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Journal articles on the topic 'Berry pomaces'

Author: Grafiati

Published: 31 August 2024

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1

Meremäe, Kadrin, Piret Raudsepp, Linda Rusalepp, Dea Anton, Uko Bleive, and Mati Roasto. "In Vitro Antibacterial and Antioxidative Activity and Polyphenolic Profile of the Extracts of Chokeberry, Blackcurrant, and Rowan Berries and Their Pomaces." Foods 13, no. 3 (2024): 421. http://dx.doi.org/10.3390/foods13030421.

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The chemical composition of berries and berry pomaces is diverse, containing polyphenolic components that may have both antibacterial and antioxidative properties. In the present study, in vitro antibacterial effect of the extracts of chokeberry, blackcurrant, and rowan berries and berry pomaces against L. monocytogenes, S. aureus, E. coli, and C. jejuni was studied. In addition, the polyphenolic profile and antioxidant activity of these extracts were investigated. The polyphenolic profiles in the aqueous and 30% ethanolic extracts were determined chromatographically by HPLC-MS, and the total

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2

Shkolnikova, Marina, Olga Chugunova, and Svetlana Ivanova. "Secondary raw materials of agricultural processing companies as a source of anthocyanin colorants." E3S Web of Conferences 176 (2020): 03019. http://dx.doi.org/10.1051/e3sconf/202017603019.

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Many recent researches in vitro and in vivo proved the large therapeutic potency of non-toxic anthocyans in anti-inflammatory, anti-infective, anti-oxidative actions. Anthocyanin is a natural phenolic colorant approved in many countries. A reason why the world market of natural food colorants is reduced is because fruit and berry raw materials are expensive. Yet the fruit and berry raw materials are extracted with significant losses and by-products. This constitutes around 23-45% of the whole amount of berries processes in the Russian Federation. Thus, a priority direction of the food industry

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3

Davidson, Morag, François Louvet, Emmanuelle Meudec, et al. "Optimized Single-Step Recovery of Lipophilic and Hydrophilic Compounds from Raspberry, Strawberry and Blackberry Pomaces Using a Simultaneous Ultrasound-Enzyme-Assisted Extraction (UEAE)." Antioxidants 12, no. 10 (2023): 1793. http://dx.doi.org/10.3390/antiox12101793.

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An ultrasound-enzyme-assisted extraction (UEAE) was optimized to extract, simultaneously, the hydrophilic and lipophilic compounds from three berry pomaces (raspberry, strawberry and blackberry). First, an enzyme screening designated a thermostable alkaline protease as the most suitable enzyme to recover, in an aqueous medium, the highest yields of polyphenols and oil in the most efficient way. Secondly, the selected enzyme was coupled to ultrasounds (US) in sequential and simultaneous combinations. The simultaneous US–alkaline enzyme combination was selected as a one-single-step process and w

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4

Piasecka, Iga, Rita Brzezińska, Stanisław Kalisz, Artur Wiktor, and Agata Górska. "Response Surface Methodology for Optimization of Ultrasound-Assisted Antioxidants Extraction from Blackberry, Chokeberry and Raspberry Pomaces." Plants 13, no. 8 (2024): 1120. http://dx.doi.org/10.3390/plants13081120.

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An investigation of the ultrasound-assisted extraction (UAE) of polyphenol-rich aqueous extracts from blackberry, chokeberry and raspberry pomaces was carried out. The aim of the study was to choose optimal conditions for UAE in order to obtain extracts rich in phenolic compounds. The optimization was carried out based on response surface methodology. The variable conditions were amplitude of ultrasound wave and extraction time, whereas responses were total polyphenol content and antioxidant capacity. Based on the ANOVA analysis, mathematical models were fitted and verified. The most effective

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Sokolova, E. N., G. S. Volkova, T. V. Yuraskina, and M. V. Amelyakina. "BIOCATALYSIS AND THERMOPLASTIC EXTRUSION IN THE TECHNOLOGY OF READY-TO-EAT PRODUCTS USING FRUIT AND BERRY POMACE." BIOTECHNOLOGY: STATE OF THE ART AND PERSPECTIVES 1, no. 2022-20 (2022): 204–5. http://dx.doi.org/10.37747/2312-640x-2022-20-204-205.

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The effect of enzymes with different substrate specificity in the processing of fruit and berry raw materials on the chemical composition of its pomaces was studied. Extrusion technology with a degassing system can be used as an efficient way of utilization of pomaces processing it mixed with cereals into ready-to-eat products with high nutritional value.

