Essential oil and apple pomace affect fermentation and aerobic stability of alfalfa silage

This study assessed the effects of the additions of an essential oil (EO), composed of ricinoleic acid, cardol, cardanol, and apple pomace, on fermentation quality and aerobic stability of alfalfa silages. The experimental treatments consisted of T1) alfalfa (control), T2) alfalfa with EO, T3) alfalfa (75%) with apple pomace (25%), T4) alfalfa (75%) with apple pomace (25%) and EO, T5) alfalfa (50%) with apple pomace (50%), T6) alfalfa (50%) with apple pomace (50%) and EO, T7) alfalfa (25%) with apple pomace (75%), and T8) alfalfa (25%) with apple pomace (75%) and EO. The addition of apple pomace decreased the silage pH compared with the control (P <0.01). Apple pomace at 25% level increased the total volatile fatty acid (iVFA) content (P <0.05). Essential oil (EO) decreased tVFA and increased dry matter (DM) content 90 days after ensiling (P <0.01). Apple pomace decreased ammonia (N-NH3), crude protein (CP), and crude ash (CA) content and increased the amounts of neutral detergent fibre (NDF) and acid detergent fibre (ADF) (P <0.01). Essential oil and apple pomace (level 75%) increased effective digestibility (P <0.05). Apple pomace decreased aerobic stability and the addition of EO increased aerobic stability (P <0.05). Thus, use of apple pomace as a source of fermentable carbohydrate and/or the addition of EO in the preparation of high-quality alfalfa silage is recommended to offset its high buffering capacity and low carbohydrate content

Extraction of Apple Pomace from Juice Production Using Supercritical CO2 Extraction

Apple pomace, a by-product of apple juice and cider production, is a sustainable raw material from which valuable products such as nutritional supplements and pectin can be obtained. It contains significant amounts of antioxidant compounds that have been linked to several health benefits. Both traditional and new technologies can be used to extract valuable components from apple pomace, with an emphasis on new and environmentally friendly methods. One such technique is the use of supercritical CO2 extraction. This method is considered environmentally friendly, and it can be used to extract valuable compounds such as antioxidants and pectin from apple pomace. This article examines the extraction parameters of apple pomace and analyses the valuable substances in the extract samples. Apple pomace is a promising source of carbohydrates, proteins, amino acids, fatty acids, phenolic compounds, vitamins, and other compounds with a vast range of food applications

Apple Pomace as a Novel Aid for Western Diet-Induced Nonalcoholic Fatty Liver Disease in Young Female Sprague Dawley Rats

Apple pomace is a “waste” byproduct of apple processing that causes environmental pollution and is costly to dispose of. Yet, apple pomace is rich in dietary fibers and antioxidants. Analysis of apple pomace’s nutritional profile indicates suitability as a potential dietary treatment for non-alcoholic fatty liver disease (NAFLD) and the more severe non-alcoholic steatohepatitis (NASH). NAFLD is the most prevalent liver disease in the world with prevalence and severity expected to increase in both adults and children. Currently, there is no approved drug treatment for NAFLD and therefore, dietary intervention is the primary treatment. The study objectives were to determine the effect of apple pomace consumption on diet-induced NAFLD, NASH and renal and bone health using a rodent model. Growing (aged 22-29 d) female Sprague-Dawley rats (n=8/group) were fed ad libitum diets consisting of AIN-93G, AIN-93G with 10% apple pomace substitution (AIN/AP), Western diet (45% fat, 34% sucrose), or Western diet with 10% apple pomace substitution (Western/AP) for 8 weeks. Results showed Western diet consumption increased (pp reaction (RT-qPCR) showed rats consuming Western diet upregulated hepatic expression of diacylglycerol O-acyltransferase 2 (DGAT2), which was attenuated by apple pomace. Rats consuming Western diets also had upregulated nuclear factor kappa-light chain enhancer of activated B cells (NFκB) and interleukin-6 (IL-6). Further, gonadal adipose tissue expression of NFκB, IL-6, and tumor necrosis factor alpha (TNFα) was significantly upregulated compared to all groups contributing to progression of NAFLD to NASH. The results suggest increased gonadal adipose also increased transport of inflammatory cytokines, resulting in NASH progression. Apple pomace attenuated Western diet-induced NAFLD due to the high fiber content in apple pomace increasing (

