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Bindon K, Qi S, Kassara S, Nicolotti L, Jouin A, Beer M. Apple Pomace Compositional Data Highlighting the Proportional Contribution of Polymeric Procyanidins. Molecules 2023; 28:5494. [PMID: 37513366 PMCID: PMC10384618 DOI: 10.3390/molecules28145494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 06/23/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
Recent years have seen an increase in research focusing on the amelioration of apple pomace waste for use in the food and nutraceutical industries. Much of this work has concentrated on the characterisation of the polyphenol composition of apple pomace materials to determine their role in conferring nutritional and health benefits. Although apples contain substantial quantities of polymeric procyanidins (condensed tannins), this class of compounds has received limited attention in apple research. This study quantified the polymeric procyanidins in apple pomace extracts using a rapid, methyl-cellulose precipitation (MCP) approach for the first time. In addition, a non-targeted metabolomics approach was applied to determine the most abundant phenolic classes present. Polymeric procyanidins were found to be the most abundant type of polyphenol in apple pomace extracts and were generally oligomeric in nature. Multivariate statistical analysis revealed that the ferric-reducing antioxidant power (FRAP) was most strongly correlated with the polymeric procyanidin concentration. Noting that polymeric procyanidins may not cross the cell layer to exert antioxidant activity in vivo, their presence in apple pomace extracts may therefore overestimate the FRAP. This work highlights the importance of polymeric procyanidins in the phenolic diversity of apple pomaces, and it is proposed that in future studies, rapid MCP assays may be used for their quantification.
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Affiliation(s)
- Keren Bindon
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Glen Osmond, Adelaide, SA 5064, Australia
| | - Song Qi
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Glen Osmond, Adelaide, SA 5064, Australia
| | - Stella Kassara
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Glen Osmond, Adelaide, SA 5064, Australia
| | - Luca Nicolotti
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Glen Osmond, Adelaide, SA 5064, Australia
- Metabolomics Australia (SA Node), Glen Osmond, Adelaide, SA 5064, Australia
| | - Alicia Jouin
- The Australian Wine Research Institute, Waite Precinct, Hartley Grove cnr Paratoo Road, Glen Osmond, Adelaide, SA 5064, Australia
- Institute of Vine and Wine Science, The University of Bordeaux, 210 Chemin de Leysotte, 33882 Villenave d'Ornon, France
| | - Maggie Beer
- The Maggie Beer Foundation, SAHMRI, Adelaide, SA 5001, Australia
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2
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Pancerz M, Kruk J, Witek M, Ptaszek A. The effect of biopolymer-water interaction on relaxation phenomena in blackcurrant pectin solutions. Food Chem 2022; 383:132600. [PMID: 35413759 DOI: 10.1016/j.foodchem.2022.132600] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 01/25/2022] [Accepted: 02/27/2022] [Indexed: 11/04/2022]
Abstract
Pectin is commonly used food additive. Depends on the source of the acquisition, its properties may vary significantly, therefore pectin obtained from different sources may be used for various purposes. Little information can be found about the properties of blackcurrant pectin. Therefore, the aim of this study was to investigate blackcurrant pectin properties, with particular emphasis on biopolymer behaviour in aqueous solutions. Applied water extraction resulted in a water-soluble fraction of pectin with Mw = 115.75 kg·mol-1. Aqueous solutions of obtained polysaccharides was tested with various methods (membrane osmometry, DLS, NMR, viscosity tests) that allowed for a comprehensive description of biopolymer-biopolymer and biopolymer-water interactions in both, dilute and semidilute regime. Blackcurrant pectin exhibits behaviour characteristic for polyelectrolytes. The analysis of the obtained results shows that, despite its low molecular weight, obtained pectin has a highly branched structure, which influences strong intermolecular interactions in solutions.
