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Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making

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Abstract

The aim of this work was to evaluate the influence of enzymatic hydrolysis on dietary fiber, phenolic compounds and technological properties of apple pomace as wheat bread supplement. Apple pomace was hydrolyzed with Viscozyme® L, Pectinex® Ultra Tropical, Celluclast® 1.5 L for 1 and 5 h. Soluble (SDF) and insoluble (IDF) dietary fiber, reducing sugars and the total phenolic contents (TPC), along with the technological properties (water and oil retention capacities, solubility index, emulsion stability) of treated apple pomace were evaluated. The prebiotic activity of apple pomace water-soluble fraction on two probiotic strains Lactobacillus acidophilus DSM 20079 and Bifidobacterium animalis DSM 20105 was investigated. Treatment with Celluclast® 1.5 L increased SDF, reducing sugars, SDF/IDF ratio and decreased IDF of apple pomace. While treatment with Viscozyme® L, Pectinex® Ultra Tropical increased reducing sugars, solubility index and TPC, but in most cases reduced oil and water retention capacities, decreased SDF and IDF content. All apple pomace extracts promoted growth of probiotic strains. Addition of 5% of apple pomace hydrolyzed with Celluclast® 1.5 L did not have negative impact on wheat bread, while addition of other enzymatically hydrolyzed apple pomaces decreased pH, specific volume and porosity of wheat bread. Obtained results suggest that apple pomace enzymatically hydrolyzed with Celluclast® 1.5 L can be potentially used for wheat bread supplementation with dietary fiber.

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Acknowledgements

The authors acknowledge Novozymes A/S, Denmark, for kindly providing the enzymes required for this research.

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Authors and Affiliations

  1. Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Kaunas, Lithuania

    Jolita Jagelaviciute, Guste Staniulyte, Dalia Cizeikiene & Loreta Basinskiene

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  1. Jolita Jagelaviciute
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  2. Guste Staniulyte
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  3. Dalia Cizeikiene
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  4. Loreta Basinskiene
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Contributions

Jolita Jagelaviciute: Conceptualization, methodology, investigation, original draft preparation, review and editing; Guste Staniulyte: Investigation; Dalia Cizeikiene: methodology, review and editing; Loreta Basinskiene: Supervision, review and editing.

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Correspondence to Loreta Basinskiene.

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Jagelaviciute, J., Staniulyte, G., Cizeikiene, D. et al. Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making. Plant Foods Hum Nutr 78, 307–313 (2023). https://doi.org/10.1007/s11130-023-01054-w

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