Fresh Apple Research Articles

Influence of the functionalisation of mesoporous silica material UVM-7 on polyphenol oxidase enzyme capture and enzymatic browning

Polyphenol oxidase (PPO), also known as tyrosinase and catechol oxidase, is the enzyme responsible for enzymatic browning in foods. It causes undesirable organoleptic, nutritional and colour changes. Here, we report the preparation of five nanomaterials and a study of their ability to modulate PPO enzyme activity. The materials consist of UVM-7 supports (a mesoporous silica material) modified with diverse functional groups (i.e. amine, carboxylic acid, isocyanate, alkane and pyridine). We also studied the PPO immobilisation capability of the materials. All the materials, except the carboxylic acid functionalised one, offer high PPO loading capabilities and the immobilisation speed increases with functionalisation. Nevertheless, only a minor effect of the inhibition of enzymatic browning was produced. Furthermore, the amine containing material was able to capture not only PPO, but also the oxidation products. Such behaviour was validated with fresh apple juice in which browning was avoided, even 90 min in the presence of oxygen at room temperature.

Efficacy of Surfactant Combined with Peracetic Acid in Removing Listeria innocua from Fresh Apples

Large amounts of water used in the apple packing process, the presence of organic matter, and difficult-to-clean equipment are vectors for contaminating apples with foodborne pathogens, such as Listeria monocytogenes. There is a need to develop new cleaning methods for fresh apples and evaluate their antimicrobial efficacy. A series of surfactants of different chemical properties (cationic lauric arginate [LAE], anionic sodium dodecyl sulfate [SDS], and nonionic Tween 20 [T20]) alone and combined with peracetic acid (PAA) were evaluated for their efficiency in the removal of L. innocua, a surrogate of L. monocytogenes, from fresh apples. Whole fresh apples were inoculated with L. innocua (7 log CFU/mL) by a dipping method, dried, and subjected to wash treatments with selected cleaning solutions (water, PAA, PAA-LAE, PAA-SDS, and PAA-T20). The contact angle between the cleaning solutions and the surface of the apples was measured. The antimicrobial activity of the cleaning solutions and the efficacy of the cleaning treatment were evaluated by enumeration of L. innocua from treated apples and visualized by scanning electron microscopy. Stem bowl and calyx cavities of the apple harbored higher bacteria concentrations (∼4.82 log CFU per apple), compared with the equatorial section (∼2.66 log CFU per apple). Addition of 0.1% of selected surfactants led to a significant decrease in surface tension of cleaning solutions and allowed better spreading on the apple surface. Surfactants combined with PAA solution resulted in higher L. innocua reduction compared with PAA alone; however, their efficacy was limited. The most effective cleaning solution was PAA-T20, with reduction of approximately 2.2 log. Scanning electron microscopy imaging confirmed that most bacteria were harbored inside the surface irregularities. PAA alone and with surfactants caused damage and deformation of bacteria cells. Cleaning apples with PAA combined with surfactants may improve microbial safety in whole apples; however, the efficiency of the decontamination treatment can be reduced because of variations in apple morphology.

Screening of non-pathogenic surrogates of Listeria monocytogenes applicable for chemical antimicrobial interventions of fresh apples

Sanitizers are commonly used in post-harvest interventions to reduce potential foodborne pathogen contamination of fresh produce. An appropriate non-pathogenic surrogate of Listeria monocytogenes is needed to verify the laboratory obtained antimicrobial intervention results in commercial facilities. The objective of this study was to identify a surrogate of L. monocytogenes to validate the sanitation efficiency of fresh apples. We evaluated and compared the behavior of Listeria innocua, Enterococcus faecium NRRL B-2354, Pediococcus acidilactici and Lactobacillus plantarum, to that of L. monocytogenes on apples regarding attachment, survival during storage, and resistance to various antimicrobial washes. L. monocytogenes, E. faecium and L. innocua persisted on fresh apple surfaces at 6.4–6.5 Log10 CFU/apple for 48 h at room temperature, while L. plantarum and P. acidilactici slightly decreased. All the selected surrogate candidates demonstrated comparable adhesion strength with L. monocytogenes in response to three sequential water washes. E. faecium and L. innocua showed similar or higher antimicrobial resistance than L. monocytogenes to chlorine, neutral electrolyzed water, JC9450, peroxyacetic acid (PAA), and Neo-Pure, regardless of apple variety or contact time. However, L. plantarum and P. acidilactici were significantly more susceptible to PAA and Neo-Pure than L. monocytogenes. Data, collectively, identified E. faecium as a promising non-Listeria surrogate of L. monocytogenes for in-plant validation of sanitizer interventions of fresh apples or other related fresh produce.

