UV-C treatment as a valorization strategy for apple by-product: Enhancement of dietary fiber, polyphenols, and antioxidant capacity.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED

Food Science and Technology International Pub Date : 2026-08-19 DOI:10.1177/10820132261475394

Cristina Bodas-Folguera, Rocío De La Peña-Armada, Virgilio Correcher, María Dolores Tenorio Sanz, Inmaculada Mateos-Aparicio

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引用次数: 0

Abstract

The valorization of the apple by-product through green technologies, such as ultraviolet-C radiation (UV-C), is in accordance with the increasing demand of natural and environmentally friendly products together with the reduction of waste generated worldwide. This study aimed to determine the effect of UV-C on the dietary fiber and antioxidant compounds of the apple by-product to enable its reintroduction into the food supply chain. The apple by-product was treated for 5 min with UV-C radiation and stored at 4 °C for 1 (D1), 4 (D4) and 7 (D7) days. Subsequently, dietary fiber composition, polyphenolic content, and antioxidant capacity analyses were performed. After UV-C treatment, it was possible to observe a significant (p < .05) increase in the soluble dietary fiber across all samples compared to the control. For total dietary fiber, a significant increase (p < .05) was detected in samples D1 and D4. Furthermore, a significant decrease (p < .05) in the insoluble dietary fraction was noticed. Regarding the polyphenolic content and antioxidant capacity, a significant increase was observed for all treated samples, although this increase was inversely proportional to the storage duration. Overall, UV-C irradiation proved effective in valorizing apple by-product by increasing dietary fiber and antioxidant capacity.

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UV-C处理作为苹果副产品的增值策略：增强膳食纤维、多酚和抗氧化能力。

通过紫外线- c辐射（UV-C）等绿色技术将苹果副产品增值，符合全球对天然和环保产品日益增长的需求，同时也减少了废物的产生。本研究旨在确定UV-C对苹果副产品中膳食纤维和抗氧化化合物的影响，从而使其重新进入食品供应链。将苹果副产物用UV-C处理5 min，在4℃下分别保存1 （D1）、4 （D4）和7 （D7）天。随后，进行了膳食纤维组成、多酚含量和抗氧化能力分析。经过UV-C处理后，与对照组相比，所有样品的可溶性膳食纤维都有显著（p . 0.05）的增加。在总膳食纤维方面，不溶性膳食纤维显著增加（p < 0.05）。在多酚含量和抗氧化能力方面，所有处理过的样品都显著增加，尽管这种增加与储存时间成反比。总的来说，UV-C辐射通过增加膳食纤维和抗氧化能力而有效地促进了苹果副产品的增殖。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).