Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles
Abstract Waste recovery, in a circular economy context, is associated with clear economic and environmental benefits. Although apple pomace has been extensively studied for many applications, the valorization of pomace from emerging craft cider production is a novelty. This work is intended to deter...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-06-01
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| Series: | eFood |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/efd2.85 |
| _version_ | 1797806187733843968 |
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| author | Ana Sofia Brandão Cristina Caleja Maria Inês Dias Asma benSalha Feriel Rezouga Paula Rodrigues Isabel C. F. R. Ferreira Lillian Barros José M. R. C. A. Santos |
| author_facet | Ana Sofia Brandão Cristina Caleja Maria Inês Dias Asma benSalha Feriel Rezouga Paula Rodrigues Isabel C. F. R. Ferreira Lillian Barros José M. R. C. A. Santos |
| author_sort | Ana Sofia Brandão |
| collection | DOAJ |
| description | Abstract Waste recovery, in a circular economy context, is associated with clear economic and environmental benefits. Although apple pomace has been extensively studied for many applications, the valorization of pomace from emerging craft cider production is a novelty. This work is intended to determine the nutritional value, chemical composition, and phenolic and mineral profiles of pomace from craft cider waste. Levels of moisture (79.3%) and sugar contents (54.0%) stand out in their composition. Ethanol (1.56%) has been identified. Also, malic acid (2.94%), as well as α‐tocopherols (0.4 mg/100 g) were detected. The phenolic profile showed six flavonoid compounds identified mainly quercetin derivatives. The mineral analysis revealed potassium as the major constituent (58.5 mg/g). In conclusion, it is envisaged that cider pomace could be an ideal substrate for biotechnological purposes, particularly as a sustainable and alternative, cheap source to produce glycerol for application in various industries such as food, cosmetics, and pharmaceuticals. |
| first_indexed | 2024-03-13T06:03:29Z |
| format | Article |
| id | doaj.art-bbac62bf09f24a89ba487e1bab2a4acf |
| institution | Directory Open Access Journal |
| issn | 2666-3066 |
| language | English |
| last_indexed | 2024-03-13T06:03:29Z |
| publishDate | 2023-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | eFood |
| spelling | doaj.art-bbac62bf09f24a89ba487e1bab2a4acf2023-06-12T08:36:39ZengWileyeFood2666-30662023-06-0143n/an/a10.1002/efd2.85Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profilesAna Sofia Brandão0Cristina Caleja1Maria Inês Dias2Asma benSalha3Feriel Rezouga4Paula Rodrigues5Isabel C. F. R. Ferreira6Lillian Barros7José M. R. C. A. Santos8Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança PortugalCentro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança PortugalCentro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança PortugalCentro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança PortugalPôle Scientifique, Département de Génie Biologique et Industries Alimentaires Université Libre de Tunis Tunis TunisiaCentro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança PortugalCentro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança PortugalCentro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança PortugalCentro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança PortugalAbstract Waste recovery, in a circular economy context, is associated with clear economic and environmental benefits. Although apple pomace has been extensively studied for many applications, the valorization of pomace from emerging craft cider production is a novelty. This work is intended to determine the nutritional value, chemical composition, and phenolic and mineral profiles of pomace from craft cider waste. Levels of moisture (79.3%) and sugar contents (54.0%) stand out in their composition. Ethanol (1.56%) has been identified. Also, malic acid (2.94%), as well as α‐tocopherols (0.4 mg/100 g) were detected. The phenolic profile showed six flavonoid compounds identified mainly quercetin derivatives. The mineral analysis revealed potassium as the major constituent (58.5 mg/g). In conclusion, it is envisaged that cider pomace could be an ideal substrate for biotechnological purposes, particularly as a sustainable and alternative, cheap source to produce glycerol for application in various industries such as food, cosmetics, and pharmaceuticals.https://doi.org/10.1002/efd2.85apple pomacecidercircular bioeconomyfood industryindustrial residuewaste valorization |
| spellingShingle | Ana Sofia Brandão Cristina Caleja Maria Inês Dias Asma benSalha Feriel Rezouga Paula Rodrigues Isabel C. F. R. Ferreira Lillian Barros José M. R. C. A. Santos Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles eFood apple pomace cider circular bioeconomy food industry industrial residue waste valorization |
| title | Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles |
| title_full | Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles |
| title_fullStr | Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles |
| title_full_unstemmed | Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles |
| title_short | Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles |
| title_sort | valorization of pomace from craft cider nutritional value chemical composition and phenolic and mineral profiles |
| topic | apple pomace cider circular bioeconomy food industry industrial residue waste valorization |
| url | https://doi.org/10.1002/efd2.85 |
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