The Physicochemical Characterization and In Vitro Digestibility of Maple Sugar Sand and Downgraded Maple Syrups

The maple syrup industry generates substandard syrups and sugar sand as by-products, which are underused. In this study, we conducted a comprehensive analysis of the physicochemical composition these products to assess their potential for valorization. Using HPLC analysis, measured organic acid content well total polyphenol using Folin–Ciocalteu method. Additionally, evaluated in vitro digestibility TIM-1 model. We showed that ropy buddy downgraded is comparable standard syrup, whereas sand’s highly variable, with carbohydrate ranging from 5.01 mg/g 652.89 11.30 µg/g 120.95 µg/g. bioaccessibility reached 70% sugars all by-products. Organic 76% 109% relative respectively. Polyphenol exceeded 100% during digestion. This can be attributed favorable extraction conditions, breakdown complex forms food matrix. conclusion, our study demonstrates exhibit syrup. Consequently, they hold source polyphenols, or acids applications such industrial fermentation livestock feeds.