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Year 2020, Volume: 1 Issue: 1, 18 - 23, 14.09.2020

Ekin Dinçel Kasapoğlu Sibel Kahraman Fatih Törnük

Abstract

References

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Apricot juice processing byproducts as sources of value-added compounds for food industry

Year 2020, Volume: 1 Issue: 1, 18 - 23, 14.09.2020

Ekin Dinçel Kasapoğlu Sibel Kahraman Fatih Törnük

Abstract

It is well known that fruit processing industry causes the formation of a big proportion of food processing wastes. Apricot (Prunus armeniaca L.), which is included in the genus Prunus, is one of the most commercialized fruits produced in Turkey. Turkey is the biggest apricot producer in the world with production of 811 thousand tons of apricots. Besides dried apricot production, a considerable amount of apricot is processed to apricot juice and significant amounts of byproducts including stone (kernel) and pomace are liberated, which are mainly discarded as landfill. Therefore, minimizing the environmental problems caused by discarded apricot byproducts is of critical importance. Several biological activities such as anticarcinogenic, antimicrobial, and antioxidant of various fractions of apricot kernel have been demonstrated while apricot pomace has been proven as rich sources of valuable compounds such as polyphenols, dietary fibers and carotenoids. Therefore, several attempts have been undertaken to extricate these compounds from these byproducts. In this study, recent works devoted the utilization from different byproducts of apricot processing industry have been summarized. Moreover, incorporation of these products into several food systems has been discussed.

Keywords

Apricot pomace kernel dietary fibers carotenoids phenolics

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There are 88 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Review
Authors

Ekin Dinçel Kasapoğlu

Sibel Kahraman

Fatih Törnük

Publication Date September 14, 2020
Submission Date June 3, 2020
Published in Issue Year 2020 Volume: 1 Issue: 1

Cite

APA Dinçel Kasapoğlu, E., Kahraman, S., & Törnük, F. (2020). Apricot juice processing byproducts as sources of value-added compounds for food industry. European Food Science and Engineering, 1(1), 18-23.
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