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Nevara GA, Muhammad SKS, Zawawi N, Mustapha NA, Karim R. Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3216-3227. [PMID: 38072678 DOI: 10.1002/jsfa.13208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 11/13/2023] [Accepted: 12/04/2023] [Indexed: 12/23/2023]
Abstract
BACKGROUND Kenaf seeds are underutilized kenaf plant by-products, containing essential nutrients including dietary fiber (DF), which can be potentially utilized as food ingredients. The present study aimed to evaluate the physicochemical characteristics of kenaf seed fiber fractions extracted from kenaf seed. RESULTS Defatted kenaf seed powder yielded four DF fractions: alkali-soluble hemicellulose (146.4 g kg-1 ), calcium-bound pectin (10.3 g kg-1 ) and acid-soluble pectin (25.4 g kg-1 ) made up the soluble fibre fraction, whereas cellulose (202.2 g kg-1 ) comprised the insoluble fraction. All fractions were evaluated for their physicochemical properties. The DF fractions contained glucose, mannose, xylose and arabinose, and a small amount of uronic acid (1.2-2.7 g kg-1 ). The isolated pectin fractions had a low degree of esterification (14-30%). All the isolated DF fractions had high average molecular weights ranging from 0.3 to 4.3 × 106 g mol-1 . X-ray diffractogram analysis revealed that the fractions consisted mainly of an amorphous structure with a relative crystallinity ranging from 31.6% to 44.1%. The Fourier-transform infrared spectroscopy spectrum of kenaf seed and its DF fractions showed typical absorption of polysaccharides, with the presence of hydroxyl, carboxyl, acetyl and methyl groups. Scanning electron microscopy analysis demonstrated that the raw material with the rigid structure resulted in soluble and insoluble DF fractions with more fragile and fibrous appearances, respectively. The soluble DF demonstrated greater flowability and compressibility than the insoluble fractions. CONCLUSION These findings provide novel information on the DF fractions of kenaf seeds, which could be used as a potential new DF for the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Gita Addelia Nevara
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
- Department of Nutrition, Faculty of Health Science, Universitas Mohammad Natsir Bukittinggi, Bukittinggi, Indonesia
| | | | - Norhasnida Zawawi
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Nor Afizah Mustapha
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
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Bchir B, Karoui R, Danthine S, Blecker C, Besbes S, Attia H. Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties. Foods 2022; 11:foods11101393. [PMID: 35626963 PMCID: PMC9140202 DOI: 10.3390/foods11101393] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 10/28/2021] [Accepted: 10/31/2021] [Indexed: 02/05/2023] Open
Abstract
This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour was substituted by 0, 2.5, 5, 7, and 10 g/100 g of by-products. To choose the best-suited substitute of flour for the preparation of pasta, the sensorial properties of pasta were investigated. Interrelationships between all the physicochemical parameters were investigated using multiple factor analysis. We also studied the impact of storage (7, 15, and 30 days) on the physicochemical proprieties of pasta. The results revealed that the chemical composition of pasta elaborated with by-products was characterized by higher energy (~386 Kcal) and fiber content (~13%) than the control pasta. Generally, materials added to the durum wheat pasta reduce optimum cooking time, adhesiveness, and extensibility, and enhance the swelling index, cooking loss, cooking water absorption, water activity, firmness, and tenacity of pasta. Cooked pasta samples were significantly (p < 0.05) darker (L*) and greener (-a*) than the control pasta. Increasing the rate of by-products from 2.5% to 10% principally altered the texture and structure of pasta. Scanning electron microscopy analysis showed that the inclusion of by-products into pasta leads to a disruption of the protein matrix. A practical formulation (2.5% of by-products) can be selected, since a significant difference was detected between overall acceptability scores. Grouping the variables in the principal component analysis plot showed that pasta samples can be divided into three groups. Each group was correlated by a specific variable. A significant modification of the physical parameters of pasta was observed after 30 days of storage.
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Affiliation(s)
- Brahim Bchir
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP W-3038, Tunisia; (S.B.); (H.A.)
- Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
- Correspondence: ; Tel.: +216-53-440-380
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte D’Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France;
| | - Sabine Danthine
- Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2 B, B-5030 Gembloux, Belgium; (S.D.); (C.B.)
| | - Christophe Blecker
- Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2 B, B-5030 Gembloux, Belgium; (S.D.); (C.B.)
| | - Souhail Besbes
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP W-3038, Tunisia; (S.B.); (H.A.)
| | - Hamadi Attia
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP W-3038, Tunisia; (S.B.); (H.A.)
