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Author: Xiaolei Kou Publisher: ISBN: Category : Apple products Languages : en Pages : 240
Book Description
Apple pomace is a by-product from agro-industry and it is usually discarded as a waste despite having some health-promoting bioactive compounds. Polyphenol is one of the most valuable bioactive compounds present in the apple pomace. In this study, polyphenol extraction and purification were conducted from pomace of four apple cultivars including one from cider apple and three from dessert apples (Braeburn, Royal gala and NZ Rose). The study also investigated the effect of exogenous addition of pomace extracts into the cider prepared in the lab in terms of phenolics content, antioxidant activity and sensory profiling of the cider. Solvent extraction was applied to recover phenolic compounds from apple pomace samples. Two solvents were used for this purpose, namely water and 50% ethanol solution. The results indicated that extracts obtained by 50% ethanol contained significantly higher polyphenols than the water extracts. A higher antioxidant activity was also found in the ethanol extracts. However, higher level of some individual phenolics were present in water extracts. Comparing the extracts from the four different apple cultivars, extracts obtained from cider apple pomace was consistently better than those from the dessert apple cultivars. Phenolic purification was conducted on Amberlite XAD-2 resin by conducting batch adsorption and dynamic adsorption experiments. The adsorption kinetics, isotherms and thermodynamics constants were determined in the batch adsorption experiments. The results showed that the second-order pseudo-second order kinetics model gave a better fit for the experimental data. The mechanism of adsorption was revealed by particle diffusion model. For the equilibrium data, the Freundlich model described the isotherms well with R2> 0.95 and it is applied in determination of thermodynamic constants. In desorption study, acidic methanol with 0.1% acetic acid was found to be a better solvent to elute the phenolics than the acidic water with 0.1% acetic acid. The dynamic adsorption/desorption study was conducted on a fix-bed column. The results indicated that the most phenolic was eluted by the acidic methanol (0.1% acetic acid) solution, and flanovols were the major phenolic found in eluted fractions. Crude extracts from apple pomace were used to change the phenolic profiling and antioxidant activity of cider fermented in the lab. The results indicated that post-fermentation addition was better than pre-fermentative addition. The water extracts were better than the ethanol extracts in improving the phenolic content and antioxidant activity of the cider. Comparing the extracts from different apple pomace samples, cider apple pomace was consistently a better source than the dessert apple. Addition level of 500 mg/L crude extracts in cider had more influence on cider polyphenols. Sensory study indicated the enhanced ferment aroma, bitterness and sourness taste after adding exogenous extracts which is desirable for cider. Overall, this work shows that it is possible to enhance the sensory profile of cider prepared from dessert apple by adding exogenous phenolic extract, especially after the fermentation process. It also lays a foundation on the potential recovery of phenolic from a common waste by-product from apple juice processing industry.
Author: Xiaolei Kou Publisher: ISBN: Category : Apple products Languages : en Pages : 240
Book Description
Apple pomace is a by-product from agro-industry and it is usually discarded as a waste despite having some health-promoting bioactive compounds. Polyphenol is one of the most valuable bioactive compounds present in the apple pomace. In this study, polyphenol extraction and purification were conducted from pomace of four apple cultivars including one from cider apple and three from dessert apples (Braeburn, Royal gala and NZ Rose). The study also investigated the effect of exogenous addition of pomace extracts into the cider prepared in the lab in terms of phenolics content, antioxidant activity and sensory profiling of the cider. Solvent extraction was applied to recover phenolic compounds from apple pomace samples. Two solvents were used for this purpose, namely water and 50% ethanol solution. The results indicated that extracts obtained by 50% ethanol contained significantly higher polyphenols than the water extracts. A higher antioxidant activity was also found in the ethanol extracts. However, higher level of some individual phenolics were present in water extracts. Comparing the extracts from the four different apple cultivars, extracts obtained from cider apple pomace was consistently better than those from the dessert apple cultivars. Phenolic purification was conducted on Amberlite XAD-2 resin by conducting batch adsorption and dynamic adsorption experiments. The adsorption kinetics, isotherms and thermodynamics constants were determined in the batch adsorption experiments. The results showed that the second-order pseudo-second order kinetics model gave a better fit for the experimental data. The mechanism of adsorption was revealed by particle diffusion model. For the equilibrium data, the Freundlich model described the isotherms well with R2> 0.95 and it is applied in determination of thermodynamic constants. In desorption study, acidic methanol with 0.1% acetic acid was found to be a better