Abstract
Apple fruit juice industries produces large quantity of waste biomass annually. This biomass, named pomace, includes fruit peel, seeds, stem and pulp. Apple pomace is a rich source of bioactive ingredients such as micronutrients, carbohydrates, dietary fibres, phenolics and other phytochemicals. These by-products make apple pomace a credible source for development of wide range of functional food and feed products. Here we review the conversion of apple pomace into value-added products, with focus on apple pomace composition, fermentative and non-fermentative utilization, fertilizers, mushroom substratum, biofungicide, metal adsorbent, ethanol, and bioactive compounds in the management of diabetes.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Adyanthaya I, Kwon Y-I, Apostolidis E, Shetty K (2010) Health benefits of apple phenolics from postharvest stages for potential type 2 diabetes management using in vitro models. J Food Biochem 34:31–49. https://doi.org/10.1111/j.1745-4514.2009.00257.x
Alam MM, Meerza D, Naseem I (2014) Protective effect of quercetin on hyperglycemia, oxidative stress and DNA damage in alloxan induced type 2 diabetic mice. Life Sci 109:8–14. https://doi.org/10.1016/j.lfs.2014.06.005
Alarcon- Rojo AD, Lucero V, Carrillo-Lopez L, Janacua H (2019) Use of apple pomace in animal feed as an antioxidant of meat. S Afr J Anim Sci 49:131–139. https://doi.org/10.4314/sajas.v49i1.15
Alongi M, Melchior S, Anese M (2019) Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient. LWT Food Sci Technol 100:300–305. https://doi.org/10.1016/j.lwt.2018.10.068
Antonic B, Jancikova S, Dordevic D, Tremlova B (2020) Apple pomace as food fortification ingredient: a systematic review and meta-analysis. J Food Sci 85:2977–2985. https://doi.org/10.1111/1750-3841.15449
Atkinson MA, Eisenbarth GS (2001) Type 1 diabetes: new perspectives on disease pathogenesis and treatment. Lancet 358:221–229. https://doi.org/10.1016/s0140-6736(01)05415-0
Azari M, Shojaee-Aliabadi S, Hosseini H, Mirmoghtadaie L, Hosseini SM (2020) Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum. Food Sci Technol Int 26:603–613. https://doi.org/10.1177/2F1082013220918709
Barreira JCM, Arraibi AA, Ferreira ICFR (2019) Bioactive and functional compounds in apple pomace from juice and cider manufacturing: potential use in dermal formulations. Trends Food Sci Technol 90:76–87. https://doi.org/10.1016/j.tifs.2019.05.014
Beretta B, Gaiaschi A, Galli CL, Restani P (2000) Patulin in apple-based foods: occurrence and safety evaluation. Food Addit Contam 17:399–406. https://doi.org/10.1080/026520300404815
Bettaieb A, Vazquez Prieto MA, Lanzib CR, Miatellob RM, Haj FG, Fraga CG, Oteiza PI (2014) (−)-Epicatechin mitigates high fructose-associated insulin resistance by modulating redox signaling and endoplasmic reticulum stress. Free Radic Biol Med 72:247–256. https://doi.org/10.1016/j.freeradbiomed.2014.04.011
Bhushan S, Kalia K, Sharma M, Singh APS (2008) Processing of apple pomace for bioactive molecules. Crit Rev Biotechnol 28:285–296. https://doi.org/10.1080/07388550802368895
Bolarinwa IF, Orfila C, Morgan MRA (2014) Amygdalin content of seeds, kernels and food products commercially-available in the UK. Food Chem 152:133–139. https://doi.org/10.1016/j.foodchem.2013.11.002
Cai Q, Li B, Yu F, Lu W, Zhang Z, Yin M, Gao H (2013) Investigation of the protective effects of phlorizin on diabetic cardiomyopathy in db/db mice by quantitative proteomics. J Diabetes Res 2013:263845. https://doi.org/10.1155/2013/263845
