Apple and pear by-products – sources of bioactive compounds for the food industry

Abstract

Fruit and vegetable wastes and by-products derived from food processing industry represents nowadays, one of the most common environmental and economic problems. Huge amounts of wastes and byproducts are generated. The apple and pear pomace includes the peel, seeds, stem, cores and some edible parts, which traditionally are formed during apple processing. In recent years, researchers have established that these by-products are a valuable source of functional nutrients: phenolic compounds, pigments, dietary fibers, essential oils, enzymes, vitamins and fatty acids. Therefore, valorization and conversion of these byproducts into new reusable products can contribute to the mitigation of environmental problems and make a path towards sustainable development. Apple pomace contains ample amounts of health promoting phytochemicals, including phenolic acids, flavanols, anthocyanins, and dihydrochalcones.