AI Article Synopsis
- This study focused on extracting valuable bioactive compounds from strawberry pomace, leftover after pressing strawberries for juice, which can be useful for creating functional food ingredients.
- The researchers compared two extraction methods—conventional solid-liquid extraction (SLE) and pressurized liquid extraction (PLE)—using ethanol and water to assess the composition and health benefits of the extracts.
- Results indicated that both extraction methods produced extracts with strong antioxidant properties and beneficial effects on human cells, highlighting the potential of strawberry pomace for producing high-nutritional-value products.
Article Abstract
Pressing strawberries for juice generates large amounts of pomace, containing valuable nutrients and therefore requiring more systematic studies for their valorization. This study compared conventional solid-liquid (SLE) and pressurized liquid (PLE) extractions with ethanol (EtOH) and HO for the recovery of bioactive compounds from strawberry pomace. The composition and bioactivities of the products obtained were evaluated. Among 15 identified compounds, quercetin-3-glucuronide, kaempferol-3-glucuronide, tiliroside, ellagic, malic, succinic, citric and -coumaric acids were the most abundant constituents in strawberry pomace extracts. SLE-EtOH and PLE-HO extracts possessed strong antioxidant capacity in DPPH and ABTS scavenging and oxygen radical absorbance capacity (ORAC) assays. Cytotoxicity, antiproliferative and cellular antioxidant activities in human cells of PLE-EtOH and PLE-HO extracts were also evaluated. PLE-EtOH and PLE-HO extracts possessed strong antioxidant activity, protecting Caco-2 cells upon stress stimuli, while PLE-EtOH extract showed higher antiproliferative activity with no cytotoxicity associated. In general, the results obtained revealed that properly selected biorefining schemes enable obtaining from strawberry pomace high nutritional value functional ingredients for foods and nutraceuticals.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392826 | PMC |
| http://dx.doi.org/10.3390/foods10081780 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Development of Functional Composite Edible Films or Coatings for Fruits Preservation with Addition of Pomace Oil-Based Nanoemulsion for Enhanced Barrier Properties and Caffeine for Enhanced Antioxidant Activity.
Molecules
August 2024
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., Polytechnioupoli, Zografou, 15780 Athens, Greece.
The aim of this study was to develop functional composite edible films or coatings for fruit preservation by the addition of bioactive components in combinations that have not yet been thoroughly studied, according to the relevant literature. Edible films were initially composed of (i) chitosan (CH), cellulose nanocrystals (CNC) and beta-cyclodextrin (CD) (50%-37.5%-12.
View Article and Find Full Text PDFDevelopment of apple pectin/soy protein isolate-based edible films containing punicalagin for strawberry preservation.
Int J Biol Macromol
July 2024
College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China. Electronic address:
In this study, we developed punicalagin-loaded antimicrobial films based on soy protein isolate (SPI) and apple pectin (AP). The AP was derived from apple pomace waste while the punicalagin was obtained from pomegranate peel. Punicalagin was identified to exist in both α- and β-isomers, with the β-type being predominant.
View Article and Find Full Text PDFStructural characterization of strawberry pomace.
Heliyon
May 2024
Digestiva, Inc., 2860 Covell Blvd., Davis, CA, 95616, USA.
Strawberries are a nutrient dense food rich in vitamins, minerals, non-nutrient antioxidant phenolics, and fibers. Strawberry fiber bioactive structures are not well characterized and limited information is available about the interaction between strawberry fiber and phenolics. Therefore, we analyzed commercial strawberry pomace in order to provide a detailed carbohydrate structural characterization, and to associate structures with functions.
View Article and Find Full Text PDFConsumer perception and acceptance of edible packaging for various food products.
J Food Sci
April 2024
Department of Food Science & Technology, Oregon State University, Oregon, Corvallis, USA.
Excessive use of single-use plastic packaging presents an imminent threat to the environment. One of the emerging solutions is using edible food packaging. However, there is lack of consumer information toward edible packaging.
View Article and Find Full Text PDFOptimized Single-Step Recovery of Lipophilic and Hydrophilic Compounds from Raspberry, Strawberry and Blackberry Pomaces Using a Simultaneous Ultrasound-Enzyme-Assisted Extraction (UEAE).
Antioxidants (Basel)
September 2023
Univ. Limoges, LABCiS, UR 22722, F-87000 Limoges, France.
An ultrasound-enzyme-assisted extraction (UEAE) was optimized to extract, simultaneously, the hydrophilic and lipophilic compounds from three berry pomaces (raspberry, strawberry and blackberry). First, an enzyme screening designated a thermostable alkaline protease as the most suitable enzyme to recover, in an aqueous medium, the highest yields of polyphenols and oil in the most efficient way. Secondly, the selected enzyme was coupled to ultrasounds (US) in sequential and simultaneous combinations.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!