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Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles

2023Journal article Open access
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dc.contributor.authorBrandão, Ana Sofia
dc.contributor.authorCaleja, Cristina
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBen Salha, Asma
dc.contributor.authorRezouga, Feriel
dc.contributor.authorRodrigues, Paula
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.contributor.authorSantos, José M.R.C.A.
dc.date.accessioned2024-01-03T10:51:03Z
dc.date.available2024-01-03T10:51:03Z
dc.date.issued2023
dc.description.abstractWaste recovery, in a circular economy context, is associated with clear economic and environmental benefits. Although apple pomace has been extensively studied for many applications, the valorization of pomace from emerging craft cider production is a novelty. This work is intended to determine the nutritional value, chemical composition, and phenolic and mineral profiles of pomace from craft cider waste. Levels of moisture (79.3%) and sugar contents (54.0%) stand out in their composition. Ethanol (1.56%) has been identified. Also, malic acid (2.94%), as well as α‐tocopherols (0.4 mg/100 g) were detected. The phenolic profile showed six flavonoid compounds identified mainly quercetin derivatives. The mineral analysis revealed potassium as the major constituent (58.5 mg/g). In conclusion, it is envisaged that cider pomace could be an ideal substrate for biotechnological purposes, particularly as a sustainable and alternative, cheap source to produce glycerol for application in various industries such as food, cosmetics, and pharmaceuticals.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020). Ana Sofia Brandão and José M. R. C. A. Santos would like to thank the FEDER under Programme PT2020 for financial support to INTERREG POCTEP project “INBEC—Circular bioeconomy. Promotion and development of a sustainable economy through innovation and business cooperation” (ref. 0627_INBEC_6_E). Maria Inês Dias and Lillian Barros would like to thank the national funding by FCT, Paula Rodrigues, through the institutional scientific employment program‐contract for their contracts; to the project Healthy—PETFOOD for the contract of Cristina Caleja (POCI‐01‐0247‐FEDER‐047073). This work is funded by the European Regional Development Fund (ERDF) through the Regional Operational Pro- gram North 2020, within the scope of Project GreenHealth—Digital strategies in biological assets to improve well‐being and promote green health, Norte‐01‐0145‐FEDER‐000042.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBrandão, Ana Sofia; Caleja, Cristina; Dias, Maria Inês; Salha, Asma bem; Rezouga, Feriel; Rodrigues, Paula; Ferreira, Isabel C.F.R.; Barros, Lillian; Santos, José M.R.C.A. (2023). Valorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profiles. eFood. eISSN 2666-3066. 4:3, p. 1-9pt_PT
dc.identifier.doi10.1002/efd2.85pt_PT
dc.identifier.eissn2666-3066
dc.identifier.urihttp://hdl.handle.net/10198/29035
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWiley-Blackwellpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectApple pomacept_PT
dc.subjectCiderpt_PT
dc.subjectCircular bioeconomypt_PT
dc.subjectFood industrypt_PT
dc.subjectIndustrial residuept_PT
dc.subjectWaste valorizationpt_PT
dc.titleValorization of pomace from craft cider: Nutritional value, chemical composition, and phenolic and mineral profilespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.issue3pt_PT
oaire.citation.titleeFoodpt_PT
oaire.citation.volume4pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameBrandão
person.familyNameCaleja
person.familyNameDias
person.familyNameRodrigues
person.familyNameFerreira
person.familyNameBarros
person.familyNameSantos
person.givenNameAna Sofia
person.givenNameCristina
person.givenNameMaria Inês
person.givenNamePaula
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.givenNameJosé M.R.C.A.
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person.identifier.ciencia-id9418-CF95-9919
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person.identifier.orcid0000-0002-9050-5189
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person.identifier.ridM-8242-2013
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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