Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements

Sezer, Duygu Baskaya
Ahmed, Jasim
Şümnü, Servet Gülüm
Şahin, Serpil
Commercial processing of sour cherries generates a large quantity of pomace as an industrial waste, which can suitably be converted into value-added fiber-rich products by employing appropriate extraction techniques. In this work, an array of techniques [microwave (MW), high-pressure (HP), enzymatic and thermal treatments] was employed to improve the yield of soluble dietary fiber (SDF) in sour cherry pomace (SCP) by breaking down the insoluble dietary fiber into a soluble form, and characterizes by total phenolic content, antioxidant capacity and other property measurements. It was found that a combination of MW (850 W/60 s) and HP treatment (600 MPa/15 min) resulted in the maximum yield of SDF (63%). However, individually the MW-heating (44.6%) had an edge on extraction over the HP-treatment (21.9%). Micrographs of MW-HP-600 treated samples exhibited an array of disordered smaller particle fragments spread over the larger particles. HP treatment improved the water holding capacity from 10.12 to 11.76 g/g after 600 MPa treatment. The peak values of the solubility index (46.9 to 49.6%) achieved in the sample containing elevated SDF content (the combination of either MW and HP, or MW, EH, and HP). The optimized process produced the maximum total phenolic (5.39 mg GAE/g d.b.) and DPPH (9.94 mmol DPPH/100 g d.b.) contents in the treated pomace. The combination of microwave, enzymatic hydrolysis and high-pressure treatments can loosen the surface structure of SCP-DF, enhance hydration properties by exposing hydrophilic groups more, extract a higher amount of phenolic compounds providing antioxidant activity improvement besides increasing SDF ratio in SCP.


Bacterial cellulase production using grape pomace hydrolysate and synthetic sugar as sole carbon sources by shake-flask submerged fermentation
Kurt, Ayşe Sultan; Çekmecelioğlu, Deniz; Department of Food Engineering (2019)
Grape pomace is the major waste in the wine industry and it consists of high moisture content and residual sugars, which make it susceptible to rapid microbial spoilage. Thus, it needs to be disposed of with care to eliminate both environmental and health problems. The carbohydrate fraction of grape pomace is a fibrous material, and is an additional source of fermentable sugars to produce biofuel and hydrolytic enzymes. In this study, grape pomace hydrolysate was used for cellulase production with Bacillus ...
Optimization of the fermentation parameters to maximize the production of cellulases and xylanases using DDGS as the main feedstock in stirred tank bioreactors
Iram, Attia; Çekmecelioğlu, Deniz; Demirci, Ali (2022-10-01)
© 2022 Elsevier LtdLignocellulolytic enzymes such as cellulase and xylanases are needed on the industrial scales for low-cost production of biofuels and the other value-added products from lignocellulosic biomass such as distillers' dried grains with solubles (DDGS). Optimization of fermentation variables such as agitation, aeration, and inoculum size for fungal enzyme production by submerged fermentation can enhance the enzyme production levels. Therefore, this research focused on the statistical optimizat...
Green synthesis of iron nanoparticles and their application as a Fenton-like catalyst for the degradation of aqueous cationic and anionic dyes
Shahwan, T.; Abu Sirriah, S.; Nairat, M.; Boyacı, Ezel; Eroglu, A. E.; Scott, T. B.; Hallam, K. R. (2011-08-01)
Iron nanoparticles were produced using extracts of green tea leaves (GT-Fe NPs). The materials were characterized using TEM. SEM/EDX, XPS, XRD, and FTIR techniques and were shown to contain mainly iron oxide and iron oxohydroxide. The obtained nanoparticles were then utilized as a Fenton-like catalyst for decolorization of aqueous solutions containing methylene blue (MB) and methyl orange (MO) dyes. The related experiments investigated the removal kinetics and the effect of concentration for both MB and MO....
Enhancing the value of nitrogen from rapeseed meal for microbial oil production
Kiran, Esra Uckun; Salakkam, Apilak; Trzcinski, Antoine P.; Bakir, Ufuk; Webb, Colin (2012-05-10)
Rapeseed meal, a major byproduct of biodiesel production, has been used as a low-cost raw material for the production of a generic microbial feedstock through a consolidated bioconversion process. Various strategies were tested for the production of a novel fermentation medium, rich in free amino nitrogen (FAN): commercial enzymes (CEs) (2.7 mg g(-1) dry meal), liquid state fungal pre-treatment (LSF) using Aspergillus oryzae (4.6 mg g(-1)), liquid state fungal pre-treatment followed by fungal autolysis (LSF...
Treatment of waste pickling liquors: Process synthesis and economic analysis
Ozdemir, T; Oztin, C; Kincal, NS (Informa UK Limited, 2006-05-01)
An economic analysis was carried out for three different recycle/recovery options for waste pickling liquors from hydrochloric acid pickling baths in an existing small-mid scale plant presently neutralizing and discarding waste pickling liquors. The analysis was based on process synthesis and design, which were completed by using real plant data along with some experimental work. Three basic schemes were studied: the addition of metallic iron to convert unused hydrochloric acid to ferrous chloride recovery ...
Citation Formats
D. B. Sezer, J. Ahmed, S. G. Şümnü, and S. Şahin, “Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements,” JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: