The ever-growing human population,coupled with the exigent need to meet the increasing demand for poultry meat and egg,has put the onus on poultry nutritionists and farmers to identify alternative feed ingredients tha...The ever-growing human population,coupled with the exigent need to meet the increasing demand for poultry meat and egg,has put the onus on poultry nutritionists and farmers to identify alternative feed ingredients that could assure the least-cost feed formulation.In addition,the public desire for nonantibiotic-treated poultry products has also necessitated the ultimate search for potent antibiotic alternatives for use in poultry production.While some identified alternatives are promising,their cost implications and technical know-how requirements may discourage their ease of adoption in poultry.The use of plants and/or their by-products,like fruit pomaces,present a pocket-friendly advantage and as a result,are gaining much interest.This is traceable to their rich phytochemical profile,nutritional composition,ready availability,and relatively cheap cost.The fruit juice and wine pressing industries generate a plethora of fruit wastes annually.Interestingly,fruit pomaces contain appreciable dietary fibre,protein,and phenolic compounds,and thus,their adoption could serve the poultry industry in dual capacities including as substitutes to antibiotics and some conventional feedstuff.Thus,there is a possibility to reduce fruit wastes produced and feed-cost in poultry farming from environmental and economical standpoints,respectively.This review seeks to provide reinforcing evidence on the applicability and impact of fruit pomaces in poultry nutrition.展开更多
Grape pomace contains high amounts of bioactive compounds,mainly polyphenols,with different concentrations depending on several factors:grape variety,vinification procedures,even within the same cultivar variation may...Grape pomace contains high amounts of bioactive compounds,mainly polyphenols,with different concentrations depending on several factors:grape variety,vinification procedures,even within the same cultivar variation may be due to the geographic regions and wine vintage.Therefore,phenolic,antioxidant,macro-and micro-nutritional composition of wine waste(pomace and seed)originating from Lacrima di Morro d’Alba red grape variety and pomace of Verdicchio white variety were evaluated for the first time.LC-MS/MS analysis showed the presence of 32 phenolic compounds.The phenolic profile was different in pomace of both varieties:white grape pomaces showed the predominance of flavan-3-ols,while anthocyanins were predominant in red pomaces.Comparing seeds and pomace of Lacrima di Morro d’Alba,catechin and epicatechin are representative com-pounds in red grape seeds,while malvidin-3-galactoside and petunidin-3-glucoside are the most abundant compounds in pomace of all wineries.Highest TPC and antioxidant activities determined by UV-vis spectro-photometer were observed in seed samples.High dietary fibers,polyunsaturated fatty acids,minerals and protein contents were observed in all samples.Wine byproducts of both grape varieties appeared to be a good source of phenolic and nutritional compounds;therefore,they could be a cheap alternative for phenolics production and development of new functional foods.展开更多
In this work,we investigate how activated carbon(AC)derived from olive pomace biomass can be used as an anode material in lithium-ion batteries.The biomass-derived activated carbon has the potential to be highly effic...In this work,we investigate how activated carbon(AC)derived from olive pomace biomass can be used as an anode material in lithium-ion batteries.The biomass-derived activated carbon has the potential to be highly efficient,deliver high performance,sustainable,and cost-effective in LIBs-related production.The activated carbon is prepared by using H3PO4 as a chemical activation agent,and then calcining the obtained product at 500℃ for different controlled atmospheres under(i)air(AC-Atm),(ii)vacuum(AC-Vac),and(iii)argon(ACArg).The different samples were systematically analyzed using scanning electron microscopy(SEM),Highresolution transmission electron microscopy(HRTEM),energy dispersive spectroscopy(EDS),X-ray fluores-cence(XRF),X-ray diffraction(XRD),FT-IR and Raman spectroscopy,and thermogravimetric analysis(TGA)to assess their properties.The electrochemical properties of the carbonaceous materials were studied by galvano-static cycling,cyclic voltammetry(CV),and electrochemical impedance spectroscopy(EIS).The results showed high specific capacity and stable cycling performance,with capacities of 288,184,and 56 mAh g^(-1) at the current density of 25 mA g^(-1) after 70 cycles for AC-Arg,AC-Vac,and AC-Atm respectively.Furthermore,the CE efficiency was nearly 100%from the first cycles.This study opens up interesting prospects and offers promising oppor-tunities for more efficient recovery of unused olive pomace waste,by integrating it into energy storage appli-cations,particularly sustainable lithium-ion batteries.展开更多
[Objectives]This study was conducted to investigate the physicochemical and functional properties of soluble dietary fiber(SDF)from apple pomace.[Methods]Soluble dietary fiber(SDF)from apple pomace was extracted by di...[Objectives]This study was conducted to investigate the physicochemical and functional properties of soluble dietary fiber(SDF)from apple pomace.[Methods]Soluble dietary fiber(SDF)from apple pomace was extracted by direct water extraction(W),lactic acid bacteria fermentation(F)and steam explosion(SE)respectively,and the extraction methods and physicochemical and functional characteristics were compared and analyzed.[Results]The solubility,water holding capacities,oil holding capacities and swelling capacities of W-SDF,F-SDF and SE-SDF were(2.13,3.95 and 5.13 g/g),(9.02,13.75 and 15.88 g/g),(2.13,4.08 and 5.11 g/g),and(10.82,14.03 and 15.77 ml/g),respectively.Their emulsifying activity,emulsifying stability and least gelation concentration were(30.28,47.95 and 58.72 ml/100 ml),(37.88,45.25 and 57.13 ml/100 ml),and(12.11,11.25 and 9.87%),respectively.The adsorption capacities of W-SDF,F-SDF and SE-SDF for heavy metals(Pb,As and Cu)in the intestinal environment(pH 7)were(162.7,183.5 and 197.3μmol/g),(132.8,156.7 and 168.9μmol/g),and(57.2,63.5 and 89.2μmol/g)respectively.In the gastric environment(pH 2),they were(72.8,110.5,138.9μmol/g),(82.1,112.5,135.7μmol/g),and(38.9,42.7,55.1μmol/g)respectively.[Conclusions]The study can provide a theoretical basis for functional modification and comprehensive utilization of dietary fiber from apple pomace.展开更多
Grape pomace is one of the most abundant solid by-products generated during winemaking,rich in bioactive compounds,i.e.,proanthocyanidins.The major objective of this work was to characterize structurally oligomeric an...Grape pomace is one of the most abundant solid by-products generated during winemaking,rich in bioactive compounds,i.e.,proanthocyanidins.The major objective of this work was to characterize structurally oligomeric and polymeric proanthocyanidins of diff erent parts of grape pomace(seed,skin,and stem).Column chromatography techniques were used to isolate oligomeric and polymeric proanthocyanidins fractions from diff erent parts of grape pomace.The purifi ed grape seed proanthocyanidins were used to assess the effi ciency of the three most frequently-used acidic degradation methods,using benzyl mercaptan,phloroglucinol,and cysteamine as nucleophiles.The structural characterization of proanthocyanidins in the different parts of grape pomace was further performed by the phloroglucinolysis and ESI-MS analysis.The results showed signifi cant diff erences in the structural composition of proanthocyanidins among diff erent parts of pomace.A positive correlation was found between the mean degree of polymerization and percentage of galloylation,in both oligomeric and polymeric fractions.The results provided useful information for the preparation of diff erent proanthocyanidins products from grape pomace.展开更多
