Yıl 2020, Cilt 1 , Sayı 1, Sayfalar 18 - 23 2020-09-14

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

Ekin DİNÇEL KASAPOĞLU [1] , Sibel KAHRAMAN [2] , Fatih TÖRNÜK [3]


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.
Apricot pomace, kernel, dietary fibers, carotenoids, phenolics
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Birincil Dil en
Konular Gıda Bilimi ve Teknolojisi
Bölüm Review
Yazarlar

Yazar: Ekin DİNÇEL KASAPOĞLU (Sorumlu Yazar)
Kurum: İSTANBUL AYDIN ÜNİVERSİTESİ
Ülke: Turkey


Yazar: Sibel KAHRAMAN
Kurum: İSTANBUL AYDIN ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Ülke: Turkey


Yazar: Fatih TÖRNÜK
Kurum: YILDIZ TEKNİK ÜNİVERSİTESİ, KİMYA-METALURJİ FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Ülke: Turkey


Tarihler

Başvuru Tarihi : 3 Haziran 2020
Kabul Tarihi : 6 Temmuz 2020
Yayımlanma Tarihi : 14 Eylül 2020

APA Di̇nçel 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 . Retrieved from https://dergipark.org.tr/tr/pub/efse/issue/54144/747538