| Title: | Modern technologies for extraction of aroma compounds from fruit peels: a review |
| Author(s): | Liang Z; Zhang P; Fang Z; |
| Address: | "School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia" |
| DOI: | 10.1080/10408398.2020.1840333 |
| ISSN/ISBN: | 1549-7852 (Electronic) 1040-8398 (Linking) |
| Abstract: | "Fruit peel is an agricultural by-product and potential source to extract natural aroma compounds with low cost. In the past few decades, the extraction of plant aroma volatiles experienced a transition from traditional to modern technologies. This review summarizes the main aroma compounds in different fruit peels, evaluates modern extraction techniques applicable for these aroma compounds in terms of mechanism, procedure, merits and demerits, and practice. Additionally, the applications of fruit peel aroma extract in food, pharmaceutical and cosmetic industries are also discussed. This review provides comprehensive information for extraction and application of aroma compounds from fruit peels, which could facilitate the valorization of the agricultural by-products and reduce environmental impacts" |
| Keywords: | *Fruit Odorants *Volatile Organic Compounds Fruit peel aroma compound essential oil extraction technique industrial application; |
| Notes: | "MedlineLiang, Zijian Zhang, Pangzhen Fang, Zhongxiang eng Review 2020/10/31 Crit Rev Food Sci Nutr. 2022; 62(5):1284-1307. doi: 10.1080/10408398.2020.1840333. Epub 2020 Oct 30" |
