Untapped Opportunities in Prairie Fruits

Untapped Opportunities in Prairie
Fruits
presented by:
Alphonsus Utioh, P. Eng.
Manager, Research & Development
Food Development Centre
Portage la Prairie, Manitoba
Western Canadian Functional Food Ingredient Conference
June 11 - 12, 2014
Presentation Outline
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Introduction
Emerging Small Fruits
Basic Berry Process and Co-products
Extraction of Berry Seed Oils
Applications of Berry Seed Oils
Summary
Selected Prairie Fruits
Chokecherry
Lingonberry
Seabuckthorn
Saskatoons
Sour Cherry
Black Currant
Berry Seed Characteristics
• Berry seeds contain oils
• Berry seed oils are rich in essential fatty acids, natural
antioxidants and vitamins as well as plant sterols
• Oils are enriched with linoleic and α-linolenic acids,
together adding up to 90 % of the total fatty acids
• Blackcurrant seed oil also contains ϒ-linolenic acid
known for its anti-inflammatory properties
• Oils contain tocopherols and tocotrienols known for
their antioxidant properties
• Sea buckthorn seed oil is rich in carotenoids
• Berry seeds are rich sources of proteins
Why the Concern?
• Large amounts of fruit pulp (seeds
and skins) are discarded yearly at
processing plants
• This creates disposal problems
• And wastes a potentially valuable
resource
• No systematic collection and
utilization of this material
Why the Concern?
Challenges and Opportunities
• Some fruit seeds are difficult to collect because of
direct consumption of fresh fruit by consumers
• Fruit processing plants are small in Western Canada;
insufficient raw material
• For processed fruits, the seeds can be obtained as a
by-product from fruit processing companies at a very
low cost
• Thus, this valuable co-product with a large industrial
potential should be exploited
Basic Berry Process
Berry Fruit
Puree
Pulper/Finisher
70-80% w/w
Juice
Pulp
(Skins and Seeds)
20-30% w/w
Fruit Pulp Fractions
Convection Air Drying
Seeds and Skin
• Most basic yet effective and
commonly used in the industry
• Equipment such as a tray dryer
e.g. Proctor & Schwartz Dryer
Drying
Dry Seeds and Skins
Threshing and
Sifting
Seeds
Skins
Tray Dryer at FDC
Separation of Skins and Seeds
Processing Steps:
• Drying of pressed cake
using Proctor & Schwartz
dryer at 60°C
• Threshing in Hobart mixer
to separate seeds from
pulp
• Sifting with Sweco
vibratory screen
separator with 8 and 14
mesh screens
Visual Images of Berry Seeds
Black currants
Saskatoons
Average seed size (mm):
Black currant
Saskatoons
Seabuckthorn
2.63±0.22
4.44±0.17
6.06±0.36
Seabuckthorn
Yield of Seeds and Skins (Pulp)
Berry Type
Before Drying (%)
After Drying (%)
Seabuckthorn
6.17
4.25
Sour Cherry
3.2*
0.72
Black Currants
4.36
1.97
Saskatoons
21.15
7.40
Chokecherry
54.80
36.10
*skins only
FDC experimental results
Proximate Composition (%) of
Whole Berry Seeds
Black
Currant
Chokecherry
Sour Cherry
Saskatoons
Seabuckthorn
Ash
4.19
1.39
4.4
3.25
2.31
Carbohydrates
47.00
67.60
34.5
70.00
48.00
Moisture and
Volatiles
5.94
6.87
7.2
8.51
6.61
Oil
21.80
11.60
26.0
7.09
12.40
Protein
21.10
12.50
25.3
11.20
30.70
Component
Berry Seed Oil Extraction
Extraction Technologies:
• Cold Press
• Solvent Extraction
• Supercritical Fluid Extraction
Principles of Supercritical Fluid Extraction
Supercritical Fluid Extraction
• Uses properties of gas or
liquid above its critical
temperature and pressure for
extraction:
– high density for good
solvent power
– low viscosity and
diffusivity for appreciable
penetrating power
• Commonly used gas is carbon
dioxide
Phase Diagram
Ground Seeds for Oil Extraction
Black currant
Chokecherry
Saskatoons
Ground seeds: 98 % smaller than 1.18 mm (16 mesh)
Seabuckthorn
Supercritical Fluid Extraction
• Process parameters:
—
—
—
—
—
—
—
Gas (carbon dioxide)
Temperature (40°C)
Pressure (300 bar)
Gas flow rate (100 g/min)
300 g of ground seeds
Extraction time (3 hours)
Extraction vessel (1L)
• 2 x 5 L pilot scale equipment
Berry Seed Oils
A
B
C
D
Seed oils: Black Currant (A) Saskatoons (B) Chokecherry (C) Seabuckthorn (D)
Seed Oil Yields
Oil Content (%)
Oil Yield (%)
Yield Based on Oil
Content of Seeds (%)
Black Currant
21.80
15.34
70.35
Chokecherry
