Abstract
Apple pomace flour (APF) obtained at industrial scale level by the application of innovative technological process (dehydration (5 h, T ≤ 55 °C), grinding (300 µm)) was evaluated as a source of bioactive compounds with antioxidative, antiobesity and antidiabetic effects. Proximate composition, individual (HPLC–DAD–MS/MS) and total phenols (TPC) as well as flavonoids content (TFC), antioxidant (AO) activity (DPPH, ABTS, HPMC), water and oil holding capacity (WHC and OHC) of APFs obtained from apple pomace from mixed and individual apple cultivars grown conventionally and organically were compared. The effect of APF supplementation on the glycaemic status and glucose tolerance (oral glucose tolerance test (OGTT)) of C57BL/6J mice exposed to high-fat and sucrose diet was examined. High K content (4.2–6.4 g/kg), dietary fibres (35–45 g/100 g), TPC (4.6–8.1 mg GAE/g), TFC (18.6–34.6 mg QE/g), high water and oil holding capacity (4.7–6.4 and 1.3–1.6 g/g) were observed in the APFs. Content of major phenols (phlorizin, chlorogenic acid, quercetin), TPC and TFC correlated highly with prominent AO activity. APF supplementation lowered the increase of body weight gain and blood glucose, and improved glucose tolerance significantly. Health-promoting biomolecules, AO activity, functional properties and prevention of diet-driven glucose metabolism disorders pave the way to APF exploitation in human nutrition.
Highlights
Vast amounts of apple pomace (AP; peel, flesh, stem, core, seeds, juice residues) are generated annually, accounting for 25% of the original fruit mass in conventional juice processing
The gentle and fast technological process, applied to minimally processed apple pomace—a by-product from the food industry—allowed for the production of a nutrient-dense apple pomace flour with a high content of bioactive phytochemicals with good retention, high AO activity as well as good functional properties such as Water holding capacity (WHC) and oil holding capacity (OHC) related to the presence of soluble and insoluble dietary fibres (DF)
Apple pomace flour (APF) produced by dehydration at an industrial scale could be used as an efficient food fortifier that can bridge the DF and phytochemicals deficit in the modern diet, prominent in the gluten-free diet
Summary
Vast amounts of apple pomace (AP; peel, flesh, stem, core, seeds, juice residues) are generated annually, accounting for 25% of the original fruit mass in conventional juice processing. Freeze drying retains a higher level of bioactive compounds than conventional, vacuum oven and ambient air drying methods and maintains a whole set of functional properties (density, water and oil binding capacity, swelling capacity and glucose retardation index) [7]. It is time-consuming and too costly for industrial application [8]. There is still interest in the development of an economically and technically feasible technology for AP preservation at an industrial scale that will enable quick reduction of water content resulting in a stable product with low water content and activity and high content of biomolecules. Investigations of industrially dried AP are scarce [10]
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