Second Subcritical Water Pretreatment of De-Pectin Apple Pomace for Bioethanol Conversation and Whole Components Utilization DOI
Xiaoyü Ma,

Yuntian Ma,

Lichen Zhang

et al.

Published: Jan. 1, 2023

Pectin was effectively extracted by subcritical water in previous study, and approximately 60% residues were still needed to be furtherly utilized. Although extraction had a degree of pretreatment effect, the efficiency bioethanol conversion low. For purpose promote whole components utilization apple pomace, established optimized. With suitable enzymatic hydrolysis conditions, ethanol concentrations obtained separate fermentation semi simultaneous saccharification both satisfied threshold for industrial distillation. Moreover, liquid an excellent antioxidant activity, after ability bind cholic acids, indicating they could used health care or food fields possibly. Based on pretreatment, this study provided clean approach promoting transformation upgrading processing industries.

Language: Английский

Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds DOI Creative Commons
Harsh Kumar,

Shivani Guleria,

Neetika Kimta

et al.

Current Research in Food Science, Journal Year: 2024, Volume and Issue: 9, P. 100791 - 100791

Published: Jan. 1, 2024

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

Language: Английский

Citations

5
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 DOI Creative Commons
Otávio Simões Girotto,

Otávio Oliveira Furlan,

Renato Cesar Moretti

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 32

Published: July 24, 2024

Apple (Malus domestica) is the third most produced fruit worldwide. It a well-known source of bioactive compounds mainly represented by hydroxycinnamic acids, flavan-3-ols, dihydrochalcones, dehydroascorbic acid, carotenoids, chlorogenic epicatechin, and phloridzin. Due to lack recent evaluation clinical trials associated with apple consumption, this review investigated effects on metabolic conditions related inflammation oxidative stress reviewed applications waste food products. Thirty-three studies showed that apples or its derivatives exhibit anti-inflammatory antioxidant actions, improve blood pressure, body fat, insulin resistance, dyslipidemia, reduce cardiovascular risks. Apples have great economic impact due several in industry as supplement since it has impressive nutritional value. Dietary fiber from pomace can be used substitute for fat products an improver content meat also bakery confectionary fermented produce alcohol. Pomace phytocompounds isolated applied antioxidants The potential use by-products environmental damage.

Language: Английский

Citations

4
Enhancing Probiotic Viability in Yogurt: The Role of Apple Fibers in Supporting Lacticaseibacillus casei ATCC 393 During Storage and Gastrointestinal Transit DOI Creative Commons
Dimitra Dimitrellou,

Eleni Sakadani,

Panagiotis Kandylis

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(3), P. 376 - 376

Published: Jan. 24, 2025

Probiotics are widely recognized for their health benefits, but viability during food processing and digestion poses significant challenges. The present study evaluated the impact of incorporating apple fibers into yogurt on probiotic strain Lacticaseibacillus casei ATCC 393 production, storage, simulated gastrointestinal digestion. Apple fibers, a by-product processing, were used as prebiotic ingredient due to functional technological benefits. incorporation increased 28 days refrigerated improving it from 90.4% in control 93.9%. Under conditions, alone acted protective matrix, preserving viability, gastric (71.0% at pH 2 after 3 h) intestinal (73.3% 0.3% bile salts 6 h). inclusion further enhanced this protection, reducing loss both (81.9% (79.0% environments. Similar results obtained using INFOGEST 2.0 static protocol. After completion protocol (oral, phase) 71.1% (6.61 logCFU/g) was observed with compared 64.5% (6.10 yogurt. This protection could be attributed potential properties including pectin cellulose content, which may shield probiotics acidic enzymatic degradation. These findings highlight fiber-enriched that supports storage throughout transit. insights open way developing new products aligning growing consumer demand foods.

Language: Английский

Citations

0
Metabolomics profiling of apples of different cultivars and growth locations DOI Creative Commons
Kang Chen, Raghunath Pariyani, Yajing Li

et al.

Food Innovation and Advances, Journal Year: 2025, Volume and Issue: 4(1), P. 116 - 126

Published: Jan. 1, 2025

Language: Английский

Citations

0
Apple Pomace Extract Improves MK-801-Induced Memory Impairment in Mice DOI Open Access
Ayako Watanabe,

Minori Shimada,

H. Maeda

et al.

