چکیده مقاله
Apple is known to be one of the most widely planted fruits in the worldwide The apple peel has not realized industrialization as an antioxidant additive in food or health care products Apple peels possess high contents of phenolic compounds compared to other edible parts of the apple Bioactive molecules of polyphenols are very essential in our life as multifunctional health ingredients Extraction of these components from different natural resources including fruit waste contributes highly to the economics of industrial production and human needs Apple peels can be a good component to formulate functional foods Higher ratio of chlorogenic and caffeic acid in apple peel have been reported Apples have a high content of Antioxidants making them highly valuable crops from which thousands of tons are consumed worldwide every day It is important to consider that powder obtained from apple peel requires protection against moisture, oxygen, and the loss of volatile flavorings and color Peel pectin is used in food processing in jam, jellies, marmalades, ketchups, sauces, juices, concentrate, syrups, and yoghurt and pharmaceutical preparation such as medical formulations Edible coatings and films are other products that promising alternative for improving quality and preservation of food during processing and/or storage Diabetes and hypertension are major threats to public health and the socioeconomic status of most parts of the world It is reported that apple peel have ability to lower the cholesterol predominately because of presence of phytochemicals like epicatechin, β carotene, proanthocyanidin B1 and catechin
کلیدواژهها
نویسندگان
Boukaga Farmani
Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Iran
Farzaneh Hadi Andabjadid
Undergraduate student of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Iran
شیوه ارجاع
Farmani, Boukaga and Hadi Andabjadid, Farzaneh,1400,Utilization of apple peels as a valuable waste with high industrial worthiness and human health benefits,Fifth International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences,Tehran
ارائهشده در
مجموعه مقالات پنجمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران26 آبان 1400 · تهران