Drying, Physical, Nutritional and Bioactive Characteristics of Apple Peel Flour Subjected to Blanching and Ultrasound Pretreatments.

The aim of this work was to study the effect of blanching and ultrasound pretreatments on drying and quality characteristics of apple peel. Blanching was conducted in boiling water, ultrasound in a water bath, and drying in a batch tray dryer. The product obtained was ground into a flour, and assessed for color, water activity, proximate composition, sugars, and bioactive compounds.

Analysis of HMF and furfural in hydrolyzed lignocellulosic biomass by HPLC-DAD-based method using FDCA as internal standard.

HMF (hydroxymethylfurfural), a compound that occurs naturally in food, is derived from the dehydration of monosaccharides (glucose and fructose) in products subjected to high-temperature treatments or to aging processes. HMF can be obtained by acid-catalyzed dehydration of lignocellulosic biomasses such as sugarcane bagasse and other agricultural residues. In this work, analytical quantification of HMF and furfural (the main co-product) was performed using high-performance liquid chromatography coupled with diode array detection (HPLC-DAD).