The present study evaluated the feasibility of replacing soy protein isolate with collagen and plasma proteins, either individually or in combination with κ-carrageenan, xanthan gum, and sodium tripolyphosphate, in an emulsion-type pork sausage, based on selected physicochemical, compositional, and textural quality parameters. Six formulations were produced, including a control and five reformulated variants in which soy protein was fully replaced by a mixture of collagen (1.88%) and plasma proteins (3.4%), used alone or supplemented with κ-carrageenan (1.0%), xanthan gum (0.2%), and sodium tripolyphosphate (0.2%). Moisture, protein, fat and collagen contents, color, pH, and sensory properties were analyzed after processing, while TBARS values and textural properties were assessed initially and after 30 days of storage. As a result of the reformulation, collagen content increased by 32.35–40.33%, while the collagen-to-protein ratio remained within legal limits (<20%). Soy protein replacement increased textural parameters, including hardness, cohesiveness, gumminess, chewiness, and shear force. Carrageenan and sodium tripolyphosphate enhanced texture and oxidative stability, whereas xanthan gum negatively affected texture quality and sensory acceptance. The formulation containing collagen, plasma proteins, carrageenan (1%) and sodium tripolyphosphate (0.2%) achieved the highest sensory scores, comparable to those of the control. The results show that replacing soy protein in an emulsion-type pork sausage is feasible when using optimized combinations of collagen, plasma proteins, and κ-carrageenan systems.

Pear pomace, a major by-product of industrial juice processing, represents a valuable resource for the development of functional ingredients. This study aimed to investigate the drying kinetics and quality attributes of pear pomace from two cultivars (Santa Maria and Abate) subjected to thin-layer convective drying at 57, 63, and 68 °C and an air velocity of 1.5 m/s. Experimental moisture ratio data were fitted using twelve empirical and semi-empirical models, and model performance was evaluated based on statistical criteria. The Midilli–Kucuk, logarithmic, and two-term models provided the best fit to the experimental data. Effective moisture diffusivity ranged from 1.44 to 1.90 × 10−8 m2/s and increased with temperature. The resulting powders were characterized in terms of physicochemical properties, proximate composition, and bioactive compounds. Significant differences (p < 0.05) between cultivars were observed for most quality parameters. Total phenolic content (200.64–301.09 mg gallic acid equivalents (GAEs)/100 g dry sample) and antioxidant activity (0.56–0.97 mmol Trolox/100 g dry sample) were approximately 1.5-fold higher in Abate than in Santa Maria pomace powder. Drying temperature had no significant effect (p > 0.05) on these parameters; however, individual phenolic compounds, such as rutin and epicatechin, showed a decreasing trend with increasing temperature. These findings support the potential of pear pomace as a functional ingredient and provide useful information for optimizing drying processes.

Apple pomace, a major by-product of juice processing, requires effective drying for valorization and preservation. This study investigated the thin-layer drying kinetics of apple pomace from three varieties (Starkrimson, Idared, and Jonagold) under forced convection at 57 °C, 63 °C, and 68 °C. Seven mathematical models were used to fit the experimental moisture ratio data and evaluated using statistical indicators (R2, RMSE, χ2, and MBE). In addition, the proximate composition, titratable acidity, water activity, color parameters, rehydration capacity, total phenolic content, antioxidant activity, and phenolic and organic acid profiles of the resulting apple pomace powders were assessed. Of the models tested, the Midilli-Kucuk model demonstrated superior performance with the highest R2 (>0.99) and lowest RMSE and χ2 values across all varieties and temperatures. The Page and Logarithmic models also showed good predictive capability. Significant differences in phenolic content and antioxidant activity were observed between powders from different apple varieties, with Starkrimson showing the highest values, followed by Jonagold and Idared. These findings provide essential kinetic parameters for optimizing apple pomace drying processes and support the development of value-added products from this abundant agro-industrial by-product.

