4.7 Article

The Efficiency of Selected Green Solvents and Parameters for Polyphenol Extraction from Chokeberry (Aronia melanocarpa (Michx)) Pomace

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Food Science & Technology

Anthocyanins: Modified New Technologies and Challenges

Yang Lin et al.

Summary: Anthocyanins, belonging to the flavonoid class, are bioactive compounds commonly used in foods for their attractive color and health benefits. However, their instability during food processing limits their application and causes economic losses. This review evaluates modified methods of anthocyanin use, including chemical modification, co-pigmentation, and physical modification, to improve their stability and bioavailability. The diversification of anthocyanin-rich products for food application is also discussed. Integrated strategies are needed to enhance anthocyanin stabilization and promote their application in various fields.
Article Horticulture

Effects of procyanidin treatment on the ripening and softening of banana fruit during storage

Jiao Chen et al.

Summary: The study found that treatment with 1% procyanidin solution effectively inhibited the softening process of banana fruit, resulting in higher firmness and color intensity, as well as reduced soluble solids content and ethylene production in the pulp. Additionally, the treatment led to lower respiration rate and malondialdehyde concentration in the fruit.

SCIENTIA HORTICULTURAE (2022)

Article Food Science & Technology

Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage

Ali Samet Babaoglu et al.

Summary: The study showed that using pomace water extracts can reduce oxidation and microbial contamination in beef patties, with no significant impact on their physicochemical properties, suggesting potential preservation effects.

MEAT SCIENCE (2022)

Article Multidisciplinary Sciences

The effects of extraction conditions on the antioxidant activities, total polyphenol and monomer anthocyanin contents of six edible fruits growing wild in Hungary

Beatrix Sik et al.

Summary: Wild fruits are good sources of valuable bioactive compounds with antioxidant properties, and a conventional extraction technique was used to extract natural antioxidants. The results showed that optimized extraction conditions significantly improved the antioxidant activities of the wild fruits.

HELIYON (2022)

Article Environmental Sciences

Optimization of the Recovery of Anthocyanins from Chokeberry Juice Pomace by Homogenization in Acidified Water

Maria Cinta Roda-Serrat et al.

Summary: The recovery efficiency of waste valorization processes depends on an interplay of different conditions, and optimization through establishing mathematical relations is a strong tool. In this study, the extraction of anthocyanins from chokeberry juice pomace was optimized using response surface methodology, with optimal conditions identified for maximizing anthocyanin concentration and total anthocyanin content extracted. The developed model predicted the overall anthocyanin content and concentration in the extract, as well as final pH and total dissolved solids satisfactorily, setting the ground for further process design.

WASTE AND BIOMASS VALORIZATION (2021)

Article Agriculture, Dairy & Animal Science

Effects of polyphenol-rich Aronia melanocarpa pomace feeding on growth performance, biochemical profile, and meat quality in pigs at weaned and finishing stages

X. Z. Liu et al.

Summary: The study evaluated the effects of Aronia melanocarpa Pomace (AMP) as feed additives in diets for weaned piglets and finishing pigs. The results showed that 2% AMP supplementation improved growth performance and reduced diarrhea rate in weaned piglets, while 1% and 2% AMP addition increased glutathione peroxidase (GSH-Px) content in piglet serum. In finishing pigs, AMP supplementation increased GSH-Px content in serum and liver, improved meat quality, and enhanced mRNA expression of Gpx1 and Gpx4 in liver. Overall, including AMP as a feed additive in the diets of pigs at weaned and finishing stages is feasible.

LIVESTOCK SCIENCE (2021)

Article Engineering, Chemical

Ultrasound-assisted pressurized liquid extraction of anthocyanins from Aronia melanocarpa pomace

Thalles Allan Andrade et al.

Summary: This study aimed to investigate the optimum conditions for ultrasonic-assisted pressurized liquid extraction of anthocyanins from Aronia melanocarpa pomace. Through optimization of pressure, temperature, ultrasound intensity, and solvent concentration, the total anthocyanin content extracted was increased by 19% at 80 degrees Celsius.

SEPARATION AND PURIFICATION TECHNOLOGY (2021)

Review Biochemistry & Molecular Biology

Aronia melanocarpa Products and By-Products for Health and Nutrition: A Review

Tomislav Jurendic et al.

Summary: Studies have found that polyphenolic compounds in chokeberries have various beneficial effects on human health, including antioxidant, anti-inflammatory, hypotensive, antiviral, anticancer, antiplatelet, antidiabetic and antiatherosclerotic activities, demonstrating significant nutritional contribution and physiological effects.

ANTIOXIDANTS (2021)

Review Biochemistry & Molecular Biology

Management of Fruit Industrial By-Products-A Case Study on Circular Economy Approach

Debora A. Campos et al.

MOLECULES (2020)

Article Engineering, Environmental

Policies for transitioning towards a circular economy: Expectations from the European Union (EU)

Kris Hartley et al.

RESOURCES CONSERVATION AND RECYCLING (2020)

Review Chemistry, Analytical

Selecting an extraction solvent for a greener liquid phase microextraction (LPME) mode-based analytical method

John M. Kokosa

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2019)

Review Food Science & Technology

Black chokeberry (Aronia melanocarpa) and its products as potential health-promoting factors - An overview

Andrzej Sidor et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Review Food Science & Technology

Green extraction methods of food polyphenols from vegetable materials

Palash Panja

CURRENT OPINION IN FOOD SCIENCE (2018)

Article Biotechnology & Applied Microbiology

Chokeberry pomace valorization into food ingredients by enzyme-assisted extraction: Process optimization and product characterization

Vaida Kitryte et al.

FOOD AND BIOPRODUCTS PROCESSING (2017)

Article Agricultural Engineering

Polyphenolic and basic chemical composition of black chokeberry industrial by-products

Michal Sojka et al.

INDUSTRIAL CROPS AND PRODUCTS (2013)

Review Nutrition & Dietetics

Chemistry and Biochemistry of Dietary Polyphenols

Rong Tsao

NUTRIENTS (2010)

Article Chemistry, Applied

BY-PRODUCTS OF FRUITS PROCESSING AS A SOURCE OF PHYTOCHEMICALS

Sonja Djilas et al.

CHEMICAL INDUSTRY & CHEMICAL ENGINEERING QUARTERLY (2009)

Review Chemistry, Applied

Chemical studies of anthocyanins: A review

Araceli Castaneda-Ovando et al.

FOOD CHEMISTRY (2009)

Article Food Science & Technology

Aronia melanocarpa phenolics and their antioxidant activity

J Oszmianski et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2005)

Article Biochemical Research Methods

Stability of phenolic compounds during extraction with superheated solvents

M Palma et al.

JOURNAL OF CHROMATOGRAPHY A (2001)