A comprehensive study on the characterisation properties of power ultrasound-treated apple pomace powder and coffee silverskin powder

The study objective was to assess the effect of “power ultrasound (US)” at different intervals on techno-functional properties food co-product ingredients, apple pomace (AP) and coffee silverskin (CSS). primary focus characterisation which are necessary for suitable application in meat products, such as water absorption capacity (WAC), oil (OAC), colour evaluation, particle size rheology. Improvement WAC, OAC ingredients can improve water-holding capacity, cook loss emulsion stability processed products thereby enhancing their eating quality. Aqueous solutions (10% w/v) individual were treated with US (20 kHz, 250 W) 15 30 min freeze-dried. Results US-treated AP showed that there a rise WAC (P < 0.05) 0.05), whereas CSS, an increase OAC, but not significant enough prove US. Proximate analysis decreased moisture both ingredients. 0.01) protein (%) CSS no difference samples. No observed fat, ash, fibre apparent viscosity Colour (ΔE) produced visible changes CSS. Particle-size D (3, 2) values results indicate treatment has beneficial impacts co-products, powders.