The present document describes a system and a process for the extraction of several products from apple peel. There are several unit operations involved including an ultrafiltration unit, concentration unit, and a three stage counter current separator centrifuge wherein water is used as the solvent. The final products that are extracted from apple peel include pectin, syrup, fibers, as well as soluble and dried retenate fractions.

The present document describes a system and a process for the extraction of several products from apple peel. There are several unit operations involved including an ultrafiltration unit, concentration unit, and a three stage counter current separator centrifuge wherein water is used as the solvent. The final products that are extracted from apple peel include pectin, syrup, fibers, as well as soluble and dried retenate fractions.

Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.

Co-products from juice extraction, in particular for use in beverage and food products to enhance nutrition and sensory attributes of the products, are provided. The co-product has a number average particle size of between 1 and 2000 microns, a total polyphenol content of at least 2500 parts per million, a moisture content of between 70% and 85% by weight, and a combined peel and seed content between 0.01% and 20% by weight.

The present invention relates to a phytocomplex or natural concentrate rich in polyphenolic compounds, such as hydroxytyrosol and 3,4-DHPA-EDA, derived from the vegetation waters of oil-bearing olives or from olive pomace resulting from the olive milling process for use in the treatment and prevention of angiogenesis and inflammation. In particular, the angiogenesis and inflammation to which reference is made is pathologic angiogenesis and inflammation, for example that which sustains the development and spread of a tumor or angiogenesis and inflammation tied to non-tumor pathologies. The present invention further relates to a beverage comprising the polyphenol concentrate and the use thereof in the treatment and prevention of angiogenesis and inflammation.

The present invention relates to a phytocomplex or natural concentrate rich in polyphenolic compounds, such as hydroxytyrosol and 3,4-DHPA-EDA, derived from the vegetation waters of oil-bearing olives or from olive pomace resulting from the olive milling process for use in the treatment and prevention of angiogenesis and inflammation. In particular, the angiogenesis and inflammation to which reference is made is pathologic angiogenesis and inflammation, for example that which sustains the development and spread of a tumor or angiogenesis and inflammation tied to non-tumor pathologies. The present invention further relates to a beverage comprising the polyphenol concentrate and the use thereof in the treatment and prevention of angiogenesis and inflammation.

A system and method to extract juices or other fluids from natural organic products such as fruits and leafy vegetables. A natural organic product pre-cooled between 42 F. to 49 F. is initially evacuated for about 60 seconds and then aerated for about 90 seconds using nitrogen. After repeating the evacuation and aeration one more time, the aerated product is fed to a triple auger unit where each auger rotates at a speed of approximately 80 RPM to 86 RPM. The outer covers of the augers are pre-cooled to a temperature gradient of 44 F. to 47 F., and fluid extraction is maximized by feeding the extruded material back through the second and third augers. The extruded liquid is pressurized during subsequent filtration and then stored in a temperature-controlled container. Stringent temperature and pressure controls maintain the purity and nutrient strength of the liquid extract, while improving the shelf life.

A system and method to extract juices or other fluids from natural organic products such as fruits and leafy vegetables. A natural organic product pre-cooled between 42 F. to 49 F. is initially evacuated for about 60 seconds and then aerated for about 90 seconds using nitrogen. After repeating the evacuation and aeration one more time, the aerated product is fed to a triple auger unit where each auger rotates at a speed of approximately 80 RPM to 86 RPM. The outer covers of the augers are pre-cooled to a temperature gradient of 44 F. to 47 F., and fluid extraction is maximized by feeding the extruded material back through the second and third augers. The extruded liquid is pressurized during subsequent filtration and then stored in a temperature-controlled container. Stringent temperature and pressure controls maintain the purity and nutrient strength of the liquid extract, while improving the shelf life.

A system and method to extract juices or other fluids from natural organic products such as fruits and leafy vegetables. A natural organic product pre-cooled between 42 F. to 49 F. is initially evacuated for about 60 seconds and then aerated for about 90 seconds using nitrogen. After repeating the evacuation and aeration one more time, the aerated product is fed to a triple auger unit where each auger rotates at a speed of approximately 80 RPM to 86 RPM. The outer covers of the augers are pre-cooled to a temperature gradient of 44 F. to 47 F., and fluid extraction is maximized by feeding the extruded material back through the second and third augers. The extruded liquid is pressurized during subsequent filtration and then stored in a temperature-controlled container. Stringent temperature and pressure controls maintain the purity and nutrient strength of the liquid extract, while improving the shelf life.

A system and method to extract juices or other fluids from natural organic products such as fruits and leafy vegetables. A natural organic product pre-cooled between 42 F. to 49 F. is initially evacuated for about 60 seconds and then aerated for about 90 seconds using nitrogen. After repeating the evacuation and aeration one more time, the aerated product is fed to a triple auger unit where each auger rotates at a speed of approximately 80 RPM to 86 RPM. The outer covers of the augers are pre-cooled to a temperature gradient of 44 F. to 47 F., and fluid extraction is maximized by feeding the extruded material back through the second and third augers. The extruded liquid is pressurized during subsequent filtration and then stored in a temperature-controlled container. Stringent temperature and pressure controls maintain the purity and nutrient strength of the liquid extract, while improving the shelf life.