Promoting Sustainable Nutrition: Improving Physical and Nutritional Properties of Cookies Using Apple Pomace Extrudates

Jana Pajin^*
*Correspondence: Jana Pajin, Department of Food and Nutrition, Poznan University of Physical Education, Krolowej Jadwigi 27/39, 61-871 Poznan, Poland, Email:

Introduction

In the modern world, the increasing demand for sustainable food
production systems has led to the exploration of novel ingredients that not only
meet nutritional needs but also contribute to reducing food waste. One such
ingredient is apple pomace, the solid remains left after juice extraction from
apples. Apple pomace is typically discarded or used for animal feed, but its
potential as a valuable food ingredient is gaining attention. When processed
through extrusion, a popular method for enhancing the functionality of food
ingredients, apple pomace can improve the nutritional and physical properties
of baked goods, particularly cookies. The inclusion of apple pomace extrudates
in cookies offers several advantages, including enhanced dietary fiber content,
improved antioxidant properties, and a reduction in food waste. This article
explores the benefits of using apple pomace extrudates to improve the
physical and nutritional qualities of cookies, thus promoting more sustainable
nutrition. Apple pomace is a rich by-product of the fruit juice industry, containing
significant amounts of fiber, phenolic compounds, vitamins, and minerals. It is
estimated that up to 20% of the apple’s weight is lost as pomace during juice
processing. While it is traditionally used in animal feed or discarded, apple
pomace is highly nutritious and can be utilized in human food products [1-3].

Description

Extrusion is a versatile food processing technique that involves forcing
ingredients through a mold under high heat and pressure. The process
can significantly alter the physical properties of food ingredients, improving
their texture, digestibility, and functionality. In the case of apple pomace,
extrusion not only enhances its nutrient release but also transforms it into
a more palatable form, making it suitable for incorporation into a variety of
food products, including baked goods like cookies. During extrusion, the high
temperatures and pressures applied help break down the cell walls of apple
pomace, making its nutrients, particularly the fiber and phenolic compounds,
more bioavailable. The process also helps reduce the moisture content of the
pomace, making it easier to incorporate into dough formulations and increasing
its shelf life. Furthermore, extrusion can improve the texture of the pomace,
making it more acceptable for human consumption in processed foods.
Including apple pomace extrudates in cookie formulations can significantly
enhance their nutritional profile. Below are some key benefits: One of the
primary benefits of incorporating apple pomace into cookies is the substantial
increase in dietary fiber. Fiber is an essential component of a balanced diet,
contributing to digestive health, regulating blood sugar levels, and supporting
cardiovascular health [4,5].

Conclusion

The incorporation of apple pomace extrudates into cookie formulations
offers an innovative approach to enhancing the physical and nutritional properties of cookies while promoting sustainable nutrition. This not only leads
to cookies that are higher in fiber, antioxidants, and essential nutrients but also
contributes to reducing food waste and improving the overall environmental
footprint of the food industry. By utilizing apple pomace, food manufacturers
can create healthier, more sustainable baked goods that align with the growing
demand for nutritious, eco-friendly products. This approach not only offers
benefits for consumer health but also supports a more circular, waste-reducing
food system. As the food industry continues to seek sustainable solutions,
the use of apple pomace in cookies represents a promising step forward in
advancing sustainable nutrition. Apple pomace is rich in insoluble fiber, which
can help prevent constipation and promote a feeling of fullness, aiding in
weight management. The extrusion process helps improve the solubility and
bioavailability of this fiber, enhancing its positive effects on health.

References

1. Van Schaftingen, Emile, François Collard, Elsa Wiame and Maria Veiga-da-Cunha. "Enzymatic repair of Amadori products." Amino Acids 42 (2012): 1143-1150. Google Scholar Cross Ref Indexed at 2. Lund, Marianne N. and Colin A. Ray. "Control of Maillard reactions in foods: Strategies and chemical mechanisms." J Agric Food Chem 65 (2017): 4537-4552. Google Scholar Cross Ref Indexed at