Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars
Research background. Recently, consumers have been increasingly interested in highly nutritional and health-promoting products in the form of functional foods that are produced using environmentally friendly processes as part of the circular economy. Therefore, much research has been carried out rel...
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2024-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/472266 |
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| author | Elisabeta Elena Popa Laurentiu Mihai Palade Violeta Alexandra Ion Andreea Barbu Oana Crina Bujor Vlad Ioan Popa Paul Alexandru Popescu Amalia Carmen Mitelut Mihaela Cristina Draghici Mihaela Geicu-Cristea Mona Elena Popa |
| author_facet | Elisabeta Elena Popa Laurentiu Mihai Palade Violeta Alexandra Ion Andreea Barbu Oana Crina Bujor Vlad Ioan Popa Paul Alexandru Popescu Amalia Carmen Mitelut Mihaela Cristina Draghici Mihaela Geicu-Cristea Mona Elena Popa |
| author_sort | Elisabeta Elena Popa |
| collection | DOAJ |
| description | Research background. Recently, consumers have been increasingly interested in highly nutritional and health-promoting products in the form of functional foods that are produced using environmentally friendly processes as part of the circular economy. Therefore, much research has been carried out related to the valorisation of waste generated during the processing of food, especially fruit and vegetables, commonly referred to as by-products. These by-products consist of peels, seeds, stems or pomace, which have been shown to have valuable nutritional properties (high content of polyphenols, vitamins, antioxidants, etc.).
Experimental approach. Considering these aspects, the aim of this study is to characterise three types of by-products of apple processing, namely peel, pulp pomace and whole fruit pomace, from a nutritional point of view. The total content of polyphenols, antioxidant activity, ascorbic acid (vitamin C) and phenolic content were determined in nine apple varieties from two harvest years (2020 and 2021) during 9 months of storage.
Results and conclusions. The results showed that apple peel had good nutritional properties, in contrast to the pulp or the whole fruit, which are often removed during apple processing. Therefore, the analysed by-products are suitable candidates for application in the food industry for the development of new products enriched with bioactive compounds.
Novelty and scientific contribution. In this study, nine varieties of organic apples were analysed and the nutritional parameters were determined. The phenolic compounds of the studied apple by-products were analysed for possible reuse of apple processing waste. |
| format | Article |
| id | doaj-art-2e59074bb8034bd084a8b7729ef01b5a |
| institution | Kabale University |
| issn | 1330-9862 1334-2606 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj-art-2e59074bb8034bd084a8b7729ef01b5a2025-01-14T08:08:00ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062024-01-0162444945710.17113/ftb.62.04.24.8418Variation in Nutritional Quality of By-Products from Nine Organic Apple CultivarsElisabeta Elena Popa0Laurentiu Mihai Palade1Violeta Alexandra Ion2Andreea Barbu3Oana Crina Bujor4Vlad Ioan Popa5Paul Alexandru Popescu6Amalia Carmen Mitelut7Mihaela Cristina Draghici8Mihaela Geicu-Cristea9Mona Elena Popa10Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., Bucharest, RomaniaNational Research & Development Institute for Food Bioresources-IBA Bucharest, 6 Dinu Vintila Street, District 2, 021102 Bucharest, RomaniaResearch Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, RomaniaResearch Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, RomaniaResearch Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, RomaniaResearch Center for Studies of Food Quality and Agricultural Products, University of Agronomic Sciences and Veterinary Medicine of Bucharest, RomaniaFaculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., Bucharest, RomaniaFaculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., Bucharest, RomaniaFaculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., Bucharest, RomaniaFaculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., Bucharest, RomaniaFaculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., Bucharest, RomaniaResearch background. Recently, consumers have been increasingly interested in highly nutritional and health-promoting products in the form of functional foods that are produced using environmentally friendly processes as part of the circular economy. Therefore, much research has been carried out related to the valorisation of waste generated during the processing of food, especially fruit and vegetables, commonly referred to as by-products. These by-products consist of peels, seeds, stems or pomace, which have been shown to have valuable nutritional properties (high content of polyphenols, vitamins, antioxidants, etc.). Experimental approach. Considering these aspects, the aim of this study is to characterise three types of by-products of apple processing, namely peel, pulp pomace and whole fruit pomace, from a nutritional point of view. The total content of polyphenols, antioxidant activity, ascorbic acid (vitamin C) and phenolic content were determined in nine apple varieties from two harvest years (2020 and 2021) during 9 months of storage. Results and conclusions. The results showed that apple peel had good nutritional properties, in contrast to the pulp or the whole fruit, which are often removed during apple processing. Therefore, the analysed by-products are suitable candidates for application in the food industry for the development of new products enriched with bioactive compounds. Novelty and scientific contribution. In this study, nine varieties of organic apples were analysed and the nutritional parameters were determined. The phenolic compounds of the studied apple by-products were analysed for possible reuse of apple processing waste.https://hrcak.srce.hr/file/472266organic appleapple by-productsnutritional quality of apple by-productsfood waste reduction |
| spellingShingle | Elisabeta Elena Popa Laurentiu Mihai Palade Violeta Alexandra Ion Andreea Barbu Oana Crina Bujor Vlad Ioan Popa Paul Alexandru Popescu Amalia Carmen Mitelut Mihaela Cristina Draghici Mihaela Geicu-Cristea Mona Elena Popa Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars Food Technology and Biotechnology organic apple apple by-products nutritional quality of apple by-products food waste reduction |
| title | Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars |
| title_full | Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars |
| title_fullStr | Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars |
| title_full_unstemmed | Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars |
| title_short | Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars |
| title_sort | variation in nutritional quality of by products from nine organic apple cultivars |
| topic | organic apple apple by-products nutritional quality of apple by-products food waste reduction |
| url | https://hrcak.srce.hr/file/472266 |
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