Production of enriched cakes by apple pulp and peel powder and evaluation of chemical, functional and textural properties / Producción de pasteles enriquecidos por pulpa de manzana y cáscara en polvo y evaluación de propiedades químicas, funcionales y texturales

Background: Apple pomace is a by-product of the fruit juice industry and comprises peel, seed, stem, and pulp tissues. This by-product contains dietary fibers, polyphenols, vitamins, and organic acids that can benefit human health and have a high potential as a dietary source. Baked products are well-known food types to humans and have a key role in feeding people worldwide. Nowadays, enriched products such as bread, cakes, and biscuits are available in stores. Different studies worldwide have been done about applying the by-products of the fruit juice industry in the bakery. Objective: This research aimed to evaluate apple peel (APE) and pulp (APU) powders separately as a partial substitute for wheat flour in cake production. Methods: Apple peel and pulp separately produced as the residual wastes of juicing were dried for 3 hours in oven (60°C). The dried pulp and peel were ground and sieved using a 60 µm mesh. In this research, chemical and physicochemical analyses were performed according to AACC (Approved Methods of the American Association of Cereal Chemists) and standard food analysis methods. Textural characteristic was analyzed by a texture analyzer (Brookfield CT3-10 Kg, US) equipped with an aluminum probe. Results: Different levels of APE and APU powders (10%, 20%, and 30 %) were used to enrich the cakes. The ash content, fat content, water adsorption capacity, and oil absorption capacity of the wheat flour were lower than APU and APE, whereas the moisture content, protein content, bulk density, and pH showed a reverse trend. Adding APU and APP to the cake formula increased total dietary fiber (TDF) from 4.14 % in the control sample to 27.71 % in the sample with 30 % apple peel powder (APE-30). The highest a* colorimetric parameter (redness) in the cake core was 3.82 in the APE-30 sample. The addition of APE and APU significantly increased the hardness, gumminess, and chewiness of the samples (p<0.05). APE-10 samples could improve the nutritional properties of the cakes without significant reduction (p>0.05) in overall acceptance compared to the control sample. Conclusion: The results of this research demonstrated that a partial replacement of the wheat flour with apple pulp and peel significantly increased the dietary fibers, especially insoluble dietary fiber, compared to the control sample. Apple pulp and apple peel powders had the potential for use in cake making as a good source of dietary fibers

Antecedentes: la pulpa de manzana es un subproducto de la industria del jugo de frutas y se compone de tejidos de cáscara, semillas, tallo y pulpa. Este subproducto contiene fibra dietética, polifenoles, vitaminas y ácidos orgánicos que pueden ser beneficiosos para la salud humana y tienen un alto potencial como fuente dietética. Los productos horneados son de tipos de alimentos bien conocidos para los seres humanos y son clave en la alimentación de las personas de todo el mundo. Hoy en día, los productos enriquecidos como pan, pasteles y galletas están disponibles en las tiendas. Se han hecho diferentes estudios en todo el mundo sobre la aplicación del subproducto de la industria del jugo de frutas en la panadería. Objetivo: El propósito de esta investigación fue evaluar los polvos de cáscara de manzana (APE) y pulpa (APU) como sustituto parcial de la harina de trigo en la producción de pasteles. Métodos: Cáscaras de manzana y pulpa producidas por separado como desechos residuales de jugos, se secaron durante 3 horas en el horno (60 °C). La pulpa seca y la cáscara fueron molidas y tamizadas usando una malla de 60 micras. En esta investigación el análisis químico y físico-químico realizado de acuerdo con el AACC (Aprobado Métodos de la Asociación Americana de Químicos del Cereales) y los métodos estándar de análisis de alimentos. La característica textural fue analizada por el analizador de textura (Brookfield CT3-10 Kg, US) equipado con una sonda de aluminio. Resultados: Se utilizaron diferentes niveles de polvos APE y APU (10, 20 and 30 %) para enriquecer los pasteles. La capacidad de absorción de ceniza, grasa, agua y aceite de la harina de trigo fue menor que la APU y APE, mientras que la humedad, la proteína, la densidad a granel y el pH mostraron una tendencia inversa. Además, APU y APE en fórmula de pastel, aumentaron la fibra dietética total (TDF) de 4.14 % en la muestra de control a 27.71 % en la muestra con un 30 % de polvo de pelar de manzana (APE-30). El parámetro más alto a* colorimétrico en núcleo de pastel fue de 3.82 (enrojecimiento) en la muestra APE-30. La adición de APE y APU aumentó significativamente la dureza, gomosidad y masticabilidad de las muestras (p<0.05). Las muestras de APE-10 podrían mejorar las propiedades nutricionales de los pasteles sin reducción significativa (P<0.05) en aceptación general, en comparación con la muestra de control. Conclusión: Los resultados de este estudio demostraron que un reemplazo parcial de la harina de trigo por pulpa de manzana y cáscara aumentó significativamente la fibra dietética especialmente la insoluble, cuando se compara con la muestra de control. La pulpa en polvo y la cáscara de manzana tienen el potencial de uso en la fabricación de pasteles como una buena fuente de fibra dietética.

