339
Views
0
CrossRef citations to date
0
Altmetric
Review

Research progress on extraction of active components from apple processing waste

, , , , , & show all

References

  • Adetunji, L. R., A. Adekunle, V. Orsat, and V. Raghavan. 2017. Advances in the pectin production process using novel extraction techniques: A review. Food Hydrocolloids 62:239–50. doi: 10.1016/j.foodhyd.2016.08.015.
  • Akšić, M. F., K. Lazarević, S. Šegan, M. Natić, T. Tosti, I. Ćirić, and M. Meland. 2021. Assessing the fatty acid, carotenoid, and tocopherol compositions of seeds from apple cultivars (Malus domestica Borkh.) grown in Norway. Foods 10 (8):1956. doi: 10.3390/foods10081956.
  • Alberti, A., A. A. F. Zielinski, D. M. Zardo, I. M. Demiate, A. Nogueira, and L. I. Mafra. 2014. Optimisation of the extraction of phenolic compounds from apples using response surface methodology. Food Chemistry 149:151–8. doi: 10.1016/j.foodchem.2013.10.086.
  • Alongi, M., S. Melchior, and M. Anese. 2019. Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient. LWT 100:300–5. doi: 10.1016/j.lwt.2018.10.068.
  • Alonso-Salces, R. M., E. Korta, A. Barranco, L. A. Berrueta, B. Gallo, and F. Vicente. 2001. Pressurized liquid extraction for the determination of polyphenols in apple. Journal of Chromatography. A 933 (1–2):37–43. doi: 10.1016/S0021-9673(01)01212-2.
  • Antonic, B., S. Jancikova, D. Dordevic, and B. Tremlova. 2020. Apple pomace as food fortification ingredient: A systematic review and meta-analysis. Journal of Food Science 85 (10):2977–85. doi: 10.1111/1750-3841.15449.
  • Ao, Y. 2016. Preparing apple seed protein comprises e.g. carrying supercritical carbon dioxide fluid extraction to obtain apple seed residue after apple seed oil, grinding, extracting with alkaline solution, and slowly stirring in extraction process. China Patent CN108077549-A, filed November 21, 2016, and issued May 29, 2018.
  • Assumpção, C. F., V. S. Hermes, C. Pagno, A. Castagna, A. Mannucci, C. Sgherri, C. Pinzino, A. Ranieri, S. H. Flôres, and A. d O. Rios. 2018. Phenolic enrichment in apple skin following post-harvest fruit UV-B treatment. Postharvest Biology and Technology 138:37–45. doi: 10.1016/j.postharvbio.2017.12.010.
  • Azmir, J., I. S. M. Zaidul, M. M. Rahman, K. M. Sharif, A. Mohamed, F. Sahena, M. H. A. Jahurul, K. Ghafoor, N. A. N. Norulaini, and A. K. M. Omar. 2013. Techniques for extraction of bioactive compounds from plant materials: A review. Journal of Food Engineering 117 (4):426–36. doi: 10.1016/j.jfoodeng.2013.01.014.
  • Bai, X.-L., T.-L. Yue, Y.-H. Yuan, and H.-W. Zhang. 2010. Optimization of microwave-assisted extraction of polyphenols from apple pomace using response surface methodology and HPLC analysis. Journal of Separation Science 33 (23-24):3751–8. doi: 10.1002/jssc.201000430.
  • Bayar, N., M. Friji, and R. Kammoun. 2018. Optimization of enzymatic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal. Food Chemistry 241:127–34. doi: 10.1016/j.foodchem.2017.08.051.
  • Bhushan, S., and M. Gupta. 2013. Apple pomace: Source of dietary fibre and antioxidant for food fortification. In Handbook of food fortification and health, 21–7. New York: Humana Press. doi: 10.1007/978-1-4614-7110-3_2.
  • Blidi, S., M. Bikaki, S. Grigorakis, S. Loupassaki, and D. P. Makris. 2015. A comparative evaluation of bio-solvents for the efficient extraction of polyphenolic phytochemicals: Apple waste peels as a case study. Waste and Biomass Valorization 6 (6):1125–33. doi: 10.1007/s12649-015-9410-3.