Pear pomace, a major by-product of the juice processing, represents a valuable yet underexploited source of bioactive compounds. In this study, ultrasound-assisted extraction (UAE) was optimized using response surface methodology to enhance the recovery of phenolic compounds from pear pomace powder with aqueous ethanol as the extraction solvent. A Box-Behnken design was employed to evaluate the effects of ethanol concentration (40-80%), extraction time (30-90 min), and ultrasonic power (48-144 W) on total phenolic content and DPPH radical scavenging activity. The results demonstrated that the negative quadratic effect of ultrasonic power on phenolic extraction yield exhibited the highest level of statistical significance. Extraction using 40% ethanol for 64.45 min at a power intensity of 117.6 W enabled the optimal recovery of phenolic constituents, yielding 280.1 mg GAE/L in the extracts. Using HPLC, the study explored how variations in ethanol concentration and extraction time affect the phenolic composition of the extracts. Chlorogenic acid, rutin and epicatechin were found to be the major polyphenolic compounds. Overall, pear pomace demonstrated strong potential as a low-cost source of phenolic compounds, and the optimized UAE process proved to be an efficient and robust approach for maximizing phenolic recovery.

The purpose of the present study was to evaluate the effects of partially replacing wheat flour with bilberry (BIPP) and blackcurrant (BCPP) pomace powders at 2.5%, 5%, and 10% levels on dough texture and rheology and on the proximate composition, color, titratable acidity, pH, spread ratio, total phenolic content, DPPH radical scavenging activity, and textural and sensory properties of cookies. BIPP showed higher protein, fiber, and water absorption capacity while also showing lower fat and titratable acidity as compared with BCPP. The incorporation of BIPP and BCPP in cookies resulted in lower protein and higher fat, fiber, and mineral contents. Dough hardness, consistency, and stiffness increased while the hardness, cohesiveness, and chewiness of the cookies were found to decrease with the increase in pomace levels. A seven-fold increase in the total phenolic content of the cookies was recorded at a 10% replacement level of wheat flour with BIPP, reaching 214.73 mg GAE/100 g, while only a three-fold increase was found for 10% BCPP (90.18 mg GAE/100 g). The enrichment with BIPP and BCPP improved the sensory properties, with the 10% addition level presenting the highest acceptance. The results indicate that bilberry and blackcurrant pomace could be utilized as a sustainable source of fiber and bioactive compounds for adding nutritional, technological, and sensory benefits to the cookies.

Geometrical and physical properties, dry matter, soluble solids content, titratable acidity, total phenolic content and DPPH radical scavenging activity were investigated in the fresh fruits of six plum (Prunus domestica L.) cultivars (‘Centenar’, ‘Minerva’, ‘Carpatin’, ‘Dobrowica’, ‘Čačanska Lepotica’ and ‘Mirabelle de Nancy’) and two local selections (‘Păscoaia’ and ‘Gogoșele Otăsău’) grown in an experimental plum orchard collection established in 2016 in Orodel, Dolj county (south-western Romania). In addition, phenolic compounds, organic acids and vitamin C contents were determined in fruit flesh and peel by high-performance liquid chromatography. Analysis of the phenolic compounds indicated that chlorogenic acid and catechin hydrate were the predominant phenolic acid and flavonoid, respectively, in the flesh of most of the investigated cultivars. Higher contents of phenolic compounds were found in the peel, where the phenolic profile was dominated by chlorogenic and vanillic acids among the phenolic acids and by rutin among the flavonoids. The highest total phenolic content was measured in the peel of the ‘Centenar’ cultivar (575.64 mg GAE/100 g fw) followed by ‘Čačanska Lepotica’ (536.55 mg GAE/100 g fw), while the flesh of the ‘Mirabelle de Nancy’ (218.36 mg GAE/100 g) and ‘Gogoșele Otăsău’ (152.02 mg GAE/100 g) cultivars were the richest in phenolic compounds and antioxidant activity. In terms of functional characteristics, among the two local selections, ‘Gogoșele Otăsău’ could be considered a valuable plum selection, while Păscoaia’ is more suitable for fresh consumption.

