Composition and physicochemical properties of dried berry pomace

Reißner, Anne Marie; Al-Hamimi, Said; Quiles, Amparo; Schmidt, Carolin; Struck, Susanne; Hernando, Isabel; Turner, Charlotta; Rohm, Harald

doi:10.1002/jsfa.9302

Cited by 85 publications

(81 citation statements)

References 63 publications

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“…Also, added-value products obtained from fruits wastes can be used as novel packaging materials due to their oxygen-impermeable properties (Singh and Kaur, 2015) or as functional co-products (Nagel et al, 2014). Fruits wastes can be used in food industry as a substitute of wheat flour (Struck et al, 2018), can be added in cakes (Tumbas Šaponjac et al, 2016) or can be used in beverage industry (Reissner et al, 2019). The interest in natural-based products was expanded also in cosmetic industry, which is a profitable solution to valorize disposable by-products.…”

Section: Industrial Applications Of Valuable Compounds Obtained From mentioning

confidence: 99%

Fruits By-Products – A Source of Valuable Active Principles. A Short Review

Fierăscu

Sieniawska

Orţan

et al. 2020

Front. Bioeng. Biotechnol.

111

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The growing demand for more sustainable, alternative processes leading to production of plant-derived preparations imposes the use of plants waste generated mainly by agri-food and pharmaceutical industries. These mostly unexploited but large quantities of plants waste also increase the interest in developing alternative approaches for sustainable production of therapeutic molecules. In order to reduce the amount of plant waste by further processing, different novel extraction techniques can be applied. Fruits and their industrial by-products are rich sources of different classes of compounds with therapeutic properties. The processed fruits waste can be reused and lead to novel pharmaceuticals, food supplements or functional foods. This review intends to briefly summarize recent aspects regarding the production of different active compounds from fruit by-products, and their therapeutic properties. The potential use of fruits by-products in different industries will be also discussed.

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Section: Industrial Applications Of Valuable Compounds Obtained From mentioning

confidence: 99%

Fruits By-Products – A Source of Valuable Active Principles. A Short Review

Fierăscu

Sieniawska

Orţan

et al. 2020

Front. Bioeng. Biotechnol.

111

View full text Add to dashboard Cite

show abstract

“…The pomace was dried at 70 • C for 3 h and milled in a ZM 100 ultracentrifuge mill (Retsch GmbH, Haan, Germany) at 14,000 r.p.m. using a 0.5 mm sieve [19]. Reconstituted skimmed milk powder (Corporación Alimentaria Peñasanta S.A., Siero, Spain) was selected for chokeberry pomace inclusion.…”

Section: Sample Preparation and Hpp Treatmentsmentioning

confidence: 99%

Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace

Diez-Sánchez

Martínez

Rodrigo

et al. 2020

Foods

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High hydrostatic pressure is a non-thermal treatment of great interest because of its importance for producing food with additional or enhanced benefits above their nutritional value. In the present study, the effect of high hydrostatic pressure processing parameters (200–500 MPa; 1–10 min) is investigated through response surface methodology (RSM) to optimize the treatment conditions, maximizing the phenol content and antioxidant capacity while minimizing microbiological survival, in milkshakes prepared with chokeberry pomace (2.5–10%). The measurement of fluorescence intensity of the samples was used as an indicator of total phenolic content and antioxidant capacity. The results showed that the intensity of the treatments had different effects on the milkshakes. The RSM described that the greatest retention of phenolic compounds and antioxidant capacity with minimum microbiological survival were found at 500 MPa for 10 min and 10% (w/v) chokeberry pomace. Therefore, this study offers the opportunity to develop microbiologically safe novel dairy products of high nutritional quality.

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“…Diversos processos para a produção de sucos em pó têm sido descritos atualmente, tais como o uso de spray-dryer para a produção de suco em pó de beterraba (BAZARIA; KUMAR, 2018), bagaço de frutas vermelhas (REIβNER et al, 2018), pseudo-tronco de banana (SARANYA; SUDHEER, 2017), entre outros. A proporção dos ingredientes dos sucos influencia as características sensoriais e o teor de compostos bioativos.…”

Section: Gengibreunclassified

Bebidas Mistas de Frutas e Vegetais no Contexto de Alimentação Saudável: uma Revisão de Literatura

2020

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Este trabalho objetivou realizar uma revisão de literatura sobre bebidas mistas de frutas e vegetais e seus principais componentes no contexto do consumo alimentar. O presente estudo é uma revisão narrativa elaborada a partir da consulta em diferentes bases de dados, como: Web of science e Science Direct. Optou-se pela busca por termos livres. Os termos juice, drinks foram combinados com as palavras fruits “AND” vegetables para localizar estudos sobre os dois temas. Posteriormente, a fim de selecionar estudos com os principais componentes das bebidas mistas, foram utilizados os termos livres “citrus limon”, “Malus domestica”, “Ananas comosus”, “Cucumis savitus”, “Brassica oleracea”, “Spinacia oleracea”, “Zingiber officinale” e “Mentha ssp”. O critério de inclusão dos trabalhos foi pautado na seleção de materiais que tivessem por objetivo estudar os efeitos isolados do consumo dos principais ingredientes das bebidas mistas, como também os artigos que utilizaram a bebida mista com alegação “detox” nos estudos. O direcionamento dos artigos selecionados está relacionado com a prospecção da atividade antioxidante e, apesar da composição das bebidas ser diversificada, destacam-se o uso de maçã, de repolho e de pepino como ingredientes das preparações. As bebidas mistas, sucos ou smoothies apresentaram variável composição que determina os atributos sensoriais, composição físico-química, compostos bioativos e atividade antioxidante. Palavras-chave: Suco. Nutrição. Alimentação. Abstract This study aimed to conduct a literature review on mixed fruit and vegetable drinks and their main components in the context of food consumption. The present study is a narrative review elaborated from the consultation in different databases, such as Web of science and Science Direct databases. It was chosen to search free terms. The terms juice, drinks were combined with the words fruits “AND” vegetables to locate studies on both themes. Subsequently, in order to select studies with the main components of mixed drinks, the free terms "citrus limon", "Malus domestica", "Ananas comosus", "Cucumis savitus", "Brassica oleracea", "Spinacia oleracea" ”,“ Zingiber officinale ”and “Mentha ssp ”. The inclusion criterion of the studies was based on the selection of materials that aimed to study the effects of vegetable consumption alone, which are the main ingredients of mixed drinks and included articles that used the mixed drink or juices with claim “detox” in the studies. The direction of the selected studies is related to the prospecting of antioxidant activity and, although the drinks composition is diverse, the use of apple, cabbage and cucumber as ingredients of the preparations stand out. Plant foods are important sources of nutrients for food. The mixed drinks, juices or smoothies presented variable composition that determines the sensory attributes, physicochemical composition, bioactive compounds and antioxidant activity. Keywords: Juice. Nutrition. Food.

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Composition and physicochemical properties of dried berry pomace

Abstract: The results obtained in the present study provide a comprehensive overview of the properties of berry pomace powder and allow conclusions to be made regarding their applicability for use in complex food systems. © 2018 Society of Chemical Industry.

Cited by 85 publications

References 63 publications

Fruits By-Products – A Source of Valuable Active Principles. A Short Review

Fruits By-Products – A Source of Valuable Active Principles. A Short Review

Optimizing High Pressure Processing Parameters to Produce Milkshakes Using Chokeberry Pomace

Bebidas Mistas de Frutas e Vegetais no Contexto de Alimentação Saudável: uma Revisão de Literatura

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