EXPERIMENTAL EVALUATION OF THE INFLUENCE OF TREATMENT WITH HIGH HYDROSTATIC PRESSURE ON MICROBIOLOGICAL INDICATORS AND VITAMIN COMPOSITION OF APPLE POMACE
Apple pomace is the main by-product obtained from the processing of apple juice. According to some estimates, a million tons of apple pomace is produced annually worldwide, which is usually disposed of and thrown into landfills, which leads to significant environmental problems. However, apple pomace contains significant amounts of nutrients and important compounds such as carbohydrates, phenolic compounds, dietary fiber and minerals. These compounds can be extracted from apple pomace, or can be used directly or with minimal processing in food systems. The main obstacle to the large-scale use of apple pomace is their microbial instability and propensity for rapid chemical degradation. This is due to the high moisture content (>70%) and significant chemical and biochemical oxygen demand leading to rapid microbial degradation and unpredictable fermentation. This article presents the results of studies of the effect of high pressure on microbiological indicators and the vitamin complex of apple pomace and discusses the main ways to increase the utilization rate of apple pomace in food production.