Micronized Powder of Raspberry Pomace as a Source of Bioactive Compounds

Abstract

Red raspberries, which contain a variety of nutrients and phytochemicals that are beneficial for human health, can be utilized as a raw material in the creation of several supplements. This research suggests micronized powder of raspberry pomace production. The molecular characteristics (FTIR), sugar, and biological potential (phenolic compounds and antioxidant activity) of micronized raspberry powders were investigated. FTIR spectroscopy results revealed spectral changes in the ranges with maxima at ~1720, 1635, and 1326, as well as intensity changes in practically the entire spectral range analyzed. The discrepancies clearly indicate that the micronization of the raspberry byproduct samples cleaved the intramolecular hydrogen bonds in the polysaccharides present in the samples, thus increasing the respective content of simple saccharides. In comparison to the control powders, more glucose and fructose were recovered from the micronized samples of the raspberry powders. The study’s micronized powders were found to contain nine different types of phenolic compounds, including rutin, elagic acid derivatives, cyanidin-3-sophoroside, cyanidin-3-(2-glucosylrutinoside), cyanidin-3-rutinoside, pelargonidin-3-rutinoside, and elagic acid derivatives. Significantly higher concentrations of ellagic acid and ellagic acid derivatives and rutin were found in the micronized samples than in the control sample. The antioxidant potential assessed by ABTS and FRAP significantly increased following the micronization procedure.

The Influence of Micronization on the Properties of Black Cumin Pressing Waste Material

“…The average dimensions of the particles on the surface D [3;2] and volume D [4;3] decreased by more than three times, from 195.7 µm to 64.2 µm, and from 446 to 137 µm, respectively; in addition, D [3;2] decreased to the level of 44.1 µm, and D [4;3] to 88 µm. In previous experiments on raspberry pomace micronization [ 12 ], 10 min was sufficient to achieve a considerable particle reduction. The particle sizes obtained from micronized raspberry pomace powders were significantly smaller than in previous research, which was undoubtedly influenced by the kind and the mechanical qualities of the treated tissue.…”

“…Furthermore, micronization of grape pomace enhances phenolic component extraction, particularly catechin and epicatechin, as well as antioxidant capacity, as measured by the ABTS and ORAC (Oxygen Radical Absorbance Capacity) assays [ 13 ]. The antioxidant potential of micronized raspberry pomace, as measured by ABTS and FRAP (Ferric Reducing Antioxidant Power), increased considerably after the micronization method was used [ 12 ]. Most available studies show an increase in antioxidant activity following the micronization process, which may be associated with an increase in the extractability of active chemicals.…”

“…Black cumin pressing waste was ground for 60 s in a knife grinder before being micronized. Micronization, i.e., particle reduction, took place in a ball mill (600 rpm, Pulverisette 6, Fritsh, Germany) as previously described for 10 and 20 min [ 12 ]. During the preliminary tests, the micronization time was determined so that the particle sizes of the samples differed significantly.…”

“…There are several micronization methods, including fine grinding in a ball mill. The efficacy of a ball mill in lowering the particle sizes of various plant materials has been demonstrated [ 11 , 12 ]. A previous study on grape pomace powders demonstrated that grinding these materials boosted the powders’ solubility while decreasing their ability to retain water and bind oil and cations.…”

Raspberry polyphenols alleviate neurodegenerative diseases: through gut microbiota and ROS signals

“…161 This is a dialectical issue that suggests that processing conditions should be regulated according to the specific needs of functional foods to ensure that the amount of the substances we need in the food remains adequate. It is worth mentioning that studies on substance transfer in raspberry juice processing showed that polyphenols, mainly tannins, were retained in 90% of the pressed cake, and the content of ellagic acid and flavanols in the juice was low, 27,162,163 which suggests that the use of pulsed electric fields, ultrasound and other effective methods in destroying the cell structure should be used to promote the extraction of polyphenols. Moreover, the filter cake of juice processing should be further utilized as a by-product.…”