Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties

Abstract

The aims of the work were to determine the chemical, techno-functional and antioxidant properties of native Mexican apple pomace powder (MAPP) obtained from cider industry. The proximate composition and the total, insoluble and soluble dietary fibre content were determined, as well as the water holding (WHC), oil holding (OHC), swelling (SWC) capacities and the polyphenolic profile. For antioxidant activity, three different test systems were used (DPPH, FIC and FRAP). The total, insoluble and soluble dietary fiber content of MAPP was 70.91, 48.43 and 22.48 g/100 g, respectively. MAPP had a WHC, OHC and SWC of 4.2 g water/g sample, 1.69 g oil/g sample and 3.2 mL/g sample, respectively. Polyphenolic profile showed 10 flavonoid compounds identified mainly quercetin glycosides. MAPP showed good antioxidant activity with high correlation between total phenolic compounds and antioxidant capacity. The results obtained showed that MAPP could be considered a good source of bioactive compounds with significant antioxidant activity.

Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration

“…Reported AP WHC ranged from 1.62 g/g [45] to 6.34 g/g [46]. Values obtained for WHC of fine and coarse APF (4.69 ± 0.19 and 4.79 ± 0.18 g/g) were in concordance with previously reported data [36,47,48]. The main factors affecting WHC are related to the composition of AP, possible pre-treatment such as washing or bleaching, and drying conditions.…”

“…Oil holding capacity of 1.27 ± 0.04 and 1.40 ± 0.05 g/g ascribed to fine and coarse APF, respectively, are in accordance with values reported for laboratory produced AP powder [47] and other plant raw materials [39]. Higher values were reported for boiled (1.69 g/g) [48,56] and washed AP (2.24 g/g) [55]. On the other hand, lower values were found in different rice flours, full fat (0.75 g/g) and defatted (1.1 g/g) [39], dry-milled (0.8 g/g), wet-milled (0.58 g/g) and commercial (0.5 g/g) [41].…”

Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki Thunb. vars. ‘Rojo Brillante’ and ‘Triumph’ co‐products

“…The TFC values reported in this work are 10‐fold to 18‐fold lower than those reported for Daebong (cv. ‘Hachiya’) persimmon peel powders (9.24–21.46 mg RE g −1 ) but similar to or higher than those found in Mexican pomace powder (1.06 mg RE g −1 ) …”

“…'Hachiya') persimmon peel powders (9.24-21.46 mg RE g −1 ) but similar to or higher than those found in Mexican pomace powder (1.06 mg RE g −1 ). 12,29 The TCC in all the persimmon flour fractions ranged between 1.10 and 1.92 mg CE g −1 sample, and the flours from both cultivars exhibited a similar carotenoid pattern. Both cultivars showed the highest TCC for the small fraction (P < 0.05) and a similar TCC for the small and large fractions (P > 0.05).…”

Influence of low molecular weight compounds associated to cashew ( Anacardium occidentale L.) fiber on lipid metabolism, glycemia and insulinemia of normal mice

“…Studies have determined that fruit bagasse could be used as a potential food ingredient to develop healthy, safe, tasty, sustainable and socially acceptable food products. This is mainly due given that fruit bagasse is rich in total dietary fiber with high content in phenolic compounds and flavonoids that provide interesting technological and antioxidants properties (Cerda-Tapia, Pérez-Chabela, Pérez-Álvarez, Fernández-López, & Viuda-Martos, 2015;Mildner-Szkudlarz et al, 2016;Tańska et al, 2016).…”