Apple peels as a value-added food ingredient.

Area of Science:

• Food Science
• Nutritional Biochemistry
• Plant Chemistry

Background:

• Oxidative stress is linked to chronic diseases like cancer and cardiovascular disease.
• Apple peels contain high concentrations of phenolic compounds with potential health benefits.
• Significant amounts of apple peel waste are generated annually, presenting an opportunity for valorization.

Purpose of the Study:

• To develop a method for processing apple peels into a stable, phytochemical-rich food ingredient.
• To optimize drying and blanching conditions to maximize phytochemical retention.
• To characterize the phytochemical content, antioxidant activity, and antiproliferative effects of the apple peel powder.

Main Methods:

• Rome Beauty apple peels were treated with citric acid, ascorbic acid, or blanching, followed by oven-drying.
• Optimized blanching (10s) and various drying methods (oven, air, freeze-drying) were tested.
• Phytochemical content (phenolics, flavonoids, anthocyanins), water activity, and antioxidant capacity were analyzed.
• Antiproliferative effects on HepG(2) liver cancer cells were evaluated.

Main Results:

• Blanching for 10 seconds significantly preserved phenolic compounds.
• Air-drying and freeze-drying yielded the highest total phenolic, flavonoid, and anthocyanin content.
• Freeze-dried apple peel powder exhibited potent antioxidant activity and significant antiproliferative effects on liver cancer cells.
• Phytochemical content and antioxidant activity of the powder were comparable or superior to fresh peels on a fresh weight basis.

Conclusions:

• Blanching and freeze-drying are optimal processing methods for creating a high-value apple peel powder ingredient.
• This apple peel powder is a rich source of phytochemicals with significant antioxidant and antiproliferative properties.
• The powder can be incorporated into various food products to enhance their health benefits.