Search Results (72)

Fruit pomace derived from traditional distillation has emerged as a valuable source of nutrients and bioactive compounds in sustainable food systems. This study investigated the nutritional and physicochemical characteristics of plum, peach, sour cherry, and quince pomace generated during the production of traditional Romanian fruit distillates. Samples were characterized in terms of proximate composition, color parameters, mineral composition, and B-complex vitamin content. Carbohydrates were the predominant macronutrients (59.97–69.30 g/100 g dw), while quince and peach pomace exhibited the highest fiber contents, reaching values of 27.47 ± 0.55 g/100 g dw and 27.37 ± 0.50 g/100 g dw, respectively. Sour cherry pomace showed the highest protein (10.83 ± 0.20 g/100 g dw) and ash levels (5.41 ± 0.11 g/100 g dw), whereas peach pomace was richest in lipids (2.98 ± 0.06 g/100 g dw). Color analysis revealed distinct chromatic characteristics among samples. Potassium, calcium, and magnesium were the dominant minerals, with plum pomace presenting particularly high potassium and calcium concentrations. In addition, peach pomace exhibited the highest levels of vitamins B2 (1987.73 ± 20 µg/100 g dw), B7 (906 ± 8 µg/100 g dw), and B9 (14.18 ± 0.1 µg/100 g dw). These findings support the valorization of fruit pomace as a nutritious functional ingredient within circular economy frameworks. Full article

This study characterized eleven grape pomace varieties from São Paulo and Rio Grande do Sul (Brazil) in terms of proximate composition, total phenolic content, and the total and bioaccessible fractions of inorganic elements and phenolic compounds. On a dry basis, ash, protein, lipid, and carbohydrate contents ranged from 1.4–2.9%, 6.4–13.5%, 8.6–14.7%, and 72.1–83.6%, respectively. Total phenolic content ranged from 567 to 1843 mg GAE/100 g. The contents of essential elements (Ca, Fe, Zn, Cu, Mg, Mn, P, Na, and K) and trace elements (Al, Co, As, Se, Mo, Cd, Sb, Ba, Hg, and Pb) showed wide variation among the varieties studied. Regarding bioaccessibility, low values were observed for Fe, Zn, and Ca, while significant percentages were detected for Mg (27–30%), Mn (1–14%), P (16–26%), Cu (5.5–13%), Co (29–72%), Al (2–13%), and Ba (ND-9%), as well as levels of bioaccessible phenolic compounds (7–19%). The grape pomaces evaluated in this study presented variable levels of total phenolic compounds and minerals, although the bioaccessible fractions varied among the analyzed elements and compounds. These findings contribute to the characterization of Brazilian grape pomaces and indicate their potential applicability as value-added agro-industrial by-products in food formulations, while highlighting the importance of considering bioaccessibility when assessing their nutritional relevance. Full article

This study explored the link between orchard-derived cherry quality and circular food innovation through the valorization of dried cherry pomace. Sweet cherry fruits from the cultivars Van and Stella, grown under the pedoclimatic conditions of north-eastern Romania, were evaluated for physicochemical traits, phytochemical profile, antioxidant activity, and heavy metal content. In parallel, cherry pomace obtained during juice processing of cultivar Van was freeze-dried, characterized, and incorporated into dairy-based spreadable formulations at 5% and 10% addition levels in order to assess its bioactive potential. The results showed clear cultivar-dependent differences, with Van exhibiting a superior bioactive profile, including higher total polyphenols, flavonoids, anthocyanins, and antioxidant activity than Stella. Heavy metal concentrations in fruits remained below the maximum allowable limits, while health-risk indices indicated no significant non-carcinogenic risk (HI = 3.18 × 10⁻²). The dried cherry pomace powder was characterized by high dietary fiber content (49.83 g/100 g dw), substantial total polyphenols (1046.80 mg GAE/100 g dw), anthocyanins (123.27 mg C3G/100 g dw), and antioxidant activity (21.43 μM TE/g dw). Its incorporation into dairy-based spreadable products significantly improved ash, carbohydrate, fiber, phytochemical content, and antioxidant activity, with the 10% level showing the highest functional enhancement. Sensory evaluation indicated that the 5% formulation achieved the most balanced and preferred overall sensory profile. Overall, the findings support dried cherry pomace as a valuable functional ingredient and highlight a practical circular strategy for reconnecting cherry by-products with value-added food applications. Full article

