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

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

Rabetafika, Holy-Nadia; Bchir, Brahim; Blecker, Christophe et al.

2014 • In Trends in Food Science and Technology, 40 (1), p. 99-114

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10.1016/j.tifs.2014.08.004

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Keywords :

Apple by-product; dietary fibre; fractionation process; hemicelluloses; pectins; polyphenols

Abstract :

[en] 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.

Disciplines :

Physical, chemical, mathematical & earth Sciences: Multidisciplinary, general & others

Author, co-author :

Rabetafika, Holy-Nadia ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Bchir, Brahim

Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.

Richel, Aurore ; Université de Liège - ULiège > Chimie et bio-industries > Chimie biologique industrielle

Language :

English

Title :

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

Publication date :

2014

Journal title :

Trends in Food Science and Technology

ISSN :

0924-2244

eISSN :

1879-3053

Publisher :

Elsevier Science

Volume :

Issue :

Pages :

99-114

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 04 September 2014

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231 (21 by ULiège)

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7 (6 by ULiège)

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124

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without self-citations

124

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136

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