Fruit pomaces—their nutrient and bioactive components, effects on growth and health of poultry species, and possible optimization techniques

Erinle, Taiwo J.; Adewole, Deborah

doi:10.1016/j.aninu.2021.11.011

Cited by 38 publications

(48 citation statements)

References 238 publications

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“…Therefore, it is possible to estimate their efficacy level, which largely depends on various types of aquatic species. The total amount of extractable phenolic content in fruits for aquatic feed additives (for example, citrus) mostly depends on the extraction techniques, time of extraction, the solvent used and the polarity value 125 . From the perspective of grape pomace, the varying inclusion levels of phenolic acids in aquatic feed have attributed to consistent results, especially the growth performance of aquaculture species.…”

Section: Discussionmentioning

confidence: 99%

Fruit processing by‐products in the aquafeed industry: A feasible strategy for aquaculture sustainability

Dawood

Habotta

Elsabagh

et al. 2022

Reviews in Aquaculture

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The aquaculture sector is steadily growing due to the increasing demand for healthy and cheap animal protein sources. Consequently, the high demand for nutritionally balanced aquafeed increases, but requires sustainable and feasible feed ingredients. However, the high cost of fish and soybean meals opens the door to looking for suitable non‐traditional feed ingredients. The processing of fruits results in high amounts of waste and by‐products, which are risky for the environment but rich in nutritional value. Recycling fruit waste in aquafeed is successfully applied and results in high growth performance, productivity and well‐being of aquatic animals. Fruit by‐products are also potential functional feed additives devoted to their high content of polyphenols, flavonoids, vitamins, minerals, polysaccharides and peptides. As functional components, fruit by‐products enhance the antioxidative and immune responses of aquatic animals and increase their tolerance for biotic and abiotic stressors. In light of reducing antimicrobial chemicals in aquaculture to mitigate antimicrobial resistance, dietary feed additives extracted from fruit by‐products can be used as eco‐friendly substances. The investigations involved in evaluating the incorporation of fruit by‐products and their derivatives in aquafeeds are explored in this review. An overview of the possibility of using non‐traditional plant products in aquaculture as a feasible and sustainable concept is addressed in this review. Academic knowledge with enough information for more development and research to maximise the utilisation of fruit by‐products in the aquafeed industry is also enriched.

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Section: Discussionmentioning

confidence: 99%

Fruit processing by‐products in the aquafeed industry: A feasible strategy for aquaculture sustainability

Dawood

Habotta

Elsabagh

et al. 2022

Reviews in Aquaculture

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show abstract

“…Grape pomace also contains significant amounts of proteins, carbohydrates, lipids, vitamins, minerals and a wide diversity of polyphenols. The latter include phenolic acids and phenolic alcohols, flavonoids (catechin, epicatechin, quercetin-3-O-rhamnoside and luteolin), stilbenes (resveratrol) and proanthocyanidins [ 15 , 23 ]. Most of the available studies concerning phenolic profile are mainly dedicated to pomace derived from red grape varieties instead of white varieties [ 16 ].…”

Section: Nutritional Composition Of Grape By-productsmentioning

confidence: 99%

“…In addition to their interesting nutritional properties, grape by-products also contain minor proportions of antinutritional compounds, mainly fiber, procyanidins (condensed tannins) and phytic acid [ 23 ], which limit their use in poultry and pig diets. Grape skin is particularly rich in dietary fiber (74% of weight), mostly composed of hemicelluloses [ 58 ] and polyphenols [ 59 ], while grape stem is fully composed by tannins, up to 50% of total polysaccharides [ 60 ].…”

Section: Nutritional Composition Of Grape By-productsmentioning

confidence: 99%

“…Polyethylene glycol partially inactivates grape pomace-condensed tannins [ 62 ]. The fermentation process could improve the nutritional composition of these by-products, eliminating the antinutritional compounds and increasing the antioxidant and antimicrobial effects by raising the phenolic compounds amount [ 23 ]. Moreover, the phenolic compounds in grape by-products have free radical scavenging activities and, thus, terminate the radical chain reactions involving lipid and protein oxidative reactions [ 63 ], which modify nutritional and sensorial properties of meat and meat products.…”

