Apricot Pomace Research Articles

Extraction Optimization and Characterization of Cellulose Nanocrystals from Apricot Pomace.

Apricot pomace (AP) is lignocellulosic agro-industrial waste that could be considered a good source for cellulose-based, value-added compounds. In this study, conditions for cellulose nanocrystals' (CNCs) extraction from apricot pomace (AP) were optimized using Response Surface Methodology (RSM) based on the extraction yield, and the resulting CNC was characterized using Fourier transform infrared (FTIR) spectroscopy, Scanning Electron Microscopy (SEM), Transmittance Electron Microscopy (TEM), Thermogravimetric Analysis (TGA), and X-Ray Diffraction (XRD). The maximum CNC yield (34.56%) was obtained at a sulfuric acid concentration of 9.5 M within 60 min. FTIR analysis showed that noncellulosic components were gradually removed from the pomace. A morphological analysis of the nanocrystal was performed using SEM and TEM. CNCs were in the range of 5-100 µm in diameter and appeared as individual fibers. TGA analysis of the CNC sample revealed good thermal stability around 320°C. The crystalline index (%CI) of the CNC obtained from AP was determined to be 67.2%. In conclusion, this study demonstrated that AP could be considered a sustainable source for value-added compounds such as CNCs to contribute to a circular economy.

Inhibition efficiency of apricot pomace extract as a “green” corrosion inhibitor

Inhibition of steel corrosion in 0.5 M sodium chloride by apricot pomace extract (APE) was studied via weight loss and electrochemical methods. In the presence of the apricot pomace extract, the inhibition efficiency increases and linear polarization resistance value increases after 48 h of exposure. Characterization of the APE by using gas chromatography-mass spectrometry (GC-MS) has detected the presence of the compounds, which are responsible for the corrosion inhibition and adsorption properties on mild steel surface. Antioxidant activity, total phenolic and flavonoids contents of the APE were analyzed. Scanning electron microscopic (SEM) and atomic force microscopy (AFM) studies were used to characterize the surface morphology of uninhibited and inhibited mild steel specimens. The morphological study indicated adsorption of inhibitor molecules on the surface of the mild steel.

Evaluation of the Anticorrosion Efficiency of Apricot Pomace Extract in Neutral Aqueous Media

Evaluation of the Anticorrosion Efficiency of Apricot Pomace Extract in Neutral Aqueous Media

Inhibition of mild steel corrosion in sodium chloride solution by apricot waste extract obtained from different solvent systems

PurposeThis paper aims to investigate influence of extraction solvent on the efficacy of apricot pomace extract (APE) as a sustainable corrosion inhibitor for mild steel in sodium chloride solution.Design/methodology/approachThe chemical profiles of the extracts were analyzed using gas chromatography–mass spectrometry. Total phenolic, total flavonoid content and antioxidant properties of the extracts were determined. Besides, gravimetric, potentiodynamic polarization and atomic force microscopy were used to study the corrosion inhibition. The effect of immersion period on inhibition efficiency was evaluated. The reaction mechanism of the inhibitor was also discussed.FindingsCorrosion inhibition decreasing is in the following order: solution of 2-propanol/ethanol apricot pomace (E/PAPE) extract > ethanol (EAPE) > 2-propanol (PAPE). The gravimetric, polarization measurements and surface analysis revealed that the growth of inhibitory properties is prolonged, and corrosion rate reduction after 40–48 h of exposure was studied.Practical implicationsAPEs play an important role in the corrosion inhibition of mild steel in sodium chloride solution. Moreover, its application is potentially possible in industries.Social implicationsThe results contribute to the integrated valorization of food waste.Originality/valueThe different compositions of the conversion/oxidation products of organic substances in solution were studied. The formation of polymerized flavanol-aldehyde adducts and oxidized quinone compounds or tautomers structures because of extract transformation in water causes main corrosion reduction in 40–48 h.

