Статті в журналах: "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 (January 28, 2024): 421. http://dx.doi.org/10.3390/foods13030421.

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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.

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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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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.

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3

Davidson, Morag, François Louvet, Emmanuelle Meudec, Cornelia Landolt, Karine Grenier, Sandrine Périno, Tan-Sothéa Ouk, and Naïma Saad. "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 (September 22, 2023): 1793. http://dx.doi.org/10.3390/antiox12101793.

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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.

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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 (April 17, 2024): 1120. http://dx.doi.org/10.3390/plants13081120.

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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.

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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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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, Dea Anton, Reelika Rätsep, Terje Elias, Salli Jortikka, 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 (December 11, 2023): 2960. http://dx.doi.org/10.3390/microorganisms11122960.

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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.

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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 (December 31, 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 (May 4, 2021): 2689. http://dx.doi.org/10.3390/molecules26092689.

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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.

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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 (January 5, 2010): 127–36. http://dx.doi.org/10.1002/app.30951.

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10

Yang, Chongwu, Quail Das, Muhammad A. Rehman, Xianhua Yin, Julie Shay, Martin Gauthier, Calvin Ho-Fung Lau, Kelly Ross, and Moussa S. Diarra. "Microbiome of Ceca from Broiler Chicken Vaccinated or Not against Coccidiosis and Fed Berry Pomaces." Microorganisms 11, no. 5 (April 30, 2023): 1184. http://dx.doi.org/10.3390/microorganisms11051184.

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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.

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11

Hoskin, Roberta Targino, Mary H. Grace, Anna Guiotto, Alessandra Pecorelli, Giuseppe Valacchi, and Mary Ann Lila. "Development of Spray Dried Spirulina Protein-Berry Pomace Polyphenol Particles to Attenuate Pollution-Induced Skin Damage: A Convergent Food-Beauty Approach." Antioxidants 12, no. 7 (July 15, 2023): 1431. http://dx.doi.org/10.3390/antiox12071431.

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Spray drying (SD) microencapsulation of phytochemicals from berry pomaces with Spirulina protein (SP) was incorporated into a cosmeceutical topical formulation to mitigate pollution skin damage. Initially, microparticles produced with SP and polyphenols recovered from fruit pomaces (elderberry SP-EB and muscadine grape SP-MG) were characterized regarding physicochemical and phytochemical content (polyphenol load, carotenoid and phycocyanin contents and antioxidant activity). SP had low total phenolic content (7.43 ± 0.23 mg GAE/g DW), but complexation with elderberry or muscadine grape pomaces polyphenols led to a substantial increase (27.63 ± 1.15 SP-EB and 111.0 ± 2.6 mg GAE/g DW SP-MG). SP-MG particles had higher anthocyanin (26.87 ± 1.25 mg/g) and proanthocyanidin (9.02 ± 0.74 mg/g) contents compared to SP-EB particles. SP-MG were prioritized to prepare a topical gel to attenuate skin oxinflammatory markers and prevent skin barrier disruption using ex vivo human biopsies exposed to diesel engine exhaust (DEE). The immunofluorescence results showed increased oxidative protein damage and inflammation associated with impaired skin barrier function after DEE exposure while topical application of gel formulated with SP-MG mitigated these effects. Overall, this study demonstrated that protein-polyphenol complexation is a synergistic strategy to stabilize and deliver residual fruit/algae phytoactives into cosmeceutical products for skin health applications.

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12

Hoskin, Roberta Targino, Jia Xiong, and Mary Ann Lila. "Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients." Food & Function 10, no. 10 (2019): 6286–99. http://dx.doi.org/10.1039/c9fo01587f.

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Plant protein sources – buckwheat flour alone or blended with pea and rice proteins, and polyphenol sources – blueberry, cranberry and muscadine grape extracts from juice concentrates and pomaces – were complexed to obtain spray dried food ingredients.

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13

Syrpas, Michail, Egle Valanciene, Ernesta Augustiniene, and Naglis Malys. "Valorization of Bilberry (Vaccinium myrtillus L.) Pomace by Enzyme-Assisted Extraction: Process Optimization and Comparison with Conventional Solid-Liquid Extraction." Antioxidants 10, no. 5 (May 13, 2021): 773. http://dx.doi.org/10.3390/antiox10050773.

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Bilberry (Vaccinium myrtillus L.) pomace contains a significant amount of polyphenols and can serve as a basis for food additives, nutraceuticals, and functional foods. Although various techniques can be employed to recover bioactive fractions from berry pomaces, data on enzyme-assisted extraction (EAE) of bilberry pomace are rather scarce. This study aimed to optimize critical EAE parameters using Viscozyme L to obtain a high-yield extract with enhanced antioxidant capacity. Central composite design and response surface methodology evaluating the effect of four independent variables, namely, pH, temperature, extraction time, and enzyme concentration on three responses, were employed to define optimal EAE conditions. Under the optimal conditions (pH: 4.5, temperature 46 °C, 1 h of extraction, and 2 active units (AU) of Viscozyme L/g of pomace), EAE yielded 56.15 g/100 g DW of the water-soluble fraction. Comparison with conventional maceration indicated that EAE, besides the yield, significantly increased the in vitro antioxidant capacity measured by the total phenolic content, ABTS, ORAC, and CUPRAC assays. Moreover, an increase was observed for the measured mono- and disaccharide as well as anthocyanin content. Overall, this study demonstrates the improved efficiency of EAE over conventional solid–liquid extraction to recover fractions with a higher yield and enhanced functional properties in a fast and sustainable manner.

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Guo, Zili, Jingya Cheng, Lei Zheng, Wenhao Xu, and Yuanyuan Xie. "Mechanochemical-Assisted Extraction and Hepatoprotective Activity Research of Flavonoids from Sea Buckthorn (Hippophaë rhamnoides L.) Pomaces." Molecules 26, no. 24 (December 15, 2021): 7615. http://dx.doi.org/10.3390/molecules26247615.

