FIA_BYPROD DESERT with added apple peel flour and citrus peel jelly

• Article written by Dr. Eng. Argyelan Cristian, Prof. Dr. Eng. Ersilia Alexa, Assoc. Prof. Dr. Eng. Stoin Daniela, "King Mihai I" University of Life Sciences in Timișoara, Faculty of Food Engineering, Research Center "Food Science"".

Sustainability of food processing and waste minimization are key concerns for the modern food industry. A significant amount of waste is generated by the fruit juice industry every year. In addition to the economic losses caused by the disposal of this waste, its impact on the environment is undeniable [1].

The fruit juice industry is one of the largest agri-food industries in the world. Several fruits such as apples, oranges, peaches and pineapples are used to produce fruit juices, which creates a considerable amount of waste. These fruit wastes have a large number of valuable components, namely bioactive compounds, and have numerous beneficial effects on human health, such as antioxidant, anti-inflammatory and anti-carcinogenic activities. Therefore, the recovery of these wastes is of great importance [2].

The huge volume of fruit waste is now a concern for waste management challenges, especially when considering the number of undernourished people and the depletion of natural resources. Therefore, waste minimization and recovery have become an international debate aimed at increasing the sustainability of the food industry [3].

Along with the growing interest in finding functional foods and healthier options, the food industry has become more aware of the importance of finding natural food additives to provide value-added final products with health-promoting effects [4].

The technology for obtaining the FIA_BYPROD DESERT dessert corresponds to the technology for obtaining cake-type confectionery products. The structure of this cake is layered, with three components present: the base, the cream and the jelly-type glaze.

The present paper aims to conduct a study on the valorization of apple and citrus peels, by-products resulting from the juice extraction technology, in the flour food industry in order to obtain value-added pastry products. The importance of the topic addressed refers to the possibility of introducing by-products resulting from related food technologies into the technological flow of bakery/pastry units and their valorization in the context of a circular economy promoted at European level.

The apples

 Apples (Malus domestica) are among the richest fruits in dietary fiber and can be consumed both raw and preserved in the form of compote, jam, jam or in various culinary preparations. They are rich in antioxidants, vitamins, calcium, magnesium, potassium and insoluble polysaccharides (cellulose, hemicellulose and lignin). The greatest contribution to nutritional intake comes from insoluble dietary fiber [5].

Apple cider It is a source of phytochemicals and bioactive compounds such as polyphenols, dietary fiber, triterpenoids, and volatiles. In essence, it is a good source of polyphenols because it mainly contains the phenolic peel of the fruit [6].

The composition and concentration of phenolic compounds in apple peel and pulp vary, with the peel having a higher concentration than the pulp. The major polyphenols in apple pomace have been reported as epicatechin, caffeic acid, phloretin-2′-xyloglucoside, phloridzin, and quercetin derivatives. Apple pomace has been investigated as a promising source of bioactive polyphenols due to the increasing interest in natural sources of antioxidant compounds [7]. Due to their antioxidant and antimicrobial properties, many potential applications are available for these bioactive polyphenols in the food, pharmaceutical, and cosmetic industries [8].

Triterpenic acids are found in apples, especially in the cuticular wax of the peel, with ursolic and oleanolic acids being the most abundant. Pentacyclic triterpenes, such as ursolic acid, have gained much attention from researchers due to their antioxidant, antitumor, anti-inflammatory, and antibacterial properties. Pentacyclic triterpenoids, in addition to their biological activity, have no obvious toxicity and are therefore potential chemicals that can be used in new drugs [9].

Apple peels contain anthocyanins, flavonols, flavan-3-ols, dihydrochalcones, and phenolic acids, which have been linked to health-promoting benefits. In fact, an apple peel is primarily rich in phenolic compounds compared to other apple byproducts due to their physiological function of protecting the fruit from ultraviolet radiation [10].

The residues from apple juice processing mainly include the peels, seeds, and pulp, and are known as apple pomace. Essentially, apple pomace is the main waste from the apple extraction process, representing up to 30% of the original fruit. It is composed of water (76,3%) and dry solids (23,7%) and includes apple peel/pulp (95%), seeds (2%–4%), and stems (1%) [11].

citrus

Citrus fruits (Citrus x aurantium) are among the richest fruits in vitamin C. Citrus peels are cheap and abundant sources of dietary fiber, having important functional properties due to the content of polyphenols, tannins, anthocyanins, and are used in the manufacture of value-added products. While the pulp of an orange contains approximately 71 milligrams of vitamin C, its peel contains over 136 milligrams [12].

One medium orange contains almost 100% of the recommended daily intake of vitamin C for men and even more for women. Vitamin C supports the immune system. The body also uses vitamin C to produce collagen and to use fat as fuel during exercise and at rest [12].

Orange peels They contain some of the highest levels of flavonoids and vitamin C of any other citrus fruit. A review published in 2020 found that flavonoids in citrus peels help prevent the growth and spread of cancer cells [12].

For example, flavonoids help regulate apoptosis, or programmed cell death. Apoptosis is a process the body uses to kill abnormal cells before they multiply and grow out of control [12].

