Apple Pomace: A Versatile Substrate for Biotechnological Applications

Vendruscolo, Francielo; Albuquerque, Patrícia Melchionna; Streit, Fernanda; Espósito, Elisa; Ninow, Jorge Luiz

doi:10.1080/07388550801913840

Cited by 232 publications

(109 citation statements)

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“…A large quantity of apple pomace is produced worldwide every year and its disposal has caused a serious environmental problem. Researchers have proposed the use of apple pomace for the production of different value-added products including enzymes, organic acids, ethanol, aroma compounds and natural antioxidants [27]. The antioxidant compounds from waste products of the food industry could be used to increase the stability of foods by preventing lipid peroxidation, and also for protecting living systems from oxidative damage by scavenging oxygen free radicals [28].…”

Section: Introductionmentioning

confidence: 99%

Phenolic profile and antioxidant activity in apple juice and pomace: effects of different storage conditions

Maragò¹,

Iacopini²,

Camangi³

et al. 2015

Fruits

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-Introduction. Apples have been part of the human diet since ancient times and are one of the most commonly consumed fruit worldwide, rich in phenolic compounds. Phenolics are naturally occurring non-nutritive plant compounds, possessing several health benefits. The effect of storage conditions on phenolics concentrations and on the antioxidant activity of apple juice and pomace was studied. Materials and Methods. Experiments were carried out with two apple varieties, an ancient Tuscan variety, Panaia-red, and a commercial variety, Golden Delicious. The antioxidant activity was assessed by means of two different in vitro tests: scavenging of DPPH• radical, and inhibition of tyrosine nitration mediated by peroxynitrite (ONOO − ). Analyses of juices were carried out immediately after production and after 2 weeks storage in 3 different temperature conditions: 4 • C, -20 • C and room temperature after pasteurisation. Results and discussion. Highly significant differences were recorded between the two varieties, the Panaia-red juice having a higher concentration of phenolic compounds and a higher antioxidant activity. During apple juice storage, phenolic compound concentrations and antioxidant capacity remained quite stable. A correlation between antioxidant activity and phenolic concentration was observed (0.69 r 0.97). Conclusion. The effects of a short storage time and different conditions of storage on the phenolic concentration and antioxidant activity seem to be less relevant than variety effects. The apple pomace revealed an amount of phenolic compounds, ranging from 6.8 to 15.5 mg GAE 100 g −1 DM of total polyphenols, which paves the way for their use as ingredients in foods lacking in polyphenols.Keywords: Italy / apple / Malus domestica / DPPH• radical / phenolics / shelf-life / tyrosine nitration Résumé -Profil phénolique et activité anti-oxydante du jus et du marc de pomme : effets des conditions de stockage. Introduction. Depuis la plus haute Antiquité, les pommes ont fait partie de l'alimentation humaine et constituent l'un des fruits les plus consommés au monde, et riches en composés phénoliques. Les composés phénoliques sont des composés végétaux naturels non nutritifs mais possédant de nombreuses propriétés nutritionnelles bénéfiques pour la santé. L'étude porte sur l'effet des conditions de stockage sur la concentration de ces composés phénoliques et sur l'activité anti-oxydante du jus de pomme et du marc. Matériel et méthodes. Les expériences ont été réalisées avec deux variétés de pomme, une variété ancienne toscane, Panaia-rouge, et une variété commerciale, Golden Delicious. L'activité anti-oxydante a été évaluée au moyen de deux tests in vitro : la réactivité avec le radical libre DPPH•, et l'inhibition de la nitration de la tyrosine induite par le peroxynitrite (ONOO − ). Les analyses de jus ont été effectuées immédiatement après production et après 2 semaines de stockage à températures différentes : +4 • C, -20 • C, ou à température ambiante après pasteurisation. Résultats et discussi...

