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

Rabetafika, Holy-Nadia; Bchir, Brahim; Blecker, Christophe; Richel, Aurore

doi:10.1016/j.tifs.2014.08.004

Cited by 123 publications

(99 citation statements)

References 88 publications

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“…Among phenolic compounds found in apple pomace, phlorizin is used as a basic structure for a new class of oral antidiabetic drugs [84]. Other health benefits of apple polyphenols are antioxidant, antihypertensive, anticancer, antidiabetic, and hypolipidemic activities, thus making them appropriate to be used as nutraceutical [29,85]. Many dietary polyphenolic components derived from plants have more efficient antioxidant activity in vitro than vitamins E or C and thus have the ability to lead significantly to the protective results in vivo.…”

Section: Applications Of Recovered Antioxidantsmentioning

confidence: 99%

Antioxidant Compounds Recovered from Food Wastes

Socaci¹,

Rugină²,

MariaDiaconeasa³

et al. 2017

Functional Food - Improve Health Through Adequate Food

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The increase awareness of nowadays consumers regarding the food they purchase and consume and the health has led to an increase demand of foods containing biologically active compounds, namely antioxidants, which can help the body to fight against oxidative stress. As a consequence finding, new or nonconventional sources of antioxidants are a priority for food and also pharmaceutical industries. Wastes from fruits and vegetable processing are shown to contained valuable molecules (antioxidants, dietary fibers, proteins, natural colorants, aroma compounds, etc.) which can be extracted, purified and valorized in value-added products. The present chapter is underlying the great potential of food wastes to be exploited as sources of antioxidants based on the scientific evidences regarding the possibilities of extraction and purification, health benefits and envisaged applications of antioxidants recovered from these wastes.

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Section: Applications Of Recovered Antioxidantsmentioning

confidence: 99%

Antioxidant Compounds Recovered from Food Wastes

Socaci¹,

Rugină²,

MariaDiaconeasa³

et al. 2017

Functional Food - Improve Health Through Adequate Food

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“…The global average percentage of apples marked fresh is estimated at approx. 82%, whereas the remaining 18% is processed [2]. Apple juice is one of the most popular products obtained after apple processing.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders

Michalska

Lech

2018

Beverages

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Abstract:The study aimed at the evaluation of the physical properties of apple juice powders mixed with different concentration of maltodextrin obtained by freeze-, vacuum and spray drying methods. Due to the chemical composition of apple juice there was a possibility to obtain apple juice powders by freeze-, spray and vacuum drying, excluding vacuum drying at 40 • C when 15% and 20% of maltodextrin were added. The moisture content of powders was more dependent on the drying method than on the quantity of maltodextrin added. The spray drying process in the context of an increase in maltodextrin quantity resulted in a decrease in the water activity of apple powders, whereas low temperature processes increased its values. Lower values of true density were observed after spray drying in comparison to freeze-and vacuum drying processes. The application of selected drying methods resulted in the formation of different particles' size of apple powders influencing the bulk density of the products. The highest values of bulk density were indicated for powders obtained by vacuum drying due to the bigger size of the particles (crystalized structure). The porosity of apple juice powders was strictly related to the bulk density. Colour parameters of powders were more influenced by drying techniques than the quantity of maltodextrin (15% up to 35%) added.

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“…This study aimed at performing a detailed, comparative assessment of these three bio-solvents (solvents deriving from bio-materials or bio-processes), with regard to the recovery of polyphenolic antioxidants from waste apple peels. Apple peels were used as a model raw material because of its abundance and its polyphenolic composition, which embraces substances of variable polarity [16]. The experimental design was based on a step-by-step approach and kinetics, taking into consideration critical parameters of an extraction process, including solvent composition, solventto-solid ratio and temperature.…”

Section: Introductionmentioning

confidence: 99%

A Comparative Evaluation of Bio-solvents for the Efficient Extraction of Polyphenolic Phytochemicals: Apple Waste Peels as a Case Study

Blidi

Bikaki

Grigorakis

et al. 2015

Waste Biomass Valor

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Apple peels were used as a model solid matrix for the comparative evaluation of aqueous mixtures of three biosolvents, including ethanol, 2,3-butanediol (butanediol) and glycerol, with regard to polyphenol recovery. The evaluation process was based on a step-by-step optimisation of the extraction, taking into consideration basic factors, including solvent composition, liquid-to-solid ratio and temperature. A further detailed description of the extraction capacity of each solvent was carried out using kinetics. Optimal solvent concentrations were 50 % (v/v), 50 % (v/v) and 70 % (w/v) for ethanol, butanediol and glycerol, respectively, while optimal liquid-to-solid ratio and temperature were 100 mL g -1 and 80°C for all solvents tested. The kinetic assay showed that extraction yields in total polyphenols obtained with these solvent systems displayed no statistical difference, although the overall extraction rate constant and diffusion coefficient were significantly higher for the extraction performed with 50 % (v/v) butanediol. The liquid chromatography-mass spectrometry examination of the extracts obtained under optimised conditions revealed that their polyphenolic profile was composed, in total, of 12 principal substances, but some qualitative differences among the extracts were also observed. The reducing power of the extract obtained with 50 % (v/v) ethanol was significantly higher, a finding attributed to possible synergistic effects among polyphenols.List of symbols C solv Solvent concentration (%, v/v or w/v) C TP Total polyphenol concentration (mg GAE L -1 ) dDensityEffective diffusion coefficient (m 2 s -1 ) h Initial extraction rate (mg g -1 min -1 ) kExtraction rate constant (g mg -1 min -1 ) P R Reducing power (lmol AAE g -1 ) R Particle radius (m) R L/S Liquid-to-solid ratio (mL g -1 ) t Time (min) t R Time required to enter the regular regime (min) T Temperature (°C) Y TP Yield in total polyphenols (mg GAE g -1 ) Y TP(s) Yield in total polyphenols at saturation (mg GAE g -1 )Greek letters e Dielectric constant (dimensionless)

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

Cited by 123 publications

References 88 publications

Antioxidant Compounds Recovered from Food Wastes

Antioxidant Compounds Recovered from Food Wastes

The Effect of Carrier Quantity and Drying Method on the Physical Properties of Apple Juice Powders

A Comparative Evaluation of Bio-solvents for the Efficient Extraction of Polyphenolic Phytochemicals: Apple Waste Peels as a Case Study

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