Popa Elisabeta Elena, Palade Laurentiu Mihai, Ion Violeta Alexandra, Barbu Andreea, Bujor Oana Crina, Popa Vlad Ioan, Popescu Paul Alexandru, Mitelut Amalia Carmen, Draghici Mihaela Cristina, Geicu-Cristea Mihaela, Popa Mona Elena
Faculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd., Bucharest, Romania.
National Research & Development Institute for Food Bioresources-IBA Bucharest, 6 Dinu Vintila Street, District 2, 021102 Bucharest, Romania.
Food Technol Biotechnol. 2024 Dec;62(4):449-457. doi: 10.17113/ftb.62.04.24.8418.
Recently, consumers have been increasingly interested in highly nutritional and health-promoting products in the form of functional foods that are produced using environmentally friendly processes as part of the circular economy. Therefore, much research has been carried out related to the valorisation of waste generated during the processing of food, especially fruit and vegetables, commonly referred to as by-products. These by-products consist of peels, seeds, stems or pomace, which have been shown to have valuable nutritional properties (high content of polyphenols, vitamins, antioxidants, ).
Considering these aspects, the aim of this study is to characterise three types of by-products of apple processing, namely peel, pulp pomace and whole fruit pomace, from a nutritional point of view. The total content of polyphenols, antioxidant activity, ascorbic acid (vitamin C) and phenolic content were determined in nine apple varieties from two harvest years (2020 and 2021) during 9 months of storage.
The results showed that apple peel had good nutritional properties, in contrast to the pulp or the whole fruit, which are often removed during apple processing. Therefore, the analysed by-products are suitable candidates for application in the food industry for the development of new products enriched with bioactive compounds.
In this study, nine varieties of organic apples were analysed and the nutritional parameters were determined. The phenolic compounds of the studied apple by-products were analysed for possible reuse of apple processing waste.
近年来，消费者对功能性食品形式的高营养和促进健康的产品越来越感兴趣，这些产品采用环保工艺生产，是循环经济的一部分。因此，人们对食品加工过程中产生的废弃物（特别是水果和蔬菜废弃物，通常称为副产品）的增值利用进行了大量研究。这些副产品包括果皮、种子、茎或果渣，已被证明具有宝贵的营养特性（多酚、维生素、抗氧化剂含量高）。
考虑到这些方面，本研究的目的是从营养角度对苹果加工的三种副产品，即果皮、果肉果渣和全果渣进行表征。在两个收获年份（2020年和2021年）的九个苹果品种储存9个月期间，测定了多酚总量、抗氧化活性、抗坏血酸（维生素C）和酚类含量。
结果表明，与果肉或整个果实相比，苹果皮具有良好的营养特性，而果肉或整个果实在苹果加工过程中常被去除。因此，所分析的副产品是食品工业中开发富含生物活性化合物新产品的合适候选物。
本研究分析了九个有机苹果品种并测定了营养参数。对所研究的苹果副产品中的酚类化合物进行了分析，以探讨苹果加工废弃物的可能再利用。
