Effect of sequential treatments of fermentation and ultrasonication followed by extrusion on bioactive content of apple pomace and textural, functional properties of its extrudates

International Journal of Food Science and Technology

Volumn 51, Issue 8, 2016, Pages 1811-1819

  Lohani, Umesh C ^a   Muthukumarappan, Kasiviswanathan ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Antioxidant activity; apple pomace; extrusion; fermentation; microwave drying; total phenolic content; ultrasonication

Indexed keywords

ANTIOXIDANTS; DRYING; EXTRUSION; FERMENTATION; FRACTURE MECHANICS; FRUITS; MICROWAVE HEATING; SOLUBILITY;

ANTI-OXIDANT ACTIVITIES; APPLE POMACE; MICROWAVE DRYING; TOTAL PHENOLIC CONTENT; ULTRA-SONICATION;

WATER ABSORPTION;

EID: 84977134103     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13152     Document Type: Article

References (41)

1. Acosta-Estrada, B.A., Gutiérrez-Uribe, J.A. & Serna-Saldívar, S.O. (2014). Bound phenolics in foods, a review. Food Chemistry, 152, 46–55.
2. Ajila, C.M., Gassara, F., Brar, S., Verma, M., Tyagi, R.D. & Valéro, J.R. (2012). Polyphenolic antioxidant mobilization in apple pomace by different methods of solid-state fermentation and evaluation of its antioxidant activity. Food and Bioprocess Technology, 5, 2697–2707.
3. Alavi, S., Giannetta, F., Nanjundaswamy, A., Madl, R. & Vadlani, P. (2014). Delivery of antioxidants through fruits and vegetables in extruded foods. Cereal Foods World, 59, 179–185.
4. Altan, A., McCarthy, K.L. & Maskan, M. (2008a). Evaluation of snack foods from barley–tomato pomace blends by extrusion processing. Journal of Food Engineering, 84, 231–242.
5. Altan, A., McCarthy, K.L. & Maskan, M. (2008b). Twin-screw extrusion of barley–grape pomace blends: extrudate characteristics and determination of optimum processing conditions. Journal of Food Engineering, 89, 24–32.
6. Altan, A., McCarthy, K.L. & Maskan, M. (2009). Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products. International Journal of Food Science & Technology, 44, 1263–1271.
7. Anderson, R.A. (1982). Water absorption and solubility and amylograph characteristics of roll-cooked small grain products. Cereal Chemistry, 59, 265–269.
8. Anderson, R.A., Conway, H.F., Pfeifer, V.F. & Griffin, E.L. (1969). Roll and extrusion – cooking of grain sorghum grits. Cereal Science Today, 14, 372–376.
9. AOAC. (1980). Official methods of analysis. In: Air Oven Method (edited by W. Horwitz). Pp. 211. Association of Official Analytical Chemist (13th ed.), Washington, DC.
10. AOAC. (1992). Official methods of analysis. In: Total, Soluble, and Insoluble Dietary Fiber in Foods (edited by W. Horwitz). Pp. 136–138. Association of Official Analytical Chemist (15th ed.), Arlington, VA.
11. Arrojo, S. & Benito, Y. (2008). A theoretical study of hydrodynamic cavitation. Ultrasonics Sonochemistry, 15, 203–211.
12. Brand-Williams, W., Cuvelier, M.E. & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology, 28, 25–30.
13. Caltinoglu, C., Tonyalı, B. & Sensoy, I. (2014). Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates. International Journal of Food Science & Technology, 49, 587–594.
14. Candrawinata, V.I., Golding, J.B., Roach, P.D. & Stathopoulos, C.E. (2014). Optimisation of the phenolic content and antioxidant activity of apple pomace aqueous extracts. CyTA – Journal of Food, 13, 293–299.
15. Candrawinata, V.I., Golding, J.B., Roach, P.D. & Stathopoulos, C.E. (2015). Optimisation of the phenolic content and antioxidant activity of apple pomace aqueous extracts. CyTA – Journal of Food, 13, 293–299.
16. Gassara, F., Ajila, C.M., Brar, S.K., Verma, M., Tyagi, R.D. & Valero, J.R. (2012). Liquid state fermentation of apple pomace sludge for the production of ligninolytic enzymes and liberation of polyphenolic compounds. Process Biochemistry, 47, 999–1004.
17. Gribova, N.Y., Filippenko, T.A., Nikolaevskii, A.N., Khizhan, E.I. & Bobyleva, O.V. (2008). Effects of ultrasound on the extraction of antioxidants from bearberry (Arctostaphylos adans) leaves. Pharmaceutical Chemistry Journal, 42, 593–595.
18. Grigoras, C.G., Destandau, E., Fougère, L. & Elfakir, C. (2013). Evaluation of apple pomace extracts as a source of bioactive compounds. Industrial Crops and Products, 49, 794–804.
