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Apples and Apple By-Products: Antioxidant Properties and Food Applications

In recent years, there has been a growing interest in utilizing natural antioxidants as alternatives to synthetic additives in food products. Apples and apple by-products have gained attention as a potential source of natural antioxidants due to their rich phenolic content. However, the extraction t...

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Autores principales: Asma, Umme, Morozova, Ksenia, Ferrentino, Giovanna, Scampicchio, Matteo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10376361/
https://www.ncbi.nlm.nih.gov/pubmed/37507993
http://dx.doi.org/10.3390/antiox12071456
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author Asma, Umme
Morozova, Ksenia
Ferrentino, Giovanna
Scampicchio, Matteo
author_facet Asma, Umme
Morozova, Ksenia
Ferrentino, Giovanna
Scampicchio, Matteo
author_sort Asma, Umme
collection PubMed
description In recent years, there has been a growing interest in utilizing natural antioxidants as alternatives to synthetic additives in food products. Apples and apple by-products have gained attention as a potential source of natural antioxidants due to their rich phenolic content. However, the extraction techniques applied for the recovery of phenolic compounds need to be chosen carefully. Studies show that ultrasound-assisted extraction is the most promising technique. High yields of phenolic compounds with antioxidant properties have been obtained by applying ultrasound on both apples and their by-products. Promising results have also been reported for green technologies such as supercritical fluid extraction, especially when a co-solvent is used. Once extracted, recent studies also indicate the feasibility of using these compounds in food products and packaging materials. The present review aims to provide a comprehensive overview of the antioxidant properties of apples and apple by-products, their extraction techniques, and potential applications in food products because of their antioxidant or nutritional properties. The findings reported here highlight the proper utilization of apples and their by-products in food to reduce the detrimental effect on the environment and provide a positive impact on the economy.
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spelling pubmed-103763612023-07-29 Apples and Apple By-Products: Antioxidant Properties and Food Applications Asma, Umme Morozova, Ksenia Ferrentino, Giovanna Scampicchio, Matteo Antioxidants (Basel) Review In recent years, there has been a growing interest in utilizing natural antioxidants as alternatives to synthetic additives in food products. Apples and apple by-products have gained attention as a potential source of natural antioxidants due to their rich phenolic content. However, the extraction techniques applied for the recovery of phenolic compounds need to be chosen carefully. Studies show that ultrasound-assisted extraction is the most promising technique. High yields of phenolic compounds with antioxidant properties have been obtained by applying ultrasound on both apples and their by-products. Promising results have also been reported for green technologies such as supercritical fluid extraction, especially when a co-solvent is used. Once extracted, recent studies also indicate the feasibility of using these compounds in food products and packaging materials. The present review aims to provide a comprehensive overview of the antioxidant properties of apples and apple by-products, their extraction techniques, and potential applications in food products because of their antioxidant or nutritional properties. The findings reported here highlight the proper utilization of apples and their by-products in food to reduce the detrimental effect on the environment and provide a positive impact on the economy. MDPI 2023-07-19 /pmc/articles/PMC10376361/ /pubmed/37507993 http://dx.doi.org/10.3390/antiox12071456 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Asma, Umme
Morozova, Ksenia
Ferrentino, Giovanna
Scampicchio, Matteo
Apples and Apple By-Products: Antioxidant Properties and Food Applications
title Apples and Apple By-Products: Antioxidant Properties and Food Applications
title_full Apples and Apple By-Products: Antioxidant Properties and Food Applications
title_fullStr Apples and Apple By-Products: Antioxidant Properties and Food Applications
title_full_unstemmed Apples and Apple By-Products: Antioxidant Properties and Food Applications
title_short Apples and Apple By-Products: Antioxidant Properties and Food Applications
title_sort apples and apple by-products: antioxidant properties and food applications
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10376361/
https://www.ncbi.nlm.nih.gov/pubmed/37507993
http://dx.doi.org/10.3390/antiox12071456
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