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. 2021 May 13;10(5):773.
doi: 10.3390/antiox10050773.

Valorization of Bilberry (Vaccinium myrtillus L.) Pomace by Enzyme-Assisted Extraction: Process Optimization and Comparison with Conventional Solid-Liquid Extraction

Michail Syrpas  1   2 , Egle Valanciene  2 , Ernesta Augustiniene  2 , Naglis Malys  2
Affiliations

Valorization of Bilberry (Vaccinium myrtillus L.) Pomace by Enzyme-Assisted Extraction: Process Optimization and Comparison with Conventional Solid-Liquid Extraction

Michail Syrpas et al. Antioxidants (Basel). .

Abstract

Bilberry (Vaccinium myrtillus L.) pomace contains a significant amount of polyphenols and can serve as a basis for food additives, nutraceuticals, and functional foods. Although various techniques can be employed to recover bioactive fractions from berry pomaces, data on enzyme-assisted extraction (EAE) of bilberry pomace are rather scarce. This study aimed to optimize critical EAE parameters using Viscozyme L to obtain a high-yield extract with enhanced antioxidant capacity. Central composite design and response surface methodology evaluating the effect of four independent variables, namely, pH, temperature, extraction time, and enzyme concentration on three responses, were employed to define optimal EAE conditions. Under the optimal conditions (pH: 4.5, temperature 46 °C, 1 h of extraction, and 2 active units (AU) of Viscozyme L/g of pomace), EAE yielded 56.15 g/100 g DW of the water-soluble fraction. Comparison with conventional maceration indicated that EAE, besides the yield, significantly increased the in vitro antioxidant capacity measured by the total phenolic content, ABTS, ORAC, and CUPRAC assays. Moreover, an increase was observed for the measured mono- and disaccharide as well as anthocyanin content. Overall, this study demonstrates the improved efficiency of EAE over conventional solid-liquid extraction to recover fractions with a higher yield and enhanced functional properties in a fast and sustainable manner.

Keywords: Vaccinium myrtillus; antioxidants; bilberry pomace; enzyme-assisted extraction; food waste; response surface methodology.

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Conflict of interest statement

The authors declare no conflict of interest. The funding source had no role in the study’s design; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results.

Figures

Figure 1
Figure 1
3D response surface plots for extraction yield as a function of temperature and pH (at a constant time of 4 h and at a concentration of 6 AU/g) (A), time and pH (at a constant temperature of 40 °C and at an enzyme concentration of 6 AU/g) (B), and enzyme concentration and time (at a constant temperature of 40 °C and at a pH of 4) (C).
Figure 2
Figure 2
3D response surface plots for TEACABTS as a function of temperature and time (at a constant enzyme concentration of 6 AU/g and at a pH of 4.5) (A), temperature and enzyme concentration (at a constant time of 2 h and at a pH of 4.5) (B), and extraction time and pH (at a constant temperature of 40 °C and at an enzyme concentration of 6 AU/g) (C).
Figure 3
Figure 3
3D response surface plots for TPC as a function of temperature and pH (at a constant time of 4 h and at an enzyme concentration of 6 AU/g) (A), temperature and time (at a constant pH of 4 and at an enzyme concentration of 6 AU/g) (B), and extraction time and pH (at a constant temperature of 40 °C and at an enzyme concentration of pH of 6 AU/g) (C).
See this image and copyright information in PMC

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