Modern technologies for extraction of aroma compounds from fruit peels: a review
Zijian Liang, Pangzhen Zhang, Zhongxiang Fang
Critical Reviews in Food Science and Nutrition | TAYLOR & FRANCIS INC | Published : 2020
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 pee..View full abstract
This research was supported by the PhD scholarship of Faculty of Veterinary and Agricultural Sciences, University of Melbourne.