Berry Pomace Research Articles

FREEZE-DRIED RASPBERRY POMACE: A RICH RESERVOIR OF POLYPHENOLS WITH ANTIOXIDANT AND PROTECTIVE EFFECTS AS A PROMISING FUNCTIONAL FOOD ADDITIVE

Background. Raspberries (Rubus idaeus L.) hold significant importance in the food industry. Rasp berry pomace, commonly regarded as a waste product during fruit processing, is a rich source of biologi cally active components. This study aimed to assess the detailed profile of polyphenols in fresh and freeze dried raspberry pomace. Furthermore, we examined its potential to protect normal human gastric epithelial cells against oxidative stress in an H2O2-induced stress model. A qualitative and quantitative analysis of phenolic compounds was performed using the high-performance liquid chromatography coupled with mass spectrometry (HPLC-MS) method. Cell viability was assessed based on the integrity of lysosomal membranes (neutral red NR assay) and mitochondrial dehydrogenase activity (MTT). Additionally, the reducing potential (FRAP), the ability to scavenge free radicals in the DPPH• test and studies on ABC HP021X cells based on the H2DCFDA test were evaluated. Results and conclusion. It was found that the extract from freeze-dried raspberry pomace is a rich source of various polyphenolic compounds, including ellagitannins, epicatechin and anthocyanins. The extract was characterized by high antioxidant potential and exhibited a protective effect on human gastric epithelial cells against H2O2-induced cytotoxicity. Cell incubation with the extracts prior to oxidative stress induction attenuated H2O2-induced cytotoxicity in a concentration-dependent manner, and at a con centration of 250 µg/cm3 , it abolished the detrimental effects of H2O2. Additionally, the extract at this concentration restored the redox status in cells with induced oxidative stress and reduced ROS levels to values similar to the control. Thus, raspberry pomace extracts may be considered a valuable food supplement.

Assessing available phytochemicals from commercial blackcurrant and raspberry pomaces

BACKGROUND: Berry pomaces obtained after commercial juice production contain phytochemicals which may find use as antioxidants, food additives and biomedical products. Oil extraction from seeds provides additional value but the availability of phytochemicals before and after oil extraction is not well established. OBJECTIVE: This pilot study defines the content and composition of phytochemicals from raspberry and black currant pomaces after extraction with water-ethanol mixes, but also before and after milling/ oil extraction. METHODS: The total phenol (TPC), total anthocyanin (TAC) and antioxidant content of extracts was assessed. Their phytochemical composition was studied using liquid chromatography-mass spectrometry (LC-MSn). RESULTS: TPC and TAC increased with increasing % ethanol. Anthocyanins were major components in blackcurrant pomace and were more readily extracted than total phenols. Total oil content and composition was not influenced by solvent pre-extraction. Milling/ oil extraction markedly increased TPC from raspberry but not from blackcurrant pomace. LC-MSn confirmed characteristic phytochemical compositions and that increasing % ethanol increased yield of certain components. Milling increased specific ellagitannins, proanthocyanins and triterpenoids from raspberry. CONCLUSIONS: Milling/ oil extraction increased the yield and phytochemical diversity of extracts from raspberry but not from blackcurrant pomace which suggests that the phytochemicals from blackcurrant pomace are largely available on the pomace surfaces.

The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage

This study aims to evaluate the ability of raspberry and blackberry pomace to inhibit lipid oxidation and prolong the refrigerated storage of beef patties. Berry pomace was incorporated into beef patties at the concentration of 1, 3, and 5%. Packed patties were stored for 9 days at 4 °C temperature and the quality of the meat was evaluated on the 0, 3rd, 6th, and 9th day. The natural mass loss during storage, the pH as well as the lipid oxidation were evaluated by thiobarbituric acid-reactive substance (TBARS) method. GC was used to determine the amount of fatty acids and e-nose, based on ultrafast gas chromatography, was used for the determination of volatile organic compounds in beef patties before and after the storage. The highest mass loss during refrigerated storage was observed in the control beef patties, while the berry pomace absorbed water and reduced the loss. The pomace additive influenced the decrease in the patties pH during the storage. Berry pomace can be very effective in relation to lipid oxidation, and as little as 1% of berry pomace influenced the decrease in the TBAR’s values in the patties stored for nine days by 3.06 and 2.42 times, depending on the pomace compared to the control patties. The use of berry pomace in meat products can reduce lipid oxidation, increase their fiber content and act as a thickener, as well as contribute to the usage of agri-food by-products.

Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties.

This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food ingredients with functional properties. The composition and several physicochemical and adsorption properties associated with their functionality were investigated. Tested berry pomace powders were rich in dietary soluble fiber (4.92–12.74 g/100 g DM) and insoluble fiber (40.95–65.36 g/100 g DM). The highest level of total phenolics was observed in the black currant pomace (11.09 GAE/g DM), whereas the sea buckthorn pomace revealed the highest protein concentration (21.09 g/100 g DM). All the berry pomace powders that were tested exhibited good water-holding capacity (2.78–4.24 g/g) and swelling capacity (4.99–9.98 mL/g), and poor oil-binding capacity (1.09–1.57 g/g). The strongest hypoglycemic properties were observed for the lingonberry and black currant pomace powders. The berry pomace powders presented effective in vitro hypolipidemic properties. The cholesterol-binding capacities ranged from 21.11 to 23.13 mg/g. The black currant and cranberry pomace powders demonstrated higher sodium-cholate-binding capacity than those of the lingonberry and sea buckthorn pomace powders. This study shows promising results that the powders of tested berry pomace could be used for further application in foods.

Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage

This study evaluates the physicochemical and microbiological properties and sensory parameters of beef patties formulated with black chokeberry (B1), blackberry (B2), red currant (B3) and blueberry (B4) pomace water extracts during refrigerated storage over 9 days. The berry pomace extract treatment significantly decreased the TBARS numbers of the samples (P < 0.05). The lowest total carbonyl content was determined in the groups of B1 and B3 on the 6th day (P < 0.05). The berry pomace extract treatment did not affect the lightness values of the samples (P > 0.05). Beef patties including berry pomace extracts had lower coliform bacteria counts than the control patty C with no extract (P < 0.05), except for day 9. The results suggest that water extract of black chokeberry pomace may be a promising natural preservative among different berries' pomace extracts to improve oxidative stability and increase the microbiological quality of beef patties during refrigerated storage.

Effects of Vaccination Against Coccidiosis on Gut Microbiota and Immunity in Broiler Fed Bacitracin and Berry Pomace.

Feeding practices have been found to influence gut microbiota which play a major role in immunity of poultry. In the present study, changes in cecal microbiota and humoral responses resulting in the 55 ppm bacitracin (BACI), 1% each of cranberry (CP1) and wild blueberry (BP1) pomace alone or in combination (CP+BP) feeding in broiler Cobb 500 vaccinated or not against coccidiosis were investigated. In the non-vaccinated group, no significant treatment effects were observed on performance parameters. Vaccination significantly affected bird’s performance parameters particularly during the growing phase from 10 to 20 days of age. In general, the prevalence of coccidiosis and necrotic enteritis (NE) was reduced by vaccination (P < 0.05). BACI-treated birds showed low intestinal lesion scores, and both CP1 and BP1 feed supplementations reduced Eimeria acervulina and Clostridium perfringens incidences similar to BACI. Vaccination induced change in serum enzymes, minerals, and lipid levels in 21-day old birds while, levels of triglyceride (TRIG) and non-esterified fatty acids (NEFA) were higher (P < 0.05) in CP1 treated non–vaccinated group than in the control. The levels of NEFA were lower in BACI- and CP1-fed birds than in the control in non-vaccinated day 28 old birds. The highest levels of all estimated three immunoglobulins (IgY, IgM, and IgA) were found in the vaccinated birds. Metagenomics analysis of the cecal bacterial community in 21-day old birds showed the presence of Firmicutes (90%), Proteobacteria (5%), Actinobacteria (2%), and Bacteroidetes (2%). In the vaccinated group, an effect of BACI was noted on Proteobacteria (P = 0.03). Vaccination and/or dietary treatments influenced the population of Lactobacillaceae, Enterobacteriaceae, Clostridiaceae, and Streptococcaceae which were among the most abundant families. Overall, this study revealed that besides their beneficial effects on performance, alike bacitracin, berry pomaces in poultry feed have profound impacts on the chicken cecal microbiota and blood metabolites that could be influenced by vaccination against coccidiosis.