Chand P, Pakade YB (2015) Synthesis and characterization of hydroxyapatite nanoparticles impregnated on apple pomace to enhanced adsorption of Pb(II), Cd(II), and Ni(II) ions from aqueous solution. Environ Sci Pollut Res 22:10919–10929. https://doi.org/10.1007/s11356-015-4276-2
Chand P, Shil AK, Mohit S, Pakade YB (2014) Improved adsorption of cadmium ions from aqueous solution using chemically modified apple pomace: mechanism, kinetics, and thermodynamics. Int Biodeterior Biodegradation 90:8–16. https://doi.org/10.1016/j.ibiod.2013.10.028
Chand P, Bafana A, Pakade YB (2015) Xanthate modified apple pomace as an adsorbent for removal of Cd (II), Ni (II) and Pb (II), and its application to real industrial wastewater. Int Biodeterior Biodegradation 97:60–66. https://doi.org/10.1016/j.ibiod.2014.10.015
Chen L, Chen R, Wang H, Liang F (2015) Mechanisms linking inflammation to insulin resistance. Int J Endocrinol |Article ID 508409. https://doi.org/10.1155/2015/508409
Choi YS, Kim YB, Hwang KE, Song DH, Ham YK, Kim HW, Sung J-M, Kim CJ (2016) Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages. Poult Sci 95:1465–1471. https://doi.org/10.3382/ps/pew096
Cremonini E, Bettaieb A, Haj FG, Fraga CC, Oteiza PI (2016) (−)-Epicatechin improves insulin sensitivity in high fat diet-fed mice. Arch Biochem Biophys 599:13–21. https://doi.org/10.1016/j.abb.2016.03.006
Dhanya R, Arya AD, Nisha P, Jayamurthy P (2017) Quercetin, a lead compound against type 2 diabetes ameliorates glucose uptake via AMPK pathway in skeletal muscle cell line. Front Pharmacol 8:336. https://doi.org/10.3389/fphar.2017.00336
Fernandes PAR, Ferreira SS, Bastos R, Ferreira I, Cruz MT, Pinto A, Coelho E, Passos CP, Coimbra MA, Cardoso SM, Wessel DF (2019) Apple pomace extract as a sustainable food ingredient. Antioxidants 8:189. https://doi.org/10.3390/antiox8060189
Grindel A, Müllner E, Brath H, Jäger W, Henriksen T, Poulsen HE, Marko D, Wagner KH (2014) Influence of polyphenol-rich apple pomace extract on oxidative damage to DNA in type 2 diabetes mellitus individuals. Cancer Metab 28:25. https://doi.org/10.1186/2049-3002-2-S1-P25
Gulhane PA, Gomashe AV, Kadu K (2015) Apple pomace: a potential substrate for ethanol production. IJRBS 3:110–114
Gumul D, Korus J, Ziobro R, Kruczek M (2019) Enrichment of wheat bread with apple pomace as a way to increase pro-health constituents. Qual Assur Saf Crop Foods 11:231–240. https://doi.org/10.3920/QAS2018.1374
Gupta R (2006) Incorporation of dried apple pomace pulp powder in bread. Asian J Dairy Food Res 25:200–205
Halpatrao A, Sonawane A, Chavan A, Mansoori I, Kasurde N, Kondkar N, Sayyad R, Durve-Gupta A (2019) Application of different fruit peels formulations as a natural fertilizer for plant growth. JETIR 6:152–157
Han L, Fang C, Zhu R, Peng Q, Li D, Wang M (2017) Inhibitory effect of phloretin on -glucosidase: kinetics, interaction mechanism and molecular docking. Int J Biol Macromol 95:520–527. https://doi.org/10.1016/j.ijbiomac.2016.11.089
Hassan M, El Yazidi C, Landrier JF, Lairon D, Margotat A, Amiot MJ (2007) Phloretin enhances adipocyte differentiation and adiponectin expression in 3T3-L1 cells. Biochem Biophys Res Commun 361:208–213. https://doi.org/10.1016/j.bbrc.2007.07.021
Hassan M, El Yazidi C, Malezet-Desmoulins C, Amiot MJ, Margotat A (2010) Gene expression profiling of 3T3-L1 adipocytes exposed to phloretin. J Nutr Biochem 21:645–652. https://doi.org/10.1016/j.jnutbio.2009.04.006
