1
|
Różyło R, Gładyszewski G, Chocyk D, Dziki D, Świeca M, Matwijczuk A, Rząd K, Karcz D, Gawłowski S, Wójcik M, Gawlik U. The Influence of Micronization on the Properties of Black Cumin Pressing Waste Material. MATERIALS (BASEL, SWITZERLAND) 2024; 17:2501. [PMID: 38893765 PMCID: PMC11173985 DOI: 10.3390/ma17112501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 05/05/2024] [Accepted: 05/11/2024] [Indexed: 06/21/2024]
Abstract
The purpose of this study was to investigate the effect of micronization on the characteristics of black cumin pressing waste material. The basic composition, amino acid, and fatty acid content of the raw material-specifically, black cumin pressing waste material-were determined. The samples were micronized in a planetary ball mill for periods ranging from 0 to 20 min. The particle sizes of micronized samples of black cumin pressing waste material were then examined using a laser analyzer, the Mastersizer 3000. The structures of the produced micronized powders was examined by X-ray diffraction. Additionally, the FTIR (Fourier-transform infrared) spectra of the micronized samples were recorded. The measurement of phenolic and antiradical properties was conducted both before and after in vitro digestion, and the evaluation of protein digestibility and trypsin inhibition was also conducted. The test results, including material properties, suggest that micronization for 10 min dramatically reduced particle diameters (d50) from 374.7 to 88.7 µm, whereas after 20 min, d50 decreased to only 64.5 µm. The results obtained using FTIR spectroscopy revealed alterations, especially in terms of intensity and, to a lesser extent, the shapes of the bands, indicating a significant impact on the molecular properties of the tested samples. X-ray diffraction profiles revealed that the internal structures of all powders are amorphous, and micronization methods have no effect on the internal structures of powders derived from black cumin pressing waste. Biochemical analyses revealed the viability of utilizing micronized powders from black cumin pressing waste materials as beneficial food additives, since micronization increased total phenolic extraction and antiradical activity.
Collapse
Affiliation(s)
- Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland; (S.G.); (M.W.)
| | - Grzegorz Gładyszewski
- Department of Applied Physics, Lublin University of Technology, 20-618 Lublin, Poland; (G.G.); (D.C.)
| | - Dariusz Chocyk
- Department of Applied Physics, Lublin University of Technology, 20-618 Lublin, Poland; (G.G.); (D.C.)
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland;
| | - Michał Świeca
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland; (M.Ś.); (U.G.)
| | - Arkadiusz Matwijczuk
- Department of Biophysics, University of Life Sciences, 20-950 Lublin, Poland; (A.M.); (K.R.)
- Department of Cell Biology, Maria Curie-Sklodowska University, Akademicka 19, 20-033 Lublin, Poland;
| | - Klaudia Rząd
- Department of Biophysics, University of Life Sciences, 20-950 Lublin, Poland; (A.M.); (K.R.)
| | - Dariusz Karcz
- Department of Cell Biology, Maria Curie-Sklodowska University, Akademicka 19, 20-033 Lublin, Poland;
- Department of Chemical Technology and Environmental Analytics, Cracow University of Technology, 31-155 Krakow, Poland
| | - Sławomir Gawłowski
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland; (S.G.); (M.W.)
| | - Monika Wójcik
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland; (S.G.); (M.W.)
| | - Urszula Gawlik
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland; (M.Ś.); (U.G.)
| |
Collapse
|
2
|
D’Arrigo M, Delgado-Adámez J, Rocha-Pimienta J, Valdés-Sánchez ME, Ramírez-Bernabé MR. Integral Use of Red Wine Pomace after Hydrostatic High Pressure: Application of Two Consecutive Cycles of Treatment. Foods 2024; 13:149. [PMID: 38201177 PMCID: PMC10778647 DOI: 10.3390/foods13010149] [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: 11/30/2023] [Revised: 12/20/2023] [Accepted: 12/28/2023] [Indexed: 01/12/2024] Open
Abstract
The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of food products. Four treatments were investigated: (i) 600 MPa/1 s; (ii) 600 MPa/300 s, and other two treatments with 2 cycles of HHP: (iii) 2 cycles of 600 MPa/1 s; and (iv) 1 first cycle of 400 MPa/1 s and a second cycle 600 MPa/1 s. Treated pomace was stored at different temperatures (4 and 20 °C). The application of two consecutive cycles had no effect on the microorganisms' inactivation compared to only one cycle. Immediately after HHP, the phenolic compounds content was maintained. However, HHP had no influence on the polyphenol oxidase enzyme (PPO), and so the phenolic compounds were significantly reduced during storage. Hence, the shelf-life of red grape pomace was significantly reduced at both temperatures, although phenolic compounds were better preserved under refrigeration than at room temperature.
