• Journal of Animal Science and Technology
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• v.51 no.4
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• pp.315-320
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• 2009

This experiment was conducted to investigate the effects of dietary supplementation of fermented apple pomace (FAP) and cinnamon on performance, blood profile and meat quality in broiler chickens. A total of six hundred, day old male broiler chicks (Cobb) were randomly divided into 5 groups with 4 replicates of 30 birds each. The treatment groups were; negative control (antibiotic-free diet), positive control (basal diet with 0.05% antibiotics and 0.03% anticoccidials), FAP 1.0%, cinnamon 0.1% and FAP 1.0% + cinnamon 1.0%. The body weight of the broilers fed the diets containing FAP 1.0% was higher than the other treatments during overall period. No synergistic effect in growth performance (weight gain and feed conversion rate) was found when FAP with cinnamon were fed to broilers. No significant differences were observed on the concentration of serum blood chemical. the TBARS was lower in the chickens fed 1.0% FAP diet compared to those of negative group and positive group. These results suggest the possibility that fermented of apple pomace could be used as an alternative to antibiotic growth promoters to improve the performance and meat quality of broiler chickens.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1682-1686
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• 2015

This study was conducted to establish an HPLC analysis method for determination of marker compounds as part of materials standardization for development of health functional food materials from pear pomace. The quantitative determination method of caffeic acid and chlorogenic acid as marker compounds of pear pomace extract (PPE) was optimized by HPLC analysis using a C18 column ($5{\times}250mm$, $5{\mu}m$) with a 0.2% elution gradient of acetic acid and methanol as the mobile phase at a flow rate of 0.8 mL/min and detection wavelength of 330 nm. The HPLC/UV method was applied successfully to the quantification of marker compounds in PPE after validation of the method with linearity, accuracy, and precision. The method showed high linearity of the calibration curve with a coefficient of correlation ($R^2$) of 0.9999, and limit of detection and limit of quantification were $1.14{\mu}g/mL$ (caffeic acid) and $1.61{\mu}g/mL$ (chlorogenic acid) as well as $4.9{\mu}g/mL$ (caffeic acid) and $4.9{\mu}g/mL$ (chlorogenic acid), respectively. Relative standard deviation values from intra- and inter-day precision were less than 3.1% (caffeic acid) and 4.0% (chlorogenic acid), respectively. Recovery rates of caffeic acid and chlorogenic acid at 12.5, 25, and $50{\mu}g/mL$ were 93.66~106.32% and 97.33~105.68%, respectively. An optimized method for extraction of caffeic acid and chlorogenic acid in PPE was established through diverse extraction conditions, and the validation indicated that the method is very useful for evaluation of marker compounds in PPE to develop a health functional food material.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1536-1541
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• 1999

Fruit leathers were manufactured from flesh and pomace of Japanese apricots and evaluated for their physical, chemical, microbiological and sensory properties. The contents of total dietary fiber(TDF) in Japanese apricot leathers(JAL) and Japanese apricot pomace leathers(JAPL) were 4.06% and 7.82%, respectively. One hundred grams of leather contained 368kcal in JAL and 352kcal in JAPL. Water activities of fruit leathers were 0.36 in JAL and 0.48 in JAPL. None of the factors had an effect on the microbiological counts of any of the organisms. The L, a and b values of the fruit leathers were higher in those made of JAF than those made of JAP. The fruit leathers made of JAF were harder than those made of JAP. Sensory panelists preferred fruit leathers made of JAP to those made of JAF in all attributes, except for their color.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1345-1350
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• 2013

The objective of this study was to evaluate the effect of extraction methods on the antioxidant activity of Citrus unshiu pomace. For this purpose, two kinds of citrus pomace (CP)s, whole fruit CP and pulp CP, were used for preparing the extracts with hot water or 70% ethanol. It is well-known fact that whole fruit CP has more calories and carbohydrates, although moisture content is higher in pulp CP. Further, whole fruit CP extracts have higher levels of total phenolic contents compared to CP extracts. In addition, DPPH and alkyl radical scavenging activities were also higher in whole fruit CP, especially in ethanolic extracts. Our results based on liquid chromatography-mass spectrometer showed that 70% ethanolic extract of whole fruit CP has the maximum levels of nobiletin and tangeretin contents. The levels of naringin, which is known as an antioxidant flavonoid, was determined only in the 70% ethanolic extract of whole fruit CP. This result, however, is consistent with the observed DPPH and alkyl radical scavenging activities. We had also performed a gas chromatography analysis that showed all the four extracts contained the compound hydroxymethyl furfural. Significantly, this compound has been reported to have antioxidant activity. Taken together, findings of this study indicate that ethanolic extraction of whole fruit CP is a good source of antioxidant compounds and hence the same could be utilized as an important method to obtain such beneficial compounds on an industrial scale.

