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

Ekin Dinçel Kasapoğlu; Sibel Kahraman; Fatih Törnük

EN

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

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

References

Adıbelli, Ç. P. & Serdaroğlu, M. (2017). Quality characteristics of frankfurters formulated with apricot pomace obtained from apricot juice processing. Turkish Journal of Agriculture-Food Science and Technology, 5(3), 281-288. doi:10.24925/turjaf.v5i3.281-288.996
Ajayi, I. A., Oderinde, R. A., Ogunkoya, B. O., Egunyomi, A., & Taiwo, V. O. (2007). Chemical analysis and preliminary toxicological evaluation of Garcinia mangostana seeds and seed oil. Food Chemistry, 101(3), 999-1004. doi:10.1016/j.foodchem.2006.02.053
Ajila, C. M., Gassara, F., Brar, S. K., Verma, M., Tyagi, R. D., & Valéro, J. R. (2012). Polyphenolic antioxidant mobilization in apple pomace by different methods of solid-state fermentation and evaluation of its antioxidant activity. Food and Bioprocess Technology, 5(7), 2697-2707. doi:10.1007/s11947-011-0582-y
Akin, E. B., Karabulut, I., & Topcu, A. (2008). Some compositional properties of main Malatya apricot (Prunus armeniaca L.) varieties. Food Chemistry, 107(2), 939-948. doi:10.1016/j.foodchem.2007.08.052
Alpaslan, M., & Hayta, M. (2006). Apricot kernel: Physical and chemical properties. Journal-American Oil Cheiısts Society, 83(5), 469.
Anderson, J. W., Baird, P., Davis, R. H., Ferreri, S., Knudtson, M., Koraym, A. & Williams, C. L. (2009). Health benefits of dietary fiber. Nutrition Reviews, 67(4), 188-205. doi:10.1111/j.1753-4887.2009.00189.x
Anil, G., & Sharma, P. C. (2009). Standardization of methods for apricot kernel oil extraction, packaging and storage. Journal of Food Science and Technology (Mysore), 46(2), 121-126.
Ayar, A., Siçramaz, H., Öztürk, S., & Öztürk Yilmaz, S. (2018). Probiotic properties of ice creams produced with dietary fibres from by‐products of the food industry. International Journal of Dairy Technology, 71(1), 174-182. doi:10.1111/1471-0307.12387
Babbar, N., Dejonghe, W., Gatti, M., Sforza, S., & Elst, K. (2016). Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits. Critical Reviews in Biotechnology, 36(4), 594-606. doi:10.3109/07388551.2014.996732
Banerjee, A., Satoh, H., Tiwari, A., Apriono, C., Rahardjo, E. T., Hiromoto, N., & Inokawa, H. (2017). Width dependence of platinum and titanium thermistor characteristics for application in room-temperature antenna-coupled terahertz microbolometer. Japanese Journal of Applied Physics, 56(4S), 04CC07.

