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Effects of particle size on physicochemical and nutritional properties and antioxidant activity of apple and carrot pomaces

2024-05Journal article Open access
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dc.contributor.authorSalari, Saeed
dc.contributor.authorFerreira, Joana
dc.contributor.authorLima, Ana
dc.contributor.authorSousa, Isabel
dc.date.accessioned2025-07-17T09:46:16Z
dc.date.available2025-07-17T09:46:16Z
dc.date.issued2024-05
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSalari, 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/foods13050710pt_PT
dc.identifier.doihttps://doi.org/10.3390/foods13050710pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/102186
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationDevelopment of new functional plant-based food models from fruit and vegetable pomaces with high nutrition and bioactivity value
dc.relation.publisherversionhttps://www.mdpi.com/journal/foodspt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectapple pomace flourpt_PT
dc.subjectcarrot pomace flourpt_PT
dc.subjectwaste valorizationpt_PT
dc.subjectnutritional compositionpt_PT
dc.subjectparticle sizept_PT
dc.titleEffects of particle size on physicochemical and nutritional properties and antioxidant activity of apple and carrot pomacespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDevelopment of new functional plant-based food models from fruit and vegetable pomaces with high nutrition and bioactivity value
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/Concurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017%2F2018) - Financiamento Base/UIDB%2F04129%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2022.13785.BD/PT
oaire.citation.issue5pt_PT
oaire.citation.startPage710pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume13pt_PT
oaire.fundingStreamConcurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017/2018) - Financiamento Base
person.familyNameSalari
person.familyNameFerreira
person.familyNameSousa
person.givenNameSaeed
person.givenNameJoana
person.givenNameIsabel
person.identifier2064951
person.identifier.ciencia-id7317-1BAB-C3EC
person.identifier.ciencia-id0E13-5C92-4D96
person.identifier.ciencia-id8113-9DC6-277F
person.identifier.orcid0000-0001-6414-4087
person.identifier.orcid0000-0002-7637-3466
person.identifier.orcid0000-0001-9384-7646
person.identifier.ridJ-8037-2016
person.identifier.scopus-author-id56403891100
person.identifier.scopus-author-id6701317947
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublicationa036081c-8344-4844-a606-d949d977be46
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