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Ou J. Incorporation of polyphenols in baked products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:207-252. [PMID: 34507643 DOI: 10.1016/bs.afnr.2021.02.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Bakery foods, including breads, cakes, cookies, muffins, rolls, buns, crumpets, pancakes, doughnuts, waffles, and bagels, etc., have been an important diet of humans for thousands of years. As the nutraceuticals with various biological activities, polyphenols, especially polyphenol-enriched products are widely used in bakery foods. The polyphenol-enriched products are mainly from fruits and vegetables, including fruits in whole, juice, puree, jam, and the powder of dried fruits, pomace, and peels. Incorporation of these products not only provide polyphenols, but also supply other nutrients, especially dietary fibers for bakery products. This chapter discussed the thermal stability of different types of polyphenols during baking, and the effect of polyphenols on the sensory attributes of baked foods. Moreover, their role in mitigation of reactive carbonyl species and the subsequent formation of advanced glycation end products, antioxidant and antimicrobial activities have been also discussed. Since polyphenols are subjected to high temperature for dozens of minutes during baking, future works need to focus on the chemical interactions of polyphenols and their oxidized products (quinones) with other food components, and the safety consequence of these interactions.
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Affiliation(s)
- Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou, China.
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Ramírez-Pulido B, Bas-Bellver C, Betoret N, Barrera C, Seguí L. Valorization of Vegetable Fresh-Processing Residues as Functional Powdered Ingredients. A Review on the Potential Impact of Pretreatments and Drying Methods on Bioactive Compounds and Their Bioaccessibility. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.654313] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Food waste is a worldwide concern as it represents a constant threat to the environment and a serious operational problem for the food industry. The by-products of fruits and vegetables being a valuable source of bioactive compounds have the potential to be reused and reintroduced in the agri-food chain. This circular approach contributes to a sustainable production system. In this context, a collaborative project with the primary sector for the integral valorization of the waste generated in the fresh-processing vegetable lines of an agricultural cooperative is currently being developed, particularly focused on cabbage, carrot, celery, and leek. The objective of this project is to transform vegetable wastes into functional powdered ingredients and be able to use them in food formulations in order to improve the nutritional profile of foods, contributing to the development of sustainable healthy diets. Through an exhaustive bibliographic review, this research studies the influence of pretreatments, drying and in vitro digestion on the bioactive compounds of vegetable residues, with the aim of identifying the appropriate production parameters to achieve an adequate functional and physicochemical profile of the final powders.
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5
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Larrosa APQ, Otero DM. Flour made from fruit by‐products: Characteristics, processing conditions, and applications. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15398] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Ana Paula Q. Larrosa
- Departamento de Engenharia de Alimentos Centro de Tecnologia Universidade Estadual de Maringá Maringá Brazil
| | - Deborah M. Otero
- Departamento de Ciência de Alimentos Escola de Nutrição Universidade Federal da Bahia Salvador Brazil
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Juarez-Escobar J, Guerrero-Analco JA, Zamora-Briseño JA, Elizalde-Contreras JM, Bautista-Valle MV, Bojórquez-Velázquez E, Loyola-Vargas VM, Mata-Rosas M, Ruíz-May E. Tissue-specific proteome characterization of avocado seed during postharvest shelf life. J Proteomics 2021; 235:104112. [PMID: 33450407 DOI: 10.1016/j.jprot.2021.104112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Revised: 01/04/2021] [Accepted: 01/04/2021] [Indexed: 12/15/2022]
Abstract
Avocado is a nutritious and economically important fruit, generating significant income for exporter countries. Recently, by-products of this fruit such as seeds and peels, have raised interest in different industries. However, the biochemical features of the nutraceutical value of these tissues have not been analyzed using molecular approaches during the postharvest shelf life (PSL). We carried out comparative proteomics using tandem mass tagging (TMT) and synchronous-precursor selection (SPS)-MS3. We analyzed testa, cotyledon, and embryo axes from avocado seeds at detachment from the tree (unripe), and after five (breaker) and ten days (ripe) of PSL. We identified 1968 proteins, from which 933 were specific to the testa, 167 to the embryo axis, and 23 to the cotyledon. The testa had a more dynamic proteome than the other tissues, resembling similar stress responses to those observed in peel tissues, such as down-accumulation of translational machinery, cell wall catabolism and synthesis of secondary metabolites. In contrast, the up-accumulation of the biosynthesis of l-glutamine, L-isoleucine, and l-serine was observed in all tissues. Our study provides the basic biochemical and physiological features of avocado seed during PSL and demonstrates that avocado seed tissues could potentially be used as a costless source of high-value compounds. SIGNIFICANCE: Avocado seed as a fruit by-product is a source of different valuable molecules, including those with nutraceutical properties. During PSL, several biochemical and physiological modifications occur in this dispersal unit, which also includes the alteration of several key metabolites' content. However, the proteome profile associated with different metabolic pathways that regulate the inner content of seed metabolites has not been previously studied. Our tissue-specific proteomics TMT-SPS-MS3-based provides the first evidence of molecular and physiological changes in avocado tissues during PSL delivering fundamental knowledge of this organ. In this vein, the modulation of secondary metabolites, amino acid, and sugar metabolism of avocado tissues during PLS can encourage these by-products exploitation in multiple industries.