solvent to elute the phenolics than the acidic water with 0.1% acetic acid. The dynamic adsorption/desorption study was conducted on a fix-bed column. The results indicated that the most phenolic was eluted by the acidic methanol (0.1% acetic acid) solution, and flanovols were the major phenolic found in eluted fractions. Crude extracts from apple pomace were used to change the phenolic profiling and antioxidant activity of cider fermented in the lab. The results indicated that post-fermentation addition was better than pre-fermentative addition. The water extracts were better than the ethanol extracts in improving the phenolic content and antioxidant activity of the cider. Comparing the extracts from different apple pomace samples, cider apple pomace was consistently a better source than the dessert apple. Addition level of 500 mg/L crude extracts in cider had more influence on cider polyphenols. Sensory study indicated the enhanced ferment aroma, bitterness and sourness taste after adding exogenous extracts which is desirable for cider. Overall, this work shows that it is possible to enhance the sensory profile of cider prepared from dessert apple by adding exogenous phenolic extract, especially after the fermentation process. It also lays a foundation on the potential recovery of phenolic from a common waste by-product from apple juice processing industry.
Author: Charis M. Galanakis Publisher: Academic Press ISBN: 0128173734 Category : Technology & Engineering Languages : en Pages : 325
Book Description
Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling of by-products with another perspective, e.g. by adapting more profitable options. This book covers the latest developments in this particular direction. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus, date, mango, melon, passion fruit, pineapple, pink guava, pomegranate and watermelon), giving emphasis on the recovery of polyphenols, antioxidants and dietary fiber. Written by a team of experts in food processing and engineering, chemistry and food waste, this title is the definite guide for all the involved partners, engineers, professionals and producers active in the field. - Explores fruit processing techniques, scale up limitations and economical evaluation for each source of fruit processing by-product - Discusses the valorization of by-products derived from different fruits - Features the following fruits, including apple, avocado, chestnut, citrus, date, mango, melon and watermelon, passion fruit, pineapple, pink guava and pomegranate
Author: Ronald Ross Watson Publisher: Academic Press ISBN: 012813769X Category : Science Languages : en Pages : 444
Book Description
Polyphenols in Plants: Isolation, Purification and Extract Preparation, 2nd edition, provides a detailed insight into polyphenols that occur naturally in plants and how they can be affected during growth and development, then effectively removed and optimized for various applications in food production. Historically, plants have been the major sources for drugs and health promotion. While there are a small number of nutrients contained, the growing focus is on the very diverse, complex ring structures: polyphenols that are not nutritious. In order to study or use them in patient treatment, the polyphenols need to be isolated, identified, and purified for application and study. This book brings together experts in the field who share their ongoing examination of isolation and purification of polyphenols as well as determination of their structures and composition. Polyphenols in Plants covers a range of new topics including polyphenols in vegetable waste and agricultural byproducts, extraction methods and characterization of polyphenols, and isolation techniques in the development of new compounds and their use in cancer therapy. This book will be useful to plant scientists and dietary supplement producers, as well as scientists in the food industry and alternative medicine who are interested in the specific health benefits of various dietary extracts and other polyphenol resources. - Fully revised and updated to present the latest developments in the field - Advances understanding of isolation, characterization, and identification of critical polyphenols vital to industrial development as therapies - Defines conditions of growth affecting polyphenol levels - Describes techniques critical to identifying and defining polyphenols
Author: Vassilis Kontogiorgos Publisher: Springer Nature ISBN: 3030534219 Category : Technology & Engineering Languages : en Pages : 207
Book Description
This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods. Utilizing basic information on pectin as well as recent technological advances, this book is designed to be the primary resource for individuals seeking out an up to date reference work covering all the necessary informational and functional aspects of pectin. Pectin: technological and physiological properties is the first book to fully focus on the introductory concepts on pectin. Individual chapters cover localization and function, the structural aspects of pectin, pectinases, isolation and characterization and recovery from agricultural wastes. Important current advances such as emulsions, films, digestion, metabolism and bioactive properties are also focused on. With its combination of vital basic information and technological advances, this book presents full and up to date coverage on this pectin and its many forms and uses in foods.
