Biokinetic profiling of nutritional value and bioactivity in grape and apple pomace during microbial proliferation

Bioresource Technology 2026 Open access

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Authors: Richard Q. Mensah, Yinling Gao, Kameron Dunn, James Strong, Malcolm Ball, Floren Plaza
DOI: 10.1016/j.biortech.2026.134929
Cited by: 1
References: 45

Abstract

). The kinetics observed in this study indicate that bioactivity reduction rate is proportional to the levels of residual phenolics in these food residues. Overall, the offsetting increase in pectin yield during microbial proliferation highlights a complementary valorisation pathway, underscoring the value of characterising passive microbial dynamics in agrifood waste biorefinery development.

Fields of Study & Subjects

Horticultural and Viticultural Research Fermentation and Sensory Analysis Phytochemicals and Antioxidant Activities

Publication details

Journal / source
Bioresource Technology
Publisher
Elsevier BV
Volume
456
Pages
134929–134929
Publication date
20 May 2026
Language
EN