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6

Roasto, Mati, Mihkel Mäesaar, Tõnu Püssa, et al. "The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout." Microorganisms 11, no. 12 (2023): 2960. http://dx.doi.org/10.3390/microorganisms11122960.

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Plant pomaces in suitable forms (powders, extracts) can be used in foods of animal origin to increase the nutritional value and safety of these foods. In the present study, water extracts of apple, black currant, rhubarb and tomato pomaces were used in fish marinade solutions to evaluate their effect on the growth dynamics of microorganisms and the growth potential of Listeria monocytogenes by challenge testing. The results showed that mesophilic aerobic microorganisms, Pseudomonas spp., yeasts and moulds remained at acceptable levels throughout the predetermined storage period. The challenge

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7

Ural, Çağla, and Buket Aşkın. "Potentials of Berry Fruits Pomaces for Bio-Based Films." International Journal of Innovative Approaches in Agricultural Research 7, no. 4 (2023): 558–68. http://dx.doi.org/10.29329/ijiaar.2023.630.15.

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8

Nemetz, Nicole Jasmin, Andreas Schieber, and Fabian Weber. "Application of Crude Pomace Powder of Chokeberry, Bilberry, and Elderberry as a Coloring Foodstuff." Molecules 26, no. 9 (2021): 2689. http://dx.doi.org/10.3390/molecules26092689.

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Berry pomace, rich in polyphenols, especially anthocyanins, accumulates during the production of red juices. Pomace from chokeberry (Aronia melanocarpa Michx.), bilberry (Vaccinium myrtillus L.), and elderberry (Sambucus nigra L.) represent good sources of coloring foodstuffs. Pomace powders (PP) were prepared by milling the seedless fractions of the three dried berry pomaces (50 °C, 8 h). Techno-functional properties of the powders such as particle size distribution, bulk density, sedimentation velocity, and swelling capacity were determined to evaluate the powders for possible food applicati

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9

Park, Su-Il, Yan Jiang, John Simonsen, and Yanyun Zhao. "Feasibility of creating compression-molded biocomposite boards from berry fruit pomaces." Journal of Applied Polymer Science 115, no. 1 (2010): 127–36. http://dx.doi.org/10.1002/app.30951.

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10

Yang, Chongwu, Quail Das, Muhammad A. Rehman, et al. "Microbiome of Ceca from Broiler Chicken Vaccinated or Not against Coccidiosis and Fed Berry Pomaces." Microorganisms 11, no. 5 (2023): 1184. http://dx.doi.org/10.3390/microorganisms11051184.

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American cranberry (Vaccinium macrocarpon) and lowbush/wild blueberry (V. angustifolium) pomace are polyphenol-rich products having potentially beneficial effects in broiler chickens. This study investigated the cecal microbiome of broiler-vaccinated or non-vaccinated birds against coccidiosis. Birds in each of the two groups (vaccinated or non-vaccinated) were fed a basal non-supplemented diet (NC), a basal diet supplemented with bacitracin (BAC), American cranberry (CP), and lowbush blueberry (BP) pomace alone or in combination (CP + BP). At 21 days of age, cecal DNA samples were extracted a

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11

Hoskin, Roberta Targino, Mary H. Grace, Anna Guiotto, Alessandra Pecorelli, Giuseppe Valacchi, and Mary Ann Lila. "Development of Spray Dried Spirulina Protein-Berry Pomace Polyphenol Particles to Attenuate Pollution-Induced Skin Damage: A Convergent Food-Beauty Approach." Antioxidants 12, no. 7 (2023): 1431. http://dx.doi.org/10.3390/antiox12071431.

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Spray drying (SD) microencapsulation of phytochemicals from berry pomaces with Spirulina protein (SP) was incorporated into a cosmeceutical topical formulation to mitigate pollution skin damage. Initially, microparticles produced with SP and polyphenols recovered from fruit pomaces (elderberry SP-EB and muscadine grape SP-MG) were characterized regarding physicochemical and phytochemical content (polyphenol load, carotenoid and phycocyanin contents and antioxidant activity). SP had low total phenolic content (7.43 ± 0.23 mg GAE/g DW), but complexation with elderberry or muscadine grape pomaces

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Hoskin, Roberta Targino, Jia Xiong, and Mary Ann Lila. "Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients." Food & Function 10, no. 10 (2019): 6286–99. http://dx.doi.org/10.1039/c9fo01587f.