  • Casazza, A. A., M. Pettinato, and P. Perego. 2020. Polyphenols from apple skins: A study on microwave-assisted extraction optimization and exhausted solid characterization. Separation and Purification Technology 240:116640. doi: 10.1016/j.seppur.2020.116640.
  • Chan, C.-H., R. Yusoff, G.-C. Ngoh, and F. W.-L. Kung. 2011. Microwave-assisted extractions of active ingredients from plants. Journal of Chromatography. A 1218 (37):6213–25. doi: 10.1016/j.chroma.2011.07.040.
  • Chandrasekar, V., M. F. San MartinGonzalez, P. Hirst, and T. S. Ballard. 2015. Optimizing microwave-assisted extraction of phenolic antioxidants from red delicious and jonathan apple pomace. Journal of Food Process Engineering 38 (6):571–82. doi: 10.1111/jfpe.12187.
  • Chen, M., X. Falourd, and M. Lahaye. 2021. Sequential natural deep eutectic solvent pretreatments of apple pomace: A novel way to promote water extraction of pectin and to tailor its main structural domains. Carbohydrate Polymers 266:118113. doi: 10.1016/j.carbpol.2021.118113.
  • Cho, E.-H., H.-T. Jung, B.-H. Lee, H.-S. Kim, J.-K. Rhee, and S.-H. Yoo. 2019. Green process development for apple-peel pectin production by organic acid extraction. Carbohydrate Polymers 204:97–103. doi: 10.1016/j.carbpol.2018.09.086.
  • Coelho, L. M., and G. Wosiacki. 2010. Sensory evaluation of bakery products with the addition of apple pomace flour. Ciência e Tecnologia de Alimentos 30 (3):582–8. doi: 10.1590/S0101-20612010000300003.
  • Cui, J., C. Zhao, L. Feng, Y. Han, H. Du, H. Xiao, and J. Zheng. 2021. Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties. Trends in Food Science & Technology 110:39–54. doi: 10.1016/j.tifs.2021.01.077.
  • da Silva, L. C., J. Viganó, L. M. de Souza Mesquita, A. L. B. Dias, M. C. de Souza, V. L. Sanches, J. O. Chaves, R. S. Pizani, L. S. Contieri, and M. A. Rostagno. 2021. Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products. Food Chemistry: X 12:100133. doi: 10.1016/j.fochx.2021.100133.
  • da Silva, L. C., M. C. Souza, B. R. Sumere, L. G. S. Silva, D. T. da Cunha, G. F. Barbero, R. M. N. Bezerra, and M. A. Rostagno. 2020. Simultaneous extraction and separation of bioactive compounds from apple pomace using pressurized liquids coupled on-line with solid-phase extraction. Food Chemistry 318:126450. doi: 10.1016/j.foodchem.2020.126450.
  • De la Pena-Armada, R., M. J. Villanueva-Suarez, A. D. Molina-Garcia, P. Ruperez, and I. Mateos-Aparicio. 2021. Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast (R). LWT 146:111421. doi: 10.1016/j.lwt.2021.111421.
  • De la Pena-Armada, R., M. J. Villanueva-Suarez, P. Ruperez, and I. Mateos-Aparicio. 2020. High hydrostatic pressure assisted by celluclast(r)releases oligosaccharides from apple by-product. Foods 9 (8):1058. doi: 10.3390/foods9081058.
  • Dhillon, G. S., S. Kaur, and S. K. Brar. 2013. Perspective of apple processing wastes as low-cost substrates for bioproduction of high value products: A review. Renewable and Sustainable Energy Reviews 27:789–805. doi: 10.1016/j.rser.2013.06.046.
  • Dhingra, D., M. Michael, H. Rajput, and R. T. Patil. 2012. Dietary fibre in foods: A review. Journal of Food Science and Technology 49 (3):255–66. doi: 10.1007/s13197-011-0365-5.
  • Dias, A. L. B., C. S. Arroio Sergio, P. Santos, G. F. Barbero, C. A. Rezende, and J. Martínez. 2016. Effect of ultrasound on the supercritical CO2 extraction of bioactive compounds from dedo de moça pepper (Capsicum baccatum L. var. pendulum). Ultrasonics Sonochemistry 31:284–94. doi: 10.1016/j.ultsonch.2016.01.013.
