br Introduction Dietary fibers demonstrated

Introduction Dietary fibers demonstrated to have imperative role in improvement and management of human health, especially gastrointestinal system. However, type and source of dietary fiber greatly influence their functional properties. At present, the primary sources employed in food industries are of cereal origin with minimal contribution from fruits and vegetables. However, later has additional benefits owing to the presence of array of bioactive components particularly antioxidant molecules [1]. ‘Apple pomace’ is one of such source advocated to have enormous potential as dietary food component [2]. It is the waste residue left after extraction of juice from apple (Malus domestica) fruits. The major part (approx. 95%) of the generated dna repair pathways is skin/pulp tissues, which consists of cell wall polysaccharides (e.g. pectin, cellulose, hemicellulose, lignin and gums) and skin bound phenolic compounds i.e. dihydrochalcones, flavonols, flavanols and phenolic acids [3]. Apple pomace possess strong antioxidant properties due to the presence of phenolics like epicatechin, its dimer, quercetin glycosides, chlorogenic acid, phloridzin and 3-hydroxy-phloridzin [4]. The phenolics rich extract of pomace were found to exhibit anticarcinogenic activity by preventing colon cancer [5]. The non-starch polysaccharides are known as dietary fiber [2] and diet generally enriched with fiber is associated with good digestive health, with reduction in gastrointestinal problems, helps in weight management, lower risk of coronary heart disease, better glycemic control and lower possibility of certain type of cancer [6]. However, these physiological effects are exerted by specific dietary fiber, which may vary depending upon the fiber source and processing method [7]. Fruit fibers reported to have an edge over cereal in terms of better soluble: insoluble ratio, lower phytic acid content, and presence of associated bioactive molecules such as antioxidant [8]. In processing of high moisture biomass like apple pomace, method of moisture removal could be an important factor affecting actual properties of dietary fiber and release of skin-bound phenolic. Hence, the present study pursued to assess the functional propeties, phenolic content and antioxidant potential of differently dried fiber fractions.
Materials and methods
Results and discussion
Conclusions
Acknowledgements Authors are very thankful to Director, CSIR-IHBT for providing necessary infrastructure to execute the research work. Authors are also thankful to Ministry of Food Processing Industries, New Delhi, India (GAP 125) and Council of Scientific and Industrial Research for financial support.