19. Huynh, N., Van Camp, J., Smagghe, G. & Raes, K. (2014). Improved release and metabolism of flavonoids by steered fermentation processes: a review. International Journal of Molecular Sciences, 15, 19369–19388.
20. Hwang, J.-K., Choi, J.-S., Kim, C.-J. & Kim, C.-T. (1998). Solubilization of apple pomace by extrusion. Journal of Food Processing and Preservation, 22, 477–491.
21. Kammoun Bejar, A., Kechaou, N. & Mihoubi, N.B. (2011). Effect of microwave treatment on physical and functional properties of orange (Citrus sinensis) peel and leaves. Journal of Food Processing & Technology, 2, 109.
22. Kayodé, A.P.P., Mertz, C., Guyot, J.-P., Brat, P. & Mouquet-Rivier, C. (2013). Fate of phytochemicals during malting and fermentation of type III tannin sorghum and impact on product biofunctionality. Journal of Agricultural and Food Chemistry, 61, 1935–1942.
23. Khan, I., Yousif, A., Johnson, S.K. & Gamlath, S. (2013). Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta. Food Research International, 54, 578–586.
24. Kirby, A.R., Ollett, A.L., Parker, R. & Smith, A.C. (1988). An experimental study of screw configuration effects in the twin-screw extrusion-cooking of maize grits. Journal of Food Engineering, 8, 247–272.
25. Larrea, M.A., Chang, Y.K. & Martinez-Bustos, F. (2005). Some functional properties of extruded orange pulp and its effect on the quality of cookies. LWT – Food Science and Technology, 38, 213–220.
26. Lee, E.Y., Lim, K.I., Lim, J.-K. & Lim, S.-T. (2000). Effects of gelatinization and moisture content of extruded starch pellets on morphology and physical properties of microwave-expanded products. Cereal Chemistry, 77, 769–773.
27. Leyva-Corral, J., Quintero-Ramos, A., Camacho-Dávila, A. et al. (2016). Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal. LWT – Food Science and Technology, 65, 228–236.
28. Lohani, U.C. & Muthukumarappan, K. (2015). Effect of drying methods and ultrasonication in improving the antioxidant activity and total phenolic content of apple pomace powder. Journal of Food Research, 4, 68–77.
29. Lohani, U.C. & Muthukumarappan, K. (2016). Application of the pulsed electric field to release bound phenolics in sorghum flour and apple pomace. Innovative Food Science & Emerging Technologies, 35, 29–35.
30. Makris, D.P., Boskou, G. & Andrikopoulos, N.K. (2007). Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts. Journal of Food Composition and Analysis, 20, 125–132.
31. Masatcioglu, M.T., Yalcin, E., Kim, M., Ryu, G.-H., Celik, S. & Köksel, H. (2013). Physical and chemical properties of tomato, green tea, and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process. European Food Research and Technology, 237, 801–809.
32. O'Shea, N., Arendt, E. & Gallagher, E. (2014). Enhancing an extruded puffed snack by optimising die head temperature, screw speed and apple pomace inclusion. Food and Bioprocess Technology, 7, 1767–1782.
33. Pranoto, Y., Anggrahini, S. & Efendi, Z. (2013). Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour. Food Bioscience, 2, 46–52.
34. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26, 1231–1237.
35. Reis, S.F., Rai, D.K. & Abu-Ghannam, N. (2014). Apple pomace as a potential ingredient for the development of new functional foods. International Journal of Food Science & Technology, 49, 1743–1750.
36. Singh, J.P., Kaur, A., Shevkani, K., Singh, N. & Singh, B. (2016). Physicochemical characterisation of corn extrudates prepared with varying levels of beetroot (Beta vulgaris) at different extrusion temperatures. International Journal of Food Science & Technology, 51, 911–919.
37. Singleton, V.L., Orthofer, R. & Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology, 299, 152–178.
38. Taylor, J.R.N. & Duodu, K.G. (2015). Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products. Journal of the Science of Food and Agriculture, 95, 225–237.
39. Wang, X., Chen, Q. & Lü, X. (2014). Pectin extracted from apple pomace and citrus peel by subcritical water. Food Hydrocolloids, 38, 129–137.
40. Yu, L., Sun, J., Liu, S., Bi, J., Zhang, C. & Yang, Q. (2012). Ultrasonic-assisted enzymolysis to improve the antioxidant activities of peanut (Arachin conarachin L.) antioxidant hydrolysate. International Journal of Molecular Sciences, 13, 9051–9068.
41. Zhao, R., Bean, S.R. & Wang, D. (2008). Sorghum protein extraction by sonication and its relationship to ethanol fermentation. Cereal Chemistry, 85, 837–842.