Microwave-assisted hydrodiffusion and gravity extraction: An efficient method to produce pomegranate juice.
Food Chem
; 448: 139101, 2024 Aug 01.
Article
em En
| MEDLINE
| ID: mdl-38537552
ABSTRACT
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.
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Base de dados:
MEDLINE
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2024
Tipo de documento:
Article