Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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SEQUENTIAL EXTRACTION PROCESS
TECHNICAL FIELD
The claimed methods relate to the extraction of proanthocyanidins from fruits,
especially cranberries, for producing various food products.
BACKGROUND
Countercurrent extractors are used in the fruit processing industry for
extraction
of juices from solid fruit matter. The extractor includes a screw conveyor,
which
advances fruit solids in a first direction while extraction fluid flows in the
opposite
direction, extracting juice from the solids by osmosis. See U.S. Patent No.
5,320,861.
Certain fruits, particularly cranberries, contain a class of compounds known
as
proanthocyanidins (PACs; also called procyanidins, oligomeric
proanthocyanidins,
pycnogenols, leukocyanidins, leucoanthocyanins, and condensed tannins), which
impart
unique health benefits. PACs have antioxidant activity and play a role in the
stabilization
of collagen and maintenance of elastin ¨ two critical proteins in connective
tissue that
support organs, joints, blood vessels, and muscle. Common antioxidants
currently used
are vitamin C and vitamin E; however, studies show that PACs' antioxidant
capabilities
are twenty times more powerful than vitamin C and fifty times more potent than
vitamin
E (Shi, J. et al., J Med Food 6:291-9, 2003). PACs strengthen blood vessels
and improve
the delivery of oxygen to cells by suppressing the production of endothelin-1
protein,
which constricts blood vessels (Corder, R. et al., Nature 444:566, 2006). PACs
also have
an affinity for cell membranes, providing nutritional support to reduce
capillary
permeability and fragility.
The selective capture and dry weight concentration of PAC compounds may thus
open up novel opportunities in the field of product application (e.g., retail
beverages,
lozenges) relative to delivering those unique benefits.
DOCSTOR: 5107231\1
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SUMMARY
A two-step extraction process for preparing both a juice and a
proanthocyanidin-
containing extract is described. In a first extraction step performed at a
lower
temperature, e.g., about 75 F or less, fruit is subjected to extraction. This
first extraction
step removes the majority of the inherent soluble fruit component from the
fruit,
producing a juice. The once-extracted fruit is then subjected to a second
extraction at a
higher temperature, e.g., about 90 F or more. This second extraction step
removes PACs,
producing a PAC-containing extract and twice-extracted fruit. One or both
steps can be
performed in some embodiments using a countercurrent apparatus. The two-step
extraction is therefore particularly useful because PACs are removed after
obtaining a
high-value, high-quality fruit juice. Additionally, if pectinase enzymes are
not employed
in the second extraction step, the twice-extracted fruit can be used as a
source of pectin,
for example, to create pectin-containing products such as jellies and jams.
Accordingly, in one aspect, the present specification provides a method for
processing fruit. The method includes, e.g., treating the fruit in a first
extraction, wherein
the first extraction is performed at a relatively low temperature, e.g., a
temperature of
about 75 F or less, to thereby provide a once-extracted fruit and a juice
extract; and
treating the once-extracted fruit in a second extraction, wherein the second
extraction is
performed at a relatively high temperature, e.g., a temperature of at least
about 90 F, to
thereby provide a proanthocyanidin-containing extract and twice-extracted
fruit.
Extractions can be performed in a number of ways. For example, in some
instances, the first extraction can be performed in a countercurrent apparatus
by
advancing the fruit along a path while flowing an extraction liquid
countercurrently to the
advancing fruit, and the extraction liquid is collected to thereby provide the
juice extract.
In other instances, the second extraction can be performed in a countercurrent
apparatus
by advancing the fruit along a path while flowing an extraction liquid
countercurrently to
the advancing fruit, and the extraction liquid is collected to thereby provide
the
proanthocyanidin-containing extract. In still other instances, both the first
and second
extractions can be carried out in a countercurrent apparatus. That is, the
first extraction
can be performed in a countercurrent apparatus by advancing the fruit along a
path while
flowing a first extraction liquid countercurrently to the advancing fruit, and
the first
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extraction liquid is collected to thereby provide the juice extract; and the
second
extraction can be performed in a countercurrent apparatus by advancing the
fruit along a
path while flowing a second extraction liquid countercurrently to the
advancing fruit, and
wherein the second extraction liquid is collected to thereby provide the
proanthocyanidin-
containing extract.