Hijosa-Valsero M, Paniagua-García AI, Díez-Antolínez R (2017) Biobutanol production from apple pomace: the importance of pretreatment methods on the fermentability of lignocellulosic agro-food wastes. Appl Microbiol Biotechnol 101:8041–8052. https://doi.org/10.1007/s00253-017-8522-z
Hiramori C, Koh K, Kurata S, Ueno Y, Gamage S, Huang P, Ohga S (2017) Cultivation of Flammulina velutipes on modified substrate using fermented apple pomace. Adv Appl Microbiol 7:719–728. https://doi.org/10.4236/aim.2017.711057
Huda AB, Parveen S, Rather SA, Akthter R, Hassan M (2014) Effect of incorporation of apple pomace on the physico-chemical, sensory and textural properties of mutton nuggets. Int J Adv Res 2:11
Issar K, Sharma PC, Gupta A (2017) Utilization of apple pomace in the preparation of fiber-enriched acidophilus yoghurt. J Food Process Preserv 41:e13098. https://doi.org/10.1111/jfpp.13098
Jannati N, Hojjatoleslamy M, Hosseini E, Mozafari HR, Siavoshi M (2018) Effect of apple pomace powder on rheological properties of dough and sangak bread texture. Carpathian J Food Sci Technol 10:77–84
Jiang J, Huang Y, Liu X, Huang H (2014) The effects of apple pomace, bentonite and calcium superphosphate on swine manure aerobic composting. Waste Manag 34:1595–1602. https://doi.org/10.1016/j.wasman.2014.05.002
Jiang Y, Ding S, Li F, Zhang C, Sun-Waterhouse D, Chen Y, Li D (2019) Effects of (+)-catechin on the differentiation and lipid metabolism of 3T3-L1 adipocytes. J Funct Food 62:103558. https://doi.org/10.1016/j.jff.2019.103558
Jin Q, Qureshi N, Wang H, Huang H (2019) Acetone-butanol-ethanol (ABE) fermentation of soluble and hydrolyzed sugars in apple pomace by Clostridium beijerinckii P260. Fuel 244:536–544. https://doi.org/10.1016/j.fuel.2019.01.177
Joshi VK, Sandhu DK (1996) Preparation and evaluation of an animal feed byproduct produced by solid-state fermentation of apple pomace. Bioresour Technol 56:251–255. https://doi.org/10.1016/0960-8524(96)00040-5
Joshi VK, Parmar M, Rana NS (2006) Pectin esterase production from apple pomace in solid-state and submerged fermentations. Food Technol Biotechnol 44:253–256
Jovanovic M, Petrovic M, Miocinovic J, Zlatanovic S, Petronijevic JL, Mitic-Culafic D, Gorjanovic S (2020) Bioactivity and sensory properties of probiotic yogurt fortified with apple pomace flour. Foods 9:763. https://doi.org/10.3390/foods9060763
Jung J, Cavender G, Zhao Y (2015) Impingement drying for preparing dried apple pomace flour and its fortification in bakery and meat products. J Food Sci Technol 52:5568–5578. https://doi.org/10.1007/s13197-014-1680-4
Keikotlhaile BM, Spanoghe P, Steurbaut W (2010) Effects of food processing on pesticide residues in fruits and vegetables: a meta-analysis approach. Food Chem Toxicol 48:1–6. https://doi.org/10.1016/j.fct.2009.10.03
Kirbaş Z, Kumcuoglu S, Tavman S (2019) Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties. J Food Sci Technol 56:914–926. https://doi.org/10.1007/s13197-018-03554-z
Kohajdová Z, Karovičová J, Magala M, Kuchtová V (2014) Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality. Chem Pap 68:1059–1065. https://doi.org/10.2478/s11696-014-0567-1
Kong Z, Shan W, Dong F, Liu X, Xu J, Li M, Zheng Y (2012) Effect of home processing on the distribution and reduction of pesticide residues in apples. Food Addit Contam 29:1280–1287. https://doi.org/10.1080/19440049.2012.690347
Kruczek M, Drygaś B, Habryka C (2016) Pomace in fruit industry and their contemporary potential application. World Sci News 48:259–265
Kumar P, Sethi S, Sharma RR, Singh S, Saha S, Sharma VK, Verma MK, Sharma SK (2018) Nutritional characterization of apple as a function of genotype. J Food Sci Technol 55:2729–2738. https://doi.org/10.1007/s13197-018-3195-x
