Uncovering the promising role of grape pomace as a modulator of the gut microbiome: An in-depth review.

Grape pomace is the primary wine coproduct consisting primarily of grape seeds and skins. Grape pomace holds immense potential as a functional ingredient to improve human health while its valorization can be beneficial for industrial sustainability. Pomace contains bioactive compounds, including phenols and oligosaccharides, most of which reach the colon intact, enabling interaction with the gut microbiome.

Production of xylooligosaccharides by autohydrolysis of hazelnut (Corylus avellana L.) shell.

Hazelnut shell (HS), husk and pruning residues were characterized and evaluated for xylooligosaccharides (XOS) production by autohydrolysis. HS contained the highest amount of xylan and yielded more XOS compared to other hazelnut residues. The temperature and holding time of HS autohydrolysis greatly influenced the composition of the liquor and the remaining solid.

Changes in phenolics and antioxidant activity at each step of processing from pomegranate into nectar.

Effect of all processing steps on polyphenols and antioxidant activity was investigated during an industrial scale pasteurized pomegranate nectar production, from which sampling was done at 12 steps of the process. Total phenolic (TPC), flavonoid (TFC), anthocyanin (TAC), tannin contents (TTC), antioxidant activity (TAA) (2,2'-azinobis-3-ethylbenzo-thiazoline-6-sulphonic acid diammonium salt (ABTS), cupric reducing antioxidant capacity (CUPRAC), ferric reducing ability of plasma (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays), phenolic and anthocyanin profiles were analyzed in those samples. TPC, TFC, TTC and TAA were highest in whole pomegranate.