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Affiliation(s)
- Michał Pancerz
- University of Agriculture Krakow, Faculty of Food Technology, Department of Engineering and Machinery in Food Industry, ul. Balicka 122, 30-149 Kraków, Poland.
| | - Joanna Kruk
- University of Agriculture Krakow, Faculty of Food Technology, Department of Engineering and Machinery in Food Industry, ul. Balicka 122, 30-149 Kraków, Poland
| | - Magdalena Witek
- University of Agriculture in Krakow, Faculty of Food Technology, Department of Biotechnology and General Technology of Food, ul. Balicka 122, 30-149 Kraków, Poland
| | - Anna Ptaszek
- University of Agriculture Krakow, Faculty of Food Technology, Department of Engineering and Machinery in Food Industry, ul. Balicka 122, 30-149 Kraków, Poland
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3
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Karwacka M, Rybak K, Sergiy S, Galus S, Janowicz M. Analysis of selected functional properties, resource demands and energy consumption of freeze‐dried vegetable snacks. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Magdalena Karwacka
- Department of Food Engineering and Process Management Warsaw University of Life Sciences SGGW, 159c Nowoursynowska St., 02‐787 Warsaw Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management Warsaw University of Life Sciences SGGW, 159c Nowoursynowska St., 02‐787 Warsaw Poland
| | - Smetana Sergiy
- German Institute of Food Technologies (DIL e.V.) Prof.‐von‐Klitzing‐Str. 7 D‐49610 Quakenbrück Germany
| | - Sabina Galus
- Department of Food Engineering and Process Management Warsaw University of Life Sciences SGGW, 159c Nowoursynowska St., 02‐787 Warsaw Poland
| | - Monika Janowicz
- Department of Food Engineering and Process Management Warsaw University of Life Sciences SGGW, 159c Nowoursynowska St., 02‐787 Warsaw Poland
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4
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Fruit and vegetable by-products' flours as ingredients: A review on production process, health benefits and technological functionalities. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112707] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Relationships between Molecular Structure of Carbohydrates and Their Dynamic Hydration Shells Revealed by Terahertz Time-Domain Spectroscopy. Int J Mol Sci 2021; 22:ijms222111969. [PMID: 34769399 PMCID: PMC8584907 DOI: 10.3390/ijms222111969] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 10/26/2021] [Accepted: 11/03/2021] [Indexed: 11/17/2022] Open
Abstract
Despite more than a century of research on the hydration of biomolecules, the hydration of carbohydrates is insufficiently studied. An approach to studying dynamic hydration shells of carbohydrates in aqueous solutions based on terahertz time-domain spectroscopy assay is developed in the current work. Monosaccharides (glucose, galactose, galacturonic acid) and polysaccharides (dextran, amylopectin, polygalacturonic acid) solutions were studied. The contribution of the dissolved carbohydrates was subtracted from the measured dielectric permittivities of aqueous solutions based on the corresponding effective medium models. The obtained dielectric permittivities of the water phase were used to calculate the parameters describing intermolecular relaxation and oscillatory processes in water. It is established that all of the analyzed carbohydrates lead to the increase of the binding degree of water. Hydration shells of monosaccharides are characterized by elevated numbers of hydrogen bonds and their mean energies compared to undisturbed water, as well as by elevated numbers and the lifetime of free water molecules. The axial orientation of the OH(4) group of sugar facilitates a wider distribution of hydrogen bond energies in hydration shells compared to equatorial orientation. The presence of the carboxylic group affects water structure significantly. The hydration of polysaccharides is less apparent than that of monosaccharides, and it depends on the type of glycosidic bonds.
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Penkov NV, Goltyaev MV, Astashev ME, Serov DA, Moskovskiy MN, Khort DO, Gudkov SV. The Application of Terahertz Time-Domain Spectroscopy to Identification of Potato Late Blight and Fusariosis. Pathogens 2021; 10:pathogens10101336. [PMID: 34684285 PMCID: PMC8537707 DOI: 10.3390/pathogens10101336] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 10/10/2021] [Accepted: 10/14/2021] [Indexed: 11/16/2022] Open
Abstract
Fusarium and late blight (fungal diseases of cereals and potatoes) are among the main causes of crop loss worldwide. A key element of success in the fight against phytopathogens is the timely identification of infected plants and seeds. That is why the development of new methods for identifying phytopathogens is a priority for agriculture. The terahertz time-domain spectroscopy (THz-TDS) is a promising method for assessing the quality of materials. For the first time, we used THz-TDS for assessing the infection of seeds of cereals (oats, wheat and barley) with fusarium and potato tubers of different varieties (Nadezhda and Meteor) with late blight. We evaluated the refractive index, absorption coefficient and complex dielectric permittivity in healthy and infected plants. The presence of phytopathogens on seeds was confirmed by microscopy and PCR. It is shown, that Late blight significantly affected all the studied spectral characteristics. The nature of the changes depended on the variety of the analyzed plants and the localization of the analyzed tissue relative to the focus of infection. Fusarium also significantly affected all the studied spectral characteristics. It was found that THz-TDS method allows you to clearly establish the presence or absence of a phytopathogens, in the case of late blight, to assess the degree and depth of damage to plant tissues.
