Fractionation of apple by-products as source of new ingredients: Current situation and perspectives

被引:99
作者
Rabetafika, Holy Nadia [1 ]
Bchir, Brahim [2 ]
Blecker, Christophe [2 ]
Richel, Aurore [1 ]
机构
[1] Univ Liege, Gembloux Agrobio Tech, Dept Ind Biol Chem, B-5030 Gembloux, Belgium
[2] Univ Liege, Gembloux Agrobio Tech, Dept Food Sci & Formulat, B-5030 Gembloux, Belgium
关键词
DIETARY FIBER; RHEOLOGICAL CHARACTERISTICS; STRUCTURAL-CHARACTERIZATION; ASSISTED EXTRACTION; CITRUS PEEL; POMACE; PECTIN; ANTIOXIDANT; POLYPHENOLS; FRUIT;
D O I
10.1016/j.tifs.2014.08.004
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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.
引用
收藏
页码:99 / 114
页数:16
相关论文
共 126 条
  • [1] Xylooligosaccharides (XOS) as an Emerging Prebiotic: Microbial Synthesis, Utilization, Structural Characterization, Bioactive Properties, and Applications
    Aachary, Ayyappan Appukuttan
    Prapulla, Siddalingaiya Gurudutt
    [J]. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2011, 10 (01): : 2 - 16
  • [2] Subcritical (carbon dioxide plus ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts
    Adil, I. Hasbay
    Cetin, H. I.
    Yener, M. E.
    Bayindirli, A.
    [J]. JOURNAL OF SUPERCRITICAL FLUIDS, 2007, 43 (01) : 55 - 63
  • [3] Composition of by-products from cooked fruit processing and potential use in food products
    Aguedo, Mario
    Kohnen, Stephan
    Rabetafika, Nadia
    Vanden Bossche, Sandrine
    Sterckx, Jerome
    Blecker, Christophe
    Beauve, Cecile
    Paquot, Michel
    [J]. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2012, 27 (01) : 61 - 69
  • [4] Solid-state fermentation of apple pomace using Phanerocheate chrysosporium - Liberation and extraction of phenolic antioxidants
    Ajila, C. M.
    Brar, S. K.
    Verma, M.
    Tyagi, R. D.
    Valero, J. R.
    [J]. FOOD CHEMISTRY, 2011, 126 (03) : 1071 - 1080
  • [5] Al-Dajani WW, 2008, TAPPI J, V7, P3
  • [6] Ambroziak W., 2013, Polish Intellectual Property, Patent No. [PL399275A1, 399275]
  • [7] Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality
    Bchir, Brahim
    Rabetafika, Holy Nadia
    Paquot, Michel
    Blecker, Christophe
    [J]. FOOD AND BIOPROCESS TECHNOLOGY, 2014, 7 (04) : 1114 - 1127
  • [8] Bhushan S., 2013, World Intellectual Property Organization, Patent No. [WO2013069028A1, 2013069028]
  • [9] Bhushan S, 2008, CRIT REV BIOTECHNOL, V28, P285, DOI [10.1080/07388550802368895, 10.1080/07388550802368895 ]
  • [10] Amygdalin content of seeds, kernels and food products commercially-available in the UK
    Bolarinwa, Islamiyat F.
    Orfila, Caroline
    Morgan, Michael R. A.
    [J]. FOOD CHEMISTRY, 2014, 152 : 133 - 139