Author: Mohamed Fawzy Ramadan Publisher: Springer Nature ISBN: 3030844366 Category : Science Languages : en Pages : 844
Book Description
Traditional Mediterranean fruits (i.e., be grapes, oranges, apples, pears, peaches, cherries, plums, figs, melons, watermelon and dates) are of major commercial and nutritional value to the region. Processing of such fruits, however, results in large amounts of bio-waste material. Efficient, inexpensive and environmentally friendly use of fruit industry waste is thus highly cost-effective and minimizes environmental impact. The natural antioxidants and bioactive compounds found in Mediterranean fruit bio-wastes could play a major role in the alleged health benefits of the Mediterranean diet, and could be used in pharmaceuticals as well as novel food applications. This book presents a multidisciplinary forum of discussion on the chemistry, functional properties and health-promoting effects of bioactive compounds in Mediterranean fruit bio-wastes, as well as novel food and non-food applications. The text provides the scientific fundamentals of the health-promoting benefits and applications of Mediterranean fruit bio-wastes, reviews the relevant recovery issues and explores different techniques to develop new applications. With a diversity of perspectives, from food science to environmental chemistry and horticultural research, this volume provides comprehensive, up-to-date knowledge to researchers and industry professionals working in the areas of food waste valorization.
Author: Idha Kusumawati Publisher: Elsevier Inc. Chapters ISBN: 0128084804 Category : Science Languages : en Pages : 28
Book Description
Many cosmetics that are marketed nowadays often contain antioxidants as the active ingredients. It is known that oxidation reactions could produce free radicals, which can start chain reactions that will damage skin cells. Increasing the amount of free radicals could initiate the wrinkling, photoaging, elastosis, drying, and pigmentation of the skin. Topical antioxidants could terminate the chain reactions by removing the free radical intermediates and inhibit other oxidation reactions by being oxidized themselves; this could defend the skin against the environmental stress caused by free radicals. It is well known that plants can produce natural antioxidant compounds that could control the oxidative stress caused by sunlight and oxygen. Many patents and commercial cosmetic products have various combinations of plant extracts. The cosmetic formulations usually contain various combinations of many plant extracts, for example, green tea, rosemary, grape seed, basil grape, blueberry, tomato, acerola seed, pine bark, and milk thistle. These plants extracts contain natural antioxidants, that is, polyphenols, flavonoids, flavanols, stilbens, and terpenes (including carotenoids and essential oils). Some commercial products contain pure natural compounds such as quercetin, kojic acid, and resveratrol in their formulation. The choice of the right active plant extracts or compounds, the confirmation of their activity, and their stability and synergistic effects in cosmetic products are the important factors for the formulation of an effective product.
