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Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products
- Source :
- Food Chemistry: X, Vol 12, Iss, Pp 100133-(2021), Food Chemistry: X
- Publication Year :
- 2021
- Publisher :
- Elsevier BV, 2021.
-
Abstract
- Highlights • Apple by-products are a source of phenolic compounds associated with bioactivities. • Apple processing industries generate by-products that could be better used. • This work provides an up-to-date literature overview on extraction techniques. • Gaps and future trends related to apple by-products are critically presented.<br />Apple is one of the most consumed fruits worldwide and has recognized nutritional properties. Besides being consumed fresh, it is the raw material for several food products, whose production chain generates a considerable amount of by-products that currently have an underestimated use. These by-products are a rich source of chemical compounds with several potential applications. Therefore, new ambitious platforms focused on reusing are needed, targeting a process chain that achieves well-defined products and mitigates waste generation. This review covers an essential part of the apple by-products reuse chain. The apple composition regarding phenolic compounds subclasses is addressed and related to biological activities. The extraction processes to recover apple biocompounds have been revised, and an up-to-date overview of the scientific literature on conventional and emerging extraction techniques adopted over the past decade is reported. Finally, gaps and future trends related to the management of apple by-products are critically presented.
- Subjects :
- Nutrition. Foods and food supply
Computer science
Extraction (chemistry)
TP368-456
Raw material
Reuse
Apple pomace
Non-conventional extraction
Bioactive compounds
Conventional extraction
Food processing and manufacture
Phenolics compounds
Analytical Chemistry
Waste generation
Polyphenol
Food products
Malus sp
TX341-641
Biochemical engineering
Article(s) from the Special Issue on Recovery and application of high-value resources from foods and food by-products by Mauricio Rostagno and Juliane Viganó
ComputingMilieux_MISCELLANEOUS
Production chain
Food Science
Subjects
Details
- ISSN :
- 25901575
- Volume :
- 12
- Database :
- OpenAIRE
- Journal :
- Food Chemistry: X
- Accession number :
- edsair.doi.dedup.....d564e6b2f4eeeb99294952e22b30fd80