Valorization of Bilberry (Vaccinium myrtillus L.) Pomace by Enzyme-Assisted Extraction: Process Optimization and Comparison with Conventional Solid-Liquid Extraction.

Bilberry (Vaccinium myrtillus L.) pomace contains a significant amount of polyphenols and can serve as a basis for food additives, nutraceuticals, and functional foods. Although various techniques can be employed to recover bioactive fractions from berry pomaces, data on enzyme-assisted extraction (EAE) of bilberry pomace are rather scarce. This study aimed to optimize critical EAE parameters using Viscozyme L to obtain a high-yield extract with enhanced antioxidant capacity. Central composite design and response surface methodology evaluating the effect of four independent variables, namely, pH, temperature, extraction time, and enzyme concentration on three responses, were employed to define optimal EAE conditions. Under the optimal conditions (pH: 4.5, temperature 46 °C, 1 h of extraction, and 2 active units (AU) of Viscozyme L/g of pomace), EAE yielded 56.15 g/100 g DW of the water-soluble fraction. Comparison with conventional maceration indicated that EAE, besides the yield, significantly increased the in vitro antioxidant capacity measured by the total phenolic content, ABTS, ORAC, and CUPRAC assays. Moreover, an increase was observed for the measured mono- and disaccharide as well as anthocyanin content. Overall, this study demonstrates the improved efficiency of EAE over conventional solid–liquid extraction to recover fractions with a higher yield and enhanced functional properties in a fast and sustainable manner.

Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff.

Berry pomace, rich in polyphenols, especially anthocyanins, accumulates during the production of red juices. Pomace from chokeberry (Aronia melanocarpa Michx.), bilberry (Vaccinium myrtillus L.), and elderberry (Sambucus nigra L.) represent good sources of coloring foodstuffs. Pomace powders (PP) were prepared by milling the seedless fractions of the three dried berry pomaces (50 °C, 8 h). Techno-functional properties of the powders such as particle size distribution, bulk density, sedimentation velocity, and swelling capacity were determined to evaluate the powders for possible food applications. Total anthocyanin content was quantified by UHPLC-DAD before and during a storage experiment to monitor the degradation of anthocyanins in the PP and in a yogurt model application. The high content of phenolic compounds and the still intact cell structure ensured high stability of anthocyanins over 28 days of storage. In the model application, color saturation was stable over the whole storage time of 14 days. Regarding the techno-functional properties, only a few differences between the three PP were observed. The particle size of elderberry PP was larger, resulting in lowest bulk density (0.45 g/mL), high cold-water solubility (16.42%), and a swelling capacity of 10.16 mL/g dw. Sedimentation velocity of the three PP was fast (0.02 mL/min) due to cluster formation of the particles caused by electrostatic and hydrophobic properties. Compared to other high-intensity coloring foodstuffs, the use of PP, showing acceptable color stability with potential health-promoting effects, represents a wide applicability in different food applications and especially in products with a longer shelf-life.

Lipophilic extracts isolated from European cranberry bush (Viburnum opulus) and sea buckthorn (Hippophae rhamnoides) berry pomace by supercritical CO2 – Promising bioactive ingredients for foods and nutraceuticals

Lipophilic extracts of Viburnum opulus (VOP) and Hippophae rhamnoides (SBP) berry pomace recovered by supercritical CO2 (SFE-CO2) were analysed by UPLC-Q-TOF-MS and GC × GC-TOF for their triacylglycerol, tocopherol, phytosterol and fatty acid composition, while oxidative stability was evaluated by Oxipres and Rancimat methods. SFE-CO2 recovered 16.99% and 26.24% of lipids from SBP and VOP, respectively. Linoleic, linolenic, oleic, palmitic and palmitoleic acids were major in SBP oil, while VOP oil was composed of almost equal amounts of linoleic and oleic acids. Therefore, remarkably higher diversity of triacylglycerols was identified in SBP. The content of β-sitosterol and α-tocopherol was 359.5–514.5 and 65.38–118.6 mg/100 g, respectively. Hydrocarbons were other quantitatively important lipophilic components, including health beneficial squalene. All extracts improved oxidative stability of mayonnaise. The extracts of berry processing by-products by green extraction method contain valuable bioactive constituents and could be of high interest for applications in functional foods and nutraceuticals.

