Ferrati Marta, Spinozzi Eleonora, Mazzara Eugenia, Ianni Matteo, Abouelenein Doaa, Petrelli Riccardo, Caprioli Giovanni, Ricciutelli Massimo, Garzoli Stefania, Cebollada Pilar, Les Francisco, Lopez Victor, Maggi Filippo, Cespi Marco
Chemistry Interdisciplinary Project (ChIP) Research Center, School of Pharmacy, University of Camerino, Via Madonna delle Carceri, 62032 Camerino, Italy.
Department of Chemistry and Technologies of Drug, Sapienza University, Rome, Italy.
Food Chem. 2024 Aug 1;448:139101. doi: 10.1016/j.foodchem.2024.139101. Epub 2024 Mar 22.
Green technologies based on microwaves have been developed by the food industry to produce organoleptically acceptable fruit juices without preliminary processing. Microwave irradiation coupled with hydrodiffusion and gravity (MHG) combines microwave heating with the earth's gravity, allowing the collection of hydrophilic substances released from the irradiated matrix. To the best of our knowledge, MHG extraction has never been experimented to produce pomegranate juice. In this work, we have evaluated it as a potential alternative to the conventional squeezing. A central composite design study (CCD) allowed the selection of the best extractive conditions (irradiation power and extraction time) to obtain a pomegranate juice with higher yield, polyphenol (e.g., catechin and delphinidin-3,5-glucoside) content, and related bioactivities (antioxidant and antidiabetic) than the one obtained by squeezing while maintaining the chemical-physical properties. Thus, this technique appears to be a functional alternative to producing high value pomegranate juice.
食品工业已开发出基于微波的绿色技术，用于生产无需预处理且感官上可接受的果汁。微波辐射与水扩散和重力相结合（MHG），将微波加热与地球引力相结合，使从辐照基质中释放出的亲水性物质得以收集。据我们所知，从未有人尝试用MHG萃取法来生产石榴汁。在这项工作中，我们将其评估为传统压榨法的一种潜在替代方法。一项中心复合设计研究（CCD）有助于选择最佳萃取条件（辐照功率和萃取时间），以获得比压榨法产量更高、多酚（如儿茶素和飞燕草素 - 3,5 - 葡萄糖苷）含量更高且具有相关生物活性（抗氧化和抗糖尿病）的石榴汁，同时保持其化学物理性质。因此，这项技术似乎是生产高价值石榴汁的一种功能性替代方法。
