Apple pomace as food fortification ingredient: A systematic review and meta-analysis
Bojan Antonic1, Simona Jancikova1, Dani Dordevic1,2
1Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic.
Abstract:
The present review aimed to investigate and analyze the use of byproduct apple pomace as a fortification ingredient in different types of foods. The data obtained from English published articles found on Web of Science, Scopus, and Google Scholar in the period from 2007 to 2019 were used for making the table overview and meta-analysis of results described in those studies. The systematic review confirmed the importance of apple pomace use in the food industry due to the beneficial nutritional profile and ecological issue (waste management). The main attributes of apple pomace are high content of antioxidant compounds and dietary fibers. Dietary fibers from apple pomace significantly increased total fiber content in enriched products-meaning that the transfer of the fortification can be declared health beneficial. The conducted meta-analysis showed unambiguously the different influence of apple pomace addition according to fortified food commodity. The fortification drawbacks were noticeable in plant food products because darker and brownish color was not evaluated positively by panelists. Oppositely, color, as one of the main sensory characteristics, was beneficially affected in animal origin food. The sensory properties, including color, play an important role in product acceptance by consumers. Besides color, animal origin products fortified by apple pomace showed the most acceptable textural properties and oxidative stability.
More Related Videos
05:55High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
Published on: June 16, 2018
10:30A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes
Published on: June 10, 2022
Related Concept Videos
Fruit Development, Structure, and Function
Regulation of Food Intake
Bioavailability Study Design: Absolute Versus Relative Bioavailability
Bioavailability Enhancement: Determination and Conceptual Approaches in Overcoming Bioavailability Problems
Bioavailability Enhancement: Drug Stability Enhancement and GI Retention
Principles of Food Preservation
