Abstract
Apple peel is the main solid part of the industrial waste generated during the production of apple juice or cider or apple vinegar. The effect of extraction of polyphenols from apple peels using ultrasonication in water carbon dioxide (CO2) systems was studied. Apple peels were extracted in water CO2 system at different CO2 concentrations (0–7.05 mmol/L) compared to different conventional solvents (distilled water and 10% ethanol/methanol aqueous solvent) without and with ultrasound treatment (the total specific energy input of ultrasound, W = 0.242 kW•h/kg) at room temperature. The extraction TPC and water holding capacity of apple peel samples both had a significant increase using ultrasonication for all solvents. In addition, the CO2 concentration in water CO2 system of 5.28 mmol/L was optimal for polyphenols extraction, including total polyphenol content (TPC), total flavonoid content (TFC), and proanthocyanidins content and antioxidant capacity (DPPH) enhancement using ultrasonication. The pH and electrical conductivity of liquid extracts increased with the increase of CO2 concentration in water CO2 system. Therefore, the water CO2 system could improve the extraction efficiency of polyphenols and active substances in apple peels using ultrasonication.
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The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.
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The authors would like to thank the support of the Laboratory in Food Science and Engineering, Jilin university; Sorbonne université, Université de Technologie de Compiègne, France; and the Science and technology research project of Education Department of Jilin Province (JJKH20221033KJ).
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Wang, L., Li, Z., Huang, J. et al. Effect of Ultrasound-Assisted Extraction of Polyphenols from Apple Peels in Water CO2 Systems. Food Bioprocess Technol 15, 1157–1167 (2022). https://doi.org/10.1007/s11947-022-02809-0
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DOI: https://doi.org/10.1007/s11947-022-02809-0