Background: Fruit pomaces are by-products rich in polyphenol compounds and dietary fiber. They seem to play an important role in regulating the gut microbiota, morphology and physiology. The aim of this study was to a...Background: Fruit pomaces are by-products rich in polyphenol compounds and dietary fiber. They seem to play an important role in regulating the gut microbiota, morphology and physiology. The aim of this study was to assess whether apple(A), blackurrant(B) or strawberry(S) pomaces could be suitable ingredients in broiler diets and their effect on gut health. A total of 480 male broilers were randomly allotted to 8 dietary treatments with lower(3%-L) or higher(6%-H) dietary fiber content: two control groups(CL/CH), two A diets(AL/AH), two B diets(BL/BH), two S diets(SL/SH). Diet and fruit pomaces were chemically analyzed to assess polyphenol concentration and fibre fraction content. After the evaluation of growth performance, 6 birds/group were slaughtered at 35 days of age. Morphometric and histopathological investigations were performed on duodenum, jejunum and ileum.Excreta were collected to perform microbiota evaluation by 16 S DNA sequencing. Weight, viscosity, enzymatic activity, short chain fatty acid(SCFAs) and ammonia concentration were determined in ileum and/or ceca content.Results: A pomace and A diets showed the lowest polyphenol content and the highest content of soluble fibre fraction. No significant differences were observed for growth performance, gut morphometry and histopathology(P > 0.05). Dietary fruit pomace inclusion increased the weight of ileum and ceca and the ileum digesta viscosity(P < 0.05). In the ileum, A and S groups showed lower bacterial α-glucosidase activity than C groups. Moreover,small intestine SCFAs concentration was higher in fruit pomaces diets(P < 0.05). In ceca, B and S groups showed lower ammonia concentration and higher SCFAs than C. Dietary treatments also influenced the activity of α-glucosidase, α-galactosidase, β-galactosidase β-glucuronidase and xylase. Regarding microbiota, at phylum level,Firmicutes were differentially abundant across treatment(maximum for C and minimum in S, FDR > 0.05). At genus level, an increase of Weissella in AH and Erwinia in S/B diets, as well as a decrease of Lactobacillus in all fruit pomace groups were recorded(P < 0.05).Conclusions: Fruit pomaces could be suitable ingredients in poultry nutrition even if further studies are needed to better understand which doses is more recommended to avoid negative effects on gut microbiota.展开更多
Apple pomace is a waste biomass generated after apple fruit processing.In present investigation,efforts were made to comprehend influence of differently dried pomace on cell wall properties and phenolic profile.Differ...Apple pomace is a waste biomass generated after apple fruit processing.In present investigation,efforts were made to comprehend influence of differently dried pomace on cell wall properties and phenolic profile.Different drying techniques were employed to remove moisture content from fresh apple pomace.Total dietary fiber yield(74%)and array of functional properties such as density,water and oil holding capacity,swelling capacity and glucose dialysis retardation index(36.91%)was found better in freeze dried fraction.The higher total phenolics(5.78±0.08 mg GAE/g dry weight)content was also recorded in freeze dried fraction followed by oven and sun drying.The 50%aqueous acetone was found as more efficient solvent for extraction of phenolic constituents.RP-HPLC analysis has revealed presence of quercetin,phloridzin and phloretin as major phenolics.Thus,it is evident from the results that pomace generated at industrial scale can be utilized as a source of dietary food ingredient.展开更多
This study was designed to bridge gap in nutritionally skewed available biscuits and the high volume of agricultural waste generated by investigating the quality of biscuits prepared from wheat base, supplemented with...This study was designed to bridge gap in nutritionally skewed available biscuits and the high volume of agricultural waste generated by investigating the quality of biscuits prepared from wheat base, supplemented with waste from watermelon rinds and orange pomace as possible nutritious alternatives. Biscuit samples were respectively produced from blends of wheat, watermelon rind and orange pomace in the following ratio 100:0:0;90:5:5;80:10:10;70:15:15 and 60:20:20, labelled samples A, B, C, D and E. F</span><span style="font-family:Verdana;">unctional, proximate, mineral and sensory properties of the formulated biscuit samples</span><span style="font-family:Verdana;"> were carried out using standard analytical procedures. The results showed that p</span><span style="font-family:Verdana;">roximate composition of samples B - E significantly increased (p < 0.05) except for carbohydrate content when compared with sample A used as control. </span><span style="font-family:Verdana;">There were also significant increases (p < 0.05) in mineral contents of supplemented samples compared to control. The result of the sensory evaluation showed that wheat flour can be substituted with watermelon rind and orange pomace flours up to 10% without adversely affecting the overall quality attributes of the biscuits. These results indicate the robustness of food value addition as an effective means of improving nutritional quality of biscuits while contributing to waste management in the agricultural value chain.展开更多
Background Grape and winery by-products have nutritional values for cattle and also contain functional compounds like phenols,which not only bind to protein but can also directly affect microbiota and their function i...Background Grape and winery by-products have nutritional values for cattle and also contain functional compounds like phenols,which not only bind to protein but can also directly affect microbiota and their function in the rumen.We characterized the nutritional and functional effects of grape seed meal and grape pomace as well as an effective dosage of grape phenols on ruminal microbiota and fermentation characteristics using a rumen simulation technique.Results Six diets(each n=8)were compared including a control diet(CON,no by-product),a positive control diet(EXT,CON+3.7%grape seed extract on a dry matter(DM)basis),two diets with grape seed meal at 5%(GS-low)and 10%(GS-high),and two diets with grape pomace:at 10%(GP-low)and 20%(GP-high),on a DM basis.The inclusion of the by-product supplied total phenols at 3.4%,0.7%,1.4%,1.3%,and 2.7%of diet DM for EXT,GS-low,GS-high,GP-low,and GP-high,respectively.Diets were tested in four experimental runs.All treatments decreased ammonia concentrations and the disappearances of DM and OM(P<0.05)compared to CON.EXT and GP-high lowered butyrate and odd-and branch-chain short-chain fatty acids while increased acetate compared to CON(P<0.05).Treatments did not affect methane formation.EXT decreased the abundance of many bacterial genera including those belonging to the core microbiota.GP-high and EXT consistently decreased Olsenella and Anaerotipes while increased Ruminobacter abundances.Conclusion The data suggest that the inclusion of winery by-products or grape seed extract could be an option for reducing excessive ammonia production.Exposure to grape phenols at a high dosage in an extract form can alter the rumen microbial community.This,however,does not necessarily alter the effect of grape phenols on the microbial community function compared to feeding high levels of winery by-products.This suggests the dominant role of dosage over the form or source of the grape phenols in affecting ruminal microbial activity.In conclusion,supplementing grape phenols at about 3%of diet DM is an effective dosage tolerable to ruminal microbiota.展开更多