Collapse
Affiliation(s)
| | | | | | | | - M. Rosario Ramírez-Bernabé
- Technological Agri-Food Institute (INTAEX), Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Avda Adolfo Suárez s/n, 06071 Badajoz, Spain; (M.D.); (J.D.-A.); (J.R.-P.); (M.E.V.-S.)
| |
Collapse
|
3
|
Rybicka A, Del Pozo R, Carro D, García J. Effect of type of fiber and its physicochemical properties on performance, digestive transit time, and cecal fermentation in broilers from 1 to 23 d of age. Poult Sci 2024; 103:103192. [PMID: 37939589 PMCID: PMC10665933 DOI: 10.1016/j.psj.2023.103192] [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: 08/19/2023] [Revised: 10/05/2023] [Accepted: 10/10/2023] [Indexed: 11/10/2023] Open
Abstract
The effects of insoluble fiber (IF) sources differing on particle size and hydration capacity (HC) on growth performance, gastrointestinal tract (GIT) development, cecal fermentation, and digestive transit time were investigated from 1 to 23 d of age in 550 Ross-308 broiler males housed in 50 cages. The experimental design was based on the administration of a common corn-soybean meal nonsupplemented with additional IF sources diet in mash form (Control), and 4 dietary treatments consisting in the Control diet diluted with 1.5% of different IF: lignocellulose (LC), fine-ground straw (FS) and coarse-ground straw (CS), all characterized by high HC; and almond shell (AS) having low HC. Cecal fermentation was assessed by in vitro fermentation of the IF sources using the cecal content of 22-day broilers as inoculum. Compared with control birds, the inclusion of IF sources tended to impair the FCR (P = 0.053), with birds fed the HC-IF sources (LC, FS, and CS) showing lower ADFI (P = 0.005) and ADG (P = 0.001) than those fed the AS diet. The relative weight of gizzard and cecum, small intestine length, and digestive transit time decreased in AS group (P ≤ 0.050) compared with the average value of the groups fed the other IF sources. The inclusion of IF reduced (P = 0.006) the excreta moisture content, with no differences among IF sources. Dietary treatments had no effect either on cecal short fatty acids concentration or on intestinal morphology. As indicated by the in vitro gas production results, both LC and AS were less fermented than FS and CS, although all IF sources were low fermentable. None of the IF sources were able to influence the fermentation capacity of cecal microbiota after 22 d of feeding. In summary, animals fed AS presented smaller gizzard and cecum relative size, showed higher ADFI and ADG, and tended to improve fed conversion ratio in comparison to those fed the rest of IF sources.
Collapse
Affiliation(s)
- A Rybicka
- Departamento de Producción Agraria, Universidad Politécnica de Madrid, 28040 Madrid, Spain
| | - R Del Pozo
- Departamento de Producción Agraria, Universidad Politécnica de Madrid, 28040 Madrid, Spain
| | - D Carro
- Departamento de Producción Agraria, Universidad Politécnica de Madrid, 28040 Madrid, Spain
| | - J García
- Departamento de Producción Agraria, Universidad Politécnica de Madrid, 28040 Madrid, Spain.
