The research aims to investigate the nutritional and functional characteristics of roll-pulps derived from apple juice production.
Characterization of roll-pulps made from apple juice co-products
Assessment of polyphenol content and antioxidant activity
Comparison of processed and unprocessed samples
Roll-pulps retained a significant amount of polyphenols after processing
Antioxidant activity remained high in the roll-pulps
Potential identified for roll-pulps as sustainable snack options
Abstract
Roll-pulps developed from apple juice co-products retained most polyphenols and antioxidant activity after processing, highlighting their potential as sustainable functional snacks.