Vegetable Pomaces Research Articles

Enhancing Nutritional Value of Rhubarb (Rheum rhaponticum L.) Products: The Role of Fruit and Vegetable Pomace

In this study, the quality and health-promoting components in rhubarb products sweetened with isomaltulose and enriched with fruit (apple, chokeberry, black currant) and vegetable (beetroot, carrot) pomace were assessed. All products with added pomace had higher levels of ash (27–65%) and macro- and microelements (5–436% and 5–333%) compared to the sample without pomace. The addition of pomace also increased the total antioxidant activity. The addition of pomace increased the value of gel strength (Fe) by 22–73% compared to the control; the highest value was found in the product enriched with chokeberry pomace (1.71 N). Red (a* > 0) and yellow (b* > 0) dominated all products, and values of the L* parameter ranged from 7.81 to 37.54. The brightest were the products with added carrot, apple, and beet pomace, while the darkest were those containing chokeberry and blackcurrant pomace. The values of the texture parameters decreased after storage, but to a lesser extent in the products with pomace; however, the products with pomace maintained greater antioxidant activity and retained beneficial components better than those without. A slight darkening of the products and a decrease in the proportion of red (a*) and yellow (b*) color was also observed.

Neurospora intermedia from a traditional fermented food enables waste-to-food conversion.

Fungal fermentation of food and agricultural by-products holds promise for improving food sustainability and security. However, the molecular basis of fungal waste-to-food upcycling remains poorly understood. Here we use a multi-omics approach to characterize oncom, a fermented food traditionally produced from soymilk by-products in Java, Indonesia. Metagenomic sequencing of samples from small-scale producers in Western Java indicated that the fungus Neurospora intermedia dominates oncom. Further transcriptomic, metabolomic and phylogenomic analysis revealed that oncom-derived N. intermedia utilizes pectin and cellulose degradation during fermentation and belongs to a genetically distinct subpopulation associated with human-generated by-products. Finally, we found that N. intermedia grew on diverse by-products such as fruit and vegetable pomace and plant-based milk waste, did not encode mycotoxins, and could create foods that were positively perceived by consumers outside Indonesia. These results showcase the traditional significance and future potential of fungal fermentation for creating delicious and nutritious foods from readily available by-products.

Extrusion-Cooking Aspects and Physical Characteristics of Snacks Pellets with Addition of Selected Plant Pomace

The article presents the possibilities of using by-products from the agri-food industry in the form of fruit and vegetable pomace as a supplementary ingredient to extruded food products in the form of snack pellets. In the recipe based on potato starch, pomace from apples, chokeberries, pumpkin, nigella seed and flaxseed were added in amounts of 10%, 20% and 30%. The prepared raw material blends were processed using a single-screw extruder-cooker with a plastification system L/D = 20 and variable screw speed. The aim of the research was to determine the effect of pomace addition on the extrusion-cooking process, i.e., efficiency and energy consumption, as well as on selected physical properties of the obtained food pellets, such as expansion index, bulk density and durability. The addition of selected pomace influenced the extrusion-cooking process and the physical properties of the extrudates. A percentage contribution ranging from 10 to 20% can optimize the extrusion-cooking process and improve the quality characteristics of the final product, while simultaneously utilizing by-products from the agri-food industry and reducing their negative environmental impact.

Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health.

Global food production leads to substantial amounts of agricultural and food waste that contribute to climate change and hinder international efforts to end food insecurity and poverty. Food waste is a rich source of vitamins, minerals, fibers, phenolic compounds, lipids, and bioactive peptides. These compounds can be used to create food products that help reduce heart disease risk and promote sustainability. This review examines the potential cardiovascular benefits of nutrients found in different food waste categories (such as fruits and vegetables, cereal, dairy, meat and poultry, and seafood), focusing on animal and clinical evidence, and giving examples of functional food products in each category. Current evidence suggests that consuming fruit and vegetable pomace, cereal bran, and whey protein may lower the risk of cardiovascular disease, particularly in individuals who are at risk. This is due to improved lipid profile, reduced blood pressure and increased flow-mediated dilation, enhanced glucose and insulin regulation, decreased inflammation, as well as reduced platelet aggregation and improved endothelial function. However, the intervention studies are limited, including a low number of participants and of short duration. Food waste has great potential to be utilized as cardioprotective products. Longer-term intervention studies are necessary to substantiate the health claims of food by-products. Technological advances are needed to improve the stability and bioavailability of bioactive compounds. Implementing safety assessments and regulatory frameworks for functional food derived from food waste is crucial. This is essential for maximizing the potential of food waste, reducing carbon footprint, and improving human health.

