Utrasonic topic: "polyphenols"
Polyphenols or polyhydroxyphenols are chemical compounds that occur in nature, but can be also synthesized chemically. As polyphenols act as antioxidants, they are known as health-beneficial bio-compound and the consumption of polyphenol-rich foods such as fruits, vegetables, cereals, tea and coffee is linked to a reduced risk of chronic diseases.
Fruits like berries, grapes, apples, pears, and cherries show a high polyphenol content containing up to 200–300mg polyphenols per 100 grams fresh weight. Subsequently, products manufactured from these fruits, also contain significant amounts of polyphenols.
The class of polyphenols includes tannins, catechins, epicatechins, flavanones, isoflavones, phloridzin, quercitin etc. In foods, polyphenols contribute to the bitterness, astringency, color, flavor, smell and oxidative stability. Therefore, polyphenol extracts, e.g. from grape skin, grape seeds, olive pulp, citrus peel, or maritime pine bark, are sold as ingredients for functional foods, dietary supplements, and cosmetics.
As secondary metabolites of plants, polyphenols are located within the cell matrix. In order to produce polyphenol-rich foods such as olive oil, wine, juices, purees or extracts, the polyphenols must be released from the plant cells. Ultrasonic extraction is a powerful method to break cell structures of botanicals and to release them into the surrounding liquid. As a non-thermal technique, ultrasonic extraction prevents the thermal decomposition of the heat-labil polyphenols. At the same time, sonication is a process-intensifying method, which increases the extraction yield and accelerates the process speed. Ultrasonic extraction is used to produce superior polyphenol extracts. Available from lab to industrial scale, ultrasonic processors can be easily implemented into your production line to improve your extraction process.
Read more about the benefits of ultrasonic extraction of polyphenols from botanical raw materials!
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Juices, smoothies and beverages require reliable and efficient homogenization to provide a desirable flavour and texture as well as long-term stability. Ultrasonic high-shear homogenizers are widely used in the food and beverage industry to produce juices, drinks, purees and…https://www.hielscher.com/juice-and-smoothie-homogenization-using-power-ultrasonics.htm
Elderberry extracts are well-known for their antiviral properties and thereby heavily used as natural remedy to relieve flu symptoms such as fever, cough, and sore throat. To produce elderberry extracts with a high polyphenol and antioxidant content, a mild…https://www.hielscher.com/ultrasonic-elderberry-extraction.htm
Sprouts are a popular health food rich in vitamins, proteins, minerals and antioxidants. The sprouting process is laborious and time-consuming. Ultrasonic activation of seeds increases the germination rate, accelerates the sprouting process, improves the nutritional profile, and promotes the…https://www.hielscher.com/faster-sprouting-with-ultrasonics.htm
Olive leaf extracts are a potent dietary supplement and therapeutic as it contains strong antioxidants such as the polyphenols oleuropein, hydroxytyrosol and verbascoside. Ultrasonic extraction is highly efficient technique to release and isolate bioactive compounds such as polyphenols, flavones…https://www.hielscher.com/ultrasonic-extraction-of-olive-leaf-extract.htm
Are you looking for a powerful and reliable extraction setup to produce high-quality botanical extracts? Here you can find a comparison of common extraction techniques including ultrasonic extraction, supercritical CO2 extraction, ethanol extraction, maceration amongst others and their advantages…https://www.hielscher.com/most-efficient-botanical-extracts.htm
Edible oils are used for manifold applications in cooking and food production. Mechanical extraction of edible oils prevents the oils from degradation. Ultrasonic extraction of edible oils is a superior method to release oils from seeds, kernels and fruits.…https://www.hielscher.com/ultrasonic-extraction-of-edible-oils.htm
Garlic (Allium sativum) is rich in organosulfur compounds (e.g. allicin, glutathione), which promote many health benefits. Ultrasonic extraction is a reliable and efficient technique to produce highly concentrated garlic extracts. Ultrasonication results in high yields of high quality, full…https://www.hielscher.com/ultrasonic-solvent-free-garlic-extraction.htm
Ultrasonic extraction is the preferred technique to isolate bioactive compounds from botanicals. Sonication achieves a complete extraction and thereby superior extract yields are obtained in a very short extraction time. Being such an efficient extraction method, ultrasonic extraction is…https://www.hielscher.com/ultrasonic-extraction-and-its-working-principle.htm
Ultrasonic extraction is the superior method to disrupt algae cells effectively and rapidly. Sonication can release the complete amount of the bioactive compounds, which makes the ultrasonic technique highly efficient. How To Extract Proteins, Lipids and Phenolics from Algae…https://www.hielscher.com/ultrasonic-algae-extraction-for-nutritional-supplements.htm
Catechin such as epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), and epicatechin (EC) are polyphenols, which show significant health benefits. Whilst catechin are found in smaller amounts in green tea, cocoa, fruits and some other foods, for high…https://www.hielscher.com/superior-catechin-extracts-with-ultrasonics.htm
Hops and hop extracts are essential ingredients for the production of beer. The alpha-acids a-caryophyllene (humulone) and beta-caryophyllene (humulene) are important flavour compounds, which give beer its bitterness and contribute to its aroma, foam structure, and microbiological stability. Ultrasonic extraction…https://www.hielscher.com/efficient-production-of-hops-extracts-by-sonication.htm
Mustard condiment is produced from mustard flour and water or vinegar. Ultrasonic processing of mustard is a rapid and efficient method to release the full flavour spectrum from the ground mustard seeds. In a non-thermal, mild shear process, ultrasonic…https://www.hielscher.com/improved-mustard-production-with-power-ultrasound.htm