As another example, the first extraction can be performed in a tank, and the
first
extraction can include bathing the fruit in an aqueous solution. Likewise, the
second
extraction can be performed in a tank, and the second extraction can include
bathing the
once-extracted fruit in an aqueous solution. In still other instances, both
the first and
second extractions can be carried out in a tank. In some instances, the
aqueous solution is
substantially devoid of sugar and soluble fruit components.
In any of the methods described herein, the first extraction can be performed
at a
temperature of less than or about 70 F, e.g., at a temperature of less than
or about 60 F,
or less than 50 F. Further, in any of the methods described herein, the second
extraction
can be performed at a temperature of at least or about 100 F, e.g., at least
or about 130 F,
or at least or about 160 F. For example, the second extraction can be
performed at a
temperature of about 90 F to about 210 F, e.g., about 100 F to about 210 F,
about 130 F
to about 210 F, or about 160 F to about 210 F.
Further, in any of the methods, the residence time of the once-extracted fruit
in
the countercurrent apparatus during the second extraction can be greater than
or about 30
minutes, e.g., greater than or about 60 minutes or greater than or about 90
minutes.
In any of the methods, the second extraction can extract at least 10%, e.g.,
at least
30%, 60%, or at least 90%, of the soluble solids that were present in the once-
extracted
fruit.
In some instances, the once-extracted fruit can be treated with pectinase
enzymes.
In other instances, extraction liquid, e.g., a first and/or second extraction
liquid, is
substantially free of pectinase enzymes.
In any method described herein, the fruit to be treated can be any fruit known
in
the art. For example, the fruit can be cranberry, blueberry, grape, cherry,
blackberry,
raspberry, or apple. The fruit to be treated can be a single kind of fruit or
a mixture of
different types of fruit.
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The methods described herein can further include infusing the twice-extracted
fruit with an infusion liquid to produce an infused fruit. For example, a
method described
herein can include treating the twice-extracted fruit with an infusion liquid
in a
countercurrent apparatus by advancing the fruit along a path while flowing the
infusion
liquid countercurrently to the advancing fruit, or a tank. In some instances,
infusion can
include tumbling the twice-extracted fruit between flights of a screw conveyer
by passing
narrow longitudinal members positioned parallel to the axis of the screw
conveyer
through the twice-extracted fruit. The residence time of the fruit in the
countercurrent
apparatus can be any duration deemed appropriate by a skilled practitioner for
infusing
fruit, e.g., at least or about 10 minutes, e.g., at least or about 30 minutes,
60 minutes, or
more.
In some instances, the method can include collecting infusion liquid after the
infusion, concentrating the liquid, and recycling the liquid in its entirety
for subsequent
infusion. In some instances, about 94% to 99% of soluble solids are extracted
from the
twice-extracted fruit as compared to the fruit prior to treatment according to
the methods.
In some instances, the infusion liquid can be formulated to have a level of
inherent soluble fruit component substantially equal to or greater than the
level in the
twice-extracted fruit. The infusion liquid can include, e.g., fruit juice,
fruit juice
concentrate, corn syrup, sugar-water solution, artificial sweetener, or any
combination
thereof Alternatively or in addition, the infusion liquid can include a
vitamin, a flavoring
(e.g., natural or artificial flavoring), a mineral, an acidulant, a colorant,
or any
combination thereof The infusion liquid can comprise, e.g., about 50 to about
80 Brix,
e.g., about 40 to about 60 Brix.
Infused fruit can be dried to remove water. For example, infused fruit can be
dried to at least or about 76 Brix and/or to a water activity of about 0.35
to 0.62.
The infused fruit can in some instances have substantially the structural
integrity
of the raw fruit.
