Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction

Vagiri, Michael; Jensen, Martin

doi:10.1016/j.foodchem.2016.08.121

Cited by 73 publications

(54 citation statements)

References 32 publications

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“…The moisture content of fresh pomace ranged from 516.0 to 764.8 g kg −1 (Table ) and was related to the processing conditions. Vagiri & Jensen reported that it is especially the thermal and enzymatic degradation of pectin that affects juice yield and the distribution of cell compounds between juice and pomace. The companies that manufactured juice from BC, RC and CB treated the respective mashes with pectinase at 50 °C before pressing.…”

Section: Resultsmentioning

confidence: 99%

Composition and physicochemical properties of dried berry pomace

et al. 2018

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Section: Resultsmentioning

confidence: 99%

Composition and physicochemical properties of dried berry pomace

et al. 2018

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“…Agricultural food commodities, especially fruit and vegetables, contain several colour compounds including carotene (yellow to reddish), chlorophyll (green), flavonoids (white) and anthocyanins (blue to purple). 26,27 However, adverse pH change, temperature (heat in particular), physical bruising including cutting, and processing, all influence the final colour of the destined product. 27 Marula fruit is known to contain chlorophyll and carotenes.…”

Section: Colourmentioning

confidence: 99%

Potential of marula (Sclerocarya birrea subsp. caffra) waste for the production of vinegar through surface and submerged fermentation

Molelekoa¹,

Régnier²,

Silva³

et al. 2018

S. Afr. J. Sci.

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Although there is an abundance of indigenous fruits in South Africa, knowledge of their potential uses is mainly restricted to within communities. In this study, marula fruit-processing waste by-products (fruit pulp residue and skin) were used as substrates in surface culture and submerged fermentation methods to produce vinegar (acetic acid) using spontaneous and starter culture techniques. The study revealed the possibility of producing vinegar through both methods of fermentation, with yields of acetic acid ranging between 41 000 mg/L and 57 000 mg/L (surface culture method) and between 41 000 and 54 000 mg/L (submerged culture method). Furthermore, the physicochemical property analyses revealed marula vinegar to be a potential source of bioactive compounds (total phenolics 0.289–0.356 mg/L GAE and total flavonoids 0.146–0.153 mg/L CAE) which displayed a potent antiradical activity against DPPH•: 78.85% for surface culture and 73.03% submerged culture, respectively. The sensory panel recommended application of the vinegar in products such as salad dressing and mayonnaise. Finally, we have demonstrated that the surface culture method using the inoculation technique is more suitable for the production of high-quality vinegar, with possible consideration for commercialisation. Significance: Marula fruit has high economic importance for South Africa, particularly for the Limpopo Province. Marula waste can be a source of bioactive compounds, yet comparatively little is reported on the potential use of the waste to produce vinegar. Self-development of communities through viable and easy to produce commodities from marula fruit needs to be implemented and prioritised in the Limpopo Province.

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“…It is widespread in North America and has also become common in Europe [5]. Due to the astringent, sour and bitter taste of fresh chokeberry, this fruit is mainly processed in the food industry into juices, jams, fruit teas and food supplements [7]. From a phytochemical point of view, chokeberry is documented as one of the richest sources of bioactive phenolic compounds, such as anthocyanins, proanthocyanidins and phenolic acids [8,9].…”

Section: Introductionmentioning

confidence: 99%

Choline Chloride Based Natural Deep Eutectic Solvents as Extraction Media for Extracting Phenolic Compounds from Chokeberry (Aronia melanocarpa)

et al. 2020

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For the isolation of selected phenolic compounds from dried chokeberries, natural deep eutectic solvents (NADESs) were investigated as a green alternative to conventionally used extraction solvents. Four types of NADESs were synthesised, with choline chloride as the hydrogen bond acceptor in combination with different hydrogen bond donors (sugars, organic acid and urea). Ultrasound-assisted extraction was used to improve the extractability of the phenolic compounds and the results were compared to those obtained with 80% methanol as the extraction media. The highest values of total phenols and total flavonoids were found in the extract obtained with choline chloride–fructose NADES (36.15 ± 3.39 mg gallic acid g−1 dry weight (DW) and 4.71 ± 0.33 mg rutin g−1 DW, respectively). The extraction recoveries for the individual phenolic compounds depended strongly on the phenolic compound’s structure, with relative mean values between 70% and 97%.

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Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction

Cited by 73 publications

References 32 publications

Composition and physicochemical properties of dried berry pomace

Composition and physicochemical properties of dried berry pomace

Potential of marula (Sclerocarya birrea subsp. caffra) waste for the production of vinegar through surface and submerged fermentation

Choline Chloride Based Natural Deep Eutectic Solvents as Extraction Media for Extracting Phenolic Compounds from Chokeberry (Aronia melanocarpa)

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