Sustainable Valorization of Sour Cherry ( Prunus cerasus ) By-Products: Extraction of Antioxidant Compounds

Theodoros Chatzimitakos, Vassilis Athanasiadis (), Dimitrios Kalompatsios, Konstantina Kotsou, Martha Mantiniotou, Eleni Bozinou and Stavros I. Lalas
Additional contact information
Theodoros Chatzimitakos: Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece
Vassilis Athanasiadis: Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece
Dimitrios Kalompatsios: Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece
Konstantina Kotsou: Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece
Martha Mantiniotou: Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece
Eleni Bozinou: Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece
Stavros I. Lalas: Department of Food Science and Nutrition, University of Thessaly, Terma N. Temponera Street, 43100 Karditsa, Greece

Sustainability, 2023, vol. 16, issue 1, 1-23

Abstract: Prunus cerasus , commonly known as sour cherry, is a fruit widely consumed during the summer season. Processing of sour cherries results in the generation of substantial amounts of by-products. Following the extraction of juice, the residual pomace (comprising of skin and flesh) and pits remain as by-products. This study delves into the antioxidant potential derived from the phenolic compounds present in sour cherry pomace and the oil derived from its seeds, both demonstrating significant implications for human health and longevity. The increasing demand for bioactive compounds from natural resources, to be used as ingredients in functional foods, as well as the increased global production of sour cherries, has spurred considerable interest in these by-products. The growing demand for more sustainable practices has necessitated the use of industrial fruit by-products. To this end, many articles have been published regarding sour cherry skin and pits utilization. This comprehensive review aims to elucidate advanced techniques for extracting antioxidants from sour cherries and discern optimal strategies for broad-scale industrial implementation.

Keywords: sour cherry; tart cherry; polyphenols; anthocyanins; green extraction techniques; waste utilization (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/16/1/32/pdf (application/pdf)
https://www.mdpi.com/2071-1050/16/1/32/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:16:y:2023:i:1:p:32-:d:1303313

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().