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Qiu Y, Yan J, Liu X, Pang Y, Ding Y, Lyu F. A novel g-C 3N 4-SH@konjac glucomannan composite aerogel for patulin removal from apple juice and its photocatalytic regeneration. Food Chem 2024; 451:139421. [PMID: 38663244 DOI: 10.1016/j.foodchem.2024.139421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 04/09/2024] [Accepted: 04/18/2024] [Indexed: 05/26/2024]
Abstract
Patulin (PAT) is a hazardous mycotoxin frequently occurs in fruit industry. A reusable g-C3N4-SH@KG composite aerogel for PAT removal in a novel "dark adsorption-light regeneration" mode was prepared by thiol(-SH) functionalization and konjac glucomannan (KG) immobilization. The g-C3N4-SH@KG was characterized by SEM, FT-IR, XPS and UV-Vis DRS, and its PAT adsorption and photocatalytic regeneration behaviors and mechanisms were investigated. The g-C3N4-SH@KG exhibited good regeneration performance, maintaining 83% of PAT initial adsorption capacity (0.92 mg/g) after 5 "adsorption-regeneration" cycles. The adsorption process was endothermic and spontaneous. •OH and h+ generated by photocatalysis were the main substances that degraded PAT into two products and regenerated -SH. The g-C3N4-SH@KG could effectively remove PAT without negative impact on juice quality. The study provided a new strategy for the regeneration of thiol-functionalized PAT adsorbents, and a new idea for the application of non-selective photocatalysis in the control of food contaminations.
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Affiliation(s)
- Yue Qiu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Jiaping Yan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Xiaoling Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yuting Pang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
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2
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Chaudhary N, Tiwari V, Sharma A, Kumari A, Garg M, Bhatnagar A, Kansal SK, Krishania M. New Strategy for Browning Prevention in Apple Pomace Processing and Toxicity Tested in a Rodent Model. ACS OMEGA 2024; 9:33022-33032. [PMID: 39100287 PMCID: PMC11292820 DOI: 10.1021/acsomega.4c03966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 06/27/2024] [Accepted: 07/01/2024] [Indexed: 08/06/2024]
Abstract
Apple pomace (AP) is a byproduct of apple juice industries, which constitutes around 30% of the original fruit and rich in essential compounds like carbohydrates, phenolics, minerals, and dietary fibers. This study is focused on optimizing the combinational utilization of antibrowning agents like l-cysteine and l-ascorbic acid for the sustainable debrowning of AP with response surface methodology and assessment of its acute toxicity in female rats. In addition, the phytochemical content and antioxidant activity of treated AP were investigated and compared with the untreated control AP. The study revealed that the treated AP has higher dietary fiber (p < 0.01), protein (p < 0.0001), and phenolic content (p < 0.001) in comparison to the control AP. Moreover, the treated AP also observed with higher antioxidant activity 37% inhibition and water retention capacity (8.5 g H2O/g solid) along with the debrowning effect. Furthermore, a 4-week in vivo study is conducted to assess the toxicity of treated AP. Results indicated no discernible variations in biochemistry, morphometric, or histology between the supplementation (0.5, 1.5, and 3% AP) and control groups. Thus, adding AP rich in dietary fiber to a range of meals is deemed a safe and valuable food supplement.
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Affiliation(s)
- Namita Chaudhary
- Center
of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140306, India
- Dr S
S Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India
| | - Vandita Tiwari
- National
Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, India
- Department
of Biochemistry, Panjab University, Chandigarh 160014, India
| | - Anjali Sharma
- National
Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, India
- Department
of Pharmacology, Central University Punjab, Bathinda 151401, India
| | - Anita Kumari
- National
Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, India
| | - Monika Garg
- National
Agri-Food Biotechnology Institute (NABI), Sector-81, Mohali 140306, India
| | - Archana Bhatnagar
- Department
of Biochemistry, Panjab University, Chandigarh 160014, India
| | - Sushil Kumar Kansal
- Dr S
S Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India
| | - Meena Krishania
- Center
of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140306, India
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3
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Girotto OS, Furlan OO, Moretti Junior RC, Goulart RDA, Baldi Junior E, Barbalho-Lamas C, Fornari Laurindo L, Barbalho SM. Effects of apples ( Malus domestica) and their derivatives on metabolic conditions related to inflammation and oxidative stress and an overview of by-products use in food processing. Crit Rev Food Sci Nutr 2024:1-32. [PMID: 39049560 DOI: 10.1080/10408398.2024.2372690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/27/2024]
Abstract
Apple (Malus domestica) is the third most produced fruit worldwide. It is a well-known source of bioactive compounds mainly represented by hydroxycinnamic acids, flavan-3-ols, dihydrochalcones, dehydroascorbic acid, carotenoids, chlorogenic acid, epicatechin, and phloridzin. Due to the lack of a recent evaluation of the clinical trials associated with apple consumption, this review investigated the effects of this fruit on metabolic conditions related to inflammation and oxidative stress and reviewed the applications of apple waste on food products. Thirty-three studies showed that apples or its derivatives exhibit anti-inflammatory and antioxidant actions, improve blood pressure, body fat, insulin resistance, dyslipidemia, and reduce cardiovascular risks. Apples have a great economic impact due to its several applications in the food industry and as a food supplement since it has impressive nutritional value. Dietary fiber from the fruit pomace can be used as a substitute for fat in food products or as an improver of fiber content in meat products. It can also be used in bakery and confectionary products or be fermented to produce alcohol. Pomace phytocompounds can also be isolated and applied as antioxidants in food products. The potential for the use of apples and by-products in the food industry can reduce environmental damage.
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Affiliation(s)
- Otávio Simões Girotto
- Department of Biochemistry, School of Medicine, University of Marília (UNIMAR), Marília, SP, Brazil
| | - Otávio Oliveira Furlan
- Department of Biochemistry, School of Medicine, University of Marília (UNIMAR), Marília, SP, Brazil
| | | | - Ricardo de Alvares Goulart
- Postgraduate Program in Structural and Functional Interactions in Rehabilitation - UNIMAR, Marília, SP, Brazil
| | - Edgar Baldi Junior
- Postgraduate Program in Structural and Functional Interactions in Rehabilitation - UNIMAR, Marília, SP, Brazil
| | - Caroline Barbalho-Lamas
- Department of Gerontology, School of Gerontology, Universidade Federal de São Carlos (UFSCar), São Carlos, SP, Brazil
| | - Lucas Fornari Laurindo
- Department of Biochemistry and Pharmacology, School of Medicine, Faculdade de Medicina de Marília (FAMEMA), Marília, SP, Brazil
| | - Sandra M Barbalho
- Department of Biochemistry, School of Medicine, University of Marília (UNIMAR), Marília, SP, Brazil
- Postgraduate Program in Structural and Functional Interactions in Rehabilitation - UNIMAR, Marília, SP, Brazil
- School of Food and Technonolgy of Marilia (FATEC), São Paulo, Brazil
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4
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Kumar H, Guleria S, Kimta N, Nepovimova E, Dhalaria R, Dhanjal DS, Sethi N, Alomar SY, Kuca K. Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds. Curr Res Food Sci 2024; 9:100791. [PMID: 38979544 PMCID: PMC11228958 DOI: 10.1016/j.crfs.2024.100791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 06/09/2024] [Accepted: 06/15/2024] [Indexed: 07/10/2024] Open
Abstract
The utmost objective of every nation is to achieve zero hunger and ensure the health and well-being of its population. However, in impoverished nations, particularly in rural areas, such issues persist on a daily basis. Currently, there is a growing demand for fruit consumption due to their potential health benefits. Surprisingly, their most prevalent by-product is pomace, which is produced in millions of tonnes and is usually discarded as waste after processing or consumption. Even food produced with these kinds of raw resources can contribute to the objective of eradicating world hunger. Owing to these advantages, scientists have begun evaluating the nutritional content of various fruit pomace varieties as well as the chemical composition in different bioactive constituents, which have significant health benefits and can be used to formulate a variety of food products with notable nutraceutical and functional potential. So, the purpose of this review is to understand the existing familiarity of nutritional and phytochemical composition of selected fruit pomaces, those derived from pineapple, orange, grape, apple, and tomato. Furthermore, this article covers pre-clinical and clinical investigations conducted on the selected fruit pomace extracts and/or powder forms and its incorporation into food products and animal feed. Adding fruit pomaces reduces the glycemic index, increases the fibre content and total polyphenolic contents, and reduces the cooking loss, etc. In animal feeds, incorporating fruit pomaces improves the antioxidant enzyme activities, humoral immune system, and growth performance and reduces methane emission.
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Affiliation(s)
- Harsh Kumar
- Centre of Advanced Technologies, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, 50003, Hradec Kralove, Czech Republic
| | - Shivani Guleria
- Department of Biotechnology, TIFAC-Centre of Relevance and Excellence in Agro and Industrial Biotechnology (CORE), Thapar Institute of Engineering and Technology, Patiala, 147001, India
| | - Neetika Kimta
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
| | - Rajni Dhalaria
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Nidhi Sethi
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar, 143005, India
| | - Suliman Y Alomar
- Zoology Department, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Kamil Kuca
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
- Biomedical Research Center, University Hospital of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
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5
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Asif M, Javaid T, Razzaq ZU, Khan MKI, Maan AA, Yousaf S, Usman A, Shahid S. Sustainable utilization of apple pomace and its emerging potential for development of functional foods. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:17932-17950. [PMID: 37458891 DOI: 10.1007/s11356-023-28479-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Accepted: 06/23/2023] [Indexed: 03/09/2024]
Abstract
Apple pomace, a byproduct of apple processing industry, possesses nutritional components which are of great interests for health aspects. Apple pomace is a good source of dietary fiber, minerals, carbohydrates, phenolic, and antioxidant compounds. These bioactive compounds can be extracted by different extraction techniques which have been comprehensively described in this review article. Furthermore, the incorporation of apple pomace as functional ingredients in different food products like bakery items, extrusion-based snacks, meat, dairy, and confectionary products to improve the commercial value and health benefits has been discussed briefly. This review article can be a helpful tool for industrialists, innovative researchers, and waste management authorities to manage the apple waste in an appropriate and sustainable way.
