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Effect of addition of phenolic compounds recovered from apple pomace on cider quality

Benvenutti, Laís, Bortolini, Débora Gonçalves, Nogueira, Alessandro, Zielinski, Acácio Antonio Ferreira, Alberti, Aline
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.100 pp. 348-354
antioxidant activity, apple pomace, astringency, bitterness, ciders, color, ethanol, food quality, glycosides, manufacturing, nonlinear models, odors, phenols, quercetin, response surface methodology
The objective of this research was to recover and apply the phenolic compounds from apple pomace during the manufacture of cider, aiming to increase bioactivity and improve the sensorial quality. The conditions of solid-liquid extraction process (60% ethanol at 50 °C and 1:20 w/v solid-solvent ratio) were optimized using the response surface method and kinetic study was performed by first order nonlinear model fitting. The addition of the extract was based on the initial total flavonoid content; this generated the following treatments: control must (M0); with the addition of 77 mg/L (M50); and with the addition of 130 mg/L (M100), which produced the respective ciders C0, C50 and C100. The addition of the phenolic extract increased the antioxidant activity by 1.6 and 2.8 times for the M50 and M100 treatments, respectively. Of the individual phenols, the ciders with the addition of extract showed quercetin glycosides, which were initially non-existent. Moreover, the addition of the extract accentuated the color and perceptions of bitterness and astringency without harming the odor quality. Therefore, the phenolic extract from apple pomace is a viable economic alternative for accentuating antioxidant activity and improving the sensorial quality of ciders.