Extraction and characterization of cell wall polysaccharides from cranberry (Vaccinium macrocarpon var. Stevens) pomace

Andreani, Eugenio Spadoni; Karboune, Salwa; Liu, Lan

doi:10.1016/j.carbpol.2021.118212

Cited by 20 publications

(21 citation statements)

References 44 publications

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“…Similar results were reported for the apple pomace- and black mulberry puree-fortified yogurts [ 23 , 37 ]. Furthermore, CP is a good source of pectin [ 8 ]. According to the findings of Sabater et al (2020) [ 38 ], the galacturonic acid in pectin also contributes to the antioxidant activity of yogurt.…”

Section: Resultsmentioning

confidence: 99%

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Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

Varnaitė¹,

Keršienė²,

Šipailienė³

et al. 2022

Foods

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In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition of CP reduced whey loss, improved the firmness and viscosity, increased the total phenol compound content and the antioxidant capacity values (DPPH•, ABTS, and ORAC) of the yogurt in a dose-dependent manner, and had no significant effect on the viability of the yogurt culture bacteria. For all CP-supplemented yogurt samples, the bioaccessibility index of the polyphenols after in vitro intestinal phase digestion was approximately 90%. However, yogurt with CP added before fermentation exhibited a significantly (p < 0.05) lower degree of protein hydrolysis post-gastric and post-intestinal than the yogurt with CP added after fermentation. Yogurt supplemented with 4.5% CP could be considered a good antioxidant dairy product and a good source of dietary fiber.

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Section: Resultsmentioning

confidence: 99%

“…In the dry weight of pomace, the fiber content ranges from 58.7% to 71.2% [ 3 , 7 ]. CP contains a variety of dietary fiber in compounds such as cellulose, lignin, pectin, and hemicelluloses [ 8 ]. The association of the solubility of dietary fibers and health-related benefits has previously been recognized.…”

Section: Introductionmentioning

confidence: 99%

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

Varnaitė¹,

Keršienė²,

Šipailienė³

et al. 2022

Foods

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“…The cell wall polysaccharides were isolated from cranberry pomace following a sequential extraction method that involves hot buffer, CH, D, and strong alkali extraction [23]. CH and DA extracts were found to contain abundant uronic acids, indicating the presence of PPS [23]. The fractionation of CH and DA extracts by anionic exchange chromatography confirmed these findings, as it led to the identification of multiple uronic acid-based polysaccharides associated to variable levels of neutral sugars (Table 1).…”

Section: Fractionation and Purification Of Cell Wall Pectic Polysaccharides Fractionsmentioning

confidence: 84%

Section: Fractionation and Purification Of Cell Wall Pectic Polysaccharides Fractionsmentioning

confidence: 99%

“…The investigation of the structural features of cranberry PPS's would therefore provide new information, useful to the development of approaches that valorize cranberry pomace as a source of carbohydrate-based functional ingredients. The present study provides a first characterization of some of the PPS obtained from cranberry pomace by chelating agents (CH) and diluted alkaline (DA) extractions [23]. Selected PPS, isolated from the two extracts by anionic exchange and gel filtration chromatography, were analyzed for their monosaccharide composition.…”

Section: Introductionmentioning

confidence: 99%

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Structural Characterization of Pectic Polysaccharides in the Cell Wall of Stevens Variety Cranberry Using Highly Specific Pectin-Hydrolyzing Enzymes

2021

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The potential of poly- and oligosaccharides as functional ingredients depends on the type and glycosidic linkages of their monosaccharide residues, which determine their techno-functional properties, their digestibility and their fermentability. To isolate the pectic polysaccharides of cranberry, alcohol insoluble solids were first obtained from pomace. A sequential extraction with hot phosphate buffer, chelating agents (CH), diluted (DA) and concentrated sodium hydroxide was then carried out. Pectic polysaccharides present in CH and DA extracts were purified by anion exchange and gel filtration chromatography, then sequentially exposed to commercially available pectin-degrading enzymes (endo-polygalacturonase, pectin lyase and endo-arabinanase/endo-galactanase/both). The composition and linkages of the generated fragments revealed important characteristic features, including the presence of homogalacturonan with varied methyl esterification extent, branched type I arabinogalactan and pectic galactan. The presence of arabinan with galactose branches was suggested upon the analysis of the fragments by LC-MS.

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Pilot plant extraction of oligo/polysaccharides from cocoa bean shells and their incorporation into chocolate based formulations

Younes,

Razmjooyhassankhani,

Waglay

et al. 2024

Food Chemistry

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Extraction and characterization of cell wall polysaccharides from cranberry (Vaccinium macrocarpon var. Stevens) pomace

Cited by 20 publications

References 44 publications

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

Structural Characterization of Pectic Polysaccharides in the Cell Wall of Stevens Variety Cranberry Using Highly Specific Pectin-Hydrolyzing Enzymes

Pilot plant extraction of oligo/polysaccharides from cocoa bean shells and their incorporation into chocolate based formulations

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