Waste to wealth of apple pomace valorization by past and Current extraction processes: a review

Nicky Rahmana Putra and Dwila Nur Rizkiyah and Ahmad Hazim Abdul Aziz and Mohd Azizi Che Yunus and Ibham Veza and Irianto Harny and Andy Tirta (2022) Waste to wealth of apple pomace valorization by past and Current extraction processes: a review. Sustainability, 15. pp. 1-16.

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URL: https://www.mdpi.com/2071-1050/15/1/830

Abstract

Every year, more than 50 million metric tons of apples are produced, and apple pomace is frequently discarded as waste in the food industry. Apple pomace, a byproduct of apple juice and cider production, is used as a sustainable raw material to make valuable products such as nutraceuticals and pectin. Apple pomace contains a substantial amount of antioxidant compounds, which have been related to several health advantages. Therefore, valuable components extracted from this byproduct may be used in the food and pharmaceutical industries. The common and new technologies to obtain valuable products from apple pomace which has come from production of apple juice or cider. Especially, emphasis of new and green technique is very important and will contribute the literature. Therefore, this review discussed apple processing, pectin as a bioactive compound, the extraction methods, current applications of apple pomace byproducts, and future studies on its potential uses in food.

Item Type:	Article
Keyword:	Apple ; Apple pomace ; Waste ; Pectin ; Extraction
Subjects:	T Technology > TD Environmental technology. Sanitary engineering > TD1-1066 Environmental technology. Sanitary engineering > TD783-812.5 Municipal refuse. Solid wastes T Technology > TP Chemical technology > TP1-1185 Chemical technology > TP200-248 Chemicals: Manufacture, use, etc.
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	ABDULLAH BIN SABUDIN -
Date Deposited:	21 Jun 2023 10:02
Last Modified:	21 Jun 2023 10:02
URI:	https://eprints.ums.edu.my/id/eprint/35668

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