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Plant protein sources – buckwheat flour alone or blended with pea and rice proteins, and polyphenol sources – blueberry, cranberry and muscadine grape extracts from juice concentrates and pomaces – were complexed to obtain spray dried food ingredients.

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13

Syrpas, Michail, Egle Valanciene, Ernesta Augustiniene, and Naglis Malys. "Valorization of Bilberry (Vaccinium myrtillus L.) Pomace by Enzyme-Assisted Extraction: Process Optimization and Comparison with Conventional Solid-Liquid Extraction." Antioxidants 10, no. 5 (2021): 773. http://dx.doi.org/10.3390/antiox10050773.

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Bilberry (Vaccinium myrtillus L.) pomace contains a significant amount of polyphenols and can serve as a basis for food additives, nutraceuticals, and functional foods. Although various techniques can be employed to recover bioactive fractions from berry pomaces, data on enzyme-assisted extraction (EAE) of bilberry pomace are rather scarce. This study aimed to optimize critical EAE parameters using Viscozyme L to obtain a high-yield extract with enhanced antioxidant capacity. Central composite design and response surface methodology evaluating the effect of four independent variables, namely,

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14

Guo, Zili, Jingya Cheng, Lei Zheng, Wenhao Xu, and Yuanyuan Xie. "Mechanochemical-Assisted Extraction and Hepatoprotective Activity Research of Flavonoids from Sea Buckthorn (Hippophaë rhamnoides L.) Pomaces." Molecules 26, no. 24 (2021): 7615. http://dx.doi.org/10.3390/molecules26247615.

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Pomaces of sea buckthorn berry were usually side-products during the processing of juice. Due to a lack of an economical and effective extraction method, it was typically recognized as waste. For the purpose of resource utilization, the mechanochemical-assisted extraction (MCAE) method was applied to develop an ecofriendly extraction method and product with better pharmacology activity. The parameters were investigated through response surface methodology (RSM) design experiments. The processing conditions were optimized as follows: amount of Na2CO3 40%, ball-to-material rate 29:1 g/g, milling

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15

Borges, Kátia Cristina, Juliana Chris Azevedo, Maria de Fátima Medeiros, and Roberta Targino P. Correia. "Physicochemical Characterization and Bioactive Value of Tropical Berry Pomaces after Spouted Bed Drying." Journal of Food Quality 39, no. 3 (2015): 192–200. http://dx.doi.org/10.1111/jfq.12178.

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16

Sarv, Viive, Shehzad Hussain, Reelika Rätsep, and Ave Kikas. "The Proximate Composition, Mineral and Pectin Content and Fatty Acid Profile of the Pomace Fraction of 16 Rowanberry Cultivars." Plants 13, no. 12 (2024): 1615. http://dx.doi.org/10.3390/plants13121615.

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The berry pomace could be a potential source for food applications due to its high content of polyphenols, but also dietary fiber, PUFAs and pectin. This is the first study that aims to compare the total dietary fiber (TDF), protein, fat, mineral, pectin and fatty acid content of the following 16 different pomace samples of Sorbus aucuparia L. cultivars (cvs): ‘Likernaja’, ‘Burka’, ‘Alaja Krupnaja’, ‘Granatnaja’, ‘Rubinovaja’, ‘Bussinka’, ‘Vefed’, ‘Angri’, ‘Krasnaja’, ‘Solnechnaja’, ‘Sahharnaja’, ‘Oranzevaja’, ‘Kubovaja’, ‘Moravica’, ‘Rosina’ and ‘Rossica’, in order to find new natural materia

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17

Simonetti, Giovanna, Elisa Brasili, and Gabriella Pasqua. "Antifungal Activity of Phenolic and Polyphenolic Compounds from Different Matrices of Vitis vinifera L. against Human Pathogens." Molecules 25, no. 16 (2020): 3748. http://dx.doi.org/10.3390/molecules25163748.

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Phenolic compounds, the most widely distributed class of natural products in the plants, show several biological properties including antifungal activity. Phenolics contained in grapes can be classified in two main groups, flavonoids and non-flavonoids compounds. Variability and yield extraction of phenolic and polyphenolic compounds from different matrices of Vitis vinifera depends of cultivar, climate, soil condition and process technology. Unripe grapes, berry skins and seeds, leaves, canes and stems and not-fermented and fermented pomaces represent large reusable and valuable wastes from a

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18

Jara-Palacios, M. José, Adela Santisteban, Belén Gordillo, Dolores Hernanz, Francisco J. Heredia, and M. Luisa Escudero-Gilete. "Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigments." European Food Research and Technology 245, no. 1 (2018): 1–9. http://dx.doi.org/10.1007/s00217-018-3135-z.