Qualitative properties of cookies enriched with berries pomace

Abstract The purpose of this study was to investigate the qualitative properties of cookies with the addition of raspberry, red currants and strawberry pomace flour. Cookies were prepared by substitution of wheat flour with berry pomace flour (10%, 15% and 20%) and evaluated in terms of their proximate composition, physical characteristics, and functional and sensory properties. Berry pomace-supplemented cookies had significantly higher dietary fibre content and different fibre fractions NDF (neutral detergent fibre), ADF (acid detergent fibre), MADF (insoluble fibre fraction of modified acid detergent solution) as well as WSCs (water soluble carbohydrates) content. Correlation analysis results showed that cookie hardness was significantly correlated with dietary fibre content. The raspberry, red currant and strawberry flours contained 49.88%, 33.13% and 24.25% of dietary fibre, respectively. The colour of the cookies was measured using a Color Flex spectrophotometer. The average L*, a*, and b* values ranged from 37.35 to 68.29, from 7.08 to 13.18, and from 20.12 to 34.73, respectively.

Pre-Hydrated Berry Pomace in Wheat Bread: An Approach Considering Requisite Water in Fiber Enrichment.

Using blackcurrant pomace, for instance, in bread, prevents wasting this by-product of fruit juice production, thereby also taking advantage of its nutritional benefits. This study investigated the effects of blackcurrant pomace incorporation in wheat dough and the quality of the resulting breads. Two concepts were addressed: (a) adjusting the water level based on the dough consistency and (b) preparing pre-hydrated pomace by applying the determined water content prior to dough preparation and using it for bread making. Samples with wholegrain spelt flour were used for additional comparison. This study revealed that instant pomace incorporation with an adjusted water level diminished the dough stickiness and baking loss, but resulted in stiffer dough with delayed proofing and a decreased bread volume. The kneading resistance pointed to continued swelling after kneading, concomitant with a lower amount of available free water. Counteracting the competition for water of the flour components and pomace fiber by applying pre-hydrated pomace turned out to be successful. The deteriorating effects were reduced to a larger extent by pomace hydrated in hot water. Despite a similar composition, the products of wholegrain spelt flour deviated from the pomace formulations as well as from wheat breads (producing the highest water absorption but smallest loaves). As the water absorption of pomace fiber largely influences the product properties, a pre-hydration of pomace to be included in wheat dough can be highly recommended to enhance processing properties and product quality.

Valorization of European Cranberry Bush (Viburnum opulus L.) Berry Pomace Extracts Isolated with Pressurized Ethanol and Water by Assessing Their Phytochemical Composition, Antioxidant, and Antiproliferative Activities.

Defatted by supercritical CO2, Viburnum opulus berry pomace (VOP) was subjected to consecutive extraction with pressurized ethanol (E) and water (W) and yielded 23% of VOP-E and 8% of VOP-W, respectively. The major phytochemical groups covering 42 identified and quantified constituents in VOP extracts were organic and phenolic acids, iridoids, quercetin and (epi)catechin derivatives, flavalignans, procyanidins, and anthocyanins. The on-line HPLC-DPPH•-scavenging assay revealed the presence of numerous antioxidants. VOP-E had a higher total phenolic content, was a stronger antioxidant (equivalent to 0.77, 0.42, and 0.17 g trolox/g in oxygen radical absorbance capacity (ORAC), ABTS, and DPPH assays, respectively), and recovered the major part of phenolics from the pomace; however, both extracts demonstrated similar antioxidant activity in the cellular assay. VOP-E inhibited HT29 cancer cells at non-cytotoxic concentrations. The results of this study revealed that VOP contains valuable phytochemicals possessing antioxidant and antiproliferative activities. Consequently, extracts from VOP substances may be of interest in developing functional ingredients for healthy foods, nutraceuticals, and cosmeceuticals.

