Apple skin powder to boost fibre in snacks

By Stephen Daniells

- Last updated on GMT

Related tags: Nutrition

An under-utilised food-processing by-product, apple skin, could
offer the food industry a novel and healthy-boosting source of
fibre for bakery, Canadian researchers report.

Incorporation of apple skin powder into muffins were found to be higher in fibre and have a higher antioxidant content than standard muffins, report the authors from Nova Scotia Agricultural College. "To our knowledge, apple skin as a food ingredient in a bakery product has not been previously reported,"​ wrote the researchers in the journal Food Chemistry​. "The results indicate that apple skin powder could be considered as an alternative dietary fibre source or specialty food ingredient for muffins, other bakery products, or selected functional foods and nutraceuticals,"​ they added. Insoluble fibre contains cellulose, hemicellulose and lignin and cannot be dissolved in water, unlike soluble fibre. It is found in wheat or cereal bran and in most vegetables and fruits. Consumption of insoluble fibre has previously been associated with a reduced risk of obesity and diabetes. The researchers obtained a blanched, dehydrated, and ground apple skin powder (ASP), with a reported content of 41 per cent for dietary fibre. Moreover, the powder was found to contain high levels of antioxidant activity, with an oxygen radical absorption capacity (ORAC) of 52 mg Trolox equivalents per gram of dry weight. When formulated into muffins, a dose-dependent effect for the muffin's antioxidant capacity and the amount of ASP used in the recipe was observed. The baking process was not associated with any significant loss of total antioxidant activity, the researchers report. Moreover, the baking process was observed to promote the conversion of quercetin glycosides, predominantly present in ASP, to quercetin aglycone, the more bioavalable form. "The enhanced potential health promoting indicators such as higher dietary fibre, TPC, and TAC coupled with enhanced food preparation properties such as greater water holding capacity provide new insight for use of apple skin as a value-added food ingredient,"​ wrote lead author Vasantha Rupasinghe. "Furthermore, better use of the by-product will also provide benefits to the apple industry as well as solutions for environment concerns associated with disposal." ​ Source: Food Chemistry​ (Elsevier) Volume 107, Issue 3, Pages 1217-1224 "Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder" ​Authors: H.P. Vasantha Rupasinghe, L. Wang, G.M. Huber N.L. Pitts

Related news

Show more

Related products

show more

Power up the next energy drink solution.

Power up the next energy drink solution.

ADM | 27-Jun-2022 | Infographic

Energy drink consumers are always on the lookout for better ways to power their day. Whether that’s innovative formulations suited for active situations,...

Beverages with Benefits, from ADM

Beverages with Benefits, from ADM

ADM | 21-Jun-2022 | Product Brochure

Whether they are simply interested in supporting their overall health & wellness or are targeting a specific need state that’s important to them, consumers...

The Future of Healthy Snacking in Europe

The Future of Healthy Snacking in Europe

Glanbia Nutritionals | 16-Jun-2022 | Insight Guide

Our consumer study on healthy snacking in Europe reveals key insights into snacking motivations, the consumer landscape, and today’s top snacking trends—including...

Related suppliers

Follow us


View more