Complex Sour Cherry Extract Using Sequential Water-Alcohol Extraction

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Solution Overview

Problem

Existing extraction methods fail to produce a complex extract from sour cherries that contains a wide spectrum of components, including anthocyanins and proanthocyanidins, while preserving their biological activity and stability over time without the use of preservatives.

Innovation Solution

A multi-step extraction process using solvent mixtures with increasing alcohol content, where the concentrates from each step are combined before evaporation, ensuring the stability of heat-sensitive biologically active substances.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Quantity of substance

If traditional extraction methods are used, then the extraction process is simple, but the extract does not contain a wide spectrum of components and loses biological activity

Engineering Contradiction:

Improvespectrum of componentsVSAvoidextraction process complexity

Core Design Contradiction:

Quantity of substanceVSDevice complexity

Solution Approach 1:

The extraction process is divided into multiple sequential steps, each using a solvent mixture with different alcohol content (increasing from water-rich to alcohol-rich). This segmentation allows selective extraction of different compound classes: polar compounds (sugars, acids) in early steps and less polar compounds (anthocyanins, proanthocyanidins) in later steps, achieving comprehensive component recovery without requiring a single complex extraction system

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The solvent composition parameter is systematically changed across extraction steps, transitioning from high water content to high alcohol content. This parameter change enables progressive extraction of compounds with increasing lipophilicity, allowing the process to capture the full spectrum of sour cherry components while maintaining operational simplicity through a single variable adjustment

Inventive Principle:

Principle #35Parameter changes

2Reliability

If anthocyanins are extracted using conventional methods, then extraction is achieved, but heat-sensitive biologically active substances decompose

Engineering Contradiction:

Improvebiological activityVSAvoidextraction temperature

Core Design Contradiction:

ReliabilityVSTemperature

Solution Approach 1:

The extraction is performed at ambient or low temperatures throughout all steps, preventing thermal decomposition of heat-sensitive anthocyanins and other biologically active substances. The process design anticipates and avoids the need for high-temperature processing, preserving molecule integrity from extraction through concentration

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The extraction process maintains continuous contact of the plant material with cold solvent mixtures throughout all steps, ensuring continuous extraction of bioactive compounds without interruption or thermal stress. The sequential addition of concentrates from each cold extraction step to the final mixture preserves biological activity while achieving comprehensive extraction

Inventive Principle:

Principle #20Continuity of useful action

3Quantity of substance

If concentrates from multiple extraction steps are combined, then a complex extract with wide spectrum components is obtained, but the process requires multiple steps

Engineering Contradiction:

Improvecomplexity of extract compositionVSAvoidextraction process time

Core Design Contradiction:

Quantity of substanceVSLoss of time

Solution Approach 1:

Concentrates from multiple extraction steps are merged into a single final extract mixture, combining the benefits of multi-step extraction (comprehensive component recovery) with the simplicity of a single processing operation. The merged concentrate contains the full spectrum of components and is ready for direct use without requiring separate processing of each extraction fraction

Inventive Principle:

Principle #5Merging (Combining)

Solution Approach 2:

The final combined concentrate serves multiple functions simultaneously: it contains the full spectrum of sour cherry components, maintains biological activity, provides stability through the matrix effect, and can be directly applied in various formulations. This multi-functionality eliminates the need for separate processing steps for each component class

Inventive Principle:

Principle #6Universality (Multi-functionality)

4Stability of the object's composition

If preservatives are used to maintain stability, then storage stability is improved, but the extract becomes less natural and safe

Engineering Contradiction:

Improvestorage stabilityVSAvoidpreservative presence

Core Design Contradiction:

Stability of the object's compositionVSObject-generated harmful factors

Solution Approach 1:

The extract system provides its own stability through the matrix effect created by the complex mixture of sour cherry components. The natural constituents (sugars, acids, anthocyanins, proanthocyanidins) interact to preserve each other and prevent degradation, eliminating the need for external preservatives. The system is self-preserving through its inherent chemical composition

Inventive Principle:

Principle #25Self-service

Solution Approach 2:

The final extract is a composite matrix of multiple interacting components that collectively provide stability. This composite structure, formed by combining concentrates from extraction steps with different solvent compositions, creates a synergistic system where each component contributes to the overall stability and natural safety of the final product

Inventive Principle:

Principle #40Composite materials

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The process effectively extracts a wide range of components from sour cherries, including sugars, acids, anthocyanins, and proanthocyanidins, maintaining their stability and activity for several years without preservatives.

Implementation Method 1

sour cherry is extracted with a water:ethanol solvent mixture

Methodology Applied

Scientific EffectDissolution: Solvation

Implementation Method 2

the extraction mixture is separated into its phases, thus obtaining an eluate and a phase comprising residual solid material

Methodology Applied

Scientific EffectPhase separation: Density Gradient

Implementation Method 3

the eluate is evaporated, thus obtaining a first concentrate

Methodology Applied

Scientific EffectEvaporation: Evaporation

Data Source

PatentUS20250325621A1Complex extract of sour cherry and process for the preparation of such extract

Publication Date: 2025.10.23 DEBRECENI EGYETEM

AI summary

The subject of the invention is a complex extract made from sour cherry, characterized in that ithas a viscosity at 20° C. of about 2500-3800 mPa·shas a density of 1.30-1.85 g/cm3 dissolves well in water and in alcohol,is substantially free of fibresand advantageouslyhas a deep burgundy colour and sour cherry smell.A further subject of the invention is a process for the preparation of such extract from sour cherry, wherein extraction is carried out in several steps with water-alcohol solvent mixtures of increasing alcohol content, and the concentrates obtained at the end of each extraction step are added to the eluate obtained in the next extraction step before its evaporation.The invention also relates to preparations containing the complex sour cherry extract.