Cider Lees: An Interest Resource From the Cidermaking Industry

• Published in: Waste and biomass valorization Vol. 10; no. 6; pp. 1639 - 1647
• Main Authors: Rodríguez Madrera, Roberto, Pando Bedriñana, Rosa, García Bellido, Javier, Gómez Barrio, Laura, Suárez Valles, Belén
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.06.2019; Springer Nature B.V
• Subjects: Cider; Dietary fiber; Engineering; Environment; Environmental Engineering/Biotechnology; Fatty acids; Industrial Pollution Prevention; Lactic acid; Lactic acid bacteria; Linoleic acid; Original Paper; Palmitic acid; Phenolic compounds; Phenols; Polyphenols; Renewable and Green Energy; Squalene; Tannins; Waste Management/Waste Technology; Polyphenols; Cider industry waste; Lipids; Dietary fibre; Antioxidant activity; Protein
• ISSN: 1877-2641; 1877-265X
• DOI: 10.1007/s12649-017-0173-x

Lees are an important waste product of the cidermaking industry. In this paper, nutritional, functional and microbiological characterization of cider lees, from two consecutive years, is described. Total dietary fiber (61.3%), protein (19.4%) and total fat (4.7%) were the major components from a functional and nutritional point of view. Among the fatty acids analyzed, linoleic acid was the major unsaturated one (31.2%) and palmitic acid was the major saturated fatty acid (27.9%). Other interesting constituents of lees were squalene (2.19 mg/g), extractable polyphenols (17.5 mg/g), hydrolysable tannins in insoluble dietary fibre (92.9 mg/g) and total phenolic content in soluble fibre (48.4 mg/g). From a microbiological point of view, the presence of lactic acid bacteria makes lees an important source of micro-organisms with potential interest in biotechnological applications.