Pomace Fiber Research Articles

Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre‐enriched wheat bread

SummaryPineapple pomace fibre (PF, containing 70.2% total dietary fibre) can be added to increase dietary fibre of wheat bread. This study was performed to evaluate effects of PF added at 0, 5 or 10% (wheat flour‐basis) on physicochemical properties of the composite flour (wheat flour as the control, CPF‐5 and CPF‐10, respectively) and its dough, to evaluate consumer acceptance of CPF breads and to identify factors affecting willingness to purchase of CPF breads. Incorporating PF affected rheological and pasting properties of CPF. Water‐ and oil‐holding capacity of CPF increased (P < 0.05) as PF levels increased. Bread made with CPF‐5 was more acceptable than that with CPF‐10; however, it was not significantly different from the control, having similar specific volume and texture, but having about three times higher total dietary fibre than the control (4.4% vs. 1.5%). Product label and health benefit information potentially affected consumers' willingness to purchase of fibre‐enriched bread.

Physico-chemical and sensory properties of bread enriched with lemon pomace fiber

Chang R.-Ch., Li Ch.-Y., Shiau S.-Y. (2015): Physico-chemical and sensory properties of bread enriched with lemon pomace fiber. Czech J. Food Sci., 33: 180–185. Lemon fiber (LF) was extracted from lemon pomace and incorporated into bread. The results showed that the hardness of bread increased with the increase of LF substitution (0–9%), but the cohesiveness, springiness, and specific volume decreased with the fiber substitution. Both Peleg-Normand and Wiechert models fitted well the stress relaxation data of bread. The parameters ( k 1 and k 2 , as well as P 0 – P 2 and λ 2 ) in two models were followed significantly affected by the amount of LF. The breads enriched with LF revealed higher total phenolic contents and DPPH radical scavenging capacities than the control bread. Compared with water, methanol was a better solvent for extracting total phenolic compounds of bread. These results suggest that the addition of 3% LF can produce healthy and acceptable bread with higher phytochemicals and antioxidant capacities.

Application of Insoluble Fibers in the Fining of Wine Phenolics

The application of animal-derived proteins as wine fining agents has been subject to increased regulation in recent years. As an alternative to protein-based fining agents, insoluble plant-derived fibers have the capacity to adsorb red wine tannins. Changes in red wine tannin were analyzed following application of fibers derived from apple and grape and protein-based fining agents. Other changes in wine composition, namely, color, monomeric phenolics, metals, and turbidity, were also determined. Wine tannin was maximally reduced by application of an apple pomace fiber and a grape pomace fiber (G4), removing 42 and 38%, respectively. Potassium caseinate maximally removed 19% of wine tannin, although applied at a lower dose. Fibers reduced anthocyanins, total phenolics, and wine color density, but changes in wine hue were minor. Proteins and apple fiber selectively removed high molecular mass phenolics, whereas grape fibers removed those of both high and low molecular mass. The results show that insoluble fibers may be considered as alternative fining agents for red wines.

Binding of heavy metals to pomace fibers

This study demonstrates that the dietary fibers of pomace, a waste product from fruit pressing, have the potential for binding heavy metal ions. The quantity of metal ions bound varies from one fiber component to another. As it can be inferred from the results of the study, pectin was characterised by a particularly high capacity for metal ion binding. The hemicellulose fraction ranked second with respect to metal ion binding capacity. Binding of heavy metals to lignin was found to be generally poor.