Insect bioconversion can transform agri-food side-streams into insect biomass while returning nutrients in the form of frass. This study evaluated Tenebrio molitor reared on wheat bran and on substrates in which bran was partially replaced with agri-food side-streams produced in Kosovo, including brewer’s spent grain, brewer’s spent yeast, apple and grape pomace, and surplus vegetables. Growth performance, larval composition, and frass nutrient composition were assessed across seven treatments. Larvae reared on wheat bran combined with brewer’s spent grain and melon as wet feed achieved the highest larval weight. Substrates containing wheat bran, apple pomace, and brewer spent yeast also supported high larval weights, but with a higher feed conversion ratio. In contrast, larvae reared on wheat bran, grape pomace, and brewer’s spent yeast showed the lowest larval weights. The use of potatoes as wet feed was associated with a longer development period. Larval proximate composition remained similar across treatments, with crude protein contents of 52–56% DM and only limited variation in fat and ash content. Overall, several tested side-streams supported larval growth comparable to wheat bran while generating nutrient-containing frass. Full article

Plant by-products such as apple pomace, potato pulp, and sugar beet pulp can be an excellent source of polyphenols, other phytochemicals and fiber, which is why they can be an excellent addition to snacks. Snacks, on the other hand, contain a lot of sugar and starch, which increases the risk of metabolic diseases and is unfavorable for diabetics, but after adding the above-mentioned by-products, their nutritional and health-promoting value increases. The aim of the study was to examine the effect of different addition levels of a mixture of by-products on the nutritional composition, phytochemical content, antioxidant activity, and quality of corn snacks. It was found that mixtures of by-products are an excellent addition to corn snacks in order to increase the health benefits of the product, as this additive increases the content of polyphenols, phenolic acids, anthocyanins, dietary fiber, tocopherols, especially α- and γ-tocopherol, as well as phytosterols, including β-sitosterol, stigmasterol, and campesterol. Furthermore, it increases the antioxidant potential of the snacks and the nutritional value of the final product, especially protein and ash content, reducing the starch content. Snacks containing a 20% by-product mixture may be recommended due to their improved nutritional and health-promoting properties and acceptable physical characteristics. Full article

The present research aimed at assessing the effects of the integration of V. vinifera pomace powder, resulting from wine production, into the manufacturing of a sustainable pastry product. Comparisons were made between 9 treatments derived from the factorial combination of 3 tescovine powders (obtained from 3 different manufacturers) added to sponge cakes and 3 concentrations (3%, 5% and 10%), plus a control without tescovine powder addition. Textural, quality and color parameters, as well as bioactive compounds, antioxidant activity and sensory features were determined. The highest porosity and elasto-plastic coefficient were observed for the untreated control, and it was found that the values reduced as grape pomace incorporation increased. The rising application of tescovine powder enhanced the textural parameters of sponge cakes compared to the untreated control, with the highest average level observed with Natur Tanya integration. Resilience, cohesiveness and elasticity decreased as the concentration of grape pomace rose to 10%. Gummosity and chewability displayed increasing trends from the untreated control to the 10% tescovine powder addition. Dry matter content, acidity, sugars, mineral substances and ash increased from the control to the highest grape pomace integration, contrary to the pH trend. With rising tescovine powder incorporation, the sponge cake color components L* and b* decreased compared to the untreated control, whereas the component a* showed increasing values in the cake crumb but decreasing values in the crust. The highest antioxidant activity and compound levels were recorded with the 10% Fiber Foods grape by-product addition. Most sensory characteristics showed a decreasing trend with increasing tescovine powder integration from 3% to 10% in the pastries analyzed. This study demonstrated the benefits of adding tescovine by-product to sponge cakes to manufacture innovative foods with high nutritional value. Full article

