Apple powder is made by drying and then grinding apples. This concentrated product retains many of the nutritional properties of the original fruit, offering a convenient and versatile way to incorporate the taste and benefits of apples into various foods and beverages.
Nutritional Profile (per 100 grams):
- Calories Approximately 325 kcal.
- Protein About 2 grams.
- Fat About 1 gram.
- Carbohydrates About 80 grams, primarily in the form of natural sugars and fiber.
- Fiber About 10 grams.
- Vitamins and Minerals Rich in vitamin C, vitamin A, and some minerals such as potassium. Apple powder also contains natural antioxidants found in fresh apples.
Industrial Production Process
The production of apple powder involves a series of steps designed to convert fresh apples into a finely milled, versatile powder. This powder is widely used in food products as a flavor enhancer, in baking, and in health supplements due to its high concentration of nutrients and fiber. Here's a detailed look at the process:
- Apple selection and cleaning. Apples are selected for quality and freshness, then thoroughly washed to remove impurities and pesticide residues.
- Cutting and preparation. The apples are cut into pieces or slices, removing the core and seeds.
- Drying. The apple slices are dried using hot air dryers or ovens until they lose most of their moisture. This process may involve the use of rotary drum dryers or fluid bed dryers.
- Grinding. The dried apples are then ground into a fine powder.
- Sifting. The powder is sifted to ensure a uniform particle size and remove any clumps.
- Packaging. Finally, the apple powder is packaged in airtight containers to preserve freshness and protect it from oxidation and moisture.
Considerations
Apple powder is ideal for boosting the nutritional intake and apple flavor in smoothies, energy bars, baked goods, and desserts. It is also used as a natural thickening agent in sauces and dressings.
Culinary Use Versatile in use, it can be easily incorporated into both sweet and savory recipes.
Health Benefits Contributes to health with its fiber and antioxidant presence, supporting digestion and immunity.
Storage Should be stored in an airtight container in a cool, dry place to maintain its freshness and potency.
Apple (Malus domestica Borkh) is the most cultivated fruit in the world and although it is not very nutritious, it provides the human body with a whole series of benefits due to its content:
- Chlorogenic acid
- Epicatechin
- Flavonoids
- Polyphenols
- Vitamin C
Studies
Apple has antioxidant properties (1) especially on the fats of the cell membrane and therefore helps to combat vascular diseases such as atherosclerosis and other forms of cardiovascular problems.
Another important function is to regulate the balance of blood sugar, stimulating the cells of the pancreas to produce the right dose of insulin (2).
Other studies have shown the effectiveness of apples in reducing the risks of asthma and aging.
Raw or cooked apples are also an excellent digestive aid.
Phlorizin , a glucoside compound found in the bark of apples, in quantities of 100ug/ml has demonstrated a protective antioxidant effect on DNA damage and cellular apoptosis (3).
Among the polyphenols present, cyanidin-3-galactoside, catechin, epicatechin and proanthocyanidin in an apple extract reduced free radicals by inducing apoptosis of cancer cells. Among the apples varieties, red apples were most effective against BGC-803 cancer cells (4).
Phldz (phloretin 2′-O-glucose), a phenylpropanoid found only in apples, and Phlor, a direct derivative thereof, exert an anti-inflammatory function in the intestine, improving the symptoms of intestinal inflammation (5).
In a crossover study involving 30 participants, a high intake of apples improved endothelial function, blood pressure and arterial rigidity both acutely and chronically (6). The cardioprotective role of the apple can therefore be confirmed.
Apple studies
References_____________________________________________________________________
(1) Snyder SM, Zhao B, Luo T, Kaiser C, Cavender G, Hamilton-Reeves J, Sullivan DK, Shay NF. Consumption of Quercetin and Quercetin-Containing Apple and Cherry Extracts Affects Blood Glucose Concentration, Hepatic Metabolism, and Gene Expression Patterns in Obese C57BL/6J High Fat-Fed Mice. J Nutr. 2016 May;146(5):1001-7. doi: 10.3945/jn.115.228817.
(2) Fathy SM, Drees EA. Protective effects of Egyptian cloudy apple juice and apple peel extract on lipid peroxidation, antioxidant enzymes and inflammatory status in diabetic rat pancreas. BMC Complement Altern Med. 2016 Jan 11;16:8. doi: 10.1186/s12906-015-0957-0.
Abstract. Background: Apples possess rich content of varied polyphenolic compounds showing a variety of biological activities that may ascribe to worthy effects against some chronic diseases. The present study was designed to assess the protective effects of the cloudy apple juice (CAJ) and apple peel extract (APE) of Egyptian Anna apple on the complications in experimental diabetes.... Conclusions: The results indicate that Egyptian CAJ and APE supplementation may have protective effects against deleterious complications of diabetes mellitus.
(3) Wang H, Cheng J, Wang H, Wang M, Zhao J, Wu Z. Protective effect of apple phlorizin on hydrogen peroxide-induced cell damage in HepG2 cells. J Food Biochem. 2019 Dec;43(12):e13052. doi: 10.1111/jfbc.13052.
(4) Han M, Li A, Shen T, Meng J, Lei Y, Zhang X, Liu P, Gan L, Ao L, Li H. Phenolic compounds present in fruit extracts of Malus spp. show antioxidative and pro-apoptotic effects on human gastric cancer cell lines. J Food Biochem. 2019 Nov;43(11):e13028. doi: 10.1111/jfbc.13028.
(5) Zielinska D, Laparra-Llopis JM, Zielinski H, Szawara-Nowak D, Giménez-Bastida JA. Role of Apple Phytochemicals, Phloretin and Phloridzin, in Modulating Processes Related to Intestinal Inflammation. Nutrients. 2019 May 25;11(5):1173. doi: 10.3390/nu11051173.
Abstract. Plant-derived food consumption has gained attention as potential intervention for the improvement of intestinal inflammatory diseases. Apple consumption has been shown to be effective at ameliorating intestinal inflammation symptoms. These beneficial effects have been related to (poly)phenols, including phloretin (Phlor) and its glycoside named phloridzin (Phldz). To deepen the modulatory effects of these molecules we studied: i) their influence on the synthesis of proinflammatory molecules (PGE2, IL-8, IL-6, MCP-1, and ICAM-1) in IL-1β-treated myofibroblasts of the colon CCD-18Co cell line, and ii) the inhibitory potential of the formation of advanced glycation end products (AGEs). The results showed that Phlor (10-50 μM) decreased the synthesis of PGE2 and IL-8 and the formation of AGEs by different mechanisms. It is concluded that Phlor and Phldz, compounds found exclusively in apples, are positively associated with potential beneficial effects of apple consumption.
(6) Bondonno NP, Bondonno CP, Blekkenhorst LC, Considine MJ, Maghzal G, Stocker R, Woodman RJ, Ward NC, Hodgson JM, Croft KD. Flavonoid-Rich Apple Improves Endothelial Function in Individuals at Risk for Cardiovascular Disease: A Randomized Controlled Clinical Trial. Mol Nutr Food Res. 2018 Feb;62(3). doi: 10.1002/mnfr.201700674.
Apple Powder 