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Pomaces of sea buckthorn berry were usually side-products during the processing of juice. Due to a lack of an economical and effective extraction method, it was typically recognized as waste. For the purpose of resource utilization, the mechanochemical-assisted extraction (MCAE) method was applied to develop an ecofriendly extraction method and product with better pharmacology activity. The parameters were investigated through response surface methodology (RSM) design experiments. The processing conditions were optimized as follows: amount of Na2CO3 40%, ball-to-material rate 29:1 g/g, milling speed 410 rpm, milling time 24 min, extraction temperature 25 °C, extraction time 20 min and the solid-to-solution ratio 1:10 g/mL. Under these conditions, the yields of flavonoids from sea buckthorn pomaces were 26.82 ± 0.53 mg/g, which corresponds to an increase of 2 times in comparison with that extracted by the heat reflux extraction method. Meanwhile, the hepatoprotective activity of sea buckthorn pomaces extracts was studied by the liver injury induced by ip injection of tetracycline. Biochemical and histopathological studies showed that biomarkers in serum and liver of nonalcoholic fatty liver disease (NAFLD) mice were significantly ameliorated when sea buckthorn flavonoids extracted by MCAE were used. Altogether, these results demonstrate that, as a green and efficient extraction, MCAE treatment could increase the extraction yield of sea buckthorn flavonoids, meanwhile it could exhibit significant activity of improving liver function. This research provided a new way to use pomaces of sea buckthorn as a functional food. It also has great value on the comprehensive utilization of nature’s resources.

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15

Borges, Kátia Cristina, Juliana Chris Azevedo, Maria de Fátima Medeiros, and Roberta Targino P. Correia. "Physicochemical Characterization and Bioactive Value of Tropical Berry Pomaces after Spouted Bed Drying." Journal of Food Quality 39, no. 3 (November 3, 2015): 192–200. http://dx.doi.org/10.1111/jfq.12178.

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16

Sarv, Viive, Shehzad Hussain, Reelika Rätsep, and Ave Kikas. "The Proximate Composition, Mineral and Pectin Content and Fatty Acid Profile of the Pomace Fraction of 16 Rowanberry Cultivars." Plants 13, no. 12 (June 11, 2024): 1615. http://dx.doi.org/10.3390/plants13121615.

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The berry pomace could be a potential source for food applications due to its high content of polyphenols, but also dietary fiber, PUFAs and pectin. This is the first study that aims to compare the total dietary fiber (TDF), protein, fat, mineral, pectin and fatty acid content of the following 16 different pomace samples of Sorbus aucuparia L. cultivars (cvs): ‘Likernaja’, ‘Burka’, ‘Alaja Krupnaja’, ‘Granatnaja’, ‘Rubinovaja’, ‘Bussinka’, ‘Vefed’, ‘Angri’, ‘Krasnaja’, ‘Solnechnaja’, ‘Sahharnaja’, ‘Oranzevaja’, ‘Kubovaja’, ‘Moravica’, ‘Rosina’ and ‘Rossica’, in order to find new natural materials for valorization. The contents of pectin and dietary fibers were analyzed using the respective Megazyme enzymatic kits. The TDF content was the highest in the pomace samples of hybrid cvs ‘Granatnaja’ (63.04% dry mass DM), ‘Burka’ (64.52% DM), ‘Rubinovaja’ (65.66% DM) and ‘Likernaja’ (67.17% DM). The pomace of hybrid cv ‘Rubinovaja’ was distinguished from other samples by its high protein content, cv ‘Alaja Krupnaja’ by its high pectin content and cv ‘Oranzevaja’ by its high fat content, which were 7.58% DM, 8.39% DM and 7.47% DM, respectively. The pomace of cv ‘Sahharnaja’ possessed the highest average macro-element content (1.56 g/kg DM). The average fatty acids profile was characterized by a high content of linoleic acid (51.94%), oleic acid (20.55%) and palmitic acid (12.96%). The lowest n6/n3 ratio was found in the hybrid cv ‘Alaja Krupnaja’ (6.70%). The data obtained demonstrate that the pomaces of certain cultivars of rowanberry contain significant amounts of valuable components, which can be used in functional food and cosmetic applications.

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Simonetti, Giovanna, Elisa Brasili, and Gabriella Pasqua. "Antifungal Activity of Phenolic and Polyphenolic Compounds from Different Matrices of Vitis vinifera L. against Human Pathogens." Molecules 25, no. 16 (August 17, 2020): 3748. http://dx.doi.org/10.3390/molecules25163748.

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Phenolic compounds, the most widely distributed class of natural products in the plants, show several biological properties including antifungal activity. Phenolics contained in grapes can be classified in two main groups, flavonoids and non-flavonoids compounds. Variability and yield extraction of phenolic and polyphenolic compounds from different matrices of Vitis vinifera depends of cultivar, climate, soil condition and process technology. Unripe grapes, berry skins and seeds, leaves, canes and stems and not-fermented and fermented pomaces represent large reusable and valuable wastes from agricultural and agro-industrial processes. This review summarizes studies that examine the extraction method, chemical characterization, and antifungal activity of phenolic and polyphenolic compounds from edible and non-edible V. vinifera matrices against human fungal pathogens. In the world, around one billion people have fungal diseases related to skin, nail or hair and around 150 million have systemic diseases caused by fungi. Few studies on antifungal activity of plant extracts have been performed. This review provides useful information for the application of V. vinifera phenolics in the field of antifungals for human use.

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Jara-Palacios, M. José, Adela Santisteban, Belén Gordillo, Dolores Hernanz, Francisco J. Heredia, and M. Luisa Escudero-Gilete. "Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigments." European Food Research and Technology 245, no. 1 (July 31, 2018): 1–9. http://dx.doi.org/10.1007/s00217-018-3135-z.

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19

Dulf, Francisc Vasile, Dan Cristian Vodnar, Eva-Henrietta Dulf, and Monica Ioana Toşa. "Total Phenolic Contents, Antioxidant Activities, and Lipid Fractions from Berry Pomaces Obtained by Solid-State Fermentation of TwoSambucusSpecies withAspergillus niger." Journal of Agricultural and Food Chemistry 63, no. 13 (March 26, 2015): 3489–500. http://dx.doi.org/10.1021/acs.jafc.5b00520.

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20

Jurevičiūtė, Ieva, Milda Keršienė, Loreta Bašinskienė, Daiva Leskauskaitė, and Ina Jasutienė. "Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties." Foods 11, no. 5 (February 28, 2022): 716. http://dx.doi.org/10.3390/foods11050716.

