Press Residue Research Articles

Microbial enrichment of blackcurrant press residue with conjugated linoleic and linolenic acids.

The aim of the study was to investigate the isomerization of linoleic (LA) and linolenic acids (LNAs) into their conjugated isomers by Propionibacterium freudenreichii DSM 20270 and utilize this feature for microbial enrichment of blackcurrant press residue (BCPR) with health-beneficial conjugated fatty acids. First, the ability of P. freudenreichii to isomerize 0·4mgml-1 of LA and LNA was studied in lactate growth medium. Free LA and α-LNA were efficiently converted into conjugated linoleic (CLA) and α-linolenic acid (α-CLNA), being the predominant isomers c9,t11-CLA and c9,t11,c15-CLNA, respectively. The bioconversion of α-LNA by P. freudenreichii was more efficient in terms of formation rate, yield and isomer-specificity. Thereafter, free LA and LNAs obtained from hydrolysed BCPR neutral lipids, by lipolytically active oat flour, were subjected to microbial isomerization in BCPR slurries. In 10% (w/v) slurries, a simultaneous enrichment in c9,t11-CLA and c9,t11,c15-CLNA of up to 0·51 and 0·29mgml-1 was observed from starting levels of 0·96mg LA ml-1 and 0·37mg α-LNA ml-1 respectively. This study shows that growing cultures of P. freudenreichii DSM 20270 are able to simultaneously enrich BCPR with health-beneficial conjugated isomers of LA and α-LNA. This study demonstrates that microbial isomerization technique can be utilized to enrich lipid-containing plant materials with bioactive compounds and thereby enable valorization of low value plant-based side streams from food industry into value-added food ingredients.

Modeling new vegetable paste and marinade recipes for food processing companies

This paper investigates the possibility of using lingonberry (Vaccínium vítis-idaéa) and cranberry (Oxycóccus) press residues in production of homogenized pastes and marinades with the increased microbiological resistance. The research has resulted in development of the method to produce semi-finished products (pastes) from frozen lingonberry and cranberry press residues. Its practical importance is confirmed by the patents of the Russian Federation No. 2560074. New recipes of homogenized vegetable pastes and marinades with semi-finished products produced from frozen berry residues have been developed. Based on preliminary research carried out, the concentration limits of the recipe components are determined. Yield value and acidity were examined for each component ratio. The experimental data obtained were processed using the statistics and analytics software package STATISTICA 6.0. Linear multi-dimensional models of relationships between the components included in the developed compositions with structural-mechanical index (yield value) and acidity have been created. Physical-chemical and microbiological parameters of the developed homogenized vegetable pastes and marinades were studied. The reference documentation for homogenized vegetable pastes and marinades has been developed. The practical importance of the developed pastes and marinades is confirmed by the patents of the Russian Federation: No. 248323 “Homogenized vegetable paste,” No. 2480029 “Homogenized beet paste,” No. 2476123 “Homogenized vegetable marinade”.

Development of low-waste technologies for agro-processing companies

Thos paper is devoted to the development of low-waste technologies for agro-processing companies. The research involved studying the yield percentage of extracted juice and the amount of secondary raw materials depending on the production technology and the types of raw materials used (fresh or frozen) in fruit and berry juices extraction, storage conditions. The results include quantifying the amount of secondary raw materials in the production of fruit and berry juices from: Fresh berries of lingonberry (Vaccínium vítis-idaéa) and cranberry (Oxycóccus), milled into particles sized 2-3 mm; Frozen brushberry and cranberry berries (stored for 36 hours at -5 °C), milled into particles sized 2-3 mm; Frozen berries of lingonberry and cranberry (stored for 6 months at - 18°C), milled into particles sized 2-3 mm. Wastes of juice production, namely lingonberry and cranberry press residues have high food value. It was found out that the developed technology ensures high retention of vitamins and other valuable chemicals in lingonberry and cranberry press residues, which makes it possible to recommend this method of processing wild-growing and cultivated berries. It is proposed to use lingonberry and cranberry press residues as a biologically active additive in food production for further use in diets of people living in environmentally fragile and hazardous areas.

