Ultrasound-Assisted Green Extraction and Hydrogel Encapsulation of Polyphenols from Bean Processing Waste.

Pod is the major solid waste from bean processing, and its accumulation is expected to increase in the coming years due to the increases in pulse consumption. This study aimed to investigate (a) the efficacy ultrasound (US)-assisted extraction of polyphenols from bean pod; (b) their solubilization rate constants and effective diffusivities (De), which are relevant parameters for scaling-up the process; and (c) the encapsulation efficiencies of the recovered phenolic compounds in hydrogel microbeads. Extracts were obtained either in water with US assistance (50-350 W·L-1) at 30 °C; in water at 30, 45 and 60 °C; or in water/ethanol mixtures at room temperature. Extracts were analyzed using HPLC with diode array and fluorometric detectors. The extract from US-assisted extraction, selected as the most promising treatment among those evaluated, was then encapsulated in alginate or alginate/chitosan microbeads. Changes in the solubilization rate constants (from 0.097 to 0.480 min-1) and De (from 3.4·10-11 to 4.6·10-9 m2·s-1) were observed upon the application of US. Increasing the acoustic energy density was more effective at accelerating solubilization than either increasing the temperature or using ethanol as a cosolvent. Polyphenols were better encapsulated in an alginate/chitosan matrix than in alginate alone, achieving 71% recovery of ferric reducing antioxidant power and 69% recovery of 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity. The cost-effective alginate/chitosan matrix entrapping of pod polyphenols is potentially useful in various food applications.