Apple pomace is a by-product from the apple processing industry and can be used for the production of many value-added compounds such as enzymes, proteins, and nutraceuticals, among others. An investigation was carried out to study the improvement in the protein content in apple pomace by solid-state fermentation using the fungus Phanerochaete chrysosporium by tray fermentation method. The effe...

This study was performed to evaluate the antioxidant activity of oven-dried tomato powder (OTP) as affected by drying temperature and the effect of OTP on the product quality of pork patties. Three OTP products were obtained by drying of fresh tomato at 60, 80 and 100℃ oven until constant weight was obtained. Total phenolic content of three kinds of OTPs ranged from 1.95 to 5.94 g/100 g. The hi...

The aim of this paper is to investigate tomato pomace extract (TPE) as a multifunctional “green” vapor phase corrosion inhibitor for prevention from the atmospheric mild steel and in neutral media 0.5 M NaCl solution. TPE would be an effective with efficiency around 98% both corrosive conditions. chemical profile was analyzed using gas chromatography mass spectrometry (GC–MS) high-performance l...

Bio-based lacquers prepared from an underutilized tomato processing residue such as pomace have been investigated sustainable alternatives to bisphenol A (BPA)-based coatings for metal food packaging. The fabrication methodology consisted of a two-step process: spray-coating paste the lipid fraction with mixture ethanol:H2O (3:1, v:v) on common substrates, used canning, aluminum (Al), chromium-...

Pectin is a complex polysaccharide and natural food additive extracted from citrus peel and apple pomace in the form of brownish powder. It is widely used as a jelling and thickening agent and the food industry especially in jams and jellies. It is also recommended for use as fat replacer and also lowers blood cholesterol by increasing viscosity in the intestinal tract thus lowering cholesterol...