Work

Evaluation of Apple Pomace as a Raw Material for Alternative Applications in Food Industries

Year: 2007

Type: article

Abstract: In order to measure the potential of apple pomace as a raw material for manufacturing food-related products (such as lactic acid, fiber-rich concentrates and pectin), samples from cider industry were assayed for composition and enzymatic digestibility.Alcohol-soluble compounds (monosaccharides, oligosaccharides and malic acid) accounted for 32-45 mass percent of oven-dry pomace.Glucose and fructose were the major components of this fraction.The alcohol-insoluble fraction accounted for 55-68 mass percent of oven-dry pomace and was mainly made up of neutral detergent fiber (62-69 percent of the mass fraction) and pectin (16.2-19.7 percent of the mass fraction).The feedstock content of N, P and metal ions (K, Mg, Fe and Mn) was favourable for further manufacture of lactic acid fermentation media.Apple pomace showed a high susceptibility to enzymatic hydrolysis: in media with a cellulase loading of 8.5 FPU/g of apple pomace and a cellobiase loading of 5 IU/FPU, about 80 % of the total glucan was converted into glucose after 15 h.Considering the low enzyme charge, liquor to solid ratio employed, reaction time needed to achieve the maximal sugars concentration and N, P and metal ion (K, Mg, Fe and Mn) content of samples, it can be concluded that apple pomace is a promising raw material for lactic acid production.

Source: University of Zagreb University Computing Centre (SRCE)

Authors: Beatriz Gullón, Elena Falqué, José Luís Alonso, Juan Carlos Parajó

Institution: Universidade de Vigo

Language: English

Topic: Biofuel production and bioconversion

Subfield: Biomedical Engineering

Field: Engineering

Domain: Physical Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: green

Funders: European Commission, Xunta de Galicia

Award: G2635633906