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Affiliation(s)
- Muhammad Asif
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Tahreem Javaid
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Zafar Ullah Razzaq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhmmad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan.
| | - Abid Aslam Maan
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Saria Yousaf
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Ayesha Usman
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Sidra Shahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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6
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Salari S, Ferreira J, Lima A, Sousa I. Effects of Particle Size on Physicochemical and Nutritional Properties and Antioxidant Activity of Apple and Carrot Pomaces. Foods 2024; 13:710. [PMID: 38472822 DOI: 10.3390/foods13050710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/20/2024] [Accepted: 02/23/2024] [Indexed: 03/14/2024] Open
Abstract
The food processing industry is growing rapidly and producing large amounts of by-products, such as pomaces, which are considered as no-value waste and cause significant environmental pollution. The main by-products of fruit juice processing companies are apple and carrot pomaces, which can be used to create new functional food products. In the present study, the effects of particle size (PS) on the proximate composition, nutritional properties, and antioxidant activity of apple pomace flour (APF) and carrot pomace flour (CPF) were determined. Four different PS fractions, PS > 1 mm, 1 > PS > 0.71 mm, 0.71 > PS > 0.18 mm, and 0.18 > PS > 0.075 mm were used for the present study. Their vitamin, carotenoid, organic acid, and reducing sugar contents were determined using HPLC. The proximate compositions of each PS fraction of the AP and CP flours were determined using recommended international standard methods. DPPH, FRAP, and Folin-Ciocalteu methods were used to measure their antioxidant activity and total phenolic compounds, respectively. The moisture content (around 12.1 mg/100 g) was similar in all PS fractions and in both flours. The APF had lower protein (4.3-4.6 g/100 g dw) and ash (1.7-2.0 g/100 g dw) contents compared to the CPF, with protein contents ranging from 6.4-6.8 g/100 g dw and ash contents ranging from 5.8-6.1 g/100 g dw. Smaller particles, regardless of flour type, exhibited higher sugar and phenolic contents and antioxidant activity, while vitamins were more abundant in particles larger than 1 mm. In the APF, larger particles had a higher fiber content than smaller particles, while their fat content was the lowest. PS also had an impact on the results of the carotenoid contents. This study underscores the direct impact of PS on the distribution of sugars, crude fiber, fat, carotenoids, vitamins, total phenolic compounds, and antioxidant activity in pomaces.
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Affiliation(s)
- Saeed Salari
- LEAF-Linking Landscape, Environment, Agriculture and Food-Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Joana Ferreira
- LEAF-Linking Landscape, Environment, Agriculture and Food-Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Ana Lima
- Veterinary and Animal Research Centre (CECAV), Faculty of Veterinary Medicine, Lusófona University, 376 Campo Grande, 1749-024 Lisbon, Portugal
| | - Isabel Sousa
- LEAF-Linking Landscape, Environment, Agriculture and Food-Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
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7
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Kumari N, Kumar M, Radha, Rais N, Puri S, Sharma K, Natta S, Dhumal S, Damale RD, Kumar S, Senapathy M, Deshmukh SV, Anitha T, Prabhu T, Shenbagavalli S, Balamurugan V, Lorenzo JM, Kennedy JF. Exploring apple pectic polysaccharides: Extraction, characterization, and biological activities - A comprehensive review. Int J Biol Macromol 2024; 255:128011. [PMID: 37951444 DOI: 10.1016/j.ijbiomac.2023.128011] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 10/06/2023] [Accepted: 11/08/2023] [Indexed: 11/14/2023]
Abstract
Apple (Malus domestica) is a popular and ancient fruit of the Myrtaceae family. Apple fruit is well-known for its great nutritional and phytochemical content consisted of beneficial compounds such as polyphenols, polysaccharides, sterols, and organic acids. Polysaccharides extracted from different parts of the apple fruit, including the peel, pomace, or the whole fruit, have been extensively studied. Researchers have investigated the structural characteristics of these polysaccharides, such as molecular weight, type of monosaccharide unit, type of linkage and its position and arrangement. Besides this, functional properties and physicochemical and of apple polysaccharides have also been studied, along with the effects of extraction procedures, storage, and processing on cell wall polysaccharides. Various extraction techniques, including hot water extraction, enzymatic extraction, and solvent-assisted extraction, have been studied. From the findings, it was evident that apple polysaccharides are mainly composed of (1 → 3), (1 → 6): α-β-glycosidic linkage. Moreover, the apple polysaccharides were demonstrated to exhibit antioxidant, hepatoprotective, anti-cancer, hypoilipidemic, and enzyme inhibitory properties in vitro and in vivo. The potential applications of apple polysaccharides in the food, cosmetic, pharmaceutical, nutraceutical industries have also been explored in the present review. Overall, the research on apple polysaccharides highlights their significant potential as a source of biologically active compounds with various health benefits and practical applications.
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Affiliation(s)
- Neeraj Kumari
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, 400019, India.
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Nadeem Rais
- Department of Pharmacy, Bhagwant University, Ajmer, Rajasthan 305004, India
| | - Sunil Puri
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Kanika Sharma
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, 400019, India
| | - Suman Natta
- ICAR-National Research Centre for Orchids, Pakyong 737106, India
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, India
| | - Rahul D Damale
- ICAR-National Research Centre on Pomegranate, Solapur 413255, India
| | - Sunil Kumar
- Indian Institute of Farming Systems Research, Modipuram 250110, India
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo, Ethiopia
| | - Sheetal Vishal Deshmukh
- Bharati Vidyapeeth (Deemed to be University), Yashwantrao Mohite Institute of Management, Karad, India
| | - T Anitha
- Department of Postharvest Technology, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Periyakulam 625604, India
| | - T Prabhu
- Department of Spices and Plantation Crops, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Periyakulam 625604, India
| | - S Shenbagavalli
- Department of Natural Resource and Management, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Periyakulam 625604, India
| | - V Balamurugan
- Department of Agricultural Economics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain
| | - John F Kennedy
- Chembiotech Laboratories, Advanced Science and Technology Institute, Kyrewood House, Tenbury Wells, Worcs WR15 8FF, UK
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8
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Wang J, Wang H, Yu J, Wang J, Cui Q, Hou L, Tian J. Traditional uses, chemical composition, and pharmacological effects of diaphragma juglandis fructus: A review. JOURNAL OF ETHNOPHARMACOLOGY 2023; 312:116440. [PMID: 37023838 DOI: 10.1016/j.jep.2023.116440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 01/16/2023] [Accepted: 03/27/2023] [Indexed: 05/08/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE In traditional Uyghur medicine, diaphragma juglandis fructus (DJF) has been conventionally used in treating insomnia and nourishing the kidneys. According to traditional Chinese medicine, DJF can boosts kidney and astringent essence, strengthen the spleen and kidney, exert diuretic effect, clear heat, stop eructation, and treat vomiting. AIM OF THE REVIEW Research on DJF has increased gradually in recent years, but reviews of its traditional uses, chemical composition, and pharmacological activities are scarce. The purpose of this review is to analyze the traditional uses, chemical composition, and pharmacological activities of DJF and provide an overview of the findings for further research and development of DJF resources. MATERIALS AND METHODS Data on DJF were obtained from different databases, including Scifinder, PubMed, Web of Science, Science Direct, Springer, Wiley, ACS, CNKI, Baidu Scholar, and Google Scholar; books; and Ph.D. and MSc theses. RESULTS According to traditional Chinese medicine, DJF has astringent properties, inhibits bleeding and banding, strengthens the spleen and kidneys, acts as a sleeping aid by reducing anxiety, and relieves dysentery due to heat exposure. The components of DJF include flavonoids, phenolic acids, quinones, steroids, lignans, and volatile oils, which exhibit good antioxidant, antitumor, antidiabetic, antibacterial, anti-inflammatory, and sedative-hypnotic properties, and present therapeutic potential for kidney diseases. CONCLUSIONS Based on its traditional use, chemical composition, and pharmacological activities, DJF is a promising source of natural medicine in the development of functional foods, drugs, and cosmetics.
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Affiliation(s)
- Jian Wang
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang, 277160, China.
| | - Haiqing Wang
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang, 277160, China.
| | - Jian Yu
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang, 277160, China.
| | - Jinglong Wang
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang, 277160, China.
| | - Qinghua Cui
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, 250355, China.
| | - Lin Hou
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, 250355, China.
| | - Jingzhen Tian
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, 250355, China.
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9
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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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10
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Bhat SA, Rizwan D, Mir SA, Wani SM, Masoodi FA. Advances in apple packaging: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1847-1859. [PMID: 37206415 PMCID: PMC10188779 DOI: 10.1007/s13197-022-05447-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/17/2022] [Accepted: 03/22/2022] [Indexed: 05/21/2023]
Abstract
Apple (Malus domestica) belongs to the family Rosaceae. It is one of the most commonly cultivated fruit in all temperate zones of the world and holds an equally important place in the global economy. Apple is a climacteric fruit and undergoes metabolic changes even after the harvest and thus prone to post-harvest losses. The packaging of apples plays an important role in extending the shelf life of the apples and also maintains the quality during distribution and transport. The prime role of packaging is to contain the food commodity and protect the enclosed product from external damage. But other functions such as traceability, convenience and temper evidence are of secondary importance. Different packaging techniques are employed for the packaging of apples which include both conventional (wooden boxes, corrugated fiber boxes, crates) and non-conventional packaging like modified atmosphere packaging (MAP), active packaging, edible coatings, etc.
