Apple pomace as food fortification ingredient: A systematic review and meta‐analysis

Self Cite

205

119

This systematic review aimed to collect data and analyze the possible use of grape pomace, a winemaking industry byproduct, in the production of fortified foods. The English articles found in Web of Science, Scopus, and Google Scholar, from January 2006 until May 2020, were used for the conduction of overview tables and meta-analysis. The systematic review emphasized the two main issues concerning grape pomace application to other food products: (i) grape pomace contains high amounts of health promoting compounds; and (ii) the use of grape pomace is influencing the waste management. The grape pomace has been used in the fortification of plant origin food, meat, fish, and dairy products, mainly due to higher polyphenols and dietary fiber contents. The fortification was declared as successful in all studied food types. The change of color, caused by polyphenolic compounds, was mainly observed as an adverse effect of the fortification. Higher levels of fortification also caused notable undesirable changes in texture. The most valuable influence of the grape pomace addition according to included papers and meta-analysis is certainly a higher nutritional quality and oxidative stability of fortified products, reflected as higher polyphenol and total dietary fiber content.

“…Foods 2020, 9, 1627 4 of 20 are found in white grape pomaces, because of which it can be used to enhance the sweet taste in fortified products [17,35].…”

Section: Compoundsmentioning

confidence: 99%

“…This could be explained by the increased content of dietary fiber and consequently increased water absorption [44,48]. Additionally, the increase of polyphenols might affect the enzymes and yeasts in the dough formation process [35,44].…”

Section: Conditions Major Findingsmentioning

confidence: 99%

Grape Pomace Valorization: A Systematic Review and Meta-Analysis

Antonić

Jančíková

Đorđević

et al. 2020

Self Cite

205

119

“…First, there is a growing interest in the evaluation of the environmental, agronomic and pre-harvest aspects that can affect the polyphenol content in foods [27][28][29]. Secondly, food technology is making efforts to optimize traditional technologies and to develop novel techniques able to preserve the natural content of polyphenols in the raw materials as well as to use polyphenol-rich ingredients for food fortification [30][31][32][33][34]. Thirdly, experts in the nutrition and health related areas are committed to increase evidence in order to understand if and how it can be possible to develop dietary recommendations for polyphenols intake [9,19,[35][36][37], also considering the demand for healthy and sustainable diets to be promoted as a potential climate change mitigation strategy.…”

Section: Discussionmentioning

confidence: 99%

A Review of Registered Clinical Trials on Dietary (Poly)Phenols: Past Efforts and Possible Future Directions

Marino

Bò

Martini

et al. 2020

In recent years, the increasing number of studies on polyphenol demonstrates the efforts in elucidating the potential role of these bioactives on human health. This study reviews the main topics and characteristics of clinical trials on polyphenols registered over the last 20 years, in order to track past and current efforts as well as to highlight the main research gaps in this field. The review was conducted by collecting trials registered in ClinicalTrials.gov and International Standard Randomised Controlled Trial Number (ISRCTN) registry. Overall, 750 clinical trials were selected and included in the final evaluation. Most of the trials were performed on extracts or pure compounds followed by studies conducted on polyphenol-rich foods, in particular berries. A total of 520 clinical trials focused on health effects, 55 on bioavailability, and 175 on both. Regarding outcomes, 139 registered intervention studies had the lipid profile and blood pressure as primary outcomes. The overview provided by this analysis also emphasizes the emerging interest in new outcomes related to polyphenols intervention such as microbiota composition and the evaluation of inter-individual variability in response to the intake of polyphenols. Our review underlines the need of further trials covering unexplored or debated research aspects and provides insights for the design and development of future intervention studies and related research areas.

“…AFIRs are a cheap and rich source of potentially functional ingredients, such as phenolic compounds, thus promoting a circular economy concept. For example, after the processing of apples, it is estimated that 82–99% of the original polyphenols remain in apple pomace [ 166 ].…”

Section: Production Of Phenolic Compounds and Other Value-added Compoundsmentioning

confidence: 99%

A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation

Šelo

Planinić

Tišma

et al. 2021

Agro-food industrial residues (AFIRs) are generated in large quantities all over the world. The vast majority of these wastes are lignocellulosic wastes that are a source of value-added products. Technologies such as solid-state fermentation (SSF) for bioconversion of lignocellulosic waste, based on the production of a wide range of bioproducts, offer both economic and environmental benefits. The versatility of application and interest in applying the principles of the circular bioeconomy make SSF one of the valorization strategies for AFIRs that can have a significant impact on the environment of the wider community. Important criteria for SSF are the selection of the appropriate and compatible substrate and microorganism, as well as the selection of the optimal process parameters for the growth of the microorganism and the production of the desired metabolites. This review provides an overview of the management of AFIRs by SSF: the current application, classification, and chemical composition of AFIRs; the catalytic function and potential application of enzymes produced by various microorganisms during SSF cultivation on AFIRs; the production of phenolic compounds by SSF; and a brief insight into the role of SSF treatment of AFIRs for feed improvement and biofuel production.