Abstract
Agro-industrial by-products of fruits have turned into an essential source of bioactive products. This study examined the effect of freeze-drying on apple pomace powder (APP) and pomegranate peel powder (PPP) and their utilization in functional yogurt development at different concentrations. Freeze-dried powders in functional yogurt were investigated by chemical profile and bioactive characterization of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. The highest concentration of TPC (4.64) mg GAE/g, TFC (1.73 ± 0.00) CE mg/g, and antioxidant activity (83.87 ± 0.02) % was investigated in the yogurt sample T6, having the maximum amount of PPP in it, which was significantly higher compared to the treatments having APP. Yogurt samples were analyzed for their sensory attributes, which showed a decline with the increase in both APP and PPP concentrations in contrast by introducing the optimum levels of APP and PPP (3% or 6%); hence, no significant loss in sensory profile was found as compared to the control samples. The results were found to be significant at the level ( p < 0.05 ). In terms of the freeze-dried APP and PPP results, the APP samples had the most complete chemical composition, with the exception of fiber and ash concentration. Treatments of functional yogurt were prepared for their physicochemical profile, which demonstrated a straight proportionate relationship between the proportions of both powders in the meantime. Protein and fat levels were likely to decrease as both dry powder levels increased. Hence, apple pomace and pomegranate peel can be used after freeze-drying as a rich source of bioactive compounds in functional yogurt in the food industry.
Highlights
Agro-industrial by-products of fruits have turned into an essential source of bioactive products. is study examined the effect of freeze-drying on apple pomace powder (APP) and pomegranate peel powder (PPP) and their utilization in functional yogurt development at different concentrations
Freeze-dried powders in functional yogurt were investigated by chemical profile and bioactive characterization of total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. e highest concentration of TPC (4.64) mg gallic acid equivalents (GAE)/g, TFC (1.73 ± 0.00) catechin equivalent (CE) mg/g, and antioxidant activity (83.87 ± 0.02) % was investigated in the yogurt sample T6, having the maximum amount of PPP in it, which was significantly higher compared to the treatments having APP
Fruit juice processing enterprises generate a large amount of industrial waste, such as apple pomace and pomegranate peel. e moisture is removed from pomegranate peel and apple pomace using a freeze-drying method. e moisture content of PPP was determined to be in the range of 8.3–7.9 g/100 g using the freeze-drying procedure [22]
Summary
Agro-industrial by-products of fruits have turned into an essential source of bioactive products. is study examined the effect of freeze-drying on apple pomace powder (APP) and pomegranate peel powder (PPP) and their utilization in functional yogurt development at different concentrations. Apple pomace and pomegranate peel can be used after freeze-drying as a rich source of bioactive compounds in functional yogurt in the food industry. Apple pomace is considered one of the essential and major industrial wastes, which contain significantly higher amounts of dietary fiber, bioactive compounds, and other essential nutrients. Apple pomace and pomegranate peel are excellent sources of dietary fiber and higher bioactive potential; the food products developed by employing these waste plant residues will significantly affect the health of the textural properties of the prepared products. The abovementioned health-endorsing characteristics prompt food entrepreneurs to focus on pomegranate peel phytochemicals containing food preparations including food supplements, nutraceuticals, and phenolic enriched diets [16] In addition to their nutraceutical significance, PoP and PoPx show essential practical purposes (antioxidant, antimicrobial, colorant, and flavouring). In addition to their nutraceutical significance, PoP and PoPx show essential practical purposes (antioxidant, antimicrobial, colorant, and flavouring). ey might act as excellent natural additives for food preservation and quality improvement. e medical industry observed a significant improvement due to peelextracted derivatives’ high nutritional and nutraceutical capabilities [17]
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