NUTRITIONAL AND ANTIOXIDANT PROPERTIES OF SPRAY-DRIED APPLE PEEL POWDER: VALUE-ADDED FOOD INGREDIENT PERSPECTIVE
DOI:
https://doi.org/10.14456/lsej.2025.1Keywords:
apple peel, spray-dried powder, nutritional composition, antioxidantsAbstract
The frozen apple processing industry generates substantial by-products, particularly apple peels, which are often discarded as waste. This study developed spray-dried apple peel powder (SDAPP), preserving its nutrients, bioactive compounds, and antioxidant properties. SDAPP, stabilized and stored for six months, underwent a comprehensive analysis of its nutritional composition and antioxidant properties. Nutritional parameters, including ash, moisture, dietary fiber, protein, fat, sugar, and potassium, were analyzed using AOAC validated methods, while B-complex vitamins were quantified using a method adapted from Analytica Chimica Acta standards. Antioxidant activities were assessed using the DPPH free radical scavenging assay (IC50), total phenolic content (TPC), and total flavonoid content (TFC). The results revealed that SDAPP provides 396.39 kcal/100 g and 30 kcal per serving size (8.5 g), with 96.92 g of carbohydrates and 46.55 g of sugar/100 g. Protein and fat contents were low at 0.94 g and 0.55 g/100 g, respectively, with saturated fat accounting for only 0.20 g/100 g. SDAPP had a high potassium content of 269.70 mg/100 g and a low sodium content of 12.96 mg/100 g. The antioxidant activity showed the DPPH scavenging activity of 0.61 mg Trolox/g dry weight with the IC50 value of 63.141 μg/ml. The TPC and TFC were 5.351 mg GAE/100 g and 7.26 mg QE/100 g, respectively. These findings highlight SDAPP’s nutritional and antioxidant potential, positioning it as a promising ingredient for functional food and beverage applications tailored to health-conscious and antioxidant-seeking consumers.
References
Arnold M, Gramza-Michalowska A. Recent development on the chemical composition and phenolic extraction methods of apple (Malus domestica)—a review. Food and Bioprocess Technology 2024;17(9):2519-2560.
Association of Official Analytical Chemists (AOAC). Official Method 930.04: Moisture in Foods. AOAC International; 2023.
Association of Official Analytical Chemists (AOAC). Official Method 900.02: Ash in Foods. AOAC International; 2023.
Association of Official Analytical Chemists (AOAC). Official Method 985.29: Total Dietary Fiber in Foods. AOAC International; 2023.
Association of Official Analytical Chemists (AOAC). Official Methods for Sodium Determination. AOAC International; 2023.
Bärlocher F, Graça MA. Total phenolics. Methods to study litter decomposition: a practical guide 2020:157-161.
Comunian TA, Silva MP, Souza CJ. The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process. Trends in Food Science & Technology 2021;108:269-280.
Costa JM, Ampese LC, Ziero HDD, Sganzerla WG, Forster-Carneiro T. Apple pomace biorefinery: Integrated approaches for the production of bioenergy, biochemicals, and value-added products–An updated review. Journal of Environmental Chemical Engineering 2022;10(5):108358.
de Sena Andrade RAM, da Silva DC, de Souza MMB, et al. Microencapsulation of phenolic compounds from cashew apple (Anacardium occidentale L.) agro-food waste: Physicochemical characterization, antioxidant activity, biodisponibility and stability. Food Chemistry Advances 2023;3:100364.
Djaoudene O, Romano A, Bradai YD, et al. A global overview of dietary supplements: Regulation, market trends, usage during the COVID-19 pandemic, and health effects. Nutrients 2023;15(15):3320.
Feng S, Yi J, Li X, Wu X, Zhao Y, Ma Y, Bi J. Systematic review of phenolic compounds in apple fruits: Compositions, distribution, absorption, metabolism, and processing stability. Journal of agricultural and food chemistry 2021;69(1):7-27.
Ghafoor K, Ahmed IAM, Doğu S, Uslu N, Fadimu GJ, Al Juhaimi F, Özcan MM. The effect of heating temperature on total phenolic content, antioxidant activity, and phenolic compounds of plum and mahaleb fruits. International Journal of Food Engineering 2019;15(11-12):20170302.
Guiné RP, Barroca MJ, Coldea TE, Bartkiene E, Anjos O. Apple fermented products: An overview of technology, properties and health effects. Processes 2021;9(2):223.
Gupta A, Sanwal N, Bareen MA, et al. Trends in functional beverages: Functional ingredients, processing technologies, stability, health benefits, and consumer perspective. Food Research International 2023;170:113046.
