MODERN RESEARCH IN THE FIELD OF OBTAINING FOOD INGREDIENTS FROM SECONDARY APPLE PROCESSING RESOURCES
https://doi.org/10.24411/2072-0920-2020-10309
Abstract
Secondary apple processing resources – apple pomace formed during the production of direct-squeezed juice, serve as a valuable source of a complex of antioxidants such as phenolic compounds, contain dietary fiber, including pectin, cellulose and hemicelluloses, B vitamins, macro and trace elements. The article overviews modern research in the field of obtaining food ingredients from the secondary resources of apple processing.
So, apple pomace has been studied by many researchers as a promising source of biologically active phenolic compounds, which are used in the food, pharmaceutical and cosmetic industries due to their high antioxidant and antimicrobial activity. Apple pomace is used as raw material for pectins due to the widespread use of pectin in the food industry (production of marshmallows, marmalade, confiture, jams, sausages, juices, yogurts, bakery products and other products), medicine and pharmaceuticals (production of baby granules, suspensions, gels, for imparting viscosity to emulsions, binding of heavy metal ions, healing of wounds, development of nutrient media), the cosmetics industry (production of certain types of face masks and gels).
As a result of bioconversion of apple pomace, a number of edible organic acids of the L form can be obtained: acetic, citric and lactic acids. A review of modern foreign studies in the field of obtaining food ingredients from apple pomace showed the promise of their use as a valuable raw material, as well as the relevance and need for the development of domestic highly effective innovative technologies for the production of phenolic compounds, pectin and food organic acids to solve the problems of import substitution.
So, apple pomace has been studied by many researchers as a promising source of biologically active phenolic compounds, which are used in the food, pharmaceutical and cosmetic industries due to their high antioxidant and antimicrobial activity. Apple pomace is used as raw material for pectins due to the widespread use of pectin in the food industry (production of marshmallows, marmalade, confiture, jams, sausages, juices, yogurts, bakery products and other products), medicine and pharmaceuticals (production of baby granules, suspensions, gels, for imparting viscosity to emulsions, binding of heavy metal ions, healing of wounds, development of nutrient media), the cosmetics industry (production of certain types of face masks and gels).
As a result of bioconversion of apple pomace, a number of edible organic acids of the L form can be obtained: acetic, citric and lactic acids. A review of modern foreign studies in the field of obtaining food ingredients from apple pomace showed the promise of their use as a valuable raw material, as well as the relevance and need for the development of domestic highly effective innovative technologies for the production of phenolic compounds, pectin and food organic acids to solve the problems of import substitution.
About the Authors
T. A. Shakhrai
Krasnodar Research Institute of Storage and Processing of Agricultural Products – a branch of the Federal State Budgetary Scientific Institution NCFSCHVW
Russian Federation
Russian Federation
Candidate of Technical Sciences, an associate professor, a leading researcher of the Department of Food Technologies, Quality Control and Standardization
Krasnodar
E. P. Victorova
Krasnodar Research Institute of Storage and Processing of Agricultural Products – a branch of the Federal State Budgetary Scientific Institution NCFSCHVW
Russian Federation
Russian Federation
Doctor of Technical Sciences, a professor, Deputy for science
Krasnodar
E. V. Velikanova
Krasnodar Research Institute of Storage and Processing of Agricultural Products – a branch of the Federal State Budgetary Scientific Institution NCFSCHVW
Russian Federation
Russian Federation
a researcher of the Department of Food Technologies, Quality Control and Standardization
Krasnodar
N. N. Kornen
Krasnodar Research Institute of Storage and Processing of Agricultural Products – a branch of the Federal State Budgetary Scientific Institution NCFSCHVW
Russian Federation
Russian Federation
Candidate of Technical Sciences, a senior researcher of the Department of Food Technologies, Quality Control and Standardization
Krasnodar
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Review
For citations:
Shakhrai T.A., Victorova E.P., Velikanova E.V., Kornen N.N. MODERN RESEARCH IN THE FIELD OF OBTAINING FOOD INGREDIENTS FROM SECONDARY APPLE PROCESSING RESOURCES. New Technologies. 2020;(3):78-86. (In Russ.) https://doi.org/10.24411/2072-0920-2020-10309
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