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Food Bioscience 2022年第4期48卷 733-740页

作者： Luna Pollini Ana Juan-García Francesca Blasi Jordi Manes Lina Cossignani Cristina Juan Department of Pharmaceutical Sciences Food Science and Nutrition SectionUniversity of PerugiaItaly Laboratory of Food Chemistry and Toxicology Faculty of PharmacyUniversity of ValenciaSpain

apple pomace is one of the most abundant by-product in fruit processing *** this work,fresh and freeze-dried apple pomace variety‘Red Delicious’apples“*** de Girona”was used to evaluate the potential amount of phenolic compounds available from the food matrix by in vitro bioaccessibility *** the simulated digestion of freeze-dried apple pomace,an in vitro bioavailability test by using differentiated Caco-2 cells simulating the intestinal barried were assayed for 1 h,2 h,3 h and,4 ***-Q-TOF-MS has permitted to perform a monitoring of phloridzin,chlorogenic and gallic acids in apple pomace in apical and basal *** obtained with LC-Q-TOF-MS demonstrated that chlorogenic acid had greater percentage of bioaccesibility(44%),than phloridzin(17%)and gallic acid(7%),with similar values for fresh and freeze-dried ***,only chlorogenic acid reported higher bioavailability in basal compartments after 3 h and 4 h,in particular about 56%of chlorogenic acid passed the transepithelial *** is the first work about the evaluation of bioavailability of polyphenols from digested freeze-dried apple pomace ***,this interesting by-product rich in polyphenol,with a great bioavailability,should be a promising ingredient to develop new functional foods.

关键词： apple pomace Bioaccessibility Bioavailability Chlorogenic acid Phloridzin Caco-2 cells

Functional properties, phenolic constituents and antioxidant potential of industrial apple pomace for utilization as active food ingredient

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Food Science and Human Wellness 2015年第4期4卷 180-187页

作者： Shalika Ranaa Sakshi Gupta Ajay Rana Shashi Bhushan Academy of Scientific and Innovative Research CSIR-Institute of Himalayan Bioresource TechnologyPalampurHimachal Pradesh 176061India Division of Biotechnology CSIR-Institute of Himalayan Bioresource TechnologyPalampurHimachal Pradesh 176061India Division of Hill Area Tea Science CSIR-Institute of Himalayan Bioresource TechnologyPalampurHimachal Pradesh 176061India Nutritionist Vivekanand Medical InstitutePalampurHimachal Pradesh 176061India

apple pomace is a waste biomass generated after apple fruit *** present investigation,efforts were made to comprehend influence of differently dried pomace on cell wall properties and phenolic *** drying techniques were employed to remove moisture content from fresh apple *** 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 *** 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 *** 50%aqueous acetone was found as more efficient solvent for extraction of phenolic ***-HPLC analysis has revealed presence of quercetin,phloridzin and phloretin as major ***,it is evident from the results that pomace generated at industrial scale can be utilized as a source of dietary food ingredient.

关键词： Dietary fiber Drying apple pomace Polyphenols Antioxidant

Physico-functional evaluation,process optimization and economic analysis for preparation of muffin premix using apple pomace as novel supplement

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Systems Microbiology and Biomanufacturing 2021年第3期1卷 302-310页

作者： Taru Negi Devina Vaidya Ayon Tarafdar Shubham Samkaria Nilakshi Chauhan Swati Sharma Ranjna Sirohi Department of Food Science and Technology G.B.Pant University of Agriculture and TechnologyPantnagarUttarakhand 263145India Department of Food Science and Technology Dr.Y.S.Parmar University of Horticulture and ForestryNauniHimachal Pradesh 173230India Division of Livestock Production and Management ICAR-Indian Veterinary Research InstituteIzatnagarBareillyUttar Pradesh 243122India Centre for Energy and Environmental Sustainability LucknowUttar Pradesh 226029India

apple pomace is a rich source of dietary fiber that can be easily incorporated in bakery products to enhance the nutritional quality of the *** the present study,apple pomace powder was utilized for formulating fiber-enriched muffin *** pomace powder(APP)was supplemented in refined wheat flour at different concentration and 33%was found highly acceptable by the sensory panelists on a 9 point hedonic *** were analyzed for proximate composition,functional properties(water holding,swelling,foaming and emulsion),phenolic content and calorific *** study of polyethylene and aluminium laminate pouch(ALP)packed fiber-enriched muffin pre-mix was also conducted for six months at ambient *** evaluation showed that the cost of APP-based pre-mix was comparable to conventional wheat-based *** of this study support the possibility of producing high-fiber muffin pre-mix with desirable quality and quantity in a sustainable manner.