Bauernfeind, J. C., Natural food colors. In: Bauernfeind, J. C., Ed. (1981). Carotenoids as colorants and vitamin a precursors, Academic Press, New York, 1-45.
Begum, R., Aziz, M. G., Uddin, M. B., & Yusof, Y. A. (2014). Characterization of jackfruit (Artocarpus heterophyllus) waste pectin as influenced by various extraction conditions. Agriculture and Agricultural Science Procedia, 2, 244-251. doi:10.1016/j.aaspro.2014.11.035
Bird, G. W., Ogawa, J. M., Ritchie, D. F., Uriu, K., Uyemoto, J. K., & Zehr, E. I. (1995). Compendium of stone fruit diseases. The American Phytopathological Society.
Borges, K. C., Azevedo, J. C., Medeiros, M. D. F., & Correia, R. T. P. (2016). Physicochemical characterization and bioactive value of tropical berry pomaces after spouted bed drying. Journal of Food Quality, 39(3), 192-200. doi:10.1111/jfq.12178
Buzby, J. C., & Hyman, J. (2012). Total and per capita value of food loss in the United States. Food Policy, 37(5), 561-570. doi:10.1016/j.foodpol.2012.06.002
Campbell, O. E., & Padilla-Zakour, O. I. (2013). Phenolic and carotenoid composition of canned peaches (Prunus persica) and apricots (Prunus armeniaca) as affected by variety and peeling. Food Research International 54, 448–455. doi:10.1016/j.foodres.2013.07.016
Chauhan, S. K., Tyagi, S. M., & Singh, D. (2001). Pectinolytic liquefaction of apricot, plum, and mango pulps for juice extraction. International Journal of Food Properties, 4(1), 103-109. doi:10.1081/JFP-100002190
Cheaib, D., El Darra, N., Rajha, H. N., El-Ghazzawi, I., Mouneimne, Y., Jammoul, A., & Louka, N. (2018). Study of the selectivity and bioactivity of polyphenols using infrared assisted extraction from apricot pomace compared to conventional methods. Antioxidants, 7(12), 174. doi:10.3390/antiox7120174
Dufresne, A., Cavaillé, J. Y., & Vignon, M. R. (1997). Mechanical behavior of sheets prepared from sugar beet cellulose microfibrils. Journal of Applied Polymer Science, 64(6), 1185-1194.
Dulf, F. V., Vodnar, D. C., Dulf, E. H., & Pintea, A. (2017). Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state system. Chemistry Central Journal, 11(1), 1-10. doi:10.1186/s13065-017-0323-z
Dwivedi, D. H., and Ram, R. B. (2006). Chemical composition of bitter apricot kernels from Ladakh, India. In XXVII International Horticultural Congress-IHC2006: International Symposium on Plants as Food and Medicine: The Utilization, 765, 335-338.
Ekşi, A., & Artık, N. (1982). Kayısı ve şeftali palper posası ile atılan besin ögesi miktarı. Gıda, 7(3), 99-102.
Ekşi, A., & Sert, K. (2003). 2002 yılında meyve suyu üretimi ve tüketimi (Food juice production and consumption in 2002). Meyve Suyu, 1, 3-8.
Ercisli, S. (2009). Apricot culture in Turkey. Scientific Research and Essays, 4(8), 715-719.
European Commission. (2010). Preparatory study on food waste across EU 27. Technical Report.
Eyidemir, E., & Hayta, M. (2009). The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle. African Journal of Biotechnology, 8(1), 85-90. FAO. (1998). Food and Agricultural Organization of the United Nations. Retrieved from http://faostat.fao.org/faostat.
FAO. (2015). Food and Agriculture Organization. FAO statistical year book for world food and agriculture.
Freitas, A., Moldão‐Martins, M., Costa, H. S., Albuquerque, T. G., Valente, A., & Sanches‐Silva, A. (2015). Effect of UV‐C radiation on bioactive compounds of pineapple (Ananas comosus L. Merr.) by‐products. Journal of the Science of Food and Agriculture, 95(1), 44-52. doi:10.1002/jsfa.6751
Frey-Wyssling, A. (1954). The fine structure of cellulose microfibrils. Science, 119(3081), 80-82.
Galanakis, C. M. (2012). Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications. Trends in Food Science & Technology, 26(2), 68-87. doi:10.1016/j.tifs.2012.03.003
Galanakis, C.M. (2015). Preface. In: Galanakis, C.M. (Ed.). Food waste recovery: processing technologies and techniques. Elsevier Inc.: Waltham.
Gan, C. Y., & Latiff, A. A. (2011). Extraction of antioxidant pectic-polysaccharide from mangosteen (Garcinia mangostana) rind: Optimization using response surface methodology. Carbohydrate Polymers, 83(2), 600-607. doi:10.1016/j.carbpol.2010.08.025
