CyTA - Journal of Food· 2026Q2
Effects of processing treatments on phenolic content, antioxidant capacity, and anthocyanin levels and antimicrobial activity in fruit pomace fractions
- 0citations
- Q2SCImago
- 2026year
Short summary
Acidic processing (pH 3.0-3.5) of fruit pomace liquid fractions significantly increases total phenolic content, antioxidant capacity, and anthocyanin levels, with minimal benefit from enzyme addition.
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Key points
- Acidic conditions (pH 3.0-3.5) yield higher phenolic content, antioxidant capacity, and anthocyanin levels in fruit pomace fractions.
- Enzyme addition offered limited advantages under acidic processing conditions.
- Grape pomace extracts generally showed the strongest antimicrobial activity against tested bacteria.
- Selected fractions inhibited the growth of E. coli, Salmonella, and Enterococcus isolates.
AI-generated from the title and abstract; the full text is not read.
Abstract
Fruit pomace is a source of phenolics and antioxidants, but processing conditions influence compound recovery and stability. This study evaluated the effects of pH, enzyme addition, and processing time on bioactive compounds in liquid fractions derived from grape, apple, cranberry, and lowbush blueberry pomace. The total phenolic content, anthocyanin concentration, phenolic composition, and antioxidant capacity were assessed. The antimicrobial activity of selected phenolic-enriched fractions was evaluated against food-relevant bacteria, including Escherichia coli, Salmonella enterica serovars, and Enterococcus isolates. The processing pH had the greatest influence on the phenolic content, antioxidant capacity, and anthocyanin levels, with acidic conditions (pH 3.0–3.5) consistently yielding higher values. Enzyme addition provided limited benefits under acidic conditions. The selected fractions exhibited inhibitory activity against all the bacterial groups tested, with the grape pomace extracts generally showing the greatest activity. Low-pH processing offers a simple, enzyme-free strategy for producing phenolic-enriched fractions from fruit pomace for value-added food applications.
The authors' abstract, as published at the source. CyTA - Journal of Food, 2026 · DOI ↗
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BiochemistryMedicine