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,
Год журнала:
2024,
Номер
unknown, С. 1 - 32
Опубликована: Июль 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.
Язык: Английский
Development of Vegan Cookies Using Composite Flour and Determination of Principal Quality Characteri
Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi,
Год журнала:
2025,
Номер
30(1), С. 125 - 140
Опубликована: Апрель 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.
Язык: 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,
Год журнала:
2024,
Номер
12(10), С. 2113 - 2113
Опубликована: Сен. 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.
Язык: Английский