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
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2014年 / 40卷 / 01期
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
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