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Sour Cherry By-products: Compositions, Functional Properties and Recovery Potentials – A Review

2018; Taylor & Francis; Volume: 59; Issue: 22 Linguagem: Inglês

10.1080/10408398.2018.1496901

1549-7852

Fatih Mehmet Yılmaz, Ahmet Görgüç, Mehmet Karaaslan, Hasan Vardin, Seda Ersus, Özge Uygun, Cavit Bircan,

Polysaccharides Composition and Applications

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.