Enhancing Biscuit Nutritional Value Through Apple and Sour Cherry Pomace Fortification

Apple and sour cherry pomace, by-products resulting from fruit processing for juice production, were analysed using high-performance liquid chromatography (HPLC) to identify and quantify individual phenolic compounds. In order to determine the most efficient method of extracting these phenolic compounds from pomace, different concentrations of ethanol were used as the organic solvent. The following phenolic compounds were analysed: gallic acid, neochlorogenic acid, (+)-catechin, (−)-epicatechin, chlorogenic acid, vanillic acid, caffeic acid, ferulic acid, sinapic acid, salicylic acid, ellagic acid, rutin, and myricetin. The amounts of these compounds varied depending on the concentration of ethanol used in the extraction process. Neochlorogenic acid, a potent antioxidant, was quantified in apple and sour cherry pomace extracts, showing significant variation with solvent concentration. In apple pomace, the highest amount was found in ethanol 100% (46.44 mg 100 g−1 DW), followed by ethanol 75% (32.09 mg 100 g−1 DW) and ethanol 50% (7.66 mg 100 g−1 DW). In sour cherry pomace, the highest amount was also extracted into ethanol 100% (45.20 mg 100 g−1 DW) and the lowest in ethanol 50% (29.12 mg 100 g−1 DW). Catechin was detected exclusively in cherry pomace, with a maximum yield observed in 75% ethanol (137.86 mg 100 g−1 DW), which was significantly higher compared to the other phenolic compounds analysed. The obtained results demonstrate the importance of apple and sour cherry pomace as valuable by-products, with the potential to be used in the production of functional foods.

Sour (tart) cherry is an industrial fruit where a considerable amount of by-products remain after processing. Sour cherry by-products consist of pomace (skin and flesh) and seeds (pit, stone) which remain after the fruit juice and IQF processes. Sour cherry pomace is characterized with a high content of phenolic compounds and the seed constitutes a high oil yield with beneficial effects on human health because of their antioxidant, antimicrobial, and anti-inflammatory properties. There has been a great interest in sour cherry by-products due to the increasing production rate of sour cherry worldwide and the increasing efforts on seeking bioactive compounds from natural sources as functional food. Thus, there have been a number of studies regarding the sour cherry pomace and sour cherry seed, especially in the last five years. The present review summarizes the chemical, biological, functional, and technological properties of the sour cherry pomace and sour cherry seed with their current and potential applications.

Commercial processing of sour cherries generates a large quantity of pomace as an industrial waste, which can suitably be converted into value-added fiber-rich products by employing appropriate extraction techniques. In this work, an array of techniques [microwave (MW), high-pressure (HP), enzymatic and thermal treatments] was employed to improve the yield of soluble dietary fiber (SDF) in sour cherry pomace (SCP) by breaking down the insoluble dietary fiber into a soluble form, and characterizes by total phenolic content, antioxidant capacity and other property measurements. It was found that a combination of MW (850 W/60 s) and HP treatment (600 MPa/15 min) resulted in the maximum yield of SDF (63%). However, individually the MW-heating (44.6%) had an edge on extraction over the HP-treatment (21.9%). Micrographs of MW-HP-600 treated samples exhibited an array of disordered smaller particle fragments spread over the larger particles. HP treatment improved the water holding capacity from 10.12 to 11.76 g/g after 600 MPa treatment. The peak values of the solubility index (46.9 to 49.6%) achieved in the sample containing elevated SDF content (the combination of either MW and HP, or MW, EH, and HP). The optimized process produced the maximum total phenolic (5.39 mg GAE/g d.b.) and DPPH (9.94 mmol DPPH˙/100 g d.b.) contents in the treated pomace. The combination of microwave, enzymatic hydrolysis and high-pressure treatments can loosen the surface structure of SCP-DF, enhance hydration properties by exposing hydrophilic groups more, extract a higher amount of phenolic compounds providing antioxidant activity improvement besides increasing SDF ratio in SCP.