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Affiliation(s)
- Saiqa Aziz Bhat
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| | - Danish Rizwan
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| | - Sajad Ahmad Mir
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| | - Shoib Mohmad Wani
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
| | - F. A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Hazratbal Srinagar, Jammu and Kashmir 190006 India
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11
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Fidriyanto R, Singh BP, Manju KM, Widyastuti Y, Goel G. Multivariate analysis of structural and functional properties of fibres from apple pomace using different extraction methods. FOOD PRODUCTION, PROCESSING AND NUTRITION 2023. [DOI: 10.1186/s43014-022-00119-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
AbstractIn recent years, diets rich in fibres have become more popular due to their well-documented beneficial health effects. This has driven exploration of novel dietary fibres from various bioresources. Apple pomace, an industrial waste rich in fibres was used in this study to extract the insoluble dietary fibres. The effect of various extraction methods (hot water, acid, and alkali) on the physico-chemical, structural and functional properties, and prebiotic activity of dietary fibres was evaluated. Hot water extraction resulted in highest yield of dietary fibres in comparison to other methods (p < 0.05). All the fractions resulted in different organization of fibrous components as depicted by scanning electron micrographs, Fourier Transform Infrared spectroscopy (FTIR), X-Ray Diffraction (XRD) pattern and Thermo Gravimetric Analysis (TGA). The acid extracted fibre fraction was observed to be amorphous with loose and porous structure whereas the alkali extracted fraction was more thermal stable based on TGA profile. Among the functional properties, acid extracted dietary fibres fraction possessed highest water and oil holding capacity (p < 0.05). The hot water extracted dietary fraction resulted in maximum increase in viable cell count of standard probiotic strains Lactobacillus sporogenes and Streptococcus faecalis. The Principal Component Analysis revealed that acid extracted fraction possessed better functional activity which also correlates with the structural properties whereas for prebiotic activities, the fibre obtained from hot water extraction method served the best method. These results indicate that dietary fibres extracted through hot water can be employed as a potential prebiotic substrate for the probiotic cultures and could be further explored in foods to improve textural, functional, and bioactive properties of foods.
Graphical Abstract
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12
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Kruczek M, Gumul D, Korus A, Buksa K, Ziobro R. Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace. Antioxidants (Basel) 2023; 12:antiox12020324. [PMID: 36829883 PMCID: PMC9952554 DOI: 10.3390/antiox12020324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/26/2023] [Accepted: 01/27/2023] [Indexed: 01/31/2023] Open
Abstract
The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease. This raw material is currently little used, and the cost of its disposal is considerable. Therefore, an attempt was made to enrich gluten-free cookies with different proportions of apple pomace. The content of individual polyphenols determined by the UPLC-PDA-MS/MS method, basic chemical composition, physical properties of cookies with 15%, 30%, 45%, and 60% apple pomace, were evaluated. It was found that apple pomace in gluten-free cookies caused an increase in the content of phenolic acids, quercetin derivatives, flavan-3-ols and dihydrochalcones. An elevation in protein, fat, and minerals was also observed. The growing share of apple pomace caused a significant increase in the content of total fiber, soluble, and insoluble fractions, but resulted in an increase in the hardness and darkening of the cookies while reducing their volume.
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Affiliation(s)
- Marek Kruczek
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Anna Korus
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Krzysztof Buksa
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
| | - Rafał Ziobro
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
- Correspondence:
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13
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Hobbi P, Okoro OV, Hajiabbas M, Hamidi M, Nie L, Megalizzi V, Musonge P, Dodi G, Shavandi A. Chemical Composition, Antioxidant Activity and Cytocompatibility of Polyphenolic Compounds Extracted from Food Industry Apple Waste: Potential in Biomedical Application. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020675. [PMID: 36677733 PMCID: PMC9864418 DOI: 10.3390/molecules28020675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/02/2023] [Accepted: 01/03/2023] [Indexed: 01/11/2023]
Abstract
Apple pomace (AP) from the food industry is a mixture of different fractions containing bioactive polyphenolic compounds. This study provides a systematic approach toward the recovery and evaluation of the physiochemical and biological properties of polyphenolic compounds from AP. We studied subcritical water extraction (SCW) and solvent extraction with ethanol from four different AP fractions of pulp, peel, seed, core, and stem (A), peel (B), seed and core (C), and pulp and peel (D). The subcritical water method at the optimum condition resulted in total polyphenolic compounds (TPC) of 39.08 ± 1.10 mg GAE per g of AP on a dry basis compared to the ethanol extraction with TPC content of 10.78 ± 0.94 mg GAE/g db. Phloridzin, chlorogenic acid, and quercetin were the main identified polyphenolics in the AP fractions using HPLC. DPPH radical scavenging activity of fraction B and subcritical water (SW) extracts showed comparable activity to ascorbic acid while all ethanolic extracts were cytocompatible toward human fibroblast (3T3-L1) and salivary gland acinar cells (NS-SV-AC). Our results indicated that AP is a rich source of polyphenolics with the potential for biomedical applications.
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Affiliation(s)
- Parinaz Hobbi
- École Polytechnique de Bruxelles, Université Libre de Bruxelles (ULB), 3BIO-BioMatter, Avenue F.D. Roosevelt, 50-CP 165/61, B-1050 Brussels, Belgium
| | - Oseweuba Valentine Okoro
- École Polytechnique de Bruxelles, Université Libre de Bruxelles (ULB), 3BIO-BioMatter, Avenue F.D. Roosevelt, 50-CP 165/61, B-1050 Brussels, Belgium
| | - Maryam Hajiabbas
- École Polytechnique de Bruxelles, Université Libre de Bruxelles (ULB), 3BIO-BioMatter, Avenue F.D. Roosevelt, 50-CP 165/61, B-1050 Brussels, Belgium
- Laboratory of Pathophysiological and Nutritional Biochemistry, Faculty of Medicine, Université Libre de Bruxelles, 808 Route de Lennik, Blg G/E CP 611, B-1070 Brussels, Belgium
| | - Masoud Hamidi
- École Polytechnique de Bruxelles, Université Libre de Bruxelles (ULB), 3BIO-BioMatter, Avenue F.D. Roosevelt, 50-CP 165/61, B-1050 Brussels, Belgium
- Department of Medical Biotechnology, Faculty of Paramedicine, Guilan University of Medical Sciences, Rasht 41887-94755, Iran
| | - Lei Nie
- College of Life Sciences, Xinyang Normal University (XYNU), Xinyang 464000, China
| | - Véronique Megalizzi
- Pharmacognosy, Bioanalysis & Drug Discovery Unit, Faculty of Pharmacy, Université Libre de Bruxelles, B-1070 Brussels, Belgium
| | - Paul Musonge
- Institute of Systems Science, Durban University of Technology, Durban 4000, South Africa
- Faculty of Engineering, Mangosuthu University of Technology, Durban 4000, South Africa
| | - Gianina Dodi
- Advanced Centre for Research-Development in Experimental Medicine, Grigore T. Popa University of Medicine and Pharmacy of Iasi, 700115 Iasi, Romania
| | - Amin Shavandi
- École Polytechnique de Bruxelles, Université Libre de Bruxelles (ULB), 3BIO-BioMatter, Avenue F.D. Roosevelt, 50-CP 165/61, B-1050 Brussels, Belgium
- Correspondence: ; Tel.: +32-6503047
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14
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Rashid R, Mohd Wani S, Manzoor S, Masoodi F, Masarat Dar M. Green extraction of bioactive compounds from apple pomace by ultrasound assisted natural deep eutectic solvent extraction: Optimisation, comparison and bioactivity. Food Chem 2023; 398:133871. [DOI: 10.1016/j.foodchem.2022.133871] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 07/19/2022] [Accepted: 08/04/2022] [Indexed: 01/08/2023]
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15
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Li C, Zhu X, Zhang J, Xu T, Zhang H, Zheng Z, Kumar RR. Polysaccharides from apple pomace exhibit anti-fatigue activity through increasing glycogen content. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:283-291. [PMID: 36618038 PMCID: PMC9813301 DOI: 10.1007/s13197-022-05613-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/05/2022] [Accepted: 10/28/2022] [Indexed: 11/21/2022]
Abstract
The polysaccharides were isolated from apple pomace by hot-water extraction, and their anti-fatigue activity was evaluated in C2C12 muscle myoblasts and male Kunming mice. The purified polysaccharides from apple pomace (PAP) have a molecular weight of 1.74 × 105 Da and were composed of mannose, rhamnose, glucose, galactose and arabinose. In C2C12 myoblasts, PAP showed no cytotoxicity in the concentrations of 0-300 μg/ml. PAP treatment increased the glycogen content, while the ATP content was not affected in C2C12 myoblasts. Further investigation found that the activity and gene expression of glycogen synthase, rather than glycogen phosphorylase, were upregulated by PAP treatment. The studies in vivo showed that PAP treatment did not affect the food intake and weight again in mice. Importantly, PAP prolonged the exhaustive swimming time, increased hepatic and skeletal muscle glycogen levels, and effectively inhibited the accumulation of blood lactic and blood urea nitrogen in mice. Taken together, the results suggested that PAP exhibit anti-fatigue activity in vitro and in vivo through increasing glycogen content.
