Chemical composition and potential bioactivity of strawberry pomace
Vesna Tumbas ŠaponjacAmadeo Gironés‐VilaplanaSonja DjilasPedro MenaGordana ĆetkovićDiego A. MorenoJasna Čanadanović‐BrunetJelena VulićSlađana StajčićMilica Vinčić
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Abstract:
Strawberry pomace constitutes a promissing source of polyphenolic compounds and possesses notable antioxidant capacity, reducing power and α-glucosidase inhibition potential.Keywords:
Pomace
Fruit pomace is a highly valuable byproduct from a nutritional standpoint. The aim of this study was to determine the physicochemical and sensory properties of wheat bread enriched with freeze-dried and powdered chokeberry pomace in amounts of 1, 2, 3, 4, 5, and 6% relative to the flour weight. The influence of pomace addition on the physical properties of the wheat dough was analyzed, and the physicochemical properties and consumer acceptance of the chokeberry-pomace-enriched bread were determined. Based on the obtained research results, it was shown that the addition of pomace increased the water absorption of the flour but caused a decrease in stability and weakening of the dough, resulting in increased softening. Consequently, the volume of the bread decreased, and the crumb hardness increased. Furthermore, the addition of pomace significantly reduced the brightness and yellowness of the bread crumbs, while making them more red. Importantly, compared to the control bread, the pomace-enriched bread was characterized by higher contents of minerals, dietary fiber, phenolic compounds, and higher antioxidant activity. Sensory evaluation showed that the addition of freeze-dried chokeberry pomace to wheat bread should not exceed 3% in relation to the weight of the flour used. Additionally, a 3% addition of chokeberry pomace increased the dietary fiber content by 80.9%, ash content by 2.6%, fat content by 26.5%, and total phenolics content by 272%. It decreased the protein content by 1.2%, and reduced the carbohydrate content by 4% compared to the control sample.
Pomace
Dietary fibre
Control sample
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A A A A AA A A A A A A A A AA A A A A A A A A A A A AA A A A A A A A A A A A A A A A A A A A AA A A A A A A A A A A A A A A A A A AA A A A A A A A A A A A A A A A A A A A A A A A A A A A AA A A A A A A A A A A A A A A A A A A A A A A A AA A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A AA A A A A A A A A A A A A A A A A A A A A A A A A A A A A A AA A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A A
Sudden Death
Safeguarding
Clustering coefficient
Socialization
Gratification
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Pomace
Ingredient
Syneresis
Dietary fibre
Functional food
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Antioxidants and phytochemicals in foods or pharmaceutical supplements are bioactive compounds that have the ability to scavenge free radicals leading to oxidative stress and also to provide protection against several degenerative diseases. Apple is a temperate fruit widely consumed throughout the world for its health benefits. During juice processing, a large amount of apple pomace is generated which may result in serious environmental problems. On the contrary, apple pomace is known to be a good source of bioactive compounds like phytochemicals, antioxidants and dietary fibre. The aim of the present study, was to incorporate apple pomace powder into an extruded product (noodles) at three different levels (10, 15 & 20%) and to analyze its impact on the cooking properties and sensory characteristics of noodles. It was observed that the total dietary fibre and protein content of the noodles increased from 6.0 to 13.28% and 10.20 to 11.80%, respectively, as compared to the control noodles. The apple pomace enriched noodles exhibited improved antioxidant activity. The cooking loss of the noodles increased from 9.84 to 11.16%, and the swelling index increased from 1.85 to 2.31% upon incorporation of apple pomace powder. Incorporation of 10% apple pomace powder into wheat flour yielded high quality noodles. Thus, the results indicate that by incorporating apple pomace powder, it is possible to enhance the nutritional value of noodles without influencing its cooking, sensory and textural properties. Apple pomace can be used as a potential source for the development of functional foods. GC-MS analysis of apple pomace extract revealed the presence of 4H-Pyran-4-one, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-, 2, 6, 10, 14, 18, 22 Tetracosahexaene, 2, 6, 10, 15, 19, 23-hexamethyl-,(all E)-, I³â€“Sitosterol, and 2-Furancarboxaldehyde, 5(hydroxymethyl), Vitamin E and fatty acids, all of which have significant therapeutic uses.
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Dietary fibre
Sensory Analysis
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Abstract Grape skin pomace is rich in proteins, ash, lipids, carbohydrates, vitamins, and compounds with important biological properties such as phenolic compounds. Because of its complex composition, grape skin pomace can be used for nutritional enrichment of various cereals products. The aim of study was to investigate the effects of grape skin pomace on the sensory properties of cookies. Results indicated that grape skin pomace can be incorporated in cookies as a partial replacement up to 15 % of composite flour without negatively affecting the sensory quality of cookies.
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This study was conducted to analyze the effect of the addition of powdered apple and blackcurrant pomace on the nutritional value, bioaccessibility of polyphenols, and antioxidant activity of freeze-dried fruit and vegetable snacks in comparison to low-methoxyl pectin as a traditional carrier agent. We evaluated sugars, protein, fat, ash, and total dietary fiber contents, as well as content and potential bioaccessibility of polyphenols and antiradical properties. In comparison to snacks with pectin, those with apple pomace powder were richer in carbohydrates and sugars, while snacks with blackcurrant pomace featured significantly higher (p ≤ 0.05) protein, ash, and fat contents. The material with pectin had the highest content of total dietary fiber. The addition of blackcurrant pomace powder increased the content of potentially bioaccessible polyphenols and enhanced the antiradical properties of the products. The blackcurrant pomace exhibited a more beneficial effect on the nutritional value of the freeze-dried snacks than other carrier agents applied. Nonetheless, further research is needed to determine the effect of the addition of various amounts of pomace powders on some crucial properties, such as dietary fiber and bioactive compounds contents, as well as physicochemical characteristics.
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Pectin
Dietary fibre
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Pomace
Stabiliser
Ingredient
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In this study, grape pomace is used as an ingredient to fortify pasta. The grape pomace phenolic component is highly accessible and available for metabolization in the human gut. Hence, grape pomace can be exploited as a source of polyphenols and fiber for sustainable and dietary beneficial food production. Analyses of soluble and bound phenols and volatile compounds in raw and cooked pasta were performed. In the uncooked pasta fortified with pomace, the content of soluble and bound phenolic molecules increased significantly. During the cooking process, the bound phenols were lost, while the soluble phenols doubled. The whole grape pomace flour as a pasta ingredient increased the fiber component by at least double, increased the soluble polyphenol component by at least 10 times, and doubled the isoprenoids (toco-chromanols and carotenoids) while maintaining the unaltered fatty acid content after cooking. In accordance with the polyphenol content, antioxidant activity resulted higher than that of the control pasta. Analysis of volatile compounds in fortified pasta, both uncooked and cooked, indicated an improvement in aromatic profile when compared to the control pasta. Our results show that durum wheat pasta fortified with whole pomace flour has bioactive potential for the reuse of food industry byproducts.
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Nutraceutical
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The nationally-recognized Susquehanna
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singing that will take you to new
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