Pomace Powder Research Articles

The use of secondary raw materials of food production for bakery flour mixtures

Secondary raw materials formed in the technological process of production of such products as pumpkin juice, beet sugar, etc. is a promising source of useful components, including fiber, pectin substances, macro- and microelements in bioavailability form, etc. It was determined that the water-binding capacity of powders from pumpkin pomace and sugar beet pulp, as well as oat flour, is higher than that of wheat and rye flour by 20.9-22.8%. The study developed the composition of a flour mixture including, %: peeled rye flour - 60, second grade wheat flour - 20, pumpkin pomace powder - 6.3, sugar beet pulp powder - 5.7, oat flour - 8. It is determined that preliminary soaking of powders of pumpkin pomace and sugar beet pulp, as well as oat flour has a positive effect on the physical and chemical properties of bakery products, as well as the content of aromatic compounds in them. The content of dietary fiber in the developed products is 20% of the daily requirement, which makes it possible to classify the developed bread as functional food products.

Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread.

Breads were prepared by substituting common wheat flour with 0 (GP0), 5 (GP5) and 10 (GP10) g/100 g (w/w) of grape pomace powder (GPP) and were analyzed for the phenolic profile bioaccessibility as well as the in vitro starch digestion during simulated digestion. The free and bound phenolic composition of native GPP and resulting breads were profiled using ultra-high-performance chromatography-quadrupole-time-of-flight (UHPLC-QTOF). The raw GPP was characterized by 190 polyphenols with the anthocyanins representing the most abundant class, accounting for 11.60 mg/g of cyanidin equivalents. Regarding the fortified bread, the greatest (p < 0.05) content in phenolic compounds was recorded for the GP10 sample (considering both bound and free fractions) being 127.76 mg/100 g dry matter (DM), followed by the GP5 (106.96 mg/100 g DM), and GP0 (63.76 mg/100 g DM). The use of GPP determined an increase of anthocyanins (considered the markers of the GPP inclusion), recording 20.98 mg/100 g DM in GP5 and 35.82 mg/100 g DM in GP10. The bioaccessibility of anthocyanins increased in both GP5 and GP10 breads when moving from the gastric to the small intestine in vitro digestion phase with an average value of 24%. Both the starch hydrolysis and the predicted glycemic index decreased with the progressive inclusion of GPP in bread. Present findings showed that GPP in bread could promote an antioxidant environment in the digestive tract and influence the in vitro starch digestion.

The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese.

Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) was not added with GPP, while the experimental cheese (ECP) was enriched with 1% (w/w) GPP. GPP did not influence the starter development that reached levels of 109 CFU/g in all final cheeses. The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR showed the dominance of the added strains over indigenous milk bacteria resistant to pasteurization. GPP addition reduced fat content and determined an increase of protein and of secondary lipid oxidation. Sensory tests indicated that cheeses CCP94 and ECP94, produced with the strain Mise94, reached the best appreciation scores. Following in vitro simulated human digestion, bioaccessible fraction of ECP94 showed antioxidant capacity, evaluated as radical scavenging activity and inhibition of membrane lipid oxidation, significantly higher than that from CCP94, with promising increase in functional properties. Thus, the main hypothesis was accepted since the functional aspects of the final cheeses improved, confirming that GPP is relevant for sustainable nutrition by using winemaking by-products.

Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition.

An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190). For each strain, 40 L of pasteurized ewe’s milk was divided into two aliquots representing control and experimental trials. Control cheese (CC) production did not contain GPP, while the experimental cheese (EC) production was enriched with 1% (w/w) GPP. GPP did not slow down starter development and acid generation. Plate counts and randomly amplified polymorphic DNA (RAPD)-PCR analysis confirmed the dominance of the starters in all trials. The evolution of the physicochemical parameters showed that EC productions were characterized by lower fat content, higher protein content, and higher values of secondary lipid oxidation. Sensory evaluation indicated that the cheeses produced with the strain Mise94 were those more appreciated by the judges. Thus, the last cheeses were investigated for some functional aspects: GPP enrichment significantly increased antioxidant activity and lipoperoxyl radical scavenger capacity, confirming that grape polyphenol inclusion in cheese represents an optimal strategy for the valorization of ovine cheeses as well as winemaking industry by-products.