  • Dranca, F., and M. Oroian. 2019a. Optimization of pectin enzymatic extraction from malus domestica ‘Fălticeni’ apple pomace with celluclast 1.5L. Molecules 24 (11):2158. doi: 10.3390/molecules24112158.
  • Dranca, F., and M. Oroian. 2019b. Ultrasound-assisted extraction of pectin from malus domestica ‘Falticeni’ apple pomace. Processes 7 (8):488. doi: 10.3390/pr7080488.
  • Dranca, F., M. Vargas, and M. Oroian. 2020. Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques. Food Hydrocolloids 100:105383. doi: 10.1016/j.foodhyd.2019.105383.
  • Elleuch, M., D. Bedigian, O. Roiseux, S. Besbes, C. Blecker, and H. Attia. 2011. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chemistry 124 (2):411–21. doi: 10.1016/j.foodchem.2010.06.077.
  • Ferrentino, G., K. Morozova, O. K. Mosibo, M. Ramezani, and M. Scampicchio. 2018. Biorecovery of antioxidants from apple pomace by supercritical fluid extraction. Journal of Cleaner Production 186:253–61. doi: 10.1016/j.jclepro.2018.03.165.
  • Ferrentino, G., S. Giampiccolo, K. Morozova, N. Haman, S. Spilimbergo, and M. Scampicchio. 2020. Supercritical fluid extraction of oils from apple seeds: Process optimization, chemical characterization and comparison with a conventional solvent extraction. Innovative Food Science & Emerging Technologies 64:102428. doi: 10.1016/j.ifset.2020.102428.
  • Franquin-Trinquier, S., C. Maury, A. Baron, D. Le Meurlay, and E. Mehinagic. 2014. Optimization of the extraction of apple monomeric phenolics based on response surface methodology: Comparison of pressurized liquid–solid extraction and manual-liquid extraction. Journal of Food Composition and Analysis 34 (1):56–67. doi: 10.1016/j.jfca.2014.01.005.
  • Fromm, M., H. M. Loos, S. Bayha, R. Carle, and D. R. Kammerer. 2013. Recovery and characterisation of coloured phenolic preparations from apple seeds. Food Chemistry 136 (3–4):1277–87. doi: 10.1016/j.foodchem.2012.09.042.
  • Gaber, M. A. F. M., F. J. Tujillo, M. P. Mansour, and P. Juliano. 2018. Improving oil extraction from canola seeds by conventional and advanced methods. Food Engineering Reviews 10 (4):198–210. doi: 10.1007/s12393-018-9182-1.
  • Gao, J., X. Zhu, H. Zhang, and H. Jiao. 2021. Ultra-filtration device for extracting dietary fiber from apple pomace comprises machine shell, feeding hopper, liquid outlet pipe, ultrafiltration membrane, first and second filter plates, anti-blocking cleaning mechanism, and dietary fiber outlet. China Patent CN215585692-U, filed May 20, 2012, and issued January 21, 2022.
  • Gorinstein, S., Z. Zachwieja, M. Folta, H. Barton, J. Piotrowicz, M. Zemser, M. Weisz, S. Trakhtenberg, and O. Màrtín-Belloso. 2001. Comparative contents of dietary fiber, total phenolics, and minerals in persimmons and apples. Journal of Agricultural and Food Chemistry 49 (2):952–7. doi: 10.1021/jf000947k.
  • Górnaś, P., M. Rudzińska, and D. Segliņa. 2014. Lipophilic composition of eleven apple seed oils: A promising source of unconventional oil from industry by-products. Industrial Crops and Products 60:86–91. doi: 10.1016/j.indcrop.2014.06.003.
  • Grigoras, C. G., E. Destandau, L. Fougère, and C. Elfakir. 2013. Evaluation of apple pomace extracts as a source of bioactive compounds. Industrial Crops and Products 49:794–804. doi: 10.1016/j.indcrop.2013.06.026.
  • Grosso, G. 2018. Effects of polyphenol-rich foods on human health. Nutrients 10 (8):1089. doi: 10.3390/nu10081089.
  • Henriquez, C., H. Speisky, I. Chiffelle, T. Valenzuela, M. Araya, R. Simpson, and S. Almonacid. 2010. Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber. Journal of Food Science 75 (6):H172–H181. doi: 10.1111/j.1750-3841.2010.01700.x.