Effects of Dried Apple Consumption on Body Composition, Serum Lipid Profile, Glucose Regulation, and Inflammatory Markers in Overweight and Obese Children.

Consumption of fruits reduces the risk of chronic diseases such as cardiovascular disease; however, very few studies have investigated the effect of fruit consumption in overweight and obese children. We examined whether consuming dried apple as a snack is a practical solution for weight loss and improves body composition and metabolic markers. Thirty-eight overweight or obese children aged 10 to 16 years were randomly assigned to one of two groups consuming twice daily 120 kcal serving per day of either dried apple or a control snack (muffin) for 8 weeks. Body weight, height, waist circumference, and body composition were determined during an initial visit and after 8 weeks of intervention. Blood samples were collected to measure serum concentrations of blood lipids, glucose, insulin, proinsulin, total adiponectin, and C-reactive protein, as well as total antioxidant capacity and activity of glutathione peroxidase. Body weight increased in the muffin group (P = .01). BodPod and dual-energy X-ray absorptiometry showed that fat-free mass increased (P < .05) only in the muffin group. High-density lipoprotein cholesterol concentration increased (P = .04) after the 8-week treatment within the apple group. Overall, minor differences were detected in growing children who consumed snacks of either dried apples or muffins with similar macronutrient profiles for 8 weeks. Future research should evaluate the effects of consuming fresh apples that include the peel.

Food Safety Interventions to Control Listeria monocytogenes in the Fresh Apple Packing Industry: A Review.

Listeria monocytogenes, in fresh and ready-to-eat produce such as whole fresh apples, is of concern as there is no "kill step" in their packing process that would eliminate the pathogenic bacteria. Recent listeriosis outbreaks revealed that insufficient cleaning and sanitation practices in fresh apple packing houses may lead to contamination of fruit with L. monocytogenes. This article discusses three fundamental aspects for ensuring microbiological safety of fresh apples: protection of fresh apples from microbial contamination during the packing process, decontamination intervention techniques, and the challenges in removal of L. monocytogenes from fresh apples. Currently used and novel methods of fresh produce decontamination are discussed and evaluated on their usefulness for the apple packing process. Additionally, present regulatory requirements, possible routes of produce contamination, and bacteria attachment and survival mechanisms are described. Optimum methods for microbial decontamination of whole fresh apples are still to be determined. Critical aspects that should be considered in developing the interventions include apple morphology, conditions and scale of the packing process, and influence of the interventions on apple quality. Evaluation of the currently used and emerging decontamination methods indicated that the hurdle technology and rotating use of sanitizers to avoid development of bacterial biofilm resistance may give the best results, although not conclusively.

Effect of Extraction Method and Thermosonication on Apple Juice Quality

This paper presents the results of a study on the influence of juice extraction and thermosonication methods on the content of microorganisms in juices stored under refrigeration and in ambient temperature. It was determined that the type of extraction device used influenced the content of microorganisms in juice. The lowest total content of mesophilic microorganisms was obtained in juice extracted on a piston press, and the highest was obtained using a centrifuge. The additional purpose was to evaluate the influence of ultrasonic treatment on selected parameters of apple juice quality: cloud value, antioxidant activity, total phenolic content, flavonoid content, and anthocyanin content. The ultrasound treatment of juice from the piston press was conducted at two levels of radiated sonic power so as to obtain sublethal and lethal temperatures of the juice. It was demonstrated that only ultrasound treatment within the range of lethal temperatures was sufficient to deactivate microorganisms. It was determined that thermosonication did not influence the deterioration of chemical properties of juices, with the exception of decreased anthocyanin content. The described method enables prolongation of the shelf life of fresh apple juice under refrigeration to 168 hours (7 days).