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Affiliation(s)
- Janet Juarez-Escobar
- Red de Estudios Moleculares Avanzados, Clúster Científico y Tecnológico BioMimic®, Instituto de Ecología A.C. (INECOL), Carretera Antigua a Coatepec No. 351, Congregación el Haya, CP 91070, Xalapa, Veracruz, Mexico
| | - José A Guerrero-Analco
- Red de Estudios Moleculares Avanzados, Clúster Científico y Tecnológico BioMimic®, Instituto de Ecología A.C. (INECOL), Carretera Antigua a Coatepec No. 351, Congregación el Haya, CP 91070, Xalapa, Veracruz, Mexico
| | - Jesús Alejandro Zamora-Briseño
- Red de Estudios Moleculares Avanzados, Clúster Científico y Tecnológico BioMimic®, Instituto de Ecología A.C. (INECOL), Carretera Antigua a Coatepec No. 351, Congregación el Haya, CP 91070, Xalapa, Veracruz, Mexico
| | - José M Elizalde-Contreras
- Red de Estudios Moleculares Avanzados, Clúster Científico y Tecnológico BioMimic®, Instituto de Ecología A.C. (INECOL), Carretera Antigua a Coatepec No. 351, Congregación el Haya, CP 91070, Xalapa, Veracruz, Mexico
| | - Mirna V Bautista-Valle
- Red de Estudios Moleculares Avanzados, Clúster Científico y Tecnológico BioMimic®, Instituto de Ecología A.C. (INECOL), Carretera Antigua a Coatepec No. 351, Congregación el Haya, CP 91070, Xalapa, Veracruz, Mexico
| | - Esaú Bojórquez-Velázquez
- Red de Estudios Moleculares Avanzados, Clúster Científico y Tecnológico BioMimic®, Instituto de Ecología A.C. (INECOL), Carretera Antigua a Coatepec No. 351, Congregación el Haya, CP 91070, Xalapa, Veracruz, Mexico
| | - Víctor M Loyola-Vargas
- Unidad de Bioquímica y Biología Molecular de Plantas, Centro de Investigación Científica de Yucatán (CICY), Mérida, Yucatán, Mexico
| | - Martín Mata-Rosas
- Red de Manejo Biotecnológico de Recursos, Instituto de Ecología A. C., Cluster BioMimic®, Carretera Antigua a Coatepec 351, Congregación el Haya, CP 91070 Xalapa, Veracruz, Mexico
| | - Eliel Ruíz-May
- Red de Estudios Moleculares Avanzados, Clúster Científico y Tecnológico BioMimic®, Instituto de Ecología A.C. (INECOL), Carretera Antigua a Coatepec No. 351, Congregación el Haya, CP 91070, Xalapa, Veracruz, Mexico.
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Twarogowska A, Van Poucke C, Van Droogenbroeck B. Upcycling of Belgian endive (Cichorium intybus var. foliosum) by-products. Chemical composition and functional properties of dietary fibre root powders. Food Chem 2020; 332:127444. [PMID: 32653769 DOI: 10.1016/j.foodchem.2020.127444] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 06/24/2020] [Accepted: 06/26/2020] [Indexed: 12/20/2022]
Abstract
By-products of Belgian endive represent an interesting yet underutilised source of dietary fibre (DF). Dietary fibre concentrates (DFC) that are low in sugar and neutral in taste are sought by the food industry to increase DF content and improve texture in food products. The aim was to set up a biorefinery process to produce DFC from forced roots of Belgian endive (DFC-BE) and characterise the resulting product. As a control, non-treated forced roots powder (FRP-BE) was tested. Water extraction significantly (p < 0.05) decreased the content of sugars, phenolic acids (PA) and sesquiterpene lactones (SL) in DFC-BE. In contrast, total dietary fibre concentration (TDF) was higher in DFC-BE (81.82 g/100 g DW) in comparison to FRP-BE (49.04 g/100 g DW). DFC-BE offers an excellent water holding capacity (WHC) of 14.71 g water/g DW and a swelling capacity (SWC) of 23.46 mL water/g DW, suggesting possible use as a functional food ingredient.
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Affiliation(s)
- Anna Twarogowska
- ILVO (Flanders Research Institute for Agriculture, Fisheries and Food), Technology and Food Science Unit, Brusselsesteenweg 370, BE-9090 Melle, Belgium.
| | - Christof Van Poucke
- ILVO (Flanders Research Institute for Agriculture, Fisheries and Food), Technology and Food Science Unit, Brusselsesteenweg 370, BE-9090 Melle, Belgium.
| | - Bart Van Droogenbroeck
- ILVO (Flanders Research Institute for Agriculture, Fisheries and Food), Technology and Food Science Unit, Brusselsesteenweg 370, BE-9090 Melle, Belgium.