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This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food ingredients with functional properties. The composition and several physicochemical and adsorption properties associated with their functionality were investigated. Tested berry pomace powders were rich in dietary soluble fiber (4.92–12.74 g/100 g DM) and insoluble fiber (40.95–65.36 g/100 g DM). The highest level of total phenolics was observed in the black currant pomace (11.09 GAE/g DM), whereas the sea buckthorn pomace revealed the highest protein concentration (21.09 g/100 g DM). All the berry pomace powders that were tested exhibited good water-holding capacity (2.78–4.24 g/g) and swelling capacity (4.99–9.98 mL/g), and poor oil-binding capacity (1.09–1.57 g/g). The strongest hypoglycemic properties were observed for the lingonberry and black currant pomace powders. The berry pomace powders presented effective in vitro hypolipidemic properties. The cholesterol-binding capacities ranged from 21.11 to 23.13 mg/g. The black currant and cranberry pomace powders demonstrated higher sodium-cholate-binding capacity than those of the lingonberry and sea buckthorn pomace powders. This study shows promising results that the powders of tested berry pomace could be used for further application in foods.

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Vulic, Jelena, Vesna Tumbas, Sladjana Savatovic, Sonja Djilas, Gordana Cetkovic, and Jasna Canadanovic-Brunet. "Polyphenolic content and antioxidant activity of the four berry fruits pomace extracts." Acta Periodica Technologica, no. 42 (2011): 271–79. http://dx.doi.org/10.2298/apt1142271v.

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Four berry (bilberry, blackberry, strawberry and raspberry) fruits pomace, a waste product coming from juice production, were extracted with 80% methanol containing 0.05% acetic acid. The highest content of antioxidant components, total polyphenols, flavonoids and anthocyanins, was found in the bilberry pomace extract (1116.24, 1047.39 and 1279.49 mg/100g fresh pomace, respectively). The antioxidant activity of the four berry pomace extracts (BPE) was determined using DPPH free radical scavenging assay and reducing power. There was a high linear correlation between the IC50 and content of anthocyanins (r2=0.98) and polyphenols (r2=0.85). Also, a good correlation was found between the IC50 and the content of flavonoids. The strawberry pomace extract showed the highest (RP0.5=0.35 mg/ml), while the blackberry pomace extract showed the lowest (RP0.5=0.57 mg/ml) reducing power. The results showed that BPE can be a valuable source of natural ingrediences of the products in the food, cosmetical and pharmaceutical industry.

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Sady, Sylwia, Marta Ligaj, Bogdan Pachołek, Alfred Błaszczyk, Zuzanna Płaczek, Nikola Dłużniewska, Patrycja Kawałek, Karolina Pakuła, Adam Konopelski, and Eryk Gołaszewski. "Designing the Quality Characteristics of Berry Processing Byproducts Using Fermentation." Applied Sciences 14, no. 7 (April 8, 2024): 3110. http://dx.doi.org/10.3390/app14073110.

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In recent years, there has been increasing interest in berry fruit processing byproducts, namely, seeds, pulp, and peel, due to the high content of nutritionally valuable ingredients. The market is seeing an increase in the popularity of fermented products, especially those from vegetables or fruits. Fermented fruit pomace can be used as an ingredient or food additive. Many studies have confirmed that the fermentation process can increase the antioxidant activity of plant extracts due to the decomposition of cell walls. The aim of this study was to evaluate the microbiological quality and antioxidant potential of fermented berry pomace (from chokeberry, blackcurrant, raspberry, and strawberry) in terms of its potential use as an alternative source of valuable ingredients for the design of new food products. The scope of this research included assessing microbiological quality, vitamin C and total phenolic compound (TPC) contents, and antioxidant activity using ABTS, DPPH, and FRAP assays. The polyphenolic compound and vitamin C contents, as well as antioxidant activity, depended on the mixture of microbial strains used for fermentation and the type of fruit pomace. The most favorable parameters for TPC, ABTS, DPPH, and FRAP were obtained for chokeberry pomace samples inoculated with yeast cultures. Chokeberry pomace exhibited the highest vitamin C content when inoculated with a mixture of bacteria.

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Reißner, Anne-Marie, Amanda Beer, Susanne Struck, and Harald Rohm. "Pre-Hydrated Berry Pomace in Wheat Bread: An Approach Considering Requisite Water in Fiber Enrichment." Foods 9, no. 11 (November 3, 2020): 1600. http://dx.doi.org/10.3390/foods9111600.

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Using blackcurrant pomace, for instance, in bread, prevents wasting this by-product of fruit juice production, thereby also taking advantage of its nutritional benefits. This study investigated the effects of blackcurrant pomace incorporation in wheat dough and the quality of the resulting breads. Two concepts were addressed: (a) adjusting the water level based on the dough consistency and (b) preparing pre-hydrated pomace by applying the determined water content prior to dough preparation and using it for bread making. Samples with wholegrain spelt flour were used for additional comparison. This study revealed that instant pomace incorporation with an adjusted water level diminished the dough stickiness and baking loss, but resulted in stiffer dough with delayed proofing and a decreased bread volume. The kneading resistance pointed to continued swelling after kneading, concomitant with a lower amount of available free water. Counteracting the competition for water of the flour components and pomace fiber by applying pre-hydrated pomace turned out to be successful. The deteriorating effects were reduced to a larger extent by pomace hydrated in hot water. Despite a similar composition, the products of wholegrain spelt flour deviated from the pomace formulations as well as from wheat breads (producing the highest water absorption but smallest loaves). As the water absorption of pomace fiber largely influences the product properties, a pre-hydration of pomace to be included in wheat dough can be highly recommended to enhance processing properties and product quality.

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Majchrzak, Weronika, Krzysztof Śmigielski, Ilona Motyl, Joanna Oracz, Karina Skura, and Sara Motyl. "Kamchatka Berry (Lonicera caerulea L.) Pomace Bioferment as an Innovative Cosmetic Raw Material." Applied Sciences 14, no. 8 (April 11, 2024): 3218. http://dx.doi.org/10.3390/app14083218.

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Kamchatka berries (Lonicera caerulea L.) are known for their high content of phenolic compounds or vitamins, which is reflected in their antibacterial, detoxifying and anti-inflammatory properties. They are used in the production of jams, juices, wines and as natural dye. A bioferment was prepared from the pomace of the Kamchatka berry varieties Aurora and Indigo Gem and the strains Saccharomyces cerevisiae and Lacticaseibacillus paracasei, which was used to prepare a cosmetic preparation with a concentration of 5% in accordance with the guidelines of the COSMOS certification body. We conducted physico-chemical and organoleptic analyses and bioactive profile characterisation (UHPLC-DAD and UHPLC-ESI-MS/MS). The results showed that the presence of caffeic acid (4.47 ± 0.07 mg/100 g) was detected after fermentation of Kamchatka berry pomace. In addition, vitamin C content increased by 141% after fermentation. The results of stability tests showed that in the process of physico-chemical analysis of the cosmetic preparation with bioferment of Kamchatka berry pomace, the pH should oscillate in the range of 4.38–4.76 ± 0.01. Stability tests showed that the cosmetic should be protected from high temperatures and UV radiation and proved that the product is stable under changing conditions, resulting in lower transport and storage costs.