Efficiency of Low Temperature Chemical Pretreatment of Fruit and Vegetable Pomace

Efficiency of Low Temperature Chemical Pretreatment of Fruit and Vegetable Pomace

Nutritionally enhanced milk protein and starch-based extrudates made from agro-food byproducts using supercritical fluid extrusion

This study aimed to develop nutritionally enhanced snacks through the synergistic combination of two diverse nutrient sources: milk protein concentrate containing >81% milk protein (MPC81), and a composite source of fiber (>70 wt%) and bioactive compounds (total phenolics, flavonoids, antioxidants, and vitamin C) in the form of agro-industrial byproducts such as apple pomace. Starch and MPC81-based formulations containing 30% (w/w) apple pomace powder were extruded into puffs using supercritical fluid extrusion (SCFX). The effect of SCFX on the retention of bioactive compounds along with the physical, textural, and morphological properties of starch and protein-based extrudates were investigated and compared. Additionally, changes in inter-and intra-molecular interactions among biopolymers during extrusion, and their role in the expansion characteristics of extrudates were also quantified. The resulting MPC81-based extrudates were found to have lighter (0.12 g/cm3 piece density) and softer texture (3.16 kg hardness) compared to starch-based extrudates (0.23 g/cm3 piece density, 12.06 kg hardness), indicating that MPC81-based extrudates containing 30% apple pomace powder offer better functional and sensory-related physical properties. Because of low-temperature (∼25 °C barrel temperature, ∼85 °C product temperature), and low-shear (100 rpm screw speed) along with the use of SC-CO2 as a blowing agent, the resulting extrudates were observed to retain up to 80% total phenolics, 75% antioxidants and 62% vitamin C, which are significantly higher than those reported previously using high-temperature, steam-based cooking extrusion. The FTIR spectra of starch-based formulations indicated a loss of crystallinity and decreased cellulose-lignin interactions, which contributed to the improved extrudate expansion. On the other hand, the expanded protein network was presumably stabilized by an increase in protein aggregation, mainly composed of an elevated β-structure, as confirmed by the FTIR analysis of the protein-based extrudates. The nutritional profile showed that milk protein-based puffs were nutritionally far superior, having significantly higher levels of protein, ash, and fat, as compared to the starch-based puffs. Overall, this study highlights the potential of SCFX to produce milk protein-based extruded products that are nutritionally enriched with agro-industry byproducts such as fruit and vegetable pomace, thereby, adding value to the industrial byproducts streams and lowering the cost of more expensive protein-based products.

DIRECTIONS OF USE OF FOOD AND PROCESSING INDUSTRY WASTE

Every year, there is more and more waste on our planet. This leads to soil, water and air pollution, which negatively affects people’s health and quality of life. Therefore, the task of reducing production and consumption waste, as well as choosing effective directions for their use, becomes urgent. During the production of food products, waste is mainly of plant and animal origin. The main types of waste generated at processing and food enterprises have been determined: in the fruit and vegetable and canning industry – apple, berry and vegetable pomace, as well as vegetables and fruits that cannot be processed as the main product; in the grain processing industry – wheat bran; in the sugar industry – molasses, pulp; in the dairy industry – whey; in the oil and fat industry – husks, cakes, etc. It is noted that the most valuable waste is sold abroad or processed into food products. The list of products by areas of use (food, medicine, chemical industry, fertilizers, cosmetic industry, animal feed, fertilizer, energy) that can be obtained from organic waste is given. The types of waste, which are valuable raw materials for chemical, pharmaceutical and cosmetic production, and energy production, have been determined. It is substantiated that in modern conditions in Ukraine it is necessary to intensify the use of waste from processing and food industries as energy carriers – for the production of solid biofuel (briquettes, pellets), biogas, etc. This will help compensate for the lack of energy resources due to damage to traditional energy facilities during Russia's hostilities against Ukraine. However, there is still a large amount of waste in Ukraine that is buried or poured into the sewers, which causes pollution of water bodies, soils and emissions of greenhouse gases into the atmosphere. With a comprehensive approach and a joint solution to the problem of waste management of various industries, it is possible to ensure the saving of raw materials, the creation of new jobs, and the protection and improvement of the environment.

