| Title | Upgrading the Functional Potential of Apple Pomace in Value-Added Ingredients with Probiotics |
|---|---|
| ID_Doc | 21357 |
| Authors | Vlad, CC; Pacularu-Burada, B; Vasile, AM; Milea, SA; Bahrim, GE; Râpeanu, G; Stanciuc, N |
| Title | Upgrading the Functional Potential of Apple Pomace in Value-Added Ingredients with Probiotics |
| Year | 2022 |
| Published | Antioxidants, 11.0, 10 |
| 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-beta-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. |
| https://www.mdpi.com/2076-3921/11/10/2028/pdf?version=1665742286 |
Similar Articles
| ID | Score | Article |
|---|---|---|
13187
|
Barreira, JCM; Arraibi, AA; Ferreira, ICFR Bioactive and functional compounds in apple pomace from juice and cider manufacturing: Potential use in dermal formulations(2019) | |
| 8252
|
Brandao, AS; Caleja, C; Dias, MI; ben Salha, A; Rezouga, F; Rodrigues, P; Ferreira, ICFR; Barros, L; Santos, JMRCA Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles(2023)Efood, 4.0, 3 | |
| 29728
|
Almanza-Oliveros, A; Bautista-Hernández, I; Castro-López, C; Aguilar-Zárate, P; Meza-Carranco, Z; Rojas, R; Michel, MR; Martínez-Avila, GCG Grape Pomace-Advances in Its Bioactivity, Health Benefits, and Food Applications(2024)Foods, 13.0, 4 | |
| 13121
|
Comunian, TA; Silva, MP; Souza, CJF The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process(2021) | |
| 12358
|
Cantero, L; Salmerón, J; Miranda, J; Larretxi, I; Fernández-Gil, MD; Bustamante, MA; Matias, S; Navarro, V; Simón, E; Martínez, O Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value(2022)Applied Sciences-Basel, 12.0, 12 | |
| 7549
|
Mainente, F; Menin, A; Alberton, A; Zoccatelli, G; Rizzi, C Evaluation of the sensory and physical properties of meat and fish derivatives containing grape pomace powders(2019)International Journal Of Food Science And Technology, 54, 4 | |
| 8997
|
Schoina, V; Terpou, A; Papadaki, A; Bosnea, L; Kopsahelis, N; Kanellaki, M Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin(2020)Foods, 9.0, 1 | |
| 33086
|
Tappi, S; Tylewicz, U; Romani, S; Dalla Rosa, M; Rizzi, F; Rocculi, P Study on the quality and stability of minimally processed apples impregnated with green tea polyphenols during storage(2017) | |
| 11095
|
Ferreira, J; Tkacz, K; Turkiewicz, IP; Santos, MI; Belas, A; Lima, A; Wojdylo, A; Sousa, I Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear Pomace(2023)Foods, 12, 23 | |
| 12917
|
Parafati, L; Pesce, F; Siracusa, L; Fallico, B; Restuccia, C; Palmeri, R Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics(2021)Foods, 10.0, 11 |