Growth Inhibition and Alternation of Virulence Genes of Salmonella on Produce Products Treated with Polyphenolic Extracts from Berry Pomace

Organic farming, including integrated crop-livestock farms and backyard farming, is gaining popularity in the United States, and products from these farms are commonly sold at farmers' markets, local stores, and roadside stalls. Because organic farms avoid using antibiotics and chemicals and because they use composted animal waste and nonprofessional harvesting and packaging methods, their products have an increased risk of cross-contamination with zoonotic pathogens. This study sets out to evaluate the efficiency of new postharvest disinfection processes using natural berry pomace extracts (BPEs) as a means to reduce the bacterial load found in two common leafy greens, spinach and celery. Spinach and celery were inoculated with a fixed bacterial load of Salmonella Typhimurium and later were soaked in BPE-supplemented water (wBPE) for increasing periods of time, at two different temperatures (24 and 4°C). The remaining live bacteria were quantified (log CFU per leaf), and numbers were compared with those on vegetables soaked in water alone. The relative expression of virulence genes (hilA1/C1/D1, invA1/C1/E1/F1) of wBPE-treated Salmonella Typhimurium was determined. For spinach, there was a significant (P < 0.05) reduction of Salmonella Typhimurium: 0.2 to 1.2 log CFU/mL and 0.5 to 5 log CFU/mL at 24 and 4°C, respectively. For celery, there was also a significant (P < 0.05) reduction of Salmonella Typhimurium at either 24 or 4°C. The changes in relative expression of virulence genes of Salmonella Typhimurium isolated from spinach and celery varied depending on the treatment conditions but showed a significant down-regulation of inv genes when treated at 24°C for 1,440 min (P < 0.05). After seven uses, the total polyphenolic compounds in wBPE remained at an effective concentration. This research suggests that soaking these vegetables with BPE-containing water at lower temperatures can still reduce the Salmonella Typhimurium load enough to minimize the risk of infection and alter virulence properties.

Enhanced stability of berry pomace polyphenols delivered in protein-polyphenol aggregate particles to an in vitro gastrointestinal digestion model.

Stability of protein-polyphenol aggregate particles, created by complexing polyphenols from blueberry and muscadine grape pomaces with a rice-pea protein isolate blend, was evaluated in an in vitro gastrointestinal model. Recovery index (RI; % total phenolics present post-digestion) was 69% and 62% from blueberry and muscadine grape protein-polyphenol particles, compared to 23% and 31% for the respective pomace extracts. Anthocyanins RI was 52% and 42% from particles (6% and 13% from pomace extracts), and proanthocyanidins RI was 77% and 73% from particles (25% and 14% from pomace extracts), from blueberry and grape, respectively. Protein-polyphenol particle digests retained 1.5 to 2-fold higher antioxidant capacity and suppressed the expression of pro-inflammatory cytokines, iNOS, IL6, and IL1β, compared to unmodified extract digests, which only suppressed IL6. Protein-polyphenol particles as a delivery vehicle in foods may confer better stability during gastrointestinal transit, allow protected polyphenols to reach the gut microbiota, and preserve polyphenol bioactivity.

The effect of blueberry pomace on the oxidative stability and cooking properties of pork patties during chilled storage

