Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace Extracts
Apple pomace, a by-product of apple juice production, is typically discarded as waste. Recent approaches have focused on utilizing apple pomace by extracting beneficial bioactive compounds, such as antioxidant phenolic compounds (PCs). Before these PC-rich extracts can be used in food products, they...
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2024-12-01
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| author | Diana Plamada Miriam Arlt Daniel Güterbock Robert Sevenich Clemens Kanzler Susanne Neugart Dan C. Vodnar Helena Kieserling Sascha Rohn |
| author_facet | Diana Plamada Miriam Arlt Daniel Güterbock Robert Sevenich Clemens Kanzler Susanne Neugart Dan C. Vodnar Helena Kieserling Sascha Rohn |
| author_sort | Diana Plamada |
| collection | DOAJ |
| description | Apple pomace, a by-product of apple juice production, is typically discarded as waste. Recent approaches have focused on utilizing apple pomace by extracting beneficial bioactive compounds, such as antioxidant phenolic compounds (PCs). Before these PC-rich extracts can be used in food products, they must undergo food preservation and processing methods. However, the effects of these processes on the composition, stability, and properties of the PC remain insufficiently understood. The present study aimed at investigating the effects of a thermal treatment (TT), a high-pressure thermal treatment (HPTT), and a pulsed electric field treatment (PEF) on the composition and antioxidant activity of PC-rich apple pomace extracts (APEs). Major PCs, including phloridzin, chlorogenic acid, and epicatechin, as well as minor compounds, were identified by liquid chromatography–tandem mass spectrometry (LC-MS/MS) and high-performance thin-layer chromatography (HPTLC). As a stability indicative property, the antioxidant activity was analyzed by a Trolox equivalent antioxidant capacity assay (TEAC), electron paramagnetic resonance spectroscopy, and the Folin–Ciocalteu reagent assay. The results showed that TT at 80 °C increased phloridzin content, likely due to the hydrolysis of bound forms, while higher temperatures and HPTT resulted in a substantial PC conversion. The PEF treatment also caused notable PC conversion, but generally, it had a milder effect compared to TT and HPTT. Hence, low temperatures with and without high pressure and PEF seem to be the most promising treatments for preserving the highest content of major PC in APE. Antioxidant activity varied among the analytical methods, with HPTT showing minor changes despite PC loss compared to the untreated APE. This suggests that other antioxidant compounds in the extracts may contribute to the overall antioxidant activity. This study demonstrates that apple pomace contains valuable PC, highlighting its potential as a health-promoting food additive and the impact of conventional preservation and processing methods on PC stability. |
| format | Article |
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| institution | DOAJ |
| issn | 1420-3049 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj-art-607b4c610c17468a8f16a044f5b41c3c2025-08-20T02:56:57ZengMDPI AGMolecules1420-30492024-12-012924584910.3390/molecules29245849Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace ExtractsDiana Plamada0Miriam Arlt1Daniel Güterbock2Robert Sevenich3Clemens Kanzler4Susanne Neugart5Dan C. Vodnar6Helena Kieserling7Sascha Rohn8Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur 3-5, 400372 Cluj-Napoca, RomaniaDepartment of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, GermanyDepartment of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, GermanyDepartment of Food Biotechnology and Food Process Engineering, Institute of Food Technology and Food Chemistry, Königin-Luise-Straße 22, 14195 Berlin, GermanyDepartment of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, GermanyDepartment of Crop Sciences, Division of Quality and Sensory of Plant Products, Georg-August-Universität Göttingen, Carl-Sprengel-Weg 1, 37075 Göttingen, GermanyFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur 3-5, 400372 Cluj-Napoca, RomaniaDepartment of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, GermanyDepartment of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, GermanyApple pomace, a by-product of apple juice production, is typically discarded as waste. Recent approaches have focused on utilizing apple pomace by extracting beneficial bioactive compounds, such as antioxidant phenolic compounds (PCs). Before these PC-rich extracts can be used in food products, they must undergo food preservation and processing methods. However, the effects of these processes on the composition, stability, and properties of the PC remain insufficiently understood. The present study aimed at investigating the effects of a thermal treatment (TT), a high-pressure thermal treatment (HPTT), and a pulsed electric field treatment (PEF) on the composition and antioxidant activity of PC-rich apple pomace extracts (APEs). Major PCs, including phloridzin, chlorogenic acid, and epicatechin, as well as minor compounds, were identified by liquid chromatography–tandem mass spectrometry (LC-MS/MS) and high-performance thin-layer chromatography (HPTLC). As a stability indicative property, the antioxidant activity was analyzed by a Trolox equivalent antioxidant capacity assay (TEAC), electron paramagnetic resonance spectroscopy, and the Folin–Ciocalteu reagent assay. The results showed that TT at 80 °C increased phloridzin content, likely due to the hydrolysis of bound forms, while higher temperatures and HPTT resulted in a substantial PC conversion. The PEF treatment also caused notable PC conversion, but generally, it had a milder effect compared to TT and HPTT. Hence, low temperatures with and without high pressure and PEF seem to be the most promising treatments for preserving the highest content of major PC in APE. Antioxidant activity varied among the analytical methods, with HPTT showing minor changes despite PC loss compared to the untreated APE. This suggests that other antioxidant compounds in the extracts may contribute to the overall antioxidant activity. This study demonstrates that apple pomace contains valuable PC, highlighting its potential as a health-promoting food additive and the impact of conventional preservation and processing methods on PC stability.https://www.mdpi.com/1420-3049/29/24/5849apple pomacephenolic compoundshigh-pressure treatmentantioxidant activitystability |
| spellingShingle | Diana Plamada Miriam Arlt Daniel Güterbock Robert Sevenich Clemens Kanzler Susanne Neugart Dan C. Vodnar Helena Kieserling Sascha Rohn Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace Extracts Molecules apple pomace phenolic compounds high-pressure treatment antioxidant activity stability |
| title | Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace Extracts |
| title_full | Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace Extracts |
| title_fullStr | Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace Extracts |
| title_full_unstemmed | Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace Extracts |
| title_short | Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace Extracts |
| title_sort | impact of thermal high pressure and pulsed electric field treatments on the stability and antioxidant activity of phenolic rich apple pomace extracts |
| topic | apple pomace phenolic compounds high-pressure treatment antioxidant activity stability |
| url | https://www.mdpi.com/1420-3049/29/24/5849 |
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