Extrusion of apple pomace increases antioxidant activity upon<i>in vitro</i>digestion

Guo, Liu; Ying, Danyang; Guo, Baocheng; Li, Cheng; May, Bruce L.; Bird, T.; Cao, Yong; Augustin, Mary-Ann

doi:10.1039/c8fo01083h

Cited by 46 publications

(42 citation statements)

References 70 publications

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“…A similar trend was also observed by Hwang et al [ 32 ] and Liu et al [ 34 ], although they reported significantly higher values of WSI for both raw material (22.4–35%) and extruded apple pomace (49.6–57.8%). These deviations may have been due to differences in the raw material (e.g., enzymatically vs. not enzymatically treated pomace) and the processing parameters (e.g., different extruder and screw configurations) used.…”

Section: Resultssupporting

confidence: 88%

“…Rarely, it is extruded as a minor ingredient in starch-based matrices to increase the fiber and bioactive content of the extruded products, such as breakfast cereals and snacks [ 28 , 29 , 30 , 31 ]. The functionalization of mere apple pomace by extrusion processing has been the topic of very few studies [ 32 , 33 , 34 ]. It has been shown that the yield of water-soluble polysaccharides can be increased by extrusion processing [ 32 , 34 ].…”

Section: Introductionmentioning

confidence: 99%

“…The functionalization of mere apple pomace by extrusion processing has been the topic of very few studies [ 32 , 33 , 34 ]. It has been shown that the yield of water-soluble polysaccharides can be increased by extrusion processing [ 32 , 34 ]. The shift from insoluble to soluble dietary fiber was explained by the solubilization of mostly non-pectinaceous cell wall polymers; also, partial degradation of the pectinaceous arabinogalactan side-chain was suggested [ 32 ].…”

Section: Introductionmentioning

confidence: 99%

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Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties

Schmid

Trabert

Schäfer

et al. 2020

Foods

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By-products of fruit and vegetable processing are an inexpensive and sustainable source of dietary fiber, potentially offering valuable functional properties such as water binding and thickening. Due to these favorable properties, they can be utilized to reformulate widely-consumed foods, e.g., bakery products or beverages. In this study, apple pomace was used as a model system to study whether extrusion technology affects food by-product functionality and thus has the potential to broaden the application of by-products in foods. The effect of the process parameters and the extent of thermo-mechanical treatment on the structural and functional properties of apple pomace were analyzed after extrusion trials using various screw speeds, water contents, and barrel temperatures. Compared to the raw material, apple pomace extruded at Tbarrel = 100 °C, n = 700 min−1 and mH2O = 17% showed an increased water solubility up to 33%. The water absorption increased from 5 to 19 Pa·s and the paste viscosity from 5 to 339 Pa·s by extrusion processing. Analyses of dietary fiber contents and fiber polysaccharide structures revealed that thermo-mechanical stress (n = 700 min−1, mH2O = 22%) increased the content of soluble dietary fiber from 12.5 to 16.7 g/100 g dry matter, and that the harshest conditions even enabled the formation of low-molecular-weight dietary fiber. Arabinans (as neutral rhamnogalacturonan I side chains) appeared to be most sensitive to thermo-mechanical stress, whereas xylans (i.e., a group of minor polysaccharides) were an example of a more stable fiber polysaccharide. Also, the degree of methylation of the pectic polysaccharides was strongly reduced from 50% to 15% when thermo-mechanical stress was applied. Imaging and pore size analysis showed that extrusion processing could disrupt the rigid cell wall macromolecular structure.

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Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties

Schmid

Trabert

Schäfer

et al. 2020

Foods

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“…Phenols are the predominant ingredients in apple seeds as well [27]. Phenol content in whole apple, seeds and peel mostly varied depending on the cultivar, whereas their content in AP is also influenced by juice production technology, further processing and storage conditions [6,28,29]. Content and preservation of phenols in dried AP are also associated with drying conditions [4,7,20].…”

Section: Total Phenol and Flavonoid Contentmentioning

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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“…During gastrointestinal digestion, polyphenols may interact with other food components while being degraded or metabolized, thereby affecting their absorption and bioactivity (Argyri, Komaitis, & Kapsokefalou, 2006; Saura‐Calixto, Serrano, & Goni, 2007). Previous studies proved that the in vitro digestion of apple fruits can alter the phytochemical profile and the antioxidative activity of phenolics (Bouayed, Deußer, Hoffmann, & Bohn, 2012; Liu et al., 2019). However, the bioavailability of compounds in red‐fleshed apples digested in the gastrointestinal tract remains unclear.…”

Section: Introductionmentioning

confidence: 99%

Phytochemical profiles, antioxidant, and antiproliferative activities of red‐fleshed apple as affected by in vitro digestion

Zhao

Zuo

et al. 2020

Journal of Food Science

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The aim of this study was to characterize the phenolic profiles in the extracts and digesta (after in vitro digestion) of different red‐fleshed apple fruit parts and to assess the effects of digestion on the in vitro antioxidant capacity and antiproliferative activity. The main polyphenols were identified by UPLC‐MS/MS and HPLC. Our results indicate that the digesta had less total phenolics, flavonoids, and anthocyanins, but more free phenolic acids, than the extracts. An analysis of the in vitro antioxidant capacity (including ABTS radical scavenging activity, DPPH radical‐scavenging capacity, ferric reducing antioxidant power [FRAP], and cellular antioxidant activity [CAA]) revealed that the digestion decreased the ABTS, DPPH, and FRAP values, but increased the CAA values, relative to the corresponding values for extracts. These results suggest that the digestion improved the effectiveness of the phenolic substances. Moreover, our findings imply that the digestion promoted the antiproliferative activity of red‐fleshed apple peels and flesh relative to the extracts. Future in vivo investigations are warranted based on the results of the current study. Practical Application The effects of an in vitro digestion on the phenolic compounds as well as the antioxidative and antiproliferative activities of red‐fleshed apple were evaluated. The resulting data may clarify the bioavailability of the polyphenols in red‐fleshed apple and enable scientists and consumers to exploit natural polyphenols.

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Extrusion of apple pomace increases antioxidant activity uponin vitrodigestion

Abstract: Apple pomace, a by-product of juice production, is a high-fibre, high-polyphenol functional food ingredient.

Cited by 46 publications

References 70 publications

Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties

Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties

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

Phytochemical profiles, antioxidant, and antiproliferative activities of red‐fleshed apple as affected by in vitro digestion

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