García-Martínez, E., Igual, M., Martín-Esparza, M. E., & Martínez-Navarrete, N. (2013). Assessment of the bioactive compounds, color, and mechanical properties of apricots as affected by drying treatment. Food and Bioprocess Technology, 6(11), 3247-3255. doi:10.1007/s11947-012-0988-1
Gezer, I., Haciseferoğulları, H., & Demir, F. (2003). Some physical properties of Hacıhaliloğlu apricot pit and its kernel. Journal of Food Engineering, 56(1), 49-57. doi:10.1016/S0260-8774(02)00147-4
Gupta, A., & Sharma, P. C. (2009). Standardization of technology for extraction of wild apricot kernel oil at semi-pilot scale. In Biological Forum–An International Journal, 1(1), 51-64.
Hacıseferoğulları, H., Gezer, I., Özcan, M. M., & MuratAsma, B. (2007). Post-harvest chemical and physical–mechanical properties of some apricot varieties cultivated in Turkey. Journal of Food Engineering, 79(1), 364-373. doi:10.1016/j.jfoodeng.2006.02.003
Han, Z. P., Liu, R. L., Cui, H. Y., & Zhang, Z. Q. (2013). Microwave-assisted extraction and LC/MS analysis of phenolic antioxidants in sweet apricot (Prunus armeniaca L.) kernel skins. Journal of Liquid Chromatography & Related Technologies, 36(15), 2182-2195. doi:10.1080/10826076.2012.717057
Helkar, P. B., Sahoo, A. K., & Patil, N. J. (2016). Review: Food industry by-products used as a functional food ingredients. International Journal of Waste Resources, 6(3), 1-6. doi:10.4172/2252-5211.1000248
Hernández‐Santos, B., Vivar‐Vera, M. D. L. Á., Rodríguez‐Miranda, J., Herman‐Lara, E., Torruco‐Uco, J. G., Acevedo‐Vendrell, O., & Martínez‐Sánchez, C. E. (2015). Dietary fibre and antioxidant compounds in passion fruit (Passiflora edulis f. flavicarpa) peel and depectinised peel waste. International Journal of Food Science & Technology, 50(1), 268-274. doi:10.1111/ijfs.12647
Hussain, A., Akbar, P. I., & Lamo, K. (2012). Apricot drying: preservation technique currently practiced in Ladakh, India. Stewart Postharvest Review, 8(3), 1-6.
İncedayi, B., Tamer, C. E., Sinir, G. Ö., Suna, S., & Çopur, Ö. U. (2016). Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniaca L.). Food Science and Technology, 36(1), 171-178.
Joshi, S., Srivastava, R. K., & Dhar, D. N. (1986). The chemistry of Prunus armeniaca. British Food Journal, 88(74-78), 80. doi:10.1590/1678-457X.0086
Kang, M. Y., Jeong, Y. H., & Eun, J. B. (1999). Physical and chemical characteristics of flesh and pomace of Japanese apricots (Prunus mume Sieb. et Zucc). Korean Journal of Food Science and Technology, 31(6), 1434-1439.
Kapoor, N., Bedi, K. L., & Bhatia, A. K. (1987). Chemical composition of different varieties of apricots and their kernels grown in Ladakh region. Journal of Food Science and Technology (Mysore), 24(3), 141-143.
Karadeniz, T., & Islam, A. (1995). Investigations on selections of wild apricot forms (Prunus armeniaca L.) grown in Van. Yuzuncu Yil University, The Journal of Agricultural Faculty (Turkey), 5(2), 163-174.
Karaman, S., Karasu, S., Tornuk, F., Toker, O. S., Geçgel, U., Sagdic, O., & Gül, O. (2015). Recovery potential of cold press byproducts obtained from the edible oil industry: physicochemical, bioactive, and antimicrobial properties. Journal of Agricultural and Food Chemistry, 63(8), 2305-2313. doi:10.1021/jf504390t
Kayran, S., & Doymaz, İ. (2017). Determination of drying kinetics and physicochemical characterization of apricot pomace in hot-air dryer. Journal of Thermal Analysis and Calorimetry, 130(2), 1163-1170. doi:10.1007/s10973-017-6504-0
Koh, P. C., Leong, C. M., & Noranizan, M. A. (2014). Microwave-assisted extraction of pectin from jackfruit rinds using different power levels. International Food Research Journal, 21(5), 2091-2097.
Kumar, A., & Bhan, S. (2010). Correlation studies in wild apricot (Prunus armeniaca L.) plus trees. Journal of Horticulture and Forestry, 2(2), 17-21.
Latner, J. D., Stunkard, A. J., Wilson, G. T., Jackson, M. L., Zelitch, D. S., & Labouvie, E. (2000). Effective long-term treatment of obesity: a continuing care model. International Journal of Obesity, 24(7), 893-898.
Lee, J., Koo, N., & Min, D. B. (2004). Reactive oxygen species, aging, and antioxidative nutraceuticals. Comprehensive Reviews in Food Science and Food Safety, 3(1), 21-33. doi:10.1111/j.1541-4337.2004.tb00058.x
