Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products
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-prod...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157521000213 |
| _version_ | 1818976490169040896 |
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| author | Laise C. da Silva Juliane Viganó Leonardo M. de Souza Mesquita Arthur L. Baião Dias Mariana C. de Souza Vitor L. Sanches Jaisa O. Chaves Rodrigo S. Pizani Leticia S. Contieri Mauricio A. Rostagno |
| author_facet | Laise C. da Silva Juliane Viganó Leonardo M. de Souza Mesquita Arthur L. Baião Dias Mariana C. de Souza Vitor L. Sanches Jaisa O. Chaves Rodrigo S. Pizani Leticia S. Contieri Mauricio A. Rostagno |
| author_sort | Laise C. da Silva |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-20T16:12:40Z |
| format | Article |
| id | doaj.art-f7cdbbf8f8954815a4e026f90a7c6587 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-12-20T16:12:40Z |
| publishDate | 2021-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-f7cdbbf8f8954815a4e026f90a7c65872022-12-21T19:33:55ZengElsevierFood Chemistry: X2590-15752021-12-0112100133Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-productsLaise C. da Silva0Juliane Viganó1Leonardo M. de Souza Mesquita2Arthur L. Baião Dias3Mariana C. de Souza4Vitor L. Sanches5Jaisa O. Chaves6Rodrigo S. Pizani7Leticia S. Contieri8Mauricio A. Rostagno9Multidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, BrazilMultidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, BrazilMultidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, BrazilLaboratory of High Pressure in Food Engineering, School of Food Engineering (FEA), University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, BrazilMultidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, BrazilMultidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, BrazilMultidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, BrazilMultidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, BrazilMultidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, BrazilMultidisciplinary Laboratory of Food and Health (LabMAS), School of Applied Sciences (FCA), University of Campinas (UNICAMP), Rua Pedro Zaccaria 1300, 13484-350 Limeira, SP, Brazil; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S2590157521000213Apple pomaceMalus sp.Phenolics compoundsBioactive compoundsConventional extractionNon-conventional extraction |
| spellingShingle | Laise C. da Silva Juliane Viganó Leonardo M. de Souza Mesquita Arthur L. Baião Dias Mariana C. de Souza Vitor L. Sanches Jaisa O. Chaves Rodrigo S. Pizani Leticia S. Contieri Mauricio A. Rostagno Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products Food Chemistry: X Apple pomace Malus sp. Phenolics compounds Bioactive compounds Conventional extraction Non-conventional extraction |
| title | Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products |
| title_full | Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products |
| title_fullStr | Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products |
| title_full_unstemmed | Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products |
| title_short | Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products |
| title_sort | recent advances and trends in extraction techniques to recover polyphenols compounds from apple by products |
| topic | Apple pomace Malus sp. Phenolics compounds Bioactive compounds Conventional extraction Non-conventional extraction |
| url | http://www.sciencedirect.com/science/article/pii/S2590157521000213 |
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