Nutrients,
Journal Year:
2024,
Volume and Issue:
16(16), P. 2757 - 2757
Published: Aug. 18, 2024
Fruit
pomace,
a
by-product
of
the
fruit
industry,
includes
skins,
seeds,
and
pulp
most
commonly
left
behind
after
juice
extraction.
It
is
produced
in
large
quantities:
apple
residues
alone
generate
approximately
4
million
tons
waste
annually,
which
serious
problem
for
processing
industry
but
also
creates
opportunities
various
applications.
Due
to,
among
other
properties,
their
high
content
dietary
fiber
polyphenolic
compounds,
are
used
to
design
food
with
functional
features,
improving
nutritional
value
health-promoting,
technological,
sensory
properties
products.
This
article
presents
health-promoting
(antioxidant,
antidiabetic,
anti-inflammatory,
antibacterial)
pomace.
Moreover,
possibilities
use
characterized,
particular
emphasis
on
bread,
sweet
snack
products,
extruded
snacks.
Attention
paid
impact
products
from
technological
characteristics
these
pomace
valuable
whose
can
provide
sustainable
solution
management
contribute
development
targeted
properties.
Antioxidants,
Journal Year:
2022,
Volume and Issue:
11(10), P. 2028 - 2028
Published: Oct. 14, 2022
Emerging
customized
designs
to
upgrade
the
functional
potential
of
freeze-dried
apple
pomace
was
used
in
this
study,
order
transform
industrial
by-products
into
ingredients
containing
probiotics,
for
a
better
and
healthier
food
composition.
The
analyzed
free
bounded
phenolic
contents,
highlighting
significant
level
caffeic
acid
(4978.00
±
900.00
mg/100
g
dry
matter
(DM)),
trans-cinnamic
(2144.20
37.60
DM)
quercetin
3-β-D-glucoside
(236.60
3.12
DM).
pectin
extraction
yield
approximatively
24%,
with
degree
esterification
37.68
1.74%,
methoxyl
content
5.58
0.88%.
added
different
ratio
as
supplement
cultural
medium
Loigolactobacillus
bifermentans
MIUG
BL
16,
suggesting
prebiotic
effect
(p
<
0.05)
at
concentration
between
1%
2%.
design
three
probiotic,
high
polyphenolic
(6.38
0.14
mg
gallic
equivalents/g
antioxidant
activity
(42.25
4.58
mMol
Trolox/g
powder
ethanolic
extract.
When
inulin
adjuvant,
obtained
showed
6
log/g
DM
viable
cell
count.
were
fermented
vegetable
soy
milk-based
products,
allowing
us
improve
content,
counts.
approach
designed
study
allowed
obtain
suitable
add
value
food,
whereas
premises
align
current
circular
economy
premises,
by
reintegrating
waste
sources
compounds,
are
also
provided.
Processes,
Journal Year:
2023,
Volume and Issue:
11(10), P. 3027 - 3027
Published: Oct. 20, 2023
This
present
study
investigated
thin-layer
drying
characteristics
of
dried
apple
slices
for
a
range
temperatures
from
40
°C
to
80
at
constant
time
10
h
under
infrared
(IR)
and
hot
air
oven
(OV)
methods.
The
fresh
apples
were
cut
into
cylindrical
size
thickness
8.07
±
0.05
mm
diameter
66.27
3.13
mm.
Fourteen
mathematical
models
available
in
the
literature
used
predict
process.
goodness
fit
was
assessed
by
root
mean
square
error
(RMSE),
chi-square
(χ2),
coefficient
determination
(R2)
modelling
efficiency
(EF).
results
showed
that
lightness
greenness/redness
sample,
total
colour
change,
chroma
index,
whiteness
bulk
density,
final
surface
area
volume
significantly
(p-value
<
0.05)
correlated
with
temperature
IR.
Under
OV,
however,
only
density
samples
significant
temperature.
Shrinkage
values
OV
IR
methods
both
increasing
decreasing
trends
along
temperatures.
Weibull
distribution
model
proved
most
suitable
describing
processes
based
on
statistical
validation
metrics
fit.
In
future
studies,
combined
effect
above-mentioned
other
techniques
among
agricultural
products
should
be
examined
obtain
better
insight
operations
quality
improvement
product
preservation
consumer
acceptability.
Nutrients,
Journal Year:
2024,
Volume and Issue:
16(16), P. 2757 - 2757
Published: Aug. 18, 2024
Fruit
pomace,
a
by-product
of
the
fruit
industry,
includes
skins,
seeds,
and
pulp
most
commonly
left
behind
after
juice
extraction.
It
is
produced
in
large
quantities:
apple
residues
alone
generate
approximately
4
million
tons
waste
annually,
which
serious
problem
for
processing
industry
but
also
creates
opportunities
various
applications.
Due
to,
among
other
properties,
their
high
content
dietary
fiber
polyphenolic
compounds,
are
used
to
design
food
with
functional
features,
improving
nutritional
value
health-promoting,
technological,
sensory
properties
products.
This
article
presents
health-promoting
(antioxidant,
antidiabetic,
anti-inflammatory,
antibacterial)
pomace.
Moreover,
possibilities
use
characterized,
particular
emphasis
on
bread,
sweet
snack
products,
extruded
snacks.
Attention
paid
impact
products
from
technological
characteristics
these
pomace
valuable
whose
can
provide
sustainable
solution
management
contribute
development
targeted
properties.