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Волкова, Г. С., Е. Н. Соколова, В. В. Ионов, Т. В. Юраскина, and Е. М. Серба. "Prospective directions of berry cake processing into food ingredients." Food processing industry, no. 11 (October 30, 2023): 35–39. http://dx.doi.org/10.52653/ppi.2023.11.11.008.

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В настоящее время переработка выжимок ягод становится все более актуальным направлением развития пищевой промышленности. Выжимки образуются на предприятиях соковой промышленности и представляют собой ценное вторичное сырье. В работе приведен обзор основных технологий получения выжимок, химический состав выжимок брусники и черноплодной рябины, современные направления переработки выжимок ягод в различные пищевые ингредиенты, содержащие биологически активные вещества и пищевые волокна. Современные технологии переработки ягод, отходом которых является жмых, создаются на основе максимального сохранения ценных компонентов сырья и витаминов путем щадящих режимов и комбинирования технологических параметров. Несмотря на большой интерес к переработке ягодного жмыха, основным недостатком существующих технологий является их упрощенность и недостаточное использование биологического потенциала вторичных сырьевых ресурсов. Часть биологически активных соединений ягод переходит в сок при прессовании, однако заметное их количество присутствует в кожице и спрессованной мякоти. Новые исследования данного вопроса направлены в основном на получение экспериментальных данных о составе биологически активных веществ ягодного жмыха, доступных для извлечения из некоторых видов дикорастущего сырья и продуктов его переработки, а также о высокотехнологичных способах переработки жмыха в функциональные пищевые продукты. Современные технологии позволяют получать из жмыха садовых и дикорастущих ягод пищевые добавки, являющиеся богатым источником фенольных веществ, витаминов и микроэлементов. Хорошо отработаны технологии переработки ягодного жмыха с получением натуральных красителей, концентратов полифенольных соединений, пектина, ароматизаторов, структурообразователей и заменителей муки. Одним из наиболее перспективных считается биокаталитический способ обработки жмыха подобранным комплексом ферментных препаратов, при котором максимально экстрагируются биологически активные вещества и может быть получен пищевой ингредиент для современных пищевых технологий. При этом можно получить сухой жмых ягод как источник пищевых волокон и концентрированный экстракт, содержащий высокое содержание флавоноидов. Полученные пищевые ингредиенты могут использоваться в рецептурах зерновых экструзионных продуктов быстрого приготовления. Планируется продолжить работу по подбору оптимальных технологических параметров биокаталитической обработки жмыха брусники и черноплодной рябины. Nowadays the processing of berry pomace is becoming more and more actual direction of development of food industry. The pomace is formed at the enterprises of juice industry and represents a valuable secondary raw material. The paper gives an overview of the main technologies of berry pomace production, chemical composition of lingonberry pomace and blackberry pomace, modern directions of berry pomace processing into various food ingredients containing biologically active substances and dietary fibres. Modern technologies of berry processing, the waste of which is cake, are created on the basis of maximum preservation of valuable components of raw materials and vitamins by means of gentle modes and combination of technological parameters. Despite the great interest in the processing of berry cake, the main drawback of existing technologies is their simplicity and insufficient use of the biological potential of secondary raw materials. Part of the biologically active compounds of berries pass into the juice during pressing, however, a noticeable amount of them is present in the skin and pressed pulp. New studies of this issue are mainly aimed at obtaining experimental data on the composition of biologically active substances of berry cake, available for extraction from some types of wild-growing raw materials and products of its processing, as well as on high-tech methods of cake processing into functional food products. Modern technologies make it possible to obtain food additives from the cake of garden and wild berries, which are a rich source of phenolic substances, vitamins and trace elements. Technologies of berry cake processing to produce natural colouring agents, concentrates of polyphenolic compounds, pectin, flavouring agents, structuring agents and flour substitutes are well developed. One of the most promising is considered to be the biocatalytic method of cake processing with a selected complex of enzyme preparations, which maximally extracts biologically active substances and can be obtained food ingredient for modern food technologies. It is possible to obtain dry berry cake as a source of dietary fibre and concentrated extract containing high content of flavonoids. The obtained food ingredients can be used in the formulations of grain extrusion products of rapid preparation. It is planned to continue the work on selection of optimal technological parameters of biocatalytic processing of cowberry cake and blackcurrant ash cake.

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Błaszczyk, Alfred, Sylwia Sady, Zuzanna Płaczek, Patrycja Kawałek, Nikola Dłużniewska, Karolina Pakuła, and Adam Konopelski. "Health-promoting Properties Infusions of Hibiscus Flowers and Selected Berry Fruit Processing By-products." Engineering Sciences And Technologies 2023, no. 39 (2023): 65–74. http://dx.doi.org/10.15611/nit.2023.39.05.

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Aim: This study aimed to compare the health-promoting properties of hibiscus flowers infusions with pomace infusions from black chokeberry, blackcurrant, raspberry and strawberry. Methodology: Five types of fruit pomace infusions were selected as the research material: hibiscus flowers infusion and infusions from black chokeberry, blackcurrant, raspberry and strawberry pomace. The total polyphenol content, antioxidant activity and colour parameters were determined. Results: The highest content of phenolic compounds was found in hibiscus flowers infusion (453.25 mg GAE/L of infusion). Hibiscus flowers infusion also showed the highest antioxidant activity measured by DPPH, ABTS and FRAP tests. Among the tested infusions from selected berry fruit by-products, the infusion from chokeberry pomace was characterised by a high content of total phenolic compounds and antioxidant activity. The lowest total phenol content and antioxidant activity were found in the strawberry pomace infusion. Implications and recommendations: Despite their popularity and variety of flavours, commercial fruit teas that use fruit by-products need to be standardised in terms of their health-promoting content. This means that there is no uniform, controlled standard that specifies the amount of specific beneficial health-promoting ingredients in each package of fruit tea. The authors’ future research related to hibiscus flowers and berry pomace will focus on the influence of organoleptic characteristics on biological activity and the standardisation of the developed tea prototypes in terms of the content of health-promoting substances. Originality/value: According to the research, hibiscus flowers infusion has the highest antioxidant and colouring properties. Chokeberry pomace infusion showed antioxidant properties comparable to hibiscus flowers infusion. Consequently, the health-promoting properties and low cost of fruit processing by-products may contribute to their broader use in the tea industry.

