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A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies
Liliana Ciurlă1, Iuliana-Maria Enache1, Ioana Buțerchi1
1Faculty of Horticulture, "Ion Ionescu de la Brad" Iasi University of Life Sciences, 3 Mihail Sadoveanu, Alley, 700490 Iasi, Romania.
Foods (Basel, Switzerland)
|January 11, 2025
Summary
Apple pomace extract (APE) can be used to create nutritious jelly candies. This study shows APE improves candy
Area of Science:
- Food Science and Technology
- Agro-industrial By-product Valorization
- Nutraceutical Development
Background:
- Apple pomace (AP) is a rich agro-industrial by-product containing bioactive compounds, carbohydrates, and fibers.
- High management costs and pollution associated with AP disposal necessitate sustainable valorization strategies.
- Current food industry practices often rely on artificial additives, prompting a search for natural alternatives.
Purpose of the Study:
- To investigate the use of aqueous apple pomace extract (APE) as a natural ingredient in jelly candies.
- To replace artificial colors and flavors in jelly candies with APE, enhancing their nutritional profile.
- To evaluate the phytochemical, antioxidant, microbiological, sensory, and storage properties of APE-enriched jelly candies.
Main Methods:
- High-Performance Liquid Chromatography (HPLC) for phytochemical analysis of AP and APE.
- Determination of antioxidant capacity and total phenolic content in APE and jelly candies.
- Microbiological and sensory evaluations of the formulated jelly candies.
- Storage stability analysis of the APE-enriched jelly candies.
Main Results:
- HPLC analysis identified 9 phenolic compounds in AP, notably protocatechuic and p-hydroxybenzoic acids.
- APE and the resulting jelly candies exhibited significant antioxidant capacity (142.03 ± 1.08 mmol TE/g DW) and polyphenol content (8.25 ± 0.17 mg GAE/g DW).
- Sensory analysis revealed high consumer acceptance, with scores exceeding 4.70/5.00 for all attributes.
Conclusions:
- Aqueous apple pomace extract (APE) is a viable natural ingredient for improving jelly candy nutritional value and sensory attributes.
- The valorization of apple pomace through APE incorporation offers a sustainable approach to waste reduction in the agro-industrial sector.
- This study demonstrates the potential of AP as a source of bioactive compounds for functional food product development.
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