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Antioxidants
Volume 14
Issue 7
10.3390/antiox14070798
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Upcycling of By-Products from Autochthonous Red Grapes and Commercial Apples as Ingredients in Baked Goods: A Comprehensive Study from Processing to Consumer Consumption

by
Gaetano Cardone
1,†,
Martina Magni
2,†,
Veronica Marin
1,
Andrea Pichler
2,
Daniele Zatelli
3,
Peter Robatscher
2,*,
Ombretta Polenghi
1,
Virna Lucia Cerne
1,
Michael Oberhuber
2 and
Silvano Ciani
1,*
1
Dr. Schär Research & Development Department, 34139 Trieste, Italy
2
Laboratory of Flavours and Metabolites, Laimburg Research Centre, Laimburg 6, 39040 Auer-Ora, Italy
3
VOG Products, Soc. Agricola Coop, 39055 Laives, Italy
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Antioxidants 2025, 14(7), 798; https://doi.org/10.3390/antiox14070798 (registering DOI)
Submission received: 29 May 2025 / Revised: 25 June 2025 / Accepted: 25 June 2025 / Published: 27 June 2025
Versions Notes

Abstract

Lagrein grape (Vitis vinifera L.) pomace and Scilate apple (Malus domestica Borkh.) skin are polyphenol- and antioxidant-rich by-products with promising applications in the food industry. This study investigated the impact of drying and grinding on their antioxidant properties for use in gluten-free baked goods. Regardless of the by-product analysis, the results showed that processing conditions effectively preserved most of the polyphenols. Furthermore, the grape pomace and apple skin flours produced retained approximately 86% and 66% of anthocyanins, respectively. Incorporating these flours into breadsticks, focaccia, and cookies significantly enhanced their polyphenol content (300–727%), anthocyanin content (600–1718%), and antioxidant capacity (280–1200%). The addition of these by-products to baked goods led to a slight decrease in texture and sensory properties. However, adding both grape pomace and apple skin flours significantly improved consumer acceptance compared to products containing only grape pomace flour. This study highlights the potential of upcycling by-products from grapes and apples to enhance the nutritional profile of gluten-free products while supporting a circular economy approach.
Keywords: polyphenols; grape pomace; apple skin; UHPLC–MS/MS; gluten-free; circular economy polyphenols; grape pomace; apple skin; UHPLC–MS/MS; gluten-free; circular economy

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MDPI and ACS Style

Cardone, G.; Magni, M.; Marin, V.; Pichler, A.; Zatelli, D.; Robatscher, P.; Polenghi, O.; Cerne, V.L.; Oberhuber, M.; Ciani, S. Upcycling of By-Products from Autochthonous Red Grapes and Commercial Apples as Ingredients in Baked Goods: A Comprehensive Study from Processing to Consumer Consumption. Antioxidants 2025, 14, 798. https://doi.org/10.3390/antiox14070798

AMA Style

Cardone G, Magni M, Marin V, Pichler A, Zatelli D, Robatscher P, Polenghi O, Cerne VL, Oberhuber M, Ciani S. Upcycling of By-Products from Autochthonous Red Grapes and Commercial Apples as Ingredients in Baked Goods: A Comprehensive Study from Processing to Consumer Consumption. Antioxidants. 2025; 14(7):798. https://doi.org/10.3390/antiox14070798

Chicago/Turabian Style

Cardone, Gaetano, Martina Magni, Veronica Marin, Andrea Pichler, Daniele Zatelli, Peter Robatscher, Ombretta Polenghi, Virna Lucia Cerne, Michael Oberhuber, and Silvano Ciani. 2025. "Upcycling of By-Products from Autochthonous Red Grapes and Commercial Apples as Ingredients in Baked Goods: A Comprehensive Study from Processing to Consumer Consumption" Antioxidants 14, no. 7: 798. https://doi.org/10.3390/antiox14070798

APA Style

Cardone, G., Magni, M., Marin, V., Pichler, A., Zatelli, D., Robatscher, P., Polenghi, O., Cerne, V. L., Oberhuber, M., & Ciani, S. (2025). Upcycling of By-Products from Autochthonous Red Grapes and Commercial Apples as Ingredients in Baked Goods: A Comprehensive Study from Processing to Consumer Consumption. Antioxidants, 14(7), 798. https://doi.org/10.3390/antiox14070798

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