Quince Pomace: A Source of Fiber Products and Polyphenols

Dimitriu, Luminița; Preda, Daniel; Constantinescu-Aruxandei, Diana; Oancea, Florin

doi:10.3390/chemproc2023013006

Cited by 4 publications

(2 citation statements)

References 19 publications

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“…The ethanol treated sample had the highest values for lignin (33.30 g/100 g) and hemicellulose (32.93 mg/100 g) and the lowest value for cellulose (6.80 g/100 g) among the presented pomace. In turn, water treated pomace had intermediate values for cellulose (9.55 g/100 g) and hemicellulose (25.56 mg/100 g) and the lowest value for lignin (28.70 g/100 g) [28].…”

Section: Quincementioning

confidence: 89%

Possibilities of Obtaining and Valorizing Dietary Fibers in the Context of the Circular Bioeconomy

Erşova,

Suhovici,

Cesko

et al. 2024

J. Eng. Sci.

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This article aimed to review the recent literature on the characterization of dietary fibers and their role in the human body, focusing on the methods of extraction of dietary fibers from agro-food waste as well as their use in various areas of the food industry. Dietary fibers are biologically active substances with beneficial effects on human health. Soluble dietary fiber is involved in reducing cholesterol levels and blood sugar levels, while insoluble dietary fiber helps regulate intestinal transit and maintain colon health. It would be useful to identify the extraction procedures and characterization of dietary fibers from agro-food waste. Fruit waste contains relevant amounts of bioactive compounds, such as: phenolic acids, flavonoids, lignins, carotenoids, etc. In addition, fruit waste contains significant amounts of dietary fiber with nutraceutical important activities, such as modulating the intestinal microbiota, lowering cholesterol, triglycerides and glycemic load in the blood. Hence, obtaining dietary fiber from agro-industrial waste can solve a number of economic and environmental problems that aim reducing waste, increasing the sustainability and profitability of companies in the Republic of Moldova. Dietary fiber can be used in various types of food, such as products of bakery and confectionery, meat, dairy products, and pasta. They can be used as stabilizers with an impact on food texture or ingredients with low caloric value, partially replacing caloric constituents such as fats, starch or sugars. Another important property is the prebiotic effect of dietary fibers. This property is determined by the fact that dietary fibers are indigestible or poorly digestible and are fermented selectively by intestinal microbiota, conferring health benefits to the host.

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Section: Quincementioning

confidence: 89%

Possibilities of Obtaining and Valorizing Dietary Fibers in the Context of the Circular Bioeconomy

Erşova,

Suhovici,

Cesko

et al. 2024

J. Eng. Sci.

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show abstract

“…These results are in accordance with the data obtained by Zhang et al [27] and Ma and Mu [28], who found that IDF could bind more water with minimal swelling. Therefore, the WHC obtained for the grape pomace with the particle size of ≥200-<300 µm (7.8 g/g) was higher than that determined for asparagus pomace (4.18-6.12 g/g), black currant pomace (2.78 g/g), cranberry pomace (3.83-3.87 g/g), lingonberry pomace (3.27-3.28 g/g), quince pomace (5.30-7.55 g/g), and sea buckthorn pomace (4.24-4.32 g/g) [18,29,30], but lower than that of grape juice pomace (8.48 g/g), Dendrobium officinale pomace (15.30-20.12 g/g), cranberry pomace (10.59 g/g), and deoiled red raspberry pomace (8.97 g/g) [27,[31][32][33]. These data may be a result of the influence of different parameters, e.g., different particle size intervals, preparation procedure, porosity, surface characteristics, and chemical structure of the fiber [33].…”

Section: Influence Of the Particle Size On The Functional Properties ...mentioning

confidence: 99%

Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties

Spinei,

Oroian

2023

Foods

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The influence of particle size intervals (<125 μm, ≥125–<200 μm, and ≥200–<300 μm) of grape pomace (Vitis vinifera var. Băbească Neagră) was analyzed in terms of the proximate composition, functional properties, and physicochemical parameters. The aim was to study the effect of the formulation variables (extract from grape pomace with different particle size intervals and gelatin doses—7, 8.5, and 10 g) on the mechanical properties (hardness, cohesiveness, adhesiveness, springiness, and gumminess), color, and sensorial, microbiological, and phytochemical parameters. The jelly candy formulated with grape pomace extract (<125 μm) and 7 g of gelatin showed the highest total phenolic content (156 mg GAE/g) and antioxidant activity (65.8% inhibition), while grape pomace jellies with a particle size of ≥125–<200 μm and different concentration of gelatin presented the greatest sensory acceptance in terms of sweetness, taste, odor, elasticity, color, and overall acceptability of the resulting jelly. The concluding observation was supported by the microbiological analysis, which also showed that there is no growth in jelly samples except the jelly candies prepared with a ≥200–<300 μm particle size interval of grape pomace extract.

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In Vitro Wound-Healing Potential of Phenolic and Polysaccharide Extracts of Aloe vera Gel

Iosageanu,

Mihai,

Seciu-Grama

et al. 2024

JFB

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The present study aimed to conduct a comparative investigation of the biological properties of phenolic and polysaccharide extracts obtained using an ultrasound-assisted technique from Aloe vera gel and their effects on each stage of the wound healing process in in vitro experimental models. HPLC analysis showed that the phenolic extract contained aloin, ferulic, and caffeic acid, as well as quercetin dihydrate, as major compounds. Capillary zone electrophoresis indicated the prevalence of mannose and glucose in the polysaccharide extract. Cell culture testing revealed the anti-inflammatory properties of the phenolic extract at a concentration of 0.25 mg/mL through significant inhibition of pro-inflammatory cytokines—up to 28% TNF-α and 11% IL-8 secretion—in inflamed THP-1-derived macrophages, while a pro-inflammatory effect was observed at 0.5 mg/mL. The phenolic extract induced 18% stimulation of L929 fibroblast proliferation at a concentration of 0.5 mg/mL, enhanced the cell migration rate by 20%, and increased collagen type I synthesis by 18%. Moreover, the phenolic extract exhibited superior antioxidant properties by scavenging free DPPH (IC50 of 2.50 mg/mL) and ABTS (16.47 mM TE/g) radicals, and 46% inhibition of intracellular reactive oxygen species (ROS) production was achieved. The polysaccharide extract demonstrated a greater increase in collagen synthesis up to 25%, as well as antibacterial activity against Staphylococcus aureus with a bacteriostatic effect at 25 mg/mL and a bactericidal one at 50 mg/mL. All these findings indicate that the phenolic extract might be more beneficial in formulations intended for the initial phases of wound healing, such as inflammation and proliferation, while the polysaccharide extract could be more suitable for use during the remodeling stage. Moreover, they might be combined with other biomaterials, acting as efficient dressings with anti-inflammatory, antioxidant, and antibacterial properties for rapid recovery of chronic wounds.

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Quince Pomace: A Source of Fiber Products and Polyphenols

Abstract: This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).

Cited by 4 publications

References 19 publications

Possibilities of Obtaining and Valorizing Dietary Fibers in the Context of the Circular Bioeconomy

Possibilities of Obtaining and Valorizing Dietary Fibers in the Context of the Circular Bioeconomy

Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties

In Vitro Wound-Healing Potential of Phenolic and Polysaccharide Extracts of Aloe vera Gel

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