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Apple Pomace: Source of Dietary Fibre and Antioxidant for Food Fortification

  • Shashi BhushanEmail author
  • Mahesh Gupta
Chapter
Part of the Nutrition and Health book series (NH)

Abstract

In present context of depletion of natural renewable resources, management and profitable utilization of bioresources like apple pomace will be the key to development. The left-over solid biomass after extraction of juice from fresh apple fruits is called ‘Apple Pomace’. It has high moisture content (75–85 %) and biodegradable organic matter. It is being generated in huge volume (25–30 % of the total fresh apple fruits processed) across the world [1–3]. Owing to presence of fermentable carbohydrates, it is prone to microbial degradation, thus generating foul smell causing environmental pollution around the dumping sites. Apple pomace is attracted a lot of attention from scientific as well as industrial community; however, still its beneficiations seems to be a dream too far. It also poses economic loss to the industry, as waste disposal cost is quite high [1]. Around the world efforts are being made for its utilization in many ways and forms (Fig. 2.1). Apple pomace is highly nutritious and contains variety of carbohydrates, protein, amino acids, polyphenols and some aromatic compounds. The extraction of these compounds from apple pomace is well studied [2]. Food enrichment or fortification using these compounds especially non-starch cell wall polysaccharides (dietary fibre) and antioxidants along with their specific role in human health will be discussed in this chapter. Food fortification is adding one or more essential nutrients to a food, whether or not usually present in the food, for the purpose of preventing or correcting a demonstrated deficiency of one or more nutrients in the population or specific population groups. The increasing awareness among the people about the natural food and its components, exhibiting health-promoting properties, led to development of dietary food supplements. In recent years, scientific communities are rapidly accumulating supportive evidence about the role of such food ingredients in both health promotion and disease prevention.

Keywords

Apple pomace Dietary fibre Antioxidant Nutrition Health 

Abbreviations

%

Percentage

g

Gram

Mg

Milligram

CVD

Cardiovascular diseases

MI

Myocardial infarction

P

Phosphate

K

Potassium

Mn

Manganese

Ca

Calcium

Mg

Magnesium

Fe

Iron

DPPH

2, 2-Diphenyl-1-picrylhydrazyl

Notes

Acknowledgement

Authors acknowledge the pursuit of Himachal Pradesh Horticultural Produce Marketing and Processing Corporation Ltd. (HPMC), Shimla, regarding beneficiation of apple pomace, and logistic support and funding received from Council of Scientific and Industrial Research and Ministry of Food Processing and Industires, GOI, India. The authors are also grateful for the support and guidance received from Dr. P. S. Ahuja, Director, CSIR-Institute of Himalayan Bioresource Technology, Palampur (HP) India.

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  1. 1.Food and Nutraceutical Lab, Division of BiotechnologyCSIR-Institute of Himalayan Bioresource TechnologyKangraIndia

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