The Characterization of Peach Pomace and the Influence of Its Incorporation on the Chemical Composition of Biscuits
The processing of peaches generates large quantities of by-products, including peels, pomace, and seeds. Despite containing high levels of bioactive compounds with antioxidant properties, these by-products are often discarded as waste, thereby contributing to increased food waste. The present paper...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/13/6983 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850118518103605248 |
|---|---|
| author | Maria Mandache Carmen Mihaela Topală Loredana Elena Vijan Sina Cosmulescu |
| author_facet | Maria Mandache Carmen Mihaela Topală Loredana Elena Vijan Sina Cosmulescu |
| author_sort | Maria Mandache |
| collection | DOAJ |
| description | The processing of peaches generates large quantities of by-products, including peels, pomace, and seeds. Despite containing high levels of bioactive compounds with antioxidant properties, these by-products are often discarded as waste, thereby contributing to increased food waste. The present paper aimed to evaluate the total bioactive compound content in peach pomace and biscuits fortified with various concentrations of peach pomace (5%, 10%, and 15%), with a view to utilizing this valuable by-product in functional foods. Compositional analysis revealed that peach pomace is a significant source of polyphenols (1771.64 mg GAE 100 g<sup>−1</sup>), flavonoids (478.99 mg RE 100 g<sup>−1</sup>), and anthocyanins (21.18 mg C3GE 100 g<sup>−1</sup>), and has a radical scavenging capacity of 40.41%. The FTIR analysis confirmed the presence of multiple functional groups in peach pomace that can be associated with polyphenols, polysaccharides, organic acids, esters, monosaccharides, and structurally bound water. Among the individual phenolic compounds, high concentrations of rutin (8.12 mg 100 g<sup>−1</sup>), chlorogenic acid (3.77 mg 100 g<sup>−1</sup>), and sinapic acid (2.70 mg 100 g<sup>−1</sup>) were recorded. Following the replacement of wheat flour with peach pomace, increases in the content of bioactive compounds were observed. At the maximum level of 15% pomace, the biscuits presented the highest concentrations of polyphenols (444.04 mg GAE 100 g<sup>−1</sup>), flavonoids (211.11 mg RE 100 g<sup>−1</sup>), anthocyanins (25.43 mg C3GE 100 g<sup>−1</sup>), sugars (46.48 g GluE 100 g<sup>−1</sup>), and radical scavenging activity (27.21%). Similar bands were found in the FTIR spectra of the biscuits, indicating the presence of phenolic compounds and glycosides. The 1366 cm<sup>−1</sup> band, which is associated with C–O stretching and C–H and N–H deformation in peach pomace, appeared in the enriched biscuit samples at 1340–1374 cm<sup>−1</sup> but not in the control sample. These results suggest that peach pomace represents an ingredient with significant potential for use in the food industry, having the ability to improve the nutritional value of biscuits. |
| format | Article |
| id | doaj-art-d7acf542204d4ccbac4a5a68ac79ad0a |
| institution | OA Journals |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-d7acf542204d4ccbac4a5a68ac79ad0a2025-08-20T02:35:51ZengMDPI AGApplied Sciences2076-34172025-06-011513698310.3390/app15136983The Characterization of Peach Pomace and the Influence of Its Incorporation on the Chemical Composition of BiscuitsMaria Mandache0Carmen Mihaela Topală1Loredana Elena Vijan2Sina Cosmulescu3Doctoral School of Plant and Animal Resources Engineering, Faculty of Horticulture, University of Craiova, A.I. Cuza Street, No. 13, 200585 Craiova, RomaniaFaculty of Sciences, Physical Education and Computer Science, The National University of Science and Technology Politehnica Bucharest, Pitesti University Centre, 1 Targu din Vale Street, 110040 Pitesti, RomaniaFaculty of Sciences, Physical Education and Computer Science, The National University of Science and Technology Politehnica Bucharest, Pitesti University Centre, 1 Targu din Vale Street, 110040 Pitesti, RomaniaDepartment of Horticulture and Food Science, Faculty of Horticulture, University of Craiova, A.I. Cuza Street, No.13, 200585 Craiova, RomaniaThe processing of peaches generates large quantities of by-products, including peels, pomace, and seeds. Despite containing high levels of bioactive compounds with antioxidant