scholarly journals Review: Nutrient, Fiber, and Bioactive Content of Fruit Pomace, Major By-product of Juice Industry

2022 ◽  
Author(s):  
Florence Ignatia ◽  
Kezia Meivira ◽  
Irvan Setiadi Kartawiria ◽  
Maria D.P.T. Gunawan-Puteri
Keyword(s):  
Bioactive Content ◽  
Fruit Pomace

Uji Kesukaan Es Krim Kefir Labu Kuning

2017 ◽  
Vol 9 (1) ◽  
pp. 16
Author(s):  
Amanda Kania Diandini
Keyword(s):  
Diabetes Mellitus ◽  
Data Analysis ◽  
Experimental Method ◽  
Skim Milk ◽  
Ice Cream ◽  
Artificial Sweetener ◽  
Value Analysis ◽  
Nutrient Value ◽  
Bioactive Content ◽  
Price Analysis

The safe ice cream which is consumed by Diabetes Mellitus sufferers is made by subtituting skim milk, cream and sugar with kefir, pure pumpkin, cornstarch, vegetable oil, and artificial sweetener special gor Diabetes Mellitus. Kefir is known can decrease (blood sugar) because of its bioactive content. The aim of this research is knowing predilection level test to ice cream pumpkin kefir. This research is conducted with experimental method. The data analysis includes predilection test, nutrient value analysis, and price analysis. Ice cream pumpkin kefir that is liked most are from texture side, the cheapest price, and also the highest fiber content exists in balance 578 with the ratio of kefir and pumpkin 50%:50%. Ice cream pumpkin kefir that is liked most from colour side exists in balance 236 with the ratio of kefir and pure pumpkin 70%:30%. Ice cream pumpkin kefir that is liked most from taste side and aroma exists in balance 522 with the ratio between kefir and pure pumpkin 80%:20%.

Supercritical Fluid Extrusion of Protein Puff Made with Fruit Pomace and liquid Whey

2015 ◽  
Vol 8 (8) ◽  
pp. 1707-1715 ◽  
Author(s):  
Vivienne Z. Sun ◽  
Ilankovan Paraman ◽  
Syed S. H. Rizvi
Keyword(s):  
Supercritical Fluid ◽  
Supercritical Fluid Extrusion ◽  
Fruit Pomace ◽  
Fluid Extrusion

scholarly journals Evaluation of Reducing Ability and Antioxidant Activity of Fruit Pomace Extracts by Spectrophotometric and Electrochemical Methods

2020 ◽  
Vol 2020 ◽  
pp. 1-16
Author(s):  
Georgii S. Vasyliev ◽  
Victoria I. Vorobyova ◽  
Olga V. Linyucheva
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Potassium Ferricyanide ◽  
Grape Pomace ◽  
Black Currant ◽  
Ferricyanide Reduction ◽  
Electrochemical Testing ◽  
Reducing Ability ◽  
Fruit Pomace

The component profiles of apricot, grape, and black currant pomace extracts have been analyzed using HPLC coupled to diode-array detection and tandem mass spectrometry (HPLC-DAD-MS). The predominant components in grape, apricot, and black currant pomace extracts were phenolic acids and flavonols. The redox behavior of apricot, black currant, and grape pomace water extracts was evaluated by means of cyclic voltammetry. Also, individual substances mainly present in the extracts were analyzed. The results of electrochemical testing were compared to traditional chemical techniques of potassium ferricyanide reduction (FRAP) and phosphomolybdenum assay, and fair agreement was established. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging assays were applied in order to estimate antioxidant activity. The reducing power of the grape extract was found to be higher than that of the apricot and black currant extracts in both potassium ferricyanide reduction (FRAP) and phosphomolybdenum methods.

scholarly journals Selected properties of biodegradable material produced from thermoplastic starch with by-products of food industry addition