This study was carried out to evaluate the effects of replacing corn silage with ensiled tomato pomace on dry matter intake and apparent digestibility of diets.Eight close up dry Holstein cows were used in 2 × 2 ...This study was carried out to evaluate the effects of replacing corn silage with ensiled tomato pomace on dry matter intake and apparent digestibility of diets.Eight close up dry Holstein cows were used in 2 × 2 Latin square design.The animals were fed control(0% tomato pomace silage) and experimental(10% corn silage replaced by tomato pomace silage) diets.The result showed that dry matter intake in experimental group was 9.77 ± 0.44 kg/d,which was significantly higher than in control group(p < 0.05).Dry matter digestibility in experimental and control group was 73.9% and 70.2%,respectively,but there was no difference between two groups(p > 0.05).The substitution of tomato pomace silage in diet was associated with an increase of dry matter intake,dietary supplement of ensiled tomato pomace without any adverse effect on their health performance.展开更多
In the current study,tea saponin,identified as the primary bioactive constituent in seed pomace of Camellia oleifera Abel.,was meticulously extracted and hydrolyzed to yield five known sapogenins:16-O-tiglogycamelliag...In the current study,tea saponin,identified as the primary bioactive constituent in seed pomace of Camellia oleifera Abel.,was meticulously extracted and hydrolyzed to yield five known sapogenins:16-O-tiglogycamelliagnin B(a),camelliagnin A(b),16-O-angeloybarringtogenol C(c),theasapogenol E(d),theasapogenol F(e).Subsequent biotransformation of compound a facilitated the isolation of six novel metabolites(a1−a6).The anti-inflammatory potential of these compounds was assessed using pathogenassociated molecular patterns(PAMPs)and damage-associated molecular patterns molecules(DAMPs)-mediated cellular inflammation models.Notably,compounds b and a2 demonstrated significant inhibitory effects on both lipopolysaccharide(LPS)and high-mobility group box 1(HMGB1)-induced inflammation,surpassing the efficacy of the standard anti-inflammatory agent,carbenoxolone.Conversely,compounds d,a3,and a6 selectivity targeted endogenous HMGB1-induced inflammation,showcasing a pronounced specificity.These results underscore the therapeutic promise of C.oleifera seed pomace-derived compounds as potent agents for the management of inflammatory diseases triggered by infections and tissue damage.展开更多
[Objective] To study the effects of apple pomace on milk performance of dairy cows. ~Method] A total of 48 Holstein dairy cows at the same parity and with close lactation stage and similar daily milk yield were random...[Objective] To study the effects of apple pomace on milk performance of dairy cows. ~Method] A total of 48 Holstein dairy cows at the same parity and with close lactation stage and similar daily milk yield were randomly assigned to six groups. The supplementary feed was composed of apple pomace, alfalfa meal, com and premix, and it was processed into pellets. In the groups I - V, the percentage of apple pomace was 17.5%, 35.0%, 52.5%, 70.0% and 0%, respectively. Each cow was fed with supplementary feed （3 kg/d）. [ Result] The milk yield in the group II and group V was increased significantly （ P 〈 0.05）, and the fat content in milk of the group III and V was significantly higher than that of the con- trol group （P 〈 0.05）. [ Conclusion] The supplementary apple pomace can improve the milk performance of dairy cows effectively.展开更多
Chardonnay and Tinta Cao grape pomaces were generated by the winemaking process. The pomaces were extracted with 50% acetone and tested for antioxidant capacities using the oxygen radical absorbance capacity (ORAC) as...Chardonnay and Tinta Cao grape pomaces were generated by the winemaking process. The pomaces were extracted with 50% acetone and tested for antioxidant capacities using the oxygen radical absorbance capacity (ORAC) assay, DPPH□EC50 , and ABTS.+ scavenging capacity tests. Cytotoxicity and antiproliferative activities against Caco-2 and HT-29 human colon cancer cell lines were also analyzed. The quantitative detection of caspase-3 activity during the early apoptotic process was evaluated by fluorometric immunosorbent enzyme assay (FIENA). Induction of late stage apoptosis was analyzed by DNA fragmentation. Total phenolic content (TPC), individual phenolic acids, total oil, and fatty acid profile were also analyzed. The Tinta Cao pomace had the highest antioxidant capacity in all tests with an ORAC value of 386.5 μmol trolox equivalents (TE) per g pomace (μmol TE/g), its DPPH□EC50 value was 94.6 mg equivalents/L, and its ABTS.+ value was 806.7 μmol TE/g, which was more than twice as high as the Chardonnay. Both Tinta Cao and Chardonnay grape pomace extracts appear to contain components that inhibit the proliferation of Caco-2 and HT-29 cancer cells, at least in part, by triggering apoptosis. Expression of caspase-3 was induced by Tinta Cao and Chardonnay pomace extracts at 3 g/L after 4 hours of treatment with a 308% and 229% increase compared to control, respectively. An increase in DNA fragmentation was also observed with both grape pomace treatments. This study demonstrated that these tested grape pomaces were potent scavengers of free radicals and may provide some level of protection against certain cancers.展开更多
In an attempt to provide a set of specifications for the use and trade of the olive pomace in Jordan, several samples of the crude and laboratory-prepared exhausted (oil-free) olive pomace have been subjected to a tho...In an attempt to provide a set of specifications for the use and trade of the olive pomace in Jordan, several samples of the crude and laboratory-prepared exhausted (oil-free) olive pomace have been subjected to a thorough thermochemical characterization. Such characterization included determination of fat content by using n-hexane and Soxhlet extractor, ultimate and proximate analyses obtained by using an elemental analyzer and a thermogravimetric procedure, respectively, gross and net calorific values obtained by using adiabatic oxygen bomb calorimetry, mineral content (ash), and analysis of the pyrolysis thermograms in terms of specified temperatures and residual masses associated with such temperatures as obtained under an inert atmosphere of nitrogen gas at a flow rate of 100 ml per min and a heating rate of 20°C per min from room temperature up to 600°C. The properties of both the crude and the exhausted olive pomace were compared. The gross calorific values and the results of the ultimate analyses for the two pomace types were found to correlate very well as indicated by the use of a literature correlation formula usually used for estimating the gross calorific value of a fuel when its ultimate analysis is known. Other literature correlation formulas used for estimating the gross calorific value from the proximate analysis data were also used to check the adequacy of our procedure for getting the proximate analysis from the?thermogravimetric pyrolysis thermograms.展开更多
Interaction between dietary polyphenol and proteins including digestive enzymes may result in reduced digestibility of food macronutrients, thus lowering absorption of nutrients that contributing to high energy accumu...Interaction between dietary polyphenol and proteins including digestive enzymes may result in reduced digestibility of food macronutrients, thus lowering absorption of nutrients that contributing to high energy accumulation in human body. The objective of this study was to investigate the effect of grape seed polyphenol extract （GSPE） on the digestibility of starch, food lipid and food protein by digestive enzymes such as u-amylase, lipase, pepsin and trypsin. The digestion of each substrate was conducted at the optimal pH and temperature of specific enzyme. Bread containing different amount of grape pomace was used as a real food model and its digestion was conducted under simulated digestion condition. Concentrations of reducing sugar, fatty acid and amino acids in enzyme digested mixtures were determined as indicators of starch, lipid and protein digestions, respectively. Results indicate that GSPE significantly inhibited the digestion of starch, cooking oil and casein, but did not inhibit digestion of whey protein and egg white protein. Instead, the digestion of egg white and whey protein by trypsin was moderately enhanced in the presence of GSPE. However, under simulated human digestion condition, the grape pomace in the bread significantly reduced the digestibility of bread starch and protein.展开更多
