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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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
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
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
Kombucha is a fermented beverage containing tea, sugar, bacteria, yeast and often a little amount of juice, fruit or spices as flavouring. Kombucha as well as fermented juice and vegetable juices are known for having positive effects on health, strengthening…https://www.hielscher.com/ultrasonically-improved-kombucha-fermentation.htm
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
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
Artemisinin can be efficiently extracted using high-performance sonication. Ultrasonic extraction gives very high yields of artemisinin using mild solvents. The process of extraction applying ultrasound is accelerated drastically. The processing conditions in ultrasonic extractors are precisely controllable, which allows to…https://www.hielscher.com/highly-efficient-artemisinin-extraction-with-sonication.htm
In order to produce premium-quality extracts from botanicals with high efficiency, i.e. high yields of premium quality extracts within a short extraction time, a high-performance extraction technique is required. Ultrasonic extraction is a process intensifying technique, which allows to use…https://www.hielscher.com/strategies-for-higher-yields-in-botanical-extraction.htm
Cocoa waste such as cocoa fruit pulp and cocoa bean shells can be easily valorized by extracting cocoa butter, fruit sugar and bioactive compounds. Ultrasonic extraction has been proven to be a highly efficient technique to isolate valuable components from…https://www.hielscher.com/cocoa-shell-extracts-with-power-ultrasound.htm
Produce premium-quality organic mushroom extracts, e.g. from chaga, reishi, psilocybe cubensis (magic mushrooms), lion’s mane, maitake, and many other mushroom species using ultrasonic extraction. The mild extraction method of power ultrasound can be combined with organically certified (bio-certified / eco-certified)…https://www.hielscher.com/organic-mushroom-extracts.htm
Chaga mushrooms (Inonotus obliquus) are rich in very potent phyto-chemicals (e.g. polysaccharides, betulinic acid, triterpenoids), which are known to contribute to health and to fight diseases. Using high-power ultrasonic frequency for chaga extraction is the preferred technique to produce superior…https://www.hielscher.com/highly-efficient-chaga-extraction-via-sonication.htm
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 sauces…https://www.hielscher.com/juice-and-smoothie-homogenization-using-power-ultrasonics.htm