Gestion Et Valorisation Des Déchets De Pomme Dans La Wilaya De Khenchela
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Date
2025-06-22
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UNIVERSITE ABBES LAGHROUR KHENCHELA
Abstract
pple residues studied in this research are abundant and represent a locally available low-cost
resource in the wilaya of Khenchela. This study aims to extract pectin, an important and
valuable substance used in the food industry, from apple residues (barks and seeds) using
ultrasound-assisted extraction in an acidic medium. Two apple varieties, Golden Delicious
and Granny Smith, were compared. Results indicate that pectin from seeds is highly esterified
(DE > 50%) and suitable for gelation in sweet products, whereas pectin from peels is less
esterified and more appropriate for low-sugar products. FTIR analysis showed chemical
differences depending on apple variety and residue part, affecting functional and biological
properties such as antioxidant and anti-inflammatory activities. This research highlights the
potential for sustainable valorization of biological residues in food industry applications.