Effects of Treatments on Apple Pomace Extracts
Author Information
Author(s): Plamada Diana, Arlt Miriam, Güterbock Daniel, Sevenich Robert, Kanzler Clemens, Neugart Susanne, Vodnar Dan C., Kieserling Helena, Rohn Sascha
Primary Institution: University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
Hypothesis
Increased temperatures during thermal treatment accelerate the degradation of major phenolic compounds in apple pomace extracts, resulting in reduced antioxidant activity.
Conclusion
Low-temperature treatments like high-pressure thermal treatment and pulsed electric field are effective in preserving the phenolic content and antioxidant activity of apple pomace extracts.
Supporting Evidence
- Thermal treatment at 80 °C increased phloridzin content due to hydrolysis.
- HPTT at higher temperatures resulted in substantial phenolic compound conversion.
- PEF treatment had a milder effect on phenolic compounds compared to TT and HPTT.
- Antioxidant activity varied among analytical methods, indicating complexity in measuring it.
Takeaway
This study shows that how we process apple leftovers can change their health benefits, and some methods are better at keeping those benefits than others.
Methodology
The study analyzed the composition and antioxidant activity of phenolic-rich apple pomace extracts before and after thermal, high-pressure thermal, and pulsed electric field treatments using various analytical methods.
Limitations
The study does not address the long-term stability of the extracts or their effects in real food systems.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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