New Strategy for Browning Prevention in Apple Pomace Processing and Toxicity Tested in a Rodent Model
Namita Chaudhary,
Vandita Tiwari,
Anjali Sharma
et al.
Abstract:Apple pomace (AP) is a byproduct of apple juice industries, which constitutes around 30% of the original fruit and rich in essential compounds like carbohydrates, phenolics, minerals, and dietary fibers. This study is focused on optimizing the combinational utilization of antibrowning agents like L-cysteine and L-ascorbic acid for the sustainable debrowning of AP with response surface methodology and assessment of its acute toxicity in female rats. In addition, the phytochemical content and antioxidant activit… Show more
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