The aim of this paper was to analyze the mineral composition of pomace and bakery products supplemented with different weights (5%, 10% and 15%) of apple, sour cherry and peach pomace. The total mineral concentrations in pomace and bread were analyzed by inductively coupled plasma optical emission spectrometry. The analysis of mineral elements revealed that sour cherry pomace is a source of Ca (39.54 mg/100 g) and Cu (0.48 mg/100 g), and peach pomace of K (542.14 mg/100 g) and Mg (23.91 mg/100 g). In breads with the addition of sour cherry pomace, the highest concentrations of Ca (370.77 mg/100 g) and Mg (19.48 mg/100 g) were identified, while in bread with peach pomace, Cu (0.24 mg/100 g), Fe (0.92 mg/100 g), K (209.33 mg/100 g), Na (363.27 mg/100 g) and Zn (0.57 mg/100 g) predominated. Bread with apple pomace showed the highest content of Cr (0.016 mg/100 g) and Mn (0.53 mg/100 g). The results obtained attest that fruit pomace is a valuable ingredient, its micronutrient content having the ability to increase the nutritional value of food products.

Sour cherry pomace is the largest byproduct of sour cherry processing with more than 0.4 million tonnes per year. In this study, sour cherry pomace powder (SCPP) has been treated individually or by a combination of microwave (MW), enzymatic hydrolysis, and high pressure to increase soluble dietary fiber (SDF) content. Then, the untreated or treated forms of SCPP, their SDF, and insoluble dietary fiber (IDF) isolates were added (5%) to the reduced-fat cake. Rheological, physical, and textural properties of the full-fat (50%) and the reduced-fat (25% fat) cakes enriched with dietary fiber (DF) were compared. SDF enrichment minimized the negative effect of fat reduction in the cake. Water absorption, mixing tolerance, hardness, and springiness values of the SDF-enriched samples were found as the lowest. Extensibility, energy, weight loss, and cohesiveness values were found to be the highest values with the addition of SDF. All treatments helped to decrease mixing tolerance, dough development, and stability time. MW was the critical treatment for DF modification. Individual MW-treated DF samples increased resistance to extension of the dough samples as compared to the untreated SDF, IDF, and SCPP. Nevertheless, SDF showed better performance in acting as a fat replacer than IDF and SCPP. PRACTICAL APPLICATION: The soluble dietary fiber (SDF) isolate minimized the negative effect of fat reduction in cakes. Water absorption and mixing tolerance of the dough were measured as the lowest. The hardness and springiness of soluble dietary fiber-enriched cakes were found to be the lowest. Extensibility and weight loss reached the highest value when SDF was used. Treatments helped decrease mixing tolerance, dough development, and stability time.

The objective of this work was the valorisation of sour cherry (Prunus cerasus L.) pomace as a source of biologically active compounds. To formulate microcapsules, polyphenolic compounds were extracted and encapsulated with maltodextrin as wall material, by freeze-drying. An in vitro digestion study was carried out on obtained encapsulates but also on sour cherry pomace extract and sour cherry pomace freeze-dried powder. The results indicated that encapsulation, as well as freeze-drying, provided a good protective effect on bioactive compounds during digestion. Furthermore, the potential antiproliferative and cytotoxic activities of encapsulates and sour cherry pomace extract were evaluated using breast adenocarcinoma MCF7 cell lines, colon adenocarcinoma HT-29 cell lines, and noncancer cell line. Encapsulates and sour cherry pomace extract showed variable anti-proliferative activity towards all cell lines. Obtained results showed that encapsulation of sour cherry pomace could be useful for improving the stability of polyphenolic compounds in the gastrointestinal tract. The results highlight the bioactive potential of sour cherry pomace as a nutraceutical resource and the protective effects of microencapsulation on the digestion of bioactive compounds.

Sour cherries (Prunus cerasus L.) contain phenolic compounds that decrease the proclivity to several chronic diseases such as types of cancer and cardiovascular diseases. The objective of the study was to investigate the effects of different coating materials, ultrasonication time and core to coating ratio on encapsulation of phenolic compounds extracted from sour cherry pomace. For this study, maltodextrin and gum arabic were chosen as coating materials. Different maltodextrin/gum arabic ratios (10:0, 8:2, 6:4) (total solid content 10 %) and two different core to coating ratios (1:10 and 1:20) were used. Emulsions were prepared using ultrasonication at 160 W power and 20 kHz frequency for different time periods (5–30 min). Then the emulsions were freeze-dried for 48 h to obtain the microcapsules. Encapsulation efficiency, surface morphology, particle size, antioxidant activity and color of microcapsules were determined. The microcapsules having core to coating ratio of 1:20 were found to have smaller particle sizes and higher encapsulation efficiencies (78–92 %) than those with a core to coating ratio of 1:10 (encapsulation efficiency 70–85 %). Increasing gum arabic ratio in the coating material increased encapsulation efficiency. Capsules prepared by sonication for 20 min and with a core to coating ratio of 1:20 can be selected as the best conditions for encapsulation of phenolic compounds from sour cherry pomace.