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Bello F, Chimphango A. Optimization of lignin extraction from alkaline treated mango seed husk by high shear homogenization-assisted organosolv process using response surface methodology. Int J Biol Macromol 2020; 167:1379-1392. [PMID: 33202271 DOI: 10.1016/j.ijbiomac.2020.11.092] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 11/10/2020] [Accepted: 11/12/2020] [Indexed: 01/13/2023]
Abstract
Lignin valorisation into materials such as resins is essential to increase the value obtained from biomass. However, biomass recalcitrance limits the selective isolation of lignin for economic gains. This study developed a new process for fractionating alkaline treated mango seed husk into high purity lignin and cellulose-rich pulp, using high shear homogenization-organosolv (HSHO) process. The HSHO process conditions (ethanol concentration (50-70%), temperature (130-150 °C) and homogenizing time (10-20 min)) were optimized using response surface methodology to maximize the solubilised lignin with high purity while obtaining a fibrillated cellulose-rich pulp. Optimum process conditions of 60% ethanol, 148.41 °C, and 15 min homogenization, yielded 70.23% lignin of 96.18% purity, higher than those of the non-assisted process (68.58% and 94.74%, respectively). Nuclear magnetic resonance spectroscopy showed syringyl and guaiacyl lignin units with a molecular weight of 3247 g/mol and thermal degradation temperature of 298 °C. Sulphur and nitrogen contents in the resulting lignin were lower than 0.15%. Fibrillated cellulose pulp with diameters of <1-10 μm were obtained. This study has established the proficiency of an HSHO process for biomass fractionation and more so, for the extraction of lignin with >90% purity suitable for varied applications.
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Affiliation(s)
- Fatimatu Bello
- Process Engineering Department, Stellenbosch University, 7600, South Africa
| | - Annie Chimphango
- Process Engineering Department, Stellenbosch University, 7600, South Africa.
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Segovia FJ, Hidalgo GI, Villasante J, Ramis X, Almajano MP. Avocado Seed: A Comparative Study of Antioxidant Content and Capacity in Protecting Oil Models from Oxidation. Molecules 2018; 23:molecules23102421. [PMID: 30241408 PMCID: PMC6222478 DOI: 10.3390/molecules23102421] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 09/06/2018] [Accepted: 09/15/2018] [Indexed: 01/23/2023] Open
Abstract
Increasingly, consumers want products containing little or no synthetic compounds. Avocado seeds, which are a residue of the food industry, could be used to obtain extracts with high antioxidant power. In the present study, the most popular radical scavenging methods are presented, establishing a comparison between them, besides working with two different extractions: pure methanol and ethanol–water (50:50 v/v). The radical scavenging assay methods ORAC and ABTS were performed, as well as a novel method: the reaction to methoxy radical, as determined by electron paramagnetic resonance (EPR). Peroxide value and thiobarbituric acid reactive compounds (TBARs) were used to monitor the oxidation of avocado seed oil, as well as the power of the avocado seed extract (ASE) to delay oil oxidation by oxidation induction time (OIT) and measured by differential scanning calorimetry (DSC). Radical scavenging methods have values between 1310–263 µmol TE/g of mass dissolved for ORAC and ABTS, respectively. The individual contribution of each of the compounds present in the extract was analyzed. The sum of all of them contributed up to 84% of the total radical scavenging activity. The concentration of 0.75% ASE causes a delay in the oxidation that is close to 80%, as measured by OIT. This implies that avocado seed residue may have a use as a natural antioxidant source, providing added value to organic waste.
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Affiliation(s)
- Francisco J Segovia
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain.
| | - Gádor Indra Hidalgo
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain.
| | - Juliana Villasante
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain.
| | - Xavier Ramis
- Heat Engines Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain.
| | - María Pilar Almajano
- Chemical Engineering Department, Universitat Politècnica de Catalunya, Av. Diagonal 647, 08028 Barcelona, Spain.
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Perimenis A, Nicolay T, Leclercq M, Gerin PA. Comparison of the acidogenic and methanogenic potential of agroindustrial residues. WASTE MANAGEMENT (NEW YORK, N.Y.) 2018; 72:178-185. [PMID: 29239737 DOI: 10.1016/j.wasman.2017.11.033] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 11/18/2017] [Accepted: 11/20/2017] [Indexed: 06/07/2023]
Abstract
The methanogenic and acidogenic potentials of six different agroindustrial residues, i.e. of fruit pulps and brewery residues, were determined. For all substrates, the methanogenic conversion yield was systematically higher than the acidogenic one in Chemical Oxygen Demand (COD) terms, ranging from 0.46 to 0.87 gCOD_CH4/gCOD_substrate_fed and from 0.24 to 0.56 gCOD_tVFA/gCOD_substrate_fed, respectively. During methanogenic conversion, brewery trub exhibited the highest methane potential (304mlCH4/gCOD_substrate). Trub also exhibited the highest total volatile fatty acids (tVFA) concentrations in the mixed liquor (ML) during acidogenic conversion (29.7 gCOD_tVFA/kgML). Acetic, butyric and caproic acids were the main carboxylates produced by the different substrates. Despite the lower conversion yields, the economic value of the acidogenic product (carboxylate streams) is higher than that of methanogenic conversion (methane) due to the higher value of carboxylates and their potential use in finer applications (e.g. bio-based products) compared to energy production form methane.
