Health apple wastes discovered as a natural marvel

From apple remnants valuable antioxidants and aromas can be obtained

Good news for food companies and consumers, because soon enough certain synthetic ingredients in foods can be replaced with cheap natural ingredients. This is made possible with the help of a new technology that uses apple residues, seeds, peelings and piths to produce high-quality antioxidant compounds that can be used for food production.

A research team led by Professor Scampicchio from the Faculty of Science and Technology of the Free University of Bolzano in South Tyrol Italy recently presented a sustainable approach to food production, replacing synthetically produced antioxidant compounds with higher quality natural compounds. The research results were published in the journal "Journal of Cleaner Production".

Thanks to a new process, valuable aromas and antioxidants from apple waste can be obtained. These compounds are cheaper and more valuable than common synthetic compounds. (Image: Mariusz Blach / fotolia.com)

New production method

The new innovative technology uses so-called supercritical carbon dioxide to extract high-quality antioxidants from apple processing waste. With supercritical carbon dioxide, the carbon dioxide is in a liquid state, although temperature and pressure have exceeded the critical point and it would usually be gaseous. Researchers have exploited the potential of supercritical carbon dioxide extraction to extract phenolic (flavor) and antioxidant compounds from apple processing waste.

New natural substances for food production

The result of the research work offers the food industry new natural substances as an alternative to synthetic ones. In addition, they should be even cheaper in production costs and they continue to use food that has been landed in the garbage and had to be disposed of at a cost. Especially in South Tyrol, this new process should attract attention, as much of the agri-food industry depends on apple production.

Colorless, odorless, non-toxic, non-flammable and safe

The researchers showed that the compounds obtained have a higher antioxidant effect than those obtained from traditional technologies such as softening or solvent extraction. Professor Scampicchio emphasizes the benefits of the process in a press release: "It is colorless, odorless, non-toxic, non-flammable and safe." (Vb)