Optimal drying conditions for valorization of industrial apple pomace: Potential source of food bioactive compounds

Gonelimali, Faraja Deo; Szabó-Nótin, Beatrix; Máté, Mónika

doi:10.1556/446.2021.30009

Cited by 3 publications

(2 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The dehydration of AP is a promising approach to extend its shelf life, reducing cost during handling and transportation, and facilitating proper storage by creating more space. , Vacuum drying is an efficient and cost-effective process, as it offers rapid drying under reduced pressure and oxygen deficient environment, improving the shelf life and nutritive quality of the product. ,, A continuous vacuum-belt drier dried AP in 1.6–2.83 h in an oxygen-deficient atmosphere, preserving its nutritional and functional qualities and preventing oxidation . According to a report, 10% moisture was found in vacuum-dried AP and found 9% moisture after freeze-drying .…”

Section: Resultsmentioning

confidence: 99%

New Strategy for Browning Prevention in Apple Pomace Processing and Toxicity Tested in a Rodent Model

Chaudhary,

Tiwari,

Sharma

et al. 2024

ACS Omega

View full text Add to dashboard Cite

Apple pomace (AP) is a byproduct of apple juice industries, which constitutes around 30% of the original fruit and rich in essential compounds like carbohydrates, phenolics, minerals, and dietary fibers. This study is focused on optimizing the combinational utilization of antibrowning agents like L-cysteine and L-ascorbic acid for the sustainable debrowning of AP with response surface methodology and assessment of its acute toxicity in female rats. In addition, the phytochemical content and antioxidant activity of treated AP were investigated and compared with the untreated control AP. The study revealed that the treated AP has higher dietary fiber (p < 0.01), protein (p < 0.0001), and phenolic content (p < 0.001) in comparison to the control AP. Moreover, the treated AP also observed with higher antioxidant activity 37% inhibition and water retention capacity (8.5 g H 2 O/g solid) along with the debrowning effect. Furthermore, a 4-week in vivo study is conducted to assess the toxicity of treated AP. Results indicated no discernible variations in biochemistry, morphometric, or histology between the supplementation (0.5, 1.5, and 3% AP) and control groups. Thus, adding AP rich in dietary fiber to a range of meals is deemed a safe and valuable food supplement.

show abstract

Section: Resultsmentioning

confidence: 99%

New Strategy for Browning Prevention in Apple Pomace Processing and Toxicity Tested in a Rodent Model

Chaudhary,

Tiwari,

Sharma

et al. 2024

ACS Omega

View full text Add to dashboard Cite

show abstract

“…Drying time, final moisture content, final weight and percentage recovery of the pomace using different drying method(Gonelimali et al, 2021) …”

mentioning

confidence: 99%

Evaluation of Polyphenol Extraction From Apple Pomace

Gonelimali¹,

SZABÓ-NÓTIN²,

SZALÓKIDORKÓ³

et al. 2021

AGR

Self Cite

View full text Add to dashboard Cite

Food industry is searching for natural additives because consumers demand natural, safe and environmentally sound food additives. The use of different plant extracts such as grape pomace and cranberry extracts which have antimicrobial effect in food preservation has gained an increasing interest. In the latest years many researches deal with investigation of the antimicrobial effect of apple pomace extracts. Apple pomace, a residue from apple juice production, contains high amount of polyphenols which are known to have antioxidant effect. Apple pomace is a by-product of the apple juice and cider processing industry and represents about 20–35% of the original fruits. It can be used for value-added products, because it is rich in pectin, fibre, macro and micro elements and antioxidants mainly, polyphenols. Previous studies indicate that the apple pomace has high phenolic content and antioxidant activity and thus can be regarded as a valuable source of antioxidants and bioactive compounds. The contents of phenolic compounds vary greatly among different varieties of apples. Moreover, apple peels contain higher concentration of phenolic compounds compared to flesh. Conventional production of apple juice results in a juice with poor phenolic content and with only 3–10% of the antioxidant activity of the fruits that they are produced from. Thus, leaving huge amount of the phenolic compounds in the pomace. Because of this, studying extraction method for extracting high amount of polyphenol from the pomace is important. In this paper apple pomace was dried with different drying method (atmospheric and vacuum ovens, 80° C and 60°C). Extraction was performed using distilled water as solvent, and the extracts were evaluated by the colour, water soluble sugars, total polyphenol content (TPC) and antioxidant capacity.

show abstract

Waste Management of Apple Pomace: Extraction of Antimicrobial Molecules Using Green Technologies

Bruna,

Draye,

Cravotto

et al. 2024

Waste Biomass Valor

View full text Add to dashboard Cite

Optimal drying conditions for valorization of industrial apple pomace: Potential source of food bioactive compounds

Cited by 3 publications

References 14 publications

New Strategy for Browning Prevention in Apple Pomace Processing and Toxicity Tested in a Rodent Model

New Strategy for Browning Prevention in Apple Pomace Processing and Toxicity Tested in a Rodent Model

Evaluation of Polyphenol Extraction From Apple Pomace

Waste Management of Apple Pomace: Extraction of Antimicrobial Molecules Using Green Technologies

Contact Info

Product

Resources

About