Li S, Nie Y, Ding Y, Zhao J, Tang X (2015) Effects of pure and mixed koji cultures with saccharomyces cerevisiae on apple homogenate cider fermentation. J Food Process Preserv 39:2421–2430. https://doi.org/10.1111/jfpp.12492
Liu S, Che Z, Chen G (2016) Multiple-fungicide resistance to carbendazim, diethofencarb, procymidone, and pyrimethanil in field isolates of Botrytis cinerea from tomato in Henan Province, China. Crop Prot 84:56–56. https://doi.org/10.1016/j.cropro.2016.02.012
Liu G, Ying D, Guo B, Cheng LJ, May B, Bird T, Sanguansri L, Cao Y, Augustin M (2019) Extrusion of apple pomace increases antioxidant activity upon in vitro digestion. Food Funct 10:951–963. https://doi.org/10.1039/C8FO01083H
Lu Q, Liu H, Wang Q, Liu J (2017) Sensory and physical quality characteristics of bread fortified with apple pomace using fuzzy mathematical model. Int J Food Sci Technol 52:1092–1100
Lyu F, Luiz SF, Azeredo DRP, Cruz AG, Ajlouni S, Ranadheera CS (2020) Apple pomace as a functional and healthy ingredient in food products: a review. PRO 8:319. https://doi.org/10.3390/pr8030319
Ma P, Yao L, Lin X, Gu T, Rong X, Batey R, Yamahara J, Wang J, Li Y (2016) A mixture of apple pomace and rosemary extract improves fructose consumption-induced insulin resistance in rats: modulation of sarcolemmal CD36 and glucose transporter-4. Am J Transl Res 8:3791–3801
Magyar M, da Costa SL, Jin M, Sarks C, Balan V (2016) Conversion of apple pomace waste to ethanol at industrial relevant conditions. Appl Microbiol Biotechnol 100:7349–7358. https://doi.org/10.1007/s00253-016-7665-7
Manimehalai N (2007) Fruit and waste utilization. Bev Food World 34(53–54):56
Manzano M, Giron MD, Vilchez JD, Sevillano N, El-Azem N, Rueda R, Salto R, Lopez-Pedrosa JM (2016) Apple polyphenol extract improves insulin sensitivity in vitro and in vivo in animal models of insulin resistance. Nutr Metab 13:32. https://doi.org/10.1186/s12986-016-0088-8
Mao H, Zhang T, Li R, Zhai B, Wang Z, Wang Q, Zhang Z (2017) Apple pomace improves the quality of pig manure aerobic compost by reducing emissions of NH3 and N2O. Sci Rep 7:870. https://doi.org/10.1038/s41598-017-00987-y
Maslovarić MD, Vukmirović Đ, Pezo L, Čolović R, Jovanović R, Spasevski N, Tolimir N (2017) Influence of apple pomace inclusion on the process of animal feed pelleting. Food Addit Contam Part A 34:1353–1363. https://doi.org/10.1080/19440049.2017.1303851
Masumoto S, Akimoto Y, Oike H, Kobori M (2009) Dietary phloridzin reduces blood glucose levels and reverses sglt1 expression in the small intestine in streptozotocin-induced diabetic mice. J Agric Food Chem 57:4651–4656. https://doi.org/10.1021/jf9008197
Mazza G, Velioglu YS (1992) Anthocyanins and other phenolic compounds in fruits of red-flesh apples. Food Chem 43:113–117. https://doi.org/10.1016/0308-8146(92)90223-O
McCrimmon RJ, Evans ML, Jacob RJ, Fan X, Zhu Y, Shulman GI, Sherwin RS (2002) AICAR and phlorizin reverse the hypoglycemia-specific defect in glucagon secretion in the diabetic BB rat. Am J Physiol-Endoc M 283:E1076–E1083. https://doi.org/10.1152/ajpendo.00195.2002
Mei X, Zhang X, Wang Z, Gao Z, Liu G, Hu H, Zou L, Li X (2016) Insulin sensitivity-enhancing activity of phlorizin is associated with lipopolysaccharide decrease and gut microbiota changes in obese and type 2 diabetes (db/db) mice. J Agric Food Chem 64:7502–7511. https://doi.org/10.1021/acs.jafc.6b03474
