Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace

► Green extraction technique of polyphenols from food by products using ultrasound energy and water as solvent. ► Ultrasound extracts are richer in antioxidants in comparison with conventional extraction. ► Ultrasound action is specific and allows enhancement in extraction and detexturation. ► Laboratory experiments have been extrapolated to pilot scale application.