This study evaluated the effects of replacing 50 % and 100 % of margarine in cookies with emulsion gels formulated with soy (SPI) or pea (PPI) protein isolate and stabilized with chitosan as cold gelling agent, incorporating a mixture of 75 % olive oil and 25 % linseed oil, on the physicochemical and sensory properties of cookies. Stability, color, pH and textural properties of the emulsion gels and dough rheological and textural properties were also investigated. The emulsion gels made with SPI were harder, lighter in color and more stable than those made with PPI. Reformulation of cookies significantly increased their moisture and protein content (over 46 % more protein), decreased their fat (over 41 % less total fat) and improved their lipid profile. PUFA content increased around 1.6 times, PUFAn-3 around 20 times, while n-6/n-3 ratio decreased 27 times (from 19.46 to 0.72) in 100 % reformulated cookies as compared with the controls. Dough viscoelastic moduli decreased while dough stability increased during heating as a result of reformulation. Full reformulated cookies expressed higher weight and thickness and lower spread ratio and hardness in comparison to control cookies. The full reformulated cookies were better appreciated for appearance and color but less for flavor, taste and general acceptability as compared with the margarine-cookies. Emulsion gels made with SPI or PPI and stabilized with chitosan showed good performance as a total margarine substitute in cookies.

In the present study, two Japanese plum (Prunus salicina Lindl.) cultivars grown in a collection orchard in Oltenia (South-Western Romania), namely Eldorado and Methley, were evaluated for their geometrical, physical, nutritional and antioxidant properties. In addition, phenolic compounds, organic acids and vitamin C contents were determined by high-performance liquid chromatography in fruit flesh and peel. Methley had larger fruits with higher pulp ratio as compared with Eldorado, however Methley plums had lower dry matter, soluble solids content and titratable acidity. Total phenolic content was higher in Eldorado plums as compared with Methley plums, both in fruit flesh (143.82 mg/100 g and 129.27 mg/100 g, respectively) and peel (572.14 mg/100 g and 536.44 mg/100 g, respectively). The analysis of phenolic compounds indicated that rutin was the dominant flavonoid in the peel of both cultivars (76.10 mg/100 g in Methley and 51.63 mg/100 g in Eldorado), followed by epicatechin or catechin hydrate, depending on cultivar. Chlorogenic acid was the major phenolic acid in flesh, its content was higher in the flesh of Methley plums (2.31 mg/100 g) as compared with Eldorado (1.79 mg/100 g). In terms of organic acids content, malic acid was predominant, followed by citric or tartaric acids, depending on cultivar. The nutritional and bioactive properties of Eldorado and Methley Japanese plum cultivars make them suitable to be grown in the agroecological conditions of South-Western Romania.

Apple pomace is a significant by-product of the juice processing industry and a rich source of bioactive compounds; however, its potential as a valuable resource is currently largely untapped. In this work, the ultrasound–enzyme-assisted extraction (UEAE) was evaluated as an alternative method for the extraction of phenolic compounds and soluble solids from apple pomace. For this purpose, an optimization study was carried out using a Box–Behnken factorial design combined with the response surface methodology to assess the influence of enzyme/substrate ratio (0–10% v/w), extraction time (1–5 h) and temperature (25–55 °C) on three response variables: total phenolic content, DPPH radical scavenging activity and soluble solids content of the extracts. In addition, the phenolic profile of the extracts was also investigated. According to the model, DPPH radical scavenging activity will record the maximum value (0.69 mmol Trolox/L) for a 10% enzyme/substrate ratio, at 42 °C and 1 h extraction time. Extraction with an enzyme/substrate ratio of 8.5% at 41 °C for 1 h gave the highest retrieval of soluble solids content (4.1%) in the extracts. Based on HPLC results, chlorogenic acid, caffeic acid, rutin, and epicatechin were the predominant polyphenols in the extracts. The results confirmed the great potential of apple pomace as an economical source of bioactive compounds, and UEAE enhanced the recovery of phenolic compounds and soluble solids from this underutilized by-product.

