Functional profile of apple fiber from processed raw material of snack production

Abstract

The rise in socially significant diseases is associated with damage to cellular structures due to exposure to free oxygen radicals, alien substances, and nutrient deficiencies typical in developed countries. In this context, studying secondary apple waste generated during the production of apple snacks is particularly important. In this study, apple waste generated during the production of fruit chips at an existing facility was chosen as the object of research. The calcium pectate method was used to study the composition and fractional distribution of pectins. The mass fraction of crude fiber was determined using the Hennesberg and Stoman method, and the polyphenolic compounds were determined using high- performance liquid chromatography (HPLC). Total antioxidant activity was assessed spectrophotometrically, and the water absorption capacity of the fiber was determined using a total immersion method. This comprehensive study revealed that the total dietary fiber content of the secondary apple raw material samples was 50.7 ± 0.2% of dry matter, of which 15.8 ± 0.1% was soluble. The concentration of polyphenolic compounds reached 270.5 ± 0.1 mg/100 g of dry matter, indicating a high content of antioxidant components. The antioxidant activity of the sample reached 318.4 ± 0.2 mg/100 g, equivalent to 55.6% free radical inhibition. The water absorption capacity of apple fiber was 4.51 ± 0.01 g of water per 1 g of dry matter, demonstrating its significant functionality in hydration and stabilization of food systems.