Min B, Lim J, Ko S, Lee K-G, Lee SH, Lee S (2011) Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization. Bioresour Technol 102:3855–3860. https://doi.org/10.1016/j.biortech.2010.12.019
Mokochinski JB, López BGC, Sovrani V, Santa HSD, González-Borrero PP, Sawaya ACHF, Schmidt EM, Eberlin MN, Torres YR (2015) Production of Agaricus brasiliensis mycelium from food industry residues as a source of antioxidants and essential fatty acids. Int J Food Sci Technol 50:2052–2058. https://doi.org/10.1111/ijfs.12861
Molinuevo-Salces B, Riaño B, Hijosa-Valsero M, González-García I, Paniagua-García AI, Hernández D, García-González MC (2020) Valorization of apple pomaces for biofuel production: a biorefinery approach. Biomass Bioenergy 142:105785. https://doi.org/10.1016/j.biombioe.2020.105785
Najafian M, Jahromi MZ, Nowroznejhad MJ, Khajeaian P, Kargar MM, Sadeghi M, Arasteh A (2012) Phloridzin reduces blood glucose levels and improves lipids metabolism in streptozotocin-induced diabetic rats. Mol Biol Rep 39:5299–5306. https://doi.org/10.1007/s11033-011-1328-7
Nithiya T, Udayakumar R (2016) Antihyperglycemic effect of an important phytocompound – phloretin on streptozotocin induced diabetes: an experimental study. J Adv Med Pharm Sci 7:1–10. https://doi.org/10.9734/jamps/2016/24114
Nithiya T, Udayakumar R (2017a) Preventive effect of phloretin on components of glycoprotein changes in streptozotocin induced diabetic rats. Int J Diabetes Metab 2:30–35. https://doi.org/10.11648/j.ijde.20170202.13
Nithiya T, Udayakumar R (2017b) Protective effect of phloretin on hyperglycemia mediated oxidative stress in experimental diabetic rats. IFNM 5:1–6. https://doi.org/10.15761/ifnm.1000204
Nithiya T, Udayakumar R (2018) Hepato and renal protective effect of phloretin on streptozotocin induced diabetic rats. JBPR 1:1
O’Shea N, Arendt E, Gallagher E (2014) Enhancing an extruded puffed snack by optimizing die head temperature, screw speed and apple pomace inclusion. Food Bioprocess Tech 7:1767–1782. https://doi.org/10.1007/s11947-013-1181-x
Oh CH, Kang CS (2016) Effects of apple pomace on cookie quality. Culi Sci Hos Res 22:89–98. https://doi.org/10.20878/cshr.2016.22.8.89
Ohta T, Morinaga H, Yamamoto T, Yamada T (2012) Effect of phlorizin on metabolic abnormalities in Spontaneously Diabetic Torii (SDT) rats. Open J Anim Sci 2:113–118. https://doi.org/10.4236/ojas.2012.22016
Oleszek M, Pecio Ł, Kozachok S, Lachowska-Filipiuk Ż, Oszust K, Frąc M (2019) Phytochemicals of apple pomace as prospect bio-fungicide agents against mycotoxigenic fungal species-in vitro experiments. Toxins (Basel) 11:361. https://doi.org/10.3390/toxins11060361
Olokoba AB, Obateru OA, Olokoba LB (2012) Type 2 diabetes mellitus: a review of current trends. Oman Med J 27:269–273. https://doi.org/10.5001/omj.2012.68
Opyd PM, Jurgoński A, Juśkiewicz J, Milala J, Zduńczyk Z, Król B (2017) Nutritional and health-related effects of a diet containing apple seed meal in rats: the case of amygdalin. Nutrients 9:1091. https://doi.org/10.3390/nu9101091
Oszust K, Frąc M (2020) Apple pomace microbiome carrying fungal load against phytopathogens – considerations regarding application in agriculture and horticulture. Bioresources 15:945–966. https://doi.org/10.1038/hortres.2016.47
Park YJ, Park HR, Kim SR, Yoon DE, Son ES, Kwon OC, Han W, Lee CS (2012) Apple pomace increases mycelial growth of Pleurotus ostreatus. Afr J Microbiol Res 6:1075–1078. https://doi.org/10.5897/ajmr11.1546
Parkash J, Yadav S, Sharma DP, Pathera AK, Subhash R (2016) Development of dietary fibre enriched chevon rolls by incorporating corn bran and dried apple pomace. J Anim Res 6:603–609. https://doi.org/10.5958/2277-940x.2016.00070.x
