Abstract
The by-products of the apple processing industry are abundant in nutrients and bioactive compounds that can improve the nutritional properties of food products and have the potential to prevent or treat a number of diseases, representing an opportunity for the food industry. In the current world context, where the focus is on sustainability and the efficient use of natural resources, apple by-products are becoming more and more relevant. The purpose of this paper was to analyze the specialized literature regarding the chemical composition of by-products from apples as well as their integration potential in the food industry. Current research is focused on the development of new methods of valorizing these by-products, which allow to obtain ingredients with improved functional properties, and as consumers become more and more aware of the benefits of healthy foods, apple by-products should represent an increasingly attractive raw material for the food industry. As the food industry generates effective alternatives for the integration of by-products, they will become an important segment on the consumer market.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