  • Hernandez-Carranza, P., R. Avila-Sosa, J. A. Guerrero-Beltran, A. R. Navarro-Cruz, E. Corona-Jimenez, and C. E. Ochoa-Velasco. 2016. Optimization of antioxidant compounds extraction from fruit by-products: Apple pomace, orange and banana peel. Journal of Food Processing and Preservation 40 (1):103–15. doi: 10.1111/jfpp.12588.
  • Herrero, M., M. Castro-Puyana, J. A. Mendiola, and E. Ibañez. 2013. Compressed fluids for the extraction of bioactive compounds. TrAC Trends in Analytical Chemistry 43:67–83. doi: 10.1016/j.trac.2012.12.008.
  • Ishartati, E., S. Sukardi, D. Roeswitawati, A. Zakia, and U. Ulfah. 2019. The study of Apple flour formulation for functional cookies. Paper Presented at the 2018 INTERNATIONAL conference on food science and technology. Proceedings Paper retrieved from.
  • Jha, A. K., and N. Sit. 2022. Extraction of bioactive compounds from plant materials using combination of various novel methods: A review. Trends in Food Science & Technology 119:579–91. doi: 10.1016/j.tifs.2021.11.019.
  • Jiang, Y., Y. Ding, D. Wang, Y. Deng, and Y. Zhao. 2020. Radio frequency-assisted enzymatic extraction of anthocyanins from Akebia trifoliata (Thunb.) Koidz. flowers: Process optimization, structure, and bioactivity determination. Industrial Crops and Products 149:112327. doi: 10.1016/j.indcrop.2020.112327.
  • Jiao, Y., J. Tang, Y. Wang, and T. L. Koral. 2018. Radio-frequency applications for food processing and safety. Annual review of food science and technology 9, 105–127. doi: 10.1146/annurev-food-041715-033038.
  • Jusoh, Y. M. M., V. Orsat, Y. Gariepy, and V. Raghavan. 2017. Optimisation of radio frequency assisted extraction of apple peel extract: Total phenolic contents and antioxidant activity. Journal of Chemical Engineering Transactions 56:1153–1158. doi: 10.3303/cet1756193.
  • Khedmat, L., A. Izadi, V. Mofid, and S. Y. Mojtahedi. 2020. Recent advances in extracting pectin by single and combined ultrasound techniques: A review of techno-functional and bioactive health-promoting aspects. Carbohydrate Polymers 229:115474. doi: 10.1016/j.carbpol.2019.115474.
  • Kruczek, M., D. Gumul, M. Kačániová, E. Ivanišhová, J. Mareček, and H. Gambuś. 2017. Industrial apple pomace by-products as a potential source of pro-health compounds in functional food. Journal of Microbiology, Biotechnology and Food Sciences 7 (1):22–6. doi: 10.15414/jmbfs.2017.7.1.22-26.
  • Kumar, M., M. Tomar, J. Potkule, R. Verma, S. Punia, A. Mahapatra, T. Belwal, A. Dahuja, S. Joshi, M. K. Berwal, et al. 2021. Advances in the plant protein extraction: Mechanism and recommendations. Food Hydrocolloids 115:106595. doi: 10.1016/j.foodhyd.2021.106595.
  • Li, C., C. Chi, E. Zhai, G. Zhuang, H. Meng, and Y. Chi. 2011. Nutritional assessment of apple seed protein and soy bean protein. Chinese Agricultural Science Bulletin 27 (20):119–22.
  • Li, W., R. Yang, D. Ying, J. Yu, L. Sanguansri, and M. A. Augustin. 2020. Analysis of polyphenols in apple pomace: A comparative study of different extraction and hydrolysis procedures. Industrial Crops and Products 147:112250. doi: 10.1016/j.indcrop.2020.112250.
  • Li, X., X. He, Y. Lv, and Q. He. 2014. Extraction and functional properties of water-soluble dietary fiber from apple pomace. Journal of Food Process Engineering 37 (3):293–8. doi: 10.1111/jfpe.12085.
  • Liew, S. Q., W. H. Teoh, C. K. Tan, R. Yusoff, and G. C. Ngoh. 2018. Subcritical water extraction of low methoxyl pectin from pomelo (Citrus grandis (L.) Osbeck) peels. International Journal of Biological Macromolecules 116:128–35. doi: 10.1016/j.ijbiomac.2018.05.013.
