Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies
Apple processing into juice generates vast amounts of a by-product, namely fruit pomace, which poses a serious problem for the processing industry. At the same time, fruit pomace features a high health potential. The aim of the present study was to develop recipes of 8 variants of cookies with wheat...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-05-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-the-Addition-of-Apple-Pomace-and-Erythritol-on-the-Antioxidant-Capacity,187941,0,2.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832557622446784512 |
|---|---|
| author | Ewa Raczkowska Aneta Wojdyło Paulina Nowicka |
| author_facet | Ewa Raczkowska Aneta Wojdyło Paulina Nowicka |
| author_sort | Ewa Raczkowska |
| collection | DOAJ |
| description | Apple processing into juice generates vast amounts of a by-product, namely fruit pomace, which poses a serious problem for the processing industry. At the same time, fruit pomace features a high health potential. The aim of the present study was to develop recipes of 8 variants of cookies with wheat flour substituted by apple pomace (0, 10, 30 and 50% of flour weight), sweetened with sucrose and erythritol. The cookies were analyzed for their nutritional value; antioxidant capacity (ABTS•+ scavenging activity and oxygen radical absorption capacity – ORAC); the ability to inhibit α-amylase, α-glucosidase and pancreatic lipase; and consumer acceptability. In total, 13 phenolic compounds were identified in the cookies with pomace. Cookies with 50% addition of apple pomace had an approximately 8-fold higher content of dietary fibre than traditional products (without the apple pomace) and simultaneously reduced energy value (by 32.6 and 40.5 kcal/100 g of cookies sweetened with sucrose and erythritol, respectively). The antioxidant capacity of cookies was 0.032–0.316 mmol TE/100 g in the ABTS assay and 1.153–2.070 mmol TE/100 g when ORAC was determined. The IC 50 enabling α-amylase and α-glucosidase inhibition ranged from 138.1 to 221.8 mg/mL and from 976.4 to 1374.9 mg/mL, respectively. The anti-lipase activity of cookies with the addition of 50% apple pomace and erythritol was the highest (IC 50 of 7.3 mg/mL). Both antioxidant capacity and antidiabetic potential increased significantly with the increasing proportion of pomace in cookies. Replacing sucrose with erythritol favorably influenced the consumer assessment. The study results show that the proposed products can be a perfect alternative to traditional sweet snack products, especially for consumers with diet-related diseases. The feasibility of using waste raw materials, which are a challenge to the food industry, has been proven as well. |
| format | Article |
| id | doaj-art-1db30aa63ba444ea97ade4a849a82087 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2024-05-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-1db30aa63ba444ea97ade4a849a820872025-02-03T03:28:10ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072024-05-0174214716110.31883/pjfns/187941187941Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread CookiesEwa Raczkowska0https://orcid.org/0000-0003-4205-1351Aneta Wojdyło1https://orcid.org/0000-0002-0067-0691Paulina Nowicka2https://orcid.org/0000-0002-5626-2662Department of Human Nutrition, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, PolandDepartment of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, PolandDepartment of Fruit, Vegetable and Nutraceutical Plant Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, PolandApple processing into juice generates vast amounts of a by-product, namely fruit pomace, which poses a serious problem for the processing industry. At the same time, fruit pomace features a high health potential. The aim of the present study was to develop recipes of 8 variants of cookies with wheat flour substituted by apple pomace (0, 10, 30 and 50% of flour weight), sweetened with sucrose and erythritol. The cookies were analyzed for their nutritional value; antioxidant capacity (ABTS•+ scavenging activity and oxygen radical absorption capacity – ORAC); the ability to inhibit α-amylase, α-glucosidase and pancreatic lipase; and consumer acceptability. In total, 13 phenolic compounds were identified in the cookies with pomace. Cookies with 50% addition of apple pomace had an approximately 8-fold higher content of dietary fibre than traditional products (without the apple pomace) and simultaneously reduced energy value (by 32.6 and 40.5 kcal/100 g of cookies sweetened with sucrose and erythritol, respectively). The antioxidant capacity of cookies was 0.032–0.316 mmol TE/100 g in the ABTS assay and 1.153–2.070 mmol TE/100 g when ORAC was determined. The IC 50 enabling α-amylase and α-glucosidase inhibition ranged from 138.1 to 221.8 mg/mL and from 976.4 to 1374.9 mg/mL, respectively. The anti-lipase activity of cookies with the addition of 50% apple pomace and erythritol was the highest (IC 50 of 7.3 mg/mL). Both antioxidant capacity and antidiabetic potential increased significantly with the increasing proportion of pomace in cookies. Replacing sucrose with erythritol favorably influenced the consumer assessment. The study results show that the proposed products can be a perfect alternative to traditional sweet snack products, especially for consumers with diet-related diseases. The feasibility of using waste raw materials, which are a challenge to the food industry, has been proven as well.http://journal.pan.olsztyn.pl/Effect-of-the-Addition-of-Apple-Pomace-and-Erythritol-on-the-Antioxidant-Capacity,187941,0,2.htmlapple pomaceerythritolshortbread cookieslc-msantidiabetic activityantioxidant activity |
| spellingShingle | Ewa Raczkowska Aneta Wojdyło Paulina Nowicka Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies Polish Journal of Food and Nutrition Sciences apple pomace erythritol shortbread cookies lc-ms antidiabetic activity antioxidant activity |
| title | Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies |
| title_full | Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies |
| title_fullStr | Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies |
| title_full_unstemmed | Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies |
| title_short | Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies |
| title_sort | effect of the addition of apple pomace and erythritol on the antioxidant capacity and antidiabetic properties of shortbread cookies |
| topic | apple pomace erythritol shortbread cookies lc-ms antidiabetic activity antioxidant activity |
| url | http://journal.pan.olsztyn.pl/Effect-of-the-Addition-of-Apple-Pomace-and-Erythritol-on-the-Antioxidant-Capacity,187941,0,2.html |
| work_keys_str_mv | AT ewaraczkowska effectoftheadditionofapplepomaceanderythritolontheantioxidantcapacityandantidiabeticpropertiesofshortbreadcookies AT anetawojdyło effectoftheadditionofapplepomaceanderythritolontheantioxidantcapacityandantidiabeticpropertiesofshortbreadcookies AT paulinanowicka effectoftheadditionofapplepomaceanderythritolontheantioxidantcapacityandantidiabeticpropertiesofshortbreadcookies |