Apple pomace is a good matrix for phytochemical retention

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 22, 2012, Pages 5660-5666

  Lavelli, Vera ^a   Kerr, William ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

antioxidant; apple pomace; color; water activity; water mobility

Indexed keywords

ANTIOXIDANT; ANTIOXIDANT DEGRADATION; APPLE POMACE; COLOR CHANGES; DEGRADATION RATE; DIHYDROCHALCONES; FIRST ORDER KINETICS; FOOD INGREDIENTS; WATER ACTIVITY; WATER MOBILITY; ZERO ORDER KINETICS;

COLOR; COLORIMETRY; DEGRADATION;

FRUITS;

ANTIOXIDANT; PLANT EXTRACT; POLYPHENOL; WATER;

ARTICLE; CHEMISTRY; FRUIT; INDUSTRIAL WASTE; MALUS; WASTE DISPOSAL;

ANTIOXIDANTS; FRUIT; INDUSTRIAL WASTE; MALUS; PLANT EXTRACTS; POLYPHENOLS; REFUSE DISPOSAL; WATER;

MALUS X DOMESTICA;

EID: 84861898141     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3010993     Document Type: Article

References (33)

1. Knekt, P.; Kumpulainen, J.; Jarvinen, R.; Rissanen, H.; Heliovaara, M.; Reunanen, A.; Hakulinen, T.; Aromaa, A. Flavonoid intake and risk of chronic diseases Am. J. Clin. Nutr. 2002, 76, 560-568
2. Aprikian, O.; Duclos, V.; Guyot, S.; Besson, C.; Manach, C.; Bernalier, A.; Morand, C.; Remesy, C.; Demigne, C. Apple pectin and polyphenols rich apple concentrate are more effective together than separately on cercal fermentations and plasma lipids in rats J. Nutr. 2003, 133, 1860-1865
3. Kosmala, M.; Kozodziejczyk, K.; Zdunczyk, Z.; Juskiewicz, J.; Boros, D. Chemical composition of natural and polyphenol-free apple pomace and the effect of this dietary ingredient on intestinal fermentation and serum lipid parameters in rats J. Agric. Food Chem. 2011, 59, 9177-9185
4. Nawirska, A.; Kwasniewska, M. Dietary fiber fractions from fruit and vegetable processing waste Food Chem. 2005, 91, 221-225
5. Bellon, P.; Digles, J.; Will, F.; Dietrich, H.; Baum, M.; Eisenbrand, G.; Janzowski, C. Polyphenolic apple extracts: effects of raw material and production method on antioxidant effectiveness and reduction of DNA damage in Caco-2 Cells J. Agric. Food Chem. 2010, 58, 6636-6642
6. Bhushan, S.; Kalia, K.; Sharma, M.; Sing, B.; Ahuja, P. S. Processing of apple pomace for bioactive molecules Crit. Rev. Biotechnol. 2008, 28, 285-296
7. Cam, M.; Aaby, K. Optimization of extraction of apple pomace phenolics with water by response surface methodology J. Agric. Food Chem. 2010, 58, 9103-9111
8. Wijngaard, H.; Brunton, N. The optimization of extraction of antioxidants from apple pomace by pressurized liquids J. Agric. Food Chem. 2009, 57, 10625-10631
9. Wolfe, K.; Wu, X.; Liu, R. H. Antioxidant activity of apple peels J. Agric. Food Chem. 2003, 51, 609-614
10. Soukoulis, C.; Lebesi, D.; Tzia, C. Enrichment of ice cream with dietary fiber: Effects on rheological properties, ice crystallisation and glass transition phenomena Food Chem. 2009, 115, 665-671
11. Sun-Waterhouse, D.; Teoh, A.; Massarotto, C.; Wibisono, R.; Wadhwa, S. Comparative analysis of fruit-based functional snack bars Food Chem. 2010, 119, 1369-1379
12. Ibraim, G. E.; Hassan, I. M.; Abd-Elrashid, A. M.; El-Massyr, K. F.; Eh-Ghorab, A. H. Effect of clouding agents on the quality of apple juice during storage Food Hydrocolloids 2011, 25, 91-97
13. Rahman, S. Water activity and sorption properties of food. In Food properties handbook; Clydesdale, F. M., Ed.; CRC Press: Boca Raton, FL, USA, 1995; pp 1-83.
14. Katzhendler, I.; Mader, K.; Azoury, R.; Friedman, M. Investigating the structure and properties of hydrated hydroxypropyl methylcellulose and egg albumin matrices containing carbamazepine: EPR and NMR study Pharm. Res. 2000, 17, 1299-1308