Nutrients, Journal Year: 2024, Volume and Issue: 16(2), P. 194 - 194

Published: Jan. 6, 2024

Alzheimer’s disease (AD) is a neurodegenerative that involves progressive cognitive decline accompanied by synaptic degeneration and impaired neurotransmission. Recent studies revealed apple pomace, waste byproduct of the processing industry, has beneficial health properties, but its potential to prevent treat AD not been determined. Herein, we examined effects pomace extract on N-methyl-D-aspartate receptor antagonist MK-801-induced memory impairment in mice. Repeated treatment with for 7 days reversed associative recognition memory. RNA sequencing repeated altered gene expression profile hippocampus Real-time PCR showed induced upregulation mRNA Zfp125 Gstp1. Furthermore, sets related synapse neurotransmission were upregulated extract. These findings indicate may be useful prevention AD.

Language: Английский

Citations

3
Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products DOI
Paulina Kęska, Karolina M. Wójciak, Joanna Stadnik

et al.

International Journal of Food Science & Technology, Journal Year: 2024, Volume and Issue: 59(3), P. 1591 - 1604

Published: Jan. 15, 2024

Summary The present study analysed the effects of using freeze‐dried apple pomace, i.e. peel and pulp, as a component meat products. pomace showed dose‐dependent effect on pH value products; was lower in products with pomace. addition increased brightness parameter ( L* ) baked decreased proportion redness a* ). plant also during refrigerated storage use 0.5% or 1% flesh most effective inhibiting lipid oxidative changes products, wherein TBARS index reduced by 47.5% 39.04%, respectively, 15th day storage. affected fatty acid profile A higher saturated content recorded containing (M05 < S05 S1). monounsaturated level variants flesh. Considering microbiological increase bacterial an coliform were observed.

Language: Английский

Citations

3
Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition DOI Creative Commons
Piotr Zarzycki, Anna Wirkijowska, Dorota Teterycz

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(10), P. 3976 - 3976

Published: May 7, 2024

The evolution of wheat bread as a dietary staple underscores its essential role in providing energy, protein, fiber, and vital nutrients. To address contemporary health challenges such type 2 diabetes cardiovascular diseases, fortifying with health-promoting additives becomes imperative to mitigate deficiencies resulting from refined flour consumption. Functional food innovations, aligned sustainability goals circular economy principles, offer promising approaches for addressing these concerns. Integrating by-products fruits oil crops into formulations enhances benefits by boosting bioactive compounds, antioxidant potential. However, gaps persist understanding anti-nutritional substances contaminants final products, necessitating further research comprehensive safety assessments. addition by-product raw materials significantly influences dough rheology sensory characteristics, potentially achieving quality comparable traditional bread. Challenges include inconsistencies specifications across studies, hindering direct result comparison. Overcoming obstacles is crucial maximizing the potential agri-food creating healthier, sustainable options while maintaining standards.

Language: Английский

Citations

3
Impacts of microwaves on the pectin extraction from apple pomace: Technological properties in structuring of hydrogels DOI Creative Commons
Josiel Martins Costa,

Wenli Wang,

Pedro Y. S. Nakasu

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: unknown, P. 110766 - 110766

Published: Oct. 1, 2024

Language: Английский

Citations

3
Development and quality cum nutritional assessment based on physical properties for corn extruded snacks enriched with protein and carbohydrates: A remedy to malnutrition for society DOI Creative Commons
Muzammal Shafiq, Muhammad Waseem, Yaqoob Majeed

et al.

Potravinarstvo Slovak Journal of Food Sciences, Journal Year: 2024, Volume and Issue: 18, P. 633 - 653

Published: June 26, 2024

Malnutrition is one of the century's most pressing challenges. If malnutrition not addressed early, people may suffer from non-communicable diseases. A proper, nutritious diet necessary to overcome diseases like malnutrition. The technology extrusion can develop rich fortified food products by retaining high nutrition content. In this study, was used protein and carbohydrate snacks with proper based on physical properties commodities combining different ratios corn grits, apple pomace, mung beans. objectives study focused development a product engineering aspects quality cum nutritional evaluation finished that be as combat Physical color, rehydration ratio, porosity, bulk density, water solubility index, texture, sensory evaluation, hardness, crispiness were studied in detail. energy content carbohydrates measured for assessment using Food Data Central standard, provided United States America Department Agriculture. Results reveal significant variations among treatments, addition pomace impacting color attributes. Mung bean supplementation demonstrates direct correlation increased hardness influences porosity. ratio positively affected pomace. Sensory underscores substantial impact crispiness, taste, overall acceptability, providing valuable insights snack formulation.

Language: Английский

Citations

1
Evaluating the dynamic effects of complex probiotics as cellulase replacements during fermentation of apple pomace DOI
Zhiwei Wang, Haoran Tang, Yangguang Li

et al.

International Journal of Food Microbiology, Journal Year: 2024, Volume and Issue: 425, P. 110896 - 110896

Published: Aug. 30, 2024

Language: Английский

Citations

1