Fiber pectin from tomato pomace: characteristics, functional properties and application in low-fat beef burger

Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds

The utmost objective of every nation is to achieve zero hunger and ensure the health and well-being of its population. However, in impoverished nations, particularly in rural areas, such issues persist on a daily basis. Currently, there is a growing demand for fruit consumption due to their potential health benefits. Surprisingly, their most prevalent by-product is pomace, which is produced in millions of tonnes and is usually discarded as waste after processing or consumption. Even food produced with these kinds of raw resources can contribute to the objective of eradicating world hunger. Owing to these advantages, scientists have begun evaluating the nutritional content of various fruit pomace varieties as well as the chemical composition in different bioactive constituents, which have significant health benefits and can be used to formulate a variety of food products with notable nutraceutical and functional potential. So, the purpose of this review is to understand the existing familiarity of nutritional and phytochemical composition of selected fruit pomaces, those derived from pineapple, orange, grape, apple, and tomato. Furthermore, this article covers pre-clinical and clinical investigations conducted on the selected fruit pomace extracts and/or powder forms and its incorporation into food products and animal feed. Adding fruit pomaces reduces the glycemic index, increases the fibre content and total polyphenolic contents, and reduces the cooking loss, etc. In animal feeds, incorporating fruit pomaces improves the antioxidant enzyme activities, humoral immune system, and growth performance and reduces methane emission.

Characterization of the Structure and Physicochemical Properties of Soluble Dietary Fiber from Peanut Shells Prepared by Pulsed Electric Fields with Three-Phase Partitioning

This study evaluated the impact of pulsed electric fields (PEFs) combined with three-phase partitioning (TPP) extraction methods on the physicochemical properties, functional properties, and structural characterization of the soluble dietary fiber (SDF) derived from peanut shells (PS). The findings of this study indicated that the application of a PEF-TPP treatment leads to a notable improvement in both the extraction yield and purity of SDF. Consequently, the PEF-TPP treatment resulted in the formation of more intricate and permeable structures, a decrease in molecular weight, and an increase in thermal stability compared to SDFs without TPP treatment. An analysis revealed that the PEF-TPP method resulted in an increase in the levels of arabinose and galacturonic acid, leading to enhanced antioxidant capacities. Specifically, the IC50 values were lower in SDFs which underwent PEF-TPP (4.42 for DPPH and 5.07 mg/mL for ABTS) compared to those precipitated with 40% alcohol (5.54 mg/mL for DPPH, 5.56 mg/mL for ABTS) and PEF75 (6.60 mg/mL for DPPH, 7.61 mg/mL for ABTS), respectively. Notably, the SDFs which underwent PEF-TPP demonstrated the highest water- and oil-holding capacity, swelling capacity, emulsifying activity, emulsion stability, glucose adsorption, pancreatic lipase inhibition, cholesterol adsorption, nitric ion adsorption capacity, and the least gelation concentration. Based on the synthesis scores obtained through PCA (0.536 > -0.030 > -0.33), which indicated that SDFs which underwent PEF-TPP exhibited the highest level of quality, the findings indicate that PEF-TPP exhibits potential and promise as a method for preparing SDFs.

Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review

Due to its nutritional and bioactive content, tomato pomace (TP) remains among the world's richest fruits and vegetables. Tomatoes and TP (generated coproduct) are a very rich source of lycopene and other carotenoid compounds and contain an essential amount of polyphenols, policosanol, phytosterols, organic acids, dietary fibers, minerals, and vitamins. TP is a promising source of significant bioactive compounds with antioxidant and antimicrobial potential. Therefore, their consumption is known to be effective in preventing certain chronic diseases. For example, lycopene prevents prostate cancer and acts as a hepatoprotector and genoprotector against mycotoxins, pesticide residues, and heavy metals. Thus, the valorization of TP as a food ingredient can be of great health, economic and environmental interest and contribute to improving nutrition and food security. During the last decades, considerable efforts have been made to valorize TP as a crucial functional ingredient in improving: (i) the nutritional and functional properties, (ii) sensory characteristics and (iii) the shelf life of many foods. The current review aims to update and summarize the knowledge on the recent food applications of TP, particularly its use as a functional ingredient to improve the functional properties and shelf life of foods.

Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots

In this study, the ultrasonic assisted high-temperature cooking extraction method of soluble dietary fiber from bamboo shoots was optimized by response surface methodology, and the effects of ultrasonic assisted high-temperature cooking extraction on the structural characteristics, physicochemical properties and antioxidant activity of soluble dietary fiber (SDF) from bamboo shoots were evaluated. The yield of modified UH-SDF¹ was significantly higher than that of untreated D-SDF². FTIR and XRD confirmed that UH-SDF had more hydrophilic groups and higher crystallinity (28.73 %), resulting in better thermal stability. SEM observation showed that UH-SDF exhibited a more loose microstructure, and the particle size of UH-SDF (601.52 μm) was significantly smaller than that of D-SDF (242.59 μm), so UH-SDF had a larger specific surface area. In addition, UH-SDF has stronger water holding capacity, water swelling capacity and oil holding capacity than D-SDF. The DPPH radical and hydroxyl radical scavenging rates of UH-SDF were 8.91 % and 7.49 % higher than those of D-SDF. In addition, the reducing ability of UH-SDF was higher than that of D-SDF, which had better antioxidant activity. In summary, UH-SDF has the potential to be developed as an anti-inflammatory functional food.

Sustainable Valorization of Tomato Pomace (Lycopersicon esculentum) in Animal Nutrition: A Review

Under the background of the current shortage of feed resources, especially the shortage of protein feed, attempts to develop and utilize new feed resources are constantly being made. If the tomato pomace (TP) produced by industrial processing is used improperly, it will not only pollute the environment, but also cause feed resources to be wasted. This review summarizes the nutritional content of TP and its use and impact in animals as an animal feed supplement. Tomato pomace is a by-product of tomato processing, divided into peel, pulp, and tomato seeds, which are rich in proteins, fats, minerals, fatty acids, and amino acids, as well as antioxidant bioactive compounds, such as lycopene, beta-carotenoids, tocopherols, polyphenols, and terpenes. There are mainly two forms of feed: drying and silage. Tomato pomace can improve animal feed intake and growth performance, increase polyunsaturated fatty acids (PUFA) and PUFA n-3 content in meat, improve meat color, nutritional value, and juiciness, enhance immunity and antioxidant capacity of animals, and improve sperm quality. Lowering the rumen pH and reducing CH₄ production in ruminants promotes the fermentation of rumen microorganisms and improves economic efficiency. Using tomato pomace instead of soybean meal as a protein supplement is a research hotspot in the animal husbandry industry, and further research should focus on the processing technology of TP and its large-scale application in feed.

Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities

Industrial pomaces are cheap sources of phenolic compounds and fibers but dumping them in landfills has negative environmental and health consequences. Therefore, valorizing these wastes in the food industry as additives significantly enhances the final product. In this study, the citrus pomaces, orange pomace (OP), mandarin pomace (MP), and lemon pomace (LP) were collected by a juice company and subjected to producing polyphenols and fiber-enriched fractions, which are included in functional yogurt; the pomace powder with different levels (1, 3, and 5%) was homogenized in cooled pasteurized milk with other ingredients (sugar and starter) before processing the yogurt fermentation. The HPLC phenolic profile showed higher phenolic content in OP extract, i.e., gallic acid (1,702.65), chlorogenic acid (1,256.22), naringenin (6,450.57), catechin (1,680.65), and propyl gallate (1,120.37) ppm with massive increases over MP (1.34–37 times) and LP (1.49–5 times). The OP extract successfully scavenged 87% of DPPH with a relative increase of about 16 and 32% over LP and MP, respectively. Additionally, it inhibits 77–90% of microbial growth at 5–8 μg/mL while killing them in the 9–14 μg/mL range. Furthermore, OP extract successfully reduced 77% of human breast carcinoma. Each of pomace powder sample (OP, MP, LP) was added to yogurt at three levels; 1, 3, and 5%, while the physiochemical, sensorial, and microbial changes were monitored during 21 days of cold storage. OP yogurt had the highest pH and lowest acidity, while LP yogurt recorded the reverse. High fat and total soluble solids (TSS) content are observed in OP yogurt because of the high fiber content in OP. The pH values of all yogurt samples decreased, while acidity, fat, and TSS increased at the end of the storage period. The OP yogurts 1 and 3% scored higher in color, flavor, and structure than other samples. By measuring the microbial load of yogurt samples, the OP (1 and 3%) contributes to the growth of probiotics (Lactobacillus spp) in yogurt samples and reduces harmful microbes. Using citrus pomace as a source of polyphenols and fiber in functional foods is recommended to enhance their physiochemical and sensory quality.

Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties

Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato processing byproducts (AIR-PPB) at various particle sizes (PS). The independent variables’ effects, AIR-PPB at 2–15% substitution levels, and PS 40–250 µm were investigated in terms of chemical, cooking, thermal, and sensory properties. AIR-PPB is rich in total dietary fibers (TDF) (83%), exhibiting high water-holding capacity (WHC) and vibrant colors. Different concentrations of AIR-PPB increase TDF content in FEPs by 7–21 times compared to the control pasta (CP). Although the optimal cooking time (OCT) decreases by 15–18% compared to CP, where a lower OCT should reduce cooking time and save energy, cooking loss (Cl) increases slightly but remains within an acceptable range of 8%. Additionally, AIR-PPB altered the texture properties of FEP, with a moderate decrease in mass increase index (MII), firmness, and stickiness. AIR-PPB impairs the gluten network’s structure in pasta due to AIR-PPB’s WHC, which competes with starch for water binding, increasing the starch gelatinization temperature. FEPs show an increased lightness and yellowness and improved sensory properties. Highly acceptable FEPs were obtained for the following substitution levels: FEP11 (AIR-PPB at 2% and PS of 145 µm), FEP9 (AIR-PPB 4% level with PS of 70 µm), FEP6 (AIR-PPB of 4% level with 219 µm PS), and FEP1 (AIR-PPB = 8.5% with 40 µm PS), as compared to other FEPs.

Recent advances in the development of healthier meat products

Meat products are an excellent source of high biological value proteins, in addition to the high content of minerals, vitamins, and bioactive compounds. However, meat products contain compounds that can cause a variety of adverse health effects and pose a serious health threat to humans. In this sense, this chapter will address recent strategies to assist in the development of healthier meat products. The main advances about the reduction of sodium and animal fat in meat products will be presented. In addition, strategies to make the lipid profile of meat products more nutritionally advantageous for human health will also be discussed. Finally, the reduction of substances of safety concern in meat products will be addressed, including phosphates, nitrites, polycyclic aromatic hydrocarbons, heterocyclic aromatic amines, as well as products from lipid and protein oxidation.

Extraction, Characterization, and Applications of Pectins from Plant By-Products

Currently, pectins are widely used in the cosmetic, pharmaceutical, and food industries, mainly as texturizing, emulsifying, stabilizing, and gelling agents. Pectins are polysaccharides composed of a large linear segment of α-(1,4) linked d-galactopyranosyluronic acids interrupted by β-(1,2)-linked l-rhamnoses and ramified by short chains composed of neutral hexoses and pentoses. The characteristics and applications of pectins are strongly influenced by their structures depending on plant species and tissues but also extraction methods. The aim of this review is therefore to highlight the structures of pectins and the various methods used to extract them, including conventional ones but also microwave heating, ultrasonic treatment, and dielectric barrier discharge techniques, assessing physico-chemical parameters which have significant effects on pectin characteristics and applications as techno-functional and bioactive agents.

Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content

Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered: 50% (T1) and 100% (T2). The nutritional composition, cooking yield, textural properties, color characteristics and consumer preference were evaluated, in comparison with a burger without fat replacer (CTRL). After cooking, T2 burger showed a significant increase in the cooking yield and a very low lipid content (3.48 g 100 g^-1) as well as a level of beta-glucans per single portion (2.96 g 100 g^-1) near the recommended daily intake. In T1 burger, the decrease of lipid content was mitigated during the cooking process, because the beta-glucans added had a fat-retaining effect. Compared to CTRL, replacing fat led to a softer texture of cooked burgers evaluated by Texture Profile Analysis. The differences in color, significant in raw burgers, were smoothed with cooking. The consumer evaluation, carried out according to the duo-trio test, highlighted significant differences between CTRL and T2 burgers in terms of odor, taste, color and texture. The consumers expressed a higher preference for the T2 burger, probably due to its softer texture and greater juiciness.

Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi

Essential oils are known to be a natural preservative due to their antimicrobial and antioxidant properties. The aim of this study was to evaluate an effect of thyme and cumin essential oils (EOs) in combination with air packaging and vacuum packaging on the shelf life of burgers from surimi and chicken meat. The study was conducted at 2°C for 27 days. We tested four groups of samples: (a) burgers in air package, (b) burgers with cumin and thyme EOs in air packaging, (c) burgers in vacuum packaging, and (d) burgers with cumin and thyme EOs in vacuum packaging. The greatest effect (P < 0.001) on the chemical and microbiological characteristics of the novel burgers displayed burgers with EOs of thyme and cumin packaged under vacuum. It can be explained by synergistic effect, which made it possible to extend the shelf life of the burgers. These results allowed us to suggest that surimi could be used as a basic ingredient in burgers production.

Rethinking the impact of RG-I mainly from fruits and vegetables on dietary health

Rhamnogalacturonan I (RG-I) pectin is composed of backbone of repeating disaccharide units →2)-α-L-Rhap-(1→4)-α-D-GalpA-(1→ and neutral sugar side-chains mainly consisting of arabinose and galactose having variable types of linkages. However, since traditional pectin extraction methods damages the RG-I structure, the characteristics and health effects of RG-I remains unclear. Recently, many studies have focused on RG-I, which is often more active than the homogalacturonan (HG) portion of pectic polysaccharides. In food products, RG-I is common to fruits and vegetables and possesses many health benefits. This timely and comprehensive review describes the many different facets of RG-I, including its dietary sources, history, metabolism and potential functionalities, all of which have been compiled to establish a platform for taking full advantage of the functional value of RG-I pectin.

