TECHNOLOGICAL PROCESS FOR APPLE PICKING: EXTRACTION OF FUNCTIONAL COMPOUNDS AND PROTEIN ENRICHMENT DURING ALCOHOLIC APPARATUS

摘要

TECHNOLOGICAL PROCESS FOR APPLE PICKING: EXTRACTION OF FUNCTIONAL COMPOUNDS AND PROTEIN ENRICHMENT DURING ALCOHOLIC FERMENTATION OF THE APPLE. The present invention relates to the development of a technological process within the Food Science, Technology, Fermentation, Functional Foods and Waste Treatment sector which consists of using the alcoholic fermentation of apple must to extract phenolic compounds and sugars from the apple pomace and thus improve the sensory and functional quality of the drink and generate a bagasse rich in fiber and protein for animal feed. To achieve this goal, apple pomace is immobilized with fermenter during the alcoholic fermentation of apple must, thus allowing the extraction of phenolic compounds from pomace and increasing residual sugar present in apple pomace. In addition, the process allows the incorporation of protein (yeast) from the bagasse, which, after fermentation, became high in fiber and with high protein content. Thus, there will be a use of apple pomace, which until then was considered a problematic agro-industrial residue, because it has high levels of sugars.