Fruit Waste as a Matrix of Health-Promoting Compounds in the Production of Corn Snacks

Abstract

Extrusion is an industrial technology allowing utilization of fruit-based off-products, rich in bioactive and prohealth compounds, in the production of gluten-free snacks. The use of up to 20% fruit waste (apple waste) in the production of such snacks results in significant increases of polyphenols and flavonoids, as well as individual phenolic acids: chlorogenic (36 times) and cryptochlorogenic (4 times). UPLC-PDA-MS/MS method allowed to observe huge increases in phloridzin (25 times), epicatechin (8 times), catechin (up to 6 times), and the end procyanidin (almost 3 times) in corn snacks. The most suitable addition level was 20% because it resulted in the highest increases in the abovementioned compounds and dietary fiber, which provided high antioxidant potential of corn-apple snacks. Therefore, the production of such snacks could be recommended on industrial scale as they have the best organoleptic properties.

Extrusion Processing of Biomass By-Products for Sustainable Food Production

“…Apple pomace [9] How does varying the content of AP (from 0% to 20%) within corn-based extruded snacks affect the content of dietary fibre and other healthpromoting compounds, such as polyphenols, flavonoids, phenolic acids, flavonols, flavon-3-ols, and dihydrochalcones?…”

“…has been considered a waste product with few uses outside of low-value applications such as pectin production, animal feed, soil composting [9]. The remainder of this by-product stream is typically sent to landfill.…”