Selecting optimal parameters for obtaining the extract of red grape pomace

Due to the industrial processing of grapes, large amounts of by-products are produced. The main varieties of by-products are pomace, which is comprised of skins, seeds and any other solid remaining after pressing process and sediments. It is necessary to implement new effective ways of processing to minimize these residues. This problem is relevant for all the wine-producing countries, including Georgia. It is well-known fact that pomace is an important source of phenolic compounds, which are characterized by high antioxidant activity and possess healing-prophylactic properties. It is also worth mentioning that pomace is an easily spoiled product, and without the proper processing, it cannot be stored for a long time. Thus, this research aimed to obtain optimal parameters for extraction, preserving the antioxidant characteristics. The optimal range of the following parameters for extraction was determined: the temperature for drying 45-50 °C, grinding level 1.5 mm, diluent concentration 70% ethanol/water solvent, extraction module 1:20, extraction temperature 50-55 °C, and duration 2 h. This determination of technological parameters of extraction was done according to the best physical-chemical measures and antioxidant activity level. The physical-chemical tests were performed according to the European Union standards. These parameters can produce an extract with distinct antioxidant characteristics that can be used in the food industry as a natural antioxidant. The extract with distinct antioxidant properties was obtained, which can be used in the food industry as a natural antioxidant.

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Purification, structure and anti-oxidation of polysaccharides from the fruit of Nitraria tangutorum Bobr.

RSC Advances ◽

10.1039/c8ra01125g ◽

2018 ◽

Vol 8 (21) ◽

pp. 11731-11743 ◽

Cited By ~ 6

Author(s):

Baotang Zhao ◽

Jing Liu ◽

Xin Chen ◽

Ji Zhang ◽

Junlong Wang

Keyword(s):

Antioxidant Activity ◽

Food Industry ◽

Natural Antioxidant ◽

Nitraria Tangutorum ◽

Good Potential

Antioxidant activity of NTWP-II, evaluated in vitro, indicates that NTWP-II has good potential as a natural antioxidant used in the food industry.

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Agro-industrial fruit co-products in Colombia, their sources and potential uses in processed food industries: a review

Revista Facultad Nacional de Agronomía Medellín ◽

10.15446/rfnam.v68n2.50993 ◽

2015 ◽

Vol 68 (2) ◽

pp. 7729-7742 ◽

Cited By ~ 4

Author(s):

Miguel Ángel Alarcón García ◽

Jairo Humberto López Vargas ◽

Diego Alonso Restrepo Molina

Keyword(s):

Antioxidant Activity ◽

Environmental Pollution ◽

Dietary Fiber ◽

Natural Antioxidant ◽

Processed Foods ◽

Processed Food ◽

Food Industries ◽

High Interest ◽

Food Matrices ◽

By Products

Fruit agribusinesses generate large amounts of by-products with diverse characteristics that are inherent to the fruits from which they come, which are a source of great use potential because their compositions include molecules that are currently of high interest (antioxidants and dietary fiber). It is clear that, without correct handling and disposal, theses fruits present a problem due to the environmental pollution that large quantities of residues can generate. Although there are varied uses for agro-industrial co-products, this review focused on the potential uses that co-products could have in different processed food matrices. In this sense, this paper led to the revelation that one of the principal objectives of the reviewed research was to condition co-products for use in processed foods in an attempt to take advantage of the bio-active compounds they contain, principally the natural antioxidant activity, which especially enjoys acceptance by consumers of processed foods.

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ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYZATES FROM BY-PRODUCTS OF THE FOOD INDUSTRY

Journal of Food Lipids ◽

10.1111/j.1745-4522.2003.tb00010.x ◽

2003 ◽

Vol 10 (2) ◽

pp. 129-140 ◽

Cited By ~ 10

Author(s):

E. FLACZYK ◽

R. AMAROWICZ ◽

J. KORCZAK

Keyword(s):

Antioxidant Activity ◽

Food Industry ◽

By Products

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Garcinia brasiliensis fruits and its by-products: Antioxidant activity, health effects and future food industry trends – A bibliometric review

Trends in Food Science & Technology ◽

10.1016/j.tifs.2021.04.005 ◽

2021 ◽

Author(s):

Anely Maciel de Melo ◽

Francisco Lucas Chaves Almeida ◽

Atacy Maciel de Melo Cavalcante ◽

Mônica Ikeda ◽

Rafaela Cristina Turola Barbi ◽

...

