Ultrasound-Assisted Extraction and Characterization of Polyphenols from Apple Pomace, Functional Ingredients for Beef Burger Fortification

Pollini, Luna; Blasi, Francesca; Ianni, Federica; Grispoldi, Luca; Moretti, Simone; Veroli, Alessandra Di; Cossignani, Lina; Cenci‐Goga, Beniamino T.

doi:10.3390/molecules27061933

Cited by 25 publications

(36 citation statements)

References 34 publications

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“…Similar values for ABTS, DPPH and FRAP were obtained in a previous work [20] that reported antioxidant properties of AP obtained from apples of the same cultivar (Red Delicious). Generally, considering the different units of measurement for the antioxidant assay results, there are objective difficulties in making comparisons between the results of different investigations.…”

Section: Proximate Composition and Chemical Characterisation Of Apsupporting

confidence: 87%

“…The bioactives in AP were extracted by ultrasound assisted extraction (UAE) following the conditions used in a previous paper (ethanol:water, 50:50 v/v ; solid/liquid ratio, 1:10 w/v ; 45 °C for 45 min; ultrasonic bath, AU-65 model, ultrasonic/heating power 180 W, ArgoLab, Carpi, Italy) [ 20 ]. AP extract was then analysed to evaluate the total phenol content (TPC) and in vitro antioxidant activity [ 20 ]. The determination of TPC was performed according to Pagano et al [ 22 ] with slight modifications.…”

Section: Methodsmentioning

confidence: 99%

“…The free radical-scavenging activity of the sample was also evaluated by using the DPPH reagent, and the absorbance was measured at 517 nm [ 23 ]. Finally, the reducing capacity of the extracts was evaluated using the ferric reducing antioxidant power (FRAP) assay according to Pollini et al [ 20 ], with slight modifications. The FRAP reagent was used, and the absorbance was measured at 593 nm.…”

Section: Methodsmentioning

confidence: 99%

“…The qualitative and quantitative profiles of phenolic compounds were obtained by HPLC-UV analysis, as reported in a previous work [ 20 ].…”

Section: Methodsmentioning

confidence: 99%

“…Similarly, Rather et al [ 19 ] used AP powder as a fat replacer in goshtaba, a traditional Indian meat product. In a previous work, Pollini et al [ 20 ] used AP for beef burger fortification and found that the functionalised products had improved fibre and phenol content and flavour.…”

Section: Introductionmentioning

confidence: 99%

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Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami

et al. 2022

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Nowadays, food fortification with bioactive compounds deriving from agri-food waste is of great interest all over the world. In this work, apple pomace (AP), the most abundant by-product of apple juice manufacturing, was characterised by chemical, chromatographic and spectrophotometric analyses. AP showed valuable antioxidant activity, due to the presence of phenolic compounds (8.56 mg gallic acid equivalents/g), including quercetin-3-O-galactoside, quercetin-3-O-arabinofuranoside, and phloridzin. Dried AP, at 7% and 14%, was added to pork meat to produce Italian salami, then subjected to 25 days of ripening. Physicochemical, colorimetric and microbiological analyses were carried out at days 0, 5, 11, 19 and 25, while nutritional and sensory evaluations were performed at the end of the ripening. The overall acceptability was slightly higher for 7% AP compared to 14% AP sample, and generally the replacement of a percentage of meat with apple pomace allowed the production of salami with sensory properties comparable to those obtained with classic recipes. The improved fibre and phenol content, together with the lower fat and calories, represent the most interesting characteristics of fortified salami. The results confirm that the addition of AP represents a valid approach to adding healthy compounds to salami.