The paper presents ways to utilize by-products resulting from the processing of berries, especially billberry, blackcurrant and blackberry pomace, for the development of functional food products. The study aimed to evaluate the nutritional composition, the content of bioactive compounds and antioxidant activity, as well as the use of these by- products in various food matrices, such as fruit leather (pestil) and bakery products. The results highlighted the high potential of pomace powders as a functional ingredient rich in fiber, polyphenols and polyunsaturated fatty acids, contributing to the production of food products with superior nutritional and functional value.

Corn-based extruded snacks are tasty and very popular food products; however, they have high starch and oil and low bioactive content. The aim of the present study was to improve the functional value of corn-based extruded snacks by enrichment with bilberry pomace powder (BPP). Proximate composition, total phenolic content, antioxidant activity, physicochemical properties, including color and texture properties, titratable acidity, expansion ratio, bulk density, water absorption, and water solubility index were evaluated in snacks supplemented with BPP at 2%, 4%, and 6% addition levels compared with the control. The results showed that protein, fiber, and ash content increased with increasing addition levels of BPP. The fiber content increased in the extruded products by about 2.7 times at the 6% BPP addition level compared to the control. The addition of 4% and 6% BPP did not worsen the expansion ratio and hardness of the snacks but significantly decreased their cohesiveness, gumminess, resilience, chewiness, and fracturability. Total phenolic content increased by about 54%, 86%, and 118% for the 2%, 4%, and 6% addition levels, respectively, compared to the control. Based on the results, enrichment with 6% BPP produced a new healthy and attractive snack, which could be recommended for commercial production.

Citric acid is a crucial element in wine, affecting its flavor, acidity, and overall quality. The main objective of this study was to develop and validate an enzymatic technique for quantifying citric acid in wine, as a basis for assessing wine quality. The technique uses specific enzymes to facilitate the transformation of the citric acid into measurable compounds, providing a precise and reliable approach for quantification. The performance of the method was assessed using several parameters to ascertain its precision, accuracy, and linearity over the range of citric acid concentrations commonly present in wine. The method was linear in the citric acid measurement range of 23 mg/L-380 mg/L with a correlation coefficient R2 of 0.9941. The limit of detection was determined to be 19 mg/L, while the limit of quantification was established at 37 mg/L. The recovery was in the range 92.29-103.66% while the relative standard deviation was less than 2%. The method was additionally evaluated against standard reference techniques, confirming its appropriateness for routine analysis in wine quality assessment. This enzymatic approach is a reliable and economical option for quantifying citric acid levels in wine, facilitating more accurate and efficient oversight of wine production operations.

Myrobalan plum is a widespread but underutilized fruit, rich in dietary fiber, organic acids and bioactive compounds. The present research was carried out to develop myrobalan plum leathers using different levels of sugar addition, and to improve their functionality by adding blackcurrant (BCP) and bilberry (BBP) pomace powders. The resulting fruit leathers were analyzed for color, titratable acidity, total phenolic content, antioxidant activity, organic acid profile, phenolic profile and sensory properties. Five samples were manufactured with different fruit pulp/sugar ratios of 100:0, 90:10, 80:20, 70:30 and 60:40, respectively. The myrobalan leathers prepared with 90% pulp and 10% sugar showed the highest sensory scores and physicochemical properties. BCP and BBP were added at 1% and 2% to the leather formulation manufactured at a myrobalan puree/sugar ratio of 90:10. Total phenolic content increased 2 and 3.5 times as a result of 1% and 2% BBP addition and only 1.15 and 1.29 times as a result of 1% and 2% BCP addition, respectively. Among the quantified phenolic compounds, epicatechin dominated in control myrobalan fruit leather, followed by catechin hydrate and chlorogenic acid. This research highlights the potential of processing myrobalan plums into fruit leathers, a nutritious and functional snack food, and of enhancing the product’s functional profile and sensory appeal by adding blackcurrant and bilberry pomace powders, thus contributing to the sustainable use of these by-products.

