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Processing of Apple Pomace for Bioactive Molecules

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Field Value
 
Title Processing of Apple Pomace for Bioactive Molecules
 
Creator Bhushan, Shashi
Kalia, K
Sharma, Madhu
Singh , Bikram
Ahuja, Paramvir Singh
 
Subject Nutraceuticals
 
Description The growth of horticulture industries worldwide has generated huge quantities of fruit wastes (25%–40% of the total fruits processed). These residues are generally a good source of carbohydrates, especially cell wall polysaccharides and other functionally important bioactive molecules such as proteins, vitamins, minerals and natural antioxidants. “Apple pomace” is a left-over solid biomass with a high moisture content, obtained as a by-product during the processing of apple fruits for juice, cider or wine preparation. Owing to the high carbohydrate content, apple pomace is used as a substrate in a number of microbial processes for the production of organic acids, enzymes, single cell protein, ethanol, low alcoholic drinks and pigments. Recent research trends reveal that there is an increase in the utilization of apple pomace as a food processing residue for the extraction of value added products such as dietary fibre, protein, natural antioxidants, biopolymers, pigments and compounds with unique properties. However, the central dogma is still the stability, safety and economic feasibility of the process(s)/product(s) developed. This review is mainly focused on assessing recent research developments in extraction, isolation and characterization of bioactive molecules from apple pomace, along with their commercial utilization, in food fortification.
 
Date 2008
 
Type Article
PeerReviewed
 
Identifier Bhushan, Shashi and Kalia, K and Sharma, Madhu and Singh , Bikram and Ahuja, Paramvir Singh (2008) Processing of Apple Pomace for Bioactive Molecules. Critical Reviews in Biotechnology, 28 (4). pp. 285-296.
 
Relation http://ihbt.csircentral.net/662/