"Firm fruit" is fruit that resists structural collapse under substantial
compression.
Examples include, cranberries, apples, cherries, and grapes. On the other
hand, "soft
fruits" are more readily collapsed. Examples include blueberries, raspberries,
blackberries, and the meat of various fruits especially tropical fruits, e.g.,
kiwi, guava,
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mango, and passion. "Once extracted fruit" is whole fruit or fruit piece(s)
that have been
subjected to extraction such that at least or about 85%, e.g., at least or
about 90%, 91%,
92%, 93%, 94%, 95%, 96%, 97%, 98%, or at least or about 99%, of the inherent
soluble
solids have been removed. "Twice extracted fruit" is whole fruit or fruit
piece(s) that
have been subjected to a second extraction such that at least or about 10%,
e.g., at least or
about 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 95%, 96%, 97%, 98%, or at least
or
about 99%, of the residual soluble solids that were present in the once-
extracted fruit
feedstock have been removed. It will be understood that the processes of the
claimed
methods may achieve advantages such as improved yield, quality, and lower cost
with
many fruits. All percentages herein are by weight unless otherwise indicated
or apparent.
Unless otherwise defined, all technical terms used herein have the same
meaning
as commonly understood by one of ordinary skill in the art to which this
invention
belongs. Methods and materials are described herein for use in the present
invention;
other, suitable methods and materials known in the art can also be used. The
materials,
methods, and examples are illustrative only and not intended to be limiting.
In case of
conflict, the present specification, including definitions, will control.
Other features and advantages of the invention will be apparent from the
following detailed description and figure, and from the claims.
DESCRIPTION OF DRAWING
FIG. 1 depicts a flow diagram illustrating a two-step extraction procedure to
extract PACs from fruit.
DETAILED DESCRIPTION
A flow diagram is shown in FIG. 1 of an exemplary two-step extraction process
to
extract PACs from fruit. A commercially available countercurrent apparatus can
be used
in the process, e.g., as described in U.S. Patent No. 5,320,861. However, it
will be
understood by skilled practitioners that other types extractors and infusers
may be used in
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the process. The process will be described for use with cranberries, although
it may be
adapted for use with other fruit, such as blueberries.
Countercurrent Apparatus
An exemplary countercurrent apparatus useful as an extractor includes an
elongate trough-shaped housing inclined at an angle, e.g., about 2 to 6
degrees, with a
helical screw conveyor intermittently rotated by a motor means, connected to a
shaft on
its longitudinal axis. The housing has an inlet disposed above the lower end
of the screw
for the introduction of the fruit to be extracted, e.g., raw cranberries, and
an outlet at the
higher end for the removal of extracted fruit. A charging line is provided for
charging
extraction liquid into the housing and a discharge line is provided for the
discharge of
liquid extract (e.g., a mixture of extraction liquid and soluble fruit
solids). The trough
temperature may be controlled using any means known to skilled practitioners,
e.g., by
heating with a circulating water jacket positioned about the trough.
Alternatively or in
addition, one may control temperature by controlling the temperature of the
fruit and/or
extraction liquid prior to introduction to the extractor. The screw conveyor
is operated by
intermittently reversing the direction of rotation of the screw. The reversal
helps the
relatively compacted mass of matter being extracted to be opened up enhancing
the
penetration of extracting liquid. Other details of a suitable countercurrent
extractor and
methods are described in U.S. Patent. No. 4,363,264. Commercially available
fruit
extractor units (e.g., CCE Model 1200, Millerbernd Systems, Winsted, MN) may
be
modified and operated with beneficial results as described further below.