Wild bilberry, blackcurrant and blackberry fruit pomaces obtained after industrial juice processing were extracted in water, 1% citric acid, 40%, 60% and 80% (v/v) aqueous ethanol using two extraction methods: maceration and ultrasound-assisted extraction.The total phenolics content (TPC), total anthocyanins content (TAC), and DPPH radical scavenging activity (RSA) were quantified in the extracts.TPC was about 2.3-3.2 times higher in ethanolic extracts as compared with the water extracts.The extracts made in 60% aqueous ethanol showed the highest values of TPC, TAC and RSA irrespective of extraction method and pomace matrix while water and 1% aqueous citric acid were very little effective in recovering anthocyanins and phenolic compounds.Bilberry pomace extracts made in 60% ethanol using maceration presented the highest TAC (585.21 mg CGE/L), TPC (3381.82mg GAE/L) and RSA (2.05 mmol Trolox/l).The results showed that bilberry, blackcurrant and blackberry fruit pomaces can be a valuable source of bioactive compounds to be used in food supplements and functional foods.

The incorporation of a blackcurrant pomace extract (BPE) at 2.5%, 5.0% and 10.0% into an emulsion gel based on high oleic sunflower and linseed oils was examined in order to obtain a functional ingredient to be used as a pork backfat replacer in Vienna sausages. The replacement of the pork backfat with the control emulsion gel reduced the cooking loss but negatively affected the color by decreasing L* and a* values as compared with the traditional product. A decrease in the n-6/n-3 ratio from 10.99 to around 1.54 (by 7 times) was achieved through reformulation, while the PUFA/SFA ratio increased from 0.49 to 1.09. The incorporation of BPE did not have a major impact on the fatty acid profile and improved color by increasing redness, but negatively affected the texture by increasing hardness, gumminess and share force as compared with the sausages reformulated without extract. BPE reduced the pH and the thermal stability of the emulsion gels, increased cooking loss and decreased moisture retention in sausages. BPE increased the oxidative stability of Vienna sausages enriched in polyunsaturated fatty acids; however, the incorporation of BPE into the emulsion gels above 5% affected the sensory scores for appearance, texture and general acceptability of the reformulated sausages.

Fruit processing by-products could represent a sustainable ingredient for developing innovative dairy products. The present study was conducted to develop a novel functional yogurt by adding bilberry pomace powder (BPP) at 0.5%, 1.0%, and 1.5% (w/w) levels in stirred-type yogurt production to confer color and to increase the dietary fiber and polyphenol content. Physicochemical properties of the yogurt samples, including color parameters, titratable acidity, pH, water holding capacity (WHC), and syneresis, as well as textural and rheological properties, were evaluated in yogurts on the 1, 14, and 28 days of refrigerated storage (4 °C). In addition, total phenolic content, total anthocyanin content, and radical scavenging activity were determined in yogurts, and sensory analysis was conducted. The results showed that BPP is a valuable source of polyphenols, dietary fiber, and oils rich in n-3 polyunsaturated fatty acids (n-3 PUFAs, n-6/n-3 ratio = 0.91). The incorporation of BPP imparted an attractive purple color to the yogurts, increased WHC, and reduced syneresis. Moreover, the addition of BPP improved the rheological properties, demonstrating that a more dense and stable yogurt gel network structure was obtained than the control. The yogurt enriched with 1.0% BPP received the highest scores for color, consistency, taste, and overall acceptability. Hence, bilberry pomace powder might be used as an ingredient to improve the nutritional and functional value of yogurts.