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Tabashsum, Zajeba, Mengfei Peng, Eliana Kahan, Shaik O. Rahaman, and Debabrata Biswas. "Effect of conjugated linoleic acid overproducingLactobacilluswith berry pomace phenolic extracts onCampylobacter jejunipathogenesis." Food & Function 10, no. 1 (2019): 296–303. http://dx.doi.org/10.1039/c8fo01863d.

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Prebiotics or prebiotic-like components such as bioactive phenolics from berry pomace can stimulate the growth of beneficial microbes includingLactobacillus caseiand its metabolites, and competitively inhibit the growth of enteric bacterial pathogens likeCampylobacter jejuni.

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Lachowicz, Sabina, Anna Michalska-Ciechanowska, and Jan Oszmiański. "The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients." Molecules 25, no. 8 (April 15, 2020): 1805. http://dx.doi.org/10.3390/molecules25081805.

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The objective of this study was to examine the effect of inulin and maltodextrin applied during vacuum drying of Saskatoon berry fruit, juice, and pomace on the retention of bioactive compounds and antioxidant capacity (radical scavenging capacity (ABTS), ferric reducing antioxidant potential (FRAP)) of powders obtained. Ultra-high performance liquid chromatography (UPLC-PDA-ESI-MS/MS) was used to identify major groups of polyphenolic compounds, such as: flavan-3-ols (35% of all polyphenols for fruit powder, 33% for juice powder, and 39% for pomace powders of all polyphenols), anthocyanins (26% for fruit powder, 5% for juice powder, and 34% for pomace), phenolic acids (33% for fruit powder, 55% for juice powder, and 20% for pomace powder), and flavanols (6% for fruit powder, 6% for juice powder, and 7% for pomace powder). In general, the content of polyphenols was more dependent on the content than on the type of carrier used for drying, regardless of the matrix tested. The average sum of polyphenols and the antioxidant activity (for ABTS and FRAP assay) of the powders with 30% of carrier addition were 5054.2 mg/100 g dry matter (d.m.) as well as 5.3 and 3.6 mmol Trolox/100 g d.m. in the ABTS and FRAP tests, respectively. The increase in carrier concentration by 20% caused a decrease of 1.5-fold in the content of polyphenols and a 1.6-fold and 1.5-fold in the antioxidant potential, regardless of the matrix tested. The principal component analysis (PCA) analysis indicated that the freeze-drying process led to the lowest degradation of the identified compounds, regardless of the matrix tested, with the exception of juice and pomace powders dried by vacuum drying at 60 °C. In this case, the release of (−)-epicatechin was observed, causing an increase in the flavanol contents. Thus, this work demonstrated the effect of processing and matrix composition on the preservation of antioxidant bioactives in Saskatoon berry powders. Properly designed high-quality Saskatoon berry powders with the mentioned carriers may be used as nutraceutical additives to fortify food products and to improve their functional properties.

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Reißner, Anne-Marie, Said Al-Hamimi, Amparo Quiles, Carolin Schmidt, Susanne Struck, Isabel Hernando, Charlotta Turner, and Harald Rohm. "Composition and physicochemical properties of dried berry pomace." Journal of the Science of Food and Agriculture 99, no. 3 (September 19, 2018): 1284–93. http://dx.doi.org/10.1002/jsfa.9302.

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Zietsman, Anscha J. J., John P. Moore, Jonatan U. Fangel, William G. T. Willats, and Melané A. Vivier. "Commercial Yeast Strains Expressing Polygalacturonase and Glucanase Unravel the Cell Walls of Chardonnay Grape Pomace." Biology 11, no. 5 (April 26, 2022): 664. http://dx.doi.org/10.3390/biology11050664.

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Industrial wine yeast strains expressing hydrolytic enzymes were fermented on Chardonnay pomace and were shown to unravel the cell walls of the berry tissues according to the enzyme activities. The yeasts produced a native endo-polygalacturonase (Saccharomyces cerevisiae × Saccharomyces paradoxus hybrid, named PR7) and/or a recombinant endo-glucanase (S. cerevisiae strains named VIN13 END1 and PR7 END1). The impact of the enzymes during the fermentations was evaluated by directly studying the cell wall changes in the berry tissues using a Comprehensive Microarray Polymer Profiling technique. By the end of the fermentation, the endo-glucanase did not substantially modify the berry tissue cell walls, whereas the endo-polygalacturonase removed some homogalacturonan. The recombinant yeast strain producing both enzymes (PR7 END1) unravelled the cell walls more fully, enabling polymers, such as rhamnogalacturonan-I, β-1,4-D-galactan and α-1,5-L-arabinan, as well as cell wall proteins to be extracted in a pectin solvent. This enzyme synergism led to the enrichment of rhamnogalacturonan-type polymers in the subsequent NaOH fractions. This study illustrated the potential utilisation of a recombinant yeast in pomace valorisation processes and simulated consolidated bioprocessing. Furthermore, the cell wall profiling techniques were confirmed as valuable tools to evaluate and optimise enzyme producing yeasts for grape and plant cell wall degradation.

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Zietsman, Anscha J. J., John P. Moore, Jonatan U. Fangel, William G. T. Willats, and Melané A. Vivier. "Commercial Yeast Strains Expressing Polygalacturonase and Glucanase Unravel the Cell Walls of Chardonnay Grape Pomace." Biology 11, no. 5 (April 26, 2022): 664. http://dx.doi.org/10.3390/biology11050664.

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Анотація:

Industrial wine yeast strains expressing hydrolytic enzymes were fermented on Chardonnay pomace and were shown to unravel the cell walls of the berry tissues according to the enzyme activities. The yeasts produced a native endo-polygalacturonase (Saccharomyces cerevisiae × Saccharomyces paradoxus hybrid, named PR7) and/or a recombinant endo-glucanase (S. cerevisiae strains named VIN13 END1 and PR7 END1). The impact of the enzymes during the fermentations was evaluated by directly studying the cell wall changes in the berry tissues using a Comprehensive Microarray Polymer Profiling technique. By the end of the fermentation, the endo-glucanase did not substantially modify the berry tissue cell walls, whereas the endo-polygalacturonase removed some homogalacturonan. The recombinant yeast strain producing both enzymes (PR7 END1) unravelled the cell walls more fully, enabling polymers, such as rhamnogalacturonan-I, β-1,4-D-galactan and α-1,5-L-arabinan, as well as cell wall proteins to be extracted in a pectin solvent. This enzyme synergism led to the enrichment of rhamnogalacturonan-type polymers in the subsequent NaOH fractions. This study illustrated the potential utilisation of a recombinant yeast in pomace valorisation processes and simulated consolidated bioprocessing. Furthermore, the cell wall profiling techniques were confirmed as valuable tools to evaluate and optimise enzyme producing yeasts for grape and plant cell wall degradation.