| |
Collapse
|
4
|
Zhao S, Pan Z, Azarakhsh N, Ramaswamy HS, Duan H, Wang C. Effects of high-pressure processing on the physicochemical and adsorption properties, structural characteristics, and dietary fiber content of kelp ( Laminaria japonica). Curr Res Food Sci 2023; 8:100671. [PMID: 38235495 PMCID: PMC10792453 DOI: 10.1016/j.crfs.2023.100671] [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: 10/29/2023] [Revised: 12/13/2023] [Accepted: 12/26/2023] [Indexed: 01/19/2024] Open
Abstract
To investigate the effects of high-pressure processing (HPP) on the physicochemical and adsorption properties and structural characteristics of kelp, kelp slice (KS) and kelp powder (KP) were treated under different pressures (300, 450, and 600 MPa) for 5 and 10 min. Compared to untreated KP, HPP-treated KP yielded a 1.31-fold increase in water holding capacity (600 MPa/5 min), a 0.12-fold increase in swelling capacity (450 MPa/10 min), a 1.33-fold increase in oil holding capacity (600 MPa/10 min), a 10-fold increase in glucose adsorption capacity (450 MPa/10 min), and a 0.22-fold increase in cholesterol adsorption capacity (163.1 mg/g DW at 450 MPa/10 min), and exhibited good Cd (Ⅱ) adsorption capacity when its concentration was 10 mmol/L in the small intestine. The physicochemical properties of HPP-treated KS were not improved due to its low specific surface area. In addition, HPP treatment efficiently reduced the particle size of KP and increased its total and soluble dietary fiber content by 17% and 63% at 600 MPa/10 min, respectively. Scanning electron microscope micrographs demonstrated that the surface of HPP-treated KP was rough and porous, and the specific surface area increased with increasing pressure and processing time. To conclude, the results obtained in the present study suggest that HPP is a promising processing method for improving the functionality and structural characteristics of KP and provide a theoretical basis for the utilization of HPP-treated KP as a fiber-rich ingredient in the functional food industry.
Collapse
Affiliation(s)
- Songlin Zhao
- International School, Jinan University, Guangzhou, 510632, China
| | - Zhitao Pan
- Department of Food Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Nima Azarakhsh
- International School, Jinan University, Guangzhou, 510632, China
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, Montréal, QC, Canada
| | - Hanying Duan
- Department of Food Science and Technology, Jinan University, Guangzhou, 510632, China
| | - Chao Wang
- Department of Food Science and Technology, Jinan University, Guangzhou, 510632, China
| |
Collapse
|
5
|
Różyło R, Amarowicz R, Janiak MA, Domin M, Gawłowski S, Kulig R, Łysiak G, Rząd K, Matwijczuk A. Micronized Powder of Raspberry Pomace as a Source of Bioactive Compounds. Molecules 2023; 28:4871. [PMID: 37375425 DOI: 10.3390/molecules28124871] [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: 05/26/2023] [Revised: 06/14/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
Red raspberries, which contain a variety of nutrients and phytochemicals that are beneficial for human health, can be utilized as a raw material in the creation of several supplements. This research suggests micronized powder of raspberry pomace production. The molecular characteristics (FTIR), sugar, and biological potential (phenolic compounds and antioxidant activity) of micronized raspberry powders were investigated. FTIR spectroscopy results revealed spectral changes in the ranges with maxima at ~1720, 1635, and 1326, as well as intensity changes in practically the entire spectral range analyzed. The discrepancies clearly indicate that the micronization of the raspberry byproduct samples cleaved the intramolecular hydrogen bonds in the polysaccharides present in the samples, thus increasing the respective content of simple saccharides. In comparison to the control powders, more glucose and fructose were recovered from the micronized samples of the raspberry powders. The study's micronized powders were found to contain nine different types of phenolic compounds, including rutin, elagic acid derivatives, cyanidin-3-sophoroside, cyanidin-3-(2-glucosylrutinoside), cyanidin-3-rutinoside, pelargonidin-3-rutinoside, and elagic acid derivatives. Significantly higher concentrations of ellagic acid and ellagic acid derivatives and rutin were found in the micronized samples than in the control sample. The antioxidant potential assessed by ABTS and FRAP significantly increased following the micronization procedure.
Collapse
Affiliation(s)
- Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Ryszard Amarowicz
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Michał Adam Janiak
- Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
| | - Marek Domin
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, 28 Głęboka Str., 20-612 Lublin, Poland
| | - Sławomir Gawłowski
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Ryszard Kulig
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Grzegorz Łysiak
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
| | - Klaudia Rząd
- Department of Biophysics, Institute of Molecular Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Arkadiusz Matwijczuk
- Department of Biophysics, Institute of Molecular Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
- ECOTECH-COMPLEX-Analytical and Programme Centre for Advanced Environmentally-Friendly Tech-Nologies, Maria Curie-Sklodowska University, Głęboka 39, 20-033 Lublin, Poland
| |
Collapse
|
6
|
Baroi AM, Sieniawska E, Świątek Ł, Fierascu I. Grape Waste Materials-An Attractive Source for Developing Nanomaterials with Versatile Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2023; 13:nano13050836. [PMID: 36903714 PMCID: PMC10005071 DOI: 10.3390/nano13050836] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/12/2023] [Accepted: 02/22/2023] [Indexed: 05/27/2023]
Abstract
In the last decade, researchers have focused on the recycling of agro-food wastes for the production of value-added products. This eco-friendly trend is also observed in nanotechnology, where recycled raw materials may be processed into valuable nanomaterials with practical applications. Regarding environmental safety, replacing hazardous chemical substances with natural products obtained from plant wastes is an excellent opportunity for the "green synthesis" of nanomaterials. This paper aims to critically discuss plant waste, with particular emphasis on grape waste, methods of recovery of active compounds, and nanomaterials obtained from by-products, along with their versatile applications, including healthcare uses. Moreover, the challenges that may appear in this field, as well as future perspectives, are also included.
