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

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

Development of Vegan Cookies Using Composite Flour and Determination of Principal Quality Characteri

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi, Journal Year: 2025, Volume and Issue: 30(1), P. 125 - 140

Published: April 15, 2025

The aim of this study is to investigate and optimise the quality characteristics cookies that can be consumed by vegans individuals all age groups. was designed using Response Surface Method, fat mixture (A) bean flour (B) were selected as independent variables. maximum minimum ranges these variables determined 10.0-25.0% for A 0.0-100.0% B. Variable a 1:1 olive oil sunflower oil. Oat flakes whole wheat in 1:1.5 ratio used formulations with variable B less than 100 g. effects composite beans, oat on physical sensory properties investigated. As result experimental design, optimum production conditions 25.00 g 24.00 flour. In conditions, water activity value 0.50, diameter 4.50, thickness 0.65, L* 52.00, overall acceptability 4.00 affordability 4.00. desirability optimised cookie 80%. With study, formulation completely free animal products developed groups who have both vegan diet preference healthy eating awareness.

Language: Английский

1H-NMR, HPSEC-RID, and HPAEC-PAD Characterization of Polysaccharides Extracted by Hydrodynamic Cavitation from Apple and Pomegranate By-Products for Their Valorization: A Focus on Pectin

Processes, Journal Year: 2024, Volume and Issue: 12(10), P. 2113 - 2113

Published: Sept. 28, 2024

Several chemical analytical methods were applied to characterize the structure of polysaccharides extracted from discarded apples and pomegranate peels using hydrodynamic cavitation in a circular economy perspective. In particular, purity degrees acetylation methylation evaluated by proton Nuclear Magnetic Resonance (1H-NMR) analysis; simple sugars galacturonic acid analyzed simultaneously High-Performance Anion Exchange Chromatography—Pulsed Amperometric Detector (HPAEC-PAD); molecular weight was determined Size Exclusion Chromatography-Refractive Index (HPSEC-RID). The results showed negligible presence co-precipitated proteins/tannins, easily removed dialysis, as well other molecules such monosaccharides organic acids. Polysaccharides consisted mainly pectic material with prevalence homogalacturonans. greater compositional variability significant amounts arabinose galactose, lower content pectin, rhamnogalacturonans I. Both highly methylated differed degree acetylation, which could lead different properties. presented two main weights (>805 kDa 348–805 kDa, respectively), while those peel major fraction at 348 minor fractions < 23 kDa. conclusion, research tools proposed this study have allowed defining macrostructure quick efficient way valorize these food by-products.

Language: Английский