Modern aspects of using secondary plant-based raw materials in food production

The paper substantiates the efficiency of using non-traditional plant materials in food and culinary recipes with high nutritional value. The purpose is to find new technological solutions for using secondary raw materials in the technology of functional food production. The chemical composition of lingonberry (Vaccínium vítis-idaéa) and cranberry (Oxycóccus) press residues obtained after juice extraction was investigated. The sanitary-hygienic indicators of lingonberry and cranberry press residues were determined. Based on this research, we developed the method for the production of powders and pastes from secondary berry resources - lingonberry and cranberry press residues. The research involved quantitative assessments in order to define if the manufacturing process for the production of powders and pastes satisfies non-wastefulness. The optimal storage parameters for lingonberry and cranberry powders and pastes, ensuring maximum safety of biologically active substances - antioxidants: ascorbic acid, P-active substances were determined. Tests revealed that lingonberry and cranberry powders can be referred to the group of baking improvers, while lingonberry and cranberry paste can be used as thickening and gelling agents.

Functional Yogurt Fortified with Phenolic Compounds Extracted from Strawberry Press Residues and Fermented with Probiotic Lactic Acid Bacteria

Functional Yogurt Fortified with Phenolic Compounds Extracted from Strawberry Press Residues and Fermented with Probiotic Lactic Acid Bacteria

Investigation of antimicrobial activity of polyphenol-enriched extracts against probiotic lactic acid bacteria

The antimicrobial activity of polyphenol-enriched extracts from industrial plant by-products (strawberry and bilberry press residues and distilled rose petals) against probiotic lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus – S10 and S19; Lactobacillus rhamnosus – YW and S25; Lactobacillus gasseri – S20; Streptococcus thermophilus – S13 and S32) was investigated. The minimum inhibitory concentration (MIC) in most strains tested was found to be relatively high (from 6.25 mg.mL-1 to 12.50 mg.mL-1). The maximum concentration of polyphenols without inhibitory effect (MCWI) ranges from 0.390mg.mL-1 to 0.781mg.mL-1. The results obtained in the present study showed that among the tested lactic acid bacteria Lactobacillus delbrueckii subsp. bulgaricus – S19, Lactobacillus rhamnosus – YW and Streptococcus thermophilus – S13 had the best growth characteristics in polyphenol-enriched culture medium. These strains had the highest MIC and MCWI values and could be used as starter cultures for polyphenol-fortified fermented milks. Practical applications: The use of polyphenol-enriched extracts from industrial plant by-products (waste) – distilled rose petals (by-products of rose oil production) and strawberry and bilberry press residues (by-products of fruit juice production) contribute for improving the economic effect and for solving environmental problems in food industry. Development of functional fermented milks with combination of probiotic starter cultures and polyphenol extracts is current and perspective direction of food industry.

Use of blackcurrant and chokeberry press residue in snack products

Abstract Fruit and vegetable processing by-products, undervalued until recently, are rich sources of nutrients. This study investigated properties of extruded corn puffs with addition (5–20%) of blackcurrant or chokeberry pressings. We assessed expansion rate, water absorption index (WAI) and water solubility index (WSI) of the produced extru-dates, the concentration of polyphenols, and antioxidant activity measured by FRAP method and ABTS method. The puffs with addition of chokeberry pressings had higher WSI values, higher phenolic acids, flavonols, and anthocyanins content, and higher antioxidant activity than puffcorn with addition of blackcurrant pressings. The corn puffs with addition of fruit pressings contained much higher concentrations of phenolic compounds and were characterized by much higher antioxidant activity than pure puffcorn. This confirms the usefulness of addition of such fruit processing by-products in order to manufacture functional food.

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

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

Gross efficiency of protein and metabolisable energy utilization of sugarcane press residue incorporated in layer diets

Sugarcane press residue (SPR), a nonconventional feed ingredient is a soft, spongy, amorphous, dark brown to white material was fed to 32-week-old white-leghorn-layer at 0, 5, 10 and 15 per cent either in the soya-based or fish-based diets to form T1 to T8 diets, respectively. Each diet so formulated was offered to five-replicates of four laying-hens each constituting a total of one-sixty birds reared for 84-days. Results revealed that the cumulative efficiency of protein utilization values of layers fed different experimental diets were 29.36, 28.62, 27.20, 29.11, 27.90, 28.21, 28.02 and 25.95 in T1 through T8 groups, respectively. Likewise, efficiency of energy utilization values ranged non-significantly from 28.18 (T1) to 24.84 (T8). Whereas, average EPU and EEU values due to main factors were found to be statistically non-significant. It was concluded that SPR can be included up to 15% in soya and fish based layer diets for energy and protein utilization apart from inorganic-matter.

