浓缩苹果渣与非浓缩苹果渣理化特性及功能特性的差异：基于不同干燥方法的研究。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-08 DOI:10.1002/jsfa.70163

Mei Li, Xin Jin, Meilin Xian, Jingwei Liu, Yitong Xie, Qin Wang, Jinfeng Bi

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引用次数: 0

摘要

背景：苹果渣是苹果加工过程中产生的一种营养丰富的副产品，其性质受苹果本身品质和榨汁工艺的影响。干燥技术可以提高其经济利用率。本研究比较了工业滚筒干燥（ID）和实验室热风干燥、热泵干燥和冷冻干燥（FD）对从浓缩AP （FC-AP）和非从浓缩AP （NFC-AP）的理化、功能和结构特性的影响。结果：FC-AP具有较高的膳食纤维和果胶含量，而NFC-AP具有较好的色泽、较高的总糖含量和较强的抗氧化活性。在各种干燥技术中，ID法处理的渣渣质量仅次于FD法，得益于ID法干燥时间短，仅为30分钟（比能耗为4.88 kWh kg-1）。经id处理的FC-AP褐变指数为57.50，总糖为266.49 g kg-1，可溶性膳食纤维为79.11 g kg-1，总酚为4.12 g kg-1，总黄酮为5.97 g kg-1，抗氧化活性最高。结论：苹果榨汁工艺的选择显著影响AP的理化性质，影响其高价值利用。在实际工业生产中，废渣处理平衡了废渣质量和经济成本，为提高废渣利用效率提供了有利的解决方案。©2025化学工业协会。

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Differences in physicochemical and functional properties of from-concentrate and not-from-concentrate apple pomace: an investigation based on different drying methods.

Background: Apple pomace (AP), a byproduct of apple processing, is nutrient-rich, and its properties are influenced by both the quality of the apples and the juice extraction process. Drying technology can enhance its economic utilization. This study compared the effects of industrial drum drying (ID) and laboratory hot-air drying, heat pump drying and freeze drying (FD) on the physicochemical, functional and structural properties of from-concentrate AP (FC-AP) and not-from-concentrate AP (NFC-AP).

Results: The results indicated that FC-AP had higher dietary fiber and pectin content, while NFC-AP exhibited better color, higher total sugar content and stronger antioxidant activity. Among the various drying techniques, the quality of pomace processed with ID was second only to that achieved with FD, which benefited from the short drying time of ID, at only 30 min (specific energy consumption of 4.88 kWh kg^-1). The ID-treated FC-AP exhibited a browning index of 57.50, total sugars of 266.49 g kg^-1, soluble dietary fiber of 79.11 g kg^-1, total phenols of 4.12 g kg^-1 and total flavonoids of 5.97 g kg^-1, along with the highest antioxidant activity.

Conclusion: The choice of apple juicing process significantly affects the physicochemical properties of AP, influencing its high-value utilization. In practical industrial production, ID-treated pomace balances pomace quality and economic costs, offering an advantageous solution for improving pomace utilization efficiency. © 2025 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.