Sour cherry (Prunus cerasus L.) contains substantial quantities of phenolic compounds, specifically anthocyanins, and is mainly processed into different products including juice, whose by-product, namely sour cherry pomace (SCP), represents a potential source of high added bioactive compounds currently underutilized. Oven drying and freeze drying (FD) are simple methods, often used to stabilize food matrices, and can be also successfully employed for the stabilization of sour cherry pomace. In the present study, the influence of genotype (Bianchi d’Offagna and Montmorency cvs), drying method and their interaction on the extractability of phenolic and anthocyanin profiles of sour cherry pomace were evaluated. Both genotype and drying method significantly influenced (p ≤ 0.001) the overall phytochemical content (total monomeric anthocyanin, total flavan-3-ol, total phenolic, and vitamin C) of the analyzed pomaces. The interrelationships between the parameters analyzed, the genotype, and the different drying conditions, as well as the relationships among variables, were investigated by principal component analysis (PCA). PCA results pointed out that the phytochemical content of sour cherry pomace was firstly influenced by the cultivar (which accounted for about 70% of the total variance), followed by the drying process (about 18% of the total variance), and their interaction (about 12% of the total variance), with the exception of total flavan-3-ols, where a similar contribution (about 50%) of the two factors was observed. Besides, the antidiabetic potential of SCPs was also investigated, showing Bianchi D’Offagna FD pomace to be the most active. The obtained results point out that the SCP stabilized by means of the freeze-drying process is a valuable second-generation biorefinery for food supplements and nutraceutical and pharmaceutical markets.

Prunus cerasus, commonly known as sour cherry, is a fruit widely consumed during the summer season. Processing of sour cherries results in the generation of substantial amounts of by-products. Following the extraction of juice, the residual pomace (comprising of skin and flesh) and pits remain as by-products. This study delves into the antioxidant potential derived from the phenolic compounds present in sour cherry pomace and the oil derived from its seeds, both demonstrating significant implications for human health and longevity. The increasing demand for bioactive compounds from natural resources, to be used as ingredients in functional foods, as well as the increased global production of sour cherries, has spurred considerable interest in these by-products. The growing demand for more sustainable practices has necessitated the use of industrial fruit by-products. To this end, many articles have been published regarding sour cherry skin and pits utilization. This comprehensive review aims to elucidate advanced techniques for extracting antioxidants from sour cherries and discern optimal strategies for broad-scale industrial implementation.

Unveiling the effects of sieving and drying on ultrasound-assisted extraction of bioactive compounds from spent sour cherry pomace☆

ABSTRACTSour cherry (Prunus cerasus) is rich in biologically active phenolic compounds. These compounds are concentrated in fruit skin and most of them remain in the leftovers during the production of juice. Supercritical carbon dioxide extraction was used to separate phenolic compounds from sour cherry pomace. The effects of temperature, pressure and the addition of ethanol on anthocyanin and the total phenolic content and radical scavenging activity of the extracts were investigated. The best results were acquired for 35°C, 10 MPa and 80% ethanol addition. A strong correlation was found between the phenolic content and other features of the extracts.

