Xyloglucan extraction process

A method for extracting xyloglucans from fruit, comprising:

• treating the fruit in a first extraction in a tank by bathing the fruit in a first extraction liquid, wherein the first extraction is performed at a temperature of about 75° F. or less;
• collecting the first extraction liquid to thereby provide a juice extract and a once-extracted fruit;
• treating the once-extracted fruit in a second extraction in a tank by bathing the once-extracted fruit in a second extraction liquid, wherein the once-extracted fruit is contacted with pectinase enzymes under conditions sufficient to digest at least a portion of the pectin in the once-extracted fruit, and wherein the second extraction is performed at a temperature of at least about 90° F.;
• collecting the second extraction liquid to thereby provide a xyloglucan and proanthocyanidin-containing extract and a twice-extracted fruit;
• treating the xyloglucan and proanthocyanidin-containing extract to remove at least a portion of the proanthocyanidins from the extract, to thereby provide a xyloglucan-enriched extract;
• and
• collecting the xyloglucan-enriched extract.

A method for extracting xyloglucans from fruit, comprising:

• treating the fruit in a first extraction in a tank by bathing the fruit in a first extraction liquid, wherein the first extraction is performed at a temperature of about 75° F. or less;
• collecting the first extraction liquid to thereby provide a juice extract and a once-extracted fruit;
• treating the once-extracted fruit in a second extraction in a tank by bathing the once-extracted fruit in a second extraction liquid, wherein the second extraction is performed at a temperature of at least about 130° F. and under conditions sufficient to solubilize a substantial portion of the pectin in the once-extracted fruit;
• collecting the second extraction liquid to thereby provide a xyloglucan and proanthocyanidin-containing extract and a twice-extracted fruit;
• treating the xyloglucan and proanthocyanidin-containing extract to remove at least a portion of the proanthocyanidins from the extract, to thereby provide a xyloglucan-enriched extract;
• and
• collecting the xyloglucan-enriched extract.

A method for extracting xyloglucans from fruit, comprising:

• treating the fruit in a first extraction in a tank by bathing the fruit in a first extraction liquid, wherein the first extraction is performed at a temperature of about 75° F. or less;
• collecting the first extraction liquid to thereby provide a juice extract and a once-extracted fruit;
• treating the once-extracted fruit in a second extraction in a tank by bathing the once-extracted fruit in a second extraction liquid, wherein the second extraction is performed at a temperature of at least about 90° F. to about 129° F.;
• collecting the second extraction liquid to thereby provide a proanthocyanidin-containing extract and a twice-extracted fruit;
• treating the twice-extracted fruit in a xyloglucan extraction in a tank by bathing the twice-extracted fruit in a third extraction liquid, wherein the twice-extracted fruit is contacted with pectinase enzymes under conditions sufficient to digest at least a portion of the pectin in the twice-extracted fruit, to thereby provide a xyloglucan-containing extract and a thrice-extracted fruit;
• and
• collecting the a xyloglucan-containing extract.

A method for extracting xyloglucans from fruit, comprising:

• treating the fruit in a first extraction in a tank by bathing the fruit in a first extraction liquid, wherein the first extraction is performed at a temperature of about 75° F. or less;
• collecting the first extraction liquid to thereby provide a juice extract and a once-extracted fruit;
• treating the once-extracted fruit in a second extraction in a tank by bathing the once-extracted fruit in a second extraction liquid, wherein the second extraction is performed at a temperature of at least about 90° F. to about 129° F.;
• collecting the second extraction liquid to thereby provide a proanthocyanidin-containing extract and a twice-extracted fruit;
• treating the twice-extracted fruit in a tank by bathing the twice-extracted fruit in a third extraction liquid, wherein the third extraction is performed at a temperature of at least about 130° F. and under conditions sufficient to solubilize a substantial portion of the pectin in the twice-extracted fruit, to thereby provide a xyloglucan-containing extract and a thrice-extracted fruit;
• and
• collecting the xyloglucan-containing extract.