ArticleAntioxidants (Basel, Switzerland)2021
Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers.
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The trial behind it
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Who cites it
35 citing papers in PubMed.
- Phytochemical Profiling (Phenolics and Carotenoids) and Antioxidant Potential of Apple, Plum, Carrot, and Beetroot Juice Pomaces: Towards Sustainable Food Ingredients.Foods (Basel, Switzerland) · 2026Article
- Effects of Extruded Sugar Beet Pulp By-Product on Bioactive Composition, Antioxidant Activity, and Quality of Classic and High-Protein Gluten-Free Pasta.Molecules (Basel, Switzerland) · 2026Article
- Upcycling Apple and Carrot Pomace into Fortified Food Ingredients: Advancing Sustainability and Resource Efficiency.Foods (Basel, Switzerland) · 2026Review
- Effect of Addition Levels of By-Product Mixture (Apple Pomace: Red Potato Pulp: Sugar Beet Pulp) on Phytochemical Profile, Antioxidant Activity and Physical Properties of Extruded Corn Snacks.Molecules (Basel, Switzerland) · 2026Article
- Williams Pear Canning-Industrial Residues Suitable for Powdered Products: Effect of Particle Size and Acid Immersion on Physicochemical and Bioactive Properties.Foods (Basel, Switzerland) · 2026Article
- Sustainable utilization of fruit waste in cereal-based breakfast foods: Pre-clinical and clinical perspectives on safety and nutritional benefits.Current research in food science · 2026Review
- Valorization of Pear Pomace in Taro Gluten-Free Muffins: Composition, Texture, and Sensory Profile.Foods (Basel, Switzerland) · 2025Article
- The effect of fruit pomace addition on the color, texture and sensory properties of gluten-free bread.Scientific reports · 2025Article
- Polyphenols in Foods and Their Use in the Food Industry: Enhancing the Quality and Nutritional Value of Functional Foods.International journal of molecular sciences · 2025Review
- Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.Foods (Basel, Switzerland) · 2025Review
- Quality and Content of Bioactive Compounds in Muffins with Residue After Isolation of Starch from Unripe Apples (Molecules (Basel, Switzerland) · 2025Article
- Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread.Foods (Basel, Switzerland) · 2025Article
- Insight into Bioactive Compounds and Antioxidant Activity of Bakery Products Fortified with Fruit Pomace.Foods (Basel, Switzerland) · 2025Article
- Plant bioactive compounds: extraction, biological activities, immunological, nutritional aspects, food application, and human health benefits-A comprehensive review.Frontiers in nutrition · 2025Review
- A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies.Foods (Basel, Switzerland) · 2024Article
- Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification.Foods (Basel, Switzerland) · 2024Review
- Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry-A Review.Nutrients · 2024Review
- The Use of Waste Products from the Food Industry to Obtain High Value-Added Products.Foods (Basel, Switzerland) · 2024Article
- Sustainable utilization of apple pomace and its emerging potential for development of functional foods.Environmental science and pollution research international · 2024Review
- Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints.Antioxidants (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.
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Registered trials
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