Pomegranate pomace is the solid waste of the pomegranate juice industry which accounts for approximately 50%of the quantity of the fruits,which is processed into juice and is a good raw material for production of high...Pomegranate pomace is the solid waste of the pomegranate juice industry which accounts for approximately 50%of the quantity of the fruits,which is processed into juice and is a good raw material for production of high added value products with diverse uses.Pomegranate pomace is rich in polyphenols and flavonoids which could substitute the potentially hazardous synthetic antioxidants/antimicrobials used in agro-food and cosmetics sectors.In this work,eco-friendly aqueous microwave assisted extraction of pomegranate pomace was investigated and optimized in order to produce effectively novel natural antioxidant/antimicrobial extracts.A three-factorial response surface optimization methodology with centered Box&Behnken experimental design was used to obtain the predictive models and the maximum values of total polyphenols,total flavonoids and total antioxidant capacity(TAC).The three optimization factors involved were:(a)water/solid ratio;(b)extraction temperature;(c)extraction time and the effectiveness and robustness of the three models were statistically verified by ANOVA.展开更多
Objective: To explore the inhibitory effect of water extract from pear pomace on abdominal fat accumulation and its underlying mechanism in high fat diet-fed animals. Methods: Three groups of male C57 BL/6 J mice were...Objective: To explore the inhibitory effect of water extract from pear pomace on abdominal fat accumulation and its underlying mechanism in high fat diet-fed animals. Methods: Three groups of male C57 BL/6 J mice were fed with a 60% kcal fat diet for 8 weeks. Pear pomace water extract(200 or 400 mg/kg body weight) was administered once daily via oral gavage. To confirm the possibility of the water extract of pear pomace acting as an activator of adenosine 5’-monophosphateactivated protein kinase(AMPK), differentiation of 3 T3-L1 preadipocytes was induced in the presence of the water extract of pear pomace with or without compound C. Body weight, food efficacy ratio, insulin resistance, and adipogenic protein expression were measured. Moreover, in the 3 T3-L1 cells, lipid content and lipogenesis-related proteins were measured using Oil Red O staining and Western blotting analysis.Results: Body weight gain and total abdominal fat weight were reduced in mice treated with pear pomace water extract. Pear pomace water extract reduced fasting blood glucose and insulin, thereby reducing the homeostatic model assessment of insulin resistance. It also resulted in dose-dependent decreases in triglyceride, total cholesterol, and low-density lipoproteincholesterol. The protein expression of p-AMPK increased, while the expression of AMPK-downstream proteins including PPAR-γ, C/EBPα, SREBP-1 c, ACC, and FAS decreased in the adipose tissue of mice treated with pear pomace water extract. Furthermore, the inhibition of AMPK by compound C blocked pear pomace water extract-induced reduction of lipid content and the expression of lipogenesis-related genes. Conclusions: Pear pomace water extract prevents fat accumulation both in vivo and in vitro by activating AMPK.展开更多
The objective of this work was to estimate the antioxidant potential of the extracts from pink shrimp residue and red grape pomaces (Merlot and Syrah varietals), evaluated according to its antioxidant activity with di...The objective of this work was to estimate the antioxidant potential of the extracts from pink shrimp residue and red grape pomaces (Merlot and Syrah varietals), evaluated according to its antioxidant activity with different analytical methods, associating these properties with the chemical composition of the extract and, as a consequence, with the extraction procedure. The shrimp residue was pre-treated combining cooking, drying, and milling, whereas the grape pomaces were dried and ground. The shrimp residue extracts were obtained by Soxhlet (SOX) and by maceration using hexane (Hx), hexane: isopropanol (50:50) (Hx:IPA), isopropanol, ethanol (EtOH) and acetone as solvents;by ultrasonic maceration (UME) with EtOH;by cold and hot oil extraction with soy and sunflower oils;and by Supercritical Fluid Extraction (SFE) with pure CO2 (100 -?300 bar;313.15 -?333.15 K) and with co-solvent (Hx: IPA and sunflower oil at 2%). The grape pomaces extracts were obtained by SOX using EtOH, ethyl acetate (EtOAc) and Hx;UME with water (H2O), EtOH, EtOAc and Hx;and by SFE performed with pure CO2 (150 -?300 bar;323.15 -?333.15 K) and with cosolvent (EtOH at 15%). The antioxidant activity was determined by the DPPH free radical scavenging procedure and by the β-carotene bleaching method. Higher antioxidant activities in shrimp residue extracts were observed by the β-carotene bleaching method in alcoholic and cetonic extracts, among the low pressure extraction methods, while for the SFE, the higher activities were achieved by the extracts obtained at elevated pressures. For the grape pomaces extracts, the best results were obtained by the DPPH method from the low pressure extractions proceeded with EtOH. The SFE with Merlot pomace at 323.15 K/150 bar (the lowest temperature and pressures tested) presented the best antioxidant activity by the β-carotene bleaching.展开更多
Carrot pomace is a major by-product obtained during the industrial juice extraction process, which is discarded contributing to environmental pollution. This residue is rich in fiber, and contains high amounts of caro...Carrot pomace is a major by-product obtained during the industrial juice extraction process, which is discarded contributing to environmental pollution. This residue is rich in fiber, and contains high amounts of carotenoids and phenolic compounds that could contribute to its application as functional ingredient, improving the quality of foods and helping to reduce the environmental problem. In this study, carrot pomace powders obtained by microwave or hot air drying were incorporated into cookies in order to improve their phytochemical content. Cookies were prepared using a traditional cookie recipe substituting 30% of the wheat flour for either of the carrot pomace powders. Fiber, carotenoids and phenolic compounds were determined;image analysis and acceptability of the cookies were also conducted. The substitution of 30% of wheat flour for carrot pomace powders increased 3.7 fold the total dietary fiber of cookies, from 7.13 g/100gto26.44 g/100g;accounting the 7.4% of fiber daily intake with the consumption of one cookie (7 g). A similar pattern was found in the content of carotenoids and phenolic compounds. Carrot pomace dried with microwaves had the highest amount of these bioactive compounds. β-carotene, epicatechin, gallic and ferulic acids were identified in cookies with microwave carrot pomace powder. The cookies incorporated with carrot pomace powders exhibited improved antioxidant properties because of the increase in the phytochemical content. Acceptable cookies with appealing orange color were obtained. The results indicated that the replacement of wheat flour for carrot pomace powders yielded dietary fiber enriched cookies with improved carotenoid content.展开更多
Entomopathogenic microorganisms occupy an important place among the alternative methods of fighting against pests insect. The fungus Beauveria bassiana is an agent naturally present in ecosystems. It has potential to ...Entomopathogenic microorganisms occupy an important place among the alternative methods of fighting against pests insect. The fungus Beauveria bassiana is an agent naturally present in ecosystems. It has potential to control pest populations. In the context of biological control, the present work aims to the study of linear growth of Beauveria bassiana on different natural environments from the food industry. They are the raw whey, water and pomace, and followed the development of the fungus through a trial production of biomass on deproteinized whey.展开更多
基金Funding for this project was obtained from Natural Sciences and Engineering Research Council of Canada(NSERC)discovery grant,MITACS,and Canadian Agricultural Partnership(CAP)Program.