First Extraction
The first extraction is performed at a relatively low temperature. For
example, the
first extraction can be performed at a temperature of less than or about 75 F,
e.g., less
than or about 70 F, 65 F, 60 F, 55 F, 50 F, 45 F, 40 F, 35 F, 34 F, e.g.,
less than or
about 33 F, but at a temperature above the point at which the extraction
liquid
completely freezes, or at a temperature in a range between any two of the
above-
referenced values. For example, the first extraction can be performed in a
range of about
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75 F to about 33 F, about 70 F to about 35 F, about 65 F to about 40 F or
about 60 F
to about 45 F. Skilled practitioners will appreciate that any art-known
method and/or
apparatus can be used to perform an extraction of juice in accordance with the
present
invention. For example, countercurrent extraction and/or a tank system (e.g.,
as
described in U.S. Patent No. 6,440,483) can be employed in the first
extraction. In an
exemplary first extraction, whole raw fruit (FIG. 1, 1), which has been bulk
frozen, is
provided to a cleaning stage 2 to remove loose debris such as twigs, stems,
leaves, soil,
etc., and then conveyed to a sorting stage 3, which sorts fruit to a selected
size (e.g., a
minimum size specification) and removes undesirable foreign material (e.g.,
wood
fragments and metal clips). The size-selected fruit is next passed to a slicer
stage 4 (e.g.,
Model CC, Urschel Laboratories, Inc., Valparaiso, IN), which slices the
berries to expose
the inner pulp of the fruit unprotected by the skin, although other skin
penetrating
treatments such as scarifying may also be used.
The sliced fruit (e.g., at about 15 F) can be transported, for example by
means
of a flume, to a separation stage 5, which can include a vibratory shaker with
perforated plates, to separate the sliced fruit from the flume fluid (e.g.,
water; initially
at about 115 F). The thawed sliced fruit (e.g., at about 65 F) is then
provided as solid
input 6 to a first extraction stage 7, which in this example employs a
countercurrent
apparatus (e.g., as described in U.S. Patent Nos. 5,320,861 and 5,419,251, and
as
described briefly above). However, it will be understood by skilled
practitioners that
any means of extracting juice, e.g., using other extractors known in the art,
may be
used in the process. Moreover, freezing of the fruit prior to processing can
also be
useful in that, upon rethawing, the fruit is structurally more susceptible to
juice
extraction. The liquid input 8 to the first extraction stage can be any
suitable liquid for
extracting juice, e.g., an aqueous extraction liquid (e.g., reverse osmosis
permeate
water without any added enzyme). The liquid output 9 of the first extraction
stage is
an extract mixture of extraction liquid and fruit juice. The first extraction,
as
discussed above, is performed at low temperature (e.g., less than 75 F), and
optionally,
e.g., at a relatively high efficiency (e.g., effecting the removal of greater
than 90% of
the sugars and acids present in the fruit feedstock), which can avoid the
detrimental
effects on juice quality
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often associated with higher temperature extraction, such as reduced shelf-
life
characteristics and off notes in juice flavor stemming from elevated tannin
levels.
Moreover, a low temperature extraction (e.g., less than about 75 F)
preferentially
removes the sugars and acids present in the fruit feedstock, leaving behind in
the resultant
extracted fruit a relatively higher proportion of the feedstock's inherent
phytochemical
content (e.g., anthocyanins and PACs). The raw juice extract from the
extractor stage
liquid output 9 can be further treated, e.g., as described in U.S. Patent No.
5,320,861.
Briefly, liquid output 9 can be treated, first in a separation stage to remove
and collect
extraneous seeds and pulp solids at a collection stage. The juice extract can
also be
further treated in a depectinization stage in which pectinase enzyme is
provided and
mixed with the juice extract. The enzyme, e.g., in amounts between about 0.01
and 0.1
percent, clears the juice extract of pectin in preparation for a filtration
stage. Filtration
can be achieved by means of a microfilter of, e.g., 0.1-0.5 micron pore size.
The filtered
juice extract can be further treated at a reverse osmosis stage where the
juice extract is
passed through a membrane system under pressure to semi-concentrate the juice
product
to about 18 Brix. This semi-concentrated juice product can then be
concentrated to a
higher level (e.g., about 50 Brix) through evaporative concentration as the
final juice
product. The cranberry juices produced by the process can have a tannin
content of less
than about 1900 mg/L, e.g. about 1700 mg/L (measured at 7.5 Brix).
