Pomace Powder Research Articles

Impact of spray drying operating conditions on yield, secondary metabolites, antioxidant potential and storage quality of grape (Vitis vinifera L.) pomace powder

In the present investigation, spray drying independent operating conditions such as the inlet air temperature (A-IAT 130, 150 and 170 °C), outlet air temperature (B-OAT 60, 70 and 80 °C), needle speed (C-NS 3S, 4S, 5S), maltodextrin concentration (D-MD 10, 15, 20 %), pump speed (E-PS 5, 10, 15 mL/min) and water/grape pomace ratio (F-W/GP ratio 10, 15, 20) were optimized to develop the spray-dried grape pomace powder (SDGPP) with maximum yield. The impact of these conditions on total phenolic contents (TPC), total flavonoid contents (TFC), and antioxidant activity (DPPH· values) of SDGPP samples were analyzed. The independent spray drying factors (IAT, OAT, NS, MD, PS, and W/GP ratio) impart a strong direct effect (p ≤ 0.05) on powder yield, TPC, TFC, and DPPH· values. The interaction effects (A × B, A × C, A × D, A × E, A × F, B × C, B × D, B × E, B × F, C × D, C × E, C × F, D × E, D × F, and E × F) of independent variables were noted non-significant (p ≥ 0.05) for response values. After validation of the model and verification of results, the independents' variables were found in the range of 170 °C (IAT), 80 °C (OAT), 4S (NS), 15 % (MD), 10 mL/min (PS) and 15 (W/GP ratio) for yield (64.7 ± 1.18 %), TPC (7.66 ± 0.53 mg GAE/g), TFC (3.19 ± 0.30 mg CE/g) and DPPH· 140.3 ± 1.59 (100 µL/mL), respectively. The decrease in TPC, TFC, and DPPH· values of SDGPP samples was noted during 60 days of storage at 25 ± 2 °C and 65 ± 5 % RH (p ≤ 0.05) but not greater than unprocessed samples. It could be concluded that the protection of phenolic contents and retention of antioxidant activity of dried powders can be achieved at optimized spray drying conditions for discerning food and byproduct processing industries.

Development of Functional Muffins from Wheat Flour-Carrot Pomace Powder using Fenugreek Gum as Fat Replacer

Carrot stands out as one of the globally consumed vegetables, and its juice production yields significant quantities of valuable by-products, notably pomace. To mitigate environment impacts and enhance production cost efficiency, incorporating carrot pomace as an ingredient in diverse food items become a viable strategy. This study investigated the potential of carrot pomace powder (CPP) and fenugreek gum (FG) as fat-replacers and dietary fiber sources in muffins. The flour samples i.e. wheat flour (WF) and CPP were analyzed for their physico-chemical, functional and pasting properties. CCP contained crude fiber (27.6 %), moisture (8.75 %), protein (4.25 %), fat (0.2 %), and ash (1.2 %), indicating higher amounts of ash, and fiber contents than WF. Further, WF was replaced with CPP at different levels (5 %, 10 %, 15 % and 20 %), and FG was added at 0.1, 0.2, 0.3 and 0.4 g levels to analyze their effects on different attributes of muffin. The results showed that muffin fortified with CPP showed an increase in crude fiber content, the highest observed for MF4 of 1.19 %. The water and oil absorption capabilities of WF (143 % and 151 %) were lower than CPP (181 % and 163 %) blends. Addition of CPP and FG increased the flour paste viscosity and specific volume (SV). Moreover, sensory analysis showed the firmness, taste and appearance of muffins were improved by the addition of CPP. The most popular muffins were those made with 10 % CPP and 0.2 g FG. In conclusion, CPP and FG can be effectively utilized to produce fiber-enriched low-fat muffins with improved nutritional profiles and acceptable sensory characteristics.

Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt.