In-house Methods Based on AOAC Standards. Saturated and total fat analysis. Internationally Validated Protocols; 2023.
ISO/IEC 17025. General Requirements for the Competence of Testing and Calibration Laboratories. International Organization for Standardization; 2017.
Jafari S, Jafari SM, Ebrahimi M, Kijpatanasilp I, Assatarakul K. A decade overview and prospect of spray drying encapsulation of bioactives from fruit products: Characterization, food application, and in vitro gastrointestinal digestion. Food Hydrocolloids 2023;134:108068.
Kalt W, Blumberg JB, McDonald JE, Vinqvist-Tymchuk MR, Fillmore SA, Graf BA, et al. Identification of anthocyanins in the liver, eye, and brain of blueberry-fed pigs. Journal of agricultural and food chemistry 2008;56(3):705-712.
Kang YG, Kwon J, Kwon S, Kim AR. Synergistic effects of Korean mistletoe and apple peel extracts on muscle strength and endurance. Nutrients 2024;16(19):3255.
Lam M, Khoshkhat P, Chamani M, et al. In-depth multidisciplinary review of the usage, manufacturing, regulations, & market of dietary supplements. Journal of Drug Delivery Science and Technology 2022;67:102985.
Lee JH, Kim MJ, Kim, CY. The development of new functional foods and ingredients. Foods 2024;13(19):3038.
Li W, Yang R, Ying D, Yu J, Sanguansri L, Augustin MA. Analysis of polyphenols in apple pomace: A comparative study of different extraction and hydrolysis procedures. Industrial Crops and Products 2020;147:112250.
Lyu F, Luiz SF, Azeredo DRP, Cruz AG, Ajlouni S, Ranadheera CS. Apple pomace as a functional and healthy ingredient in food products: A review. Processes 2020;8(3):319.
Lyu, F, Luiz SF, Azeredo DRP, Cruz AG, Ajlouni S, Ranadheera CS. Apple pomace as a functional and healthy ingredient in food products: A review. Processes 2020;8(3):319.
Mohammadi N. Recovery, chemical, and bioactivity characterisation of polyphenols from fruits and by-products in food applications: A circular solution toward resilient food systems [doctoral dissertation]. University of Limerick; 2024.
Murakonda S, Dwivedi M. Powders from fruit waste. Food powders properties and characterization. 2021:155-168.
Oyenihi AB, Belay ZA, Mditshwa A, Caleb OJ. “An apple a day keeps the doctor away”: The potentials of apple bioactive constituents for chronic disease prevention. Journal of Food Science 2022;87(6):2291-2309.
Qadri T, Naik HR, Hussain SZ, et al. Comparative evaluation of apple juice concentrate and spray dried apple powder for nutritional, antioxidant and rheological behaviour. Quality Assurance and Safety of Crops & Foods 2022;14(2):74-85.
Qadri T, Naik HR, Hussain SZ, et al. Spray dried apple powder: Qualitative, rheological, structural characterization and its sorption isotherm. LWT - Food Science and Technology 2022;165:113694.
Rashid R, Wani SM, Manzoor S, Masoodi FA, Dar MM. Green extraction of bioactive compounds from apple pomace by ultrasound assisted natural deep eutectic solvent extraction: Optimisation, comparison and bioactivity. Food Chemistry 2023;398:133871.
Schieber A, Keller P, Carle R. Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography. Journal of Chromatography A 2001;910(2):265-273.
Shehzadi K, Rubab Q, Asad L, Ishfaq M, Shafique B, Ali Nawaz Ranjha MM, Sabtain B. A critical review on presence of polyphenols in commercial varieties of apple peel, their extraction and Health benefits. Open Access Journal of Biological Science Research 2020;6:18.
Wirivutthikorn W. Processing development of instant juice powder product from carrot orange and lemon by using foam mat drying. Burapha Science Journal 2022;48-65.
Wolfe K, Wu X, Liu RH. Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry 2003;51(3):609-614.
Wolfe KL, Liu RH. Apple peels as a value-added food ingredient. Journal of Agricultural and Food Chemistry 2003;51(6):1676-1683.
Zhu KX, Lian CX, Guo XN, Peng W, Zhou H-M. Antioxidant activities and total phenolic contents of various extracts from defatted wheat germ. Food Chemistry 2011;126(3):1122-1126.
Zielinska D, Laparra-Llopis JM, Zielinski H, Szawara-Nowak D, Giménez-Bastida JA. Role of apple phytochemicals, phloretin and phloridzin, in modulating processes related to intestinal inflammation. Nutrients 2019;11(5):1173.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Life Sciences and Environment Journal
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Each article is copyrighted © by its author(s) and is published under license from the author(s).
0-5526-7000 Ext. 7214
