Abstract
Using cranberry (Vaccinium macrocarpon L.) pomace as a starting material, the microwave-assisted production of extracts and their structural characterization were investigated. Three methods (acidic, alkaline, and sequential acid/alkaline) and two microwave power settings (36 and 72 W/g) were compared in terms of total yield and recovery of oligo/polysaccharides and phenolic compounds. Acid extraction led to the lowest yields of 3.4–4.9% (w/w), while alkaline extraction at 32 W/g resulted in a yield of 12.6% (w/w). Higher microwave power favored the release of high molecular weight polysaccharides (200–700 kDa). As compared to acidic and alkaline extractions, sequential one yielded pectic polysaccharides with the highest arabinan (Ara:Rha, 6.6:1) and galactan branching chains (Gal:Rha, 5.2:1) and the lowest proportion of monosaccharides (Glu, Xyl/Man) from hemicellulosic polysaccharides. Response surface methodology was used to optimize the microwave-assisted sequential extraction as it was identified as the most appropriate method for the production of highly branched pectic polysaccharides. Variables included pomace concentration (3.33–50.00 mg/ml solvent), sodium hydroxide concentration (0–2 M), time (1–6 min), and microwave power (35–80 W/g cell wall material). The sequential extraction conditions for the optimal extract yield (28.65%) were determined to be 0.1 M HCl/1.51 M NaOH, 65 W/g, 16.33 mg pomace/ml, and 4.73 min, at which polyphenols and oligo/polysaccharides recovery of 57.0% and 10.56%, respectively, were obtained. The composition and the molecular weight distribution confirmed the isolation of arabinan-rich RGI (GalA:Rha of 15.8:1; Ara:Rha of 5.7:1) type pectic polysaccharide extracts enriched with polyphenolic compounds.
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The authors are thankful to Atoka Cranberries Inc., Canada for the cranberries provided.
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The authors received financial support from the MAPAQ «Ministère de l’Agriculture, des Pêcheries et de l’Alimentation au Québec ». Financial infrastructure support was received from Canada Foundation for Innovation (John R. Evans Leaders N°36708).
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E. J. Davis conducted the experiments and wrote the first draft of the manuscript. E. Spadoni Andreani revised the manuscript. S. Karboune guided and supervised the research and revised thoroughly the manuscript.
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Davis, E.J., Spadoni Andreani, E. & Karboune, S. Production of Extracts Composed of Pectic Oligo/Polysaccharides and Polyphenolic Compounds from Cranberry Pomace by Microwave-Assisted Extraction Process. Food Bioprocess Technol 14, 634–649 (2021). https://doi.org/10.1007/s11947-021-02593-3
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DOI: https://doi.org/10.1007/s11947-021-02593-3