Section: Nutritional Composition Of Grape By-productsmentioning

confidence: 99%

“…* Value is expressed as epicatechin equivalents; ** Only for skins of red grape pomace; *** Total flavonols. Supporting literature: 1 [ 15 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 ], 2 [ 15 , 33 ], 3 [ 15 , 19 , 34 , 35 , 36 ], 4 [ 35 , 37 , 38 , 39 , 40 , 41 , 42 ].…”

Section: Figurementioning

confidence: 99%

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Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics

Alfaia

Costa

Lopes

et al. 2022

Foods

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Grape by-products could be used in monogastric animals′ nutrition to reduce feeding costs with conventional crops (e.g., maize and soybean meal) and to improve meat quality. The main grape by-products with the largest expression worldwide, particularly in the Mediterranean region, are grape pomace, grape seed, grape seed oil and grape skins. These by-products are rich sources of bioactive polyphenols, dietary fiber and polyunsaturated fatty acids (PUFA), more specifically, the beneficial n-3 PUFA, that could be transferred to pork and poultry meat. The potential biological activities, mainly associated with antimicrobial and antioxidant properties, make them putative candidates as feed supplements and/or ingredients capable of enhancing meat quality traits, such as color, lipid oxidation and shelf life. However, grape by-products face several limitations, namely, the high level of lignified cell wall and tannin content, both antinutritional compounds that limit nutrients absorption. Therefore, it is imperative to improve grape by-products’ bioavailability, taking advantage of enzyme supplementation or pretreatment processes, to use them as feed alternatives contributing to boost a circular agricultural economy. The present review summarizes the current applications and challenges of using grape by-products from the agro-industrial sector in pig and poultry diets aiming at improving meat quality and nutritional value.

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Identification of polyphenol composition in grape (Vitis vinifera cv. Bidaneh Sefid) stem using green extraction methods and LC–MS/MS analysis

Beilankouhi,

Pourfarzad,

Ghanbarzadeh

et al. 2024

Food Science & Nutrition

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The utilization of grape stems, a by‐product of the grape processing industry, as a source of valuable bioactive compounds, particularly polyphenols, has gained attention in recent years. This study aimed to investigate different eco‐friendly extraction methods for obtaining polyphenols from grape (Vitis vinifera cv. Bidaneh Sefid) stems, focusing on green solvents and innovative techniques. Four extraction methods were tested, involving the use of water and polyethylene glycol (PEG) as green solvents, along with maceration, microwave, ultrasound, and reduced‐pressure techniques. High‐performance liquid chromatography coupled with electrospray ionization tandem mass spectrometry (HPLC–ESI‐MS/MS) was used to characterize and quantify the bioactive compounds in the extracts. A total of 29 polyphenols, including phenolic acids, flavonoids, proanthocyanidins, and stilbenes, were detected. Among the four extraction methods tested, methods 1 (water + microwave + ultrasound + atmospheric pressure) and 2 (water + microwave + ultrasound + reduced pressure) were found to be the most effective. Our study demonstrated that using water and PEG as green solvents, combined with techniques like microwave, ultrasound, and reduced pressure, effectively extracted both hydrophobic and hydrophilic compounds from the grape stems. These findings suggest that further exploration of these methods could lead to the development of value‐added products from grape stems, emphasizing the significance of green extraction techniques for the recovery of polyphenols from winemaking by‐products.

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Fruit pomaces—their nutrient and bioactive components, effects on growth and health of poultry species, and possible optimization techniques

Cited by 38 publications

References 238 publications

Fruit processing by‐products in the aquafeed industry: A feasible strategy for aquaculture sustainability

Fruit processing by‐products in the aquafeed industry: A feasible strategy for aquaculture sustainability

Use of Grape By-Products to Enhance Meat Quality and Nutritional Value in Monogastrics

Identification of polyphenol composition in grape (Vitis vinifera cv. Bidaneh Sefid) stem using green extraction methods and LC–MS/MS analysis

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