Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds.

The global overproduction of apples is associated with large amounts of post-production waste, for which new forms of utilization should be sought. Therefore, we aimed to enrich wheat pasta with apple pomace in various percentages (10, 20, 30 and 50%). The content of total polyphenols, individual polyphenols (using UPLC-PDA-MS/MS methods) and dietary fibre, chemical composition and physical properties of the resulting pasta were determined.

Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace.

The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease. This raw material is currently little used, and the cost of its disposal is considerable. Therefore, an attempt was made to enrich gluten-free cookies with different proportions of apple pomace.

Current state and call for action to accomplish findability, accessibility, interoperability, and reusability of low carbon energy data.

With the continued digitization of the energy sector, the problem of sunken scholarly data investments and forgone opportunities of harvesting existing data is exacerbating. It compounds the problem that the reproduction of knowledge is incomplete, impeding the transparency of science-based targets for the choices made in the energy transition. The FAIR data guiding principles are widely acknowledged as a way forward, but their operationalization is yet to be agreed upon within different research domains.

Fruit Waste as a Matrix of Health-Promoting Compounds in the Production of Corn Snacks.

Extrusion is an industrial technology allowing utilization of fruit-based off-products, rich in bioactive and prohealth compounds, in the production of gluten-free snacks. The use of up to 20% fruit waste (apple waste) in the production of such snacks results in significant increases of polyphenols and flavonoids, as well as individual phenolic acids: chlorogenic (36 times) and cryptochlorogenic (4 times). UPLC-PDA-MS/MS method allowed to observe huge increases in phloridzin (25 times), epicatechin (8 times), catechin (up to 6 times), and the end procyanidin (almost 3 times) in corn snacks.

Repression of Carotenoid Accumulation by Nitrogen and NH Supply in Carrot Callus Cells In Vitro.

The effect of mineral nutrition on the accumulation of the main health beneficial compounds in carrots, the carotenoid pigments, remains ambiguous; here, a model-based approach was applied to reveal which compounds are responsible for the variation in carotenoid content in carrot cells in vitro. For this purpose, carotenoid-rich callus was cultured on either BI (modified Gamborg B5) or R (modified Murashige and Skoog MS) mineral media or on modified media obtained by exchanging compounds between BI and R. Callus growing on the BI medium had abundant carotene crystals in the cells and a dark orange color in contrast to pale orange callus with sparse crystals on the R medium.