Effect of pretreatments prior to drying on antioxidant properties of dried mango slices

Abstract Chemical, thermal or osmotic pretreatments prior to drying can improve the quality aspects of dried foods. Three pretreatments prior to drying were evaluated for antioxidant capacity in two mango varieties viz. Ngowe and apple that were dehydrated in either, oven (50 and 65 °C) and solar dryer. The antioxidant properties analyzed included polyphenols, vitamin C, carotenoids, flavonoids and total antioxidant activity. Total polyphenol content was determined through Folin–Ciocalteu method and quantified using UV-Spectrophotometer. Vitamin C was analyzed by HPLC system while total carotenoids, total antioxidants, and flavonoids were analyzed using UV-Spectrophotometer at varied wavelengths. Method of drying and pretreatment type had significant effect (p ≤ 0.01) on the flavonoid content, total carotenoids and β-carotene for differently pretreated and dried mango slices. The results showed increased content in total antioxidants, polyphenols and flavonoids for the pretreated and dried slices compared to the fresh samples of both varieties. The highest flavonoid content (43.66 ± 1.27 mg/100 g) was recorded in 1% citric acid pretreated samples dried at 50 °C while the lowest amount (16.73 ± 1.14 mg/100 g) was recorded in blanched Ngowe oven dried at 65 °C. Vitamin C decreased with increased drying temperature from 50–65 °C and the largest value (78.87 ± 0.46 mg/100 g) was observed in fresh Apple mango variety while the lowest value (28.45 mg/100 g) was observed in Ngowe variety samples oven dried at 65 °C for 10 h. β-carotene for dried mango slices ranged from 6.65 mg/100 g to 40.88 mg/100 g among the differently pretreated and dried mango slices and the values were lower than the content in fresh samples in the respective varieties. Total polyphenol content varied from 5.83–29.9 mg (GAE)/100 g. This research demonstrated that appropriate pretreatments in this case, 1% citric acid pretreatment prior to drying at 50 °C can enhance retention of antioxidants in dried mango product.

Effects of ultrasound-assisted methods on the drying processes and quality of apple slices in microwave drying

The strong physical effects of ultrasound can change the state of water in food. In order to study the effect of ultrasound on the microwave drying of apple slices, an ultrasonic online-assisted microwave vacuum drying (UOAMVD) device was designed. The curves of moisture content versus drying time, the change in dielectric constant and dielectric loss factor, and the flow characteristics of water molecules were obtained during microwave vacuum drying (MVD), microwave vacuum drying with the apple slices pretreated by ultrasound (MVDPU), and UOAMVD, was measured by a vector network analyzer and a low-field nuclear magnetic resonance and imaging analyzer. The differences in color and microporous structure of the different dehydrated products were determined. Compared with MVD and MVDPU, apple slices that underwent UOAMVD had a higher drying rate and improved drying uniformity, and the dielectric constant was significantly reduced. In addition, the color of the UOAMVD dehydrated samples was the closest to that of fresh apple slices, whereas the microporous structure was not obvious and there was granular starch overflow. UOAMVD significantly improved the microwave drying efficiency and quality of apple slices. This work provides a reference for enhancing the application of ultrasonic microwave combination drying.

FACTORS AFFECTING THE QUALITY OF WOOD APPLE LIQUOR (Limonia acidissima L.)

Wood apple (Limonia acidissima L.) is a fruit with a high nutrition content, which can protect the liver, resist pathogenic bacteria, heal wounds and prevent the development of tumors. Initial research was conducted to find out the appropriate pretreatment and alcohol concentration for the end product. The results showed that fresh wood apples were sufficiently ripe 2-3 days after harvesting, which were then washed, dried, individual apples were quartered and soaked in a glass jar containing Xuan Thanh wine (alc/vol = 40%) for 3 months. Thereafter, the wine sample exhibited a 19.8% alcohol concentration, 12.1° Brix, and had a total phenolic compound (TPC) of 2.016 mg GAE/L.

The Indian Demand for Imported Fresh Apples: Effects of Tariff Reductions

AbstractWe estimated the impact of the Indian tariff on the demand for imported fresh apples from theUnited States. A 1% decrease in the tariff would increase the quantities demanded by 3.83%. If India eliminates the tariff on all imported fresh apples, total consumer welfare in terms of the imported fresh apple market will increase by $120 million yearly, 57% of the value of all fresh apples imported by India in 2015. This study adds evidence on the effects of tariff reduction on trade volume and welfare of consumers in the importing country.