Development of Fibre Enriched Chicken Nuggets Using Combination of Wheat Bran with Dried Apple Pomace or Dried Carrot Pomace

This investigation was conducted to evaluate the effect of incorporation of wheat bran (WB) with dried apple pomace (DAP) or dried carrot pomace (DCP) on quality attributes of chicken nuggets. Raw emulsion was stuffed in rectangular moulds, cooked in electric oven at 165°C for 40 minutes and nuggets were prepared by slicing cooked emulsion to 2-3 cm3 size. Colour scores increased with increase in DAP level in WB + DAP treated nuggets. A steady decrease in scores for all other sensory attributes was noticed in both WB + DAP and WB + DCP treated nuggets with increase in fibre level. Hardness and shear press value increased whereas springiness and cohesiveness decreased with increase in fibre level. Gumminess and chewiness of WB + DAP treated nuggets increased with increase in fibre level while gumminess and chewiness of WB + DAP treated nuggets showed a variable trend. Cooking yield and emulsion stability of fibre enriched nuggets were significantly higher whereas moisture, protein, cholesterol content and pH were significantly lower than control. Insoluble, soluble and total dietary fibre content increased drastically in treated nuggets. Thiobarbituric acid reacting substance (TBARS) value and microbial counts increased significantly during refrigerated storage in all the products. It is concluded that healthier and dietary fibre enriched chicken nuggets with refrigerated storage stability up to 15 days can be prepared using combination of wheat bran (2%) with dried apple pomace (6%) or dried carrot pomace (4%) each

Experimental reproduction of congenital anomalies in the progeny of cows fed apple pomace during pregnancy / Reprodução experimental de anomalias congênitas na progênie de vacas alimentadas com bagaço de maçã durante a gestação

This study aimed to describe and discuss the results of an experiment carried out in two stages with pregnant cows fed 25kg/apple pomace/day. The first stage involved 16 pregnant Holstein Friesian cows divided into four groups: Group 0 - Control (5 cows); Group I - 1 month-gestation (4 cows); Group II - 3 month-gestation (4 cows); Group III - 6 month-gestation (3 cows) and was performed from September to December 2015. The second stage comprised 12 pregnant Holstein Friesian cows divided into three groups: Group 0 - Control (6 cows), Group I - 1 month-gestation (3 cows), and Group II - 3 month-gestation (3 cows) and was conducted from April 2016 to February 2017. All study animals received apple pomace at a dose of 25kg/day. As for the first experiment stage, a cow in Group III bred a calf with complete absence of the coccygeal vertebrae and tail, slight bending of the hind limbs, scoliosis in the thoracic spine, and limited mobility. At 30 days, it presented with diarrhea and underdevelopment, and was euthanized for necropsy. At gross examination, malformations were observed in the thoracic spine, coxofemural joint, and genitourinary tract. Regarding the second experiment stage, a cow in Group I gave birth to a calf with curved pelvic and thoracic limbs with thick joints and flattening hooves. Microscopic examination of the femur showed disorganized, irregular hypertrophic zone and scarce growth zone, in addition to primary spongy zone with short, slightly mineralized trabeculae. Samples of the apple pomace used in this study were frozen and sent for laboratory evaluation of pesticide residues, which showed a positive result for the fungicide carbendazim.(AU)

