Apple (Malus domestica Borkh.) seed: A review on health promoting bioactivities and its application as functional food ingredient

verfasst von

Manoj Kumar, Mrunal D. Barbhai, Tuba Esatbeyoglu, Baohong Zhang, Vijay Sheri, Sangram Dhumal, Nadeem Rais, Radha, Eman Mohammad Said Al Masry, Deepak Chandran, Ravi Pandiselvam, Marisennayya Senapathy, Abhijit Dey, Sheetal Vishal Deshmukh, Mohamed El Sayed Negm, Marthandan Vishvanathan, Sangeetha Kizhakkumkara Sathyaseelan, Sabareeshwari Viswanathan, Pran Mohankumar, José M. Lorenzo

Abstract

Recent trends in food industry focus on utilization of fruit processing waste and by-products as novel ingredients due to their nutritional benefits. Apple seed is one such novel ingredient that can find application as functional ingredient in food, nutraceutical and pharmaceutical industry. The existing studies suggest that apple seed is a rich source of amino acids, fatty acids and polyphenolic compounds. This review discusses the nutritional and phytochemical profile as well as biological activities exhibited by the apple seed. It also highlights the current application of apple seed in food, pharmaceutical and nutraceutical industries along with the safety aspects considering the presence of amygdalin. The apple seed meal, extracts or seed oil as novel ingredient can find various industrial applications given their dense nutritional profile. Besides their functionality, rigorous and extensive research is required to promote its usage at industrial level for harnessing the benefits of apple seeds.

Organisationseinheit(en)

Institut für Lebensmittelwissenschaft und Humanernährung
Molekulare Lebensmittelchemie und -entwicklung

Externe Organisation(en)

ICAR - Central Institute for Research on Cotton Technology (CIRCOT)
East Carolina University
Rajarshee Chhatrapati Shahu Maharaj College of Agriculture Kolhapur
Bhagwant University
Shoolini University of Biotechnology and Management Sciences
Amrita Vishwa Vidyapeetham
ICAR - Central Plantation Crops Research Institute (CPCRI)
Wolaita Sodo University
Presidency College India
Bharati Vidyapeeth University
Cotton Research Institute (CRI)
Kerala Agricultural University (KAU)
Karunya University
Centro Tecnolóxico da Carne (CTC)
Universidad de Vigo

Typ

Artikel

Journal

Food Bioscience

Band

50

ISSN

2212-4292

Publikationsdatum

12.2022

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften, Biochemie

Elektronische Version(en)

https://doi.org/10.1016/j.fbio.2022.102155 (Zugang: Geschlossen)