Utrasonic topic: "Ultrasonic extraction of 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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Valorization of Azolla Pond Weed Using Sonication
Azolla, a small aquatic fern, has garnered significant attention due to its remarkable potential as a sustainable resource for various applications including food, livestock feed, polyphenol supplements, fertilizer, and biofuel. This article explores the diverse utility of Azolla and elucidates…
https://www.hielscher.com/valorize-azolla-pond-weed-using-sonication.htm
Polyphenols from Mango Peel – Extraction Method Matters
In the quest for healthier living, scientists are constantly exploring new ecological sources and efficient methods to extract beneficial compounds from natural sources. Food waste such as fruit by-products such as mango peels are rich in polyphenols and be used…
https://www.hielscher.com/polyphenols-from-mango-peel-why-the-extraction-method-matters.htm
Kava Kava – Superior Extraction using a Sonicator
Kava extracts are moste efficiently produced using ultrasonic extraction. Ultrasonic extraction is a cutting-edge technique that harnesses the power of energy-dense sound waves to create highly effective kava (Piper methysticum) extracts using water or aqueous ethanol. The ultrasonic extraction method…
https://www.hielscher.com/kava-kava-superior-extraction-using-a-sonicator.htm
Rosemary Extraction using Power Ultrasound
Rosemary is a fragrant, evergreen herb rich in bioactive compounds and essential oils, which are used in medicinal, food and cosmetic products. Ultrasonic extraction is a mild, yet highly efficient technique to isolate bioactive compounds and essential oils from rosemary…
https://www.hielscher.com/rosemary-extraction-using-power-ultrasound.htm
Lion’s Mane Extract Made with Ultrasonics
Extracts from the fungus species Hericium erinaceus, known as lion’s mane mushroom, are most efficiently produced using ultrasonication. Ultrasonic extractors rapidly break open the fungal cell matrix and allow for the complete extraction of bioactive compounds from the lion's mane…
https://www.hielscher.com/lions-mane-extract-made-with-ultrasonics.htm
Alkaloid Extraction using a Probe-Ultrasonicator
Alkaloids are bioactive compounds, which can be efficiently extracted from plants using ultrasonication. Alkaloids exhibit a wide array of biological effects and are thereby used as pharmaceuticals and therapeutics. Ultrasonic extraction is the preferred technique to produce high quality alkaloid…
https://www.hielscher.com/alkaloid-extraction-using-a-probe-ultrasonicator.htm
Ageing and Oaking of Wines with Ultrasound
Wine ageing and oaking contribute heavily to the final taste and quality of wine. Both processes are known to undertake long time, often the maturation process goes over serval years. Ultrasound is a highly efficacious and rapid technology, which intensifies…
https://www.hielscher.com/ageing-and-oaking-of-wines-with-ultrasound.htm
Polyphenol-Rich Wines with Power-Ultrasound
Ultrasonication improves the extraction of phenolic compounds from grape to must, which contributes to the total polyphenol content - thereby improving the further ageing process of wine. The application of power ultrasound gives higher extraction yields and accelerates the maturation…
https://www.hielscher.com/polyphenol-rich-wines-with-power-ultrasound.htm
Ultrasonic Extraction of Active Compounds from Grape and Wine By-Products
Grapes (Vitis vinifera), vine and wine by-products are rich in polyphenols and other bioactive substances, which are valuable compounds for the production of medicinal and nutritional supplements. Ultrasonic extraction allows for the simple and highly efficient isolation of grape- and…
https://www.hielscher.com/ultrasonic-extraction-of-active-compounds-from-grape-and-wine-by-products.htm
Ultrasonically Improved Kombucha Fermentation
Sonication promotes fermentation in ultrasonically fermented foods such as kombucha, kimchi and other fermented vegetables by enhancing mass transfer, disrupting microbial cells, activating enzymes, and improving homogeneity, ultimately leading to accelerated fermentation rates and the production of a superior-quality product.…
https://www.hielscher.com/ultrasonically-improved-kombucha-fermentation.htm
Superior Efficiency and Quality in Nutmilk Production with Ultrasonics
Nutmilks and plant-based milk alternatives are a growing food segment. For the production of nutmilks and plant-based milk analogues, ultrasonic extraction and homogenization has shown great advantages over conventional techniques. High-power ultrasound increases yield, product stability, nutrient content and overall…
https://www.hielscher.com/superior-efficiency-and-quality-in-nutmilk-production-with-ultrasonics.htm
Ultrasonic Extraction of Polyphenols from Baggibuti (Stachys parviflora)
Extracts of the Baggibuti (Stachys parviflora L.) plant are valued as herbal medicine used as treatment of cramps, arthralgia, epilepsy, falling sickness, and dracunculiasis. Ultrasonic extractors are successfully applied for the isolation of polyphenols and other phytochemicals from Stachys parviflora.…
https://www.hielscher.com/ultrasonic-extraction-of-polyphenols-from-baggibuti-stachys-parviflora.htm