Determination of Bioethanol Production from Apricot (Prunus armeniaca) Pomace

HIGHLIGHTS Bioethanol production from apricot pomace was reported for the first time. Dilute acid and enzymatic hydrolyses can efficiently saccharify the apricot pomace. The washing step increased the fermentation efficiency significantly. The maximum ethanol was observed as 30.09 g/L from 20% washed apricot pomace.

Surface modification of the mild steel by multifunctional self-assembling nanolayers from the natural organic compounds of apricot pomace extract

The apricot pomace extract (APE) is tested as corrosion inhibitor of steel in neutral solution and in conditions of periodic condensation of moisture imitating atmosphere corrosion of metals via weight loss and electrochemical methods. The highest inhibition efficiency of 96.0% was obtained after about 40 h of exposure to inhibitor-containing electrolyte. The composition of the APE was investigated by using both gas and liquid chromatography–mass spectrometry (GC–MS, LC-MS) analysis. The formation of protecting layer on the mild steel surface was proved by scanning electron microscope (SEM) and atomic force microscope results (AFM).

INFRARED DRYING OF APRICOT POMACE

Effect of infrared powers (62, 74, 88, 104 and 125 W) on drying kinetics of apricot pomace was investigated. It is observed that drying characteristics of apricot pomace were greatly influenced by infrared power. Henderson and Pabis model was investigated for describing thin-layer drying of apricot pomace. The model because of the high coefficient of determination (R2) as well as the lowest reduced chi-square (c2) and root mean square error (RMSE) values adequately described the experimental data of apple pomace drying. Effective moisture diffusivity (Deff) values were increased by increasing infrared power and changed between 1.67×10-9 and 6.03×10-9 m2/s. Activation energy was estimated by a modified Arrhenius type equation and found to be 2.32 kW/kg. The colour results were affected by drying conditions.

Study of the Selectivity and Bioactivity of Polyphenols Using Infrared Assisted Extraction from Apricot Pomace Compared to Conventional Methods.

The valorization of industrial food byproducts by means of environment-friendly extraction methods is becoming a major interest because of its environmental and economic values. In this study, the efficiency of many technologies, such as ultrasounds (US), microwaves (MW), and infrared (IR), was compared, in terms of polyphenol yield and bioactivity from apricot pomace. IR was the most effective method with the highest polyphenol (10 mg GAE/g DM), flavonoid (6 mg CE/g DM), and tannin (3.6 mg/L) yields. In terms of efficacy, IR was followed by MW, US, then solid-liquid (S/L) extraction. IR extract from apricot pomace exhibited the highest inhibitory activity against all the studied gram-positive strains (Methicillin Resistant Staphylococcus aureus, Staphylococcus aureus, Methicillin-resistant Staphylococcus epidermidis, and Staphylococcus epidermidis) and a one gram-negative strain (Escherichia coli). Moreover, IR extracts had by far the highest antiradical activity (AC) (40%) followed by MW (31%), US (28%), and then S/L (15%). High-performance liquid chromatography (HPLC) permitted the identification and quantification of rutin in all extracts; whereas catechin was detected in those of IR (3.1 μg/g DM), MW (2.1 μg/g DM), and US (1.5 μg/g DM). Epicatechin was exclusively found in IR extract (4 μg/g DM), suggesting the selectivity of IR towards this compound. Scanning electron microscopy (SEM) revealed that the IR technique induced the highest cellular and structural damage in apricot pomace, which could explain the effectiveness of this technology.

Evaluation of Apricot, Bilberry, and Elderberry Pomace Constituents and Their Potential To Enhance the Endothelial Nitric Oxide Synthase (eNOS) Activity.

