Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace Extracts

Impact of Thermal, High-Pressure, and Pulsed Electric Field Treatments on the Stability and Antioxidant Activity of Phenolic-Rich Apple Pomace Extracts

Apple pomace, a by-product of apple juice production, is typically discarded as waste. Recent approaches have focused on utilizing apple pomace by extracting beneficial bioactive compounds, such as antioxidant phenolic compounds (PCs). Before these PC-rich extracts can be used in food products, they...

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Bibliographic Details
Main Authors: Diana Plamada, Miriam Arlt, Daniel Güterbock, Robert Sevenich, Clemens Kanzler, Susanne Neugart, Dan C. Vodnar, Helena Kieserling, Sascha Rohn
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Molecules
Subjects:
apple pomace
phenolic compounds
high-pressure treatment
antioxidant activity
stability
Online Access:https://www.mdpi.com/1420-3049/29/24/5849
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