Phenolic Compounds and Pectin-Rich Extracts Recovered from Peach Pomace by Sequential Pressurized Liquid Extractions

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2025-01-27 DOI:10.1007/s11947-024-03725-1

Carla Roana Monteiro Rudke, Adenilson Renato Rudke, Amanda Tavares Germano, Luciano Vitali, Acácio Antônio Ferreira Zielinski, Sandra Regina Salvador Ferreira

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Abstract

Phenolics and pectin compounds were fractionated from peach pomace by sequential pressurized liquid extraction (PLE) with ethanol and citric acid solution, and the results were compared with low-pressure methods of Soxhlet and heat stirring extraction (HSE). PLE provided higher phenolic content, low reducing sugar, and the best antioxidant potential by DPPH, ABTS, and FRAP methods. The main recovered phenolics were protocatechuic acid, mandelic acid, and vanillin, which are valuable for cosmetic, food, and pharmaceutical products. The pectin yield was 14% for PLE and 20% for HSE, with galacturonic acid content of 47% and 10.9%, respectively, suggesting application in low-calorie products. The pectin fractions showed good emulsification and foaming ability and stability, with the PLE samples presenting higher water solubility and oil-holding capacity, and lower water-holding capacity compared to the HSE sample. These results endorse peach pomace as a relevant biomass for the recovery and fractionation of bioactive compounds by innovative methods. The novel techno-functional properties evaluated for the pectin fraction indicate promising attributes for applications in food formulations.

Graphical Abstract

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用连续加压液体萃取法从桃渣中提取酚类化合物和富含果胶的提取物

采用乙醇-柠檬酸连续加压液体萃取法（PLE）分离桃渣中的酚类和果胶类化合物，并与索氏低压萃取法和热搅拌萃取法（HSE）进行比较。经DPPH、ABTS和FRAP测定，PLE具有较高的酚类含量、较低的还原糖和较好的抗氧化潜力。主要回收的酚类物质为原儿茶酸、扁桃酸和香兰素，在化妆品、食品和医药等领域具有重要的应用价值。PLE的果胶得率为14%，HSE的果胶得率为20%，半乳糖醛酸含量分别为47%和10.9%，可用于低热量产品。果胶组分具有良好的乳化发泡能力和稳定性，PLE样品具有较高的水溶性和持油能力，但持水能力低于HSE样品。这些结果支持桃渣作为一种相关的生物质回收和分离的生物活性化合物的创新方法。对果胶组分的新技术功能特性进行了评价，表明其在食品配方中的应用具有广阔的前景。图形抽象

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.