Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste

Abstract

In this study, high hydrostatic pressure extraction (HHPE) and ultrasound-assisted extraction (UAE) were used for the improvement of pectin and polyphenol recovery from tomato peel waste.HHPE enhanced pectin recovery by 15% after 45 min of recycling, in comparison with the conventional extraction (CE) for 180 min. Similar mass fractions of anhydrouronic acid, total sugars and total phenols were obtained by using both methods. FTIR and 1H NMR data confirmed that chemical composition of pectin obtained by HHPE and CE is identical, therefore it was concluded that the faster HHPE method can be used for its further isolation.Although depectinized residues subjected to UAE in 70% ethanol for 15 min contained two times lower values of total phenols (1625.7 mg/100 g) than pectinized samples (3643.9 mg/100 g), their quantities are not negligible, considering the fact that they are generated after HHPE. At the end of UAE, the residues were exploited as a source of fatty acids, among which lauric, palmitic and stearic acids are dominant.In conclusion, by shortening the extraction time using HHPE and UAE, it is possible to efficiently produce two valuable functional ingredients, pectin and polyphenols, and at the same time to reduce peel waste from tomato canning industry, which presents an environmental problem. Industrial relevanceUtilizing HHPE and UAE as novel and emerging technologies, and combining them with traditional ones (Soxhlet) is given the solution for sequential isolation of pectin, polyphenols and fatty acids from tomato peel waste, generated by canning factory.Shortening of extraction time using HHPE and UAE, it is possible to replace the conventional techniques, and achieve efficient production of pectin and polyphenols.Overall, the extraction methodology proposed in this work could provide two valuable benefits, i.e. the producers could find mode for decreasing of disposal costs of waste and consumer would take opportunity that isolated compounds could be reintroduced into food.