Effect of functional beetroot pomace biscuit on phenylhydrazine induced anemia in albino rats: Hematological and blood biochemical analysis

Abstract The present study incorporated beetroot pomace powder in biscuit preparation at concentrations of 5–20%. Biscuits' chemical composition, and sensory were evaluated. A feeding experiment was conducted using three groups (n = 3); control and anemic (An+) groups fed a standard diet, and anemic group fed 90% standard-diet and 10% biscuit containing 15% pomace (AnB). Anemia induced by injecting rats with phenylhydrazine (40 mg/kg) for two consecutive days. Hematological and biochemical blood parameters were determined at days 3, 14, and 28. An enhancement in protein, fiber, calcium, phosphorus, and iron was observed in the biscuit by increasing the pomace. Consuming biscuits containing 15% pomace increased hemoglobin, RBCs, and antioxidant enzymes in (AnB) rats after 28 days. The minor kidney and liver dysfunction in the anemic groups were recovered in (AnB) after 28 days. Consequently, incorporation beet pomace in biscuit revealed a promising role in anemia treatment and oxidative stress managing.

Enhanced functional properties and shelf stability of cookies by fortification of kinnow derived phytochemicals and residues

The study was conducted to utilize kinnow residues (peel and pomace) and its peel phytochemicals extracted using supercritical fluid extraction, for the preparation of functional cookies. The Wheat flour was replaced with dried kinnow peel and pomace powder at 5, 10, 15, and 20% level of substitution while the phytochemicals extracted were added at 1, 2, 3, and 4% level of substitution respectively. The results showed that the cookies formulated with 10% peel, 5% of pomace, and 4% of phytochemicals obtained the best sensory scores. Cookies with the highest overall acceptability were further analyzed for Physico-chemical, phytochemical and storage studies. Supplementation with kinnow peel and pomace improved crude fiber, ash, and L value of cookies while spread ratio decreased. Supplemented cookies showed a significant increase in the DPPH and FRAP values. Cookies containing peel phytochemicals showed the highest phenolics (12.02 ± 0.11 mg gallic acid equivalent/g), Flavonoids (0.47 ± 0.06 mg quercetin equivalents/g), and carotenoids (0.76 ± 0.03 mg/100 g) followed by cookies containing peel and pomace respectively. The supplemented cookies possessed higher oxidative stability than the control [containing artificial antioxidant Butylated hydroxyanisole (BHA)] over a storage period. Thus it can be concluded that kinnow waste can be utilized as an ingredient for making functional cookies with improved shelf life.

Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles

SummaryThe aim of the work was to study the effect of adding cucumber pomace powder (CP) to soft wheat flour used in noodle manufacture. CP is a rich source of minerals and fibres, having high contents of polyphenols and flavonoids were 1.6 mg g−1 GAE and 0.65 mg g−1 QE, respectively, besides its capability to inhibit bacterial and fungal growth and to scavenge DPPH˙ (74.44%). The dough rheological properties showed increased extensibility and water absorption but decreased elasticity with adding CP. CP addition significantly increased the mineral and polyphenols content in noodles, but decreased protein and carbohydrates. Noodles enriched with CP 6% have the best organoleptic properties and overall acceptability and were associated with high levels of essential minerals, reduced cooking time by 44% over the control and better nutritional value. No deteriorative changes in dried noodles occurred during 12 months. Cooked noodles enriched with CP 6% significantly reduced the microbial load.

Anti-Parasitic Activity of Cherry Tomato Peel Powders.

