| Title | Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles |
|---|---|
| ID_Doc | 8252 |
| Authors | Brandao, AS; Caleja, C; Dias, MI; ben Salha, A; Rezouga, F; Rodrigues, P; Ferreira, ICFR; Barros, L; Santos, JMRCA |
| Title | Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles |
| Year | 2023 |
| Published | Efood, 4.0, 3 |
| Abstract | Waste recovery, in a circular economy context, is associated with clear economic and environmental benefits. Although apple pomace has been extensively studied for many applications, the valorization of pomace from emerging craft cider production is a novelty. This work is intended to determine the nutritional value, chemical composition, and phenolic and mineral profiles of pomace from craft cider waste. Levels of moisture (79.3%) and sugar contents (54.0%) stand out in their composition. Ethanol (1.56%) has been identified. Also, malic acid (2.94%), as well as alpha-tocopherols (0.4 mg/100 g) were detected. The phenolic profile showed six flavonoid compounds identified mainly quercetin derivatives. The mineral analysis revealed potassium as the major constituent (58.5 mg/g). In conclusion, it is envisaged that cider pomace could be an ideal substrate for biotechnological purposes, particularly as a sustainable and alternative, cheap source to produce glycerol for application in various industries such as food, cosmetics, and pharmaceuticals. This paper evaluates the potential of craft cider pomace valorization. Levels of moisture and sugar contents stand out in cider pomace. Ethanol has been identified. Thus, cider pomace can be a promising resource for food and biotechnological applications.image |
| https://onlinelibrary.wiley.com/doi/pdfdirect/10.1002/efd2.85 |
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