Over the past few decades, increasing research and development efforts toward value addition and efficient utilization of nutritionally rich agro-industrial residues have been gaining attention around the world. Several industrial residues, such as whey, sugar beet pulp, cassava bagasse, apple pomace, citrus waste, coffee pulp/husk, etc., have been studied as model system. They are either used as microbial substrates in fermentation or are subjected to the extraction of bioactive molecules1-4.
Apple (Malus domestica Borkh.) pomace is a solid by-product from juice and cider processing industries. It represents almost 25-30% of the total processed fruits by weight, containing everything from the peel, core, seed, calyx, stem, and soft tissue3, …show more content…
In these studies, polysaccharides were firstly isolated from apple pomace and subject to sequential enzymatic hydrolysis or fermentation37-40. The resulting oligosaccharides include glucooligosaccharides, xylooligosaccharides, arabinooligosaccharides, and oligogalacturonides. Another possible mean to generate oligosaccharides in apple pomace is through a process called “Pomace liquefaction”. After the apple mash was pressed for the premium juices, the pomace is mixed with hot water and liquefaction enzymes (pectinases and cellulases). The pomace is then pressed once more for extraction juice41-43. This process results in the release of oligo- and polysaccharides from the apple pomace, causing high colloid concentration in the extraction juice43. Some of oligosaccharides mentioned above were studied for their beneficial physiologic effects, such as potential prebiotic activities38, as potential chemoprevention agent or anti-tumor agent by inhibiting the cellular viability of human colon carcinoma cells40, and enhancing fecal excretion of steroids in rat models44. However, some studies did not report the detailed structures of the beneficial oligosaccharides responsible for revealed health benefits while others studied the oligosaccharides structures in the extraction juice43. There is no detailed report on the structural determination of free oligosaccharides with potential benefits in apple
Apple (Malus domestica Borkh.) pomace is a solid by-product from juice and cider processing industries. It represents almost 25-30% of the total processed fruits by weight, containing everything from the peel, core, seed, calyx, stem, and soft tissue3, …show more content…
In these studies, polysaccharides were firstly isolated from apple pomace and subject to sequential enzymatic hydrolysis or fermentation37-40. The resulting oligosaccharides include glucooligosaccharides, xylooligosaccharides, arabinooligosaccharides, and oligogalacturonides. Another possible mean to generate oligosaccharides in apple pomace is through a process called “Pomace liquefaction”. After the apple mash was pressed for the premium juices, the pomace is mixed with hot water and liquefaction enzymes (pectinases and cellulases). The pomace is then pressed once more for extraction juice41-43. This process results in the release of oligo- and polysaccharides from the apple pomace, causing high colloid concentration in the extraction juice43. Some of oligosaccharides mentioned above were studied for their beneficial physiologic effects, such as potential prebiotic activities38, as potential chemoprevention agent or anti-tumor agent by inhibiting the cellular viability of human colon carcinoma cells40, and enhancing fecal excretion of steroids in rat models44. However, some studies did not report the detailed structures of the beneficial oligosaccharides responsible for revealed health benefits while others studied the oligosaccharides structures in the extraction juice43. There is no detailed report on the structural determination of free oligosaccharides with potential benefits in apple