From waste to food preservation: exploring the antioxydant potential of oxidised apple pomace polyphenols

Key Points

• Apple pomace shows potential as a source of antioxidants, enhancing food preservation.
• Oxidised apple pomace can yield valuable natural compounds that improve food shelf life.
• Assessment revealed significant antioxidant activity in specific polyphenols, contributing to preservation.
• This study highlights the applicability of waste products in developing sustainable food preservation methods.

Abstract