Enhancing Apple Juice with Bioactive Compounds from Bilberry Pomace
Author Information
Author(s): Nour Violeta, Andrés Ana Isabel, Timón Andrada María Luisa, Petrón Testón María Jesús
Primary Institution: Department of Horticulture & Food Science, University of Craiova
Hypothesis
Can ultrasound-assisted extraction from bilberry pomace increase the bioactive compounds in apple juice?
Conclusion
The study successfully enriched apple juice with anthocyanins and phenolic compounds through ultrasound-assisted extraction from bilberry pomace.
Supporting Evidence
- Ultrasound-assisted extraction increased the total anthocyanin content to 262.73 mg CGE/L.
- Total phenolic content reached 1700.91 mg GAE/L in the enriched apple juice.
- DPPH radical scavenging activity was measured at 8.93 mmol Trolox/L.
- Response surface methodology was used to optimize extraction conditions.
- Extraction temperature significantly influenced the content of individual phenolic compounds.
Takeaway
This study shows that using leftover bilberry skins can make apple juice healthier by adding good nutrients.
Methodology
Ultrasound-assisted extraction was used to optimize the extraction of anthocyanins and phenolic compounds from bilberry pomace into apple juice.
Limitations
The study did not explore the long-term stability of the enriched juice or the sensory impact of the added compounds.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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