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Affiliation(s)
- Anastasios Perimenis
- Université catholique de Louvain, Earth and Life Institute - Applied Microbiology, Unit of Bioengineering, Place Croix du Sud, 1348 Louvain-la-Neuve, Belgium.
| | - Thomas Nicolay
- Université catholique de Louvain, Earth and Life Institute - Applied Microbiology, Unit of Bioengineering, Place Croix du Sud, 1348 Louvain-la-Neuve, Belgium
| | - Matthieu Leclercq
- Université catholique de Louvain, Earth and Life Institute - Applied Microbiology, Unit of Bioengineering, Place Croix du Sud, 1348 Louvain-la-Neuve, Belgium
| | - Patrick A Gerin
- Université catholique de Louvain, Earth and Life Institute - Applied Microbiology, Unit of Bioengineering, Place Croix du Sud, 1348 Louvain-la-Neuve, Belgium
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Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale. J FOOD QUALITY 2018. [DOI: 10.1155/2018/1460758] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
The content of phenolic compounds and their relationship with the antioxidant capacity of quince fruit were evaluated before and after jam processing at industrial scale. Waste samples from industrial processing were also analyzed. Twelve phenolics and one organic acid were identified and quantified by HPLC-DAD-QTOF. According to the results, jam processing did not produce a decrease in polyphenolic content, and, in some cases, the polyphenolic content even increased. Antioxidant capacities determined by DPPH and FRAP assays showed similar results. On the other hand, the waste samples analyzed retained large amounts of polyphenols, even though their antioxidant capacity was lower than that in pulp samples. Boosted Regression Trees analysis showed a good correlation between phenolic profile and antioxidant capacity, with 5-p-coumaroylquinic acid being the most relevant compound to explain the antioxidant capacity by both methods.
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Bchir B, Jean-François T, Rabetafika HN, Blecker C. Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars. FOOD SCI TECHNOL INT 2017; 24:198-208. [DOI: 10.1177/1082013217742752] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Cereal bars are nutritious food composed of several ingredients including dry raw and agglutinative ingredients. The objective of this study was to evaluate the effect of pear apple and date fibres, from cooked fruit co-product, addition on the physico-chemical textural and sensory properties of cereal bars. First, five formulations containing an amount of 10% of co-products and commercial fibre, used as a reference, were elaborated and their physico-chemical composition was determined. Second, to determine the acceptability of consumer, apple fibre co-products were added (6, 10 and 14%). Products were evaluated for their texture using a texturometer and sensory characteristics using an acceptance test. Results showed that physico-chemical composition of cereal bars elaborated with co-products was slightly different compared to those elaborated with commercial fibre. All bars have low water activity levels (∼0.470) and interesting energy (300 kcal/100 g bar). External appearance revealed a darker colour (L*:∼42/a*:∼8/b*:∼20). There were no significant differences (P > 0.05) in texture values (hardness: 40.8 N; cohesiveness: 0.34; springiness: 0.60; chewiness: 8.30 N) between cereal bars prepared with pear co-product and wheat bran. Acceptance test confirms the formulation used for cereals bars and showed that incorporation of 10% of co-product produced cereal bars with the highest acceptability. Sensory characteristics revealed that appearance is the limiting factor for consumer acceptability, essentially for cereal bars containing pear co-product. Apple, pear and date co-products could be used successfully as a food ingredient to develop new formulations of cereal bars.
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Affiliation(s)
- Brahim Bchir
- Department of Food Science and Formulation, University of Liège, Gembloux, Belgium
- Department of Biology-Nutritional Analysis Lab, University of Sfax/National School of Engineers of Sfax-Rod, Tunisia
| | - Thiry Jean-François
- Department of Food Science and Formulation, University of Liège, Gembloux, Belgium
| | - Holy Nadia Rabetafika
- Department of Industrial Biological Chemistry, University of Liège, Gembloux, Belgium
| | - Christophe Blecker
- Department of Food Science and Formulation, University of Liège, Gembloux, Belgium
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Gómez M, Martinez MM. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods. Crit Rev Food Sci Nutr 2017; 58:2119-2135. [DOI: 10.1080/10408398.2017.1305946] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain
| | - Mario M. Martinez
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana, USA
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15
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Porto Dalla Costa A, Cruz Silveira Thys R, De Oliveira Rios A, Hickmann Flôres S. Carrot Flour from Minimally Processed Residue as Substitute of β-Carotene Commercial in Dry Pasta Prepared with Common Wheat (Triticum aestivum). J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12253] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Affiliation(s)
- Anne Porto Dalla Costa
- Food Science Department; Federal University of Rio Grande do Sul; Bento Gonçalves Avenue n. 9500, Prédio 43212 Porto Alegre RS 91501-970 Brazil
| | - Roberta Cruz Silveira Thys
- Food Science Department; Federal University of Rio Grande do Sul; Bento Gonçalves Avenue n. 9500, Prédio 43212 Porto Alegre RS 91501-970 Brazil
| | - Alessandro De Oliveira Rios
