A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies
Rich in bioactive compounds, carbohydrates, fibers, minerals, and trace elements, apple pomace (AP) is a significant agro-industrial by-product, which pollutes and brings high management costs. The current study investigates the possibility of using an aqueous AP extract (APE) as the main ingredient...
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MDPI AG
2024-12-01
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| Series: | Foods |
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| author | Liliana Ciurlă Iuliana-Maria Enache Ioana Buțerchi Gabriela Mihalache Florin Daniel Lipșa Antoanela Patraș |
| author_facet | Liliana Ciurlă Iuliana-Maria Enache Ioana Buțerchi Gabriela Mihalache Florin Daniel Lipșa Antoanela Patraș |
| author_sort | Liliana Ciurlă |
| collection | DOAJ |
| description | Rich in bioactive compounds, carbohydrates, fibers, minerals, and trace elements, apple pomace (AP) is a significant agro-industrial by-product, which pollutes and brings high management costs. The current study investigates the possibility of using an aqueous AP extract (APE) as the main ingredient in a jelly candy recipe, replacing artificial colors and flavors and improving its nutritional value. APE and formulated jelly candies were analyzed in terms of their phytochemical profile, antioxidant capacity, and color parameters. In addition, the microbiological and sensory properties of the jelly candies, as well as their behavior during storage, were analyzed. An HPLC analysis of AP revealed the presence of 9 individual phenolic compounds, with a high content of protocatechuic (375.21 ± 18.76 µg/g DW) and <i>p</i>-hydroxybenzoic (164.96 ± 13.83 µg/g DW) acids. The results of this study prove the presence of bioactive compounds with antioxidant and antidiabetic properties in both APE and its candies. Investigation on jelly candies with APE revealed an antioxidant capacity of 142.03 ± 1.08 mmol TE/g DW and a total polyphenolic content of 8.25 ± 0.17 mg GAE/g DW. Additionally, a sensory analysis highly appreciated the proposed jelly with APE, with scores higher than 4.70/5.00 for all evaluated attributes. Thus, this study succeeded in developing a new approach to recovering bioactive compounds from AP, demonstrating the potential of this by-product to improve jelly candies’ attributes while promoting sustainability through waste reduction and the effective use of natural resources. |
| format | Article |
| id | doaj-art-1c42db7f14904632b7467935cb90bf98 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-1c42db7f14904632b7467935cb90bf982025-01-10T13:17:36ZengMDPI AGFoods2304-81582024-12-011413910.3390/foods14010039A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly CandiesLiliana Ciurlă0Iuliana-Maria Enache1Ioana Buțerchi2Gabriela Mihalache3Florin Daniel Lipșa4Antoanela Patraș5Faculty of Horticulture, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 3 Mihail Sadoveanu, Alley, 700490 Iasi, RomaniaFaculty of Horticulture, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 3 Mihail Sadoveanu, Alley, 700490 Iasi, RomaniaFaculty of Horticulture, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 3 Mihail Sadoveanu, Alley, 700490 Iasi, RomaniaFaculty of Agriculture, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 3 Mihail Sadoveanu, Alley, 700490 Iasi, RomaniaFaculty of Agriculture, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 3 Mihail Sadoveanu, Alley, 700490 Iasi, RomaniaFaculty of Horticulture, “Ion Ionescu de la Brad” Iasi University of Life Sciences, 3 Mihail Sadoveanu, Alley, 700490 Iasi, RomaniaRich in bioactive compounds, carbohydrates, fibers, minerals, and trace elements, apple pomace (AP) is a significant agro-industrial by-product, which pollutes and brings high management costs. The current study investigates the possibility of using an aqueous AP extract (APE) as the main ingredient in a jelly candy recipe, replacing artificial colors and flavors and improving its nutritional value. APE and formulated jelly candies were analyzed in terms of their phytochemical profile, antioxidant capacity, and color parameters. In addition, the microbiological and sensory properties of the jelly candies, as well as their behavior during storage, were analyzed. An HPLC analysis of AP revealed the presence of 9 individual phenolic compounds, with a high content of protocatechuic (375.21 ± 18.76 µg/g DW) and <i>p</i>-hydroxybenzoic (164.96 ± 13.83 µg/g DW) acids. The results of this study prove the presence of bioactive compounds with antioxidant and antidiabetic properties in both APE and its candies. Investigation on jelly candies with APE revealed an antioxidant capacity of 142.03 ± 1.08 mmol TE/g DW and a total polyphenolic content of 8.25 ± 0.17 mg GAE/g DW. Additionally, a sensory analysis highly appreciated the proposed jelly with APE, with scores higher than 4.70/5.00 for all evaluated attributes. Thus, this study succeeded in developing a new approach to recovering bioactive compounds from AP, demonstrating the potential of this by-product to improve jelly candies’ attributes while promoting sustainability through waste reduction and the effective use of natural resources.https://www.mdpi.com/2304-8158/14/1/39apple pomacebioactive compoundsjelly candyfunctional foodsustainability |
| spellingShingle | Liliana Ciurlă Iuliana-Maria Enache Ioana Buțerchi Gabriela Mihalache Florin Daniel Lipșa Antoanela Patraș A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies Foods apple pomace bioactive compounds jelly candy functional food sustainability |
| title | A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies |
| title_full | A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies |
| title_fullStr | A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies |
| title_full_unstemmed | A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies |
| title_short | A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies |
| title_sort | new approach to recover bioactive compounds from apple pomace healthy jelly candies |
| topic | apple pomace bioactive compounds jelly candy functional food sustainability |
| url | https://www.mdpi.com/2304-8158/14/1/39 |
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