Trichomoniasis in humans, caused by the protozoal parasite Trichomonas vaginalis, is the most common non-viral sexually transmitted disease, while Tritrichomonas foetus causes trichomonosis, an infection of the gastrointestinal tract and diarrhea in farm animals and domesticated cats. As part of an effort to determine the inhibitory effects of plant-based extracts and pure compounds, seven commercially available cherry tomato varieties were hand-peeled, freeze-dried, and pounded into powders. The anti-trichomonad inhibitory activities of these peel powders at 0.02% concentration determined using an in vitro cell assay varied widely from 0.0% to 66.7% against T. vaginalis G3 (human); from 0.9% to 66.8% for T. foetus C1 (feline); and from 0.0% to 81.3% for T. foetus D1 (bovine). The organic Solanum lycopersicum var. cerasiforme (D) peels were the most active against all three trichomonads, inhibiting 52.2% (G3), 66.8% (C1), and 81.3% (D1). Additional assays showed that none of the powders inhibited the growth of foodborne pathogenic bacteria, pathogenic fungi, or non-pathogenic lactobacilli. Tomato peel and pomace powders with high content of described biologically active compounds could serve as functional food and feed additives that might help overcome adverse effects of wide-ranging diseases and complement the treatment of parasites with the anti-trichomonad drug metronidazole.

Physicochemical, textural, and rheological properties of yoghurt enriched with orange pomace powder

In the present study pomace obtained from orange juice extraction was dried at 70°C. The pomace powder was utilized for enrichment of yoghurt at three different concentrations viz. 1%, 2%, and 3%. The physicochemical and sensory properties of the yoghurt samples were evaluated during refrigerated storage and compared with control sample. The acidity increased with increase in concentration of the pomace powder and also with duration of storage. Syneresis of the enriched samples were found to be lower than that of control, but increased with level of enrichment. During storage syneresis decreased and then increased with duration of storage. Firmness was found to decrease with level of enrichment as well as duration of storage. The consistency index increased with level of enrichment, but during storage it initially increased and then decreased. Sensory studies showed that yoghurt enriched with 1% pomace powder was acceptable to the panelists. Practical applications Milk and milk products are rich in many essential nutrients, but are devoid of certain other important nutrients like fiber and vitamin C. Enrichment of milk products with ingredients containing these nutrients will help in overcoming these deficiencies and make the milk products a wholesome food. Yoghurt is one such milk product which is considered to contain probiotic microorganisms can be consumed by lactose intolerant people as well. Enrichment of yoghurt with orange pomace powder will help in improving the nutritional value of yoghurt and will also open ways for utilization of orange pomace which is a waste material from orange juice production. As there are limited studies on utilization of orange pomace in dairy products, this study becomes important.

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties.

Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.

Optimization of Cookie Formulation Containing carrot pomace Powder

Optimization of Cookie Formulation Containing carrot pomace Powder

Food Powder Manufacture from Grape Pomace and its Application as an Improver in the Macaroni Production

A number of dietary and functional food products are manufactured by macaroni producing enterprises, which are presented in trade network, but their percentage ratio is still small. Nutritional and biological value of macaroni products can be enhanced due to the introduction of non-traditional raw materials and specific food additives in the recipe. Based on this, a concept for developing high quality and nutrient value macaroni production technology is recommended, which is related to the selection of nontraditional raw material. The novelty of the research is that the grape pomace powder is going to be used as an additive with high nutritional value.

Investigation of physicochemical, rheological and sensory properties of functional oily cake containing lemon pomace powder and date liquid sugar

Investigation of physicochemical, rheological and sensory properties of functional oily cake containing lemon pomace powder and date liquid sugar

The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough

ABSTRACT Grape seed powder (GSP), grape skin powder (GSKP), or grape pomace powder (GPP) was introduced as partial substitution for wheat flour (WF) with variable percentages by weight (0– 20 wt%), and the resultant addition effects on the rheological and microstructural properties were studied. GPP and GSP significantly (p < .05) reduced the water absorption but three types of grape powders could increase the development time and dough stability. Furthermore, all kinds of grape powders with various incorporations could significantly (p < .05) enhance the strength of dough systems. Grape powders decreased the storage (G′) and loss (G″) moduli, while the tan δ increased with the increasing of GSP/GSKP/GPP addition levels. The microstructure observation of composite doughs suggested that the integrity and continuity of gluten networks were destroyed in the presence of grape powders. Based on the above results, the GSP addition levels of 10% to 15%, GSKP/GPP of 5% to 10% are recommended.

