将食品工业部门的废物作为食品和饮料中的添加剂进行估价可增强人类健康并保护环境。在这项研究中,石榴渣(PP)是从Schweppes公司获得的,并暴露于多酚和富含纤维的馏分的生产,随后将其包含在草莓酸奶冰沙(SYS)中。PP富含碳水化合物和纤维,并且具有高吸水能力(WAC)和吸油能力(OAC)值。PP提取物的LC/MS酚类谱表明punicalagin(199g/L)是主要化合物,其次是颗粒B(60g/L)和花梗A(52g/L)。由于PP提取物的酚类含量高,它(p≤0.05)具有高抗氧化活性,SC50为200µg/mL,除了清除95%的DPPH自由基相比,抗坏血酸(92%);因此,它将肺癌细胞系的活力降低到86%,和增加caspase-3活性。此外,它抑制了致病菌和真菌的生长,即L.单核细胞增生,铜绿假单胞菌,K.肺炎,A.尼日尔,和C.glabrata,在45-160µg/mL浓度范围内杀死80-290µg/mL浓度的测试分离株。根据变质的冰沙样品的微生物计数选择这些分离株,并通过16SrRNA基因序列分析在基因水平上进行鉴定。Spike与ACE2的相互作用被抑制了75.6%。将四种水平(0.4、0.8、1.2和1.4mg/mL)的PP提取物添加到草莓-酸奶冰沙制剂中。在4°C下储存2个月期间,pH值,维生素C,所有SYS的总糖减少。然而,与对照相比,由于PP提取物中的高酚类含量,在PP-SYS中的减少逐渐减轻。PP-SYS3和PP-SYS4的风味得分较高,颜色,和纹理比其他样品。相比之下,酸度,脂肪,和总可溶性固形物(TSS)在储存期结束时增加。由于PP中的高纤维含量,在PP-SYS中观察到高脂肪和TSS含量。与对照相比,PP提取物(1.2和1.6mg/mL)降低了PP-SYS中的颜色差异并减少了有害微生物。在功能性食品中使用石榴渣作为多酚和纤维的来源可增强SYS的理化和感官品质。
Valorizing the wastes of the food industry sector as additives in foods and beverages enhances human health and preserves the environment. In this study, pomegranate pomace (PP) was obtained from the company Schweppes and exposed to the production of polyphenols and fiber-enriched fractions, which were subsequently included in a strawberry-yogurt smoothie (SYS). The PP is rich in carbohydrates and fibers and has high water-absorption capacity (WAC) and oil-absorption capacity (OAC) values. The LC/MS phenolic profile of the PP extract indicated that punicalagin (199 g/L) was the main compound, followed by granatin B (60 g/L) and pedunculagin A (52 g/L). Because of the high phenolic content of PP extract, it (p ≤ 0.05) has high antioxidant activity with SC50 of 200 µg/mL, besides scavenging 95% of DPPH radicals compared to ascorbic acid (92%); consequently, it reduced lung cancer cell lines\' viability to 86%, and increased caspase-3 activity. Additionally, it inhibited the growth of pathogenic bacteria and fungi i.e., L. monocytogenes, P. aeruginosa, K. pneumonia, A. niger, and C. glabrata, in the 45-160 µg/mL concentration range while killing the tested isolates with 80-290 µg/mL concentrations. These isolates were selected based on the microbial count of spoiled smoothie samples and were identified at the gene level by 16S rRNA gene sequence analysis. The interaction between Spike and ACE2 was inhibited by 75.6%. The PP extract at four levels (0.4, 0.8, 1.2, and 1.4 mg/mL) was added to strawberry-yogurt smoothie formulations. During 2 months storage at 4 °C, the pH values, vitamin C, and total sugars of all SYS decreased. However, the decreases were gradually mitigated in PP-SYS because of the high phenolic content in the PP extract compared to the control. The PP-SYS3 and PP-SYS4 scored higher in flavor, color, and texture than in other samples. In contrast, acidity, fat, and total soluble solids (TSS) increased at the end of the storage period. High fat and TSS content are observed in PP-SYS because of the high fiber content in PP. The PP extract (1.2 and 1.6 mg/mL) decreases the color differences and reduces harmful microbes in PP-SYS compared to the control. Using pomegranate pomace as a source of polyphenols and fiber in functional foods enhances SYS\'s physiochemical and sensory qualities.