Academic literature on the topic 'Berry pomaces'

The chemical composition of berries and berry pomaces is diverse, containing polyphenolic components that may have both antibacterial and antioxidative properties. In the present study, in vitro antibacterial effect of the extracts of chokeberry, blackcurrant, and rowan berries and berry pomaces against L. monocytogenes, S. aureus, E. coli, and C. jejuni was studied. In addition, the polyphenolic profile and antioxidant activity of these extracts were investigated. The polyphenolic profiles in the aqueous and 30% ethanolic extracts were determined chromatographically by HPLC-MS, and the total polyphenol content was estimated spectrophotometrically by HPLC-DAD-UV. The minimal inhibition concentrations (MICs) of the extracts against tested bacteria were determined by the broth microdilution method. The content of total polyphenols was highest and good antioxidative properties of the extracts were determined for chokeberry and blackcurrant berries and their pomaces. The highest proportions of total quercetin derivatives and anthocyanins were found in the extracts of chokeberry berry/pomace and blackcurrant berry/pomace, respectively. The sensitivity of tested microbes to the extracts of berries and berry pomaces was as follows: S. aureus > L. monocytogenes > E. coli and C. jejuni. In vitro antibacterial activity of tested extracts depended on the extraction solvent, mainly for the ethanolic extracts. Findings suggest that chokeberry and blackcurrant berries and their pomaces can be used as a good source of polyphenols with antioxidative properties, and they also have antibacterial activity against some foodborne pathogenic bacteria. It is important that the valuable compounds are extracted from juice press residues before their disposal.

Many recent researches in vitro and in vivo proved the large therapeutic potency of non-toxic anthocyans in anti-inflammatory, anti-infective, anti-oxidative actions. Anthocyanin is a natural phenolic colorant approved in many countries. A reason why the world market of natural food colorants is reduced is because fruit and berry raw materials are expensive. Yet the fruit and berry raw materials are extracted with significant losses and by-products. This constitutes around 23-45% of the whole amount of berries processes in the Russian Federation. Thus, a priority direction of the food industry is a development of technologies allowing to use precious berry pomace with high bioactive compounds, i.e. anthocyans, organic acids, pectin. The aim of the research is to extract food colorant from the pomace of Vaccínium myrtíllus and Vaccínium vítis-idaéa to identify individual anthocyanin pigments. The food safety and composition of the pomace of Vaccinium myrtillus and Vaccinium vitis-idaea as raw material for food colorant extraction were found. Individual anthocyanin pigments of anthocyanin extracts were identified through the method of high-performance liquid chromatography. Cyanidin-3-galactoside was found in the extracts of berries (85,6 %) and pomaces (81,2%) of Vaccinium vitis-idaea. Fifteen compounds were identified in the extracts of Vaccinium myrtillus. The major ones were delphinidin-3-glucoside (13,4 %), delphinidin-3-galactoside (12,4 %), and cyanidin-3-glucoside for the fresh berries. As for the pigments of its pomaces, they were delphinidin-3-glucoside (15,3 %), delphinidin-3-galactoside (14,7 %), and delphinidin-3-arabinoside (10,5 %). Hence, there are more anthocyanin pigments in the extracts of pomaces, than in those of the fresh berries with identical compounds – 24,7 % more for Vaccinium myrtillus and 11,1 % more for Vaccinium myrtillus. The possibility to extract anthocyanin pigments from by-products of the local fruit and berry raw materials – i.e. of Vaccinium myrtillus and Vaccinium vitis-idae ones – and identify them is discussed.

An ultrasound-enzyme-assisted extraction (UEAE) was optimized to extract, simultaneously, the hydrophilic and lipophilic compounds from three berry pomaces (raspberry, strawberry and blackberry). First, an enzyme screening designated a thermostable alkaline protease as the most suitable enzyme to recover, in an aqueous medium, the highest yields of polyphenols and oil in the most efficient way. Secondly, the selected enzyme was coupled to ultrasounds (US) in sequential and simultaneous combinations. The simultaneous US–alkaline enzyme combination was selected as a one-single-step process and was then optimized by definitive screening design (DSD). The optimized parameters were: US amplitude, 20% (raspberry pomace) or 70% (strawberry and blackberry pomaces); pH, 8; E/S ratio, 1% (w/w); S/L ratio, 6% (w/v); extraction time, 30 min; temperature, 60 °C. Compared to conventional extractions using organic solvents, the UEAE extracted all the polyphenols, with around 75% of the active polyphenols (measured by the DPPH● method) and up to 75% of the initial oil from the berry pomaces. Characterized lipophilic compounds were rich in polyunsaturated fatty acids (PUFAs), tocols and phytosterols. The polyphenolics were analyzed by UPLC-MS/MS; characteristic ellagitannins of the Rosaceae family (sanguiin H-6 or agrimoniin, sanguiin H-10, …) and ellagic acid conjugates were found as the major components.