Berry press residues as a valuable source of polyphenolics: Extraction optimisation and analysis

Vaccinium genus berries (bilberries, blueberries, lingonberries, cranberries) are gathered in the wild as well as cultivated on an industrial scale for use in the food industry. Extraction of juices from these berries produces press residues (pomace) as a waste product. Berry press residues are an excellent source of phenolic compounds and have a potential of use as a polyphenol-rich material. The aim of the present study was to optimise the method of extraction of polyphenols (anthocyanins specifically) from berry press residues of American cranberry using the response surface method and to validate the optimal polyphenol/anthocyanin extraction conditions also for other Vaccinium berries and their press residues. Comparison of whole berry and berry press residue extracts helps to determine the potential berry source materials for further processing and production of products with high antioxidant levels. The composition of anthocyanins was determined in five different berry species of the Vaccinium genus (whole berries and press residues), the results were obtained using the optimised extraction conditions, and the analysis was done by UPLC and LC-TOF/MS.

Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use.

The potential for using extracts of press residues from black, green, red, and white currants and from sea buckthorn berries as sources of antioxidants for foods use was investigated. Press residues were extracted with ethanol in four consecutive extractions, and total Folin–Ciocalteu (F–C) reactive material and authentic phenolic compounds were determined. Radical quenching capability and mechanisms were determined from total peroxyl radical-trapping antioxidant capacity (TRAP) and oxygen radical absorbance capacity (ORAC) assays and from diphenylpicrylhydrazyl (DPPH) kinetics, respectively; specific activities were normalized to F–C reactive concentrations. Levels of total F–C reactive materials in press residue extracts were higher than in many fruits and showed significant radical quenching activity. Black currant had the highest authentic phenol content and ORAC, TRAP, and DPPH reactivity. Sea buckthorn grown in northern Finland showed extremely high total specific DPPH reactivity. These results suggest that berry press residues offer attractive value-added products that can provide antioxidants for use in stabilizing and fortifying foods.

Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state system

BackgroundThe use of agricultural and food by-products is an economical solution to industrial biotechnology. The apricot press residues are abounding by-products from juice industry which can be used as substrates in solid state fermentation process (SSF), thus allowing a liberation and increase of content from various biomolecules with high added value.MethodsThe evolutions of phenolic levels (by colorimetric assays and high performance liquid chromatography, HPLC–MS) and antioxidant activities (by DPPH assay) during SSF of apricot pomaces with Aspergillus niger and Rhizopus oligosporus were investigated. The changes in fatty acid compositions of oils in apricot kernels during SSFs were also analyzed by gas chromatography (GC–MS).ResultsThe results showed that the levels of total phenolics increased by over 70% for SSF with R. oligosporus and by more than 30% for SSF with A. niger. A similar trend was observed in the amounts of total flavonoids (increases of 38, and 12% were recorded for SSF by R. oligosporus and A. niger, respectively). Free radical scavenging capacities of methanolic extracts were also significantly enhanced. The main phenolic compounds identified through HPLC–MS in fermented apricot press residues were chlorogenic acid, neochlorogenic acid, rutin, and quercetin 3-acetyl- glucoside. This work also demonstrated that the SSF with filamentous fungal strains not only helped in higher lipid recovery from apricot kernels, but also resulted in oils with better quality attributes (high linoleic acid content).ConclusionThe utilization of apricot by-products resulting from the juice industry as waste could provide an extra income and at the same time can help in solving solid waste management problemsGraphical abstractChanges in phenolic compositions, antioxidant activities and total lipid contents during solid state fermentation (SSF) of apricot pomaces from juice industry with Aspergillus niger and Rhizopus oligosporus

Evaluating Modern Techniques for the Extraction and Characterisation of Sunflower (Hellianthus annus L.) Seeds Phenolics.