Physicochemical Properties and Evaluation of Antioxidant Potential of Sugar Beet Pulp—Preliminary Analysis for Further Use (Future Prospects)

High content of pro-health constituents in fruit and vegetable pomaces has led to their utilization as raw materials in food production. They are used mostly in dried form, which is microbiologically stable and allows their storage throughout a longer period. Nevertheless, some materials of these kind are still undervalued, among them sugar beet pulp, which is produced during sugar production in large quantities, often posing an environmental threat, and has been traditionally used for feeding animals. Earlier studies on chemical composition suggested that sugar beet pulp could be highly valuable in terms of health-promoting aspects. Therefore, in this work, research was directed to prove the nutritional potential of this raw material. Thus, an attempt was made to characterize sugar beet pulp in terms of its nutritional and carbohydrate profile, as well as its health-promoting qualities, with particular emphasis on the effect of the extraction on the content of polyphenols and phenolic acids, flavonoids, flavonols, and also their antioxidant activity, measured by ABTS and FRAP methods. The soluble and insoluble fraction of dietary fiber and total dietary fiber were also determined in the pulp. It was found that sugar beet pulp is a valuable source of nutrients (around 10% protein, 7% fat, 8% sugar, 4% ash), dietary fiber (nearly 70%), and has significant amounts of sugars present as free saccharides (fructose and glucose) and polysaccharide residues (arabinose, galacturonic acid, rhamnose, and glucose). In addition, it is a source of polyphenols, flavonoids, and phenolic acids and has a high health-promoting potential regardless of the applied extraction method. Therefore, we may suggest that sugar beet pulp could become an ingredient for pro-health functional food.

Chemical Compositions of Fruit and Vegetable Pomaces from the Beverage Industries

Chemical Compositions of Fruit and Vegetable Pomaces from the Beverage Industries

Effect of using carrot pomace and beetroot-apple pomace on physicochemical and sensory properties of pasta

By-products of fruit and vegetable processing are characterised by a high content of biologically active compounds and dietary fibre, while at the same time they are often treated as production waste. The aim of this study was to investigate the possibility of using carrot pomace and beetroot-apple pomace to increase the dietary fibre content of pasta. In this study, the proportion of 10, 20, and 30% of carrot pomace and beetroot-apple pomace was investigated. The results of the experiment indicate that it is possible to prepare pasta with vegetable pomace, which would be characterised by high technological, sensory, and nutritional properties. Pasta with 10% addition of carrot pomace was characterised by very good technological properties such as water absorption, swelling index, and increased dietary fibre. In addition, the pasta received a positive opinion in the consumer acceptance assessment test, which gives an optimistic outlook for the future of this type of product. The use of pomace in the production of pasta not only increases the nutritional value of the product but also contributes to reducing the phenomenon of food waste.

Biomolecules from Plant Wastes Potentially Relevant in the Management of Irritable Bowel Syndrome and Co-Occurring Symptomatology.