- Food Science Department; Federal University of Rio Grande do Sul; Bento Gonçalves Avenue n. 9500, Prédio 43212 Porto Alegre RS 91501-970 Brazil
| | - Simone Hickmann Flôres
- Food Science Department; Federal University of Rio Grande do Sul; Bento Gonçalves Avenue n. 9500, Prédio 43212 Porto Alegre RS 91501-970 Brazil
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16
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Albuquerque MACD, Bedani R, Vieira ADS, LeBlanc JG, Saad SMI. Supplementation with fruit and okara soybean by-products and amaranth flour increases the folate production by starter and probiotic cultures. Int J Food Microbiol 2016; 236:26-32. [PMID: 27442847 DOI: 10.1016/j.ijfoodmicro.2016.07.008] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2016] [Revised: 06/17/2016] [Accepted: 07/10/2016] [Indexed: 12/30/2022]
Abstract
The ability of two starter cultures (Streptococcus (S.) thermophilus ST-M6 and St. thermophilus TA-40) and eleven probiotic cultures (St. thermophilus TH-4, Lactobacillus (Lb.) acidophilus LA-5, Lb. fermentum PCC, Lb. reuteri RC-14, Lb. paracasei subsp. paracasei, Lb. casei 431, Lb. paracasei subsp. paracasei F19, Lb. rhamnosus GR-1, and Lb. rhamnosus LGG, Bifidobacterium (B.) animalis subsp. lactis BB-12, B. longum subsp. longum BB-46, and B. longum subsp. infantis BB-02) to produce folate in a modified MRS broth (mMRS) supplemented with different fruit (passion fruit, acerola, orange, and mango) and okara soybean by-products and amaranth flour was investigated. Initially, the folate content of each vegetable substrate was determined: passion fruit by-product showed the lowest folate content (8±2ng/mL) and okara the highest (457±22ng/mL). When the orange by-product and amaranth flour were added to mMRS, all strains were able to increase folate production after 24h of fermentation. B. longum subsp infantis BB-02 produced the highest concentrations (1223±116ng/mL) in amaranth flour. Okara was the substrate that had the lowest impact on the folate production by all strains evaluated. Lb. acidophilus LA-5 (297±36ng/mL) and B. animalis subsp. lactis BB-12 (237±23ng/mL) were also able to produce folate after growth in mMRS containing acerola and orange by-products, respectively. The results of this study demonstrate that folate production is not only strain-dependent but also influenced by the addition of different substrates in the growth media.
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Affiliation(s)
| | - Raquel Bedani
- Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP, Brazil
| | - Antônio Diogo Silva Vieira
- Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP, Brazil
| | | | - Susana Marta Isay Saad
- Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP, Brazil.
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17
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Delgado-Nieblas CI, Zazueta-Morales JJ, Jacobo-Valenzuela N, Carrillo-López A, Aguilar-Palazuelos E, Camacho-Hernández IL, Quintero-Ramos A. Production of Winter Squash Flours Rich in Bioactive Compounds and High Water Absorption by Means of a Precooking-Air-Drying Optimized Process. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12809] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- C. I. Delgado-Nieblas
- Posgrado en Ciencia y Tecnología de Alimentos; Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria; Culiacán Sinaloa 80013 México
| | - J. J. Zazueta-Morales
- Posgrado en Ciencia y Tecnología de Alimentos; Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria; Culiacán Sinaloa 80013 México
| | - N. Jacobo-Valenzuela
- Posgrado en Ciencia y Tecnología de Alimentos; Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria; Culiacán Sinaloa 80013 México
| | - A. Carrillo-López
- Posgrado en Ciencia y Tecnología de Alimentos; Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria; Culiacán Sinaloa 80013 México
| | - E. Aguilar-Palazuelos
- Posgrado en Ciencia y Tecnología de Alimentos; Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria; Culiacán Sinaloa 80013 México
| | - I. L. Camacho-Hernández
- Posgrado en Ciencia y Tecnología de Alimentos; Universidad Autónoma de Sinaloa, Avenida de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria; Culiacán Sinaloa 80013 México
| | - A. Quintero-Ramos
- Facultad de Ciencias Químicas; Universidad Autónoma de Chihuahua, Campus Universitario #2, Circuito Universitario; Chihuahua Chihuahua 31125 México
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18
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Cerda-Tapia A, Pérez-Chabela MDL, Pérez-Álvarez JÁ, Fernández-López J, Viuda-Martos M. Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2015; 70:310-316. [PMID: 26130115 DOI: 10.1007/s11130-015-0495-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The aims of the work were to determine the chemical, techno-functional and antioxidant properties of native Mexican apple pomace powder (MAPP) obtained from cider industry. The proximate composition and the total, insoluble and soluble dietary fibre content were determined, as well as the water holding (WHC), oil holding (OHC), swelling (SWC) capacities and the polyphenolic profile. For antioxidant activity, three different test systems were used (DPPH, FIC and FRAP). The total, insoluble and soluble dietary fiber content of MAPP was 70.91, 48.43 and 22.48 g/100 g, respectively. MAPP had a WHC, OHC and SWC of 4.2 g water/g sample, 1.69 g oil/g sample and 3.2 mL/g sample, respectively. Polyphenolic profile showed 10 flavonoid compounds identified mainly quercetin glycosides. MAPP showed good antioxidant activity with high correlation between total phenolic compounds and antioxidant capacity. The results obtained showed that MAPP could be considered a good source of bioactive compounds with significant antioxidant activity.