  • Ling, B., T. Cheng, and S. Wang. 2020. Recent developments in applications of radio frequency heating for improving safety and quality of food grains and their products: A review. Critical Reviews in Food Science and Nutrition 60 (15):2622–42. doi: 10.1080/10408398.2019.1651690.
  • Liu, P., G. Zhang, and X. Li. 2021. Biosynthesis and function of plant pectin. Chinese Bulletin of Botany 56 (2):191–200.
  • Lu, Y., and L. Yeap Foo. 2000. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chemistry 68 (1):81–5. doi: 10.1016/S0308-8146(99)00167-3.
  • Luo, C., X. Lei, D. Yang, J. Shi, and T. Qian. 2007. Apple seed protein preparation method by obtaining apple seed oil, extracting apple seed residua after supercritical carbon dioxide fluid, smashing, lye extracting, centrifugal separation, adding acid to sink, spray drying. China Patent. CN101006823-A, filed January 18, 2007, and issused August 01, 2007.
  • Luo, J., Y. Xu, and Y. Fan. 2019. Upgrading pectin production from apple pomace by acetic acid extraction. Applied Biochemistry and Biotechnology 187 (4):1300–11. doi: 10.1007/s12010-018-2893-1.
  • Ma, Y., and S. Li. 2020. Consumption status of edible vegetable oil in China in the past six decades in the view of nutrition. China Oils and Fats 45 (2):3–9.
  • Machado, A. P. D. F., J. L. Pasquel-Reátegui, G. F. Barbero, and J. Martínez. 2015. Pressurized liquid extraction of bioactive compounds from blackberry (Rubus fruticosus L.) residues: A comparison with conventional methods. Food Research International 77:675–83. doi: 10.1016/j.foodres.2014.12.042.
  • Mao, G., D. Wu, C. Wei, W. Tao, X. Ye, R. J. Linhardt, C. Orfila, and S. Chen. 2019. Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I. Trends in Food Science & Technology 94:65–78. doi: 10.1016/j.tifs.2019.11.001.
  • Maphosa, Y., and V. A. Jideani. 2016. Dietary fiber extraction for human nutrition-A review. Food Reviews International 32 (1):98–115. doi: 10.1080/87559129.2015.1057840.
  • Marić, M., A. N. Grassino, Z. Zhu, F. J. Barba, M. Brnčić, and S. Rimac Brnčić. 2018. An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction. Trends in Food Science & Technology 76:28–37. doi: 10.1016/j.tifs.2018.03.022.
  • Massias, A., S. Boisard, M. Baccaunaud, F. L. Calderon, and P. Subra-Paternault. 2015. Recovery of phenolics from apple peels using CO2 + ethanol extraction: Kinetics and antioxidant activity of extracts. The Journal of Supercritical Fluids 98:172–82. doi: 10.1016/j.supflu.2014.12.007.
  • McKee, L. H., and T. A. Latner. 2000. Underutilized sources of dietary fiber: A review. Plant Foods for Human Nutrition (Dordrecht, Netherlands) 55 (4):285–304. doi: 10.1023/A:1008144310986.
  • Mendiola, J. A., M. Herrero, A. Cifuentes, and E. Ibañez. 2007. Use of compressed fluids for sample preparation: Food applications. Journal of Chromatography. A 1152 (1–2):234–46. doi: 10.1016/j.chroma.2007.02.046.
  • Mendoza-Wilson, A. M., S. I. Castro-Arredondo, A. Espinosa-Plascencia, M. d R. Robles-Burgueño, R. R. Balandrán-Quintana, and M. d C. Bermúdez-Almada. 2016. Chemical composition and antioxidant-prooxidant potential of a polyphenolic extract and a proanthocyanidin-rich fraction of apple skin. Heliyon 2 (2):e00073. doi: 10.1016/j.heliyon.2016.e00073.
  • Mohnen, D. 2008. Pectin structure and biosynthesis. Current Opinion in Plant Biology 11 (3):266–77. doi: 10.1016/j.pbi.2008.03.006.
