Cashew apple pomace powder enriched the proximate, mineral, functional and structural properties of cereal based extrudates

Preethi, P. Jaya; Mangalassery, Shamsudheen; Shradha, K.; Pandiselvam, R.; Manikantan, M. R.; Reddy, S. Vijay Rakesh; Devi, Suman; Nayak, M.G.

doi:10.1016/j.lwt.2020.110539

Cited by 27 publications

(61 citation statements)

References 21 publications

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“…In agreement with the effect of extrusion on the reduction of protein and fat content, the content of raw carbohydrates increased in all samples after the extrusion process, so that the highest content was recorded in the extruded sample with 15% AP (91.88% ± 0.02% d. m.). The results obtained in this research are in accordance with previous studies, where it was found that the content of protein, fat and ash in extruded products increases with the addition of used by-products [ 6 , 31 , 32 , 33 ].…”

Section: Resultssupporting

confidence: 92%

Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products

Jozinović

Šubarić

Ačkar

et al. 2021

Foods

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The addition of brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks.

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Section: Resultssupporting

confidence: 92%

Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products

Jozinović

Šubarić

Ačkar

et al. 2021

Foods

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“…Leon et al [ 23 ] observed that when 30% apple pomace was added to extrudates, their antioxidant activity increased by 33% compared to control. And in the case of Preethi et al [ 44 ], the increase in activity was 3.2-fold when using 5% apple pomace and even 13.5-fold when using 25% apple pomace in extrudates compared to the control.…”

Section: Resultsmentioning

confidence: 96%

“…According to the abovementioned authors [ 43 ], the observed increase in concentration of phenolic compounds in snacks is due to the presence of fruit pomace, which agrees with the presented results. Also, Preethi et al [ 44 ] studying cereal-based extrudates with a share of apple pomace (5-25%) observed an increase in polyphenol and flavonoid contents which corresponded to the addition of apple pomace to the product. Cereal-based extrudates with a share of apple pomace contained from 4 to 16 times more polyphenols compared to the control.…”

Section: Resultsmentioning

confidence: 99%

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

Gumul

Ziobro

Kruczek

et al. 2022

International Journal of Food Science

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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. The most suitable addition level was 20% because it resulted in the highest increases in the abovementioned compounds and dietary fiber, which provided high antioxidant potential of corn-apple snacks. Therefore, the production of such snacks could be recommended on industrial scale as they have the best organoleptic properties.

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“…Viral shedding from summer‐breeding Pteropus females (Plowright et al 2015) is likely in the cashew fruiting season. Extensive livestock husbandry (Chowdhury et al 2014), and feeding cashew‐apple waste to livestock (Preethi et al 2019, Desphande et al unpubl.) can add to risks.…”

Section: Discussionmentioning

confidence: 99%

Forbidden fruits? Ecosystem services from seed dispersal by fruit bats in the context of latent zoonotic risk

Deshpande

Vanak

Devy

et al. 2022

Oikos

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Old world fruit bats are important seed dispersers of forest plants as well as of commercial fruit crops. Bats scatter seeds across landscapes and also aggregate (clump) seeds under feeding and roosting trees. In agroforestry landscapes, bat frugivory and seed dispersal can result in simultaneous accrual of socio-economic benefits and costs to humans, which may be further affected by human health risks from zoonotic spillover through human-bat interactions. In our study, we used an integrated approach to assess socioeconomic benefits (from seed dispersal) and costs (from frugivory) from bats, in relation to latent zoonotic risk. We carried out the study in five agroforestry landscapes along India's Western Ghats, for selected commercial fruit crops (cashew, areca, banana and other pulpy/fleshy fruits). Specifically, we hypothesized that people's perceptions of benefits from fruit bats would be correlated with measured extents of clumped seed dispersal in fruit plantations. We conducted ecological studies to investigate the effects of fruit crop type and plantation attributes on clump-dispersal, and in turn, on perceived 'net benefits' assessed from interviews with plantation-associated people. We then explored associations between perceived socio-economic net benefits and spatial data on disease risk factors for fruit bat-linked henipavirus transmission. We found that the extent of bat-mediated clump-dispersal was highest for cashew, especially in isolated plantations. People's perceptions of benefits from fruit bats matched the measured extents of clump-dispersal of cashew and areca. These benefits came with some costs from scatter-dispersal and damage to other fleshy fruits from frugivory by bats. Interestingly, we did not detect tradeoffs between perceived net benefits from bats and disease risk, which is of significance for bat conservation and its implications for human well-being. Overall, our results highlight that bat-mediated seed dispersal needs to be sustained as an important ecosystem service, despite some latent zoonotic risk, in the Anthropocene

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Cashew apple pomace powder enriched the proximate, mineral, functional and structural properties of cereal based extrudates

Cited by 27 publications

References 21 publications

Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products

Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products

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

Forbidden fruits? Ecosystem services from seed dispersal by fruit bats in the context of latent zoonotic risk

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