The vitamin C content in oranges helps the body absorb iron. Iron allows the body to use oxygen better, and iron deficiency can cause fatigue. Iron is essential for people following a plant-based diet. The body absorbs iron from plant foods slightly more easily than from animal sources [12].

FIA BY_PROD DESERT dessert recipe with the addition of apple peel flour and citrus peel jelly:

Ingredients for the dough:

• 250 g unsalted butter 82% fat
• 200 g brown sugar
• 700 g flour (560 g spelt flour, 140 g apple peel flour)
• A teaspoon of baking soda slaked with 10 ml of lemon juice
• 4 eggs

Cream ingredients:

• 350 g of mascarpone
• 100 ml unsweetened liquid whipping cream
• 100 g white chocolate

Jam ingredients:

• 800 g citrus peels
• 400 g brown sugar
• 800 ml of water
• 30 g ginger
• 3 g cloves

Jelly ingredients:

• 500 g citrus peel jam
• 10 g of gelatin

Technological process of obtaining:

Obtaining the FIA_BYPROD DESERT dessert with the addition of apple peel flour and citrus peel jelly involves a technological process consisting of several consecutive stages, carefully monitored, with the aim of guaranteeing food safety, product quality and specific sensory characteristics.

1. Preparation of raw materials: This first step consists of dosing and weighing the ingredients for each component of the final product, namely: apple peel flour, butter, baking soda, eggs, whipped cream, mascarpone, white chocolate, citrus peels, brown sugar, water and gelatin.
2. Processing of raw and auxiliary materials: is the second stage in the dessert production process, the one in which we begin processing the ingredients after they have been dosed according to the manufacturing recipe. In this stage, the top is obtained first by: mixing the butter and powdered sugar, homogenizing the sifted flour with baking soda, then completely homogenizing the dough and resting it at a temperature of 4 degrees Celsius for 30 min; secondly, the cream: melting the white chocolate together with the whipped cream in a water bath at 100 degrees Celsius for 10 min, cooling to room temperature, mixing the composition at maximum speed for 10 min, homogenizing the cream together with the mascarpone; thirdly, the citrus peel jam is homogenized with the gelatin hydrated in water for 10 min.
3. Dough shaping and pouring into molds: After processing the ingredients, forming the composition and resting at a temperature of 4 degrees Celsius for 30 minutes, the dough results, which must have a shiny, slightly sticky and dense appearance, specific to tender dough, which is then processed, shaped, formatted and poured into round shapes with a diameter of 10 cm.
4. Baking: represents the thermal stage where the prepared forms with dough are to be placed in the oven heated to 180 degrees Celsius for 20 minutes. The end of baking is highlighted by the slightly cracked appearance of the top, golden-brown in color.
5. Cooling: This is the last stage in the process of making the dough, in which after the 20 minutes of baking we remove it from the oven to cool without opening the mold until it has cooled completely to avoid deforming it.
6. Assembling the semi-finished products: In the round mold with a diameter of 10 cm, we place the well-chilled cake, the fine mascarpone cream, over the cream we first place the citrus peel snails, then pour the jelly. The final product is left to cool for 6 hours at a temperature of 4 degrees Celsius, after which the removable mold can be removed.
7. Decoration: The decoration of the final product is done with citrus slices (oranges, limes, lemons) dehydrated at 60° Celsius for 6 hours and decorative elements.

Sensory, nutritional information and physico-chemical parameters:

Regarding the final product FIA_BYPROD DESERT, the results obtained highlighted a high fiber intake especially in the crust (11,7%), jelly (8,82%), and in the final product obtained (8,43%). From a sensory point of view, the appearance of the final product was most appreciated by the tasters, obtaining the maximum score (75 points), and from a sensory point of view of the general acceptability of the three layers of the final product, the jelly and the cream were most appreciated by the tasters, obtaining an equal score (73 points).

Conclusions

Following the approach to this topic, emphasis can be placed on the possibility of introducing by-products resulting from related food technologies into the technological flow of bakery/pastry units and their valorization in the context of a circular economy promoted at European level.

Given their nutritional importance, content in active principles (polyphenols, macro and microelements, dietary fiber), as well as their high antioxidant capacity, the by-products resulting from the processing of apples and citrus fruits to obtain juice represent an important source of functional compounds, which can be used in pastry to obtain nutritionally improved products.

Therefore, the FIA_BYPROD DESERT product is a value-added product, enriched in fiber, polyphenols, macro and microelements, compounds with high antioxidant activity, being recommended for all people oriented towards a healthy diet. The important contribution of insoluble fiber (cellulose, hemicellulose and lignin), provided by apple and citrus peels, recommends the product to people with digestive disorders, irritable bowel syndrome, it being recommended in the diet for the proper functioning of the digestive system.

Due to the rich pectin content of apple and citrus peels, which helps regulate blood cholesterol levels and lower low-density lipoproteins (LDL), the consumption of the FIA_BYPROD DESERT product is recommended for people interested in a low-carb diet, and the high content of macro and microelements in apple and citrus peels recommends the consumption of the product by vulnerable consumer groups (elderly and children) in order to supplement the intake of elements naturally through food consumption.

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