Changes on physicochemical and rheological properties of biscuits substituted with the peel and alcohol-insoluble solids (AIS) from cactus pear (Opuntia ficus-indica)

Cactus pear fruit consists of the peel, seeds and pulp. The peel is a major waste in cactus pear pulp based products accounting about 37.72% of the fruit weight. The aim of this study was to utilized and characterized the physicochemical and rheological properties of biscuits substituted with extracted cactus pear peel (CPP) and alcohol-insoluble solids (AIS) from cactus pear (Opuntia ficus-indica). To prepare AIS, peels were shredded and dropped in ethanol (70%) for 15 min. The mixture was boiled at 70 °C for 30 min, filtered and washed with ethanol 70% and the washing repeated until no sugars. The residue was washed and dried at room temperature. Changes in physiochemical and rheological properties of extracted CPP and AIS from cactus pear to qualify determine their use in the production of them to produce a fiber-rich food product. The water-holding capacity was 3.7 ml/g for the peel and 1.5 ml/g for the AIS, and the oil-holding capacity was approximately the same for both the CPP and AIS. The protein content was 3.5% for the CPP and 3.72% for the AIS. The CPP and AIS contained little fat (1.22% and 1.44%, respectively). Potassium and calcium in the AIS had the highest concentration, at 21.49 g/kg and 44.04 g/kg, respectively, and these minerals were found at 22.07 g/kg and 16.66 g/kg, respectively, in the CPP. The dominant phenolic compounds found in the CPP were pyrogallol, catechol, catechin, and alpha-coumaric acid. The results showed that the AIS contained pyrogallol (61.67 ppm), benzoic acid (10.68 ppm), vanillic acid (7.66 ppm), catechin (4.65 ppm) and salicylic acid (4.51 ppm). The CPP was rich in glucose (25.95%) and fructose (21.36%) compared to the AIS. The sensory evaluation indicated that 7.5% dried cactus pear peel or 7.5% AIS can be successfully used in substitution of wheat flour biscuits. It could be conducted cactus pear as major by-product can be important for the industrial utilization.

Alterations in physicochemical and functional properties of buckwheat straw insoluble dietary fiber by alkaline hydrogen peroxide treatment

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The untreated IDF tended to strong antioxidant properties in vitro.

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The changes of antioxidation might be related to specific substrates.

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AHP treatment could led to redistribution of monosaccharide in IDF.

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AHP treatment could improve physicochemical properties of IDF.

To enhance the physicochemical and functional properties of insoluble dietary fiber (IDF) from buckwheat straw, we investigated the effects of alkaline hydrogen peroxide (AHP) treatment. Electron microscopy showed that the IDF had regular and compact tubes that turned into wrinkled lamellar products. After AHP treatment, X-ray diffraction indicated that the crystalline structure of the IDF was perturbed. And an undesirable decrease was observed in the content of hydroxybenzoic acid derivatives, hydroxycinnamic acid derivatives, flavonoids and the antioxidant capacity of IDF modified by AHP; however, the hydration properties (such as water holding capacity), α-amylase inhibition activity and glucose adsorption capacity of IDF were significantly enhanced by AHP. Furthermore, AHP led to a redistribution of monosaccharides in soluble dietary fiber and IDF, an interesting finding hinting at the mechanism and potential applications of AHP modification of IDF. In this study, AHP enhanced the physiological and functional properties of buckwheat straw IDF.

Pectin as a rheology modifier: Origin, structure, commercial production and rheology

Pectins are a diverse family of biopolymers with an anionic polysaccharide backbone of α-1,4-linked d-galacturonic acids in common. They have been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and/or thickeners in food, pharmaceutical, personal care and polymer products. Commercial pectin is classified as high methoxy pectin (HMP) with a degree of methylation (DM) >50% and low methoxy pectin (LMP) with a DM <50%. Amidated low methoxy pectins (ALMP) can be obtained through aminolysis of HMP. Gelation of HMP occurs by cross-linking through hydrogen bonds and hydrophobic forces between the methyl groups, assisted by a high co-solute concentration and low pH. In contrast, gelation of LMP occurs by the formation of ionic linkages via calcium bridges between two carboxyl groups from two different chains in close proximity, known as the 'egg-box' model. Pectin gels exhibit Newtonian behaviour at low shear rates and shear-thinning behaviour when the shear rate is increased. An overview of pectin from its origin to its physicochemical properties is presented in this review.