Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles

Detalhes bibliográficos
Autor(a) principal: Brandão, Ana Sofia
Data de Publicação: 2023
Outros Autores: Caleja, Cristina, Dias, Maria Inês, Salha, Asma ben, Rezouga, Feriel, Rodrigues, Paula, Ferreira, Isabel C.F.R., Barros, Lillian, Santos, José M.R.C.A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/29035
Resumo: Waste recovery, in a circular economy context, is associated with clear economic and environmental benefits. Although apple pomace has been extensively studied for many applications, the valorization of pomace from emerging craft cider production is a novelty. This work is intended to determine the nutritional value, chemical composition, and phenolic and mineral profiles of pomace from craft cider waste. Levels of moisture (79.3%) and sugar contents (54.0%) stand out in their composition. Ethanol (1.56%) has been identified. Also, malic acid (2.94%), as well as α‐tocopherols (0.4 mg/100 g) were detected. The phenolic profile showed six flavonoid compounds identified mainly quercetin derivatives. The mineral analysis revealed potassium as the major constituent (58.5 mg/g). In conclusion, it is envisaged that cider pomace could be an ideal substrate for biotechnological purposes, particularly as a sustainable and alternative, cheap source to produce glycerol for application in various industries such as food, cosmetics, and pharmaceuticals.
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spelling Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profilesApple pomaceCiderCircular bioeconomyFood industryIndustrial residueWaste valorizationWaste recovery, in a circular economy context, is associated with clear economic and environmental benefits. Although apple pomace has been extensively studied for many applications, the valorization of pomace from emerging craft cider production is a novelty. This work is intended to determine the nutritional value, chemical composition, and phenolic and mineral profiles of pomace from craft cider waste. Levels of moisture (79.3%) and sugar contents (54.0%) stand out in their composition. Ethanol (1.56%) has been identified. Also, malic acid (2.94%), as well as α‐tocopherols (0.4 mg/100 g) were detected. The phenolic profile showed six flavonoid compounds identified mainly quercetin derivatives. The mineral analysis revealed potassium as the major constituent (58.5 mg/g). In conclusion, it is envisaged that cider pomace could be an ideal substrate for biotechnological purposes, particularly as a sustainable and alternative, cheap source to produce glycerol for application in various industries such as food, cosmetics, and pharmaceuticals.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020). Ana Sofia Brandão and José M. R. C. A. Santos would like to thank the FEDER under Programme PT2020 for financial support to INTERREG POCTEP project “INBEC—Circular bioeconomy. Promotion and development of a sustainable economy through innovation and business cooperation” (ref. 0627_INBEC_6_E). Maria Inês Dias and Lillian Barros would like to thank the national funding by FCT, Paula Rodrigues, through the institutional scientific employment program‐contract for their contracts; to the project Healthy—PETFOOD for the contract of Cristina Caleja (POCI‐01‐0247‐FEDER‐047073). This work is funded by the European Regional Development Fund (ERDF) through the Regional Operational Pro- gram North 2020, within the scope of Project GreenHealth—Digital strategies in biological assets to improve well‐being and promote green health, Norte‐01‐0145‐FEDER‐000042.Wiley-BlackwellBiblioteca Digital do IPBBrandão, Ana SofiaCaleja, CristinaDias, Maria InêsSalha, Asma benRezouga, FerielRodrigues, PaulaFerreira, Isabel C.F.R.Barros, LillianSantos, José M.R.C.A.2024-01-03T10:51:03Z20232023-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/29035engBrandão, Ana Sofia; Caleja, Cristina; Dias, Maria Inês; Salha, Asma bem; Rezouga, Feriel; Rodrigues, Paula; Ferreira, Isabel C.F.R.; Barros, Lillian; Santos, José M.R.C.A. (2023). Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles. eFood. eISSN 2666-3066. 4:3, p. 1-910.1002/efd2.852666-3066info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-10T01:20:02Zoai:bibliotecadigital.ipb.pt:10198/29035Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:31:04.900913Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles
title Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles
spellingShingle Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles
Brandão, Ana Sofia
Apple pomace
Cider
Circular bioeconomy
Food industry
Industrial residue
Waste valorization
title_short Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles
title_full Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles
title_fullStr Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles
title_full_unstemmed Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles
title_sort Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles
author Brandão, Ana Sofia
author_facet Brandão, Ana Sofia
Caleja, Cristina
Dias, Maria Inês
Salha, Asma ben
Rezouga, Feriel
Rodrigues, Paula
Ferreira, Isabel C.F.R.
Barros, Lillian
Santos, José M.R.C.A.
author_role author
author2 Caleja, Cristina
Dias, Maria Inês
Salha, Asma ben
Rezouga, Feriel
Rodrigues, Paula
Ferreira, Isabel C.F.R.
Barros, Lillian
Santos, José M.R.C.A.
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Brandão, Ana Sofia
Caleja, Cristina
Dias, Maria Inês
Salha, Asma ben
Rezouga, Feriel
Rodrigues, Paula
Ferreira, Isabel C.F.R.
Barros, Lillian
Santos, José M.R.C.A.
dc.subject.por.fl_str_mv Apple pomace
Cider
Circular bioeconomy
Food industry
Industrial residue
Waste valorization
topic Apple pomace
Cider
Circular bioeconomy
Food industry
Industrial residue
Waste valorization
description Waste recovery, in a circular economy context, is associated with clear economic and environmental benefits. Although apple pomace has been extensively studied for many applications, the valorization of pomace from emerging craft cider production is a novelty. This work is intended to determine the nutritional value, chemical composition, and phenolic and mineral profiles of pomace from craft cider waste. Levels of moisture (79.3%) and sugar contents (54.0%) stand out in their composition. Ethanol (1.56%) has been identified. Also, malic acid (2.94%), as well as α‐tocopherols (0.4 mg/100 g) were detected. The phenolic profile showed six flavonoid compounds identified mainly quercetin derivatives. The mineral analysis revealed potassium as the major constituent (58.5 mg/g). In conclusion, it is envisaged that cider pomace could be an ideal substrate for biotechnological purposes, particularly as a sustainable and alternative, cheap source to produce glycerol for application in various industries such as food, cosmetics, and pharmaceuticals.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023-01-01T00:00:00Z
2024-01-03T10:51:03Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/29035
url http://hdl.handle.net/10198/29035
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Brandão, Ana Sofia; Caleja, Cristina; Dias, Maria Inês; Salha, Asma bem; Rezouga, Feriel; Rodrigues, Paula; Ferreira, Isabel C.F.R.; Barros, Lillian; Santos, José M.R.C.A. (2023). Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles. eFood. eISSN 2666-3066. 4:3, p. 1-9
10.1002/efd2.85
2666-3066
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley-Blackwell
publisher.none.fl_str_mv Wiley-Blackwell
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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