Nour Violeta
Department of Horticulture & Food Science, University of Craiova, 13 AI Cuza Street, 200585 Craiova, Romania.
Foods. 2024 Dec 21;13(24):4144. doi: 10.3390/foods13244144.
The increasing trend of diet-related chronic diseases has stimulated research into developing new food products and beverages with health-promoting potential. At the same time, new resources, including plant by-products, are currently being investigated as a sustainable source of bioactive compounds. In this context, the present study focused on the enrichment of apple juice with anthocyanins and other phenolic compounds by direct ultrasound-assisted extraction (UAE) from bilberry pomace. Response surface methodology combined with a Box-Behnken design was used to find the optimal extraction conditions for maximizing the total anthocyanin content (TAC), total phenolic content (TPC) and DPPH radical scavenging activity (RSA) in the enriched apple juices and to characterize their phenolic profile as influenced by the extraction temperature. UAE from 15% bilberry pomace during 15 min in apple juice at 80 °C resulted in the highest TAC (262.73 mg CGE/L), TPC (1700.91 mg GAE/L) and RSA (8.93 mmol Trolox/L) of the enriched apple juice. The chromatographic polyphenolic profile of the control and enriched juices showed that, besides anthocyanins, phenolic acids (chlorogenic, gallic, caffeic, 3-hydroxybenzoic, p-coumaric, ellagic and protocatechuic acids) and flavonoids (epigallocatechin and catechin) were extracted from the bilberry pomace directly in the apple juice, while the extraction temperature differently impacted the content of individual phenolic compounds.
与饮食相关的慢性病呈上升趋势，这刺激了对具有促进健康潜力的新型食品和饮料的研发。与此同时，包括植物副产品在内的新资源目前正作为生物活性化合物的可持续来源进行研究。在此背景下，本研究聚焦于通过直接超声辅助提取（UAE）从越橘果渣中提取花青素和其他酚类化合物来富集苹果汁。采用响应面法结合Box-Behnken设计来寻找最佳提取条件，以最大化富集苹果汁中的总花青素含量（TAC）、总酚含量（TPC）和DPPH自由基清除活性（RSA），并表征其受提取温度影响的酚类特征。在80℃的苹果汁中，用15%的越橘果渣进行15分钟的超声辅助提取，得到的富集苹果汁具有最高的TAC（262.73毫克CGE/L）、TPC（1700.91毫克GAE/L）和RSA（8.93毫摩尔Trolox/L）。对照汁和富集汁的色谱多酚图谱表明，除了花青素外，酚酸（绿原酸、没食子酸、咖啡酸、3-羟基苯甲酸、对香豆酸、鞣花酸和原儿茶酸）和黄酮类化合物（表没食子儿茶素和儿茶素）也从越橘果渣中直接提取到苹果汁中，而提取温度对单个酚类化合物的含量有不同影响。
