Characterization of roll-pulps: a functional snack from co-products of apple juice production

Key Points

• The research aims to investigate the nutritional and functional characteristics of roll-pulps derived from apple juice production.
• Characterization of roll-pulps made from apple juice co-products
• Assessment of polyphenol content and antioxidant activity
• Comparison of processed and unprocessed samples
• Roll-pulps retained a significant amount of polyphenols after processing
• Antioxidant activity remained high in the roll-pulps
• Potential identified for roll-pulps as sustainable snack options