This study aimed to evaluate the substitution of wheat flour (WF) for grape (Vitis vinifera L.) pomace (GP) on cookie formulation. The techno-functional properties of GP flour (GPF) were characterized, and cookie formulations containing 15% (C15) and 20% (C20) GPF were developed. To evaluate the antioxidant and functional potential, free (FPF, soluble phenols) and bound phenolic fraction (BPF, insoluble phenols) were extracted. The total phenolic content (TPC) and antioxidant potential (ABTS and DPPH assays) were measured. The GPF shows differences in oil and water retention, non-foaming properties, and non-significant differences in swelling capacity compared to WF. C15 and C20 show L* values from 27.9 to 36.2, b* values from 2.22 to 2.64, and a* values from 8.84 to 10.49. GPF addition elevates ash and fiber content by 3.5–4.2 and 14–31.6 times. GPF cookie (C15) exhibited a significantly higher TPC compared to WF. Although the FPF fraction in the cookies was higher compared to BPF, the contribution of BPF to antioxidant activity was high (DPPH = 29.9%, ABTS = 16.3%) compared to FPF (DPPH = 26.3%, ABTS = 20.3%). Given that FPF is traditionally the only antioxidant fraction measured, the antioxidant potential of incorporating grape by-products is being underestimated; this is the first report of this in a cookie. Full article

This study evaluated the physicochemical, antioxidant, and sensory properties of marshmallows enriched with tomato pomace (Lycopersicon esculentum), a by-product rich in fiber and bioactive compounds. Formulations with 0–6% pomace (Control, P1–P3) were analyzed during 20 days of storage. Tomato pomace addition increased crude fiber (from 0.00% to 0.42%) and protein (from 4.62% to 7.05%), while lipid and ash contents remained low (<0.15% and <0.90%, respectively). Carbohydrates ranged around 57–64 g/100 g, resulting in energy values near 270 kcal/100 g. Antioxidant activity (DPPH) increased from 34% in the control to 44% in enriched samples, confirming the contribution of polyphenols and carotenoids. Sensory evaluation (n = 20, 10-point scale) showed good overall acceptability, with enriched samples maintaining color and texture during storage. The results demonstrate that tomato pomace enhances the nutritional and antioxidant profile of marshmallows without negatively affecting sensory quality, supporting its use as a functional ingredient in confectionery formulations. Full article

Intensive broiler chicken farming is one of the most important livestock sectors globally. However, intensive production systems raise concerns about farm sustainability, as well as ensuring animal welfare and product quality. For this reason, identifying novel, high-value-added feed ingredients is crucial. Winery by-products (WBPs) are a valuable source of bioactive compounds and can be utilized as functional feed ingredients. This study evaluated the effects of dietary supplementation with grape seed meal and grape pomace meal in diets for broilers up to 42 days of age. Three dietary treatments were formulated—grape seed meal (3% and 6%), grape pomace meal (3% and 6%), and a combination (3% seed meal + 3% pomace meal)—along with a standard diet (control). The proximal composition (moisture, protein, fatty acid profile, fats, ash), antioxidant parameters (ROS, GSH, NO, POV), free radical scavenging activity (DPPH and ABTS^•+), and total phenolic content of the meat and physical characteristics (color) were assessed. While proximal composition of meat was not significantly influenced by the dietary treatment, some parameters, such as total phenolic content, PUFA levels, and antioxidant and free radical scavenging activity, were improved. These results demonstrate enhanced favorable traits improving chicken meat quality and confirm the potential of WBPs as functional feed ingredients, promoting a more sustainable production model aligned with the principles of the circular economy. Full article

