Apple

Analysis of Material-Characterization Properties of Post-Production Waste—The Case of Apple Pomace

“…Apple pomace is generated as ‘press-cake’ after juicing the fruit, via a series of steps which may include milling, primary mash enzymation (liquefaction), primary juice extraction, leaching, heating, secondary liquefaction, and secondary juice extraction [ 9 ]. Pomace should be treated as a half-finished product, which may be further processed, as it is rich in nutrients: protein, saccharides, mineral compounds, fiber, pectin, lipids, vitamins and organic acids [ 10 ]. It is a material for composting, an ingredient of feeds, a food product and a material for the production of fruit fiber, bio-oils, pectins, food colorings, natural dyes and polyphenol extracts [ 11 , 12 ].…”

Antioxidant Activity and Discrimination of Organic Apples (Malus domestica Borkh.) Cultivated in the Western Region of Romania: A DPPH· Kinetics–PCA Approach

“…Apples are consumed as fresh fruits, but also as other food and beverage products after processing. The quality and chemical composition of apples are changed during storage (cold storage, controlled atmosphere), and especially after processing in order to obtain apple beverages (juice, cider, vinegar, alcoholic beverages) or other food products (jam, sauce, dry or canned apples) [ 13 , 14 , 15 , 16 ]. Moreover, by-products from apple processing are also used for obtaining various beverages such as apple tea and filter tea, or biologically active compounds by extraction, designed for functional foods [ 16 , 17 , 18 ].…”

“…The quality and chemical composition of apples are changed during storage (cold storage, controlled atmosphere), and especially after processing in order to obtain apple beverages (juice, cider, vinegar, alcoholic beverages) or other food products (jam, sauce, dry or canned apples) [ 13 , 14 , 15 , 16 ]. Moreover, by-products from apple processing are also used for obtaining various beverages such as apple tea and filter tea, or biologically active compounds by extraction, designed for functional foods [ 16 , 17 , 18 ]. Apple processing includes mechanical, thermal and chemical pre-treatments, osmotic dehydration, drying, irradiation, fermentation, clarification, extraction, concentration, steaming, filtration, etc.…”

“…Apple processing includes mechanical, thermal and chemical pre-treatments, osmotic dehydration, drying, irradiation, fermentation, clarification, extraction, concentration, steaming, filtration, etc. [ 8 , 13 , 15 , 16 ]. The main compounds affected by processing are antioxidants, among other nutrients.…”

Supercritical CO2extraction ofMarrubium vulgare: intensification of marrubiin

“…8 In addition to generating large amounts of liquid waste, the disadvantages of conventional processes such as the Soxhlet extraction are insufficient selectivity, time-consuming procedure, and potential emission of toxic vapors during the extraction. 9 In order to overcome these shortcomings and isolate components from complex matrices, green technologies have been developed. With regard to contemporary methods for the extraction of M. vulgare, microwave-assisted extraction with 50% ethanol was applied.…”