Nutritive Evaluation of Mulberry Leaves Based Apple Pomace Silage

The present study was conducted to evaluate the nutritive value of mulberry leaves based apple pomace silage in Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh, India. In the study, the silage was prepared by mixing of maize, apple pomace (AP) and mulberry leaves in ratios of 80:10:10 (T1), 70:20:10(T2) and 60:30:10 (T3), and mixing of apple pomace with wheat straw in the ratio of 85:15(T4), and the silage prepared by using 100 per cent chopped maize was taken as control. Silage bags were opened after a period of three months and the proportionate samples were drawn for nutritive analysis. The nutritive analysis of the silage samples revealed that the nutritional composition varied significantly on inclusion of apple pomace at 10, 20 and 30 per cent levels. Inclusion of apple pomace to the silage at 10% (T1) resulted in comparatively better nutritive parameters than recorded in T2, T3 and T4. The inclusion of apple pomace increased the silage CP in T1 (8.73%), T2 (8.37) and T3 (8.83%) compared to maize silage alone control (7.35%). The inclusion of apple pomace at 10, 20 and 30 % in T1, T2 and T3 respectively reduced the CF content to 25.67%, 22.72% and 21.53 % while the control had a CF content of 26.36%. AIA content decreased with the increase in the apple pomace content to 10, 20 and 30% in T1 (1.55%), T2 (1.35%) and T3 (1.25%) although the control with 100% maize silage was recorded to have the lowest AIA content with 1.04% suggesting that the silage was more digestible and high in minerals. Increasing apple pomace content in the silage at 10, 20 and 30 per cent resulted in the significant decrease in the pH, DM, CP, EE, CF, NDF, ADF, TA and AIA. The inclusion of apple pomace at 10% can be successively utilized in animal feeding for obtaining optimum yield and production

Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient

The present research aimed at enriching short dough biscuits with apple pomace to reduce their glycemic index. Apple pomace produced on a laboratory scale was dehydrated and milled to a powder, which was characterized for soluble and insoluble dietary fiber, and for phenolic content. Apple pomace was used to partially replace wheat flour (10 and 20% w/w) in biscuits, which were characterized for their sensory properties and submitted to in vitro digestion to predict the glycemic index. Results indicated that apple pomace contained impressive amounts of dietary fiber (nearly 40%), mainly represented by insoluble fiber (more than 25%). Apple pomace led to a significant reduction in the expected glycemic index of reformulated biscuits. The conventional biscuit presented a glycemic index of 70 and was thus classified as high glycemic index food. Substituting wheat flour by 10 and 20% with apple pomace reduced biscuit glycemic index to 65 and 60 respectively, thus ranking the product within the intermediate glycemic index foods. Using industrial apple pomace led to analogous results, demonstrating that this by-product could be exploited to reduce the glycemic index of bakery foods, thus concomitantly satisfying the need for strategies to manage type 2 diabetes and to valorize food by-products

Characteristics of apple pomace and its use in food systems

Apple pomace consists of the solid material that remains after the juice has been extracted from apples for juice and cider production and the waste generated during the preparation of apples for canning, drying or freezing. Approximately 1.3 million tons of apple pomace are produced each year and the total annual disposal fee exceeds $10 million. Although there are alternatives to the disposal of pomace, relatively little progress has been made to minimize the cost of pomace disposal. In this study the physical and chemical characteristics of apple pomace obtained from \u27Golden Delicious\u27, \u27Red Delicious\u27 and \u27Winesap\u27 apples after the juice was extracted as unfiltered cider was measured, the effect of drum-drying on the pomace was determined and the acceptability of apple tart filling and oatmeal cookies prepared with apple pomace was evaluated. The severe heat treatment of the drum drying process caused significant loss, when compared to the milder vacuum oven drying, of all solids components except insoluble dietary fiber and carbohydrate. The level of all solids components of pomace except soluble dietary fiber was related to cultivar of the fruit. Drum-dried pomace was low in moisture, 1.38%; crude protein, 2.18%; ether extract, 1.08%; ash, 5.51% and soluble dietary fiber, 3.19% and high in insoluble dietary fiber, 33.56% and carbohydrate, 51.70%, on the dry weight basis (DWB). Drum-dried pomace had a pectin content of 11.85-20.20%. \u27Winesap\u27 pomace had the highest calculated caloric content at 217.81 Kcal per 100 g (DWB) and \u27Red Delicious\u27 pomace, the lowest at 184.71 Kcal per 100 g. The drum-dried pomace blend used in the apple tart filling and the oatmeal cookies had Hunter L, \u27a\u27 and \u27b\u27 color values of 51.48, 5.42 and 18.16, respectively. The water hydration capacity of drum-dried pomace was 3.36-3.96 mL per g, depending upon the cultivar. Because of the low aw, 0.12-0.15, and pH, 4.33 ± 0.03, of pomace, microbial counts, on drum-dried pomace of all cultivars stored over desiccant at ambient room temperature for 90 days were log 0.7-2.8 CPU per g pomace. The sensory panel did not indicate a difference in acceptability between the apple tart fillings or among oatmeal cookies prepared with pomace and scored the sensory characteristics of acceptability for the products as like very much to like slightly. Pomace may be used successfully as a food ingredient in apple tart filling at levels of 10 and 20% of the total formula weight and oatmeal cookies at levels of 30, 40, and 50% of the amount of oatmeal in the cookie formula

From byproduct to resource: Fermented apple pomace as beer flavoring

One of the main struggles of the large-scale apple processing industry is pomace disposal. One solution for this problem is to convert this waste into a resource. Apple pomace could be used as a substrate for lactic acid bacteria and could induce the formation of a more complex aroma profile, making this fermented product an innovative aromatizer for alcoholic beverages, such as beer. In this study, for the first time, the effect of lacto-fermented apple pomace addition in beer was evaluated. Three bacterial strains (Lactobacillus rhamnosus 1473 and 1019, and L. casei 2246) were tested for apple pomace fermentation, and L. rhamnosus 1473 was the strain that best modified the aromatic profile. The addition of fermented apple pomace to beer increased the complexity of the aroma profile, demonstrating the potential of this byproduct as an aromatizer in the alcoholic beverage industry

Apple Pomace Consumption Favorably Alters Hepatic Lipid Metabolism in Young Female Sprague-Dawley Rats Fed a Western Diet

Apple pomace, which is a waste byproduct of processing, is rich in several nutrients, particularly dietary fiber, indicating potential benefits for diseases that are attributed to poor diets, such as non-alcoholic fatty liver disease (NAFLD). NAFLD affects over 25% of United States population and is increasing in children. Increasing fruit consumption can influence NAFLD. The study objective was to replace calories in standard or Western diets with apple pomace to determine the effects on genes regulating hepatic lipid metabolism and on risk of NAFLD. Female Sprague-Dawley rats were randomly assigned (n = 8 rats/group) to isocaloric diets of AIN-93G and AIN-93G/10% w/w apple pomace (AIN/AP) or isocaloric diets of Western (45% fat, 33% sucrose) and Western/10% w/w apple pomace (Western/AP) diets for eight weeks. There were no significant effects on hepatic lipid metabolism in rats fed AIN/AP. Western/AP diet containing fiber-rich apple pomace attenuated fat vacuole infiltration, elevated monounsaturated fatty acid content, and triglyceride storage in the liver due to higher circulating bile and upregulated hepatic DGAT2 gene expression induced by feeding a Western diet. The study results showed the replacement of calories in Western diet with apple pomace attenuated NAFLD risk. Therefore, apple pomace has the potential to be developed into a sustainable functional food for human consumption