Production of functional products using grape processing residuals

The viticulture – winemaking of Azerbaijan has a rich history and traditions. Grapes have been cultivated and wine made in these places since the ancient times. In the 1980s, the field was in a boom period and provided economic benefits at a level comparable to the country's oil industry revenues. Although the area is currently experiencing a recession period, its development has been prioritized. During the processing of the grapes, a large amount of residues are formed, with the major proportion of the seedy pomaces. According to the weight of the grape bunch 3-7% of comb, according to the weight of the seeds 15-20% peel, and 3-6% seeds have been originated during the grape processing. Due to its rich content, these residuals are called secondary raw materials and their recycling can have significant economic benefits. Sometimes these residues are disposed of near processing facilities, polluting the environment and creating anti-sanitary situation. Therefore, the rational use of such residues have economic, environmental and other advantages. The peel, seeds and pulp of pomace from the grape varieties of Isabella and Bayanshira cultivated in the western region of Azerbaijan were studied. Spectra of the peel extract and chromatograms of peel hydrolysis were obtained from Isabella grape variety. Anthocyanidins of delphinidin, cyanide, peonidin and malvidin were found in the hydrolysis of peel extracts. Search-based studies have shown that the pomace of the Isabella variety is not only rich in biologically active substances but also has a high muscat aroma. With this in mind, the Isabella pomace was used for further research. Isabella grape variety is distinguished by the rich composition and organoleptic properties during the pomace processing. One of the best ways to bring it back to production is to use functional products with great perspectives in the modern world. To this end, the powder of Isabella pomace was extracted and have been applied in the production of functional products. The optimum variants have been determined in providing the best possible products with the addition to the yoghurt made from cow’s milk with different amounts of pomace powder. The yoghurt which was made with the addition of 4% pomace powder was superior due to other trial samples for their content and quality. Although some changes were happened during storage, they were not negatively reflected in the composition and quality of the yoghurt samples and the product was selected with high organoleptic values even after 20 days of storage.

Effect of dietary grape pomace on fats digestibility in horses

Effect of dietary grape pomace on fats digestibility in horses

Cashew apple pomace powder enriched the proximate, mineral, functional and structural properties of cereal based extrudates

Cashew apple pomace, a major byproduct of cashew plantations and processing units, has the potential to be used as a vital source of nutritive components. The present study aims in the utilization of this pomace powder as a biofortifying agent during the preparation of cereal based extrudates. Enrichment of cereal extrudates was done by supplementing rice flour with cashew apple pomace powder (CAPP) at a rate of 0–25 per cent and it was found to considerably improve their biochemical properties. The incorporation of CAPP as an ingredient in the cereal based extrudates had significantly increased their ash, starch, protein and overall mineral content excluding phosphorous and boron content. Incorporation of CAPP in the extrudates significantly improved the phenolic (4.00 mg gallic acid equivalents g−1), flavonoid (0.35 mg catechin equivalents g−1) and total antioxidant activities (5.34 mg ascorbic acid equivalents g−1), over the cereal based control group. The colour parameters viz. hue and chroma were also found to be high with the CAPP incorporated extrudates. The hydrophilic nature of the CAPP reduced the compactness of pores, cavity space and increased the pore wall thickness in the extrudates. Dearth in textural properties i.e., firmness, work of extrusion, cut force and other physical properties i.e., expansion ratio, bulk density and the specific length was observed as a result of an increase in the rate of CAPP incorporation in the feed flour. Sensory scoring using nine-point hedonic scale indicated that CAPP can be incorporated in the range of 5–15 per cent for the snack purpose while >20% incorporation could be done for fish, poultry and other animal feed extrudates.