During and following the processing of a plant’s raw material, considerable amounts are wasted, composted, or redistributed in non-alimentary sectors for further use (for example, some forms of plant waste contribute to biofuel, bioethanol, or biomass production). However, many of these forms of waste still consist of critical bioactive compounds used in the food industry or medicine. Irritable bowel syndrome (IBS) is one of the most common functional gastrointestinal disorders. The primary treatment is based on symptomatology alleviation and controlled dietary management. Thus, this review aimed to describe the possible relevance of molecules residing in plant waste that can be used to manage IBS and co-occurring symptoms. Significant evidence was found that many forms of fruit, vegetable, and medicinal plant waste could be the source of some molecules that could be used to treat or prevent stool consistency and frequency impairments and abdominal pain, these being the main IBS symptoms. While many of these molecules could be recovered from plant waste during or following primary processing, the studies suggested that enriched food could offer efficient valorization and prevent further changes in properties or stability. In this way, root, stem, straw, leaf, fruit, and vegetable pomaces were found to consist of biomolecules that could modulate intestinal permeability, pain perception, and overall gastrointestinal digestive processes.

Cold-pressed fruit and vegetable juice pomaces: decision making about their suitability for anaerobic digestion

Data collected at industrial level was used to design an approach for exploratory assessment. Two possible valorization routes are proposed according to fruit and vegetable pomaces' characteristics.

In vitro ruminal fermentation, methane production and nutrient degradability as affected by fruit and vegetable pomaces in differing concentrations.

Pomaces are food industry by-products and may serve as animal feed to increase sustainability of meat and milk production. The aim of the present study was to evaluate fermentation characteristics of dried fruit and vegetable pomaces in a short-term in vitro experiment using the Hohenheim Gas Test. A selection of six fruit (apple, aronia, orange, pomegranate, red, white grape) and three vegetable (beetroot, carrot, tomato) pomaces was tested in three concentrations (150, 300, 500gkg-1 of dry matter (DM)) as supplement to the basal diet (hay, used as control). Three runs were performed, using rumen fluid from one of three different rumen-cannulated cows in each run. Per run, each compound was tested in duplicate. After 24h incubation, total gas production, methane and CO2 concentration, short-chain fatty acids, in vitro organic matter digestibility as well as microbial counts were determined. In addition, the pomaces' polyphenol content including the fractions non-tannin phenols, condensed tannins and hydrolysable tannins were analysed. Most pomaces did not significantly affect rumen fermentation characteristics in any of the tested dosages and may thus be applied in ruminant nutrition without adverse effects. Aronia significantly decreased (-14.5%) the organic matter digestibility in the highest concentration whereas apple (+12%), carrot (+10%) and beetroot (+8%) increased gas formation related to digestible organic matter. The 500gkg-1 dosage of pomegranate significantly decreased methane formation by about 28% without impairing digestibility. Pomegranate was the only pomace of those high in total tannins that contained exceptionally high amounts of hydrolysable (90% of total tannins) and proportionally low amounts of condensed tannins (10% of total tannins), indicating that the hydrolysable tannins most likely reduced the methane production. Therefore, pomegranate pomace may be an interesting option for a methane mitigating feed supplement in ruminants and should be considered for following in vivo testing.

Influence of Drying Type of Selected Fermented Vegetables Pomace on the Natural Colorants and Concentration of Lactic Acid Bacteria

Nowadays, foods with probiotic bacteria are valuable and desired, because of their influence on human gut and health. Currently, in the era of zero waste, the food industry is interested in managing its waste. Therefore, the aim of the study was to determine the influence of drying process on the physicochemical properties of fermented vegetable pomace. The work included examining the influence of the lactic acid bacteria (Levilactobacillus brevis, Lactiplantibacillus plantarum, Limosilactobacillus fermentum and its mixture in the ratio 1:1:1) used for vegetable fermentation (beetroot, red pepper, carrot), obtaining pomace from fermented vegetables, and then selection of drying technique using the following methods: convection drying (CD) or freeze-drying (FD) on the physical and chemical properties of pomace. In the obtained pomace and its dried form, dry substance, water activity, color, and active substances such as betalains and carotenoids by spectrophotometric method and also bacteria concentration were evaluated. After fermentation of pomace from the same vegetable, a similar concentration of lactic acid bacteria was found as well as dry substances, color and colorants. Results of physico-chemical properties were related to the used vegetable type. After drying of pomace, it could be seen a high decrease in bacteria and colorant concentration (betalains, carotenoids) independently from drying and vegetable type as well as used starter cultures. The smallest change was observed for spontaneously fermented vegetables compared to those in which the starter culture was used.