Researchers and food manufacturers are investigating the use of fruit and vegetable by-products as nutrient-dense food ingredients in response to increasing consumer requests for healthier and more natural foods. Black carrot (Daucus carota L.), a root vegetable variety of deep purple carrot, is a valuable source of nutrients with excellent health benefits and nutraceutical effects. Black carrot pomace (BCP), a by-product of industrial juice extraction, is abundant in bioactive compounds, dietary fiber, antioxidants, and pigments such as anthocyanins. Value addition and sustainability are perspectives provided by using this underutilized agricultural by-product in food applications. With an emphasis on BCP powder's effects on phytochemical and physicochemical qualities, mineral and color characteristics, and sensory aspects, this study aims to assess the effects of adding BCP powder to yogurt formulations. The findings show that the addition of BCP powder improved the nutritional, and the color of the yogurts, providing a visually appealing product. Moreover, adding the BCP powder raised the amount of phytochemicals and the antioxidant activity in the final product's formulation. The manufacturing of such products can not only aid in promoting sustainable food production but also offer consumers a wider range of innovative food options with improved properties.

Nutritional Evaluation of Peanut Chikki Incorporated with Amla Pomace Powder

Amla processing generates a significant amount of amla residue, known as amla pomace, which is a valuable byproduct. Amla pomace is rich in nutrients and can be utilized as a raw material for further processing and value addition. In this study, peanut chikki was developed by adding amla pomace powder as a functional ingredient at different levels (2%, 4%, and 6%) along with peanuts, and compared with a control sample. The chikki with 6% amla pomace (T3) had the highest overall acceptability score (7.85) compared to other variations. The nutrient composition of the most preferred chikki included protein (10.2g), fat (15.6g), dietary fiber (6.5g), carbohydrates (50g), and 26 mg/100g of ascorbic acid. Storage studies showed an increase in moisture, and peroxide value, a decrease in sensory scores and ascorbic acid content over time. However, the microbiological load remained within acceptable limits. This study demonstrates that amla pomace powder can be successfully incorporated into peanut chikki, providing nutritional and health benefits while addressing waste management issues.

Growth performance, plasma metabolites, meat quality, and meat and lipid health indices of New Zealand White rabbits as affected by dietary dried tomato pomace powder supplementation during the summer season.

One hundred and twenty New Zealand White rabbits (NZW) (5-week-old; 735.27 ± 27.23 g) were kept in an open-sided house during the summer season. The experiment aims to evaluate the impacts of dried tomato pomace powder (DTPP) supplementation on rabbits' performance, blood metabolites, carcass traits, meat quality, and lipid and health indices of NZW rabbits during 5-13 weeks of age. The four treatments were a standard rabbit feed (control) and the control diet supplemented with 0.5, 1.0, and 1.5% DTPP, respectively. Rabbits fed a diet containing 1.5% DTPP showed the highest growth rate through weeks 9-13 of age despite having the lowest feed intake spanning 5-13 weeks. The best feed conversion ratio (FCR) was recorded in rabbits fed with 1.5% DTPP-supplemented diet for 5-13 weeks. Diets supplemented with 0.5 or 1.0% DTPP enhanced markedly dressing %, total edible flesh, saturated (SFAs), monounsaturated (MUFAs), and polyunsaturated fatty acid (PUFAs) contents, as well as the ∑n - 6/∑n - 3 ratio and the total n - 6 of meat. Dietary supplementation with DTPP decreased kidney, abdominal, and back fat. Diets supplemented with DTTP decreased total cholesterol, triglycerides, and very low-density lipoprotein (vLDL) concentrations. The greatest levels of linoleic acid, arachidonic and water-holding capacity in meat were observed in rabbits fed 1.5% DTPP-supplemented diets. Diets containing 1 and 1.5% DTPP improved meats' atherogenic and thrombogenic indices, meat lipid quality desired fatty acids/undesired fatty acids ratio, and meat health index. Conclusively, DTPP up to 1.5% maintained the growth performance of rabbits, boosted meat quality through increasing vitamin E, reduced fat deposition, modified fatty acid composition, and improved atherogenic, thrombogenic, and hypocholesterolemic indices of rabbit meat.

Using grape pomace powder as a pectin replacer to prepare low water activity bake-stable fruit filling

Using grape pomace powder as a pectin replacer to prepare low water activity bake-stable fruit filling

Technological properties, shelf life and consumers' acceptance of high-fibre cookies prepared with juice processing by-products.

