2026-10-14T02:38:12Z https://api.figshare.com/v2/oai

oai:figshare.com:article/33942215 2026-09-19T11:21:47Z category_4 category_8 category_272 category_873 category_734 category_132 portal_87 item_type_3 month_year_09_2026

Effects of processing treatments on phenolic content, antioxidant capacity, and anthocyanin levels and antimicrobial activity in fruit pomace fractions Kelly A. Ross (25075895) Ashley Brott (25075898) Jillian Forsyth (25075901) Shabnam Shamriz (25075904) Naomi C. DeLury (25075907) Elijah Kiarie (25075910) Moussa S. Diarra (17976178) Biochemistry Microbiology Environmental Sciences not elsewhere classified Chemical Sciences not elsewhere classified Biological Sciences not elsewhere classified Infectious Diseases Fruit pomace food processing phenolic compounds antioxidant capacity processing pH by‑product valorization <p>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 <i>Escherichia coli</i>, <i>Salmonella enterica</i> serovars, and <i>Enterococcus</i> 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.</p> 2026-09-19T11:21:47Z Dataset Dataset 10.6084/m9.figshare.33942215.v1 https://figshare.com/articles/dataset/Effects_of_processing_treatments_on_phenolic_content_antioxidant_capacity_and_anthocyanin_levels_and_antimicrobial_activity_in_fruit_pomace_fractions/33942215 CC BY 4.0