Экспериментальное определение биологически активных соединений в выжимках свеклы и моркови, районированных в Сибирском регионе

Introduction. With the development of the food and processing industry, the matter of environmental pollution is becoming more
 and more acute. Environmental protection is based on the principle of rational use of natural resources and sustainable technology. Vegetable pomace is a secondary raw material; its amount depends on the production technology and equipment. The observed
 positive trend in the gross harvest of vegetables in open ground can increase the number of vegetable processing enterprises and
 the capacity of existing enterprises. Eventually, waste will start accumulating at processing sites, and it will have to be used as raw
 materials. The present paper features the content of biologically active substances in pomace of carrots and beets grown on the
 territory of the Siberian region and introduces options for their further use in functional foods.
 Study objects and methods. The research featured carrot pomace of the varieties Losinoostrovskaya, Nantskaya, and Queen of
 Autumn, as well as beet pomace of varieties Cylinder and Bordeaux. All the samples were harvested in the Kemerovo region in 2019.
 Determination of physical and chemical parameters was carried out using standard methods. Carotenoids, flavonoids, β-cyanine were
 studied using spectrometry and photocolorimetric method.
 Results and discussion. The experiment featured the content of bioactive substances in pomace of carrots and beets obtained during
 industrial processing. The content of carotenoids in carrots (mg of β-carotene per 100 g of dry weight): for Losinoostrovskaya variety
 – 23.56 ± 0.23; Nantskaya – 25.32 ± 0.18; Queen of Autumn – 20.78 ± 0.25. Flavonoid content (mg of catechol equivalent per
 100 g of dry weight): Losinoostrovskaya – 12.02 ± 0.37; Nantskaya – 13.45 ± 0.56; Queen of Autumn – 11.50 ± 0.48. The content
 of β-cyanine in beets (mg per 100 g of dry weight): Cylinder – 100.0 ± 8.5; Bordeaux – 35.0 ± 1.8. The nutritional value of carrot
 and beet pomace with a mass fraction of moisture was 10%. The nutritional value of vegetable pomace is due to the high content
 of dietary fiber; therefore, the raw materials can be considered for functional food production. The content of biologically active
 substances in vegetable pomace (flavonoids, carotenoids, β-cyanines) can enhance the functional orientation of this secondary raw
 material when used in food technologies for the production of food of high nutritional value.
 Conclusion. The results obtained will make it possible to use the biochemical potential of plant raw materials in many aspects, as well
 as to obtain new functional food products, thereby expanding the range of healthy foods.

Fiber-Rich Food Processing Byproducts Enhance the Expansion of Cornstarch Extrudates.

Findings from this study can be extended to the other fiber-rich food processing byproducts, such as other fruit and vegetable pomace, cereal brans, and pulse hulls among other materials. This data will help the development of fiber-enriched extruded snacks that would have favorable consumer traits.

Utilization of fruit and vegetable pomace as functional ingredient in bakery products: A review

Dietary fibre is an important component of diet conferring plethora of health benefits and helps in prevention of various diseases. Plant foods are particularly associated with high amounts of dietary fibre. Large amount of pomace produced from juice and wine industries presents cheap source of dietary fibre. Fruit and vegetable pomace represents a novel ingredient for fibre enrichment in bakery products owing to its better functionality due to balanced ratio of soluble/insoluble fibre, better hydration properties, better fermentability and presence of phytochemicals. Source of pomace and its processing to form powder by various pre-treatments, drying techniques and size reduction has influence on its functionality. Fruit and vegetable pomace can be used to improve the functionality of food by the virtue of its functional properties. Variety of fruit and vegetable pomaces are used in wide array of bakery products like biscuits, buns, cookies, crackers, cakes, muffins, wheat rolls and scones. Fruit pomaces tend to amalgamate well with bakery products and confer them better sensory properties. An important intervention of fruit and vegetable pomace is the improvment of the storage quality of baked products due to its associated antioxidants. Thus, fruit and vegetable pomace can be used as effective functional ingredient for development of fibre rich bakery products.

