Sour Cherry By-products: Compositions, Functional Properties and Recovery Potentials – A Review
Makaleler > Tam Makale · 2018
Yazarlar: FATİH MEHMET YILMAZ, AHMET GÖRGÜÇ, MEHMET KARAASLAN, HASAN VARDİN, Seda ERSUS, CAVİT BİRCAN
Critical Reviews in Food Science and Nutrition, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2018, cilt 59, ss 3549-3563
DOI: 10.1080/10408398.2018.1496901
Özet
Sour (tart) cherry is an industrial fruit where a considerable amount of by-products remain after processing. Sour cherry by-products consist of pomace (skin and flesh) and seeds (pit, stone) which remain after the fruit juice and IQF processes. Sour cherry pomace is characterized with a high content of phenolic compounds and the seed constitutes a high oil yield with beneficial effects on human health because of their antioxidant, antimicrobial, and anti-inflammatory properties. There has been a great interest in sour cherry by-products due to the increasing production rate of sour cherry worldwide and the increasing efforts on seeking bioactive compounds from natural sources as functional food. Thus, there have been a number of studies regarding the sour cherry pomace and sour cherry seed, especially in the last five years. The present review summarizes the chemical, biological, functional, and technological properties of the sour cherry pomace and sour cherry seed with their current and potential applications.