Food-compatible method for the efficient extraction and stabilization of cranberry pomace polyphenols

Full Title: Food-compatible method for the efficient extraction and stabilization of cranberry pomace polyphenols

Journal: Food Chemistry

Year of Publication: 2013

PHHI Author(s): Mary Ann Lila
Publication Author(s): Roopchand, D., Christian Krueger, Kristin Moskal, Bertold Fridlender, Mary Ann Lila and Ilya Raskin

Abstract:

Cranberry pomace is a byproduct of cranberry processing and is comprised of seeds, skins and stems of the cranberry fruit. While cranberry pomace contains beneficial polyphenols, including proanthocyanidins and anthocyanins, it is not a palatable source of these compounds and is typically discarded. In this study, we have developed and optimized a method to extract polyphenols from cranberry pomace using aqueous ethanol, a food grade solvent. Biochemical characterization of the pomace extract showed the presence of a broad range of polyphenols also present in cranberry juice concentrate. By co-drying cranberry pomace extract with a protein-rich food matrix, such as soy protein isolate (SPI), we have developed a method to produce a cranberry polyphenol–SPI complex (CBP-SPI) containing 10% cranberry polyphenols. Unlike dried cranberry pomace extract alone, proanthocyanidins, anthocyanins and total polyphenols were found to be highly stable at 37 °C in the CBP-SPI powder. The extraction and stabilization of cranberry pomace polyphenols using SPI provides an innovative approach for utilizing pomace in the development of novel food ingredients.

Link to Article: http://www.sciencedirect.com.prox.lib.ncsu.edu/science/article/pii/S0308814613008273