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Affiliation(s)
- Angélica Cerda-Tapia
- Biotechnology Department, Universidad Autónoma Metropolitana Iztapalapa, Av. San Rafael Atlixco #186, Iztapalapa, 09270, Mexico City, Mexico
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19
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Characterization of the Industrial Residues of Seven Fruits and Prospection of Their Potential Application as Food Supplements. J CHEM-NY 2015. [DOI: 10.1155/2015/264284] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Abstract
Seven residues from tropical fruit (acerola, cashew apple, guava, mango, papaya, pineapple, and sapota) processing were prospected for physicochemical parameters (pH, total soluble solids, water activity, reducing sugar, acidity, protein, moisture, ash, and lipids), functional compounds (total phenolic content, anthocyanins, ascorbic acid, and free radical scavenging activity—DPPH), fatty acid profile, and mineral content. Prospection of these industrial residues aimed its use as potential sources for food supplementation. Acerola residue was found to be a valuable source of anthocyanins, phenolics, and vitamin C; cashew apple residue could be a source of unsaturated fatty acids; pineapple and papaya residues could be used, respectively, as manganese and phosphorous source.
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20
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Rabetafika HN, Bchir B, Blecker C, Richel A. Fractionation of apple by-products as source of new ingredients: Current situation and perspectives. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.08.004] [Citation(s) in RCA: 83] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Wu L, Melton LD, Sanguansri L, Augustin MA. The batch adsorption of the epigallocatechin gallate onto apple pomace. Food Chem 2014; 160:260-5. [DOI: 10.1016/j.foodchem.2014.03.098] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2014] [Revised: 03/17/2014] [Accepted: 03/19/2014] [Indexed: 11/27/2022]
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22
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Rodríguez-Gutiérrez G, Rubio-Senent F, Lama-Muñoz A, García A, Fernández-Bolaños J. Properties of lignin, cellulose, and hemicelluloses isolated from olive cake and olive stones: binding of water, oil, bile acids, and glucose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:8973-8981. [PMID: 25140731 DOI: 10.1021/jf502062b] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
A process based on a steam explosion pretreatment and alkali solution post-treatment was applied to fractionate olive stones (whole and fragmented, without seeds) and olive cake into their main constitutive polymers of cellulose (C), hemicelluloses (H), and lignin (L) under optimal conditions for each fraction according to earlier works. The chemical characterization (chromatographic method and UV and IR spectroscopy) and the functional properties (water- and oil-holding capacities, bile acid binding, and glucose retardation index) of each fraction were analyzed. The in vitro studies showed a substantial bile acid binding activity in the fraction containing lignin from olive stones (L) and the alkaline extractable fraction from olive cake (Lp). Lignin bound significantly more bile acid than any other fraction and an amount similar to that bound by cholestyramine (a cholesterol-lowering, bile acid-binding drug), especially when cholic acid (CA) was tested. These results highlight the health-promoting potential of lignin from olive stones and olive cake extracted from olive byproducts.
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Affiliation(s)
- Guillermo Rodríguez-Gutiérrez
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Avenida Padre García Tejero 4, Sevilla 41012, Spain
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23
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Gómez FS, Sánchez SP, Iradi MGG, Azman NAM, Almajano MP. Avocado Seeds: Extraction Optimization and Possible Use as Antioxidant in Food. Antioxidants (Basel) 2014; 3:439-54. [PMID: 26784880 PMCID: PMC4665478 DOI: 10.3390/antiox3020439] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2014] [Revised: 04/18/2014] [Accepted: 05/13/2014] [Indexed: 02/02/2023] Open
Abstract
Consumption of avocado (Persea americana Mill) has increased worldwide in recent years. Part of this food (skin and seed) is lost during processing. However, a high proportion of bioactive substances, such as polyphenols, remain in this residue. The primary objective of this study was to model the extraction of polyphenols from the avocado pits. In addition, a further objective was to use the extract obtained to evaluate the protective power against oxidation in food systems, as for instance oil in water emulsions and meat products. Moreover, the possible synergy between the extracts and egg albumin in the emulsions is discussed. In Response Surface Method (RSM), the variables used are: temperature, time and ethanol concentration. The results are the total polyphenols content (TPC) and the antiradical power measured by Oxygen Radical Antioxidant Capacity (ORAC). In emulsions, the primary oxidation, by Peroxide Value and in fat meat the secondary oxidation, by TBARS (Thiobarbituric acid reactive substances), were analyzed. The RSM model has an R2 of 94.69 for TPC and 96.7 for ORAC. In emulsions, the inhibition of the oxidation is about 30% for pure extracts and 60% for the combination of extracts with egg albumin. In the meat burger oxidation, the formation of TBARS is avoided by 90%.
