ArticleJournal of food science and technology2019
Phenolic composition of apple products and by-products based on cold pressing technology.
Article in Journal of food science and technology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Upcycling Discarded Apples into Cider: Yeast and Nutrient Strategies Shaping Fermentation and Sensory Quality.Foods (Basel, Switzerland) · 2026Review
- Modulatory effect of porous silicon water-formulated catechin on gut microbiome in chronic unpredictable mild stress-induced dementia in a rat model.Frontiers in pharmacology · 2026Article
- Effects of processing on the polyphenolic content of Armagh Bramley apple products and pomace.Scientific reports · 2025Article
- Transforming Waste into Value: A Sustainable Zero-Waste Biorefinery for Biochar Production and Gallic Acid Adsorption from Apple Pomace.ACS omega · 2025Article
- Phenolic Acids from Fruit By-Products as Therapeutic Agents for Metabolic Syndrome: A Review.International journal of molecular sciences · 2025Review
- A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies.Foods (Basel, Switzerland) · 2024Article
- Pro-Health Potential of Fruit Vinegars and Oxymels in Various Experimental Models.International journal of molecular sciences · 2024Review
- Article
- Comparison of Proximate and Phytonutrient Compositions of Cashew Nuts and Apples from Different Geographical Areas of Burkina Faso.BioMed research international · 2022Article
- Suitability Assessment of PLA Bottles for High-Pressure Processing of Apple Juice.Foods (Basel, Switzerland) · 2021Article
- Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products.Antioxidants (Basel, Switzerland) · 2021Review
- Antifungal and Antibacterial Activities of Apple Vinegar of Different Cultivars.International journal of microbiology · 2021Article
- The Role of Fruit by-Products as Bioactive Compounds for Intestinal Health.Foods (Basel, Switzerland) · 2020Review
- Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning.Antioxidants (Basel, Switzerland) · 2020Article
- Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy.Molecules (Basel, Switzerland) · 2019Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cold pressing technology is a new technology using during the apple juice processing, which involved peeling and deseeding of apples at low temperature. The phenolics of apple juice, apple vinegar and apple pomace generated by cold pressing and traditional process were investigated. The results showed that the total phenols and flavanols of cold pressing apple juice were lower than those of traditional process. The total phenols content of peel pomace extract was significantly higher than that of the pulp pomace by almost tenfold, which showed that the peels and seeds were valuable sources of phenolic compounds. The total phenols of apple vinegars were significantly different. The predominant compounds in apple products were phloridzin and chlorogenic acid, while the apple pomaces based on cold pressing technology had significantly high content of phenolic compounds, indicating that the cold pressing technology could facilitated the use of apple pomace for bioactive compounds.
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