There is an increasing interest to bio-components obtained from fruit & vegetable wastes. Anthocyanin is one of the components regained from fruits especially from red ones. Sour cherry is considered as industrial fruit since most of the grown fruit is processed into juice and hence considerable amount of pomace is removed from process. The influences of process parameters on the extraction of phenolic compounds from sour cherry pomace were investigated. Fifty-one percent ethanol concentration, 75°C temperature and 12mL/g solvent to solid ratio were selected as optimum process parameters. Time effect on the process efficiency was monitored at three different temperatures (25, 50 and 75°C) and total phenolic and total anthocyanin contents were found to reach equilibrium concentrations between 80 and 100min time intervals. Ethanol concentrations affected differently extraction yield of anthocyanins and non-anthocyanin phenolics. Various individual phenolic compounds present in sour cherry pomace were identified and quantified by HPLC equipped with UV/Vis PDA. Of the phenolic compounds, cyanidin-3-glucosylrutinoside, neochlorogenic acid and catechin were the most abundant ones found in the pomace. 14.23 ± 0.38mg/g total phenolic, 0.41 ± 0.02mg/g total anthocyanin, 0.19 ± 0.02mg/g cyanidin-3-glucosylrutinoside, 0.22 ± 0.01mg/g neochlorogenic acid and 0.22 ± 0.02mg/g catechin contents (dry weight) were determined in the pomace at optimum extraction conditions.

Extracting Bioactive Compounds from Apple Pomace for Sustainable Waste Reduction

Gluten-free bread (GFB) usually has a lower nutritional value than its traditional counterparts and is deficient in health-promoting substances. Therefore, GFB is often enriched in gluten-free components containing high levels of bioactive substances. In this work, an attempt has been made to enrich GFB with rice flour-based extruded preparations produced at 80 and 120°C with a share of 10 and 20% sour cherry pomace. The study material consisted of the abovementioned preparations together with breads produced with their 10% share. In order to prove that the extruded preparations could be the source of phenolic compounds, their level was determined. The influence of the applied additions was assessed taking into account nutritional composition (protein, fat, ash, and carbohydrates), level of the phenolic compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids), antioxidant potential, and physical properties of the breads (texture volume, color). It was shown that the extrudates with a share of fruit pomace cause an enrichment of gluten-free breads in bioactive compounds. The gluten-free breads enriched in extrudates with sour cherry pomace obtained at 120°C contained even 6 times more polyphenols than breads with extrudates obtained at 80°C. At the same time, these breads contained the highest levels of flavonoids and phenolic acids among all the analyzed samples. Bread with the addition of the extrudate produced with 20% fruit pomace at 120°C was the most favorable in terms of bioactive compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids) and antioxidative activity. The abovementioned bread showed the highest amount of total, soluble and insoluble fiber, and a significant amount of ash and sugars and revealed the lowest hardness during 3 days of storage, in comparison with the other samples.

The present work aimed the study of phenolic acids composition in apple pomace of Gala and Fuji cultivars. Phenolic acids were fractionated in phenolic acids, esterified and insoluble and analyzed by gas chromatography–mass spectrometry (GC-MS). Sixteen phenolic acids were identified in apple pomace samples. Total phenolic acids in apple pomace from Gala and Fuji cultivars were, in dry weight, 93.94 mg/ g and 68.38 mg/g, respectively. Content of free phenolic acids in apple pomace from Gala cultivar was 29.11 mg/g and the following acids were identified: salicylic, protocatequinic, quinic, p-coumaric, gallic, propylgallate and synapic. Content of free phenolic acids in apple pomace from Fuji cultivar was 16.03 mg/g and the following acids were identified: salicylic, protocatequinic, gallic, ferulic and sinapic. Salicylic was the predominant free phenolic acids found in both cultivars, consisting of 91.67% and 63.57% of the free phenolic acids in Gala and Fuji cultivars, respectively. Chlorogenic acid (1.147 mg/g) was found only in apple pomace from Fuji cultivar. Content of esterified phenolic acids in apple pomace from Gala and Fuji cultivars were 53.75 mg/g and 48.29 mg/g, respectively. It was verified that the predominant esterified phenolic acid in pomace from apple Gala is derived from salicylic acid (52.76 mg/g). Acids derived from gallic acid (0.175 mg/g), propylgallate acid (0.198 mg/g), ferulic acid (0.159 mg/g) and sinapic acid (0.140 mg/g) were also found in Gala cultivar. Regarding to pomace from cultivar Fuji, the main esterified phenolic acid found is also derived from salicylic acid (47.42 mg/g) followed by gallic acid (0.270 mg/g), benzoic acid (0.194 mg/g) and sinapic acid (0.115 mg/g). Content of insoluble phenolic acids in apple pomace from Gala and Fugi cultivars were, in dry weight, 11.08 mg/g and 4.05 mg/g, respectively. Insoluble phenolic acids derived from salicylic acid were found in higher concentrations in apple pomace from both cultivars.