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Bibliografie tematiche / Berry pomaces

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Articoli di riviste

Letteratura scientifica selezionata sul tema "Berry pomaces"

Autore: Grafiati

Pubblicato: 31 agosto 2024

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Articoli di riviste sul tema "Berry pomaces"

1

Meremäe, Kadrin, Piret Raudsepp, Linda Rusalepp, Dea Anton, Uko Bleive, and Mati Roasto. "In Vitro Antibacterial and Antioxidative Activity and Polyphenolic Profile of the Extracts of Chokeberry, Blackcurrant, and Rowan Berries and Their Pomaces." Foods 13, no. 3 (2024): 421. http://dx.doi.org/10.3390/foods13030421.

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Abstract (sommario):

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

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2

Shkolnikova, Marina, Olga Chugunova, and Svetlana Ivanova. "Secondary raw materials of agricultural processing companies as a source of anthocyanin colorants." E3S Web of Conferences 176 (2020): 03019. http://dx.doi.org/10.1051/e3sconf/202017603019.

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Abstract (sommario):

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

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3

Davidson, Morag, François Louvet, Emmanuelle Meudec, et al. "Optimized Single-Step Recovery of Lipophilic and Hydrophilic Compounds from Raspberry, Strawberry and Blackberry Pomaces Using a Simultaneous Ultrasound-Enzyme-Assisted Extraction (UEAE)." Antioxidants 12, no. 10 (2023): 1793. http://dx.doi.org/10.3390/antiox12101793.

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Abstract (sommario):

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 w

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4

Piasecka, Iga, Rita Brzezińska, Stanisław Kalisz, Artur Wiktor, and Agata Górska. "Response Surface Methodology for Optimization of Ultrasound-Assisted Antioxidants Extraction from Blackberry, Chokeberry and Raspberry Pomaces." Plants 13, no. 8 (2024): 1120. http://dx.doi.org/10.3390/plants13081120.

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Abstract (sommario):

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

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5

Sokolova, E. N., G. S. Volkova, T. V. Yuraskina, and M. V. Amelyakina. "BIOCATALYSIS AND THERMOPLASTIC EXTRUSION IN THE TECHNOLOGY OF READY-TO-EAT PRODUCTS USING FRUIT AND BERRY POMACE." BIOTECHNOLOGY: STATE OF THE ART AND PERSPECTIVES 1, no. 2022-20 (2022): 204–5. http://dx.doi.org/10.37747/2312-640x-2022-20-204-205.

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Abstract (sommario):

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.

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6

Roasto, Mati, Mihkel Mäesaar, Tõnu Püssa, et al. "The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout." Microorganisms 11, no. 12 (2023): 2960. http://dx.doi.org/10.3390/microorganisms11122960.

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Abstract (sommario):

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

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7

Ural, Çağla, and Buket Aşkın. "Potentials of Berry Fruits Pomaces for Bio-Based Films." International Journal of Innovative Approaches in Agricultural Research 7, no. 4 (2023): 558–68. http://dx.doi.org/10.29329/ijiaar.2023.630.15.

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8

Nemetz, Nicole Jasmin, Andreas Schieber, and Fabian Weber. "Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff." Molecules 26, no. 9 (2021): 2689. http://dx.doi.org/10.3390/molecules26092689.

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Abstract (sommario):

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 applicati

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9

Park, Su-Il, Yan Jiang, John Simonsen, and Yanyun Zhao. "Feasibility of creating compression-molded biocomposite boards from berry fruit pomaces." Journal of Applied Polymer Science 115, no. 1 (2010): 127–36. http://dx.doi.org/10.1002/app.30951.

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10

Yang, Chongwu, Quail Das, Muhammad A. Rehman, et al. "Microbiome of Ceca from Broiler Chicken Vaccinated or Not against Coccidiosis and Fed Berry Pomaces." Microorganisms 11, no. 5 (2023): 1184. http://dx.doi.org/10.3390/microorganisms11051184.

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Abstract (sommario):

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 a

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