Article ID Journal Published Year Pages File Type
2098631 Trends in Food Science & Technology 2014 16 Pages PDF
Abstract

•The diversity of apple by-product compositions is highlighted.•The recent fractionation processes of fibre and phenolic core components are reviewed.•The development state and current applications of apple by-products are discussed.•Future trends and challenges of apple by-product uses are discussed.

Apple (Malus sp.) is among the most processed fruit that generates high amount of wastes. Depending on processes, various by-products are available offering a great diversity of low-cost raw materials. Biorefinery processes are expected to convert them into new added-value products such as hemicelluloses, oligosaccharides and polyphenols. This paper reviews the current uses of apple by-products as source of fibre and phytochemicals with special emphasis on recent fractionation processes. Future trends and challenges of apple by-product reuse are discussed.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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