One Two
You are here: Home Research Upgrading Development of microencapsulated polyphenol extracts derived from fruit and vegetable by-products for utilisation as food additive

Development of microencapsulated polyphenol extracts derived from fruit and vegetable by-products for utilisation as food additive

Development of microencapsulated polyphenol extracts derived from fruit and vegetable by-products for utilisation as food additive

AiF N 9519/08

Contact: Dipl.-oec.troph. N. Schulze

 

Scientific and technical background

 

Due to the economic and physiological potential of components contained in fruit and vegetable processing residues (especially polyphenols), there is an increasing interest in the utilisation of such by-products from processing industries. It was shown that after consumption of food rich in quercetin, such as apple juice and onions, oxidative stress could be reduced. Besides an increased consumption of fruits and vegetables, tailor-made fortification of food with polyphenols can help to improve preventive effects. Even though there are many publications on the extraction of polyphenols from plant residues, holistic approaches are missing. There is neither detailed information about the whole process, from the extraction to the enrichment of food, nor about sensorial aspects of food enriched with such preparations. However, the sensory acceptance is one of the most limiting aspects for food applications, because polyphenolic extracts are known to be perceived as bitter and astringent. Furthermore, polyphenolic preparations from fruit and vegetable residues have never been analysed in terms of physiologic utilisation and storage stability. For food enrichment with polyphenolic extracts from fruit and vegetable by-products a taste masking of adstringency is urgently required. Therefore, focus of the project is a holistic technology concept for the recovery of an optimised, tasteless, physiologically utilisable polyphenol preparation derived from plant residues.

Document Actions