Production of vinegar from apple pomace and its physiological function

Abstract

Apple pomace has been utilized as livestock feed and as a soil conditioner ; however, efficient utilization of apple pomace has been sought for a long time. In this study, we investigated the production of brewed vinegar from apple pomace and its physiological function. We prepared a saccharified solution from apple pomace by cellulase and pectinase treatment. The solution contained 4.4 times more oligosaccharides and 2.5 times more polyphenols than the untreated sample. Moreover, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of the vinegars produced from the saccharified sample were higher than the vinegars produced without enzymatic saccharification. The results of a blind sensory evaluation of these vinegars indicated that the vinegar produced from apple pomace and commercial apple vinegar were equally liked. As expected, an increase in the functional composition of the vinegar produced from apple pomace was observed. In addition, the vinegar had good flavor and taste.