The aim was to evaluate the effect of blueberry pomace (BBP) on the oxidative stability and cooking properties of pork patties (PPs) during chilled storage. PPs were prepared into four groups: control, control with the addition of 0.3% ascorbic acid, with 1% BBP, and with 2% BBP. Three PPs were prepared for each batch and analyzed raw after 1, 3, and 7 days of refrigerated storage, respectively. Another three PPs were cooked and sampled for each batch at the same sampling times. An HPLC-HRMS method and SPME GC-MS techniques were developed to identify and quantify the main polyphenols present in the BBP and the lipid oxidation compounds generated in cooked PPs, respectively. The application of the BBP to PPs resulted in desirable changes in the cooking characteristics of the products. BBP is also able to significantly reduce oxidation volatile compounds concentration with the consequent delay of lipid oxidation. Practical applications Blueberries have a high polyphenol content and, for commercial purposes, a large quantity of this fruit is transformed into juices, and waste products that are generally discarded are produced. Addition of blueberry pomace (BBP) possessing high antioxidant activity can provide a good way of reducing the rate of oxidation changes in the in ground meat products during storage. Recent research has promoted the use of berry pomace for animal feeding purpose and for the development of novel functional food ingredients. The use of BBP as additives provides some beneficial health effects to meat consumers with a reduction of waste products. The present study demonstrates that the application of the BBP as a food additive to pork patties resulted in desirable changes in the cooking characteristics of the products due to an increase in the water retention capacity of the matrix.

Limiting the pathogenesis of Salmonella Typhimurium with berry phenolic extracts and linoleic acid overproducing Lactobacillus casei.

The growing threat of emergent multidrug-resistant enteric bacterial pathogens, and their adopted virulence properties are directing to find alternative antimicrobials and/or development of dietaries that can improve host gut health and/or defense. Recently, we found that modified Lactobacillus casei (Lc + CLA) with increased production of conjugated linoleic acid has antimicrobial and other beneficial properties. Further, prebiotic alike products such as berry pomace extracts (BPEs), increase the growth of probiotics and inhibit the growth of certain bacterial pathogens. In this study, we evaluated the antibacterial effect of genetically modified Lc + CLA along with BPEs against major enteric pathogen Salmonella enterica serovar Typhimurium (ST). In mixed culture condition, the growth of ST was significantly reduced in the presence of Lc + CLA and/or BPEs. Bacterial cell-free cultural supernatant (CFCS) collected from wild-type Lc or modified Lc + CLA strains also inhibited the growth and survival of ST, and those inhibitory effects were enhanced in the presence of BPEs. We also found that the interaction of the pathogen with cultured host (HD-11 and INT-407) cells were also altered in the presence of either Lc or Lc + CLA strain or their CFCSs significantly. Furthermore, the relative expression of genes related to ST virulence and physicochemical properties of ST was altered by the effect of CFCSs of either Lc or Lc + CLA. These findings indicate that a diet containing synbiotic, specifically linoleic acid, over-produced Lc + CLA and prebiotic product BPEs, might have the potential to be effective in controlling ST growth and pathogenesis.

Zero waste biorefining of lingonberry (Vaccinium vitis-idaea L.) pomace into functional ingredients by consecutive high pressure and enzyme assisted extractions with green solvents

Due to the lack of innovative valorization strategies, berry pomaces are a poorly utilized as a cheap source of valuable nutrients and phytochemicals. An effective biorefining scheme was developed to recover functional components from lingonberry pomace by consecutive supercritical CO2 (SFE-CO2), pressurized liquid (PLE) and enzyme assisted (EAE) extractions. SFE-CO2 at optimized parameters yielded 11.8 g/100 g of lipophilic fraction, containing 43.3 and 37.4% of α-linolenic and linoleic fatty acids, respectively. The combined PLE with ethanol and water additionally recovered 61.8 g/100 g of polar constituents and reduced the antioxidant capacity of starting material by up to 94%. The major portion of the antioxidants (89–94% in different assays), anthocyanins (231 mg/100 g pomace) and proanthocyanidins (15.9 g/100 g pomace) was present in PLE-EtOH extract. Cyanidin-3-galactoside was the major anthocyanin (146.9 mg/100 g). High-pressure fractionation was more efficient for obtaining bioactive pomace constituents as compared with conventional and enzyme-assisted extractions.

Phytochemical Composition, Antioxidant and Antiproliferative Activities of Defatted Sea Buckthorn (Hippophaë rhamnoides L.) Berry Pomace Fractions Consecutively Recovered by Pressurized Ethanol and Water.