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Section: Introductionmentioning

confidence: 99%

Phenolic profile and antioxidant activity in apple juice and pomace: effects of different storage conditions

Maragò¹,

Iacopini²,

Camangi³

et al. 2015

Fruits

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“…AP is a heterogeneous mixture consisting of peel, core, seed, calyx, stem and soft tissue. Its composition varies according to the apple variety, agricultural practises, fruit maturity and the extraction process used to make cider (Kennedy et al, 1999) and particularly depends on the number of times the fruits are pressed (Vendruscolo, Albuquerque, Streit, Esposito, & Ninow, 2008).…”

Section: Introductionmentioning

confidence: 99%

Water at room temperature as a solvent for the extraction of apple pomace phenolic compounds

Reis¹,

Dilip

Abu‐Ghannam³

2012

Food Chemistry

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“…O material sólido, composto de cascas, sementes e polpa, gerado nesta etapa, é denominado bagaço de maçã. Este material possui elevada quantidade de carboidratos e fibras, constituídas de biopolímeros de alta massa molar, possui baixo conteúdo de proteínas, aminoácidos essenciais, vitaminas e sais (Albuquerque et al, 2006;Pirmohammadi et al, 2006;Sudha et al, 2007;Vendruscolo et al, 2008;Zheng & Shetty, 1998). Atualmente, este material é vendido aos agricultores da região pelo valor simbólico de U$ 1,50 t -1 para ser utilizado como adubo orgânico ou ração animal.…”

Section: Introductionunclassified

“…Em virtude de seu elevado conteúdo de açúcares, o bagaço de maçã se torna um substrato em potencial, para utilização em processos biotecnológicos, atuando como fonte de carbono para microrganismos; sua conversão em produtos mais nobres vem aumentando nos últimos anos (Vendruscolo et al, 2008). Em várias pesquisas se tem utilizado o bagaço de maçã como fonte de carbono para microrganismos, dentre elas: produção de ácido cítrico (Shojaosadati & Babaeipour, 2002), ácido láctico (Gullón et al, 2008), SCP (Joshi & Sandhu, 1996;Rajoka et al, 2006;Vendruscolo et al, 2007;VillasBôas, 2001), fungos comestíveis (Zheng & Shetty, 1998), enzimas (Zheng & Shetty, 2000) e etanol (Ngadi & Correia, 1992).…”

Section: Introductionunclassified

Tratamento biológico do bagaço de maçã e adição em dietas para alevinos

Vendruscolo

Ribeiro

Espósito

et al. 2009

Rev. bras. eng. agríc. ambient.

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RESUMOO tratamento biológico do bagaço de maçã pelo fungo Gongronella butleri, através do processo de fermentação em estado sólido e adição deste material na alimentação de tilápias do nilo, é parte fundamental do estudo ora apresentado, razão pela qual se avaliaram a fonte de nitrogênio, a umidade inicial e a granulometria no tratamento biológico do bagaço de maçã, obtendo-se as melhores condições com uréia como fonte de nitrogênio, umidade inicial de 70% e granulometria na faixa de 0,85 a 1,68 mm, produzindo 19,63% de proteína solúvel. Os peixes submetidos a dieta contendo 30% (p p -1 ) do material tratado biologicamente na ração convencional, apresentaram aumento de 44% na massa corporal com diferenças significativas a nível de 0,05 quando comparados com os alevinos alimentados apenas com ração convencional. Palavras-chave: resíduos agroindustriais, fermentação em estado sólido, Oreochromis niloticus, Gongronella butleriBiological treatment of apple pomace and addition in diet for fish ABSTRACTThe biological treatment of the apple pomace by Gongronella butleri in solid state fermentation and the addition of this material in fish feeding (Nile tilapia) was the fundamental part of this study. The source of nitrogen, initial moisture and granulometry in the biological treatment were appraised. The best conditions being obtained with urea, initial moisture of 70% and granulometry from 0.85 to 1.68 mm, producing 19.63% of soluble protein. The fish submitted to the diet containing treated apple pomace (30% wb) presented an increase of 44% in the corporal mass presenting significant differences at the level of 0.05.

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Apple Pomace: A Versatile Substrate for Biotechnological Applications

Cited by 232 publications

References 63 publications

Phenolic profile and antioxidant activity in apple juice and pomace: effects of different storage conditions

Phenolic profile and antioxidant activity in apple juice and pomace: effects of different storage conditions

Water at room temperature as a solvent for the extraction of apple pomace phenolic compounds

Tratamento biológico do bagaço de maçã e adição em dietas para alevinos

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