Proceedings of The 5th International Conference on Modern Research in Engineering, Technology and Science
Development of High Added Value Encapsulated Antimicrobial Powders from Mixed Natural Aqueous Extract from Olive Fruit and Pomegranate & Orange Pomace by Advanced Homogenization Technology and Freeze Drying at Industrial Scale
Stavroula Lada, Fani Karkanta and Dimitrios Charisis
Natural antimicrobials is a new trend in food and cosmetic industry with many applications against various food- and cosmetic-borne pathogens and spoilage microorganisms ( bacteria as well as yeast & molds.) Big food and cosmetic producers worldwide have committed themselves to substitute, in the short term, the conventional chemical antimicrobials, for example sorbates, benzoates etc., with natural antimicrobials which are not harmful and rather beneficial for human health. The majority of this novel natural antimicrobials contains sensitive natural polyphenols and flavonoids as active compounds against pathogens and spoilage microorganisms, and therefore they must be treated by using novel low temperature processes in order to preserve their bio-actives. The most appropriate drying technology in order to achieve this is lyophilization. Thus in the context of the present experimental work, a system with a preliminary step of high intension ultrasonic homogenization followed by lyophilization is optimized in order to encapsulate the bio-actives of a mixture of three natural extracts (olive fruit-pomegranate pomace and orange pomace). This optimization was carried out at industrial scale with target to obtain high added value and quality eco green antimicrobial powders to be used commercially in food and cosmetic applications.
keywords: optimization of industrial production, freeze drying , antimicrobial extracts, olive fruit extract, pomegranate & orange pomace.