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Affiliation(s)
- Chunguang Li
- College of Physical Education, Dezhou University, #566 Daxuexi Road, Dezhou, 253023 People’s Republic of China
| | - Xinjun Zhu
- College of Life Science, Dezhou University, Dezhou, 253023 People’s Republic of China
| | - Jingxia Zhang
- College of Life Science, Dezhou University, Dezhou, 253023 People’s Republic of China
| | - Tisen Xu
- College of Life Science, Dezhou University, Dezhou, 253023 People’s Republic of China
| | - Hong Zhang
- College of Life Science, Dezhou University, Dezhou, 253023 People’s Republic of China
| | - Zhiping Zheng
- College of Physical Education, Dezhou University, #566 Daxuexi Road, Dezhou, 253023 People’s Republic of China
| | - Ramasamy Rajesh Kumar
- Key Laboratory of Nuclear Agriculture Sciences Ministry of Agriculture China, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058 People’s Republic of China
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16
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Apple (Malus domestica Borkh.) seed: A review on health promoting bioactivities and its application as functional food ingredient. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Xu F, Zhang S, Waterhouse GI, Zhou T, Du Y, Sun-Waterhouse D, Wu P. Yeast fermentation of apple and grape pomaces affects subsequent aqueous pectin extraction: Composition, structure, functional and antioxidant properties of pectins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107945] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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18
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Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt. Foods 2022; 11:foods11223565. [PMID: 36429157 PMCID: PMC9689545 DOI: 10.3390/foods11223565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/05/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022] Open
Abstract
This study focused on the development of a yogurt with an improved structure, texture and antioxidant activity level, by using apple pomace (AP) powder that was obtained in large quantities during the production of juices. The objective was to determine the sensory, physicochemical, textural and antioxidant characteristics of yogurt with the addition of AP powder (0.2-1.0%), during its shelf life. The physicochemical composition of AP was determined as follows: dietary fibers-62.73%, including pectin-23.12%; and the content of the antioxidant compounds in AP-total polyphenols (728.8 mg GAE/100 g DW), flavonoids (246.5 mg QE/100 g DW), tannins (63.54 mg TAE/100 g DW), carotenoids (4.93 mg/100 g DW) and the ability to inhibit the free radical (2433 µmol TE/100 g DW). AP addition reduces the yogurt fermentation time. The increase in the total dietary fiber content of up to 0.63% and in the insoluble fiber of up to 0.14% was attested in this study, as well as a significant increase in antioxidant activity, which correlated to the AP content. The addition of AP improved the textural properties of the yogurt during storage (20 days) and led to a significant reduction in syneresis. The influence of the AP content and the storage period on the textural characteristics and the overall acceptability of the yogurt samples were analyzed by the mutual information method. The AP content greatly influenced the yogurt's quality, with the information analysis value for the overall acceptability being 0.965 bits. The analysis of the sensory and textural parameters of the yogurt during storage (1-20 days) demonstrated that samples with AP in proportions of 0.6-0.8% were evaluated with the highest score.
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19
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De la Peña-Armada R, Rupérez P, Villanueva-Suarez M, Mateos-Aparicio I. High hydrostatic pressure assisted by food-grade enzymes as a sustainable approach for the development of an antioxidant ingredient. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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20
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Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple. Molecules 2022; 27:molecules27206937. [PMID: 36296530 PMCID: PMC9610383 DOI: 10.3390/molecules27206937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/12/2022] [Accepted: 10/13/2022] [Indexed: 11/07/2022] Open
Abstract
The apple has been recognised as the most culturally important fruit crop in temperate land areas. Centuries of human exploitation and development led to the production of thousands of apple cultivars. Nowadays, the apple represents the third most widely cultivated fruit in the world. About 30% of the total production of apples is processed, being juice and cider the main resulting products. Regarding this procedure, a large quantity of apple by-product is generated, which tends to be undervalued, and commonly remains underutilised, landfilled, or incinerated. However, apple by-product is a proven source of bioactive compounds, namely dietary fibre, fatty acids, triterpenes, or polyphenols. Therefore, the application of green technologies should be considered in order to improve the functionality of apple by-product while promoting its use as the raw material of a novel product line. The present work provides a holistic view of the apple’s historical evolution, characterises apple by-product, and reviews the application of green technologies for improving its functionality. These sustainable procedures can enable the transformation of this perishable material into a novel ingredient opening up new prospects for the apple’s potential use and consumption.
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21
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Hernández‐Carranza P, Heredia‐Soberanes K, Ruiz‐López II, Ochoa‐Velasco CE. Effect of impregnation‐osmodehydration with
Hibiscus sabdariffa
extracts on the bioactive compounds and sensory acceptance of apple wedges: fresh, convective dried and stored. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Paola Hernández‐Carranza
- Facultad de Ciencias Químicas. Benemérita Universidad Autónoma de Puebla. Av. San Claudio y 18 Sur. Ciudad Universitaria. C.P. 72570 Puebla Puebla México
| | - Karla Heredia‐Soberanes
- Facultad de Ciencias Químicas. Benemérita Universidad Autónoma de Puebla. Av. San Claudio y 18 Sur. Ciudad Universitaria. C.P. 72570 Puebla Puebla México
| | - Irving Israel Ruiz‐López
- Facultad de Ingeniería Química. Benemérita Universidad Autónoma de Puebla. Av. San Claudio y 18 Sur. Ciudad Universitaria. C.P. 72570 Puebla Puebla México
| | - Carlos Enrique Ochoa‐Velasco
- Facultad de Ciencias Químicas. Benemérita Universidad Autónoma de Puebla. Av. San Claudio y 18 Sur. Ciudad Universitaria. C.P. 72570 Puebla Puebla México
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22
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Deniz S, Ünlü AE, Takaç S. Ultrasound-assisted natural deep eutectic solvent extraction of phenolic compounds from apple pomace. SEP SCI TECHNOL 2022. [DOI: 10.1080/01496395.2022.2112603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Selin Deniz
- Faculty of Engineering, Department of Chemical Engineering, Ankara University, Tandoğan, Turkey
| | - Ayşe Ezgi Ünlü
- Faculty of Engineering, Department of Chemical Engineering, Ankara University, Tandoğan, Turkey
| | - Serpil Takaç
- Faculty of Engineering, Department of Chemical Engineering, Ankara University, Tandoğan, Turkey
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23
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Grispoldi L, Ianni F, Blasi F, Pollini L, Crotti S, Cruciani D, Cenci-Goga BT, Cossignani L. Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami. Antioxidants (Basel) 2022; 11:1221. [PMID: 35883713 PMCID: PMC9311962 DOI: 10.3390/antiox11071221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/17/2022] [Accepted: 06/20/2022] [Indexed: 02/01/2023] Open
Abstract
Nowadays, food fortification with bioactive compounds deriving from agri-food waste is of great interest all over the world. In this work, apple pomace (AP), the most abundant by-product of apple juice manufacturing, was characterised by chemical, chromatographic and spectrophotometric analyses. AP showed valuable antioxidant activity, due to the presence of phenolic compounds (8.56 mg gallic acid equivalents/g), including quercetin-3-O-galactoside, quercetin-3-O-arabinofuranoside, and phloridzin. Dried AP, at 7% and 14%, was added to pork meat to produce Italian salami, then subjected to 25 days of ripening. Physicochemical, colorimetric and microbiological analyses were carried out at days 0, 5, 11, 19 and 25, while nutritional and sensory evaluations were performed at the end of the ripening. The overall acceptability was slightly higher for 7% AP compared to 14% AP sample, and generally the replacement of a percentage of meat with apple pomace allowed the production of salami with sensory properties comparable to those obtained with classic recipes. The improved fibre and phenol content, together with the lower fat and calories, represent the most interesting characteristics of fortified salami. The results confirm that the addition of AP represents a valid approach to adding healthy compounds to salami.
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Affiliation(s)
- Luca Grispoldi
- Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy;
| | - Federica Ianni
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
| | - Francesca Blasi
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
| | - Luna Pollini
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
| | - Silvia Crotti
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, 06126 Perugia, Italy; (S.C.); (D.C.)
| | - Deborah Cruciani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, 06126 Perugia, Italy; (S.C.); (D.C.)
| | | | - Lina Cossignani
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (F.I.); (L.P.); (L.C.)
- Center for Perinatal and Reproductive Medicine, University of Perugia, Santa Maria della Misericordia University Hospital, 06132 Perugia, Italy
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24
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Kandemir K, Piskin E, Xiao J, Tomas M, Capanoglu E. Fruit Juice Industry Wastes as a Source of Bioactives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6805-6832. [PMID: 35544590 PMCID: PMC9204825 DOI: 10.1021/acs.jafc.2c00756] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 04/06/2022] [Accepted: 04/06/2022] [Indexed: 05/15/2023]
Abstract
Food processing sustainability, as well as waste minimization, are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry each year. In addition to the economic losses caused by the removal of these wastes, its impact on the environment is undeniable. Therefore, researchers have focused on recovering the bioactive components from fruit juice processing, in which a great number of phytochemicals still exist in the agro-industrial wastes, to help minimize the waste burden as well as provide new sources of bioactive compounds, which are believed to be protective agents against certain diseases such as cardiovascular diseases, cancer, and diabetes. Although these wastes contain non-negligible amounts of bioactive compounds, information on the utilization of these byproducts in functional ingredient/food production and their impact on the sensory quality of food products is still scarce. In this regard, this review summarizes the most recent literature on bioactive compounds present in the wastes of apple, citrus fruits, berries, stoned fruits, melons, and tropical fruit juices, together with their extraction techniques and valorization approaches. Besides, on the one hand, examples of different current food applications with the use of these wastes are provided. On the other hand, the challenges with respect to economic, sensory, and safety issues are also discussed.
