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

Kruczek, Marek; Gumul, Dorota; Kačániová, Miroslava; Ivanišhová, Eva; Mareček, Ján; Gambuś, Halina

doi:10.15414/jmbfs.2017.7.1.22-26

Cited by 29 publications

(28 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It is rich in healthy bioactive compounds (Konrade, Klava, & Gramatina, 2017). The studies revealed that phenolic substances are mainly found in apple peels in comparison to the rest of the apple (Cao et al., 2009; Kruczek et al., 2017). Van der Sluis et al.…”

Section: Introductionmentioning

confidence: 99%

“…(2002) reported that juices produced from two apple species had about 3% to 10% of antioxidant capacity of the whole fruit. Dietary fibers that can be found in apple pomace contain well‐balanced soluble and insoluble fibers and represent constituents with higher quality when compared to popular cereal ones (Kruczek et al., 2017). Those facts created researches concerning the use of the apple pomace as a functional ingredient in different food types with the purpose of fortification and increase of their nutritive value, which for the main goal had a creation of products with increased value and which are acceptable to the consumers.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Apple pomace as food fortification ingredient: A systematic review and meta‐analysis

Antonić

Jančíková

Đorđević

et al. 2020

Journal of Food Science

101

View full text Add to dashboard Cite

The present review aimed to investigate and analyze the use of byproduct apple pomace as a fortification ingredient in different types of foods. The data obtained from English published articles found on Web of Science, Scopus, and Google Scholar in the period from 2007 to 2019 were used for making the table overview and meta-analysis of results described in those studies. The systematic review confirmed the importance of apple pomace use in the food industry due to the beneficial nutritional profile and ecological issue (waste management). The main attributes of apple pomace are high content of antioxidant compounds and dietary fibers. Dietary fibers from apple pomace significantly increased total fiber content in enriched products-meaning that the transfer of the fortification can be declared health beneficial. The conducted meta-analysis showed unambiguously the different influence of apple pomace addition according to fortified food commodity. The fortification drawbacks were noticeable in plant food products because darker and brownish color was not evaluated positively by panelists. Oppositely, color, as one of the main sensory characteristics, was beneficially affected in animal origin food. The sensory properties, including color, play an important role in product acceptance by consumers. Besides color, animal origin products fortified by apple pomace showed the most acceptable textural properties and oxidative stability.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Apple pomace as food fortification ingredient: A systematic review and meta‐analysis

Antonić

Jančíková

Đorđević

et al. 2020

Journal of Food Science

101

View full text Add to dashboard Cite

show abstract

“…Dietary fibre has many health benefits and could help in the treatment of obesity, atherosclerosis, coronary heart diseases, large intestine cancer, and diabetes by decreasing blood glucose level. It can bind hydrochloric acid, metal ions, and cholesterol in the stomach and can also stimulate growth of probiotic microflora in the intestines [7]. An adequate intake for total dietary fibre is set at 28 and 25 g per day for young men and women, respectively [8].…”

Section: Introductionmentioning

confidence: 99%

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

Curutchet¹,

Trías²,

Tárrega

et al. 2021

Foods

View full text Add to dashboard Cite

The use of apple pomace flour (APF) as a fibre enrichment strategy was investigated. The aim of this study was to evaluate consumers’ response to intrinsic and extrinsic properties of a bakery premix product when using APF. Apple pomace, a by-product from the juice industry, was dried and ground. APF is high in carbohydrates (47.47%) and fibre (38.48%), and it was used to partially substitute wheat flour and sugar in a cake premix. Acceptability, health, and nutrition questions were evaluated with and without information in terms of regular and fibre-enriched cake. The regular cake score was not affected by information, while the enriched cake’s score increased with information. Three clusters were identified. Cluster 1 (29%) showed high liking scores for regular cake, cluster 2 (31%) for the fibre-enriched cake, and cluster 3 (40%) showed similar liking for both. Consumers described the samples and ideal cake using a check-all-that-apply (CATA) questionnaire. Penalty analyses explained differences in acceptability among consumers. Healthiness, tastiness, and fibre content were the main reasons to buy the enriched cake for cluster 2; taste for consumers in cluster 1; and healthiness and taste for consumers in cluster 3. APF as a functional ingredient may be a consumers’ choice as a sustainable use of apple pomace.

show abstract

“…Concretely, in Spain more than 20,000 metric tonnes of apple pomace are produced every year as a by-product of cider production, with Asturias being the largest producer, followed by the Basque Country [13] . Although the composition of the apple pomace varies depending on different factors it contains minerals, is rich in nutrients and also contains a large amount of carbohydrates, of which about 70% are simple sugars, with fructose being the predominant sugar, followed by glucose, sucrose, arabinose, galactose and xylose [14] .…”

Section: Introductionmentioning

confidence: 99%

Application of cider by-products for medium chain length polyhydroxyalkanoate production by Pseudomonas putida KT2440

Urbina

Wongsirichot

Corcuera

et al. 2018

European Polymer Journal

View full text Add to dashboard Cite

In this study the technical feasibility of using cider by-products as a substrate for the production of medium chain length polyhydroxyalkanoates (mcl-PHAs) by Pseudomonas putida KT2440 is demonstrated. The untreated apple pomace was found to be composed of two main residual sugars, glucose and fructose, making it a promising cheap growth substrate. A PHA concentration of 1.1 g L-1 and a PHA accumulation of 25.5 % were obtained in flask experiments using apple pomace as the sole carbon source without any pretreatment, employing a fed batch strategy. The biopolymer was extracted from the biomass and a detailed characterization was carried out. The solution-casted film was found to be a mcl-PHA copolymer composed by different saturated and unsaturated ester monomers with elastomeric characteristics making it suitable for applications in biomedicine or the processing of value added coproducts such as environmentally friendly adhesives or biodegradable films for agricultural purposes.

show abstract

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

Abstract: Keywords: fruit residues, novel food, phloridzin, dietary fibre

Cited by 29 publications

References 17 publications

Apple pomace as food fortification ingredient: A systematic review and meta‐analysis

Apple pomace as food fortification ingredient: A systematic review and meta‐analysis

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

Application of cider by-products for medium chain length polyhydroxyalkanoate production by Pseudomonas putida KT2440

Contact Info

Product

Resources

About