Modelling and optimisation of apple pomace powder hydrothermal treatment parameters using response surface methodology
Hydrothermal treatment effectively enhanced the techno-functional properties of apple pomace powder, improving water holding capacity, texture and particle size, thus supporting its use in food applications. Higher temperatures reduced bioactive compounds: optimisation identified 71.8 °C for 10 min as the best balance between functionality and bioactive retention. These results provide a clear pathway for valorising apple pomace in functional foods and advancing sustainable, zero-waste strategies. © 2025 Society of Chemical Industry.
Authors
- Karolina Szulc (ORCID: https://orcid.org/0000-0002-5171-8210)
- Sabina Galus (ORCID: https://orcid.org/0000-0002-2352-5307)
- Magdalena Karwacka (ORCID: https://orcid.org/0000-0002-5511-3251)
- Agnieszka Ciurzyńska (ORCID: https://orcid.org/0000-0001-7263-0851)
- Monika Janowicz (ORCID: https://orcid.org/0000-0002-3790-3479)
Institutions
- Warsaw University of Life Sciences (PL)
- Institute of Agricultural and Food Economics (PL)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-10-17
- DOI
- https://doi.org/10.1002/jsfa.70261
- Primary Topic
- Phytochemicals and Antioxidant Activities
- Type
- article
- Field-Weighted Citation Impact
- 0.00