The analysis of the physical and chemical properties of blackcurrant (Ribes nigrum L.), strawberry (Fragaria ananassa Duchesne ex Weston) and raspberry (Rubus idaeus L.) seeds recovered from pomace—food processing waste—was carried out. The weight of the one thousand seeds, their dry weight, swelling properties, and color in the CIE L*a*b* space, as well as the percentage of basic chemical components, i.e., protein, carbohydrate (including total dietary fiber, insoluble fiber, and soluble dietary fiber), fat, and ash were determined. Polyphenols content and antioxidant activity was determined. In addition, the amounts of individual phenolic compounds, fatty acids, and amino acids, as well as macro and micro-nutrients, were identified and analyzed. The potential usefulness of raspberry seeds as a rheology modifier of cosmetics and food products was estimated due to the high content of mucilage and swelling index similar to linseed and a favorable color with a high value of the b* parameter (22.1) corresponding to yellow color simultaneously with high luminescence (L* = 59.4). Oils obtained from all tested seeds are potentially useful in cosmetic preparations due to the high content of n-6 acids (50.4–71.5%), and oils from strawberry and raspberry seeds as a result of containing n-3 acids, respectively; 30.5–32.3% may be beneficial for dietary supplementation. In addition, the dietary values of the tested seeds are emphasized by the high content of dietary fiber (53.1–63.1%), antioxidant properties (the highest for blackcurrant) and the presence of phenolic compounds such as procyanidin derivatives, catechins (raspberry), quercetins and kaempferols (blackcurrant), and pelargonidin (strawberry). Full article

Worldwide production of apple juice results in several million tons of apple pomace (AP) produced as a byproduct. The objective of this study was to determine whether the incorporation of AP into the diet of mealworm larvae (Tenebrio molitor) would influence growth performance, survival, and nutritional composition relative to standard feed. After 4 weeks of ad libitum access to commercial mealworm feed and non-nutritive water-storing beads (WB) or AP, no significant differences in weight gain or overall survival were measured. In both cohorts, higher pupation rates were associated with greater mortality among the remaining larvae; however, the weekly probability of survival was better in the AP cohort, potentially due to antioxidants present in apples. When measured on a dry matter basis, protein (34.4 vs. 33.8%), fat (51.9 vs. 52.2%), and ash (0.20 vs. 0.16%) levels did not differ significantly between the WB and AP cohorts, respectively. However, the WB cohort had more moisture (66.9 vs. 63.9%) likely because water beads provide a more direct source of hydration. These findings show that apple pomace, traditionally viewed as a waste product, shows promise in industrial applications. Full article

In view of the growing challenges related to energy transition and the need to implement circular economy principles, the use of waste from the wine industry as bioenergy raw materials is becoming increasingly important. The aim of the study was to assess the energy potential of biomass in the form of grape stems and pomace from four varieties (PIWI)—Hibernal, Muscaris, Regent and Seyval Blanc—grown in south-eastern Poland. The analyses included the determination of technical and elementary parameters, pollutant emission indicators and exhaust gas composition parameters. The pomace was characterised by a higher calorific value, higher carbon (C) and hydrogen (H) content and lower dust emissions compared to the stems, but with higher carbon dioxide (CO₂) emissions. Stems had a higher ash content, which may limit their energy use. The Hibernal variety achieved the highest calorific values at low moisture and low sulphur content, while Muscaris was characterised by increased nitrogen and sulphur content and higher sulphur dioxide emissions (SO₂) and dust emissions. The Regent variety showed relatively high nitrogen oxides (NO_X) emissions. Cluster analysis confirmed the diversity of varieties in terms of energy potential and waste biomass quantity. The results indicate that waste from PIWI grapevine cultivation can be a valuable local raw material for renewable energy production, contributing to waste reduction and greenhouse gas emissions in the agricultural sector, but its suitability depends on the variety and type of biomass. Full article