properties, these by-products are often discarded as waste, thereby contributing to increased food waste. The present paper aimed to evaluate the total bioactive compound content in peach pomace and biscuits fortified with various concentrations of peach pomace (5%, 10%, and 15%), with a view to utilizing this valuable by-product in functional foods. Compositional analysis revealed that peach pomace is a significant source of polyphenols (1771.64 mg GAE 100 g<sup>−1</sup>), flavonoids (478.99 mg RE 100 g<sup>−1</sup>), and anthocyanins (21.18 mg C3GE 100 g<sup>−1</sup>), and has a radical scavenging capacity of 40.41%. The FTIR analysis confirmed the presence of multiple functional groups in peach pomace that can be associated with polyphenols, polysaccharides, organic acids, esters, monosaccharides, and structurally bound water. Among the individual phenolic compounds, high concentrations of rutin (8.12 mg 100 g<sup>−1</sup>), chlorogenic acid (3.77 mg 100 g<sup>−1</sup>), and sinapic acid (2.70 mg 100 g<sup>−1</sup>) were recorded. Following the replacement of wheat flour with peach pomace, increases in the content of bioactive compounds were observed. At the maximum level of 15% pomace, the biscuits presented the highest concentrations of polyphenols (444.04 mg GAE 100 g<sup>−1</sup>), flavonoids (211.11 mg RE 100 g<sup>−1</sup>), anthocyanins (25.43 mg C3GE 100 g<sup>−1</sup>), sugars (46.48 g GluE 100 g<sup>−1</sup>), and radical scavenging activity (27.21%). Similar bands were found in the FTIR spectra of the biscuits, indicating the presence of phenolic compounds and glycosides. The 1366 cm<sup>−1</sup> band, which is associated with C–O stretching and C–H and N–H deformation in peach pomace, appeared in the enriched biscuit samples at 1340–1374 cm<sup>−1</sup> but not in the control sample. These results suggest that peach pomace represents an ingredient with significant potential for use in the food industry, having the ability to improve the nutritional value of biscuits.https://www.mdpi.com/2076-3417/15/13/6983peach pomacefunctional biscuitsinnovative foodspolyphenolsflavonoidsanthocyanins |
| spellingShingle | Maria Mandache Carmen Mihaela Topală Loredana Elena Vijan Sina Cosmulescu The Characterization of Peach Pomace and the Influence of Its Incorporation on the Chemical Composition of Biscuits Applied Sciences peach pomace functional biscuits innovative foods polyphenols flavonoids anthocyanins |
| title | The Characterization of Peach Pomace and the Influence of Its Incorporation on the Chemical Composition of Biscuits |
| title_full | The Characterization of Peach Pomace and the Influence of Its Incorporation on the Chemical Composition of Biscuits |
| title_fullStr | The Characterization of Peach Pomace and the Influence of Its Incorporation on the Chemical Composition of Biscuits |
| title_full_unstemmed | The Characterization of Peach Pomace and the Influence of Its Incorporation on the Chemical Composition of Biscuits |
| title_short | The Characterization of Peach Pomace and the Influence of Its Incorporation on the Chemical Composition of Biscuits |
| title_sort | characterization of peach pomace and the influence of its incorporation on the chemical composition of biscuits |
| topic | peach pomace functional biscuits innovative foods polyphenols flavonoids anthocyanins |
| url | https://www.mdpi.com/2076-3417/15/13/6983 |
| work_keys_str_mv | AT mariamandache thecharacterizationofpeachpomaceandtheinfluenceofitsincorporationonthechemicalcompositionofbiscuits AT carmenmihaelatopala thecharacterizationofpeachpomaceandtheinfluenceofitsincorporationonthechemicalcompositionofbiscuits AT loredanaelenavijan thecharacterizationofpeachpomaceandtheinfluenceofitsincorporationonthechemicalcompositionofbiscuits AT sinacosmulescu thecharacterizationofpeachpomaceandtheinfluenceofitsincorporationonthechemicalcompositionofbiscuits AT mariamandache characterizationofpeachpomaceandtheinfluenceofitsincorporationonthechemicalcompositionofbiscuits AT carmenmihaelatopala characterizationofpeachpomaceandtheinfluenceofitsincorporationonthechemicalcompositionofbiscuits AT loredanaelenavijan characterizationofpeachpomaceandtheinfluenceofitsincorporationonthechemicalcompositionofbiscuits AT sinacosmulescu characterizationofpeachpomaceandtheinfluenceofitsincorporationonthechemicalcompositionofbiscuits |