Effects of a novel pomace fiber on lipid and cholesterol metabolism in the hamster

Water-insoluble fiber-rich fraction (WIFF) was isolated from the pomace of Averrhoa carambola, which is popular in Asia. The effects of WIFF-added diet on the lipid and cholesterol metabolism in hamsters were investigated and compared with those of cellulose-added and fiber-free diet as controls. Experimental results showed that the consumption of carambola WIFF decreased ( P < 0.05) the concentrations of serum triacylglycerol, serum total cholesterol, and liver cholesterol, and increased ( P < 0.05) the concentrations of fecal total lipids, fecal cholesterol, and fecal bile acids. The intake of WIFF also increased the fecal bulk and moisture. These pronounced cholesterol- and lipid-lowering effects of WIFF might be attributed to its ability to enhance the excretion of cholesterol and bile acids via feces. Our results suggested that carambola WIFF is used as a promising cholesterol-lowering ingredient in human diets or new formulations of fiber-rich functional foods.

Sugar beet pulp and apple pomace dietary fibers improve lipid metabolism in rats fed cholesterol

The eAect of diets supplemented with sugar beet pulp fiber (SBP, 10%) and apple pomace fiber (AP, 10%) on lipids and lipids peroxides was investigated in 60 male Wistar rats. The rats were divided into six groups of 10 and adapted to cholesterol-free or 0.3% cholesterol diets. The basal diet (BD) contained wheat meal, barley meal, wheat hulls, meat-bone meal, barley sprouts, skimmed milk, fodder yeast, mineral and vitamin mixtures. The Control group (Control) consumed BD only. To the BD were added 3 g/kg cholesterol (Chol), 100 g/kg dry sugar beet pulp fiber (SBP), both 100 g/kg sugar beet pulp fiber and 3 g/kg cholesterol (SBP+Chol), 100 g/kg apple pomace fiber (AP), both 100 g/kg apple pomace fiber and 3 g/kg cholesterol (AP+Chol). The experiment lasted 40 days. Plasma total cholesterol (TC), LDL cholesterol (LDL-C), HDL cholesterol (HDL-C), triglycerides (TG), total phospholipids (TPH), HDL phospholipids (HDL-PH), lipid peroxides (LP) and liver TC concentration were measured. Groups did not diAer before the experiment. In the Chol+SBP and the Chol+AP vs. Chol group the sugar beet pulp and apple pomace dietary fiber supplemented diet significantly (P<0.05) hindered the rise of plasma lipids: (a) TCˇ2.97 vs. 3.69 mmol/l, ˇ20% and 3.01 vs 3.69 mmol/l, ˇ18.4%, respectively; (b) LDL-C ˇ1.36 vs. 2.02 mmol/l, ˇ32.6% and 1.39 vs. 2.02 mmol/l, ˇ31.2%, respectively; (c) TGˇ0.73 vs. 0.88 mmol/l, and 0.75 vs. 0.88 mmol/l;ˇ17 andˇ14.8%, respectively, and TC in liver (17.1 vs. 24.3 mmol/g,ˇ29.6% and 17.9 v. 24.3 mmol/g,ˇ26.3%, respectively. Sugar beet and apple pomace fiber-supplemented diets significantly hindered the decrease in HDL-PH (0.79 vs. 0.63 mmol/l,ˇ25.3%, P<0.025 and 0.75 vs. 0.63 mmol/l,ˇ19%, P<0.05, respectively) and decreased the level of TPH (1.34 vs. 1.74 mmol/l,ˇ23%, P<0.005 and 1.37 vs. 1.74 mmol/l,ˇ21.3%, P<0.01, respectively). Both sugar beet pulp fiber and apple pomace fiber, in rats fed the basal diet without cholesterol, did not significantly aAect the variables measured. Neither sugar beet pulp fiber or apple pomace fiber-supplemented diets influenced the level of lipid peroxides. These results demonstrate that sugar beet pulp fiber and to a lesser degree apple pomace fiber possess hypolipidemic properties. This is more evident when sugar beet pulp fiber or apple pomace fiber are added to the diet of rats fed cholesterol. The hypolipidemic eAects of both sugar beet pulp fiber and apple pomace fiber can be attributed to their water-soluble parts. The sugar beet pulp and apple pomace fibers have no antioxidant properties. # 2000 Elsevier Science Ltd. All rights reserved.