1
|
Santos LFD, Lopes ST, Nazari MT, Biduski B, Pinto VZ, Santos JSD, Bertolin TE, Santos LRD. Fruit pomace as a promising source to obtain biocompounds with antibacterial activity. Crit Rev Food Sci Nutr 2023; 63:12597-12609. [PMID: 35866531 DOI: 10.1080/10408398.2022.2103510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
The demand for natural compounds to replace synthetic additives has aroused the interest of different sectors of society, especially the scientific community, due to their safety, biocompatibility, biodegradability and low toxicity. Alternative sources for antimicrobial compounds have been explored, such as fruit pomace. These by-products have essential compounds in their composition with different potential for application in food and packaging. In this context, this review systematizes the use of pomace from different fruits as a source of antibacterial compounds. Also, it summarizes the extraction methods and the applications of these compounds. Grape pomace, cranberry, and apple extracts are the most explored for antibacterial control, especially against genus Listeria, Salmonella, Staphylococcus, and Escherichia. In addition, phenolic acids, anthocyanins, flavonoids, and proanthocyanins are the main compounds identified in the studied fruit pomace extracts. In the reviewed articles, the biocompounds recovery is performed by methods with the absence of high temperatures (>80 °C); in some studies, the solid-liquid extraction method at mild temperatures (<30 °C) was well explored, using ethanol and water as solvent. The use of fruit processing by-products for bacterial control highlights the possibility of favoring the three pillars of sustainability (social, economic, and environmental) in the food industry.
Collapse
Affiliation(s)
| | | | | | - Bárbara Biduski
- University of Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Vania Zanella Pinto
- Graduate Program in Food Science and Tecnology, Federal University of Fronteira Sul, Parana, Brazil
| | | | | | | |
Collapse
|
2
|
Liu J, Wang Y, Liu L, Ma G, Zhang Y, Ren J. Effect of Moringa leaf flavonoids on the production performance, immune system, and rumen fermentation of dairy cows. Vet Med Sci 2023; 9:917-923. [PMID: 36495154 PMCID: PMC10029909 DOI: 10.1002/vms3.993] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
BACKGROUND Unreasonable use of antibiotics in animals is a major concern and will remain so, thus affecting people's health. However, the application of plant extracts can better solve this problem. OBJECTIVES The purpose of this study was to study the effect of Moringa leaf flavonoids on the production performance, immunity, and rumen fermentation of dairy cows. METHODS Nine Holstein multiparous cows (average weight: 550 kg; days of lactation: 150 ± 6 days) were used in the experiment, using a 3 × 3 Latin square design. Cows were divided into three groups, each of which was supplemented with 0, 50, or 100 mg/body weight (BW) Moringa oleifera leaf flavonoids. Each experimental period consisted of three periods of 21 days, and the prefeeding period lasted 15 days. RESULTS Our results indicated that supplementation with Moringa leaf flavonoids increased the protein content and decreased the number of somatic cells in milk; had little effect on the biochemical indices of blood, the rumen fermentation, and serum biochemical indicators; and improved the activity of antioxidant enzymes, the antioxidant capacity, and immunity. CONCLUSIONS Addition of 50 mg/BW Moringa leaf flavonoids to cow enhanced the antioxidant and immunity capacity in dairy cows but did not affect physiological levels of common biochemical parameters in blood or fermentation parameters in rumen.
Collapse
Affiliation(s)
- Ji Liu
- College of Food and Bioengineering, Qiqihar University, Qiqihar, China
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, China
| | - Yan Wang
- College of Food and Bioengineering, Qiqihar University, Qiqihar, China
| | - Ling Liu
- College of Food and Bioengineering, Qiqihar University, Qiqihar, China
| | - Guangming Ma
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, China
| | - Yonggen Zhang
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, China
| | - Jian Ren
- College of Food and Bioengineering, Qiqihar University, Qiqihar, China
| |
Collapse
|
3
|
Black Elderberry Press Cake as a Source of Bioactive Ingredients Using Green-Based Extraction Approaches. BIOLOGY 2022; 11:biology11101465. [PMID: 36290369 PMCID: PMC9598939 DOI: 10.3390/biology11101465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 10/04/2022] [Accepted: 10/05/2022] [Indexed: 11/30/2022]
Abstract
To study the efficiency of two green-based extraction techniques for the isolation of bioactive constituents from black elderberry press cake, changes in phenolic compounds and main anthocyanin contents were analyzed. Polyphenolic content was correlated with antioxidant and antidiabetic potential by radical-scavenging activity and monitoring of α-amylase inhibition. Black elderberry press-cake extracts were obtained by ultrasound-assisted (UAE) and microwave-assisted (MAE) extractions under different extraction conditions. High-performance liquid chromatography (HPLC) analysis revealed that cyanidin-3-sambubioside and cyanidin-3-glucoside were the principal anthocyanins in all the obtained extracts, with their content being highest in MAE obtained at 80 °C over 5 min. The same extract induced two-fold higher antioxidant activity (IC50 6.89 μg/mL) and α-amylase inhibitory potential (IC50 2.18 mg/mL) in comparison to UAE extracts. The main compositional differences between extracts obtained by the same extraction technique were assigned to the extraction temperature. A principal component analysis confirmed that the antidiabetic feature is to be attributed to the rich content of anthocyanins in black elderberry press cake. Our results indicate the great potential of underutilized black elderberry press cake for the development of novel food and herbal formulations due to notable anthocyanin contents highly correlated with antidiabetic activity.