Pomace, the press residue from different fruits accumulating as waste product in food industry, contains high amounts of secondary metabolites that could be utilized for health-related applications. This study aims at evaluating the potential of pomaces of apricot, bilberry, and elderberry to serve as a source for endothelial nitric oxide synthase (eNOS)-activating compounds. Five extracts obtained from the lyophilized pomace of apricot and elderberry with solvents of different polarity were found to enhance A23187-stimulated eNOS activity when tested at 50 μg/mL in an [14C]-l-arginine to [14C]-l-citrulline conversion assay in the human endothelium-derived cell line EA.hy926 (p < 0.05). The bioassay-guided fractionation of the extracts obtained with methanol/water (70:30) led to several active fractions from apricot pomace (p < 0.05) and elderberry pomace (p < 0.01). Liquid chromatography–mass spectrometry-based chemical analysis of the extracts and active fractions pointed mainly to triterpenoic acids as active compounds. One particular dihydroxytriterpenoic acid, characteristic for elderberry, was enriched as the main compound in the two most active fractions and might serve as a promising lead structure for further studies.

Biological activity of apricot byproducts polyphenols using solid-liquid and infrared-assisted technology

This study compared the biological (antiradical, antioxidant, and antimicrobial) effects of phenolic compounds extracted from apricot pomace and kernels using solid–liquid (S/L) and infrared (IR) technology. IR pomace extract gave the highest polyphenolic content (10.8 mg GAE/g DM), flavonoid (6.3 mg CE/g DM), and tannin (3.6 mg/L) yields, exhibited the highest inhibitory activity against all tested gram-positive and one gram-negative bacterial strain (Escherichia coli) and had the highest antiradical capacity (AC) for DPPH and ABTS assays. As for total antioxidant activity, IR pomace gave the highest activity. High-performance liquid chromatography (HPLC) permitted the identification and quantification of different phenolic molecules in apricot pomace (rutin, catechin, and epicatechin) and apricot kernels (caffeic and gallic acid) and which showed great polyphenol diversity in apricot byproducts. Results showed that IR technology gave better results in terms of the extraction efficiency and biological activity of the extracts compared with S/L ones. Practical applications In recent years, the main research focus is on the use of green solvents and environment-friendly technologies that diminish organic solvent use and energy consumption. Infrared-assisted extraction technique is a novel technique composed of infrared lamp. In comparison with other conventional techniques, infrared is an easy, cheap, and effective technology which could be used to enhance the quality as well as quantity of polyphenols extracted from apricot byproducts.

Effect of the Extraction Process on the Biological Activity of Lyophilized Apricot Extracts Recovered from Apricot Pomace.

The preservation of polyphenols in fruits by lyophilization has gained great interest in the recent decades. The present study aims to assess the impact of the pre-treatment extraction methods heat-assisted extraction (HAE) and infrared (IR) on lyophilized apricot pomace extracts. Then to test the conservation of polyphenols quantities as well as their bioactivities (antiradical and antibacterial) in lyophilized extract. An aqueous extract was obtained through either heat-assisted extraction or infrared pre-treatments then lyophilized to obtain a dried form. Results showed that the content of polyphenols, the antiradical and antibacterial activities in lyophilized extracts exhibited a slighter decrease in infrared sample compared to the heat-assisted extraction ones. The High-performance liquid chromatography (HPLC) analysis showed that lyophilized extracts IR and HAE preserved the same phenolic molecules (rutin, catechin and epicatechin) detected in liquid extracts (IR and HAE) with a smaller yield. Lyophilization can be used as a widely process in the food industry to conserve many bioactive molecules.

Systematic and Empirical Study of the Dependence of Polyphenol Recovery from Apricot Pomace on Temperature and Solvent Concentration Levels.

This work aims to study the impact of solvent mixture (between 0 and 50% ethanol/water mixture) and temperature (between 25°C and 75°C) levels on the solid-liquid extraction of phenolic compounds (quantity and bioactivity) from apricot pomace. Results show that the mean augmentation of 1% ethanol in the range [0–12%] enhances by three times the extraction of polyphenols compared to the same augmentation in the range [0–50%]. Similarly, the mean augmentation of 1°Celcius in the range [0–25°Celcius] enhances by two times the extraction of polyphenols compared to the same augmentation in the range [0–75°Celcius]. Moreover, 1% of ethanol exhibited a greater impact on the phenolic compound extraction than 1°Celsius. The response surface methodology showed that the optimal extraction condition was reached with 50% ethanol/water at 75°C giving a total phenolic content (TPC) of 9.8 mg GAE/g DM, a flavonoids content (FC) of 8.9 mg CE/g DM, a tannin content (TC) of 4.72 mg/L, and an antiradical activity (AA) of 44%. High-performance liquid chromatography (HPLC) analysis showed that polyphenols were influenced by the selectivity of the solvent as well as the properties of each phenolic compound. Apricot pomace extracts could therefore be used as natural bioactive molecules for many industrial applications.

