Preservation of fresh-cut fruit with polyphenols and essential oils extracted with Microwave Assisted Extraction technique

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Preservation of fresh-cut fruit with polyphenols and

essential oils extracted with Microwave Assisted

Extraction technique

Giulia COSTAMAGNA*, Lisa GHIDETTI, Valentina CHIABRANDO, Giovanna GIACALONE, Marco GINEPRO

University of Turin, Department of Chemistry and DISAFA, Via Pietro Giuria, 5, Turin, 10125, Italy *Corresponding author: giulia.costamagna@unito.it

Sample

number H2O (L) Power (W) and _{time (h)} Exctract (mL) Exctract Polyphenols content (g/L _{gallic acid)} Polyphenols dry _{content (g/kg)}

1 0,24 900 W, 1 h 240 _0,40 _0,048

2 1,00 900 W, 1 h 540 _1,00 _0,27

3 _1,00 900 W, 1 h 540 _0,20 _0,054

Sample Soaking process (min) Total Polyphenol dry content mg/100 g (Gallic acid)

Control 0 32,133

Control 0 27,653

Control 0 30,013

Apple slices + Exctract 1 1 84,997

After the extraction, the biomass and the water

enriched with polyphenols was split and Total

Polyphenol Content was estimated by the Folin–

Ciocalteu method. This enriched water was used for

soaking wet fresh-cut fruit (apple slices). This

operation was done in order to evaluate the

antioxidant power of the polyphenols on fresh cut

fruit during time.

Polyphenols and essential oils could take part in the food prevention of fresh-cut fruit with an additional nutrients value. Berries in general are one

of the fruits with the highest phenolic content. Even though during the pressing treatment some phenolic compounds are moved into the juice, most

of these remain in waste biomass. For this reason, berries pressed pulp are a great and valuable resource.

To extract most of the polyphenolic content, a more efficient extraction is required.

GREEN MAE (Microwave Assisted Extraction): POLYPHENOLS

MW System for polyphenols and essential oil exctration: Hydro-diffusion system - Milestone Ethos UP multimode microwave reactor operating with variable power. During the extraction, temperature was continuously monitored and recorded by an infrared sensor.

Green water-based microwave assisted extraction was performed on waste raspberry pulp.

GREEN MAE (Microwave Assisted

Extraction) SYSTEM

The final goal is to create an innovative packaging enriched with polyphenols and

essential oils aimed to fresh-cut fruit preservation. These compounds could have and

antioxidant action on the fruit and could add nutritional and organoleptic properties to

the final product.

GREEN MAE (Microwave Assisted Extraction): POLYPHENOLS

GREEN MAE (Microwave Assisted

Extraction) ESSENTIAL OILS

Lemon and Orange essential oils were extract using waste biomass following the same method in these working conditions:

Biomass(g) H2O Power (W) and time (h _{or min)} Yield _(%)

Oranges 800 Water naturally present 800 W, 1 h 1,0 800 W, 30 min Lemons 510 700 W, 1 h 700 W, 30 min

Lemon and Orange were chosen in order to not change the organoleptic featured and to enhance the antimicrobical properties on the final product (Apple Slices)

SUPER FOOD

FUNCTIONAL PACKACING

POLYPHENOLS

ESSENTIAL OILS

Cont rol 5 m in Cont rol 3 m in Cont rol 1 m in AS + Excr act 1 - 5 min AS + Excr act 1 - 3 min AS + Excr act 1 - 1 min AS + Excr act 2 - 5 min AS + Excr act 2 - 3 min AS + Excr act 2 - 1 min AS + Excr act 3 - 5 min AS + Excr act 3 - 3 min AS + Excr act 3 - 1 min 0 10 20 30 40 50 60 70 80 90 Polyphenols (tot) Samples m g /1 0 0 g ( ga lli c ac id )