Enhancement of the nutritional properties of apple pomace by fermentation with autochthonous yeasts

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

“…For instance, fermentation with autochthonous cider yeasts increased the crude protein, total fat and total dietary fiber content in the apple pomace, with consequent enhancement of nutritional value. Moreover, the content of phenolic compounds, mainly quercetin and phloretin derivatives, as well as that of oleic and linoleic acids, increased after this biotransformation [89]. Fermentation of apple byproducts with a selected binary culture of Weissella cibaria and S. cerevisiae markedly increased their hydration properties, as well as the total content of soluble and insoluble dietary fibers.…”

“…In particular, S. cerevisiae synthesizes extracellular enzymes that directly react with the plant cell wall, whereas W. cibaria synthesizes EPS that might increase the water binding capability of the system. In this context, it is relevant to revalorize apple pomace as a nutritive supplement/ingredient for the production of enriched/fortified foods [89]. Apple byproducts have been successfully recycled through lactic acid fermentation to produce a fermented ingredient suitable to fortify wheat bread [90].…”

By-Products of Plant Processing and Their Possible Application Into Innovative Gluten-Free Foodstuffs

“…The phytochemical compounds have demonstrated that they can decrease the risk of developing various chronic diseases due to their antioxidant and radicalscavenging activities (Raybaudi-Massilia et al, 2017) and in addition, plantderived ingredients possessing antioxidant and antimicrobial properties, have the advantage of being readily accepted by consumers, as they are considered natural compounds. Different studies observed the composition and properties of apple pomace, revealing that it is an interesting raw material due to its content in phytochemicals such polyphenols with antioxidant and antiviral activities (Madrera et al, 2017). In our study, they showed to be not so rich source of antioxidants or polyphenols compared to the other monitored sources.…”

Nutraceutical Properties of Apples and Derived Products (Pomace, Seeds, Peels)

“…Major polyphenols of Asturian cider are phenolic acids, dihydrochalcones and flavanols [48], which are potentially important to the antioxidant activity of cider.…”

“…Different studies have been carried out on the composition and properties of apple pomace revealing it as an interesting raw material due to its content in nutrients, phytochemicals and functional components, reevaluating this waste as a nutritive and functional foodstuff, besides being an important source of pectins and fibre [48].…”