Advances in Food Science and Engineering

Download PDF (391.6 KB) PP. 68 - 80 Pub. Date: June 1, 2018

DOI: 10.22606/afse.2018.22002

• JIA Chao Shuang
  Shandong Agricultural University, China
• WU Peng^*
  Shandong Agricultural University, China
• LI Xiang Yang^*
  Shandong Agricultural University, China

In this review, the procyanidins, anthocyanins and other bioactive components of sour cherries, as well as their extraction methods are described. The study emphasizes the recent progress of extractive technique, such as solvent extraction, cellulase extraction, ultrasonic extraction, microwave extraction, acidic ethanol extraction, etc. The future direction of extraction methods, as well as trends for the diversification of cherry extracts for future studies is also discussed.

Sour cherry; ingredient; extract; research

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