Perussello Camila A, Zhang Zhihang, Marzocchella Antonio, Tiwari Brijesh K
Dept. of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
Dept. of Chemical Engineering, Materials and Industrial Production, Univ. of Napoli Federico II, Piazzale V. Tecchio 80, 80125, Napoli, Italy.
Compr Rev Food Sci Food Saf. 2017 Sep;16(5):776-796. doi: 10.1111/1541-4337.12290. Epub 2017 Aug 8.
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.
苹果渣是碳水化合物、蛋白质、氨基酸、脂肪酸、酚类化合物、维生素及其他具有广泛食品应用价值的化合物的理想来源。本综述聚焦于苹果渣在回收主要化合物（即果胶和多酚）方面的价值利用。文中介绍了传统提取方法（高温酸性介质）与新型提取技术相比的应用、优点和缺点。该比较基于对从植物基质（特别是苹果渣）中提取有价值化合物的研究的广泛文献综述。还讨论了涉及酶、电场、超声、微波加热、加压液体以及超/亚临界流体的新型提取技术。这些技术具有诸多优点，包括提取时间更短、产率提高、溶剂减少或抑制以及环境影响最小化。本文可能有助于研究人员和食品行业专业人士扩大果胶和酚类化合物的环保提取规模并进行优化。