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Affiliation(s)
- Nikita V. Penkov
- Institute of Cell Biophysics RAS, Federal Research Center “Pushchino Scientific Center for Biological Research of the Russian Academy of Sciences”, 142290 Pushchino, Russia; (N.V.P.); (M.V.G.); (D.A.S.)
| | - Mikhail V. Goltyaev
- Institute of Cell Biophysics RAS, Federal Research Center “Pushchino Scientific Center for Biological Research of the Russian Academy of Sciences”, 142290 Pushchino, Russia; (N.V.P.); (M.V.G.); (D.A.S.)
| | - Maxim E. Astashev
- Prokhorov General Physics Institute of the Russian Academy of Sciences, 119991 Moscow, Russia;
| | - Dmitry A. Serov
- Institute of Cell Biophysics RAS, Federal Research Center “Pushchino Scientific Center for Biological Research of the Russian Academy of Sciences”, 142290 Pushchino, Russia; (N.V.P.); (M.V.G.); (D.A.S.)
- Prokhorov General Physics Institute of the Russian Academy of Sciences, 119991 Moscow, Russia;
| | - Maxim N. Moskovskiy
- Federal State Budgetary Scientific Institution “Federal Scientific Agroengineering Center VIM”, 109428 Moscow, Russia; (M.N.M.); (D.O.K.)
| | - Dmitriy O. Khort
- Federal State Budgetary Scientific Institution “Federal Scientific Agroengineering Center VIM”, 109428 Moscow, Russia; (M.N.M.); (D.O.K.)
| | - Sergey V. Gudkov
- Prokhorov General Physics Institute of the Russian Academy of Sciences, 119991 Moscow, Russia;
- Correspondence:
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Extraction and characterization of cell wall polysaccharides from cranberry (Vaccinium macrocarpon var. Stevens) pomace. Carbohydr Polym 2021; 267:118212. [PMID: 34119167 DOI: 10.1016/j.carbpol.2021.118212] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2021] [Revised: 05/02/2021] [Accepted: 05/13/2021] [Indexed: 11/22/2022]
Abstract
Cranberries of Stevens variety, mainly used for juice production, were processed into pomace, from which alcohol insoluble solids (AIS) were obtained. The cell wall polysaccharides were sequentially extracted from AIS, and characterized in terms of monosaccharide profile, sugar linkage and molecular weight distribution. Pectic polysaccharides represented more than 90% of the carbohydrates contained in hot buffer (HA), chelating agents (CH) and diluted alkali (DA) extracts. HA extract contained homogalacturonan with 75% being methyl esterified, and pectic arabinan with traces of pectic galactan, type II arabinogalactan and 1,4-β-glucan. CH extract, recovered with the highest yield (11.0% w/w), was composed mainly of homogalacturonan. DA extract included homogalacturonan with 2% methyl esterification, abundant arabinan and galactans and traces of 1,4-β-glucan. Glucomannan, xylan and xyloglucan represented 66% of the carbohydrates present in the last concentrated alkali extract (CA), the rest being pectic arabinan and galactan. High molecular weight polysaccharides (>102 kDa) were identified in all extracts.
