The Effect of the Addition of Selected Fruit Pomace Powders and Pectin as Carrier Agents on the Nutritional Value of Freeze-Dried Snacks

Magdalena Karwacka (), Katarzyna Rybak, Michał Świeca, Sabina Galus () and Monika Janowicz
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Magdalena Karwacka: Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
Katarzyna Rybak: Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
Michał Świeca: Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna St. 8, 20-704 Lublin, Poland
Sabina Galus: Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
Monika Janowicz: Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska St. 159c, 02-776 Warsaw, Poland

Sustainability, 2022, vol. 14, issue 20, 1-16

Abstract: This study was conducted to analyze the effect of the addition of powdered apple and blackcurrant pomace on the nutritional value, bioaccessibility of polyphenols, and antioxidant activity of freeze-dried fruit and vegetable snacks in comparison to low-methoxyl pectin as a traditional carrier agent. We evaluated sugars, protein, fat, ash, and total dietary fiber contents, as well as content and potential bioaccessibility of polyphenols and antiradical properties. In comparison to snacks with pectin, those with apple pomace powder were richer in carbohydrates and sugars, while snacks with blackcurrant pomace featured significantly higher ( p ≤ 0.05) protein, ash, and fat contents. The material with pectin had the highest content of total dietary fiber. The addition of blackcurrant pomace powder increased the content of potentially bioaccessible polyphenols and enhanced the antiradical properties of the products. The blackcurrant pomace exhibited a more beneficial effect on the nutritional value of the freeze-dried snacks than other carrier agents applied. Nonetheless, further research is needed to determine the effect of the addition of various amounts of pomace powders on some crucial properties, such as dietary fiber and bioactive compounds contents, as well as physicochemical characteristics.

Keywords: freeze-dried snacks; apple pomace; blackcurrant pomace; pectin; protein; sugar content; total dietary fiber; in vitro digestion (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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