Abstract
Berry fruit by-products are a source of polyphenol compounds and highly nutritious oils and can be reused to fulfill the requirements of the circular economy model. One of the methods of obtaining polyphenol-rich extracts or oils is extraction. Applying conventional solvent extraction techniques may be insufficient to reach high polyphenol or lipid fraction yields and selectivity of specific compounds. Alternative extraction methods, mainly ultrasound-assisted extraction, pulsed electric field-assisted extraction, microwave-assisted extraction and supercritical fluid extraction, are ways to improve the efficiency of the isolation of bioactive compounds or oils from berry fruit by-products. Additionally, non-conventional techniques are considered as green extraction methods, as they consume less energy, solvent volume and time. The aim of this review is to summarize the studies on alternative extraction methods and their relationship to the composition of extracts or oils obtained from berry waste products.
Highlights
From a botanical point of view, berry fruit is an artificial fruit classification
The results showed that Total polyphenol content (TPC), AA, TAC, flavanol and flavonol contents reached the highest levels when Ultrasound-assisted extraction (UAE) was performed at 80 ◦ C and lasted 15 min
The study has shown a range of possible extraction methods which are applied to extract bioactive compounds or oils from berry fruit by-products: ultrasound-assisted, pulsed electric field-assisted, microwave-assisted, supercritical fluid, pressurized liquid and enzyme-assisted methods
Summary
From a botanical point of view, berry fruit is an artificial fruit classification. it is the term that is commonly used to refer to the the group of fruits from Rubus (raspberry, blackberry), Ribes (currants, gooseberry), Aronia (chokeberry), Vaccinium (cranberry, blueberry) and Fragaria (strawberry) genera. As well as other fruits, may be consumed raw or can be processed to such products as, e.g., frozen, dried or canned fruits, juices. Those products may be further processed as well [2]. Every step of processing and transport may generate losses reaching, according to the FAO, even 45% of fruits and vegetables produced [3]. Such significant percentages of loss and waste have economic consequences, and affect the natural environment, especially water use [4].
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