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8
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Red currant pectin: The physicochemical characteristic of pectin solutions in dilute and semi dilute regimes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106420] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Production of Extracts Composed of Pectic Oligo/Polysaccharides and Polyphenolic Compounds from Cranberry Pomace by Microwave-Assisted Extraction Process. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02593-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Gutöhrlein F, Morales-Medina R, Boje AL, Drusch S, Schalow S. Modulating the hydration properties of pea hull fibre by its composition as affected by mechanical processing and various extraction procedures. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105958] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Alba K, Campbell GM, Kontogiorgos V. Dietary fibre from berry-processing waste and its impact on bread structure: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4189-4199. [PMID: 30737794 DOI: 10.1002/jsfa.9633] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 02/04/2019] [Accepted: 02/05/2019] [Indexed: 06/09/2023]
Abstract
The structure and function of by-products of berry-processing industries are reviewed, with particular attention to dietary fibre (DF) and its effects in food products. The complex chemical composition and physicochemical characteristics of DF have been investigated and strategies for extraction of specific fractions that provide tailored technological and physiological functionality have been reviewed. The aim of this review is to describe in detail the structural composition and isolation methods of dietary fibre derived from berry by-products, and to explore their potential functionality in foods. The goal is to introduce DF from berry waste streams into the food chain, for which bread is a major vehicle. However, the appeal of bread lies in its aerated structure, for which DF is generally detrimental. The technological influence of DF on the formation and stabilization of the aerated structure of bread is therefore reviewed, in order to understand how to incorporate DF into bread while maintaining palatability. The aerated structure of bread is stabilized by two mechanisms: the gluten matrix and the liquid film surrounding bubbles. Incorporating DF successfully into bread requires understanding its interactions with both of these mechanisms. DF fractions from berries offer superior nutritional value compared to cereal fibre, potentially with less damage to bread structure, due to the higher proportion of soluble fibre. By-products from berry-processing industries could be used as a source of technologically and nutritionally distinctive DF to fabricate foods with enhanced nutritional value. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Katerina Alba
- Department of Biological and Geographical Sciences, University of Huddersfield, Huddersfield, UK
| | - Grant M Campbell
- Department of Chemical Sciences, University of Huddersfield, Huddersfield, UK
| | - Vassilis Kontogiorgos
- Department of Biological and Geographical Sciences, University of Huddersfield, Huddersfield, UK
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12
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Reißner AM, Al-Hamimi S, Quiles A, Schmidt C, Struck S, Hernando I, Turner C, Rohm H. Composition and physicochemical properties of dried berry pomace. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1284-1293. [PMID: 30073678 DOI: 10.1002/jsfa.9302] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Revised: 06/07/2018] [Accepted: 07/31/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Berry pomace is a valuable but little used by-product of juice manufacturing. When processed to a stable fruit powder, the composition differs from that of the whole fruit. To facilitate application in foods, a detailed knowledge of its composition and physicochemical properties is essential. RESULTS Blackcurrant, redcurrant, chokeberry, rowanberry and gooseberry were selected for analysis. All pomace powders had a high fibre content (> 550 g kg-1 ) and a fat content of up to 200 g kg-1 . Despite identical milling conditions, the particle sizes of the pomace powders varied. This can be traced back to seed content and brittleness, which also becomes apparent with respect to surface characteristics. Blackcurrant pomace powder differed from other varieties in terms of its low water-binding capacity (3.2 g g-1 ) and a moderate moisture uptake, whereas chokeberry pomace powder showed the highest polyphenol content and rowanberry pomace powder was rich in flavonols. CONCLUSION The results obtained in the present study provide a comprehensive overview of the properties of berry pomace powder and allow conclusions to be made regarding their applicability for use in complex food systems. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Anne-Marie Reißner
- Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
| | - Said Al-Hamimi
- Department of Chemistry, Centre for Analysis & Synthesis, Lund University, Lund, Sweden
| | - Amparo Quiles