Prediction of cooling efficiency of forced-air precooling systems based on optimized differential evolution and improved BP neural network

This paper proposes an approach to predict the efficiency of forced-air cooling of fresh apples that combines the optimized differential evolution (DE) algorithm and the back-propagation (BP) neural network algorithm. First, to balance population diversity and fast convergence, the individual mutation operation of the basic DE algorithm was optimized by dividing the entire population into two equal parts according to the fitness value of individuals, and DE-best-1 and DE-current-to-rand-1 are used as individual mutation operations for the superior- and inferior-part individuals, respectively. Moreover, the selection operation of basic DE was also changed by using a crowding scheme, which helps maintain population diversity and discover more regions containing the global optima. Second, an optimized DE-BP neural network model was established by using the optimized DE to determine the initial weights and thresholds of the BP neural network to avoid being trapped in local minima, following which the effect of input parameters on the network output was subjected to a comprehensive sensitivity analysis based on the trained neural network. The results show that the optimized DE-BP model accurately predicts the efficiency with which apples are cooled. Furthermore, the airflow velocity and total opening area have a significant negative correlation with the average apple temperature and a positive correlation with the cooling rate of the apples. Finally, the most important factor influencing the cooling efficiency of the pre-cooling system is the total opening area of the ventilated packaging.

The impact of using polyols as osmotic agents on mass exchange during osmotic dehydration and their content in osmodehydrated and dried apples

The purpose of this study was to evaluate the possibility of using polyols (erythritol, xylitol, and maltitol) as alternatives to sucrose commonly used for osmotic dehydration (OD) of apples and to determine their content in osmotically dehydrated and dried fruit. For comparison, apples were also dehydrated in a sucrose solution. The content of sugars (sucrose, fructose, and glucose) was determined as well. Osmotic dehydration was examined at a temperature of 40 °C in time ranges between 15 and 360 min, and also 1440 min. The polyol solutions were equally or significantly more effective in the OD of apples compared to the sucrose solution. Regardless of the type of osmotic solution, the water loss of apples was from 2 to 10 times greater than solid gain. The color of fruit dehydrated in sucrose and xylitol solutions was characterized by the smallest total color difference (7.9–10.5) compared with the fresh apple tissue. Osmotic dehydration of apples in polyol solutions resulted in the transfer of these substances to fruit tissue. Erythritol was the most effective osmotic agent. The use of polyols for the OD of fruit at the pretreatment stage and the appropriate drying method can be used to create products with high qualities among others due to the lack of added sugars. The use of hybrid drying after the osmotic treatment is a good alternative to the freeze-drying process.

Effect of cold plasma on polyphenol oxidase inactivation in cloudy apple juice and on the quality parameters of the juice during storage

Direct cold plasma treatment has been investigated as an alternative non-thermal technology as a means of maintaining and improving quality of fresh cloudy apple juice. Process variables studied included type of plasma discharge, input voltage and treatment time on polyphenol oxidase (PPO) inactivation. Spark discharge plasma at 10.5 kV for 5 min was the best treatment, with near total inactivation of PPO achieved, although good PPO inactivation was also recorded using shorter treatment times. Residual activity (RA) of PPO was 16 and 27.6% after 5 and 4 min of treatment respectively. This PPO inactivation was maintained throughout the storage trials, but decreased with samples treated for a shorter time. Plasma treatment improved key quality parameters of Golden delicious cloudy apple juice, with retention of critical quality parameters during extended storage trials. Color was the most noticeable change, which was enhanced with retention of a greener color. An increase of 69 and 64% was obtained in the total phenolic content after 4 and 5 min of treatment, respectively. Therefore, cold plasma was demonstrated to be a good alternative to traditional heat treatments for enhanced quality retention of fresh cloudy apple juice and over its storage.

Drying characteristics and modeling of apple slices during microwave intermittent drying

