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

页码：99 / 114

页数：16

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