantha) for food application. Electron. Journal Environ Agriculture and Food Chemistry. 5, 1330-1337.
Sharayei, P., Azarpazhooh, E., Zomorodi, S. and Ramaswamy, H.S. 2019. Ultrasound assisted extraction of bioactive compounds from pomegranate (Punica granatum L.) peel. LWT – Food Science and Technology 101, 342-350.
Skotti, E., Anastasaki, E., Tarantilis, P. and Polissiou, M. 2016. Total phenolic compounds, antioxidant activity and toxicity of selected Greek medicinal and aromatic plants. Industrial Crops and Products. 53, 46–54.
Tabaraki, R. and Nateghi, A. 2011. Optimization of ultrasonic-assisted extraction of natural 477 antioxidants from rice bran using response surface methodology. Ultrasonics Sonochemistry. 18(6): 1279-1286
Tabaraki, R., Heidarizadi, E. and Benvidi, A. 2012. Optimization of ultrasonic assisted extraction of pomegranate (Punica granatum L.) peel antioxidants by response surface methodology. Separation and Purification Technology. 98, 16–23.
Thijssen, H. A. C. and Rulkens, W. H. 1968. Retention of aromas in drying food liquids. De Lngenieur. 80: 45-56.
Tian, Y., Xu, Z., Zheng, B. and Lo, Y.M. 2013. Optimization of ultrasonic-assisted extraction of pomegranate (Punica granatum L.) seed oil. Ultrasonics Sonochemistry. 20(1): 202–208.
Tiwari, B. K., Patras, A., Brunton, N., Cullen, P. J. and O Donnell, C. P. 2010. Effect of ultrasound processing on anthocyanins and color of red grape juice. Journal of Ultrasound Sonochemistry. 17(3): 598-604.
Ya-Qin, M. and Jian-Chu, C. 2009. Simultaneous extraction of phenolic compound of citrus peel extracts: Effect of ultrasound. Journal of Ultrasonics Sonochemistry. 16(1): 57-62.
Zhang, L. L., Xu, M., Wang, Y. M., Wu, D. M. and Chen, J. H. 2010. Optimizing ultrasonic ellagic acid extraction conditions from in fructescence of Platycarya strobilacea using response surface methodology. Molecules. 15(11): 7923-7932.
Food Engineering Research
Volume 19, Issue 2 - Serial Number 69
December 2020
Pages 93-108
Files
Share
How to cite
Statistics