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19

Dulf, Francisc Vasile, Dan Cristian Vodnar, Eva-Henrietta Dulf, and Monica Ioana Toşa. "Total Phenolic Contents, Antioxidant Activities, and Lipid Fractions from Berry Pomaces Obtained by Solid-State Fermentation of TwoSambucusSpecies withAspergillus niger." Journal of Agricultural and Food Chemistry 63, no. 13 (2015): 3489–500. http://dx.doi.org/10.1021/acs.jafc.5b00520.

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20

Jurevičiūtė, Ieva, Milda Keršienė, Loreta Bašinskienė, Daiva Leskauskaitė, and Ina Jasutienė. "Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties." Foods 11, no. 5 (2022): 716. http://dx.doi.org/10.3390/foods11050716.

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This study aimed to evaluate and compare the dried pomace powder of cranberries, lingonberries, sea buckthorns, and black currants as potential food ingredients with functional properties. The composition and several physicochemical and adsorption properties associated with their functionality were investigated. Tested berry pomace powders were rich in dietary soluble fiber (4.92–12.74 g/100 g DM) and insoluble fiber (40.95–65.36 g/100 g DM). The highest level of total phenolics was observed in the black currant pomace (11.09 GAE/g DM), whereas the sea buckthorn pomace revealed the highest pro

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21

Vulic, Jelena, Vesna Tumbas, Sladjana Savatovic, Sonja Djilas, Gordana Cetkovic, and Jasna Canadanovic-Brunet. "Polyphenolic content and antioxidant activity of the four berry fruits pomace extracts." Acta Periodica Technologica, no. 42 (2011): 271–79. http://dx.doi.org/10.2298/apt1142271v.

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Four berry (bilberry, blackberry, strawberry and raspberry) fruits pomace, a waste product coming from juice production, were extracted with 80% methanol containing 0.05% acetic acid. The highest content of antioxidant components, total polyphenols, flavonoids and anthocyanins, was found in the bilberry pomace extract (1116.24, 1047.39 and 1279.49 mg/100g fresh pomace, respectively). The antioxidant activity of the four berry pomace extracts (BPE) was determined using DPPH free radical scavenging assay and reducing power. There was a high linear correlation between the IC50 and content of anth

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22

Sady, Sylwia, Marta Ligaj, Bogdan Pachołek, et al. "Designing the Quality Characteristics of Berry Processing Byproducts Using Fermentation." Applied Sciences 14, no. 7 (2024): 3110. http://dx.doi.org/10.3390/app14073110.

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In recent years, there has been increasing interest in berry fruit processing byproducts, namely, seeds, pulp, and peel, due to the high content of nutritionally valuable ingredients. The market is seeing an increase in the popularity of fermented products, especially those from vegetables or fruits. Fermented fruit pomace can be used as an ingredient or food additive. Many studies have confirmed that the fermentation process can increase the antioxidant activity of plant extracts due to the decomposition of cell walls. The aim of this study was to evaluate the microbiological quality and anti

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Reißner, Anne-Marie, Amanda Beer, Susanne Struck, and Harald Rohm. "Pre-Hydrated Berry Pomace in Wheat Bread: An Approach Considering Requisite Water in Fiber Enrichment." Foods 9, no. 11 (2020): 1600. http://dx.doi.org/10.3390/foods9111600.

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Using blackcurrant pomace, for instance, in bread, prevents wasting this by-product of fruit juice production, thereby also taking advantage of its nutritional benefits. This study investigated the effects of blackcurrant pomace incorporation in wheat dough and the quality of the resulting breads. Two concepts were addressed: (a) adjusting the water level based on the dough consistency and (b) preparing pre-hydrated pomace by applying the determined water content prior to dough preparation and using it for bread making. Samples with wholegrain spelt flour were used for additional comparison. T

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Majchrzak, Weronika, Krzysztof Śmigielski, Ilona Motyl, Joanna Oracz, Karina Skura, and Sara Motyl. "Kamchatka Berry (Lonicera caerulea L.) Pomace Bioferment as an Innovative Cosmetic Raw Material." Applied Sciences 14, no. 8 (2024): 3218. http://dx.doi.org/10.3390/app14083218.

