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Development of bioresidue apple flour with potential application in the food industry

2026Artigo científico Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg13:Ação Climática
datacite.subject.sdg04:Educação de Qualidade
dc.contributor.authorAichouche, Chaimaa
dc.contributor.authorPereira, Eliana
dc.contributor.authorCarocho, Márcio
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorFernandes, Filipa Alexandra
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorFerreira, Elizabete
dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarros, Lillian
dc.date.accessioned2026-03-11T14:48:17Z
dc.date.available2026-03-11T14:48:17Z
dc.date.issued2026
dc.description.abstractFood loss and residues have attracted the attention of many sectors around the world due to negative environmental and economic effects. Several studies identify this bioresidue with potential to be explored and used as natural ingredients, benefiting environment and economy, and producing functionalized products. This study aimed at the nutritional, chemical and bioactive evaluation of flours obtained from apples discarded as bioresidue due to their low caliber or non-standard format. The nutritional evaluation of the flour highlighted an interesting protein and ash content. Three free sugars were identified in the analyzed flour, with fructose being the main sugar and five organic acids, with malic acid being the most prevalent. Regarding fatty acids, monounsaturated fatty acids predominated, with oleic and linoleic acids being the major components. Seven phenolic compounds were identified by HPLC-DAD-ESI/MS, divided into three different families: phenolic acids, flavan-3-ols, and dihydrochalcone, with phenolic acids predominating, which may justify the antioxidant and antimicrobial potential evidenced by the flour. After characterization, flour was incorporated into two types of bread and the effect of this incorporation over the shelf life was evaluated. Overall, the nutritional and chemical composition of the apple flour obtained in this study makes it a viable alternative for application in the bakery and pastry industry, thus creating alternative products and health promoters for the consumer. Additionally, the reuse of apple bioresidue will allow the recovery of waste discarded annually without added value, in addition to contributing to a positive impact on the economy and the environment.eng
dc.description.sponsorshipThis work was supported by national funds through FCT/MCTES (PIDDAC): CIMO, UID/00690/2025 (10.54499/UID/00690/2025) and UID/PRR/00690/2025 (10.54499/UID/PRR/00690/2025); and SusTEC, LA/P/0007/2020 (https://doi.org/10.54499/LA/P/0007/ 2020). C. Caleja is thankful for her contract through the project VIIAFOOD (PRR | Aviso n.◦02/C05 -i01/2022; n.◦ de agenda: C644929456 -00000040). The authors are grateful to FEDER Cooperación Interreg VI A Espanha – Portugal (POCTEP) 2021-2027 for financial support through the project TRANSCoLAB PLUS 0112_TRANSCOLAB_PLUS_2_P. The authors also thank the National funding by FCT- Foundation for Science and Technology, through the institutional scientific employ ment program-contract with L. Barros (CEEC-INST, https://doi.org/10. 54499/CEECINST/00107/2021/CP2793/CT0002).
dc.identifier.citationAichouche, Chaimaa; Pereira, Eliana; Carocho, Márcio; Dias, Maria Inês; Calhelha, Ricardo C.; Heleno, Sandrina A.; Fernandes, Filipa Alexandra; Pires, Tânia C. S. P.; Ferreira, Elizabete; Celeja, Cristina; Barros, Lillian (2026) Development of bioresidue apple flour with potential application in the food industry. Measurement: Food. ISSN 2772-2759. p. 1-12
dc.identifier.doi10.1016/j.meafoo.2026.100280
dc.identifier.issn2772-2759
dc.identifier.urihttp://hdl.handle.net/10198/36030
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relation.ispartofMeasurement: Food
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectApple flour
dc.subjectBioactivities
dc.subjectBioresidue
dc.subjectBread
dc.subjectCircular economy
dc.titleDevelopment of bioresidue apple flour with potential application in the food industryeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUID/00690/2025
oaire.awardNumberLA/P/0007/2020
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIhttp://hdl.handle.net/10198/35759
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage12
oaire.citation.startPage1
oaire.citation.titleMeasurement: Food
oaire.citation.volume21
oaire.fundingStreamCIMO
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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