ArticleFoods (Basel, Switzerland)2025
Insight into Bioactive Compounds and Antioxidant Activity of Bakery Products Fortified with Fruit Pomace.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Development, Physicochemical, and Sensory Evaluation of Naturally Formulated Dehydrated Fruits Rolls Enriched with Sea Buckthorn and Grape Freeze-Dried Pomace Powders.Foods (Basel, Switzerland) · 2026Article
- Prospects of Bioactive Compounds in Designing Functional Foods: Challenges and Solutions.Foods (Basel, Switzerland) · 2026Review
- Nutritional, antioxidant, and sensory properties of Ziziphus spina-christi fruit powder and its application in bakery products.Scientific reports · 2025Article
- Impact ofMolecules (Basel, Switzerland) · 2025Article
- Physicochemical Properties and Quality of Bread Enriched with Haskap Berry (Molecules (Basel, Switzerland) · 2025Article
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Authors and funding
3 authors.
Funding
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Abstract
The aim of this work was to analyse the influence of the application of apple, sour cherry and peach pomace on the content of bioactive compounds and antioxidant activity in bakery products supplemented with different proportions of pomace (5%, 10% and 15%). The type of pomace applied determined some variations, but it was observed that at a maximum substitution percentage (15%), breads with peach pomace recorded the highest levels of polyphenols (855.10 mg GAE/100 g), flavonoids (181.01 mg CE/100 g) and tannins (385.26 mg GAE/100 g), which also generated the highest antiradical activity (42.84%). In general, an evolutionary distribution was observed between the increase in the content of polyphenols, flavonoids, tannins and antioxidant activity, which could indicate a synergistic action between all components. In all the analysed samples, increases in the constituent compounds and antioxidant activity were observed, consistent with the percentage of added pomace, with the analysis of the inclusion of different types of pomace becoming relevant in the context of industrial production.
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Registered trials
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