Mandalari, G., Tomaino, A., Arcoraci, T., Martorana, M., Turco, V. L., Cacciola, F., & Cross, K. L. (2010). Characterization of polyphenols, lipids and dietary fibre from almond skins (Amygdalus communis L.). Journal of Food Composition and Analysis, 23(2), 166-174. doi:10.1016/j.jfca.2009.08.015
Mantzouridou, F., Roukas, T., & Kotzekidou, P. (2002). Effect of the aeration rate and agitation speed on β-carotene production and morphology of Blakeslea trispora in a stirred tank reactor: mathematical modeling. Biochemical Engineering Journal, 10(2), 123-135. doi:10.1016/S1369-703X(01)00166-8
Marsden, W. L. 1986. CRC Critic. Rev. in Biotechnol, 3(3), CRC Press, Boca Raton, Florida.
Mohamed, A. G., & Shalaby, S. M. (2016). Texture, chemical properties and sensory evaluation of a spreadable processed cheese analogue made with apricot pulp (Prunus armeniaca L.). International Journal of Dairy Science, 11, 61-68.
Naik, S. N., Goud, V. V., Rout, P. K., & Dalai, A. K. (2010). Production of first and second generation biofuels: a comprehensive review. Renewable and Sustainable Energy Reviews, 14(2), 578-597. doi:10.1016/j.rser.2009.10.003
Nawirska, A., & Kwaśniewska, M. (2005). Dietary fibre fractions from fruit and vegetable processing waste. Food Chemistry, 91(2), 221-225. doi:10.1016/j.foodchem.2003.10.005
Ogawa, J. M., Zehr, E. I., Bird, G. W., Ritchie, D. F., Uriu, K., and Uyemoto, J. K. (1995). Compendium of stone fruit diseases. American Phytopathological Society, St. Paul, MN.
Özcan, M. (2000). Composition of some apricot Prunus armeniaca kernels grown in Turkey. Acta Alimentaria, 29(3), 289-294. doi:10.1556/aalim.29.2000.3.7
Özkal, S. G. (2004). Supercritical carbon dioxide extraction of apricot kernel oil. The Middle East Technical University, Institute of Science, Food Engineering Department, Doctoral Dissertation, Ankara, 161p.
Paganga, R. E. C. M. N. G. (1997). Antioxidant properties of phenolic compounds. Trends in Plant Science, 2, 152-159. doi:10.1016/S1360-1385(97)01018-2
Pala, M., Açkurt, F., Löker, M., Gürcan, T., & Yıldız, M. (1996). Türkiye’de yetiştirilen değişik kayısı çeşitlerinin bileşimi ve beslenme fizyolojisi açısından değerlendirilmesi. Gıda Teknolojisi, 1, 34-39.
Pfaltzgraff, L. A., Cooper, E. C., Budarin, V., & Clark, J. H. (2013). Food waste biomass: a resource for high-value chemicals. Green Chemistry, 15(2), 307-314. doi:10.1039/C2GC36978H
Purma, Ç. (2006). Sosis üretiminde kurutulmuş kayısı posası kullanımının araştırılması. Ege University. Institute of Science, Food Engineering Department, Master Thesis, İzmir, 104p.
Qin, F., Yao, L., Lu, C., Li, C., Zhou, Y., Su, C., & Shen, Y. (2019). Phenolic composition, antioxidant and antibacterial properties, and in vitro anti-HepG2 cell activities of wild apricot (Armeniaca Sibirica L. Lam) kernel skins. Food and Chemical Toxicology, 129, 354-364. doi:10.1016/j.fct.2019.05.007
Quiles, A., Campbell, G. M., Struck, S., Rohm, H., & Hernando, I. (2018). Fiber from fruit pomace: A review of applications in cereal-based products. Food Reviews International, 34(2), 162-181. doi:10.1080/87559129.2016.1261299
Ravindran, R., & Jaiswal, A. K. (2016). A comprehensive review on pre-treatment strategy for lignocellulosic food industry waste: challenges and opportunities. Bioresource Technology, 199, 92-102. doi:10.1016/j.biortech.2015.07.106
Renard, C. M., Crépeau, M. J., & Thibault, J. F. (1995). Structure of the repeating units in the rhamnogalacturonic backbone of apple, beet and citrus pectins. Carbohydrate Research, 275(1), 155-165. doi:10.1016/0008-6215(95)00140-O
Seker, I. T., Özboy-Özbaş, Ö., Gökbulut, I., Öztürk, S., & Köksel, H. (2009). Effects of fiber-rich apple and apricot powders on cookie quality. Food Science and Biotechnology, 18(4), 948-953.
Senica, M., Stampar, F., Veberic R. & Mikulic-Petkovsek, M. (2017). Fruit seeds of the Rosaceae family: A waste, new life or a danger to human health? Journal of Agricultural and Food Chemistry, 65(48), 10621–10629. doi:10.1021/acs.jafc.7b03408
