Raspberry Pomace as a Good Additive to Apple Freeze-Dried Fruit Bars: Biological Properties and Sensory Evaluation.

ABSTRACT: This study investigated the impact of adding raspberry pomace to the phenolic content and biological properties of freeze-dried apple/raspberry bars. The bars were prepared by replacing apple puree with raspberry pomace (5-50%), and their phenolic compounds were assessed using ethanol and buffer extracts. This work also explored the potential bioaccessibility of phenolic compounds in enriched bars through a simulated digestion process (digest). Antioxidant, anti-inflammatory (LOX, COX-2 inhibition), antihypertensive (ACE inhibition), and antiproliferative effects on AGS and HT-29 cancer cells were evaluated. The total polyphenol content was highest in the all bar variants post-digestion. The highest-904.26 ± 23.5 mg/100 g-was determined for the B50 sample In the enriched bars, the concentr

SUBMITTER: Szymanowska U 

PROVIDER: S-EPMC11643381 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature