Upgrading the Functional Potential of Apple Pomace in Value-Added Ingredients with Probiotics

Abstract

Emerging customized designs to upgrade the functional potential of freeze-dried apple pomace was used in this study, in order to transform the industrial by-products into ingredients containing probiotics, for a better and healthier food composition. The freeze-dried apple pomace was analyzed for free and bounded phenolic contents, highlighting a significant level of caffeic acid (4978.00 ± 900.00 mg/100 g dry matter (DM)), trans-cinnamic acid (2144.20 ± 37.60 mg/100 g DM) and quercetin 3-β-D-glucoside (236.60 ± 3.12 mg/100 g DM). The pectin extraction yield was approximatively 24%, with a degree of esterification of 37.68 ± 1.74%, and a methoxyl content of 5.58 ± 0.88%. The freeze-dried apple pomace was added in a different ratio as a supplement to cultural medium of Loigolactobacillus bifermentans MIUG BL 16, suggesting a significant prebiotic effect (p < 0.05) at concentration between 1% and 2%. The apple pomace was used to design three freeze-dried ingredients containing probiotic, with a high level of polyphenolic content (6.38 ± 0.14 mg gallic acid equivalents/g DM) and antioxidant activity (42.25 ± 4.58 mMol Trolox/g DM) for the powder containing apple pomace ethanolic extract. When inulin was used as a prebiotic adjuvant, the obtained powder showed a 6 log/g DM viable cell count. The ingredients were added to fermented vegetable soy milk-based products, allowing us to improve the polyphenolic content, antioxidant activity and viable cell counts. The approach designed in this study allowed us to obtain ingredients suitable to add value to food, whereas premises to align with the current circular economy premises, by reintegrating the industrial waste as sources of high added value compounds, are also provided.

Advanced interactional characterization of the inhibitory effect of anthocyanin extract from Hibiscus sabdariffa L. on apple polyphenol oxidase

“…using the Agilent 1200 system, employing a binary elution system made of 1% (v/v) acetic acid and acetonitrile, following the elution pattern described by Vlad et al. (2022). The content of phenolic compounds was identified at 280 and 320 nm, whereas anthocyanins were identified at 520 nm.…”

“…Then, equal volumes of the optimized hibiscus extract and extraction solvent were mixed, being afterward subjected to the chromatographic separation at 30 • C and 0.65 mL/min. using the Agilent system, employing a binary elution system made of 1% (v/v) acetic acid and acetonitrile, following the elution pattern described by Vlad et al (2022). The content of phenolic compounds was identified at 280 and 320 nm, whereas anthocyanins were identified at 520 nm.…”

Polymer selection for microencapsulation of probiotics: impact on viability, stability, and delivery in functional foods for improved manufacturing and product development in the food industry

“…They are designed to optimize physiological functions and reduce the danger of certain diseases. Probiotics constitute one of the key components in the development of useful ingredients because of their ability to modulate the intestine microbiota, improve digestion, enhance immune features, and exert anti-inflammatory outcomes [4]. The intestine microbiota, a complicated community of microorganisms residing within the gastrointestinal tract, performs an essential role in human health.…”

“…Disruptions inside the gut microbiota have been associated with diverse fitness situations, which include gastrointestinal disorders, metabolic problems, and immune dysregulation. Probiotics taken orally can engage with the gut microbiota and affect its composition and interest, consequently resulting in useful effects on host health [4]. The significance of probiotics in foods lies in their capacity to provide a handy and centered approach to deliver specific beneficial microorganisms to the intestine.…”

Comprehensive Investigation of Antimicrobial and Antifungal Mechanistic Pathways of Bioactive Phytochemicals from Apple Pomace Using Molecular Docking

“…The expanding challenges posed by escalating environmental concerns and the burgeoning demand for sustainable practices have propelled the exploration of novel approaches for the valorization of agri-food wastes and by-products [1]. Among these, apple pomace, the residual biomass derived from apple processing industries, has garnered significant attention for its untapped potential as a reservoir of bioactive phytochemicals [2]. This agri-food waste stream, which traditionally found application as animal feed or was relegated to disposal, has emerged as a source of diverse and valuable phytochemicals [3].…”