Technology for Apple Pomace Utilization within a Sustainable Development Policy Framework

Paweł Sobczak, Rafał Nadulski, Zbigniew Kobus and Kazimierz Zawiślak
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Paweł Sobczak: Department of Food Engineering and Machines, University of Life Sciences, Głęboka 28, 20-612 Lublin, Poland
Rafał Nadulski: Department of Food Engineering and Machines, University of Life Sciences, Głęboka 28, 20-612 Lublin, Poland
Zbigniew Kobus: Department of Technology Fundamentals, University of Life Sciences, Głęboka 28, 20-612 Lublin, Poland
Kazimierz Zawiślak: Department of Food Engineering and Machines, University of Life Sciences, Głęboka 28, 20-612 Lublin, Poland

Sustainability, 2022, vol. 14, issue 9, 1-15

Abstract: The aim of this study was to develop a concept, within the framework of sustainable agriculture, for utilizing apple pomace as a valuable raw material in food production. The proposal includes a description of the production technology of four food products together with the characteristics of their chemical composition, wholesome compounds, and physical properties. These new products were developed on the basis of apple pomace and wheat bran. In the developed technology, heat treatment in a convection oven, treatment with infrared radiation, and two types of barothermic treatments, i.e., extrusion and granulation, were implemented as the principal methods. All of the proposed technologies allow for the use of pomace for the production of food products to be made directly in the home plant and are relatively easy to implement in small processing facilities. It was found that the product consisting of fragmented apple pomace (mass fraction: 75%) and wheat bran (mass fraction: 25%), obtained using infrared radiation treatment, had the greatest value in terms of wholesome characteristics among the products obtained. This product had high contents of fiber and simple sugars, the highest content of polyphenols among the obtained products, and the ability to scavenge free radicals. It was also the only one with partially preserved vitamin C. The proposed method for processing pomace for food is in line with the sustainable agriculture movement.

Keywords: pomace; apple; utilization; technology; new product; physical properties; chemical composition (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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