ArticleMolecules (Basel, Switzerland)2022
Ultrasound-Assisted Extraction and Characterization of Polyphenols from Apple Pomace, Functional Ingredients for Beef Burger Fortification.
Article in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed, 48 citations in OpenAlex.
- Upcycling Discarded Apples into Cider: Yeast and Nutrient Strategies Shaping Fermentation and Sensory Quality.Foods (Basel, Switzerland) · 2026Review
- Utilizing Apple Pomace in Meat Products: A Systematic Review and Meta-Analysis.Foods (Basel, Switzerland) · 2026Review
- Physicochemical, Microbiological and Sensory Evaluation of Plant-Based Meat Analogs Supplemented with Phenolic Extracts from Olive Mill By-Products.Foods (Basel, Switzerland) · 2025Article
- Transylvanian Grape Pomaces as Sustainable Sources of Antioxidant Phenolics and Fatty Acids-A Study of White and Red Cultivars.Antioxidants (Basel, Switzerland) · 2025Article
- Sensory Acceptance and Physicochemical Properties of Beef Meatballs Fortified With Apple (Food science & nutrition · 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
- Harnessing Grape Pomace, a Multifunctional By-Product from the Wine Industry for High-Value Salad Dressings.Molecules (Basel, Switzerland) · 2025Article
- Thermal Characterization and Heat Capacities of Seven Polyphenols.Molecules (Basel, Switzerland) · 2025Article
- The Impact of Artificial and Natural Additives in Meat Products on Neurocognitive Food Perception: A Narrative Review.Foods (Basel, Switzerland) · 2024Review
- Harnessing Prebiotics to Improve Type 2 Diabetes Outcomes.Nutrients · 2024Review
- Article
- Sustainable utilization of apple pomace and its emerging potential for development of functional foods.Environmental science and pollution research international · 2024Review
- Application of ultrasound technology for the effective management of waste from fruit and vegetable.Ultrasonics sonochemistry · 2024Review
- Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds.Current research in food science · 2024Review
- Valorization of Pumpkin Byproducts: Antioxidant Activity and Carotenoid Characterization of Extracts from Peel and Filaments.Foods (Basel, Switzerland) · 2023Article
- Effect of Different Drying Treatments and Sieving on Royal Gala Apple Pomace, a Thickening Agent with Antioxidant Properties.Plants (Basel, Switzerland) · 2023Article
- Optimization of Ultrasound-Assisted Extraction of Chlorogenic Acid from Potato Sprout Waste and Enhancement of the In Vitro Total Antioxidant Capacity.Antioxidants (Basel, Switzerland) · 2023Article
- Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace.Foods (Basel, Switzerland) · 2022Article
- Ultrasound-Assisted Extraction and the Encapsulation of Bioactive Components for Food Applications.Foods (Basel, Switzerland) · 2022Review
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Currently, there is an increasing interest to valorise agri-food waste containing bioactive compounds with potential health benefits. In this paper, the recovery of functional molecules from apple pomace, the most abundant by-product of the apple processing industry, was carried out by ultrasound-assisted extraction (UAE) on fresh and freeze-dried samples. UAE extract, obtained by double extraction of freeze-dried apple pomace, was subjected to chromatographic and spectrophotometric characterization. It showed good levels of total phenol content, high antioxidant activity, and interesting antioxidant compounds (quercetin derivatives, chlorogenic acid, phloridzin). Subsequently, freeze-dried apple pomace, containing 40.19% of dietary fibre, was used as a fortifying agent for beef burgers (4% and 8%). The results concerning colour and sensory analysis of the fortified products were graded even better than the control (0%). The improved fibre and phenol content, together with the neutral flavour, represent the most interesting characteristics of fortified burgers. The results confirm that UAE was a successful technique for extracting phenol compounds and that the addition of apple pomace represents a valid approach to increase the health properties and palatability of beef burgers, including for consumers who do not like meat.
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