High added-value compounds from residues from cider productionCider making, as with any similar process, involves the production of leftover "waste" such as the apple pulp, discarded apples and liquid residue, for example.
AZTI-Tecnalia Technological Centre, given its intention to improve and innovate the production process of natural cider, is undertaking a number of studies of the management, the reduction and the re-evaluation of waste residue from cider making. The aim is twin-fold: the gains from eliminating the waste generated in this sector and the conversion of this into high added-value products.
Waste management systems measure the amount of waste generated and study its possible reduction or elimination. Then the option most suitable for managing the leftover waste is studied. Despite the fact that a number of other alternatives exist, AZTI- Tecnalia have firmly decided on re-evaluation.
Using these residues for animal foods or fertiliser does not provide great added value, for example. Nevertheless, it has been discovered that these sub-products of cider making, such as the pulp, have high antioxidant levels and, moreover, are claimed to have properties beneficial to health. Besides, polysaccharides such as pectin and dietetic fibre could be new, highly economically viable, ingredients for foodstuffs.
AZTI-Tecnalia is working on a thorough analysis of this family of compounds and on the development of extractive processes, viable from an economic viewpoint, in order to convert the residues into high added-value products.
Last reviewed: By John M. Grohol, Psy.D. on 30 Apr 2016
Published on PsychCentral.com. All rights reserved.