文摘The ever-growing human population,coupled with the exigent need to meet the increasing demand for poultry meat and egg,has put the onus on poultry nutritionists and farmers to identify alternative feed ingredients that could assure the least-cost feed formulation.In addition,the public desire for nonantibiotic-treated poultry products has also necessitated the ultimate search for potent antibiotic alternatives for use in poultry production.While some identified alternatives are promising,their cost implications and technical know-how requirements may discourage their ease of adoption in poultry.The use of plants and/or their by-products,like fruit pomaces,present a pocket-friendly advantage and as a result,are gaining much interest.This is traceable to their rich phytochemical profile,nutritional composition,ready availability,and relatively cheap cost.The fruit juice and wine pressing industries generate a plethora of fruit wastes annually.Interestingly,fruit pomaces contain appreciable dietary fibre,protein,and phenolic compounds,and thus,their adoption could serve the poultry industry in dual capacities including as substitutes to antibiotics and some conventional feedstuff.Thus,there is a possibility to reduce fruit wastes produced and feed-cost in poultry farming from environmental and economical standpoints,respectively.This review seeks to provide reinforcing evidence on the applicability and impact of fruit pomaces in poultry nutrition.
基金funded by GAL“Colli Esini San Vicino”under PIANO DI SVILUPPO LOCALE 2014-2020,BANDO MISURA 19.2.16.2:Attivazione di progetti di innovazione tra imprese e mondo della ricerca e della consulenza nei settori“smart”.
文摘Grape pomace contains high amounts of bioactive compounds,mainly polyphenols,with different concentrations depending on several factors:grape variety,vinification procedures,even within the same cultivar variation may be due to the geographic regions and wine vintage.Therefore,phenolic,antioxidant,macro-and micro-nutritional composition of wine waste(pomace and seed)originating from Lacrima di Morro d’Alba red grape variety and pomace of Verdicchio white variety were evaluated for the first time.LC-MS/MS analysis showed the presence of 32 phenolic compounds.The phenolic profile was different in pomace of both varieties:white grape pomaces showed the predominance of flavan-3-ols,while anthocyanins were predominant in red pomaces.Comparing seeds and pomace of Lacrima di Morro d’Alba,catechin and epicatechin are representative com-pounds in red grape seeds,while malvidin-3-galactoside and petunidin-3-glucoside are the most abundant compounds in pomace of all wineries.Highest TPC and antioxidant activities determined by UV-vis spectro-photometer were observed in seed samples.High dietary fibers,polyunsaturated fatty acids,minerals and protein contents were observed in all samples.Wine byproducts of both grape varieties appeared to be a good source of phenolic and nutritional compounds;therefore,they could be a cheap alternative for phenolics production and development of new functional foods.
文摘In this work,we investigate how activated carbon(AC)derived from olive pomace biomass can be used as an anode material in lithium-ion batteries.The biomass-derived activated carbon has the potential to be highly efficient,deliver high performance,sustainable,and cost-effective in LIBs-related production.The activated carbon is prepared by using H3PO4 as a chemical activation agent,and then calcining the obtained product at 500℃ for different controlled atmospheres under(i)air(AC-Atm),(ii)vacuum(AC-Vac),and(iii)argon(ACArg).The different samples were systematically analyzed using scanning electron microscopy(SEM),Highresolution transmission electron microscopy(HRTEM),energy dispersive spectroscopy(EDS),X-ray fluores-cence(XRF),X-ray diffraction(XRD),FT-IR and Raman spectroscopy,and thermogravimetric analysis(TGA)to assess their properties.The electrochemical properties of the carbonaceous materials were studied by galvano-static cycling,cyclic voltammetry(CV),and electrochemical impedance spectroscopy(EIS).The results showed high specific capacity and stable cycling performance,with capacities of 288,184,and 56 mAh g^(-1) at the current density of 25 mA g^(-1) after 70 cycles for AC-Arg,AC-Vac,and AC-Atm respectively.Furthermore,the CE efficiency was nearly 100%from the first cycles.This study opens up interesting prospects and offers promising oppor-tunities for more efficient recovery of unused olive pomace waste,by integrating it into energy storage appli-cations,particularly sustainable lithium-ion batteries.
基金Supported by High-end Talent Project of Hebei ProvinceTangshan Talent Funding Project(B202302006).
文摘[Objectives]This study was conducted to investigate the physicochemical and functional properties of soluble dietary fiber(SDF)from apple pomace.[Methods]Soluble dietary fiber(SDF)from apple pomace was extracted by direct water extraction(W),lactic acid bacteria fermentation(F)and steam explosion(SE)respectively,and the extraction methods and physicochemical and functional characteristics were compared and analyzed.[Results]The solubility,water holding capacities,oil holding capacities and swelling capacities of W-SDF,F-SDF and SE-SDF were(2.13,3.95 and 5.13 g/g),(9.02,13.75 and 15.88 g/g),(2.13,4.08 and 5.11 g/g),and(10.82,14.03 and 15.77 ml/g),respectively.Their emulsifying activity,emulsifying stability and least gelation concentration were(30.28,47.95 and 58.72 ml/100 ml),(37.88,45.25 and 57.13 ml/100 ml),and(12.11,11.25 and 9.87%),respectively.The adsorption capacities of W-SDF,F-SDF and SE-SDF for heavy metals(Pb,As and Cu)in the intestinal environment(pH 7)were(162.7,183.5 and 197.3μmol/g),(132.8,156.7 and 168.9μmol/g),and(57.2,63.5 and 89.2μmol/g)respectively.In the gastric environment(pH 2),they were(72.8,110.5,138.9μmol/g),(82.1,112.5,135.7μmol/g),and(38.9,42.7,55.1μmol/g)respectively.[Conclusions]The study can provide a theoretical basis for functional modification and comprehensive utilization of dietary fiber from apple pomace.
