ArticleMolecules (Basel, Switzerland)2024
Physicochemical Properties of Dried and Powdered Pear Pomace.
Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Valorization of fruit pits from Prunus laurocerasus and Prunus cerasifera as agro-food byproducts: Bioactive properties and safety assessment for potential food additive applications.Journal of the science of food and agriculture · 2026Article
- Ultrasound-Assisted Extraction of Phenolics from Pear Pomace: Method Optimization, Phenolic Profile, and Antioxidant Capacity.Molecules (Basel, Switzerland) · 2026Article
- Impact of drying technologies on bioactive composition of fruit pomace: a critical review and future perspectives.Food chemistry: X · 2026Review
- 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
- Valorization of Pear Pomace in Taro Gluten-Free Muffins: Composition, Texture, and Sensory Profile.Foods (Basel, Switzerland) · 2025Article
- Physicochemical Properties and Quality of Bread Enriched with Haskap Berry (Molecules (Basel, Switzerland) · 2025Article
- Article
- The Use of Beetroot Juice as an Impregnating Solution to Change Volatile Compounds, Physical Properties and Influence the Kinetics of the Celery Drying Process.Molecules (Basel, Switzerland) · 2024Article
- Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry-A Review.Nutrients · 2024Review
- Impact of Drying Process on Grindability and Physicochemical Properties of Celery.Foods (Basel, Switzerland) · 2024Article
- Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
4 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Pear pomace, a byproduct of juice production, represents a valuable reservoir of bioactive compounds with potential health benefits for humans. This study aimed to evaluate the influence of drying method and temperature on pear pomace, specifically focusing on the drying kinetics, grinding characteristics, color, phenolic profile (LC-MS/MS), and antioxidant activities of the powder. Drying using the contact method at 40 °C with microwave assistance demonstrated the shortest duration, whereas freeze-drying was briefer compared to contact-drying without microwave assistance. Freeze-drying resulted in brighter and more easily comminuted pomace. Lyophilized samples also exhibited higher total phenolic compound levels compared to contact-dried ones, correlating with enhanced antioxidant activity. Twenty-one phenolic compounds were identified, with dominant acids being quinic, chlorogenic, and protocatechuic. Flavonoids, primarily isoquercitrin, and rutin, were also presented. Pear pomace dried via contact at 60 °C contained more quinic and protocatechuic acids, while freeze-dried pomace at the same temperature exhibited higher levels of chlorogenic acid, epicatechin, and catechin. The content of certain phenolic components, such as gallic acid and epicatechin, also varied depending on the applied drying temperature.
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