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Affiliation(s)
- Kevser Kandemir
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Elif Piskin
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Jianbo Xiao
- Department
of Analytical Chemistry and Food Science, Faculty of Food Science
and Technology, University of Vigo-Ourense
Campus, E-32004 Ourense, Spain
- International
Research Center for Food Nutrition and Safety, Jiangsu University, 212013 Zhenjiang, China
| | - Merve Tomas
- Faculty
of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
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25
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Erinle TJ, Adewole DI. Fruit pomaces-their nutrient and bioactive components, effects on growth and health of poultry species, and possible optimization techniques. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2022; 9:357-377. [PMID: 35600557 PMCID: PMC9110891 DOI: 10.1016/j.aninu.2021.11.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 11/15/2021] [Accepted: 11/30/2021] [Indexed: 12/12/2022]
Abstract
The ever-growing human population, coupled with the exigent need to meet the increasing demand for poultry meat and egg, has put the onus on poultry nutritionists and farmers to identify alternative feed ingredients that could assure the least-cost feed formulation. In addition, the public desire for non-antibiotic-treated poultry products has also necessitated the ultimate search for potent antibiotic alternatives for use in poultry production. While some identified alternatives are promising, their cost implications and technical know-how requirements may discourage their ease of adoption in poultry. The use of plants and/or their by-products, like fruit pomaces, present a pocket-friendly advantage and as a result, are gaining much interest. This is traceable to their rich phytochemical profile, nutritional composition, ready availability, and relatively cheap cost. The fruit juice and wine pressing industries generate a plethora of fruit wastes annually. Interestingly, fruit pomaces contain appreciable dietary fibre, protein, and phenolic compounds, and thus, their adoption could serve the poultry industry in dual capacities including as substitutes to antibiotics and some conventional feedstuff. Thus, there is a possibility to reduce fruit wastes produced and feed-cost in poultry farming from environmental and economical standpoints, respectively. This review seeks to provide reinforcing evidence on the applicability and impact of fruit pomaces in poultry nutrition.
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Affiliation(s)
- Taiwo J Erinle
- Department of Animal Science and Aquaculture, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3 Canada
| | - Deborah I Adewole
- Department of Animal Science and Aquaculture, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3 Canada
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26
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Allaqaband S, Dar AH, Patel U, Kumar N, Nayik GA, Khan SA, Ansari MJ, Alabdallah NM, Kumar P, Pandey VK, Kovács B, Shaikh AM. Utilization of Fruit Seed-Based Bioactive Compounds for Formulating the Nutraceuticals and Functional Food: A Review. Front Nutr 2022; 9:902554. [PMID: 35677543 PMCID: PMC9169564 DOI: 10.3389/fnut.2022.902554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 04/22/2022] [Indexed: 11/17/2022] Open
Abstract
Fruit seeds include a large number of bioactive substances with potential applications in the culinary and pharmaceutical industries, satisfying current demands for natural ingredients, which are generally preferred since they have fewer adverse effects than artificial components. Researchers have long been interested in the functional features, as well as the proximate and mineral compositions, of diverse fruit seeds such as tomato, apple, guava, and dates, among others. Bioactive components such as proteins (bioactive peptides), carotenoids (lycopene), polysaccharides (pectin), phytochemicals (flavonoids), and vitamins (-tocopherol) are abundant in fruit by-products and have significant health benefits, making them a viable alternative for the formulation of a wide range of food products with significant functional and nutraceutical potential. This article discusses the role and activities of bioactive chemicals found in tomato, apple, dates, and guava seeds, which can be used in a variety of food forms to cure a variety of cardiovascular and neurological disorders, as well as act as an antioxidant, anticancer, and antibacterial agent. The extraction of diverse bioactive components from by-products could pave the path for the creation of value-added products from the fruit industry, making it more commercially viable while also reducing environmental pollution caused by by-products from the fruit industry.
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Affiliation(s)
- Shumyla Allaqaband
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Ulpa Patel
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, India
| | - Navneet Kumar
- Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Anand Agricultural University, Godhra, India
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Govt. Degree College Shopian, Srinagar, India
| | - Shafat Ahmad Khan
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, India
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University, Bareilly, India
| | - Nadiyah M. Alabdallah
- Department of Biology, College of Science, Imam Abdulrahman Bin Faisal University, Dammam, Saudi Arabia
| | - Pradeep Kumar
- Department of Fruit and Vegetable Processing Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Budapest, Hungry
| | | | - Béla Kovács
- Institute of Food Science, University of Debrecen, Debrecen, Hungary
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Valková V, Ďúranová H, Havrlentová M, Ivanišová E, Mezey J, Tóthová Z, Gabríny L, Kačániová M. Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production. PLANTS (BASEL, SWITZERLAND) 2022; 11:1256. [PMID: 35567257 PMCID: PMC9101174 DOI: 10.3390/plants11091256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/27/2022] [Accepted: 05/04/2022] [Indexed: 06/15/2023]
Abstract
The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory properties of wheat bread. We have found that the ash and total carbohydrate contents, total polyphenols content, and antioxidant activity of the supplemented bread loaves were markedly higher (p < 0.05) as compared to the control ones. On the other hand, values for protein and fat contents and loaf volume in APP-containing bread samples were statistically lower (p < 0.05). Finally, sensory evaluation revealed no significant differences in all tested attributes between the investigated groups of bread samples. The current results suggest that 10% APP addition appears to be an attractive ingredient applied to bread formulation to obtain a bakery product with high nutritional value and required qualitative and sensory properties. In such a manner, apple pomace as by-products from apple juice processing can be efficiently utilized in an eco-friendly way by the food industry to decrease unnecessary waste and environmental pollution.
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Affiliation(s)
- Veronika Valková
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (Z.T.); (L.G.)
- Institute of Horticulture, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Hana Ďúranová
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (Z.T.); (L.G.)
| | - Michaela Havrlentová
- National Agricultural and Food Centre, Research Institute of Plant Production, Bratislavska cesta 122, 92168 Piešťany, Slovakia;
- Department of Biotechnologies, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701 Trnava, Slovakia
| | - Eva Ivanišová
- Institute of Food Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Ján Mezey
- Institute of Horticulture, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Zuzana Tóthová
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (Z.T.); (L.G.)
| | - Lucia Gabríny
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (Z.T.); (L.G.)
| | - Miroslava Kačániová
- Institute of Horticulture, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza Str., 35-601 Rzeszow, Poland
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Technology for Apple Pomace Utilization within a Sustainable Development Policy Framework. SUSTAINABILITY 2022. [DOI: 10.3390/su14095470] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
The aim of this study was to develop a concept, within the framework of sustainable agriculture, for utilizing apple pomace as a valuable raw material in food production. The proposal includes a description of the production technology of four food products together with the characteristics of their chemical composition, wholesome compounds, and physical properties. These new products were developed on the basis of apple pomace and wheat bran. In the developed technology, heat treatment in a convection oven, treatment with infrared radiation, and two types of barothermic treatments, i.e., extrusion and granulation, were implemented as the principal methods. All of the proposed technologies allow for the use of pomace for the production of food products to be made directly in the home plant and are relatively easy to implement in small processing facilities. It was found that the product consisting of fragmented apple pomace (mass fraction: 75%) and wheat bran (mass fraction: 25%), obtained using infrared radiation treatment, had the greatest value in terms of wholesome characteristics among the products obtained. This product had high contents of fiber and simple sugars, the highest content of polyphenols among the obtained products, and the ability to scavenge free radicals. It was also the only one with partially preserved vitamin C. The proposed method for processing pomace for food is in line with the sustainable agriculture movement.
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29
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Jena S, Singh R. Agricultural crop waste materials - A potential reservoir of molecules. ENVIRONMENTAL RESEARCH 2022; 206:112284. [PMID: 34717942 DOI: 10.1016/j.envres.2021.112284] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 09/09/2021] [Accepted: 10/19/2021] [Indexed: 06/13/2023]
Abstract
Crop wastes are one of the agricultural wastes generated during the production and processing of food materials. Their generation is the other side of developmental activities. They are now becoming an alarming source of environmental pollution, leading to an unhealthy society. There is an urgent need to develop robust methods to utilize these types of wastes into beneficial compounds or materials. Many works are successfully done in these areas, and several strategies have been developed to produce biochemicals from biological wastes. In other words, value addition has been done to the crop waste materials. The chemicals like carbohydrates, minerals, proteins, and other compounds have been isolated from various crop residues. In this context, this article covers an overview of the crop wastes, chemicals isolated from them, their extraction methods, and the way forward to get the valuable chemicals.
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Affiliation(s)
- Saikrushna Jena
- Department of Applied Chemistry, Delhi Technological University, Delhi, 110 042, India
| | - Ram Singh
- Department of Applied Chemistry, Delhi Technological University, Delhi, 110 042, India.
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30
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Lin S. Dietary fiber in bakery products: Source, processing, and function. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:37-100. [PMID: 35595397 DOI: 10.1016/bs.afnr.2021.12.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Bakery products are prevalently consumed foods in the world, and they have been regarded as convenient dietary vehicles for delivering nutritive ingredients into people's diet, of which, dietary fiber (DF) is one of the most popular items. The food industry attempts to produce fiber-enriched bakery products with both increasing nutritional value and appealing palatability. As many new sources of DFs become available, and consumers are moving towards healthier diets, studies of using these DFs as functional ingredients in baked goods are becoming vast. Besides, the nutrition value of DF is commonly accepted, and many investigations have also revealed the health benefits of fiber-enriched bakery products. Thus, this chapter presents an overview of (1) trends in supplementation of DF from various sources, (2) impact of DF on dough processing, quality and physiological functionality of bakery products, and (3) technologies used to improve the compatibility of DF in bakery products.
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Affiliation(s)
- Suyun Lin
- Key Lab for Natural Products and Functional Foods of Jiangxi Province, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang, China.