文摘Grape pomace is one of the most abundant solid by-products generated during winemaking,rich in bioactive compounds,i.e.,proanthocyanidins.The major objective of this work was to characterize structurally oligomeric and polymeric proanthocyanidins of diff erent parts of grape pomace(seed,skin,and stem).Column chromatography techniques were used to isolate oligomeric and polymeric proanthocyanidins fractions from diff erent parts of grape pomace.The purifi ed grape seed proanthocyanidins were used to assess the effi ciency of the three most frequently-used acidic degradation methods,using benzyl mercaptan,phloroglucinol,and cysteamine as nucleophiles.The structural characterization of proanthocyanidins in the different parts of grape pomace was further performed by the phloroglucinolysis and ESI-MS analysis.The results showed signifi cant diff erences in the structural composition of proanthocyanidins among diff erent parts of pomace.A positive correlation was found between the mean degree of polymerization and percentage of galloylation,in both oligomeric and polymeric fractions.The results provided useful information for the preparation of diff erent proanthocyanidins products from grape pomace.
基金partially supported by EIT FOOD INNOVATION 2018(INNOPOULTRY:The poultry food chain:tackling old problems with innovative approaches-ID 18023)。
文摘Background: Fruit pomaces are by-products rich in polyphenol compounds and dietary fiber. They seem to play an important role in regulating the gut microbiota, morphology and physiology. The aim of this study was to assess whether apple(A), blackurrant(B) or strawberry(S) pomaces could be suitable ingredients in broiler diets and their effect on gut health. A total of 480 male broilers were randomly allotted to 8 dietary treatments with lower(3%-L) or higher(6%-H) dietary fiber content: two control groups(CL/CH), two A diets(AL/AH), two B diets(BL/BH), two S diets(SL/SH). Diet and fruit pomaces were chemically analyzed to assess polyphenol concentration and fibre fraction content. After the evaluation of growth performance, 6 birds/group were slaughtered at 35 days of age. Morphometric and histopathological investigations were performed on duodenum, jejunum and ileum.Excreta were collected to perform microbiota evaluation by 16 S DNA sequencing. Weight, viscosity, enzymatic activity, short chain fatty acid(SCFAs) and ammonia concentration were determined in ileum and/or ceca content.Results: A pomace and A diets showed the lowest polyphenol content and the highest content of soluble fibre fraction. No significant differences were observed for growth performance, gut morphometry and histopathology(P > 0.05). Dietary fruit pomace inclusion increased the weight of ileum and ceca and the ileum digesta viscosity(P < 0.05). In the ileum, A and S groups showed lower bacterial α-glucosidase activity than C groups. Moreover,small intestine SCFAs concentration was higher in fruit pomaces diets(P < 0.05). In ceca, B and S groups showed lower ammonia concentration and higher SCFAs than C. Dietary treatments also influenced the activity of α-glucosidase, α-galactosidase, β-galactosidase β-glucuronidase and xylase. Regarding microbiota, at phylum level,Firmicutes were differentially abundant across treatment(maximum for C and minimum in S, FDR > 0.05). At genus level, an increase of Weissella in AH and Erwinia in S/B diets, as well as a decrease of Lactobacillus in all fruit pomace groups were recorded(P < 0.05).Conclusions: Fruit pomaces could be suitable ingredients in poultry nutrition even if further studies are needed to better understand which doses is more recommended to avoid negative effects on gut microbiota.
基金Authors are very thankful to Director,CSIR-IHBT for providing necessary infrastructure to execute the research work.Authors are also thankful to Ministry of Food Processing Industries,New Delhi,India(GAP 125)Council of Scientific and Industrial Research for financial support.
文摘Apple pomace is a waste biomass generated after apple fruit processing.In present investigation,efforts were made to comprehend influence of differently dried pomace on cell wall properties and phenolic profile.Different drying techniques were employed to remove moisture content from fresh apple pomace.Total dietary fiber yield(74%)and array of functional properties such as density,water and oil holding capacity,swelling capacity and glucose dialysis retardation index(36.91%)was found better in freeze dried fraction.The higher total phenolics(5.78±0.08 mg GAE/g dry weight)content was also recorded in freeze dried fraction followed by oven and sun drying.The 50%aqueous acetone was found as more efficient solvent for extraction of phenolic constituents.RP-HPLC analysis has revealed presence of quercetin,phloridzin and phloretin as major phenolics.Thus,it is evident from the results that pomace generated at industrial scale can be utilized as a source of dietary food ingredient.
文摘This study was designed to bridge gap in nutritionally skewed available biscuits and the high volume of agricultural waste generated by investigating the quality of biscuits prepared from wheat base, supplemented with waste from watermelon rinds and orange pomace as possible nutritious alternatives. Biscuit samples were respectively produced from blends of wheat, watermelon rind and orange pomace in the following ratio 100:0:0;90:5:5;80:10:10;70:15:15 and 60:20:20, labelled samples A, B, C, D and E. F</span><span style="font-family:Verdana;">unctional, proximate, mineral and sensory properties of the formulated biscuit samples</span><span style="font-family:Verdana;"> were carried out using standard analytical procedures. The results showed that p</span><span style="font-family:Verdana;">roximate composition of samples B - E significantly increased (p < 0.05) except for carbohydrate content when compared with sample A used as control. </span><span style="font-family:Verdana;">There were also significant increases (p < 0.05) in mineral contents of supplemented samples compared to control. The result of the sensory evaluation showed that wheat flour can be substituted with watermelon rind and orange pomace flours up to 10% without adversely affecting the overall quality attributes of the biscuits. These results indicate the robustness of food value addition as an effective means of improving nutritional quality of biscuits while contributing to waste management in the agricultural value chain.
基金provided by the University of Veterinary Medicine Vienna (Vetmeduni Vienna)funded by Hochschuljubilaumsstiftung der Stadt Wien (project H-288490/2019)
文摘Background Grape and winery by-products have nutritional values for cattle and also contain functional compounds like phenols,which not only bind to protein but can also directly affect microbiota and their function in the rumen.We characterized the nutritional and functional effects of grape seed meal and grape pomace as well as an effective dosage of grape phenols on ruminal microbiota and fermentation characteristics using a rumen simulation technique.Results Six diets(each n=8)were compared including a control diet(CON,no by-product),a positive control diet(EXT,CON+3.7%grape seed extract on a dry matter(DM)basis),two diets with grape seed meal at 5%(GS-low)and 10%(GS-high),and two diets with grape pomace:at 10%(GP-low)and 20%(GP-high),on a DM basis.The inclusion of the by-product supplied total phenols at 3.4%,0.7%,1.4%,1.3%,and 2.7%of diet DM for EXT,GS-low,GS-high,GP-low,and GP-high,respectively.Diets were tested in four experimental runs.All treatments decreased ammonia concentrations and the disappearances of DM and OM(P<0.05)compared to CON.EXT and GP-high lowered butyrate and odd-and branch-chain short-chain fatty acids while increased acetate compared to CON(P<0.05).Treatments did not affect methane formation.EXT decreased the abundance of many bacterial genera including those belonging to the core microbiota.GP-high and EXT consistently decreased Olsenella and Anaerotipes while increased Ruminobacter abundances.Conclusion The data suggest that the inclusion of winery by-products or grape seed extract could be an option for reducing excessive ammonia production.Exposure to grape phenols at a high dosage in an extract form can alter the rumen microbial community.This,however,does not necessarily alter the effect of grape phenols on the microbial community function compared to feeding high levels of winery by-products.This suggests the dominant role of dosage over the form or source of the grape phenols in affecting ruminal microbial activity.In conclusion,supplementing grape phenols at about 3%of diet DM is an effective dosage tolerable to ruminal microbiota.