Second Extraction
The first extraction stage 7 is followed by a second extraction stage 11
operated at
a higher temperature than that of the first extraction stage (e.g., greater
than or about
90 F, e.g., greater than or about 95 F, 100 F, 110 F, 112 F, 115 F, 120 F,
128 F, 130
F, 135 F, 140 F, 142 F, 143 F, 145 F, or greater than or about 150 F, 160 F,
170 F, or
180 F, or at a temperature in a range between any two of these values). For
example,
depending upon the desired outcome of the process, the second extraction can
be
performed in a range of temperatures of about 90 F to about 190 F, e.g.,
about 100 F to
about 150 F, about 110 F to about 145 F, or about 125 F to about 145 F.
Other
exemplary ranges include about 138 F to about 142 F, about 112 F to about
118 F,
about 128 F to about 132 F, about 150 F to about 178 F, about 178 F to about
182 F
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and about 150 F to about 190 F. In other embodiments, the second extraction
can be
performed in a range of temperatures of about 90 F to about 210 F, e.g., about
100 F to
about 210 F, about 110 F to about 210 F, about 120 F to about 210 F, about 130
F to
about 210 F, about 140 F to about 210 F, about 150 F to about 210 F, about 160
F to
about 210 F, about 170 F to about 210 F, about 180 F to about 210 F, about 190
F to
about 210 F, about 200 F to about 210 F, or about 205 F to about 210 F.
Skilled
practitioners will appreciate that any art-known method and/or apparatus can
be used to
perform this second extraction in accordance with the present invention. For
example,
countercurrent extraction and/or a tank system (e.g., as described in U.S.
Patent No.
6,440,483) can be employed. In an exemplary second extraction stage, the once-
extracted fruit from stage 7 is provided as solid input 10 to a second
extraction stage 11,
which in this example employs a countercurrent apparatus, e.g., an extractor
as described
above and in U.S. Patent Nos. 5,320,861 and 5,419,251. The extractor used in
the second
extraction may be, e.g., the same extractor used in the first extraction or a
second,
different extractor. When a different extractor is used for the second
extraction, the once-
extracted fruit may be moved, e.g., via a vibratory conveyor from the first
extractor to the
second extractor. The extraction temperature may be controlled using any means
known
to those of skill in the art, e.g., by regulating the trough temperature
(e.g., by heating with
a circulating water jacket positioned about the trough). Alternatively or in
addition, one
may control temperature by controlling the temperature of the fruit and/or
extraction
liquid prior to introduction to the extractor.
The liquid input 12 to the extractor can be any liquid suitable for extracting
PACs,
e.g., an aqueous extraction liquid, e.g., reverse osmosis permeate water with
or without
any added enzyme. Moreover, enzymes, e.g., pectinase enzymes, can be added to
increase the yield of PACs extracted from the fruit during the second
extraction stage.
Pectinase for use in the present methods can be obtained from any source, and
is
commercially available from, e.g., DSM Food Specialties USA, Inc., and
Novozymes
Switzerland AG. The residence time of the fruit in the extractor during the
second
extraction can be, e.g., about 90 to about 150 minutes, e.g., about 100 to
about 140
minutes, about 110 to about 130 minutes, or about 120 to about 125 minutes. In
some
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instances, the residence time can be at least or about 30 minutes, e.g., at
least or about 60
minutes. Further, skilled practitioners will appreciate that the residence
time of the fruit
in the extractor can be adjusted upwardly or downwardly (e.g., to less than 60
minutes,
e.g., about 10 minutes to about 60 minutes) based on the desired outcome and
any
number of factors and conditions. The solid output of the extraction stage 11
is a twice-
extracted fruit 13. The liquid output 14 of the extraction stage 11 is a PAC-
containing
extract.
Twice-extracted fruit, e.g., exiting as solid output 13 of extraction stage
11, is
typically characterized by the removal of at least or about 10%, e.g., at
least or about
20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 95%, 96%, 97%, 98%, or at least or
about
99%, of the residual soluble solids that were present in the once-extracted
fruit feedstock.