Parmar I, Rupasinghe HPV (2013) Bio-conversion of apple pomace into ethanol and acetic acid: enzymatic hydrolysis and fermentation. Bioresour Technol 130:613–620. https://doi.org/10.1016/j.biortech.2012.12.084
Parvez MM, Tomita-Yokotani K, Fujii Y, Konishi T, Iwashina T (2004) Effects of quercetin and its seven derivatives on the growth of Arabidopsis thaliana and Neurospora crassa. Biochem Syst Ecol 32:631–635. https://doi.org/10.1016/j.bse.2003.12.002
Pathania S, Sharma N, Gupta D (2017) A study on cultivation and yield performance of oyster mushroom (Pleurotus ostreatus) on wheat straw mixed with horticultural waste (apple pomace) in different ratio and their nutritional evaluation. Int J Curr Microbiol App Sci 6:2940–2953. https://doi.org/10.20546/ijcmas.2017.608.353
Puel O, Galtier P, Oswald IP (2010) Biosynthesis and toxicological effects of patulin. Toxins 2:613–631. https://doi.org/10.3390/toxins2040613
Queji MD, Wosiacki G, Cordeiro GA, Peralta-Zamora PG, Nagata N (2010) Determination of simple sugars, malic acid and total phenolic compounds in apple pomace by infrared spectroscopy and PLSR. Int J Food Sci Technol 45:602–609. https://doi.org/10.1111/j.1365-2621.2010.02173.x
Rana S, Bhushan S (2016) Apple phenolics as nutraceuticals: assessment, analysis and application. J Food Sci Technol 53:1727–1738. https://doi.org/10.1007/s13197-015-2093-8
Rather SA, Akhter R, Masoodi FA, Gani A, Wani SM (2015) Utilization of apple pomace powder as a fat replacer in goshtaba: a traditional meat product of Jammu and Kashmir, India. J Food Meas Charact 9:389–399. https://doi.org/10.1007/s11694-015-9247-2
Reddy ESG, Bhardwaj S (2020) Apple pomace as effective substrate for growth and spore production of entomopathogenic fungi, Lecanicillium lecanii, Beauveria bassiana and Paecilomyces fumosoroseus. Indian J Exp Biol 58:138–142
Reddy ESG, Sahotra S (2020) Multiplication of entomopathogenic fungus (Lecanicillium lecanii) on apple pomace and its toxicity against aphid (Aphis craccivora). Toxin Rev 39:252–257. https://doi.org/10.1080/15569543.2018.1504222
Ricci A, Cirlini M, Guido A, Liberatore CM, Ganino T, Lazzi C, Chiancone B (2019) From byproduct to resource: fermented apple pomace as beer flavoring. Foods 8:309. https://doi.org/10.3390/foods8080309
Röös E, Mie A, Wivstad M, Salomon E, Johansson B, Gunnarsson S, Watson CA (2018) Risks and opportunities of increasing yields in organic farming. A review. Agron Sustain Dev 38:14. https://doi.org/10.1007/s13593-018-0489-3
Rossetti L, Smith D, Shulman GI, Papachristou D, DeFronzo RA (1987) Correction of hyperglycemia with phlorizin normalizes tissue sensitivity to insulin in diabetic rats. J Clin Invest 79:1510–1515. https://doi.org/10.1172/JCI112981
Royer G, Madieta E, Symoneaux R, Jourjon F (2006) Preliminary study of the production of apple pomace and quince jelly. LWT Food Sci Technol 39:1022–1025. https://doi.org/10.1016/j.lwt.2006.02.015
Sajid M, Mehmood S, Yuan Y, Yue T (2019) Mycotoxin patulin in food matrices: occurrence and its biological degradation strategies. Drug Metab Rev 51:105–120. https://doi.org/10.1080/03602532.2019.1589493
Sanzani SM, Girolamo A, Schena L, Solfrizzo M, Ippolito A, Visconti A (2009a) Control of Penicillium expansum and patulin accumulation on apples by quercetin and umbelliferone. Eur Food Res Technol 228:381–389. https://doi.org/10.1007/s00217-008-0944-5
