Hydroethanolic Extracts of Raspberry (<i>Rubus idaeus</i>) Pomace as Ingredients of Functional Foods: Characterization and Effect of Gastrointestinal Digestion
The extract of powdered raspberry pomace was characterized in terms of its phenolic profile and antioxidant and antimicrobial activity. Kuromanin, chlorogenic acid, protocatechuic acid, and pelargonidin-3-<i>O</i>-glucoside were found to be the major phenolic compounds, while the antioxi...
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MDPI AG
2025-08-01
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| Series: | Plants |
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| author | Ziva Vipotnik Majda Golob Alen Albreht |
| author_facet | Ziva Vipotnik Majda Golob Alen Albreht |
| author_sort | Ziva Vipotnik |
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| description | The extract of powdered raspberry pomace was characterized in terms of its phenolic profile and antioxidant and antimicrobial activity. Kuromanin, chlorogenic acid, protocatechuic acid, and pelargonidin-3-<i>O</i>-glucoside were found to be the major phenolic compounds, while the antioxidant activity of the extract correlated positively with the total phenolic content (TPC), which was 472.9 ± 0.1 mg GAE/g dw. The extract also showed good antimicrobial activity against Gram-positive foodborne bacteria. More importantly, in vitro bioaccessibility of phenols from the raspberry pomace extract was 5-fold higher when the extract was incorporated into meringue cookies. Although the concentrations of anthocyanins, flavonoids, and tannins decreased after the oral, gastric, and intestinal phases of digestion, the TPC slightly increased as the compounds were released from the food matrix. The content of available phenolics was 4-fold lower in the case of a commercial raspberry colorant, demonstrating that the waste from raspberry pomace could serve as a valuable health-promoting ingredient for functional food formulations. |
| format | Article |
| id | doaj-art-737621e4769f4f1ea4600781badff715 |
| institution | Kabale University |
| issn | 2223-7747 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | MDPI AG |
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| series | Plants |
| spelling | doaj-art-737621e4769f4f1ea4600781badff7152025-08-20T04:00:51ZengMDPI AGPlants2223-77472025-08-011415244410.3390/plants14152444Hydroethanolic Extracts of Raspberry (<i>Rubus idaeus</i>) Pomace as Ingredients of Functional Foods: Characterization and Effect of Gastrointestinal DigestionZiva Vipotnik0Majda Golob1Alen Albreht2Laboratory for Food Chemistry, Department of Analytical Chemistry, National Institute of Chemistry, Hajdrihova 19, SI-1000 Ljubljana, SloveniaInstitute of Microbiology and Parasitology, Veterinary Faculty, University of Ljubljana, Gerbičeva ulica 60, SI-1000 Ljubljana, SloveniaLaboratory for Food Chemistry, Department of Analytical Chemistry, National Institute of Chemistry, Hajdrihova 19, SI-1000 Ljubljana, SloveniaThe extract of powdered raspberry pomace was characterized in terms of its phenolic profile and antioxidant and antimicrobial activity. Kuromanin, chlorogenic acid, protocatechuic acid, and pelargonidin-3-<i>O</i>-glucoside were found to be the major phenolic compounds, while the antioxidant activity of the extract correlated positively with the total phenolic content (TPC), which was 472.9 ± 0.1 mg GAE/g dw. The extract also showed good antimicrobial activity against Gram-positive foodborne bacteria. More importantly, in vitro bioaccessibility of phenols from the raspberry pomace extract was 5-fold higher when the extract was incorporated into meringue cookies. Although the concentrations of anthocyanins, flavonoids, and tannins decreased after the oral, gastric, and intestinal phases of digestion, the TPC slightly increased as the compounds were released from the food matrix. The content of available phenolics was 4-fold lower in the case of a commercial raspberry colorant, demonstrating that the waste from raspberry pomace could serve as a valuable health-promoting ingredient for functional food formulations.https://www.mdpi.com/2223-7747/14/15/2444antioxidative and antimicrobial activitybioaccessibilityphenolic compoundsraspberry pomace |
| spellingShingle | Ziva Vipotnik Majda Golob Alen Albreht Hydroethanolic Extracts of Raspberry (<i>Rubus idaeus</i>) Pomace as Ingredients of Functional Foods: Characterization and Effect of Gastrointestinal Digestion Plants antioxidative and antimicrobial activity bioaccessibility phenolic compounds raspberry pomace |
| title | Hydroethanolic Extracts of Raspberry (<i>Rubus idaeus</i>) Pomace as Ingredients of Functional Foods: Characterization and Effect of Gastrointestinal Digestion |
| title_full | Hydroethanolic Extracts of Raspberry (<i>Rubus idaeus</i>) Pomace as Ingredients of Functional Foods: Characterization and Effect of Gastrointestinal Digestion |
| title_fullStr | Hydroethanolic Extracts of Raspberry (<i>Rubus idaeus</i>) Pomace as Ingredients of Functional Foods: Characterization and Effect of Gastrointestinal Digestion |
| title_full_unstemmed | Hydroethanolic Extracts of Raspberry (<i>Rubus idaeus</i>) Pomace as Ingredients of Functional Foods: Characterization and Effect of Gastrointestinal Digestion |
| title_short | Hydroethanolic Extracts of Raspberry (<i>Rubus idaeus</i>) Pomace as Ingredients of Functional Foods: Characterization and Effect of Gastrointestinal Digestion |
| title_sort | hydroethanolic extracts of raspberry i rubus idaeus i pomace as ingredients of functional foods characterization and effect of gastrointestinal digestion |
| topic | antioxidative and antimicrobial activity bioaccessibility phenolic compounds raspberry pomace |
| url | https://www.mdpi.com/2223-7747/14/15/2444 |
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