Quality and Content of Bioactive Compounds in Muffins with Residue After Isolation of Starch from Unripe Apples (<i>Malus domestica</i> Borkh)
Growing consumer awareness encourages food producers to look for new fortifying additives for muffins. One such additive may be the polysaccharide fraction residue after starch isolation from unripe apples, as they are a source of many bioactive compounds. The aim of the study was to examine the eff...
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MDPI AG
2025-05-01
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| author | Dorota Gumul Stanisław Kowalski Anna Mikulec |
| author_facet | Dorota Gumul Stanisław Kowalski Anna Mikulec |
| author_sort | Dorota Gumul |
| collection | DOAJ |
| description | Growing consumer awareness encourages food producers to look for new fortifying additives for muffins. One such additive may be the polysaccharide fraction residue after starch isolation from unripe apples, as they are a source of many bioactive compounds. The aim of the study was to examine the effect of the addition of the polysaccharide fraction residue from unripe apples on the quality and physical properties as well as health-promoting properties of muffins. It was observed that the polysaccharide fraction residue from unripe apples did not deteriorate the texture or volume of muffins and contributed to an increase in the content of polyphenols, and the antioxidant potential of muffins, especially the polysaccharide residue from unripe apples of the Oliwka variety, had a more beneficial effect on the above-mentioned features of muffin than Pyros. Moreover, it was observed that the content of phytosterols (campesterol and cleosterol) in muffins increases but the content of tocopherols decreases due to their thermolability during the baking process. |
| format | Article |
| id | doaj-art-82a70825cd454ae19565608bdaf8a519 |
| institution | Kabale University |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| series | Molecules |
| spelling | doaj-art-82a70825cd454ae19565608bdaf8a5192025-08-20T03:47:58ZengMDPI AGMolecules1420-30492025-05-013010218910.3390/molecules30102189Quality and Content of Bioactive Compounds in Muffins with Residue After Isolation of Starch from Unripe Apples (<i>Malus domestica</i> Borkh)Dorota Gumul0Stanisław Kowalski1Anna Mikulec2Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, PolandDepartment of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, PolandFaculty of Engineering Sciences, University of Applied Science in Nowy Sacz, 33-300 Nowy Sacz, PolandGrowing consumer awareness encourages food producers to look for new fortifying additives for muffins. One such additive may be the polysaccharide fraction residue after starch isolation from unripe apples, as they are a source of many bioactive compounds. The aim of the study was to examine the effect of the addition of the polysaccharide fraction residue from unripe apples on the quality and physical properties as well as health-promoting properties of muffins. It was observed that the polysaccharide fraction residue from unripe apples did not deteriorate the texture or volume of muffins and contributed to an increase in the content of polyphenols, and the antioxidant potential of muffins, especially the polysaccharide residue from unripe apples of the Oliwka variety, had a more beneficial effect on the above-mentioned features of muffin than Pyros. Moreover, it was observed that the content of phytosterols (campesterol and cleosterol) in muffins increases but the content of tocopherols decreases due to their thermolability during the baking process.https://www.mdpi.com/1420-3049/30/10/2189by-productsunripe applesfunctional foodscircular economy |
| spellingShingle | Dorota Gumul Stanisław Kowalski Anna Mikulec Quality and Content of Bioactive Compounds in Muffins with Residue After Isolation of Starch from Unripe Apples (<i>Malus domestica</i> Borkh) Molecules by-products unripe apples functional foods circular economy |
| title | Quality and Content of Bioactive Compounds in Muffins with Residue After Isolation of Starch from Unripe Apples (<i>Malus domestica</i> Borkh) |
| title_full | Quality and Content of Bioactive Compounds in Muffins with Residue After Isolation of Starch from Unripe Apples (<i>Malus domestica</i> Borkh) |
| title_fullStr | Quality and Content of Bioactive Compounds in Muffins with Residue After Isolation of Starch from Unripe Apples (<i>Malus domestica</i> Borkh) |
| title_full_unstemmed | Quality and Content of Bioactive Compounds in Muffins with Residue After Isolation of Starch from Unripe Apples (<i>Malus domestica</i> Borkh) |
| title_short | Quality and Content of Bioactive Compounds in Muffins with Residue After Isolation of Starch from Unripe Apples (<i>Malus domestica</i> Borkh) |
| title_sort | quality and content of bioactive compounds in muffins with residue after isolation of starch from unripe apples i malus domestica i borkh |
| topic | by-products unripe apples functional foods circular economy |
| url | https://www.mdpi.com/1420-3049/30/10/2189 |
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