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 the techno-functional properties of food co-product ingredients, apple pomace (AP) and coffee silverskin (CSS). The primary focus was on the characterisation of techno-functional properties of ingredients, which are necessary for suitable application in meat products, such as water absorption capacity (WAC), oil absorption capacity (OAC), colour evaluation, particle size and rheology. Improvement of techno-functional properties such as WAC, OAC and particle size of ingredients can improve the water-holding capacity, cook loss and emulsion stability of processed meat products thereby enhancing their eating quality. Aqueous solutions (10% w/v) of the individual ingredients were treated with US (20 kHz, 250 W) for 15 and 30 min and freeze-dried. Results of US-treated AP showed that there was a rise in WAC ( P