Review
Version 1
Preserved in Portico This version is not peer-reviewed
Apples and Apple By-Products: Antioxidant Properties and Food Applications
Version 1
: Received: 15 June 2023 / Approved: 15 June 2023 / Online: 15 June 2023 (13:19:51 CEST)
A peer-reviewed article of this Preprint also exists.
Asma, U.; Morozova, K.; Ferrentino, G.; Scampicchio, M. Apples and Apple by-Products: Antioxidant Properties and Food Applications. Antioxidants 2023, 12, 1456. Asma, U.; Morozova, K.; Ferrentino, G.; Scampicchio, M. Apples and Apple by-Products: Antioxidant Properties and Food Applications. Antioxidants 2023, 12, 1456.
Abstract
In recent years, there has been a growing interest in utilizing natural antioxidants as alternatives to synthetic additives in food products. Apples and apple by-products have gained attention as a potential source of natural antioxidants due to their rich phenolic content. This review aims to provide a comprehensive overview of the antioxidant properties of apples and apple by-products, their extraction techniques as well as potential applications in food products because of their an-tioxidant or nutritional properties. The findings here reported highlights the proper utilization of apples and their by-products in food to reduce the detrimental effect on the environment and provide a positive impact on the economy.
Keywords
natural antioxidants; food additives; phenolic content; extraction
Subject
Chemistry and Materials Science, Food Chemistry
Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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