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Kamchatka berries (Lonicera caerulea L.) are known for their high content of phenolic compounds or vitamins, which is reflected in their antibacterial, detoxifying and anti-inflammatory properties. They are used in the production of jams, juices, wines and as natural dye. A bioferment was prepared from the pomace of the Kamchatka berry varieties Aurora and Indigo Gem and the strains Saccharomyces cerevisiae and Lacticaseibacillus paracasei, which was used to prepare a cosmetic preparation with a concentration of 5% in accordance with the guidelines of the COSMOS certification body. We conducte

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Волкова, Г. С., Е. Н. Соколова, В. В. Ионов, Т. В. Юраскина, and Е. М. Серба. "Prospective directions of berry cake processing into food ingredients." Food processing industry, no. 11 (October 30, 2023): 35–39. http://dx.doi.org/10.52653/ppi.2023.11.11.008.

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В настоящее время переработка выжимок ягод становится все более актуальным направлением развития пищевой промышленности. Выжимки образуются на предприятиях соковой промышленности и представляют собой ценное вторичное сырье. В работе приведен обзор основных технологий получения выжимок, химический состав выжимок брусники и черноплодной рябины, современные направления переработки выжимок ягод в различные пищевые ингредиенты, содержащие биологически активные вещества и пищевые волокна. Современные технологии переработки ягод, отходом которых является жмых, создаются на основе максимального сохран

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Błaszczyk, Alfred, Sylwia Sady, Zuzanna Płaczek, et al. "Health-promoting Properties Infusions of Hibiscus Flowers and Selected Berry Fruit Processing By-products." Engineering Sciences And Technologies 2023, no. 39 (2023): 65–74. http://dx.doi.org/10.15611/nit.2023.39.05.

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Aim: This study aimed to compare the health-promoting properties of hibiscus flowers infusions with pomace infusions from black chokeberry, blackcurrant, raspberry and strawberry. Methodology: Five types of fruit pomace infusions were selected as the research material: hibiscus flowers infusion and infusions from black chokeberry, blackcurrant, raspberry and strawberry pomace. The total polyphenol content, antioxidant activity and colour parameters were determined. Results: The highest content of phenolic compounds was found in hibiscus flowers infusion (453.25 mg GAE/L of infusion). Hibiscus

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Tabashsum, Zajeba, Mengfei Peng, Eliana Kahan, Shaik O. Rahaman, and Debabrata Biswas. "Effect of conjugated linoleic acid overproducingLactobacilluswith berry pomace phenolic extracts onCampylobacter jejunipathogenesis." Food & Function 10, no. 1 (2019): 296–303. http://dx.doi.org/10.1039/c8fo01863d.

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Prebiotics or prebiotic-like components such as bioactive phenolics from berry pomace can stimulate the growth of beneficial microbes includingLactobacillus caseiand its metabolites, and competitively inhibit the growth of enteric bacterial pathogens likeCampylobacter jejuni.

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Lachowicz, Sabina, Anna Michalska-Ciechanowska, and Jan Oszmiański. "The Impact of Maltodextrin and Inulin on the Protection of Natural Antioxidants in Powders Made of Saskatoon Berry Fruit, Juice, and Pomace as Functional Food Ingredients." Molecules 25, no. 8 (2020): 1805. http://dx.doi.org/10.3390/molecules25081805.

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The objective of this study was to examine the effect of inulin and maltodextrin applied during vacuum drying of Saskatoon berry fruit, juice, and pomace on the retention of bioactive compounds and antioxidant capacity (radical scavenging capacity (ABTS), ferric reducing antioxidant potential (FRAP)) of powders obtained. Ultra-high performance liquid chromatography (UPLC-PDA-ESI-MS/MS) was used to identify major groups of polyphenolic compounds, such as: flavan-3-ols (35% of all polyphenols for fruit powder, 33% for juice powder, and 39% for pomace powders of all polyphenols), anthocyanins (26

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Reißner, Anne-Marie, Said Al-Hamimi, Amparo Quiles, et al. "Composition and physicochemical properties of dried berry pomace." Journal of the Science of Food and Agriculture 99, no. 3 (2018): 1284–93. http://dx.doi.org/10.1002/jsfa.9302.

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Zietsman, Anscha J. J., John P. Moore, Jonatan U. Fangel, William G. T. Willats, and Melané A. Vivier. "Commercial Yeast Strains Expressing Polygalacturonase and Glucanase Unravel the Cell Walls of Chardonnay Grape Pomace." Biology 11, no. 5 (2022): 664. http://dx.doi.org/10.3390/biology11050664.