Collapse
Affiliation(s)
- Anda Maria Baroi
- National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, 060021 Bucharest, Romania
- Faculty of Horticulture, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Elwira Sieniawska
- Department of Natural Products Chemistry, Medical University of Lublin, 1 Chodzki, 20-093 Lublin, Poland
| | - Łukasz Świątek
- Department of Virology with SARS Laboratory, Medical University of Lublin, 1 Chodzki, 20-093 Lublin, Poland
| | - Irina Fierascu
- National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, 060021 Bucharest, Romania
- Faculty of Horticulture, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| |
Collapse
|
7
|
Liu J, Huang L, An J, Ma Y, Cheng Y, Zhang R, Peng P, Wang Y, Addy M, Chen P, Chen C, Liu Y, Huang G, Ruan R. Application of high‐pressure homogenization to improve physicochemical and antioxidant properties of almond hulls. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Juer Liu
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
- Department of Food Science and Nutrition University of Minnesota St. Paul Minnesota USA
| | - Li Huang
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
- Zhejiang University Shandong (Linyi) Modern Agricultural Research Institute Linyi Shandong China
| | - Jun An
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
| | - Yiwei Ma
- Department of Food Science and Nutrition University of Minnesota St. Paul Minnesota USA
| | - Yanling Cheng
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
| | - Renchuan Zhang
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
| | - Peng Peng
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
| | - Yuanpu Wang
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
- State Key Laboratory of Food Science and Technology, and Engineering Research, Center for Biomass Conversion, Ministry of Education Nanchang University Nanchang China
| | - Min Addy
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
| | - Paul Chen
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
| | - Chi Chen
- Department of Food Science and Nutrition University of Minnesota St. Paul Minnesota USA
| | - Yuhuan Liu
- State Key Laboratory of Food Science and Technology, and Engineering Research, Center for Biomass Conversion, Ministry of Education Nanchang University Nanchang China
| | | | - Roger Ruan
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul Minnesota USA
- Department of Food Science and Nutrition University of Minnesota St. Paul Minnesota USA
| |
Collapse
|
8
|
Fayaz G, Soleimanian Y, Mhamadi M, Turgeon SL, Khalloufi S. The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review. Compr Rev Food Sci Food Saf 2022; 21:2149-2199. [DOI: 10.1111/1541-4337.12934] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 12/04/2021] [Accepted: 02/05/2022] [Indexed: 11/29/2022]
Affiliation(s)
- Goly Fayaz
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
| | - Yasamin Soleimanian
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
| | - Mmadi Mhamadi
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
| | - Sylvie L. Turgeon
- Institute of Nutrition and Functional Foods Laval University Québec Canada
- Food Science Department Laval University Québec Canada
| | - Seddik Khalloufi
- Soils Science and Agri‐Food Engineering Department Laval University Québec Canada
- Institute of Nutrition and Functional Foods Laval University Québec Canada
| |
Collapse
|
9
|
Physicochemical, microstructural, and antioxidant properties of skins from pomaces of five virginia-grown grape varieties and their response to high hydrostatic pressure processing. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01126-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
10
|
Moro KIB, Bender ABB, Ferreira DDF, Speroni CS, Barin JS, da Silva LP, Penna NG. Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112066] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
11
|
Xiong X, Cao X, Zeng Q, Yang X, Wang Y, Zhang R, Huang F, Dong L, Zhang M, Su D. Effects of heat pump drying and superfine grinding on the composition of bound phenolics, morphology and microstructure of lychee juice by-products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111206] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
12
|
Gerardi G, Cavia-Saiz M, Muñiz P. From winery by-product to healthy product: bioavailability, redox signaling and oxidative stress modulation by wine pomace product. Crit Rev Food Sci Nutr 2021; 62:7427-7448. [PMID: 33951976 DOI: 10.1080/10408398.2021.1914542] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The wine pomace is the main winery by-products that suppose an economic and environmental problem and their use as a functional ingredient are being increasingly recognized as a good and inexpensive source of bioactive compounds. In this sense, it is known the potential health properties of wine pomace products in the prevention of disorders associated with oxidative stress and inflammation such as endothelial dysfunction, hypertension, hyperglycemia, diabetes, obesity. Those effects are due to the bioactive compounds of wine pomace and the mechanisms concern especially modulation of antioxidant/prooxidant activity, improvement of nitric oxide bioavailability, reduction of pro-inflammatory cytokines and modulation of antioxidant/inflammatory signal pathways. This review mainly summarizes the mechanisms of wine pomace products as modulators of oxidative status involved in cell pathologies as well as their potential therapeutic use for cardiovascular diseases. For this purpose, the review provides an overview of the findings related to the wine pomace bioactive compounds profile, their bioavailability and the action mechanisms for maintaining the redox cell balance involved in health benefits. The review suggests an important role for wine pomace product in cardiovascular diseases prevention and their regular food intake may attenuate the development and progression of comorbidities associated with cardiovascular diseases.