- Research Group of Food Microstructure and Chemistry, Universitat Politècnica de Valencia, València, Spain
| | - Carolin Schmidt
- Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
| | - Susanne Struck
- Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
| | - Isabel Hernando
- Research Group of Food Microstructure and Chemistry, Universitat Politècnica de Valencia, València, Spain
| | - Charlotta Turner
- Department of Chemistry, Centre for Analysis & Synthesis, Lund University, Lund, Sweden
| | - Harald Rohm
- Chair of Food Engineering, Technische Universität Dresden, Dresden, Germany
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Ramos-Aguilar AL, Victoria-Campos CI, Ochoa-Reyes E, Ornelas-Paz JDJ, Zamudio-Flores PB, Rios-Velasco C, Reyes-Hernández J, Pérez-Martínez JD, Ibarra-Junquera V. Physicochemical properties of apple juice during sequential steps of the industrial processing and functional properties of pectin fractions from the generated pomace. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Chevalier LM, Rioux LE, Angers P, Turgeon SL. Low-Temperature Blanching as a Tool to Modulate the Structure of Pectin in Blueberry Purees. J Food Sci 2017; 82:2070-2077. [DOI: 10.1111/1750-3841.13826] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2017] [Revised: 06/13/2017] [Accepted: 07/01/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Laura M. Chevalier
- Inst. of Nutrition and Functional Foods, Dept. of Food Science; Univ. Laval; Québec QC G1V 0A6 Canada
| | - Laurie-Eve Rioux
- Inst. of Nutrition and Functional Foods, Dept. of Food Science; Univ. Laval; Québec QC G1V 0A6 Canada
| | - Paul Angers
- Inst. of Nutrition and Functional Foods, Dept. of Food Science; Univ. Laval; Québec QC G1V 0A6 Canada
| | - Sylvie L. Turgeon
- Inst. of Nutrition and Functional Foods, Dept. of Food Science; Univ. Laval; Québec QC G1V 0A6 Canada
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Struck S, Plaza M, Turner C, Rohm H. Berry pomace - a review of processing and chemical analysis of its polyphenols. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13112] [Citation(s) in RCA: 96] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Susanne Struck
- Chair of Food Engineering; Technische Universität Dresden; 01069 Dresden Germany
| | - Merichel Plaza
- Department of Chemistry; Center for Analysis and Synthesis (CAS); Lund University; SE-221 00 Lund Sweden
| | - Charlotta Turner
- Department of Chemistry; Center for Analysis and Synthesis (CAS); Lund University; SE-221 00 Lund Sweden
| | - Harald Rohm
- Chair of Food Engineering; Technische Universität Dresden; 01069 Dresden Germany
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16
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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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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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18
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Kosmala M, Zduńczyk Z, Karlińska E, Juśkiewicz J. The effects of strawberry, black currant, and chokeberry extracts in a grain dietary fiber matrix on intestinal fermentation in rats. Food Res Int 2014; 64:752-761. [PMID: 30011713 DOI: 10.1016/j.foodres.2014.07.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2014] [Revised: 06/30/2014] [Accepted: 07/20/2014] [Indexed: 11/26/2022]
Abstract
The objective of this work was to study the composition, hydration properties and oil holding capacity, antioxidant properties and the physiological effects on the digestive system of dietary preparations containing wheat or oat fiber enriched with polyphenol extracts from strawberry, chokeberry, and black currant pomace. By the addition of black currant, strawberry and chokeberry polyphenol extracts to grain fibers preparations with corresponding polyphenol content of 0.7%-0.8%, 1.1%-1.2%, and 2.5%-2.9% were obtained. The preparations were used as part (8%) of a modified AIN-93 diet given to growing Wistar rats (8 animals per group) over a period of 4weeks. The highest antioxidant potential had grain-chokeberry preparations with the greatest polyphenol content, while grain-black currant preparations exhibited the lowest antioxidant potential with the smallest polyphenol content. The addition of strawberry and chokeberry extracts caused a decrease in the activity of bacterial β-glucosidase and α-galactosidase, while black currant extract led to increased activity of β-galactosidase and β-glucuronidase. The production of short chain fatty acids (SCFAs) in the caecum of rats fed the grain-strawberry preparation, rich in ellagitannins, was considerably higher than the grain-black currant preparation, rich in proanthocyanidins and anthocyans, or the grain-chokeberry preparation with the highest polyphenol content (78.3 vs. 64.7 vs. 56.3μmol/100g body weight, p=0.012). In comparison to preparations without polyphenols only chokeberry extract significantly decreased SCFA concentration. The grain-strawberry preparations were characterized by a higher antioxidant potential per unit of polyphenol content and exhibited a more beneficial influence on the fermentation processes in the caecum of rats than the grain-black currant and grain-chokeberry preparations.
