By-Products of Plant Processing and Their Possible Application Into Innovative Gluten-Free Foodstuffs

Matejová, Stanislava; Fikselová, Martina; Mendelová, Andrea; Čurlej, Jozef; Kyšták, Juraj; Czako, Peter

doi:10.15414/jmbfs.2019.9.special.434-438

Cited by 5 publications

(5 citation statements)

References 18 publications

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“…Additionally, in some products, such as bread, muffins, cakes, and chocolate, it was detected that the enriched product had a higher overall acceptability than the control product. Therefore, it has been proven that, depending on the conditions of the ingredients, formulations, and processes, it is possible to create savory and nutritional products enriched with GP [51,52,82,83].…”

Section: Physicochemical and Sensorial Propertiesmentioning

confidence: 99%

“…Finally, since GP has mainly been used in baked products, Table 3 presents the rheological characteristics evaluated in bread. The vegetative structure used in the product affects its rheological characteristics; for instance, when GP seeds are used, the firmness tends to be higher [49,50,83]. Additionally, grape seed flour grants a preferably neutral taste, and it can result in a sandy texture due to the presence of flavan-3-ols.…”

Section: Physicochemical and Sensorial Propertiesmentioning

confidence: 99%

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Grape Pomace—Advances in Its Bioactivity, Health Benefits, and Food Applications

Almanza-Oliveros,

Bautista-Hernández,

Castro-López

et al. 2024

Foods

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From a circular economy perspective, the appropriate management and valorization of winery wastes and by-products are crucial for sustainable development. Nowadays, grape pomace (GP) has attracted increasing interest within the food field due to its valuable content, comprising nutritional and bioactive compounds (e.g., polyphenols, organic and fatty acids, vitamins, etc.). Particularly, GP polyphenols have been recognized as exhibiting technological and health-promoting effects in different food and biological systems. Hence, GP valorization is a step toward offering new functional foods and contributing to solving waste management problems in the wine industry. On this basis, the use of GP as a food additive/ingredient in the development of novel products with technological and functional advantages has recently been proposed. In this review, we summarize the current knowledge on the bioactivity and health-promoting effects of polyphenolic-rich extracts from GP samples. Advances in GP incorporation into food formulations (enhancement of physicochemical, sensory, and nutritional quality) and information supporting the intellectual property related to GP potential applications in the food industry are also discussed.

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Section: Physicochemical and Sensorial Propertiesmentioning

confidence: 99%

Section: Physicochemical and Sensorial Propertiesmentioning

confidence: 99%

Grape Pomace—Advances in Its Bioactivity, Health Benefits, and Food Applications

Almanza-Oliveros,

Bautista-Hernández,

Castro-López

et al. 2024

Foods

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Section: Stanovenie Obsahu Bielkovínunclassified

“…Pri každej vzorke sme použili navážku 0,3 g. Bezlepkové muffiny a knäckebroty, do ktorých boli aplikované rôzne rastlinné vedľajšie výrobné zvyšky v množstve 3 % boli hodnotené senzorickými a texturometrickými metódami v práci Matejová et al (2019). Hroznové a jablčné výlisky sa tu odporučili v bezlepkovom variante pre výrobu muffinov a paradajkové výlisky pri výrobe bezlepkového knäckebrotu (Matejová et al, 2019). Z referenčních lze jmenovat například Kjeldahlovu metodu pro stanovení obsahu bílkovin, Gerberovu metodu pro stanovení obsahu tuku nebo vysokoúčinnou kapalinovou chromatografii pro stanovování minoritních složek mléka nebo cizorodých látek aj.…”

Section: Stanovenie Obsahu Bielkovínunclassified

Sborník Xlix. Konference O Jakosti Potravin a Potravinových Surovin

2023

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Úkolem Evropského úřadu pro bezpečnost potravin je poskytovat orgánům EU nezávislá vědecká stanoviska, vědeckou a technickou podporu pro legislativní a politickou činnost v oblastech, které mají přímý nebo nepřímý vliv na bezpečnost potravin a krmiv. Tato činnost má přispívat ke zvyšování důvěry spotřebitelů, hladkému fungování vnitřního trhu a vysoké úrovni ochrany zdraví lidí, zdraví a pohody zvířat, zdraví rostlin a ochrany životního prostředí. Jedním ze tří strategických cílů strategie EFSA do roku 2027 je zajištění připravenosti na budoucí potřeby analýzy rizik.Pro dosažení tohoto cíle EFSA úzce spolupracuje s národními vědeckými organizacemi a jednotlivými experty.

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“…Apple pomace of food and feed materials are cheap and rich source of carbohydrate, pectin, crude fibre and minerals in nutritional content (Kara and Doymaz, 2015). It can also provide an economic contribution to livestock production as a means of recycling as an industrial by-product that can cause environmental pollution (Waldbauer et al, 2017;Ulger et al, 2018;Ricci et al, 2019;Matejova et al, 2019). On the other hand, apple pomace can be added to the rations in ruminant animals, in fresh, dried or silage, in poultry as to dried form in amounts that will not have negative effect on animal health (Sudha et al, 2007;Ulger et al, 2018;Yasar and Tosun, 2019a).…”

Section: Introductionmentioning

confidence: 99%

Nutritional Enrichment of Apple Pomace by Fungal Fermentations

Tosun

Yaşar

2020

Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi

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This study tested effects of optimised fungal fermentation conditions on nutritional enrichments of apple pomace. Three fermentation experiments were conducted by using 2.5x10 6 spores of Pleurotus ostreatus (P. ostreatus), 2.5x10 6 spores of Phanerochaete chrysosporium (P. chrysosporium) and without microorganisms per g substrate, respectively, for 0, 7, 14 and 21 days using a pilot bioreactor. At the end of each incubation period, 3 steril sample were analysed to determine microbial growth, pH and nutrient contents levels. The results indicated significantly increased crude ash and protein contents (P<0.05) as well as decreased crude fiber and reducing sugar contents of apple pomace by both fungal microorganisms (P<0.05). Crude fat content increased by P. ostreatus fermentation while P. chrysosporium fermentation reduced crude fat content (P<0.05). Tannin content reduced at all fermentation periods by P. ostreatus while P. chrysosporium fermentation increased tannin content (P<0.05). Pectin increased by both fungal fermentations, but the effect of P. ostreatus was greater (P<0.05). It was concluded that fungal fermentations caused to remarkable improvements of apple pomace in nutritional properties, which could of high importance in animal nutrition.

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By-Products of Plant Processing and Their Possible Application Into Innovative Gluten-Free Foodstuffs

Cited by 5 publications

References 18 publications

Grape Pomace—Advances in Its Bioactivity, Health Benefits, and Food Applications

Grape Pomace—Advances in Its Bioactivity, Health Benefits, and Food Applications

Sborník Xlix. Konference O Jakosti Potravin a Potravinových Surovin

Nutritional Enrichment of Apple Pomace by Fungal Fermentations

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