Apple pomace, a natural source of colourings and antioxidants for healthy jelly candies

Abstract

The present study tested the use of apple pomace extract

(APE) in the production of jelly candies, following a simplified recipe, with a reduced number of ingredients. The phytochemical profile of the apple pomace extract, obtained in simple and environmentally friendly conditions, was analysed, including: total phenolic cont ent, total carotenoid content, β-carotene, lycopene, antioxidant activity, etc. The individual phenolic compounds were quantified using a HPLC method. The jelly candies prepared with apple pomace extract were characterised compared to jellies without APE (control), in terms of physico-chemical parameters, colour parameters, organoleptic profile, biological activity (antidiabetic potential), storage stability, etc. The main polyphenols found in the apple pomace extract were: gallic acid, 3,4-dihydroxybenzoic acid, 4-hydroxybenzoic acid, vanillic acid, catechin, chlorogenic acid, vanillin,

coumaric acid, salicylic acid. The tested parameters of both types of jellies comply with the standard requirements set for such products, but the organoleptic score was higher for the jelly containing APE (4.88/5). Also, as expected, the antioxidant activity of jellies with APE was improved (142.03 ± 1.08 mmol TE/g DW), due to the antioxidant compounds from the apple pomace (polyphenols, carotenoids, etc.), which preserved an important part of their antioxidant potential during the processes of jelly preparation. In conclusion, the present study recommends the use of apple pomace extract in the production of healthy jelly candies, without synthetic colourants/antioxidants/preservatives.