Addition Of Apple Pomace Research Articles

Ham production using processed apple products

The article analyzes the possibility and rationality of using apple processing products as food additives to increase the nutritional value of products, substantiates the expediency of using a vegetable component (apple pomace) in the technology of smoked-boiled ham products. To assess the technological potential of using apple pomace in the production of smoked-cooked sausages, experimental studies were carried out using generally accepted methods to study the basic properties of raw materials and control samples - products without the addition of powdered apple pomace, and prototypes - products with the addition of apple pomace according to the developed recipe. Formulations have been optimized and a method has been developed for the production of a combined composition of protein-fat emulsion, which is recommended to be introduced instead of 22% of the main unsalted meat raw materials. According to the results obtained, a sample containing 6% apple pomace has the best quality indicators.

Essential oil and apple pomace affect fermentation and aerobic stability of alfalfa silage

This study assessed the effects of the additions of an essential oil (EO), composed of ricinoleic acid, cardol, cardanol, and apple pomace, on fermentation quality and aerobic stability of alfalfa silages. The experimental treatments consisted of T1) alfalfa (control), T2) alfalfa with EO, T3) alfalfa (75%) with apple pomace (25%), T4) alfalfa (75%) with apple pomace (25%) and EO, T5) alfalfa (50%) with apple pomace (50%), T6) alfalfa (50%) with apple pomace (50%) and EO, T7) alfalfa (25%) with apple pomace (75%), and T8) alfalfa (25%) with apple pomace (75%) and EO. The addition of apple pomace decreased the silage pH compared with the control (P <0.01). Apple pomace at 25% level increased the total volatile fatty acid (iVFA) content (P <0.05). Essential oil (EO) decreased tVFA and increased dry matter (DM) content 90 days after ensiling (P <0.01). Apple pomace decreased ammonia (N-NH3), crude protein (CP), and crude ash (CA) content and increased the amounts of neutral detergent fibre (NDF) and acid detergent fibre (ADF) (P <0.01). Essential oil and apple pomace (level 75%) increased effective digestibility (P <0.05). Apple pomace decreased aerobic stability and the addition of EO increased aerobic stability (P <0.05). Thus, use of apple pomace as a source of fermentable carbohydrate and/or the addition of EO in the preparation of high-quality alfalfa silage is recommended to offset its high buffering capacity and low carbohydrate content.

Effect of apple pomace on nutrition, rheology of dough and cookies quality.

Agro-industrial waste material is a rich source of various bioactive components and fiber. Apple pomace is a by-product of apple juice processing unit. It contains a plethora of phenolic compounds and dietary fiber. The addition of apple pomace in bakery items is a judicious approach to utilize the apple juice processing industry waste material in nutritional product development. Purposely, in the current research the apple pomace was collected from the juice processing industry followed by drying at 58-60°C. The dried pomace was ground added in wheat flour (AARI-11) at 5, 10, 15, 20 and 25% to prepare cookies. The wheat flour (AARI-11) contained crude fiber (0.57%), crude protein (10.71%) and total phenolic contents (1.35mg/g) while apple pomace showed higher contents of dietary fiber and total phenolic contents i.e. 10.85% and 9.75mg/g respectively. Maximum values of physical characteristics of cookies such as thickness and width were found in T0 as 1.47mm and 5.13mm, respectively. On the other hand, spread factor and hardness changed and maximum value was observed in T5 as 46.20 and 1555.5n/m2 respectively. Based on the sensory and compositional attributes, it was concluded that good quality cookies with improved organoleptic properties can be prepared through using 10% apple pomace powder with wheat flour.

Biodegradable Edible Film on the Basis of Apple Waste Products, i.e. Apple Marrow

Edible film spread worldwide as an alternative to biodegradable polymer film can partially replace it as a packaging material for a number of food products. The article presents data on the study of samples of one-, two-, three-, four-, five-, six-, seven-, eight-, nine-, ten-layer edible films. Edible films are based on one of the most common types of fruit – apples. The film peculiarity is the Apple pomace introduction into its composition, which is currently not used enough in the food industry and is waste. The researchers studied: a) organoleptic properties (appearance, color, taste, aroma, chewability), surface microstructure of edible films using the laser microscopy; b) film structure by the IR spectroscopy; C) the ratio of the film to water, to the effects of high and low temperatures; d) strength properties. Research results show that the edible multi-layer film based on Apple raw materials with the addition of Apple pomace is quite suitable for organoleptic indicators for use. Despite the presence of individual cracks and voids in the film structure, it has high strength characteristics, is moderately resistant to water and low temperatures, but loses its plastic properties when MV-heating.

