Apple pomace improves liver and adipose inflammatory and antioxidant status in young female rats consuming a Western diet

Skinner, R. Chris; Warren, Derek C.; Naveed, Minahal; Agarwal, Garima; Benedito, Vagner A.; Tou, Janet C.

doi:10.1016/j.jff.2019.103471

Cited by 21 publications

(12 citation statements)

References 69 publications

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“…Apple pomace is the waste product; its composition is highly dependent on the manufacturing process, the apple cultivar, and the year of harvest, and it is marked as the potential ingredient that has antioxidant, anti‐inflammatory, antibacterial, and antiviral activity (Skinner et al., 2019; Waldbauer, McKinnon, & Kopp, 2017). In Table 1, the proximate apple pomace composition is presented.…”

Section: Proximate Composition Of Apple Pomacementioning

confidence: 99%

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

Antonić

Jančíková

Đorđević

et al. 2020

Journal of Food Science

101

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The present review aimed to investigate and analyze the use of byproduct apple pomace as a fortification ingredient in different types of foods. The data obtained from English published articles found on Web of Science, Scopus, and Google Scholar in the period from 2007 to 2019 were used for making the table overview and meta-analysis of results described in those studies. The systematic review confirmed the importance of apple pomace use in the food industry due to the beneficial nutritional profile and ecological issue (waste management). The main attributes of apple pomace are high content of antioxidant compounds and dietary fibers. Dietary fibers from apple pomace significantly increased total fiber content in enriched products-meaning that the transfer of the fortification can be declared health beneficial. The conducted meta-analysis showed unambiguously the different influence of apple pomace addition according to fortified food commodity. The fortification drawbacks were noticeable in plant food products because darker and brownish color was not evaluated positively by panelists. Oppositely, color, as one of the main sensory characteristics, was beneficially affected in animal origin food. The sensory properties, including color, play an important role in product acceptance by consumers. Besides color, animal origin products fortified by apple pomace showed the most acceptable textural properties and oxidative stability.

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Section: Proximate Composition Of Apple Pomacementioning

confidence: 99%

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

Antonić

Jančíková

Đorđević

et al. 2020

Journal of Food Science

101

View full text Add to dashboard Cite

show abstract

“…Evidence of AP influence on digestion and metabolism, lipids homeostasis and diabetes type II was summarised recently [4,44]. The content of various bioactive ingredients, abundant also in APF, can be linked to lower diabetes type II and cardiovascular diseases risks.…”

Section: Effect Of Apf Presence In High-fat and Sucrose Diet On Glucose Metabolism And Body Weight Managementmentioning

confidence: 99%

Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects

et al. 2020

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Apple pomace flour (APF) obtained at industrial scale level by the application of innovative technological process (dehydration (5 h, T ≤ 55 °C), grinding (300 µm)) was evaluated as a source of bioactive compounds with antioxidative, antiobesity and antidiabetic effects. Proximate composition, individual (HPLC–DAD–MS/MS) and total phenols (TPC) as well as flavonoids content (TFC), antioxidant (AO) activity (DPPH, ABTS, HPMC), water and oil holding capacity (WHC and OHC) of APFs obtained from apple pomace from mixed and individual apple cultivars grown conventionally and organically were compared. The effect of APF supplementation on the glycaemic status and glucose tolerance (oral glucose tolerance test (OGTT)) of C57BL/6J mice exposed to high-fat and sucrose diet was examined. High K content (4.2–6.4 g/kg), dietary fibres (35–45 g/100 g), TPC (4.6–8.1 mg GAE/g), TFC (18.6–34.6 mg QE/g), high water and oil holding capacity (4.7–6.4 and 1.3–1.6 g/g) were observed in the APFs. Content of major phenols (phlorizin, chlorogenic acid, quercetin), TPC and TFC correlated highly with prominent AO activity. APF supplementation lowered the increase of body weight gain and blood glucose, and improved glucose tolerance significantly. Health-promoting biomolecules, AO activity, functional properties and prevention of diet-driven glucose metabolism disorders pave the way to APF exploitation in human nutrition.

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“…Epidemiological studies show the bioactivities of apples can be largely attributed to the significant amounts of phenolic compounds, which can act as effective antioxidants that protect human cells from the damage of free radicals. , The principal phenolic ingredients including hydroxybenzoic acid, hydroxycinnamic acid, flavan-3-ol, flavonol, anthocyanidin, and dihydrochalcone. Dietary apple phenolics supplementation is confirmed to support a wide scope of bioactivities, such as antioxidant properties, − anticardiovascular disease, antiarterial sclerosis, antidiabetes, , antiobesity, , inflammation, anticancer, cholesterol-lowering, and so on. Nevertheless, many potential biological activities of apple phenolics are not completely understood, which still have yet to be explored.…”

Section: Introductionmentioning

confidence: 97%

Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability

Shi

et al. 2021

J. Agric. Food Chem.

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As the most widely consumed fruit in the world, apple (Malus domestica Borkh.) fruits provide a high level of phenolics and have many beneficial effects on human health. The composition and content of phenolic compounds in natural apples differs according to the tissue types and cultivar varieties. The bioavailability of apple-derived phenolics, depending on the absorption and metabolism of phenolics during digestion, is the key determinant of their positive biological effects. Meanwhile, various processing technologies affect the composition and content of phenolic compounds in apple products, further affecting the bioavailability of apple phenolics. This review summarizes current understanding on the compositions, distribution, absorption, and metabolism of phenolic compounds in apple and their stability when subjected to common technologies during processing. We intend to provide an updated overview on apple phenolics and also suggest some perspectives for future research of apple phenolics.

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Apple pomace improves liver and adipose inflammatory and antioxidant status in young female rats consuming a Western diet

Cited by 21 publications

References 69 publications

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

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

Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects

Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability

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