Isolation and Characterization of Cellulose from Different Fruit and Vegetable Pomaces.

A new fractionation process was developed to achieve valorization of fruit and vegetable pomaces. The importance of the residues from fruits and vegetables is still growing; therefore; the study presents the novel route of a fractioning process for the conversion of agro-industrial biomasses, such as pomaces, into useful feedstocks with potential application in the fields of fuels, chemicals, and polymers. Hence, the biorefinery process is expected to convert them into various by-products offering a great diversity of low-cost materials. The final product of the process is the cellulose of the biofuel importance. The study presents the novel route of the fractioning process for the conversion of agro-industrial biomasses, such as pomaces, into useful feedstocks with a potential application in the fields of fuels, chemicals, and polymers. Therefore the aim of this paper was to present the novel route of the pomaces fraction and the characterization of residuals. Pomaces from apple, cucumber, carrot, and tomato were treated sequentially with water, acidic solution, alkali solution, and oxidative reagent in order to obtain fractions reach in sugars, pectic polysaccharides, hemicellulose, cellulose, and lignin. Pomaces were characterized by dry matter content, neutral detergent solubles, hemicellulose, cellulose, and lignin. Obtained fractions were characterized by the content of pectins expressed as galacturonic acid equivalent and hemicelluloses expressed as a xyloglucan equivalent. The last fraction and residue was cellulose characterized by crystallinity degree by X-ray diffractometer (XRD), microfibril diameter by atomic force microscope (AFM), and overall morphology by scanning electron microscope (SEM). The hemicelluloses content was similar in all pomaces. Moreover, all the materials were characterized by the high pectins level in extracts evaluated as galacturonic acid content. The lignins content compared with other plant biomasses was on a very low level. The cellulose fraction was the highest in cucumber pomace. The cellulose fraction was characterized by crystallinity degree, microfibril diameter, and overall morphology. Isolated cellulose had a very fine structure with relatively high crystalline index but small crystallites.

Solar thermal drum drying performance of prune and tomato pomaces

Fruit and vegetable pomaces are co-products of the food processing industry; they are underutilized in part because their high water activity (aw) renders them unstable. Drum drying is one method that can dry/stabilize pomaces, but current drum drying methods utilize conventional, high-environmental-impact heating mechanisms. In this work, a small-scale double drum dryer (20cm length×15cm diameter) was interfaced with a 98.3m2 External Compound Parabolic Concentrator (XCPC) [solar thermal collector] array designed to produce up to approximately 40kW of heating power. The conditions for drying prune and tomato pomaces were optimized on this system via a split-plot design. The design had 4 variables: added water, added maltodextrin carrier, dwell time, and drum surface temperature. Moisture content, aw, and color of the dried pomaces were assessed to determine the effectiveness of the drying. Both pomaces were rendered shelf-stable (aw<0.6) for all tested conditions. However, prune pomace exhibited a narrower range of aw values than did tomato pomace. Conditions for adequate drying with minimal color change (and thus expected minimal nutrition loss) were established. This work demonstrates the potential for solar thermal energy to provide the heat for drum drying fruit and vegetable pomaces.

The effect of dietary supplementation with dried fruit and vegetable pomaces on production parameters and meat quality in fattening pigs

The presence of biologically active substances in feed mixture is discussed to have beneficial effect on animals' health and products. The purpose of the study was to determine the effect of dietary supplementation with dried apple, chokeberry, black currant, strawberry and carrot pomaces on production parameters and meat quality in fattening pigs. The use of dried pomaces of chokeberry showed tendencies for increased feed intake and reduced fattening period. The dried pomaces had no impact on saturated and monounsaturated fatty acids profile in meat, however in some groups an elevated level of polyunsaturated fatty acids from n-3 family and a decline in total cholesterol level was observed (P≤0.05). The highest oxidative stability and vitamin E content was found after supplementation with black currant (P≤0.05). Summarizing, the used dried pomaces improved several parameters related to meat quality, what might positively influence consumers' health.