15. AOAC. Official Methods of Analysis, 15 th ed.; Association of Official Analytical Chemists: Washington, DC, 1990.
16. Lavelli, V.; Vantaggi, C. Rate of antioxidant degradation and color variations in dehydrated apples as related to water activity J. Agric. Food Chem. 2009, 57, 4733-4738
17. Figuerola, F.; Hurtado, L. M.; Estevez, A. M.; Chiffelle, I.; Asenjo, F. Fiber concentrates from apple pomace and citrus peel as potential fiber sources for food enrichment Food Chem. 2005, 91, 395-401
18. Queji, M. D.; Wosiacki, G.; Cordeiro, G. A.; Peralta-Zamora, P. G.; Nagata, N. Determination of simple sugars, malic acid and total phenolic compounds in apple pomace by infrared spectroscopy and PLSR Int. J. Food Sci. Technol. 2010, 45, 602-609
19. Aguilera, J. M.; Cuadros, T. R.; del Valle, J. M. Differential scanning calorimetry of low-moisture apple products Carbohydr. Polym. 1998, 37, 79-86
20. Jouppila, K.; Roos, Y. H. Water sorption and time-dependent phenomena of milk powders J. Dairy Sci. 1994, 77, 1798-1808
21. Huang, Y.; Davies, E.; Lillford, P. Effect of solutes and matrix structure on water mobility in glycerol-agar-water gel systems: a nuclear magnetic resonance approach J. Agric. Food Chem. 2011, 59, 4078-4087
22. Corey, M.; Kerr, W.; Mulligan, J.; Lavelli, V. Phytochemical stability in dried apple and green tea functional products as related to moisture properties LWT-Food Sci. Technol. 2011, 44, 67-74
23. Fromm, M.; Bayha, S.; Carle, R.; Kammerer, D. R. Characterization and quantitation of low and high molecular weight phenolic compounds in apple seeds J. Agric. Food Chem. 2012, 60, 1232-1242
24. Oszmianski, J.; Wolniak, M.; Wojdylo, A.; Wawer, I. Influence of apple purée preparation and storage on polyphenol contents and antioxidant activity Food Chem. 2008, 107, 1473-1484
25. Lavelli, V.; Pompei, C.; Casadei, M. A. Optimization of color and antioxidant activity of peach and nectarine puree: Scale-up study from pilot to industrial plant J. Agric. Food Chem. 2008, 56, 7091-7099
26. Van der Sluis, A. A.; Dekker, M.; de Jager, A.; Jongen, W. M. F. Activity and concentration of polyphenolic antioxidants in apple: effect of cultivar, harvest year, and storage conditions J. Agric. Food Chem. 2001, 49, 3606-3613
27. Roosle, C.; Wijngaard, H. H.; Gormley, R. T.; Butler, F.; Brunton, N. Effect of storage on the content of polyphenols of minimally processed skin-on apple wedges from ten cultivars and two growing seasons J. Agric. Food Chem. 2010, 58, 1609-1614
28. Lavelli, V.; Vantaggi, C.; Corey, M.; Kerr, W. Formulation of a dry green tea-apple product: study on antioxidant and color stability J. Food Sci. 2010, 75, 184-190
29. Lavelli, V.; Corey, M.; Kerr, W.; Vantaggi, C. Stability and anti-glycation properties of intermediate moisture apple products fortified with green tea Food Chem. 2011, 127, 589-595
30. Telis, V. R. N.; Martinez-Navarrete, N. Collapse and color changes in grapefruit juice powder as affected by water activity, glass transition, and addition of carbohydrate polymers Food Biophys. 2009, 4, 83-93
31. Palzer, S. Food structures for nutrition, health and wellness Trends Food Sci. Technol. 2009, 20, 194-200
32. Leon, P. G.; Rojas, A. M. Gellan gum films as carriers of L-(+)-ascorbic acid Food Res. Int. 2007, 40, 565-575
33. Perez, C. D.; Flores, S. K.; Marangoni, A.; Gerschenson, L. N.; Rojas, A. M. Development of a high methoxyl pectin edible film for retention of L-(+)-ascorbic acid J. Agric. Food Chem. 2009, 57, 6844-6855