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Industrial wine yeast strains expressing hydrolytic enzymes were fermented on Chardonnay pomace and were shown to unravel the cell walls of the berry tissues according to the enzyme activities. The yeasts produced a native endo-polygalacturonase (Saccharomyces cerevisiae × Saccharomyces paradoxus hybrid, named PR7) and/or a recombinant endo-glucanase (S. cerevisiae strains named VIN13 END1 and PR7 END1). The impact of the enzymes during the fermentations was evaluated by directly studying the cell wall changes in the berry tissues using a Comprehensive Microarray Polymer Profiling technique. B

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Zietsman, Anscha J. J., John P. Moore, Jonatan U. Fangel, William G. T. Willats, and Melané A. Vivier. "Commercial Yeast Strains Expressing Polygalacturonase and Glucanase Unravel the Cell Walls of Chardonnay Grape Pomace." Biology 11, no. 5 (2022): 664. http://dx.doi.org/10.3390/biology11050664.

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Industrial wine yeast strains expressing hydrolytic enzymes were fermented on Chardonnay pomace and were shown to unravel the cell walls of the berry tissues according to the enzyme activities. The yeasts produced a native endo-polygalacturonase (Saccharomyces cerevisiae × Saccharomyces paradoxus hybrid, named PR7) and/or a recombinant endo-glucanase (S. cerevisiae strains named VIN13 END1 and PR7 END1). The impact of the enzymes during the fermentations was evaluated by directly studying the cell wall changes in the berry tissues using a Comprehensive Microarray Polymer Profiling technique. B

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ПЕРЕГОНЧАЯ, О. В., А. П. ПОКУСАЕВ, А. Н. ЛУКИН, Н. М. ДЕРКАНОСОВА, and В. В. КУБАРЬ. "FUNCTIONAL COMPOSITION AND ACIDIC PROPERTIES OF WILD BERRY POMACE AS ENRICHING FOOD INGREDIENTS." Известия вузов. Пищевая технология, no. 1(395) (April 3, 2024): 17–21. http://dx.doi.org/10.26297/0579-3009.2024.1.3.

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Перспективным источником обогащающих ингредиентов являются ягоды дикорастущих растений и про- дукты их переработки. Являясь ценным источником макро- и микронутриентов, они способны выполнять определен- ную технологическую функцию при формировании пищевых систем. Исследованы функциональный состав и кислот- ные свойства высушенных и измельченных выжимок ягод шикши, брусники и клюквы, полученных как вторичный продукт низкотемпературной технологией сока прямого отжима. Спектрограммы исследованных образцов показали сходство функциональных составов. Основу высушенных образцов выжимок ягод составляет

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Cerda, Alejandra, María Eugenia Martínez, Carmen Soto, María Elvira Zúñiga, and Paola Poirrier. "Methanisation of spent maqui berry pomace via enzymatic treatment." Renewable Energy 87 (March 2016): 326–31. http://dx.doi.org/10.1016/j.renene.2015.10.027.

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Raikos, Vassilios, He Ni, Helen Hayes, and Viren Ranawana. "Antioxidant Properties of a Yogurt Beverage Enriched with Salal (Gaultheria shallon) Berries and Blackcurrant (Ribes nigrum) Pomace during Cold Storage." Beverages 5, no. 1 (2018): 2. http://dx.doi.org/10.3390/beverages5010002.

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Aqueous extracts (20% w/w) of dried berry fruits and skins were used as sources of phenolic compounds to fortify yogurt beverages. The total phenol and anthocyanin content of the reformulated yogurts were determined, and the antioxidant properties were compared to plain yogurt (C) during storage at 4 °C for a total period of four weeks. Yogurt beverages fortified with salal berry (SB) extracts contained higher amounts of phenolic compounds (>69.9 μg GAE/mL) and anthocyanins (>19.12 mg C3G/L) compared to drinks supplemented with blackcurrant pomace (BC) extract (>50.13 μg GAE/mL and &g

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Sharikov, A. Yu, V. V. Ivanov, M. V. Amelyakina, E. N. Sokolova, V. V. Ionov, and М. М. Serba. "The influence of moisture content on extrusion modes and physicochemical parameters of extrudates with the addition of chokeberry pomace hydrolysate." Rossiiskaia selskokhoziaistvennaia nauka, no. 3 (June 15, 2024): 66–71. http://dx.doi.org/10.31857/s2500262724030135.

