Sustainable utilization of apple pomace and its emerging potential for development of functional foods

Asif, Muhammad; Javaid, Tahreem; Razzaq, Zafar Ullah; Khan, M. E.; Maan, Abid Aslam; Yousaf, Sidra; Usman, Aliyu; Shahid, Sidra

doi:10.1007/s11356-023-28479-9

Cited by 16 publications

(11 citation statements)

References 116 publications

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“…It is estimated that over 30% of all food produced in the world will become waste due to improper food handling, technological problems and consumer behaviour (Asif et al ., 2023). Therefore, scientists, technologists and environmental protection are trying to find new uses for industrial waste, including applications in the food industry.…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, due to their properties, polyphenols can contribute to the oxidative stability of fats in meat products (Biswas et al ., 2014; Pollini et al ., 2022; Thangavelu et al ., 2022). Due to the presence of bioactive ingredients in the waste after the apple pressing process, including polyphenols with antioxidant properties, apple waste is a good ingredient for food enrichment (Lu & Foo, 2000; Jung et al ., 2015; Lyu et al ., 2020; Gumul et al ., 2021; Asif et al ., 2023). Bioactive compounds present in dried apple pomace were added to meat products in powdered form or as extracts.…”

Section: Introductionmentioning

confidence: 99%

“…Bioactive compounds present in dried apple pomace were added to meat products in powdered form or as extracts. Moreover, apple pomace extracts have a strong free radical scavenging effect, which has been described in the literature (López‐Fernández et al ., 2022; Pollini et al ., 2022; Asif et al ., 2023).…”

Section: Introductionmentioning

confidence: 99%

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Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products

Kęska,

Wójciak,

Stadnik

et al. 2024

Int J of Food Sci Tech

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SummaryThe present study analysed the effects of using freeze‐dried apple pomace, i.e. apple peel and pulp, as a component of meat products. The freeze‐dried apple pomace showed a dose‐dependent effect on the pH value of meat products; the pH was lower in products with freeze‐dried apple pomace. The addition of freeze‐dried apple pomace increased the brightness parameter (L*) of baked meat products and decreased the proportion of redness (a*). The plant addition also decreased redness during the refrigerated storage of baked meat products. The use of 0.5% of freeze‐dried apple peel or 1% of freeze‐dried apple flesh was most effective in inhibiting lipid oxidative changes in baked meat products, wherein the TBARS index was reduced by 47.5% and 39.04%, respectively, on the 15th day of refrigerated storage. The addition of freeze‐dried apple pomace also affected the fatty acid profile of the meat products. A higher saturated fatty acid content was recorded in products containing apple pomace (M05 < S05 < S1). The monounsaturated fatty acid level was higher in the variants containing freeze‐dried flesh. Considering the microbiological profile of meat products, the increase in the bacterial content and an increase in the coliform content in variants with apple peel and flesh were observed.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products

Kęska,

Wójciak,

Stadnik

et al. 2024

Int J of Food Sci Tech

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“…Apple pomace, a waste byproduct of apple processing, contains nutritional components such as dietary fiber, minerals, phenolic compounds, carbohydrates, triterpenoids, and essential fatty acids [ 8 , 9 , 10 , 11 ]. Preclinical studies have shown that apple pomace and its constituents have beneficial health properties, such as improved lipid metabolism, cardiovascular effects, antioxidant activity, anti-inflammatory activity, and anti-proliferative activity [ 8 , 9 ], demonstrating their potential as functional ingredients in food products.…”

Section: Introductionmentioning

confidence: 99%

Apple Pomace Extract Improves MK-801-Induced Memory Impairment in Mice

Watanabe,

Shimada,

Maeda

et al. 2024

Nutrients

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Alzheimer’s disease (AD) is a neurodegenerative disease that involves progressive cognitive decline accompanied by synaptic degeneration and impaired neurotransmission. Recent studies revealed that apple pomace, a waste byproduct of the apple processing industry, has beneficial health properties, but its potential to prevent and treat AD has not been determined. Herein, we examined the effects of apple pomace extract on N-methyl-D-aspartate receptor antagonist MK-801-induced memory impairment in mice. Repeated treatment with apple pomace extract for 7 days reversed the MK-801-induced impairment of associative memory and recognition memory. RNA sequencing revealed that repeated treatment with apple pomace extract altered the gene expression profile in the hippocampus of mice. Real-time PCR showed that apple pomace extract induced upregulation of the mRNA expression for Zfp125 and Gstp1. Furthermore, gene sets related to synapse and neurotransmission were upregulated by apple pomace extract. These findings indicate that apple pomace extract may be useful for the prevention and treatment of AD.

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“…There is a growing awareness that agri-food by-products, once considered waste materials, are valuable resources with untapped potential. These by-products contain rich bioactive compounds that can be utilized in various industrial applications, offering health and nutritional benefits [10,[15][16][17]. A forward-looking approach to sustainability involves harnessing these cost-effective waste agri-food by-products to create value-added products.…”

Section: Introductionmentioning

confidence: 99%

Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition

Zarzycki,

Wirkijowska,

Teterycz

et al. 2024

Applied Sciences

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The evolution of wheat bread as a dietary staple underscores its essential role in providing energy, protein, fiber, and vital nutrients. To address contemporary health challenges such as type 2 diabetes and cardiovascular diseases, fortifying wheat bread with health-promoting additives becomes imperative to mitigate deficiencies resulting from refined wheat flour consumption. Functional food innovations, aligned with sustainability goals and circular economy principles, offer promising approaches for addressing these concerns. Integrating by-products from fruits and oil crops into bread formulations enhances health benefits by boosting dietary fiber, bioactive compounds, and antioxidant potential. However, gaps persist in understanding anti-nutritional substances and contaminants in final products, necessitating further research for comprehensive safety assessments. The addition of by-product raw materials significantly influences dough rheology and sensory characteristics, potentially achieving quality comparable to traditional wheat bread. Challenges include inconsistencies in bread and by-product specifications across studies, hindering direct result comparison. Overcoming these obstacles is crucial for maximizing the potential of agri-food by-products in creating healthier, sustainable bread options while maintaining safety and quality standards.

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Sustainable utilization of apple pomace and its emerging potential for development of functional foods

Cited by 16 publications

References 116 publications

Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products

Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products

Apple Pomace Extract Improves MK-801-Induced Memory Impairment in Mice

Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition

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