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Enzyme-Assisted Extraction of Bioactive Compounds from Raspberry (Rubus idaeus L.) Pomace.

N Saad1, F Louvet1,2, S Tarrade3

  • 1Laboratoire PEIRENE, EA 7500, site IUT, Dépt. Génie Biologique, Univ. de Limoges, 87065, Limoges, France.

Journal of Food Science
|May 22, 2019
PubMed
Summary
This summary is machine-generated.

This study presents an eco-friendly, aqueous enzyme-assisted extraction (AEAE) to recover valuable lipophilic compounds and polyphenols from raspberry pomace. The optimized AEAE process significantly enhances extraction yields compared to traditional solvent methods, offering a sustainable valorization of food industry by-products.

Keywords:
bioactive compoundsenzyme extractionexperimental designpomace press-cakeraspberry

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Area of Science:

  • Food Science and Technology
  • Biotechnology
  • Sustainable Chemistry

Background:

  • Raspberry pomace, a byproduct of industrial juice and jam production, is rich in valuable lipophilic and hydrophilic phytochemicals.
  • Current methods for recovering these compounds often involve organic solvents or are inefficient, leading to significant waste.
  • There is a need for sustainable and eco-friendly methods to valorize raspberry pomace and its bioactive components.

Purpose of the Study:

  • To develop and optimize an eco-friendly aqueous enzyme-assisted extraction (AEAE) process for simultaneously recovering lipophilic compounds and polyphenols from raspberry pomace press-cake (PPC).
  • To compare the efficiency of AEAE with conventional solvent extraction methods.
  • To explore the potential of the AEAE extract for food and nutraceutical applications.

Main Methods:

  • Investigated the efficacy of various carbohydrase and protease combinations for enzyme-assisted extraction.
  • Employed a definitive screening design to optimize key process parameters including enzyme dosage, pH, temperature, and hydrolysis time.
  • Quantified the recovery of lipophilic content, polyphenols, and antioxidant activity in the aqueous extract.

Main Results:

  • Optimized AEAE conditions (1.2 units protease/100 g PPC, pH 9, 60 °C, 2 hr) recovered over 38% of total lipophilic content from PPC.
  • AEAE achieved 48% higher polyphenol recovery and 25% higher antioxidant activity compared to a methanol/acetone/water solvent mixture.
  • The resulting extract is an oil-in-water emulsion rich in bioactive phytochemicals.

Conclusions:

  • Aqueous enzyme-assisted extraction (AEAE) provides an effective and sustainable method for valorizing raspberry pomace, a food industry byproduct.
  • The developed green process offers a superior alternative to organic solvent extraction for recovering valuable bioactive compounds.
  • The phytochemical-rich extract holds significant potential for applications in the food and nutraceutical industries, aligning with sustainable development goals.