Effects of replacing commercial material with apple pomace on the fermentation quality of total mixed ration silage and its digestibility, nitrogen balance and rumen fermentation in wethers

AbstractIn this study, we evaluated the fermentation quality, digestibility and rumen fermentation of total mixed ration silage (TMRS) prepared with varying proportions of apple pomace, using four wethers in a 4 × 4 Latin square study design. A control diet was prepared using corn, wheat bran, timothy hay, alfalfa hay and a vitamin–mineral supplement. In the experimental treatments, apple pomace supplemented with soybean meal was used to replace corn and wheat bran at levels of 5%, 10% and 20% on a dry matter (DM) basis; treatment levels are indicated by these replacement levels. The moisture content of all diets was adjusted to 550 g/kg and the diets were then ensiled for 60 days. All diets were well fermented, with low pH and ammonia nitrogen (N) content. In treatments including apple pomace, lactic acid content decreased as acetic acid increased compared with the control (p < .05). Ethanol was generated in the 5%, 10% and 20% treatments. Following the addition of apple pomace, ammonia N content increased, and was highest in the 5% treatment (p < .05). N retention and digestibility of DM, organic matter, crude protein and ether extract decreased significantly (p < .05) in the 10% and 20% treatments. The rumen molar proportion of acetic acid increased, but those of propionic acid and ammonia N content decreased as the proportion of apple pomace in the diets increased (p < .05). The results of this study suggest that the proportion of apple pomace in TMRS should not exceed that of the 5% TMRS treatment, which was 44 g/kg of diet DM.

Overproduction of Laccase by the White-Rot Fungus Pleurotus ostreatus Using Apple Pomace as Inducer

Laccase activity of Pleurotus ostreatus is significantly increased by the addition of apple pomace. Among various conditions, the best concentration of apple pomace and cultivation time for the production of laccase by P. ostreatus was 2.5% and 9 days, respectively. Reverse transcription polymerase chain reaction analyses of laccase isoenzyme genes, including pox1, pox3, pox4, poxc, poxa3, and poxa1b, revealed a clear effect of apple pomace on transcription induction. Our findings reveal that the use of apple pomace can be a model for the valuable addition of similar wastes and for the development of a solid-state fermenter and commercial production of oyster mushroom P. ostreatus.

Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace Inclusion

Extrusion cooking is recognised as a smart technology for food processors. It requires low cost, high temperature, short-time process and few ingredients to create a puffed snack. The only drawback is that it contains multiple parameters that need to be rigorously trialled to develop an optimal process. This study investigated the effects of two extruding parameters (die head temperature and screw speed) and examined the addition of apple pomace into a corn flour-based extruded snack formulation. A response surface design was utilised. A D-optimal design was chosen, which generated 21 combinations; within these combinations, the control formulation existed. Extrudate characteristics, i.e. bulk density and porosity, textural properties, cooked starch properties and moisture, were analysed. Screw speed was found to have the greatest effect on extrudate quality, e.g. bulk density increased as the screw speed increased (p < 0.001). Both apple pomace addition and screw speed impacted expansion ratio; as they increased, expansion decreased (p < 0.0001). The optimised and validated formulation contained the following parameter levels: 7.7 % apple pomace, 150 °C die head temperature and a screw speed of 69 rpm. As apple pomace and corn flour are naturally gluten free, the extruded product would appeal to people who suffer from intolerances, allergies and coeliac disease.

Substrates Influence Stimulatory Effect of Mevalonic Acid on Carotenoid Production in Red Yeasts

ABSTRACTStimulation of carotenogenesis in carotenoid producing red yeasts, algae, or bacteria for enhanced carotenoid production has been achieved by mevalonic acid addition. Recently, carotenoid‐enriched feed was produced by Phaffia rhodozyma fermentation of inexpensive animal feeds. Because mevalonate improves carotenoid yield in P. rhodozyma in synthetic medium, this study tested whether a similar enhancement was possible in biobased substrates. Four concentrations, 0, 0.02, 0.04, and 0.1% of mevalonate as a precursor of P. rhodozyma production of astaxanthin and β‐carotene were evaluated in five substrates: defatted rice bran, full fat rice bran, wheat bran, corn whole stillage, and synthetic media. Additionally, four concentrations, 0, 0.05, 0.1, and 0.5% of apple pomace and tomato pomace were also evaluated as precursors of carotenogenesis in P. rhodozyma fermentation of corn whole stillage and rice bran. Mevalonic acid, tomato pomace, and apple pomace enhanced carotenoid yields in all substrates in that order. However, the optimal concentration of precursor and the percent increase of carotenoid yield in each substrate were variable, potentially indicating substrate influence on carotenoid stimulation. Among animal feed substrates, mevalonic acid in corn whole stillage resulted in the best astaxanthin yield of 220 μg/g and β‐carotene of 904 μg/g. Tomato pomace resulted in 29% astaxanthin and β‐carotene enhancement in corn whole stillage, and apple pomace increased β‐carotene production by 26% in whole stillage. The use of expensive mevalonate is offset by the inexpensive process of producing carotenoid‐enriched DDGS. Optimization of tomato or apple pomace addition may further enhance the carotenoid yields.

사과박 첨가 볏짚 사일리지가 한국 재래산양의 사료 섭취량과 소화율에 미치는 영향

사과박 첨가 볏짚 사일리지가 한국 재래산양의 사료 섭취량과 소화율에 미치는 영향