Collapse
|
4
|
Trigo JP, Alexandre EMC, Saraiva JA, Pintado ME. High value-added compounds from fruit and vegetable by-products – Characterization, bioactivities, and application in the development of novel food products. Crit Rev Food Sci Nutr 2019; 60:1388-1416. [DOI: 10.1080/10408398.2019.1572588] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- João P. Trigo
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Elisabete M. C. Alexandre
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Jorge A. Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Manuela E. Pintado
- CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| |
Collapse
|
5
|
Tańska M, Roszkowska B, Czaplicki S, Borowska EJ, Bojarska J, Dąbrowska A. Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2016; 71:307-313. [PMID: 27319014 PMCID: PMC4996867 DOI: 10.1007/s11130-016-0561-6] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Fruit pomace remaining after juice extraction is still a source of bioactive compounds. Especially rich in these compounds is the pomace from blackcurrant fruit and from fruits of little-known horticultural plants, like: rowan, rosehip and elderberry. The addition of fruit pomace to bakery and confectionery products, especially to those made of white flour, may significantly enrich their composition with dietary fiber, vitamins and phenolic compounds. This study was aimed at determining the effect of 20 % addition of fruit pomace from rosehip, rowan, blackcurrant and elderberry on the properties of shortbread cookies. The pomace-containing cookies, compared to those without additives, were characterized by a darker color with a higher contribution of yellowness, and by higher hardness. The overall organoleptic assessment was comparable for all types of cookies, however the cookies with pomace were characterized by more perceptible taste and aroma, and were sourer. The extracts from pomace-supplemented cookies had a significantly stronger antioxidant capacity than that from the cookies without pomace, but they were ineffective in inhibiting lipid oxidation. The study showed that fruit pomace could improve the nutritional value of shortbread cookies. Furthermore, non-typical color of such a new product may be attractive to consumers.
Collapse
Affiliation(s)
- Małgorzata Tańska
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland
| | - Beata Roszkowska
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland
| | - Sylwester Czaplicki
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland.
| | - Eulalia Julitta Borowska
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland
| | - Justyna Bojarska
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland
| | - Aneta Dąbrowska
- Chair of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, Oczapowskiego 7, 10-719, Olsztyn, Poland
| |
Collapse
|
6
|
Dulf FV, Vodnar DC, Dulf EH, Toşa MI. Total phenolic contents, antioxidant activities, and lipid fractions from berry pomaces obtained by solid-state fermentation of two Sambucus species with Aspergillus niger. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3489-3500. [PMID: 25787023 DOI: 10.1021/acs.jafc.5b00520] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The aim of this study was to investigate the effect of solid-state fermentation (SSF) by Aspergillus niger on phenolic contents and antioxidant activity in Sambucus nigra L. and Sambucus ebulus L. berry pomaces. The effect of fermentation time on the total fats and major lipid classes (neutral and polar) was also investigated. During the SSF, the extractable phenolics increased with 18.82% for S. ebulus L. and 11.11% for S. nigra L. The levels of antioxidant activity of methanolic extracts were also significantly enhanced. The HPLC-MS analysis indicated that the cyanidin 3-sambubioside-5-glucoside is the major phenolic compound in both fermented Sambucus fruit residues. In the early stages of fungal growth, the extracted oils (with TAGs as major lipid fraction) increased with 12% for S. nigra L. and 10.50% for S. ebulus L. The GC-MS analysis showed that the SSF resulted in a slight increase of the linoleic and oleic acids level.
Collapse
Affiliation(s)
- Francisc Vasile Dulf
- †Faculty of Agriculture, Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
- ‡SC Proplanta SRL, CCD-BIODIATECH, Trifoiului 12 G, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- §Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
| | - Eva-Henrietta Dulf
- ∥Faculty of Automation and Computer Science, Department of Automation, Technical University of Cluj-Napoca, G. Baritiu 26-28, 400027 Cluj-Napoca, Romania
| | - Monica Ioana Toşa
- ⊥Faculty of Chemistry and Chemical Engineering, University Babeş-Bolyai, Biocatalysis Research Group, Arany János 11, 400028 Cluj-Napoca, Romania
| |
Collapse
|