Sharma, K. D., Kumar, R., & Kaushal, B. B. L. (2004). Mass transfer characteristics, yield and quality of five varieties of osmotically dehydrated apricot. Journal of Food Scıence and Technology-Mysore, 41(3), 264-275.
Sharma, P. C., Kamboj, P., Sharma, R., & Raj, D. (2006). Storage behaviour of stone fruit kernel oils in different packages. Journal of Food Scıence and Technology-Mysore, 43(3), 297-300.
Sharma, R., Gupta, A., Abrol, G. S., & Joshi, V. K. (2014). Value addition of wild apricot fruits grown in North–West Himalayan regions-a review. Journal of Food Science and Technology, 51(11), 2917-2924. doi:10.1007/s13197-012-0766-0
Soong, Y. Y., and Barlow, P. J. (2004). Antioxidant activity and phenolic content of selected fruit seeds. Food chemistry, 88(3), 411-417. doi:10.1016/j.foodchem.2004.02.003
Southgate, D.A.T. (1976). Determination of food carbohydrates, p. 91–93. Applied Science, London.
Srinivasan, V. R., & Han, Y. W. (1969). Utilization of bagasse. In: Cellulases and Their Applications. 447-460, doi:10.1021/ba-1969-0095.ch025.
Sun, J., Hu, X., Zhao, G., Wu, J., Wang, Z., Chen, F., & Liao, X. (2007). Characteristics of thin-layer infrared drying of apple pomace with and without hot air pre-drying. Food Science and Technology International, 13(2), 91-97. doi:10.1177/1082013207078525
Şanal, İ. S., Bayraktar, E., Mehmetoğlu, Ü., & Çalımlı, A. (2005). Determination of optimum conditions for SC-(CO2+ ethanol) extraction of β-carotene from apricot pomace using response surface methodology. The Journal of Supercritical Fluids, 34(3), 331-338. doi:10.1016/j.supflu.2004.08.005
Tabaraki, R., Heidarizadi, E., Sadeghinezhad, N., Salimpour, S., & Yosefi, Z. (2016). Recovery of natural antioxidants from fruit juice ındustry residuals by ultrasound-assisted extraction and response surface methodology. Acta Alimentaria, 45(2), 163-174. doi:10.1556/aalim.2015.0003
Tisserand, R. and Young, R. (2014). Constituent profiles. In Essential Oil Safety, 2nd ed.; Churchill Livingstone, St. Louis, (Chapter 14). doi:10.1016/B978-0-443-06241-4.00014-X.
TÜİK. (2015). Bitkisel üretim istatistikleri veritabanı. Retrieved from: http://www.tuik.gov.tr/PreTablo.do?alt_id=1001
Ucuncu, C., Tari, C., Demir, H., Buyukkileci, A. O., & Ozen, B. (2013). Dilute-acid hydrolysis of apple, orange, apricot and peach pomaces as potential candidates for bioethanol production. Journal of Biobased Materials and Bioenergy, 7(3), 376-389. doi:10.1166/jbmb.2013.1361
Ullah, F., Nosheen, A., Hussain, I., & Banon, A. (2009). Base catalyzed transesterification of wild apricot kernel oil for biodiesel production. African Journal of Biotechnology, 8(14), 3289-3293.
Viebke, C., Al-Assaf, S., & Phillips, G. O. (2014). Food hydrocolloids and health claims. Bioactive Carbohydrates and Dietary Fibre, 4(2), 101-114. doi:10.1016/j.bcdf.2014.06.006
Vursavuş, K., & Özgüven, F. (2004). Mechanical behaviour of apricot pit under compression loading. Journal of Food Engineering, 65(2), 255-261. doi:10.1016/j.jfoodeng.2004.01.022
Wai, W. W., Alkarkhi, A. F., & Easa, A. M. (2010). Effect of extraction conditions on yield and degree of esterification of durian rind pectin: An experimental design. Food and Bioproducts Processing, 88(2-3), 209-214. Doi:10.1016/j.fbp.2010.01.010
Yiğit, D., Yiğit, N., & Mavi, A. (2009). Antioxidant and antimicrobial activities of bitter and sweet apricot (Prunus armeniaca L.) kernels. Brazilian Journal of Medical and Biological Research, 42(4), 346-352. doi:10.1590/S0100-879X2009000400006 Zaborsky, O. R. (1981). CRC Handbook of biosolar rescources, vol. II, p. 31, CRC Press, Boca Raton, Florida.
ZMO, (2015). Kayısı raporu. TMMOB Ziraat Mühendisleri Odası, Retrieved from: http://www.zmo.org.tr/genel/bizden_detay.php?kod=24994&tipi=17&sube=0.

Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Ekin Dinçel Kasapoğlu ^*
Türkiye

Sibel Kahraman
Türkiye

Fatih Törnük
Türkiye

Publication Date

September 14, 2020

Submission Date

June 3, 2020

Acceptance Date

July 6, 2020

Published in Issue

Year 2020 Volume: 1 Number: 1

IZ

https://izlik.org/JA87JZ85FL

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. https://izlik.org/JA87JZ85FL

Öz

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

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

IZ

Cite