  • Montañés, F., O. J. Catchpole, S. Tallon, K. A. Mitchell, D. Scott, and R. F. Webby. 2018. Extraction of apple seed oil by supercritical carbon dioxide at pressures up to 1300 bar. The Journal of Supercritical Fluids 141:128–36. doi: 10.1016/j.supflu.2018.02.002.
  • Naqash, F., F. A. Masoodi, S. A. Rather, S. M. Wani, and A. Gani. 2017. Emerging concepts in the nutraceutical and functional properties of pectin-A Review. Carbohydrate Polymers 168:227–39. doi: 10.1016/j.carbpol.2017.03.058.
  • Nde, D. B., and A. C. Foncha. 2020. Optimization methods for the extraction of vegetable oils: A review. Processes 8 (2):209. doi: 10.3390/pr8020209.
  • Pagano, I., L. Campone, R. Celano, A. L. Piccinelli, and L. Rastrelli. 2021. Green non-conventional techniques for the extraction of polyphenols from agricultural food by-products: A review. Journal of Chromatography A 1651:462295. doi: 10.1016/j.chroma.2021.462295.
  • Panja, P. 2018. Green extraction methods of food polyphenols from vegetable materials. Current Opinion in Food Science 23:173–82. doi: 10.1016/j.cofs.2017.11.012.
  • Pérez-Jiménez, J., V. Neveu, F. Vos, and A. Scalbert. 2010. Systematic analysis of the content of 502 polyphenols in 452 foods and beverages: An application of the phenol-explorer database. Journal of Agricultural and Food Chemistry 58 (8):4959–69. doi: 10.1021/jf100128b.
  • Perussello, C. A., Z. Zhang, A. Marzocchella, and B. K. Tiwari. 2017. Valorization of apple pomace by extraction of valuable compounds. Comprehensive Reviews in Food Science and Food Safety 16 (5):776–96. doi: 10.1111/1541-4337.12290.
  • Pingret, D., A.-S. Fabiano-Tixier, C. L. Bourvellec, C. M. G. C. Renard, and F. Chemat. 2012. Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace. Journal of Food Engineering 111 (1):73–81. doi: 10.1016/j.jfoodeng.2012.01.026.
  • Rana, S., S. Gupta, A. Rana, and S. Bhushan. 2015. Functional properties, phenolic constituents and antioxidant potential of industrial apple pomace for utilization as active food ingredient. Food Science and Human Wellness 4 (4):180–7. doi: 10.1016/j.fshw.2015.10.001.
  • Reis, S. F., D. K. Rai, and N. Abu-Ghannam. 2012. Water at room temperature as a solvent for the extraction of apple pomace phenolic compounds. Food Chemistry 135 (3):1991–8. doi: 10.1016/j.foodchem.2012.06.068.
  • Rezaei, S., K. Rezaei, M. Haghighi, and M. Labbafi. 2013. Solvent and solvent to sample ratio as main parameters in the microwave-assisted extraction of polyphenolic compounds from apple pomace. Food Science and Biotechnology 22 (5):1–6. doi: 10.1007/s10068-013-0212-8.
  • Rodriguez Madrera, R., and B. Suarez Valles. 2018. Characterization of apple seeds and their oils from the cider-making industry. European Food Research and Technology 244 (10):1821–7. doi: 10.1007/s00217-018-3094-4.
  • Roman-Benn, A., C. A. Contador, M.-W. Li, H.-M. Lam, K. Ah-Hen, P. E. Ulloa, and M. C. Ravanal. 2023. Pectin: An overview of sources, extraction and applications in food products and health. Food Chemistry Advances 100192:100192. doi: 10.1016/j.focha.2023.100192.
  • Shivamathi, C. S., I. G. Moorthy, R. V. Kumar, M. R. Soosai, J. P. Maran, R. S. Kumar, and P. Varalakshmi. 2019. Optimization of ultrasound assisted extraction of pectin from custard apple peel: Potential and new source. Carbohydrate Polymers 225:115240. doi: 10.1016/j.carbpol.2019.115240.
  • Sihvonen, M., E. Järvenpää, V. Hietaniemi, and R. Huopalahti. 1999. Advances in supercritical carbon dioxide technologies. Trends in Food Science & Technology 10 (6–7):217–22. doi: 10.1016/S0924-2244(99)00049-7.
