Fruit Waste as a Matrix of Health-Promoting Compounds in the Production of Corn Snacks

Dorota Gumul; Rafal Ziobro; Marek Kruczek; Justyna Rosicka-Kaczmarek

doi:10.1155/2022/7341118

Fruit Waste as a Matrix of Health-Promoting Compounds in the Production of Corn Snacks

Int J Food Sci. 2022 Mar 3:2022:7341118. doi: 10.1155/2022/7341118. eCollection 2022.

Authors

Dorota Gumul¹, Rafal Ziobro¹, Marek Kruczek¹, Justyna Rosicka-Kaczmarek²

Affiliations

¹ Faculty of Food Technology, Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow, 31-120 Krakow, al. Mickiewicza 21, Poland.
² Lodz University of Technology, Faculty of Biotechnology and Food Sciences, Institute of Food Technology and Analysis, 90-537 ul Stefanowskiego 2/22 Łódź, Poland.

Abstract

Extrusion is an industrial technology allowing utilization of fruit-based off-products, rich in bioactive and prohealth compounds, in the production of gluten-free snacks. The use of up to 20% fruit waste (apple waste) in the production of such snacks results in significant increases of polyphenols and flavonoids, as well as individual phenolic acids: chlorogenic (36 times) and cryptochlorogenic (4 times). UPLC-PDA-MS/MS method allowed to observe huge increases in phloridzin (25 times), epicatechin (8 times), catechin (up to 6 times), and the end procyanidin (almost 3 times) in corn snacks. The most suitable addition level was 20% because it resulted in the highest increases in the abovementioned compounds and dietary fiber, which provided high antioxidant potential of corn-apple snacks. Therefore, the production of such snacks could be recommended on industrial scale as they have the best organoleptic properties.