Haskap berry (Lonicera caerulea L.) pomace, a by-product of juice processing, is a rich source of bioactive compounds. The aim of this study was to evaluate the effect of incorporating lyophilized and ground haskap berry pomace on the physicochemical properties of wheat bread. In addition, flour water absorption and dough rheological properties were assessed. The results demonstrated that the addition of pomace increased flour water absorption and dough stability. However, these improvements did not translate into enhanced bread quality. With increasing pomace levels in the formulation, reductions in bread volume and crumb porosity, as well as an increase in crumb firmness, were observed, which consequently lowered consumer acceptability. In contrast, the addition of pomace significantly increased the dietary fiber and ash contents of the enriched bread. Moreover, the enriched bread exhibited higher antioxidant activity and phenolic compound content, along with significant alterations in the phenolic profile. Enrichment resulted in elevated concentrations of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, protocatechuic acid, and p-coumaric acid. Furthermore, the contents of flavonoid aglycones, particularly quercetin and luteolin, as well as flavonoid glycosides, especially rutin and isoquercetin, were increased. Considering the quality attributes of bread enriched with Lonicera caerulea pomace, together with the associated increase in bioactive compounds, its proportion in wheat flour should not exceed 2%. Full article

In the context of growing demand for renewable energy sources and greenhouse gas emission reductions, increasing attention is being paid to the use of agricultural waste as bioenergy feedstock. The energy potential of biomass in the form of vine stems and pomace from the Regent variety of grapes, grafted onto their own roots and various types of rootstocks (125AA, SO₄, 161-49), was assessed, where the control group consisted of ungrafted shrubs growing on their own roots, cultivated in south-eastern Poland. The analyses included the determination of technical and elementary parameters, pollutant emission indicators, and exhaust gas composition parameters. Compared to stems, pomace had a higher calorific value, higher C and H content, and lower dust emissions, while at the same time emitting more CO₂. Stems, on the other hand, showed higher ash content and higher dust emissions, which may limit their energy potential. Among the analysed substrates, pomace from 125AA achieved the highest calorific values at a low moisture content, while biomass from substrate 161-49 was distinguished by the lowest sulphur content and a favourable emission balance. Cluster analysis showed clear grouping of substrates in terms of fuel and emission parameters, indicating the possibility of optimal substrate selection for the production of bioenergy feedstock. The results confirm that the appropriate selection of rootstocks in viticulture can significantly increase the energy value of waste biomass and reduce emissions, supporting the development of local renewable energy systems. Full article

Four biomass residues–rosemary pomace, rosemary cake, grape seed and apple pomace–were torrefied at 250, 350 and 450 °C, and the physical, chemical and structural changes were characterized. The mass and energy yield decreased with increasing torrefaction temperature; the lowest mass (~10.4%) and energy yield (~10.6%) were observed for rosemary cake torrefied at 450 °C. The HHV increased the most for all feedstocks at 350 °C, with rosemary cake reaching a peak value of 36.4 MJ/kg at 350 °C. Ash content increased with temperature due to organic mass loss, while volatiles decreased and fixed carbon increased in most samples. The FTIR spectra showed the progressive loss of hydroxyl, carbonyl and C–O functionalities and the appearance of aromatic C=C bonds, indicating the formation of the biochar. TGA and DTG analyses revealed that the torrefied samples exhibited higher initial and maximum temperatures for decomposition, confirming improved thermal stability. The TGA-FTIR analyses of gas emissions during pyrolysis and combustion showed that the emissions of CO₂, CH₄, NO_x and SO₂ decreased with increasing degree of torrefaction. Overall, 350 °C was optimal to maximize energy density. The results show that agro-industrial residues can be effectively converted into sustainable biofuels, which offer the dual benefit of reducing waste disposal problems and providing a renewable alternative. In practice, such residues could be used for decentralized power generation in rural areas, co-combustion in existing power plants, or as feedstock for advanced bioenergy systems. Full article