  • Skinner, R. C., J. C. Gigliotti, K.-M. Ku, and J. C. Tou. 2018. A comprehensive analysis of the composition, health benefits, and safety of apple pomace. Nutrition Reviews 76 (12):893–909. doi: 10.1093/nutrit/nuy033.
  • Soquetta, M. B., L. d M. Terra, and C. P. Bastos. 2018. Green technologies for the extraction of bioactive compounds in fruits and vegetables. CyTA - Journal of Food 16 (1):400–12. doi: 10.1080/19476337.2017.1411978.
  • Tao, Y., and D.-W. Sun. 2015. Enhancement of food processes by ultrasound: A review. Critical Reviews in Food Science and Nutrition 55 (4):570–94. doi: 10.1080/10408398.2012.667849.
  • Tejada-Ortigoza, V., L. Eduardo Garcia-Amezquita, S. O. Serna-Saldivar, and J. Welti-Chanes. 2016. Advances in the functional characterization and extraction processes of dietary fiber. Food Engineering Reviews 8 (3):251–71. doi: 10.1007/s12393-015-9134-y.
  • Threapleton, D. E., D. C. Greenwood, C. E. L. Evans, C. L. Cleghorn, C. Nykjaer, C. Woodhead, J. E. Cade, C. P. Gale, and V. J. Burley. 2013. Dietary fibre intake and risk of cardiovascular disease: Systematic review and meta-analysis. BMJ (Clinical Research ed.) 347:f6879. doi: 10.1136/bmj.f6879.
  • Tian, H.-L., P. Zhan, and K.-X. Li. 2010. Analysis of components and study on antioxidant and antimicrobial activities of oil in apple seeds. International Journal of Food Sciences and Nutrition 61 (4):395–403. doi: 10.3109/09637480903535772.
  • Vendruscolo, F., P. M. Albuquerque, F. Streit, E. Esposito, and J. L. Ninow. 2008. Apple pomace: A versatile substrate for biotechnological applications. Critical Reviews in Biotechnology 28 (1):1–12. doi: 10.1080/07388550801913840.
  • Walia, M., K. Rawat, S. Bhushan, Y. S. Padwad, and B. Singh. 2014. Fatty acid composition, physicochemical properties, antioxidant and cytotoxic activity of apple seed oil obtained from apple pomace. Journal of the Science of Food and Agriculture 94 (5):929–34. doi: 10.1002/jsfa.6337.
  • Wang, H., J. Ding, and N. Ren. 2016. Recent advances in microwave-assisted extraction of trace organic pollutants from food and environmental samples. TrAC Trends in Analytical Chemistry 75:197–208. doi: 10.1016/j.trac.2015.05.005.
  • Wang, L., and C. L. Weller. 2006. Recent advances in extraction of nutraceuticals from plants. Trends in Food Science & Technology 17 (6):300–12. doi: 10.1016/j.tifs.2005.12.004.
  • Wang, S., F. Chen, J. Wu, Z. Wang, X. Liao, and X. Hu. 2007. Optimization of pectin extraction assisted by microwave from apple pomace using response surface methodology. Journal of Food Engineering 78 (2):693–700. doi: 10.1016/j.jfoodeng.2005.11.008.
  • Wang, W., W. Chen, M. Zou, R. Lv, D. Wang, F. Hou, H. Feng, X. Ma, J. Zhong, T. Ding, et al. 2018. Applications of power ultrasound in oriented modification and degradation of pectin: A review. Journal of Food Engineering 234:98–107. doi: 10.1016/j.jfoodeng.2018.04.016.
  • Wang, X., Q. Chen, and X. Lu. 2014. Pectin extracted from apple pomace and citrus peel by subcritical water. Food Hydrocolloids 38:129–37. doi: 10.1016/j.foodhyd.2013.12.003.
  • Wikiera, A., M. Mika, A. Starzyńska-Janiszewska, and B. Stodolak. 2016. Endo-xylanase and endo-cellulase-assisted extraction of pectin from apple pomace. Carbohydrate Polymers 142:199–205. doi: 10.1016/j.carbpol.2016.01.063.
  • Wikiera, A., M. Mika, A. Starzyńska-Janiszewska, and B. Stodolak. 2015. Application of celluclast 1.5L in apple pectin extraction. Carbohydrate Polymers 134:251–7. doi: 10.1016/j.carbpol.2015.07.051.