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The influence of the moisture content during the extrusion of a mixture of rice with chokeberry pomace hydrolysate on the process parameters, physico-chemical, structural, textural and technological properties of the extrudates was studied. The relevance of the study is due to the need to increase the sustainability of technological processing of fruit and berry raw materials and increase the efficiency of using by-products of food industry. Hydrolysate of chokeberry pomace was obtained using a complex of enzymes, including pectinase, cellulase, protease and lipase. The hydrolyzate was dried,

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Kravchenko, S. N., D. M. Popov, A. S. Sankin, and N. V. Kuznetsov. "Technology for processing blueberries into concentrated extracts." Agrarian science, no. 9 (September 28, 2023): 191–95. http://dx.doi.org/10.32634/0869-8155-2023-374-9-191-195.

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Relevance. The production of food products using fruit and berry raw materials is one of the main directions in the creation of products with high nutritional value. The greatest prospects in this direction as ingredients are concentrated fruit and berry extracts due to the convenience of storage and the simplicity of the method of adding to products. The development of technologies for obtaining concentrated extracts of a functional orientation from fruit and berry raw materials, which ensure the safety of substances useful for the body, has recently become more and more relevant.Methods. The

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Darwish, Ahmed G., Islam El-Sharkawy, Chunya Tang, Qinchun Rao, and Juzhong Tan. "Investigation of Antioxidant and Cytotoxicity Activities of Chocolate Fortified with Muscadine Grape Pomace." Foods 12, no. 17 (2023): 3153. http://dx.doi.org/10.3390/foods12173153.

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Muscadine grape pomace and mixed products with chocolate extracts from three muscadine genotypes exhibiting different berry skin colors (black and bronze) were investigated for total phenolic content (TPC), total flavonoid content (TFC), DPPH, FRAP antioxidant activity, and anticancer activity using MDA-MB-468 (MM-468; African American) breast cancer cells. Muscadine berry extracts and mixed products showed cytotoxicity activities of up to 70% against MM-468 breast cancer cells. Cell growth inhibition was higher in ‘macerated Floriana’ with an IC50 value of 20.70 ± 2.43 followed by ‘Alachua’ w

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Untea, Arabela Elena, Alexandra-Gabriela Oancea, Petru Alexandru Vlaicu, Iulia Varzaru, and Mihaela Saracila. "Blackcurrant (Fruits, Pomace, and Leaves) Phenolic Characterization before and after In Vitro Digestion, Free Radical Scavenger Capacity, and Antioxidant Effects on Iron-Mediated Lipid Peroxidation." Foods 13, no. 10 (2024): 1514. http://dx.doi.org/10.3390/foods13101514.

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Blackcurrant (Ribes nigrum L.) is a berry bush widely cultivated in Europe for producing juices, jams, jellies, and syrups. In addition to berries, blackcurrant leaves and pomace, as byproducts, have also been shown to have health-promoting effects. Static digestion, simulating oral, gastric, and small intestinal digestion, was applied, and blackcurrant leaves, fruits, and pomace and the polyphenol bioaccessibility were evaluated in terms of recovery index. The results were related to sample type, and the recovery index presented higher values in the case of fruits, indicating this morphologic

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Myasishcheva, Nina, and Margarita Makarkina. "Development of technology of thermostable fillings of functional orientation with the use of products of processing of black currants." BIO Web of Conferences 103 (2024): 00095. http://dx.doi.org/10.1051/bioconf/202410300095.

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The development of technologies of thermostable fillings on the basis of fruit and berry raw materials is actual. The valuable chemical composition of black currant berries, which determines the functional significance of their use in the technology of thermostable fillings, has been established. Organoleptic, structural and mechanical parameters of the developed samples of fillings with the use of berry processing products have been evaluated. Their thermostable characteristics at different temperature regimes - 170°Ñ, 200°Ñ, 220°Ñ - have been investigated. The best properties were revealed i

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Д.В., Брошко, Величко Н.А. та Рыгалова Е.А. "ВОЗМОЖНОСТЬ ИСПОЛЬЗОВАНИЯ ПОРОШКА ИЗ ЯГОДНЫХ ВЫЖИМОК КОСТЯНИКИ КАМЕНИСТОЙ В РЕЦЕПТУРАХ МЯСНЫХ РУБЛЕНЫХ ПОЛУФАБРИКАТОВ". Bulletin of KSAU, № 02 (18 лютого 2020): 177–82. http://dx.doi.org/10.36718/1819-4036-2020-2-177-182.