Collapse
Affiliation(s)
- Gisela Gerardi
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
| | - Mónica Cavia-Saiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
| | - Pilar Muñiz
- Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, Burgos, Spain
| |
Collapse
|
13
|
Mohamed Ahmed IA, Özcan MM, Al Juhaimi F, Babiker EFE, Ghafoor K, Banjanin T, Osman MA, Gassem MA, Alqah HAS. Chemical composition, bioactive compounds, mineral contents, and fatty acid composition of pomace powder of different grape varieties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14539] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey
| | - Fahad Al Juhaimi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - El Fadil E. Babiker
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Tijana Banjanin
- Department of Horticulture Faculty of Agriculture University of East Sarajevo East Sarajevo Bosnia and Herzegovina
| | - Magdi A. Osman
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mustafa A. Gassem
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Hesham A. S. Alqah
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| |
Collapse
|
14
|
Bender ABB, Speroni CS, Moro KIB, Morisso FDP, dos Santos DR, da Silva LP, Penna NG. Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108652] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
|
15
|
Yan L, Liu B, Liu C, Qu H, Zhang Z, Luo J, Zheng L. Preparation of cellulose with controlled molecular weight via ultrasonic treatment improves cholesterol‐binding capacity. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14340] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ling Yan
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Bing Liu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Changhong Liu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Hao Qu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Zhengzhu Zhang
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei China
| | - Jianping Luo
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Lei Zheng
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Research Laboratory of Agricultural Environment and Food Safety Anhui Modern Agricultural Industry Technology System & Key Laboratory for Agricultural Products Processing of Anhui Province Hefei China
| |
Collapse
|
16
|
Bordiga M, Travaglia F, Giuffrida D, Mangraviti D, Rigano F, Mondello L, Arlorio M, Coïsson JD. Characterization of peel and pulp proanthocyanidins and carotenoids during ripening in persimmon “Kaki Tipo” cv, cultivated in Italy. Food Res Int 2019; 120:800-809. [DOI: 10.1016/j.foodres.2018.11.041] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 11/13/2018] [Accepted: 11/16/2018] [Indexed: 01/14/2023]
|
17
|
Yan L, Li T, Liu C, Zheng L. Effects of high hydrostatic pressure and superfine grinding treatment on physicochemical/ functional properties of pear pomace and chemical composition of its soluble dietary fibre. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.019] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
18
|
Effects of high hydrostatic pressure on quality changes of blends with low-protein wheat and oat flour and derivative foods. Food Chem 2019; 271:685-690. [PMID: 30236731 DOI: 10.1016/j.foodchem.2018.07.171] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Revised: 05/03/2018] [Accepted: 07/25/2018] [Indexed: 10/28/2022]
Abstract
This study aimed to investigate the effect of high hydrostatic pressure (HHP) on the physicochemical characteristics of blended low-protein wheat (LW) and oat flour. Additionally, quality changes in noodles made from blends treated with HHP were investigated. Crude protein and fiber contents of LW were not affected by HHP; however, those of blends were significantly higher than those of LW (p < 0.05). Water-holding capacity (WHC) of blends increased with HHP treatment. The peak viscosity of LW did not differ significantly because of HHP, and the peak and final viscosities of blends increased upon oat flour addition. The hardness, gumminess, chewiness of noodles made using LW improved with the addition of oat flour combined with HHP. The results indicated that the use of blends containing LW and oat flour as well as HHP treatment improved the quality and properties of noodles made using LW.