O presente trabalho tem por finalidade descrever e discutir os resultados do experimento realizado em vacas prenhes que foram alimentadas com 25kg/dia de bagaço de maçã. Experimentos foram conduzidos em duas etapas, a primeira no ano de 2015, de setembro a dezembro onde foram utilizadas 16 vacas prenhes da raça holandês. Estas foram divididas em quatro grupos: Grupo 0, Controle (5 vacas); Grupo I, 1 mês gestação (4 vacas); Grupo II, 3 meses gestação (4 vacas); Grupo III, 6 meses gestação (3 vacas). A segunda etapa foi realizada em abril de 2016 a fevereiro de 2017. Foram utilizadas 12 vacas prenhes da raça holandês, divididas em três grupos: Grupo 0, Controle (6 vacas); Grupo I, 1 mês gestação (3 vacas); Grupo II, 3 meses gestação (3 vacas). Todas as vacas receberam bagaço de maçã na dose de 25kg/dia/vaca. Para o primeiro experimento, uma vaca do Grupo III pariu uma bezerra, com ausência completa das vértebras coccígeas e cauda, encurvamento leve dos membros posteriores, escoliose na coluna torácica e dificuldade de locomoção. Decorridos 30 dias do nascimento, manifestou diarreia e pouco desenvolvimento, sendo eutanasiada para necropsia. Na macroscopia, havia malformações na coluna torácica, articulação coxofemoral e no aparelho urogenital. Em relação ao segundo experimento uma vaca do Grupo I pariu uma bezerra com membros pélvicos e torácicos, curvos e com articulações consideravelmente grossas e "achinelamento" de cascos. Na microscopia do fêmur foi observado na placa epifisária, zona hipertrófica desorganizada, irregular e zona de crescimento escassa. Na zona esponjosa primária observou-se trabéculas curtas e pouco mineralizadas. Amostras do bagaço de maçã utilizado na experimentação foram congeladas e enviadas para avaliação de resíduos agrotóxicos, onde foi encontrado resultado positivo para o fungicida carbendazim.(AU)

Caloric Substitution of Diets with Apple Pomace was Determined to be Safe for Renal and Bone Health Using a Growing Rat Model

Aims: To determine the safety of caloric substitution with 10% (g/kg) apple pomace to a healthy or Western diet. Study Design: Growing (age 22-29 days) female Sprague-Dawley rats were randomly assigned (n=8 rats/group) to consume a purified standard rodent diet (AIN-93G), AIN-93G/10% g/kg apple pomace (AIN/AP), Western diet, or Western/10% g/kg apple pomace (Western/AP) diets for 8 weeks. Results: Histological evaluation showed renal interstitial hypercellularity in rats fed AIN/AP, Western, and Western/AP diets. However, there were no effects on renal expression of oxidative stress and inflammatory genes or serum measures of kidney damage and function among diet groups. Apple pomace was also high in calcium which can affect calcium balance. Dietary calcium consumption was highest (P < .001) in rats consuming Western/AP. However, there were no significant differences in calcium absorption and retention among diet groups. Further, there was no evidence of renal calcification. There were also no impacts on femoral calcium, total mineral content, size or strength. Conclusions: Based on the results, apple pomace consumption was safe for renal and bone health in a rodent model, regardless of diet quality. Future preclinical studies should be conducted to further determine the efficacy and safety of apple pomace.

