Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products
| Autor: | Leonardo M. de Souza Mesquita, Laise C. da Silva, Vitor Lacerda Sanches, Juliane Viganó, Mariana Corrêa de Souza, Leticia Contieri, Mauricio A. Rostagno, Jaísa Oliveira Chaves, Arthur Luiz Baião Dias, Rodrigo Stein Pizani |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
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 |
| Zdroj: | Food Chemistry: X, Vol 12, Iss, Pp 100133-(2021) Food Chemistry: X |
| ISSN: | 2590-1575 |
| Popis: | 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. 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|