Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2017 Sep;16(5):776-796.
doi: 10.1111/1541-4337.12290. Epub 2017 Aug 8.

Valorization of Apple Pomace by Extraction of Valuable Compounds

Camila A Perussello  1 , Zhihang Zhang  1 , Antonio Marzocchella  2 , Brijesh K Tiwari  1
Affiliations

Valorization of Apple Pomace by Extraction of Valuable Compounds

Camila A Perussello et al. Compr Rev Food Sci Food Saf. 2017 Sep.

Abstract

Apple pomace is a promising source of carbohydrates, proteins, amino acids, fatty acids, phenolic compounds, vitamins, and other compounds with a vast range of food applications. This review focuses on the valorization of apple pomace towards the recovery of the main compounds, namely pectin and polyphenols. Applications, advantages, and drawbacks of conventional extraction (acidic medium under high temperatures) compared with novel extraction technologies are presented. The comparison is based on an extensive literature review of research on extraction of valuable compounds from plant matrixes, particularly apple pomace. Novel extraction techniques involving enzymes, electric field, ultrasound, microwave heating, pressurized liquid, and super/subcritical fluid are also discussed. These techniques offer several advantages, including shorter extraction time, increased yield, reduction-or suppression-of solvents, and minimization of the environmental impact. This paper may help researchers and food industry professionals on the scaling-up and optimization of eco-friendly extractions of pectin and phenolic compounds.

Keywords: apple pomace; extraction; pectin; polyphenols.

PubMed Disclaimer

References

    1. Adetunji LR, Adekunle A, Orsat V, Raghavan V. 2017. Advances in the pectin production process using novel extraction techniques: a review. Food Hydrocolloids 62: 239-50.
    1. Adil İH, Çetin Hİ, Yener ME, Bayındırlı A. 2007. Subcritical (carbon dioxide + ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts. J Supercrit Fluids 43(1):55-63.
    1. Ajila CM, Brar SK, Verma M, Tyagi RD, Valéro JR. 2011. Solid-state fermentation of apple pomace using Phanerocheate chrysosporium-liberation and extraction of phenolic antioxidants. Food Chem 126(3):1071-80.
    1. Alberti A, Zielinski AAF, Zardo DM, Demiate IM, Nogueira A, Mafra LI. 2014. Optimisation of the extraction of phenolic compounds from apples using response surface methodology. Food Chem 149:151-8.
    1. Alonso-Salces RM, Korta E, Barranco A, Berrueta LA, Gallo B, Vicente F. 2001. Pressurized liquid extraction for the determination of polyphenols in apple. J Chromatogr A 933(1-2):37-43.