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Affiliation(s)
- Monika Kosmala
- Institute of Chemical Technology of Food, Lodz University of Technology, Stefanowskiego Str. 4/10, 90-924 Lodz, Poland.
| | - Zenon Zduńczyk
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima Str. 10, 10-747 Olsztyn, Poland
| | - Elżbieta Karlińska
- Institute of Chemical Technology of Food, Lodz University of Technology, Stefanowskiego Str. 4/10, 90-924 Lodz, Poland
| | - Jerzy Juśkiewicz
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima Str. 10, 10-747 Olsztyn, Poland
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Kosmala M, Milala J, Kołodziejczyk K, Markowski J, Zbrzeźniak M, Renard CM. Dietary fiber and cell wall polysaccharides from plum (Prunus domestica L.) fruit, juice and pomace: Comparison of composition and functional properties for three plum varieties. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.10.022] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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20
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Kosmala M, Zduńczyk Z, Kołodziejczyk K, Klimczak E, Juśkiewicz J, Zduńczyk P. Chemical composition of polyphenols extracted from strawberry pomace and their effect on physiological properties of diets supplemented with different types of dietary fibre in rats. Eur J Nutr 2013; 53:521-32. [PMID: 23846557 PMCID: PMC3925301 DOI: 10.1007/s00394-013-0557-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2013] [Accepted: 06/30/2013] [Indexed: 12/27/2022]
Abstract
Purpose The objective of this study was to establish the composition of polyphenolic preparations obtained from industrial strawberry pomace with two methods of extraction: the water and the water-alcoholic one and then to analyse their effects in the gastrointestinal tract depending on the composition of dietary fibre—cellulose or fructooligosaccharides (FOS). Methods Freeze-dried water extract (PTW), containing 5.1 % of ellagic acid, 0.2 % of proanthocyanidins, and soluble carbohydrates as a major part, and water–alcohol extract (PTE), containing 17.1 % of ellagic acid and 10.9 % of proanthocyanidins, were administered, in the equivalent quantity of 0.06 % of ellagic acid, to 4- to 8-week-old rats (8 animals per group), as a component of modified AIN-93 diets containing 5 % of cellulose or FOS. Results The addition of strawberry pomace extracts had no effect on either the diet intake or the body weight of experimental rats. Both extracts, similarly to FOS, beneficially reduced the activity of β-glucuronidase in caecal digesta, with the PTW effect being significantly higher than that of PTE (7.59 vs. 9.20 μmol/h/g, P = 0.001). In comparison with PTE, the PTW extract significantly increased the caecal digesta mass (1.45 vs. 1.27 k/kg BW) and the total production of SCFA (86.1 vs. 71.4 μmol/100 g BW). The extract enhanced the physiological effect of FOS by inhibiting the activity of β-glucuronidase, increasing the caecal digesta mass and SCFA production. Such an effect was not recorded in the case of the PTE preparation. Conclusions The addition of strawberry pomace extracts affected the activity of certain enzymes of intestinal microflora and its most important products.
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Affiliation(s)
- Monika Kosmala
- Institute of Chemical Technology of Food, Lodz University of Technology, ul. B. Stefanowskiego 4/10, 90-924, Lodz, Poland,
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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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Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins. Food Chem 2013; 136:917-28. [DOI: 10.1016/j.foodchem.2012.08.016] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2012] [Revised: 08/03/2012] [Accepted: 08/10/2012] [Indexed: 11/19/2022]
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Composition of by-products from cooked fruit processing and potential use in food products. J Food Compost Anal 2012. [DOI: 10.1016/j.jfca.2012.04.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Kosmala M, Kołodziejczyk K, Zduńczyk Z, Juśkiewicz J, Boros D. Chemical composition of natural and polyphenol-free apple pomace and the effect of this dietary ingredient on intestinal fermentation and serum lipid parameters in rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9177-9185. [PMID: 21805963 DOI: 10.1021/jf201950y] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Unprocessed pomace containing 61% of dietary fiber (DF) and 0.23% of polyphenols (PP) and ethanol- or ethanol/acetone-extracted pomaces containing 66% DF and 0.10% PP and 67% DF and 0.01% PP, respectively, were subjected to a 4 week study in rats. The aim of the study was assessing the advantages of dietary supplementation with the above pomaces. To measure the animal response to dietary treatments, parameters describing cecal fermentation and lipoprotein profile were assessed. The dietary use of 5% unprocessed pomace caused an increase in cecal short-chain fatty acid (SCFA) production and a decrease in blood triacylglycerols, leading to a drop in serum atherogenic index. Ethanol-extracted pomace increased the glycolytic activity of cecal microbiota and decreased cecal branched-chain fatty acid production, whereas acetone extraction led to lower cecal ammonia concentration, decreased colonic pH value, and higher HDL/total cholesterol ratio. The variations in the atherogenic index indicate flavonoids as the key pomace component in relation to blood lipid profile benefits.