2017 ◽  
Vol 19 (2) ◽  
pp. 51-55 ◽  
Author(s):  
Ewa Zdybel ◽  
Ewa Tomaszewska-Ciosk ◽  
Mateusz Gertchen ◽  
Wioletta Drożdż
Keyword(s):  
Thermal Conductivity ◽  
Food Industry ◽  
Thermoplastic Starch ◽  
Extrusion Process ◽  
Apple Pomace ◽  
Biodegradable Material ◽  
Solubility In Water ◽  
Conductivity Water ◽  
Fruit Pomace ◽  
By Products

Abstract In this work extrusion process were used to create thermoplastic starch and to mix obtained starch with linen, quince and apple pomace at the same time. Obtained starch beads were formed in shapes. In experimental material was determined thermal conductivity, water absorption and the solubility in water. It is possible to get the biodegradable material produced from thermoplastic starch with an addition of fruit pomace. Adding pomace and glycerine to the biodegradable material made from starch change of susceptibility on water action. In the case of materials containing pomace, glycerine addition decreases the susceptibility on water action compared to the material manufactured with pomace addition but without glycerine. In the material containing pomace, glycerine addition caused the increase of the thermal insulation time compared to the material with pomace but no glycerine in it.

Effects of Geniposide from Gardenia Fruit Pomace on Skeletal-Muscle Fibrosis

2018 ◽  
Vol 66 (23) ◽  
pp. 5802-5811 ◽  
Author(s):  
Haiou Pan ◽  
Yan Li ◽  
Haifeng Qian ◽  
Xiguang Qi ◽  
Gangcheng Wu ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Muscle Fibrosis ◽  
Fruit Pomace ◽  
Skeletal Muscle Fibrosis

scholarly journals Antibacterial activities of a polyphenolic-rich extract prepared from American cranberry (Vaccinium macrocarpon) fruit pomace against Listeria spp.

LWT ◽  
2020 ◽  
Vol 123 ◽  
pp. 109056 ◽  
Author(s):  
Moussa S. Diarra ◽  
Yousef I. Hassan ◽  
Glenn S. Block ◽  
John C.G. Drover ◽  
Pascal Delaquis ◽  
...  
Keyword(s):  
Antibacterial Activities ◽  
Vaccinium Macrocarpon ◽  
American Cranberry ◽  
Fruit Pomace

scholarly journals Bioactive Compounds and Antioxidant Activity of Mango Peel Liqueurs (Mangifera indica L.) Produced by Different Methods of Maceration

Antioxidants ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 102 ◽  
Author(s):  
Emanuela Monteiro Coelho ◽  
Marcelo Eduardo Alves Olinda de Souza ◽  
Luiz Claudio Corrêa ◽  
Arão Cardoso Viana ◽  
Luciana Cavalcanti de Azevêdo ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
High Performance ◽  
Mangifera Indica ◽  
Epigallocatechin Gallate ◽  
Reversed Phase ◽  
Epicatechin Gallate ◽  
Bioactive Content ◽  
Mango Peels

The present work had the objective of producing liqueurs from mango peels (varieties “Haden” and “Tommy Atkins”) by processes of alcoholic maceration and maceration with pectinase, as well as to evaluate bioactive compounds by reversed-phase high-performance liquid chromatography coupled to diode array detection and fluorescence-detection (RP-HPLC/DAD/FD) and in vitro antioxidant activity (AOX), for by-product potential reuse. Alcoholic maceration in wine ethanol (65% v/v) produced liqueurs with higher phytochemical and AOX content. Maceration with pectinase resulted in liqueurs with higher quercetin-3-O-glucopyranoside content. In relation to mango varieties, Haden liqueurs presented higher bioactive content than Tommy Atkins liqueurs. The liqueurs presented high antioxidant activity. The main bioactive compounds found were flavanols (epicatechin-gallate, epigallocatechin-gallate), flavonols (quercetin-3-O-glucopyranoside and rutin), and phenolic acids (gallic acid, o-coumaric acid, and syringic acid). The present study showed that the production of liqueur enabled the recovering of an important part of the bioactive content of mango peels, suggesting an alternative for the recovery of antioxidant substances from this by-product.

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