Abstract
Extrusion is an industrial technology allowing utilization of fruit-based off-products, rich in bioactive and prohealth compounds, in the production of gluten-free snacks. The use of up to 20% fruit waste (apple waste) in the production of such snacks results in significant increases of polyphenols and flavonoids, as well as individual phenolic acids: chlorogenic (36 times) and cryptochlorogenic (4 times). UPLC-PDA-MS/MS method allowed to observe huge increases in phloridzin (25 times), epicatechin (8 times), catechin (up to 6 times), and the end procyanidin (almost 3 times) in corn snacks. The most suitable addition level was 20% because it resulted in the highest increases in the abovementioned compounds and dietary fiber, which provided high antioxidant potential of corn-apple snacks. Therefore, the production of such snacks could be recommended on industrial scale as they have the best organoleptic properties.
Highlights
According to the data published by many authors, about 12% of apple off-products in Poland is directed to landfill sites to the detriment of the environment and economy, while the rest is mostly used as a raw material for the production of soil conditioning compost, pectin, or as an additive to animal feed [1, 2]
Apple waste can be used as a raw material for the production of biogas, ethyl alcohol, and organic acids and could be sold out as fiber preparations [1–3]
Persic et al [20] determined the content of total polyphenols in a range 19-50 mg of gallic acid/100 g d.m
Summary
According to the data published by many authors, about 12% of apple off-products in Poland is directed to landfill sites to the detriment of the environment and economy, while the rest is mostly used as a raw material for the production of soil conditioning compost, pectin, or as an additive to animal feed [1, 2]. According to Kennedy et al [4] and Carson et al [5], dried apple pomace is composed of seeds, stalks, and flesh with skin and core, in quantities 2.6–4.2%, 0.5– 1.1%, and 84.1–95.7%, respectively. This variability of morphological parts in the pomace can guarantee that after drying, i.e., when microbiologically stable, it can become a potential source of many valuable compounds, especially dietary fiber and phyto-compounds including polyphenols [6]. These compounds bind heavy metal ions and bile acids, improve intestinal peristalsis, have prebiotic properties, and decrease the risk of obesity [6–8]
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