Green Extraction from Pomegranate Marcs for the Production of Functional Foods and Cosmetics
The aim of this study was to investigate the potential of retrieving polyphenolic antioxidants directly from wet pomegranate marcs: the fresh by-products obtained after pomegranate juice processing. These by-products mainly consist of internal membranes (endocarp) and aril residues. Even if they are...
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| Format: | Article |
| Language: | English |
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MDPI AG
2016-10-01
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| Series: | Pharmaceuticals |
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| Online Access: | http://www.mdpi.com/1424-8247/9/4/63 |
| _version_ | 1818215666704973824 |
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| author | Raffaella Boggia Federica Turrini Carla Villa Chiara Lacapra Paola Zunin Brunella Parodi |
| author_facet | Raffaella Boggia Federica Turrini Carla Villa Chiara Lacapra Paola Zunin Brunella Parodi |
| author_sort | Raffaella Boggia |
| collection | DOAJ |
| description | The aim of this study was to investigate the potential of retrieving polyphenolic antioxidants directly from wet pomegranate marcs: the fresh by-products obtained after pomegranate juice processing. These by-products mainly consist of internal membranes (endocarp) and aril residues. Even if they are still edible, they are usually discharged during juice production and, thus, they represent a great challenge in an eco-sustainable industrial context. Green technologies, such as ultrasound assisted extraction (UAE) and microwave assisted extraction (MAE), have been employed to convert these organic residues into recycled products with high added value. UAE and MAE were used both in parallel and in series in order to make a comparison and to ensure exhaustive extractions, respectively. Water, as an environmentally friendly extraction solvent, has been employed. The results were compared with those ones coming from a conventional extraction. The most promising extract, in terms of total polyphenol yield and radical scavenging activity, has been tested both as a potential natural additive and as a functional ingredient after its incorporation in a real food model and in a real cosmetic matrix, respectively. This study represents a proposal to the agro-alimentary sector given the general need of environmental “responsible care”. |
| first_indexed | 2024-12-12T06:39:43Z |
| format | Article |
| id | doaj.art-3b147e8b6caf430ebe37d8b15dcb66bd |
| institution | Directory Open Access Journal |
| issn | 1424-8247 |
| language | English |
| last_indexed | 2024-12-12T06:39:43Z |
| publishDate | 2016-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Pharmaceuticals |
| spelling | doaj.art-3b147e8b6caf430ebe37d8b15dcb66bd2022-12-22T00:34:23ZengMDPI AGPharmaceuticals1424-82472016-10-01946310.3390/ph9040063ph9040063Green Extraction from Pomegranate Marcs for the Production of Functional Foods and CosmeticsRaffaella Boggia0Federica Turrini1Carla Villa2Chiara Lacapra3Paola Zunin4Brunella Parodi5Department of Pharmacy, University of Genoa, Viale Cembrano 4, I-16148 Genoa, ItalyDepartment of Pharmacy, University of Genoa, Viale Cembrano 4, I-16148 Genoa, ItalyDepartment of Pharmacy, University of Genoa, Viale Cembrano 4, I-16148 Genoa, ItalyDepartment of Pharmacy, University of Genoa, Viale Cembrano 4, I-16148 Genoa, ItalyDepartment of Pharmacy, University of Genoa, Viale Cembrano 4, I-16148 Genoa, ItalyDepartment of Pharmacy, University of Genoa, Viale Cembrano 4, I-16148 Genoa, ItalyThe aim of this study was to investigate the potential of retrieving polyphenolic antioxidants directly from wet pomegranate marcs: the fresh by-products obtained after pomegranate juice processing. These by-products mainly consist of internal membranes (endocarp) and aril residues. Even if they are still edible, they are usually discharged during juice production and, thus, they represent a great challenge in an eco-sustainable industrial context. Green technologies, such as ultrasound assisted extraction (UAE) and microwave assisted extraction (MAE), have been employed to convert these organic residues into recycled products with high added value. UAE and MAE were used both in parallel and in series in order to make a comparison and to ensure exhaustive extractions, respectively. Water, as an environmentally friendly extraction solvent, has been employed. The results were compared with those ones coming from a conventional extraction. The most promising extract, in terms of total polyphenol yield and radical scavenging activity, has been tested both as a potential natural additive and as a functional ingredient after its incorporation in a real food model and in a real cosmetic matrix, respectively. This study represents a proposal to the agro-alimentary sector given the general need of environmental “responsible care”.http://www.mdpi.com/1424-8247/9/4/63waste valorizationultrasound-assisted extraction (UAE)microwave-assisted extraction (MAE)enriched foods and cosmetics |
| spellingShingle | Raffaella Boggia Federica Turrini Carla Villa Chiara Lacapra Paola Zunin Brunella Parodi Green Extraction from Pomegranate Marcs for the Production of Functional Foods and Cosmetics Pharmaceuticals waste valorization ultrasound-assisted extraction (UAE) microwave-assisted extraction (MAE) enriched foods and cosmetics |
| title | Green Extraction from Pomegranate Marcs for the Production of Functional Foods and Cosmetics |
| title_full | Green Extraction from Pomegranate Marcs for the Production of Functional Foods and Cosmetics |
| title_fullStr | Green Extraction from Pomegranate Marcs for the Production of Functional Foods and Cosmetics |
| title_full_unstemmed | Green Extraction from Pomegranate Marcs for the Production of Functional Foods and Cosmetics |
| title_short | Green Extraction from Pomegranate Marcs for the Production of Functional Foods and Cosmetics |
| title_sort | green extraction from pomegranate marcs for the production of functional foods and cosmetics |
| topic | waste valorization ultrasound-assisted extraction (UAE) microwave-assisted extraction (MAE) enriched foods and cosmetics |
| url | http://www.mdpi.com/1424-8247/9/4/63 |
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