• Journal of Microbiology
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• v.45 no.6
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• pp.521-527
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• 2007

Several yeast strains degrading malic acid as a sole carbon and energy source were isolated from Korean wine pomace after enrichment culture in the presence of malic acid. Among them, the strain designated as KMBL 5774 showed the highest malic acid degrading ability. It was identified as Issatchenkia orientalis based on its morphological and physiological characteristics as well as the nucleotide sequences of the internal transcribed spacer (ITS) 1-5.8S rDNA-ITS II region. Phylogenetic analysis of the ITS I-5.8S rDNA-ITS II sequences showed that the KMBL 5774 is the closest to I. orientalis zhuan 192. Identity of the sequences of the KMBL 5774 was 99.5% with those of I. orientalis zhuan 192. The optimal pH of the media for the growth and malic acid degradation by the yeast was between 2.0 and 3.0, suggesting that the strain is an acidophile. Under the optimized conditions, the yeast could degrade 95.5% of the malic acid after 24 h of incubation at $30^{\circ}C$ in YNB media containing 2% malic acid as a sole carbon and energy source.

• Proceedings of the Korean Society of Life Science Conference
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• 2008.10a
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• pp.47.1-47.1
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• 2008

• Journal of Environmental Science International
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• v.33 no.9
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• pp.687-695
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• 2024

The global apple processing industry generates millions of tons of apple pomace (AP) annually, leading to significant environmental challenges owing to improper disposal methods, such as landfilling, which releases methane and other contaminants. This mini-review provides a concise overview of the strategies for the upcycling and circular resource utilization of AP. Upcycling strategies for AP can contribute to environmental protection through carbon reduction and resource circulation using existing resources in new methods instead of new materials. Additionally, this review presents the potential of AP as a raw material for food, pharmaceuticals, and cosmetics while examining the technical, economic, and environmental challenges and necessary improvements for its optimal use. Overall, the upcycling of AP offers a valuable opportunity to improve waste management and promote efficient resource utilization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1648-1653
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• 2011

The purpose of this study was to investigate the antioxidant, nitrite scavenging, angiotensin-converting enzyme (ACE), and tyrosinase inhibition activities of ethanol extracts from Hericium erinaceus (HE) cultured in Angelica keiskei (AK) and Angelica keiskei pomace (AKP). Antioxidant activities of the HE, AK, AKP, HE+AK, and HE+AKP extracts were higher than that of control, but lower than those of BHT and Vit C. Tyrosinase inhibition activity was the highest in AKP+HE extract (90%), whereas those of HE, AK, AKP, and AK+HE extracts were about 57, 61, 82, and 78%, respectively. Nitrite scavenging abilities of various samples were above 80% at pH 1.2, and there was no significant difference between the HE, AK, AK+HE, and AKP+HE extracts at pH 3.0, excepting the AKP extract. ACE inhibition activity was the highest in AKP extract (60%), whereas those of HE, AK, AK+HE and AKP+HE extracts were about 42%, 50%, 35% and 40%, respectively. These results suggest that H. erinaceus cultured in AK and AKP may be used as a raw material for functional foods, and food additives, as well as in the cosmetic industry as a natural source of bioactive compound after further investigation in vivo.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.10
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• pp.1416-1423
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• 2016

This study was designed to investigate the effect of grape pomace powder (GPP), mangosteen peel powder (MPP) and monensin on feed intake, nutrients digestibility, microorganisms, rumen fermentation characteristic, microbial protein synthesis and nitrogen balance in dairy steers. Four, rumen fistulated dairy steers with initial body weight (BW) of $220{\pm}15kg$ were randomly assigned according to a $4{\times}4$ Latin square design to receive four treatments. The treatments were as follows: T1 = control, T2 = supplementation with monensin at 33 mg/kg diet, T3 = supplementation with GPP at 2% of dry matter intake, and T4 = supplementation with MPP at 30 g/kg diet. The steers were offered the concentrate diet at 0.2% BW and 3% urea treated rice straw (UTRS) was fed ad libitum. It was found that GPP supplemented group had higher UTRS intake and nutrient digestibility in terms of neutral detergent fiber and acid detergent fiber than those in control group (p<0.05). Ammonia nitrogen ($NH_3-N$) and blood urea-nitrogen concentration were higher in monensin, GPP and MPP supplemented groups (p<0.05). Total volatile fatty acids and propionate in the GPP group were higher than those in the control group (p<0.05) while acetate concentration, and acetate to propionate ratio were decreased (p<0.01) when steers were supplemented with GPP, monensin, and MPP, respectively. Moreover, protozoal populations in GPP, MPP, and monensin supplementation were significantly lower than those in the control group (p<0.05), while cellulolytic bacterial population was significantly higher in the control group (p<0.05). Nitrogen retention, microbial crude protein and efficiency of microbial nitrogen synthesis were found significantly higher in steers that received GPP (p<0.05). Based on this study it could be concluded that the GPP has potential as an alternative feed supplement in concentrate diets which can result in improved rumen fermentation efficiency, digestibility and microbial protein synthesis in steers fed on treated rice straw.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1972-1980
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• 2013

The purpose of this study is to evaluate the storage quality characteristics of bread with added dried mulberry pomace (DMP, 0, 1, 3 or 5%) during storage at $4^{\circ}C$ for 7 days. During the entire storage period, the moisture content was higher in breads containing DMP compared with the control bread. Textural properties by TPA showed that the hardness of DMP bread maintained a lower hardness than that of the control during the entire storage period. Moreover, DSC (Differential Scanning Calorimetry) result showed that ${\Delta}H$ (crystal melting enthalpy) of the bread containing DMP was lower than that of the control bread, which indicate the retarding of retrogradation. The sensory preference test results demonstrated that the bread with 3% DMP had higher scores in over-all preference than the others. These results suggest that DMP delays the retrogradation of bread during storage.