Determination of drying kinetics and physicochemical characterization of apricot pomace in hot-air dryer

The effect of different air-drying temperatures on drying kinetics of apricot pomace was investigated. The apricot pomaces were dried at 40, 50, 60 and 70 °C in the cabinet dryer. It is observed that drying characteristics of apricot pomace were greatly influenced by air temperature. Color values were examined for samples with dried apricot pomace at different temperatures. Ten well-known thin-layer models were used to predict drying kinetics by nonlinear analysis of regression. The Aghbashlo et al. and Midilli et al. models best fitted the experimental data for the whole range of temperatures. Effective moisture diffusivity ranged from 1.014×10−9 to 1.859×10−9 m2 s−1 and calculated using the Fick’s second law. Activation energy was estimated by a modified Arrhenius-type equation and found to be 19.41 kJ mol−1. Color analysis showed that the values of the parameters L, a, b, C and H decreased with drying temperature.

Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing

In this study the effects of dried apricot pomace (AP) on the technological, nutritional and sensory quality of frankfurters were investigated. Frankfurters formulated with 5% AP showed better quality compared to the addition of 10 and 15% AP. Protein and fat content decreased as the concentration of added AP was over 5%. AP addition resulted in lower pH and energy values. Frankfurters formulated with AP had higher cooking and process yield values. AP addition resulted with decrement in lightness and increment in yellowness of samples. 5% addition of AP resulted in good sensory scores. The results indicate that apricot pomace could be an effective functional ingredient in emulsion type meat products.

Control of agitation rate and aeration for enhanced polygalacturonase production in submerged fermentation by Aspergillus sojae using agro‐industrial wastes

AbstractBACKGROUNDThe koji mold Aspergillus sojae, an industrially important microorganism, can produce high levels of pectinases utilizing agro‐industrial wastes. This study introduces apricot and peach pomace, two agro‐industrial wastes barely considered as raw material for the generation of value‐added products, and focuses on its utilization together with orange peel for polygalacturonase production in submerged cultures using A. sojae.RESULTSA Doehlert response surface methodology design conducted in shake flasks and applied individually with these three by‐products led to 60–80 U mL−1 polygalacturonase activity. In bioreactor studies performed with a mixture of apricot pomace and orange peel, by fixing stirrer speed to 600 rpm and cascading airflow to the dissolved oxygen tension up to 1.7 vvm, oxygen limitation problems were overcome and polygalacturonase activity values of 380 U mL−1 were achieved.CONCLUSIONA simple and efficient strategy to minimize oxygen limitation with the lowest possible shear stress is provided for stirred‐tank bioreactors working with highly viscous broths, so as to ultimately enhance microbial enzyme production. The polygalacturonase activity yields obtained in our study are among the highest reported in the literature. © 2016 Society of Chemical Industry

The Evaluation of Some Dietary Fiber Rich by-Products in Ice Creams Made from the Traditional Pudding - Kesme Muhallebi

The objective of this study was to investigate the effects of dietary fiber (DF)-rich by-products in Turkish traditional pudding kesme muhallebi and ice cream made from it. For this purpose, corn pulp, black carrot and apricot pomace were added in dessert samples. Dessert and ice cream samples were analyzed for their sensory attributes and textural properties. Black carrot pomace added samples had the lowest sensory attributes, while corn pulp added samples had comparable results with control samples. The obtained results in this study showed that the sensory properties of the desserts weren’t affected adversely with the addition of DF materials except for black carrot. Some of the food industry wastes can be available processing aids in functional food production. In addition, kesme muhallebi dessert was successfully introduced into ice cream, with higher sensorial attributes.