Recently there is a great interest in using high energy techniques (HET) which involve microwave or ultrasound-assisted extraction (MAE and UAE) for isolation of natural bioactive compounds from plant foods. Such bioactive compounds are phenolics which were determined from sunflower (Helianthus annuus L.) kernels and hulls (defatted) utilising two different high energy extraction techniques, ultrasound and microwave assisted solvent extraction. All samples were characterised by ultra-high-performance liquid chromatography-electrospray ionization-mass spectrometry (UHPLC-ESI-MS). The effect of parameters such as the nature of the solvent, volume of solvent, temperature and time is discussed. It is proved that the techniques applied had reduced solvent consumption and shorter extraction times, and extraction yields of the analytes were equal to or to some extent higher than those obtained with conventional techniques. Total Phenolic Composition (TPC) of samples examined was studied by the Folin-Ciocalteu method and results were presented in μg gallic acid equivalents (GAE)/g dry extract. Kernels proved to have the higher amount of TPC while the press residues had shown comparable TPC results. The antioxidant activity of samples was spectrophotometrically determined by 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) assay using Butylated hydroxyl toluene (BHT) as reference compound to compare with samples. Sunflower seeds (kernels) showed again the highest antiradical efficiency (AE) compared to hulls and press-residue extract. Afterwards, ferric reducing ability of plasma (FRAP) and trolox equivalent antioxidant capacity (TEAC) assays were used for measuring the antioxidant capacity of samples. Press residue, a by-product of sunflower oil extraction, contained phenolics as shown by UHPLC-ESI-MS analysis. Hence, later on these compounds can be possibly utilised by food or neutraceutical industries. Phenolic substances characterised in hulls, kernels, and press residue were phenolic acids, mainly chlorogenic, caffeic, cinnamic, 4-hydroxybenzoic and p-coumaric.

Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties.

Juice was pressed from black currants without enzyme treatment (NEB=Non-Enzymatic Berry) followed by re-pressing of the residue with enzymes (EPR=Enzymatic Press Residue) and the results were compared to the conventional enzyme-aided berry pressing (EB=Enzymatic Berry). EPR-juice had 9- and 5-fold higher contents of phenolic compounds compared with the NEB- and EB-juices, respectively. Effect of the low content and stability of phenolics was noticed as loss of the visual color in the NEB-juice during storage. The decrease in monomeric anthocyanins and the increase in phenolic acids were most severe in the NEB-juice, whereas the most significant decline in hydroxycinnamic acid derivatives occurred in the enzyme-treated juices. Storage in light induced less change in the phenolic composition in EPR-juice than in the two other juices. The study gave new knowledge on changes in individual metabolites, in sensory properties and in the shelf life of berry juices.

Using a novel spiral-filter press technology to biorefine horticultural by-products: The case of tomato. Part I: Process optimization and evaluation of the process impact on the antioxidative capacity

Abstract With tomato as a model crop, the use of a novel, low-oxygen spiral-filter press technology for juice production was demonstrated on pilot-scale. Our results show that a robust process could be developed with a juice yield of 82.5% which could be increased to 97.0% with an additional mild thermal pretreatment (40 °C for 3 min). A comprehensive insight was gained in the underlying mechanisms through which process parameters can affect juice yield and juice quality parameters such as turbidity and precipitate weight ratio. Additionally, the antioxidative capacity (AOC) was investigated, showing a preservation of antioxidants during pressing (102 ± 12%) which may be attributed to the low-oxygen processing. Finally, also an insight was gained in the antioxidative distribution of the resulting fractions, demonstrating the potential of the press residue and confirming the relevance of designing a biorefinery system where all fractions are valorized. Industrial relevance This pilot-scale study illustrates the potential of a novel spiral-filter press technology in refining biomass. Besides a high juice yield and retention of the antioxidative potential, it proves flexible towards characteristics of the input biomass and can customize end-products in function of the aimed application. This study contributes to the essential technical knowledge necessary for processing other matrices with this novel technology.

Utilization of sugarcane press residue as nonconventional mineral source and its metabolisability pattern in layers

Utilization of sugarcane press residue as nonconventional mineral source and its metabolisability pattern in layers

Biocompounds from rapeseed oil industry co-stream as active ingredients for skin care applications.

Despite the great number of substances produced by the skincare industry, very few of them seem to truly have an effect on the skin. Therefore, given the social implications surrounding physical appearance, the search for new bioactive compounds to prevent or attenuate skin ageing and enhance self-image is a priority of current research. In this context, being rich in valuable compounds, such as proteins, phenolics, lipids and vitamins, this study is focused on the potential activity of rapeseed press cake hydrolysates to be used as raw materials for skincare applications. In this study, the protein-rich press residue from the rapeseed oil industry was converted enzymatically into short-chain biologically active peptides using four protease products with varying substrate specificity - Alcalase 2.4L FG, Protex 6L, Protamex and Corolase 7089. The antioxidant, anti-wrinkle and anti-inflammatory activities of the obtained hydrolysates were evaluated invitro while their biocompatibility with human skin fibroblasts was tested. All hydrolysates were biocompatible with skin fibroblasts after 24h of exposure, while the non-hydrolysed extract induced cell toxicity. Alcalase 2,4L FG and Protex 6L-obtained hydrolysates were the most promising extracts showing improved bioactivities suitable for skin anti-ageing formulations, namely antioxidant activity, inhibiting approximately 80% cellular reactive oxidative species, anti-inflammatory and anti-wrinkle properties, inhibiting around 36% of myeloperoxidase activity and over 83% of elastase activity. The enzymatic technology applied to the rapeseed oil industry costream results in the release of bioactive compounds suitable for skincare applications.