Infusion
Twice-extracted fruit may be processed, e.g., as described in U.S. Patent
No. 5,320,861, to produce an infused fruit, though it will be understood by
skilled
practitioners that other infusers and methods may be used in the process.
Twice-
extracted fruit lacking, to a greater degree than once-extracted fruit, the
inherent color of
the fruit feedstock may be useful for producing uniquely colored infused fruit
products,
e.g., products with colors different than the original fruit. In an exemplary
method, the
twice-extracted fruit 13 is provided to an infusion stage, which can employ a
countercurrent apparatus that may be as described above and in U.S. Patent
No. 5,320,861. Skilled practitioners will appreciate that a countercurrent
extractor can
also function as an infuser. The infuser can be, e.g., the same apparatus as
that used in
the first and/or second extraction stage, or a different infuser.
In an exemplary infusion method, the twice-extracted fruit is supplied to an
infusion stage, including a countercurrent apparatus similar to that used at
extraction
stages 7 or 11, as discussed with respect to FIG. 1. Liquid input at the
infusion stage is
any infusion liquid, e.g., sugar-water (e.g., fructose) solution, high
fructose corn syrup,
grape juice, strawberry juice, raspberry juice, blueberry juice, apple juice,
or any
combination thereof, or concentrates thereof. An infusion liquid may include a
natural
flavoring (e.g., cinnamon), an artificial flavoring (e.g., artificial
sweetener), a vitamin
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(e.g. ascorbic acid), a mineral (e.g. iron), an acidulant (e.g., citric acid),
and/or a colorant
(e.g., elderberry concentrate). The infusion liquid may have any soluble
solids level as
measured in Brix, e.g., about 68 Brix, and can be provided from a continuous
process
loop that blends infusion liquid from the liquid output of the infusion stage
with fresh
infusion syrup from a fresh infusion liquid supply to produce an infusion
syrup blend.
Excess infusion liquid from the liquid output of the infusion stage can be
treated in a
vibratory screen separation apparatus (e.g., Model X548, Sweco, Inc.,
Florence, KY) to
remove and collect extraneous seeds and pulp solids at a collection stage. The
excess
infusion liquid from the liquid output of the infusion stage can be
concentrated at a
concentration stage. Finally, the excess infusion liquid from the liquid
output of the
infusion stage can be treated at a blend stage, which may include input from a
fresh
infusion liquid supply, before being recycled to the liquid input of the
infuser as a
component of the resulting infusion syrup blend. As discussed above, any
infusion liquid
can be formulated to include a desired amount of natural or inherent soluble
fruit
component, equal to or greater than the amount present in the twice-extracted
fruit so that
no net extraction of inherent soluble fruit component into the infusion media
occurs
during infusion.
The infused fruit product exiting the infusion stage as the solid output can
be
passed to a screening stage. At the screening stage, the infused fruit product
can be
separated from excess infusion liquid coating the solid product and collected
at a
collection stage, while the excess infusion liquid can be screened to remove
extraneous
insoluble solids (e.g., seeds and pulp), re-concentrated, blended with fresh
infusion syrup
from a fresh infusion liquid supply, and recycled to the liquid input of the
infuser as a
component of the resulting infusion syrup blend. The infused fruit product can
be
provided to a dryer stage. Drying temperature and conditions can be, e.g., in
the range of
about 150 F to 240 F for about 120 minutes using a conventional forced air
fruit dryer.
The final infused dried fruit product can next be passed to an oiler stage,
which includes
an oil supply, wherein vegetable oil or the like is applied to the fruit
product to reduce
product stickiness and enhance appearance. The final infused dried product can
be
collected at a collection stage from which it may be bulk packaged. The dried
product
can have, e.g., a soluble solid content corresponding to about 76 Brix up to
about 88
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Brix. The flavor of the fruit product, moreover, is imparted, at least in
part, by the
infusion liquid, which may be of many varieties including a controlled amount
of flavor
of the original fruit. A coating may be applied that also contributes to
flavor and/or
nutrient value.