An investigation of the ultrasound-assisted extraction (UAE) of polyphenol-rich aqueous extracts from blackberry, chokeberry and raspberry pomaces was carried out. The aim of the study was to choose optimal conditions for UAE in order to obtain extracts rich in phenolic compounds. The optimization was carried out based on response surface methodology. The variable conditions were amplitude of ultrasound wave and extraction time, whereas responses were total polyphenol content and antioxidant capacity. Based on the ANOVA analysis, mathematical models were fitted and verified. The most effective conditions of amplitude and time were 98% and 5.00 min, 78% and 10.32 min and 90% and 11.56 min for blackberry pomace, chokeberry pomace and raspberry pomace, respectively. The actual results obtained in optimized conditions were comparable to the results predicted by the models. Additionally, the anthocyanin content in extracts was determined in the high-performance liquid chromatography assay. It was proven that response surface methodology could be a useful tool in the optimization of UAE processes for obtaining polyphenol-rich extracts from berry fruit pomaces.

The effect of enzymes with different substrate specificity in the processing of fruit and berry raw materials on the chemical composition of its pomaces was studied. Extrusion technology with a degassing system can be used as an efficient way of utilization of pomaces processing it mixed with cereals into ready-to-eat products with high nutritional value.

Plant pomaces in suitable forms (powders, extracts) can be used in foods of animal origin to increase the nutritional value and safety of these foods. In the present study, water extracts of apple, black currant, rhubarb and tomato pomaces were used in fish marinade solutions to evaluate their effect on the growth dynamics of microorganisms and the growth potential of Listeria monocytogenes by challenge testing. The results showed that mesophilic aerobic microorganisms, Pseudomonas spp., yeasts and moulds remained at acceptable levels throughout the predetermined storage period. The challenge test results showed that the overall growth potential of L. monocytogenes in all marinated rainbow trout samples remained at ≤0.5 log10 cfu/g during the study period, and none of the marinated fish samples supported the growth of L. monocytogenes. In addition, the effect of fruit and berry pomaces on the sensory properties of marinated rainbow trout samples was evaluated. The results revealed that it is possible to effectively use fruit and berry pomaces in marinated fish products, ensuring food safety, high microbiological quality, acceptable sensory characteristics and a sufficiently long shelf life of the products.

Berry pomace, rich in polyphenols, especially anthocyanins, accumulates during the production of red juices. Pomace from chokeberry (Aronia melanocarpa Michx.), bilberry (Vaccinium myrtillus L.), and elderberry (Sambucus nigra L.) represent good sources of coloring foodstuffs. Pomace powders (PP) were prepared by milling the seedless fractions of the three dried berry pomaces (50 °C, 8 h). Techno-functional properties of the powders such as particle size distribution, bulk density, sedimentation velocity, and swelling capacity were determined to evaluate the powders for possible food applications. Total anthocyanin content was quantified by UHPLC-DAD before and during a storage experiment to monitor the degradation of anthocyanins in the PP and in a yogurt model application. The high content of phenolic compounds and the still intact cell structure ensured high stability of anthocyanins over 28 days of storage. In the model application, color saturation was stable over the whole storage time of 14 days. Regarding the techno-functional properties, only a few differences between the three PP were observed. The particle size of elderberry PP was larger, resulting in lowest bulk density (0.45 g/mL), high cold-water solubility (16.42%), and a swelling capacity of 10.16 mL/g dw. Sedimentation velocity of the three PP was fast (0.02 mL/min) due to cluster formation of the particles caused by electrostatic and hydrophobic properties. Compared to other high-intensity coloring foodstuffs, the use of PP, showing acceptable color stability with potential health-promoting effects, represents a wide applicability in different food applications and especially in products with a longer shelf-life.

