Processing of Apple Pomace for Bioactive Molecules

Bhushan, Shashi; Kalia, Kiran; Sharma, Madhu; Singh, Bikram; Ahuja, Paramvir Singh

doi:10.1080/07388550802368895

Cited by 299 publications

(204 citation statements)

References 75 publications

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“…In the face of depleting resources and burgeoning population, repurposing of unconventional food ingredients by innovative technology can establish sustainability (Malik 2007). A slew of obscure and once-vilified agro-industrial by-products such as cereal brans (Pavlovich-Abril et al 2012), soy pulp (Katayama and Wilson 2008), fruit pomace (Bhushan et al 2008), seafood wastes (Ben Rebah and Miled 2012), and whey (Sousa et al 2012) are soaring in popularity as nutrient-dense food components. Exploitation of bioactive ingredients is universally being encouraged (Baiano 2014).…”

Section: Introductionmentioning

confidence: 99%

Emerging trends in nutraceutical applications of whey protein and its derivatives

Patel

2015

J Food Sci Technol

130

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The looming food insecurity demands the utilization of nutrient-rich residues from food industries as valueadded products. Whey, a dairy industry waste has been characterized to be excellent nourishment with an array of bioactive components. Whey protein comprises 20 % of total milk protein and it is rich in branched and essential amino acids, functional peptides, antioxidants and immunoglobulins. It confers benefits against a wide range of metabolic diseases such as cardiovascular complications, hypertension, obesity, diabetes, cancer and phenylketonuria. The protein has been validated to boost recovery from resistance exercise-injuries, stimulate gut physiology and protect skin against detrimental radiations. Apart from health invigoration, whey protein has proved its suitability as fat replacer and emulsifier. Further, its edible and antimicrobial packaging potential renders its highly desirable in food as well as pharmaceutical sectors. Considering the enormous nutraceutical worth of whey protein, this review emphasizes on its established and emerging biological roles. Present and future scopes in food processing and dietary supplement formulation are discussed. Associated hurdles are identified and how technical advancement might augment its applications are explored. This review is expected to provide valuable insight on whey protein-fortified functional foods, associated technical hurdles and scopes of improvement.

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Section: Introductionmentioning

confidence: 99%

Emerging trends in nutraceutical applications of whey protein and its derivatives

Patel

2015

J Food Sci Technol

130

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“…The released sugars together with galacturonic acid can be used for biofuel production as well as production of biorefinery chemicals e.g. xylitol, sorbitol (Boluda-Aguilar et al 2010;Bhushan et al 2008;Van Dyk et al 2013). Substrate and enzyme loadings had an interactive effect on the release of sugars and were the most influential parameters for apple pomace hydrolysis.…”

Section: Annmentioning

confidence: 99%

“…Apple pomace, a waste product from the apple juice industry, is a potential lignocellulosic feedstock for the production of biofuels and biorefinery chemicals (Gama et al 2015). Apple pomace is composed mainly of cellulose, pectin and hemicellulose, which can be converted to sugar monomers and other value-added products using multiple enzymes working in synergy (Bhushan et al 2008;Gama et al 2015;Joshi and Attri 2006;Parmar and Rupasinghe 2013). Enzymes required for the degradation of the cellulose component include cellobiohydrolases, endo-glucanases and b-glucosidases (Teeri 1997).…”

Section: Introductionmentioning

confidence: 99%

Using an artificial neural network to predict the optimal conditions for enzymatic hydrolysis of apple pomace

et al. 2017

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The enzymatic degradation of lignocellulosic biomass such as apple pomace is a complex process influenced by a number of hydrolysis conditions. Predicting optimal conditions, including enzyme and substrate concentration, temperature and pH can improve conversion efficiency. In this study, the production of sugar monomers from apple pomace using commercial enzyme preparations, Celluclast 1.5L, Viscozyme L and Novozyme 188 was investigated. A limited number of experiments were carried out and then analysed using an artificial neural network (ANN) to model the enzymatic hydrolysis process. The ANN was used to simulate the enzymatic hydrolysis process for a range of input variables and the optimal conditions were successfully selected as was indicated by the R 2 value of 0.99 and a small MSE value. The inputs for the ANN were substrate loading, enzyme loading, temperature, initial pH and a combination of these parameters, while release profiles of glucose and reducing sugars were the outputs. Enzyme loadings of 0.5 and 0.2 mg/g substrate and a substrate loading of 30% were optimal for glucose and reducing sugar release from apple pomace, respectively, resulting in concentrations of 6.5 g/L glucose and 28.9 g/L reducing sugars. Apple pomace hydrolysis can be successfully carried out based on the predicted optimal conditions from the ANN.

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“…By-product of food processing is an inexpensive, affordable, and valuable starting material for the extraction of value added products such as dietary fiber, natural antioxidants, biopolymers, and natural food additives [4]. However, the central dogma is still the stability, and economic feasibility of the processing development [5].…”

Section: Introductionmentioning

confidence: 99%

Effects of Fermentation on the Proximate Composition of Irish (<i>Solanum tuberosum</i>) and Sweet Potato (<i>Ipomoea batatas</i>) Peels

Adegunloye¹,

Oparinde²

2017

AiM

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Fermentation has been exploited to improve agricultural waste products.Fermentation of Sweet potato (Ipomoea batatas) and Irish potato (Solanum tuberosum) peels was carried out by soaking in clean water for 96 hours at room temperature during which samples were collected daily for microbial, physicochemical and proximate analysis. Microbial load of both peels ranged from 9.0 × 10 5 to 8.6 × 10 6 cfu/ml; 1.5 × 10 6 to 7.4 × 10 6 sfu/ml and 1.2 × 10 6 to 2.0 × 10 6 sfu/ml for bacteria, fungi and yeast respectively. The pH value of both peels decreased significantly (P ≤ 0.05) with corresponding increase in the total titratable acidity (TTA) (P ≤ 0.05) and temperature (P ≥ 0.05) with time during fermentation. The percentage composition of moisture, ash, fat and protein content of both peels increased insignificantly (P ≥ 0. bc ± 2.55 respectively, until the last day of fermentation as compared with the unfermented peels at 0 hour. However, there was no significant difference (P ≥ 0.05) in the proximate composition of both peels. The results obtained from this study revealed that fermentation can bring about desirable changes in the nutrient composition of potato peels.

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Processing of Apple Pomace for Bioactive Molecules

Cited by 299 publications

References 75 publications

Emerging trends in nutraceutical applications of whey protein and its derivatives

Emerging trends in nutraceutical applications of whey protein and its derivatives

Using an artificial neural network to predict the optimal conditions for enzymatic hydrolysis of apple pomace

Effects of Fermentation on the Proximate Composition of Irish (<i>Solanum tuberosum</i>) and Sweet Potato (<i>Ipomoea batatas</i>) Peels

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Processing of Apple Pomace for Bioactive Molecules

Cited by 299 publications

References 75 publications

Emerging trends in nutraceutical applications of whey protein and its derivatives

Emerging trends in nutraceutical applications of whey protein and its derivatives

Using an artificial neural network to predict the optimal conditions for enzymatic hydrolysis of apple pomace

Effects of Fermentation on the Proximate Composition of Irish (&lt;i&gt;Solanum tuberosum&lt;/i&gt;) and Sweet Potato (&lt;i&gt;Ipomoea batatas&lt;/i&gt;) Peels

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Effects of Fermentation on the Proximate Composition of Irish (<i>Solanum tuberosum</i>) and Sweet Potato (<i>Ipomoea batatas</i>) Peels