Effect of Addition Levels of By-Product Mixture (Apple Pomace: Red Potato Pulp: Sugar Beet Pulp) on Phytochemical Profile, Antioxidant Activity and Physical Properties of Extruded Corn Snacks.

Rafał Ziobro, Dorota Gumul, Renata Sabat, Anna Wywrocka-Gurgul, Tomasz Zięba

Abstract read

In one paragraph

Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Phytochemical Profiling (Phenolics and Carotenoids) and Antioxidant Potential of Apple, Plum, Carrot, and Beetroot Juice Pomaces: Towards Sustainable Food Ingredients.Foods (Basel, Switzerland) · 2026
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Rafał ZiobroDepartment of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland.ORCID 0000-0001-9681-4380

Dorota GumulDepartment of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland.

Renata SabatDepartment of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland.

Anna Wywrocka-GurgulDepartment of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland.

Tomasz ZiębaInstitute of Sport, Tourism and Nutrition, Faculty of Biological Sciences, University of Zielona Góra, 65-417 Zielona Góra, Poland.ORCID 0000-0002-2791-342X

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Plant by-products such as apple pomace, potato pulp, and sugar beet pulp can be an excellent source of polyphenols, other phytochemicals and fiber, which is why they can be an excellent addition to snacks. Snacks, on the other hand, contain a lot of sugar and starch, which increases the risk of metabolic diseases and is unfavorable for diabetics, but after adding the above-mentioned by-products, their nutritional and health-promoting value increases. The aim of the study was to examine the effect of different addition levels of a mixture of by-products on the nutritional composition, phytochemical content, antioxidant activity, and quality of corn snacks. It was found that mixtures of by-products are an excellent addition to corn snacks in order to increase the health benefits of the product, as this additive increases the content of polyphenols, phenolic acids, anthocyanins, dietary fiber, tocopherols, especially α- and γ-tocopherol, as well as phytosterols, including β-sitosterol, stigmasterol, and campesterol. Furthermore, it increases the antioxidant potential of the snacks and the nutritional value of the final product, especially protein and ash content, reducing the starch content. Snacks containing a 20% by-product mixture may be recommended due to their improved nutritional and health-promoting properties and acceptable physical characteristics.

Indexed as

AntioxidantsBeta vulgarisMalusPhytochemicalsSnacksSolanum tuberosumZea maysAnthocyaninsDietary FiberNutritive ValuePhytosterolsPolyphenolsAnthocyaninsAntioxidantsDietary FiberPhytochemicalsPhytosterolsPolyphenolsby-productsdietary fiberfood qualitynutritional compositionphytochemical compoundssnacks

Identifiers

PMID41900136

DOI10.3390/molecules31061037

PMCPMC13029283

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.