AbstractDrying characteristics and quality of apple slices were studied using microwave intermittent drying at different microwave power density (2.2, 3.5, 4.8, and 6.1 W/g), sample thickness (3, 5, 7, and 9 mm) and heating time in each cycle (4, 5, 6, and 7 s). Results showed that the approximate constant rate drying periods and falling rate drying periods were found in all the curves. The drying time decreased with increasing microwave power density and heating time in each cycle, while increased significantly with the growth of sample thickness. Weibull distribution model could fit the drying curves well in all conditions (R2 &gt; 0.99) with the scale parameter values changed from 45.88 to 206.08 min and the shape parameters values varied from 1.514 to 1.69. The moisture effective diffusivity calculated by Weibull model ranged from 0.3217 × 10−9 to 1.435 × 10−9 m2·s−1. The flavor, texture and overall acceptability values displayed a decreasing tendency with the increase of microwave power density, while increased with the growth of thickness. And the shrinkage rates of apple slices showed a decline tendency with the increase of above parameters.Practical applicationsApple is a kind of popular and important fruits with high nutrient content, and it has been widely planted in China. Due to its high moisture content, fresh apples will subject to various deteriorative reactions during storage and thus lead to serious post‐harvest losses. Microwave drying technology has been widely used in dehydration of agricultural products in China because of the significant heating efficiency. However, the continuous microwave heating may easily cause the overheating of raw materials and undesirable changes in quality. Microwave intermittent drying (MID) was proposed on the basis of conventional microwave drying and regarded as an efficient processing method by solving the above issues. Currently this technology has been successfully applied to ginkgo fruits, yam and banana slices. Analyzing the effects of drying parameters on MID kinetics and quality of apple slices will have important significance for optimizing the processing efficiency and consumer acceptability of dried products.

Study of apple juice preservation by filtration through silica microparticles functionalised with essential oil components

Novel non-thermal preservation technologies are needed given consumers' demand for minimally processed high quality food products with a long shelf life. In this work, novel filtering materials based on silica microparticles functionalized with essential oil components (eugenol and vanillin) were applied as an alternative preservation method for apple juice. After confirming the immobilisation of the antimicrobial compounds on particles' surface, the capacity of the filtration system to pasteurise apple juice inoculated with Escherichia coli was proven (a reduction of at least 5-log). The influence of filtration on the physico-chemical (pH, acidity, soluble solids, colour) and microbiological (mesophilic, psychrophilic and mould and yeast) parameters of fresh apple juice was evaluated throughout refrigerated storage, as well as the potential leaching of the immobilised bioactive compounds. The results showed the capability of the functionalised particles to completely remove the native flora of fresh apple juice and to preserve the product's microbial stability throughout the study period (>120 days). Filtering juice through the eugenol-functionalised particles did not strongly affect the physico-chemical properties, except for the colour attribute. The use of immobilised vanillin significantly affected some product characteristics, probably due to the partial release of compounds to the food matrix. Therefore, the immobilisation methodology should be optimised before applying this support to a real scenario. Nevertheless, the immobilisation of these bioactive compounds on silica microparticles allowed filtration technology to be developed as a promising alternative to existing pasteurisation technologies to provide microbial stable and quality acceptable food products.

Postponement implementation in integrated production and inventory plan under deterioration effects: a case study of a juice producer with limited storage capacity

The aim of this study is to develop a production and inventory plan for a fresh apple juice producer. During harvest season, the producer extracts premium juice from freshly picked apples and keeps an inventory of these premium apples in his temperature-controlled storage facility. The producer extracts also regular juice from regular apples purchased from third-party storages. To satisfy future demand, the producer carries inventories of juice and apple. The levels of apple inventories are constrained by the producer’s limited storage space, but he can replenish regular apples. To assist the producer in facing demand uncertainty and deterioration of apples, we develop a production and inventory plan that incorporates postponement to mitigate demand uncertainty. As postponement decisions are shaped by the cost structure of inventories, we integrate in one model the postponement decisions and the deterioration mitigation decisions that can alter the inventory costs. We build multi-period stochastic programming with recourse model to determine juice batch sizes and apple inventories that maximize the producer’s expected profit. The optimal solution illustrates the use of time and form postponements. We discuss the interactions between postponement implementation and decisions to mitigate apples deterioration. We compare the production and inventory plans with and without postponement and with and without apple deterioration. We also present sensitivity analyses for the plan under varying inventory cost and storage space.

Enhanced Efficacy of Peroxyacetic Acid Against Listeria monocytogenes on Fresh Apples at Elevated Temperature.