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ПЕРЕГОНЧАЯ, О. В., А. П. ПОКУСАЕВ, А. Н. ЛУКИН, Н. М. ДЕРКАНОСОВА, and В. В. КУБАРЬ. "FUNCTIONAL COMPOSITION AND ACIDIC PROPERTIES OF WILD BERRY POMACE AS ENRICHING FOOD INGREDIENTS." Известия вузов. Пищевая технология, no. 1(395) (April 3, 2024): 17–21. http://dx.doi.org/10.26297/0579-3009.2024.1.3.

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Перспективным источником обогащающих ингредиентов являются ягоды дикорастущих растений и про- дукты их переработки. Являясь ценным источником макро- и микронутриентов, они способны выполнять определен- ную технологическую функцию при формировании пищевых систем. Исследованы функциональный состав и кислот- ные свойства высушенных и измельченных выжимок ягод шикши, брусники и клюквы, полученных как вторичный продукт низкотемпературной технологией сока прямого отжима. Спектрограммы исследованных образцов показали сходство функциональных составов. Основу высушенных образцов выжимок ягод составляет целлюлоза и ее произ- водные. Идентифицированы кислородсодержащие соединения с карбоксильными и сложноэфирными группировками, а также азотсодержащие вещества с амидными и иминными связями. Установлено более высокое содержание карбоно- вых кислот, карбонильных соединений и сложных эфиров в выжимках ягод шикши. Наибольшей кислотностью среди исследованных образцов обладают выжимки клюквы, 86,7% кислотности которых обусловлено наличием водораство- римых карбоновых кислот и соединений, проявляющих кислотную активность. Выжимки шикши и брусники близки по общему содержанию кислот. Однако при набухании выжимок ягод шикши в воде кислотность раствора лишь на 72,7% формируется за счет водорастворимых кислот. Результаты исследования позволили разработать рекомендации по ис- пользованию выжи мок из ягод дикорастущих растений в технологии пищевых систем, преимущественно кондитерских. Berries of wild plants and products of their processing are a promising source of enriching ingredients. Being a valuable source of macro- and micronutrients, they are able to perform a certain technological function in the formation of food systems. The functional composition and acidic properties of dried and crushed pomace of shiksha, lingonberry and cranberry berries obtained as a secondary product by low-temperature direct-pressed juice technology have been studied. Spectrograms of the studied samples showed a similar functional compositions. The basis of dried samples of berry pomace is cellulose and its derivatives. Oxygen-containing compounds with carboxyl and ester groups, as well as nitrogen-containing substances with amide and imine bonds have been identified. Cranberry pomace has the highest acidity among the studied samples, 86,7% of the acidity of which is due to the presence of water-soluble carboxylic acids and compounds exhibiting acid activity. Pomace of shiksha and lingonberries are similar in total acid content. However, when the pomace of shiksha berries swells in water, the acidity of the solution is only 72,7% formed due to water-soluble acids. The results of the study made it possible to develop recommendations on the use of pomace from berries of wild plants in the technology of food systems, mainly confectionery.

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Cerda, Alejandra, María Eugenia Martínez, Carmen Soto, María Elvira Zúñiga, and Paola Poirrier. "Methanisation of spent maqui berry pomace via enzymatic treatment." Renewable Energy 87 (March 2016): 326–31. http://dx.doi.org/10.1016/j.renene.2015.10.027.

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Raikos, Vassilios, He Ni, Helen Hayes, and Viren Ranawana. "Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage." Beverages 5, no. 1 (December 27, 2018): 2. http://dx.doi.org/10.3390/beverages5010002.

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Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and >10.80 mg C3G/L respectively). Storage affected the stability of anthocyanins, whereas total phenol content remained unaffected. Yogurts with SB displayed the highest antioxidant capacity followed by samples with BC, which is attributed to the radical scavenging effect of the bioactive compounds present with antioxidant properties. The antioxidant capacity of the yogurt beverages fortified with fruit extracts was maintained during cold storage. Findings of this study indicate that SB and BC pomace can be used as functional ingredients to increase the antioxidant potential of yogurt beverages.

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Sharikov, A. Yu, V. V. Ivanov, M. V. Amelyakina, E. N. Sokolova, V. V. Ionov, and М. М. Serba. "The influence of moisture content on extrusion modes and physicochemical parameters of extrudates with the addition of chokeberry pomace hydrolysate." Rossiiskaia selskokhoziaistvennaia nauka, no. 3 (June 15, 2024): 66–71. http://dx.doi.org/10.31857/s2500262724030135.

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The influence of the moisture content during the extrusion of a mixture of rice with chokeberry pomace hydrolysate on the process parameters, physico-chemical, structural, textural and technological properties of the extrudates was studied. The relevance of the study is due to the need to increase the sustainability of technological processing of fruit and berry raw materials and increase the efficiency of using by-products of food industry. Hydrolysate of chokeberry pomace was obtained using a complex of enzymes, including pectinase, cellulase, protease and lipase. The hydrolyzate was dried, added to rice in an amount of 5 % and extruded at various moisture content in the range of 15…24 %. An increase in moisture content during extrusion reduced the process temperature from 165 to 148 ℃, the pressure from 5.0 to 2.0 MPa and the torgue from 88 to 48 %. A decrease in moisture reduced the intensity of the impact of the treated mixtures on biopolymers. The specific mechanical energy decreased from 0.17 to 0.09 kW hour/kg. The trends in changes in thermomechanical treatment modes, determined by moisture as a factor reducing friction, were identical for the control and experimental mixtures without significant differences. With an increase in moisture content during extrusion, the hardness of samples containing berry pomace hydrolysate increased from 11.1 to 43.5 N, bulk density from 97.0 to 278.8 g/dm3, and the sectional expansion index decreased from 8.5 to 3.0. The dynamic viscosity of suspensions of ground extrudates under hydration conditions simulating instant steeping in domestic conditions increased significantly from 2.0 to 3.4…4.4 Pa s with an increase in moisture content during extrusion. Extrusion increased the content of phenolic substances in samples with chokeberry pomace hydrolysate. The maximum value of 631.5 mg/dm3 corresponded to 15 % moisture content.

