Waste mitigation: From an effluent of apple juice concentrate industry to a valuable ingredient for food and feed applications

Cruz, M.E.M.; Bastos, Rita; Pinto, Mariana; Ferreira, João José Pinto; Santos, João F.; Wessel, Dulcineia F.; Coelho, Elisabete; Coimbra, Manuel A.

doi:10.1016/j.jclepro.2018.05.109

Cited by 39 publications

(26 citation statements)

References 49 publications

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“…Such complexes are also present in the final extraction residue where polysaccharides represented 595 g/kg. Given the detection of GalA (13 mol%), Ara (8 mol%) and Gal (8 mol%), Glc (51 mol%), and Xyl (14 mol%), it is feasible that in addition to pectic polysaccharides, polyphenols were covalently linked to glucans [28,36].…”

Section: Resultsmentioning

confidence: 99%

Apple Pomace Extract as a Sustainable Food Ingredient

et al. 2019

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Apple pomace is a by-product of apple processing industries with low value and thus frequent disposal, although with valuable compounds. Acidified hot water extraction has been suggested as a clean, feasible, and easy approach for the recovery of polyphenols. This type of extraction allowed us to obtain 296 g of extract per kg of dry apple pomace, including 3.3 g of polyphenols and 281 g of carbohydrates. Ultrafiltration and solid-phase extraction using C18 cartridges of the hot water extract suggested that, in addition to the apple native polyphenols detected by ultra-high-pressure liquid chromatography coupled to a diode-array detector and mass spectrometry UHPLC-DAD-ESI-MSn, polyphenols could also be present as complexes with carbohydrates. For the water-soluble polyphenols, antioxidant and anti-inflammatory effects were observed by inhibiting chemically generated hydroxyl radicals (OH•) and nitrogen monoxide radicals (NO•) produced in lipopolysaccharide-stimulated macrophages. The water-soluble polyphenols, when incorporated into yogurt formulations, were not affected by fermentation and improved the antioxidant properties of the final product. This in vitro research paves the way for agro-food industries to achieve more diversified and sustainable solutions towards their main by-products.

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Section: Resultsmentioning

confidence: 99%

Apple Pomace Extract as a Sustainable Food Ingredient

et al. 2019

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“…According to the Food and Agriculture Organization of the United Nations, the global production of apples was over 85 million tons in 2019 [ 7 ]. Although the majority is consumed as a fresh fruit, 25–30% are converted into processed products, with apple juice being the main product [ 8 ]. Apples represent an important source of bioactive compounds like pectins, dietary fibers, vitamins, oligosaccharides, triterpenic acids and phenolic compounds, such as flavonols, monomeric and oligomeric flavanols, dihydrochalcones, anthocyanidins, p -hydroxycinnamic and p -hydroxybenzoic acids [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, differences can also be found among the different parts of the apple, since the peel contains a higher content in phenolic compounds than the flesh [ 5 ]. Apple pomace, the mixture of peel, core, seed, calyx, stem and soft tissue resulting from apple juice production, is the main by-product generated, accounting for close to 25% of the fresh apple weight [ 8 , 10 ] and has approximately 20–30% of dried matter [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?

Barbosa

Andrade

Sendón

et al. 2021

Foods

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Fruit by-products have a low economic value and have proven biological activities, such as antioxidant capacity due to the presence of active compounds. The main objective of this study was to obtain and determine the antioxidant capacity, through DPPH radical assay and β-carotene bleaching assay, of three food grade extracts from apple, lemon, and orange industrial by-products. Furthermore, the extracts were characterized by ultra-high performance liquid chromatography coupled to mass spectrometry (UHPLC-MS/MS). LC with diode array detector (LC-DAD) was used for the quantification of the main polyphenols. Lemon extract presented the highest inhibition percentage of DPPH radical (51.7%) and the highest total phenolics content (43.4 mg GAE/g) from the by-products studied. Orange by-product was that with the higher number of polyphenols while lemon extract was that with the highest content of individual phenolics. The by-product obtained from the lemon was that with higher amounts of hydroxycinnamic acids (407 µg/g of by-product), mainly chlorogenic acid (386.7 µg/g), followed by the apple by-product (128.0 µg/g of by-product), which showed higher amounts of rosmarinic and chlorogenic acids. These industrial by-products have great potential as a source of natural antioxidants to be used directly as food additives or to be incorporated in packaging to produce active food packaging.

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“…In 2018 its global production exceeded 85 million metric tonnes according to FAO statistics. Besides, a significant part of apple harvest, between 25 to 30% [ 1 ], is intended to process and transform, mainly, into apple juice or cider production, in tandem, a solid residual material known as apple by-product [ 2 ]. Apple by-product consists of the apple peel, seeds, stalks and some pulp being equivalent to 25% of the fresh fruit weight.…”

Section: Introductionmentioning

confidence: 99%

High Hydrostatic Pressure Assisted by Celluclast® Releases Oligosaccharides from Apple By-Product

Peña-Armada

Villanueva-Suárez

Rupérez

et al. 2020

Foods

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A novel and green procedure consisting of high hydrostatic pressure (HHP) aided by a commercial cellulase (Celluclast®) has been applied to valorise the apple by-product, a valuable source of dietary fibre but mainly composed by insoluble fibre. Optimal conditions for solubilisation of dietary fibre were first determined at atmospheric pressure as 2% (w/v) of substrate concentration and 20 Endo-Glucanase Units of cellulase. Monitoring of polysaccharides and oligosaccharides released from apple by-product was carried out by means of a newly validated HPLC method with refractive index detector. A synergistic effect was observed when the combined HHP plus cellulase treatment was used. Thus, the application of 200 MPa at 50 °C for 15 min enabled a significant increase in the release of water-soluble polysaccharides (1.8-fold) and oligosaccharides (3.8-fold), as well as a considerable decrease in the time required (up to 120-fold), compared to control at 0.1 MPa. Therefore, this technology could be a promising alternative approach to transform an industrial by-product into a novel rich-in-oligosaccharide food ingredient and a step forward into shaping the world of prebiotics.

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Waste mitigation: From an effluent of apple juice concentrate industry to a valuable ingredient for food and feed applications

Cited by 39 publications

References 49 publications

Apple Pomace Extract as a Sustainable Food Ingredient

Apple Pomace Extract as a Sustainable Food Ingredient

Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?

High Hydrostatic Pressure Assisted by Celluclast® Releases Oligosaccharides from Apple By-Product

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