This study aimed at valorisation of sea buckthorn pomace (SBP) for the production of extracts containing valuable bioactive compounds. For this purpose, SBP defatted by supercritical CO2 was subjected to consecutive fractionation with pressurized ethanol and water, which yielded 11.9% and 4.8% of extracts, respectively. The extracts were evaluated for their antioxidant potential, phytochemical composition and antiproliferative effects against cancer cells. Water extracts exhibited remarkably higher values in Folin-Ciocalteu assay of total phenolic content, oxygen radical absorbance capacity (ORAC), ABTS●+/DPPH● scavenging and cellular antioxidant activity (CAA) assays and more efficiently inhibited proliferation of HT29 cells at non-cytotoxic concentrations measured in non-tumoral Caco2 cells. Among 28 detected and 21 quantified phytochemicals, flavonols with the structures of isorhamnetin (five compounds), quercetin (three compounds), kaempferol (three compounds) glycosides and catechin (six compounds) were the most abundant in the extracts. In conclusion, the applied method of fractionation of SBP produces promising natural antioxidant complexes with antiproliferative properties that could find potential applications in nutraceuticals, functional foods and cosmeceuticals.

Dried berry pomace as a source of high value-added bioproduct: drying kinetics and bioactive quality indices

ABSTRACT Drying kinetics and bioactive quality indices (total phenolics, flavonols, anthocyanins, and antioxidant activity) of fermented Merlot grape, cranberry, highbush blueberry, and wild lowbush blueberry pomace were evaluated. Thin layer drying experiments were performed at two loading densities (kg m−2) at 50, 60, and 70°C in a cabinet convection air dryer. Phenolics composition and antioxidant activity of both cabinet convection air dried pomace and freeze dried pomace were assessed. The effective moisture diffusivity (Deff) and activation energy (Ea) values were calculated for each pomace type subjected to cabinet convection air drying and experimental drying data from these experiments were modeled with the Newton/Lewis, Henderson-Pabis, and Page equations. This work showed that levels of phenolic compounds and antioxidant activity in pomace subjected to cabinet convection air drying at certain conditions were generally comparable to levels in freeze dried pomace. Results indicated that subjecting the berry pomace to shorter processing times upon cabinet convection air drying (half load density at 70°C) results in better bioactive quality retention. Thus this method could be used to generate dried berry pomace which could be a source of bioactive compounds with potential use as a value added product in the food industry and other industries.

Inhibition of NF-κB pathway in LPS-stimulated THP-1 monocytes and COX-2 activity in vitro by berry pomace extracts from five Vaccinium species

BACKGROUND: Berry processing residues called pomaces are rich in polyphenols, sugars, organic acids, and minerals. Polyphenols are reported to reduce the risk of non-communicable diseases, including cardiovascular diseases, cancer, and diabetes mellitus, owing to their anti-inflammatory activity. OBJECTIVE: We aimed to assess the anti-inflammatory properties of five Vaccinium spp. berry pomace extracts using LPS-stimulated THP-1 monocytes and a COX-2 inhibition assay. METHODS: THP-1 monocytes were pre-incubated with chemically characterized bilberry, blueberry, American cranberry, bog cranberry, and lingonberry pomace extracts following LPS stimulation. NF-κB nuclear translocation was assessed by flow cytometry. TNF-α, MMP-9, IL-23, IL-10, IL-1β, CCL22, and IL-8 secretion was analyzed in cell culture supernatant by using Luminex assay and ELISA. The expression of IL-6, TNF-α, IL-10, IL-23, and TGF-β1 was assessed by qPCR, and COX-2 activity was determined by a fluorometric inhibition assay. RESULTS: All berry pomace extracts tested, except for lingonberry, inhibited LPS-induced NF-κB nuclear translocation. All five extracts significantly downregulated the expression of pro-inflammatory cytokines and inhibited COX-2 activity in vitro. CONCLUSIONS: Vaccinium spp. pomace extracts demonstrated anti-inflammatory properties in an LPS-stimulated THP-1 cell inflammation model and inhibited COX-2 activity. Thus, Vaccinium spp. berry pomace extracts could serve as a valuable source of anti-inflammatory compounds.