Recent advances and trends in extraction techniques to recover polyphenols compounds from apple by-products

Abstract

Apple is one of the most consumed fruits worldwide and has recognized nutritional properties. Besides being consumed fresh, it is the raw material for several food products, whose production chain generates a considerable amount of by-products that currently have an underestimated use. These by-products are a rich source of chemical compounds with several potential applications. Therefore, new ambitious platforms focused on reusing are needed, targeting a process chain that achieves well-defined products and mitigates waste generation. This review covers an essential part of the apple by-products reuse chain. The apple composition regarding phenolic compounds subclasses is addressed and related to biological activities. The extraction processes to recover apple biocompounds have been revised, and an up-to-date overview of the scientific literature on conventional and emerging extraction techniques adopted over the past decade is reported. Finally, gaps and future trends related to the management of apple by-products are critically presented.

Keywords: Apple pomace; Bioactive compounds; Conventional extraction; Malus sp.; Non-conventional extraction; Phenolics compounds.

Fig. 1

Distribution of the works dealing with different extraction technique and their respective conditions (solid–liquid ratio (SLR), temperature, time, solvent, and pressure).