Sanzani SM, Schena L, Nigro F, de Girolamo A, Ippolito A (2009b) Effect of quercetin and umbelliferone on the transcript level of Penicillium expansum genes involved in patulin biosynthesis. Eur J Plant Pathol 125:223–233. https://doi.org/10.1007/s10658-009-9475-6
Schieber A, Hilt P, Streker P, Endreß H-U, Rentschler C, Carle R (2003) New process for the combines recovery of pectin and phenolic compounds from apple pomace. Innov Food Sci Emerg 4:99–107. https://doi.org/10.1016/S1466-8564(02)00087-5
Schmid V, Trabert A, Schäfer J, Bunzel M, Karbstein HP, Emin MA (2020) Modification of apple pomace by extrusion processing: studies on the composition, polymer structures, and functional properties. Foods 9:1385. https://doi.org/10.3390/foods9101385
Shalini R, Gupta DK (2010) Utilization of pomace from apple processing industries: a review. J Food Sci Technol 47:365–371. https://doi.org/10.1007/s13197-010-0061
Sharma ID, Nath A (2005) Persistence of different pesticides in apple. Acta Hortic 696:437–440. https://doi.org/10.17660/ActaHortic.2005.696.78
Shen X, Zhou N, Mi L, Hu Z, Wang L, Liu X, Zhang S (2017) Phloretin exerts hypoglycemic effect in streptozotocin-induced diabetic rats and improves insulin resistance in vitro. Drug Des Devel Ther 11:313–324. https://doi.org/10.2147/dddt.s127010
Shim S-H, Jo S-J, Kim J-C, Choi G-J (2010) Control efficacy of phloretin isolated from apple fruits against several plant diseases. Plant Pathol J 26:280–285. https://doi.org/10.5423/PPJ.2010.26.3.280
Shu G, Lu NS, Zhu XT, Xu Y, Du MQ, Xie QP, Zhu CJ, Xu Q, Wang SB, Wang LN, Gao P, Xi QY, Zhang YL, Jiang QY (2014) Phloretin promotes adipocyte differentiation in vitro and improves glucose homeostasis in vivo. J Nutr Biochem 25:1296–1308. https://doi.org/10.1159/000495171
Singh RJ, Martin CE, Barr D, Rosengren RJ (2019) Immobilised apple peel bead biosorbent for the simultaneous removal of heavy metals from cocktail solution. Cogent Environ Sci 5:1673116. https://doi.org/10.1080/23311843.2019.1673116
Singha P, Muthukumarappan K (2018) Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions. Food Sci Technol Int 24:447-462. https://doi.org/10.1177/2F1082013218766981
Skinner RC, Gigliotti JC, Ku KM, Tou JC (2018) A comprehensive analysis of the composition, health benefits, and safety of apple pomace. Nutr Rev 76:893–909. https://doi.org/10.1093/nutrit/nuy033
Stojceska V, Ainsworth P, Plunkett A, Ibanoglu S (2010) The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products. Food Chem 121:156–164. https://doi.org/10.1016/j.foodchem.2009.12.024
Sudha ML, Dharmesh SM, Pynam H, Bhimangouder SV, Eipson SW, Somasundaram R, Nanjarajurs SM (2016) Antioxidant and cyto/dna protective properties of apple pomace enriched bakery products. J Food Sci Technol 53:1909–1918. https://doi.org/10.1007/s13197-015-2151-2
Takeno A, Kanazawa I, Notsu M, Tanaka K-I, Sugimoto T (2018) Phloretin promotes adipogenesis via mitogen-activated protein kinase pathways in mouse marrow stromal ST2 cells. Int J Mol 19:1772. https://doi.org/10.3390/ijms19061772
Tchounwou PB, Yedjou CG, Patlolla AK, Sutton DJ (2012) Heavy metal toxicity and the environment. Experientia Suppl 101:133–164. https://doi.org/10.1007/978-3-7643-8340-4_6
Thakur BR, Singh RK, Handa AK, Rao MA (1997) Chemistry and uses of pectin—a review. Crit Rev Food Sci Nutr 37:47–73. https://doi.org/10.1080/10408399709527767
Tiwari SP, Narang MP, Dubey M (2008) Effect of feeding apple pomace on milk yield and milk composition in crossbred (Red Sindhi × Jersey) cow. Livest Res Rural Dev 20:293–297. https://doi.org/10.18805/ijar.b-3229