Utilization of Some Fruits and Vegetables By-Products to Produce High Dietary Fiber Jam

The present study aimed to investigate the chemical composition, antioxidant activity, total phenolic compounds and ?-carotene of carrot peels, apple pomace, banana peels and mandarin peels and their quality in preparing jam. Mandarin and banana peels characterized by its higher crude fiber (12.16 and 5.25%) and vitamin C (68 and 16.6 mg/100g) compared to carrot peels (3.91%) and apple pomace (3.65%). Banana peels contained higher amount of magnesium, potassium, calcium and iron compared to other peels samples. Therefore, jam of banana peels characterized by its higher content in magnesium (758 mg/100g), potassium (779 mg/100g), calcium (191 mg/100g) and iron (59.15 mg/100g). Jam of apple pomace characterized by its higher phosphorus contents (220 mg/100g) followed by jam of banana peels (138 mg/100g), mandarin peels (128 mg/100g) and carrot peels (53 mg/100g). Jam of carrot peels characterized by its higher phenolics content as gallic acid equivalent (87.4 mg/100g) followed by jams of apple pomace (82.5 mg/100g), banana peels (42.7 mg/100g) and mandarin peels (34.6 mg/100g). The same trend was observed in total flavonoids as catechen equivalent (mg CAT/100g) in jams of carrot peels, apple pomace, banana peels and mandarin peels, where they were 35.9, 30.1, 23.5 and 21.7, respectively. Furthermore, jam of carrot peels had higher antioxidant activity, where its DPPH radical, had lower DPPH based IC50 (1.8 ?g/ml) while jam of apple pomace, banana peels and mandarin peels had higher DPPH based IC50 reached to 2.04, 2.21 and 3.34 µg/ml, respectively. The same trend was observed for the ?-carotene radical in tested jam samples. Hunter color parameter showed that jam of mandarin peels had highest lightness (L* = 39.8), followed by jam of carrot peels (29.46), apple pomace (18.27) and banana peels (15.19). Therefore, jam of banana peels was darker than other tested peels samples. Sensory evaluation showed that jam of apple pomace characterized by its higher taste and odor, followed by jam of mandarin peels, banana peels and carrot peels. Color of tested jam of carrot, banana or mandarin peels was darker than apple pomace jam. Also, jam of apple pomace gave higher scores in appearance and overall acceptability. Keywords: Jam – Peels – antioxidant activity – Total phenolics– Total Flavonoid

Apfeltrester im Schweinefutter reduziert die durch das Mykotoxin Deoxynivalenol verursachte Wachtumsreduktion

Fusarium head blight and the contamination of cereals with the Fusarium toxins deoxynivalenol (DON) and zearalenone is more prevalent when fields are not tilled in order to conserve the soil structure. DON impairs the feed intake and the growth rate of young pigs, whereas both, DON and zearalenone affect the fertility of sows. In two feeding trials using a total of 220 weaner pigs the hypothesis was tested that apple pomace alleviates the negative effects of Fusarium toxins. The two experiments had a 2 x 2 factorial design: Fusarium contaminated and uncontaminated wheat, and 8 % apple pomace and no pomace in the diet. In both trials, the animals receiving the mycotoxin contaminated diets without pomace gained less weight than the pigs receiving either uncontaminated diets without pomace (p = 0.03 and = 0.11) or contaminated diets with pomace (p = 0.07 and = 0.03). In the second trial, female piglets receiving the contaminated diets which contained zearalenone as well as DON had heavier uteri than those on uncontaminated diets (p = 0.003), regardless of apple pomace supplementation. In conclusion, apple pomace may be used to counteract the negative effects of DON on growth, but is ineffective against the oestrogenic effects of zearalenone