Peroxyacetic acid (PAA) is the most commonly used antimicrobial in spray bar antimicrobial treatment during fresh apple packing and processing. However, there are limited data regarding its practical efficacy against Listeria monocytogenes on fresh apples. This study evaluated the antimicrobial activity of PAA against L. monocytogenes on fresh apples applicable to current industry practice, and further examined practical parameters impacting its efficacy to maximize the biocidal effects. Apples were inoculated with a three-strain L. monocytogenes cocktail at ~6.0 Log10 CFU/apple and then subjected to comparative antimicrobial treatments after 48 h post-inoculation. An 80 ppm PAA treatment, at 30-s and 2-min exposure, reduced L. monocytogenes on fresh apples by ~1.3 or 1.7 Log10 CFU/apple, respectively. The anti-Listeria efficacy of PAA was not affected by the water hardness and pH of PAA solution, while it improved dramatically when applied at elevated temperature. A 2-min exposure of 80 ppm PAA at 43 and 46°C resulted in a 2.3 and 2.6 Log10 CFU/apple reduction, respectively. A 30-s contact time of 80 ppm PAA at 43–46°C reduced L. monocytogenes on apples by 2.2–2.4 Log10 CFU/apple. Similarly, PAA intervention at elevated temperatures significantly strengthened its effectiveness against naturally occurring apple microbiota. PAA treatment at 43–46°C can provide a vital method to improve antimicrobial efficacy against both L. monocytogenes and indigenous microbiota on fresh apples. Our data provide valuable information and reference points for the apple industry to further validate or verify process controls.

High-Throughput Phenotyping of Fire Blight Disease Symptoms Using Sensing Techniques in Apple.

Washington State produces about 70% of total fresh market apples in the United States. One of the primary goals of apple breeding programs is the development of new cultivars resistant to devastating diseases such as fire blight. The overall objective of this study was to investigate high-throughput phenotyping techniques to evaluate fire blight disease symptoms in apple trees. In this regard, normalized stomatal conductance data acquired using a portable photosynthetic system, image data collected using RGB and multispectral cameras, and visible-near infrared spectral reflectance acquired using a hyperspectral sensing system, were independently evaluated to estimate the progression of fire blight infection in young apple trees. Sensors with ranging complexity – from simple RGB to multispectral imaging to hyperspectral system – were evaluated to select the most accurate technique for the assessment of fire blight disease symptoms. The proximal multispectral images and visible-near infrared spectral reflectance data were collected in two field seasons (2016, 2017); while, proximal side-view RGB images and multispectral images using unmanned aerial systems were collected in 2017. The normalized stomatal conductance data was correlated with disease severity rating (r = 0.51, P < 0.05). The features extracted from RGB images (e.g., maximum length of senesced leaves, area of senesced leaves, ratio between senesced and healthy leaf area) and multispectral images (e.g., vegetation indices) also demonstrated potential in evaluation of disease rating (|r| > 0.35, P < 0.05). The average classification accuracy achieved using visible-near infrared spectral reflectance data during the classification of susceptible from symptomless groups ranged between 71 and 93% using partial least square regression and quadratic support vector machine. In addition, fire blight disease ratings were compared with normalized difference spectral indices (NDSIs) that were generated from visible-near infrared reflectance spectra. The selected spectral bands in the range 710–2,340 nm used for computing NDSIs showed consistently higher correlation with disease severity rating than data acquired from RGB and multispectral imaging sensors across multiple seasons. In summary, these specific spectral bands can be used for evaluating fire blight disease severity in apple breeding programs and potentially as early fire blight disease detection tool to assist in production systems.

An electrical discrimination method for rot in fresh cut apples using Cole–Cole plots

We evaluated the electrical properties of cut apples with and without rot incidence. Cole–Cole plots were prepared from the frequency characteristics of the electrical impedance of sample tissues and used for the analysis of the rotten samples. The coordinates at the top of the circular arc in Cole–Cole plots of all samples showed a linear regression, and it was estimated that the coordinates were influenced by extracellular fluid resistance. The coordinates of the samples were grouped according to the absence or presence of rot. It was deduced that the decrease in the position of the coordinates was caused by metabolites produced by multiplied bacteria in extracellular fluids. We showed that the Cole–Cole plot coordinates have potential as a simple, low-cost, and quantitative marker to aid in the rapid discrimination of rot in cut apples. This approach could be developed for use in the detection of postharvest disease during fruit processing, aiding in the construction of a high-quality supply-chain, and food-safety management.

Nutraceutical Properties of Apples and Derived Products (Pomace, Seeds, Peels)

Because of multiple benefits for human health, apple polyphenols have attracted significant attention in the scientific field. This review is a compilation of the polyphenolic profile of apple and apple derived products. This approach may represent an environment-friendly alternative for the revalorization of the apples derived products, generated in excessive amounts by the industrial production of juice, ciders, vinegar. In conclusion, our results demonstrate that the total phenolic content varies considerably in fresh apples and products resulted from their processing, influencing their nutraceutical properties.