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Цель исследования – разработка рецептур и оценка потребительских свойств мясных рубленых полуфабрикатов (котлет) с добавлением порошка из выжимок ягод костяники каменистой. Задачи исследования: разработать рецептурные композиции мясных полуфабрикатов (котлет) с добавлением нового ингредиента – порошка из ягодных выжимок костяники каменистой; определить дозировку порошка, обеспечивающую наилучшие органолептические показатели продукта. Исследовано влияние различных дозировок внесения ягодного порошка на органолептические показатели мясных рубленых полуфабрикатов. Количество вносимого порошка, не

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Li, Ruiqi, Navam Hettiarachchy, Srinivas Rayaprolu, et al. "Phenolics and Antioxidant Activity of Saskatoon Berry (Amelanchier alnifolia) Pomace Extract." Journal of Medicinal Food 17, no. 3 (2014): 384–92. http://dx.doi.org/10.1089/jmf.2012.0278.

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Diez-Sánchez, Elena, Amparo Quiles, Empar Llorca, et al. "Extruded flour as techno-functional ingredient in muffins with berry pomace." LWT 113 (October 2019): 108300. http://dx.doi.org/10.1016/j.lwt.2019.108300.

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Osman, Ahmed I., Thomas J. Young, Charlie Farrell, John Harrison, Ala’a H. Al-Muhtaseb, and David W. Rooney. "Physicochemical Characterization and Kinetic Modeling Concerning Combustion of Waste Berry Pomace." ACS Sustainable Chemistry & Engineering 8, no. 47 (2020): 17573–86. http://dx.doi.org/10.1021/acssuschemeng.0c07390.

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Davis, Lissa, Jooyeoun Jung, Ann Colonna, Aimee Hasenbeck, Virginia Gouw, and Yanyun Zhao. "Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified Specialty Mustard." Journal of Food Science 83, no. 7 (2018): 1921–32. http://dx.doi.org/10.1111/1750-3841.14196.

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de Souza, Daniela Ribeiro, Jamie L. Willems, and Nicholas H. Low. "Phenolic composition and antioxidant activities of saskatoon berry fruit and pomace." Food Chemistry 290 (August 2019): 168–77. http://dx.doi.org/10.1016/j.foodchem.2019.03.077.

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Krisch, Judit, Lilla Ördögh, László Galgóczy, Tamás Papp, and Csaba Vágvölgyi. "Anticandidal effect of berry juices and extracts from Ribes species." Open Life Sciences 4, no. 1 (2009): 86–89. http://dx.doi.org/10.2478/s11535-008-0056-z.

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AbstractThe biological activities of fruit juices and pomace (skin, seeds) extracts from blackcurrant (Ribes nigrum), gooseberry (Ribes uva-crispa) and their hybrid plant (jostaberry, Ribes × nidigrolaria) were evaluated against the most frequently isolated twelve human pathogenic Candida species by broth dilution tests. The phenolic content of juice, water and methanol extracts were measured and the relationship with antifungal activity was assessed. Growth of the most Candida species was inhibited, with the exception of C. albicans, C. krusei, C. lusitaniae and C. pulcherrima. R. nigrum, wit

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Muceniece, Ruta, Linards Klavins, Jorens Kviesis, et al. "Antioxidative, hypoglycaemic and hepatoprotective properties of five Vaccinium spp. berry pomace extracts." Journal of Berry Research 9, no. 2 (2019): 267–82. http://dx.doi.org/10.3233/jbr-180351.

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Pershakova, Tatiana Viktorovna, Sergei Mikhailovich Gorlov, Anna Anatolievna Tiagusheva, Elizaveta Sergeevna Semiryazhko, and Ekaterina Nikolaevna Karpenko. "TECHNOLOGIES FOR APPLICATION OF FRUIT-BERRY POMACE FOR PRODUCTION OF FUNCTIONAL PRODUCTS." Polythematic Online Scientific Journal of Kuban State Agrarian University, no. 170 (2021): 237–52. http://dx.doi.org/10.21515/1990-4665-170-015.

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Struck, Susanne, Merichel Plaza, Charlotta Turner, and Harald Rohm. "Berry pomace - a review of processing and chemical analysis of its polyphenols." International Journal of Food Science & Technology 51, no. 6 (2016): 1305–18. http://dx.doi.org/10.1111/ijfs.13112.

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Quiles, Amparo, Empar Llorca, Carolin Schmidt, et al. "Use of berry pomace to replace flour, fat or sugar in cakes." International Journal of Food Science & Technology 53, no. 6 (2018): 1579–87. http://dx.doi.org/10.1111/ijfs.13765.

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