Apple Pomace Extract as a Sustainable Food Ingredient

Abstract

Apple pomace is a by-product of apple processing industries with low value and thus frequent disposal, although with valuable compounds. Acidified hot water extraction has been suggested as a clean, feasible, and easy approach for the recovery of polyphenols. This type of extraction allowed us to obtain 296 g of extract per kg of dry apple pomace, including 3.3 g of polyphenols and 281 g of carbohydrates. Ultrafiltration and solid-phase extraction using C18 cartridges of the hot water extract suggested that, in addition to the apple native polyphenols detected by ultra-high-pressure liquid chromatography coupled to a diode-array detector and mass spectrometry UHPLC-DAD-ESI-MSn, polyphenols could also be present as complexes with carbohydrates. For the water-soluble polyphenols, antioxidant and anti-inflammatory effects were observed by inhibiting chemically generated hydroxyl radicals (OH•) and nitrogen monoxide radicals (NO•) produced in lipopolysaccharide-stimulated macrophages. The water-soluble polyphenols, when incorporated into yogurt formulations, were not affected by fermentation and improved the antioxidant properties of the final product. This in vitro research paves the way for agro-food industries to achieve more diversified and sustainable solutions towards their main by-products.

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour

“…Corroborating the results presented here, a recent study demonstrated that an increase in AF content in yogurt samples is positively correlated with TPC [4]. Furthermore, in comparison to plain yogurt, yogurt supplemented with AP hot water extract exhibited significantly higher scavenging activity as measured by DPPH and ABTS assays [5]. According to the extensive literature data, AP alone demonstrates a strong AO potential.…”

“…Large quantities of AP, a byproduct of the juice and vinegar processing industry, are disposed of in landfill and incinerators, which, in addition to the financial burden of disposal, has a detrimental effect on the environment [4,5]. From another point of view, apples (Malus sp.)…”

Response Surface Modeling and Optimization of Polyphenols Extraction from Apple Pomace Based on Nonionic Emulsifiers

“…Due to the presence of phenolics apple pomace shows strong antioxidant and has been linked to the prevention of several diseases. It has been reported that phenolics rich extract of pomace exhibit anticarcinogenic activity by preventing colon cancer [10], anti-inflammatory [11], antimicrobial [12], antiviral [13], and hepatoprotective [14] activities.…”

Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants

“…It is also reported that antioxidant extracts incorporated into the food or food packaging material can hinder the lipid deterioration within a meat product [19,20]. Generally, the antioxidants prevent the generation of free radical (e.g., hydroxyl radicals) by acting as a hydrogen or electron donor [21,22]. Additionally, a previous study of the changes in 3-MCPD ester and GE content of a frying system suggested addition of antioxidants to the palm olein was effective to reduce the level of MCPD ester and GE contaminations [23].…”