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

Authors : Ekin DİNÇEL KASAPOĞLU, Sibel KAHRAMAN, Fatih TÖRNÜK

Pages : 18-23

View : 17 | Download : 8

Publication Date : 2020-09-14

Article Type : Research Paper

Abstract :It is well known that fruit processing industry causes the formation of a big proportion of food processing wastes. Apricot insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(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