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Advisor(s)
Abstract(s)
The food processing industry is growing rapidly and producing large amounts of by-
products, such as pomaces, which are considered as no-value waste and cause significant environ-
mental pollution. The main by-products of fruit juice processing companies are apple and carrot
pomaces, which can be used to create new functional food products. In the present study, the effects
of particle size (PS) on the proximate composition, nutritional properties, and antioxidant activity
of apple pomace flour (APF) and carrot pomace flour (CPF) were determined. Four different PS
fractions, PS > 1 mm, 1 > PS > 0.71 mm, 0.71 > PS > 0.18 mm, and 0.18 > PS > 0.075 mm were used
for the present study. Their vitamin, carotenoid, organic acid, and reducing sugar contents were
determined using HPLC. The proximate compositions of each PS fraction of the AP and CP flours
were determined using recommended international standard methods. DPPH, FRAP, and Folin-
Ciocalteu methods were used to measure their antioxidant activity and total phenolic compounds,
respectively. The moisture content (around 12.1 mg/100 g) was similar in all PS fractions and in
both flours. The APF had lower protein (4.3–4.6 g/100 g dw) and ash (1.7–2.0 g/100 g dw) contents
compared to the CPF, with protein contents ranging from 6.4–6.8 g/100 g dw and ash contents
ranging from 5.8–6.1 g/100 g dw. Smaller particles, regardless of flour type, exhibited higher sugar
and phenolic contents and antioxidant activity, while vitamins were more abundant in particles larger
than 1 mm. In the APF, larger particles had a higher fiber content than smaller particles, while their
fat content was the lowest. PS also had an impact on the results of the carotenoid contents. This
study underscores the direct impact of PS on the distribution of sugars, crude fiber, fat, carotenoids,
vitamins, total phenolic compounds, and antioxidant activity in pomaces.
Description
Keywords
apple pomace flour carrot pomace flour waste valorization nutritional composition particle size
Pedagogical Context
Citation
Salari, S.; Ferreira, J.; Lima, A.; Sousa, I. Effects of particle size on physicochemical and nutritional properties and antioxidant activity of apple and carrot pomaces. Foods 2024, 13, 710. https://doi.org/10.3390/foods13050710
Publisher
MDPI