基金Supported by National Natural Science Foundation of China(31472125)
文摘This study was carried out to evaluate the effects of replacing corn silage with ensiled tomato pomace on dry matter intake and apparent digestibility of diets.Eight close up dry Holstein cows were used in 2 × 2 Latin square design.The animals were fed control(0% tomato pomace silage) and experimental(10% corn silage replaced by tomato pomace silage) diets.The result showed that dry matter intake in experimental group was 9.77 ± 0.44 kg/d,which was significantly higher than in control group(p < 0.05).Dry matter digestibility in experimental and control group was 73.9% and 70.2%,respectively,but there was no difference between two groups(p > 0.05).The substitution of tomato pomace silage in diet was associated with an increase of dry matter intake,dietary supplement of ensiled tomato pomace without any adverse effect on their health performance.
基金supported by the National Nature Science Foundation of China(No.21302052)the“Program for New Century Excellent Talents in University”awarded to ZHANG Jian(No.NECT-11-0739)+1 种基金the Postgraduate Research&Practice Innovation Program of Jiangsu Province(No.SJKY19_0658)Jiangsu Funding Program for Excellent Postdoctoral Talent,and“Jiangsu Funding Program for Excellent Postdoctoral Talent”awarded to SHEN Pingping.
文摘In the current study,tea saponin,identified as the primary bioactive constituent in seed pomace of Camellia oleifera Abel.,was meticulously extracted and hydrolyzed to yield five known sapogenins:16-O-tiglogycamelliagnin B(a),camelliagnin A(b),16-O-angeloybarringtogenol C(c),theasapogenol E(d),theasapogenol F(e).Subsequent biotransformation of compound a facilitated the isolation of six novel metabolites(a1−a6).The anti-inflammatory potential of these compounds was assessed using pathogenassociated molecular patterns(PAMPs)and damage-associated molecular patterns molecules(DAMPs)-mediated cellular inflammation models.Notably,compounds b and a2 demonstrated significant inhibitory effects on both lipopolysaccharide(LPS)and high-mobility group box 1(HMGB1)-induced inflammation,surpassing the efficacy of the standard anti-inflammatory agent,carbenoxolone.Conversely,compounds d,a3,and a6 selectivity targeted endogenous HMGB1-induced inflammation,showcasing a pronounced specificity.These results underscore the therapeutic promise of C.oleifera seed pomace-derived compounds as potent agents for the management of inflammatory diseases triggered by infections and tissue damage.
文摘[Objective] To study the effects of apple pomace on milk performance of dairy cows. ~Method] A total of 48 Holstein dairy cows at the same parity and with close lactation stage and similar daily milk yield were randomly assigned to six groups. The supplementary feed was composed of apple pomace, alfalfa meal, com and premix, and it was processed into pellets. In the groups I - V, the percentage of apple pomace was 17.5%, 35.0%, 52.5%, 70.0% and 0%, respectively. Each cow was fed with supplementary feed （3 kg/d）. [ Result] The milk yield in the group II and group V was increased significantly （ P 〈 0.05）, and the fat content in milk of the group III and V was significantly higher than that of the con- trol group （P 〈 0.05）. [ Conclusion] The supplementary apple pomace can improve the milk performance of dairy cows effectively.
文摘Chardonnay and Tinta Cao grape pomaces were generated by the winemaking process. The pomaces were extracted with 50% acetone and tested for antioxidant capacities using the oxygen radical absorbance capacity (ORAC) assay, DPPH□EC50 , and ABTS.+ scavenging capacity tests. Cytotoxicity and antiproliferative activities against Caco-2 and HT-29 human colon cancer cell lines were also analyzed. The quantitative detection of caspase-3 activity during the early apoptotic process was evaluated by fluorometric immunosorbent enzyme assay (FIENA). Induction of late stage apoptosis was analyzed by DNA fragmentation. Total phenolic content (TPC), individual phenolic acids, total oil, and fatty acid profile were also analyzed. The Tinta Cao pomace had the highest antioxidant capacity in all tests with an ORAC value of 386.5 μmol trolox equivalents (TE) per g pomace (μmol TE/g), its DPPH□EC50 value was 94.6 mg equivalents/L, and its ABTS.+ value was 806.7 μmol TE/g, which was more than twice as high as the Chardonnay. Both Tinta Cao and Chardonnay grape pomace extracts appear to contain components that inhibit the proliferation of Caco-2 and HT-29 cancer cells, at least in part, by triggering apoptosis. Expression of caspase-3 was induced by Tinta Cao and Chardonnay pomace extracts at 3 g/L after 4 hours of treatment with a 308% and 229% increase compared to control, respectively. An increase in DNA fragmentation was also observed with both grape pomace treatments. This study demonstrated that these tested grape pomaces were potent scavengers of free radicals and may provide some level of protection against certain cancers.
文摘In an attempt to provide a set of specifications for the use and trade of the olive pomace in Jordan, several samples of the crude and laboratory-prepared exhausted (oil-free) olive pomace have been subjected to a thorough thermochemical characterization. Such characterization included determination of fat content by using n-hexane and Soxhlet extractor, ultimate and proximate analyses obtained by using an elemental analyzer and a thermogravimetric procedure, respectively, gross and net calorific values obtained by using adiabatic oxygen bomb calorimetry, mineral content (ash), and analysis of the pyrolysis thermograms in terms of specified temperatures and residual masses associated with such temperatures as obtained under an inert atmosphere of nitrogen gas at a flow rate of 100 ml per min and a heating rate of 20°C per min from room temperature up to 600°C. The properties of both the crude and the exhausted olive pomace were compared. The gross calorific values and the results of the ultimate analyses for the two pomace types were found to correlate very well as indicated by the use of a literature correlation formula usually used for estimating the gross calorific value of a fuel when its ultimate analysis is known. Other literature correlation formulas used for estimating the gross calorific value from the proximate analysis data were also used to check the adequacy of our procedure for getting the proximate analysis from the?thermogravimetric pyrolysis thermograms.