Keyword(s):

Antioxidant Activity ◽

Health Effects ◽

Food Industry ◽

Bibliometric Review ◽

Industry Trends ◽

By Products

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Development of Functional Acid Curd Cheese (Tvarog) with Antioxidant Activity Containing Astaxanthin from Shrimp Shells Preliminary Experiment

Foods ◽

10.3390/foods10040895 ◽

2021 ◽

Vol 10 (4) ◽

pp. 895

Author(s):

Izabela Dmytrów ◽

Mariusz Szymczak ◽

Katarzyna Szkolnicka ◽

Patryk Kamiński

Keyword(s):

Antioxidant Activity ◽

Food Industry ◽

Titratable Acidity ◽

Thiobarbituric Acid ◽

Dpph Assay ◽

Shrimp Shells ◽

Sensory Features ◽

Colour Parameters ◽

By Products ◽

Natural Additives

The food industry is looking for natural additives to improve acid curd cheese (tvarog), while shrimp by-products are being wasted. The concentrated astaxanthin lipid preparation (ALP) was recovered from shrimp shells and added (0%, 0.25%, 0.5% and 1%) to tvarogs stored up to 4 weeks at 5 ± 1 °C. The addition of ALP increased the lipid content and decreased the moisture in cheese. Water activity, acidity and hardness of tvarogs differed significantly between cheese variants. The cheeses with ALP had more stable and lower pH after 4 weeks of storage, and higher titratable acidity immediately after ALP addition. The 0–0.5% ALP samples had the same level and changes in lipid oxidation, while the 1% ALP cheese had more stable thiobarbituric acid values during storage. This may be due to several times greater antioxidant activity (DPPH assay) in the cheese with the highest ALP addition. The addition of astaxanthin had create popular salmon colour and improved objective colour parameters of the cheeses. The best sensory features had 0.5% ALP sample. A higher addition of astaxanthin preparation caused a foreign aftertaste. The use of astaxanthin from shrimp shells to acid curd cheeses enables the creation of new functional properties that are increasingly popular with consumers.

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Investigation of antioxidant activity of the hydrolysate derived from Tra catfish byproducts using Alcalase® 2.4 L FG for application as a natural antioxidant ingredient

Science and Technology Development Journal ◽

10.32508/stdj.v19i3.577 ◽

2016 ◽

Vol 19 (3) ◽

pp. 110-122 ◽

Cited By ~ 1

Author(s):

Tam Dinh Le Vo ◽

Thao Thi Huong Nguyen ◽

Du Van Phan ◽

Huy Do Minh Nguyen ◽

Huy Quang Tran

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

G Protein ◽

Butylated Hydroxytoluene ◽

Natural Antioxidant ◽

Antioxidant Potential ◽

Hydrolysis Time ◽

Enzyme Substrate ◽

Tra Catfish ◽

By Products

In this study, the effects of temperature, pH, enzyme content, hydrolysis time on antioxidant activity of the hydrolysate from Tra catfish (Pangasiushypophthalmus) by-products with Alcalase® 2.4 L FG were investigated using DPPH• (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method (DPPH• SM) and FRAP (ferric reducing antioxidant potential) method. The chemical composition of the Tra catfish byproducts included 58.5% moisture, 33.88% crude protein, 50.14% crude lipid and 15.83% ash (on dry weight basis). The result of antioxidant activity of the hydrolysate showed that the 50% DPPH• inhibition concentration (IC50) of the hydrolysate reached about 6775 μg/mL which was 1645-fold higher than that of vitamin C and 17-fold higher than that of BHT (Butylated Hydroxytoluene) with the degree of hydrolysis (DH) of the hydrolysate of 14.6% when hydrolysis time was 5h, enzyme/substrate (E/S) ratio was 30 U/g protein, hydrolysis temperature was 550C, and pH was 7.5. The antioxidant potential of hydrolysate using FRAP method reached about 52.12 μMTrolox equivalent which was 53-fold and 18-fold lower than those of vitamin C and BHT, respectively, when the hydrolysis time was 5h, enzyme/substrate ratio was 30 U/g protein, temperature was 500C, and pH level was 8. The result showed that the antioxidant proteolysate derived from Tra catfish by-products has the potential to be used as a natural antioxidant ingredient in nutraceutical and functional food industry.