High dietary fibre cookies were manufactured from non-wheat (triticale, spelt and rye) flours with apple, beetroot and pumpkin pomace powders added as natural colourants. Cookies were characterized by nutritional composition, colour, texture and sensory profile and subjected to a 2-month shelf-life study. Additionally, an acceptability study was done to determine consumers' acceptance of cookies. Cookies prepared from rye flour and pumpkin pomace, as well as cookies prepared from spelt flour and beetroot pomace, can be labelled as 'high fibre' (dietary fibre content of 8.90% and 7.09%, respectively), while cookies prepared from triticale flour and apple pomace can be labelled as a 'source of fibre' (dietary fibre content of 4.50%). No obvious trend in the colour of cookies was observed after storage at room temperature and 40 °C, indicating the stability of natural colourants. Hardness decrease was observed in all samples after storage; however, the acceptability study showed that consumers prefer softer cookies. Sensory analysis showed that there were no signs of rancidity in samples after storage. Although triticale flour and apple pomace sample received the highest liking scores for appearance, odour and taste, all samples had liking ratings higher than 4 (indifferent) and can be further modified to satisfy consumers' demands.

Quality assessment of value-added Indian recipe papad prepared from dehydrated carrot pomace powder

Fruit and vegetable processing byproducts have a high concentration of biologically useful components and nutritional fibre, though they are frequently discarded as manufacturing waste. The purpose of this study was to improve the nutritional value of the Indian recipe papad, a low-moisture dish with a thin, crisp, wafer-like texture, by utilizing the beneficial properties of dehydrated carrot pomace powder (CPP), which is usually discarded as a food industry bio-waste. Carrot pomace powder was prepared and examined for nutritional and functional properties (10, 20, and 30%), and the developed samples were coded as P0 (control, 100% black gram flour), P1 (black gram flour: carrot pomace powder; 90:10), P2 (black gram flour: carrot pomace powder; 80:20), and P3 (black gram flour: carrot pomace powder; 70:30). The physical, sensory, and storage properties of the developed value-added papads were evaluated. Adding CPP to the flour mix increased the moisture, ash, and crude fiber content while decreasing the protein and carbohydrate content. Based on sensory evaluation, sample P1 was found to be the most acceptable by the sensory panel. The product's microbiological studies showed that, up to a 30-day storage period, the product was well within safe limits. Based on the water activity (at 36.7ºC/ 83% RH) and overall acceptability scores, triple-laminated aluminum bags were considered an appropriate packaging material for storing the value-added papads. This study has established the incorporation of CPP as a healthier alternative to produce an inexpensive, fiber-rich, value-added papads.

Use of red grape pomace and Aloe vera gel as nutraceuticals to ameliorate stocking density-induced stress in commercial male broilers

The combined effect of Aloe vera gel (AVG) administered through drinking water and dietary red grape pomace powder (RGP) on growth performance, physiological traits, welfare indicators, and meat quality in densely stocked broilers was evaluated. A total of 750, two-week-old male Ross 308 broilers (317.7 ± 10.12 g live weight) were randomly assigned to 25 cages, with each cage as an experimental unit. The broilers were stocked at a density of 30 birds per cage with a floor space of 1.32 m2. Dietary treatments were a standard grower or finisher diet (CON); CON containing 30 g RGP /kg diet plus either 1 (GPA1), 2 (GPA2), 3 (GPA3), or 4% (GPA4) AVG in drinking water. Treatment GPA1 promoted higher (P < 0.05) overall weight gain and overall feed conversion ratio (FCR) than CON. Positive quadratic effects (P < 0.05) were noted for mean corpuscular hemoglobin, basophils, 24-hour breast meat yellowness, chroma, and hue angle. The GPA2 group had the lowest (P < 0.05) gait score while the CON group had the highest score. Concurrent supplementation with a 30 g RGP /kg diet plus 1% AVG in drinking water enhanced weight gain, FCR, and finisher weight of densely stocked broilers. However, AVG doses beyond 1% did not enhance performance and physiological traits in densely stocked broilers.

The effects of different fiber fractions from sour cherry (Prunus cerasus L.) pomace and fiber modification methods on cake quality.

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.

Properties of donuts enhanced by gum and apple pomace powder for development of low-fat fried food

The development of low-fat donuts with the addition of gum (guar gum and arabic gum) and apple pomace powder was carried out in this study. The purpose of this study was to improve the nutritional content of the donuts, especially in reducing the fat content of the donuts by using gum and adding apple pomace powder. The variables in this study were the composition of gum as an ingredient for donuts and the addition of apple pomace powder. Analysis of the dough and donuts characteristics, as well as the donuts appearance and nutritional content, was carried out. Analysis of the donuts texture profile, such as the hardness, and springiness, increased when the composition of apple pomace powder was increased. The proximate composition of donuts (% water, ash, fat, protein and carbohydrates) was analyzed, and there was reduction of fat in the donuts. This study established that adding gum (guar gum and arabic gum) and apple pomace powder can improve the properties of the donuts. Overall, there are significant differences in consumer acceptance, especially in texture and crumb color.

Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents

Consumers seek healthy and sustainable products, whereas the food industry faces the challenge of processing by-products management. The application of fruit pomace as an additive could be a solution addressing the needs of both consumers and producers. The research objective has been to assess the effect of dried blackcurrant pomace powder (BP) and calcium ions in varied concentration on the physicochemical properties of multicomponent freeze-dried snacks as compared to the influence of low-methoxyl pectin (LMP). The snacks were prepared using varied content of BP (1, 3, 5%) and calcium lactate (0, 0.01, 0.05%). Water content and activity, hygroscopic properties, structure, texture, colour, polyphenols content (TPC), and antioxidant activity were analysed. The addition of BP resulted in lowering water activity and porosity. The microstructure of the snacks consisted of a large number of small and unevenly distributed pores. Consequently, the reduction of hygroscopic properties with the growing amount of BP was observed. Applied additives strengthened the structure and caused changes in compression curves indicating enhanced hardness and crispiness. The effect given by 5% of BP was comparable to that obtained with 0.5% of LMP. Additionally, blackcurrant pomace infusion increased TPC and enhanced antioxidant activity but it also caused significant changes in the colour of the snacks. Overall, obtained results have shown that dried blackcurrant pomace powder (BP) can be successfully applied as a food additive supporting stability, texture, and bioactive compounds content, thus fortifying the physicochemical properties of freeze-dried fruit and vegetable snacks.

Understanding consumer preferences to develop dahi using pineapple pomace powder and monk-fruit extract.

The online version contains supplementary material available at 10.1007/s13197-023-05919-5.

Effects of plum powder and apple pomace powder addition on the physico-chemical, sensory, and textural properties of buffalo meat emulsion

PurposeThis paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion.Design/methodology/approachBuffalo meat emulsions were prepared using different levels (2%, 4% and 6%) of plum powder and apple pomace powder, respectively. The meat emulsions were analysed for the physico-chemical, sensory and textural properties of the meat emulsion.FindingsThe pH of meat emulsions decreased significantly (p < 0.05) with an increased level of plum powder and apple pomace powder. Water-holding capacity (43.1%–48.1%), emulsion stability (80.2%–92.2%) and cooking yield (85.4%–91.0%) were significantly (p < 0.05) higher in plum powder and apple pomace powder added than the water-holding capacity (42.1%), emulsion stability (79.7%) and cooking yield (85.0%) of control emulsion. The moisture content was decreased significantly (p < 0.05), and crude fibre content was increased significantly (p < 0.05) with the increase in plum powder and apple pomace powder additions in meat emulsions. The total phenolic content and colour values (a* and b*) were significantly higher in plum powder and apple pomace powder added to meat emulsions. The sensory scores of meat emulsions were affected by the addition of plum powder and apple pomace powder. The meat emulsion added with 6% plum powder and 6% apple pomace powder showed significantly lower values of sensory overall acceptability. The hardness of meat emulsions increased with the addition of plum powder and apple pomace powder.Originality/valueThe results indicated that meat emulsions with a good cooking yield, fibre content, sensory acceptability and textural properties can be prepared by using plum powder and apple pomace powder.

Carrot pomace powder: a promising source of polyphenols and prebiotics for improving gut health

Carrot pomace powder: a promising source of polyphenols and prebiotics for improving gut health

Application of non-traditional raw materials in the production of low-humidity bakery products

Recently, the use of non-traditional plant components as a functional ingredient in the development of fortified products for healthy and therapeutic nutrition has been very relevant. An analysis was carried out of the influence of the type of functional additive from brown algae and blackcurrant pomace powder on the organoleptic and physico-chemical properties of bakery products of reduced importance - wafer bread. A decrease in dough density, an increase in humidity and wetness of finished products was established when functional ingredients were added to the wafer bread recipe. An increase in the acidity of the experimental samples of enriched wafer breads was noted in comparison with the control sample. An increase in the acidity of the experimental samples of enriched wafer breads was noted in comparison with the control sample with a slight change in their organoleptic characteristics. A high content of iodine and dietary fiber in new types of bakery products with reduced humidity has been established.

