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

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Abstract

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.

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Acknowledgements

This research project was funded by Middle East Technical University, Turkey (DKT-314-2018-3589). The authors would like to express sincere gratitude to the Scientific and Technological Research Council of Turkey for financial support (TUBITAK-2214 A/1059B141800169) and the Kuwait Institute for Scientific Research for conducting the research. We would like to thank ANKOM Technology and Orba Biochemistry Inc. for providing the filter bags and cellulase, respectively.

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Authors and Affiliations

  1. The Department of Food Engineering, Middle East Technical University, Ankara, Turkey

    Duygu Baskaya Sezer, Gulum Sumnu & Serpil Sahin

  2. Environment & Life Sciences Research Center, Food and Nutrition Program, Kuwait Institute for Scientific Research, Safat, Kuwait

    Jasim Ahmed

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  1. Duygu Baskaya Sezer
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  2. Jasim Ahmed
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  3. Gulum Sumnu
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  4. Serpil Sahin
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Contributions

DBS: Conceptualization, Investigation, Formal analysis, Writing—original draft. JA: Supervision, Statistical analysis, Writing—review & editing. GS: Conceptualization, Project administration, Supervision, Writing—review & editing. SS: Project administration, Supervision, Writing—review & editing.

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Correspondence to Jasim Ahmed.

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Sezer, D.B., Ahmed, J., Sumnu, G. et al. Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements. Food Measure 15, 3015–3025 (2021). https://doi.org/10.1007/s11694-021-00883-0

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