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Section: Proximate Composition and Chemical Characterisation Of Apsupporting

confidence: 87%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…The qualitative and quantitative profiles of phenolic compounds were obtained by HPLC-UV analysis, as reported in a previous work [ 20 ].…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami

et al. 2022

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Enzyme‐Assisted Supercritical Fluid Extraction of Flavonoids from Apple Pomace (Malus×domestica)

Mikšovsky,

Kornpointner,

Parandeh

et al. 2024

ChemSusChem

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Herein an enzyme‐assisted supercritical fluid extraction (EA‐SFE) was developed using the enzyme mix snailase to obtain flavonols and dihydrochalcones, subgroups of flavonoids, from globally abundant waste product apple pomace. Snailase, a commercially available mix of 20—30 enzymes, was successfully used to remove the sugar moieties from quercetin glycosides, kaempferol glycosides, phloridzin and 3‐hydroxyphloridzin. The resulting flavonoid aglycones quercetin, kaempferol, phloretin and 3‐hydroxyphloretin were extracted using supercritical carbon dioxide (scCO2) and minimum amounts of polar cosolvents. A sequential process of enzymatic hydrolysis and supercritical fluid extraction was developed, and the influence of the amount of snailase, pre‐treatment of apple pomace, the time for enzymatic hydrolysis, the amount and type of cosolvent and the time for extraction, was studied. This revealed that even small amounts of snailase (0.25%) provide a successful cleavage of sugar moieties up to 96% after 2 h of enzymatic hydrolysis followed by supercritical fluid extraction with small amounts of methanol as cosolvent, leading up to 90% of the total extraction yields after 1 h extraction time. Ultimately, a simultaneous process of EA‐SFE successfully demonstrates the potential of snailase in scalable scCO2 extraction processes for dry and wet apple pomace with satisfactory enzyme activity, even under pressurized conditions.

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In vitro anti‐obesity activity by pancreatic lipase inhibition ‐ Simple HPLC approach using EVOO as natural substrate

et al. 2023

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Background Pancreatic lipase (PL) is a key lipolytic enzyme in humans for the digestion and absorption of dietary fats. Thereby, PL is a well‐recognized target in the management of obesity and its inhibition attracts the interest of researchers globally. The screening of new natural PL inhibitors as alternative strategy to the synthesis of chemical ones represents nowadays a hot topic in research. The main challenge in this matter is the lack of a universal analytical method allowing the monitoring of PL activity and the reliable quantification of lipid digestion products. Results The (normal phase)‐high‐performance liquid chromatography‐evaporative light scattering detector [(NP)‐HPLC‐ELSD] method proposed in this work represents a direct and rapid strategy to simultaneously quantify the products obtained from in vitro PL digestion. As one of the main novelties, the triacylglycerol (TAG) fraction from extra‐virgin olive oil was selected as natural substrate. The PL activity was measured by monitoring the levels of remaining TAGs and formed free fatty acids (FFAs), using Orlistat as known inhibitor. The method validation confirmed the adequacy of the analytical method for quantitative purposes, showing high recovery percentage values (between 99% and 103%) and low relative standard deviation (RSD%) values (between 2% and 7%) for triolein and oleic acid standard solutions, as well as appreciably low limit of detection (LOD) and limit of quantification (LOQ) values (respectively 58 and 177 ng mL−1 for triolein; 198 and 602 ng mL−1 for oleic acid). Finally, the developed HPLC‐ELSD method was successfully applied to evaluate the inhibitory effect of a polyphenolic extract obtained from apple pomace. The results showed a comparable inhibition degree between a 4.0 mg mL−1 apple pomace solution and a 1.0 μg mL−1 Orlistat solution. Conclusion The proposed innovative method reveals highly sensitive and simple to follow the fate of PL digestion, thus opening the way to further investigations in the research of new potentially anti‐obesity compounds. © 2022 Society of Chemical Industry.

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Ultrasound-Assisted Extraction and Characterization of Polyphenols from Apple Pomace, Functional Ingredients for Beef Burger Fortification

Cited by 25 publications

References 34 publications

Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami

Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami

Enzyme‐Assisted Supercritical Fluid Extraction of Flavonoids from Apple Pomace (Malus×domestica)

In vitro anti‐obesity activity by pancreatic lipase inhibition ‐ Simple HPLC approach using EVOO as natural substrate

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