Supercritical and subcritical extraction of ursolic acid and polyphenols from apple pomace: Effect of variables on composition and antioxidant capacity

A comprehensive review of goji berry processing and utilization

Goji berry (wolfberry, Lycium), is a genus of Solanaceae, in which the roots, stems, leaves, and fruits are for both food and medicinal uses. In recent years, the demand for health food and research purposes has led to increasing attention being paid to the application of goji berry nutrients and resources. There are three general strategies to process and utilize the goji berry plant. First, the primary processing of goji berry products, such as dried goji berry pulp, and fruit wine with its by-products. Second, deep processing of sugar-peptides, carotenoids, and the extraction of other efficacy components with their by-products. Third, the utilization of plant-based by-products (roots, stems, leaves, flowers, and fruit residuals). However, the comprehensive use of goji berry is hampered by the non-standardized production technology of resource utilization and the absence of a multi-level co-production and processing technology systems. On the basis of this, we review some novel techniques that are made to more effectively use the resources found in goji berry or its by-products in order to serve as a guide for the thorough use of these resources and the high-quality growth of the goji berry processing industry.

Properties of raspberry powder obtained by a new method of fluidised-bed jet milling and drying compared to other drying methods

BACKGROUND

Among food producers, there is a need for and a great interest in obtaining powders from fruit and vegetables characterised by high nutritional values and sensory qualities at favourable prices, preferably lower than those for powders obtained by freeze-drying (FD). The present study assessed the functional properties, including bioactive ingredient contents, of the raspberry powders obtained by a new method of fluidised-bed jet milling and drying (FBJD) which has not been yet used on an industrial scale.

RESULTS

Compared to the powders obtained by FD, the powders obtained by the new method were characterised by a comparable content of vitamin C (~2.70-2.74 mg g^-1 ), approximately 10-15% higher contents of anthocyanins and polyphenols, and higher antioxidant properties. Compared to the powders obtained by convection drying (CD) and spray drying (SD) methods, FBJD powders were characterised by approximately 40% and 80% higher polyphenol contents and 43% and 77% higher antioxidant activities, respectively. The content of vitamin C in FBJD powders was 49% higher than in CD powders, and only 4% higher than in SD powders.

CONCLUSION

Considering the findings outlined above, the method tested is concluded to be competitive with the methods currently used as a result of the high content of bioactive compounds in powders obtained by means of the cheaper, low-temperature process of simultaneous drying and micronisation in FBJD. © 2020 Society of Chemical Industry.