Fruit pomace extracts influence the activity of endothelial nitric oxide synthase

The consumption of fruits and fruit-derived products correlates with a reduced risk for cardiovascular diseases [1]. With a European production of 10.7 billion litres of fruit juice in 2011, fruit-juice industry generates tons of fruit waste every year [2]. As fruit pressing is an incomplete extraction process, pomaces represent a valuable source of fruit-derived bioactive compounds [3]. Nitric oxide (NO) produced by the endothelial nitric oxide synthase (eNOS) is a protective factor counteracting inflammatory processes and platelet activation. In addition, NO promotes vasorelaxation. Therefore, pomace extracts obtained from Austrian fruits (apple, apricot, elderberry and bilberry) were investigated for their potential to activate eNOS. Extracts of dried fruit pomace were produced by Accelerated Solvent Extraction (ASE) using methanol/water (70/30) (MW), ethylacetate (EtOAc), dichloromethane (DCM) and hexane (Hex). eNOS activity was evaluated by the 14C-L-arginine to 14C-L-citrulline conversion assay (ACCA) [4] in endothelium-derived EA.hy926 cells. Apple and apricot pomace extracts (EtOAc, DCM) as well as elderberry pomace extracts (MW, DCM, Hex) caused a significant increase in eNOS activity at the concentration of 50 µg/mL, while neither of the bilberry extracts showed significant effects at this concentration. In particular, the MW elderberry extract showed the highest eNOS activation (1.5-fold compared to negative control). In conclusion, apple, apricot and elderberry pomaces obtained from the Austrian fruit juice industry represent an easy-accessible raw material for the isolation of eNOS activating compounds.

Determination of optimum conditions for SC-(CO 2 + ethanol) extraction of β-carotene from apricot pomace using response surface methodology

Supercritical carbon dioxide (SC-CO 2) extraction of β-carotene from apricot pomace obtained in apricot purée production process was investigated in the presence of an entrainer. Before response surface methodology (RSM) was applied, the effects of temperature, pressure, static extraction time, and type of entrainer on the amount of β-carotene extracted were studied. Ethanol was chosen as entrainer to obtain the best result. In the RSM, temperature, pressure and ethanol percentage (v/v) were critical components. RSM experiments were performed at the range of temperature 316–350 K, pressure 13.3–47.3 MPa, ethanol percentage 2–28% for three parameters. Optimum amount of β-carotene extracted was obtained as 100.4 μg/g dry pomace with employing the following predicted optimum extraction conditions: temperature 342 K, pressure 31.1 MPa and ethanol percentage 27.4%. A verification experiment, conducted at these optimized conditions for maximum extraction of β-carotene, produced value for amount of β-carotene (98 μg/g dry pomace) that was very close to predicted value, indicated the reliability of the empirical model.

Recycling of apricot pomace by supercritical CO 2 extraction

In this study, extraction of carotenoids was carried out from apricot pomace obtained in fruit puree production process using supercritical (SC)-CO 2. The samples dried both in vacuum oven and freezer were extracted by two different methods (traditional solvent extraction (TSE) and SC-CO 2 extraction). SC-CO 2 extraction experiments were carried out using freeze-dried samples and ground to particle size range of 75–600 μm at the temperature range of 313–333 K and the pressure range of 30.4–50.7 MPa. According to the results of SC-CO 2 extraction experiments, the highest extraction yield of β-carotene (88 μg/g dry pomace) was obtained using freeze-dried samples, when 4 ml 2,2-dimethoxypropane (DMP) to 1 g of pomace was added at 40.5 MPa, 328 K, 1 ml CO 2/min flow rate and at the end of 90 min extraction time. These results were compared with those of classical solvent extraction. Hence, SC-CO 2 extraction of β-carotene might carry out at shorter time (twofold), using nontoxic and less solvent, less cost (31-fold) than those of TSE.