文摘Interaction between dietary polyphenol and proteins including digestive enzymes may result in reduced digestibility of food macronutrients, thus lowering absorption of nutrients that contributing to high energy accumulation in human body. The objective of this study was to investigate the effect of grape seed polyphenol extract （GSPE） on the digestibility of starch, food lipid and food protein by digestive enzymes such as u-amylase, lipase, pepsin and trypsin. The digestion of each substrate was conducted at the optimal pH and temperature of specific enzyme. Bread containing different amount of grape pomace was used as a real food model and its digestion was conducted under simulated digestion condition. Concentrations of reducing sugar, fatty acid and amino acids in enzyme digested mixtures were determined as indicators of starch, lipid and protein digestions, respectively. Results indicate that GSPE significantly inhibited the digestion of starch, cooking oil and casein, but did not inhibit digestion of whey protein and egg white protein. Instead, the digestion of egg white and whey protein by trypsin was moderately enhanced in the presence of GSPE. However, under simulated human digestion condition, the grape pomace in the bread significantly reduced the digestibility of bread starch and protein.
文摘Pomegranate pomace is the solid waste of the pomegranate juice industry which accounts for approximately 50%of the quantity of the fruits,which is processed into juice and is a good raw material for production of high added value products with diverse uses.Pomegranate pomace is rich in polyphenols and flavonoids which could substitute the potentially hazardous synthetic antioxidants/antimicrobials used in agro-food and cosmetics sectors.In this work,eco-friendly aqueous microwave assisted extraction of pomegranate pomace was investigated and optimized in order to produce effectively novel natural antioxidant/antimicrobial extracts.A three-factorial response surface optimization methodology with centered Box&Behnken experimental design was used to obtain the predictive models and the maximum values of total polyphenols,total flavonoids and total antioxidant capacity(TAC).The three optimization factors involved were:(a)water/solid ratio;(b)extraction temperature;(c)extraction time and the effectiveness and robustness of the three models were statistically verified by ANOVA.
基金supported by the Bio-Industry Technology Development Program,Ministry of Agriculture,Food and Rural Affairs(313019-09-3-HD030).
文摘Objective: To explore the inhibitory effect of water extract from pear pomace on abdominal fat accumulation and its underlying mechanism in high fat diet-fed animals. Methods: Three groups of male C57 BL/6 J mice were fed with a 60% kcal fat diet for 8 weeks. Pear pomace water extract(200 or 400 mg/kg body weight) was administered once daily via oral gavage. To confirm the possibility of the water extract of pear pomace acting as an activator of adenosine 5’-monophosphateactivated protein kinase(AMPK), differentiation of 3 T3-L1 preadipocytes was induced in the presence of the water extract of pear pomace with or without compound C. Body weight, food efficacy ratio, insulin resistance, and adipogenic protein expression were measured. Moreover, in the 3 T3-L1 cells, lipid content and lipogenesis-related proteins were measured using Oil Red O staining and Western blotting analysis.Results: Body weight gain and total abdominal fat weight were reduced in mice treated with pear pomace water extract. Pear pomace water extract reduced fasting blood glucose and insulin, thereby reducing the homeostatic model assessment of insulin resistance. It also resulted in dose-dependent decreases in triglyceride, total cholesterol, and low-density lipoproteincholesterol. The protein expression of p-AMPK increased, while the expression of AMPK-downstream proteins including PPAR-γ, C/EBPα, SREBP-1 c, ACC, and FAS decreased in the adipose tissue of mice treated with pear pomace water extract. Furthermore, the inhibition of AMPK by compound C blocked pear pomace water extract-induced reduction of lipid content and the expression of lipogenesis-related genes. Conclusions: Pear pomace water extract prevents fat accumulation both in vivo and in vitro by activating AMPK.
文摘The objective of this work was to estimate the antioxidant potential of the extracts from pink shrimp residue and red grape pomaces (Merlot and Syrah varietals), evaluated according to its antioxidant activity with different analytical methods, associating these properties with the chemical composition of the extract and, as a consequence, with the extraction procedure. The shrimp residue was pre-treated combining cooking, drying, and milling, whereas the grape pomaces were dried and ground. The shrimp residue extracts were obtained by Soxhlet (SOX) and by maceration using hexane (Hx), hexane: isopropanol (50:50) (Hx:IPA), isopropanol, ethanol (EtOH) and acetone as solvents;by ultrasonic maceration (UME) with EtOH;by cold and hot oil extraction with soy and sunflower oils;and by Supercritical Fluid Extraction (SFE) with pure CO2 (100 -?300 bar;313.15 -?333.15 K) and with co-solvent (Hx: IPA and sunflower oil at 2%). The grape pomaces extracts were obtained by SOX using EtOH, ethyl acetate (EtOAc) and Hx;UME with water (H2O), EtOH, EtOAc and Hx;and by SFE performed with pure CO2 (150 -?300 bar;323.15 -?333.15 K) and with cosolvent (EtOH at 15%). The antioxidant activity was determined by the DPPH free radical scavenging procedure and by the β-carotene bleaching method. Higher antioxidant activities in shrimp residue extracts were observed by the β-carotene bleaching method in alcoholic and cetonic extracts, among the low pressure extraction methods, while for the SFE, the higher activities were achieved by the extracts obtained at elevated pressures. For the grape pomaces extracts, the best results were obtained by the DPPH method from the low pressure extractions proceeded with EtOH. The SFE with Merlot pomace at 323.15 K/150 bar (the lowest temperature and pressures tested) presented the best antioxidant activity by the β-carotene bleaching.
文摘Carrot pomace is a major by-product obtained during the industrial juice extraction process, which is discarded contributing to environmental pollution. This residue is rich in fiber, and contains high amounts of carotenoids and phenolic compounds that could contribute to its application as functional ingredient, improving the quality of foods and helping to reduce the environmental problem. In this study, carrot pomace powders obtained by microwave or hot air drying were incorporated into cookies in order to improve their phytochemical content. Cookies were prepared using a traditional cookie recipe substituting 30% of the wheat flour for either of the carrot pomace powders. Fiber, carotenoids and phenolic compounds were determined;image analysis and acceptability of the cookies were also conducted. The substitution of 30% of wheat flour for carrot pomace powders increased 3.7 fold the total dietary fiber of cookies, from 7.13 g/100gto26.44 g/100g;accounting the 7.4% of fiber daily intake with the consumption of one cookie (7 g). A similar pattern was found in the content of carotenoids and phenolic compounds. Carrot pomace dried with microwaves had the highest amount of these bioactive compounds. β-carotene, epicatechin, gallic and ferulic acids were identified in cookies with microwave carrot pomace powder. The cookies incorporated with carrot pomace powders exhibited improved antioxidant properties because of the increase in the phytochemical content. Acceptable cookies with appealing orange color were obtained. The results indicated that the replacement of wheat flour for carrot pomace powders yielded dietary fiber enriched cookies with improved carotenoid content.
文摘Entomopathogenic microorganisms occupy an important place among the alternative methods of fighting against pests insect. The fungus Beauveria bassiana is an agent naturally present in ecosystems. It has potential to control pest populations. In the context of biological control, the present work aims to the study of linear growth of Beauveria bassiana on different natural environments from the food industry. They are the raw whey, water and pomace, and followed the development of the fungus through a trial production of biomass on deproteinized whey.