11.60
9.65
83.21
Saskatoons
7.09
5.51
77.74
Seabuckthorn
12.40
10.49
84.58
Sour Cherry*
26.0
22.5
86.5
Berry Type
* Literature values
Fatty Acid Composition (%)of Berry Seed Oils
Fatty Acid
18:3 Alpha Linolenic Acid - Omega 3
18:2 Linoleic acid - Omega 6
18:3 Gamma Linolenic Acid – Omega 6
16:1 Palmitoleic - Omega 7
18:1 Oleic acid - Omega 9
1 Literature
Black Currant1
Chokecherry2
Saskatoons3 Seabuckthorn4
14.56
0.33
0.96
31.97
14.1-18.1
0.27
0.75-1.16
37.90
45.08
35.00
55.39
34.96
43.9-47.78
27.90
47.32-60.12
35.90
17.12
0.24
nd
nd
10.9-16.7
nd
nd
nd
0.15
0.28
0.47
2.04
0.20-0.76
0.28
0.27-0.43
2.80
8.79
54.90
31.11
14.78
11.00-12.30
61.90
26.27-38.08
13.10
values reported by Helbig et al., 2008; Bakowska-Barczak et al., 2009b
2 Literature values reported by Anwar et al., 2008
3Literature values reported by Bakowska-Barczak et al., 2007; Bakowska-Barczak et al., 2009a
4 Literature values reported by Cenkowski et al., 2006; Oomah, 2003; Gutierrez et al., 2008
nd: not determined
Fatty Acids Profile (%) of Berry Seed Oils
Fatty Acids
Total Saturated
Total
Monounsaturated
(MUFA)
Total
Polyunsaturated
(PUFA)
1 Literature
Black Currant1
Chokecherry2 Saskatoons3
Seabuckthorn4
8.53
4.06
9.51
12.13
7.60 - 8.70
5.90
9.67 - 11.83
11.00
10.40
55.58
33.55
19.09
12.30 - 13.70
63.54
27.86 - 39.47
18.00
80.57
39.68
56.48
67.17
77.79 - 79.30
28.21
48.19 - 61.44
70-75
values reported by Helbig et al., 2008; Bakowska-Barczak et al., 2009b
2 Literature values reported by Anwar et al., 2008
3Literature values reported by Bakowska-Barczak et al., 2007; Bakowska-Barczak et al., 2009a
4 Literature values reported by Cenkowski et al., 2006; Oomah, 2003; Gutierrez et al., 2008
Comparing Fatty Acids Profile (%)
of Berry and Commercial Oils
Berry Type
Fatty Acids
MUFA
PUFA
Black Currant
10
81
Chokecherry
55
40
Saskatoons
34
56
Seabuckthorn
19
67
Olive
72
14
Hemp
11
80
Original and Defatted Seed Cakes
A
B
C
D
Seed cakes: Black Currant (A), Chokecherry (B), Saskatoons (C) & Seabuckthorn (D)
Proximate Composition (%) of Defatted Seed Cakes
Component
Black Currant
Chokecherry
Saskatoons
Seabuckthorn
Ash
5.10
1.52
3.54
2.37
Carbohydrates
57.70
81.30
75.20
54.00
Moisture and
Volatiles
4.23
4.60
6.90
5.89
Oil
7.17
0.68
2.26
0.44
Protein
25.80
11.90
12.10
37.30
Uses of Berry Seed Oils
Cosmetics
• Provides hydrating and antioxidant benefits to products
• Can be used in variety of cosmetic and personal care
applications, such as in soaps, creams, balms, lotions and
tonics
Food
• Can be taken as a dietary supplement for their antioxidant
benefits
• Blackcurrant seed oil is taken for its anti-inflammatory
properties
• Can be used in salad dressings or as dipping oil for bread
Typical Prices of Berry Seed Oils
Berry Seed Oil
Price per Litre (based on retail price)
Sour cherry seed oil
$320
Seabuckthorn seed oil
$800
Saskatoon berry seed oil
N/A
Black currant seed oil
$81
Raspberry seed oil
$432
Blueberry seed oil
$1,700
Berry Seed Oils
Raspberry Seed Oil
Sour Cherry Seed Oil
Black Currant Seed Oil
Seabuckthorn Seed oil
Blueberry Seed oil
Seabuckthorn in Skin & Body Care
Solberry Soaps
Active ingredients: Canadian seabuckthorn puree,
fruit oil, seabuckthorn leaf extract
Solberry Moisturizing Cream
Active ingredients: Canadian CO2 extracted seabuckthorn
fruit and seed oils, Omega-7
Solberry Lip Balm
Active ingredient – Canadian CO2 extracted seabuckthorn oil
Summary
• A berry processing co-product (fruit seeds) provides a
valuable raw material with large industrial potential for seed
oils and proteins
• Berry seed oils are rich in essential fatty acids, natural
antioxidants and vitamins as well as plant sterols
• Technology such as supercritical fluid extraction can be used
to produce berry seed oils
• Product markets and raw material availability must be
carefully examined to ensure business sustainability
• Food technology centres in Western Canada are equipped
to work with growers and processors to maximize the use of
prairie fruits
Thank you!
Alphonsus Utioh, P.Eng.
Manager, Research & Development
Food Development Centre
Adjunct Professor, Human Nutritional Sciences
University of Manitoba
Email: [email protected]
[email protected]
www.manitoba.ca/fdc