Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products

Abstract

Apple pomace (AP), the residue that remains after the extraction of juice from apple accounts for~25 % of total apple weight. Current study is aimed at identification of phytochemicals and utilization of Dehydrated apple pomace (DAP) in the preparation of bakery products with potential health benefits. DAP was prepared by drying the pomace obtained by crushing peeled apple fruits. DAP was incorporated into bakery products such as bun, muffin and cookies for value addition. Bioactivity such as free radical scavenging, cyto/DNA protectivity was evaluated in these products. DAP contained 17 g/100 g starch, 49.86 g/100 g fructose and 37 g/100 g dietary fibre. The phenolics and flavonoids content was 1.5 mg/g and 3.92 mg/g, respectively. Increase in DAP resulted in decreased volume and enhanced firmness of buns and muffins. DAP at 15 % in buns, 30 % in muffins and 20 % in cookies were found to be acceptable. DAP blended products exhibited better free radical scavenging as well as cyto/DNA protective properties suggesting the retention of bioactivity after baking. Addition of DAP potentially enhanced the bioactivity of the products evaluated.

Apple Pomace as a Functional and Healthy Ingredient in Food Products: A Review

“…The application of apple pomace in bakery foods is considered to improve the dietary fiber content and health benefits [27,28]. However, pomace addition results in a decrease in quality and sensory properties of baked products in the majority of cases [29][30][31]. Therefore, efforts have been undertaken to evaluate the effects of apple pomace on each individual bakery product and optimize the utilization level to incorporate.…”

“…Efforts have been made to apply apple pomace as a supplement of dietary fiber in bread making over the last few decades [17,27,31,32]. A study by Masoodi and Chauhan examined the application of 2%, 5%, 8% and 11% apple pomace in wheat bread making [27].…”

Nutraceutical properties of cumin residue generated from Ayurvedic industries using cell line models

“…Evidence suggests that additive and synergistic interactions of natural antioxidants significantly strengthen the protective effects against oxidative damage in the body (Sudha et al 2016). The potential of SC as a functional food/nutraceutical ingredient was assessed in terms of DPPH free radical scavenging activity.…”

Industrial Apple Pomace by-Products as a Potential Source of Pro-Health Compounds in Functional Food

“…About 58% of produced apple in Poland is processed into clear apple juice concentrate, cider, canned as fresh slices/cubes, baby foods, apple butter, jelly, vinegar etc. (Sudha et al, 2016). About 65% of processed apple rely on juice pressing causes occurring the residues, which the biggest part is apple pomace (Wichrowska & Żary-Sikorska, 2015).…”