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The techniques for obtaining berry extracts rich in antioxidants usually include traditional methods
such as maceration, Soxhlet extraction, solid–liquid, and liquid–liquid extraction. Recently, the
conventional techniques have been widely used because of its simplicity, efficiency, and wide-
range applicability, although the main disadvantages have been associated with longer extraction
times, consumption of large amounts of solvents and a higher risk of thermal degradation of heat-
sensitive compounds (Ignat, Volf, & Popa, 2011). The most influential factors on the extraction
efficiency are the extracting solvent, the liquid/solid ratio, time and the temperature (Putnik,
Bursać Kovačević, & Dragović-Uzelac, 2016a).
Optimal and efficient separation of target compounds from other unwanted chemical molecules is
the main focus of any extraction. Nowadays, antioxidants such as polyphenols, ascorbic acid,
tocopherols, carotenoids, as well as some micronutrients (e.g. minerals, vitamins from B group,
etc.) are mainly incorporated in food matrices from berry extracts obtained by conventional
solvent extraction (Qin et al., 2013). The use of conventional extraction procedures can also
provide the opportunity for the use of berry waste (i.e., pomaces) as a low cost material for the
extraction of natural antioxidants (Barba, Zhu, Koubaa, Sant'Ana, & Orlien, 2016; Putnik et al.,
2016a). For instance, grape pomace extracts obtained with 50% ethanol can be successfully used
as a raw material for functional foods production (Barba et al., 2016; Putnik et al., 2016a).
Clearly, the optimal time will depend of the extraction material (Putnik, Bursać Kovačević, &
Dragović-Uzelac, 2016b), otherwise unnecessary exposure to higher temperatures will tend to
degrade extracted, and often thermally instable, high-value compounds, thus promoting the loss
of production resources and possibly resulting in a less active product. In contrast, there is general
consensus that finer particles are more suitable for higher extraction yields, however grinding is
the additional technological operation that burdens the economic side of the production.
Conventional extraction techniques have a major drawback: the use of toxic solvents, such as
methanol acidified with hydrochloric acid, propanone, n-hexane, among others. Therefore, a
growing interest has been shown to find new alternatives to obtain berry extracts with green
extraction concepts and, principally, nontoxic to humans. It assumes the elimination or reduction
of organic solvents, decreased extraction time, intensification of mass transfer phenomena,
reduction of energy consumption, high quality extracts, and improved extraction yields (Rombaut,
Tixier, Bily, & Chemat, 2014).
For instance, the impact of innovative extraction approaches such as high pressure, ultrasound,
electrotechnologies (pulsed electric fields, PEF; and high voltage electric discharges; HVED),
microwaves, supercritical fluids, among others, to obtain extract rich in high-added value
compounds has been widely studied by several authors (Roselló-Soto et al., 2015). While in some
cases conventional organic extraction results in higher yields, innovative extraction methods may
still be beneficial in terms of cost, quality, environmental aspects and sustainability (Rombaut et
al., 2014; Roselló-Soto et al., 2015).
Some of the main innovative technologies used to obtain extracts rich in high-added value
compounds from raw grapes, wastes and byproducts were recently reviewed (Barba et al., 2016).
These authors found an overall conclusion regarding the need to optimize processing conditions
according to the food matrix, targeted compound(s) and technology.
In addition to the research regarding winery industry, the impact of PEF and HVED treatments on
the extraction of total phenolics (TPC), and specific like anthocyanins (TA), and proteins from
blackberries immediately after the treatments and after an additional extraction with hot water or
ethanol at identical diffusion times was reported (Barba, Galanakis, Esteve, Frigola, & Vorobiev,
2015). The authors showed the potential of both technologies to extract TPC immediately after
the treatments obtaining extraction yields of TPC around 108.0 mg gallic acid equivalents
(GAE)/100 g and 333.8 mg GAE/ 100 g, for PEF and HVED treatments, respectively. Similarly, they
also found the highest yield of TA in the obtained extracts after HVED.
However, it should be noted the importance of using PEF treatment, due to the selectivity.
Although, the HVED allowed extraction of more TPC and TA, PEF extracts were practically stable
when colloidal stability was determined, thus facilitating subsequent purification steps. Moreover,
after supplementary hot water or ethanol extraction for 5 h PEF extracts showed the highest TA
yield, thus confirming PEF ability to attain a selective extraction of polyphenols. In this regard,
Puertolas, Hernandez-Orte, Saldana, Alvarez, and Raso (2010) showed PEF-induced cell
permeabilization, thus facilitating the subsequent release of intracellular pigments from wine
grapes. In addition, Barba et al. (2015) also showed the potential of ultrasound-assisted extraction
(UAE) as an effective technique to improve the extraction yields of TPC, TA and total proteins
compared to the control samples, although the effect was not so important like for HVED and PEF.
The extraction of polyphenols from black chokeberries (Aronia melanocarpa) was found to be
improved by UAE especially when combined with elevated temperatures using ethanol as the
solvent (Galvan D'Alessandro, Kriaa, Nikov, & Dimitrov, 2012). The effect of varying intensities,
time and solvent compositions (0–50% ethanol in water) on the UAE of polyphenols from black
chokeberry waste was also studied, concluding that a significant reduction in the energy
consumption and improved antioxidant capacity can be obtained (Galvan D'Alessandro, Dimitrov,
Vauchel, & Nikov, 2013).
In another study, Chen et al. (2007) evaluated and compared the UAE (22 kHz/400 W/40 °C/3.3
min) and conventional extraction on recovering anthocyanins from red raspberries. Although they
found similar extraction yields (≈35 mg anthocyanins/100 g) the extraction rate was faster with
UAE, thus reducing extraction time.
ESPAÑOL
Las técnicas para obtener extractos de bayas ricas en antioxidantes generalmente incluyen
métodos tradicionales tales como maceración, extracción Soxhlet , extracción sólido-líquido y
líquido-líquido. Recientemente, las técnicas convencionales se han utilizado ampliamente debido a
su simplicidad, eficiencia y amplia aplicabilidad, aunque las principales desventajas se han
asociado con tiempos de extracción más largos, el consumo de grandes cantidades de solventes y
un mayor riesgo de degradación térmica del calor. compuestos sensibles ( Ignat , Volf , y Popa ,
2011). Los factores más influyentes en la eficacia de la extracción son el disolvente de extracción,
la relación líquido / sólido, el tiempo y la temperatura ( Putnik , Bursać Kovačević , y Dragović-
Uzelac , 2016a).
Algunas de las principales tecnologías innovadoras utilizadas para obtener extractos ricos en
compuestos de alto valor agregado de uvas crudas, desechos y subproductos fueron revisadas
recientemente ( Barba et al., 2016).Estos autores encontraron una conclusión general con
respecto a la necesidad de optimizar las condiciones de procesamiento de acuerdo con la matriz
de alimentos, compuesto (s) objetivo (s) y tecnología.
Además de la investigación sobre la industria bodega, el impacto de los tratamientos PEF y HVED
en la extracción de compuestos fenólicos totales (TPC) y antocianinas (AT) específicas y proteínas
de moras inmediatamente después de los tratamientos y después de una extracción adicional con
agua caliente o etanol a tiempos de difusión idénticos
( Barba , Galanakis , Esteve , Frigola y Vorobiev , 2015). Los autores mostraron el potencial de
ambas tecnologías para extraer TPC inmediatamente después de los tratamientos, obteniendo
rendimientos de extracción de TPC de alrededor de 108.0 mg equivalentes de ácido gálico (GAE) /
100 gy 333.8 mg GAE / 100 g, para tratamientos PEF y HVED, respectivamente. Del mismo modo,
también encontraron el mayor rendimiento de TA en los extractos obtenidos después de HVED.
Sin embargo, se debe tener en cuenta la importancia de utilizar el tratamiento con PEF, debido a la
selectividad. Aunque el HVED permitió la extracción de más TPC y TA, los extractos de PEF fueron
prácticamente estables cuando se determinó la estabilidad coloidal, facilitando así las etapas de
purificación posteriores. Además, después de la extracción suplementaria de agua caliente o
etanol durante 5 h, los extractos de PEF mostraron el mayor rendimiento de TA, confirmando así la
capacidad del PEF para obtener una extración selectiva de polifenoles. En este sentido, Puertolas ,
Hernández- Orte , Saldana, Álvarez y Raso (2010) mostraron unapermeabilización celular inducida
por PEF , lo que facilita la posterior liberación de pigmentos intracelulares de las uvas de
vino. Además, Barba et al. (2015) también mostró el potencial de la extracción asistida por
ultrasonido (EAU) como una técnica efectiva para mejorar los rendimientos de extracción de TPC,
TA y proteínas totales en comparación con las muestras control, aunque el efecto no fue tan
importante como HVED y PEF.
La extracción de polifenoles de las chokeberries negras ( Aronia melanocarpa ) fue mejorado por
los EAU, especialmente cuando combinado con temperaturas elevadas usando etanol como
disolvente (Galvan D'Alessandro,Kriaa , Nikov y Dimitrov , 2012). También se estudió el efecto de
diferentes intensidades, tiempo y composiciones de solventes (0-50% de etanol en agua) en los
EAU de polifenoles de chokeberry negro, concluyendo que se puede obtener una reducción
significativa en el consumo de energía y la capacidad antioxidante mejorada (Galvan
D'Alessandro, Dimitrov , Vauchel , y Nikov , 2013).
En otro estudio, Chen et al. (2007) evaluaron y compararon los Emiratos Árabes Unidos (22 kHz /
400 W / 40 ° C / 3,3 min) y la extracción convencional en la recuperación de antocianinas de
frambuesas rojas. A pesar de que encontraron rendimientos de extracción similares (≈35 mg
de antocianinas / 100 g), la tasa de extracción fue más rápida con los Emiratos Árabes Unidos, lo
que reduce el tiempo de extracción.