Food-compatible method for the efficient extraction and stabilization of cranberry pomace polyphenols. Food Chemistry. E-pub June 21, 2013. Diana E. Roopchand, Christian G. Krueger, Kristin Moskal, Bertold Fridlendere, Mary Ann Lila, Ilya Raskin.
The State University of New Jersey, School of Environmental and Biological Sciences, New Brunswick,NJ; Complete Phytochemical Solutions, LLC, Cambridge, WI; University of Wisconsin-Madison, Reed Research Group, Dept. of Animal Sciences; Nutrasorb LLC, North Brunswick, NJ; Hadassa Academic College, Jerusalem, Israel; Plants for Human Health Institute, North Carolina State University, NC Research Campus.
Cranberry pomace is a byproduct of cranberry processing and is comprised of seeds, skins and stems of the cranberry fruit. While cranberry pomace contains beneficial polyphenols, including proanthocyanidins and anthocyanins, it is not a palatable source of these compounds and is typically discarded. In this study, we have developed and optimized a method to extract polyphenols from cranberry pomace using aqueous ethanol, a food grade solvent. Biochemical characterization of the pomace extract showed the presence of a broad range of polyphenols also present in cranberry juice concentrate. By co-drying cranberry pomace extract with a protein-rich food matrix, such as soy protein isolate (SPI), we have developed a method to produce a cranberry polyphenol–SPI complex (CBP-SPI) containing 10% cranberry polyphenols. Unlike dried cranberry pomace extract alone, proanthocyanidins, anthocyanins and total polyphenols were found to be highly stable at 37 °C in the CBP-SPI powder. The extraction and stabilization of cranberry pomace polyphenols using SPI provides an innovative approach for utilizing pomace in the development of novel food ingredients.