Microwave hydrodiffusion and gravity as a sustainable alternative approach for an efficient apple pomace drying

Fernandes, Pedro Alexandrino; Bastos, Rita; Calvao, J; Neto, Fernando; Coelho, Elisabete; Wessel, Dulcineia F.; Cardoso, Susana M.; Coimbra, Manuel A.; Passos, Claúdia P.

doi:10.1016/j.biortech.2021.125207

Cited by 13 publications

(5 citation statements)

References 49 publications

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“…AP is mainly composed of apple pulp, seeds, skin, and stalks, with a large moisture content (80% fresh weight) [ 8 ]. Due to its high moisture and sugar content such as sucrose, fructose, glucose, and xylose, the AP storage is difficult to realize.…”

Section: Introductionmentioning

confidence: 99%

“…The most effective method of storing AP is through drying at mild temperature, without significantly affecting its bioactive compounds [ 7 ]. This by-product could be valorized as a gelling ingredient through the extraction of pectin or as a natural color pigment in the food industry, while polysaccharides such as cellulose and hemicellulose can be used in the paper-making industry or as a food additive, respectively [ 8 , 9 ]. The use of AP in chocolate manufacturing, aiming to partially replace sucrose, was recently studied by Büker et al [ 10 ], while Masoodi et al [ 11 ] and Sudha et al [ 12 ] valorized AP in the manufacture of cakes as a source of dietary fiber and polyphenols, respectively.…”

Section: Introductionmentioning

confidence: 99%

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Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry

et al. 2022

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Apple industrial by-products are a promising source of bioactive compounds with direct implications on human health. The main goal of the present work was to characterize the Jonathan and Golden Delicious by-products from their fatty acid, amino acid, and volatile aroma compounds’ point of view. GC-MS (gas chromatography-mass spectrometry) and ITEX/GC-MS methods were used for the by-products characterization. Linoleic and oleic were the main fatty acids identified in all samples, while stearic acid was the representant of saturated ones. With respect to amino acids, from the essential group, isoleucine was the majority compound identified in JS (Jonathan skin) and GS (Golden skin) samples, lysine was the representant of JP (Jonathan pomace), and valine was mainly identified in GP (Golden pomace). A total number of 47 aroma volatile compounds were quantified in all samples, from which the esters groups ranged from 41.55–53.29%, aldehydes 29.75–43.99%, alcohols from 4.15 to 6.37%, ketones 4.14–5.72%, and the terpenes and terpenoids group reached values between 2.27% and 4.61%. Moreover, the by-products were valorized in biscuits manufacturing, highlighting their importance in enhancing the volatile aroma compounds, color, and sensorial analysis of the final baked goods.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry

et al. 2022

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“…Fernandes et al 117 . evaluated the use of the hydrofusion technique and microwave gravity for drying apple pomace in order to preserve this raw material.…”

Section: Management Of Apple Waste and Production Of Value‐added Prod...mentioning

confidence: 99%

“…Fernandes et al 117 evaluated the use of the hydrofusion technique and microwave gravity for drying apple pomace in order to preserve this raw material. The results achieved the drying of 1.2 kg of apple pomace in a time interval of 1.0-2.6 h and a water evaporation flow of 5.1-13.9 mL min −1 , with the recovery of part of the phenolic compounds and carbohydrates in the evaporated water.…”

Section: Table 6 (Continued)mentioning

confidence: 99%

Sustainable valorization of apple waste in a biorefinery: a bibliometric analysis

Oliveira

Ampese

Sforça

et al. 2022

Biofuels Bioprod Bioref

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This bibliometric study explored the scientific publications of apple waste over the period from 2000 to 2020, aiming to contribute to the sustainable development of the apple industry toward waste-biorefinery implementation, advocating a circular economy. The bibliometric study covered the publications' evolution, research areas, top-cited papers, international collaborative networks, top countries and journals. The results demonstrate that 628 documents (604 articles and 24 reviews) studied apple waste over the last 20 years, and the number of publications exponentially increased after 2010. The most used keywords revealed that the main studied topics in the field were associated with technologies to manage apple pomace, the main solid waste generated from juice production, demonstrating a research trend toward renewable energy and bio-based products. The bibliometric study indicated that the most productive countries are China, India and the USA. Apple waste could be an environmentally friendly feedstock for biorefinery design and implementation. The biorefinery could produce value-added products (polyphenols, pectin, sugars and essential oils) and bioenergy (ethanol, methane, electricity and heat) in different industrial arrangements. The main technological routes described in the literature have been associated with the production of lactic acid, xylitol, ethanol, bioactive compounds, xyloglucan, films, pectin, acetic acid, acetone-butanol-ethanol, emulsifiers and inulinase enzyme. In conclusion, this review contributes to the decision-making for the industrial implementation of a waste biorefinery, advocating circular economy transition based on the sustainable valorization of apple waste.

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“…Due to their high water content and the abundance of active compounds, prompt processing is necessary, especially for medium-and longterm storage. Moisture reduction techniques, such as drying, preserve the physical and chemical properties of the raw material, prevent spoilage, and reduce transportation costs [9]. Incorporating fruit waste into food products may have a positive impact on public health by enhancing their nutritional value, and increasing fiber and polyphenolic intake [10].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Dried and Powdered Pear Pomace

Krajewska,

Dziki,

Yilmaz

et al. 2024

Molecules

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Pear pomace, a byproduct of juice production, represents a valuable reservoir of bioactive compounds with potential health benefits for humans. This study aimed to evaluate the influence of drying method and temperature on pear pomace, specifically focusing on the drying kinetics, grinding characteristics, color, phenolic profile (LC-MS/MS), and antioxidant activities of the powder. Drying using the contact method at 40 °C with microwave assistance demonstrated the shortest duration, whereas freeze-drying was briefer compared to contact-drying without microwave assistance. Freeze-drying resulted in brighter and more easily comminuted pomace. Lyophilized samples also exhibited higher total phenolic compound levels compared to contact-dried ones, correlating with enhanced antioxidant activity. Twenty-one phenolic compounds were identified, with dominant acids being quinic, chlorogenic, and protocatechuic. Flavonoids, primarily isoquercitrin, and rutin, were also presented. Pear pomace dried via contact at 60 °C contained more quinic and protocatechuic acids, while freeze-dried pomace at the same temperature exhibited higher levels of chlorogenic acid, epicatechin, and catechin. The content of certain phenolic components, such as gallic acid and epicatechin, also varied depending on the applied drying temperature.

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Microwave hydrodiffusion and gravity as a sustainable alternative approach for an efficient apple pomace drying

Cited by 13 publications

References 49 publications

Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry

Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry

Sustainable valorization of apple waste in a biorefinery: a bibliometric analysis

Physicochemical Properties of Dried and Powdered Pear Pomace

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