Bioevaluation of agro-waste for postprandial glucose and insulin concentration in blood.

To evaluate the effect of cookies supplemented with apple pomace and mango-peel powder on postprandial glucose and insulin concentration. The experimental study was conducted from February to August, 2018, at the Nutrition Counselling Centre, Government College Women University, Faisalabad, Pakistan. Different cookies with apple pomace and mango-peel powder were prepared and the most nutritive acceptable cookies were used to determine their postprandial effect on glucose and insulin concentrations against the control cookies made with white flour only in female subjects. Adult women were selected through advertisement with normal body mass index. Data was analysed using SPSS 17. All the 30 subjects received enriched and control cookies at different time slots during the study. The overall mean age of the sample was 25±10 years and each subject had body mass index <25kg/m2. Overall blood glucose and insulin concentrations were significantly lower with treatment cookies , compared to the control cookies (p<0.05). It was evident that fruit processing waste can be used as a nutraceutical agent in diet-based modules.

Development and Characterization of the Edible Packaging Films Incorporated with Blueberry Pomace.

This work focused on the development of starch-based (potato, corn, sweet potato, green bean and tapioca) edible packaging film incorporated with blueberry pomace powder (BPP). The optical, mechanical, thermal, and physicochemical properties were subsequently tested. The film color was not affected by the addition of BPP. BPP incorporated into corn and green bean starch films showed increased light barrier properties, indicating a beneficial effect to prevent UV radiation-induced food deterioration. Film thickness and transparency were not primarily affected by changing the starch type or the BPP concentration, although the corn starch films were the most transparent. Furthermore, all films maintained structural integrity and had a high tensile strength. The water vapor transmission rate of all the films was found to be greater than conventional polyethylene films. The average solubility of all the films made from different starch types was between 24 and 37%, which indicates the usability of these films for packaging, specifically for low to intermediate moisture foods. There were no statistical differences in Differential Scanning Calorimetry parameters with changes in the starch type and pomace levels. Migration assays showed a greater release of the active compounds from BPP into acetic acid medium (aqueous food simulant) than ethanol medium (fatty food simulant). The incorporation of BPP into starch-chitosan films resulted in the improvement of film performance, thereby suggesting the potential for applying BPP into starch-based films for active packaging.

Evaluation of quality indicators of wheat bread enriched with secondary apple raw materials

The influence of secondary apple raw materials (apple pomace powder and frozen apple pomace) on the organoleptic (shape, surface, color, level of baking and mixing, porosity, taste, odor) and physicochemical quality indicators (moisture, acidity and porosity) of wheat bread was studied in the work. The traditional wheat bread recipe in which a part of the premium wheat baking flour was replaced by 5.7% buckwheat flour and 8.6% apple pomace powder, respectively for bread with the addition of apple pomace powder, was taken as a basis. Replacement of a part of the premium wheat bakery flour, respectively, with 6.7% buckwheat flour and 10% fresh frozen apple pomace was made in the second bread sample with the addition of frozen apple pomace, while the amount of water was reduced. The study of the quality indicators of baked bread samples was carried out with expert and organoleptic methods. A five-point scale for bread quality assessing in which each indicator was assigned a maximum number of points - 5, was developed for organoleptic assessment. According to the results of the study of organoleptic quality indicators of the developed samples of wheat bread, enriched with secondary apple raw materials, wuth a point scale, it was found that they exceeded the control sample. At the same time, the sample with fresh frozen apple pomace turned out to be the best, gaining 38.2 points out of 40 possible. It had a regular rounded shape with evenly distributed impregnations of flavoring; pleasant taste and smell characteristic of the products of this name; uniform light brown color; uniform porosity, without voids and seals, without lumps and traces of impurities. A sample of bread with apple pomace powder yielded 1.4 points to it, gaining 36.8 points in all respects. The developed samples of wheat bread enriched with apple raw materials (apple pomace powder and frozen apple pomace) meet the requirements of GOST 31805-2018 in terms of physicochemical indicators