Fostering sustainability: Enzymatic modeling of juice production pomace for advancing innovative ingredients in non-dairy infant food applications.

Apple pomace, a by-product of juice production, is often discarded despite its nutritional and bioactive potential. To reduce waste and add value, this study developed cookies for children enriched with enzymatically treated apple pomace using Rapidase Fiber, containing arabinofuranosidase, cellulase, and polygalacturonase. The phenolic profile, antioxidant capacity, and nutritional composition of apple pomace flour were assessed before and after enzymatic treatment.

Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled Matrices.

The growing demand for sustainable and nutrient-rich food sources has positioned macroalgae as a promising alternative for food product development. This study investigates the extraction and characterization of hydrocolloids from three red macroalgae species (, , and ) using water bath (WB), ultrasound (US), and hybrid ultrasound-water bath (USWB) treatments for 45 and 60 min. The physicochemical properties of the extracts, including rheological behavior, particle size distribution, antioxidant activity, and texture, were assessed.

Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis.

Fruit juice processing can generate significant waste, but efficiently repurposing some of its byproducts not only reduces environmental impact but also adds value, thereby enhancing sustainability in the food industry. This work assesses the use of hydrocolloids in jam preparation and the influence of time and temperature on gelation in the presence of apple pomace. The effects of different processing conditions were analyzed using response surface methodology.

Algae-Boosted Chickpea Hummus: Improving Nutrition and Texture with Seaweeds and Microalgae.

The global food industry faces a critical challenge in ensuring sustainable practices to meet the demands of a growing population while minimizing environmental impact. At the same time, consumer awareness and the demand for quality products drive innovation and inspire positive changes in the food supply chain. Aiming to create a more sustainable and nutrient-rich alternative, this study is summarized by characterizing the physical and chemical characteristics of algae-enriched chickpea hummus: an innovative approach to popular food products.

Characterization of the Effect of a Novel Production Technique for 'Not from Concentrate' Pear and Apple Juices on the Composition of Phenolic Compounds.

The consumption of 'not-from-concentrate' (NFC) fruit juices can be a convenient and enjoyable way to incorporate the nutritional benefits and flavors of fruits into one's diet. This study will focus on the effect of production of juices from apple and pear fruits, by using centrifugal decanter and tangential filtration, on the profile of polyphenols as a valuable source of bioactive compounds. Likewise, by-products from the juice industry were characterized in order to understand the high-value-added potential based on their composition of polyphenols.

Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract.

This work explores the potential of Rocha do Oeste pear pomace to be used as a sustainable and healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be useful to design innovative food products. The main goals of this study were to assess pear pomace concerning: (i) chemical composition and antioxidant capacity; (ii) rheology, texture, and microstructure characterization (alone or enriched with YPE), before and after heating.

Clean Label "Rocha" Pear (.) Snack Containing Juice By-Products and Microalgae.

"Rocha do Oeste" pear is a Portuguese Protected Designation of Origin variety and one of the country's most relevant fruits for its nutritional value, production area, and exportation amounts. The recent integration of a pilot-scale juice production line brought to SUMOL+COMPAL company the need to characterize the new resulting fractions and value the new by-products. The objective of this work was to value the juice clarification by-products, producing a clean label and fiber-rich snack, in a circular economy rationale, where the secondary products are upcycled back into the food value chain, by creating another food product that includes those by-products.