2. Cracking of fruit functional elements
All stages of fruit processing, in the form of purée, juice, nectar or jam, generate a number of products known as "co-products" or "by-products". In the context of fruit processing, "co-products" represent fruit rejected during the fruit selection stage at the start of the processing chain. At the opposite end of the chain, "by-products" are obtained during the various processing stages (peels, seeds, essential oils, in the case of citrus fruits): they represent an essential added value in the overall cost of a finished product.
2.1 Upgrading agropolymers (polysaccharides, pectins)
For example, when citrus juices are extracted, the skins (flavedo + albedo) represent around 40-50% of the total mass of the fruit, depending on the type of citrus fruit processed....
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Cracking of fruit functional elements
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