Osseous malformation in calves and its relationship with ingestion of apple pomace in pregnant cows / Malformações ósseas em bezerros e sua relação com a ingestão de bagaço de maçã por vacas prenhes

Three outbreaks of osseous malformation in claves born of cows fed apple pomace throughout pregnancy are described. This study was carried out from historical surveys on properties where apple pomace was used in cattle feeding. The outbreaks occurred in the municipalities of Lages, Santa Catarina state, from 2007 to 2012, and Ipê, Rio Grande do Sul state, from 2011 to 2012. These calves presented bone deformity characterized mainly by arthrogryposis and chondrodysplasia of the anterior limbs. At necropsy, the observed changes were restricted to bending and thickening of the anterior limbs and skull. Microscopically, a disorganized, irregular, misaligned hypertrophic zone was observed in the humeral-radio-ulnar joints, in addition to absence of growth zone, thin bone trabeculae, and closed epiphyseal growth plate.(AU)

Descrevem-se 3 surtos de malformações ósseas em bezerros, nascidos de vacas prenhes alimentadas com bagaço de maçã. Estudos foram realizados a partir de levantamento de históricos em propriedades onde bagaço de maçã foi utilizado na alimentação de bovinos. Os surtos ocorreram nos municípios de Lages em Santa Catarina, de 2007 a 2012, e Ipê em Rio Grande do Sul, de 2011 a 2012. Dentre 20 e 69,2% dos bezerros apresentavam deformidade de membros, caracterizada principalmente por membros anteriores curvos e curtos. Na necropsia as alterações observadas restringiam-se ao encurvamento e engrossamento dos membros e do crânio. Microscopicamente nas articulações úmero-radio-ulnar, foi observado zona hipertrófica desorganizada, irregular e sem alinhamento, além de ausência da zona de crescimento e trabéculas ósseas finas e placa epifisária fechada.(AU)

Overproduction of Laccase by the White-Rot Fungus Pleurotus ostreatus Using Apple Pomace as Inducer

Laccase activity of Pleurotus ostreatus is significantly increased by the addition of apple pomace. Among various conditions, the best concentration of apple pomace and cultivation time for the production of laccase by P. ostreatus was 2.5% and 9 days, respectively. Reverse transcription polymerase chain reaction analyses of laccase isoenzyme genes, including pox1, pox3, pox4, poxc, poxa3, and poxa1b, revealed a clear effect of apple pomace on transcription induction. Our findings reveal that the use of apple pomace can be a model for the valuable addition of similar wastes and for the development of a solid-state fermenter and commercial production of oyster mushroom P. ostreatus.

Multivariate analysis of the spectroscopic profile of the sugar fraction of apple pomace

Pomace, the main by-product of apple juice processing, contains all the fruit's compounds such as minerals, sugars, fibers, enzymes and secondary metabolites after bioprocessing. Dried pomace from four apple varieties (Gala, Fuji, Catarina and Joaquina) was used to extract fructose, glucose, and sucrose, the main soluble sugars contained in apple pomace, to verify the possible use of the sugar fractions. The concentrated sugars were characterized by NMR and FTIR. The partial least squares method (PLS) applied to the NMR and FTIR spectra revealed large amounts of fructose, glucose, and sucrose, without the presence of others compounds. Principal component analysis (PCA) discriminated the studied apple varieties, with a 99% level of significance, as function of the amount of each sugar in the respective extracts.

Production of fungal chitosan in liquid cultivation using apple pomace as substrate / Produção de quitosana fungica em cultivo liquido utilisando bagaço de maçã como substrato

In this work, we propose the reuse of apple pomace as a substrate for fungal chitosan production by liquid cultivation of Gongronella butleri CCT4274. Different concentrations of reducing sugars and sodium nitrate were added to the aqueous extract of apple pomace and the best result was obtained with 40 g/L of reducing sugars and 2.5 g/L of sodium nitrate. The results indicate the possibility of producing 1.19 g/L of chitosan per liter of culture medium after 72.5 hours of cultivation, representing around 21% of the biomass content.

Este trabalho propõe o reuso do bagaço de maçã como substrato para a produção de quitosana fúngica em cultivo liquido do fungo Gongronella butleri CCT4274. Diferentes concentrações de açúcares redutores e nitrato de sódio foram adicionadas ao extrato aquoso do bagaço de maçã. O melhor resultado foi obtido para concentrações de 40 g/L e 2,5 g/L de açúcares redutores e nitrato de sódio, respectivamente. Os resultados indicam a possibilidade de produzir 1,19 g/L de quitosana após 72,5 horas de cultivo, representando 21% da composição da biomassa.