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31
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Moni Bottu H, Mero A, Husanu E, Tavernier S, Pomelli CS, Dewaele A, Bernaert N, Guazzelli L, Brennan L. The ability of deep eutectic solvent systems to extract bioactive compounds from apple pomace. Food Chem 2022; 386:132717. [PMID: 35344721 DOI: 10.1016/j.foodchem.2022.132717] [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: 07/09/2021] [Revised: 02/18/2022] [Accepted: 03/14/2022] [Indexed: 11/27/2022]
Abstract
The objective of this study was to examine the bioactivity of extracts from apple pomace obtained by non-conventional green extraction methods (DES systems). Bioactivity was antioxidant capacity and ability to stimulate insulin secretion from pancreatic beta-cells. The antioxidant capacity of extracts was examined using the DPPH and the FRAP assay. Impact of the extracts on cell viability and insulin secretion were examined using the BRIN-BD11 cell line. ChCl:EG(1:4) extracts resulted in high antioxidant capacity in the DPPH assay (80.1% inhibition versus 11.3%). Extracts obtained from the classical systems demonstrated an ability to promote insulin secretion significantly higher than the positive control, p < 0.05. ChCl:EG(1:4) extracts stimulated insulin secretion to a lesser extent. Overall, the data provides evidence for the potential of DES systems to extract bioactive compounds from apple pomace that have relevance for metabolic health. Further optimisation of the extraction procedures should be tailored to the desired bioactive properties.
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Affiliation(s)
- Heleena Moni Bottu
- Institute of Food and Health, School of Agriculture and Food Science, Conway Institute, University College Dublin, Dublin, Ireland
| | | | - Elena Husanu
- Department of Pharmacy, University of Pisa, Italy
| | | | | | | | - Nathalie Bernaert
- Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Sciences Unit (T&V), Product Quality and Innovation (PI), Brusselsesteenweg 370, 9090 Melle, Belgium
| | | | - Lorraine Brennan
- Institute of Food and Health, School of Agriculture and Food Science, Conway Institute, University College Dublin, Dublin, Ireland.
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32
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Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry. Molecules 2022; 27:molecules27061987. [PMID: 35335349 PMCID: PMC8955822 DOI: 10.3390/molecules27061987] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/15/2022] [Accepted: 03/17/2022] [Indexed: 01/01/2023] Open
Abstract
Apple industrial by-products are a promising source of bioactive compounds with direct implications on human health. The main goal of the present work was to characterize the Jonathan and Golden Delicious by-products from their fatty acid, amino acid, and volatile aroma compounds’ point of view. GC-MS (gas chromatography-mass spectrometry) and ITEX/GC-MS methods were used for the by-products characterization. Linoleic and oleic were the main fatty acids identified in all samples, while palmitic and stearic acid were the representant of saturated ones. With respect to amino acids, from the essential group, isoleucine was the majority compound identified in JS (Jonathan skin) and GS (Golden skin) samples, lysine was the representant of JP (Jonathan pomace), and valine was mainly identified in GP (Golden pomace). A total number of 47 aroma volatile compounds were quantified in all samples, from which the esters groups ranged from 41.55–53.29%, aldehydes 29.75–43.99%, alcohols from 4.15 to 6.37%, ketones 4.14–5.72%, and the terpenes and terpenoids group reached values between 2.27% and 4.61%. Moreover, the by-products were valorized in biscuits manufacturing, highlighting their importance in enhancing the volatile aroma compounds, color, and sensorial analysis of the final baked goods.
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Scortichini S, Appignanesi D, Zannotti M, D’Amato CA, Lenti L, Maggi F, Ferraro S, Fiorini D, Giovannetti R. Fatty acid composition, squalene and elements in apple by-products: comparison between ancient cultivars and commercial varieties. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03983-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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Tran TT, McCullum R, Vuong Q. Incorporation of fruit by-products on edible seaweed based films: A review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2042556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Thuy T.B. Tran
- College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, Australia
- Faculty of Food Technology, Nha Trang University, Khanh Hoa, Vietnam
| | - Rebecca McCullum
- College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, Australia
| | - Quan Vuong
- College of Engineering, Science and Environment, School of Environmental and Life Sciences, The University of Newcastle, Ourimbah, Australia
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35
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Gołębiewska E, Kalinowska M, Yildiz G. Sustainable Use of Apple Pomace (AP) in Different Industrial Sectors. MATERIALS 2022; 15:ma15051788. [PMID: 35269018 PMCID: PMC8911415 DOI: 10.3390/ma15051788] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/24/2022] [Accepted: 02/25/2022] [Indexed: 11/16/2022]
Abstract
In many countries, apple pomace (AP) is one of the most produced types of agri-food waste (globally, it is produced at a rate of ~4 million tons/year). If not managed properly, such bio-organic waste can cause serious pollution of the natural environment and public health hazards, mainly due to the risk of microbial contamination. This review shows that AP can be successfully reused in different industrial sectors—for example, as a source of energy and bio-materials—according to the idea of sustainable development. The recovered active compounds from AP can be applied as preservatives, antioxidants, anti-corrosion agents, wood protectors or biopolymers. Raw or processed forms of AP can also be considered as feedstocks for various bioenergy applications such as the production of intermediate bioenergy carriers (e.g., biogas and pyrolysis oil), and materials (e.g., biochar and activated carbon). In the future, AP and its active ingredients can be of great use due to their non-toxicity, biodegradability and biocompatibility. Given the increasing mass of produced AP, the commercial applications of AP could have a huge economic impact in the future.
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Affiliation(s)
- Ewelina Gołębiewska
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351 Bialystok, Poland
- Correspondence: (E.G.); (M.K.)
| | - Monika Kalinowska
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351 Bialystok, Poland
- Correspondence: (E.G.); (M.K.)
| | - Güray Yildiz
- Department of Energy Systems Engineering, Faculty of Engineering, Izmir Institute of Technology, Urla, Izmir 35430, Turkey;
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36
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Chang X, Chen X, Gong P, Yang W, Wang L, Liu N, Su Y, Zhao Y. Anti‐oxidant and anti‐fatigue properties of apple pomace polysaccharides by acid or alkali extraction. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15200] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Xiangna Chang
- School of Food and Biological Engineering Shaanxi University of Science & Technology Xi’an 710021 China
| | - Xuefeng Chen
- School of Food and Biological Engineering Shaanxi University of Science & Technology Xi’an 710021 China
| | - Pin Gong
- School of Food and Biological Engineering Shaanxi University of Science & Technology Xi’an 710021 China
| | - Wenjuan Yang
- School of Food and Biological Engineering Shaanxi University of Science & Technology Xi’an 710021 China
| | - Lan Wang
- School of Food and Biological Engineering Shaanxi University of Science & Technology Xi’an 710021 China
| | - Ning Liu
- School of Food and Biological Engineering Shaanxi University of Science & Technology Xi’an 710021 China
| | - Yao Su
- School of Food and Biological Engineering Shaanxi University of Science & Technology Xi’an 710021 China
| | - Yuanyuan Zhao
- School of Food and Biological Engineering Shaanxi University of Science & Technology Xi’an 710021 China
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37
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Martău GA, Teleky BE, Ranga F, Pop ID, Vodnar DC. Apple Pomace as a Sustainable Substrate in Sourdough Fermentation. Front Microbiol 2021; 12:742020. [PMID: 34975780 PMCID: PMC8714949 DOI: 10.3389/fmicb.2021.742020] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Accepted: 11/19/2021] [Indexed: 12/26/2022] Open
Abstract
Innovations range from food production, land use, and emissions all the way to improved diets and waste management. Global apple production has amounted to over 87 million tons/year, while 18% are processed, resulting in 20-35% (apple fruit fresh weight) apple pomace (AP). Using modern AP management, integrated knowledge in innovative fermentation demonstrates opportunities for reducing environmental pollution and integration into a circular economy. With this association in view, integrating AP flour during sourdough fermentation increases the nutritional value, highlighting a new approach that could guide innovative fermented foods. In this study, the wheat flour (WF) and AP flour were mixed at different ratios, hydrated with water (1:1 w/v), and fermented using a selective culture of Fructilactobacillus florum DSM 22689 and baker's yeast (single and co-culture). Sourdough fermentation was monitored and analyzed for 72 h. Results suggested that AP may be an important source of organic acids and fermentable sugars that increase nutritional sourdough value. AP flour addition in WF had a positive effect, especially in fermentations with 95% WF and 5% AP, mainly in co-culture fermentation.
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Affiliation(s)
- Gheorghe Adrian Martău
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Floricuţa Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Ioana Delia Pop
- Department of Land Measurements and Exact Sciences, Horticulture Faculty, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
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Hobbi P, Okoro OV, Delporte C, Alimoradi H, Podstawczyk D, Nie L, Bernaerts KV, Shavandi A. Kinetic modelling of the solid-liquid extraction process of polyphenolic compounds from apple pomace: influence of solvent composition and temperature. BIORESOUR BIOPROCESS 2021; 8:114. [PMID: 38650270 PMCID: PMC10991919 DOI: 10.1186/s40643-021-00465-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Accepted: 10/31/2021] [Indexed: 11/10/2022] Open
Abstract
This study aims to assess kinetic modelling of the solid-liquid extraction process of total polyphenolic compounds (TPC) from apple pomace (AP). In this regard, we investigated the effects of temperature and solvent (i.e. water, ethanol, and acetone) on TPC extraction over various periods. The highest TPC yield of 11.1 ± 0.49 mg gallic acid equivalent (GAE)/g db (dry basis) was achieved with a mixture of 65% acetone-35% water (v/v) at 60 °C. The kinetics of the solvent-based TPC extraction processes were assessed via first-order and second-order kinetic models, with an associated investigation of the kinetic parameters and rate constants, saturation concentrations, and activation energies. The second-order kinetic model was sufficient to describe the extraction mechanism of TPC from AP. This study provides an understanding of the mass transfer mechanism involved in the polyphenolic compound extraction process, thus facilitating future large-scale design, optimization, and process control to valorize pomace waste.
