Optimal drying conditions for valorization of industrial apple pomace: Potential source of food bioactive compounds

Abstract

Apple pomace contains a large amount of useful bioactive compounds that have wide application in the food industry. In this study the effect of drying temperature and pressure (high temperature 80 °C and low temperature 60 °C using a conventional oven and a combination of conventional plus vacuum drying oven) on the antioxidant capacity and phenolic compounds of apple pomace extract was investigated. For a combination of conventional and vacuum drying ovens, samples were first dried by a conventional oven to a moisture content of approximately 10% then vacuum dried to reach a final moisture content of 3–4%. After the drying processes, ethanolic extraction was performed and the amount of total polyphenol and the antioxidant capacity (FRAP) were evaluated to determine a best drying method. The drying curves were also determined. The drying temperature affects the duration of the drying, the rate of water loss, and the remaining amount of antioxidant compounds.

New Strategy for Browning Prevention in Apple Pomace Processing and Toxicity Tested in a Rodent Model

“…The dehydration of AP is a promising approach to extend its shelf life, reducing cost during handling and transportation, and facilitating proper storage by creating more space. , Vacuum drying is an efficient and cost-effective process, as it offers rapid drying under reduced pressure and oxygen deficient environment, improving the shelf life and nutritive quality of the product. ,, A continuous vacuum-belt drier dried AP in 1.6–2.83 h in an oxygen-deficient atmosphere, preserving its nutritional and functional qualities and preventing oxidation . According to a report, 10% moisture was found in vacuum-dried AP and found 9% moisture after freeze-drying .…”

Evaluation of Polyphenol Extraction From Apple Pomace

“…Drying time, final moisture content, final weight and percentage recovery of the pomace using different drying method(Gonelimali et al, 2021) …”