Chemical Composition and Bioactivity of Pomace from Selected Fruits

Nagarajaiah, Shyamala Bellur; Prakash, Jamuna

doi:10.1080/15538362.2016.1143433

Cited by 34 publications

(34 citation statements)

References 20 publications

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“…OPP ash content was similar to the one stated by Nagarajaiah and Prakash () for orange pomace (2.65 g/100 g dwb).…”

Section: Resultssupporting

confidence: 87%

“…Protein content (5.2 g/100 g dwb) resulted to be lower than values found by Nagarajaiah and Prakash, () for orange pomace (8.45 g/100 g dwb). Nagarajaiah and Prakash () indicated orange pomace had the highest protein content, while blue grapes and pineapple pomace had significantly lower protein contents.…”

Section: Resultscontrasting

confidence: 63%

“…Fruits are poor sources of fat: hence, their ether extractives ranged from 1.44 to 2.16 (g/100 g dwb) in fruit pomace (Nagarajaiah & Prakash, ). Nevertheless, OPP presented higher lipid content than the fresh fruit (0.91 g/100 g dwb, USDA, ) due to pomace high content of seeds rich in fatty acids.…”

Section: Resultsmentioning

confidence: 99%

“…OPP is formed principally by citrus peel. Since this byproduct represent the structural matrices, it is mostly comprised of celluloses, hemicelluloses, pectin, and related material (Nagarajaiah & Prakash, ; Rafiq et al, ).…”

Section: Resultsmentioning

confidence: 99%

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New functional ingredient from orange juice byproduct through a green extraction method

Gutierrez-Barrutia¹,

Curutchet²,

Arcia

et al. 2019

J Food Process Preserv

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The aim of this work was to obtain, by water extraction, antioxidant dietary fiber from orange juice byproducts. Extractions were performed to orange pomace powder (OPP) varying temperature (55, 65, 75°C) and time (30, 45, 60 min). Two fractions (sediment and supernatant) were obtained from the water extractions and extractable polyphenolic content, antioxidant capacity, total carotenoid content (TCC), and bioaccessibility were determined. Results showed that at 75°C and 45 min the best combination of antioxidant capacity for both fractions is obtained. Under this condition, the sediment is a potential source of antioxidant dietary fiber. Supernatant is rich in bioaccessible polyphenols, associated to soluble fiber as majority component of dietary fiber. Moreover, the water extraction increased the bioaccessibility of polyphenols and carotenoids contained in the OPP. Therefore, both fractions are a potential source of functional food ingredients and orange juice byproducts were entirely revalued. Practical applications The present study suggests an extraction method for orange juice byproducts. Following the principles of green extraction, the technique proposed consists of a water extraction (free of solvents), does not produce waste and is of easy industrial application. As a result, two potential food ingredients with different functional and technological properties are obtained. Therefore, orange juice byproducts are completely revalued and a solution for the management of these byproducts is presented. In addition, the two functional ingredients obtained in this study are a step in the right direction for the development of new functional food formulations.

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“…OPP ash content was similar to the one stated by Nagarajaiah and Prakash () for orange pomace (2.65 g/100 g dwb).…”

Section: Resultssupporting

confidence: 87%

Section: Resultscontrasting

confidence: 63%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

New functional ingredient from orange juice byproduct through a green extraction method

Gutierrez-Barrutia¹,

Curutchet²,

Arcia

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…However, it should be noted that the nutritional value of plant foods can be reduced by the presence of some naturally occurring compounds, such as phytic acid that decreases mineral bioavailability, and tannins that reduce protein digestibility and present astringent properties (Duhan and others ; Van Der Poel ). Concerning pomegranate BP, condensed and ellagic tannins, gallic and ellagic acids are present in significant amounts (Ben Nasr and others ; Viuda‐Martos and others ; Akhtar and others ) whereas reported levels of phytic acid and tannins in orange and elderberry BP are either not detected or negligible (Oluremi and others ; Nagarajaiah and Prakash ). Another interesting fiber source is spent yeast, which is the second major brewing BP.…”

Section: Introductionmentioning

confidence: 99%

Fortification of Wheat Bread with Agroindustry By‐Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure

Martins

Pinho

Ferreira

2017

Journal of Food Science

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The use of agroindustry by-products (BP) for fortification of wheat bread can be an alternative to waste disposal because BP are appealing sources of dietary fiber. Moreover, it may also contribute to indirect income generation. In this study, sensory, color, and crumb structure properties of breads fortified with fiber rich fraction recovered from four types of agroindustry BP were tested, namely orange (OE), pomegranate (PE), elderberry (EE), and spent yeast (YE). Statistical models for sensory preference evaluation and correlation with color and crumb structure were developed. External preference mapping indicated consumer preferences and enabled selection of the concentrations of BP fibre-rich fraction with best acceptance, namely 7.0% EE, 2.5% OE, 5.0% PE, and 2.5% YE. Data collected from image analysis complemented sensory profile information, whereas multivariate PLS regression provided information on the relationship between "crust color" and "crumb color" and instrumental data. Regression models developed for both sensory attributes presented good fitting (R Y > 0.700) and predictive ability (Q > 0.500), with low RMSE. Crust and crumb a* parameters had a positive influence on "crust color" and "crumb color" models, while crust L* and b* had a negative influence.

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Myrciaria Genus: Bioactive Compounds and Biological Activities

Pereira

Charret

Machado

et al. 2022

Chemistry & Biodiversity

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The Myrtaceae family is of angiosperms, imposing its size and economic, cultural, and scientific importance. The genus Myrciaria, belonging to this family, has 33 species currently accepted, many of which are research targets aimed at elucidating their bioactive compounds and biological activities. Most species of the Myrciaria genus have terpenes in their composition, mainly mono and sesquiterpenes, and phenolic compounds such as tannins, phenolic acids, and flavonoids. Other secondary metabolites are also observed, such as alkaloids, steroids, coumarins, saponins, and naphthoquinones. These bioactive compounds are closely related to these species′ most diverse biological activities: antioxidant, anti‐inflammatory, analgesic, antiproliferative, antimicrobial, antiparasitic, insecticide, metabolic, protective, and nutraceutical. This work aims to provide a review of secondary metabolites and medicinal properties related to the genus Myrciaria, thus stimulating further studies on the species of this genus.

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Chemical Composition and Bioactivity of Pomace from Selected Fruits

Cited by 34 publications

References 20 publications

New functional ingredient from orange juice byproduct through a green extraction method

New functional ingredient from orange juice byproduct through a green extraction method

Fortification of Wheat Bread with Agroindustry By‐Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure

Myrciaria Genus: Bioactive Compounds and Biological Activities

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