Egg shell and yolk quality characteristics of layers fed with sugarcane press residue in soya and fish based diets.

Aim:Sugarcane press residue (SPR), a by-product of sugarcane industry, which is rich in inorganic salts was assessed at different levels in both soya based and fish based diets of layers for egg shell and yolk quality characteristics.Materials and Methods:SPR was incorporated in 32-week-old white leghorn layer diets at 0%, 5%, 10% and 15% either in the soya based or fish based diets to form T1 to T8 diets, respectively. Each diet was offered to five replicates of four laying hens each constituting a total of one sixty birds kept for 84 days under colony cages.Results:Mean egg shell thickness obtained from eggs of experimental hens measured was 0.342, 0.329, 0.320, 0.322, 0.319, 0.332, 0.328 and 0.336 mm in T1 through T8 groups, respectively. About the main factor effects, both showed non-significant results. Similarly, influence of different treatment diets, in imparting colour to the yolks, was found to be non-significant (p>0.05) at different 28-day time intervals. Further, the average yolk index values ranged non-significantly from 0.360 (T6) to 0.383 (T4).Conclusion:The SPR can be incorporated into layer diet as a source of inorganic as well as organic nutrients without affecting its egg quality characteristics.

Nutritional Evaluation of Sugarcane Press Residue in Layers

Sugarcane press residue (SPR), a byproduct from sugar industry was evaluated for its nutritional worth as the non-conventional source of minerals as well as organic nutrients in 32-week-old white leghorn laying hens. Eight practical types of isonitrogenous rations were prepared by incorporating SPR at 0, 5, 10 and 15 per cent either in the soya based or fish based diets to form T1 to T8 diets in that order. Each diet was assigned to five replicates of 4 laying hens each. The trial lasted for 84 days. Results revealed that the cumulative average feed consumption varied non-significantly (P>0.05) among different treatments ranging from 117.4 (T3) to 121.7 g/d/bird (T6 and T7). The cumulative egg production ranged from 83.93 (T8) to 93.3 (T1) per cent. Cumulative feed conversion ratio (kg feed/dozen eggs) in soya based diets was significantly (P<0.05) poorer (1.65) in 10 per cent SPR diets as against best in control (1.53) and the corresponding values in fish based diets were 1.74 (15% SPR) and 1.58 (10% SPR). Hence, it can be concluded that SPR appears to be a valuable source of organic as well as inorganic nutrients and can be included in layer rations up to 10 per cent level.

Exploitation of Agro-Industrial By-Products as Substrate for Solid-State Fermentation

The agro-food wastes could be appropriate for use as immobilization carrier in the production of different metabolites with added commercial value by solid-state fermentation (SSF). The objective of this work was the evaluation of the potential of different stone fruit and berry wastes from Romanian food and beverages industry for use as immobilization carrier in SSF. The physical-chemical properties (moisture and water absorption index (WAI)), and the ability of Rhizopus oligosporus and Aspergillus niger to colonize such solid substrates were used as parameters to select the best by-products that could be used successfully in SSF. The agro-food wastes used in this study were derived from Transylvanian local regions and from our laboratory, including kernels and pulp/peels of stone-fruits (plum, apricot) and berry press residues (sea buckthorn , Sambucus nigra (SN) and Sambucus ebulus ).The fungal strains were procured from LGC Standards,Germany. Among the 8 evaluated substrates, only 5 presented higher moisture content than 50%, including apricot peels (AP), residues from plum brandy production (RPBP) (pulp and peel) and berry press residues. The AP and SN berry press residue were the materials with higher WAI values (6.72 and 6.10 (g gel/g dry weight (dw), respectively), whereas the kernels of apricot (2.44 g/g dw) and those from RPBP (2.60 g/g dw) gave the lowest WAI values. The microbiological test showed that the microorganisms ( R. oligosporus and A. niger) had good growth rates when cultivated in berry press residues and stone-fruits pulp/peels. It could be concluded that the stone-fruit agro-industrial by-products (pulp/peel) and berry press residues have great potential to be successfully used as substrate in SSF.