Stabilization of cloudy apple juice by adding ecologically obtained extract of residual apples KU Leuven
In this study, the development of an apple derived extract was put forward as a possible valorization of “rebu” fruit, also known as lost fruit. From nine Belgian apple varieties, extracts were made of lost fruit, fruit which is not picked at harvest time, in ecologically responsible ways. The extraction of phenolic compounds was performed by ultrasonic and enzyme assisted extraction on the nine apple varieties. Compared to extracts prepared ...