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Kravchenko, S. N., D. M. Popov, A. S. Sankin, and N. V. Kuznetsov. "Technology for processing blueberries into concentrated extracts." Agrarian science, no. 9 (September 28, 2023): 191–95. http://dx.doi.org/10.32634/0869-8155-2023-374-9-191-195.

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Relevance. The production of food products using fruit and berry raw materials is one of the main directions in the creation of products with high nutritional value. The greatest prospects in this direction as ingredients are concentrated fruit and berry extracts due to the convenience of storage and the simplicity of the method of adding to products. The development of technologies for obtaining concentrated extracts of a functional orientation from fruit and berry raw materials, which ensure the safety of substances useful for the body, has recently become more and more relevant.Methods. The objects of the study were dried berries and pomace of blueberries, extracts obtained from them. As the main indicators in the objects, the content of vitamin C, bioflavonoids, tannins, organic acids, etc. was determined by generally accepted standard methods. The antioxidant activity of the extracts was determined by the kinetic method.Results. A technology for the production of extracts from fruit and berry raw materials has been developed, which ensures minimal influence of negative factors on the complex of biologically active substances of fruit and berry raw materials during processing and their high safety, which makes it possible to obtain extracts of functional orientation and high antioxidant activity.

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Darwish, Ahmed G., Islam El-Sharkawy, Chunya Tang, Qinchun Rao, and Juzhong Tan. "Investigation of Antioxidant and Cytotoxicity Activities of Chocolate Fortified with Muscadine Grape Pomace." Foods 12, no. 17 (August 22, 2023): 3153. http://dx.doi.org/10.3390/foods12173153.

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Muscadine grape pomace and mixed products with chocolate extracts from three muscadine genotypes exhibiting different berry skin colors (black and bronze) were investigated for total phenolic content (TPC), total flavonoid content (TFC), DPPH, FRAP antioxidant activity, and anticancer activity using MDA-MB-468 (MM-468; African American) breast cancer cells. Muscadine berry extracts and mixed products showed cytotoxicity activities of up to 70% against MM-468 breast cancer cells. Cell growth inhibition was higher in ‘macerated Floriana’ with an IC50 value of 20.70 ± 2.43 followed by ‘Alachua’ with an IC50 value of 22.25 ± 2.47. TPC and TFC in macerated MGP powder were (1.4 ± 0.14 and 0.45 ± 0.01 GAE/g FW, respectively), which was significantly higher than those in cocoa powder. Data analysis showed a high association between DPPH, FRAP antioxidant activities, and TPC content and a positive high correlation between anticancer activity and antioxidant capacity and between TPC and anticancer activity. The anticancer and antioxidant effects of muscadine grape pomace and chocolate extracts are attributed to the TPC of extracts, which showed a stronger positive correlation with growth inhibition of African American breast cancer cells. This study would be of great value for food industries as well as other manufacturers who are interested in new food blends.

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Untea, Arabela Elena, Alexandra-Gabriela Oancea, Petru Alexandru Vlaicu, Iulia Varzaru, and Mihaela Saracila. "Blackcurrant (Fruits, Pomace, and Leaves) Phenolic Characterization before and after In Vitro Digestion, Free Radical Scavenger Capacity, and Antioxidant Effects on Iron-Mediated Lipid Peroxidation." Foods 13, no. 10 (May 13, 2024): 1514. http://dx.doi.org/10.3390/foods13101514.

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Blackcurrant (Ribes nigrum L.) is a berry bush widely cultivated in Europe for producing juices, jams, jellies, and syrups. In addition to berries, blackcurrant leaves and pomace, as byproducts, have also been shown to have health-promoting effects. Static digestion, simulating oral, gastric, and small intestinal digestion, was applied, and blackcurrant leaves, fruits, and pomace and the polyphenol bioaccessibility were evaluated in terms of recovery index. The results were related to sample type, and the recovery index presented higher values in the case of fruits, indicating this morphological part of blackcurrant as the most bioaccessible. The antioxidant potential of blackcurrant was evaluated using four different methods, with the leaves proving to be a significant and powerful antioxidant compared to fruits and pomace. The counteracting potential of inhibiting the oxidation process was evaluated using in vitro-induced lipid peroxidation and the inhibition potential of superoxide and hydroxyl anions. The antioxidant evaluation and the inhibition of biological and non-biological radicals indicate the leaf extract is the most powerful antioxidant studied. Also, the results proved that not only fruits but also the blackcurrant byproducts (pomace and leaves) are promising sources of bioaccessible antioxidants with potential benefits in animal nutrition.

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Myasishcheva, Nina, and Margarita Makarkina. "Development of technology of thermostable fillings of functional orientation with the use of products of processing of black currants." BIO Web of Conferences 103 (2024): 00095. http://dx.doi.org/10.1051/bioconf/202410300095.

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The development of technologies of thermostable fillings on the basis of fruit and berry raw materials is actual. The valuable chemical composition of black currant berries, which determines the functional significance of their use in the technology of thermostable fillings, has been established. Organoleptic, structural and mechanical parameters of the developed samples of fillings with the use of berry processing products have been evaluated. Their thermostable characteristics at different temperature regimes - 170°Ñ, 200°Ñ, 220°Ñ - have been investigated. The best properties were revealed in the samples of fillings with 10% and 15% replacement of the recipe amount of sugar with powder from berry pomace. With increasing temperature exposure up to 220ºC they met the quality requirements for thermostable fillings. Introduction of 15 % of powder into the recipe worsens the color and taste of stuffing, thickens its mass, gives tightness. The sample of stuffing with the introduction of powder in the amount of 10% of the recipe sugar content was characterized by the best quality. The possibility of using powder from black currant berry squeeze in the technology of thermostable fillings as an additional source of antioxidants, vitamins, dietary fiber, including pectin, fiber, to form the color, flavor, structure of the target product was established.

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Д.В., Брошко, Величко Н.А. та Рыгалова Е.А. "ВОЗМОЖНОСТЬ ИСПОЛЬЗОВАНИЯ ПОРОШКА ИЗ ЯГОДНЫХ ВЫЖИМОК КОСТЯНИКИ КАМЕНИСТОЙ В РЕЦЕПТУРАХ МЯСНЫХ РУБЛЕНЫХ ПОЛУФАБРИКАТОВ". Bulletin of KSAU, № 02 (18 лютого 2020): 177–82. http://dx.doi.org/10.36718/1819-4036-2020-2-177-182.