Tosun R, Yasar S (2020) Nutritional enrichment of apple pomace by fungal fermentations. KSU J Agric Nat 23:754–761. https://doi.org/10.18016/ksutarimdoga.vi.629326
Usman M, Ahmed S, Mehmood A, Bilal M, Patil PJ, Akram K, Farooq U (2020) Effect of apple pomace on nutrition, rheology of dough and cookies quality. J Food Sci Technol 57:3244–3251. https://doi.org/10.1007/s13197-020-04355-z
Vasantha Rupasinghe HP, Wang L, Pitts NL, Astatkie T (2009) Baking and sensory characteristics of muffins incorporated with apple skin powder. J Food Qual 32:685–694. https://doi.org/10.1111/j.1745-4557.2009.00275.x
Vazquez-Prieto MA, Bettaieb A, Haj FG, Fraga CG, Oteiza PI (2012) Epicatechin prevents TNFα-induced activation of signaling cascades involved in inflammation and insulin sensitivity in 3T3-L1 adipocytes. Arch Biochem Biophys 527:113–118. https://doi.org/10.1016/j.abb.2012.02.019
Vendruscolo F, Albuquerque PM, Streit F, Esposito E, Ninow JL (2008) Apple pomace: a versatile substrate for biotechnological applications. Crit Rev Biotechnol 28:112. https://doi.org/10.1080/07388550801913840
Vessal M, Hemmati M, Vasei M (2003) Antidiabetic effects of quercetin in streptozocin-induced diabetic rats. Compar Biochem Physiol Toxicol Pharmacol 135:357–364. https://doi.org/10.1016/S1532-0456(03)00140-6
Villas-Bôas SG, Esposito E, de Mendonça MM (2003) Bioconversion of apple pomace into a nutritionally enriched substrate by Candida utilis and Pleurotus ostreatus. World J Microbiol Biotechnol 19:461–467. https://doi.org/10.1023/A:1025105506004
Wang X, Kristo E, LaPointe G (2019) The effect of apple pomace on the texture, rheology and microstructure of set type yogurt. Food Hydrocoll 91:83–91. https://doi.org/10.1016/j.foodhyd.2019.01.004
Worrall JJ, Yang CS (1992) Shiitake and oyster mushroom production on apple pomace and sawdust. Hort Sci 27:1131–1133. https://doi.org/10.21273/hortsci.27.10.1131
Yadav S, Gupta RK (2015) Formulation of noodles using apple pomace and evaluation of its phytochemicals and antioxidant activity. J Pharm Phytochem 4(1):99–106
Yang DK, Kang H-S (2018) Anti-diabetic effect of cotreatment with quercetin and resveratrol in streptozotocin-induced diabetic rats. Biomol Ther 26:130–138. https://doi.org/10.4062/biomolther.2017.254
Younis K, Ahmad S (2018) Quality evaluation of buffalo meat patties incorporated with apple pomace powder. Buffalo Bull 37:389–401
Zlatanović S, Kalušević A, Micić D, Laličić-Petronijević J, Tomić N, Ostojić S, Gorjanović S (2019) Functionality and storability of cookies fortified at the industrial scale with up to 75% of apple pomace flour produced by dehydration. Foods 8:561. https://doi.org/10.3390/foods8110561
Acknowledgement
Authors are thankful to the Director, CSIR-IHBT for providing required facilities. Shalika Rana acknowledges ICMR, New Delhi, for the research associate fellowship.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2021 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this chapter
Cite this chapter
Rana, S., Kapoor, S., Rana, A., Dhaliwal, Y.S., Bhushan, S. (2021). Industrial Apple Pomace as a Bioresource for Food and Agro Industries. In: Rana, A., Saneja, A., Kumar, S., Lichtfouse, E. (eds) Sustainable Agriculture Reviews 56. Sustainable Agriculture Reviews, vol 56. Springer, Cham. https://doi.org/10.1007/978-3-030-84405-9_2
Download citation
DOI: https://doi.org/10.1007/978-3-030-84405-9_2
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-84404-2
Online ISBN: 978-3-030-84405-9
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)