Effects of steam explosion on phenolic compounds and dietary fiber of grape pomace

Cui, Wenyu; Wang, Yunfu; Sun, Zhaoyue; Cui, Caifang; Li, Hang; Luo, Kaiyun; Cheng, Anwei

doi:10.1016/j.lwt.2022.114350

Cited by 24 publications

(12 citation statements)

References 41 publications

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“…Among the compounds identified in grape pomace are malvidin 3-glucoside (Peak 17), quercetin-3-O-glucoronide (Peak 30), kaempferol-3-O-glucuronide (Peak 38), like what was reported in grape pomace from five varieties of grapes from Turkey, where the content of phenolic compounds differs according to the variety, highlighting that red grapes have a higher content of phenolic compounds compared to white grapes (Sagdic et al, 2011). Likewise, Cui et al (2023) identified 19 compounds in the free extracts of grape pomace, which dominated the gallic and syringic acids, followed by catechin, 3,4-dihydrobenzoic acid, vanillic acid, and epicatechin. It has been reported that grape seed procyanidins have beneficial health properties such as antidiabetic, anti-obesity, antimicrobial, cardioprotective, anti-neurodegenerative, anti-osteoarthritis, anticancer, and cardio and eye-protective properties (Unusan, 2020).…”

Section: Phenolic Compound Analysissupporting

confidence: 55%

Chemical analysis and bioactive compounds from agrifood by-products of peruvian crops

Inga,

Betalleluz-Pallardel,

Puma-Isuiza

et al. 2024

Front. Sustain. Food Syst.

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Many countries face the problem of agroindustrial waste elimination, which is linked to environmental damage caused by improper waste management. These wastes contain bioactive compounds often discarded due to a lack of knowledge. The objective of this study was to analyze five types of agroindustrial waste from Peru, including avocado (Persea americana) seeds, lucuma (Pouteria lucuma) seeds, grape (Vitis vinifera) pomace, mango (Mangifera indica) peel, and cocoa (Theobroma cacao) pods. This study includes proximal analysis, determination of total phenolic compound content, analysis of phenolic compounds by UHPLC– Q/Orbitrap/ESIMS/MS (Ultrahigh-performance liquid chromatography-electrospray ionization Q-Orbitrap mass spectrometry), and the evaluation of antioxidant, antimicrobial, and antifungal activities of different samples. The results showed that lucuma seeds had the highest protein content of 6.59 g/100 g DW. Mango peels showed the highest fat content of 4.89 g/100 g DW, cocoa pods had the highest crude fiber content of 26.91 g/100 g DW, and cocoa pods exhibited the highest ash content of 7.14 g/100 g DW. The highest carbohydrate content was found in avocado seeds at 85.85 g/100 g DW. Mango peels (56.66 mg GAE/g DW), avocado seeds (56.35 mg GAE/g DW), and cocoa pods (51.52 mg GAE/g DW) extracts showed the highest phenolic compound contents. Mango peel extract exhibited the highest antioxidant activities evaluated by the ABTS (995.01 μmol TEAC/g DW), DPPH (953.54 μmol TEAC/g DW), and FRAP (1661.13 μmol TEAC/g DW) assays. Extracts from cocoa pods, grape pomace, and lucuma seeds showed inhibitory activity on the growth of Staphylococcus aureus and Escherichia coli. In contrast, the extract of lucuma seeds was the only one that showed antifungal activity over Penicillium digitatum. As a result, several phenolic compounds were detected in each, indicating their potential use in developing functional foods and food preservation, among other applications.

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Section: Phenolic Compound Analysissupporting

confidence: 55%

Chemical analysis and bioactive compounds from agrifood by-products of peruvian crops

Inga,

Betalleluz-Pallardel,

Puma-Isuiza

et al. 2024

Front. Sustain. Food Syst.

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“…Flavonoids are the most valuable components in grape pomace. According to various literature sources, the content of flavonoids in grape pomace ranges from 0.15 to 0.88% (39,40).…”

Section: Discussionmentioning

confidence: 99%

Modeling of lipolysis in the human body and the methodology for developing technology of supplements for obesity prevention considering the utilization of food industry by-products

Sadovoy,

Barakova,

Baskovtceva

et al. 2023

Front. Nutr.

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“…It treats biomass with high-temperature and high-pressure steam, then rapidly decompresses to break down the lignin-hemicellulose barrier and effectively facilitate subsequent hydrolysis. During the SE pretreatment process, with the temperature increasing, hemicellulose degradation may result from autohydrolysis reactions and inhibitors like furfural and 5-HMF can be generated in side reactions [111][112][113]. Lignin also partially depolymerizes and melts at high temperatures, similar to that during hydrothermal pretreatment, but these dissolved components may be recondensed or transformed afterward [114].…”

Section: High-pressure Explosion Pretreatmentmentioning

confidence: 99%

Composition of Lignocellulose Hydrolysate in Different Biorefinery Strategies: Nutrients and Inhibitors

Wang,

Zhang,

Cui

et al. 2024

Molecules

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The hydrolysis and biotransformation of lignocellulose, i.e., biorefinery, can provide human beings with biofuels, bio-based chemicals, and materials, and is an important technology to solve the fossil energy crisis and promote global sustainable development. Biorefinery involves steps such as pretreatment, saccharification, and fermentation, and researchers have developed a variety of biorefinery strategies to optimize the process and reduce process costs in recent years. Lignocellulosic hydrolysates are platforms that connect the saccharification process and downstream fermentation. The hydrolysate composition is closely related to biomass raw materials, the pretreatment process, and the choice of biorefining strategies, and provides not only nutrients but also possible inhibitors for downstream fermentation. In this review, we summarized the effects of each stage of lignocellulosic biorefinery on nutrients and possible inhibitors, analyzed the huge differences in nutrient retention and inhibitor generation among various biorefinery strategies, and emphasized that all steps in lignocellulose biorefinery need to be considered comprehensively to achieve maximum nutrient retention and optimal control of inhibitors at low cost, to provide a reference for the development of biomass energy and chemicals.

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Effects of steam explosion on phenolic compounds and dietary fiber of grape pomace

Cited by 24 publications

References 41 publications

Chemical analysis and bioactive compounds from agrifood by-products of peruvian crops

Chemical analysis and bioactive compounds from agrifood by-products of peruvian crops

Modeling of lipolysis in the human body and the methodology for developing technology of supplements for obesity prevention considering the utilization of food industry by-products

Composition of Lignocellulose Hydrolysate in Different Biorefinery Strategies: Nutrients and Inhibitors

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