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Vol. 28 (2025 year), No. 4, DOI: 10.21443/1560-9278-2025-28-4/2

Donchenko L. V., Lukyanenko M. V., Sobol I. V., Chebotareva E. N., Ustyugova (Grushina) E. Yu., Podpletennaya E. R.
Polypotent properties of dietary fiber from recycled apple raw materials for snack production

The growth of socially significant diseases is caused by damage to cellular structures caused by oxygen free radicals, xenobiotics, and nutritional deficiencies typical of industrialized countries. In is important to expand the range and volume of food products with antioxidant and detoxifying properties. The purpose of the study is to research the functional and technological properties of dietary fiber obtained from recycled raw materials produced during the production of chips at the enterprise Biodinamika LLC. The calcium-pectate method has been used for the quantitative analysis of pectin substances. The analytical characteristics of pectin’s are studied using conductometric titration. The Hennesberg and Shtoman method has determined the mass fraction of crude fiber. Polyphenolic compounds have been identified and quantified by high performance liquid chromatography (HPLC). The total antioxidant activity has been assessed by the spectrophotometric method, and the antioxidant capacity – by the ability to inhibit the process of autooxidation of linoleic acid. The water absorption capacity of fiber has been determined by the method of full immersion. It is found that the total fiber content in the study object is 50.7 % per dry substance, of which 15.8 % is soluble. The content of polyphenolic compounds reaches 270.5 mg per 100 g of dry matter. The antioxidant activity of the sample is 308.4 mg per 100 g, which is equivalent to 55.6 % inhibition. The water absorption capacity of apple fiber is 4.5 g of water per 1 g of dry matter. The research results have shown that the content of soluble and insoluble dietary fibers and polyphenolic compounds determines the polypotent properties of fiber from recycled apple raw materials and the prospects for its use in the food industry.

(in Russian, стр.10, fig. 2, tables. 2, ref 33, AdobePDF, AdobePDF 0 Kb)