ArticleFoods (Basel, Switzerland)2021
Chemical and Bioactive Characterization of Spanish and Belgian Apple Pomace for Its Potential Use as a Novel Dermocosmetic Formulation.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Utilizing Apple Pomace in Meat Products: A Systematic Review and Meta-Analysis.Foods (Basel, Switzerland) · 2026Review
- "Acne vulgaris: key insights, treatment, and future prospects".Molecular diversity · 2026Review
- Optimization of Pre-Treatments to Overcome Stickiness-Related Hurdles and Enhance Drying Efficiency in Apple Pomace.Food science & nutrition · 2025Article
- Sustainable Lipase Immobilization: Chokeberry and Apple Waste as Carriers.Biomolecules · 2024Article
- Structured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributes.Molecules (Basel, Switzerland) · 2024Article
- A Review on Apple Pomace Bioactives for Natural Functional Food and Cosmetic Products with Therapeutic Health-Promoting Properties.International journal of molecular sciences · 2024Review
- The Use of Fruit and Vegetable by-Products as Enhancers of Health Status of Piglets after Weaning: The Role of Bioactive Compounds from Apple and Carrot Industrial Wastes.Veterinary sciences · 2023Review
- Cornelian Cherry (Foods (Basel, Switzerland) · 2023Article
- Chemical Composition, Antioxidant Activity and Cytocompatibility of Polyphenolic Compounds Extracted from Food Industry Apple Waste: Potential in Biomedical Application.Molecules (Basel, Switzerland) · 2023Article
- Fruit waste: a current perspective for the sustainable production of pharmacological, nutraceutical, and bioactive resources.Frontiers in microbiology · 2023Review
- Phytochemicals Derived from Agricultural Residues and Their Valuable Properties and Applications.Molecules (Basel, Switzerland) · 2023Review
- Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production.Plants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Currently, there is a general trend towards reutilizing industrial by-products that would otherwise be discarded or considered as waste, aiming to explore them as alternative sources of valuable compounds. The apple pomace remaining from cider and apple juice industries represents a high-potential source of bioactive compounds with putative application in food or pharmaceutical-related products. Accordingly, the work reported herein was conducted to characterize the phenolic compounds in apple pomace from Belgium and Spain, as well as to evaluate its chemical composition and particular types of bioactivity. As a proof of concept, a new hydrogel was prepared, incorporated with the bioactive compounds and pectin extracted from apple pomace, aiming to obtain the most organic formulation possible. Independently of the extracting agent, it became evident that using lyophilization as the drying step is a better choice than thermal processes as it yielded a richer phenolic profile (fifteen individual compounds), with 5-
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