American cranberry (Vaccinium macrocarpon) and lowbush/wild blueberry (V. angustifolium) pomace are polyphenol-rich products having potentially beneficial effects in broiler chickens. This study investigated the cecal microbiome of broiler-vaccinated or non-vaccinated birds against coccidiosis. Birds in each of the two groups (vaccinated or non-vaccinated) were fed a basal non-supplemented diet (NC), a basal diet supplemented with bacitracin (BAC), American cranberry (CP), and lowbush blueberry (BP) pomace alone or in combination (CP + BP). At 21 days of age, cecal DNA samples were extracted and analyzed using both whole-metagenome shotgun sequencing and targeted-resistome sequencing approaches. Ceca from vaccinated birds showed a lower abundance of Lactobacillus and a higher abundance of Escherichia coli than non-vaccinated birds (p < 0.05). The highest and lowest abundance of L. crispatus and E. coli, respectively, were observed in birds fed CP, BP, and CP + BP compared to those from NC or BAC treatments (p < 0.05). Coccidiosis vaccination affected the abundance of virulence genes (VGs) related to adherence, flagella, iron utilization, and secretion system. Toxin-related genes were observed in vaccinated birds (p < 0.05) in general, with less prevalence in birds fed CP, BP, and CP + BP than NC and BAC (p < 0.05). More than 75 antimicrobial resistance genes (ARGs) detected by the shotgun metagenomics sequencing were impacted by vaccination. Ceca from birds fed CP, BP, and CP + BP showed the lowest (p < 0.05) abundances of ARGs related to multi-drug efflux pumps, modifying/hydrolyzing enzyme and target-mediated mutation, when compared to ceca from birds fed BAC. Targeted metagenomics showed that resistome from BP treatment was distant to other groups for antimicrobials, such as aminoglycosides (p < 0.05). Significant differences in the richness were observed between the vaccinated and non-vaccinated groups for aminoglycosides, β-lactams, lincosamides, and trimethoprim resistance genes (p < 0.05). Overall, this study demonstrated that dietary berry pomaces and coccidiosis vaccination significantly impacted cecal microbiota, virulome, resistome, and metabolic pathways in broiler chickens.

Depuis 2010, 100 millions de tonnes de fruits rouges sont produits chaque année dans le monde. 20% de déchets résultent de leur 1ère transformation industrielle, comprenant les graines et les peaux, appelés marcs. L’épandage et l’alimentation animale constituent leurs principales voies de valorisation, alors qu’ils peuvent être une source potentielle de composés bioactifs hydrophiles (fibres, protéines, polyphénols, oligo-éléments) et lipophiles (acides gras polyinsaturés, phytostérols, tocols). Par conséquent, il devient intéressant de concevoir des procédés d’extraction simultanée de l’ensemble de ces biomolécules pour exploiter pleinement les activités biologiques qui leurs sont associées.Le travail de cette thèse s'est fixé deux objectifs majeurs. Tout d'abord, développer un procédé d'éco-extraction innovant, combinant l’utilisation d’enzymes et d’ultrasons pour extraire, simultanément et en milieu aqueux, les composés hydrophiles et lipophiles des marcs de fruits rouges. Ensuite, évaluer in vitro les propriétés prébiotiques des extraits obtenus.Les différents travaux de la thèse se sont articulés autour de quatre phases successives : (i) la caractérisation chimique des marcs de framboise, de fraise, de mûre et de cassis, (ii) le développement du ou des procédé(s) d’éco-extraction, (iii) la caractérisation chimique globale des « éco-extraits » obtenus et (iv) l’évaluation in vitro de leur activité prébiotique potentielle.Le développement du procédé d’éco-extraction des composés d’intérêt à partir des quatre marcs de fruits s’est déroulé en trois étapes. Tout d'abord, trois enzymes (un mélange de glycohydrolases, une protéase acide et une protéase alcaline) ont été testées seules ou combinées séquentiellement. Ensuite, les systèmes enzymatiques sélectionnés ont été associés à des ultrasons, soit simultanément (enzyme + ultrasons) soit de manière séquentielle (enzyme → ultrasons ou ultrasons → enzyme). Le choix des systèmes enzymatiques et de leurs combinaisons avec les ultrasons s'est basé sur leur efficacité, leur facilité d'utilisation et leur caractère novateur par rapport aux travaux existants. Enfin, les combinaisons retenues ont été optimisées à l'aide d'un plan d'expérience (Definitive Screening Design) en ajustant six paramètres comprenant chacun trois niveaux : amplitude des ultrasons, pH, ratio enzyme/substrat, ratio solide/liquide, durée et température.La combinaison simultanée « protéase alcaline-ultrasons » a été retenue et optimisée pour les marcs de framboise, de fraise et de mûre. Elle a permis d’extraire, dans un solvant aqueux et en une seule étape, la totalité de leurs composés phénoliques, ayant préservé 75% de leur capacité antioxydante, ainsi que 75% de l’huile présente dans ces marcs. Concernant le marc de cassis, la combinaison simultanée « protéase acide-ultrasons » optimisée a permis l’extraction de 75% des polyphénols totaux (dont la totalité des anthocyanes), ainsi que 50% de l’huile.Les extraits obtenus ont également démontré des propriétés prébiotiques, favorisant la croissance de bactéries probiotiques (Lactobacillus plantarum 299v, Lactobacillus rhamnosus), les positionnant comme des candidats potentiels pour l'industrie nutraceutique. Ils pourraient être intégrés dans des compléments alimentaires visant à maintenir ou rétablir l'équilibre du microbiote intestinal
Since 2010, 100 million tons of red fruits have been produced globally each year. 20% of wastes result from their first industrial transformation, which includes the seeds and the skins, known as pomace. While spreading and animal feeding are common ways to valorise these wastes, they are also a potential source of hydrophilic and lipophilic bioactive compounds (fibres, proteins, polyphenols, minerals & poly-unsaturated fatty acids, phytosterols, tocols). Therefore, it is interesting to design simultaneous extraction processes to extract simultaneously all of these biomolecules to fully exploit their biological activities.This thesis aimed to achieve two goals. The first goal was to develop an innovative extraction process by combining the use of an enzyme(s) with the use of ultrasounds to extract simultaneously, in an aqueous medium, the hydrophilic and lipophilic bioactive compounds of red fruit pomaces. The second goal was to assess in vitro the prebiotic properties of the extracts.The thesis was divided into four successive steps: (i) the characterisation of the proximate compositions of the raspberry, strawberry, blackberry and black currant pomaces, (ii) the design of one or several eco-extraction process(es), (iii) the global chemical characterization of the “eco-extracts” and (iv) the in vitro assessment of their potential prebiotic properties.The design of the eco-extraction process was divided into three steps. First, three enzymes (a cocktail of glycohydrolases, an acid protease and an alkaline protease) were tested, alone or sequentially combined. Secondly, the selected enzymatic systems were associated with ultrasounds, either simultaneously (enzyme + ultrasounds) or sequentially (enzyme → ultrasounds and ultrasounds → enzyme). The choice of the enzymatic system(s) and their combination with ultrasounds was based on their extraction efficiencies, ease of implementation and innovative character compared to existing literature. Finally, the selected combination(s) were optimised by an experimental design (Definitive Screening Design) by adjusting six parameters comprising three levels: ultrasound amplitude, pH, enzyme/substrate ratio, solid/liquid ratio, extraction time and temperature.The simultaneous combination “alkaline protease-ultrasounds” was selected and optimised for the raspberry, strawberry and blackberry pomaces. All of the polyphenols, with 75% of their antioxidant capacities, and 75% of the oil present in the pomaces were extracted in a single step in an aqueous medium. The optimised simultaneous combination “acid protease-ultrasounds” extracted 75% of the polyphenols, with the totality of the anthocyanins, and 50% of the oil of the black currant pomace.The eco-extracts demonstrated prebiotic properties towards probiotic bacteria (Lactobacillus plantarum 299v, Lactobacillus rhamnosus) by favouring their growth. This makes them potential candidates for the nutraceutical industry. The eco-extracts could be integrated into dietary complements to maintain or restore the intestinal microbiota balance

