Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2098631 | Trends in Food Science & Technology | 2014 | 16 Pages |
•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.