  • Woźniak, Ł., A. Szakiel, C. Pączkowski, K. Marszałek, S. Skąpska, H. Kowalska, and R. Jędrzejczak. 2018. Extraction of triterpenic acids and phytosterols from apple pomace with supercritical carbon ­dioxide: impact of process parameters, modelling of kinetics, and scaling-up study. Molecules 23 (11):2790. doi: 10.3390/molecules23112790.
  • Xie, M., F. Ye, l. Lei, and G. Zhao. 2018. Effects of acid extraction conditions on the physicochemical properties of apple pectin and its mechanisms. Food and Fermentation Industries 44 (4):287–92. doi: 10.13995/j.cnki.11-1802/ts.014853.
  • Xu, Y., M. Fan, J. Ran, T. Zhang, H. Sun, M. Dong, Z. Zhang, and H. Zheng. 2016. Variation in phenolic compounds and antioxidant activity in apple seeds of seven cultivars. Saudi Journal of Biological Sciences 23 (3):379–88. doi: 10.1016/j.sjbs.2015.04.002.
  • Yang, Y-y., S. Ma, X-x Wang, and X-l Zheng. 2017. Modification and application of dietary fiber in foods. Journal of Chemistry 2017:1–8. doi: 10.1155/2017/9340427.
  • Yu, X., F. R. van de Voort, Z. Li, and T. Yue. 2007. Proximate composition of the apple seed and characterization of its oil. International Journal of Food Engineering 3 (5):1–8. doi: 10.2202/1556-3758.1283.
  • Yue, T., D. Shao, Y. Yuan, Z. Wang, and C. Qiang. 2012. Ultrasound-assisted extraction, HPLC analysis, and antioxidant ­activity of polyphenols from unripe apple. Journal of Separation Science 35 (16):2138–45. doi: 10.1002/jssc.201200295.
  • Yukui, R., W. Wenya, F. Rashid, and L. Qing. 2009. Fatty acids composition of apple and pear seed oils. International Journal of Food Properties 12 (4):774–9. doi: 10.1080/10942910802054320.
  • Zakaria, S. M., and S. M. M. Kamal. 2016. Subcritical water extraction of bioactive compounds from plants and algae: Applications in pharmaceutical and food ingredients. Food Engineering Reviews 8 (1):23–34. doi: 10.1007/s12393-015-9119-x.
  • Zeng, S., M. Li, G. Li, W. Lv, X. Liao, and L. Wang. 2022. Innovative applications, limitations and prospects of energy-carrying infrared radiation, microwave and radio frequency in agricultural products processing. Trends in Food Science & Technology 121:76–92. doi: 10.1016/j.tifs.2022.01.032.
  • Zhang, F., L. Zhang, J. Chen, X. Du, Z. Lu, X. Wang, Y. Yi, Y. Shan, B. Liu, Y. Zhou, et al. 2022. Systematic evaluation of a series of pectic polysaccharides extracted from apple pomace by regulation of subcritical water conditions. Food Chemistry 368:130833. doi: 10.1016/j.foodchem.2021.130833.
  • Zhang, J., C. Wen, H. Zhang, Y. Duan, and H. Ma. 2020. Recent advances in the extraction of bioactive compounds with subcritical water: A review. Trends in Food Science & Technology 95:183–95. doi: 10.1016/j.tifs.2019.11.018.
  • Zhang, T., H. Zhang, M. Wei, and C. Zhu. 2022. Effects of enzymatic treatment on the physicochemical properties and antioxidant activity of hawthorn pectin. Materials Today Communications 30:103225. doi: 10.1016/j.mtcomm.2022.103225.
  • Zhao, G., and L. Jing. 2012. Extraction of granular insoluble dietary fiber from apple-roxburgh rose dregs. Paper Presented at the advances in chemical engineering, PTS 1-3. Proceedings Paper ­retrieved from.
  • Zheng, J., H. Li, D. Wang, R. Li, S. Wang, and B. Ling. 2021. Radio frequency assisted extraction of pectin from apple pomace: Process optimization and comparison with microwave and conventional methods. Food Hydrocolloids 121:107031. doi: 10.1016/j.foodhyd.2021.107031.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.