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
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