Fruit leathers are convenient, delicious and sophisticated alternatives to natural fruits as a source of nutrients, fibers and bioactive compounds. The present study was conducted to develop new fruit leathers by adding 0.5%, 1.0% and 1.5% wild bilberry (BIPP) and blackcurrant (BCPP) pomace powders in pear leather manufactured with honey (5%), pectin (1%) and lemon juice (2.5%) as additional ingredients. The CIEL*a*b* color parameters, titratable acidity, total phenolics content, total anthocyanins content and DPPH radical scavenging activity were determined in the fruit leathers. In addition, the puncturing force, flexibility and adhesiveness of the fruit leathers were measured and sensory analysis was conducted. The results showed that the addition of pomace powders significantly decreased the lightness, chroma and hue angle and increased the titratable acidity of the fruit leathers while a* values decreased in the leathers with BIPP addition. Flexibility slightly decreased while adhesiveness significantly increased with increasing BIPP and BCPP addition level, changes that were perceived as negative in the sensory analysis. The total phenolic content increased by 2.03, 3.26 and 4.45 times at 0.5, 1.0 and 1.5% BIPP addition, respectively, while only by 1.22, 1.42 and 1.60 times at the same levels of BCPP addition. The newly developed fruit leathers could be recommended as alternative snack foods with high nutritional value and functionality.

The increasing trend of diet-related chronic diseases has stimulated research into developing new food products and beverages with health-promoting potential. At the same time, new resources, including plant by-products, are currently being investigated as a sustainable source of bioactive compounds. In this context, the present study focused on the enrichment of apple juice with anthocyanins and other phenolic compounds by direct ultrasound-assisted extraction (UAE) from bilberry pomace. Response surface methodology combined with a Box–Behnken design was used to find the optimal extraction conditions for maximizing the total anthocyanin content (TAC), total phenolic content (TPC) and DPPH radical scavenging activity (RSA) in the enriched apple juices and to characterize their phenolic profile as influenced by the extraction temperature. UAE from 15% bilberry pomace during 15 min in apple juice at 80 °C resulted in the highest TAC (262.73 mg CGE/L), TPC (1700.91 mg GAE/L) and RSA (8.93 mmol Trolox/L) of the enriched apple juice. The chromatographic polyphenolic profile of the control and enriched juices showed that, besides anthocyanins, phenolic acids (chlorogenic, gallic, caffeic, 3-hydroxybenzoic, p-coumaric, ellagic and protocatechuic acids) and flavonoids (epigallocatechin and catechin) were extracted from the bilberry pomace directly in the apple juice, while the extraction temperature differently impacted the content of individual phenolic compounds.

Bologna sausage, also called “la grassa”, is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with soy protein isolate, transglutaminase, and chitosan, was used as total pork backfat replacer in Bologna sausage. The nutritional, textural, and technological properties were assessed and sensory analyses were conducted. Color, pH, and lipid oxidation were monitored during 18 days of cold storage (4 °C). A normal fat Bologna sausage was used as a control reference. A decrease in the n-6/n-3 ratio from 16.85 to 1.86 (by 9 times) was achieved in the reformulated product as compared with the control, while the PUFA/SFA ratio increased from 0.57 to 1.61. Color measurements indicated that the lightness and yellowness increased while redness slightly decreased in the reformulated product. The total substitution of pork backfat in Bologna sausage by the emulsion gel developed in the present study was realized without significantly affecting the technological properties, the oxidative stability and the overall acceptance by the consumers.

This study aimed to develop stable emulsion gels enriched in polyunsaturated fatty acids, formulated with a mixture of olive (75%) and linseed (25%) oils, by incorporating two different stabilizers—pea and soy protein isolates—and three different cold gelling agents—chitosan, pectin and xanthan—to be used as pork backfat replacers in beef burgers. The color, pH, stability and textural properties of the emulsion gels were analyzed as affected by cold storage (4 °C, 7 days). Proximate composition, fatty acid content, technological and sensory properties were determined after burger processing. Meanwhile, color, pH, textural parameters and lipid oxidation were monitored in burgers at 0, 5 and 10 days of storage at 4 °C. A reduction of the fat content between 21.49% and 39.26% was achieved in the reformulated burgers as compared with the control, while the n-6/n-3 polyunsaturated fatty acid ratio decreased from 5.11 to 0.62. The highest moisture and fat retention were found in reformulated burgers made with xanthan, both with pea and soy proteins; however, their textural properties were negatively affected. The reformulated burgers made with chitosan were rated highest for sensory attributes and overall acceptability, not significantly different from the controls.