ArticleFood chemistry: X2022
Cider apple pomace as a source of nutrients: Evaluation of the polyphenolic profile, antioxidant and fiber properties after drying process at different temperatures.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 36 citations in OpenAlex.
- From Waste to Functional Snack: Drying Kinetics, Neural Network Modeling, and Utilization of Tomato Pomace in Cracker Formulation.Food science & nutrition · 2026Article
- Apple Pomace as a Source of Valuable Phenolics: From Drying Kinetics to Optimization of Ultrasound-Assisted Extraction Using Conventional and Alternative Solvents.Antioxidants (Basel, Switzerland) · 2026Article
- Thin-Layer Drying Kinetics and Quality Attributes of Apple Pomace Powders from Different Varieties.Foods (Basel, Switzerland) · 2026Article
- Influence of Drying Temperature on Quality Characteristics and Drying Kinetics ofFoods (Basel, Switzerland) · 2026Article
- Comparative Analysis of Roller Milling Strategies on Wheat Flour Physicochemical Properties and Their Implications for Microwave Freeze-Dried Instant Noodles.Foods (Basel, Switzerland) · 2025Article
- Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars.Food technology and biotechnology · 2024Article
- Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties.Foods (Basel, Switzerland) · 2024Article
- Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel.NPJ science of food · 2024Article
- Physicochemical Properties of Dried and Powdered Pear Pomace.Molecules (Basel, Switzerland) · 2024Article
- Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity.Foods (Basel, Switzerland) · 2023Article
- Fruit waste: a current perspective for the sustainable production of pharmacological, nutraceutical, and bioactive resources.Frontiers in microbiology · 2023Review
- Prediction of Apple Slices Drying Kinetic during Infrared-Assisted-Hot Air Drying by Deep Neural Networks.Foods (Basel, Switzerland) · 2022Article
- Modelling and Optimization of the Processing of a Healthy Snack Bar Made of Grape and Tomato Pomaces.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Apple pomace, the by-product of the cider industry, contains a high content of antioxidant compounds and dietary fiber. Drying would allow its preservation for a later use. The aim of this study was to evaluate the effect of the drying temperature on the drying kinetics, antioxidant properties and the fiber characteristics. For this, drying experiments were performed at different temperatures (40-120 °C). The increase in temperature enhanced the drying rate, as was shown by the effective diffusivity and mass transfer coefficient identified by modelling. The influence of temperature was quantified through the activation energy (38.21 kJ/mol). Regarding the retention of antioxidant properties, the best results were found at 80-100 °C while 40-60 °C was the best temperature range for the fiber characteristics. Therefore, 80 °C could be an adequate temperature for drying of cider apple pomace, as it represents a good balance between kinetics, and antioxidant and fiber properties.
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