Composition of by-products from cooked fruit processing and potential use in food products

Aguedo, Mário; Kohnen, Stephan; Rabetafika, Holy-Nadia; Bossche, sandrine Vanden; Sterckx, Jérôme; Blecker, Christophe; Beauve, Cécile; Paquot, Michel

doi:10.1016/j.jfca.2012.04.005

Cited by 49 publications

(39 citation statements)

References 51 publications

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“…MAAP had a pH value of 3.49. This value was similar to what was shown in a cooked apple (3.36) or apple pomace (3.43) [26,27]. This low pH may be due to the presence of organic acids in MAPP, such as malic acid.…”

Section: Chemical Compositionsupporting

confidence: 88%

Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties

Cerda-Tapia

Pérez‐Chabela

Pérez‐Álvarez

et al. 2015

Plant Foods Hum Nutr

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The aims of the work were to determine the chemical, techno-functional and antioxidant properties of native Mexican apple pomace powder (MAPP) obtained from cider industry. The proximate composition and the total, insoluble and soluble dietary fibre content were determined, as well as the water holding (WHC), oil holding (OHC), swelling (SWC) capacities and the polyphenolic profile. For antioxidant activity, three different test systems were used (DPPH, FIC and FRAP). The total, insoluble and soluble dietary fiber content of MAPP was 70.91, 48.43 and 22.48 g/100 g, respectively. MAPP had a WHC, OHC and SWC of 4.2 g water/g sample, 1.69 g oil/g sample and 3.2 mL/g sample, respectively. Polyphenolic profile showed 10 flavonoid compounds identified mainly quercetin glycosides. MAPP showed good antioxidant activity with high correlation between total phenolic compounds and antioxidant capacity. The results obtained showed that MAPP could be considered a good source of bioactive compounds with significant antioxidant activity.

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Section: Chemical Compositionsupporting

confidence: 88%

Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties

Cerda-Tapia

Pérez‐Chabela

Pérez‐Álvarez

et al. 2015

Plant Foods Hum Nutr

View full text Add to dashboard Cite

show abstract

“…OAC was comparable with those found in the literature for pineapple pomace (Selania et al, 2014) and pear pomace (Aguedo et al, 2012). AP had 3.4 ml/ g SC.…”

Section: Functional Properties and Ph Of Apricot Pomacesupporting

confidence: 87%

“…AP had 3.4 ml/ g SC. SC was lower than those of pear and apple pomace (7.0-5.9 ml/g ) reported by (Aguedo et al, 2012). pH of AP was recorded as 4.9.…”

Section: Functional Properties and Ph Of Apricot Pomacecontrasting

confidence: 60%

Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing

Adıbelli

Serdaroğlu

2017

Turkish JAF Sci.Tech.

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In this study the effects of dried apricot pomace (AP) on the technological, nutritional and sensory quality of frankfurters were investigated. Frankfurters formulated with 5% AP showed better quality compared to the addition of 10 and 15% AP. Protein and fat content decreased as the concentration of added AP was over 5%. AP addition resulted in lower pH and energy values. Frankfurters formulated with AP had higher cooking and process yield values. AP addition resulted with decrement in lightness and increment in yellowness of samples. 5% addition of AP resulted in good sensory scores. The results indicate that apricot pomace could be an effective functional ingredient in emulsion type meat products.

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“…Authors proposed chokeberry and apple pomace as sorbents for heavy metals, due their content of hemicellulose and pectin. The process that produces Liege syrup (apple butter-like) results in high amounts of residues from cooked apples, pears and sun-dried dates Aguedo et al (2012). These unusual fruit by-products were studied by the authors for their composition in total proteins and fats, dietary fiber and their content in total and free monosaccharides and were finally compared with raw no cooked fruits.…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

926

467

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The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. In developed countries, 42% of food waste is produced by households, while 39% losses occur in the food manufacturing industry, 14% in food service sector and remaining 5% in retail and distribution. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at "zero waste economy" in which waste are used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials, also raises serious management problems, both from the economic and environmental point of view. Many of these residues, however, have the potential to be reused into other production systems, trough e.g. biorefineries. The present work focuses on the use of food waste coming from food manufacturing (FWm). Through extensive literature review, the authors present feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, focusing on recycling (excluding energy recovery) of the solid and liquid waste from food processing industry. The main uses of functional ingredients derived from this transformation are presented and discussed, highlighting mainstream sectors of application, e.g. in the nutraceutical and pharmaceutical industry.

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Composition of by-products from cooked fruit processing and potential use in food products

Cited by 49 publications

References 51 publications

Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties

Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties

Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing

Current options for the valorization of food manufacturing waste: a review

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