Year: 2025
Type: article
Abstract: This research investigates the use of apple and sour cherry pomace to fortify biscuits, aiming both to improve their nutritional profile and to support the sustainable reuse of fruit processing by-products. Apple and sour cherry pomace, known for their high content of bioactive compounds, were added to biscuit formulations at inclusion levels of 5%, 10%, and 15%. Enrichment notably boosted the concentration of health-promoting constituents. Biscuits containing 15% sour cherry pomace recorded the highest amounts of polyphenols (475.16 mg gallic acid equivalents/100 g), flavonoids (204.10 mg catechin equivalents/100 g), and anthocyanins (28.58 mg cyanidin-3-glucoside equivalents/100 g). In contrast, biscuits fortified with 15% apple pomace displayed stronger antiradical activity (30.80%) and higher sugar content (46.31 g glucose equivalents/100 g) than their sour cherry counterparts. FTIR spectroscopy confirmed the presence of characteristic vibrations associated with these bioactive compounds in both the pomace and the enriched biscuits. Overall, the results show that incorporating apple and sour cherry pomace is a practical way to create functional biscuits with enhanced nutritional qualities while promoting the sustainable use of fruit industry residues.
Source: Applied Sciences
DOI: 10.3390/app152111823
Language: English
Subfield: Biochemistry
Field: Medicine
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $2,896
OpenAlex ID: W4415956500