Techno-economic feasibility & environmental sustainability of producing nutritionally enhanced snack foods from agro-food byproducts using supercritical CO2-based extrusion

This study evaluated the economic feasibility and environmental sustainability of producing nutritionally superior snacks on an industrial scale by supercritical fluid extrusion (SCFX) using milk protein concentrate (MPC81-AP) or starch (Starch-AP)-based formulations enriched with apple pomace powder. Selected nutrient contents and antioxidant attributes were also studied to highlight the nutritional qualities of the final products. For large-scale implementation using a low-temperature (85°C) and low-shear SCFX system, capital budgeting, breakeven point, and profitability ratios were determined. During a standard 12-hour production run, a substantial margin of safety of 29.03% and a breakeven point of 0.71 years were estimated, indicating resilience against potential losses and a swift return on investment. The projected prices for MPC81-AP and Starch-AP-based products were $30.13/kg (Similar market snacks, $32-65/kg) and $26.29/kg, respectively. In summary, both formulations exhibited superior nutritional qualities, better gross profit margins and return on investment with environmentally sustainability, compared with the conventional extrudate snack foods available in the market today.

INVESTIGATION OF PROBIOTICS-SORPTION PROPERTIES OF THE COMPOSITION BASED ON POMACE

The use of enterosorbents to relieve intoxication and to increase the content of prebiotics in the body is a topical problem of every second metropolis resident. The pharmaceutical market offers a huge number of enterosorbents, some of which can cause negative consequences (for example, mechanical damage, constipation etc.). The others that are more compatible with the body, for example, pectins, are expensive due to the energy-intensive process of their isolation. We offer a preparation based on pomace powder (60%) with the addition of starch, kaolin and pectin from sea grass eelgrass (Zostera marina) (6%). The powder is obtained by a previously developed and patented method and has an established sufficiently high sorption activity. At the same time, apple pomace also contains pectin, which is a substrate for the growth of beneficial microorganisms living in the colon.&#x0D; The article presents the data of a comparative analysis of the sorption activity of the developed powder and a number of enterosorbents offered by the pharmaceutical market in relation to standard test substances: methylene blue and pharmaceutical gelatin. It is shown that the composite enterosorbent obtains effective sorption properties and equals to common sorbents. When dissolved in water, the powder acquires a gel-like consistency that gives it additional therapeutic and preventive properties. The use of apple pomace as a basis enables to reduce the cost of producing expensive pectin and make it more affordable for the population.

Development of fiber-enriched probiotic goat milk dahi by incorporating black carrot (Daucus carota subsp. sativus) pomace powder

Development of fiber-enriched probiotic goat milk dahi by incorporating black carrot (Daucus carota subsp. sativus) pomace powder

Development and characterization of apple pomace and finger millet-based pasta enriched with encapsulated micronutrient

This research work focused on the incorporation of spray dried encapsulated ascorbic acid and iron gluconate powder in modified pasta. The production of the spray dried powder was composed of maltodextrin (MD 2.2–2.8 %), hydroxypropyl methylcellulose (HPMC 0.2–0.8 %) as wall materials in varying percentages, and core material consisting of iron gluconate IG (1.5 %). Among the different formulations, IGP1 yielded better iron content (44.2 ± 0.35 mg/g), hygroscopicity (21.64 ± 0.18 %), and a fewer amount of surface iron content (1.59 ± 0.22 %). IGP1 was selected for the further addition of the ascorbic acid in a ratio of AA: Fe (6:1) by weight percentage followed by the spray drying with the same parameters. The encapsulated spray dried ascorbic acid iron gluconate powder (AAIGP) was produced and incorporated in the apple pomace finger millet-based pasta at 0.25, 0.50, and 0.75 %. The pasta was selected based on the initial study conducted for the preparation of the most suitable pasta formulation (P1) that includes finger millet (10 %), apple pomace powder (4 %), HPMC (2 %), and durum semolina (84 %). The P1 fortified with AAIGP at 0.5 % addition level retained the iron content (23.74 ± 0.08 mg/100 g) and ascorbic acid content (87.51±0.11 mg/100 g) after cooking loss as suggested by the recommended dietary allowances (RDA), especially for the adolescent age-group.