Upcycling of By-Products from Autochthonous Red Grapes and Commercial Apples as Ingredients in Baked Goods: A Comprehensive Study from Processing to Consumer Consumption

Upcycling of By-Products from Autochthonous Red Grapes and Commercial Apples as Ingredients in Baked Goods: A Comprehensive Study from Processing to Consumer Consumption

Lagrein grape (<i>Vitis vinifera</i> L.) pomace and Scilate apple (<i>Malus domestica</i> Borkh.) skin are polyphenol- and antioxidant-rich by-products with promising applications in the food industry. This study investigated the impact of drying and grinding on their antioxi...

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Bibliographic Details
Main Authors: Gaetano Cardone, Martina Magni, Veronica Marin, Andrea Pichler, Daniele Zatelli, Peter Robatscher, Ombretta Polenghi, Virna Lucia Cerne, Michael Oberhuber, Silvano Ciani
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Antioxidants
Subjects:
polyphenols
grape pomace
apple skin
UHPLC–MS/MS
gluten-free
circular economy
Online Access:https://www.mdpi.com/2076-3921/14/7/798
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