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Affiliation(s)
- Monika Kosmala
- Institute of Chemical Technology of Food, Technical University of Lodz, ul. Stefanowskiego 4/10, 90-924 Lodz, Poland.
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Effect of dietary supplementation with unprocessed and ethanol-extracted apple pomaces on caecal fermentation, antioxidant and blood biomarkers in rats. Br J Nutr 2011; 107:1138-46. [PMID: 21867578 DOI: 10.1017/s0007114511004144] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
The present 4-week study on growing Wistar rats was aimed at assessing the potential advantages of dietary supplementation with apple pomace containing both fibre and polyphenols, which enables nutritional exploitation of the physiological traits of both compounds. A total of twenty-four rats, assigned to the control (C), group fed with a diet supplemented with 14% of processed apple pomace (A) and group fed with a diet supplemented with 15% unprocessed apple pomace (AP) groups, were fed the following iso-fibrous diets: control, ethanol-extracted and unprocessed apple pomaces (low and high level of dietary polyphenols, i.e. 0·002 and 0·018%, respectively). To measure the animal response, parameters describing the caecal fermentation, antioxidative status and lipoprotein profile of rats were assessed. Both dietary apple pomaces were found to significantly (P≤0·05) decrease caecal pH and ammonia concentration, microbial β-glucuronidase activity as well as to increase caecal SCFA concentration in comparison to the control diet. The unprocessed pomace did not suppress caecal fermentation. Unlike the extracted one, the dietary apple pomace rich in polyphenols significantly (P≤0·05 v. C group) increased erythrocyte superoxide dismutase activity and serum antioxidant capacity of lipid-soluble substances and significantly (P≤0·05 v. C group) decreased amounts of thiobarbituric acid-reactive substances in liver tissue. Moreover, the 4-week administration of the AP diet to rats evoked a significant decrease in serum glucose concentration (P≤0·05 v. C and A groups). In conclusion, the results demonstrated that the polyphenol-rich fibre complexes from apple pomace exerted positive effects on gastrointestinal physiology and antioxidant status of rats.
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The effect of heat processing on the functional properties of pectin contained in olive mill wastewater. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.01.004] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Kosmala M, Milala J, Kołodziejczyk K, Markowski J, Mieszczakowska M, Ginies C, Renard CMGC. Characterization of cell wall polysaccharides of cherry (Prunus cerasus var. Schattenmorelle) fruit and pomace. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2009; 64:279-285. [PMID: 19757068 DOI: 10.1007/s11130-009-0134-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The polysaccharide composition of cell wall of sour cherry (Prunus cerasus var. Schattenmorelle) fruit and pomace was investigated. Furthermore, the alcohol insoluble solids composition of 'Kelleriis' and 'Dobreczyn Botermo' varieties were studied too. Yield of alcohol insoluble solids for fruits was lower than 10%, and for pomaces circa 50%. Uronic acid was the main pectin component of alcohol insoluble solids. Enzymes used as juice processing aids decreased the content of uronic acid. Araban and galactan side chains bonded tightly to cellulose presence was suggested by high content of arabinose and galactose in hemicellulose fraction. The process of drying at below 70 degrees C did not influence polysaccharide composition of sour cherry pomaces. Alcohol insoluble solids of fruits expressed higher hydration properties than of pomaces.
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Affiliation(s)
- Monika Kosmala
- Institute of Chemical Technology of Food, Technical University of Łódź, ul. B. Stefanowskiego 4/10, 90-924 Łódź, Poland.
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