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Цель исследования – разработка рецептур и оценка потребительских свойств мясных рубленых полуфабрикатов (котлет) с добавлением порошка из выжимок ягод костяники каменистой. Задачи исследования: разработать рецептурные композиции мясных полуфабрикатов (котлет) с добавлением нового ингредиента – порошка из ягодных выжимок костяники каменистой; определить дозировку порошка, обеспечивающую наилучшие органолептические показатели продукта. Исследовано влияние различных дозировок внесения ягодного порошка на органолептические показатели мясных рубленых полуфабрикатов. Количество вносимого порошка, необходимое для достижения лучших органолептических показателей мясных рубленых полуфабрикатов (котлет), составило 10 % взамен мясного фарша. Проведена дегустационная оценка полученных мясо-растительных изделий. Разработана рецептура мясных рубленых полуфабрикатов с внесением ягодного порошка из выжимок костяники каменистой. Рассчитана пищевая ценность мясо-растительного продукта. Установлено, что мясо-растительные котлеты с добавлением 10 % ягодного порошка из выжимок костяники каменистой восполняют 45 % суточной нормы в белке, на 29 % – в витамине Р, на 24 % – в витамине В1, на 22 % – в жирах, на 19 % – в пищевых волокнах, на 20 % покрывают потребность в минеральном элементе железе, на 10 % – в калии. Показано, что использование в производстве рубленых мясных полуфабрикатов в качестве ингредиента растительного компонента порошка из ягодных выжимок костяники каменистой является перспективным направлением и дает основание для разработки технологий производства комбинированных мясных полуфабрикатов, способствует расширению их ассортимента, обогащению физиологически значимыми компонентами, снижению себестоимости продукта.

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Li, Ruiqi, Navam Hettiarachchy, Srinivas Rayaprolu, Satchithanandam Eswaranandam, Bruce Howe, Mike Davis, and Alok Jha. "Phenolics and Antioxidant Activity of Saskatoon Berry (Amelanchier alnifolia) Pomace Extract." Journal of Medicinal Food 17, no. 3 (March 2014): 384–92. http://dx.doi.org/10.1089/jmf.2012.0278.

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Diez-Sánchez, Elena, Amparo Quiles, Empar Llorca, Anne-Marie Reiβner, Susanne Struck, Harald Rohm, and Isabel Hernando. "Extruded flour as techno-functional ingredient in muffins with berry pomace." LWT 113 (October 2019): 108300. http://dx.doi.org/10.1016/j.lwt.2019.108300.

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Osman, Ahmed I., Thomas J. Young, Charlie Farrell, John Harrison, Ala’a H. Al-Muhtaseb, and David W. Rooney. "Physicochemical Characterization and Kinetic Modeling Concerning Combustion of Waste Berry Pomace." ACS Sustainable Chemistry & Engineering 8, no. 47 (November 6, 2020): 17573–86. http://dx.doi.org/10.1021/acssuschemeng.0c07390.

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44

Davis, Lissa, Jooyeoun Jung, Ann Colonna, Aimee Hasenbeck, Virginia Gouw, and Yanyun Zhao. "Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified Specialty Mustard." Journal of Food Science 83, no. 7 (June 15, 2018): 1921–32. http://dx.doi.org/10.1111/1750-3841.14196.

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45

de Souza, Daniela Ribeiro, Jamie L. Willems, and Nicholas H. Low. "Phenolic composition and antioxidant activities of saskatoon berry fruit and pomace." Food Chemistry 290 (August 2019): 168–77. http://dx.doi.org/10.1016/j.foodchem.2019.03.077.

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Krisch, Judit, Lilla Ördögh, László Galgóczy, Tamás Papp, and Csaba Vágvölgyi. "Anticandidal effect of berry juices and extracts from Ribes species." Open Life Sciences 4, no. 1 (March 1, 2009): 86–89. http://dx.doi.org/10.2478/s11535-008-0056-z.

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AbstractThe biological activities of fruit juices and pomace (skin, seeds) extracts from blackcurrant (Ribes nigrum), gooseberry (Ribes uva-crispa) and their hybrid plant (jostaberry, Ribes × nidigrolaria) were evaluated against the most frequently isolated twelve human pathogenic Candida species by broth dilution tests. The phenolic content of juice, water and methanol extracts were measured and the relationship with antifungal activity was assessed. Growth of the most Candida species was inhibited, with the exception of C. albicans, C. krusei, C. lusitaniae and C. pulcherrima. R. nigrum, with the highest phenol content, was observed to have the highest anticandidal activity, indicating a positive correlation between phenol content and antifungal activity.

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Muceniece, Ruta, Linards Klavins, Jorens Kviesis, Kaspars Jekabsons, Reinis Rembergs, Kristine Saleniece, Zane Dzirkale, Liga Saulite, Una Riekstina, and Maris Klavins. "Antioxidative, hypoglycaemic and hepatoprotective properties of five Vaccinium spp. berry pomace extracts." Journal of Berry Research 9, no. 2 (June 18, 2019): 267–82. http://dx.doi.org/10.3233/jbr-180351.

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Pershakova, Tatiana Viktorovna, Sergei Mikhailovich Gorlov, Anna Anatolievna Tiagusheva, Elizaveta Sergeevna Semiryazhko, and Ekaterina Nikolaevna Karpenko. "TECHNOLOGIES FOR APPLICATION OF FRUIT-BERRY POMACE FOR PRODUCTION OF FUNCTIONAL PRODUCTS." Polythematic Online Scientific Journal of Kuban State Agrarian University, no. 170 (2021): 237–52. http://dx.doi.org/10.21515/1990-4665-170-015.

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Struck, Susanne, Merichel Plaza, Charlotta Turner, and Harald Rohm. "Berry pomace - a review of processing and chemical analysis of its polyphenols." International Journal of Food Science & Technology 51, no. 6 (April 15, 2016): 1305–18. http://dx.doi.org/10.1111/ijfs.13112.

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Quiles, Amparo, Empar Llorca, Carolin Schmidt, Anne-Marie Reißner, Susanne Struck, Harald Rohm, and Isabel Hernando. "Use of berry pomace to replace flour, fat or sugar in cakes." International Journal of Food Science & Technology 53, no. 6 (March 25, 2018): 1579–87. http://dx.doi.org/10.1111/ijfs.13765.

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