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Affiliation(s)
- Francisco Segovia Gómez
- Chemical Engineering Department, Technical University of Catalonia, Avda. Diagonal 647, 08028 Barcelona, Spain.
- Chemical Engineering Department, Antonio José de Sucre National Experimental Polytechnic University, Avenida Corpahuaico, 3001 Barquisimeto, Venezuela.
| | - Sara Peiró Sánchez
- Chemical Engineering Department, Technical University of Catalonia, Avda. Diagonal 647, 08028 Barcelona, Spain.
| | | | - Nurul Aini Mohd Azman
- Chemical Engineering Department, Technical University of Catalonia, Avda. Diagonal 647, 08028 Barcelona, Spain.
| | - María Pilar Almajano
- Chemical Engineering Department, Technical University of Catalonia, Avda. Diagonal 647, 08028 Barcelona, Spain.
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24
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Yılmaz FM, Karaaslan M, Vardin H. Optimization of extraction parameters on the isolation of phenolic compounds from sour cherry (Prunus cerasus L.) pomace. Journal of Food Science and Technology 2014; 52:2851-9. [PMID: 25892783 DOI: 10.1007/s13197-014-1345-3] [Citation(s) in RCA: 65] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/24/2014] [Accepted: 03/26/2014] [Indexed: 11/28/2022]
Abstract
There is an increasing interest to bio-components obtained from fruit & vegetable wastes. Anthocyanin is one of the components regained from fruits especially from red ones. Sour cherry is considered as industrial fruit since most of the grown fruit is processed into juice and hence considerable amount of pomace is removed from process. The influences of process parameters on the extraction of phenolic compounds from sour cherry pomace were investigated. Fifty-one percent ethanol concentration, 75 °C temperature and 12 mL/g solvent to solid ratio were selected as optimum process parameters. Time effect on the process efficiency was monitored at three different temperatures (25, 50 and 75 °C) and total phenolic and total anthocyanin contents were found to reach equilibrium concentrations between 80 and 100 min time intervals. Ethanol concentrations affected differently extraction yield of anthocyanins and non-anthocyanin phenolics. Various individual phenolic compounds present in sour cherry pomace were identified and quantified by HPLC equipped with UV/Vis PDA. Of the phenolic compounds, cyanidin-3-glucosylrutinoside, neochlorogenic acid and catechin were the most abundant ones found in the pomace. 14.23 ± 0.38 mg/g total phenolic, 0.41 ± 0.02 mg/g total anthocyanin, 0.19 ± 0.02 mg/g cyanidin-3-glucosylrutinoside, 0.22 ± 0.01 mg/g neochlorogenic acid and 0.22 ± 0.02 mg/g catechin contents (dry weight) were determined in the pomace at optimum extraction conditions.
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Affiliation(s)
- Fatih Mehmet Yılmaz
- Engineering Faculty, Food Engineering Department, Adnan Menderes University, Aydın, 09100 Turkey
| | - Mehmet Karaaslan
- Faculty of Agriculture, Food Engineering Department, Harran University, Şanlıurfa, Turkey
| | - Hasan Vardin
- Faculty of Agriculture, Food Engineering Department, Harran University, Şanlıurfa, Turkey
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Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing. Food Chem 2014; 160:134-40. [PMID: 24799219 DOI: 10.1016/j.foodchem.2014.03.091] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2013] [Revised: 02/13/2014] [Accepted: 03/18/2014] [Indexed: 11/23/2022]
Abstract
In this study, the basic chemical composition and functional properties of six by-product fractions collected from different steps of artichoke industrial processing were evaluated. Fractions differed in thermal treatment, the bract position in the artichoke head and the cutting size. Contents of moisture, ash, protein, fat, dietary fibre, inulin, total phenolics, total flavonoids, caffeoyl derivatives and flavones were analysed. Antioxidant activity values were also determined. All assessed artichoke by-product fractions contained high-dietary fibre (53.6-67.0%) and low fat (2.5-3.7%). Artichoke by-product fractions contained high levels of inulin, especially in the boiled inner bracts (30%). Total phenolic and flavonoid contents and antioxidant activity (153-729 μmol gallic acid equivalents, 6.9-19.2 μmol quercetin equivalents and 85-234 μmol ascorbic acid equivalents per gram of dry matter, respectively) varied widely with the bract positions in the artichoke head and the thermal treatments. The more interesting fractions for use as functional ingredients were those situated closer to the artichoke heart and thermally treated.
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26
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Tamer CE, Çopur ÖU. Development of Value-Added Products from Food Wastes. FOOD ENGINEERING SERIES 2014. [DOI: 10.1007/978-1-4939-1378-7_18] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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27
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Bchir B, Rabetafika HN, Paquot M, Blecker C. Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1148-y] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Effects of Processing on the Compositions and Physicochemical Properties of Fibre Concentrate from Cooked Fruit Pomaces. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1073-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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