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Affiliation(s)
- Parinaz Hobbi
- Université Libre de Bruxelles (ULB), École polytechnique de Bruxelles - BioMatter unit, Avenue F.D. Roosevelt, 50 - CP 165/61, 1050, Brussels, Belgium
| | - Oseweuba Valentine Okoro
- Université Libre de Bruxelles (ULB), École polytechnique de Bruxelles - BioMatter unit, Avenue F.D. Roosevelt, 50 - CP 165/61, 1050, Brussels, Belgium
| | - Christine Delporte
- Laboratory of Pathophysiological and Nutritional Biochemistry, Université Libre de Bruxelles, Brussels, Belgium
| | - Houman Alimoradi
- School of Biomedical Sciences, University of Otago, Dunedin, New Zealand
| | - Daria Podstawczyk
- Department of Process Engineering and Technology of Polymer and Carbon Materials, Faculty of Chemistry, Wroclaw University of Science and Technology, Norwida 4/6, 50-373, Wroclaw, Poland
| | - Lei Nie
- College of Life Sciences, Xinyang Normal University (XYNU), Xinyang, 464000, China
| | - Katrien V Bernaerts
- Faculty of Science and Engineering, Brightlands Chemelot Campus, Aachen-Maastricht Institute for Biobased Materials (AMIBM), Maastricht University, Urmonderbaan 22, 6167 RD, Geleen, the Netherlands
| | - Amin Shavandi
- Université Libre de Bruxelles (ULB), École polytechnique de Bruxelles - BioMatter unit, Avenue F.D. Roosevelt, 50 - CP 165/61, 1050, Brussels, Belgium.
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Büker M, Angın P, Nurman N, Rasouli Pirouzian H, Akdeniz E, Toker OS, Sagdic O, Tamtürk F. Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15773] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mine Büker
- Chemical and Metallurgical Engineering Faculty, Department of Food Engineering Yıldız Technical University Istanbul Turkey
| | - Pelin Angın
- Chemical and Metallurgical Engineering Faculty, Department of Food Engineering Yıldız Technical University Istanbul Turkey
| | - Nesil Nurman
- Chemical and Metallurgical Engineering Faculty, Department of Food Engineering Yıldız Technical University Istanbul Turkey
| | - Haniyeh Rasouli Pirouzian
- Faculty of Nutrition and Food Sciences Department of Food Science and Technology Tabriz University of Medical Sciences Tabriz Iran
| | - Esra Akdeniz
- Chemical and Metallurgical Engineering Faculty, Department of Food Engineering Yıldız Technical University Istanbul Turkey
| | - Omer Said Toker
- Chemical and Metallurgical Engineering Faculty, Department of Food Engineering Yıldız Technical University Istanbul Turkey
| | - Osman Sagdic
- Chemical and Metallurgical Engineering Faculty, Department of Food Engineering Yıldız Technical University Istanbul Turkey
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40
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Skaltsi A, Marinopoulou A, Poriazi A, Petridis D, Papageorgiou M. Development and optimization of gluten‐free biscuits with carob flour and dry apple pomace. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15938] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Alexia Skaltsi
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Anna Marinopoulou
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Antonia Poriazi
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Dimitris Petridis
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Maria Papageorgiou
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
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Assessing the Fatty Acid, Carotenoid, and Tocopherol Compositions of Seeds from Apple Cultivars ( Malus domestica Borkh.) Grown in Norway. Foods 2021; 10:foods10081956. [PMID: 34441731 PMCID: PMC8392653 DOI: 10.3390/foods10081956] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/12/2021] [Accepted: 08/19/2021] [Indexed: 01/01/2023] Open
Abstract
Apple production generates large amounts of apple pomace including seeds, leading to high transportation costs, public health hazards and undesirable odor. A new reuse strategy of this kind of waste could solve environmental issues and/or create unconventional sources of health beneficial products. In total, seeds from 75 apple cultivars grown in Norway (both domestic and international) have been analyzed for the first time for oil content and fatty acid profile together with tocopherols and carotenoids quantification in defatted seeds. Seeds from cultivar Håkonseple had the highest oil content (22.10%), with linoleic, oleic acid, and palmitic acid as the most abundant fatty acids. The levels of β-carotene and lycopene carotenoids and α-tocopherol were the highest in defatted seeds of the cultivar Sureple Grøn. Principal component analysis separated cultivars according to the total oil content. The Norwegian apple cultivars Håkonseple, Kviteple, Tolleivseple, Vinterrosenstrips, and Tokheimseple are recommended for obtaining vegetable oil due to their high oil contents, while cultivar Sureple Grøn can be separated due to its high levels of β-carotene, lycopene and total tocopherols.
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Arraibi AA, Liberal Â, Dias MI, Alves MJ, Ferreira ICFR, Barros L, Barreira JCM. Chemical and Bioactive Characterization of Spanish and Belgian Apple Pomace for Its Potential Use as a Novel Dermocosmetic Formulation. Foods 2021; 10:foods10081949. [PMID: 34441726 PMCID: PMC8394917 DOI: 10.3390/foods10081949] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/12/2021] [Accepted: 08/16/2021] [Indexed: 11/16/2022] Open
Abstract
Currently, there is a general trend towards reutilizing industrial by-products that would otherwise be discarded or considered as waste, aiming to explore them as alternative sources of valuable compounds. The apple pomace remaining from cider and apple juice industries represents a high-potential source of bioactive compounds with putative application in food or pharmaceutical-related products. Accordingly, the work reported herein was conducted to characterize the phenolic compounds in apple pomace from Belgium and Spain, as well as to evaluate its chemical composition and particular types of bioactivity. As a proof of concept, a new hydrogel was prepared, incorporated with the bioactive compounds and pectin extracted from apple pomace, aiming to obtain the most organic formulation possible. Independently of the extracting agent, it became evident that using lyophilization as the drying step is a better choice than thermal processes as it yielded a richer phenolic profile (fifteen individual compounds), with 5-O-caffeoylquinic acid as the major compound (66 to 114 mg/100 g dw) in Belgian samples. In general, the hydroethanolic extracts showed the strongest antioxidant and antimicrobial (particularly against Propionibacterium acnes: MIC = 2.5 mg/mL) activities. This result, together with the lipid nature of human skin, led it to be chosen as the extract type to be incorporated in the hydrogel. In general, apple pomace stood out as a valuable source of bioactive compounds, especially polyphenols and pectin, with good potential to be incorporated in dermal formulations.
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Muñoz-Almagro N, Ruiz-Torralba A, Méndez-Albiñana P, Guerra-Hernández E, García-Villanova B, Moreno R, Villamiel M, Montilla A. Berry fruits as source of pectin: Conventional and non-conventional extraction techniques. Int J Biol Macromol 2021; 186:962-974. [PMID: 34237373 DOI: 10.1016/j.ijbiomac.2021.07.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/29/2021] [Accepted: 07/02/2021] [Indexed: 11/19/2022]
Abstract
Three non-conventional extraction techniques (enzyme-assisted with cellulase, citric acid ultrasound-assisted and enzyme-ultrasound-assisted treatment) and conventional citric acid extraction were applied to obtain pectin from raspberry, blueberry, strawberry and redcurrant, and were compared in terms of extraction yields and physicochemical properties of the extracted pectins. Except for pectin from raspberry, conventional citric acid extraction led to the highest extraction yield (~8%) and, for the same berries, the lowest pectin recovery was found for the extraction with cellulase (~4%). Regarding the structural characteristics of pectins, enzymatically extracted pectins from redcurrant and strawberry exhibited the highest levels of galacturonic acid (≥73%) whereas, in general, this monosaccharide was found from 51 to 69% in the rest of samples. Although, ultrasound-assisted extraction did not improve pectin yield, it minimized the levels of "non-pectic" components leading to the obtainment of purer pectin. The different monomeric composition and the wide range of molecular weight of the obtained pectins pointed out their usefulness in different potential food applications (e.g., thickening, gelling ingredients) and biological activities. This has been evidenced by the differences found in their physicochemical and techno-functional characteristics. Finally, it can be considered that the berries here studied are efficient sources of pectin.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Arancha Ruiz-Torralba
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain
| | - Pablo Méndez-Albiñana
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Eduardo Guerra-Hernández
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain
| | - Belén García-Villanova
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain
| | - Rodrigo Moreno
- Instituto de Cerámica y Vidrio (ICV), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
| | - Mar Villamiel
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Antonia Montilla
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
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Yadav A, Kumar N, Upadhyay A, Pratibha, Anurag RK. Edible Packaging from Fruit Processing Waste: A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1940198] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ajay Yadav
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh, India
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131028, Haryana, India
| | - Nishant Kumar
- Department of Agricultural and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131028, India
| | - Ashutosh Upadhyay
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131028, Haryana, India
| | - Pratibha
- Department of Food Business Management and Entrepreneurship Development, National Institute of Food Technology Entrepreneurship and Management, Sonipat- 131028, India
| | - Rahul Kumar Anurag
- Agricultural Structures and Environmental Control Division, ICAR-Central Institute of Post Harvest Engineering and Technology, PAU Campus-141004 Ludhiana, Punjab, India
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Pascoalino LA, Reis FS, Prieto MA, Barreira JCM, Ferreira ICFR, Barros L. Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds. Molecules 2021; 26:molecules26092624. [PMID: 33946249 PMCID: PMC8124571 DOI: 10.3390/molecules26092624] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 04/23/2021] [Accepted: 04/24/2021] [Indexed: 11/25/2022] Open
Abstract
Food processing generates a large amount of bio-residues, which have become the focus of different studies aimed at valorizing this low-cost source of bioactive compounds. High fruit consumption is associated with beneficial health effects and, therefore, bio-waste and its constituents arouse therapeutic interest. The present work focuses on the main Portuguese fruit crops and revises (i) the chemical constituents of apple, orange, and pear pomace as potential sources of functional/bioactive compounds; (ii) the bioactive evidence and potential therapeutic use of bio-waste generated in the processing of the main Portuguese fruit crops; and (iii) potential applications in the food, nutraceutical, pharmaceutical, and cosmetics industries. The current evidence of the effect of these bio-residues as antioxidant, anti-inflammatory, and antimicrobial agents is also summarized. Conclusions of the revised data are that these bio-wastes hold great potential to be employed in specific nutritional and pharmaceutical applications.