EXAMPLES
The invention is further described in the following examples, which do not
limit
the scope of the invention described in the claims.
A two-step extraction procedure to extract PACs from cranberries was performed
as described above. Bulk-frozen cranberries were subjected to a standard first
extraction
at low temperature (e.g., less than about 75 F) to provide a juice extract and
once-
extracted fruit. Second extractions were performed on the once-extracted fruit
to extract
PACs. Four different sets of second extraction conditions were tested, each
set being
tested in one second extraction or "run." Each of the four runs differed
mainly in
extraction temperature and the use of pectinase enzymes. The four runs can be
generally
described as follows:
A. Extractor Temperature: 115 F; no enzyme added;
B. Extractor Temperature: 128 F; no enzyme added;
C. Extractor Temperature: 142-144 F; no enzyme added; and
D. Extractor Temperature: 113-114 F; pectinase enzyme added.
As shown in Table 1, a greater yield of PACs was obtained with second
extractions performed at elevated temperatures. In this regard, 25% of PACs
were
extracted in Run A, which was performed at 115 F. The yield of PACs increased
to 34%
when the extraction was performed at 128 F (Run B). The yield increased an
additional
two-fold to 66% when the extraction was performed at 142-144 F (Run C).
As can been seen in Table 1, Run D, extraction efficiency can also be
increased
by the addition of pectinase enzymes. These enzymes catalyze the hydrolysis of
pectin, a
polysaccharide that is found in the cell walls of plants. The conditions of
Run D are
similar to those of Run A except that in Run D, pectinase enzyme was also
added. As a
result of the added enzyme, Run D was more than twice as efficient as Run A in
extracting PACs from once-extracted cranberries.
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These examples clearly demonstrate that extraction efficiency is a function of
temperature and pectinase enzymes. It will be understood by skilled
practitioners that
higher PAC yields could be obtained by manipulating process conditions, e.g.,
employing
higher extraction temperatures and/or different enzyme systems.
Table 1. Four Separate Extractions Performed on Once-Extracted
Cranberries (Hulls)
Run A B C D
Hull Feedrate (g/min.) 225 225 225 450
Hull PACs (%, dwb) 6.76 6.03 6.25 6.66
Hull Solids (%) 3.88 4.91 3.66 4.14
Extraction Water Feedrate (g/min.) 900 900 900 450
Extractor Residence Time (min.) 121 121 120 120
Extractor Temperature ( F) 115 128 142-144
113-114
Pectinase Enzyme Usage (g/min.) 0 0 0 0.1
Extracted Hull Discharge (g/min.) 204.1 226.8 159.2 ND
Extracted Hull PACs (%, dwb) 3.48 3.59 1.72 ND
Extracted Hull Solids (%) 5.32 5.17 5.24 ND
Liquid Extract Discharge (g/min) 926.5 889.3 975.1 684.4
Liquid Extract PACs (%, dwb) 22.84 25.19 10.21 6.17
Liquid Extract Soluble Solids
( Brix) 0.07 0.1 0.34 1.65
Material Balance Error (g/min.) 5.6 8.9 9.3 ND
Material Balance Error (%) 0.50 0.79 0.83 ND
PAC Input (g/min.) 0.59 0.67 0.52 1.24
PAC Output (g/min.) 0.53 0.64 0.48 0.70
PAC Material Balance Error (%) 10.93 3.15 6.47 ND
PAC Yield (%) Recovered in Liquid
Extract 25.08 33.65 65.70 56.18
ND: not determined
OTHER EMBODIMENTS
It is to be understood that while the invention has been described in
conjunction
with the detailed description thereof, the foregoing description is intended
to illustrate
and not limit the scope of the invention, which is defined by the scope of the
appended
13
CA 02811404 2013-03-14
WO 2012/036690
PCT/US2010/049158
claims. Other aspects, advantages, and modifications are within the scope of
the
following claims.
14