The grape berry is composed of skin, flesh (pulp) and seeds. After destemming (Chapter 13), the grapes are sent on for crushing. On crushing, the thick walls of the skin, including the waxy cuticle, are broken. Crushing the grapes (Figure 16.1) is a question of quantity. Small quantities are handled differently than large. The skins, including the contaminants thereon, as well as the majority of the materials discussed above for the individual grapes (i.e., phenols, anthocyanins, tanins, some acids, terpenes, pyrazines, and some carbohydrates including those attached to the anthocyanidins, forming anthocyanins) therein, are released. The cells of the pulp are also broken and released into the juice on crushing. This berry cell juice is mainly water (70–80% by weight) which contains the mixture of sugars (mostly glucose and fructose, but small concentrations of many other carbohydrates are also present), carboxylic acids (mostly tartaric and malic, but additional members of the tricarboxylic acid cycle, oxalic, glucuronic, etc. are also present), complex cross-linked polysaccharides from cell walls (pectins), some phenols and proteins (as well as the peptides and simple amino acids from which they are constructed), and minerals, including oxides of iron (Fe), phosphorus (P), and sulfur (S), as well as salts of potassium (K) and sodium (Na) brought up in the xylem to the growing berry. The seeds have their cellulose carbohydrate-based exterior coatings, which are also rich in complexed polyphenols (tannins). Additionally, amino acids, generally found as constituents of peptides, proteins, and enzymes, and their cofactors needed for all life, nucleic acids and their attached sugars needed for the next generation, are all present too. Thus, overall, the result of crushing the berries is a mixture consisting of skins, seeds, and fruit juice (the must = Latin vinum mustum = young wine). This mixture may, if the grapes were “white,” be cooled and the cap on the must—sometimes called the pomace (the solid portion of the must) removed early or late (usually between 12 and 24 hours) by the vintner. Most of the flavoring constituents are quickly extracted, and brightly colored phenols, tannins, anthocyanins, etc.