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Cider Lees: An Interest Resource From the Cidermaking Industry

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Abstract

Lees are an important waste product of the cidermaking industry. In this paper, nutritional, functional and microbiological characterization of cider lees, from two consecutive years, is described. Total dietary fiber (61.3%), protein (19.4%) and total fat (4.7%) were the major components from a functional and nutritional point of view. Among the fatty acids analyzed, linoleic acid was the major unsaturated one (31.2%) and palmitic acid was the major saturated fatty acid (27.9%). Other interesting constituents of lees were squalene (2.19 mg/g), extractable polyphenols (17.5 mg/g), hydrolysable tannins in insoluble dietary fibre (92.9 mg/g) and total phenolic content in soluble fibre (48.4 mg/g). From a microbiological point of view, the presence of lactic acid bacteria makes lees an important source of micro-organisms with potential interest in biotechnological applications.

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Acknowledgements

Financial support for this work was managed by the National Institute of Research and Agro-Food Technology (INIA) and co-financed with ERDF and ESF funds (Project RTA2013-00110-00-00). The authors wish to thank the enterprise PROQUIMAN (Langreo, Asturias, Spain) for their collaboration in this study.

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Correspondence to Roberto Rodríguez Madrera.

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Rodríguez Madrera, R., Pando Bedriñana, R., García Bellido, J. et al. Cider Lees: An Interest Resource From the Cidermaking Industry. Waste Biomass Valor 10, 1639–1647 (2019). https://doi.org/10.1007/s12649-017-0173-x

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