Phytochemical content and color changes in dried apple pomace and pulp (mixture of Red Delicious and Golden Delicious varieties) were studied during 9 months storage in the water activity (aw) range 0.11−0.75 at 30 °C. Water mobility was measured at various aw levels by 1H NMR. During storage, antioxidant degradation (including flavonols, flavanols, dihydrochalcones, anthocyanins, and hydroxycinnamic acids) followed first-order kinetics, whereas color changes followed zero-order kinetics. These changes were accelerated by increasing aw. Phytochemical and color were more stable in the pomace than in the pulp over the entire aw range, having 2−6 times smaller degradation rates. These results were related to the lower water mobility found in apple pomace as compared to the pulp. The overall results show that apple pomace can be exploited as a food ingredient with good hytochemical retention, and may help in the development of new matrices with maximum phytochemical retention.

Apple pomace is a good matrix for phytochemical retention / V. Lavelli, W. Kerr. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 60:22(2012 May 15), pp. 5660-5666. [10.1021/jf3010993]

Apple pomace is a good matrix for phytochemical retention

V. Lavelli
Primo
;
2012

Abstract

Phytochemical content and color changes in dried apple pomace and pulp (mixture of Red Delicious and Golden Delicious varieties) were studied during 9 months storage in the water activity (aw) range 0.11−0.75 at 30 °C. Water mobility was measured at various aw levels by 1H NMR. During storage, antioxidant degradation (including flavonols, flavanols, dihydrochalcones, anthocyanins, and hydroxycinnamic acids) followed first-order kinetics, whereas color changes followed zero-order kinetics. These changes were accelerated by increasing aw. Phytochemical and color were more stable in the pomace than in the pulp over the entire aw range, having 2−6 times smaller degradation rates. These results were related to the lower water mobility found in apple pomace as compared to the pulp. The overall results show that apple pomace can be exploited as a food ingredient with good hytochemical retention, and may help in the development of new matrices with maximum phytochemical retention.
apple pomace; water mobility; water activity; antioxidant ; color
Settore AGR/15 - Scienze e Tecnologie Alimentari
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/175005
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