Collapse
|
19
|
Gülcü M, Uslu N, Özcan MM, Gökmen F, Özcan MM, Banjanin T, Gezgin S, Dursun N, Geçgel Ü, Ceylan DA, Lemiasheuski V. The investigation of bioactive compounds of wine, grape juice and boiled grape juice wastes. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13850] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Mehmet Gülcü
- Ministry of Food, Agriculture and Livestock Viticultural Research Station; Tekirdag Turkey
| | - Nurhan Uslu
- Faculty of Agriculture, Department of Food Engineering; Selcuk University; Konya Turkey
| | - Mehmet Musa Özcan
- Faculty of Agriculture, Department of Food Engineering; Selcuk University; Konya Turkey
| | - Fatma Gökmen
- Agricultural Faculty, Department of Soil Science and Plant Nutrition; Selcuk University; Konya Turkey
| | | | - Tijana Banjanin
- Department of Horticulture; East Sarejova University; Sarekova Bosnia-Herzegovia
| | - Sait Gezgin
- Agricultural Faculty, Department of Soil Science and Plant Nutrition; Selcuk University; Konya Turkey
| | - Nesim Dursun
- Agricultural Faculty, Department of Soil Science and Plant Nutrition; Selcuk University; Konya Turkey
| | - Ümit Geçgel
- Faculty of Agriculture, Department of Food Engineering; Namık Kemal University; Tekirdağ Turkey
| | | | - Viktar Lemiasheuski
- International Sakharov Environmental Institute of Belarusian State University; Minsk Belarus
| |
Collapse
|
20
|
Sheng K, Shui S, Yan L, Yu J, Hao G, Qu H, Liu J, Zhang Y, Liu C, Zheng L. The beneficial effects of dietary grape supplementation on improving cognitive deficits in APP/PS1 double transgenic mice. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.08.030] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
|
21
|
Zhang ZH, Wang LH, Zeng XA, Han Z, Brennan CS. Non-thermal technologies and its current and future application in the food industry: a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13903] [Citation(s) in RCA: 155] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zhi-Hong Zhang
- School of Food & Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Lang-Hong Wang
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Xin-An Zeng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Zhong Han
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences; Centre for Food Research and Innovation; Lincoln University; Lincoln 85084 New Zealand
| |
Collapse
|
22
|
İnan Ö, Özcan MM, Aljuhaimi F. Effect of location and Citrus
species on total phenolic, antioxidant, and radical scavenging activities of some Citrus
seed and oils. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13555] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Özlem İnan
- Mersin Food Control Laboratory Directorate; Mersin Turkey
| | - Mehmet Musa Özcan
- Faculty of Agriculture, Department of Food Engineering; Selcuk University; Konya Turkey 42079
| | - Fahad Aljuhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
| |
Collapse
|
23
|
Tomaz I, Šeparović M, Štambuk P, Preiner D, Maletić E, Karoglan Kontić J. Effect of freezing and different thawing methods on the content of polyphenolic compounds of red grape skins. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13550] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ivana Tomaz
- Faculty of Agriculture, Department of Viticulture and Enology; University of Zagreb; Zagreb Croatia
| | - Marina Šeparović
- Faculty of Agriculture, Department of Viticulture and Enology; University of Zagreb; Zagreb Croatia
| | - Petra Štambuk
- Faculty of Agriculture, Department of Viticulture and Enology; University of Zagreb; Zagreb Croatia
| | - Darko Preiner
- Faculty of Agriculture, Department of Viticulture and Enology; University of Zagreb; Zagreb Croatia
- Faculty of Agriculture, Centre of Excellence for Biodiversity and Molecular Plant Breeding, University of Zagreb; Zagreb Croatia
| | - Edi Maletić
- Faculty of Agriculture, Department of Viticulture and Enology; University of Zagreb; Zagreb Croatia
- Faculty of Agriculture, Centre of Excellence for Biodiversity and Molecular Plant Breeding, University of Zagreb; Zagreb Croatia
| | - Jasminka Karoglan Kontić
- Faculty of Agriculture, Department of Viticulture and Enology; University of Zagreb; Zagreb Croatia
- Faculty of Agriculture, Centre of Excellence for Biodiversity and Molecular Plant Breeding, University of Zagreb; Zagreb Croatia
| |
Collapse
|