Author: Publisher: Elsevier ISBN: 0444638695 Category : Science Languages : en Pages : 676
Book Description
Green Extraction Techniques: Principles, Advances and Applications, Volume 76, the first work to compile all the multiple green extraction techniques and applications currently available, provides the most recent analytical advances in the main green extraction techniques. This new release includes a variety of comprehensively presented topics, including chapters on Green Analytical Chemistry: The Role of Green Extraction Techniques, Bioactives Obtained From Plants, Seaweeds, Microalgae and Food By-Products Using Pressurized Liquid Extraction and Supercritical Fluid Extraction, Pressurized Hot Water Extraction of Bioactives, and Pressurized Liquid Extraction of Organic Contaminants in Environmental and Food Samples. In this ongoing serial, in-depth, emerging green extraction approaches are discussed, together with their miniaturization and combination, showing the newest technologies that have been developed in the last few years for each case and providing a picture of the most innovative applications with further insights into future trends. - Compiles all the multiple green extraction techniques currently available, along with their applications - Includes the most recent analytical advances in the main green extraction techniques, along with their working principles - Covers emerging green extraction approaches, their miniaturization and combination and an insight into future trends
Author: Donald L. Downing Publisher: Springer Science & Business Media ISBN: 1468482254 Category : Technology & Engineering Languages : en Pages : 447
Book Description
The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing. No collected works have been published on processed apple products for more than thirty years. During that time many changes have taken place in the apple-processing industry. There are fewer but larger plants processing apples from larger geographical areas because of advances in transportation and storage of fruit. In addition sophisti cated technical advances in the processing and packaging of apple products have also occurred. This volume is designed to serve primarily as a reference book for those interested and involved in the processed apple industry. An attempt has been made to provide a central source of historical, currently practical, and theoretical information on apple processing. References have been cited to give credibility and assist those who may wish to read further on a particular subject. If this book success fully summarizes present knowledge for readers and assists in the continued improvement of commercial fruit processing, I will be pleased. I would like to thank the many people in the apple industry who have requested information and encouraged the writing of this book. The late Dr. Robert M. Smock, Professor Emeritus, Cornell Univer sity, and coauthor of Apples and Apple Products, originally published in 1950, gave his blessings and encouragement to this undertaking.
Author: Laura Solieri Publisher: Springer Science & Business Media ISBN: 8847008662 Category : Science Languages : en Pages : 305
Book Description
Vinegars can be considered as acidic products of special importance for the enri- ment of our diet, and resulting from the desired or controlled oxidation of ethanol containing (liquid) substrates. The traditional use and integration of vinegars in numerous cultures can be traced back to ancient times. In fact, the cultural heritage of virtually every civilization includes one or more vinegars made by the souring action (of micro-organisms) following alcoholic fermentation. It has been do- mented that the Egyptians, Sumerians and Babylonians had experience and tech- cal knowledge in making vinegar from barley and any kind of fruit. Vinegar was very popular both in ancient Greece and Rome, where it was used in food prepa- tions and as remedy against a great number of diseases. In Asia, the first records about vinegar date back to the Zhou Dynasty (1027-221 BC) and probably China’s ancient rice wines may have originally been derived from fruit, for which (malted) rice was substituted later. The historical and geographical success of vinegars is mainly due to the low technology required for their production, and to the fact that several kinds of raw materials rich in sugars may easily be processed to give vinegar. In addition, vi- gars are well-known and accepted as safe and stable commodities that can be c- sumed as beverages, health drinks or added to food as preservatives or as flavo- ing agents.
Author: Chandrabhan Verma Publisher: John Wiley & Sons ISBN: 1394203926 Category : Science Languages : en Pages : 628
Book Description
SCIENCE AND ENGINEERING OF POLYPHENOLS A groundbreaking synthesis of rich and varied polyphenol research Polyphenols are a class of compounds, found naturally in fruits and vegetables, whose flexibility and ubiquity give them a vast range of applications in pharmaceutical, environmental, and biological research and development. They play a role in diagnosing and preventing diseases from diabetes to Parkinson’s to Alzheimer’s and have been integral in food preservation. The field of polyphenols research has the potential to touch virtually every area of organic production. Science and Engineering of Polyphenols provides a current and comprehensive overview of this field of research and its latest developments. Long overdue as a ‘state of the field’ synthesis for an area of study that has seen rapid development in recent years, this book promises to be a milestone. Science and Engineering of Polyphenols readers will also find: Treatment of both natural and synthetic polyphenols Detailed discussion of topics including synthesis and characterization of polyphenols, electronic and molecular structure of polyphenols, and many more Supplementary material including websites of interest and updates on the latest research and development Science and Engineering of Polyphenols is ideal for scholars, industrialists, and policymakers in any of the myriad areas of academia and industry touched by polyphenol research.
Author: Xiaolei Kou
Author: Xiaolei Kou
Author: Charis M. Galanakis
Author: Ronald Ross Watson
Author: Vassilis Kontogiorgos
Author: Mohamed Fawzy Ramadan
Author: Idha Kusumawati
Author: 
Author: Donald L. Downing
Author: Laura Solieri
Author: Chandrabhan Verma