Microwave-Assisted Extraction of Polyphenols from Blackcurrant By-Products and Possible Uses of the Extracts in...

The design of experiment (DoE) approach was used to optimize the extraction of polyphenols from blackcurrant by-products with microwave-assisted extraction and deionized water as a green solvent. Three factors (microwave power, extraction time, and solvent/matrix ratio) were evauated, and a central composite orthogonal design (CCO) was applied in order to reduce experimental runs. Empirical models relating the response and process parameters were developed. The validity of the models was tested using an analysis of variance (ANOVA). The optimal extraction conditions were found using the highest value of microwave power (780-800 W) and the lowest extraction time (60 min) and solvent/matrix ratio (10 m/g). Compared with conventional solvent extraction, the polyphenol yield increased by 25% after applying the optimized MAE process. The obtained extract was used to realize a sustainable active maltodextrin (Glucidex 2) pad using an electrospinning technique. The antimicrobial and antioxidant activities of the pads were tested on the post-harvest storage of raspberries. Two set of experiments were carried out. The recorded results showed that the pad had antimicrobial activity on the tested fruit samples and implied the possibility of using it to extend the shelf-life of the fruits.