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Application of Pulsed Electric Fields for Obtaining Antioxidant Extracts from Fish Residues

Antioxidants ◽

10.3390/antiox9020090 ◽

2020 ◽

Vol 9 (2) ◽

pp. 90 ◽

Cited By ~ 10

Author(s):

Daniel Franco ◽

Paulo E. S. Munekata ◽

Rubén Agregán ◽

Roberto Bermúdez ◽

María López-Pedrouso ◽

...

Keyword(s):

Antioxidant Activity ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Sea Bass ◽

Added Value ◽

Sea Bream ◽

Fish Processing ◽

Antioxidant Power ◽

Water Solvent ◽

By Products

Fish processing has serious economic and environmental costs in the food supply chain. It is necessary to find new ways to convert fish residue to added-value products, especially for main aquaculture species. In this study, a pulsed electric field (PEF) process for antioxidant extract production from three residues (gills, bones, and heads) of two commercial species (sea bream and sea bass) was tested. Three methods of extraction using two solvents (water and methanol) and a water extraction assisted by PEF were assessed. Chemical and mineral compositions, as well as amino acid profile of the by-products, were determined. In addition, four in vitro antioxidant methods, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), 2,2-azinobis-(3-ethyl-benzothiazoline-6-sulphonate radical (ABTS), ferric reducing antioxidant power assay (FRAP), and oxygen radical absorbance capacity assay (ORAC), were used to evaluate the extracts. Antioxidant activity was confirmed by DPPH and ABTS and FRAP tests, obtaining the highest values for residues from the sea bream species. ORAC values were higher in methanol than in water solvent. In general, gills were the residues with the greatest antioxidant activity for the four antioxidant assays employed. For DPPH assay, the extracts of water assisted by PEF from heads, bones, and gills yielded significant increases of 35.8%, 68.6%, and 33.8% for sea bream and 60.7%, 71.8%, and 22.1% for sea bass, respectively, with respect to water extracts. Our results suggest that PEF would be an environmentally friendly and economic choice for antioxidant-extract production from low-value by-products from fish processing.

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Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

Foods ◽

10.3390/foods9111705 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1705

Author(s):

Antonella Pasqualone ◽

Barbara Laddomada ◽

Fatma Boukid ◽

Davide De Angelis ◽

Carmine Summo

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Environmental Impact ◽

Circular Economy ◽

Food Industry ◽

Food Product ◽

Nutritional Properties ◽

Suggested Strategy ◽

Flour Basis ◽

By Products

Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (p < 0.05), the latter meeting the requirements for applying “source of fiber” and “high in fiber” claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L* and b* and increasing a*, but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher (p < 0.05) in AS10 (97.84 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/g). The antioxidant activity showed the same trend as the phenolic. The p-hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product.

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New Approach to Enrich Pasta with Polyphenols from Grape Marc

Journal of Chemistry ◽

10.1155/2015/734578 ◽

2015 ◽

Vol 2015 ◽

pp. 1-8 ◽

Cited By ~ 16

Author(s):

V. Marinelli ◽

L. Padalino ◽

D. Nardiello ◽

M. A. Del Nobile ◽

A. Conte

Keyword(s):

Antioxidant Activity ◽

Food Industry ◽

Cooking Quality ◽

Total Phenolic ◽

Ultrasound Assisted Extraction ◽

New Approach ◽

Grape Marc ◽

Assisted Extraction ◽

Water As Solvent ◽

By Products

Food industry produces significant amount of waste that represents a problem for the sector. However, by-products are also promising sources of compounds which may be reused for their nutritional properties. The aim of this work is to exploit wine-making by-products, obtaining an extract by ultrasound-assisted extraction only using water as solvent. The characteristics of spaghetti enriched with grape marc were assessed and compared to control samples. In particular, total phenolic and flavonoids contents, the antioxidant activity, the cooking quality, and the sensory acceptability were evaluated at various steps of pasta production. The enriched spaghetti showed higher total phenolic and flavonoids contents and higher antioxidant activity than the control pasta. In addition, low cooking losses were found. In terms of sensory properties fortified pasta is acceptable as the traditional product, thus demonstrating that it is possible to exploit food waste to better satisfy consumer demand for healthy food products in a more sustainable perspective.

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