ReviewMolecules (Basel, Switzerland)2022
Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple.
Review in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The trial behind it
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Who cites it
10 citing papers in PubMed.
- An Integrated Case Study on Fruit By-Products/Waste Management: Lactic Acid Bacteria Development, Artificial Intelligence Smart Implementation, and Reintegration into Food Chain.Foods (Basel, Switzerland) · 2026Article
- Upcycling Discarded Apples into Cider: Yeast and Nutrient Strategies Shaping Fermentation and Sensory Quality.Foods (Basel, Switzerland) · 2026Review
- Valorization of Apple Pomace: Production of Phloretin Using a Bacterial Cellulose-Immobilized β-Glycosidase.ChemSusChem · 2025Article
- Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review.Foods (Basel, Switzerland) · 2025Review
- A Comprehensive Review of Deep Learning in Computer Vision for Monitoring Apple Tree Growth and Fruit Production.Sensors (Basel, Switzerland) · 2025Review
- Circular Bioeconomy in Action: Transforming Food Wastes into Renewable Food Resources.Foods (Basel, Switzerland) · 2024Review
- Supercritical Extraction Techniques for Obtaining Biologically Active Substances from a Variety of Plant Byproducts.Foods (Basel, Switzerland) · 2024Review
- Analysis of Fatty Acid Composition and Volatile Profile of Powder from Edible Crickets (Foods (Basel, Switzerland) · 2024Article
- Supercritical Fluid Extraction of Bioactive Components from Apple Peels and Their Modulation of Complex I Activity in Isolated Mitochondria.Antioxidants (Basel, Switzerland) · 2024Article
- Special Issue: Research and Application of Food By-Products.Molecules (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
The apple has been recognised as the most culturally important fruit crop in temperate land areas. Centuries of human exploitation and development led to the production of thousands of apple cultivars. Nowadays, the apple represents the third most widely cultivated fruit in the world. About 30% of the total production of apples is processed, being juice and cider the main resulting products. Regarding this procedure, a large quantity of apple by-product is generated, which tends to be undervalued, and commonly remains underutilised, landfilled, or incinerated. However, apple by-product is a proven source of bioactive compounds, namely dietary fibre, fatty acids, triterpenes, or polyphenols. Therefore, the application of green technologies should be considered in order to improve the functionality of apple by-product while promoting its use as the raw material of a novel product line. The present work provides a holistic view of the apple's historical evolution, characterises apple by-product, and reviews the application of green technologies for improving its functionality. These sustainable procedures can enable the transformation of this perishable material into a novel ingredient opening up new prospects for the apple's potential use and consumption.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.