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Affiliation(s)
- Liege A. Pascoalino
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
| | - Filipa S. Reis
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain;
| | - João C. M. Barreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
- Correspondence: (J.C.M.B.); (L.B.); Tel.: +351-2733-30903 (J.C.M.B.); +351-2733-03532 (L.B.)
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.A.P.); (F.S.R.); (I.C.F.R.F.)
- Correspondence: (J.C.M.B.); (L.B.); Tel.: +351-2733-30903 (J.C.M.B.); +351-2733-03532 (L.B.)
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Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products. Foods 2021; 10:foods10040777. [PMID: 33916334 PMCID: PMC8065903 DOI: 10.3390/foods10040777] [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: 03/09/2021] [Revised: 03/26/2021] [Accepted: 04/02/2021] [Indexed: 11/20/2022] Open
Abstract
The aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic compounds). For CCN preparation, gelatin (Gel) and agar were tested; also, to provide CCN prepared using agar with a desirable hard texture, citric acid (cit) was changed to ascorbic acid. To select the optimal quantities of the ingredients, overall acceptability (OA) and emotions (EMs) induced in consumers by different CCN formulations were evaluated. Furthermore, viable LAB count during storage, texture, colour, and antioxidant characteristics were analysed. The highest OA (score 8.5) was shown for samples consisting of MP, psyllium husk (Ph), apple by-products (App), cit and xylitol (Xy); a very strong correlation was found between OA and the EM “happy” (r = 0.907**). After 14 days of storage, Gel+MP+Ph+App+cit samples showed a LAB count higher than 6.0 log10 CFU g−1; however, better antioxidant properties were found for the CCN prepared with agar. Finally, it can be stated that fermented MP, Ph, and App can be used for preparation of added-value CCN in a sustainable manner, and the recommended formulation is Gel+ MP+Ph+App+cit+Xy.
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Calvete-Torre I, Muñoz-Almagro N, Pacheco MT, Antón MJ, Dapena E, Ruiz L, Margolles A, Villamiel M, Moreno FJ. Apple pomaces derived from mono-varietal Asturian ciders production are potential source of pectins with appealing functional properties. Carbohydr Polym 2021; 264:117980. [PMID: 33910710 DOI: 10.1016/j.carbpol.2021.117980] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 03/17/2021] [Accepted: 03/19/2021] [Indexed: 12/22/2022]
Abstract
Comprehensive chemical characterization of nine mono-varietal apple pomaces obtained from the production of ciders with PDO is described. They were rich in essential minerals, fibers (35-52.9 %), and polyphenols. High levels in GalA (11.8-21.6 %), revealed the suitability of these apple pomaces as efficient sources of pectins. Extracted pectins showed high variability in monomer composition, with degrees of methylesterification, strongly associated with pectins functional properties, ranging from 58 to 88 %. For a subset of apple pomace varieties, pectin extraction was accomplished by conventional acid heat treatment or ultrasound. Despite ultrasound-assisted extraction did not improve pectin yield, it minimized levels of "non-pectin" components as revealed by the low content of Glc/Man, leading to the obtainment of high-purity pectin. Our work highlights the key role played by the selection of the apple variety to streamline the potential food applications (gelling/thickening agents or prebiotics) of the extracted pectins that largely depend on their structural features.
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Affiliation(s)
- Inés Calvete-Torre
- Group of Functionality and Ecology of Beneficial Microorganisms (MicroHealth), Dairy Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares s/n, 3300, Villaviciosa, Asturias, Spain; Health Research Institute of Asturias (ISPA), Avenida Hospital Universitario s/n, 33011, Oviedo, Asturias, Spain
| | - Nerea Muñoz-Almagro
- Group of Chemistry and Functionality of Carbohydrates and Derivatives, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - M Teresa Pacheco
- Group of Chemistry and Functionality of Carbohydrates and Derivatives, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - María José Antón
- The Regional Agrifood Research and Development Service (SERIDA), Carretera AS-267 PK 19, 33300, Villaviciosa, Asturias, Spain
| | - Enrique Dapena
- The Regional Agrifood Research and Development Service (SERIDA), Carretera AS-267 PK 19, 33300, Villaviciosa, Asturias, Spain
| | - Lorena Ruiz
- Group of Functionality and Ecology of Beneficial Microorganisms (MicroHealth), Dairy Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares s/n, 3300, Villaviciosa, Asturias, Spain; Health Research Institute of Asturias (ISPA), Avenida Hospital Universitario s/n, 33011, Oviedo, Asturias, Spain
| | - Abelardo Margolles
- Group of Functionality and Ecology of Beneficial Microorganisms (MicroHealth), Dairy Research Institute of Asturias (IPLA-CSIC), Paseo Río Linares s/n, 3300, Villaviciosa, Asturias, Spain; Health Research Institute of Asturias (ISPA), Avenida Hospital Universitario s/n, 33011, Oviedo, Asturias, Spain
| | - Mar Villamiel
- Group of Chemistry and Functionality of Carbohydrates and Derivatives, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
| | - F Javier Moreno
- Group of Chemistry and Functionality of Carbohydrates and Derivatives, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera, 9, Campus de Cantoblanco, Universidad Autónoma de Madrid, 28049, Madrid, Spain
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48
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Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11052443] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Apple concentrate juice industry generates a flavored coproduct (apple aroma) recovered in the evaporation process, which is poorly valuated due to the lack of chemical characterization and standardization. In this study, industry apple aroma was characterized, allowing for the identification of 37 compounds, the majority esters (20), alcohols (7), and aldehydes (4). The storage temperature did not affect its volatile composition. Five key compounds were selected and monitored for 10 months of storage, and also compared with other three productions of another season allowing for observation of the same Aroma Index. Apple pomace was also used to produce a hydrodistillate. Contrary to the apple aroma, apple pomace hydrodistillate was unpleasant, reflected in a different volatile composition. Although no additional aroma fraction could be obtained from this wet byproduct, when dried, apple pomace presented 15 volatile compounds with toasted, caramel, sweet, and green notes. The infusions prepared with the dried apple pomace exhibited 25 volatile compounds with a very pleasant (fruity, apple-like, citrus, and spicy notes) and intense aroma. The addition of sugar changed the volatile profile, providing a less intense flavor, with almond, caramel, and sweet notes. These results show that apple aroma and pomace are high-quality flavoring agents with high potential of valuation as food ingredients.
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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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Schmid V, Trabert A, Keller J(S, Bunzel M, Karbstein HP, Emin MA. Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing. Foods 2021; 10:foods10030485. [PMID: 33668342 PMCID: PMC7996331 DOI: 10.3390/foods10030485] [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: 01/22/2021] [Revised: 02/09/2021] [Accepted: 02/18/2021] [Indexed: 11/16/2022] Open
Abstract
Food by-products can be used as natural and sustainable food ingredients. However, a modification is needed to improve the technofunctional properties according to the specific needs of designated applications. A lab-scale twin-screw extruder was used to process enzymatically treated apple pomace from commercial fruit juice production. To vary the range of the thermomechanical treatment, various screw speeds (200, 600, 1000 min−1), and screw configurations were applied to the raw material. Detailed chemical and functional analyses were performed to develop a comprehensive understanding of the impact of the extrusion processing on apple pomace composition and technofunctional properties as well as structures of individual polymers. Extrusion at moderate thermomechanical conditions increased the water absorption, swelling, and viscosity of the material. An increase in thermomechanical stress resulted in a higher water solubility index, but negatively affected the water absorption index, viscosity, and swelling. Scanning electron microscopy showed an extrusion-processing-related disruption of the cell wall. Dietary fiber analysis revealed an increase of soluble dietary fiber from 12.6 to 17.2 g/100 g dry matter at maximum thermo-mechanical treatment. Dietary fiber polysaccharide analysis demonstrated compositional changes, mainly in the insoluble dietary fiber fraction. In short, pectin polysaccharides seem to be susceptible to thermo-mechanical stress, especially arabinans as neutral side chains of rhamnogalacturonan I.
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Affiliation(s)
- Vera Schmid
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany; (V.S.); (H.P.K.)
| | - Antje Trabert
- Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany; (A.T.); (J.K.); (M.B.)
| | - Judith (Schäfer) Keller
- Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany; (A.T.); (J.K.); (M.B.)
| | - Mirko Bunzel
- Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany; (A.T.); (J.K.); (M.B.)
| | - Heike P. Karbstein
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany; (V.S.); (H.P.K.)
| | - M. Azad Emin
- Institute of Process Engineering in Life Sciences, Chair of Food Process Engineering, Karlsruhe Institute of Technology (KIT), 76131 Karlsruhe, Germany; (V.S.); (H.P.K.)
- Correspondence: ; Tel.: +49-721-608-48311
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