关键词： apple pomace Muffin pre-mix Sensory evaluation Shelflife Bakery

Effects of Supplementary Feed with Different apple pomace-to-Alfalfa Meal Ratios on Milk Performance of Dairy Cows

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Animal Husbandry and Feed Science 2010年第2期2卷 20-22页

作者： SUN Pan-feng GAO Teng-yun Henan Vocational College of Agriculture Zhengzhou 451450 China Henan Agricultural University Zhengzhou 450002 China

[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.

关键词： apple pomace Supplementary feed Dairy cows Milk performance

Kinetics and Mathematic Models of SCP Production from apple pomace by Solid-Liquid State Fermentation

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Kinetics and Mathematic Models of SCP Production from Apple ...

The Influence of apple-or Red-Grape pomace Enriched Piglet Diet on Blood Parameters,Bacterial Colonisation,and Marker Gene Expression in Piglet White Blood Cells

第三届全国化学工程与生物化工年会

作者： XU Kangzhen SONG Jirong REN Yinghui HUANG Jie MA Haixie ( Department of Food Science and Engineering Shaanxi Research Center of Chemical Engineering and Technology for Resource Utilization,, Northwest University, Xi''an 710069,China)

＜正＞apple pomace, the residue left from juice extraction, consists of about 25% of the weight of fresh fruit. Approximately several million tons of apple pomace are produced annually in China, and the quantity is expected to increase year after year. Because of high content of organic acids and very little protein （about 6% in dry apple pomace）, apple pomace cannot be used as feedstuff directly. At present, almost all apple pomace is discarded. When fermented by natural microorganism, it emits bad niff and causes a serious environmental problem. This restricts the development of apple juice production. However, apple pomace is rich in carbohydrate, and it consists of 19.2% reducing sugar and 24.5% crude fibre. In recent years, much more research efforts have been put into using apple pomace as an energy source to alleviate the waste disposal problem. We also have studied this problem for several years and obtained some methods. Moreover, one of the methods, apple wine production, has been put into practice and brought both social and economic benefits. Comparing with producing citric acid, dietary fiber, ethanol and others, producing SCP for animal feed from apple pomace by fermentation is better either in industrial practicability or economic profitability.

关键词： kinetics mathematic models SCP apple pomace SLSF

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Food and Nutrition Sciences 2011年第4期2卷 366-376页

作者： Julia Sehm Dieter Treutter Hermann Lindermayer Heinrich H.D.Meyer Michael W.Pfaffl Lehrstuhl für Physiologie Weihenstephan Zentralinstitut für Ernahrung-und LebensmittelforschungWissenschaftszentrum WeihenstephanTechnische Universitat MünchenFreisingGermany Fachgebiet Obstbau Weihenstephan Wissenschaftszentrum WeihenstephanTechnische Universitat MünchenFreisingGermany Institut für Tierernahrung und Futterwirtschaft Bayerische Landesanstalt für LandwirtschaftPoing-GrubGermany

Proanthocyanidins and flavanoids, both subfamilies of the polyphenols, are highly concentrated in different fruits and berries as well as in fruit pomace. They have shown to exhibit anti-cancer, anti-microbial, anti-oxidative, and im- mune-modulatory effects in vertebrates. Herein the effect of additional apple pomace or red-grape pomace in conven- tional piglet starter feeds were investigated in 36 young growing piglets. Immunological marker gene expression was quantified by quantitative real-time RT-PCR in white blood cells, and intestinal bacterial flora was investigated from weaning to three weeks post weaning. Polyphenol content in red-grape pomace, gut content and tissues were analyzed with HPLC. Flavan-3-ols (epicatechin and catechin) and proanthocyanidins (B1, B2 and C1) were identified in the gas- tro-intestinal tract content, whereas only traces could be detected in various piglet organs. The blood parameters, he- moglobin and hematocrit, were affected and down-regulated in all groups over testing period. In both pomace treated groups more thrombocytes were present compared to the standard feeding group. It turns out, that the pomace diets had greatest impact on the bacterial content in the colon. Results demonstrate that feeding apple pomace and red- grape pomace tended to increase the number of total colonic bacteria. Steptococci/Enterococci increased in the red- grape pomace. C. perfringens was not detectable at the second time point. The number of lactobacilli increased in both applied diets. The number of Clostridium perfringens decreased with the age of the piglets. Trends of mRNA expression changes were found in white blood cell (WBC) between different feeding regimens, since the expression variability in the groups was very high. Between the different time points there were significant differences within the apple pomace group, where TNF? (p = 0.033), NF?B (p = 0.024) and Caspase 3 (p = 0.019) mRNA expression increased signifi- cantly during treatm

关键词： apple pomace Red-Grape pomace White Blood Cells mRNA Gene Expression Blood Parameters Bacterial Colonization